Chapters Flashcards
Primary processing of an Apple
Harvesting Cool storage Washing Grading Waxing Packaging Distribution
Secondary process of an apple
Peeling, coring, slicing Packaging Cooking Labelling Distribution
Primary process of wheat
Harvesting
Grading
Distribution
Secondary process of wheat
Cleaning Conditioning Rolling Purifying Grinding Distribution Packaging
Primary process of a potato
Harvesting
Grading
Packing
Cooling
Secondary processing of a potato
Cleaning Steam peeling Trimming Cutting Blanching and drying Frying Blast chilling
Primary process of milk
Milking cow Collection of milk Analysis Membrane technology Pasteurisation Homogenisation Packaging
Secondary process of milk
Curd formation Syneresis Milling Salting Moulding Maturation Packaging
Coagulation
Change in a protein from a liquid to a thick mass from the application of heat or acid
Denaturation
Permanent structural change of the protein molecules in food from the application of heat.
Caramelisation
The process that sugar undergo when heated at high temperatures to develop a golden brown colour.
Gelatinisation
The process that occurs where starch granules absorb liquid in the presents of heat and thicken the liquid to form a gel.
The Maillard Reaction
When sugar or starch, and a protein such as egg or milk, are present in the same mixture and dry heat is applied, the reaction produces a gold brown colour.
Dextrinisation
When starch is exposed to dry heat, the starch is broken down into dextrin, resulting in a change in colour from to golden brown.
Chemical for Cereals
Starch
Gluten
