Food tech

what are the advantages of intensive farming?

• High quantities

• Increases use of resources

• Cheap

what are the disadvantages of intensive farming?

• Chemicals get into the food chain

• Concern over animal welfare

• Over farming of land

what are the advantages of free range farming?

• Taste better

• Animals behave naturally

• Good animal welfare

what are the disadvantages of free range farming?

• Lower yield

• More expensive

• More land is required

• Animals can be eaten

• Suffer in extreme weather

what are the advantages of organic farming?

• No GM crops

• use of natural fertiliser

• restricts use of chemicals

• taste nicer

• looks after wildlife

what are the disadvantages of organic farming?

• Expensive

• May have no difference in taste

• Less in shop

• limited choices

• Same nutrients

• short shelf life

What are GM foods?

GM stands for genetically modified and is the term used to describe crops which the genetic structure has been changed.

what are the advantages of GM foods?

• Cheaper to produce

• Improvement in size, shape, colour and taste

• stay fresh for longer

• aids insect resistance

• enables crops to grow in harsh conditions

• plants are more resistant to disease

• Less use of pesticides

what are the disadvantages of GM foods?

• Long term safety is unknown

• lack of clear labelling

• may cause allergic reactions

• can cause problems with the environment

what are the advantages of seasonal/locally produced foods?

• supports local farmers/businesses

• generally fresher

• sometimes better nutrition

• generally cheaper

what are the disadvantages of seasonal/locally produced foods?

• isn’t necessarily organic

• produce can only be grown at certain times of year

• less variety available

what is food miles?

the distance food travels from field to plate

what are the 6Rs?

• Repair

• Reduce

• Reuse

• Refuse

• Recycle

• Rethink

what is carbon footprint?

a measure of the impact the product or an individual has on the environment, in term of the amount of greenhouse gases they produce

why do we produce so much food waste?

• non-recyclable

• packaging for foods which don’t need it

• too much packaging

• single-use packaging

• more ready-made meals

what is the impact of food packaging?

• More ready-made meals and individual meals with busy lifestyles

• Takes energy to break down

• Creates landfill and can leach chemicals into the soil and waters.

How can we reduce food waste?

• Buy only what you need

• Store properly

• Pick ugly foods

• Reuse leftovers

• Only buy foods you like

what is food security?

Making sure that all people at all times have access to safe and nutritious food for them to lead healthy lives.

what factors affect food security?

• Change in global trade

• Population change

• Environmental change

outline the characteristics of enzymes

• Enzymes cause food spoilage

• they are catalysts for chemical reactions

• they cause browning in certain foods called enzymic browning

• enzymes can be destroyed by heat or acid

• They cause food to spoil by oxidation

how can you prevent oxidation when cooking?

• adding an acid

• cooking immediately

• protect from light

• add antioxidants

• refrigeration

what is needed for food spoilage to occur?

1. temperature

2. air/oxygen

3. microorganisms

4. enzymes

outline the characteristics of yeast

• they prefer acidic foods

• As yeasts ferment the sugars in these foods , they produce alcohol and carbon dioxide

• can grow with or without oxygen

• Spoil fruit, juices, jam and honey

outline the characteristics of moulds

• grow best at 20-30 C

• damp air and warm temperature can speed up mould growth

• they grow throughout the foods to get all the nutrients

• grow easily on bread, cheese, jam, and soft fruits

what are the groups of bacteria?

• Harmless bacteria

• Pathogenic bacteria

• Food spoilage bacteria

how are moulds used in food production?

To make cheese: Starter culture is added to change lactose to lactic acid. This gives the correct level of acidity and gives the cheese moisture. The mould gives the cheese a smell, taste and texture.

To make yogurt

how is yeast used in food production?

To produce bread, beer and wine.

Yeast ferments or breaks down glucose into alcohol and carbon dioxide.

how is bacteria used in food production?

Making cheese: Starter culture is added to ripen the cheese and creates curds and whey.

how is mould used in cheese production?

To make blue cheese: creates blue veins within the cheese

To make soft ripened: mould grows on the outside causing the cheese to age from the outside in

what are the sources of bacterial contamination?

• raw food

• dirty work surfaces and equipment

• food handler

• waste food

• pet contamination

• rubbish contamination

what are some examples of pathogenic bacteria?

• campylobacter

• E.coli

• Salmonella

• Listeria

• Staphylococcus aureus

what food is linked to campylobacter?

Raw poultry, meat and milk

what food is linked to E.coli ?

Under-cooked meat

what food is linked to Salmonella?

Bean sprouts, unpasteurised milk, imported poultry and eggs

what food is linked to listeria?

Soft cheese, cooked chicken and salad vegetables

what food is linked to Staphylococcus aureus?

Food that is prepared by an infected person and eaten raw

what is the temperature danger zone?

63 - 5 C

define ‘non-perishable food’

Food that cannot go off

what is ambient temperature?

Room temperature. 17-20 C

define ‘best before’

a recommendation on how long you have until the food won’t taste its best

define ‘use by’

Dates which are on food indicating it may be unsafe to eat after this date

what are some tips when using a fridge?

1. Wrap foods that aren’t already

2. The top shelf is most likely the warmest

3. Door shelves are warmer than other parts

4. Food should be refrigerated for short amounts of time

5. Let hot foods cool before putting them in the fridge

6. Try not to open and close the fridge door a lot.

7. Fridges should be cleaned out regularly

8. Keep raw meat covered and on the bottom shelf

9. Drinks and milk should be kept in the door.

what are personal hygiene rules for the kitchen?

• Hair up

• Wash hands

• Sleeves rolled up

• Don’t touch your face

• Cover cuts

• Gloves,mask

• Hair/beard net

• Apron

• No jewellery

how do you use a food thermometer probe?

1. Clean and disinfect the probe before use

2. Insert the probe to the centre or thickest part of the food

3. Wait a few seconds for the display to stabilise before taking a reading

4. Read the temperature

5. Check the food has reached 75 C

6. Clean and disinfect the probe after use

what factors impact food choice?

• PAL

• celebration/occasion

• cost of food

• preferences

• food availability

• healthy eating

• income

• lifestyle

• time available to cook and prepare

• religion

• medical/allergy

• ethical beliefs

What are Jewish people not allowed to eat?

• shellfish

• pork

• dairy and meat in the same meal

What are Hindus not allowed to eat?

• Beef/beef products

• alcohol

• most don’t eat meat

What are Sikhs not allowed to eat?

• beef

• most are vegetarian

• alcohol

What are Muslims not allowed to eat?

• pork

• alcohol

• seafood with fins

what are Buddhists not allowed to eat?

• meat

• alcohol

what are Rastafarians not allowed to eat?

• pork

• fish bigger than 12 inches

• salt

• alcohol

• milk

• coffee

what do rastafarians eat?

• I-tal foods

• fish under 12 inches

• vegetables

• coconut oil

• herbal tea

What celebrations do Jews eat traditional foods?

• Passover

• Rosh Hashana

• Yom Kippur

• Hanukkah

What celebrations do Hindus eat traditional foods?

Diwali

What celebrations do Sikhs eat traditional foods?

Guru Nanak’s birthday

What celebrations do Muslims eat traditional foods?

• Eid

• Ramadan

What celebrations do Buddhists eat traditional foods?

Wesak

What celebrations do Christains eat traditional foods?

• Christmas

• Easter

what information is provided on a food label?

• description of product

• storage instructions

• weight

• allergy information

• name of product

• manufacturers name and contact details

• ingredients

• place of origin

• cooling/ heating instructions

• shelf life

define ‘use-by date’

Food must be consumed by this date to prevent food poisoning.

define ‘best before’

Food is at its best quality before this date, although it may be safely eaten after this date

define ‘display until’

this helps to manage stock and indicates to the retailer when the product may have gone past its best and should no longer be stocked on shop shelves.

What are the 14 common food allergens?

• gluten

• celery

• tree nuts

• fish

• soy

• sesame

• peanuts

• crustaceans

• eggs

• molluscs

• milk

• mustard

• sulphur dioxide and sulphites

• lupin

what are reference intakes?

Reference intakes replaced Guideline Daily Amounts, which used to appear on food labels. These have been set by European law and are based on an average sized woman doing an average amount of physical activity.

what is sensory evaluation?

Judging the different sensory qualities of food.

why do we carry out sensory evaluation?

• ensure food meets a customer’s expectations, so people will enjoy the foods

• ensure changes to the product remain acceptable

• it guarantees food products remain consistent over time

• compare to other products to get ideas for improvements

• ensures food products meet the original specification

• to monitor the quality and shelf life of products over time.

what is a paired preference test?

A person is given two samples and is asked which they prefer

What is hedonic ranking?

This is a type of preference test that finds out if people like or dislike a product/s.

They rank the samples on how much they like them.

what is the triangle test?

This is used to detect differences in two samples, a person is given three sample, two are the same, and they have to find the odd-one out.

what is the ranking test?

Looks at a particular sensory property in a number of samples.

what is the rating test?

Allows people to rate different sensory properties of a food.

what is profiling?

Used to get a detailed description of the appearance, taste and texture.

how do you create a fair testing environment?

• distractions including smells should be removed

• lighting should be controlled and coloured lighting should be used if there are visual differences between samples

• seating should isolate testers

• water should be provided to allow the sampler to cleanse between samples

What are the 3 heat treatments of milk?

• Pasteurisation

• Sterilisation

• UHT

What is the temperature and time of Pasteurisation?

72C for 15 seconds

What is the temperature and time of Sterilisation?

130C for 30 minutes

What is the temperature and time of UHT?

135C for 1 sec

What is the effect on nutrition of Pasteurisation?

Little, small decrease in levels of vitamin B12,B2 and C

What is the effect on nutrition of Sterilisation?

Destroys some nutrients such as vitamin C and folic acid.

What is the effect on nutrition of UHT?

Little effect, may reduce some such as vitamin C

What is the effect on colour of Pasteurisation?

None

What is the effect on colour of Sterilisation?

Gives a more yellow colour

What is the effect on colour of UHT?

Gives a more brown colour

What is the effect on taste of Pasteurisation?

None

What is the effect on taste of Sterilisation?

Makes it taste sweeter

What is the effect on taste of UHT?

Makes it a little bit more rich

What is homogenisation?

The process in which milk is forced through small openings under high pressure, thus breaking up the fat globules.

What is the primary processing of milk?

• It starts on the farm with cows being milked 2-3 times a day

• milk is then transported from the farm to the factory to be processed

• the milk is then pasteurised

• the cream is then separated from the milk. It is added back depending on what type of milk is required

• the milk is then homogenised

what is fortification?

The process of adding micro nutrients to food that are most likely not normally there. Can be voluntary or by law.

what is enriched food?

one or more nutrients are added to them and are added to replace those lost in food processing.

What do cholesterol lowering products contain?

Natural extract from plants which stops cholesterol from being absorbed into the bloodstream

what is the function of a preservative?

• Make food last longer

• wider range of products

• improve flavour

what is the function of colouring?

• meet expectations

• promote benefits

what is the function of flavouring?

• improve flavour

• meet expectations

what is the function of an emulsifier?

Maintain texture

what is the function of a stabiliser?

Maintain consistency

What are the advantages of a preservative?

• extend shelf life

• reduce food waste

What are the advantages of colouring?

Improve appearance of foods

What are the advantages of flavouring?

Enhance, improve or strengthen flavour

What are the advantages of an emulsifier?

Mixes together ingredients which wouldn’t normally mix.