Safe Storage
Name the 3 different methods of food storage
coolroom/fridge, freezer and dry store
Define utensil
Utensil is a small handheld tool that is designed to for a particular food preparation task.
Name the 4 sensory characteristics of food
Appearance, aroma, flavour and texture
What are the 3 macronutrients that undergo a change in their function
protein, carbohydrates and lipids
Name the 3 types of foods in relation to safe storage of food
perishable, semi-perishable and non-perishable
What is the difference between a garnish and a decoration?
Garnish is used in savory dishes and decoration in sweet dishes.
Name 3 words to describe aroma
Burnt, fragrant, fruity, freshly baked, spicy, stale, strong, weak, sweet
What are the factors that affect functional properties of food
Oxygen, temperature, acidity, agitation, enzymes and addition of other ingredients
Define shelf life
Shelf life refers to the amount of time food can retain its quality and be safe to eat
What are the 4 different coloured safety signs and what do they mean?
Red - danger
yellow - caution
green - safety
blue - mandatory advice
Name the 5 taste receptors that contribute to flavour
Sweet, salty, sour, bitter and umami
Explain why french dressing separates but mayonnaise does not in an emulsification.
french dressing is a temporary emulsion and mayonnaise is a permanent.
What are the correct temperature ranges for each of the storage methods
Coolroom 0-4 degrees
freezer -18 degrees
dry store 10-20 degrees
Define moist-heat and dry-heat cooking methods and provide an example.
Moist-heat uses low temperatures combined with liquid to cook food. E.g. braising, stewing, boiling, simmering, steaming, poaching
Dry-heat uses high temperatures to apply heat directly to the surface of the food. E.g. roasting, bbq, grilling, frying, stir-frying
What is sensory assessment?
Sensory assessment is the process if using the 5 senses to analyse and evaluate a food. It can be both subjective and scientific.
Name the 4 functional properties of carbohydrates
Gelatinisation, dextrinisation, caramelisation and crystallisation
What is the purpose of the Food Act 2003 (NSW)
Requires all food businesses to make sure the food they serve is safe to eat.
What are the 3 different types of food contaminates and provide an example
Physical - is caused by a foreign object e.g. bandaid, hair, finger nail
Chemical - chemicals or residue is food in food e.g. flyspray, detergent, pesticides
Microbiological - bacteria, yeasts, moulds and viruses that spoil food e.g.e.coli
What information does preference testing provide?
These types of tests supply information about people's likes and dislikes of a product.
Name the 5 functional properties of proteins
Denaturation, coagulation, gelation, foaming and browning