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Questions and Answers
Which symptom is commonly associated with food allergies?
Which symptom is commonly associated with food allergies?
Which combination of symptoms can indicate a severe allergic reaction?
Which combination of symptoms can indicate a severe allergic reaction?
What is a common gastrointestinal symptom of food allergies?
What is a common gastrointestinal symptom of food allergies?
Which of the following symptoms is LEAST likely to be linked to food allergies?
Which of the following symptoms is LEAST likely to be linked to food allergies?
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What is one of the respiratory symptoms of food allergies?
What is one of the respiratory symptoms of food allergies?
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Which bacterium is responsible for causing tuberculosis (TB)?
Which bacterium is responsible for causing tuberculosis (TB)?
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What is the primary area of the body affected by tuberculosis?
What is the primary area of the body affected by tuberculosis?
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Which of the following symptoms is NOT typically associated with tuberculosis?
Which of the following symptoms is NOT typically associated with tuberculosis?
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How can tuberculosis (TB) be transmitted from one person to another?
How can tuberculosis (TB) be transmitted from one person to another?
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Which factor increases the risk of contracting tuberculosis in a closed environment?
Which factor increases the risk of contracting tuberculosis in a closed environment?
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What is one benefit of using computers in kitchen administration?
What is one benefit of using computers in kitchen administration?
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What does a computer system facilitate in the reservation process?
What does a computer system facilitate in the reservation process?
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Which of the following is NOT a reported symptom of tuberculosis?
Which of the following is NOT a reported symptom of tuberculosis?
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What is the primary reason for soaking sheets of gelatine in cold water?
What is the primary reason for soaking sheets of gelatine in cold water?
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Why should the gelatine mixture not be boiled?
Why should the gelatine mixture not be boiled?
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During the process of gelation, what state should the gelatine mixture reach?
During the process of gelation, what state should the gelatine mixture reach?
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What kind of preservation technique is vacuum-packing categorized as?
What kind of preservation technique is vacuum-packing categorized as?
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What is one potential dietary benefit of food preservation?
What is one potential dietary benefit of food preservation?
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What happens to gelatine products like mousses if they are not used within a few days?
What happens to gelatine products like mousses if they are not used within a few days?
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What is sponging in the context of gelatine preparation?
What is sponging in the context of gelatine preparation?
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Which preservation method specifically reduces spoilage by killing bacteria and molds?
Which preservation method specifically reduces spoilage by killing bacteria and molds?
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What is a key characteristic of a bavarois?
What is a key characteristic of a bavarois?
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Which method is essential when aerating a chiffon dessert?
Which method is essential when aerating a chiffon dessert?
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What characteristic describes proper pie fillings?
What characteristic describes proper pie fillings?
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How should fresh fruit be characterized for use in desserts?
How should fresh fruit be characterized for use in desserts?
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What is the purpose of sponging or blooming gelatine?
What is the purpose of sponging or blooming gelatine?
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What texture should quality ice creams have?
What texture should quality ice creams have?
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What is an important characteristic of cheesecakes?
What is an important characteristic of cheesecakes?
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Which of the following steps is part of the heating process for gelatine?
Which of the following steps is part of the heating process for gelatine?
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What concentration of sugar is typically effective in inhibiting spoilage bacteria?
What concentration of sugar is typically effective in inhibiting spoilage bacteria?
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What is the key feature of the pickling process to ensure effectiveness?
What is the key feature of the pickling process to ensure effectiveness?
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Which of the following acids is commonly used in food preservation to inhibit the growth of specific microorganisms?
Which of the following acids is commonly used in food preservation to inhibit the growth of specific microorganisms?
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What is the primary purpose of heat treatment in food preservation?
What is the primary purpose of heat treatment in food preservation?
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Which heat treatment method is characterized by a longer boiling time to eliminate all microorganisms?
Which heat treatment method is characterized by a longer boiling time to eliminate all microorganisms?
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Which chemical is specifically known for inhibiting fungal growth in acidic foods?
Which chemical is specifically known for inhibiting fungal growth in acidic foods?
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What food item is often preserved through the process of crystallization using sugar?
What food item is often preserved through the process of crystallization using sugar?
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Which food preservation technique would typically not involve heat?
Which food preservation technique would typically not involve heat?
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What is the purpose of docking raw pastry?
What is the purpose of docking raw pastry?
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Why is it important to roll the pastry on a cold surface?
Why is it important to roll the pastry on a cold surface?
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What happens if the pastry is stretched while fitting it into the case?
What happens if the pastry is stretched while fitting it into the case?
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What is a cartouche used for in baking?
What is a cartouche used for in baking?
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What should be done after rolling out pastry to maintain an even thickness?
What should be done after rolling out pastry to maintain an even thickness?
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How should puff pastry be handled during the rolling process?
How should puff pastry be handled during the rolling process?
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What is the primary method for lifting pastry into a dish?
What is the primary method for lifting pastry into a dish?
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What should be done to avoid steam buildup in pies and tarts while cooking?
What should be done to avoid steam buildup in pies and tarts while cooking?
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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!
