Food Availability & Selection
What is the term for foods that are eaten by a particular cultural group due to tradition and availability?
Staple Food
What are the four sensory characteristics used to evaluate food quality?
Appearance, aroma, texture, and flavour
What are the three macronutrients?
Carbohydrates, proteins, fats
What is the term for the ability of flour to thicken sauces?
Gelatinisation
Name the primary industry that provides raw food materials in Australia
Agriculture
Name one social factor that influences food selection.
culture, family, media, education
Why is HACCP important in food production?
Prevents food contamination and ensures safety
Which vitamin is essential for good eyesight and is found in carrots?
Vitamin A
What causes milk to curdle when mixed with acidic ingredients like lemon juice?
Protein coagulation
What is one way technology has improved food processing in Australia?
Freezing/drying/ removing bacteria etc...
How does climate affect food availability in Australia?
Impacts how food is grown
What does FIFO stand for, and why is it important in food storage?
First In, First Out – prevents food spoilage
What is the function of dietary fiber in the body?
Aids digestion, prevents constipation
What is the role of emulsifiers in food products?
Mix two liquids that don't usually mix e.g oil and water
How does consumer demand influence food production in Australia?
Trends like organic, plant-based, convenience foods drive industry changes
Name one government initiative that improves food availability for Australians.
Food bank
Name one factor that affects the shelf life of fresh produce.
temperature, humidity, packaging
How does iron deficiency affect the body?
Causes fatigue, weakness, anemia, poor concentration
What property can be seen when making caramel squares
carmelisation
What is the role of FSANZ (Food Standards Australia New Zealand)?
Regulates food safety, labeling, and additives in Australia and NZ
What is the difference between perishable and non-perishable foods?
Perishable = short shelf life, Non-perishable = long shelf life
Explain how packaging can improve food quality and shelf life.
Protects from contamination, controls moisture, prevents spoilage, extends freshness, etc
Explain the difference between complete and incomplete proteins.
Complete proteins contain all essential amino acids; incomplete lack some essential amino acids
Explain the Maillard reaction and its impact on food.
When portein and sugars react with dry heat result sin the browning of food e.g. toast
What are two key environmental concerns associated with food production in Australia?
soil degradation, water usage, deforestation, greenhouse gas emissions, food waste