Free HSC Year 11 Food Technology Flashcard Review
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Distinguish food availability from food selection.
Availability is what foods can be obtained in a place; selection is the choice people make from those available foods.
How did post-World War II migration change food availability in Australia?
Southern European migrants brought coffee, olive oil, salami and pasta, and these foods spread from migrant cafés and restaurants into the wider Australian diet.
Name four foods native to Australia.
Examples: macadamia, bunya nut, finger lime, Kakadu plum, wattleseed, lemon myrtle.
Which technological development allowed Australian meat to reach Britain in the late 1800s?
Refrigerated (freezing) shipping: the Strathleven carried the first successful shipment of frozen Australian meat to Britain in 1879–80, building on mechanical refrigeration such as James Harrison's ice-making machine (commercial production from 1854; Victorian patent application 1855).
Give two marketplace practices that changed food availability.
Self-service supermarkets and checkout scanning (also supermarket chains, house brands and internet shopping).
How can war affect food availability?
It disrupts farming, transport and imports and may lead to rationing, as Australia did with tea, sugar, butter and meat in World War II.
Which four ideas do these notes use to analyse social justice in food consumption?
Equity, access, participation and rights.
Hunger, appetite or satiety: wanting dessert after a large meal?
Appetite — a desire for a food without a physical need for energy.
How does a food allergy differ from an intolerance?
An allergy is an immune system reaction to a food and can cause anaphylaxis; an intolerance, such as to lactose, does not involve the immune system.
List the seven psychological selection factors in the syllabus.
Values, beliefs, habits, attitudes, emotions, self-concept and experiences.
Give an example of resource availability affecting food selection.
A student with no oven and limited cooking skills relies on microwave meals and takeaway.
Name an authoritative source for Australian consumption and expenditure data.
The Australian Bureau of Statistics: the National Nutrition and Physical Activity Survey, Apparent Consumption of Selected Foodstuffs and the Household Expenditure Survey.
What temperatures define the danger zone according to FSANZ?
Between 5 °C and 60 °C; keep cold food at 5 °C or below and hot food at 60 °C or above.
Why should raw meat be stored on the lowest refrigerator shelf?
So its juices cannot drip onto ready-to-eat foods and cause cross-contamination.
Why are vegetables blanched before freezing?
Blanching inactivates enzymes that would otherwise cause loss of colour, flavour and texture during frozen storage.
Give two differences between plating for service and styling for photography.
Plated food must be safe, correctly portioned and served promptly on suitable service-ware; styled food is arranged for the camera (plain plates, props, greens blanched to keep them bright) and should not be eaten after long display.
Name the five basic tastes.
Sweet, sour, salty, bitter and umami.
List four controls that reduce bias in a sensory panel.
Separate booths, random-number sample codes, a random serving order that varies between panellists, every sample prepared and served the same way, and good lighting.
Distinguish gelatinisation from gelation.
Gelatinisation is starch absorbing water and swelling when heated; gelation is protein (such as gelatine) forming a network that sets a liquid as it cools.
How does caramelisation differ from the Maillard reaction?
Caramelisation is sugar alone breaking down under high heat; the Maillard reaction needs amino acids from protein reacting with reducing sugars.