Food Technology

What are the 3 types of contamination?

Physical, Biological, Chemical

What are some examples of physical contaminants?

Metal, Glass, Wood, Pests, Hair

What are some examples of biological contaminants?

Bacteria - Pathogenic and Spoilage

Viruses

Fungi - Molds and Yeasts

Parasites

What are some examples of chemical contaminants?

Pesticides, Food additives, Cleaning agents, Environmental pollutants

What are enzymes?

Biological catalysts that help speed up digestion throughout the body.

What are the 7 main nutrients?

Minerals, Vitamins, Lipids, Proteins, Carbohydrates, Water, Fibre.

What are the 3 digestive enzymes?

Amylase, Protease, Lipase.

What are proteins used for and where are they found?

Growth and repair of cells - Beef, legumes, fish

What is the deficiency name for protein and what is its symptom?

Kwashiorkor - Abdomen swelling.

What are lipids used for and where are they found?

Insulation and energy storage - Avocados, Nuts, Fish

What is the deficiency name for lipids and what is its symptom?

Obesity - Severely overweight.

What are carbohydrates used for and where are they found?

Provide glucose to be used in respiration to release energy - Rice, potatoes, Pasta.

What is the deficiency name for carbohydrates and what is its symptom?

Starvation - Severely underweight

What is the use of Vitamin A in the body and where is it found?

Makes a chemical in the eye for vision - Carrots, Butter.

What is the deficiency name for Vitamin A and what is its symptom?

Night blindness - Blurry vision.

What is the use of Vitamin C in the body and where is it found?

Sticks together cells that line surfaces + Anti oxidant + Helps form and maintain bones, cartilage, skin and blood vessels - Fruit and Vegetables.

What is the deficiency name for Vitamin C and what is its symptom?

Scurvey - Gum bleed

What is the use of Vitamin D in the body and where is it found?

Helps bones absorb calcium - Sunlight, Liver, Oils

What is the deficiency name for Vitamin D and what is its symptom?

Ricketts - Soft bones.

What is the use of Calcium in the body and where is it found?

Making teeth and bones - Vegetables and dairy

What is the deficiency name for Calcium and what is its symptom?

Osteoperosis - Brittle bones

What is the use of Iron in the body and where is it found?

Helps to make haemoglobin for carrying oxygen - Spinach, red meat

What is the deficiency name for Iron and what is its symptom?

Anaemia - Fatigue, nausea, dizziness.

What is the use of Fibre in the body and where is it found?

Helps to move undigested waste through the body - Fruit and Vegetables.

What is the deficiency name for Fibre and what is its symptom?

Constipation - Bloated, constipated

What is the use of Water in the body and where is it found?

Bathes all cells - Water, Fruits

What is the deficiency name for Water and what is its symptom?

Dehydration - Dizzy, weak, headache

What is an intrinsic sugar?

Sugars that are already present in the food without additives.

What is an extrinsic sugar?

Sugar additives / added onto the food.

What is an example of an intrinsic sugar?

Lactose, Fructose

What is an example of an extrinsic sugar?

Table sugar, artificial flavours

What is starch gelatinisation?

Process when moist heat is applied to starch grains, which swell in size and break open, releasing amylose, which thickens the mixture around boiling point.

What is caramelisation?

The browning of sugar when heated in dry or moist heat.

What is dextrinisation?

The browning of starch when heated in dry heat - Starch is converted into dextrins.

What is mailard reaction?

complex reaction between amino acids and sugars - dry and moist heat

What is the equation for the mailard reaction?

Protein + sugars + 140 degrees celcius → Mailard reaction

What is coronary heart disease?

Hearts blood supply is restricted by a build up of fatty substances in the coronary arteries.

What are some features of bacteria?

Can spoil gravy, shellfish, meat and poultry

unicellular

divided into pathogenic and harmless

need food, warmth, and time to grow

grow best in neutral conditions

What are some features of yeast?

Grow between 25-29 degrees celcius

Reproduce through budding

unicellular

spoils jam, honey, fruits, etc.

What are some features of mold?

Grow between 20-30 degrees celcius - can also grow in low temps

spoils bakery products

need moisture

produce thread like filament to help them spread

How does yeast help in raising batter?

Yeast produces gas bubbles

How does baking powder help in raising batter?

Reacts to release air when mixed and heated

How does baking soda help in raising batter?

Needs an acid to release gas

How does mechanical incorporation help in raising batter?

Methods like whisking traps the air molecules in the batter

How does steam leavening help in raising batter?

Water in the batter turns to steam and expands during baking.

What are nutrients?

Chemicals found which nourish the body

What is a monosaccharide?

The simplest unit of carbs

What are some examples of monosaccharides?

Glucose and Fructose

What is a disaccharide?

Formed when 2 simple sugars are formed

What are some examples of disaccharides?

Sucrose, lactose, and maltose

What is a polysaccharide?

Long chain of polymeric carbs

What are some examples of polysaccharides?

Cellulose and starch

What is an essential amino acid?

Amino acids that the body has to get from outside sources such as food.

What are some essential amino acids?

Histidine, valine, leucine

What is a non-essential amino acid?

Amino acids which the body is able to produce naturally

What are some non-essential amino acids?

Asparagine, alanine

What are some fat soluble vitamins?

A, D, E, K

What are some water soluble vitamins?

B, C

Steaming

cooking using moist heat

Blanching

Scalding vegetables in boiling water for a short time e.g. broccoli

Boiling

liquid turns into vapour when heated in boiling point

What do sauces do?

enhance flavour and texture

How can sauces be served?

pouring, coating, binding

What is the process of cake making?

Rubbing in - rubbing in cold fat into flour

All in one - soft butter, mix altogether

Creaming - soft butter, cream butter until fluffy, add egg, fold in flour

Melting - melt butter, add sugar, mix egg + flour

Whisking - whisk egg + sugar, fold into flour