miscellaneous Flashcards
eggs should feel….
heavy for their size.
avoid purchasing eggs with …….
cracked shells as it quickens the rate of spoilage
whites-refridgerated-
two to four days in an airtight container
yolks-fridge-water
two to four days
eu legislation states that each egg should be stamped with a
code :
number to say rearing method
two letters for country
best before date
in the eqas scheme, the producer and packager must be…
certified members
pasteurisation temperature & time
72 degrees, 25 seconds….cooled to 10
sterilisation temperature & time
110 degrees, 30 minutes
uht milk
132 degrees, 1-2 secs, cooled to 10
condensed milk
homogenised
pasteurised, 15% sugar added.
evaporated to one third v
cooled, sealed into cans
evaporated milk
- pasteurised,
- evap to half v
- homoge
- sealed into cans
- sterilised at 115 for 20 mins
contain a small amount of cholesterol
shell fish
fish sources of vitamin a and c
some shellfish
fish that are good sources of iron
shellfish
yolk contains…ch….
cholesterol
fat in the yolk is dispersed in a
fine emulsion
carbohydrates in dairy
lactose
lactic acid bacteria acts on
lactose
rennet contains rennin…which acts on
caseinogen
after rennet is added, mixture is
left for 35-40 mins
successful refining always alters products
- sifted + - purified
- reducing rollers
- air classified
- additives
- package and label
startchy cereals can be beneficial
sieved, cleaned, conditioned, blended, break rolled
picky consumers prefer purchasing countless quick-chill leek soups daily
prepared, cooking, packaging, pasteurising, chilled, quality, labelled, stored, distributed
Dried milk
- homogenised
- pasteurised
- evaporated to 60% v
- dried
How to dry milk
Roller drying
Or spray drying
Eg box labelling x4 info
- Name and adress of packager and seller,
- No of eggs
- Best before date
- Size of eggs
Perhaps someone reliable can choose delicious scrumptious cheese colms starving please
- Pasteurised
- starter culture
- rennet
- curds and whey
- cut
- draining
- scalding
- cheddaring
- curd chips
- salt
- packaged labelled
Mushrooms are a good source of
B vitamins
Leafy Green veg
Calcium, folate, non haem iron, vitamin a and x
after draining,
cottage cheese is produced
scalding is done to
realease more whey and achieve the correct consistency
cheddaring
curs are cut into blocks and piled on top of each other to to release more whey
yoghurt pasteurisation
90 for 15 to 30 mins
bran of cereals
cellulose
aleurone has which type of protein
lbv
endosperm has the protein….
gluten
germ contains which type of fatty acid
PSA, linoleic
series of rotating sieves starting with a
coarse mesh sieve
air is blown through
at sifting and purification
break rolling
separates bran without breaking it
air is classified to create a
lighter flour
minerals found in fruit
Calcium and iron
vitamins found in fruit and vegetables
a b c
offal is lower in ……. …….. than meat
saturated fat
once incubated, the yogurt is ……. to ….. degrees to stop ……
cooled, 5. fermentation
carbohydrates value in cereals
71%
store dry products
in an airtight container after opening
irritation extends shelf life because
Kills microorganisms
slows down ripening of fruits and vegetables
fruit with potassium
bananas
Organic fruits are more expensive because
They give a lower yield
The name of the body which does inspections and implement certification for organic fruits and vegetables
Irish organic farmers and growers Association
By law organic fruit and vegetables must be labelled With
▪ eu euro Leaf organic logo
▪ a certification code from the Irish organic farmers and growers association
▪ the place of farming
▪ the words certified organic
stewing time
2 to 4 hours
braising time
1 to 5 hours
perfectly tasty spaghetti pleases consumers senses
●purchasing ●transportation ●storage ●preparation ●cooking ●serving
haacp prevents children consuming mouldy chicken
- haacp team
- potential harzards
- ccps
- critical limits
- monitering(visual inspections, physical measurements )(who, what, when, how)
- corrective actions
soup prep
cooked 72 degree
pasteurised 80 for 10 min
chilled 3 degrees (blast chilling
stored and transported at 1 to 3 degrees
the endosperm is ground
by smooth steel reducing rollers
wheat is break rolled by
passing through rotating ridged rollers
ponceau
Red colouring
preserving food always stretches shelf life
preparation filling air removal sealing sterilisation labelling
aseptic canning
retains nutritional value and sensory charcteristics
high acid food
100 degrees less than 30 mins
low acid food
115 for 30 mins
pure va is a
yellow alcohol
beta carotene
yellow or orange oil
4 sources of vd
oily fish, eggs, margarine. fortified milk
rickets
Affects children bones go soft and weak due to low bone mass increased risk of fractures and Bone deformities
Osteoporosis
Effects postmenopausal women and older people bones go brittle and fragile and porous due to a loss in bone mass can lead to increased risk of fractures, stooped posture, and back pain due to a collapsed vertebra
osteomalacia
Effects adults bone become weak and fragile due to low bone mass increased risk of fractures and bone pain
dental decay
The tooth enamel bone and cementum weaken
V b12 is destroyed by
strong acids, alkali and light
