Food Quality Flashcards
Benefits of correct food storage
Maintains colour, flavour, texture, nutritional value, safe from harmful organisms. Eg apples exposed to oxygen with get brown spots and fruit flys.
Perishable foods are…
Shelf life is only a few days e.g fresh milk, meat, fish
Semi-perishable foods are…
Shelf life is several weeks e.g cereals, crackers, cookies
Non-perishable foods are…
Shelf life can last over a year e.g canned food, did fruits
What is cold storage
0-5 degrees to slow microbial growth and enzyme activity = extened shelf life
What is dry storage
Extra moisture is present which means microorganisms begin to multiply
What is freezer storage
-18 to -30 degrees. Food needs to be wrapped to prevent freezer burn
What temp has the fasters microbial growth
37 degrees C
What is cross contamination
The transfer of bacteria between contaminated and non contaminated food or equipment
What is the Work health and Safety act 2011 (WHS 2011)
Aims to protect the safety, welfare and health of employees and customers. Fail to comply results in fines, business closure and imprisonment
What are safe work practices
Easy access to first aid, training employees, safe handling of chemicals, know evacuation techniques, good manual handling techniques
What is the Food act 2003
Ensures food for sale is safe for human consumption and prevents misleading product
What is an EHO
Environmental Health officer which enforce the Food Act by checking food premises to see if they abide by the legislation
Serve hot foods …
HOT
Serve cold foods …
COLD
Preparing foods to safe standards by …
- Picking fresh, quality produce
- Understand recipe terminology
- Prepare before cooking
- Consider time management
How to plate appealingly
Wipe off spills, use garnishes, use different colours and shapes
What are the sensory characteristics
Appearance, odour, flavour, texture
Types of sensory tests
Hedonic scales (rates acceptability), descriptive test (info on sensory characteristics), ranking tests (similar foods are ranked), profiling food (used to compare similar products)
What is denaturation
Occurs when protein is heated, agitated or in the presence of acid or salt. E.g enzymes in pineapple and kiwi tenderise meat, an egg cooking goes from water soluble to insoluble
What is coagulation
When denatured proteins regroup with new cross bandstand liquid is trapped and a gel solid is formed eg when egg whites are whipped and then baked to make a pavlova or gluten in cakes which is agitated by beating and then coagulated in the oven to keep the cakes structure
What is aeration
Aeration is the process where air is incorporated into food products to create a light airy texture in the food product and to increase volume eg beating eggs and sugar in a sponge cake
What is foaming
When gas is dispersed through a liquid e.g whisking egg whites
What is gelation
Occurs when microscopic droplets of liquid become trapped within coagulated proteins e.g jelly, custard
What is enzymatic browning
Enzymes causing reactions with oxygen to brown food e.g apples, bananas, avocados
What is myoglobin browning
When the blood protein (myoglobin) in meat is heated and denatured, changing the colour from pink to brown
What is Maillard browning
Occurs when the denatured proteins recombine with the sugars present under dry heat and results in a change in colour e.g sponge cake in the oven
What is Bacillus Cereus
Diarrhoea and vomiting. Found in cooked rice/pasta that was not refrigerated and then consumed
What is Salmonella
Nausea, vomiting, diarrhoea. From eating raw food e.g chicken
What is Clostridium perfrigens
Diarrhoea, abdominal cramps, chills. From eating food that has been in danger zone too long.
What is Clostridium botulinum
Nervous system disturbances eg trouble speaking. From food being stored improperly eg cracked jars
What is Staphlycoccus Aureus
Vomiting, diarrhoea, nausea. Carried by people on skin in boils, pimples and throat infections
What is Shigella
Abdominal pain, fever and vomiting. From bad personal hygiene and not refrigerating perishable foods
What is Echirichio Coli
Severe abdominal cramps, diarrhoea, vomiting. Drinking water contaminated by sewage
What is Listeria Monocytogens
Fever, flu-like symptoms. Found in untreated water and raw meat.
What is gelatinisation
The breakdown and swelling of starch granules that occurs when heat is applied in the presence of water or other liquid e.g Béchamel sauce
What is dextrinization
Starch is exposed to dry heat, which causes the starch to break down to dextrin resulting in a change in colour to brown. e.g toast
What is caramelisation
When food with high sugar content, are heated above melting point they can undergo a physical change to produce a golden-brown caramel e.g caramel slice or caramelised onion
What is crystallisation
When a large concentration of sugar is dissolved in a liquid then heated and further concentrates the sugar solution. E.g honeycomb, toffee
What is emulsification
When you combine two materials that don’t normally mix together e.g salad dressing or mayonnaise
What is Aeration
Incorporating air into food products to increase the volume, low fat products do not whip successfully. E.g beating cream, making bread
What are some factors that affect functional properties
oxygen, temperature, acidity, agitation, agitation, enzymes, addition of other ingredients e.g sugar
