Classification of Fruits Fruits: Parts of the plant that contain the seed(s) Pomes: Have a core, such as apples

and pears. Berry Fruits: Soft and fleshy pericarp that contains seeds (blackberries, strawberries, etc.) Stone Fruits: Fruits have a single seed within a stone, apricots, peaches, plums. Vines: A variation that grow on vines, include passionfruit and kiwifruit.

Melons: Thick layer of flesh surrounded by skin with seeds in middle (rockmelon, cantaloupe, honeydew) or those with seeds distributed throughout the flesh. Except near solid flesh centre (watermelon). Have high water and sugar content. Tropical: Unrelated assortment of fruits that grow in tropical areas. Exotic fruits: New fruits grown in places other than Australia. Leaves: Source of A,C and B group folate. Brussels sprouts, cabbage. Flowers: Most good sources of vitamin C. (Cauliflower, broccoli). Fruits: Fruits used as vegetables: capsicums, tomatoes, avocados. Fungi: Mushrooms etc. Sprouts: Freshly grown shoots from seeds. (peas, mung beans) Stems: Celery, fennel asparagus. High concentration of water and dietary fibre.

Classification of Vegetables Bulbs: Bulbs are modified stems, such as onions and leeks, garlic. High water and vitamin C content, small amount of sugar. Roots: Roots store carbohydrates, good sources of starch, they contain Vitamins A and C. Include carrots, parsnips, turnips, and beetroot. Tubers: Modified roots. Source of carbohydrates, starch. (Potatoes, sweet potatoes)

Classification of Legumes, Herbs, Nuts and Spices. Herbs: Herbs used for culinary purposes are herbaceous or leafy plants that provide flavour and colour. Nearly all parts of most herbs are suitable for cooking, including the leaves, roots, seeds and flowers. Legumes: Legumes are the edible seeds of leguminous plants, such as peas, beans and lentils, or more simply, they are the seeds of anything that comes in a pod. Chemical Changes in Food Denaturation: Is the process of structural change of protein in meat. In continued cooking protein forms a settled state (or clot), when has occurred. Denaturation is generally irreversible. Coagulation: Protein strands recombine with new bonds. Conversion of collagen to gelatine: Collagen is converted to gelatine in the presence of water. This process assists in separating the muscle fibres and making the meat tenderer, and thus more easily chewed.

Nut: A nut is a fruit composed of a hard shell and a seed, where the hard-shelled fruit does not open to release the seed. Spice: A spice is a dried seed, fruit, root, bark, or vegetative substance primarily used for flavouring, colouring or preserving food.

Dextranasation: Is the process by which starch is partially changed by the application of heat, acid or enzymes to form dextrin. Gelatinisation: Occurs when starch cells absorb moisture and are heated. The cells burst and starch molecules disperse, thickening the liquid. Mailard reaction: The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring heat. It is a form of non-enzymatic browning.

Tools and Equipment

With increased options in tools and equipment, careful evaluation is necessary to make the right choices. Food production tools and equipment are selected to give the best quality end product. Selection involves looking at the options available, their role and function in relation to the task, and health and safety issues. Cooking Methods Dry: Roasting: Roasting is the cooking of a piece of meat on a rotating spit by radiant heat. Baking: Baking in an oven requires convection rather than radiant heat. It involves the exposure of food to dry heat. Baking dehydrates the surface of foods and so browns them well. Convection ovens increase the rate of heat transfer by using fans to force more air movement, significantly reducing the baking time. Grilling: Grilling cooks food by radiant heat under or over grill plates or bars or charcoal burners. When food is under the heat source it can be placed on grill bars, trays or racks, as used in a domestic griller. Frying: frying uses hot fat or oil to seal the food. There are four techniques for frying: Dry-frying: This method is used for foods that have sufficient fat in them to keep the hotplate greased. Shallow-frying: This is done in a frying pan or on a hotplate using just a small amount of fat to cover the base of the pan. It brings the food into uniform contact with the heat; it also lubricates, prevents sticking and supplies flavour. Stir-frying: This is similar to shallow-frying, but uses a wok and less fat. It is a very quick method of cooking that requires small, even-sized pieces of food. Deep-frying: Deep-frying involves the complete immersion of food in hot fat or oil. This heats by convection, but the surface of the food that touches the oil cooks by conduction.

Wet: Boiling: In boiling , food is heated in hot water by convection currents. The maximum temperature possible for water is its boiling point of 100C, which is indicated when the water bubbles vigorously. Blanching involves plunging food into boiling water for 12 minutes and then removing it. It is immediately refreshed in cold water to arrest the cooking process. Simmering involves cooking food in a liquid at a temperature below boiling point (about 76 82C). Poaching is simmering food in a shallow container of water or stock at 85C. The temperature must be reduced before the food is added so the liquid is not bubbling. Steaming cooks in the steam (water vapour) that rises from a small amount of boiling water. In direct steaming, the food comes into direct contact with the steam when a perforated steamer is placed on top of a lidded saucepan of boiling water. Stewing is a long and slow moist method of cooking using a small amount of liquid in a covered container. Braising is a moist method of cooking that combines frying and stewing. First the meat and vegetables are fried to give flavour and colour, and then they are left to cook slowly in a little stock added to the braising pan.

Sensory Analysis

Methods Of Heat Transfer

Flavour, aroma, texture, sound, texture

Conduction: Heat is conducted from molecule to molecule in liquids or solids. A cooking technique that uses conduction is dry-frying. Convection Heat moves around liquids and air by convection. The heat is transferred by the movement of molecules from a warm region to a cooler one. Cooking techniques that use convection heating include boiling in a saucepan and baking in an oven. Radiation Heat rays pass directly from the source of heat to any object in their path. You must evaluate: functional efficiency, as measured by task performance and time taken, ease of use, comfort, health and safety. Advantages of Non stick cookware: - Prevents the need to use oil. - Isnt scratched by metal utensils. - Can be washed in the dishwasher. - Not as heavy as cast-iron and other cookware. Microwaves cook by passing electromagnetic rays through the food. A conventional oven cooks food by circulating hot air around the food. Thermomix: Make it easy for you to cook things from scratch, eliminating the majority of artificial colours, preservatives and flavours in your life, saves you time. However they are expensive and only have a 2L capacity. Knives: Used to be made of multiple pieces, now however can be made from one piece. Materials are also changing, such as ceramic, which never rusts, however is expensive. Ergonomics: The applied science of equipment design, intended to maximize productivity by reducing operator fatigue and discomfort. Microplane & Microwave - Shaves the food finely, rather than tearing, ripping or shredding. - Very durable. - Comfortable handle. - Can be used for a variety of foods. - Very sharp. - Less human effort and pressure required for use. Microwave: Retains nutrients. - Cooks quickly. - Little or no oil or water required. - Affordable. -Minimal effort and cleaning

Safety and Hygiene Tools and equipment need to be used correctly, and the food production environment needs to be safe to prevent accidents and injuries. The most frequent injuries related to kitchen tools and equipment are cuts from inappropriate knife use and burns and scalds when cooking.

Technological developments Lifestyle changes and new information are part of the impetus for technological development to expand the range of food production equipment. Technology has influenced equipment development in many ways. Ergonomics and health and safety research have led to a closer relationship between equipment design and function. Much technological development has occurred in the materials used and the shape of basic equipment. Electrical equipment continues to evolve, particularly equipment for cooking and cutting, with an emphasis on reducing the time, energy and effort used in food preparation. Silicone - They can withstand temperatures of between 70C and 300C. - They are very flexible, even when cold. - They are very durable - They dont need greasing. - The micro-bubbles in silicone structure= even heat distribution. - Very affordable and versatile.