TVP

Question 1

What is the mnemonic used to remember the steps to manufacturing TVP?

Answer 1

Children and Parents = Cleaning and preparing
Eat = Extraction of oil
Soya = Soya flour
At = Addition of ingredients
Every = Extruded
Sunday = Shaped
Dinner and packed lunch = Dried packaged and labelled

Question 2

Describe the first step of the manufacturing of TVP.

Cleaning and preparing

Answer 2

Soya beans are cleaned then dehulled and cracked

Question 3

Describe the second step of the manufacturing of TVP.

Extraction of oil

Answer 3

Oil is extracted from the soya beans

Question 4

Describe the third step of the manufacturing of TVP.

Soya flour

Answer 4

Soya beans are ground into soya flour and the remaining carbohydrate is removed

Question 5

Describe the fifth step of the manufacturing of TVP.

Extruded

Answer 5

The mixture is heated and extruded through a nozzle into a reduced pressure environment, causing it to expand and achieve a specific texture that is similar to meat

Question 6

Describe the sixth step of the manufacturing of TVP.

Shaped

Answer 6

The TVP is cut into various shapes and sizes to resemble meat

Question 7

Describe the seventh step of the manufacturing of TVP.

Dried, packaged and labelled

Answer 7

TVP is dried, packaged and labelled with details including the ingredients, storage instructions, allergy advice and nutritional information

Question 8

How should TVP be prepared and cooked?

3 points

Answer 8

Follow the manufacturer’s instructions
Soak in water for 15-30 minutes to reconstitute it
Drain the water and add it to the dish being made 15 minutes before the end of the cooking time

Question 9

Why is TVP considered a good meat alternative for vegetarians and vegans?

Answer 9

It is a good source of HBV protein

Question 10

How does TVP reduce the risk of bowel disorders?

Answer 10

It is a good source of dietary fibre

Question 11

Why is TVP considered more time efficient to prepare then meat?

Answer 11

TVP only needs to be reconstituted for 15-20 minutes in water and therefore requires very little preparation compared to meat

Question 12

Why does shrinkage not occur in TVP?

Answer 12

As TVP has a lower water content in comparison to meat

Question 13

How is TVP suitable for those on calorie-controlled diets or low-cholesterol diets?

Answer 13

TVP is low in saturated fats and contains no cholesterol

Question 14

What are the two main disadvantages of TVP?

Answer 14

The texture is inferior to meat as it is softer than meat and disintegrates if cooked for too long
TVP is bland-tasting

Question 15

List the main advantages of TVP

8 points

Answer 15

Source of HBV protein 
Source of dietary fibre
Little preparation or cooking 
Economical 
Versatile 
No shrinkage occurs
Low saturated fat 
No cholesterol

Question 16

Describe the fourth step in the manufacturing of TVP.

Addition of Ingredients

Answer 16

Soya flour is mixed with vegetable oil, seasoning and flavourings
The flour is fortified with vitamin B 12, iron and methionine

Question 17

What is the first stage of the manufacture of TVP called?

Answer 17

Cleaning and Preparing

Question 18

What is the second stage of the manufacture of TVP called?

Answer 18

Extraction of oil

Question 19

What is the third stage of the manufacture of TVP called?

Answer 19

Soya Flour

Question 20

What is the fifth stage of the manufacture of TVP called?

Answer 20

Extruded

Question 21

What is the sixth stage of the manufacture of TVP called?

Answer 21

Shaping

Question 22

What is the seventh stage of the manufacture of TVP called?

Answer 22

Dried, packaged and labelled

Question 23

What is the fourth stage of the manufacture of TVP called?

Answer 23

Addition of Ingredients