HFT UNIT 2 Flashcards
What is food contamination?
Food contamination occurs when food is contaminated by pathogenic bacteria, leading to bacterial food poisoning.
What conditions promote bacterial growth?
Bacterial growth is promoted by specific conditions, including temperature, moisture, and nutrient availability.
What is HACCP?
HACCP stands for Hazard Analysis Critical Control Point, a systematic preventive approach to food safety.
What is concept generation in food production?
Concept generation involves developing ideas for a new product to ensure uniqueness and avoid replicating existing products.
What is concept screening?
Concept screening is the process of evaluating ideas for a new product, keeping viable ones and discarding costly or impractical ideas.
What is prototype production?
Prototype production involves creating samples of a new product to identify strengths and necessary improvements.
What is product testing?
Product testing involves evaluating the new product with consumers to gather feedback for improvements.
What happens during the first production run?
The first production run assesses the quality of the new product during full-scale manufacturing.
What is a marketing plan?
A marketing plan outlines an advertising campaign to promote the new product and attract consumer interest.
What occurs during a product launch?
During a product launch, the new product is made available for sale, and sales are monitored for adjustments.
Why is market research important?
Market research helps identify consumer needs, competition, and trends, ensuring product viability and profitability.
What is sensory testing?
Sensory testing evaluates the sensory attributes of food products, such as taste, texture, and aroma.
What are functional properties in food?
Functional properties refer to the physical and chemical characteristics of ingredients that affect food preparation and quality.
What is aeration in food preparation?
Aeration is the process of incorporating air into mixtures, making baked products lighter.
What is coagulation?
Coagulation is the process where proteins change from liquid to solid, often used in cooking with eggs.
What is caramelisation?
Caramelisation is the heating of sugar to produce a brown color and distinct flavor in baked goods.
What is dextrinisation?
Dextrinisation is the browning of starch due to dry heat, contributing to color and flavor in baked items.
What is emulsifying?
Emulsifying involves mixing two immiscible liquids, often using egg yolk as an emulsifier.
What is gelatinisation?
Gelatinisation is the process where starch granules swell and thicken when heated with water.
What are the effects of too little eggs in a product?
Too few eggs can result in a dry product, less flavor, and a paler color.
What are the effects of too much flour in a product?
Excess flour can lead to dense, heavy products and sauces that are too thick.
What are the effects of too little sugar in a product?
Insufficient sugar can cause less flavor, poorer keeping qualities, and a paler color.
What are the effects of too much fat in a product?
Excess fat can lead to greasy results, improved flavor, and darker color.
What are the effects of too little liquid in a product?
Too little liquid can result in a dry texture and poor rising in baked goods.
