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Questions and Answers
Which method involves adding substances to enhance the flavour of food?
Which method involves adding substances to enhance the flavour of food?
What is the primary purpose of using acidity in food preservation?
What is the primary purpose of using acidity in food preservation?
Which technique involves the manipulation of thermal energy in food preparation?
Which technique involves the manipulation of thermal energy in food preparation?
Which of the following is NOT a method of enhancing flavour in foods?
Which of the following is NOT a method of enhancing flavour in foods?
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What does the term 'infusion' primarily refer to in cooking?
What does the term 'infusion' primarily refer to in cooking?
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What is required to mix oil with water effectively?
What is required to mix oil with water effectively?
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Which of the following are examples of oil in water?
Which of the following are examples of oil in water?
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What defines a foam in the context of emulsions?
What defines a foam in the context of emulsions?
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How can emulsifiers affect foams?
How can emulsifiers affect foams?
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What is the role of emulsifiers in the food industry?
What is the role of emulsifiers in the food industry?
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Which of the following methods is NOT used to create emulsions?
Which of the following methods is NOT used to create emulsions?
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What type of mixture do foams represent?
What type of mixture do foams represent?
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Which health benefit is associated with fats, as mentioned in the content?
Which health benefit is associated with fats, as mentioned in the content?
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What method of heat transfer involves the movement of currents to circulate heat?
What method of heat transfer involves the movement of currents to circulate heat?
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Which method of heat transfer relies on electromagnetic waves?
Which method of heat transfer relies on electromagnetic waves?
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What is an example of a method that uses electromagnetic forces to transfer heat?
What is an example of a method that uses electromagnetic forces to transfer heat?
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What is the primary mechanism for heat transfer in an oven with fans?
What is the primary mechanism for heat transfer in an oven with fans?
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In which method is thermal energy transferred to outer surfaces?
In which method is thermal energy transferred to outer surfaces?
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What characterizes induction heating?
What characterizes induction heating?
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Which method of heat transfer would not effectively heat food placed on a metal surface?
Which method of heat transfer would not effectively heat food placed on a metal surface?
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Which heat transfer method is least reliant on physical material contact?
Which heat transfer method is least reliant on physical material contact?
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What is the main purpose of fermenting foods?
What is the main purpose of fermenting foods?
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Which process involves utilizing high heat to sterilize food?
Which process involves utilizing high heat to sterilize food?
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What is primarily affected by the process of drying food?
What is primarily affected by the process of drying food?
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What role do natural by-products like acetic acid play in food preservation?
What role do natural by-products like acetic acid play in food preservation?
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Which food preservation method involves exposure to radiation?
Which food preservation method involves exposure to radiation?
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What happens during the canning process to ensure safety?
What happens during the canning process to ensure safety?
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How do friendly microorganisms contribute to food preservation?
How do friendly microorganisms contribute to food preservation?
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Which method of preservation is most likely to change the texture of food?
Which method of preservation is most likely to change the texture of food?
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What is not a goal of food preservation techniques?
What is not a goal of food preservation techniques?
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Which method of preservation does not require special equipment?
Which method of preservation does not require special equipment?
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What is the primary effect of freezing food?
What is the primary effect of freezing food?
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What is the main characteristic of food that has been preserved by drying?
What is the main characteristic of food that has been preserved by drying?
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What common mistake might occur during the canning process?
What common mistake might occur during the canning process?
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Which food preservation method actively uses salt to draw out moisture?
Which food preservation method actively uses salt to draw out moisture?
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What is the primary aim of cooking foods?
What is the primary aim of cooking foods?
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At what temperature should foods be cooled to slow microbial growth effectively?
At what temperature should foods be cooled to slow microbial growth effectively?
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Which preservation method utilizes sublimation to remove water?
Which preservation method utilizes sublimation to remove water?
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What is the minimum temperature that needs to be reached to destroy the majority of bacteria and food spoilage organisms?
What is the minimum temperature that needs to be reached to destroy the majority of bacteria and food spoilage organisms?
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Which factor is NOT one of the six critical factors affecting food safety?
Which factor is NOT one of the six critical factors affecting food safety?
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What is the primary function of pasteurisation?
What is the primary function of pasteurisation?
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What temperature is ideal for storing food in a fridge to slow down microbial growth?
What temperature is ideal for storing food in a fridge to slow down microbial growth?
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What does HACCP stand for?
What does HACCP stand for?
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What is the effect of freezing on micro-organisms?
What is the effect of freezing on micro-organisms?
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What happens during the gelatinisation process in starches?
What happens during the gelatinisation process in starches?
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What is the purpose of freezing food below -16 degrees?
What is the purpose of freezing food below -16 degrees?
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What is studied in the process of retrogradation?
What is studied in the process of retrogradation?
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Which food safety management system is based on identifying hazards and controlling points in food processing?
Which food safety management system is based on identifying hazards and controlling points in food processing?
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Which method is NOT a cooking technique mentioned for increasing food safety?
Which method is NOT a cooking technique mentioned for increasing food safety?
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Study Notes
Colloids
- Oil and water are immiscible as they require the addition of energy through mixing, shaking or blending to create a homogeneous mixture.
- Butter and margarine are examples of oil-in-water colloids.
- Colloids are a mixture where one substance is dispersed evenly through another.
- Foams are another type of colloid where bubbles of gas are trapped in a solid or liquid and are commonly created by shaking, whipping, etc.
- Emulsifiers can stabilize foams by preventing the separation of oil from water.
Food Industry
- Emulsifiers are used in the food industry to prevent the separation of the oil and water components in mixtures.
Health Properties
- Fats absorb vitamins.
- In sponge cake, the egg yolk traps air to create a fluffy texture.
- In baking, proteins coagulate and set, trapping air structures.
Food Preservation
- Various methods of food preservation are used to extend shelf life, including: fermenting, drying, canning, irradiating, cooking, cooling, freezing, freeze drying, and pasteurizing.
Fermenting
- Fermenting uses the growth and activities of microorganisms to extend the shelf life of products.
- Fermenting foods involves the development of friendly bacteria and yeast, which lowers the pH to 4.6, preventing the growth of harmful bacteria.
- Natural products such as acetic acid, lactic acid, and alcohol are used in fermenting, which prevent the growth of pathogenic bacteria.
Drying
- Salt drying is a method of preserving foods.
Canning
- High heat sterilization is used in canning to kill spores forming bacteria.
- This process can destroy nutrients.
Irradiating
- Irradiating uses radiation to kill bacteria, mould, insects, and other pests.
- Irradiated foods should be labelled.
Cooking
- Cooking involves adding heat to deactivate microorganisms.
- Temperatures above 74 degrees Celsius kill the majority of bacteria and food spoilage microorganisms.
- The six factors that impact bacterial growth include: time, nutrients, pH, temperature, moisture, and gas atmosphere.
Cooling
- Cooling involves reducing the temperature to below 5 degrees Celsius to slow microbial growth.
- Fridge temperatures should be between 1 - 4 degrees Celsius.
- Listeria can still grow at temperatures between 1 - 45 degrees Celsius.
Freezing
- Blast chilling and freezing below -16 degrees Celsius slow the action of microorganisms and aid in nutrient preservation.
Freeze Drying
- Freeze drying removes water through sublimation.
- The process begins with freezing, which causes water to crystallize.
- Primary drying involves sublimation of ice.
- Secondary drying involves desorption of water.
Pasteurising
- Pasteurising uses high heat to kill inactive harmful microorganisms in liquids.
HACCP
- Hazard Analysis and Critical Control Points (HACCP) is a safety management system for food production, based on the principles of hazard analysis, identification of critical control points, and implementation of procedures to control these points.
Gelatinisation
- Gelatinisation refers to heating starch in water, which causes the starch cells to absorb water and swell.
Food Preservation - Heat Transfer
- Conduction: Thermal energy is transferred through direct contact.
- Convection: Thermal energy is transferred through the movement of fluids, forming currents that circulate heat.
- Radiation: Heat sources emit electromagnetic waves, which are absorbed by food.
Food Preservation Techniques
- Brining, marinating, and pickling are techniques that involve adding salt, acidity, or flavour enhancing substances to food.
- The goal of these techniques is to change the colour, texture, and flavour of food while preserving it.
- Brining and marinating involve adding salt or other flavouring agents, while pickling typically involves adding acidity through the use of vinegar, citrus juices, or other acidic ingredients.
- The addition of heat, known as thermal energy, is also widely used in food preparation.
- Heat manipulation can involve adding or removing heat from food.
- These techniques are used to enhance flavour, change texture, and improve the shelf life of food.
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Description
Explore the fascinating world of colloids and their applications in the food industry. This quiz delves into the role of emulsifiers, health properties of fats, and various food preservation methods. Test your knowledge on how these concepts contribute to our food experiences.
