Food Tech Prelim revision | Questions with 100% Correct Answers | Updated &Verified |
2024-2025 | 100% Score
What is the food storage legislation? - ✔✔The food act 2003 NSW is to ensure that the food for sale is
safe and suitable for human consumption.
Food storage temperatures. - ✔✔Dry foods should be stored between 10 -21 degrees C
Cold foods should be stored between 0-4 Degrees C
Freezer foods should be stored under 18degrees
How to thaw foods safely - ✔✔You can safely thaw foods by using:
A microwave
A refridgerator
Or cold water
What is freezer burn? - ✔✔The result of air reaching the food during freezing. Causes food to become
dry and hard. Generally caused by food not being correctly sealed.
What are sensory characteristics of food? - ✔✔Appearance
odour/smell
Texture
Size
colour
What are the detectable flavours in food? - ✔✔Sweets
Salty
Savoury
Sour
Bitter
, umami
nutritious food preperation techniques - ✔✔Steaming
- Stewing
- Roasting
- Grilling
- Stir frying
- Sous vide
Functional properties of food - ✔✔Dextrinization
- Gelatinisation
- Gelation
- Maillard reaction
- Foaming
Factors causing egg white to foam - ✔✔- Temperature
- Acidity
- Agitation
- Adding other ingredients
Chemical elemnets of protein - ✔✔- amino acids
-carbon
-hydrogren
-oxygen
-nitrogen
What are the functions of protein in the body - ✔✔Body growth, boosts immune system, acts as a
source of energy, assists in tissue repair, enhances muscle development
2024-2025 | 100% Score
What is the food storage legislation? - ✔✔The food act 2003 NSW is to ensure that the food for sale is
safe and suitable for human consumption.
Food storage temperatures. - ✔✔Dry foods should be stored between 10 -21 degrees C
Cold foods should be stored between 0-4 Degrees C
Freezer foods should be stored under 18degrees
How to thaw foods safely - ✔✔You can safely thaw foods by using:
A microwave
A refridgerator
Or cold water
What is freezer burn? - ✔✔The result of air reaching the food during freezing. Causes food to become
dry and hard. Generally caused by food not being correctly sealed.
What are sensory characteristics of food? - ✔✔Appearance
odour/smell
Texture
Size
colour
What are the detectable flavours in food? - ✔✔Sweets
Salty
Savoury
Sour
Bitter
, umami
nutritious food preperation techniques - ✔✔Steaming
- Stewing
- Roasting
- Grilling
- Stir frying
- Sous vide
Functional properties of food - ✔✔Dextrinization
- Gelatinisation
- Gelation
- Maillard reaction
- Foaming
Factors causing egg white to foam - ✔✔- Temperature
- Acidity
- Agitation
- Adding other ingredients
Chemical elemnets of protein - ✔✔- amino acids
-carbon
-hydrogren
-oxygen
-nitrogen
What are the functions of protein in the body - ✔✔Body growth, boosts immune system, acts as a
source of energy, assists in tissue repair, enhances muscle development
