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home ec > Food Preservation > Flashcards

Food Preservation Flashcards

1
Q

Reasons why food preservation is popular

A

Allows foods to be available throughout the year.

EG: Strawberries are in season June-July & are widely available. can be frozen & have them in December for smoothies.

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2
Q

Reasons why food preservation is popular

A

Preserved foods are easy to store until needed.

Cans can be stacked on top of one another, which takes up less space in press.

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3
Q

Reasons why food preservation is popular

A

Introduces new flavours & variety to the menu.

Sultanas are chewier and stronger than a green grape.

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4
Q

Reasons why food preservation is popular

A

Reduces waste.

EG: Apples made into chutney, extending their shelf life.

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5
Q

Principles of preservation

A

Inhibits enzyme activity.

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6
Q

Principles of preservation

A

Prevents microbial activity.

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7
Q

Principles of preservation

A

Can maintain original colour, taste, texture & nutritional value of food.

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8
Q

Principles of preservation

A

Sealed containers prevent food from being re-contaminated.

EG: Vacuum packing rashers or freezing in a ziplock bag prevents bacteria and oxygen from re-entering.

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9
Q

Inhibits enzyme activity

A

Denatures enzymes, stops enzymes working.

EG: Enzymes break down fish in fridge but are slow breaking down fish in freezer or cooked enzymes are killed.

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10
Q

Prevents microbial activity

A

Stops moulds, bacteria, & yeast from growing.

EG: Freezing food will take away warmth & liquid water.

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11
Q

Maintains colour, flavour, texture & nutritional value

A

Aims to keep the original qualities of fresh food.

EG: Freezing is best for this.

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12
Q

Underlying principles of freezing food

A

Freezing removes liquid water from microbes, changing it to solid ice.

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13
Q

Underlying principles of freezing food

A

Freezing removes warmth from microbes.

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14
Q

Fast freezing

A

Tiny ice crystals form, causing little damage to cell walls.

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15
Q

Fast freezing

A

Nutrients are not lost/little amount when thawed.

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16
Q

Slow freezing

A

Large ice crystals form which damage food cell walls.

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17
Q

Slow freezing

A

When thawed, cell collapses & liquid is lost.

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18
Q

Advantages of freezing

A

Reduces food waste.

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19
Q

Advantages of freezing

A

Out of season foods available all year.

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20
Q

Advantages of freezing

A

Saves time.

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21
Q

Disadvantages of freezing

A

Cost of buying and running a freezer.

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22
Q

Disadvantages of freezing

A

Packaging can be expensive.

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23
Q

Rules for freezing

A

Thaw fruits in the fridge.

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24
Q

Rules for freezing

A

Defrost freezer when stocks are low.

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25
Unsuitable foods for freezing
Lettuce turns mushy & limp.
26
Unsuitable foods for freezing
Bananas blacken due to enzymes.
27
Unsuitable foods for freezing
Whole eggs crack & go gluey.
28
Suitable packaging for a freezer
Tin foil.
29
Suitable packaging for a freezer
Polythene bags.
30
Suitable packaging for a freezer
Freezer papers.
31
Labeling frozen foods
Should contain contents, weight, and date of freezing.
32
Freezer burn
Occurs when cold air has a drying effect on exposed food.
33
Blanching foods
Involves immersing food in boiling water for a short period.
34
Method of blanching
Vegetables are put into boiling water to kill enzymes & bacteria.
35
Methods of commercial freezing
Air blast freezing.
36
Methods of commercial freezing
Plate freezing.
37
Methods of commercial freezing
Flow freezing.
38
Methods of commercial freezing
Cryogenic freezing.
39
Air blast freezing
Blast of cold air moves around food on a conveyor belt.
40
Plate freezing
Cartons of food placed between 2 metal shelves.
41
Flow freezing
Food is blasted with cold air from underneath a conveyor belt.
42
Cryogenic freezing
Food is sprayed with liquid nitrogen to create thin ice crystals.
43
Heat Treatment: Jam Making
Fruit boiled with large amounts of sugar.
44
Underlying principle of Jam making
Use high heat to denature enzymes & kill microbes.
45
Underlying principle of Jam making
High proportion of sugar is used to remove water from microbes.
46
Key ingredients of Jam
Fruit - ripe with high amounts of pectin.
47
Key ingredients of Jam
Sugar - sweetens Jam & preserves it.
48
Setting tests for Jam
Thermometer test: needs to be 105 degrees for jam to set.
49
Problems with Jam making
Crystallization can occur.
50
Problems with Jam making
Unset Jam (runny) can occur due to not enough pectin.
51
Effects of Jam making
Sweeter due to sugar added to fruit.
52
Types of dehydration
Spray drying.
53
Types of dehydration
Roller drying.
54
Types of dehydration
Accelerated Freeze Drying (AFD).
55
Accelerated Freeze Drying (AFD)
Food is frozen at very low temp and then evaporated in a vacuum chamber.
56
Advantages of AFD
Keeps shape & flavour.
57
Advantages of AFD
Creates lightweight foods.
58
Irradiation (Underlying principle)
Pathogenic bacteria destroyed due to exposure of gamma irradiation.
59
EU legislation in relation to Irradiation
Only dried herbs, spices & veg seasonings can be irradiated.
60
Evaluation of gamma Irradiation
Destroys FP bacteria and enzymes.

home ec (56 decks)

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