Food manufacturing

Question 1

Flour (wheat) into bread

Answer 1

Flour is mixed with water and yeast to make a dough
The dough is kneaded to work the gluten
The dough is proved to let the yeast ferment
The dough is baked in an oven

Question 2

Milk into cheese

Answer 2

Raw milk is pasteurised to kill off any unwanted bacteria
‘friendly’ bacteria sour and thicken the milk, rennet from calf stomachs is added
Rennet causes the milk to coagulate into solid cheese curds. The remaining liquid is called whey
They whey is removed by either draining, cutting, cooking, salting or stacking curds on top of each other
The curds are pressed to form blocks of cheese and placed in temperature-controlled storage to mature and develop taste and texture
Bacteria or moulds may be added to change the flavour

Question 3

Fruit turned into jam

Answer 3

Crushed fruit is mixed with sugar
The mixture is boiled and left to cool
Pectin thickens the jam as it cools
Jam is poured into glass jars which are sealed to extend its shelf life

Question 4

Fruit turned into jelly

Answer 4

Fruit it mixed with sugar and heated
Gelatine is soaked in cold water to soften and then added to the hot mixture
The mixture is sieved to remove lumps or pips
The mixture is refrigerated - the gelatine thickens or sets the jelly