Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Food Manufacture > Food Manufacture > Flashcards

Food Manufacture Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards
1
Q

What is occupational health and safety

A

is the responsibility of all workers in the workplace

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What does quality management aim to do

A

control all aspects of food production to produce a quality food product. It covers product development, production, marketing and servicing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

preservation processes

A
  • Lowering temperature
  • Raising temperature
  • Reducing water activity
  • Chemical methods
  • Biological methods
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Lowering temperature

A

Chilling (refrigeration)
Freezing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Raising temperature

A

Canning/Bottling
Blanching
Pasteurisation
UHT

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Reducing water activity

A

Spray drying
Vacuum dehydration
Binding of water
Freeze drying

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Chemical methods

A

Use of additives
Smoking
Curing and salting

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Biological methods

A

Fermentation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What are the five major functions of Packaging

A

Contain food
Protect food
Provide convenience
Preserve food
Inform consumers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is spray drying

A

Is the removal of water under controlled conditions in a spray drier

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is vacuum Dehydration

A

Is the removal of water by heat in a vacuum

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

How does reducing water activity preserve food

A

Micro-organisms and enzymes require moisture for growth. if moisture is removed than there is less chances for this to happen

e.g spray drying, vacuum dehydration

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is Freeze drying

A

Process which the food is rapidly frozen, broken into smaller pieces and placed on shallow trays

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is binding water

A

Is a process where salt or sugar is added to the food to control the amount of water available

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What do the principles of food preservation refer too

A

The control of factors that cause deterioration in food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Pasteurisation

A

The method of exposing foods to a temperature of usually more than 60 degrees. Organisms such as bacteria are destroyed with no significant change in the food product

17
Q

Ultra heat treatment

A

Is a process to preserve milk. Milk is treated to 140degrees for 3-5 seconds to kill all heat-resistant bacteria. Milk and fruit juices are subjected to this treatment so they are shelf suitable

17
Q

Ultra heat treatment

A

Is a process to preserve milk. Milk is treated to 140degrees for 3-5 seconds to kill all heat-resistant bacteria. Milk and fruit juices are subjected to this treatment so they are shelf suitable

18
Q

Blanching

A

Is a process of immersing vegetables in boiling water to destroy enzyme activity and pathogenic micro-organisms

19
Q

Quality management techniques

A

HACCP
occupational health and safety

20
Q

What is quality assurance

A

Is the co-operation of an organisation to achieve quality control of products

21
Q

Quality Assurance procedures

A
  • Final product specifications
  • Methods of measuring and assessing product quality
  • Clear specifications in all food production areas
  • Sampling and testing of the final product
22
Q

5 Production Systems

A
  1. Large-scale production system
  2. Small scaled production system
  3. Manual production
  4. Automation processing
  5. Computerisation
23
Q

Large-scale production system

A

Are used in large operations. They are based on production line to produces large volumes in short time

24
Q

Small scaled production system

A

Are used on a domestic level and are less complex

25
Q

Manual production

A

Involves the operator physically adding food components

26
Q

Automation processing

A

Involves the use of machinery to handle and control processing from raw materials to the finished product. Automated systems have pre-set conditions
e.g sterilisation temperatures

27
Q

Computerisation

A

Is used in automated systems through the use of sensors. Complex production schedules can be achieved due to the storage and transmittance of data

28
Q

Freezing - preservation

A

Is the storage of foods between the temperatures of -15 degrees and -30 degrees. Freezing inactivates but does not destroy enzymes, and it changes water to ice so it is not available for microbial growth

29
Q

Chilling - preservation

A

Is the storage of foods above freezing point and below 15 degrees. This process slows the growth and activity of enzymes and micro-organisms

30
Q

Lowering of Temperature in Preservation

A

Is the second method of preservation.
Examples of this method are chilling and freezing

31
Q

Raising of Temperature in Preservation

A

One of the food preservation methods
e.g canning/bottling, pasteurisation, ultra heat treatment and blanching

32
Q

Canning/Bottling

A

Aims to heat food to a point where commercial sterility is achieved yet the food is still edible

33
Q

The Two canning processes

A

Aseptic canning (foods are first heated and placed in sterile container and then closed)

Conventional canning (foods are placed in the container, sealed and then heated)

Food Manufacture (4 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions