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F&N GCSE🍔 > Production🏭 > Flashcards

Production🏭 Flashcards

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1
Q

Advantages of preservation

A

Less time spent going back to the shop, longer shelf life and reduces spoilage and microorganism growth

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2
Q

Disadvantages of preservation

A

Loss of nutrients like fibre, increased salt, additives added and change of texture

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3
Q

Examples of modified atmosphere packages food and how it works

A

Removing oxygen from the package eg. Packaged salads, chicken

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4
Q

Give four examples of preservation industrial

A

High and low temperatures, dehydration or acids

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5
Q

Examples of home preservation

A

Pickling, freezing, salting, drying, bottling

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6
Q

Conditions for sterilisation

A

110°c for 30minutes

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7
Q

Conditions for pasteurisation

A

75°c 15seconds

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8
Q

Conditions for UHT

A

135°c for 1 second

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9
Q

Conditions Blast chilling

A

Decreases temperature of food to below 3°c in 90minutes

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10
Q

Why is cook-chill advantageous (reheating meals)?

A

Save energy and time, frozen to preserve, less washing up, less nutrient loss

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11
Q

What is cook chill?

A

Food being cooked to about 70°c then being portioned and chilled to 3°c. Reheated to above 70°c when consumed

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12
Q

What are breakfast cereals fortified with

A

Iron vitamin B and D

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13
Q

Advantages of food fortification

A

Increase nutritional value, reduces spoilage, can reduce deficiency’s in diets, marketing benefits to help health

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14
Q

Disadvantages of food fortification

A

Over consumption of a nutrient, more expensive and affects texture

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15
Q

What are additives

A

Substances added to foods for a specific function

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16
Q

Types of additives

A

Colourings, preservatives, flavourings, thickeners, emulsifiers (prevent separation)

17
Q

3 advantages of food additives

A

Increase product range,prevents spoilage and increases quality

18
Q

Disadvantages of food additives

A

Colourings bad for teeth, flavours are artificial so chemicals, allergies and long term effects

19
Q

What is probiotic foods

A

Containing friendly bacteria to build healthy digestive and immune system

20
Q

Examples of modified starches aka structural alteration of starches

A

Ready meals (prevent sauce separation)
Angel delight for thickener and pot noodles sauces

21
Q

Benefits of pasteurised homogenised milk

A

The product will not separate and will have a longer shelf life

F&N GCSE🍔 (11 decks)

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