Preserves And The Elderly

Question 1

All fresh food deteriorates. Chemical and physical changes occur within the food caused by three factors. State and explain these factors:

Answer 1

Environment - changes in temperature, exposure to light, heat and/or oxygen, and mishandling. Least amount of moisture lasts longer - bacteria.
Enzyme action - enzymes are found naturally in plants and animals, and cause natural ripening etc. but also cause eventual deterioration. Natural ageing of food.
Microbial activity - bacteria, yeasts and moulds can cause food to deteriorate. Some of these changes are to flavour, odour and texture but some can cause food poisoning.

Question 2

Some methods of controlling moulds etc.

Answer 2

Some methods of controlling mould and yeast growth are making jams, marmalades, relishes and chutneys. These involve cooking the produce with the addition of sugar or vinegar and salt. This makes conditions unsuitable for the moulds and yeasts to grow.

Question 3

To stop or slow down these processes there are a number of principles we can apply. We call this food preservation. Name some methods:

Answer 3

Control oxygen - air tight seals
Control temperature - freezing/boiling - boiling doesn’t kill all microbial/bacteria, but freezing does
Reduce water - drying (freeze dried/dehydrated) as moisture picks up bacteria and facilitates it
Control acid level - add acid (lemon juice/vinegar)
Chemical addition - add sugar or salt

Question 4

Example of reduce water

Answer 4

Dried and freeze-dried Strawberries:

Reduce water - Decreasing water lowers the risk of slows down bacteria, yeast and mould reproduction

Question 5

Example of chemical addition, control of temperature and control of acid level

Answer 5

Pickled strawberries:
Chemical addition- adding salt, sugar
Control temperature - increasing the temperature to above 250°C slows down bacteria, yeast and mould growth
Control acid level - adding vinegar

Question 6

Example of control of oxygen:

Answer 6

Vacuum sealed strawberries

Control oxygen: decreasing oxygen lowers bacteria, yeast and mould reproduction

Question 7

Example of control temperature:

Answer 7

frozen strawberries
Control temperature:
Decreasing the temperature to below 0°C prevents bacteria, yeast and mould from reproducing

Question 8

Example strawberry jam:

Answer 8

Chemical addition: adding sugar prohibits bacteria, yeast and mould growth
Control of temperature:increasing the temperature to above 250°C slows down bacteria, yeast and mould growth

Question 9

There are many reasons to preserve foods:

Answer 9

Package surplus produce for use at a later and date

For easy transportation

Increase shelf life

Toxin removal

Ability to add nutrients

Eliminates the need to add chemicals and artificial preservatives

Question 10

What is a chutney?

Answer 10

A chutney is made from cooking fruits and vegetables for a long time in flavoured vinegar. The consistency should be similar to jam or conserve.

Question 11

What are pickles?

Answer 11

Pickles are cooked for short period of time and are usually made from vegetables.

Question 12

What are pickled vegetables?

Answer 12

Pickled vegetables are usually uncooked vegetables, preserved in vinegar and flavoured with salt, spices or sugar.

Question 13

What is a relish?

Answer 13

Relishes are cooked for a short period and thickened with flour. They may contain fruit or vegetables.

Question 14

What is a sauce?

Answer 14

A sauce is made from fruit and vegetables that have been cooked until very soft, then strained. Consistency is that of thick gravy.

Question 15

What is a jam?

Answer 15

A jam is made from boiling fruit pulp (fresh, preserved or dried) cut into small pieces with sugar.

Question 16

What is a conserve?

Answer 16

Conserves are made from large pieces or whole fruit soaked in sugar-water overnight and then cooked rapidly maintaining the structure of the fruit.

Question 17

What is a marmalade?

Answer 17

Marmalade is of Portuguese origin and is a jam made primarily from citrus fruits including finely chopped rind.

Question 18

What is a jelly?

Answer 18

Jellies are made from boiling the strained liquid of well-cooked fruit and sugar.

Question 19

How long will preserves last?

Answer 19

Opened home-bottled jams and jellies should be kept in the refrigerator at 4°C or lower. Unopened preserves, older than a year are still edible and safe for consumption, however should be checked for signs of deterioration.

Question 20

Signs of rancidity:

Answer 20

Jams jellies and butters are inedible when:
Mould appears on the surface
Severe colour change occurs
The odour smells like fermented yeast or alcohol

Brine or syrup are inedible when the liquid:
Becomes cloudy opaque, or muddy
Has dropped significantly
Is smelly

General signs of spoilage:
Bubbles actively rising from jar
A bulging or leaking lid 
Spurting liquid when opened 
An unsealed jar

Question 21

Why preserve?

Answer 21

• Prevention of food spoilage
• Less wastage
• Use excess food
• Easy transport
• Adds flavour
• Use as an ingredient for other recipes

Question 22

What is turned into jams, conserves or jellies?

Answer 22

Local fruit picked at its peak condition

Question 23

What is pectin and what does it do?

Answer 23

Pectin is a carbohydrate found in the cell walls of plants that is released during cooking. It assists the preserve to set out form a gel on cooling. Not enough pectin = runny preserve.Pectin levels are highest in fruits at the form, just right stage. Pectin needs partners, namely acid and sugar, to do the job of gelling properly.

Question 24

What does acid do in a preserve?

Answer 24

Acid helps extract pectin from fruit during gentle simmering and helps the gelling process, which will not take place unless the mixture is fairly acidic. If fruits (such as apricots) aren’t sufficiently tart, a recipe will call for added lemon juice.

Question 25

What does sugar do in preserving?

Answer 25

Sugar also acts as a preservative, firms the structure of the fruit, and helps the jam or jelly hold its colour and flavour.

Question 26

Pickles relish and chutney revision:

Answer 26

Salt may be used dry or as a solution (brine - 1 cup salt to 4 cups water)
Salt may be used as a preservative and as seasoning
Soaking in brine or salt allows some liquid and bitter flavour to be drawn out.
Vegetables need to be rinsed thoroughly to remove excess salt

Question 27

What do spices do in preserves (relish etc.)

Answer 27

Spices add flavour (cayenne, pepper, cinnamon, cloves, ginger, mustard, pepper, turmeric). Turmeric also adds colour

Question 28

Wha does sugar do in preserves (relish, etc.)?

Answer 28

Sugar is used in varying proportions to give slightly sweet flavours, and to soften the sharp taste of vinegar. It also acts as a preservative (and vinegar does too)

Question 29

Vegetables and fruit used in pickles, relish and chutney:

Answer 29

Beans, beetroot, cabbage, carrots, celery, tomatoes, cucumbers, olives, apricots, apples

Question 30

What is control oxygen?

Answer 30

Air tight seals
Fill to top of jar
Minimal oxygen - as it contributes to deterioration of foods.

Question 31

What is control temperature?

Answer 31

Freezing
Heating to recommended temperature to minimise chances of bacterial growth
Freezing kills bacteria, but heating just minimises it ^

Question 32

What is reduce water?

Answer 32

Drying

Adding salt

Question 33

What is control acid level?

Answer 33

Add acid
Add lemon juice

• to allow pectin to work

Question 34

What is chemical addition?

Answer 34

Add sugar or salt

Question 35

What are natural preserving agents and what do they do?

Answer 35

Sugar inhibits the bacterial growth after the food has been heated. It keeps it from spoiling.

Salt draws out moisture and creates an environment inhospitable to bacteria.

Vinegar - the acetic acid present in vinegar kills the microbes and bacteria that could cause food to spoil.

Question 36

In the preparation of foods for the elderly, the following points must be taken into consideration: (nutrition)

Answer 36

Energy intake should be reduced - Reduced activity generally comes with age.
Excess fat should be avoided - Digestive system tends to weaken with age.
Protein intake may be less as people age, but still needs to be in proportion according to Australian Guide to Healthy eating.
Calcium and iron must not be reduced – Mature bones become brittle and anaemia must be avoided.

Question 37

In the preparation of foods for the elderly, the following points must be taken into consideration: (physical)

Answer 37

Easily eaten foods - A lot of chewing should be avoided if the person is feeble.
Crisp foods may require grating - Reduced ability to chew and digest
Foods should be attractive and varied - Senses decline in the elderly.
The elderly may not be able to cut up or cook like they use to because they have become more frail or health has declined.

Question 38

In the preparation of foods for the elderly, the following points must be taken into consideration: (economic)

Answer 38

Pensions or reduced incomes - Often necessary to practice budgeting, therefore may choose lower quality food.

Question 39

In the preparation of foods for the elderly, the following points must be taken into consideration: (social)

Answer 39

Elderly people may feel deserted and alone, with food habits leaving much to be desired.
Elderly people may have lost their licence due to diminished eyesight or health issues, therefore cannot go visit others or go shopping, therefore their diet is influenced by others

Question 40

What is a relish (detailed):

Answer 40

Relishes tend to be half way between a chutney and a pickle in that, though they use the same kinds of fruits and vegetables, the finished texture is different.

For relish, the fruit or vegetables are cut into small pieces or coarsely chopped and a combination of spices and flavourings are used to make them sweet, sour, spiced or more on the plain side. The preservative is vinegar.

Not all relishes require cooking and, those that do, take a shorter time than chutneys so that the ingredients keep their shape. This makes them quick and easy to make.

Question 41

Maslows hierarchy of needs:

Answer 41

See screenshots

Question 42

Extra info on jams, conserves, jellies etc.

Answer 42

Jam is made by boiling equal quantities of fruit and sugar together until it will form a gel. The addition if sugar and heat stops the process of enzyme action which causes the fruit to deteriorate. There are different variations of jams depending on fruits used, preparation technique and addition of other ingredients. After watching the demonstration see if you can name the following fruit preservation methods. 1. A gelled fruit pulp where the fruit does not necessarily hold its shape is called a ………jam……………. 2. A clear gel containing the pulp and fine strips of citrus rind is a………marmalade………………… 3. A clear gel containing whole pieces of fruit is a ……conserve…………………….. 4. A clear fruit gel containing no visible fruit pulp is a………jelly………………….. 5. A preserve containing eggs, sugar, butter and fruit juice is a ……fruit butter/curd……….

Answers: jelly, marmalade, fruit butter or curd, conserve, jam

The difference between a jam and a conserve is the size of the fruit pieces. To make a jam the fruit is cut into small pieces whereas a conserve is made from fruit that is left whole. Jellies have a clear appearance as the fruit pulp is strained. Marmalades are preserves made from citrus fruit, generally containing very thin strips of the zest. Rules Generally the weight of the added sugar should equal the weight of the fruit. Fruits with a high water content do not need additional water added. See “Cookery the Australian Way” pages 462 to 465 for notes on rules

Question 43

Why is just right of not quite ripe fruits necessary for a good jam?

Answer 43

The acid in just-ripe or slightly under-ripe fruit is necessary to draw out the pectin, improve flavour, and help to prevent sugar crystallising. If fruit is over-ripe jam does not set; if picked during wet weather jam may ferment or mould quickly.

Question 44

Read food as a socialiser sheet

Answer 44

😂😂

Question 45

What is a curd (detailed)?

Answer 45

Curds are a type of stirred custard made with eggs, sugar, fruit juice and butter. Sugar is essential to create the emulsion (dispersion) with the eggs and the butter. The result is a rich, smooth, melt-in-the-mouth blend that is prized versatile for many cooking endeavours.

Question 46

What is a chutney (detailed)?

Answer 46

Chutneys originated in India – the name derived from the Hindu word chatni – but are now a very popular preserve all over the world.

The scope of chutneys is endless and the combinations and permutations can be varied according to personal taste and the ingredients available. They can be sweet, sour, hot or mild.

A big advantage to both fruit and vegetable chutneys is that they improve with age and, if properly stored, will remain in good condition for years.