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Y1S1_FST1101B > CHAP 6 : Chilled and Prepared Foods > Flashcards

CHAP 6 : Chilled and Prepared Foods Flashcards

1
Q

Learning objectives

A
  1. Illustrate the complexity of production, manufacturing, and distribution pattern of the modern food supply

2.Apply general concepts taught in the course tp understanding specific aspects of a personally selected food product

  1. Distinguish between different types of manufactured food products
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2
Q

What are the different categories of chilled food? What is the characteristic of chilled food?

A
  1. Fruits
  2. Cut vegetables
  3. Poultry / Meat / Fish
  4. Delimeats
  5. Dairy products

Characteristic : tend to be perishable, requires refrigeration.

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3
Q

What is the benefit of refrigeration?

A

It makes life more conveninent, we don’t have to preserve all our foods with other substances like sugar or salt. Foods can be prepared in advance and kept at lower temperatures so that they will remain longer.

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4
Q

Chilled foods are normally higher in value. True or false?

A

True

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5
Q

What is meant by climateric and non-climateric fruits? Give examples.

A

Climateric fruits : continue to ripen after harvest (e.g. banana)

Non-climateric fruits : must be harvested after ripening, or else it will not fully ripen (e.g. cherry, grapes, strawberry)

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6
Q

Most fruits in Singapore are climateric. True or False?

A

True

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7
Q

Special cases : Why do some climateric fruits need to be harvested after it is ripe? Give an example.

A

If these fruits are harvested before ripening, the flavour will not develop, the flavour profile is as though it is not ripe.

Example : blueberry

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8
Q

Usually, what is the optimum storage temperature of fruits and why?

A

Normally at chilled temperatures. Reducing temperature will slow down biochemical processes in the plant, making it last longer.

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9
Q

1-Methylcyclopropene (or MCP) catalyse the production of more ethylene causing fruits to rot. True or False?

A

False. 1-MCP is applied to inhibit ethlene production, and it will be able to last longer before ripening process starts

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10
Q

What is MCP and how does it work?

A

It is a small molecule that is gaseous at room temp. It binds to ethlene receptors and once fruits are exposed to the environment, MCP will escape into the environment.

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11
Q

Why are cut vegetables more perishable than their whole counterparts?

A

Cutting of vegetables means that the cells of the plant have been cut and tissue is wounded. This causes oxidtion and accelerates the rotting process, or higher risk of contamination as insides are exposed to air. (presence of oxygen encourages growth of microorganisms)

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12
Q

How do producers make cut vegetables last longer?

A
  1. They are cut and packaged closer after transportation from growing areas.
  2. Modified atmosphere packaging (MAP) is used to package the cut vegetables. –> Low in O2, high in N2
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13
Q

Vitamin C / citric acid prevents browning of cut vegetables. True or False?

A

True

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14
Q

How are minimally processed vegetables handled?

A
  • Washed with lightly chlorinated water to reduce microbial load.
  • Excess water removed by centrifugation
  • packaged, MAP is not necessary
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15
Q

Why do fresh fish and seafood develop foul odours in a short period of time?

A

Due to the breakdown of amines and related compounds in the muscle tissue.

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16
Q

List the 3 methods that keep fish from spoilage.

A
  1. Freezing (put on top of a bed of ice)
  2. Chilling
  3. Keeping fish in a water tank
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17
Q

Is it recommended to cut raw meats into smaller pieces when storing them ?

A

No, it increases the surface area for contamination

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18
Q

Meats spoil rapidly even when refrigerated. True or False? Why?

A

True.

Refrigeration only slows down the growth of bacteria and other microorganisms that cause spoilage. It does not completely stop their growth.

Additionally, some bacteria can still grow at temperatures as low as 32°F (0°C), which is the temperature at which many refrigerators are set.

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19
Q

What is the main concern with consuming raw meats, assuming the raw meat itself is sterile?

A

Contamination from harvest operation.

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20
Q

What is the shelf life of meat affected by? [3]

A
  1. Initial numbers of microbes
  2. Storage temperature – affects the rate of chemical and biological reactions that can lead to spoilage. Lower temperature, slower rate of spoilage
  3. Relative humidity (for products sensitive to moisture)

– too high : can cause products to absorb moisture and become stale or moldy more quickly

– too low: products can dry out and become brittle, which can also reduce their shelf life.

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21
Q

What are the signs of spoilage in meats ? [3]

A
  1. Off-odours
  2. Dull colours
  3. Slime
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22
Q

Why do caracasses of animals need to be hung in cold environments? [2]

A
  • Carcasses still have metabolic processes going on inside their bodies, leading to high temperatures and low pH which can cause the rate of denaturation of proteins to rise.
  • It also slows down the process of rigor mortis (stiffening of muscles after death), for a better texture of the meat.
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23
Q

What are deli meats? Give examples.

A

Precooked or cured meats that are sliced and served cold or hot.

e.g. Smoked turkey, cured ham, roasted beef.

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24
Q

What kind of atmospheres are deli meats packaged in? What is the drawback of this kind of atmosphere?

A

Atmospheres that have little to no oxygen (to slow the growth of spoilage microbes)

However, its drawback is that it increases the chance of Clostridium Botulinium developing, as it is only able to grow in the absence of oxygen.

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25
Q

How are deli meats treated? What benefits do this kind of treatment provide?

A

Treated with nitrite.

BENEFITS
1. It gives the meat flavours and colours.
2. Nitrite also prevents growth of clostridium botulinum

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26
Q

What is the process of processing fresh milk ? [6]

A
  1. Sample milk is collected and tested for added hormones, antibiotics, pesticides and undesirable compounds.
  2. Pumped into large refrigerated holding tanks
  3. Filtered to remove undesirable components.
  4. Centrifuged to separate out fat and added back
  5. Pasteurisation by heat

6 . Homogenisation

27
Q

What is the purpose of pasteurisation and homogenisation?

A

Pasteurisation : Heating of milk sufficiently to kill pathogenic bacteria (not all spoilage bacteria is killed)

Homogenisation : Breaks down the fat globules into very small droplets so milk fat does not separate from the rest of the milk.

28
Q

What is the purpose of adding thickeners to low fat milk? [2]

A
  1. Improve mouthfeel
  2. Reduce the rate of separation of fats
29
Q

All chilled milk are fresh milk that has been homogenised and pasteurised. True or False?

A

False.
1. Some milk products (e.g. UHT milk) may be made from reconstituted milk powder, which is made by evaporating milk to remove most of the water, and then reconstituting the milk by adding water back in. While reconstituted milk can be pasteurized, it is not homogenised.

30
Q

What type of emulsion is butter and margine?

A

Water in oil emulsion

31
Q

What is the main component of butter and how is it obtained?

A

Butter is primarily made of milk fat.

To obtain butter, the cream layer in milk is separated and undergoes a process called churning (agitate the milk so that the fats separate from most of the liquid).

Held within the fats are some droplets of water.

32
Q

Magarine is an imitation of butter. True or False?

A

True

33
Q

What is the main component of magarine and how is it made?

A
  • Margarine is made from vegetable oil.
  • Used to be modified by partial hydrogenation to increase the melting point.
34
Q

Why is partial hydrogenation not commonly used to produce margarine anymore?

A

It produces trans fats.

35
Q

Not all margarine needs to be chilled. True or False?

A

True.

– Margarines that don’t need to be chilled are usually formulated with a combination of different types of oils , allowing it to be smooth and spreadable.

– Some margarines also contain emulsifiers, which help to bind the oils together and prevent separation. This also contributes to the margarine’s ability to remain stable at room temperature.

36
Q

What are the 2 important factors to look out for in spreads?

A
  1. Spreadability : Bread products’ flavour enhanced by butter/margarine and improve mouthfeel → Fat in spread lubricates biscuits/bread to make chewing and swallowing a more pleasant experience
  2. Colour : Colourant used in margarine is usually Beta-carotene (pro vitamin A). margarine is naturally white and thus might not be acceptable to consumers
37
Q

What is the biggest problem with spreads during storage?

A

Development of rancidity, wherby the fatty acids in fats and oils oxidize and the flavour becomes unacceptable.

38
Q

Margarines are more suseptible to oxidative rancidity. True or False? Why?

A

True, magarines are higher in unsaturated fatty acids than butter.

39
Q

Butter tends to be more susceptible to hydrolytic rancidity. True or False?

A

True. More susceptible to hydrolytic rancidity by release of short chain fatty acids or spoilage by microbes.

40
Q

What are prepared foods? Give examples.

A

Prepared foods are foods are ready-to-eat or ready-to-heat then eat.

e.g. Chilled salads, microwavable food, prepared entrees (main course).

41
Q

Why is contamination of fresh fruit and vegetable salads VERY serious?

A

These products are rarely heated to kill harmful microorganisms.

Salads also tend to be a mixture of distinct ingredients rather than blending of ingredients into a homogenous product, increasing possibility for ingredient interactions and deterioriation.

42
Q

What leads to quality problems in salads? How can this problem be overcome?

A

The mixture of ingredients may pose quality problems as different ingredients have different storage requirements. This can be overcome by having separate packaging for ingredients.

43
Q

Why do sandwiches have such a short shelf life?

A

Refrigeration promotes bread staling

44
Q

Proteins accelerate the growth of bacteria and microorganisms. True or False?

A

True, which is why high-protein ingredients must be kept refrigerated

45
Q

How are pasta products kept fresh?

A

They are vacuum packaged, and this low or no oxygen envrionment prevents mold growth.

46
Q

What is the main concern with pasta products? How can it be overcome?

A

The migration of moisture from pasta sauce (high-moisture product) to the pasta (low-moisture product), leading to soggy pasta.

Can be overcome by keeping pasta separated from the sauce

47
Q

List 3 characteristics of prepared entrees (main course).

A
  1. Available at most supermarkets and many specialist shops.
  2. Tend to be high in proteins and fats
  3. Usually very perishable because of microbial growth.
48
Q

At what temperature do prepared entrees need to be kept at?

A

They need to be kept hot or cold, outside of the temperature growth range of microbes, 10-40°C

49
Q

What is the drawback of having prepared entrees held at warm temperatures?

A

They tend to dry out and lose valuable nutrients.

50
Q

List 3 characteristics of prepared entrees (main course).

A
  1. Available at most supermarkets and many specialist shops.
  2. Tend to be high in proteins and fats
  3. Usually very perishable because of microbial growth.
51
Q

Describe the characteristics of the food in fine dining food services. [3]

A
  1. Most foods are prepared from scratch as customers are usually those with high disposable income looking for unique foods prepared by chefs
  2. All entrees are prepared from fresh ingredients of local origin, purchased on day of preparation by chefs.
  3. Addition of food additives / ingredients to food that provides various textural and flavour experience (molecular gastronomy)
52
Q

What is molecular gastronomy?

A

the application of scientific principles to the understanding and development of food preparation ; To better understand the chemical and physical changes that food materials undergo during cooking processes.

53
Q

Casual dining

Foods are mostly prepared on site in hawker centres. True or False?

A

False.

  • For example, chicken in chicken rice stalls have been pre-cooked and delivered, and it is just hung behind a glass display and served cold.
  • Sometimes ingredients may simply be reheated as it has been cooked before.
  • At other times, only the final stage of cooking is done at the stall
54
Q

How do casual dining restaurants / outlets provide convenience ?

A

They provide convenience by saving preparation time (not saving time)

55
Q

Why do restaurants like frozen manufactured items to be delivered?

A

Because of their stability and safety

56
Q

What is the disadvantage of eating at casual dining outlets?

A

Sometimes the portions are too big, enouraging over eating

57
Q

What is the advantage of foods served in fast food chains?

A

Offers a form of portion control

58
Q

What is the disadvantage of foods served in fast food chains?

A
  1. Provides high amout calories (sugar, sodium and fats) in a short period of time
59
Q

Fast food restaurant chains prefer to have all thee ingredients pre-served or prepared outside of the restaurant. True or False?

A

True

60
Q

What are some strategies to make prepared meals hot in fast food chains?

A

Hot cabinets, made-to-order preparation etc

61
Q

What functions do packages serve in fast food chains? [5]

A
  1. maintaining temperature
  2. unitization – Meals are prepackaged, with all meal components contained in the container
  3. marketing
  4. item-identification
  5. spill-prevention
62
Q

What are some challenges faced by food caterers?

A
  1. Needing to transport food from place of preparation to place of consumption.
    – Hot foods must be kept hot, cold foods must be kept cold ; Food must be secured properly in transportation vehicles. (proper presentation of food)
63
Q

What factors do food caterers need to consider when catering food? [2]

A
  1. Some general factors (with respect to serving times): Traffic delays, setup time by personnel and long-winded speakers at pre-banquet meetings etc
  2. Facilities for heating/reheating, short-term storage and meal assembly at consumption location must also be considered.

Y1S1_FST1101B (12 decks)

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