food tech proteins

What are Animal sources of protein?

Animal sources are High Biological Value (HBV) proteins and include meat, fish, eggs, milk, and cheese.

What are Plant sources of protein?

Plant sources are Low Biological Value (LBV) proteins and include beans, lentils, nuts, seeds, peas, and cereals (like wheat).

What are the main functions of protein in the diet?

Proteins are primarily for growth and repair of body tissues, and can provide energy if there aren't enough carbs or fats.

Why is protein important for the body?

Protein helps build muscles, enzymes, hormones, and antibodies.

What are some examples of protein alternatives?

• TVP (Textured Vegetable Protein) – made from soya.
• Tofu – made from soya milk.
• Quorn – made from mycoprotein.
• Tempeh – fermented soya beans.

What does HBV (High Biological Value) protein mean?

HBV proteins contain all essential amino acids. Examples include meat, fish, and eggs.

What does LBV (Low Biological Value) protein mean?

LBV proteins are missing one or more essential amino acids. Examples include beans, lentils, and nuts.

Explain the complementary action of proteins.

This involves combining two LBV proteins to create a meal with a High Biological Value, such as beans on toast or lentil curry with rice.

What is denaturation in proteins?

Denaturation is when the protein structure changes due to heat, whisking, or acids (e.g., lemon juice on fish).

What is coagulation?

Coagulation is when denatured proteins set or solidify, such as egg white turning solid when cooked.

What are key personal hygiene practices for food safety?

• Wash hands before cooking.
• Tie back hair, wear a clean apron, and cover cuts.
• Avoid coughing or sneezing near food.

What is cross-contamination and how can it be prevented?

Cross-contamination happens when bacteria from raw food spreads to cooked food. Prevent it by using separate chopping boards (e.g., red for raw meat, green for vegetables) and cleaning surfaces and utensils properly.

What are the key temperatures for food safety?

• Cooking: Above 75^ ext{o} ext{C} (kills bacteria).

• Fridge: 0-5^ ext{o} ext{C} (slows bacterial growth).

• Freezer: -18^ ext{o} ext{C} (bacteria are dormant but not killed).

What is the danger zone for food, and why is it important?

The danger zone is between 5^ ext{o} ext{C} and 63^ ext{o} ext{C}, where bacteria multiply quickly. Food should be kept out of this range as much as possible.

What are best practices for fridge storage?

• Store raw meat on the bottom shelf to prevent juices from dripping.
• Place ready-to-eat foods on top shelves.
• Avoid overloading the fridge to allow air circulation.
• Always check "use by" dates.