FOOD TECH FOOD QUALITY

What are food choices influenced by

past experience, allergies, intolerances, culture

what is appearance

first assess of food

what does appearance consider

size, shape, colour, texture

what is flavour

most memorable in the food experience

what does flavour include

combination of taste and aroma

what is odour

smell of food

what does odour do

stimulate appetite and judge quality of the food

what is texture

soft, hard, slimy

what does texture do

judge how good something is cooked

what is quality assurance

responsibility of everyone in each stage of making and preparing foods

physical contamination

during stages of food processing and production

physical contamination example

hair in food

chemical contamination

occur at different stages of food processing and production

chemical contamination example

fly spray used in kitchen

bacterial contamination

when food is harvested or manufactured it starts to change

conditions for bacterial growth (FAT TOM)

food, acid, temperature, time, oxygen, moisture

what is the ideal bacterial growth temperature

30 - 37 degrees

bacterial danger zone

5 - 63 degrees

shelf life

how long a food is expected to remain at its quality

correct storage

placing food in an environment to ensure best colour, texture and value

perishable foods

stored between 0 - 4 degrees

semi perishable foods

last weeks to months e.g. cheese, nuts

non perishable foods

don’t spoil quickly, best in cool and dry areas

factors affecting functional properties

heat 40+, ph level, agitation, enzymes, addition of ingredients