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F&N > B > Flashcards

B Flashcards

1
Q

Root veg

A

Carrot

Turnip

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2
Q

Tuber veg

A

Potato
Sweet potatoes
Casava

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3
Q

Bulb veg

A

Onion

Garlic

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4
Q

Leave veg

A

Spinach
Lettuce
Cabbage
Kale

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5
Q

Flower head veg

A

Brocolli

Cauliflower

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6
Q

Fungi veg

A

Chstnut
Button
Mushrooms

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7
Q

Soft berry

A

Raspberry

Strawberries

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8
Q

Current fruit

A

Red/black current

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9
Q

Hard fruit

A

Apple

Pear

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10
Q

Stoned fruit

A

Peach
Plum
Avacado

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11
Q

Citrus fruit

A

Orange

Lemon

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12
Q

Exotic fruits

A

Dragon fruit

Passion fruit

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13
Q

Dietary practises-buddhism

A

Most vegetarian

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14
Q

Dietary practises-christianity

A
  • fast at lent

- respetarian

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15
Q

Dietary practises-hinduism

A

No cow

Vegetarianism encoouraged

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16
Q

Dietary practises- sikhism

A

-many vegetarian
-no tea,
Alchol
Coffee

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17
Q

Dietary practises-islam

A

HALAL
-meat and poultry are slaughtered alive, cut to throat, blood drained
UNLAWFUL-HARAM
-pork, gelatine alchol, caffine

-fast in ramadam

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18
Q

Dietary practises- Judaism

A
  • meat must be kosher
    • specifically slaughtered, soaked then treated with kosher slat
  • dairy and meat must not be prepared/eaten together
  • forbidden- pork and shellfish
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19
Q

Utilisation

A

How the body uses nutrients provided if one has a healthy balanced diet which provides for all of their needs

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20
Q

Food security

A

When all people, at all time have physical and economic access to sufficient, safe and nutritious food to meet dietary needs and food preference for an active and healthy life

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21
Q

Malnourishment

A

An unbalanced diet which cuases health to suffer

-can be over or under consumption

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22
Q

GM

A
  • genetically modified
  • altering a plant, animal or micro-organism’s genes or inserting one from another organism
  • aim to develop/avoid certain qualities
    • GM- indiviual gene- accurate and efficient
  • biotechnology
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23
Q

Organic farming- practises that must be met

A
  • no artificial chemical fertilisers
  • pesiticdes severely restricted
  • animal welfare at height of system
  • diversity of crops and animals raised on- rotated
  • no routine use of drugs, antibiotics, womers
  • GM crops and ingredients are banned
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24
Q

primary processing

A

Changing a basic food to preserve or prepare it for sale or cooking

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25
Q

Examples primary processing

A

-milling wheat into flour
-heat treating milk
-extracting oil from crops
rape to rapeseed oil
-peeling, stoning, slicing fruit for canning or freezing

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26
Q

Wheat to flour anagram

A 
Can. (Cleaning)
Caroline.   (Conditioning)
Give.   (Gristing)
Brittans reduced.  (Break rolls)
Se.   (Sieves)
Read robin (reduction rolls)
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27
Q

Cleaning- flour

A
  • sieves air pressure, magnets and metal detectors

- remove small grains, straw, stones

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28
Q

Conditioning- flour

A
  • water added

- soften bran make easier to remove

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29
Q

Gristing- flour

A

Types of wheat mixed together

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30
Q

Break rolls-flour

A
  • grist goes through rollers

- seperate bran and white

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31
Q

Sieving- flour

A

Wheat grains seperated by sieving

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32
Q

Reduction rolls

A

White endosperm channeled in reduction rolls for final milling into white flour
-lots of v. Fine rollers and sieves

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33
Q

Extraction rate

A

Descrbes flour

Amount of flour extracted from wheat

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34
Q

Wholemeal

A

100%
Light brown colour
Nothing removed

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35
Q

Brown flour

A

85-95%

Light brown in colour

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36
Q

White flour

A

70-75%
Bran, germ, fat and some minerals removed
-by law fortified w/ iron, calcium, thiamine, niacin

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37
Q

Granary

A
  • blend of wheatmeal, rye flour, malted wheat grain

- produces bread w/ sweetish, slightly sticky texture

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38
Q

Organic bread

A

Flour milled from wheat grown and processed following oranic standards

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39
Q

Strong pain flour

A

High gluten content

Bread, choux, puff pastry

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40
Q

Soft plain

A

Less gluten

Shortbread, pastry

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41
Q

Self raising

A

Chemical raising agent added to plain soft flour

Cakes

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42
Q

Gluten free flour

A

Flour made from natuarally gluten free products

Eg. Rice/ potatoes

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43
Q

Milk

A
  • mainly water
  • emulsion, tiny drops of fat suspended in it
    • fat rises to top
  • most milk homogenised
  • most uk milk heat treated
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44
Q

Homogenised

A

Forcing milk at high pressure through small holes
-no cream left on top of milk
Small fat globules evenly dispersed

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45
Q

Pasturised

A
  • kill harmful bacteria
  • little effect on nutritional value
  • extends shelf life
  • 72C for 15s, quickly cooled under 68C
46
Q

Sterilised

A
  • destroys nearly all bacteria
  • changes taste and colour
  • destroys some vits
  • unopened bottle kept seberal months
  • 113-130C for 10-30 mins
    • cooled quickly
47
Q

Uht

A
  • ultra heat treated
  • kills pathogenic bacteria
  • unopened packets- long shelf life
  • little affect on flavoour or nutritional value
  • once opened- treat as fesh
  • 135c for 1s
  • put in sterile aseptically sealed containers
48
Q

Semi- skimmed milk

A

Most popular

1.7% fat content

49
Q

Channel islands

A
  • higher fat than whole due to cows diet
  • 5.4%
  • v. Creamy flavoyr
  • on channl islands
  • more fat oslvits, vit a, calcium, protein
50
Q

Whole/full fat

A

-no change
3.5%
For children uder 2-5

51
Q

Organic. Milk

A

Following organic regulations

  • no gm
  • free range ect
52
Q

Skimmed milk

A

0-0.5%
Lower level fat sol vit
-not reccomended or children under 5y

53
Q

Evaporated milk

A

Tinned

60% milk evaporated

54
Q

Condensed milk

A

Tinned

Evaporated and sweetened

55
Q

Dried/powdered milk

A

-all water removed
50% milk solids
Spray dried heater chamber, instantly evaporated, liquid left and powder remains

56
Q

Secondary processing

A
  • primary processed foods are made into other products
  • eg. Flour to bread , pasta, biscuits
  • milk- cheese, butter, y ogurt
57
Q

Salt in bread

A
  • add taste
  • add to proving
  • gluten development
58
Q

Veg ol in bread

A

-loaf lighter
Airir
Extend shelf life

59
Q

Water in bread

A

Activate/rehydrate yeast

Bind everything together

60
Q

Vit c n bread

A

Catalyst to speed up fermentation reaction

61
Q

How is bread made in industry

A
  • delivery of ingredients to bakery
  • mixed at high speed
  • dough divided into individual pieces
  • passed along conveyor belt and left to prove
  • dough kneaded 2 mins
  • kneaded dough pass along conveyor belt and dropped into pre-greased baking tins
  • second proving- 50 mins
  • baking
    • loaves conveyor belt for 20 min in oven
    • 230 (450F, gas mark 8)
  • baked loaves come out and cool for up to 1.5 h
  • once cooled pass down conveyor belt to be sliced and bagged
62
Q

Domestic production of bread

A

-quicker
-mix knead by hand
-prove
-knock back- not done in industry
-shape
=bake, conventional oven and not conveyor belt
-home use fast action yeast(w/ vit c )
-industry add seperately

63
Q

Durum wheat in pasta

A
  • higher gluten content

- more golden colour

64
Q

Egg in pasta

A

-colour/richness

65
Q

Flavourings that may be added to pasta

A

Veg juices

Squid ink

66
Q

Industrial production of pasta

A
  • mixing and kneading to kumpy consistancy- flour and water
  • eggs and flavouring added
  • rolling
  • pasteurisation
  • cutting
  • drying
  • packaging
67
Q

Rolling of pasta

A
  • laminator- preesed into sheets by larg cylinders
  • vacuum mixer
  • flatten, press air bubbles, remove excess water
  • 12% water optimum
68
Q

Pasteurisation of pasta

A
  • dough in steamer

- 104C

69
Q

Cutting of pasta

A

Cut or pass throufgh dies

70
Q

Drying of pasta

A
  • varis of diff pasta
  • too quickly- break
  • too slowly- chance spoilage increased
71
Q

Packaging of pasta.

A
  • modified atmospheric packaging
    • co2 and n2
    • fresh pasta
  • diried pasta into bag annd hot sealed
72
Q

Domestic pasta production

A
  • not pasteurised
  • use pasta maker
  • 2-3 day in fridge
73
Q

Milk to butter

A
  • churing cream, remove even more liquid
  • variety- salted, garlic
  • by law must have fat content of 80 to 90%
74
Q

Milk to cream

A
  • fat n milk
  • cream seperated by rotationg atfast speed so fat seperates from milk
  • cream pasteurised to kill harmful bacteria -destroy enzymes0 which affect flavour and shorten shelf life of cream
75
Q

Half cream

A

12% fat

Not sterilised

76
Q

Single cream

A

18%

Not strilised

77
Q

Double crea,

A

48%

78
Q

Whipping cream

A

35%

79
Q

Whipped cream

A

Pre-whipped

-35%

80
Q

Clotted gream

A

55%

81
Q

Sterilised cream

A

23%

Sterilised

82
Q

Milk to yogurt

A

-most cows milk

Peter-pasteurised milk
Helps-hmogenised
BA-bacteria added- lactose to lactic acid, coagulation and adds tanginess
Sell-left to set untill reach correct Acidity levels
Flights-fruit/flavourings added

83
Q

Milk to cheese

A

-can be from difft types-cow/sheep/goat/buffalo

Please-pasturised
Call-cool to 30C
BA-bacteria added, lactose to lactic acid, cogaulate/set/preseve/flavour
RA-rennet added- enzyme coagulate into curds and whey
Called-curd cut- whey released
Mum-milled- salt added, pressed to moulds
So Anna-salt added\
Replied-left to ripen

84
Q

Pastuerisation

A
  • 72C for 15s
  • kill pathogens, yeast and mould
  • storage increased by days
  • used milk, ice cream, fruit juice
85
Q

Sterilisation

A
  • 104-111C for 30-40 mins
  • destroy all mo and enzymes
  • extend storage
  • inc. UHT and canning
  • used milk (creamy colour due to slight carmelisation), fruit juice
86
Q

UHt

A
  • 130-135C for 1-5s
  • destroy all mo
  • 6month at room temp
  • once opened treat as fresh
  • minimal colour, taste, nutrient impact
  • goes into aseptic packaging
    • sterilised and sealed
  • used milk, fruit juice, pouch sauces
87
Q

Canning

A
  • food prepped pre-packaging in airtigjt cans
  • cans heated to kil mo
  • food softer
  • loose BC vits
  • high acid food- plastic lined cans
  • used fruit, veg, soup, milk puddigs
88
Q

Chilling

A
  • 0-5C
  • fridge
  • only slow bacterial growth not extend shelf lide
  • used sandwiches, fruit
89
Q

Blast chilling

A

-reduce temp below 3C within 40 mins
-reducet time in danger zone
-used commercial kitchens
0used for hot food before placed in fridge

90
Q

Cook-chill

A
  • short term preservation metjod
  • better quality(thought of ) than frozen
  • short shelf life- 4-5 days
91
Q

Process of cook chill

A
  • food cooked atleast 70 C
  • portioned under v. Hygenic conditions
  • chilled within 30 mins cooking
    • 3C within 90 mins
  • once removed from chiller, food heated immediately to an internal temp of 70C \ -best done in fan oven/microwave
92
Q

Adv cook-chiill

A

-minimal change texture, flavour
-minimal washing up
=better quality than frozen - though of
-save energy
-little waste
-No defrost, quicker to heat
-consistant quality
-less nutrient loss
-used for aeroplane/read meals

93
Q

Freezing

A

Aim is to reduce temp as quickly as possible so can induce small ice crystals in food

94
Q

Blast freezer

A
  • quick freezing metjod
    • small ice crystals form- minimaldamge to food
  • product o shelf
  • -30 to -40C by circulating cold air around food
  • in large, spiral freezer
  • used meat, dessert, fish, chicken
95
Q

Freezig- fluidised bed

A
  • freeze small foods so dont stick together
  • air causes food to float above bed
  • easier to pour when packaged
  • used for peas, sweetcorn, berries
96
Q

Plate freezing

A
  • freze by contact w/metal freezer plates
  • not suitable for irregular shaped foods

-packed food, boil in bag, read meals, fish products

97
Q

Cryogenic freezing

A
  • food immersed and sprayed w/ liquid nitrogen
  • -190C
  • used for expensivefoods- prawns, raspberries, strawberries, chefs for interesting dishes
98
Q

Cook- freeze

A
  • meals balst frozen
    • stored at -30C until required
  • strict hygine vital
  • larg caterig operators do before distribute to branch outlets then heated to microwave or micr-oven
  • cooks w/ both radiationa dn convection heat
  • used pubs eg. Weatherspoons
99
Q

Dehydration

A
  • remove moiture to prevent mo growth
  • must be stored in cool place
  • colour, texture, flavour and nutritional content can be afffected
  • generlaly cheaper and easier to transport and store
  • long shelf lifE
  • can use dehydrator at home
100
Q

Sun drying

A
  • direct sunlight evaporates moisture
  • slow so contamination from other sources can occur
  • used for tomatoes, raisens, chocolate
101
Q

Oven druing

A
  • warm ovem

- used tea, herb

102
Q

Spray drying

A
  • used for foods damaged by excessive heating

- eg. Milk and coffee

103
Q

Roller drying

A
  • longer but cheaper process
  • food on conveyor belt
  • breakfsdt cereal, mashed potato
104
Q

Fluidised bed drying

A
  • clumps of dry particles into granuals which absorbs eaily into water
  • soup mixes, cous cous
105
Q

Accelerated freeze drying

AFD

A
  • food quick frozen
    • put in vaccuum under reduced pressure
  • heat vapourises ice
    • via sublimation
    • to steam and dries food
  • little colour, flavour, texture, nutritional change
  • foodeasily reconstituted
  • used for instant coffee, soup mixes
106
Q

Chemical smoking

A
  • chemicals in wood smoke flaour food and help to preserve
  • food may be dipped into salt/acid first
  • used meat and fish
107
Q

Chemical acid

A
  • ethanoic acid- vinegar
  • ph 3.5
  • prevent mo growth
  • used for onions, eggs, cabbage, chutneys
108
Q

Chemical salt

A
  • reduce moisture content b osmosis
  • use brine- tuna/veg
  • used coat food/cured
  • bacon and fish
109
Q

Chemical sugar

A
  • 60% sugar makes water unavailable

- used in candied fruit, peel, jam ,jellie

110
Q

Chemical sulfur dioxide

A
  • stop growth bacteria and some moulds

- stop enxymatic browning of some foods

111
Q

Modified atmospheric packaging

MAP

A
  • internal atmosphere of package changeto slow mo growth
    • less o2 available
  • fresh foods in peak condition, packaged
    • air gas flushed w/ combination of gas
  • adv-clear package used so can see prodyce
  • used for bags of salad, meat products
112
Q

Vacuum packaging

A
  • air removed an dpackage sealedd
  • anaerobic condition
  • prevent bacterial growth
  • once opened, normal shelf life
  • food maintain colour and texture
  • colour and texture not affectd
  • used for coffee, bacon,cheese

F&N (5 decks)

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