Safety and Hygiene
List a safety rule we follow in the NSC kitchens
No running
Hold the knife by your side when walking
What are the 5 sensory property categories?
Appearance, taste, texture, aroma and appearance
Yeast is an example of which type of aeration?
Biological
Which of the following doesn’t contain gluten?
Wheat, Oats, Rice or Barley
Rice
What is one reason why someone might become a vegetarian
Ethical reasons or religion or health benefits
What is the danger zone temperature?
5-60 degrees
What are the two main categories cooking methods fall under?
Wet and Dry
List a prac we used chemical aeration in
ANZAC biscuits - bicarb soda
What is kneading and why is it done?
A process of which the hands mix the ingredients. It adds strength to the final product.
Suggest 2 factors that determined how tough a cut of meat is
The age of the animal, and the amount of activity that part of the body does.
What happens in the danger zone
Bacteria grows most rapidly between 5 - 60 degrees so to slow down bacteria growth we must keep cold foods below 5 degrees and hot foods above 60 degrees
What practical used sautéing
Paella
What are the 3 types of aeration?
Biological
Mechanical
Chemical
What are the 3 main parts of a grain
Endosperm
Bran
Husk
"The change from a liquid to a solid or semi solid state when heat is applied" describes which food science term
Coagulation
How can cross-contamination occur when preparing food, and how can it be prevented?
Cross-contamination happens when bacteria from raw foods spread to cooked or ready-to-eat foods, often through unwashed hands, knives, or cutting boards. It can be prevented by using separate equipment and cleaning thoroughly between uses.
List 4 words to describe the sensory properties of crumpets
Round, fluffy, golden brown, sweet
What is aeration and why do we use it in recipes?
The process of adding very tiny pockets of air to something. It makes the texture light and fluffy
What is gluten?
Protein found in wheat
Identify 5 types of vegetarians
Vegan, Lacto Vegetarian, Ovo Vegetarian, Lacto-ovo vegetarian, Pescatarian
What are the health risks of consuming food contaminated with harmful bacteria like Salmonella or E. coli?
Food poisoning, which can cause symptoms like vomiting, diarrhea, stomach cramps, fever, and in severe cases, hospitalisation or death.
What is the difference between boiling and simmering?
Boiling involves cooking food in water at 100°C with vigorous bubbling. Simmering is gentler, at about 85–95°C with small bubbles forming slowly.
Which recipe uses all three types of aeration?
Crumpets
Describe what proving is
Leaving the bread dough in a warm space to rise before kneading again and shaping
Define maillard reaction
Browning due to the chemical reaction between amino acids (proteins) with sugar and or starch