food tech exam

what are the 4 sizes of measuring cups

1 cup, ½ cup, 1/3 cup, ¼ cup

why is a blunt knife dangerous?

because it requires more force to cut, which increases the risk of the knife slipping.

you are making pasta, describe one HYGIENE practice and one SAFTEY practice you should undertake in the kitchen.

wash hands before handling food.

make sure food is cooked to the correct temp

QUALITATIVE analysis

evaluates the sensory properties of foods

QUANTITATIVE analysis

a way of measuring the physical, chemical and nutritional properties of food.

two reasons why we cook food

to make it safer to eat and easier to digest

dry cooking

transfer heat to food using air or oil without moisture. e.g baking, grilling

wet cooking

uses water, liquid or steam to cook food. e.g boiling, steaming

mechanical digestion 

the physical process of breaking down food into smaller pieces

chemical digestion

the process of breaking down large food molecules into smaller units using enzymes, bile and stomach acids.

hunger

a physiological response. it is when your body lets you know that you are running low on fuel

appetite

the desire for food. it can be triggered by sight, aroma or even the mention of food in a conversation.

what are the three macronutrients 

carbohydrates, proteins, fats 

carbohydrates function

body’s preferred food source.

protein function

essential for building and repairing tissues.

fats function

vital for brain development