HYGIENE & SAFETY
The first thing you put on when entering the kitchen?
What is an apron?
Water heated tp 100*C
What is boiling?
The 5 W's
Whatis what, when, where, why and how
I protect the egg
What is the shell?
The french eating croissants, frog legs and camembert cheese
What is cuisine?
I cause food poisoning in chicken
What is salmonella?
When heat transfers through metal directly to the food
What is conduction?
I am the last stage of the design process
What is an evaluation?
The main nutrient found in eggs
What is protein?
A set of beliefs, clothing worn, ways food is eaten and how food is prepared
What is culture?
Food that is bruised, damaged or past it's best before date.
What is food spoilage?
The process used when making mayonaise
What is an emulsion?
The testing of the design solution
What is a prototype?
The type of eggs from chickens that run around
What are free range eggs?
I cause someones food choices based on what they believe in
What is religion?
The temperatures between 5*C and 60*C
What is the danger zone?
When protein mixes with sugar and cuses changes in colour, flavour and texture
What is maillard browning?
Considerations and constraints
What are specifications
When eggs float in water
What is a stale egg?
Tha macro nutrients
What is protein, carbohyrates and fat?
The conditions bacteria need to grow
What is FAT TOM?what are food, acidic level, temperature, time, oxygen and moisture?
The change in an egg as it is scrambled
What is denaturisation and coagulation
The order of steps in the design process
What are the design brief, criteria for evaluation, research, justification, prototype, production, evaluation.
The reason for the development of plant based and free range eggs
What are ethics / sustainability?
Where most digestion and absorption occurs in the body
What is the small intestine?