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Food Technology > Section 3 - Food Processes > Flashcards

Section 3 - Food Processes Flashcards

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1
Q

What is a suspension

A

A solid held in a liquid e.g flour mixes with water
If you don’t stir the mixture the solid usually sinks to the bottom
If you stir and heat up a starchy suspension it’ll thicken into a sauce

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2
Q

What is an emulsion

A

Oil and watery liquids are mixed together and the usually seperates unless you keep shaking or stirring them. Require emulsifiers.

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3
Q

What is an example of s natural emulsifier

A

Egg yolk contains lecithin used in mayonaise to make a stable emulsion of oil and vinegar otherwise it’s just vinaigrette and unstable

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4
Q

What is a gel

A

A thick solution between a liquid and a solid and only a small amount of solid ingredient is needed to set a lot of liquid e.g small bit of gelatine can set a lot of water

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5
Q

What is a natural gelling agent in some fruits

A

Pectin and is released from the fruit during cooking to help foods like jam set

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6
Q

How can you change your food product to make it exactly how you want it

A

Change the ingredients e.g different flavours or types of flour
Change the way you combine ingredients e.g folding instead of beating or beating for longer
Change proportions of ingredients e.g more moist = add more egg

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7
Q

What should you use to measure everything accurately and ensure there won’t be any measuring errors

A

Measuring spoons, measuring jugs and electronic scales

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8
Q

What would measuring errors lead to if you try to make a product on a large scale

A

Expensive and waste of time if you make a rubbish batch or run out of ingredients

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9
Q

To change the nutritional value of a product what do you need to change

A

The ingredients or proportions of ingredients

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10
Q

What are four examples of ways to change the nutritional value of a product

A
  1. Low sugar cakes or biscuits done but using less sugar but may need to swap it for something like honey. Need to get proportions and cooking time right
  2. Low fat pastry done by using less fat but making sure texture was still suitable
  3. Gluten free bread done by using gluten free flour but it would be heavy without gluten to make it elastic. Could add xanthan gum to dough to make it stickier.
  4. Low salt sauces but may need flavour from something else e.g herbs
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11
Q

What are standard food components

A

Ready made ingredients

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12
Q

What are some examples of standard food component

A

Pizza bases, chilled and frozen pastry, cake mixed, bread mixed,ready made filling, ready to roll icing and marzipan

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13
Q

What are advantages of using ready made fillings

A

Longer shelf life, can be used at any time of the year, saves time

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14
Q

Advantages of using ready to roll icing

A

Saves a lot of time

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15
Q

What are the 6 advantages of standard components

A
  1. Saves time
  2. Saves money because can buy in bulk which is cost effective
  3. Less machinery and less specialised equipment
  4. Fewer specialist skills are needed by staff
  5. Safer and more hygienic especially if high risk foods like chickens are stored and prepared somewhere else
  6. Consistent products because they are quality controlled
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16
Q

What are five disadvantages to standard components

A
  1. Can’t pick and choose exactly what you want e.g can’t make things sweeter
  2. Not always reliable because late deliveries from supplier holds up production line
  3. Products might not be as tasty
  4. Extra space may be needed to store them
    5 extra packaging and transport involved which is bad
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17
Q

What are the characteristics of one-off production or job production

A

You make a single product and they are all made different to meet specific requests like a wedding cake.
Every product needs an individual recipe and method.
Experienced workers with special skills are needed.
High quality but take a lot of time and cost a lot.

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18
Q

Characteristics of batch production

A

When you make lots of products in one go.
Each batch meets specific requests from one retailer.
You can change batches to make another similar product. Machines need to be cleaned and this ‘down time’ is unproductive. Staff and machines need to be flexible to be changed quickly and avoid money loss.
Quicker and cheaper than one off production.

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19
Q

What are the characteristics of mass production

A

Make large numbers of a product that sells well e.g bread.
Made using a production line and are made quickly so they are cheap.
Machines used at some stages so fewer workers.
To make a new product you need to change production line which takes a while and this unproductive time costs money.

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20
Q

Characteristics of a continuous flow

A

Make product all the time with no interruption.
Non stop mass production with a production line using expensive specialised equipment.
Used for products that are sold regularly in large number e.g baked beans.
It’d cost a lot to turn equipment off so it runs all the time keeping production costs low.
If anything goes wrong it takes time to start again and unproductive time costs money.

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21
Q

What does CAD help

A

Design products. You can use computer aided design to produce models of the product and its packaging in 2D and 3D so you can view from all angles.once it’s draw you can recalculate values and change designs until you’re happy.

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22
Q

What is the advantage of using CAD instead of paper

A

More accurate and more quicker

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23
Q

What can you use CAD to calculate other than just designing the product

A

Nutritional value, portion size, shelf life and what it’ll cost to make

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24
Q

When computers are used in the manufacturing process what is it called

A

Computer aided manufacturer

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25
Q

What is CAM used for

A

Weigh out the correct amount of each ingredient, set the correct oven temperature and cooking time

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26
Q

What are the advantages of CAM

A
  • production costs are lower because less staff
  • machines controlled by computers staff don’t need to go near sharp blades
  • staff don’t handle food as much making it more hygienic
  • products are more consistent
  • more accurate as it weighs ingredients precisely so less human error
  • quicker and more efficient
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27
Q

What does CAM include

A

Anything from bread making machines to computerised scales

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28
Q

What is a solution

A

A solid dissolved in a liquid e.g sugar dissolves in water

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29
Q

How does using standard methods and equipment help to produce consistent products

A
  1. All ingredients are weighed using accurate electronic scales so they are a consistent weight
  2. Standard moulds, templates and cutting devices
  3. To get consistent flavour and texture use standard components
  4. Using identical ingredients, cooking times and temperatures to give consistent colour
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30
Q

What is quality control

A

Manufacturers set standards that their products must meet and they check to make sure standards are met and if they aren’t the problems are corrected

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31
Q

When are checks for quality made

A

Every stage of production and the final product is checked

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32
Q

What are the two types of quality control checks

A

Visual checks - the colour is checked against a standard colour, the packaging is checked so it’s not damaged and labels printed clearly

Testing - taste is tested at end snd the size, thickness and Ph are also tested

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33
Q

What is feedback

A

If a products not right the problem is relayed back to the factory floor

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34
Q

Why does feedback happen straight away

A

So the problem can be fixed quickly so ingredients aren’t wasted and the manufacturer doesn’t waste time and money

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35
Q

What do manufacturers need to avoid

A

Contamination

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36
Q

What are the three types of contamination

A

Biological contamination
Physical contamination
Chemical contamination

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37
Q

What is biological contamination

A

Could be contaminated by bacteria especially if it’s high risk food e.g if the eggs carry salmonella

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38
Q

How would you prevent biological contamination if it were the eggs

A

Random samples of eggs would be tested for salmonella near the beginning of production

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39
Q

What is chemical contamination

A

The product becoming contaminated by day cleaning fluids during storage or processing

40
Q

How would you control the chemical contamination of cleaning fluids

A

The cleaning products should be stored away from food and final product should be tested

41
Q

What is physical contamination

A

Product contaminated by physical objects e.g bits of jewellery, hair or insects

42
Q

How would you control physical contamination risk

A

Workers wear overalls and hairnets with no jewellery or nail varnish allowed and food is covered as much as possible

43
Q

What is the main cause of food poisoning

A

Bacteria

44
Q

What are the symptoms of food poisoning

A

Sickness,diarrhoea, stomach cramps and fever and in extreme cases when people are old and vulnerable death

45
Q

What is the main cause of food poisoning

A

Eating food or drinking water that’s contaimnated with bacteria

46
Q

Where are bacteria found

A

Air, water, soil, people and animals

47
Q

Why is it hard to know bacteria is there

A

They are so small and they don’t make the food look, taste or smell any different

48
Q

What conditions do bacteria like best to multiple in

A

Moisture
Warmth
Neutral Ph

49
Q

What are high risk foods

A

Foods that bacteria grow quickly in because they are moist and high in protein

50
Q

What are some examples of high risk food

A

Meat,cfish, poultry , dairy, eggs, Gravies, stocks, sauces, shellfish,cooked rice

51
Q

Why does high risk foods have a short shelf life

A

You can’t keep them for long or the bacteria multiply to dangerous levels

52
Q

What is cross contamination

A

It’s really easy to pass bacteria from raw food to work surfaces and your hands. Cross contamination is the Bacteria being transferred to other foods

53
Q

Ways to prevent cross contamination

A
  1. When preparing raw meat keep knives and the chopping board used away from everything else
  2. Always wash hands thoroughly after handling raw meat
  3. Never put raw meat and cooked meat together
  4. Don’t let blood and juices of raw meat drip on other foods - store it on the bottom shelf in the fridge and keep it covered
54
Q

How do you follow safety and hygiene procedures when purchasing food

A
  • but from reputable supplier so u know it’s good quality
  • take note of the use by date
  • check food carefully so it hadn’t been squashed or gone mouldy
  • check packaging isn’t damaged and seal is still intact
55
Q

How do you follow safety and hygiene procedures when storing food

A
  • follow storing instructions especially bout temperature
  • use old purchases before they go out of date
  • keep food sealed or covered up
56
Q

How do you follow safety and hygiene procedures when preparing food

A
  • follow personal hygienic procedures e.g wash hands,clear hair net, remove jewellery, cover cuts
  • always use clean equipment
  • avoid cross contamination
  • make sure food is defrosted fully
57
Q

How do you follow safety and hygiene procedures when cooking food

A
  • cook at right temperature and for long enough

- make sure all food is cooked all the way through

58
Q

How do you follow safety and hygiene procedures when serving food

A
  • serve hot food straight away
  • if you are serving food cold or storing it cool it down as quickly as possible
  • keep food covered so it’s away from flies e.g in the fridge
59
Q

What is the temperature food needs to be at to kill bacteria

A

72*c or more in the middle

60
Q

What temperature should food be at if you are keeping it warm

A

About 70*c and don’t keep them warm for more than an hour before eating

61
Q

If you are reheating food what should the conditions be

A

72*c for at least 3 minutes

62
Q

To preserve food what should the conditions be

A

Where bacteria can’t grow

63
Q

What are three preservation methods

A
  1. Canning - food put in can heated to 115*c killing bacteria and no more can get in because it’s sealed
  2. Bottling - like canning with bottles
  3. Pasteurisation - food heated to 72*c then carefully packed to avoid bacteria contamination can
  4. Drying - removes all moisture
  5. Irradiation - food is zapped with radiation to kill Bacteria
  6. MAP and vacuum packing
64
Q

What is the danger zone and why is it called that

A

5-63*c

Because bacteria can grow and multiply quickly in this temperature range.

65
Q

What is the optimum temperature for bacteria growth

A

37*c

66
Q

What are the temperature you should chill food at and why

A

0-5*c to slow the growth of bacteria

67
Q

What are the benefits of chilling food

A

Extends the shelf life and doesn’t change the properties much because they look and taste the same but with s harder texture

68
Q

What temperature should you freeze food and why

A

-18*c to stop the growth of bacteria as they become dormant

69
Q

What are the positives and negatives of freezing food

A

Greatly extends the shelf life and the nutrients aren’t lost but it doesn’t kill the bacteria they become active again when food is defrosted

70
Q

How do you stop vegtables that contain ripening enzymes going brown if they are stored too long

A

You can blanch them by plunging them in boiling water to kill the enzymes and then freeze them to keep their colour

71
Q

What does accelerated freeze drying mean

A

Quickly freezing food and then drying it in s vacuum so that the ice turns to water vapour

72
Q

When is accelerated freeze drying used

A

For instant coffee and packet soups because it keeps the colour and flavour

73
Q

What is the use by date and when is it used

A

It gives a safety warning so if you use this food after the date it might not be safe e.g food poisoning. On foods with s short shelf life like high risk foods

74
Q

What is the best before date and when is it used

A

Gives a warning about quality if you eat food after this date it’s safe but may not be nice like soft biscuits. On food with s longer shelf life e.g tinned foods.

75
Q

Characteristics of preserving food with salt

A

Salt absorbs water from the bacteria making it shrivel and die used to preserve meats like ham but it makes food very salty

76
Q

Characteristics of using sugar to preserve food

A

Using high amounts of sugar absorbs water from bacteria so they shrivel and die like in jam but it’s very sweet

77
Q

Why does making food acidic or alkaline preserve it

A

Because bacteria need a neutral pH to grow

78
Q

Characteristics of vinegar being used to preserve foods

A

It’s too acidic for bacteria to grow but gives an acidic tangy taste and can make things look brown used in pickles

79
Q

Characteristics of using concentrated lemon juice to preserve things

A

Used to preserve fruit salad

80
Q

What is electrical equipment

A

Any piece of equipment that works using electricity

81
Q

Advantages of electrical equipment

A

It works the same every time to give consistent results
Get a quality prod it because of accurate measurements and timing
Quicker and easier than doing things by hand

82
Q

Why are electronic scales better than traditional ones

A

Weigh ingredients accurately
Less room for human error in reading a digital display than judging when balance pins are level
You can preset the scales to weigh ingredients which saves time

83
Q

How can you use cutters

A

Cut products like biscuits to exactly the same shape and size every time

84
Q

How do you use food processors

A

For slicing, chopping or dicing food. Using the same setting give the same results

85
Q

How do you use blenders

A

For blending or crushing ingredients. Save time and effor over doing the task with hand tools

86
Q

How do thermometers and temperature probes work

A

Different types of thermometer for measuring temperatures of rooms, ovens and freezers
Temperature probes used to measure the temperature inside food to check if they are properly cooked

87
Q

How does a break maker/ dough hook work

A

Will mix and knead bread dough saving time and effort of kneading by hand and is more hygienic

88
Q

Why are cooking vegtables using steamers better than boiling them in water

A
  1. Keep their taste, texture and colour more
  2. Keep more vitamins and minerals
  3. Food doesn’t need to be drained so less likely to break
89
Q

What are advantages go microwaves over traditional ovens

A
  1. They can defrost, reheat and cook food quickly and evenly
  2. Food is healthier because more vitamins retained
  3. Microwaves are more efficient and use less energy
90
Q

What do industrial producers use

A

Very large ovens e.g biscuits are often cooked on s conveyor belt moving through s tunnel oven

91
Q

What are vats

A

Huge containers usually made from stainless steel food is sometimes cooked in

92
Q

What is a holler

A

A huge holding container that can feed in the correct amount of ingredients

93
Q

How does a centrifuge work

A

Like a huge spin dryer seperating liquids from solid parts to make olive oil

94
Q

What are depositors

A

Huge tubes, nozzles or funnels which fill containers like pastry cases and moulds

95
Q

How to use equipment safely and hygienic ally

A

Always ready instructions before using equipment
Wash hands before and after using it
Needs to be throughly cleaned after use to prevent contamination
Workers given appropriate health and safety training e.g using safety guards, emergency stop buttons and regularly servicing the equipment

Food Technology (4 decks)

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