food prep Flashcards
conduction
transfer of heat from molecule to molecule until all are heated
eg frying, boiling
cooker heats pan, heats oil/fat, heats food
convection
transfer of heat by currents of air/liquid
eg baking,boiling
air/liquid is heated, it expands and rises, causing cold air to fall and take its place
creating convection currents which heat the food
radiation
transfer of heat directly from the source to the food
eg grilling
heating element radiates heat and transmits it directly from the element to the food, cooking one side
benefits of frozen foods
avoids wastes
increases shelf life of foods
availability of a wide variety of foods
underlying principle of freezing foods
water present is converted to ice
removal of warmth and moisture
blanching deactivates/kills microorganisms
retains nutritive value
cholesterol
soft, wax like substance found in every body cell
helps transport fats in the blood
LDLs and HDLs
example of a HACCP system
purchase storage prep cooking serving
food safety authority
national responsibility for co ordinating the enforcement of food safety regulations
take action when a premise is in breach of regulations
provide advice to the public and ministers on food safety
conditions necessary for conducting sensory analysis
silence uniform shape, colour, amount dont eat anything strong 30 mins before located in special testing booths appropriate lighting
categories of sensory analysis tests
preference tests: to see which product is preferred or if a food is acceptable
difference tests: to find out if a difference can be detected between food samples
descriptive tests: to rank or rate the organoleptic properties of a food product eg appearance, flavour texture
role of food labelling
provides nutritional info storage conditions use by date/ best before quantity of certain ingredients country of origin instructions for use
types of sweeteners
natural
artificial
bulk
natural sweeteners
fructose
table sugar
eg sugar cane used in canned fruits
intense sweeteners
low in kcal used in small amounts
eg aspartame
derived chemically by combining two naturally occurring amino acids
used in sweetening tablets
bulk sweeteners
high in kcal used in same amounts as sugar
eg sorbitol used in sugar free confectionary
physical conditioning agents
emulsifiers eg lecithin
stabilisers eg guar gum
how EU regulates use of food additives
safety evaluation
determines ADI of additive, how much it can be consumed daily over a lifetime, without any adverse health effects
procedures for high level of safety and hygiene
ensure rodents cannot access the kitchen
good lighting system so dirt can be seen
ensure kitchen surfaces are easy to clean, non absorbent, and free from crevices
sufficient ventilation to prevent microbial growth and condensation
HACCP system
aims to prevent contaminants by identifying and controlling hazards that could pose a threat to the production of safe food
legal requirement for all food businesses
procedure for setting up HACCP system
haccp team- training in food safety and hygiene identify potential hazards critical control points critical limits monitoring system corrective actions verification process record system
