Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

F And N > Food Processing And Production > Flashcards

Food Processing And Production Flashcards

1
Q

What is AFD

A

Accelerated freeze drying

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Define antioxidants

A

Substances that stop foods from going rancid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What does blast chilling mean

A

Cooling foods to below 3oC within 90 mins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Define bulk sweeteners

A

Similar to sugar in sweetness levels

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Give an example of a chemical raising agent

A

Baking powder

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Describe the process of cook chill (6 points)

A

1) food is cooked to at least 70oC
2) then portioned
3) chilled within 30 mins of cooking
4) chilled to below 3oC within 90 mins
5) stored in fridge for up to 5 days
6) reheated to above 70 oC

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

How is condensed milk made?

A

Milk is evaporated and sweetened

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What are curds

A

The creamy solids produced in cheese making

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Describe cryogenic freezing

A

Liquid nitrogen is sprayed onto foods

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What are the three parts of wheat

A

Bran, endosperm, germ

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is gristing

A

Mixing different types of wheat together

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What is a plansifter

A

The machine that separates the different parts of wheat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is extraction rate

A

How much of the wholegrain is used in the flour

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is flour legally fortified with in the Uk?

A

Iron, calcium, thiamin( B1), niacin (B3)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What are the four main ingredient in bread?

A

Strong flour
Yeast
Water
Salt

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Describe the process of industrial bread production

A
  1. Flour, water, yeast and salt are combined to form dough
  2. Which is then kneaded and placed in tins
  3. Then they are allowed to prove
  4. Baked
  5. Cooled, sliced and packaged
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What are the main ingredients in pasta? (Domestic)

A

00 flour
Egg

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What are the main ingredients in pasta? (Industrial)

A

Semolina
Warm water

Optional
Egg
Flavourings

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

How is pasta made industrially?

A
  1. Ingredients (semolina and water) are mixed and dough is kneaded
  2. The dough is rolled out
  3. The dough is pasteurised
  4. Dried
  5. Packaged
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What does homogenising do?

A

Mixes the cream so it is evenly distributed throughout the milk

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

How is milk prepared to sell

A
  1. Milk cows
  2. Separate the milk and cream
  3. Add the amount of fat back based on the type of milk
  4. Homogenise the milk
  5. Pasteurise (72oC for 15 secs)
  6. Cool back down
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What is the fat content of the three main milks?

A

Whole = 3.7%
Semi-skimmed = 1.8%
Skimmed = 0.1%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What is the process of pasteurising?

A

Heating milk at 72oC for 15 SECS
To kill bacteria and increase shelf life

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What is the process of sterilising milk?

A

Heating at 113-130 oC for 10-30 SECS
To kill bacteria and allow to be kept for months unopened

25
What is the process of UHT milk (ultra heat treated)?
Heated at 135oC for 1 sec Kills bacteria and can be kept for months unopened
26
What is the process of dried milk?
All water is remove from milk Increased shelf life but changes consistency
27
What is the process of evaporate milk?
60% of water is removed and then tinned
28
What is the process of condensed milk?
Evaporated and sweeten then tinned
29
How is butter made industrially?
1. Pasteurised milk is churned to thicken it 2. Buttermilk is then drained off 3. Butter then mixed 4. Wrapped and chilled
30
How is butter made domestically?
1. Double cream is shaken (As agitated fat globules collide breaking protein molecules) 2. Buttermilk is drained off 3. Shaped and chilled
31
How is milk turned into cream?
Milk is whipped allowing fat to collide breaking protein coatings making them merge together. One half attracts to water and the other half attracts to fat so air becomes trapped.
32
How is milk turned into yoghurt?
1. Milk is pasteurised (72oC for 15 secs) to destroy harmful bacteria. 2. Then it’s homogenised to distribute the fat evenly throughout the milk. 3. Milk then incubated 4. Lactobacillus (harmless bacteria) is added, to help change the lactose in milk to lactic acid (Lactic acid denatures proteins causing milk to coagulate and thicken) 5. Yoghurt left to sit until it reaches the correct pH and flavours are affected
33
How is milk turned into cheese
1. Milk is pasteurised (72oC for 15 secs) 2. The bacteria (lactobacilli) is added to set proteins curdling the milk 3. Rennet is then added to help separation 4. Milk changes into curds and whey 5. The whey is drained off and curds pressed 6. Cheese is left to mature
34
Examples of home preservation methods?
Bottle (veg and fruit e.g kimchi) Jam (fruit) Pickling (veg, eggs, fish) Freezing (anything but watery products) Drying (herbs) Salting (cheese, fish)
35
Examples of industrial preservation methods? Using high temps
Pasteurisation (72 for 15 secs) Sterilisation (104-110 for 30-40 mins) Ultra heat treating (130-135 for 1-5 secs) Canning
36
Examples of industrial preservation methods? Using cold temps
Chilling Blast chilling Cook chilling Freeze blasting Freezing fluidised bed Plate freezing Cryogenic freezing Cook freezing
37
Describe the process of cook chilling
1. Food Cooked to at least 70oC 2. Food is portioned 3. Chilled within 30 MINS of cooking 4. Chilled to 3oC within 90 MINS (Can be stored for 4-5 days in a fridge) 5. When reheated must reach 70oC again
38
Examples of industrial preservation methods? Using dehydration
Sun drying Oven drying Spray drying Accelerated freeze drying
39
What is the definition of food fortification
The addition of nutrients to a food to replace those lost during processing to improve the nutritional value
40
What are margarine fortified with?
Vitamin B , D and iron to replicate butter
41
Why are foods fortified?
Replace nutrients lost in processing To replicate a product nutritional value in a substitute produce
42
What is the definition of a food additive?
A substance added to products to perform specific technological function
43
Why are additives used in food products?
1. Make foods safe for longer (Preservatives) 2. Improve organoleptic properties (Colourings, flavourings, emulsifiers, thickeners) 3. Improve nutritional profile
44
What are natural additives?
Substances that come from other foods (like beetroot colour)
45
What are natural identical additives?
Substances the same as natural but produced in a lab
46
What are artificial additives?
Substances made in a lab
47
What is an E number?
A number given to food additives by EU to say that it is regularly tested and safe
48
What is the definition of functional foods?
Foods that have health promoting properties over and above their nutritional value
49
What is a probiotic?
A food containing “friendly” bacteria to maintain a healthy gut (Found in yoghurt)
50
What is a prebiotic?
A food containing a carb the digestive system cannot break down this feeds the bacteria in the gut (Found in apples)
51
What is lactobacillus used for?
Added to turn milk into yoghurt
52
What is MAP
Modified atmospheric packaging
53
What is rennet?
An enzyme added to milk to turned it into curds and whey for cheese making
54
What are examples of high temperature food preservation methods and their temps?
Pasteurisation - 72oC for 15 seconds Sterilisation - hotter than pasteurisation Ultra heat treatment - 130 to 135 oc for 1 to 5 secs Canning - hermetically sealed then aspetically can is heated
55
What are examples of low temperatures preservation methods with temperatures?
Cryogenic -liquid nitrogen spray Fluidised bed freezer - rollers for small foods Chilling (0-5oc) Blast chilling (Within 90 mins below 3oC) Blast freezing (-30oC to -40oc)
56
What are the advantages of cook chill?
Minimal texture and flavour impact Less nutrients lost Better quality than frozen Consistent quality Little water No defrost Saves energy
57
What kinds of foods are in CAP/ MAP packaging?
Meats, chicken, fish, fresh pastas
58
what kinds of foods are packed in vacuum packaging?
Cured meats, cheese, smoked fishes

F And N (8 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions