TEST YOUR KNOWLEDGE

CONSULT THE RELEVANT UNIT DOCUMENTS, STUDY THE INFORMATION AND

PREPARE WRITTEN REVISION MATERIAL THAT COVERS THE AREAS
INDICATED BELOW
1. Are you able to identify and describe at least three factors (excluding migration) that
influence our food habits/food selection? (Module 1 - Unit 1)
Advertising, convenience, health factors
2. Are you aware of the influence of migration on the food habits of Australians and are you
able to explain in detail examples of different effects? (e.g. impact on our food supply,
methods of cooking, food outlets etc.) All units of work include ideas for this area.
Italians with tomatoes and bottled pasta. France baguette and quiche. Hummus from
turkey.
3. Do you know the different aspects of the Healthy Eating/Living Pyramid and the reasons
why particular foods are place in certain sections? (Module 3 - Unit 4)
cereals, rices and vegetables are at the bottom. Poultry, fish meat and dairy are in the
middle and oil and butter is at the top.
4. Have you learnt the specific Dietary Guidelines for Australian Adults and the diet-related
health issues associated with them? (Module 3 - Unit 4)
Drink plenty of water.
Eat plenty of vegetables, legumes and fruits.
Enjoy a wide variety of nutritious foods.
Limit saturated fat and moderate total fat intake.
Choose foods low in salt

5. Do you know the details about significant nutrients (functions, rich food sources etc)
e.g. protein, carbohydrates, dietary fibre, fat, major vitamins and minerals (Module 4 Units
5 & 8).
Functions:
Protein: Build and repair body tissue
Carbohydrates and fats: provide an energy source for the body
Vitamins, minerals and water: regulate body processes like keeping your heart beating
Dietary fibre: assist the passage of wastes through the body
Vitamin A: Stimulates growth and helps grow healthy skin
Vitamin B: Helps your body use carbohydrates for energy and for the function of the nervous system
Vitamin C: Helps the formation of bones and teeth and helps absorb iron
Vitamin D: Helps the body use calcium for bone development
Calcium: Adds strength to bones and teeth
Iron: Helps with the formation of red blood cells
Food sources:
Proteins: Lean meat, poultry, fish and eggs
Dietary fibre: cereals, legumes, nuts and seeds, it is only found in plant products
Sugars: fruit, jams, soft drinks, lollies and biscuits
J HOMBERG 2012

Starches: cereals, rice, oats and flour.

Vitamin A: butter, liver, margarine
Vitamin B: liver, cereals, egg yolk
Vitamin C: citrus fruits, green vegetables
Vitamin D: sunlight, oily fish, margarine
Calcium: milk, cheese, yoghurt
Iron: liver, red meat, egg yolk

6. Are you able to explain the following terms and do you know some specific examples of
food products where these procedures are included? (Hint: if you cant think of
examples,
consult the Production recipes section on the Intranet.
- rubbing-in method (Module 1 - Unit 1 Baked products)
- creaming method (Module 1 - Unit 1 Baked products)
- fermentation (Module 4 - Unit 8 yeast cookery)
When you use the fingertips to massage to ingredients into bread crumb like texture
Creaming is when you beat the ingredients until theyre light and fluffy, as you slowly add
dry and wet ingredients
Fermentation is when you leave something to rise through the yeast expanding and
becoming stringy
7. Can you explain the important points for menu planning? (Module 5 - Unit 9)
Use different flavours colours textures and temperatures

J HOMBERG 2012