WACE Flashcards
Aeration and leavening
Biological: Fermentation or yeast produces carbon dioxide and alcohol which is used at aerate doughs in bread making (leavening)
Mechanical: Trapping of air when beating egg whites
Chemical: The combination of an acid and an alkali in self raising flour and the additon of moisture will produce carbon dioxide- when heat is applied this gas expands adn causes the mixture to rise
Australian guide to healthy eating
•Helps people select types and sometimes quantities or various foods that your body needs to function properly
RDI: Reccomended daily intake- Sufficant to meet the nutrient requirements or nearly all healthy individuals in a particular stage or gender groups (RDI looks at the nutrient group an a whole)
NRV: Nutrient reference values- A set of reccomedations for nutritional intake based on currently availiable scientific knowladge (NRV looks more closley at an individual)
Fortafied foods
The additon of extra nutrients that already exist in a product
Functional properties of carbs
Sugars:
Caramelisation: The heating of sugar or foods containing sugar unitl a brown colour or characteristic flavour develops eg. golden colour of toffees, roasting onions, grilling fruit
Crystallisation: Occurs when sugar disolves in a liquid and heated, as heating continues liquid evaoporates that sugar clumps together
Millard reaction: When dry heat is applied to a mixture containing sugar or starch and a protein such as egg or milk. Causes brown crust eg. glazing pastry with egg
Starch:
Gelatinisation: When starch is added to water and heated, starch grains swell and burst and absorb the liquid, causing the product to thicken
Dextrinisation: When starch is exposed to dry heat; startch is broken down into dextrins and causes the surface of the food to brown resulting in a golden crust. Produces a slightly sweeter taste
Chemical
- Nutrients- Functional properties
- Meat: protein –> Caramelised, denatured protein
- Pastry: carbs –> Dextranized (goes brown)
- Denaturation: Added heat (meat)
- Coagulation: eggs
HACCP
Conduct a hazard analysis-
- Working as fast as possible to reduce contamination, reduce bacteria multiplication
- Wear plastic gloves
- Proper attire
- Personal hygiene
Identify critical control points-
•Any point of step where control can be applied where food safety hazard can be prevented or reduced to an acceptable level
Establish critical limits for each critical control point-
- Maximum or minimum value that a biological substance must be controlled to prevent or eliminate a health risk
- Below 5 degrees above 60 degrees
Establish critical control point monitoring for producers requirement-
- Visual observation
- Temperature measurement
- Time assessment
- What is being monitored?
- How is it monitored?
- Who is doing the monitoring?
- How frequent is the monitoring?
- Measure internal temperature
Establish corrective actions-
•When critical limit has not been met a deviation
Establish records keeping procedures-
•To ensure the system is strictly compliant with
Verify procedures-
•Routinely checks to make sure workers are doing their jobs
Functional properties of proteins
Aeration: Is the process by which air is circulated through or mixed with a liquid of substance eg. beating egg whites
Denaturation: The process of structual changes of protein in meat. It can occur through cooking eg. meat or beating eggs. Once a protein has been denatured, it cannot be returned to its natural form
Coagulation: Where the protein forms a settled state or clot due to the application of heat. Eg eggs or meat. Eg protein thickens and changes into a semi solid mass
Physical properties of food
- Shape
- Size
- Colour
- Hard/soft
- Liquid/solid
- (What it look like)
Technology process
Investigate:
- Producers reflect on what they already know about the issue to be addressed in order the clarify the issue
- Will reveal the demographics or the target market
- Needs, wants, beliefs and values of the consumers
Devise:
- The generation of ideas for solutions to issues gives a rage ofoptions to consider
- Comparision of ideas with constraints will reveal what is achievable and effective
- Development and testign of a prototype
Produce:
- A small scale production trial will test the planned production process and confirm the recources required
- Adaptions to the production orocess can be made from reliable information gained from the small-scale production trial
- Promotional stratagies can be developed
Evaluate:
- Evaluation enables consideration of the impact of the product in the market place
- May reveal gaps in staff expertise or equiptment recources that may lead to further product modification
Advantages and Disadvantages of modified and fortified food products
Advantages:
- Reduction in the incidance of chronic disease
- Reduces health costs
- Consumers can improve health without drasticaly changing dietary intake
- Ensures that the appropriate micronutirent content of foods for special dietary purposes
Disadvantages:
- Added nutrients may interfere with perscribed medications
- Many of these products are more expensive than natural products with a similar nutrient content
- Toxic amounts of nutrients can be consumed; may lead to undesirable side effects
Functional properties of fats
Emulsification: The dispersal of a fat or oil throughout a liquid. Oil or liquid don’t mix so emulsification requires the use of a third ingredient eg. egg yolk is an emulsifying agent that works by wrappign around the small oil droplets preventing them from joining back toegther
National health products
- Obesity
- Diabeties
- Mental health
- Cancer prevention
- Cardiovascular health
- Arthritis and musculoskelatal conditions
- Asthma
- Injury prevention and control
