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Food And Nutrition GCSE > Food Processing And Production > Flashcards

Food Processing And Production Flashcards

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1
Q

What is food processing

A

It refers to the stages by which raw ingredients are turned into food and made suitable for consumption.

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2
Q

Why is food processed

A
  • makes it enjoyable to eat
  • makes it safe to eat
  • reduces time spent on meal prep
  • makes food available out of season
  • makes it easy to prepare and save
  • add variety to diet
  • preserves and slows down spoilage

-maintains its consistency

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3
Q

3 stages of production system

A

Input

Process

Output

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4
Q

Input definition

A

Different ingredients, materials, machinery, items that go into a system

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5
Q

3 examples of an input in the production process

A

Eggs
Flour
Sugar

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6
Q

Process definition

A

Different processes that happen to the input that change it to an output

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7
Q

3 examples of a process in the production process

A

Beating
Creaming
Baking

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8
Q

Output definition

A

The finished product

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9
Q

3 examples of an output in the production process

A

Cakes

Biscuits

Buns

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10
Q

What is primary processing

A

Primary processing is when a food has to be processed before consumption.

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11
Q

Examples of primary processing

A

Milling wheat to flour

Descaling and gutting fish

Extracting oil from seeds

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12
Q

What is secondary processing

A

When a food has undergone primary processing is transformed into a food product

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13
Q

Examples of secondary processing

A

Flour processed into bread, pasta

Milk processed into cheese, yoghurt

Fruit and sugar made into jam

Oil made into margarine

Potatoes made into chips

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14
Q

What do both primary and secondary processing do

A

They affect the nutritional value and the sensory properties of the product

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15
Q

Stages of wheat into flour processing

A

Wheat grows in fields

Harvesting process- removes wheat grain from plant

Harvested wheat grains are stored until needed

Harvested wheat transported to a mill

Wheat is cleaned and conditioned

Flour is milled using rollers and sieves into different types of flour

Bran/ wheat germ/ endo sperm are separated and blended into different types of flour

Flour sold in shops for home bakes but also as bread, cakes, pasta etc etc

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16
Q

Which part of the wheat grain is used in the production of whole grain flour

A

All parts of the grain (more protein and more fibre)

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17
Q

Which part of the wheat grain is used in the production of brown flour

A

Germ and bran

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18
Q

Which part of the wheat grain is used in the production of white flour

A

Endosperm

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19
Q

What is the FUNCTION of yeast in bread making

A

To make the bread rise (produces carbon dioxide)

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20
Q

What ingredients help bread form and hold its shape

A

Flour- proteins In flour form gluten which helps form bread and hold its shape

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21
Q

Describe what is meant by the term proving

A

A rest period to allow the final rise of bread dough before baking

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22
Q

Milk primary processing steps

A

Cows are milked at least 2 times a day

Milk is stored at 4 degrees C and transported for processing at dairy

Milk is then pasteurised

Pasteurised milk is then separated into cream and liquid components

The cream and liquid components are then re blended. (The amount of cream added depends on the type of milk being produced)

To ensure the milk has a even consistency, homogenisation takes place. This involves the milk being pushed through a hole at pressure. So large molecules are broken down and dispersed evenly

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23
Q

What is the fat content of skimmed milk

A

-0.3%

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24
Q

Fat content of semi skimmed milk

A

1.8%

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25
Q

Fat content of whole milk

A

3.25%

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26
Q

What is pasteurisation

A

The process that reduces harmful bacteria present in products such as milk and yoghurt. The process involves Heating the food and rapidly cooling to keep it fresh for longer.

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27
Q

Why is pasteurisation used

A

Keep it fresh for longer

Makes sure it’s safe to drink

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28
Q

How is milk pasteurised

A

Heated to 71.7 degrees for at least 15 seconds, then cooled below 3 degrees very quickly

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29
Q

What piece of equipment is used to heat and cool the milk

A

Heat exchanger

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30
Q

What term is used to describe the diet followed by someone who has an intolerance to cows milk

A

Lactose intolerant

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31
Q

Secondary processing cheese steps

A

Pasteurised milk pumped into large cheese Vats. Starter cultures (harmless bacteria’s) are added to ripen the milk and give the cheese it’s flavour.

Rennet (an enzyme) is added to the milk which makes it separate into thick curds and runny whey.

Curds are cut which helps release the whey.

Curds are heated and stirred. Soft cheeses do not need stirred for long. Once curds are separated from whey different processing methods are used depending on the type of cheese.

Curds are then stacked, cut and turned to release more whey. This process is called cheddaring . Salt is added and cheese is cut into tiny crumbs before being packed into a mould and pressed. The cheese is then removed from the mould and stored. Longer the cheese is stored the stronger the flavour.

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32
Q

3 reasons salt is added to cheese

A

Slows growth of microorganisms

Helps develop rind

Flavour

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33
Q

Examples of hard cheeses

A

Parmesan
Cheddar
Edam
Wensleydale

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34
Q

Examples of soft cheeses

A

Brie
Camembert
Goats cheese
Mozzarella

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35
Q

What is fortifications

A

During production some food and drinks are supplemented with nutrients, usually in the form of vitamins and minerals. This ensures important nutrients are in the diet of many people in the UK.

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36
Q

3 staple foods which are typically fortified

A

Bread, cereals, margarine

37
Q

What might cereal be fortified with

A

Vitamin D, folic acid, vitamin B, iron

38
Q

What might margarine be fortified with

A

Vitamin A and D

39
Q

What might bread be fortified with

A

Vitamin B, folic acid, minerals (Fe and Ça)

40
Q

A reason of fortification is to enrich products for individuals with special diets. Provide 2 examples of this

A

Soya products are fortified with vitamin B12 and calcium to meet the needs of vegans

Formula milk is fortified with iron and vitamin D to meet the needs of infants

41
Q

A reason for fortification is to enrich a staple food with a nutrient that it does not naturally contain. Provide 2 examples of this

A

Vitamin A and D must be by law added to margarine so that it matches butters nutrients

Calcium is added to soya dairy products so that they match the nutrients in milk

42
Q

A reason for fortification is to replace nutrients lost during processing. Provide 1 examples of this

A

B group vitamins are added to brown and white flour as bran is removed during processing

43
Q

A reason of fortification is to improve the nutritional status of a specific group of people, who may be deficient in a particular nutrient. Provide an example of this

A

Breakfast cereals are fortified to help children to meet their nutritional needs

44
Q

A reason for fortification is to prevent deficiency disorders. 2 examples of these disorders

A

Anaemia and osteoporosis

45
Q

A reason for fortifications is to add nutrients to foods for marketing purposes. Provide and example if this

A

Food and drinks may have nutrients added to them to make them an attractive product for certain groups and consumers eg: omega 3 is added to bread and eggs

46
Q

There are rules about the minimum and maximum levels of fortification. Why is this

A

If the upper level is exceeded it could be unsafe as a large amounts of these nutrients could be harmful to health

47
Q

What are fat spreads fortified with

A

Vitamin A and D

48
Q

Why are fat spreads fortified with vitamin A and D

A

To ensure that those replacing butter do not lack vitamins

49
Q

What are cereals and cereal products fortified with

A

B group vitamins and folic acid

50
Q

Why are cereals and cereal products fortified with b group vitamins and folic acid

A

Flour is fortified by law
Valuable source of nutrients for both children and adults

51
Q

What are Soya products and other foods produced for vegans and vegetarians fortified with

A

Vitamin B12

52
Q

Why are Soya products and other foods produced for vegans and vegetarians fortified with vitamin B12

A

Food from plants do not contain this important nutrient

53
Q

What are baby and infant food fortified with

A

Iron and vitamin D

54
Q

Why are baby and infant foods fortified with iron and vitamin D

A

Iron stores are low as weaning begins.
Vitamin D needed for absorption of calcium bone growth and development

55
Q

What are slimming products and sports drinks fortified with

A

Proteins, minerals, vitamins, sugar, calcium, magnesium, sodium

56
Q

Why are slimming products fortified with Proteins, minerals, vitamins, sugar, calcium, magnesium, sodium

A

Important contribution to diets of people who consume them

57
Q

What is a food additive

A

A natural or synthetic substance that are added to foods that perform a specific function.

58
Q

Define the “natural” group of additives

A

Taken from one food and used in another

59
Q

Define the “nature identical” additive group

A

Made artificially to be the same as I’m a natural product

60
Q

Define the “artificial” food additive

A

Synthetically made, entirely from chemicals

61
Q

Before food additives can be used for food production they must pass rigorous (testing) approval procedures at national, European and international level. They must be shown to be necessary and safe. Once they are approved what are they given?

A

An E number

62
Q

What is a E number

A

A number allocated to a additive that indicates it has been approved and is safe to consume

63
Q

What is the function of the additive antioxidants

A

Extend shelf life

Decrease chance of oils and fats in foods combining with oxygen and changing colour and going off

64
Q

What are antioxidants found in

A

Fruit juice

Salad dressing

Sauces

Bakery products

65
Q

What is the function of the additive colouring

A

Make food look more attractive

Replace colour lost in processing

Enhance naturally occurring colour of food

66
Q

What is colouring found in

A

Soft drinks

Fruit yoghurts

Tinned peas

Confectionery

67
Q

What is the function of the additive emulsifiers/stabiliser

A

Help mix ingredients together and prevent them from separating during storage

Give food smooth textures

68
Q

What is emulsifiers/ stabilisers found in

A

Ice cream
Mayonnaise

69
Q

What is the function of the additive gelling agent

A

Give food a gel like consistency

70
Q

What is gelling agent found in

A

Jam

71
Q

What is the function of the additive thicker

A

Thicken foods

72
Q

What is thickener found in

A

Sauces

73
Q

What is the function of the additive flavouring/enhancer

A

Replace flavour lost during processing

Intensify flavour

Add flavour and improve taste

74
Q

What is flavouring/enhancer in

A

Sauces
Soup
Chilled meals
Savoury snack

75
Q

What is the function of the additive preservatives

A

Keep food safe to eat for longer
Extend shelf life

76
Q

What is preservatives in

A

Bread
Biscuits
Dairy products
Cured meats

77
Q

What is the function of the additive sweetener

A

Used with or instead of sugar to make food taste sweet or sweeter

78
Q

what is sweetener in

A

Low calorie products
Soft drinks
Yoghurts
Deserts

79
Q

Most common additives in flour

A

Ascorbic acid (vitamin c)

Raising agents such as sodium bicarbonate

Emulsifiers

Calcium propionate

B group vitamins, calcium and iron

80
Q

What does the additive ascorbic acid do in flour

A

Ensures a good loaf volume, crumb structure, softness and colour

81
Q

What do the additives raising agents such as sodium bicarbonate do in flour

A

Added to make it self raising flour

82
Q

What do the additives emulsifiers do in flour

A

used to improve loaf volume and crumb structure as well as maintain softness

83
Q

What does the additive calcium propionate do in flour

A

Prevents growth of mould spores and bacteria. It is not widely used in the bakery sector but may feature in some long Life brands

84
Q

What do the additives B group vitamins and calcium and iron do in flour

A

Found naturally in whole meal flour. White and brown flours must be fortified to restore their nutritional value to the required level

85
Q

Benefits of additives

A

To keep food safer for longer

Put colour back in food

Give wider variety of food to choose from

They improve flavour

Add variety if product choice to diet

Make sure food is enjoyable to eat

Keep things sweet

86
Q

Disadvantages of additives

A

Make low quality products seem better then they are eg: economy burgers

May affect some children’s behaviour

Might be chemicals that some people want to avoid

May cause allergic reactions

Have a negative impact on health

87
Q

What is the food supply chain

A

The point at which food and drink leaves the farm to the time it reaches are fork

88
Q

5 steps of the food supply chain

A

Agriculture sector (where food is grown, reared or caught)

Manufacturing sector (through primary and secondary processes stages of food processing and production)

Distribution sector (food is ready to be supplied to food businesses using a range of transport methods)

Retail outlets eg: supermarkets and food services for example restaurants, hospitals and hotels

Consumers

89
Q

Function of sodium

A

Keeps body fluids balanced

Food And Nutrition GCSE (6 decks)

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