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FOOD TECHNOLOGY > Faults, contamination, spoilage and packaging > Flashcards

Faults, contamination, spoilage and packaging Flashcards

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1
Q

why is pastry is sticky, soft and difficult to handle

A
  1. too much water added
  2. soft fat used
  3. mixture was over handled
  4. pastry is too warm so fat melted
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2
Q

how to prevent sticky, soft and difficult to handle pastry

A
  1. measure water carefully
  2. use hard fat
  3. dont handle pastry too much
  4. if pastry gets warm put in clingfilm and in fridge
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3
Q

why is cooked pastry hard and tough

A
  1. too much water added
  2. pastry over handled
  3. not enough fat used
  4. pastry over rolled
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4
Q

how to avoid cooked pastry being hard and tough

A
  1. measure water carefully
  2. handle pastry little as possible
  3. weigh fat carefully
  4. don’t roll pastry too much
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5
Q

why is cooked pastry dry and crumbly

A

not enough liquid used

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6
Q

how to avoid cooked pastry being dry and crumbly

A

measure amount of liquid carefully

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7
Q

why pastry shrunk when it is cooked

A
  1. pastry stretched too much when rolling out
  2. pastry not allowed to relax before cooking
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8
Q

how to avoid pastry shrinking when cooked

A
  1. do not over roll pastry
  2. put rolled pastry in fridge for 20 mins before cooking
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9
Q

why is pastry oily and soft when cooked

A

oven temp was too low

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10
Q

how to avoid pastry being oily and soft when cooked

A

check oven temp is correct and oven is allowed to heat up to correct temp before putting pastry in oven

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11
Q

why is the pastry soft and crumbly

A
  1. not too much water used
  2. too much fat was used
  3. too much raising agent was used
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12
Q

how to prevent pastry going soft and crumbly

A
  1. measure out amount of water carefully
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13
Q

why does the pastry blister

A
  1. fat was not rubbed in correctly
  2. too much water was used
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14
Q

how to prevent pastry from blistering

A
  1. make sure pastry looks like breadcrumbs before water
  2. measure amount of water carefully
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15
Q

why is pastry pale

A
  1. it was not baked for long enough
  2. oven temp was too low
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16
Q

how to prevent pale pastry

A
  1. check cooking time in recipe
  2. check oven temp is correct and allow it to heat up to correct temp
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17
Q

why is pastry too dark

A
  1. oven temp was too high
  2. cooked for too long
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18
Q

how to prevent pastry being too dark

A
  1. check oven temp is correct before cooking
  2. look at dish 5 mins before end of cooking time
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19
Q

3 main methods for sauce making

A

Roux sauce
All in one method
Blended method

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20
Q

why does the butter in the roux sauce burn before the flour is added

A
  1. pan was on too high a heat
  2. butter was left too long before flour was added
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21
Q

how to prevent butter in roux sauce burning before flour is added

A
  1. melt butter on gentle heat
  2. as soon as butter melts, add flour and stir well
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22
Q

why does roux sauce taste floury

A

flour not cooked long enough with butter before milk added

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23
Q

how to prevent roux sauce from tasting floury

A

cook butter and flour mixture for 3 to 4 mins, stirring all the time

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24
Q

why is the sauce mixture lumpy before being brought to the boil

A

milk added to quickly and mixture not whisked or stirred enough while adding milk

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25
Q

how to prevent sauce mixture being lumpy before being brought to the boil

A

add milk gradually, stirring well between each addition

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26
Q

why is the sauce catching and burning at the bottom

A
  1. heat is too high
  2. you are not getting into corners of pan
  3. not whisking or stirring fast enough
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27
Q

how to prevent sauce catching and burning at bottom

A
  1. have heat on medium
  2. make sure you are reaching into all edges of pan
  3. sauce should be stirred vigorously when starting to thicken
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28
Q

why has mayonnaise failed to thicken

A

oil added too quickly so it never gets dispersed

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29
Q

how to prevent mayonnaise failing to thicken

A

beat fresh egg yolk with tbs of water in clean bowl and slowly whisk into sauce

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30
Q

why has mayonnaise become oily on surface

A

water evaporated from mixture, giving oil droplets chance to coalesce

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31
Q

how to prevent mayonnaise becoming oily on surface

A

whisk in spoonful of water

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32
Q

why in vinaigrette has oil and vinegar separated

A

dont contain emulsifiers so oil and vinegar separate unless actively whisked

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33
Q

how to prevent oil and vinegar separating in vinaigrette

A

whisk in a bowl and pour over food immediately.

34
Q

why is hollandaise lumpy and thin

A

egg yolk overcooked

35
Q

how to prevent thin and lumpy hollandaise sauce

A

strain lumps and whisk sauce into another gently heated egg yolk

36
Q

why has hollandaise separated while being kept warm

A

sauce becomes too hot, causing butterfat to melt

37
Q

how to prevent hollandaise separating while being kept warm

A

take off heat and whisk vigorously.

38
Q

why dried fruit sunk to bottom of cake

A
  1. cake mixture too wet
  2. fruit was washed and not dried properly
39
Q

how to prevent fruit sinking to bottom of cake

A
  1. check weight of flour used is correct
  2. check size of eggs is correct
  3. make sure fruit is dried before adding
40
Q

why has the cake not risen

A
  1. mixture not creamed enough, if recipe was for creaming
  2. insufficient raising agent
  3. if whisked sponge, eggs and sugar not light and fluffy
  4. is whisked sponge, mixture over beaten
41
Q

how to prevent cake not rising

A
  1. cream butter and sugar till creamy and fluffy
  2. measure raising agent carefully
  3. dont over beat mixture when adding flour
42
Q

why cake has a hard, sugary crust

A
  1. coarse sugar used so did not dissolve properly
  2. too much sugar used
  3. mixture not creamed enough
43
Q

how to prevent cake having a hard, sugary crust

A
  1. use caster sugar
  2. use correct amount and type of sugar
  3. cream butter and sugar until fluffy and creamy
44
Q

why has the cake risen unevenly

A
  1. mixture not spread evenly in tin
  2. cake tin too close to heat source in oven
  3. the oven shelf was not level
45
Q

how to prevent cake rising unevenly

A
  1. spread mixture evenly across tin
  2. place cake tin in middle of oven in middle shelf
  3. check oven shelf is level
46
Q

why cake has open and course texture

A
  1. flour not mixed in properly
  2. too much chemical raising agent used
47
Q

how to prevent cake with open and course texture

A
  1. make sure all flour is mixed in well
  2. measure raising agent properly
48
Q

why does cake have a heavy texture

A
  1. too much liquid
  2. oven tempt too low
  3. not enough raising agent
  4. mixture curdled during mixture process
49
Q

how to prevent cake with heavy texture

A
  1. measure liquid carefully
  2. check oven temp is same as in recipe
  3. measure raising agent properly
  4. if mixture curdles, add tbs flour and mix well
50
Q

why has cake risen to a peak and top has cracked

A
  1. too much mixture in tin
  2. oven temp to hot, and top cooked before it had risen
  3. cake cooked too high up in oven
51
Q

how to prevent cake rising to a peak and top cracking

A
  1. only fill tin 3/4 full
  2. check oven temp matches recipe
    3, place cake in middle shelf
52
Q

why has the cake sunk in the middle

A
  1. cake not cooked long enough
  2. too much sugar added
  3. too much raising agent added
  4. oven door opened during cooking
53
Q

how to prevent cake sinking in the middle

A
  1. read recipe to see how long to cook cake
  2. weight sugar carefully
  3. measure raising agent carefully
  4. don’t open door until 5 mins before
54
Q

different types of micro organisms

A

yeast
bacteria
mould

55
Q

conditions for bacteria growth

A

temperature between 5 and 63 degrees, ideally 37 degrees
moisture
time
nutrients
pH level between 6.6 and 7.5

56
Q

how to prevent contamination

A

keep kitchen clean and tidy
keep food covered
store food correctly
remove food waste and rubbish

57
Q

3 ways food can be contaminated

A

physical contamination - hair from staff
chemical contamination - chemicals from farm
bacterial contamination - mould or enzymes

58
Q

high risk foods

A

dairy
eggs
fish
meat
shellfish
cooked rice and pasta
readymade meals

59
Q

direct contamination

A

when a high risk food such as raw meat touches cooked food

60
Q

indirect contamination

A

when bacteria are transferred to high risk foods by hands or a knife etc..

61
Q

types of food preservation

A

freezing
chilling
pickling
salt
modified atmospheric packaging (MAP)

62
Q

signs of food spoilage

A

foul smell/taste
area of mould
slimy feel on surface
loss of moisture
food looks or feels over dry or wet

63
Q

reasons for packaging food

A

easy to transport
stop cross contamination
improve hygiene
preserve food
general information about food
keep product together
keep food fresh

64
Q

5 main types of materials for packaging

A

metal
modified atmosphere packaging
paper/card
glass
plastic and polysterene

65
Q

advantages of using glass

A

reusable
heat resistant
cheap
recyclable
keeps shape

66
Q

disadvantages of using glass

A

heavy
safety issues
easily damaged

67
Q

uses of glass

A

baby food
ketchup
pickles

68
Q

advantages of using metal

A

recyclable
light
impermeable

69
Q

disadvantages of using metal

A

may react with food

70
Q

uses of metal

A

soup cans
bottle tops

71
Q

advantages of paper/card

A

Easy to print on
Light
Recyclable
Biodegradable
Cheap

72
Q

disadvantages of paper/card

A

easily damaged
not water resistant

73
Q

uses of paper/card

A

eggs
juice cartons

74
Q

advantages of MAP

A

longer shelf life

75
Q

disadvantages of MAP

A

once packaging opened food will deteriorate easily

76
Q

uses of MAP

A

cheese, fish, meat

77
Q

advantages of plastic and polysterene

A

Strong
Flexible
Easily Printed
Does not react with food

78
Q

disadvantages of plastic and polystrene

A

litter problems
not easily recycled
limited resources

79
Q

uses of plastic and poly

A

sandwiches and take away food

80
Q

3 layers of packaging

A

primary
secondary
transit - makes it easier to transport

81
Q

items on a label required by law

A

Manufacturer’s name and contact details
Name of the product
Description of the product
Weight (some foods are exempt, for example bread)
Ingredients (listed in descending order of weight)
Cooking/heating instructions
Storage instructions
Shelf life
Place of origin
Allergy information

82
Q

items on a label not required by law

A

Illustration of product
Price
Nutritional values of the product
Customer guarantee
The batch-code and bar-code numbers
Opening instructions

FOOD TECHNOLOGY (7 decks)

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