Safe storage of food
The amount of time a food can retain its quality and be safe to eat is known as
shelf life
Name the legislation that protects the personal health and safety of people at work.
The Work Health and Safety Act 2011 (NSW)
What is mouthfeel
The texture of a food in the mouth eg creamy, gritty or crisp
A stable fat (lipid) and water combination
emulsion
When eggs are used in hamburger patties what functional properties are being illustrated
As the egg coagulates with heat it binds the ingredients together
Fresh fruits, vegetables, seafood and dairy products are examples of which category of foods?
Perishable
Safety signs are colour coded red, green, blue and yellow.
Match the colour to the sign:
Caution eg wet floor
Safety eg exit sign
Danger eg no smoking
Mandatory advice eg protective clothing must be worn
Caution - Yellow
Safety - green
Danger - red
Mandatory advice - blue
What makes cooking cabbage and brussel sprouts smell unpleasant?
The release of sulphur compounds in the food
The process of starch absorbing liquid in the presence of heat causing thickening
gelatinisation
When you make a packet jelly
This is an example of gelation - the sugar, gelatine and colouring dissolve in warm water. The heat helps to coagulate the protein and, on cooling, a gel is formed as droplets of liquids become trapped within coagulated proteins.
Provide 3 tips for storing eggs to maintain maximum quality.
In the refrigerator 1-4 degrees C, in their original carton with the pointed ends down.
Explain the causes of food poisoning
When microorganisms reach dangerous levels in a food due to cross contamination and a combination of time and temperature.
The fifth taste that is a Japanese term for rich, meaty protein flavours is known as
Umami
The process of adding air to a substance
Aeration
When egg whites are beaten
The proteins are denatured by beating. The beaters create spaces for air to enter and become trapped within the stretched denatured proteins.
Describe and justify TWO methods of defrosting food safely
In the refrigerator at 4 degrees or below. This may take time particularly for large cuts of meat.Care must be taken to ensure juices do not drip on ready to eat food.
In the microwave on the defrost setting will ensure that the meat doesn't start cooking
Which is the smallest precision cut
Brunoise
Describe the sensory characteristics of high quality beef
Bright red colour
Firm to the touch
Creamy white marbled fat
Fresh smell
Doesn't feel slimy
When the helix structure of proteins breaks apart
denaturation
When sugary foods are heated above melting point to produce a change in colour
Caramelisation
Explain what is an offence under the Food Act 2003 (NSW)
It is an offence to
- store food at unsafe temperatures
-store foods in a manner that may lead to cross contamination
-serve food that is unsafe for human consumption
Boiling, steaming, braising and stewing are all what methods of cookery?
Moist heat
Name the 3 types of sensory testing
Preference
Discrimination
Profiling
The browning reaction and change in flavour that occurs when a protein and sugar are heated
Maillard reaction
When a starch is exposed to dry heat it causes a change in colour.What is it called and what causes it?
Dextrinisation. Dry heat causes starch molecules to break down into smaller molecules called dextrins.