Food Processing And Production

Question 1

What does extraction rate mean?

Answer 1

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

Question 2

Extraction rate of whole grain flour

Answer 2

100%

Question 3

Extraction rate of brown flour

Answer 3

85-90%

Question 4

Extraction rate of white flour

Answer 4

70-75%

Question 5

What gets added to flour by law?

Answer 5

Iron, calcium, niacin and thiamin

Question 6

What are the 3 parts of wheat?

Answer 6

Bran, endosperm, germ

Question 7

What does bran contain?

Answer 7

Fibre

Question 8

What does endosperm contain?

Answer 8

Protein (LBV), starchy carb, B vitamins

Question 9

What does germ contain?

Answer 9

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

Question 10

What is pasteurisation and why is it done?

Answer 10

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

Question 11

What does homogenising do?

Answer 11

Mixes cream thoroughly through the milk

Question 12

Fat content of whole milk?

Answer 12

3.7%

Question 13

Fat content of semi skimmed milk?

Answer 13

1.7%

Question 14

Fat content of skimmed milk?

Answer 14

0.1%

Question 15

Sterilised milk

Answer 15

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

Question 16

Ultra Heat Treated (UHT)

Answer 16

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

Question 17

Domestic preservation methods

Answer 17

Bottling, jam, pickling, freezing, drying, salt

Question 18

Map

Answer 18

Modified atmosphere packaging e.g. on fresh meat

Question 19

CAP

Answer 19

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

Question 20

Food fortification

Answer 20

Addition of nutrients to food to replace those lost during processing

Question 21

Advantages of food fortification

Answer 21

Replace lost vitamins, produce similar products, reduce deficiencies

Question 22

Disadvantages of food fortification

Answer 22

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

Question 23

AFD

Answer 23

Accelerated freeze drying

Question 24

Gristing

Answer 24

Mixing different types of wheat together

Question 25

Plansifter

Answer 25

Machine that separates the different parts of wheat

Question 26

Probiotics

Answer 26

Contain good bacteria for healthy digestive, immune system

Question 27

Prebiotic

Answer 27

Contain carbs that the digestive system can’t break down

Question 28

Additives purposes:

Answer 28

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

Question 29

Natural additives

Answer 29

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

Question 30

Natural identical additives

Answer 30

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

Question 31

Artificial additives

Answer 31

Not found in natural foods but made in a lab

Question 32

Purpose of an emulsifier + stabilisers

Answer 32

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

Question 33

Purpose of thickeners

Answer 33

Improve texture + mouth feel e.g. yoghurts

Question 34

Functional foods

Answer 34

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

Question 35

Gelling agents

Answer 35

Extracted from plants. Stop separation

Question 36

Modified starches

Answer 36

Been structurally altered

Question 37

Milk to cheese

Answer 37

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

Question 38

Milk to yoghurt

Answer 38

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

Question 39

Double cream to butter

Answer 39

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.

Question 40

Cryogenic freezing

Answer 40

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

Question 41

Blast - chilling

Answer 41

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

Question 42

Cook-chill

Answer 42

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)

Question 43

Three chemical methods that extend the shelf life of foods:

Answer 43

Smoking, salting, chemical sugar

Question 44

Advantages of cook-chill foods:

Answer 44

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