Flashcards and recall.

Try this with Food & Nutrition

1. Write one prompt per card. Use definitions, explanations or examples from your current topic.
2. Answer aloud before turning the card. Split a card if it asks for several unrelated facts.
3. Set aside missed cards and revisit them in a later session.

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Recall topics

• Define monosaccharides and name three common examples.
• What is a disaccharide and give two food examples with their component monosaccharides.
• Name three polysaccharides and describe their food source and primary function in the plant or food.
• Distinguish between soluble and insoluble dietary fibre and name one food source for each.
• What are the proven health effects of consuming adequate dietary fibre?
• Define gelatinisation and explain what happens to starch granules during heating in water.
• Define gelation and explain the conditions required for it to occur.
• Define retrogradation and describe its effects on food texture and palatability.
• Define caramelisation and list the conditions required for it to occur.
• Define the Maillard reaction and state the conditions and ingredients required.
• Classify fatty acids as saturated, monounsaturated, or polyunsaturated and give a food source for each.
• What are trans fats, how are they produced, and why are they considered harmful?
• Define emulsifiers and explain their function in food using chemical principles.
• What is HLB (Hydrophilic-Lipophilic Balance) value and how does it relate to emulsifier selection?
• Describe the three polymorphs of cocoa butter and their properties (melting point, appearance, stability).
• Define smoke point and explain its importance in choosing oils for different cooking methods.
• Define oxidative rancidity and describe the chemical mechanism and conditions that promote it.
• Define hydrolytic rancidity and explain when and how it occurs in fats and oils.
• What is FATTOM and name the six conditions it represents.
• Name four pathogenic bacteria commonly associated with foodborne illness, a typical food source for each, and their main symptoms.
• Name three pathogenic viruses that cause foodborne illness and describe a typical food source and incubation period for each.
• Name two toxin-producing bacteria and describe the toxin, food source, and symptoms.
• Distinguish between food infection and food intoxication with one example of each.
• Explain how canning (heat treatment in sealed containers) preserves food and prevents botulism.
• Describe the principles of preservation by salting (curing) and explain how it inhibits microbial growth.
• Explain the principles of preservation by drying (dehydration) and name three foods commonly preserved this way.
• Describe the principles of preservation by fermentation and give one example with the fermentation process.
• Explain the principles of preservation by refrigeration (0–4°C) and freezing (<−18°C).
• Describe the principles of preservation by smoking and explain the antimicrobial and flavour components.
• Explain the principles of preservation by adding chemical preservatives and name three approved additives used in Australia.
• What does NCM stand for and provide one example of a consumer group with specific nutritional needs.
• Name three consumer groups with distinct nutritional needs that influence food product development.
• List three mandatory components of the Nutrition Information Panel (NIP).
• Explain the difference between reading NIP per-100 g and per-serve data with one example.
• What is the NPSC Baseline and explain its purpose in food labelling.
• Describe how modifying points are calculated in the NPSC system.
• What are three fat substitution options in food product development and one functional trade-off?
• Name two sugar substitution options and explain one functional trade-off.
• What are three sodium reduction strategies and one sensory challenge?
• Define hedonic sensory evaluation and state its primary purpose.