Processing

Question 1

What is primary processing

Answer 1

Straight after harvesting or slaughter

Question 2

What is secondary processing

Answer 2

Primary processed foods being turned into food products

Question 3

Processing steps of meat

Answer 3

Blood drained
Skin/hide is removed
Internal organs removed
Hung at 1C to develop flavour and tenderise

Question 4

Processing steps of poultry

Answer 4

Blood is drained
Head and feet removed
Organs and feathers removed
Trussed

Question 5

Processing steps of fish

Answer 5

Gutted
Filleted

Question 6

Processing steps of yoghurts

Answer 6

Homogenised (forced through holes to break up fat) then pasteurised at 85-95 C
Milk cooled to 40-43 C
Special bacteria culture added
Incubated at 37-44 C for 4-6 hours
Bacteria ferments milk by turning lactose to lactic acid
Proteins are denatured and coagulated
Cooled to 45C
Fruit/sugar/thickeners/stabilisers can be added
Packed up

Question 7

Types of primary processing and negatives

Answer 7

Sorting sizes - crop wastage
Tripping leaves - time consuming
Discarding misshapen - wastage
Wrapping for transport
Storing - uses energy

Question 8

Steps to turn wheat to flour

Answer 8

Harvest - combine harvesters have a thresher that separates wheat grains
Cleaning/storage - dry conditions
Milling - through sieves