1.

History of the Food Supply

a. Food that characterises the stone age diet i. meat, fruit, vegetables, nuts and the occasional tuber Stone Age predates agriculture and hence does not have heavy reliance on cereal grains or dairy products, these foods became possible when man settled and started planting crops and herding animals b. Examples of the earliest food preservation techniques i. Smoking ii. Drying iii. Freezing 7 c. Which practises had a major impact on the dietary pattern of nomadic herdsman 7000-10000BC i. Domestication of animals, hence the inclusion of milk, butter, cheese and other dairy products in the diet Salt was discovered as a food preservative not long after this period, between 0-7000BC 10 d. With the cultivation of plants new foods became staple in the diet, tick all the foods produced from these crops that can be traced back to this time i. wine ii. ful mendames iii. bread iv. beer v. oil e. The first cookbook, published by Apicius entitled "Cooking and dining in Imperial Rome" included recipes that used a special ingredient called 'Garum'. What is this? i. Entrails of fish and small fish, salted, and placed in a vat to ferment and age in the heat. The liquid is later collected by placing into a basket to strain. To make this product safe, they definately need to add salt to prevent puritrifactive bacteria growing and encourage lactic acid bacteria to grow. The fermentation is essential for the formation of lactic acid.. so the combination of salt and lactic acid fermentation makes this fish gut recipe edible. f. The dark ages, 476 AD to 1000 AD, was associated with the following changes in society and access to food i. Decline in civilisation and trade, with more reliance on individual farm based rural societies predominately farm based culture, some hunter gathering from natural resources to supplement diet. 21,22 g. A consequence of the Black Death and plague during period of 1350 on the diet and access to food was characterised by:

i. With the shortage of manpower after the Black Death, wages for agricultural labourers rapidly increased and continued to then grow steadily throughout the 15th century. As their incomes increased, labourers' living conditions and diet improved steadily ii. The prices of food dropped and land values declined by 30 to 40% in most parts of Europe between 1350 and 1400 iii. Water was regarded as a non-healthy drink, only wine or water mixed with wine should be consumed. iv. With the shortage of manpower after the Black Death, wages for agricultural labourers rapidly increased and continued to then grow steadily throughout the 15th century. As their incomes increased, labourers' living conditions and diet improved steadily v. The survivors of the plague found not only that the prices of food were cheaper but also found that lands were more abundant, and that most of them inherited property from their dead relatives. h. The late middle ages introduced which of the following practices associated with food? i. Introduction of table manners and showy displays of food, such as a pie with live birds put into a pie crust. Tea drinking became established in europe in later years These practises are more associated with early middle ages: The most ideal food was that which most closely matched the humor of human beings, i.e. moderately warm and moist. Food was mostly served on plates or in stew pots, and diners would take their share from the dishes and place it on trenchers of stale bread, wood or pewter with the help of spoons or bare hands i. With the discovery of America in 1492, new foods became important in our diet. List six foods native to the Americas i. Tomatoes, potatoes, corn, chillies, chocolate and vanilla Foods native to the Americas include tomatoes, potatoes, corn, chillies, chocolate, vanilla, pumpkin, kidney beans, avocado, quinoa j. With the rise of the rise of the Muslim traders dominating the maritime spice trading routes, spices such as cinnamon; nutmeg and cloves; ginger, turmeric and black pepper became more important in the diets of Europeans. Which countries did these spices originate? i. Indonesia, the South Sea Islands and India Cinnamon and cassia came from Indonesia. Cloves and nutmeg from the South Sea islands. Cardamom, ginger, turmeric and black pepper originated from India. k. Since the 18th century with the invention of the steam engine, large scale food production became possible for the first time. Accompanied by expansion in trade with fuel powered transportation. Identify three major inventions in food preservation technologies? i. Canning

ii. Pasteurisation iii. Refrigeration 33 l. Put the following inventions in order of occurrence i. Metal can for preserving food ii. Chocolate bar iii. Can opener iv. Baby formula v. Coca cola 31 m. Identify the major developments that occurred in the 20th century that had a major impact on what we eat today i. Home refrigeration ii. Supermarkets iii. Mechanised agriculture, plant breeding and irrigation n. Globalisation and world trade has had major impacts on the food industry today. i. Recognisable global brands with same or similar products available worldwide ii. Access to seasonal varieties of perishable foods, irrespective of the season iii. Local Australian companies bought out by international companies, thus loss of local food manufacturing o. Identify the drivers predicted to impact our food choices in the future, rank in importance i. Nutritional quality, food safety, sustainability ii. Number of fast food outlets, access to transport, supermarket home brands iii. Educated palate, gourmet foods, tailored healthy foods iv. Celebrity chefs, iphone apps, online shopping

2. Food Tradition + Culture

a. Food Choice is based on Availability and Acceptability. What factors influence the availability of food? i. Geographic location and technology; Income and socio-economic status Acceptibility of foods can be influenced by: Physiological characteristics of the consumer: heredity, allergies, appetite etc. Sensory perceptions of the food Culture, religion and social customs b. The availability of foods can change with the following influences i. The seasons and the incidence of drought or floods ii. Scientific progress and the development of new technologies iii. Immigration c. Link the staple food with the region i. Rice = asia ii. Wheat = Europe +middle eat iii. Potato = sth America iv. Corn = nth + central America v. Sorghum = Africa d. The Time Photo series what the world eats provides insights to foods eaten by typical families over a week from 16 countries around the globe. From which country is the followed foods preferred: i. Orka + mutton = Egypt 16 e. What is number 1 of the Top 10 Most Tasty Cuisines in the World, according

to http://blog.hotelclub.com/top-10-international-cuisine/ i. French f. Match the countries with the New Year Celebration food i. Hoppin John red beans and rice = African America ii. Buckwheat noodles = Japanese iii. Roast goose + vodka = Russia iv. Boiled cod + mustard sauce = Denmark g. Children are genetically predispositioned to prefer which of the following tastes? i. Sweet and Salty 23 h. Children tend to avoid new foods for what reasons? i. Exposure to a limited variety of foods reinforces the preference for a limited variety of foods ii. Food neophobia is a naturally occurring reaction to protect children from the risk of being poisoned by consuming potentially harmful foods.

28 i. Travel and immigration broadens the complexity of the diet, through exposure to new foods and cultures, exchanging of traditions from one country to the next i. True j. If these are the correct answers, what is the question? Family structure change, eg growing up and leaving home, single vs married, etc. Change in social environment, such as associated with religion, culture, education or advertising Physiological changes, such as associated with health, eg being diagnosed with diabetes i. List the reasons why food habits can change for an individual ? k. Identify the main reason why todays diet is leading to an increase in food related chronic disease within the community including heart disease, obesity and diabetes i. Innate desire for fat, salt and sugar combined with its ubiquitous presence and availability l. Food Globalisation can cause loss of food cultural diversity due to what reasons? i. increased production and availability of processed, frozen and fast foods by global food corporations which may not reflect the cultural diversity of the countries in which it is sold ii. Reduction in the number of plant varieties due to large scale monoculture of staple crops round the world m. Traditional Aboriginal people were _________. Their diet included a wide range of uncultivated plants influenced by season and geographical location; plus meats from smaller animals, marsupials (possum, echidna), shellfish, reptiles and insects. With relatively few energy dense foods or sugars. i. Hunter gatherers 13 n. The transitional diet was introduced to Aboriginals after colonisation by Europeans. The principal foods consumed included: i. Flour, sugar and tea, and to a lesser extent meat (fresh or salted). o. The contemporary diet that is common today amongst Aboriginal peoples today is characterised by? i. Cheap fatty cuts of meat, carbs, fried foods, honey, treacle, golden syrup, jam and confectionery

3. Fruits + vegetables

a. Botanical description of fruits most closely corresponds to? i. Mature ovaries of plants with their seeds b. Botanical description of onions most closely corresponds to? i. stems with an underground bulb of food reserve c. Pineapple is an example of a? i. Multiple fruit 4 d. Raspberries are an example of a? i. Aggregate fruit 4 e. A Drupe does NOT have? i. Tough leathery rind 6 f. Fruits normally contain: i. Water 80-90% ii. A good source of dietary fibre 1-5% iii. Sugars 5-15% iv. A good source of Vitamin C and A v. A good source of Potassium 7 g. Carotenoids are red, orange and yellow fat soluble pigments i. True h. What changes occur to carotenes when they are heated in the presence of acid i. Colour becomes less bright i. Chlorophyll is the yellow pigment in plants that fixes nitrogen i. False Chlorophyll is the green pigment in plants that absorbs sunlight and allows the plant to synthesise sugar from CO2 and water j. When green vegetables are cooked, what changes can be observed i. Blanched vegetables become brighter green as the air is removed from between the plant cells ii. Overcooked vegetables become olive-grey as the organic acids are released from the cells and break down the chlorophyll k. Anthoxanthin are white or pale yellowish water soluble pigments i. True l. Anthoxanthins are characterised by the following statements

i. During prolonged cooking they turn brownish gray ii. In acid pH they are lighter white iii. Found in apples, cauliflowers and onions 15 m. The cell wall of the plant cell is? i. Provides structural integrity to the cell The cell wall is composed of cellulose. This cellulose is an important souce of fibre in the diet n. Explain the importance of Turgor to plants i. The plant cell vacuoles filled with water, exerts pressure on the cell walls and cytoplasm, and provides plumpness and crispness to the plants such as lettuce 19 o. Climacteric fruit ripen before harvest - agree or disagree? i. Disagree 20 p. When fruit ripens explain four changes that occur to the fruit. Tick the most correct answer. i. Colour changes: loss of chlorophyll Texture changes: decrease in insoluble pectin and softening of cell walls Taste changes: conversion of starch to sugar, decrease in organic acids - tastes sweeter Flavour changes: increase in volatiles and aromas 21, 22 q. Respiration occurs in all plant cells, converting [1] and [2] into [3] [4], [5] and energy i. Glucose ii. Oxygen iii. Carbon iv. Dioxide v. Water r. Describe the impact of respiration on leafy vegetables i. Fresh vegetables continuously release water vapour and carbon dioxide resulting in net loss of weight. Respiration is best controlled by chilled storage temperatures and high relative humidity to prevent drying Respiration can also be controlled by reducing the oxygen or increasing the carbon dioxide in the atmosphere surrounding the fruit and vegetables after harvest - modified atmosphere packaging 23,26 s. Identify all the different measures that can be taken to protect the quality of fresh produce i. Care to prevent bruising during picking and handling ii. Irradiation of herbs and spices, herbal infusions, tomatoes, capsicums and some tropical fruits iii. Coatings on surface of fruit to reduce gaseous exchange, for extended shelf life

iv. Refrigeration to reduce rate of respiration and minimise growth of micro-organisms v. Modified atmosphere storage and packaging to reduce respiration by having reduced oxygen and/or elevated carbon dioxide

Care to prevent bruising during picking and handling Refrigeration to reduce the rate of respiration and minimise growth of micro-organisms Coatings on surface of fruit to reduce gaseous exchange, reducing respiration rated, allows for extended shelf life, eg apples

Irradiation of herbs and spices, herbal infusions, tomatoes, capsicums and some tropical fruits - recently gazzetted FSANZ Amendment 141 on 23 May 2013.

Modified atmosphere storage and packaging to reduce respiration by having reduced oxygen and/or elevated carbon dioxide

Dehydration to less than water activity of 0.6 to achieve a shelf stable product Identify an example of minimally processed fruit or vegetables i. Lettuce - washed, including use of chlorine and organic acid to kill microorganisms, packaged under reduced oxygen and chilled. Minimally processed fruit and vegetables have are essentially like fresh produce which have been washed, peeled, chopped. Ready to eat. Must be chilled, hygiene is essential. Mild additives used to extend shelf life, eg ascorbic acid, chlorine, citric acid.

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4. Cereal Foods

a. Cereals are defined botanically as? i. Edible seeds of plants from the grasses, Poaceae botanical family (Gramineae) b. Which countries are expected to dominate world wheat exports in the next 10 years? i. Russia-Ukraine-Kazakhstan c. Which of the following components of grains is high in starch? i. Endosperm d. Which of the following components of grains is high in fibre? i. Bran e. Which of the following components of grains is good source of B-group vitamins and Vitamin E? i. Germ 14,15 f. High protein flours are best suited to? i. Bread making 19 g. Low protein flours are best suited to? i. Cakes ii. Biscuits h. Harvesting grains during wet weather brings the following risks? i. Mould and fungal contamination ii. Sprouted grains hence risk of amylase enzymes breaking down the starch during processing i. An important pre-treatment prior to grain milling is? i. Cleaning the grain, removing stones and dust contaminating the grain ii. Conditioning of grain with 4 - 6% moisture to soften the bran layer j. Enrichment or fortification of flour is mandatory for following nutrients in bread making? i. Folic acid, thiamine and iodised salt 31 k. Parboiled grains are characterised by the following statements i. Rancidity causing enzymes are denatured therefore more resistant to fat hydrolysis ii. Nutrients from the outer layers are driven into the endosperm l. Bleaching of flour by chlorine gas or benzyl peroxide to whiten colour and oxidize the flour is? i. Preferred for flour destined for cake making it alters the starchs pasting and hydration properties creating a finer crumb m. Two important proteins determining the gluten forming potential present in grains such as wheat, oat, rye, barley, and triticale are ___ and ____ proteins i. Gliadin

ii. Glutenin 36 n. The structure and strength of gluten in bread making is reliant on? i. Addition of ascorbic acid enhances the oxidation of sulphydryl groups and promotes the formation of disulphide bridges ii. Strengthening of the gluten structure is reliant on the formation of disulphide bonds between the gluten proteins 38,39 Shortening functions to allow the bread to rise by lubricating the dough gas bubbles, but can interfere with gluten formation if used in excess. o. ________ is the swelling of starch granules when heated in water, whereby the crystalline structure of starch is destroyed, resulting in thickening of the starch paste. ________is the ability of starch molecules to re-crystallize after gelatinization. i. Gelatinisation ii. Retrogradation p. Retrogradation occurs more slowly at refrigeration temperatures i. False q. Retrogradation is reversed by heat and slowed with freezing i. True r. Retrogradation is retarded by the inclusion of amylase enzymes in the dough mixture i. True
Amylase enyzmes will break down the starch molecules and reduce recrystallisation/ retrogradation. Hence bread is softer for longer.

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The addition of shortening to the bread mix will interfere with starch gel recrystallization during storage. i. True
French breadsticks that are low in fat, stale very fast

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The raising of bread is reliant on microbial fermentation, what type of microorganism is this? what is its food source? and by-products from growth? i. Saccharomyces cerevisiae yeast ii. Glucose from the amyltic breakdown of starch in the flour iii. Carbon dioxide and ethanol 60