Safety and Hygiene
List 3 safety rules we follow in the NSC kitchens
Any of the following:
- No running
- Clean up spills immediately
- Use the spider grip for cutting
- No running
- Carry knife by your side with the tip facing the ground
What are the 3 types of aeration?
Biological, chemical and mechanical
What are the two main categories of cooking methods?
Dry and moist
Explain what an allergy is
A food allergy occurs when the immune system reacts to a food which is usually harmless. Severe reactions are known as anaphylaxis.
What are the 3 main parts of a wholegrain?
Bran/Husk, Endosperm, Germ
What is cross contamination?
the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect. eg. using the same chopping board for raw chicken then vegetables
What is this definition of?
"the process of exposing starch to dry heat, this results in the starch being broken down to dextrin, resulting in a golden brown colouring."
Dextrinisation
What are three types of heat transfer?
Conduction, convection and radiation
What is a lacto-vegetarian?
Lacto-vegetarians (eat dairy products but not eggs, poultry, meat or seafood)
What is no till farming?
No-till farming (also known as zero tillage or direct drilling) is an agricultural technique for growing crops or pasture without disturbing the soil through tillage. No-till farming decreases the amount of soil erosion tillage causes in certain soils, especially in sandy and dry soils on sloping terrain.
What is the danger zone and what occurs in it?
5-60 degrees celsius where bacteria grows most rapidly in
What is Emulsification?
Emulsification is mixing two liquids that don’t normally combine (water and oil)
Explain conduction
Conduction is direct contact with heat passing through two materials.
List 4 reasons why might someone be vegetarian
•Religion
•Ethics
•Environment
•Health
What is starch a functional property of starch?
Any of the following:
●Starch is responsible for the structure of baked products- cakes, breads, muffins
●Starch absorbs moisture which helps bind ingredients together (making a cake)
●Starch can be a dusting powder for sweets- icing sugar
Starch is a thickening agent when heated
What is food poisoning? Give an example of a specific type
An illness caused by food contaminated with bacteria, viruses, parasites or toxins. eg. e coli, salmonella
What does yeast need to activate?
Warmth
Time
Food
What is the difference between simmering and boiling?
Simmering is cooking food at a temperature of 85 oC whereas boiling is cooking food at a temperature of 100oC
Explain the difference between an allergy and intolerance?
A food allergy occurs when the immune system reacts to a food which is usually harmless. Severe reactions are known as anaphylaxis whereas Food intolerance occurs when the body has a chemical reaction to eating a particular food or drink, and does not cause severe allergic reactions.
What is from paddock to plate
The process that our food goes through from planting and growing all the way to the food on our plates and how we dispose of the waste
When cooking sugar (eg. honeycomb or apple tarte tatin) at high temperatures, what safety measures do we need to take?
Do no leave unattended
Wash down the sides of the pots with water
If handle is hot use oven mitts
What is Maillard reaction?
when a starch and a protein or sugar is present in the one mixture and dry heat is applied, causing the mixture to brown.
What type of cooking method is frying?
Dry
Explain what a Lacto-ovo vegetarians is
Lacto-ovo vegetarians (eat eggs and dairy products, but not poultry, meat or seafood)
Explain the bread making process
Activate yeast
Mix ingredients
Rising/Fermentation
Kneading
Shaping
Proving
Baking
Cooling