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NFS > Chapter 16- convenience food > Flashcards

Chapter 16- convenience food Flashcards

(57 cards)

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1
Q

define convenience food

A

convinience food is food that has been processed or partially processed to ease prepreration and increases shelf life.

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2
Q

two categories of convenience food

A

ready to eat and ready to cook

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3
Q

how else can convinieces food be classified

A

bottled food, dried food, frozen and chilled food

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4
Q

explain ready to eat food

A

ready to eat food can be consumed straight from the packaging without the need to cook or heat up

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5
Q

explain ready to cook food

A

needs to be cooked or heat up before eating.

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6
Q

examples of ready to eat food

A

cereal, ice cream, canned fruits, canned tuna

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7
Q

examples of ready to cook food

A

pasta, instant noodles, dumplign frozen pizza

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8
Q

how is bottled or canned food processed

A

bottled and canned food are normally heat treated or coked with other ingredients before sealing into sterealised bottles or cans

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9
Q

why are caned and bottled food heated before packing

A

they are heated at high temeperatures to kill bacteria in the food, so that the shelf life will be incraesed without having to worry about miroorgansms spoiling the food.

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10
Q

examples of canned and bottled food

A

canned tuna, ketchup and jam

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11
Q

7 advantages of convenience food

A
  • a wide variety to chose from
  • does not require much time to prepare or cook
  • can be used in times of emergency like lockdown
  • useful for serving guests at home when they show up unexpected
  • longer shelf life than fresh food
  • less food wastage compared to fresh food as the whole thing is edible and dont need t waste the two leaves that are spoiled like in fresh food
    -may have replenished nutrients or added nutrients like orange juice with vitamin C or milk with vitamin D
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12
Q

5 disadvantages of convenience food

A

-maybe more expensive than fresh food
-texture of convinience food may not be desired compared to its fresh form
- may contain high amounts of sugar and salt
- may have lesser nurtients which may have been lost during the heating , like the heat sensitive nutrients
- may contain additives that maybe be bad for health

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13
Q

how to increase nutritional value of convenience food

A

convinience food may be combined with fresh food to increase nutritional value and add variety

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14
Q

what is dried food

A

dried food is food with the water content removed , the low moisture content prevents bacterial growth and prevent food spoilage. Dried food can be stored for 6 months to 2 years

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15
Q

what are some examples o dried food

A

ikan bilis and dried mushroom and pasta

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16
Q

how are dried food preserved for longer shelf life

A

the mositure in them is removed

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17
Q

where is frozen food stored and at what temperature

A

negative 18 degress or below

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18
Q

how can frozen food be

A

they an be raw, partially cooked or fully cooked

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19
Q

examples of frozen food that can be eaten immediately

A

ice cream and frozen yoghurt

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20
Q

examples of frozen food that has to be thawed first

A

frozen cakes or frozen cheesecakes

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21
Q

examples of frozen meat that has to be cooked first

A

pizza, ,eat , dumpling and pies and vegetables

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22
Q

how does freezing preserve the food

A

when the food is frozen the moisture, the water is crystalised into water crystals so there is no way for the micro organisms to grow as there is no water for them to grow

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23
Q

where is chilled food stored at and at what temperature

Study These Flashcards
A

chilled food are stored in the chiller at 4 degree celcius

24
Q

how long can chilled food be stored an how can they be classified

Study These Flashcards
A

they can be stored for two days to one week and they can be ready to cook or ready to eat.

25
three examples of chilled food
fish balls, ham , cheese and fresh noodles
26
define food additives
food additives are substances that are added to the food during processing. Many processed food have addittives
27
6 reasons why food additives are added
- to improve colour - to improve favour - to improve texture - to enhance nutritional value - to extend shelf life - to maintain desired quality of the food
28
what are two classifications of food additives
natural food addittives and articficial food additives
29
name and explain three natural food additives
salt - it is added to add savoury flavour to food sugar - it is added to add sweetness to the food stevia - is a plant based sweetener that is 200 times sweeter than sucrose
30
name and explain three artificial food additives
saccharin - is an articficial swetener that is 300 times sweeter than sucrose monosodium glutamate - is commonly added to enhance flavour in savoury food sodium nitrate - a chemical preservative that is added in cured meat
31
examples of food where are the six additives are added
salt - salted egg sugar - ice cream stevia - carbonated drinks saccharin - carbonated drinks monosodium glutamate - potato chips sodium nitrate - ham
32
what are four uses of sugar as an additive
- takes part in caremelisation and maillard browning in baked products - enhance the incorporation of air in batters - preserve food like in jams - keeping cakes temder sice it can atrract miosture
33
where is aspartame used
aspartame an be used in acidic products like jams and carbonated drinks
34
where aspartame cannot be used
aspartame cannot be used in baked products as it is not heat stable
35
where can saccharine be used
saccharin ca be used in baked product as it is heat stable . so it can be added n carbonated drinks and jams as well
36
where is stevia from
stevia is a sweetener from leaves of a plant species called stevia rebaudiana
37
where can stevia be used and why
stevia is heat stable and s also stable in acidic an alkaliness so it can be used in beverages and baked poducts and cereals
38
which foods contain sweeteners
carbonated drinks and baked good, majoritarily
39
does a lot of artificial sweeteners needed for replacement of sugar/sucrose
nope, artificial sweeteners are hudreds of time more sweeter or the same amount of it and sucrose
40
what are the two other functions of salt
- preserve food by reducing moisture - enhancing the flavour and texture of baked products
41
what is sodium nitrite, where is it used and what are its two functions
sodium nitrate is a chemical preservative used in cured meat. its main function is to prevent the growth of bacteria in meat
42
examples of food that contain sodium nitrite
sausage and the seasoning of instant noodles
43
what is monosodium glutamate and what are two types o it and what is it function in food.
monosodium glutamate is MSG that is added to enhance flavour of the savoury food. There are natural and artificial MSG but the ones in supermarkets are artificial
44
what are health problems related to salt
high blood pressure, cardiovascular disease and kidney diseases and stroke
45
what are the negative impacts of sugar and other sweeteners
sugar can cause obesity a risk factor to diabetes and heart diseases aspartame cannot be consumed by people who have genetic disorders saccharin in high amounts may cause cancer in food large doses of stevia may cause genetic mutations
46
what is the negative impact of sodium nitrite
may cause cancer
47
what is the negative impact of monosodium glutamate
increases sodium intake thus causing headache, disiness and chest pain
48
what type of food does not have nutritional labels in singapore
weighed or counted and measured in the presence of the buyer. or losely packed food at the retailer
49
what are the 6 mandatory information that must be in the food and nutritional label
-product name - ingredients listing - net quantity - declaration of ingredients that cause hypersensitivity in some consumers - name and adress of the local manufacturer or importer of the product - country of origin
50
what other information is added in the food packaging
-nutritional claims - nutritional information panel - symbols and labels -expiry date
51
what are 6 benefits of understanding the food and nutrition labels
- by knowing the ingredients consumers may pick products that dont contain things they are allergic to - the order of ingredients helps the consumers have a rough idea of the proportion of the ingredients in the food - expiry and best before dates allows the consumers to eat the food before it has gone bad - the net quantity allows the consumer to make use of it and the price to make decisions that bring value to money - the nutritional label will help them chose the healthier product - the name of producer or manufacterer allows the consumers to know who to contact in case they have feedback
52
elaboration for product name
the product name will inform the consumer about the nature of the product
53
elaboration for ingredients listing
the ingredients must from which ingredient is available the most to the ingredient that is available the least in the product
54
elaboration for net quantity
in liquid food the quantity is expressed in litres or milli litres and in solid food it is expressed in grams or kilo gramms ( the net weight is the weight of the products only excluding the packaging weight)
55
elaboration for declaration of ingredients that cause hypersensitivity
all ingredients that cause allergies in consumers commonly like fish, eggs and peanuts
56
elaboration for country of origin
tells consumers what country the food is from
57
why is sweeteners good to a certain extend
sweeteners have zero to no calories unlike sucrose that gives 4 Kcal energy

NFS (16 decks)

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