Unit 2 Food Studies Revision

The components of Australia’s current food system include

• primary production, food processing and food retail.

• food distribution, food consumption and social media.

• food production, food processing and economic trends.

• climate change, fresh food markets and food transportation.

The information that must appear on a food label include

• a bar code.

• serving suggestions.

• the food additives contained in the product.

• the amount of carbon emissions produced during manufacture.

What is the purpose of a food product recall?

• It will ensure that ‘closure orders’ are enforced.

• To identify any potential food hazards in a food safety program.

• It enables food manufacturers to produce food products in a hygienic environment.

• To ensure that any food that may pose a health and safety risk to consumers is removed from distribution, sale and consumption.

A design brief is important in the process of product development as it

• provides a statement that defines the criteria for evaluation.

• identifies the processes to be used when developing a new product.

• defines the aims and intentions of a new product and its specifications.

• includes series of steps a company will take to develop a new product.

One of the main responsibilities of the state government in food safety is to

• approve all food safety auditors.

• inspect all food premises annually.

• issue permits for community markets.

• develop and update the Food Standards Code.

Why has there been an increase in the amount of food imported into Australia?

• there has been an insufficient supply of fertilisers available to grow pasture for livestock.

• a period of drought of many years has meant farmers have not been able to produce enough food to meet demand.

• the weak Australian dollar has resulted in overseas produced food being cheaper than locally produced food.

• many consumers are demanding clean, green food which is being sourced from Japan, New Zealand and Canada.

What is the meaning of the term ‘seasonal food’?

• fruit and vegetables that are produced during spring when they are fresh and ripe.

• food that is produced at the time of the year when it is at its peak and is in plentiful supply.

• fruit such as strawberries and stone fruit that are produced locally and are not transported over long distances.

• vegetables such as avocados that are produced in the tropical regions of Australia and sent to southern states for sale when they are out of season.

One way of adapting a recipe to increase the amount of fibre it contains is to

• peel vegetables thinly before using them in a stir-fry.

• use long-grain rice when making a risotto rather than arborio rice.

• use brown sugar when making cakes and biscuits rather than white sugar.

• include legumes and pulses such as chick peas in a casserole along with meat.

The best way to develop skills and knowledge in food preparation is to

• help a more experienced cook to prepare a meal.

• follow the instructions on a commercially prepared cake mix.

• find a recipe on the internet that you haven’t made before and make it after school.

• watch a cooking program such as Master Chef and then try to produce the recipe on your own.

How do we detect the aroma of food?

• The umami aromas are detected by the nose when we chew food.

• The flavour molecules are detected in the front of the nose when we breathe in.

• The chemical molecules in the food are drawn into the olfactory cells of the nose.

• The intense flavour molecules dissolve in the oxygen in the air before they are drawn into the nose.