- pasteurised, - evap to half v - homoge - sealed into cans - sterilised at 115 for 20 mins

- homogenised - pasteurised - evaporated to 60% v - dried

miscellaneous Flashcards by Sridevi Gnanasekaran

eggs should feel….

heavy for their size.

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avoid purchasing eggs with …….

cracked shells as it quickens the rate of spoilage

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whites-refridgerated-

two to four days in an airtight container

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yolks-fridge-water

two to four days

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eu legislation states that each egg should be stamped with a

code :
number to say rearing method
two letters for country
best before date

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in the eqas scheme, the producer and packager must be…

certified members

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pasteurisation temperature & time

72 degrees, 25 seconds….cooled to 10

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sterilisation temperature & time

110 degrees, 30 minutes

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uht milk

132 degrees, 1-2 secs, cooled to 10

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condensed milk

homogenised
pasteurised, 15% sugar added.
evaporated to one third v
cooled, sealed into cans

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evaporated milk

pasteurised,
evap to half v
homoge
sealed into cans
sterilised at 115 for 20 mins

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contain a small amount of cholesterol

shell fish

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fish sources of vitamin a and c

some shellfish

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fish that are good sources of iron

shellfish

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yolk contains…ch….

cholesterol

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fat in the yolk is dispersed in a

fine emulsion

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carbohydrates in dairy

lactose

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lactic acid bacteria acts on

lactose

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rennet contains rennin…which acts on

caseinogen

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after rennet is added, mixture is

left for 35-40 mins

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successful refining always alters products

sifted + - purified
reducing rollers
air classified
additives
package and label

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startchy cereals can be beneficial

sieved, cleaned, conditioned, blended, break rolled

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picky consumers prefer purchasing countless quick-chill leek soups daily

prepared,
 cooking,
 packaging, 
pasteurising,
 chilled, 
quality, 
labelled, 
stored, 
distributed

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Dried milk

homogenised
pasteurised
evaporated to 60% v
dried

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How to dry milk

Roller drying | Or spray drying

Eg box labelling x4 info

- Name and adress of packager and seller, - No of eggs - Best before date - Size of eggs

Perhaps someone reliable can choose delicious scrumptious cheese colms starving please

- Pasteurised - starter culture - rennet - curds and whey - cut - draining - scalding - cheddaring - curd chips - salt - packaged labelled

Mushrooms are a good source of

B vitamins

Leafy Green veg

Calcium, folate, non haem iron, vitamin a and x

after draining,

cottage cheese is produced

scalding is done to

realease more whey and achieve the correct consistency

cheddaring

curs are cut into blocks and piled on top of each other to to release more whey

yoghurt pasteurisation

90 for 15 to 30 mins

bran of cereals

cellulose

aleurone has which type of protein

lbv

endosperm has the protein....

gluten

germ contains which type of fatty acid

PSA, linoleic

series of rotating sieves starting with a

coarse mesh sieve

air is blown through

at sifting and purification

break rolling

separates bran without breaking it

air is classified to create a

lighter flour

minerals found in fruit

Calcium and iron

vitamins found in fruit and vegetables

a b c

offal is lower in ....... ........ than meat

saturated fat

once incubated, the yogurt is ....... to ..... degrees to stop ......

cooled, 5. fermentation

carbohydrates value in cereals

71%

store dry products

in an airtight container after opening

irritation extends shelf life because

Kills microorganisms | slows down ripening of fruits and vegetables

fruit with potassium

bananas

Organic fruits are more expensive because

They give a lower yield

The name of the body which does inspections and implement certification for organic fruits and vegetables

Irish organic farmers and growers Association

By law organic fruit and vegetables must be labelled With

▪ eu euro Leaf organic logo ▪ a certification code from the Irish organic farmers and growers association ▪ the place of farming ▪ the words certified organic

stewing time

2 to 4 hours

braising time

1 to 5 hours

perfectly tasty spaghetti pleases consumers senses

``` ●purchasing ●transportation ●storage ●preparation ●cooking ●serving ```

haacp prevents children consuming mouldy chicken

* haacp team * potential harzards * ccps * critical limits * monitering(visual inspections, physical measurements )(who, what, when, how) * corrective actions

soup prep

cooked 72 degree pasteurised 80 for 10 min chilled 3 degrees (blast chilling stored and transported at 1 to 3 degrees

the endosperm is ground

by smooth steel reducing rollers

wheat is break rolled by

passing through rotating ridged rollers

ponceau

Red colouring

preserving food always stretches shelf life

``` preparation filling air removal sealing sterilisation labelling ```

aseptic canning

retains nutritional value and sensory charcteristics

high acid food

100 degrees less than 30 mins

low acid food

115 for 30 mins

pure va is a

yellow alcohol

beta carotene

yellow or orange oil

4 sources of vd

oily fish, eggs, margarine. fortified milk

rickets

Affects children bones go soft and weak due to low bone mass increased risk of fractures and Bone deformities

Osteoporosis

Effects postmenopausal women and older people bones go brittle and fragile and porous due to a loss in bone mass can lead to increased risk of fractures, stooped posture, and back pain due to a collapsed vertebra

osteomalacia

Effects adults bone become weak and fragile due to low bone mass increased risk of fractures and bone pain

dental decay

The tooth enamel bone and cementum weaken

V b12 is destroyed by

strong acids, alkali and light

miscellaneous Flashcards

(72 cards)