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Home Economics > Chapter 9-Food Processing > Flashcards

Chapter 9-Food Processing Flashcards

1
Q

What are the conditions required for micro-organisms?

A
  • food
  • warmth
  • moisture
  • oxygen
  • pH
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2
Q

What are the methods for food preservation?

A
  • freezing
  • freeze drying: food is frozen then moisture is removed
  • drying:moisture is removed
  • pasteurisation: milk is heated and cooled rapidly
  • canning: can airtight
  • jam making: fruit is boiled
  • bottling
  • preservatives used e.g salt
  • irradiation: energy waves are passed through the food to kill micro-organisms
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3
Q

Why is freezing used to preserve foods?

A
  • reduces tempature of food so micro-organisms are inactivated and cannot grow
  • changes the water in food to ice, and micro-organisms can’t grow without moisture is the form of water
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4
Q

What is quick freezing?

A

Quick freezing forms very small ice crystals in food which help to keep the food firm when thawing.

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5
Q

What is slow freezing?

A

Slow freezing forms large ice crystals in food. When food is thawed, the food becomes soft and nutrienrs are lost.

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6
Q

What is blast freezing?

A

Blast freezing is carried out commercially at a tempature of -30°C. This is the best method of freezing because the cell walls are not damaged.

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7
Q

What are the three types of freezing?

A
  • quick freezing
  • slow freezing
  • blast freezing
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8
Q

What are the guidelines for freezing?

A
  • choose good quality fresh food
  • chill food before freezing
  • use the fast freeze section of the freezer
  • open-freeze foods that are likely to stick together
  • freeze food in usable quantities
  • allow air circulation between the packages in the freezer
  • label all packages clearly
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9
Q

What are the guidelines for packaging foods for freezing?

A
  • packaging should be moisture-proof and vapour-proof
  • seal bags with wire ties and freezer tape
  • remove as much air as possible
  • allow headspace to allow liquids to expand
  • wrap the sharp shape with foil to prevent tearing the packaging
  • label packages carefully
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10
Q

Reasons why food is processed?

A
  • micro-organisms are killed
  • it prevents waste
  • it prevents enzyme activity
  • it adds variety to the diet
  • nutritive value is retained
  • seasonal food is available all yeae
  • food is easier to transport
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11
Q

What foods are unsuitable for freezing?

A
  • vegetables with a high water content
  • bananas and avocados; they blacken
  • milk, cream amd mayonaise; fat and water seperate
  • whole eggs: they crack
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12
Q

What are the two types of freezer packages?

A
  • bags

- rigid containers

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13
Q

Why is good packaging needed?

A

To prevent freezer burn, which damaged the food

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14
Q

What are the steps to freezing vegetables?

A
  • prepare vegetable as for cooking
  • blanch vegetables
  • chill vegetables in iced water
  • open-freeze vegetables that stick together
  • package in freezer bags and remove air
  • seal and label
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15
Q

What is the blanching time for peas?

A

1 min

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16
Q

What is the blanching time for parsnips, turnips, brocoli, french beans and cauliflower?

A

3 min

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17
Q

What is the blanching time for onions, sprouts and carrots?

A

4 min

18
Q

What are the guidelines for freezing fruit?

A
  • freeze as soon as possible after picking
  • prepare fruit as for cooking
  • open-freeze berry fruits, when frozen, pack in freezer bags or boxes, seal and label
  • hard fruits can be frozen in syrup. When packaging, allow headspace for expansion
  • label all fruits clearly
19
Q

Guidelines for breads, cakes and pastries

A
  • freeze either raw or cooked
  • pack in freezer bags. Seal and label clearly
  • pack decorated cakes upright in polythene boxes
  • use breads and scones within one month of freezing
20
Q

What are the guidelines for freezing meat?

A
  • trim away visible fat
  • separate burgers, chops and steaks using waxed paper
  • remove as much air as possible before sealing
  • label clearly
21
Q

What are the guidelines for freezing stews and casseroles?

A
  • make in the usual way except that the sauce should be a little thinner
  • shorten cooking time by 20 min
  • when packaging, allow headspace for expansion
  • label clearly
22
Q

What are the guidelines for buying frozen food?

A
  • the tempature of shop freezer should be -18°
  • buy frozen food from a reliable source
  • food should be frozen solid
  • check the expiry date
  • packaging should be properly sealed and not damaged
  • food should be stored below the load line in open freezers
23
Q

What are the guidelines for frozen food?

A
  • follow the instructions for thawing on the label
  • thaw food overnight in the refridgerator; thaw the food thoroughly (especially meat and poultry
  • only defrost food in a microwave if you intend to cook the food right after it’s thawed
  • do not refreeze thawed food unless it cooked thoroughly first
24
Q

What are the advantages of using a freezer?

A
  • food can be bought in bulk and stored, which saves money
  • food is available out of season
  • freezing retains colour, flavour and texture of food
  • leftovers can be frozen and used later, which saves money
  • freezing home-grown produce saves money
25
Q

Guidelines for buying canned food

A
  • avoid bulging, dented or rusting cans because the contents may cause food poisoning
  • read the label to check the contents. Fruit may be canned in syrup or fruit juice. Fish may be canned in oil, brine (salty water) or sauce.
  • check the expiry date
26
Q

Guidelines for buying dry food

A
  • packaging should be intact

- check the expiry date

27
Q

What happens during the canning process?

A

Heat destroys micro-organisms and the food in kept in airtight cans to prevent any further contamination by micro-organisms.

28
Q

What occurs in the drying process?

A

In the drying process, heat removes the water from the food. This prevents micro-organisms from growing because they can’t live without moisture.

29
Q

What occurs during irradiation?

A

During irradiation, energy waves are passed through the food. Micro-organisms are killed. Food keeps for a long time.

30
Q

What are food additives?

A

Food additives are substances added to food by the manufacterers in order to improve the food in some way.

31
Q

What are the functions of additives?

A
  • improve the appearance and flavour of food
  • make the food last longer
  • reduce the risk of food posioning
  • improve the texture of food
  • improve the nutritive value
32
Q

What is an E number?

A

An E number means that the additive has been tested by experts and has been accepted as safe by the EU.

33
Q

What are the advantages of additives?

A
  • they make the food last longer and reduce waste
  • they allow a wider choice of foods
  • the preserve food and so reduce the risk of food posioning
  • good-quality food can be consistently provided
34
Q

What are the disadvantages of additives?

A
  • additives may deceive the consumer
  • may cause side effects such aa hyperactivity or skin rash.
  • a mixture of additives may be harmful to the body over time
  • some people overuse foods containing additives such as MSG and they do not enjoy the taste of fresh foods
35
Q

What is the purpose of food labelling?

A

The purpose of food labelling is to inform consumers about food.

36
Q

What are some advantages of nutrition information?

A
  • helps consumers to follow a healthy diet
  • people on special diets can choose or avoid certain foods
  • people with allergies can avoid certain foods
37
Q

What are the two types of date marking?

A
  • best before date

- use by date

38
Q

What is unit pricing?

A

This is the price per kilogram or per litre. It is required on foods sold loose, such as fruit, and prepackaged foods sold in varying quantities such as cheese.

39
Q

What is a convenience food?

A

A convenience food is a pre-packed which can be prepared quickly and easily.

40
Q

Why have convience foods become popular?

A
  • many people cannot, or choose not to spend time preparing food
  • some people do not have adequate cooking skills
  • advertising encourages people to use convience foods
  • there is very little waste
  • there is a wide variety available
  • some children pester their parents to buy fast food
41
Q

What are the types of convience foods?

A
  • canned and bottled foods e.g soups
  • frozen foods e.g pastries
  • dried food e.g dried soups
  • ready-to-cook foods
  • cook-chill foods (already cooked and chilled, need to be reheated

Home Economics (20 decks)

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