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FN 132 - LE #2 > Food Processing > Flashcards

Food Processing Flashcards

1
Q

Process of treating and handling food to stop or slow down spoilage, and thus allow longer storage

A

Food preservation

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2
Q

Edible parts of plants, animals, fungi, algae, and water after separation from nature

A

Unprocessed or natural foods

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3
Q

To maintain quality, it is important to control

A

Microbiological spoilage, enzymatic degradation, chemical degradation

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4
Q

NOVA Food classification system

A

Groups foods according to nature, extent, and purposes of the industrial processes

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5
Q

Market fresh foods

A

Harvested items retaining complete structural integrity.

Washing, curing, cooling, post harvest treatment, packaging, storage.

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6
Q

Level 2

A

Preserved foods - Foods processed to help preserve and enhance nutrients and freshness of foods at their peak.

Canned tuna, tomato sauce

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7
Q

Raw, processed, or formulated form that are consumed orally by humans or animals for growth, health, satisfaction, pleasure, or satisfying social needs.

A

Foods

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8
Q

Food quality

A

Quality of a product involves maintenance or improvement of key characteristics of the product—color, flavor, texture, etc.

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9
Q

General principles of FP

A

Prevention or delay of microbial decomposition
Prevention or delay of self-decomposition
Prevention of damage due to insects, pests, animals, and other external forces.

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10
Q

How to identify ultra-processed foods

A

Examine ingredients label
Must at least contain one item characteristic of group 4

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11
Q

_________, __________, or ___________formulated form that are consumed orally by humans or animals for ________, __________, _________, __________, or satisfying __________ needs.

A

Raw, processed, formulated
Growth, health, satisfaction, pleasure, social

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12
Q

Types of foods

A

Fresh and processed

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13
Q

Safety includes control of both the _______ and ___________ characteristics of the product.

A

Chemical and microbiological

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14
Q

Synthetic foods

A

Made through chemical or microbial synthesis

Vitamins, nutrients, functional food components

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15
Q

Food processing

A

The treatment of food substances to change its properties with a view to preserving it, improving quality, or making it functionally more useful.

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16
Q

Processes that are aimed at preventing growth

A

Refrigeration
Freezing
Drying
Control of water activity

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17
Q

The continuum of processed foods

A

Levels 1-5

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18
Q

Stages in food processing

A

Raw material preparation
Mixing of ingredients
Processing
Packaging
Storage
Distribution

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19
Q

Application of modern science and technology to assure the consistency of each batch of products

A

Consistency

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20
Q

_________ ________: Steps are taken to improve quality in terms of

A

Processed foods

safety, nutrition, desired sensory characteristics, convenience, shelf life

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21
Q

A cohesive plan that combines the science of production and manual labor to reduce the time needed to produce the product.

A

Time economy

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22
Q

4 groups of the NOVA food classification system

A

Group 1: unprocessed and minimally processed foods
Group 2: processed culinary ingredients
Group 3: processed foods
Group 4: ultra-processed foods

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23
Q

Secondary derivatives

A

Derived by further steps from basic components

Phytochemicals and vitamins from fruit skins, fat hardened by hydrogenation

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24
Q

These chemical changes may occur during food preservation

A

Enzymatic browning
Oxidation of fats

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25
Q

The government and manufacturers work closely to make sure that the product is wholesome for public consumption and the workers in a safe environment

A

Product and worker safety

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26
Q

Formulated foods and examples

A

Prepared by mixing and processing of individual ingredients

Cakes, biscuits, breads, ice cream

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27
Q

True or false. All 5 levels show no primary, secondary, or synthetic

A

True

28
Q

Processes that are aimed at minimizing organisms

A

Pasteurization, Cleaning and sanitizing, sterilization

29
Q

Describe raw foods.

A

Earliest or primary state.
Has not been subjected to any treatment.

30
Q

Substances derived from group 1 foods or else from nature by processes such as pressing, refining, grinding, milling, and drying

A

Processed culinary ingredients

31
Q

Formulations of ingredients, mostly of exclusive industrial use, typically created by series of industrial techniques and processes

A

Group 4

32
Q

Items characteristic of ultra-processed foods

A

Not usually used in the kitchen, additives whose main function is to make the final product more palatable or appealing

33
Q

Level 5

A

Foods that are packaged to stay fresh and save time.

Frozen foods that are heated.

34
Q

Minimally processed

A

Trimming, shelling, cutting, slicing, dicing, storage at low temperature

35
Q

Fresh foods have a ________ shelf life. However, _______ is done to lengthen their shelf life

A

short
Processing

36
Q

Preserved foods

A

Little changes during manufacturing

Canning, freezing, dehydration

37
Q

The primary focus of food preservation

A

Controlling microbial populations especially pathogens

38
Q

Canned or bottled vegetables or legumes preserved in brine, whole fruit preserved in syrup, tinned fish preserved in oil, cured meats, and smoked fish

A

Group 3

39
Q

Processed culinary ingredients

A

Oil, lard, butter, sugar, salt

40
Q

Level 4

A

RTE that require minimal or no preparation

Canned meats, instant oatmeal, fruit juice

41
Q

Assuming that the buyer likes the product, the manufacturer must do everything humanly possible to ensure that the product is user friendly (size, cooking instructions, keeping quality, convenience, etc.)

A

Buyer friendliness

42
Q

Primary derivatives and examples

A

Obtained from the raw product through purification
Starch, sugar, fats and oils, lycopene

43
Q

Manufactured foods and examples

A

Raw substances usually loses its original composition

Sausages, cured meats, jams, wines

44
Q

Goals of modern food processing

A

Formulation
Easy production procedures
Time economy
Consistency
Product and worker safety
Buyer friendliness

45
Q

Future of food processing

A

3D modeling software
Computerized virtualization using Cloud-based digital twin
4th industrial revolution (IoT and AI)

46
Q

A logical basic sequence of steps to produce an acceptable and quality food product from raw materials

A

Formulation

47
Q

All diets in this group are the basis for healthy diets

A

Group 1

48
Q

Rarely consumed by themselves

A

Processed culinary ingredients

49
Q

The heart of food processing

A

Food preservation

50
Q

Global considerations

A

Raw material sources
Environmental issues
Ethical considerations
Energy consumption, resource use, and sustainability of processing
Value chains and international manufacturing operations

51
Q

Most processing places emphasis on _______ ________— objective is to

A

Microbial control

eliminate organisms or prevent their growth.

52
Q

Why do we want to process food?

A

Preservation

53
Q

Aims of the food industry today

A

To extend the period during which a food remains wholesome (shelf life) by preservation techniques that inhibit microbiological or biochemical changes and allow time for distribution, sales, and home storage.

To increase variety in the diet by providing a range of tastes, colors, aromas, shapes, and textures in foods.

To provide foods that give nutrients required for health.

To generate income for the manufacturing company and profits for its owners and shareholders.

54
Q

Items separated from the medium of immediate growth

A

Harvested foods

55
Q

Today’s consumers want food that are convenient to use and still have all the qualities of a fresh product.

A

Convenience

56
Q

Two or three ingredients
Recognizable as modified versions of group 1 foods

A

Group 3

57
Q

Severity of processing or restructuring

A

Manufactured
Formulated
Primary derivative or pure poducts
Secondary derivative
Synthetic

58
Q

Carbonated soft drinks, sweet/fatty/salty packaged snacks

A

Group 4

59
Q

True or false. All preserved foods have been processed but not all processed foods have been preserved.

A

True.

60
Q

Product of slaughtering

A

Meat

61
Q

Sequence of events and equipment systems required in producing a product

A

Process

62
Q

Develop methods that can facilitate the various steps of production

A

Easy production procedures

63
Q

Maintaining original structural integrity

A

Raw
Marketed fresh
Minimally processed
Preserved

64
Q

Level 1

A

Minimally processed - Foods that require little production or processing

Salad greens, ground coffee, roasted peanuts

65
Q

Two major sources of raw foods

A

Plant and animal kingdom

66
Q

Level 3

A

Formulated - Foods that combine ingredients, such as sweeteners, spices, oils, flavors, colors, and preservatives, to improve safety and taste and/or add visual appeal.

Cake mix and instant dressings

67
Q

Natural foods that are altered by methods that include the removal of inedible or unwanted parts and drying, crushing, etc.

A

Minimally processed

FN 132 - LE #2 (8 decks)

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