Food tec revision

Farming Practices

  • Types of Farming

  • Intensive Farming

    • Doing as much as possible in a small area.

  • Organic Farming

    • No chemicals used at all.

  • Sustainable Farming

    • Ensures resources do not run out.

Fishing Methods

  • Trawling & Dredging

    • Fishing with a big net, which captures everything.

    • Considered bad for sea life and not sustainable.

  • Sustainable Fishing Techniques

    • Harpooning & Pole-and-Line Fishing

      • These methods are sustainable.

    • Cynical Fishing

      • Not sustainable; can use poisons.

  • Fish Farming

    • Sustainable but fish can get parasites due to close proximity.

Food Preservation Methods

  • Freshness Preservation

    • Keeping food good and fresh until consumption.

  • Freezing

    • Fridge temp: 0-5°C, Freezer temp: -18°C.

    • Advantages: Cost-effective preservation; food can be kept for a long time.

    • Disadvantages: Can affect texture; nutrients like vitamins may decrease; additives can be harmful.

  • Pasteurization

    • Heated to 72°C for 15 seconds.

    • Increases safety, extends shelf-life, and destroys many bacteria.

    • Prevents cross-contamination.

  • Sterilized Milk

    • Destroys all parasites at 104°C for 40 minutes.

    • Alters color and taste.

  • Ultra-Heat Treatment Milk

    • Free of bacteria.

    • Heated to 130°C for 1.5 seconds; changes color and taste.

Other Preservation Methods

  • Canning

    • Completely sterilized, preventing bacteria growth.

    • Can alter nutrient content and taste.

  • Cook-Chill Process

    • Ready meals cooked at 70°C, then quickly frozen.

    • Danger zone: 50-63°C.

  • Dehydrating

    • Removing water from food extends shelf life.

  • Pickling with Vinegar

    • Preserving food by creating an environment bacteria cannot thrive.

  • Modified Packaging

    • Air around the food is usually filled with nitrogen.

Flavor Profile

  • Umami

    • A savory flavor derived from certain foods.