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Food Tech > Randomness > Flashcards

Randomness Flashcards

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Gourmet Food flashcards
1
Q

Microencapsulation

A

The packing of small particles of an active or functional ingredient in a minute capsule. This process is used to mask the flavour of ingredients or to extend shelf life

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2
Q

National authorities:

Food standards Australia and Zealand

A

Develop food standards for food manufacturing and labelling

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3
Q

Aseptic packaging

A

Process whereby the food product and the package are sterilised separately and brought together in a sterile environment

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4
Q

Food labelling requirements

A

Name of food
List of ingredients
Date

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5
Q

Role of the national authorities in a recall?

A

To develop a food recall protocols

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6
Q

Main cause of food poisoning

A

Pathogenic bacteria

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7
Q

Denaturation

A

A permanent structural change to the protein in a food

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8
Q

Cross-contamination involves

A

Transfer f harmful bacteria from raw food to food that has already been cooked or prepared

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9
Q

How are convection currents created?

A

By the molecules in a liquid or gas moving from a warmer area to a cooler area

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10
Q

Genetic modification

A

A process that alters the genetic material of plants or animals by duplicating, removing or insetting one or more new genes to improve its characteristic

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11
Q

What is the colour of fruit caused by?

A

Pigments

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12
Q

Two advantages to aseptic packaging

A

Food is protected

Prevents lose of aroma and flavour

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13
Q

Organic farming

A

Farming that uses practised that produce food without the use of artificial chemicals instead using a natural system

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14
Q

Niche market

A

A small portion of the target market that is not being readily served by other products

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15
Q

Target market

A

A large group of consumers who share common needs or characteristic.

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16
Q

Primary process

A

A range of process to make food safe to eat so that it can be consumed individually or used in the manufacture of other food products

17
Q

Functional food

A

Food that provides health benefit beyond basic nutrition

18
Q

Qualitative analysis

A

Involves sensory tests that are used to rate or rank the sensory properties of food

19
Q

Quantitative analysis

A

Involves scientific techniques that can be used to measure features such as weight, volume, texture

20
Q

What makes meat tender?

A

The age of the animal and the part of the body from which it comes from

21
Q

Fish

A

Contains very little connective tissue

22
Q

Moulds

A

Form of fungi that reproduces by forming spores

23
Q

Hazard analysis critical control point

A

A food safety system that identifies potential food hazards and their control points at all stages in the production of food

24
Q

Food product recalls are due to

A

A report to FSANZ from food manufactured or wholesalers

25
Q

Food recall

A

Action taken to remove from distribution, sale and consumption, food that may pose a health and safety risk to consumers

26
Q

Caramelisation is…

A

The process that sugars undergo when heated to high temperatures to develop a golden brown colour

27
Q

Complex process

A

Hands-on processes that involve initial decision-making that directly affects the outcome of a recipe

28
Q

Soil erosion

A

Occurs when vegetation covering the land or surface of the lands crust is damaged often creating large bullies

29
Q

Main cause of soil erosion

A

Extreme weather conditions

Poor land management

30
Q

Criteria for evaluation

A

Purpose is to enable you to determine whether the food items met the needs that were set in the design brief

31
Q

Dragon plan

A

Outlines the main aim or intent of the project and sets the scene

32
Q

Social Driving forces:

A

Education and knowledge

Cultural diversity

33
Q

Consumer demand driving forces:

A

Health concerns
Convince
Ethical food products

34
Q

Technological development driving forces:

A

Food processing systems

New packaging techniques

35
Q

Environmental consideration driving forces:

A

Organic produce

Fair trade

36
Q

Sensory analysis tests

Preference tests

A

Establish how much or how little the testers liked or disliked a given product

37
Q

Sensory analysis tests

Difference test

A

Trying to determine whether consumers tell the difference between individual samples of food

38
Q

Sensory analysis tests

Profiling tests

A

Give a more detailed description of the sensory properties of the product

39
Q

Organic farming

A

Farming practise that produce food without the use of artificial chemicals instead using natural systems

Food Tech (5 decks)

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