Food Processing

Question 1

What does micro organisms mean?

Answer 1

Very tiny organisms found near or on food which leads to food being spoilt.

Question 2

What does the word pasteurising mean

Answer 2

A process used to slow down the spoiling of food by heating and cooling the food quickly

Question 3

What does perishable mean

Answer 3

Fresh food products that will spoil quickly over time if not kept in a freezer

Question 4

What does preserving mean

Answer 4

Processing food in such a way as to prevent or slow down the spoiling of food

Question 5

What does fermentation mean ?

Answer 5

Special bacteria are added to the food product to start the fermenting process that will improve the products final flavour and texture

Question 6

Fill in the gaps.food is _________to make it _______better and make it last ________.

Answer 6

Processed,taste,longer

Question 7

Fill in the gaps.food_______quickly in hot, humid weather.Micro-________ are found on food and when they start to _______on the food, we say the food is being _____.

Answer 7

Spoils,organisms,feed ,spoiled

Question 8

To make food edible.Complicated processing methods are used to improve the ____and _____of food and to make it last _____.
___________ is used to get _______of most harmful organisms found in food.
It therefore makes the food _____ to eat

Answer 8

Taste,colour,longer,Pasteurising ,rid,safe

Question 9

To make food last longer.people need food to stay______for longer._____ foods are those that spoil quickly.these foods can be made to last longer by using different _______ methods.
eg.freezing,pickling ,______,dehydrating,_____and packaging .

Answer 9

Fresh,perishable,preservation,cooking and combining

Question 10

To improve food’s nutrient value.
Food is processed to improve nutrient value.this can be done by using _______ which is a ______ process and it involes many chemical reactions.Fermentation is used to make ______,beer and bread and is also used in _____.Cheese,amasi and yogurt are products of the fermentation of fungi and ____

Answer 10

Fermentation,biological,wine,pickling,bacteria.

Question 11

Processing methods the use high levels of _____ or expose the food to ____or ____ cause the foods to lose ______. While cooking,fluids can cause the _____to “wash out “. When food is heated,dried or salted it will ___the loss of nutrients in the food.

Answer 11

Heat,light,air,nutrients,nutrients,increase

Question 12

Combining food. People cook and combine food with _____or water on open _____. Methods include Chakalaka or African stew. Food that is properly ______is easier to digest and your body can take in more __________.

Answer 12

Oil,water,stoves,combined,nutrients

Question 13

Cooking food. Foods that can’t be eaten______are cooked. This ____harmful micro- organisms and parasites by heat. Cooked ,hot food also provides ______. Different methods create different ______

Answer 13

Raw,destroys ,warmth,tastes

Question 14

Freezing food._____ temperatures cause micro- organisms to grow ______. Cook-freezing is when food is first ____ and then ___ at temperatures below 18*c

Answer 14

Low,slowly,heated,frozen

Question 15

Pickling food. This is done by _______food in a salt and _____ mixture. The ____adds to the flavour and the ______acts as a preservative. Micro- organisms can’t _____ in vinegar

Answer 15

Soaking,vinegar,salt,vinegar,survive

Question 16

Fermenting food. Uses ________ to change the food in to more digest able and nutritional substances. The micro- organisms improve the foods _______and______ of some foods eg.yogurt, salami aged ________,sauerkraut

Answer 16

Bacteria,flavour,texture,cheese

Question 17

Salting food. High concentrations of ______ destroys micro-organisms. Biltong and bokkoms are made by drying with _____ of salt. Salt acts as a preservation and is very old _____. Salted food becomes ______ which draws the water out the food.

Answer 17

Salt,plenty,preservative ,method,dehydrated

Question 18

Indigenous ways of processing food. These are the ______ methods that cultures use to ____ food. Cultures like Zulu,Sotho,Xhosa and Tswana store _____ in underground _____within a cattle pen . Vegetables are _____ and____ and then _____ in order to ____ them. Meats and cheeses are laid in _______ and exposed to sun,____ or smoke to dry them out . Milk is left to go ____ is fermented and can be used as a _________ and the thickened part ___, is popular on mealie meal porridge called _____. It tastes like ___________ or plain ____ and is traditionally served in a ____ pot and eaten with ______ spoons. It has many health benefits.

Answer 18

Different,preserve,grain,tanks,boiled,cooled,dried,preserve,containers,wind,sour,refreshing cool drink, amasi,phutu-pap,cottage cheese,yogurt,clay,wooden