Food Technology flashcards

What this deck covers

• Core: Contemporary Nutrition Issues (8 cards, 3 dot points)

  • Diet and health in Australia in HSC Food Technology Contemporary Nutrition Issues (3)
  • Influences on the nutritional status of Australians in HSC Food Technology (3)
  • Nutrition through the life cycle and for population groups in HSC Food Technology Contemporary Nutrition Issues (2)
• Core: Food Manufacture (13 cards, 4 dot points)

  • Food preservation and packaging in food manufacture for HSC Food Technology (4)
  • Physical, chemical, functional and sensory properties of food in HSC Food Technology Food Manufacture (2)
  • Production and processing systems in food manufacture for HSC Food Technology (3)
  • Quality management and food safety in food manufacture for HSC Food Technology (4)
• Core: Food Product Development (7 cards, 2 dot points)

  • Reasons for and factors affecting food product development in HSC Food Technology (4)
  • The food product development process and marketing in HSC Food Technology (3)
• Core: The Australian Food Industry (12 cards, 4 dot points)

  • Entrepreneurship and the economic contribution of the Australian food industry in HSC Food Technology (2)
  • Levels of operation in the Australian food industry for HSC Food Technology (4)
  • Policies and legislation of the Australian food industry in HSC Food Technology (3)
  • Sectors and aspects of the Australian food industry in HSC Food Technology (3)

Sample cards from this deck

1. Fill the gap

   Diet and health in Australia in HSC Food Technology Contemporary Nutrition Issues

   ___ result from sustained energy intake exceeding energy expenditure and are widespread among Australian adults and children; obesity is itself a risk factor for further disease.

   Overweight and obesity result from sustained energy intake exceeding energy expenditure and are widespread among Australian adults and children; obesity is itself a risk factor for further disease.

2. Definition

   Food preservation and packaging in food manufacture for HSC Food Technology

   Define Dehydration

   Dehydration (drying, freeze-drying, spray-drying) removes water to lower water activity below the level microorganisms need, as in dried fruit, powdered milk or instant coffee. Chemical preservation alters the environment: salting and sugaring draw water out by osmosis, acids such as vinegar lower pH below the range bacteria tolerate, and approved additives such as preservatives and antioxidants inhibit spoilage and rancidity. Irradiation exposes food to controlled doses of ionising radiation to kill microorganisms and pests, and is permitted in Australia for specified foods such as some herbs and tropical fruits under the Food Standards Code.

3. Definition

   Reasons for and factors affecting food product development in HSC Food Technology

   Define Competition

   Competition is closely linked, as businesses must keep pace with rivals or risk losing market share, so they launch new lines, improve existing ones and respond to competitors. Other reasons include responding to consumer demand, when people want products that do not yet exist, and extending a product range or brand by adding new flavours, sizes or formats that build on an established name. Businesses also develop products to use up resources or by-products, to enter export markets, or to replace declining products that are losing popularity.

4. Definition

   Levels of operation in the Australian food industry for HSC Food Technology

   Define Household

   Household is the smallest level, where individuals or families prepare, cook and sometimes preserve food for their own use. Output is tiny, technology is limited to domestic equipment, and there is little or no formal food safety documentation. Small business covers operations such as a local bakery, butcher, cafe or a producer selling at a farmers market. They serve a local market, use semi-commercial equipment, employ a small workforce and often have the owner directly involved in production. Large companies are national operations producing high volumes for wide distribution, using mechanised and automated production lines, significant capital investment and a structured corporate management. Multinationals are the largest level, operating across several countries, sourcing ingredients globally, running multiple plants, and relying on extensive automation, large workforces and strong brands.

5. Fill the gap

   Influences on the nutritional status of Australians in HSC Food Technology

   ___ determines whether households can afford fresh, varied and nutritious food; lower-income families may rely on cheaper, energy-dense and less nutritious options.

   Income determines whether households can afford fresh, varied and nutritious food; lower-income families may rely on cheaper, energy-dense and less nutritious options.

6. Definition

   Quality management and food safety in food manufacture for HSC Food Technology

   Define Quality assurance (QA)

   Quality assurance (QA) is a proactive, system-wide approach: it designs procedures, training, supplier standards and monitoring so that problems are prevented before they happen. Quality control (QC) is reactive and product-focused: it inspects, measures and tests samples against a specification to detect defects, for example checking the fill weight, moisture content or microbial count of finished products. A well-run manufacturer uses both: QA sets up the system and QC verifies that the system is working. Together they deliver products that are safe, consistent and meet customer expectations.

7. Fill the gap

   The food product development process and marketing in HSC Food Technology

   ___ gathers concepts from market research, staff, consumers and trends.

   Idea generation gathers concepts from market research, staff, consumers and trends.

8. Fill the gap

   Policies and legislation of the Australian food industry in HSC Food Technology

   It does not enforce standards itself; instead it writes the ___, a legal document covering food composition, additives, contaminants, novel foods, labelling and primary production.

   It does not enforce standards itself; instead it writes the Australia New Zealand Food Standards Code, a legal document covering food composition, additives, contaminants, novel foods, labelling and primary production.

9. Key fact

   Nutrition through the life cycle and for population groups in HSC Food Technology Contemporary Nutrition Issues

   Tell me about Pregnancy and lactation

   During pregnancy the mother supports the growth of the fetus, so needs rise for several nutrients. Folate is critical before and in early pregnancy to reduce the risk of neural-tube defects, supplied by leafy greens, legumes and fortified foods.

10. Fill the gap

    Production and processing systems in food manufacture for HSC Food Technology

    ___ follows: cleaning, sorting, grading, peeling, cutting or measuring ingredients so they are ready for processing.

    Preparation follows: cleaning, sorting, grading, peeling, cutting or measuring ingredients so they are ready for processing.