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155 Cards in this Set
- Front
- Back
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Food poisoning |
Is an illness cause consuming foods contaminated either chemically, biologically or by bacteria. |
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Food Spoilage |
Is the reduction in a foods natural properties and quality, by deterioation of the physical, sensory and/or chemical properties of the food. |
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Microbiological contamination |
Refers to the introduction of infectious micro-organisms such as bacteria, yeasts, fungi, protozoa, and toxins by accidental means. |
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Pest Control |
-Build them out: Filling mouse holes, tight fittings, fly wire screens -Chase them out: Sprays and bait -Starve them out: Remove all food and have appropriate storage |
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Physical contamination |
Refers to foreign bodies such as grass, pest waste and hair entering food. |
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Chemical contamination |
Refers to the contamination of a food by ocuring chemicals such as pesticides, cleaners. This occurs through cleaning, storage and transportation of foods. |
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FSANZ |
Stands for Food Standards Australia New Zealand |
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What does FSANZ do? |
They are a partnership between the Commonwealth (federal) Australia and New Zealand, state and territory governments to develop and implement uniform food standards to ensure we have safe food. |
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Main responsibilities of FSANZ |
-Develop Food standards -Develop codes of practice with the food industry -Coordinate a food recall system -Support AQIS in the control imported goods |
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AQIS |
Stands for Australian Quarrentine Inspection Service |
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What does AQIS do? |
National level body, responsible for all imported food inspection, exports out of Australia and border protection. |
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Food safety plan/ program |
Is a document prepared by a food manufacteuring company or store that outlines how it will manage the production of its food products so that they are safely prepared, manufactered or sold. |
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Example of a Food safety program? |
HACCP |
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HACCP |
Hazarad Analysis Critical Control Points |
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Purpose of HACCP? |
It is a food safety program that identifies potential food hazards and their control points in the production of food. Identification of the control points helps to remove or reduce hazards to ensure safe food is created. |
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HACCP step 1: |
Analyse Hazards: Hygiene and food preparation hazards need to be identified. Examples include storing temperatures for chicken and the use of chemical cleaning agents during production process. |
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HACCP step 2: |
Identifying critical points: These are important things that can go wrong during the production process. |
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HACCP step 3: |
Set critical limits: These are maximums for things such as temperature at which fridges must be set. Varies from business to business. |
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HACCP step 4: |
Monitor critical control points: Systematic checking to ensure critical limits are not exceeded. |
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HACCP step 5: |
Establish corrective actions: Considering what action are to take place if critical limits are exceeded. H |
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HACCP step 6: |
Step up records: Records of results must be kept for auditiing and checking for improvements. |
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HACCP step 7: |
Verify HACCP is working correctly: Reviewing stage, where is checked on a regular basis. Based on results, changes may need to be made. |
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Food Product Recall |
Is an action taken to remove food that may pose a threat to health and safety from distribution, sale and consumption. |
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Food product Recalls: National level of Authority |
FSANZ -FSANZ developed food standard 3.3.2 to ensure recall of unsafe food -FSANZ coordinates all food product recalls within Australia (not NZ) -FSANZ talks to the food manufacturer and state and territory authorities to gather and collate all info about the recall. |
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Food product Recalls: State |
Department of Human Serives (DHS) -Appointment of food recall and action officers -Monitoring food recalls -Notifying municipal councils |
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Food product Recalls: Local |
Municipal Councils -Enforcement -Oversee disposal of recalled food by using Environmental health officers (EHOs) |
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Cross contamination |
Involves the transfer of harmful bacteria from one food to another. |
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Roles and responsibilities of Authorities who regulate Food safety in Australia: National |
FSANZ -develop food standards code -co ordinate food product recalls
AQIS -Inspects imported foods -inspects food for export -Ensures border protection |
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Roles and responsibilities of Authorities who regulate Food safety in Australia: State |
State Governments: -Implement food standards code by creating laws -In Victoria it is the Victorian food Act -Enforced by Departments of Heath and Human Services |
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Roles and responsibilities of Authorities who regulate Food safety in Australia: Local Heath Authorities |
Local councils: -Employ Environmental Health Officers (EHO's) -To monitor local businesses and food suppliers to make sure they abide by laws and food standards codes |
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The Australian New Zealand Food Standards Code |
Is made up of a series of standards. There are four chapters of the code. All food made in Australia must comply with the code. |
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The Australian New Zealand Food Standards Code: Chapter 1 |
Contains information about: -Definitions relating to the standards -Food labelling requirements -Substances added to foods (additives and vitamins and minerals) -Contaminantes and residues (maximum agriculteral and vetinary chemical residues) -Food requiring pre-market approval (gene technology) -Micobiological and processing requirements (e.g what foods have to be pasturised first etc) |
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The Australian New Zealand Food Standards Code: Chapter 2 |
Contains information and standards for particular classes of food such as cereals, fruits, meats, fish, poultry etc. The standards for each of the foods prescribes exactly what the food must or may contain: nothing else is permitted in that food. -Identity of the particular food -Composition -Microbiological makeup -Analytical standard -Additional labelling requirements
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The Australian New Zealand Food Standards Code: Chapter 3 |
Standards for: -Food safety programs based on the HACCP system -Food safety practices -Food premises and equipment -Food persons to vulnerable people |
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The Australian New Zealand Food Standards Code: Chapter 4 |
Standards specific to Primary Processing and Production of foods. -Based of HACCP principals -Have been developed for various food industries |
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General Health Claim |
Is a general benefit that a food can provide to a consumer |
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High level Health Claim |
Is a ingredient/ nutrient in a food that can provide a benefit to a serious disease or biomarker for a serious disease |
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Nutrient Content Claim |
Is a statement that shows the amount of a nutrient, energy or biologically active substance is in a food. |
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Food labelling |
Information is found in Chapter one of the food standards code |
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Things that must be found on a label (Common ones) |
-Name of the food (prescribed food name if applicable on food standards code) *not of misleading nature -Ingredients listing or nutrient table *Descending order of weight *all additives must be listed -Mandatory warning statements (foods containing allergens etc) -Date marker (best before date) |
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Primary processing |
Includes processes that makes food safe to eat, so it can be eaten as it is or used to create another food product. The Physical properties of the food change very little. |
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Secondary Processing |
Is a method of turning primary processed foods into other foods such as wheat into flour. This process changes the physical properties of the food quite significantly. |
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Cereals |
Edible seeds of cultivated grasses e.g Rice, corn, oats, barley and rye |
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Physical properties of cererals |
1. Bran is the outer edible layer of the grain, 2. Endosperm is the inner section-majority of the grain 3. Germ is the reproductive section of the grain, |
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Chemical properties of cereals |
-Brain is source of dietary fibre -Endosperm is made of starch, protein and vitamin B complex -Germ is source of Vitamin B complex, minerals, protein and carbs and small amounts of fat |
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Starch |
-Is carb part of grain Will change during cooking Gelatinisation Dextrinisation |
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Gelatinisation |
Swelling of starch upon the application of heat and moisture |
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Dextrinisation |
Browning of starch upon application of dry heat |
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Protein in Cereals |
Gluten |
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Gluten |
-Not present in all cereals -High amounts in wheat flour -Only be formed when flour is mixed with water -Creates a strong network that can be stretched
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Kneading and mixing |
-develops gluten in mixtures sch as dough -Makes strechiness |
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yeast |
-Single celled micro organisms that reproduce by the process of budding
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Fermentation |
The process of yeast converting carbs, starch and sugar into carbon dioxide and alcohol and water. Must be between temperatures of 25 - 27 degrees in able to reproduce. |
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Storage of cerals |
-Air tight contains to prevent weevils and rodents -Cool dry conditions |
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Chemical properties of fruits |
-Usually high in water -High in dietary fibre -Fructose (fruit sugar) -Water soluable vitamins and minerals -Enzymes (inactive below 5C eg do not spoil and destroyed above 60C) |
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Storage of fruits/vegetables |
-Will continue to ripen due to enzymes -Storage in fridge will reduce ripening -Cool, dry pantry -Crisper |
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Classes of fruits |
-Beries -Citrus -Melons -Prome -Stone -Tropical -Vine |
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Pome fruit? |
Apple, pear, quince.
-Core that contains seeds -Core surrounded by juicy flesh -Indentation at end of fruit |
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Vine fruit? |
Grape, kiwi fruit, passionfruit -Grows on vine in small bunches or as a single fruit |
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Stone fruit? |
Apricot, peach, nectarine, plum and cherry -Juicy, soft flesh surrounding a stone |
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Citrus fruit? |
Orange, grapefruit, lemon -Segments -Juice filled -Surrounded by a segment membrane (peel) |
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Desicon for selection |
-Under ripe -No bruises or splits -No mould or decay spots -Firm to touch -Bright in colour to that fruit |
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Vegetables |
Edible parts of plant tissue. Classified according to the part of the plant they are obtained |
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Leaf vegetables |
Lettuce |
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Stem/shoot vegetables |
asparags |
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Flower/ fruit vegetables |
Broccoli |
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Seed vegetables |
Legumes |
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Root vegetables |
Carrots |
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Tuber vegetables |
Potatoes |
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Bulbs |
Onion |
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Physical properties of vegetables |
-No common biological structure
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Chemical properties of vegetables (nutrients) |
-Usually high in water -High in dietary fibre -Less sugar and more starch than fruit -Water soluable vitamins and minerals -Same colour pigments are in fruits and vegetables |
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Nuts |
Edible kernel surrounded by a hard shell |
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Legumes |
Are the seeds from pod bearing plants |
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Physical properties of Nuts and Legumes |
-Solid and small -Texture is hard; tough outer seed coat/shell
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Parts that make up legumes |
1. helium 2.embryo 3. cotyledon 4.seed coat/shell |
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Chemical properties of Nuts and Legumes |
-good source of incomplete protein -Nuts vary in fat -Legumes low in fat -Vitamins and minerals -Carbs -High in dietary fibre |
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Decisions for selecting meat |
-must be fresh -bright in colour -check use-by date -Should be lean |
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Physical properties + sensory of meat (structure) |
-Long muscle fibres -Fibres create the grain of meat -Fibres held together with collagen -Dissolves into gelatine during wet cooking -Marbling is invisible fat in the meat |
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Connective tissue |
-Present more in older animals and harder working animals so its harder
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Chemical properties of meat |
60% water 20% protein (complete and contains collagen) 1 % minerals and vitamins |
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Collagen |
Gelatinises when cooked |
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Iron |
gives blood its red colour |
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Seafood |
Edible fish and shellfish |
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Physical properties of seafood |
-Fish flesh held together by connective tissue -Short muscle fibres called flakes -Very little connective tissue |
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Sensory properties-Oily fish |
Salmon, tuna ,trout -Strong flavour -Dispersed through darker coloured flesh
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Sensory properties-White fish |
Whiting, flathead, flake -white flesh -delicate flavour
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Chemical properties of seafood |
-High water 70% -Rich in protein 20% -Fat is omega 3 oil
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Poultry |
Includes duck, turkey, chicken, pigeon and goose |
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Nutrient content of Poultry |
-Same amount of protein as red and other white meats -Less saturated fat -More polyunsaturated fat
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Structure of Poultry |
-Legs and thigh are darker in colour because of oxygen and more activity (more connective tissue)
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Milk physical properties |
Liquid white |
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Chemical properties of Milk |
87% water 3% protein (complete) 4% fat (saturated) 5% carbs 1% vitamins and minerals
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Milk sugar |
lactose |
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Cheese chemical properties |
35 % water 34% fat 26% protein 4% vitamins |
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Eggs Structure |
Three parts: Hard protective shell, egg yolk and egg white
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Egg white |
Thick white, and thin white protein part: 13 % Coagulation temp: 62-65 degrees |
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Egg yolk |
Only contains fat 10% Coagulation temp: 65-70 degrees |
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Chemical properties of eggs |
76% water
Vitamins: B (B12), A and D, Iron and phosphorus
Cholesterol |
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Coagulation on eggs |
Before: Egg white (Runny, slimy,) Egg yolk (Slightlly more viscous, yellow)
After: Egg white (gradulaly sets to form a white rubbery mass) Egg yolk: Becomes firm
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Mechanical action to eggs |
-Proteins denature -Aerates mixture -Proteins are streched, forms thin membrane that traps air bubbles
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Adding salt to eggs |
-Creates a more stable, stiff foam without influencing flavour |
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Adding acid to eggs |
-Acid assists in the denaturaing process -Coagulates at a lower temperature
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Baking powder |
Contains an acid that produces carbon dioxide when dissolved. Carbon dioxide rises. E.g when a cake rises |
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Functions of acids |
-Stabilises egg foams -Decreases the ability of starches to thicken -Inhibit enzymes browining e.g enzymation browning -Provide a smooth texture via the crystalisation of sugar -Cause of denaturation of protein B |
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Bicarbonate of soda |
Is a alkaline substance that produces carbon dioxide when it is dissolved in water and heated. Same as with Baking powder. |
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Acid |
Sour taste lower on PH scale |
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Alkalis |
Bitter taste Higher on PH scale |
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Enzymes |
Catalysts that speed up reactions without being used up in the reaction. Cause foods to ripen and age by converting starch into sugars |
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Proteins |
-Denature with the application of heat, acid or mechancle action -Bind food (hydrolysis) -Coagulate with the application of heat (moisture) -Responsible for the brown reaction that occurs when combined with sugars (mailard) |
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Mallard reaction |
-Heating Sugars with proteins -When amino acids react with sugar they produce a brown pigment |
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Sugar roles |
-Sweetener -Caramelisation (browning) -Preservation -Volume and texture -Stabiliser |
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Fat and oil roles |
-Emulsification -Lubrication -Shortening -Preservation -Flavour |
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Emulsification |
Stable combination of oil and water |
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Shortening |
-Limits the length of gluten strands -Formation of fat layers seperates the starch and gluten granules, creating a shortening effect -Fats and oils combined with flour creates the effect |
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Primary processing of apples (common) |
-Harvesting: Picking of apples by hand.
-Washing: Removing dirt, leaves and insects.
-Grading: Picking good ones from bad on conveyer belt. Unblemished are sold, others go to secondary processing.
-Packing: Put in cardboard boxes, seperated to prevent bruising |
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Secondary processing of apples: Canning (common) |
-Peeling, coring and slicing: By machines -Packaging and sealing: Put into cans and sealed -Distribution: Cans are put into boxes for delivery
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Primary processing of wheat |
-Harvesting: Harvester strips head off the stalks of wheat and seperates the grains from the chaff -Grading: Graded to determine protein content, hardness and milling quality. -Washing -Distribution: to millers or exportation |
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Secondary processing of wheat: Milling to make flour |
-Cleaning: Sieves to remove straw and dirt and stones, magnet to remove metal fragments -Grinding: Endosperm passes through rollers, ground into fine white flour. -Packaging and distribution |
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Primary processing of vegetables: Potatoes |
Harvesting: Picked by machines or people
Grading: Size, colour or maturity. Machines for most but broccoli by hand.
Packing: Most into cardboard boxes. Some vegetables require special handling
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Secondary processing: french fries |
Cleaning: Potatoes in a narrow trough, to push water to remove any stones
Cutting: Automatic cutting machines to cut them into straight-cut french fries
Frying: after blanching fried for a few minutes, then oil dried off them
Blast chilling: at -39 for 20 minutes then packed for distributon. |
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Reasons for Primary processing |
-Makes food ready and safe to eat -Prepares food read for consumption |
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Reasons for Secondary processing |
-Converts raw foods into edible foods (e.g baking) -Convinience -Availability -Increases choice -Can be stored |
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Sensory analysis tests |
Includes preference tests, difference tests and profiling tests |
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Preference tests |
Try to establish how much or little the testers liked or disliked the products. Include sensory descriptions, rating the food and hedonic descriptors. |
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Difference tests |
To try and determine whether consumers can tell the difference between individual samples of food Include triangle tests and two out of five tests |
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Profiling tests |
To give a more detailed description of the sensory properties of the product. eg star diagrams
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Wet Methods of cooking |
Includes, boiling, blanching and simmering |
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Dry methods |
Include: Frying, Roasting, Baking, Grilling and stir frying |
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Conduction |
Occurs when heat is transferred from one molecule to another by collision or movement E.g Using a stove top |
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Convection |
Occurs when the molecules in liquids or gases move from warmer to a cooler area e.g boiling or stewing and in ovens |
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Radiation |
Is the transmission of heat energy in the form of rays, as it occurs during grilling. Radiation also occurs during microwave cooking |
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Microwave cooking |
Energy is transferred with a magnetron, which converts electricity into microwaves. The rays are created by rapidly turning the magnetron off and on. The waver guide channels the rays into the open space then they penetrate the food but not the sides of the microwave. The mode stirer and turntable ensure the rays penetrate the food evenly. |
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Mode stirer |
A fan in the microwave there to ensure even ray amition to food |
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Sterlisising: |
Process that creates an environment free from micro-organisms |
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Life cycle of a product |
Is from the initial development stage, through the period of growth, its period of maturity in the marketplace and eventual decline. |
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Process of product development |
1. Market research 2. Design brief 3. Criteria for evaluation 4. Idea generation 5. Prototype 6. Production 7. Marketing/launch 8. Evaluation of product development |
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Prototype |
Is produced on a very small scale too see if the product will be viable. |
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4 Ps of marketing (Marketing mix) |
Product, Price, Promotion, Place |
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4 Ps of marketing: Product |
-Marketing aims -What does the consumer want -Setting a price -Promote the product -Distribute the product |
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4 Ps of marketing: Price |
Internal factors: Cost of production -Marketing mix -Objectives
External factors: Competition -Economy -Politics |
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4 Ps of marketing: Place |
-Locating product in the market -Where it has the best chance of success -Using most appropriate channels to ensure safe arrival
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4 Ps of marketing: Promotion |
-Advertising -Sales promotion -Personal selling -Public relations |
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2 Ps and 3 cs of packaging |
Preservation, Promotion, Communication, Containment and Convinience |
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Target Market |
Is a large group of customers who share a common needs or characterisitics and which a company determines to be a focal point of marketing stadegy. |
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Niche Market |
Is a smaller proportion of the target group that is not being readily served by other products. |
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Population profile: +65s |
-want quality products -are brand loyal -can afford it (income avalability) -Easy to use and read is important (convinience) -Sustainability of packaging is important (environmentally concious) -Health foods |
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Population profile: Younger generation |
-On the go -Graze -Irregular work shifts -Convinience is important -Cheap items -Low cooking skills |
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Driving forces: SECT |
Social-population profile -culture -income -education +income Environmental considerations Consumer demands Technology |
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Gene |
Segment of DNA that acts for identifying characteristics for traits |
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Genetic Modification |
Is a process that alters the genetic material of plants or animals by duplicating, removing or inserting one or more new genes to improves its characteristics |
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Organic farming |
Is growing of crops without the use of artificial chemicals. Farmers use natural systems to produce food. |
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Salinty |
Occurs if excess water rises. Water logging occurs and excess salt emerge through topsoil, forming salt crusts, killing vegetation and crops. |
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Biodegradable |
Describes a substance that can be broken up into smaller substances by micro organisms and is not likely to remain in the environment |
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Biogas |
Is a gas produced by the action of bacteria on organic material such as corn or wheat |
