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38 Cards in this Set
- Front
- Back
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food hygiene
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- prevents contamination
- water should be as hot as can handle - frozen should be thawed in fridge |
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danger zone
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5C - 60C
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microorganisms
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-bacteria
-mould -yeast |
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bacteria
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- moist
- low acid level -time |
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yeast
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-slime on fruit juices
- causes food to ferment then spoil - bubbles and strong odor |
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moulds
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-reproduces by forming spores
-moist, nutrient rich environments - dark cotton wool |
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enzymatic changes
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- proteins that speed up reactions
- causes food to ripen - converts starch to sugar |
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food preservation and storage
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- prevents waste
- maintains nutrient value |
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reasons for cooking: colour
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- detect freshness, ripeness, spoiled
- makes food look appealing |
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reasons for cooking: texture
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- "mouthfeel"
- variety of textures (roll with soup) |
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reasons for cooking: odour
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- smell is food is "off"
- taste and smell is linked |
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reasons for cooking: taste
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- sweet, sour, bitter, spicy, salty
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carbohydrates
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found in foods high in sugar, fibre, startch
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caramelisation
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- heat on sucrose
- browns at 160C - toffee, gravy |
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Dextrinisation
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- heat of starch
- golden tops on bread and cake |
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crystallisation
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- sugar is dissolved in liquid when heated
- liquid evaporates and sugar clumps and starts process - boiled lollies |
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Geletinisastion
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- thickening and setting of food
- starch added to water then heated, grains swell, making liquid thick - cornflour to gravy |
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proteins
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- enables food to be more viscous (thick)
- once denatured, cannot return to original form (egg) - egg, custard, beaten egg whites |
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lipids: emulsification
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dispersal of fats or oils throughout a liquid
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emulsifying agents
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join water and oil together
egg yolks, paprika, mustard |
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small appliances
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labour saving
electric |
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enhanced by cooking
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flavor, texture, appearance
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colours of food enhanced
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removing skin
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flavors of food enhanced
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using marinades or spices
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aromas of food enahnced
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raw dough being cooked
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vitamins desovled
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fat and oil
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primary process
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changing of raw after harvest or slaughter into ingredients
- bagging potatoes |
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secondary processing
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- primary process changed into other food products
- physical appearance changes - potatoes into fries |
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MAP
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- modified atmosphere packaging
- air has been changed or removed |
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barrier packaging
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lets some gasses in or out
stops fruit ripening others |
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active packaging
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sachet of "scavengers" soaks up mositure
beef jerky, cakes |
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modified gas packaging
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removing oxygen and replacing it with carbon dioxide or nitrogen
fresh pasta and chips |
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preservation prinicples
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addition of chemicals
temperature moisture levels ph levels oxygen removal |
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addition of chemicals
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chemicals
smoking |
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tempurature
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freezing
fridge canning, bottling |
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moisture levels
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drying, dehydrating
addition of salt addition of sugar |
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oxygen removal
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vacuum packaging
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ph levels
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pickling
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