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Food And Nutrition GCSE > Food Processing And Production > Flashcards

Food Processing And Production Flashcards

(89 cards)

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1
Q

What is food processing

A

It refers to the stages by which raw ingredients are turned into food and made suitable for consumption.

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2
Q

Why is food processed

A
  • makes it enjoyable to eat
  • makes it safe to eat
  • reduces time spent on meal prep
  • makes food available out of season
  • makes it easy to prepare and save
  • add variety to diet
  • preserves and slows down spoilage

-maintains its consistency

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3
Q

3 stages of production system

A

Input

Process

Output

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4
Q

Input definition

A

Different ingredients, materials, machinery, items that go into a system

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5
Q

3 examples of an input in the production process

A

Eggs
Flour
Sugar

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6
Q

Process definition

A

Different processes that happen to the input that change it to an output

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7
Q

3 examples of a process in the production process

A

Beating
Creaming
Baking

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8
Q

Output definition

A

The finished product

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9
Q

3 examples of an output in the production process

A

Cakes

Biscuits

Buns

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10
Q

What is primary processing

A

Primary processing is when a food has to be processed before consumption.

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11
Q

Examples of primary processing

A

Milling wheat to flour

Descaling and gutting fish

Extracting oil from seeds

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12
Q

What is secondary processing

A

When a food has undergone primary processing is transformed into a food product

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13
Q

Examples of secondary processing

A

Flour processed into bread, pasta

Milk processed into cheese, yoghurt

Fruit and sugar made into jam

Oil made into margarine

Potatoes made into chips

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14
Q

What do both primary and secondary processing do

A

They affect the nutritional value and the sensory properties of the product

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15
Q

Stages of wheat into flour processing

A

Wheat grows in fields

Harvesting process- removes wheat grain from plant

Harvested wheat grains are stored until needed

Harvested wheat transported to a mill

Wheat is cleaned and conditioned

Flour is milled using rollers and sieves into different types of flour

Bran/ wheat germ/ endo sperm are separated and blended into different types of flour

Flour sold in shops for home bakes but also as bread, cakes, pasta etc etc

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16
Q

Which part of the wheat grain is used in the production of whole grain flour

A

All parts of the grain (more protein and more fibre)

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17
Q

Which part of the wheat grain is used in the production of brown flour

A

Germ and bran

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18
Q

Which part of the wheat grain is used in the production of white flour

A

Endosperm

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19
Q

What is the FUNCTION of yeast in bread making

A

To make the bread rise (produces carbon dioxide)

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20
Q

What ingredients help bread form and hold its shape

A

Flour- proteins In flour form gluten which helps form bread and hold its shape

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21
Q

Describe what is meant by the term proving

A

A rest period to allow the final rise of bread dough before baking

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22
Q

Milk primary processing steps

A

Cows are milked at least 2 times a day

Milk is stored at 4 degrees C and transported for processing at dairy

Milk is then pasteurised

Pasteurised milk is then separated into cream and liquid components

The cream and liquid components are then re blended. (The amount of cream added depends on the type of milk being produced)

To ensure the milk has a even consistency, homogenisation takes place. This involves the milk being pushed through a hole at pressure. So large molecules are broken down and dispersed evenly

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23
Q

What is the fat content of skimmed milk

A

-0.3%

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24
Q

Fat content of semi skimmed milk

A

1.8%

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25
Fat content of whole milk
3.25%
26
What is pasteurisation
The process that reduces harmful bacteria present in products such as milk and yoghurt. The process involves Heating the food and rapidly cooling to keep it fresh for longer.
27
Why is pasteurisation used
Keep it fresh for longer Makes sure it’s safe to drink
28
How is milk pasteurised
Heated to 71.7 degrees for at least 15 seconds, then cooled below 3 degrees very quickly
29
What piece of equipment is used to heat and cool the milk
Heat exchanger
30
What term is used to describe the diet followed by someone who has an intolerance to cows milk
Lactose intolerant
31
Secondary processing cheese steps
Pasteurised milk pumped into large cheese Vats. Starter cultures (harmless bacteria’s) are added to ripen the milk and give the cheese it’s flavour. Rennet (an enzyme) is added to the milk which makes it separate into thick curds and runny whey. Curds are cut which helps release the whey. Curds are heated and stirred. Soft cheeses do not need stirred for long. Once curds are separated from whey different processing methods are used depending on the type of cheese. Curds are then stacked, cut and turned to release more whey. This process is called cheddaring . Salt is added and cheese is cut into tiny crumbs before being packed into a mould and pressed. The cheese is then removed from the mould and stored. Longer the cheese is stored the stronger the flavour.
32
3 reasons salt is added to cheese
Slows growth of microorganisms Helps develop rind Flavour
33
Examples of hard cheeses
Parmesan Cheddar Edam Wensleydale
34
Examples of soft cheeses
Brie Camembert Goats cheese Mozzarella
35
What is fortifications
During production some food and drinks are supplemented with nutrients, usually in the form of vitamins and minerals. This ensures important nutrients are in the diet of many people in the UK.
36
3 staple foods which are typically fortified
Bread, cereals, margarine
37
What might cereal be fortified with
Vitamin D, folic acid, vitamin B, iron
38
What might margarine be fortified with
Vitamin A and D
39
What might bread be fortified with
Vitamin B, folic acid, minerals (Fe and Ça)
40
A reason of fortification is to enrich products for individuals with special diets. Provide 2 examples of this
Soya products are fortified with vitamin B12 and calcium to meet the needs of vegans Formula milk is fortified with iron and vitamin D to meet the needs of infants
41
A reason for fortification is to enrich a staple food with a nutrient that it does not naturally contain. Provide 2 examples of this
Vitamin A and D must be by law added to margarine so that it matches butters nutrients Calcium is added to soya dairy products so that they match the nutrients in milk
42
A reason for fortification is to replace nutrients lost during processing. Provide 1 examples of this
B group vitamins are added to brown and white flour as bran is removed during processing
43
A reason of fortification is to improve the nutritional status of a specific group of people, who may be deficient in a particular nutrient. Provide an example of this
Breakfast cereals are fortified to help children to meet their nutritional needs
44
A reason for fortification is to prevent deficiency disorders. 2 examples of these disorders
Anaemia and osteoporosis
45
A reason for fortifications is to add nutrients to foods for marketing purposes. Provide and example if this
Food and drinks may have nutrients added to them to make them an attractive product for certain groups and consumers eg: omega 3 is added to bread and eggs
46
There are rules about the minimum and maximum levels of fortification. Why is this
If the upper level is exceeded it could be unsafe as a large amounts of these nutrients could be harmful to health
47
What are fat spreads fortified with
Vitamin A and D
48
Why are fat spreads fortified with vitamin A and D
To ensure that those replacing butter do not lack vitamins
49
What are cereals and cereal products fortified with
B group vitamins and folic acid
50
Why are cereals and cereal products fortified with b group vitamins and folic acid
Flour is fortified by law Valuable source of nutrients for both children and adults
51
What are Soya products and other foods produced for vegans and vegetarians fortified with
Vitamin B12
52
Why are Soya products and other foods produced for vegans and vegetarians fortified with vitamin B12
Food from plants do not contain this important nutrient
53
What are baby and infant food fortified with
Iron and vitamin D
54
Why are baby and infant foods fortified with iron and vitamin D
Iron stores are low as weaning begins. Vitamin D needed for absorption of calcium bone growth and development
55
What are slimming products and sports drinks fortified with
Proteins, minerals, vitamins, sugar, calcium, magnesium, sodium
56
Why are slimming products fortified with Proteins, minerals, vitamins, sugar, calcium, magnesium, sodium
Important contribution to diets of people who consume them
57
What is a food additive
A natural or synthetic substance that are added to foods that perform a specific function.
58
Define the “natural” group of additives
Taken from one food and used in another
59
Define the “nature identical” additive group
Made artificially to be the same as I’m a natural product
60
Define the “artificial” food additive
Synthetically made, entirely from chemicals
61
Before food additives can be used for food production they must pass rigorous (testing) approval procedures at national, European and international level. They must be shown to be necessary and safe. Once they are approved what are they given?
An E number
62
What is a E number
A number allocated to a additive that indicates it has been approved and is safe to consume
63
What is the function of the additive antioxidants
Extend shelf life Decrease chance of oils and fats in foods combining with oxygen and changing colour and going off
64
What are antioxidants found in
Fruit juice Salad dressing Sauces Bakery products
65
What is the function of the additive colouring
Make food look more attractive Replace colour lost in processing Enhance naturally occurring colour of food
66
What is colouring found in
Soft drinks Fruit yoghurts Tinned peas Confectionery
67
What is the function of the additive emulsifiers/stabiliser
Help mix ingredients together and prevent them from separating during storage Give food smooth textures
68
What is emulsifiers/ stabilisers found in
Ice cream Mayonnaise
69
What is the function of the additive gelling agent
Give food a gel like consistency
70
What is gelling agent found in
Jam
71
What is the function of the additive thicker
Thicken foods
72
What is thickener found in
Sauces
73
What is the function of the additive flavouring/enhancer
Replace flavour lost during processing Intensify flavour Add flavour and improve taste
74
What is flavouring/enhancer in
Sauces Soup Chilled meals Savoury snack
75
What is the function of the additive preservatives
Keep food safe to eat for longer Extend shelf life
76
What is preservatives in
Bread Biscuits Dairy products Cured meats
77
What is the function of the additive sweetener
Used with or instead of sugar to make food taste sweet or sweeter
78
what is sweetener in
Low calorie products Soft drinks Yoghurts Deserts
79
Most common additives in flour
Ascorbic acid (vitamin c) Raising agents such as sodium bicarbonate Emulsifiers Calcium propionate B group vitamins, calcium and iron
80
What does the additive ascorbic acid do in flour
Ensures a good loaf volume, crumb structure, softness and colour
81
What do the additives raising agents such as sodium bicarbonate do in flour
Added to make it self raising flour
82
What do the additives emulsifiers do in flour
used to improve loaf volume and crumb structure as well as maintain softness
83
What does the additive calcium propionate do in flour
Prevents growth of mould spores and bacteria. It is not widely used in the bakery sector but may feature in some long Life brands
84
What do the additives B group vitamins and calcium and iron do in flour
Found naturally in whole meal flour. White and brown flours must be fortified to restore their nutritional value to the required level
85
Benefits of additives
To keep food safer for longer Put colour back in food Give wider variety of food to choose from They improve flavour Add variety if product choice to diet Make sure food is enjoyable to eat Keep things sweet
86
Disadvantages of additives
Make low quality products seem better then they are eg: economy burgers May affect some children’s behaviour Might be chemicals that some people want to avoid May cause allergic reactions Have a negative impact on health
87
What is the food supply chain
The point at which food and drink leaves the farm to the time it reaches are fork
88
5 steps of the food supply chain
Agriculture sector (where food is grown, reared or caught) Manufacturing sector (through primary and secondary processes stages of food processing and production) Distribution sector (food is ready to be supplied to food businesses using a range of transport methods) Retail outlets eg: supermarkets and food services for example restaurants, hospitals and hotels Consumers
89
Function of sodium
Keeps body fluids balanced

Food And Nutrition GCSE (6 decks)

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