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F And N > Food Processing And Production > Flashcards

Food Processing And Production Flashcards

1
Q

What is AFD

A

Accelerated freeze drying

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2
Q

Define antioxidants

A

Substances that stop foods from going rancid

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3
Q

What does blast chilling mean

A

Cooling foods to below 3oC within 90 mins

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4
Q

Define bulk sweeteners

A

Similar to sugar in sweetness levels

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5
Q

Give an example of a chemical raising agent

A

Baking powder

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6
Q

Describe the process of cook chill (6 points)

A

1) food is cooked to at least 70oC
2) then portioned
3) chilled within 30 mins of cooking
4) chilled to below 3oC within 90 mins
5) stored in fridge for up to 5 days
6) reheated to above 70 oC

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7
Q

How is condensed milk made?

A

Milk is evaporated and sweetened

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8
Q

What are curds

A

The creamy solids produced in cheese making

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9
Q

Describe cryogenic freezing

A

Liquid nitrogen is sprayed onto foods

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10
Q

What are the three parts of wheat

A

Bran, endosperm, germ

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11
Q

What is gristing

A

Mixing different types of wheat together

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12
Q

What is a plansifter

A

The machine that separates the different parts of wheat

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13
Q

What is extraction rate

A

How much of the wholegrain is used in the flour

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14
Q

What is flour legally fortified with in the Uk?

A

Iron, calcium, thiamin( B1), niacin (B3)

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15
Q

What are the four main ingredient in bread?

A

Strong flour
Yeast
Water
Salt

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16
Q

Describe the process of industrial bread production

A
  1. Flour, water, yeast and salt are combined to form dough
  2. Which is then kneaded and placed in tins
  3. Then they are allowed to prove
  4. Baked
  5. Cooled, sliced and packaged
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17
Q

What are the main ingredients in pasta? (Domestic)

A

00 flour
Egg

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18
Q

What are the main ingredients in pasta? (Industrial)

A

Semolina
Warm water

Optional
Egg
Flavourings

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19
Q

How is pasta made industrially?

A
  1. Ingredients (semolina and water) are mixed and dough is kneaded
  2. The dough is rolled out
  3. The dough is pasteurised
  4. Dried
  5. Packaged
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20
Q

What does homogenising do?

A

Mixes the cream so it is evenly distributed throughout the milk

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21
Q

How is milk prepared to sell

A
  1. Milk cows
  2. Separate the milk and cream
  3. Add the amount of fat back based on the type of milk
  4. Homogenise the milk
  5. Pasteurise (72oC for 15 secs)
  6. Cool back down
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22
Q

What is the fat content of the three main milks?

A

Whole = 3.7%
Semi-skimmed = 1.8%
Skimmed = 0.1%

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23
Q

What is the process of pasteurising?

A

Heating milk at 72oC for 15 SECS
To kill bacteria and increase shelf life

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24
Q

What is the process of sterilising milk?

A

Heating at 113-130 oC for 10-30 SECS
To kill bacteria and allow to be kept for months unopened

25
Q

What is the process of UHT milk (ultra heat treated)?

A

Heated at 135oC for 1 sec
Kills bacteria and can be kept for months unopened

26
Q

What is the process of dried milk?

A

All water is remove from milk

Increased shelf life but changes consistency

27
Q

What is the process of evaporate milk?

A

60% of water is removed and then tinned

28
Q

What is the process of condensed milk?

A

Evaporated and sweeten then tinned

29
Q

How is butter made industrially?

A
  1. Pasteurised milk is churned to thicken it
  2. Buttermilk is then drained off
  3. Butter then mixed
  4. Wrapped and chilled
30
Q

How is butter made domestically?

A
  1. Double cream is shaken
    (As agitated fat globules collide breaking protein molecules)
  2. Buttermilk is drained off
  3. Shaped and chilled
31
Q

How is milk turned into cream?

A

Milk is whipped allowing fat to collide breaking protein coatings making them merge together. One half attracts to water and the other half attracts to fat so air becomes trapped.

32
Q

How is milk turned into yoghurt?

A
  1. Milk is pasteurised (72oC for 15 secs) to destroy harmful bacteria.
  2. Then it’s homogenised to distribute the fat evenly throughout the milk.
  3. Milk then incubated
  4. Lactobacillus (harmless bacteria) is added, to help change the lactose in milk to lactic acid
    (Lactic acid denatures proteins causing milk to coagulate and thicken)
  5. Yoghurt left to sit until it reaches the correct pH and flavours are affected
33
Q

How is milk turned into cheese

A
  1. Milk is pasteurised (72oC for 15 secs)
  2. The bacteria (lactobacilli) is added to set proteins curdling the milk
  3. Rennet is then added to help separation
  4. Milk changes into curds and whey
  5. The whey is drained off and curds pressed
  6. Cheese is left to mature
34
Q

Examples of home preservation methods?

A

Bottle (veg and fruit e.g kimchi)
Jam (fruit)
Pickling (veg, eggs, fish)
Freezing (anything but watery products)
Drying (herbs)
Salting (cheese, fish)

35
Q

Examples of industrial preservation methods?
Using high temps

A

Pasteurisation (72 for 15 secs)

Sterilisation (104-110 for 30-40 mins)

Ultra heat treating (130-135 for 1-5 secs)

Canning

36
Q

Examples of industrial preservation methods?
Using cold temps

A

Chilling
Blast chilling
Cook chilling
Freeze blasting
Freezing fluidised bed
Plate freezing
Cryogenic freezing
Cook freezing

37
Q

Describe the process of cook chilling

A
  1. Food Cooked to at least 70oC
  2. Food is portioned
  3. Chilled within 30 MINS of cooking
  4. Chilled to 3oC within 90 MINS
    (Can be stored for 4-5 days in a fridge)
  5. When reheated must reach 70oC again
38
Q

Examples of industrial preservation methods?
Using dehydration

A

Sun drying
Oven drying
Spray drying
Accelerated freeze drying

39
Q

What is the definition of food fortification

A

The addition of nutrients to a food to replace those lost during processing to improve the nutritional value

40
Q

What are margarine fortified with?

A

Vitamin B , D and iron to replicate butter

41
Q

Why are foods fortified?

A

Replace nutrients lost in processing

To replicate a product nutritional value in a substitute produce

42
Q

What is the definition of a food additive?

A

A substance added to products to perform specific technological function

43
Q

Why are additives used in food products?

A
  1. Make foods safe for longer
    (Preservatives)
  2. Improve organoleptic properties
    (Colourings, flavourings, emulsifiers, thickeners)
  3. Improve nutritional profile
44
Q

What are natural additives?

A

Substances that come from other foods (like beetroot colour)

45
Q

What are natural identical additives?

A

Substances the same as natural but produced in a lab

46
Q

What are artificial additives?

A

Substances made in a lab

47
Q

What is an E number?

A

A number given to food additives by EU to say that it is regularly tested and safe

48
Q

What is the definition of functional foods?

A

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

49
Q

What is a probiotic?

A

A food containing “friendly” bacteria to maintain a healthy gut
(Found in yoghurt)

50
Q

What is a prebiotic?

A

A food containing a carb the digestive system cannot break down this feeds the bacteria in the gut
(Found in apples)

51
Q

What is lactobacillus used for?

A

Added to turn milk into yoghurt

52
Q

What is MAP

A

Modified atmospheric packaging

53
Q

What is rennet?

A

An enzyme added to milk to turned it into curds and whey for cheese making

54
Q

What are examples of high temperature food preservation methods and their temps?

A

Pasteurisation
- 72oC for 15 seconds
Sterilisation
- hotter than pasteurisation
Ultra heat treatment
- 130 to 135 oc for 1 to 5 secs
Canning
- hermetically sealed then aspetically can is heated

55
Q

What are examples of low temperatures preservation methods with temperatures?

A

Cryogenic
-liquid nitrogen spray
Fluidised bed freezer
- rollers for small foods
Chilling
(0-5oc)
Blast chilling
(Within 90 mins below 3oC)
Blast freezing
(-30oC to -40oc)

56
Q

What are the advantages of cook chill?

A

Minimal texture and flavour impact
Less nutrients lost
Better quality than frozen
Consistent quality
Little water
No defrost
Saves energy

57
Q

What kinds of foods are in CAP/ MAP packaging?

A

Meats, chicken, fish, fresh pastas

58
Q

what kinds of foods are packed in vacuum packaging?

A

Cured meats, cheese, smoked fishes

F And N (8 decks)

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