Food & Nutrition Basics
What nutrient helps repair body tissues and build muscle?
Protein
What do ‘use by’ dates indicate?
The safety limit - food must not be eaten after this date.
What additive helps prevent food spoilage?
Preservatives.
What is one reason people choose organic foods?
They believe it’s healthier or more environmentally friendly.
What does “entrée” mean in menu planning?
A starter or small first course.
Name two nutrients obtained from consuming wattleseed.
Protein and dietary fibre.
What do ‘best before’ dates indicate?
The quality limit - food is still safe but may lose freshness or flavour.
What is the purpose of food additives in processed foods?
To preserve, flavour, colour, or improve texture.
What is a traditional Australian dish influenced by British culture.
Meat Pie or Sheppards Pie
What is the purpose of a menu in food service?
To inform customers about the available food and help them make a selection.
What does the term morbidity refer to in relation to food and health?
The rate or level of illness or disease in a population.
Why is cross-contamination dangerous in food preparation?
It can transfer harmful bacteria or allergens between foods, causing illness.
Why are emulsifiers added to products like mayonnaise?
To prevent separation
How does religion influence food choices?
It sets dietary rules or restrictions, such as halal, kosher, or fasting.
What does mise en place mean in food preparation?
It means “everything in its place” - preparing ingredients and tools before cooking.
Explain how overconsumption of fat and sugar can impact health.
It increases risk of obesity, heart disease, and type 2 diabetes.
Name three important food hygiene practices when preparing food for special occasions.
Wash hands, avoid cross-contamination, and store foods at correct temperatures.
What is the main reason for pasteurisation of milk?
To kill harmful bacteria
Name one current food trend influenced by lifestyle changes.
Plant-based diets or convenience meals. OR anything i consider to be correct.
Why is portion control important in food service?
It ensures consistent serving sizes, cost control, and customer satisfaction.
What is the difference between a macronutrient and a micronutrient?
Macronutrients (carbs, fats, protein) are needed in large amounts; micronutrients (vitamins, minerals) in small amounts.
At what temperature should hot foods be kept to remain safe?
Above 60°C.
What is one advantage and one disadvantage of food processing?
Advantage: longer shelf life; Disadvantage: nutrient loss.
How has technology changed the way people access and consume food?
Through online delivery apps and social media food trends.
Name a vegetarian appetiser, entree, main and dessert for a pre wedding dinner.
mini falafel balls.
Roasted pumpkin soup
vegetable lasagna
rice pudding