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F&N > Food Processing And Production > Flashcards

Food Processing And Production Flashcards

1
Q

What does extraction rate mean?

A

How much of the wheat grain is made into flour during milling process

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2
Q

Extraction rate of whole grain flour

A

100%

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3
Q

Extraction rate of brown flour

A

85-90%

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4
Q

Extraction rate of white flour

A

70-75%

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5
Q

What gets added to flour by law?

A

Iron, calcium, niacin and thiamin

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6
Q

What are the 3 parts of wheat?

A

Bran, endosperm, germ

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7
Q

What does bran contain?

A

Fibre

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8
Q

What does endosperm contain?

A

Protein (LBV), starchy carb, B vitamins

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9
Q

What does germ contain?

A

Protein (LBV), fat, iron, B vitamins, E vitamins

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10
Q

What is pasteurisation and why is it done?

A

Heating milk to 72 degrees Celsius for 15 seconds to kill harmful bacteria and make it safe for consumers

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11
Q

What does homogenising do?

A

Mixes cream thoroughly through the milk

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12
Q

Fat content of whole milk?

A

3.7%

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13
Q

Fat content of semi skimmed milk?

A

1.7%

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14
Q

Fat content of skimmed milk?

A

0.1%

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15
Q

Sterilised milk

A

Heated to 113-130 degrees Celsius for 10-30 minutes then cooled quickly, changes colour + taste, used in camping

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16
Q

Ultra Heat Treated (UHT)

A

Heated to 135 degrees for 1 second. Minimal effect on flavour, unopened can be kept for months (tuck shop milk)

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17
Q

Domestic preservation methods

A

Bottling, jam, pickling, freezing, drying, salt

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18
Q

Map

A

Modified atmosphere packaging e.g. on fresh meat

19
Q

CAP

A

controlled atmosphere packaging e.g. the temperature is controlled, oxygen and CO2 are regulated. Used on fresh meats and bagged lettuce

20
Q

Food fortification

A

Addition of nutrients to food to replace those lost during processing

21
Q

Advantages of food fortification

A

Replace lost vitamins, produce similar products, reduce deficiencies

22
Q

Disadvantages of food fortification

A

Cost, over consumption of nutrients, fortified foods are generally highly processed

23
Q

AFD

A

Accelerated freeze drying

24
Q

Gristing

A

Mixing different types of wheat together

25
Q

Plansifter

A

Machine that separates the different parts of wheat

26
Q

Probiotics

A

Contain good bacteria for healthy digestive, immune system

27
Q

Prebiotic

A

Contain carbs that the digestive system can’t break down

28
Q

Additives purposes:

A

Make food safer for longer, improve organalectic properties, keep price competitive + improve nutritional value

29
Q

Natural additives

A

Come from a food e.g. purple beetroot juice is added to yoghurts + sweets to give colour

30
Q

Natural identical additives

A

Same as natural but made in a lab. E.g. benzoin acid naturally found in plants but can be made in a lab

31
Q

Artificial additives

A

Not found in natural foods but made in a lab

32
Q

Purpose of an emulsifier + stabilisers

A

Stop a product seperating when stored, make food easier to produce + give same texture, shape and consistency

33
Q

Purpose of thickeners

A

Improve texture + mouth feel e.g. yoghurts

34
Q

Functional foods

A

Foods that have health promoting properties over + above their nutritional value

35
Q

Gelling agents

A

Extracted from plants. Stop separation

36
Q

Modified starches

A

Been structurally altered

37
Q

Milk to cheese

A

Poured into vats (look like baths) , lactobacillus added which curdles it, rennet (an enzyme) is added to seperate, left with curds and whey, curds are cut up and squeezed into pots

38
Q

Milk to yoghurt

A

Lactobacillus added to pasteurised homogenised milk, bacteria breaks down the lactose to lactic acid, lactic acid denatures milk proteins giving it sharp taste +thickening it, yoghurt is left to sit and lower PH helps preserve it

39
Q

Double cream to butter

A

Shake double cream to agitate it, and incorporate air so it thickens, fat collides breaking the protein in hydrophobic (which sticks together), buttermilk separates from butter.

40
Q

Cryogenic freezing

A

Liquid nitrogen (used on expensive foods e.g. prawns, raspberries)

41
Q

Blast - chilling

A

Reduce temp of food to less than 3 degrees in 90 minutes. Reduces time in danger zone

42
Q

Cook-chill

A

Food cooked, cooled within 30 mins, chilled to 3 degrees within 90 mins, must be cooked to 70 degrees when cooked again. Is a SHORT TERM preservation method (4-5 days)

43
Q

Three chemical methods that extend the shelf life of foods:

A

Smoking, salting, chemical sugar

44
Q

Advantages of cook-chill foods:

A

Easy for consumers (quick to heat up)
Energy efficient (only go in microwave for short amount of time)
Prevents food waste as less is bought

F&N (6 decks)

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