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Food QualityStudent

Workbooklet

Student Name: _____________________________

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Safe storage and preparation of food

(week 1)In recent years there has been a tremendous change in lifestyle with more and more people going out to eat meals prepared in restaurants, canteens and fast food outlets. There has been a boom in the food service industry, and manufacturers and retailers of food products work hard to provide high quality food to the consumer. Australia has food safety standards that are considered to be of a very high standard.

Health hazards associated with food ______________________________________________

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Food contamination can be cause by:

Chemical: ___________________________________________________________

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Physical: ___________________________________________________________

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Biological: __________________________________________________________

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Natural toxins can be either ___________________ or _______________________

Food can be contaminated at any stage in the food production chain.

Food poisoning can be caused by microorganisms:

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Factors affecting microbial growthMany factors affect the growth and survival of micro-organisms including the availability of nutrients, water, preferred pH, temperature and atmosphere.

Food Quality Student Workbooklet Page 1

pH: ________________________________________________________________

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Temperature: ________________________________________________________

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Gas atmosphere: _____________________________________________________

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Moisture: ___________________________________________________________

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Adverse conditions: ___________________________________________________

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Review Questions FTIA pg45: Complete questions 4+5.

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Video: dying for a meal: all about food poisoning


Label the following diagram FTIA pg: 44

Food Borne illnessProtozoa: ___________________________________________________________

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Fungi and moulds: ____________________________________________________

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Viruses: ____________________________________________________________

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Bacteria: ____________________________________________________________

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Activity: Research a range of common pathogens, recording a list of symptoms, any associated foods the pathogen relates to and control methods to minimise the risk of coming into contact with the bacteria.Bacteria Source Symptoms PreventionSalmonella

Staphylococcus aureus

Clostridium botulinum

Clostridium perfringens


Campylobacter jejuni

Listeria monocytogenes

Shigella

Bacillus cereus

Escherichia coli


Review Questions FTIA pg48: Complete questions 1-3.

A.

B.

C.

3._________________________________________________________________

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Safe storage of food (Week 2)

Food preservation is a concept developed thousands of years ago. Humans throughout every era of history have developed their own ways of preserving food using the resources they had available to them. For example, archaeological studies have found humans in the Stone Age preserved their meat by drying it in the sun. Methods of storing food have come a long way and are constantly improving and evolving. Foods are stored to maintain sensory characteristics and ensure safety. The main purpose of preservation is to protect food from spoiling or ‘going off’ and to store food for later consumption.


Activity: Look through your kitchen cupboards, fridge and freezer and identify the types of foods stored, stating how each item is stored. For example, diced tomatoes in a can.

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Food SpoilageThere are varied causes of food deterioration and spoilage. These include:

• Chemical changes where foods breakdown or are contaminated by other substances.

• Physical changes which distort or alter the appearance or quality of foods (e.g. bruised fruit).

• Infestation of food by insects and other animals. • Deterioration of food by oxygen, light or increased moisture. • Microbial activity such as mould growth, yeast, bacteria or viruses.

What would you do with the following foods?


Shelf life of foodShelf life refers to: __________________________________________________

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Guidelines for shelf life include:

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Perishable: ________________________________________________________

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Semi-perishable: ____________________________________________________

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Non-perishable: ____________________________________________________

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Case study – Use this canned meat by next century FTIA pg 49, qu 1-3

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Commercial storageThe three types of commercial food storage are:

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Cold Storage Temperature range: __________________

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Dry Storage Temperature range: __________________

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Freezer Storage Temperature range: __________________

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Review Questions FTIA pg51: Complete question 3.

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Tips for keeping food refrigerated ______________________________________________________________

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Video: looks good enough to eat: food preservationSafe food preparation (week 2)Food preparation refers to the cleaning, cutting, combining or cooking of food before it is served.

Safe food handlingList the 5 keys to safer food:

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What are the 4 most common practices that lead to food poisoning? ____________________________________________________________

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To prevent food poisoning during the handling of food, explain the following factors:

Temperature control: ________________________________________________

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Prevention of cross-contamination: ____________________________________

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Good hygiene: ______________________________________________________

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Clean work environment: _____________________________________________

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Commercial food preparationThe premises and equipment must meet safety requirements regarding design and

layout. There are basically two ways to maintain food hygiene:

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Activity: Use the information on FTIA pg:55-56 to write down what you would need

to consider when designing a commercial food premises.

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Standard operating proceduresHACCP: ___________________________________________________________

Outline the 7 principles of HACCP

1. ____________________ - ________________________________________

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2. ____________________ - ________________________________________

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3. ____________________ - ________________________________________

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4. ____________________ - ________________________________________

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5. ____________________ - ________________________________________

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6. ____________________ - ________________________________________

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7. ____________________ - ________________________________________

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Food preparation in the homeRead FTIA pg 59-60. Write out 12 guidelines for food preparation in the home.

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Activity: Brainstorm a range of hygiene practices food handlers should perform.

Questions:

What temperature must chilled food be kept below? __________________________

What temperature must hot food be kept above? ____________________________


avoid wearing jewellery which may fall into food.

Basic principles of cookingRegardless of whether a food is being cooked in the home, in a restaurant or in an institution such as a hospital, at least one of the following methods of transferring heat is used.

Conduction

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Convection

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Radiation

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Preparation methods to produce food products

There are multiple cooking methods used throughout the world to prepare ingredients for consumption. Each method varies in the flavour, texture and appearance it produces. Liquid is essential to each cooking method, whether it is combined with ingredients or is released from the foods themselves.


Activity: Match the cooking method to the provided description.

Cooking Method DescriptionBaking Cooking large portions of meat, fish, seafood or vegetables by

first searing the item, followed by simmering it covered in liquid.

Barbecuing This method involves slowing simmering food in a liquid brew. It tenderises tough cuts of meat.

Braising Quickly cooking meat, fish or vegetables over intense heat, through burning wood, simmering coals, a gas flame or heating element.

Deep frying Suspending food over simmering or boiling water. This method preserves vitamins and minerals.

Grilling Quickly cooking food with a small amount of oil over high heat. This method preserves the flavour, freshness and nutrients of ingredients.

Poaching Slowly and indirectly cooking food over a wood, charcoal or gas flame. Food is often seasoned with rubs or sauces.

Preserving This method involves searing portion sized foods in hot oil, to brown the sides. When the food is removed, the remaining juices are made into a sauce.

Roasting Cooking using the dry heat of an oven. Ingredients perform a range of roles in the oven to strengthen, bind, thicken, sweeten and add moisture.

Sautéing This method can be performed by drying, curing, brining, pickling, fermenting and smoking.

Steaming Using the high heat of oil to seal the foods moisture, providing a crunchy and juicy outer shell.

Stewing Slowly simmering food in a flavourful liquid just long enough to cook it through. This method enhances flavour and keeps delicate foods from turning tough.

Stir frying Slowly cooking food, uncovered, with dry indirect heat. This can be done using a spit or oven.


Activity: For each of the following cooking methods, list the suitable foods used and the utensils and equipment required to perform the method.

Cooking Method Suitable Foods Used Utensils and Equipment Required

Baking

Barbecuing

Braising

Deep frying

Grilling

Poaching

Preserving

Roasting

Sautéing

Steaming

Stewing

Stir frying


Functional properties of food (week 3)

Have you ever wondered how so many different and interesting foods can be made using the same basic ingredients? Combine flour, butter, eggs, milk and sugar in different ways and you could end up with Portuguese tarts, soufflés, brownies or bread. What happens to food when it is prepared or cooked is controlled by its functional properties. Understanding the functional properties of food will enable you to interpret recipes and assist you in creating better quality foods. Knowing why is as important in food preparation as knowing how!

Video: Characteristics and Properties of Food 1.

Proteins:Sources of protein include meat, fish, chicken, cheese and eggs. Protein is necessary for growth, healing and fighting disease and infection. It helps to develop antibodies and provide energy.

Proteins are made up of building blocks called: ___________________. There are

________________________, which can be combined in many ways to produce

thousands of different proteins. The amino acids are joined together by

__________________________ to form polypeptide chains. Strands of protein

always arrange themselves in groups of ______________________ in a

_____________or ___________ shape.

Form of protein Food examples•

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Denaturing and coagulation

Denaturing food is one of the most important processes in cooking. To denature food

means to change its properties. Scientifically, a protein’s structure is broken down in

extreme conditions using a range of methods including:



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Heating increases kinetic energy and protein bonds are broken. The higher the

temperature, the more significant the change in a protein’s structure. Acid causes a

change in the pH levels of proteins. pH changes lead to denaturation. Agitation and

pressure can denature food by stretching the structure of protein, for example

whipping eggs. Denaturation and coagulation alters how a food feels, looks, taste

and smells. Many of the foods we eat would not be possible to create without the

process of denaturation. The process makes a range of foods more edible, look

more appealing and smell and taste better. Once a food has undertaken a structural

change, it makes a physical change, known as coagulation. Coagulation refers to a

reaction that leads to thickening or solidification.

Factors contributing to denaturation and coagulationTemperature: ________________________________________________________

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Acidity: _____________________________________________________________

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Agitation: ___________________________________________________________

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Enzymes: ___________________________________________________________

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Salt: _______________________________________________________________

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Sugar: _____________________________________________________________

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Gelation: ___________________________________________________________

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Practical Activity: Denaturation and coagulation occurs when the protein in the following foods is broken down. Comment on how the feel, look, taste and smell of the following foods change following denaturation and coagulation.

Food / Technique Changes due to denaturation and coagulationWhipping egg whites

Frying an egg

Barbecuing beef


Activity: The effect of various additives on eggwhite foams (pg 90 FTiA)

Aim: to determine the effects of salt, cream of tartar, oil, lemon juice and water on the volume, beating time and colour of beaten eggwhites.

Time it takes AppearanceAdditive Start Soft

peaksStiff peaks

Colour Lusture Volume Surface Smoothness

SaltCream of tartarLemon juiceOilWaterWhich additives:

(a) Increased the time needed to beat the eggwhites to the stiff-peak stage?

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(b) Increased the overall volume? _____________________________________

(c) Altered the colour of the eggwhites?__________________________________

Case study - Making cheddar cheese FTIA pg: 87-88 qu all___________________________________________________________________

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Video: Characteristics and Properties of Food 2


Functional properties of specific proteinsAeration of eggwhites

Aeration is: __________________________________________________________

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Foam is used in many aspects of cooking, from drinking a frothy cappuccino and whipping cream to using molecular gastronomy techniques to create fluffy and flavoursome foams as an addition to a meal. Foam is a structure of interlocked bubbles which is designed to impart good taste and texture. How the foam is handled now determines the quality of the product produced:

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The aeration of eggwhites is affected by:1. Temperature: __________________________________________________

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2. Acids: ________________________________________________________

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3. Agitation: ______________________________________________________

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4. Addition of:

o Fats:_______________________________________________

o Water: _____________________________________________

o Sugar: _____________________________________________

Activity: When creating foam from egg whites, there are many suggestions which can improve the volume and consistency of foam. Make meringues and describe the process and what happened to the eggwhites. How did adding sugar change the structure?


GlutenGluten is a type of protein found in wheat, and it gives flour products their

____________. Gluten is actually made from the two proteins ____________ and

_______________. When _____________ and mixed with a small amount of

_______, glutenin and gliadin ______________ to form gluten strands; these gluten

strands stretch and become _______________.

Kneading: ___________________________________________________________

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In the oven: _________________________________________________________

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If a flour product is removed from the oven before all the gluten _______________,

the product will _____________. This is why partially cooked cakes sink in the

middle. If the cake does not sink then the cooking process is ________________.

Protein browningBrowning occurs when proteins (amino acids) react with carbohydrates (sugars).

Three reasons for this include:

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Consider cooking a steak. The raw piece of meat is introduced to heat and the

surface of the meat changes from red to brown. This occurrence is the iron present

in ___________________ of the meat which gets oxidised and changes to a new

substance called ________________________. The surface of the meat gradually

turns into ____________________.

________________ ________________ ________________

(bright red) (red) (brown)

Activity: Identify a range of foods where browning is evident.

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The reaction between proteins and carbohydrates is the ____________________

Reaction. This is where: _______________________________________________

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Carbohydrates (week 5) (FTiA pg: 93)

Carbohydrates are the body’s most important source of energy, including starch, dietary fibre and sugar. Simple carbohydrates are refined sugars. Complex carbohydrates are found in breads, grains, cereals and vegetables. The three types of carbohydrates found in foods:

• _______________________________

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Functional properties of starch Starch is a common ____________________ found in grains such as _________

and ______________ and the products made from them, and in _____________

such as potatoes and cassava. The ___________ of the starch ganules found in

these foods can ____________, as can their specific components. Starch molecules

are made up of two substances: _______________ and _______________. Most

starch contain ____________ of _____________, but some selectively bred

varieties of corn contain more than _____________.Starches containing more

____________ are used to produce semi-solid, _____________________, whereas

those with more __________________ produce ______________ gels that are

more a _______________ liquid than solid. High-amylose cornstarch and rice starch

are used to make ______________ packaging films, such as those used on some

____________ and sweets.


Starch GelatinisationA crucial property of starch is its ability to thicken a large number of foods through

the process of gelatinisation. Gelatinisation extracts sugars and flavours. Starches

form a gel at a certain temperature, depending on the type of starch used. Via the

presence of water and heat, starch absorbs liquid and starch granules are dissolved.

Factors that affect the gelatinisation of starch:

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• _____________________

Roux is an ideal example of starch gelatinisation. Roux is a mixture of wheat flour or

corn starch and fat (traditionally butter). It acts as the thickening agent for a range of

sauces, soups, stews and other liquids.

Temperature ________________________________________________________

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Agitation ____________________________________________________________

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Other ingredients and pH _______________________________________________

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Activity: Research and summarise a basic gravy recipe.

Identify the starch used in the recipe and explain how it assists to thicken the gravy.

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Consider the process of cooking rice. When rice is placed in cold water, it remains in its natural state. Once heat is introduced, the starches in rice are dissolved and gelatinisation occurs. Different types of rice contain varying levels of amylopectin, a starch released from the grain during cooking. Medium grain and short grain rice have high levels of amylopectin and gelatinisation causes it to become sticky and therefore easier to eat with chopsticks.

Practical Activity: Risotto - Research and comment on the gelatinisation process of different types of rice.

Dextrinisation of starchDextrinisation is ______________________________________________________

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Once the starch grains have broken down, they are referred to as dextrins. The degree of dextrinisation is determined by the amount of time a food is heated, the temperature at which it is heated and the type of starch in the product. Dextrinisation can be done in the oven or on a stove cooked by radiation or convection.

Three explanations for how dextrins are different to starch:

1. ______________________________________________________

2. ______________________________________________________

3. ______________________________________________________

Dextrinisation can be caused by:

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Common foods that have undergone dextrinisation include bread, cakes and pastries.


Functional property of pectinPectin ____________________________________________________________

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Activity: Research roux – what types of roux are there, and what are they the base for?

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Functional properties of other carbohydrates - sugars Crystallisation of disaccharidesThe three kinds of disaccharides are:

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• ____________________________

• ____________________________

Crystallisation is a functional property of sugar related to its ability to

_____________ and reform ___________. This property is used in the making of

________________ such as ___________, ___________, ___________ and

___________. The sugar is dissolved in a liquid and ____________, during which

time the liquid ____________, concentrating (supersaturating) the sugar solution. As

the solution cools, the sugar re-forms into crystals. If the solution is not stirred and

cools __________, the crystals will be very __________ and the texture of the


product ____________. Movement and slow cooling encourage the development of

____________ crystals, altering the _____________ of the product.

Factors affecting the Crystallisation of disaccharides

Temperature ________________________________________________________

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Acidity _____________________________________________________________

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Agitation ____________________________________________________________

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Presence of other ingredients ___________________________________________

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Carbohydrate Functional property Function in foodStarchStarchStarchPectinSucroseSucrose


Practical Activity: Create honeycomb, toffee, fudge and caramel.

What are your observations about making each lolly:

Lolly Functional property ObservationHoneycomb

Toffee

Fudge

Caramel

Crystalline Candies

Fudge is a type of fine crystalline candy. Stirring fudge after it cools to an appropriate temperature develops small sugar crystals to create a smooth texture. Stirring fudge at the wrong temperature can cause large sugar crystals to form which can cause a gritty texture.Fondant is another type of crystalline candy.

Non-Crystalline Candies

Hard or boiled candy is a form of non-crystalline candy. These include candies such as lollipops and lozenges. The sugar solution for non-crystalline candies is boiled at higher temperatures and crystals are prevented from forming. Interfering agents are often used to stop crystallisation such as corn syrup, molasses, honey, fats or gelatin.


Activity:

Comment on the crystallisation which occurs through the following methods:Chocolate Fudge Method:

1. 1. Combine the sugars, cream, milk, syrup and chocolate in a saucepan over low heat.2. 2. Cook and stir occasionally for 20 minutes or until sugar is dissolved. Brush the side of

the pan to remove sugar crystals.3. 3. Increase heat to high, bring to the boil. Cook until the thermometer reaches 116˚C.4. 4. Remove from heat and add butter, but do not stir. Set aside to cool until 40˚C.5. 5. When cool, stir the mixture for 3-4 minutes.6. 6. Pour into a prepared tin, cover with foil and put aside overnight to set.

Lollipops Method:1. 1. Combine sugar, syrup and water in a saucepan over low heat.2. 2. Cook and stir occasionally for 20 minutes or until sugar is dissolved. Brush the side of

the pan to remove sugar crystals.3. 3. Increase heat to high, bring to the boil. Cook until the thermometer reaches 149-

154˚C.4. 4. Drop spoonfuls of toffee onto baking trays and add lollipop sticks while the mixture is

soft and warm.

Temperature ObservationsFudge creation

Lollypop creation


Lipids (week 7)We need only small amounts of fat in our diet. Fats and oils belong to the chemical family known as lipids. Saturated fats are found in animal products and are linked to an increase in cholesterol and a higher risk of heart disease. Monounsaturated fats are found it avocado, nuts, olives, oil and chicken. Polyunsaturated fats are found in fish, nuts, soy beans and polyunsaturated margarine. Fats are an important source of energy. They provide essential fatty acids, protect vital organs and insulate against extreme temperatures.

Functional properties of lipidsEmulsification

Oil and water never mix on their own, they require an emulsifier to ensure they don’t

separate.

An emulsion is ______________________________________________________

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Emulsifying is a crucial component of manufacturing food products such as

margarine, mayonnaise, confectionery and some baked goods.

To form a permanent emulsion, the following techniques are used:

Homogenisation: _____________________________________________________

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Example: ___________________________________________________________

Emulsifying agent: ____________________________________________________

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Example: ___________________________________________________________

Emulsions, although stable, can be destroyed under certain conditions. High

temperatures, freezing, agitation after formation and the addition of salt break down

an emulsion. If the emulsifier bridge breaks, the lipid and water separate.

Factor EffectTemperature – Heat


Temperature – Freezing

Agitation

Addition of salt

Parts of an emulsion

An emulsion has three parts: the ________________ phase, the _______________

phase and the ________________. The makeup of margarine demonstrates these

three parts. Margarine contains.

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Activity: Research the ingredients and methods used to prepare the following items. Identify the emulsifying agent and describe how emulsification occurs.

Emulsifying agent Process of emulsificationVinaigrette

Mayonnaise

Hollandaise Sauce


Aerating of fats Ingredients are often aerated to make them lighter and/or to create more volume.

Aeration occurs when air is added to a mixture, affecting its consistency and texture.

The plasticity of saturated fats makes them more effective at aerating mixtures that

unsaturated fats. Some examples of how fat is used to aerate products include:

Creaming __________________________________________________

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‘rubbing in’ __________________________________________________

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Layering ____________________________________________________

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Whipping ___________________________________________________

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Foams are:__________________________________________________________

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In cream, factors that affect the foam are:

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Activity: One of the first foods to use aeration was ice cream. Made from milk solids, sugar stabilisers and flavouring agents, aeration gives ice cream its light texture.

1. Research how ice cream is prepared commercially, outlining when and how aeration occurs.

Aeration in Ice Cream

Many recipes require butter and sugar to be creamed together until light and fluffy. This is an example of aerating. Creaming is a crucial step in the baking process. Creaming incorporates air bubbles into ingredients to provide a light texture.

Activity:

Brainstorm recommendations to effectively cream butter and sugar to an ideal consistency for baking.


ensure the butter is at room temperature.

When Oxygen reacts with foodOxidation is: _________________________________________________________

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Oxygen can affect the functional properties of food by reducing freshness,

discolouring foods, causing decomposition, unpleasant flavours and nutritional

degradation. Oxygen significantly impacts on the shelf life of foods. Foods that are

exposed to air and oxygen spoil faster than foods that are sealed appropriately.

Practical Activity: Cut an apple in half, leave one half in the fridge, uncovered and

the other on a benchtop, uncovered.

Comment on the appearance and texture of the apple as oxidation occurs.

4 hours

1 day

3 days

Antioxidants are added to food to slow the rate of oxidation and extend the shelf life

of food products. Lemon juice acts as a natural antioxidant. Repeat the same activity

above, putting both halves in the fridge. Squeeze lemon juice over one half and

make appropriate comments.

4 hours

1 day

3 days



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Sensory characteristics of food and food presentation

Sensory characteristics of food (week 9)

Food triggers our senses and the following factors combine to assist us determines if

the food item is palatable or not:

Flavour - ___________________________________________________________

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Taste - _____________________________________________________________

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Texture - ___________________________________________________________

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Aroma - ____________________________________________________________

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Sound - ____________________________________________________________

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Visual appeal - ______________________________________________________

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Sensory testsSensory tests can measure:

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Some guidelines for conducting sensory tests include:

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Types of sensory testsHedonic scales - ____________________________________________________

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Descriptive tests - ___________________________________________________

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Ranking - __________________________________________________________

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Profiling food - ______________________________________________________

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Difference sensory testing - ___________________________________________

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o Paired - __________________________________________________

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o triangular - _______________________________________________


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o duo-trio - _________________________________________________

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o 2 out of 5 - _______________________________________________

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Case Study – Consumer taste testing gone wrong FTIA pg: 72-73 qu all

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Layout of food for visual appealFood presentation describes how food is arranged, decorated and garnished on

plates, platters, trolleys, and buffet or smorgasbord tables. The most successful

cooks realise the importance of presentation and spend much time on suitable

garnishes, the arrangement of food on serving dishes, and the table decorations.

Plating and garnishing meals

Plating a meal for service is an artistic and individual task depending on the type of

food and the context in which it is presented. When plating a meal, it is crucial to

achieve a balance and consider taste and texture. Achieving a nutritional balance is

a primary consideration, as is the taste and texture of the foods presented. Flavours

should be complemented to accent and enhance main ingredients.


Visual appeal is also an important part of plating meals for service. The way food is

placed on a plate influences the way a meal will be received and enjoyed.

Activity: create a one page collage on how current cuisine is currently plated

GarnishesGarnishes are: _______________________________________________________

___________________________________________________________________

There are countless food items which can be used as a garnish, either in their

natural form or transformed into something else, such as candied citrus peel.

Common garnishes include:

Sauces _______________________________________________________

______________________________________________________________

Fruit _______________________________________________________

______________________________________________________________

Herbs _______________________________________________________

______________________________________________________________

Vegetables ____________________________________________________

______________________________________________________________

Garnishing tipsThe following tips relate to the use of garnishes.

Typically, garnishes should be ___________________

Garnishes should appear ____________ and _______________.

Garnishes should be suitable in __________ to the food it is _____________.

The flavour of the garnish should ________________ the flavours in the food.

Garnishes should be _____________ arranged.

Garnishes should not be used to disguise ____________ food quality.


size complement natural fresh

character edible poor neatly

Activity: For the following meals, describe a suitable garnish, keeping in mind the tips above.

Meal Garnishing IdeasBarbecued Steaks

Satay Chicken

Potato Salad

Minestrone Soup

Shepherd’s Pie

Lemon Cheesecake

Chocolate Cake

Case study – Food fashion FTIA pg: 77-78 qu 1-3___________________________________________________________________

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Styling for photographyFood is arguably one of the hardest objects to photograph. The glossy mouth-watering images in most cookbooks takes substantial planning and trial and error to get the ideal shot. Aside from the food itself, there are many areas which need to be considered:

Activity: Match each area to its definition for food styling:

Lighting food should be plated and garnished to balance colour and shapes.Props experiment with angles when taking pictures of food. Some dishes may

look best from overhead whilst others may be more appealing from a side angle.

Time customising the context of the food adds character. Consider adding props to the foreground or background of the shot such as glasses, napkins, tablecloths or flowers.

Style the focus should remain on the food, not props or background items. It is beneficial to zoom in so a dish fills as much of a picture as possible.

Angle the food needs to be well lit. Daylight helps food look more natural and placing plates near a window can enhance natural light.

Zoom food images need to be taken in a timely manner. Time can cause food to melt, collapse, change colour or dry out.

Case study – Plate of origin FTIA pg: 79-80 qu 1-3___________________________________________________________________

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Video questions: Dying for a meal

1. Some cases of food poisoning must be _____________________to the health

department.

2. Is spoiled food always dangerous? Yes/No

3. What is the dangerous colour to watch out for on a potato? ________________

4. How many cells do bacteria have? ____________________________________

5. How many species of bacteria are there? _______________________________

6. An example of the good use of bacteria is the making of ____________________

7. What are the 2 ways in which bacteria cause food poisoning?

___________________________________________________________________

___________________________________________________________________

8. What is one of the ideal foods for Chlostridium Perfringens?

___________________________________________________________________

9. What is an ideal food for Chlostridium Botulinum?

___________________________________________________________________

10.Where do you find Staphlococcus aureus?

___________________________________________________________________

11.What sort of environment does Staph prefer?

___________________________________________________________________

12.What sort of products does Staph like?

___________________________________________________________________

13.What is one raw food Salmonella appears naturally in?

___________________________________________________________________

14.Can salmonella also contaminate processed foods? Yes/No

___________________________________________________________________


15.What other types of bacteria cause problems?

___________________________________________________________________

16.There are 3 environmental conditions which control a bacteria’s ability to multiply:

access to food, the right _________________ for growth and enough

___________________ time in which to grow.

17.The food danger zone is between _________ degrees and ________ degrees.

18.The ______________ the temperature, the slower the growth rate of bacteria.

19.At room temperature, it takes only _____________ hours for bacteria to grow

from 1 to 1,000,000.

20.Food will keep longest if it is kept at ___________________ degrees.

21.Long life milk is heated under pressure to _________________ degrees.

22.Mince is very susceptible to poisoning because surface bacteria have been

mixed throughout the food during the mincing process. True/False.

23.Leftovers should be left in the fridge for only ______________ days.

24.Cross contamination can occur in 2 ways:

drip by ______________________________________________________

and bacterial __________________________________________________


Video questions: Functional properties of food

1. What are the three main functions of food products?

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2. What are the functional properties determined by?

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3. List four physical aspects of food.

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4. List four textual properties of a food product.

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5. What contributes to the sensory function of a food?

___________________________________________________________________

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6. What are the seven nutrients provided by food?

_____________________________ ________________________________

_____________________________ ________________________________

_____________________________ ________________________________

_____________________________ ________________________________

7. What is denaturation?

___________________________________________________________________


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8. What is an example of foam?

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9. What is Maillard Browning?

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10.What happens to starch granules when placed in heated water?

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11.What is dextrinisation?

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a) What is the emulsifying agent found in eggs? ______________________

b) What function does it perform?__________________________________

a) What are raising agents?______________________________________

b) How do they work?___________________________________________

12.Give an example of a:

• natural raising agent ____________________________________________

• chemical raising agent ___________________________________________

• mechanical raising agent__________________________________________

13.List five examples of additives used in commercial food products.

_____________________________ ________________________________

_____________________________ ________________________________

_____________________________ ________________________________

14.What are the three colours in foods?

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15.What is the purpose of kneading bread?


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16.Explain how freezing preserves food.

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17.What is extrusion?

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18.What food products can it be used on?

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19.How has technology impacted on the preservation of food items?

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20.What is enzymatic browning?

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21.How can enzymatic browning be prevented?

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Video questions: Characteristics & Properties of Food Pt 1

1. Explain the term ‘functional property of food’.

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2. What are some of the chemical compounds found in food?

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3. List the factors that cause changes in a food’s chemical composition.

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4. Define aeration and suggest methods of incorporating air into a food product.

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5. List some food products that have been aerated.

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6. What is denaturation?

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7. Explain what the PH level means in food technology.

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8. What is gelatinisation?

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9. Give 5 examples of food products that are emulsified.

_______________________________ _____________________________

_______________________________ _____________________________

_______________________________ _____________________________

10.Crystallisation is used mainly in the production of which food products?


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11.List three different ways to brown foods – Give an example of each method.

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12.Define gelation. Name two food products that use this process.

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13.List three different kinds of leavening agents. Give example of each type.

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14.Which type of heat is needed for the Maillard reaction to occur in food?

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Video questions: Characteristics & Properties of Food Pt 2

Enzymes

1. Enzymes are protein substances that act as catalysts. What does a catalyst

do?

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2. What is an enzyme?

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3. What are substrates?

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4. What are active sites?

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5. How are enzymes named?

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6. Identify the enzymes in the following table

Substrate Enzyme

Sucrose

Maltose

Lactose

Carbohydrates

Lipids

Proteins

7. What impact does heat have on enzymes?

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8. What is enzymatic browning?

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9. What can you do to prevent or reduce enzymatic browning?

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10. What are protolytic enzymes?


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11. Enzymes are used in commercial meat tenderisers. Complete the table to

show where these enzymes are derived from.

Enzyme Where is enzyme derived from?

Papain

Trypsin

Ficin

Bromelin

12. The pineapple to be used in jellies must be cooked prior to addition to the

gelatine. Explain why this is necessary and what would occur if it were not

cooked?

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13. Cheesemaking uses rennin to coagulate or set the milk in the initial stage.

Draining and curing to produce different varieties of cheeses follows this

stage.

Name the enzymes involved in producing the following:

Camembert and Brie _____________________________________________

Blue cheese ___________________________________________________

14. What enzyme is used to produce the liquid centres in chocolates?

___________________________________________________________________

Pectin

1. Pectin is made up mainly of carbon, hydrogen and oxygen and found in the

cell walls of what?

___________________________________________________________________

Commercial pectin, which is used in jam making, is extracted from what?

___________________________________________________________________

2. How does pectin set jams?

___________________________________________________________________


Acid is needed for effective gel formation from pectin. Complete the table.

Adequate Acid Low Acid

3. What other ingredients can be added to improve acid content in jam recipes?

___________________________________________________________________

4. Pectin content of fruits:

High Pectin Low Pectin

5. If the pectin content is high, then sugar must be added to enable a

satisfactory gel to form. What will occur if:

a) too little sugar is used, or _________________________________

b) too much sugar is used? __________________________________

6. What test can be used to see if a jam has sufficient pectin to set?

___________________________________________________________________


Pigments

1. All fruits and vegetables are acidic. Is a vegetable with a lower pH value more

or less acidic and one with a higher pH?

___________________________________________________________________

2. Why do green vegetables change their colour when cooked? (Give two

reasons)

___________________________________________________________________

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3. a) How are green vegetables best cooked to retain colour?

___________________________________________________________________

b) Why is it best to leave the lid off when cooking green vegetables?

___________________________________________________________________

4. What is the pigment contained in yellow and orange vegetables called?

___________________________________________________________________

5. What is red and purple vegetable pigment called?

___________________________________________________________________

6. When red cabbage is boiled or steamed it turns a bluish colour.

a) What can be added to enable it to take on a more reddish appearance?

___________________________________________________________________

b) How can this be overcome?

___________________________________________________________________

7. What can be added to white vegetables to maintain the white colour and

prevent them from taking on a brownish appearance?

___________________________________________________________________


Video questions: Looks good enough to eat: food preservation

1. Explain the difference between a person who eats to live and someone who lives

to eat.

___________________________________________________________________

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2. What is gastronomy?

___________________________________________________________________

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3. How do our senses of taste, touch, smell sound and sight contribute to our ability

to enjoy food?

___________________________________________________________________

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4. Name four factors that need to be considered when planning a meal.

___________________________________________________________________

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5. What should we avoid when planning a meal?

___________________________________________________________________

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6. Variety in what is a good basic rule for presentation?

___________________________________________________________________

7. Before presenting food to a guest what must we do to ensure presentation is

complete?

___________________________________________________________________

8. Why is it necessary to drain the chicken before placing it on the sauce?

___________________________________________________________________



9. What function do garnishes perform?

___________________________________________________________________

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10.When is it unnecessary to use a garnish?

___________________________________________________________________

11. What differentiates between a good meal and a boring meal?

___________________________________________________________________

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12.How do we avoid over portioning?

___________________________________________________________________

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13. What do curved lines in presentation suggest?

___________________________________________________________________

14.What are the two qualities that garnishes must have?

___________________________________________________________________

15. Suggest the type of plate most suitable for presenting pasta.

___________________________________________________________________

16. If food looks good can we assume that it will also taste good?

___________________________________________________________________

17.Why should we avoid artificial colours?

___________________________________________________________________

18.Give an example of two different textured foods that might be consumed

together.

___________________________________________________________________

19. What two elements is a good meal able to balance?

___________________________________________________________________


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lhsfoodtech.weebly.comlhsfoodtech.weebly.com/.../11217115/food_quality_studen… · Web viewIn recent years there has been a tremendous change in lifestyle with more and more people