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9 Cards in this Set
- Front
- Back
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Key foods |
Fruits, vegetables, cereals, meats, seafood, nuts and legumes, dairy foods and eggs. |
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Physical Properties |
Particular traits such as size, viscosity, shape and volume |
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Chemical Properties |
Refers to nutrients and enzymes. The nutrients present in food include carbohydrates, fats, protein, vitamins, minerals, fibre and water. |
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Functional Properties |
Are the physical and chemical properties of ingredients that impact on food preparation and processing. |
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Food Spoilage |
Spoiled food changes physically. Is often the result of non-microbial factors, particularly the interaction of enzymes in the food and the environment around the food. |
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Food Poisoning |
Occurs as a result of bacterial contamination. It may look and even taste normal. Factors contributing from prepared food left too long at a temperature that allows bacterial growth, inadequate cooking and reheating, cross-contamination and infected food handlers. |
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Safe preparation and thorough cooking of food |
The conditions of growth that must be controlled are: temperature, time, nutrients moisture, pH and atmosphere. |
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Safe and hygienic use of tools and equipment to produce quality outcomes. |
Essential to ensure safe food. Keep surfaces clean and dry. Maintain food preparation equipment in good order. Don't use cracked or chipped equipment. Effective cleaning and sanitising procedures are vital for the maintenance of a hygienic kitchen. |
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Design Process |
Involves identifying and analysing a meal problem, generating design options, selecting the best solutions, producing the selected design and evaluating the result. |
