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Food Technology > Food Tech: Chapter 3 > Flashcards

Food Tech: Chapter 3 Flashcards

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1
Q

What is processing food?

A

Food processing is any technique or method that changes raw plant or animal material into safe, edible and more palatable food.

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2
Q

Why do we process food?

A
  • Makes some food edible
  • Increases convenience for consumers
  • Extends the shelf life
  • Makes food available all year round
  • Ensures food is safe to eat
  • Makes some foods more palatable or enjoyable to eat
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3
Q

What is primary processing?

A

Primary processing involves a range of processes to make food safe to eat so that it can be consumed individually or used in the manufacture of other food products. The physical form of the food changes very little.

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4
Q

What is secondary processing?

A

Secondary processing refers to methods of turning primary-processed food into other food products, either on their own of mixed with other ingredients. The physical form of the original food can change quite significantly as a result of secondary processing.

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5
Q

Define supply chain

A

Supply chain is the network of primary producers, manufacturers, wholesales, distributors, and retailers, who turn raw ingredients into food products and deliver them to consumers.

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6
Q

Name 5 cereals

A
  • Wheat
  • Oats
  • Barley
  • Corn
  • Rice
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7
Q

Name products made of wheat

A

breads, pasta, noodles, couscous, cakes, biscuits, extruded snack food and thickening agent

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8
Q

Name products made of oats

A

Porridge, breakfast, cereals, muesli, oat cakes, some high-fibre breads

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9
Q

Name products made of Barley

A

breakfast cereals, thickening agent in soups and casseroles

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10
Q

Name products made of Corn

A

fresh on the cob, frozen, canned, breakfast cereal, polenta, tortillas, corn chips, corn syrup, popcorn

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11
Q

Name products made of rice

A

savoury/main meals, breakfast cereal, biscuits, rice cakes, puddings, extruded snack foods

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12
Q

What factor depends on the amount of Nutrient content found in cereals?

A

The nutrient value of cereal food products varies depending on the amount of processing and any other ingredients added.

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13
Q

Define functional properties of food

A

Functional properties of food describes the physical and chemical properties of ingredients that impact on food preparation and processing.

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14
Q

What is starch?

A
  • Starch is the carbohydrate component of a cereal grain.

- It is a polysaccharide (made up of glucose)

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15
Q

What is gluten?

A

Gluten is the protein component of many cereals and is found in high amounts in wheat flour. It can only be formed when flour is mixed with water.

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16
Q

Name the secondary processing of wheat

A
  • cleaning
  • conditioning (water is added to wheat to make it easier to process)
  • rolling (high speed rollers break grain open to release starch from endosperm)
  • purifying (the coarse endosperm and sperm are separated)
  • grinding (endosperm is grinder in fine white flour)
  • distribution
  • packaging
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17
Q

Name the primary processing of wheat

A
  • Harvesting
  • Grading (the good ones are picked from the bad ones)
  • Distribution
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18
Q

Classification of fruit: Berries

A

Some have clusters of small fruit, each with tiny segments filled with juice and a seed, for example raspberries. Other are single ruins formed from the plant’s ovaries, for example blueberries.
e.g. Blackberry, strawberry, blueberry, raspberry

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19
Q

Classification of fruit: citrus

A

The structure of each fruit is similar, with a segment or carpel which contains juice-filled sacs surrounded by the segment membrane
e.g. Orange, grapefruit, lemon, mandarin

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20
Q

Classification of fruit: Melons

A

these fruits are a member of the squash family and grow on vines. They have a hard outer rind or skin, and a juicy, sweet flesh.
e.g. Watermelon, cantaloupe, honeydew

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21
Q

Classification of fruit: Pome

A

The fruit has a compartmented core which contains the seeds. The core is surrounded by juicy flesh and there is an indentation in the core end of the fruit.
e.g. Apple, pear, quince

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22
Q

Classification of fruit: stone

A

The fruit has juicy, soft flesh surrounding a hard stone that contains a seed.
e.g. Apricot, peach, nectarine, plum, cherry

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23
Q

Classification of fruit: tropical

A

These fruits grow in a variety of wats, but all require a warm, moist, tropical environment to grow.
e.g. Banana, pineapple, mango

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24
Q

Classification of fruit: vine

A

The fruit grows on a vine either in bunches or as a single fruit.
e.g. Grapes, kiwi fruit, passionfruit

25
Q

What is the purpose of the skin of fruits?

A

The skin acts are a protective layer for fruits as it grows.
Some skins we don’t eat, however some skins add texture and flavour to the fruit.

26
Q

What is the colour of the fruit due to?

A

The colour of the fruit is due to various pigments.

  • green is due to chlorophyll
  • orange and yellow is due to carotenoids
  • red and blue is due to anthocyanins
26
Q

Fruits that contain citric acid

A

Oranges, grapefruit, lemons and limes

27
Q

Fruits that contain malic acid

A

Apples, pears, peaches and apricots

28
Q

Fruits that contain tartaric acid

A

Grapes

29
Q

Fruits that contain oxalic acid

A

Pineapples

31
Q

What is the sweetest of fruits due to?

A

Fruit sugar is called fructose and is classified as a simple sugar or monosaccharide

32
Q

What is fibre?

A

Fibre is from the cells walls in the skin and flesh of the fruit. It is essential for a healthy digestive system

33
Q

What is the starch in fruit?

A

The starch in fruit is called pectin and is a complex polysaccharide found in the cell walls of many fruits. When it is combined with sugar in and acidic condition it forms a gel and is responsible for gelling and setting of jams.

33
Q

What is fruit mainly made up of?

A

Water and carbohydrates

34
Q

How is texture formed?

A

Texture is formed from a combination of different properties of the fruit. This includes the plant cell shape and size, the amount of water in the fruit cells and the amount of cellulose (fibre) and starch in the cells.

36
Q

What are the carbohydrates found in fruit?

A

The carbohydrates are found in the form of sugar in ripe fruits such as sucrose, fructose and glucose.

37
Q

What is dietary fibre?

A

Carbohydrates that are present in the form of cellulose. This form is not easily digested and form dietary fibre.

38
Q

What vitamins are present in fruit?

A

Vitamin C and vitamin A, in the form of carotene.

Some fruits contain small amounts of minerals such as phosphorus, potassium and calcium

39
Q

How does fruit change during the cooking process?

A
  • The cell walls of the fruit become tender as water passes through the cell membrane, causing the cells to swell and burst. This causes the fruit to become softer.
  • The flavour also changes, often becoming sweeter as natural sugars are caramelised
  • The nutrient content also changes (vitamin C is sensitive to heat and oxygen, and lost in cooking liquid)
40
Q

Primary processing of apples

A
  • harvesting
  • cool storage
  • washing
  • grading
  • waxing
  • packaging
  • distribution
41
Q

Secondary processing of apples

A
  • peeling, coring and slicing
  • packing and sealing
  • cooking
  • labelling
  • distribution
42
Q

Classification of vegetables: Bulbs

A

Dry onions are left in the ground until they have matured and the green leafy top has dried. Green onions are harvested while the plant is very young and before the bulb has had a chance to mature completely. Provide flavour and aroma.
e.g. Dry onions, green onions

43
Q

Classification of vegetables: root vegetables

A

The tap root of the plant; fibrous texture

e.g. Beetroot, carrot, parsnip, radish and turnip

44
Q

Classification of vegetables: Tubers

A

The swollen tip of an underground stem; high in starch; bland flavour
E.g. Potato, sweet potato and yams

45
Q

Classification of vegetables: leaf vegetables

A

Members of the daisy family; the leaves have a very high water content. Crisp, crunchy texture when eaten raw.
e.g. Cabbage, Chinese greens, lettuce, endive, silver beet and spinach

46
Q

Classification of vegetables: stem vegetables

A

The fibrous stem if the vegetable is eaten raw or cooked; flavour intensifies when cooked.
e.g. Asparagus, celery and kohlrabi

47
Q

Classification of vegetables: flower vegetables

A

The flowers of plants; strong intense flavour and aroma

e.g. Broccoli, cauliflower and artichoke

48
Q

Classification of vegetables: fruits

A

These are the ovary of the plant and contain the seeds of the plant. Soft, fleshy, watery texture; colourful
E.g. Squash- cucumber, pumpkin, zucchini
Nightshade- aubergine,capsicum, tomato

49
Q

Classification of vegetables: seeds and pods

A

These are the edible seeds and pods of plants; sweet flavour,crisp texture.
E.g. Bean, pea, snow lead, sweet corn, sugar pea

50
Q

Classification of vegetables: shoots or sprouts

A

Legumes and seeds produces sprouts, which are the tips of the plant as it begins to grow. Crisp texture; bland flavour.
E.g. Bean shoot, sprouted seeds, bamboo shoot

51
Q

Classification of vegetables: Fungi

A

Fungi are the fruiting body of the plant. They live on the decaying remains or other organisms. Sponging texture; intense flavour when cooked.
e.g. Mushroom and truffle

52
Q

What nutrients does vegetables contain?

A

Vegetables are a good source of dietary fibre. They contain vitamin A and C and folate.
They also contain minerals such as iron, magnesium, zinc and calcium.
They contain 70-97% water and therefore don’t contain many kilo joules

53
Q

What are legumes?

A

Legumes are pod-bearing plants that have been part of the human diet since ancient times.
e.g. They include peas, beans and lentils

53
Q

Is a peanut a legume or nut?

A

It is a legume!!!

54
Q

What are nuts?

A

Nuts are single-seeded dry fruits with hard shells.

56
Q

Describe the nutrient content of legumes and nuts

A
  • Legumes are a rich source of incomplete protein, vitamins and minerals. They are high in fibre and carbohydrates and low in fat.
  • Nuts are a rich source of protein, B-group vitamins, vitamin E, potassium, magnesium, calcium, phosphorus and iron.
57
Q

Processing of legumes

A
  • removed from pods
  • graded for size
  • some are split and polished
  • packaged and distributed
58
Q

Processing of nuts

A
  • shelled
  • edible kernel is collected
  • packaged
  • distributed

Food Technology (7 decks)

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