food tech prelims

microwaving

• converting electromagnetic energy into thermal energy to generate heat.

• Retains vitamins well as not lost in water

steaming

• Indirectly using hot steam to cook food.

• Not as much heat damage and fat-soluble vitamins are retained

poaching

• heating food submerged in a liquid

• decreases nutrient retention

boiling

• heating food in boiling water

• washes away 60-70% of minerals and water-soluble vitamins

grilling

• Food at a high heat source

• ruin heat sensitive vitamins

stir-frying

• cooking ingredients in hot oil

• loss of vitamin c

baking

• dry heat in an oven

  • vitamin c destroyed

frying

• dry heat cooking with oil

• damages fat soluble vitamins

broiling

• cooking food under high heat for short time

five food groups

developed in the 1950 with 5 groups, whole grain, fruit and veg, meat, milk, butter

healthy eating pyramid

top is small amounts (oil, butter), middle (meat and dairy), bottom in large amounts (plants)

Australian dietary guidelines

1. To achieve and maintain a healthy weight, be physically active and choose amounts of nutritious food and drinks to meet your energy needs

2. Enjoy a wide variety of nutritious foods from the Five Food Groups every day and drink plenty of water

3. Limit intake of foods containing saturated fat, added salt, added sugars and alcohol

4. Encourage, support and promote breastfeeding

5. Care for your food; prepare and store it safely

Australian guide to healthy eating

five food groups recommended to eat each day

Technology’s impact on food availability

Humans learned to cultivate plants and domesticate animals, causing farms to become industrialised and global

food processing definition

actions that change raw plant or animal materials into foodstuff suitable for consumption

improvement of food processing

palatability, increased shelf life, safe to eat, assist with transport and distribution

palability

quality of taste

physiological (the body) need for food

meeting nutritional needs, hunger, age, appetite, gender, activity level, sensory perception, satiety

hunger

the physiological need to eat food. can cause crankiness, pain, weakness

age requirement for food

different ages require different amount of nutrients

appetite

desire or craving for food even when the body isn’t hungry. Can be suppressed or stimulated

gender requirement for food

male and females need different requirements

activity level

level of exercise of movement

sensory perceptions

texture, sound, odour, appearance

satiety

physical feeling of fullness

social factors for food selection

lifestyle, religion, media influence, traditions, celebrations

lifestyle that impact food selection

employment, eduction, household role and structures, interests, location

religion impacting food selection

certain practises, can’t eat certain foods

media infleunce

trends, taboos, misinformation

psychological factors affecting food selection

values, beliefs, attitudes, emotions, past experiences

values

deep personal feeling about what is important that reflects our upbringing

beliefs

opinions

taboo

restriction placed on a food due to unproven belief held by a group of people

fad

short lived popular belief around scientific knowledge that reflects society’s current views

fallacies

false ideas on misinterpretation, misinformation

attitudes

established way of thinking and habits

anorexia

not eating to a point where no longer hungry

bulimia

vomiting food or taking laxatives

economic factors affecting food selection

money available, economy, occupation, finances, resources

money available affecting food selection

inflation and rising costs of food

poverty

state or condition of lacking basic needs for food, clothing and shelter

poverty cycle

child grows in poverty → is disadvantaged → cannot get a job → family in poverty

relative poverty

when a person cannot afford to satisfy one or more basic human needs and standards which is below the rest of community

absolute poverty

life threatening inability to supply basic human needs over time

affluence

great wealth and abundance

embargoes

partial or complete prohibition of trade with certain country

tariff

tax on the cost of imported food

technology can do with farming

irrigation, genetic modification of plants, pesticides, cross breeding, labour intensive work

future types of farming

vertical farms, hydroponic farms, 3d printing of food

minimally processing of food

food has small alterations but similar to original state

moderately processing of food

Food with other ingredients for flavour or texture but still mostly in raw form

heavily processed foods

foods have multiple ingredients and processes

electricity affecting food availability

refrigeration, ovens

tools that affecting food availability

knifes, frying pans, packaging

marketplace

where consumers purchase goods and services they want and need

food security

the state of having reliable access to sufficient quantity of affordable nutritious food for any people of class, gender or religion to sustain a healthy and active life

factors affecting food availability

access to farming land, conflict, food wastage, location, trade rules

staple foods

food that is affordable and readily available to the population that is plentiful and a major source of energy

staple plant foods

potato, rice, wheat, corn, banana, soybean

staple animal foods

beef, pork, chicken, tuna, salmon

vacuum packaging benefits

increase storage life

value adding packaging

increases convenience, ready made meals, prewashed salads)

gas barrier packaging

manipulating atmosphere inside packaging

subsistence agriculture

farming for farmers benefit and survival

industrial agriculture

production of livestock, poultry, fish and crops

plastic packaging

wrapping perishable food for protection

senses affecting food

sight, smell, touch, hearing, taste

5 types of taste

sweet, salty, bitter, umami, sour

mouthfeel

texture types felt in the mouth

appearance examples that influence food choices

colour, shape, size, gloss, transparency

odour judging food quality

can sense the freshness of products and compare to its standard

mouthfeel definition

tactile sensations and phsyical propertyies in the mouth

preference taste test

supply information about likes and dislikes, opinion based

hedonic descriptors

rate foods using words or on a scale of 1-10 or using facial descriptors

paired comparison

picking best product out of 2 samples

scoring methods

ranking products on a scale

discrimination tests

seeing if consumers can tell the difference between samples of food in relation to specific attribute

paired comparison

2 samples that appear alike to see difference

triangle test

3 samples with 2 the same to see which one is different

2 out of 5 test

3 samples the same and 2 are different

ranking

ranking in order of one attribute

star diagram

compare products with competitors in a star formation

garnish

edible ingredients normally on top of savoury dishes

decoration

edible ingredients in sweet foods to embellish

purpose of garnish and decoration

enhance flavour, texture and colour for visual appeal

food styling

preparing a visual display of food

colour for food presentation

fruits and vegetables colour, contrasts to look appealing, match food with plates and crockery

considerations for food presentation

colour, shape, arrangement, texture, focal point, garnishing, plating

arrangement for food presentation

Height, stacking foods, grouping, odd numbers and not overcrowding

texture for food presentation

different textures for appeal

focal point for food presentation

one food stand out with colour, texture or garnish

plating for food presentation

size, shape, colour, portion, clean, sauces

example of a food stylists

Donna Hat

physical contamination of food

occurs during food processing and production, soil in ground or hair in food

chemical contamination of food

chemicals from farm, cleaning products, sprays when preparing food

bacterial contamination of food

autolysis, microbial spoilage

autolysis

self destruction cause by enzymes present in the food

microbial spoilage

cause by the growth of bacteria, yeasts and moulds

oxidation autolysis

loss of nutrients such as vitamin A and C in food

FATTOM

food, acid, time, temperature, oxygen, moisture