Food Processing And Production

Question 1

What is primary processing?

Answer 1

This is changing a basic food to preserve it or prepare it for sale or cooking e.g. milling wheat into flour or peeling, stoning or slicing fruit for canning or freezing

Question 2

What is secondary processing?

Answer 2

This is when the primary processed foods are further processed e.g. making milk into cheese

Question 3

What is meant by extraction rate?

Answer 3

Extraction rate is the term used to describe the amount of wholegrain that is used

Question 4

What is the percentage of wholemeal in wholemeal flour?

Answer 4

100% - nothing removed

Question 5

What is the percentage of wholemeal in brown flour?

Answer 5

85-90%

Question 6

What is the percentage of wholemeal in white flour?

Answer 6

70-75% (bran, germ, fat and some minerals have been removed)

Question 7

What are the uses of strong plain flour?

Answer 7

Higher gluten content needed for bread making, flaky and choux pastry

Question 8

What are the uses of soft flour?

Answer 8

Lower gluten content. Used for pastries, biscuits

Question 9

What are the uses of self-raising flour?

Answer 9

Has chemical raising agent added. Used in cakes

Question 10

What are the uses of gluten free flour?

Answer 10

Made from rice. Used by coeliacs

Question 11

What happens when milk is pasteurised and what is the effect of the treatment?

Answer 11

Heated to 72 degrees for at least 15 secs and no more than 25 secs. Then quickly cooled to below 6 degrees.
Kills bacteria
Makes it last longer - extend shelf life
Doesn’t affect nutritional value

Question 12

What happens when milk is sterilised and what is the effect of the treatment?

Answer 12

Heated to 113 to 139 degrees for between 10 and 30 minutes
Cooled quickly
Destroys nearly all bacteria
Taste and colour changed
Destruction of some vitamins
Can be stored in cupboard if unopened for several months
Treat as fresh once opened

Question 13

What happens when milk is UHT (ultra heat treated) and what is the effect of the treatment?

Answer 13

Heated to at least 135 degrees for 1 second
Put into sterile, sealed containers
Can store for a long time
Doesn’t affect flavour or nutritional value
Taste different - not cooked

Question 14

What is the fat content of semi-skimmed milk?

Answer 14

1.7%

Question 15

What is the fat content of skimmed milk?

Answer 15

0-0.5%

Question 16

What is the fat content of channel island milk?

Answer 16

More fat than whole milk and therefore more calories

Higher percentage of fat soluble vitamins

Question 17

What is evaporated milk?

Answer 17

Fresh homogenised milk with 60% of water removed, it is chilled, stabilised, packaged and sterilised at 115 to 118 degrees for 15 minutes

Question 18

What is condensed milk?

Answer 18

Milk is heated to 85-90 degrees for several seconds, water is evaporated and sugar is added. Further evaporation until a ratio of 9 sugar to 11 milk is reached.

Question 19

What is dry milk?

Answer 19

Fresh milk is evaporated until the milk solids reach 50% pasteurised during this evaporation process. Then dried by spraying it into a drier

Question 20

What are the main ingredients in flour and what are they all for?

Answer 20

Strong plain flour - higher gluten content
Yeast - raising agent
Salt - adds taste and aids proving
Vegetable fat - lighter airier texture, extends shelf life
Water - binds mixture together