Food Allergy Symptoms Quiz

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Questions and Answers

Which symptom is commonly associated with food allergies?

Dizziness

Fatigue

Nausea

Swelling (correct)

Which combination of symptoms can indicate a severe allergic reaction?

Difficulty breathing and swelling (correct)

Skin rashes and vomiting

Diarrhea and dizziness

Sneezing and watery eyes

What is a common gastrointestinal symptom of food allergies?

Vomiting (correct)

Bloating

Cramps

Constipation

Which of the following symptoms is LEAST likely to be linked to food allergies?

Fever Signup and view all the answers

What is one of the respiratory symptoms of food allergies?

Difficulty breathing Signup and view all the answers

Which bacterium is responsible for causing tuberculosis (TB)?

Mycobacterium tuberculosis Signup and view all the answers

What is the primary area of the body affected by tuberculosis?

Lungs Signup and view all the answers

Which of the following symptoms is NOT typically associated with tuberculosis?

Stomach cramps Signup and view all the answers

How can tuberculosis (TB) be transmitted from one person to another?

By breathing in TB germs released into the air Signup and view all the answers

Which factor increases the risk of contracting tuberculosis in a closed environment?

Prolonged physical proximity to someone with TB Signup and view all the answers

What is one benefit of using computers in kitchen administration?

Efficiency in inventory management Signup and view all the answers

What does a computer system facilitate in the reservation process?

Simplified booking process Signup and view all the answers

Which of the following is NOT a reported symptom of tuberculosis?

High blood pressure Signup and view all the answers

What is the primary reason for soaking sheets of gelatine in cold water?

To maintain their gelling ability. Signup and view all the answers

Why should the gelatine mixture not be boiled?

It can scorch and ruin its thickening ability. Signup and view all the answers

During the process of gelation, what state should the gelatine mixture reach?

A firm gel-like consistency. Signup and view all the answers

What kind of preservation technique is vacuum-packing categorized as?

Physical method. Signup and view all the answers

What is one potential dietary benefit of food preservation?

It compensates for dietary deficiencies. Signup and view all the answers

What happens to gelatine products like mousses if they are not used within a few days?

They lose their texture and can become rubbery. Signup and view all the answers

What is sponging in the context of gelatine preparation?

The softening of gelatine in a cold liquid. Signup and view all the answers

Which preservation method specifically reduces spoilage by killing bacteria and molds?

Irradiation. Signup and view all the answers

What is a key characteristic of a bavarois?

It includes gelatin for a light texture. Signup and view all the answers

Which method is essential when aerating a chiffon dessert?

Folding in lightly beaten meringue. Signup and view all the answers

What characteristic describes proper pie fillings?

Fruit cooked in a thickened sauce. Signup and view all the answers

How should fresh fruit be characterized for use in desserts?

Must have no bruises or blemishes. Signup and view all the answers

What is the purpose of sponging or blooming gelatine?

To soften the gelatine in cold liquid. Signup and view all the answers

What texture should quality ice creams have?

Smooth with a good flavor and no large ice crystals. Signup and view all the answers

What is an important characteristic of cheesecakes?

Light and airy with no lumps. Signup and view all the answers

Which of the following steps is part of the heating process for gelatine?

Melting the softened gelatine in boiling water. Signup and view all the answers

What concentration of sugar is typically effective in inhibiting spoilage bacteria?

40-50% Signup and view all the answers

What is the key feature of the pickling process to ensure effectiveness?

Allowing vinegar to penetrate the food over time Signup and view all the answers

Which of the following acids is commonly used in food preservation to inhibit the growth of specific microorganisms?

Acetic Acid Signup and view all the answers

What is the primary purpose of heat treatment in food preservation?

To prevent spoilage by sensitive microorganisms Signup and view all the answers

Which heat treatment method is characterized by a longer boiling time to eliminate all microorganisms?

Sterilisation Signup and view all the answers

Which chemical is specifically known for inhibiting fungal growth in acidic foods?

Sodium Benzoate Signup and view all the answers

What food item is often preserved through the process of crystallization using sugar?

Fruit candies Signup and view all the answers

Which food preservation technique would typically not involve heat?

Fermentation Signup and view all the answers

What is the purpose of docking raw pastry?

To allow trapped air to escape Signup and view all the answers

Why is it important to roll the pastry on a cold surface?

It prevents the butter from melting quickly Signup and view all the answers

What happens if the pastry is stretched while fitting it into the case?

It may cause the pastry to shrink during baking Signup and view all the answers

What is a cartouche used for in baking?

To hold weight while blind baking Signup and view all the answers

What should be done after rolling out pastry to maintain an even thickness?

Stop rolling just short of the edge Signup and view all the answers

How should puff pastry be handled during the rolling process?

Incorporate air by folding the dough between rolling sessions Signup and view all the answers

What is the primary method for lifting pastry into a dish?

Folding the pastry and placing it directly into the dish Signup and view all the answers

What should be done to avoid steam buildup in pies and tarts while cooking?

Vent the top crust or use steam escape techniques Signup and view all the answers

Study Notes

Food Allergies and Symptoms

Hives are a common symptom of food allergies.
Anaphylaxis is a severe allergic reaction, characterized by a combination of symptoms including:
- Difficulty breathing
- Swelling of the face and throat
- Drop in blood pressure
Diarrhea is a common gastrointestinal symptom of food allergies.
Chronic fatigue is the LEAST likely symptom to be linked to food allergies.
Wheezing is a respiratory symptom associated with food allergies.

Tuberculosis (TB)

Caused by the bacteria Mycobacterium tuberculosis
Primarily affects the lungs, but can spread to other parts of the body
More than 66% of the South African population is infected with TB

TB Symptoms

Symptoms include:
- Persistent cough
- Fatigue
- Weight loss
- Loss of appetite
- Fever
- Coughing up blood
- Night sweats
Symptoms can also occur in other lung diseases, requiring medical examination.

TB Transmission

Spread through the air when someone with TB in their lungs coughs, sneezes, sings, talks, or laughs
Prolonged close proximity to someone with TB increases infection risk
Easily spreads among people who live or work together
Transmits more easily in closed spaces occupied for long periods

Advantages of Using a Computer in Kitchen Administration

Efficient Inventory Management: Tracks inventory levels, preventing waste and ensuring efficient stock management
Recipe Management: Digital recipe storage allows for easy access, modifications, and consistency in food preparation and presentation
Scheduling: Streamlines staff scheduling, optimizing labor costs and managing shift hours
Cost Control: Automated systems track food and labor costs, improving profitability and budget control
Reporting and Analysis: Generates reports for better decision-making, analyzing kitchen performance, sales, and customer preferences

Advantages of Using a Computer for Reservations

Streamlined Booking Process: Simplifies reservations, allowing guests to book online, check availability, and receive confirmations

Pastry Cream

Custard containing a starch thickener
Used as filling for desserts like tarts, gateaux, and puddings

Moulded Custards

Contain gelatin for a light and fluffy texture
Bavarois is a common example
Chiffons use beaten egg whites instead of cream

Mousses

Light and airy due to whipped cream or beaten egg whites
Contain less gelatin than bavarois or chiffons

Quality Characteristics of Desserts

Influence of Technique: The preparation method significantly impacts the final product.

Tart and Pie Characteristics

Crusts: Should be crispy or flaky
Pie Fillings:
- Fruit fillings are usually cooked in a thickened sauce
- Cream fillings should be smooth
- Meringue toppings should be crispy
- Custard fillings should be smooth

Custard Characteristics

Texture: Smooth and creamy

Egg-Based Dessert Characteristics

Include mousse and meringue
Chiffons should be aerated when meringue is folded into the filling

Gelatin-Based Dessert Characteristics

Snows: Light and airy
Jellies: Light, smooth, not rubbery or tough
Cheesecakes: Light and airy with no lumps, smooth

Fruit Characteristics

Fresh Fruit:
- No bruises or blemishes
- Good color; not oxidized or turned brown
- Ripe
Cooked Fruit:
- No seeds or bruises
- Peel removed if necessary
- Not overcooked

Ice Cream Characteristics

Texture: Smooth, good flavor, and mouthfeel
Flavor: Rich and without large ice crystals

Key Terms

Mouthfeel: The texture of food in the mouth
Correct Consistency: Desserts should be thin or thick based on requirements

Gelatine Hydration

Preparation Steps:
- Soften: Powdered or sheet gelatine is softened in a cold liquid
- Heat: Softened gelatine is melted by heating it
- Chill: The mixture is chilled to allow it to set

Using Powdered or Granulated Gelatine

Proportion Guidelines: Use 60 ml of liquid for every 5 to 10 ml (7-9 g) of gelatine
Rehydration Process: Sprinkle gelatine powder over cold liquid and allow it to soak for five minutes
Mixing: Stir the mixture well to ensure all powder dissolves
Heating: Melt the gelatine over hot water in a bain-marie or mix it with hot liquid
Cooling: Cool the melted gelatine slightly before mixing it with whipped cream
Chilling: Chill the mixture until firm.

Using Sheet or Leaf Gelatine

Soaking: Soak sheets in very cold water for at least 15 minutes
Checking Consistency: Softened sheets should have a gel-like, rubbery consistency
Incorporating: Remove softened sheets from water without squeezing out the water and stir into hot liquid
Chilling: Chill the mixture until it sets.

Key Considerations

Heating Caution: Do not let gelatine mixture boil as this can scorch and ruin the thickening ability
Storage: Gelatine products like mousses or custards should be used soon as they may become rubbery over time

Key Terms

Sponging: Softening gelatine in cold liquid to prevent clumping
Gelation: The process of setting the mixture into a gel

Advantages of Preserved Food

Year-Round Availability: Preserved items extend the shelf life of food, making them accessible throughout the year
Extended Shelf Life: The preservation process helps food last longer by reducing microbial growth
Safe Storage: Excess food can be safely stored for later use
Easier Transportation: Preserved food is easier to transport
Dietary Deficiencies: Preservation helps compensate for dietary deficiencies by extending shelf life
Cost Savings: Home preservation methods can save money when produce is abundant

Vacuum-Packing

Stores food in a vacuum, reducing oxygen exposure and slowing down spoilage
Commonly used for storing nuts

Irradiation

A preservation method that kills bacteria, molds, and pests
Slows down ripening and spoiling of fruits

Sugar Preservation

Sugar concentrations of 40-50% inhibit bacteria, though some yeasts and molds can develop at higher concentrations
Higher sugar concentrations are used in jams
Uses:
- Preserves fruits using syrup (e.g., apples and pears)
- Crystallizes fruits by cooking them in sugar (e.g., candied peels)
- Produces glacé fruits (e.g., glacé cherries)

Fermentation

Converts natural sugars in foods into acids, preserving foods (e.g., pickled vegetables)

Acid (Pickling)

Acids prevent the development of spoilage bacteria, vinegar is commonly used
Boiling food with acid can destroy bacteria not killed at boiling point
Procedure: Food is covered in vinegar, boiled, and sealed
Effectiveness: Combining heat and acid effectively preserves food

Chemicals Used in Food Preservation

Types of Chemicals:
- Benzoic Acid and Benzoates: Inhibit molds, yeast, and certain bacteria; used in acidic foods like fruit juices, pickles, and soft drinks
- Salicylic Acid: Naturally present in foods, used as a preservative in condiments

Heat Treatment

Purpose: heat treatment preserves food since many microorganisms are sensitive to heat
Methods:
- Boiling: The simplest heat preservation method that usually eliminates microorganisms
- Sterilisation: Eliminates microorganisms by extended boiling or heating to higher temperatures
- Pasteurisation: Involves boiling food for a short time to kill microorganisms

Making a Tart Case

Procedure:
- Roll the pastry into the desired shape and thickness
- Pierce small holes into the raw pastry (docking)
- Place a cartouche (circle of greaseproof paper) in the pastry case and fill it with dry beans
- Bake the pastry case for 10-15 minutes
- Remove the beans and paper and bake for another 10-15 minutes

Rolling Pastry

Surface: Cold surface like marble is ideal
Flour: Lightly flour the surface to prevent sticking
Techniques:
- Aim to obtain the desired shape and size without trimming, as rerolled pastry can become tough
- Handle the pastry gently; avoid pushing down on the rolling pin to prevent stretching
- Stop rolling just short of the edge to maintain thickness
- Roll in one direction only—away from the body—to prevent distortion
- Brush off excess flour after rolling

Key Terms in Pastry Making

Baking Blind: Baking a crust before it is filled
Docking: Piercing small holes into raw pastry to prevent rising during baking
Cartouche: A circle of greaseproof paper used in blind baking

Handling Puff Pastry Dough

Folding Puff Pastry Dough:
- Place butter on rolled dough
- Fold the dough around the butter to enclose it completely
Rolling Folded Puff Pastry:
- Roll the pastry several times to incorporate the butter evenly
- Fold the dough between rolling sessions to trap air, creating a flaky texture
- Roll the pastry to 3-4 mm thickness

Lining Pastry Dishes

Preparation: Cut circles larger than the tartlet cases
Lifting Pastry: Wrap pastry around a floured rolling pin or fold in half for easier transferring to the baking tray
Fitting Pastry: Gently press the edges of the pastry down the inside of the case to ensure it is well-covered
Trimming: Trim excess pastry by rolling a rolling pin across the top of the case or cutting it off with a sharp knife

Filling Pies and Tarts Before Cooking

Steam Escape: Dishes containing liquids (e.g., gravy) create steam during cooking.

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Description

Test your knowledge about food allergies and their symptoms with this quiz. Discover common and severe allergic reactions, as well as gastrointestinal and respiratory signs. See how well you understand the complexities of food allergies!