Food Tech Test Monday 17th March

Question 1

Describe conduction

Answer 1

Conduction is the passing of vibrations through particles in a solid. Pan on a hob - heat particles from the hob causes the particles in the pan to vibrate and gain heat energy. When food is placed into the hot pan, heat energy is transferred from the pan to the food in a similar way.

Question 2

Describe radiation

Answer 2

Heat tranfer through waves of radiation. It has no direct contact with heat source or food. They emit waves if radiation that the food absorbs to warm up.

Question 3

Describe convection

Answer 3

The heat transfer through gases or liquids. The water near the hear source warms up fastest, warm liquid rises above the cold surrounding. As the cold liquid takes the warm liquids place, you end up with a circulation if liquid until the whole fluid is heated.

Question 4

Name 5 reasons why food is cooked

Answer 4

To make it safe to eat (food containing harmful bacteria, or toxins), to give variety in diet(cooked in different ways) to develop flavours (combination of flavours, intense flavours) to improve texture (softer, tender,more pleasent textures) and the improve shelf life (eg milk being pasturised)

Question 5

At what temperature does bacteria grow and multiply rapidly

Answer 5

5-63 degrees

Question 6

What is the optimum temperature for bacteria growth

Answer 6

37 degrees

Question 7

What is cooking/reheating temperature be

Answer 7

75 degrees

Question 8

Chilling temperature is?

Answer 8

0-5 degrees to slow bacteria growth

Question 9

Freezing temoerature is?

Answer 9

-18 degrees to stop bacteria growth

Question 10

What is cross contamination

Answer 10

When bacteria soreads from a high risk food to other objects

Question 11

What are the 5 conditions micro-organisms need to multiply

Answer 11

A warm temperature
Plenty of moisture
Plenty of food
The right PH
Enough time

Question 12

Why are high risk food ideal for growth of bacteria

Answer 12

Because theyre full of protein (food) and moist so bacteria can grow easily

Question 13

What are enzymes

Answer 13

Special proteins that speed up chemical reactions

Question 14

What can enzymes do to fruit (2)

Answer 14

Cause them to ripen
Cause them to brown when oxygen comes in contact with sliced fruit (enzymic browning)

Question 15

How does mould spoil food (and what food does it spoil)

Answer 15

Spoils bread cheese snd fruit. They change look, smell and taste and appears fuzzy

Question 16

How can mould cause food poisoning

Answer 16

Toxic waste products left behind by the mould

Question 17

What food does yeast grow on

Answer 17

Fruit

Question 18

How does yeast spoil food

Answer 18

Ferments the sugars

Question 19

What does pathogenic mean

Answer 19

Bacteria that can cause diseases (eg food poisoning)

Question 20

How is mould used in food production

Answer 20

Added to blue cheese (the blue bits) which create a creamy texture, a distinctive sharp and tangy taste

Question 21

How is yeast used in food production

Answer 21

Used as a raising agent to make bread, yeast ferments the sugar to produce co2 that makes bread rise

Question 22

How is bacteria used to make yoghurt

Answer 22

Milk is pasturised to kill of any pathogenic bacteria, the non pathogenic bacteria ferment lactose and produce lactic acid which reacts to proteins to thicken it.

Question 23

Describe boiling and the effect on foods

Answer 23

Cooking food by heating it in a pam of boiling liquid. Its a harsh methid, draining iut water soluable vitamins. Healthy as no fat is added.

Question 24

Describe steaming and the effect on food

Answer 24

Cooking food with the steam from boiling water. The veg keeos more taste, texture p, colour and nutrients as food has no direct contact with water. Gentle way to cook so giod for delicate foods.

Question 25

Describe simmering and the effect on food

Answer 25

Similar to boiling,but more gentle as the temperature is slightly lower than boioing point. Simmering preserves more nutrients than boiling.

Question 26

Describe blanching and the effect on food

Answer 26

Involves part cooking food in boiling water just below boiling point for s very short time before putting it in cold water. The cold water stops the cooking process, this helps oreserve colour, texture and vitamins. Blanching can be used to remove harsh flavours of food

Question 27

Describe poaching and the effect on food

Answer 27

Involves cooking food in a pan of liquid below boiling point. Gentle way to food food to keep it tender. Lowered nutritional content as nutrients are transferred to the water.

Question 28

Describe braising and the effect on food

Answer 28

Involves slowly cooking food in an ovenproof pot with a lid that contains liquid and iften herbs and veg. Great cooking method for big joints of meat (good for tenderising meat). Flavours from the liquid can be absorbed into the joint.

Question 29

Describe stir frying and the effect on food

Answer 29

Done in a wok, coated in a small amount of oil, making it relitively healthy. Cooks quickly so vegetsbkes keep more nutrients. Healthy option

Question 30

Describe shallow frying and the effect on food

Answer 30

Uses a frying pan coated in a medium amount of oil. Its less healthy than stir frying as more fat is used. Increased fat content due to solid fats frim the food melting into the pan.

Question 31

Describe baking and the effect on food

Answer 31

Uses dry heat. Hot air rises to the top of the oven. Wide variety of foods can be cooked, outside of the food browns and crisps, no fat added. Bsking takes a while, uses lots of energy and food can become dried out.

Question 32

Describe grilling and the effect on food

Answer 32

Uses heat at a high temp, fats drip out the food (outside becomes golden snd crisp. Cooks quickly, outside of food is attractive, no fat added. Hard to cook evenly, easily burnt food.

Question 33

Describe roasting and the effect on food

Answer 33

Dry heat method, done at a higher temp than baking. Fats and high temp allow food to brown and crisp, its tasty and moist. Takes alot of time and energy, not healthy due to amount of fat.

Question 34

Desribe dry frying snd the effect on food

Answer 34

Cooking done in a pan withiut fat or oil, can dry fry foods that contain natural fats, fats inside melt snd cook the food in the pan. No fat is added (healthy option), but can only be used on a small range of foods.