B Flashcards
(112 cards)
1
Q
Root veg
A
Carrot
Turnip
2
Q
Tuber veg
A
Potato
Sweet potatoes
Casava
3
Q
Bulb veg
A
Onion
Garlic
4
Q
Leave veg
A
Spinach
Lettuce
Cabbage
Kale
5
Q
Flower head veg
A
Brocolli
Cauliflower
6
Q
Fungi veg
A
Chstnut
Button
Mushrooms
7
Q
Soft berry
A
Raspberry
Strawberries
8
Q
Current fruit
A
Red/black current
9
Q
Hard fruit
A
Apple
Pear
10
Q
Stoned fruit
A
Peach
Plum
Avacado
11
Q
Citrus fruit
A
Orange
Lemon
12
Q
Exotic fruits
A
Dragon fruit
Passion fruit
13
Q
Dietary practises-buddhism
A
Most vegetarian
14
Q
Dietary practises-christianity
A
- fast at lent
- respetarian
15
Q
Dietary practises-hinduism
A
No cow
Vegetarianism encoouraged
16
Q
Dietary practises- sikhism
A
-many vegetarian
-no tea,
Alchol
Coffee
17
Q
Dietary practises-islam
A
HALAL
-meat and poultry are slaughtered alive, cut to throat, blood drained
UNLAWFUL-HARAM
-pork, gelatine alchol, caffine
-fast in ramadam
18
Q
Dietary practises- Judaism
A
- meat must be kosher
- specifically slaughtered, soaked then treated with kosher slat
- dairy and meat must not be prepared/eaten together
- forbidden- pork and shellfish
19
Q
Utilisation
A
How the body uses nutrients provided if one has a healthy balanced diet which provides for all of their needs
20
Q
Food security
A
When all people, at all time have physical and economic access to sufficient, safe and nutritious food to meet dietary needs and food preference for an active and healthy life
21
Q
Malnourishment
A
An unbalanced diet which cuases health to suffer
-can be over or under consumption
22
Q
GM
A
- genetically modified
- altering a plant, animal or micro-organism’s genes or inserting one from another organism
- aim to develop/avoid certain qualities
- GM- indiviual gene- accurate and efficient
- biotechnology
23
Q
Organic farming- practises that must be met
A
- no artificial chemical fertilisers
- pesiticdes severely restricted
- animal welfare at height of system
- diversity of crops and animals raised on- rotated
- no routine use of drugs, antibiotics, womers
- GM crops and ingredients are banned
24
Q
primary processing
A
Changing a basic food to preserve or prepare it for sale or cooking
25
Examples primary processing
-milling wheat into flour
-heat treating milk
-extracting oil from crops
rape to rapeseed oil
-peeling, stoning, slicing fruit for canning or freezing
26
Wheat to flour anagram
```
Can. (Cleaning)
Caroline. (Conditioning)
Give. (Gristing)
Brittans reduced. (Break rolls)
Se. (Sieves)
Read robin (reduction rolls)
```
27
Cleaning- flour
- sieves air pressure, magnets and metal detectors
| - remove small grains, straw, stones
28
Conditioning- flour
- water added
| - soften bran make easier to remove
29
Gristing- flour
Types of wheat mixed together
30
Break rolls-flour
- grist goes through rollers
| - seperate bran and white
31
Sieving- flour
Wheat grains seperated by sieving
32
Reduction rolls
White endosperm channeled in reduction rolls for final milling into white flour
-lots of v. Fine rollers and sieves
33
Extraction rate
Descrbes flour
| Amount of flour extracted from wheat
34
Wholemeal
100%
Light brown colour
Nothing removed
35
Brown flour
85-95%
| Light brown in colour
36
White flour
70-75%
Bran, germ, fat and some minerals removed
-by law fortified w/ iron, calcium, thiamine, niacin
37
Granary
- blend of wheatmeal, rye flour, malted wheat grain
| - produces bread w/ sweetish, slightly sticky texture
38
Organic bread
Flour milled from wheat grown and processed following oranic standards
39
Strong pain flour
High gluten content
| Bread, choux, puff pastry
40
Soft plain
Less gluten
| Shortbread, pastry
41
Self raising
Chemical raising agent added to plain soft flour
| Cakes
42
Gluten free flour
Flour made from natuarally gluten free products
| Eg. Rice/ potatoes
43
Milk
- mainly water
- emulsion, tiny drops of fat suspended in it
- fat rises to top
- most milk homogenised
- most uk milk heat treated
44
Homogenised
Forcing milk at high pressure through small holes
-no cream left on top of milk
Small fat globules evenly dispersed
45
Pasturised
- kill harmful bacteria
- little effect on nutritional value
- extends shelf life
- 72C for 15s, quickly cooled under 68C
46
Sterilised
- destroys nearly all bacteria
- changes taste and colour
- destroys some vits
- unopened bottle kept seberal months
- 113-130C for 10-30 mins
- cooled quickly
47
Uht
- ultra heat treated
- kills pathogenic bacteria
- unopened packets- long shelf life
- little affect on flavoour or nutritional value
- once opened- treat as fesh
- 135c for 1s
- put in sterile aseptically sealed containers
48
Semi- skimmed milk
Most popular
| 1.7% fat content
49
Channel islands
- higher fat than whole due to cows diet
- 5.4%
- v. Creamy flavoyr
- on channl islands
- more fat oslvits, vit a, calcium, protein
50
Whole/full fat
-no change
3.5%
For children uder 2-5
51
Organic. Milk
Following organic regulations
- no gm
- free range ect
52
Skimmed milk
0-0.5%
Lower level fat sol vit
-not reccomended or children under 5y
53
Evaporated milk
Tinned
| 60% milk evaporated
54
Condensed milk
Tinned
| Evaporated and sweetened
55
Dried/powdered milk
-all water removed
50% milk solids
Spray dried heater chamber, instantly evaporated, liquid left and powder remains
56
Secondary processing
- primary processed foods are made into other products
- eg. Flour to bread , pasta, biscuits
- milk- cheese, butter, y ogurt
57
Salt in bread
- add taste
- add to proving
- gluten development
58
Veg ol in bread
-loaf lighter
Airir
Extend shelf life
59
Water in bread
Activate/rehydrate yeast
| Bind everything together
60
Vit c n bread
Catalyst to speed up fermentation reaction
61
How is bread made in industry
- delivery of ingredients to bakery
- mixed at high speed
- dough divided into individual pieces
- passed along conveyor belt and left to prove
- dough kneaded 2 mins
- kneaded dough pass along conveyor belt and dropped into pre-greased baking tins
- second proving- 50 mins
- baking
- loaves conveyor belt for 20 min in oven
- 230 (450F, gas mark 8)
- baked loaves come out and cool for up to 1.5 h
- once cooled pass down conveyor belt to be sliced and bagged
62
Domestic production of bread
-quicker
-mix knead by hand
-prove
-knock back- not done in industry
-shape
=bake, conventional oven and not conveyor belt
-home use fast action yeast(w/ vit c )
-industry add seperately
63
Durum wheat in pasta
- higher gluten content
| - more golden colour
64
Egg in pasta
-colour/richness
65
Flavourings that may be added to pasta
Veg juices
| Squid ink
66
Industrial production of pasta
- mixing and kneading to kumpy consistancy- flour and water
- eggs and flavouring added
- rolling
- pasteurisation
- cutting
- drying
- packaging
67
Rolling of pasta
- laminator- preesed into sheets by larg cylinders
- vacuum mixer
- flatten, press air bubbles, remove excess water
- 12% water optimum
68
Pasteurisation of pasta
- dough in steamer
| - 104C
69
Cutting of pasta
Cut or pass throufgh dies
70
Drying of pasta
- varis of diff pasta
- too quickly- break
- too slowly- chance spoilage increased
71
Packaging of pasta.
- modified atmospheric packaging
- co2 and n2
- fresh pasta
- diried pasta into bag annd hot sealed
72
Domestic pasta production
- not pasteurised
- use pasta maker
- 2-3 day in fridge
73
Milk to butter
- churing cream, remove even more liquid
- variety- salted, garlic
- by law must have fat content of 80 to 90%
74
Milk to cream
- fat n milk
- cream seperated by rotationg atfast speed so fat seperates from milk
- cream pasteurised to kill harmful bacteria -destroy enzymes0 which affect flavour and shorten shelf life of cream
75
Half cream
12% fat
| Not sterilised
76
Single cream
18%
| Not strilised
77
Double crea,
48%
78
Whipping cream
35%
79
Whipped cream
Pre-whipped
| -35%
80
Clotted gream
55%
81
Sterilised cream
23%
| Sterilised
82
Milk to yogurt
-most cows milk
Peter-pasteurised milk
Helps-hmogenised
BA-bacteria added- lactose to lactic acid, coagulation and adds tanginess
Sell-left to set untill reach correct Acidity levels
Flights-fruit/flavourings added
83
Milk to cheese
-can be from difft types-cow/sheep/goat/buffalo
Please-pasturised
Call-cool to 30C
BA-bacteria added, lactose to lactic acid, cogaulate/set/preseve/flavour
RA-rennet added- enzyme coagulate into curds and whey
Called-curd cut- whey released
Mum-milled- salt added, pressed to moulds
So Anna-salt added\
Replied-left to ripen
84
Pastuerisation
- 72C for 15s
- kill pathogens, yeast and mould
- storage increased by days
- used milk, ice cream, fruit juice
85
Sterilisation
- 104-111C for 30-40 mins
- destroy all mo and enzymes
- extend storage
- inc. UHT and canning
- used milk (creamy colour due to slight carmelisation), fruit juice
86
UHt
- 130-135C for 1-5s
- destroy all mo
- 6month at room temp
- once opened treat as fresh
- minimal colour, taste, nutrient impact
- goes into aseptic packaging
- sterilised and sealed
- used milk, fruit juice, pouch sauces
87
Canning
- food prepped pre-packaging in airtigjt cans
- cans heated to kil mo
- food softer
- loose BC vits
- high acid food- plastic lined cans
- used fruit, veg, soup, milk puddigs
88
Chilling
- 0-5C
- fridge
- only slow bacterial growth not extend shelf lide
- used sandwiches, fruit
89
Blast chilling
-reduce temp below 3C within 40 mins
-reducet time in danger zone
-used commercial kitchens
0used for hot food before placed in fridge
90
Cook-chill
- short term preservation metjod
- better quality(thought of ) than frozen
- short shelf life- 4-5 days
91
Process of cook chill
- food cooked atleast 70 C
- portioned under v. Hygenic conditions
- chilled within 30 mins cooking
- 3C within 90 mins
- once removed from chiller, food heated immediately to an internal temp of 70C \ -best done in fan oven/microwave
92
Adv cook-chiill
-minimal change texture, flavour
-minimal washing up
=better quality than frozen - though of
-save energy
-little waste
-No defrost, quicker to heat
-consistant quality
-less nutrient loss
-used for aeroplane/read meals
93
Freezing
Aim is to reduce temp as quickly as possible so can induce small ice crystals in food
94
Blast freezer
- quick freezing metjod
- small ice crystals form- minimaldamge to food
- product o shelf
- -30 to -40C by circulating cold air around food
- in large, spiral freezer
- used meat, dessert, fish, chicken
95
Freezig- fluidised bed
- freeze small foods so dont stick together
- air causes food to float above bed
- easier to pour when packaged
- used for peas, sweetcorn, berries
96
Plate freezing
- freze by contact w/metal freezer plates
- not suitable for irregular shaped foods
-packed food, boil in bag, read meals, fish products
97
Cryogenic freezing
- food immersed and sprayed w/ liquid nitrogen
- -190C
- used for expensivefoods- prawns, raspberries, strawberries, chefs for interesting dishes
98
Cook- freeze
- meals balst frozen
- stored at -30C until required
- strict hygine vital
- larg caterig operators do before distribute to branch outlets then heated to microwave or micr-oven
- cooks w/ both radiationa dn convection heat
- used pubs eg. Weatherspoons
99
Dehydration
- remove moiture to prevent mo growth
- must be stored in cool place
- colour, texture, flavour and nutritional content can be afffected
- generlaly cheaper and easier to transport and store
- long shelf lifE
- can use dehydrator at home
100
Sun drying
- direct sunlight evaporates moisture
- slow so contamination from other sources can occur
- used for tomatoes, raisens, chocolate
101
Oven druing
- warm ovem
| - used tea, herb
102
Spray drying
- used for foods damaged by excessive heating
| - eg. Milk and coffee
103
Roller drying
- longer but cheaper process
- food on conveyor belt
- breakfsdt cereal, mashed potato
104
Fluidised bed drying
- clumps of dry particles into granuals which absorbs eaily into water
- soup mixes, cous cous
105
Accelerated freeze drying
| AFD
- food quick frozen
- put in vaccuum under reduced pressure
- heat vapourises ice
- via sublimation
- to steam and dries food
- little colour, flavour, texture, nutritional change
- foodeasily reconstituted
- used for instant coffee, soup mixes
106
Chemical smoking
- chemicals in wood smoke flaour food and help to preserve
- food may be dipped into salt/acid first
- used meat and fish
107
Chemical acid
- ethanoic acid- vinegar
- ph 3.5
- prevent mo growth
- used for onions, eggs, cabbage, chutneys
108
Chemical salt
- reduce moisture content b osmosis
- use brine- tuna/veg
- used coat food/cured
- bacon and fish
109
Chemical sugar
- 60% sugar makes water unavailable
| - used in candied fruit, peel, jam ,jellie
110
Chemical sulfur dioxide
- stop growth bacteria and some moulds
| - stop enxymatic browning of some foods
111
Modified atmospheric packaging
| MAP
- internal atmosphere of package changeto slow mo growth
- less o2 available
- fresh foods in peak condition, packaged
- air gas flushed w/ combination of gas
- adv-clear package used so can see prodyce
- used for bags of salad, meat products
112
Vacuum packaging
- air removed an dpackage sealedd
- anaerobic condition
- prevent bacterial growth
- once opened, normal shelf life
- food maintain colour and texture
- colour and texture not affectd
- used for coffee, bacon,cheese
