Food Tech Food Quality Term 1

Staphylococcal

Food poisoning caused by someone with bacteria when handling the food

Botulism

Caused when preserved food isn't canned properly

Perfringens food poisoning

Cooked hot food is stored outside of the danger zone

Campylobacteriosis

Undercooked raw eggs, beef and poultry

Listeriosis

Untreated water and milk products

Shigellosis

Food products come in contact with excretion

Bacillus

Found in pasta, potatoes, milk and cooked rice

Haemorrhagic Colitis

Sewage water user in food preparation

FAT TOM

Food, Acidity, Time, Temperature, Oxygen, Moisture

Work Health and Safety Act

2011 - Provides a framework to protect the health, safety and welfare of all workers at work.

Food Act

2003 - Regulates handling, processing, sale and distribution of food

Convection

Hot air or liquid moving around the food to cook it. e.g. Ovens, boiling water with egg inside.

Conduction

Food placed directly on a hot surface

Radiation

Heat transfer through electromagnetic waves.

Why is stainless steel prefered?

Bacteria/germs can't seep into the material for contamination. Prevents corrosion and rust and resists high heat

Under the right conditions, how fast does bacteria multiply?

Every 20 mins

Denaturation

Structural change of protein strands. Heat, acids or salts, agitation or enzymic action.

Factors that affect the functional properties of food

Oxygen, Temperature, Acidity, Agitation, Enzymes and Addition of other ingredients

Food Groups

Vegetables, Fruit, Dairy, Meat, Grains

Essential Nutrients

Water, protein, lipids, carbohydrates, vitamins, minerals

Functional Properties

How ingredients behanve during preperation and cooking, how the affect the finished product in terms of looks, taste and feels.

Fibrous Proteins

Myoglobin, Collagen, Gliadin and glutenin

Globular Proteins

Albumin, Vitellin, Casein

Fibrous Proteins are:

Protein strands are elongated

Globular proteins are:

Protein strands are spherical

Functional properties of protein

Denaturation, coagulation, gelation, foaming, browning and gluten formation of proteins

Coagulation

Thickening of denatured protein molecules. Changes a liquid to a solid or a gel.

Over-coagulation

Protein molecules shrink and toughen

Denaturation and coagulation share the same factors

Heat, acids, salts, agitation, enzymic action

Gelation

Water droplets become caught in coagulated proteins. Slower cooling = more stable gel. Temperature, acidity, enzymes and agitation.

Foaming

Air bubbles are trapped and stabilized in a liquid by proteins or emulsifiers. Temperature, acidity, agitation, addition of other ingredients(salt/sugar)

Browning

Application of heat, Maillard reaction, Oxidation

Browning - Application of Heat

When heat is applied to protein, the proteins denature and changes their colour. Temperature

Maillard reaction

Requires sugar and protein. Takes place when dry heat is applied. Temperature

Oxidation

Myoglobin is exposed to oxygen transforming into oxymyoglobin which turns into metmyglobin which makes the meat look brown. Oxygen, Temperature