Karteikarten
Unit 3 - Food Tec
Karten in diesem Stapel (30)
- 1Food SpoilageReduction in the quality of food due to deterioration of the physical, chemical and sensory properties of food
Caused by yeasts, moulds and/or enzymes - 2Food PoisoningIllness caused by eating foods that are contaminated by bacterial, chemical or biological contaminants
Bacterial = Salmonella in chicken
Biological = rhubarb leaves (naturally bad)
Chemical = Cleaning chemicals - 3Conditions for Bacteria GrowthWarm Temperature
Oxygen
Moisture
Food Supply
Acid
Time - 4Roles and responsibilities of: Federal Government- Development and implementation of a food safety plan for a food premise
- Food product recall
- Action in response to unsafe or unhygienic food production - 5FSANZ Monitors which 4 areas?- Food Standards Code (Food laws)
- Research
- Food Surveillance (AQIS)
- Food Recalls - 6AQIS- Monitors imported and exported foods to ensure it complies with the Australian Government Department of Agriculture standards
- Responsible for border protection and quarantine services to prevent banned foods from entering the country - 7State Government- Implements and enforces the laws set by the federal government
- Notifies local government about food recalls
- Issues closing orders
- Ensures that all food businesses have a HACCP plan - 8Local Council- Employ environmental health officers (EHO's)
- Check if businesses are using HACCP correctly
- Physically ensure that items are removed from sale in the case of a food recall - 9Food Labelling Requirements- Health and safety advice
- Name and contact of manufacturer
- Weight of contents
- Ingredients and additive listing
- Warning of possibly harmful ingredients
- Allergens
- GM ingredients - 10Nutrient content claimA statement made by a manufacturer about the amount of nutrient in a food
Eg. This milk is high in calcium - 11General level Health claimsRelationship between consumption of food and a health benefit
Eg. This milk is high in calcium which is good for healthy bones - 12High level Health claimsRelation between consumption of food and prevention of a serious disease
Eg. This milk is high in calcium which can prevent osteoporosis - 13HACCP1. Conduct a hazard analysis – Establish what could go wrong
2. Identify critical control points – Ways to ensure that the hazard doesn't happen
3. Establish critical limits – Maximum/ minimum limits to ensure food is safe (temperature/storage time) - 14HACCP 24. Monitor critical control points – Monitoring critical limits in the kitchen (checking the fridge temperature 4 times a day)
5. Establish corrective action – Action to take if a hazard does arise - 15HACCP 36. Record keeping – So that if a hazard does arise, staff can check the records to know where it started and how to prevent it in future
7. Verify that HACCP is effective - Regularly check if changes need to be made to the HACCP system to ensure that it is as effective as possible - 16Key foods- Cereals
- Fruits
- Vegetables
- Nuts
- Meat
- Dairy
- Eggs - 17Functions of natural food components: StarchDextrinisation = Browning of starch when dry heat is applied
Eg;. toast
Gelatinisation = Starch granules are added to a liquid and heated, they expand and burst to form a gel, thickening the liquid
Eg. white sauce - 18SugarPreservation = foods with high amounts of sugar have a longer shelf life (bad environment for bacteria) Eg. jam
Maillard reaction = dry heat is applied to a mixture of protein and starch OR sugar, browning occurs Eg. cake and cookies - 19ProteinDenaturation = Protein strands permanently unravel, resulting in a structural change. Can be caused by heat, acid or agitation
Coagulation = There is a permanent change in the protein from a liquid into a thick mass because of heat or addition of acids - 20Fats and oilsTexture = Fat coats the starch granules and separates the gluten strands, giving a mouthful described as ‘short’
Eg; shortbread or scones
Extended shelf life = Fats prevents the starch molecules in foods from bonding, therefore foods with high in fat will last longer - 21AcidsTenderises = Acids break down the connective tissues in meat and give them a more tender texture Eg; lemon juice in a marinade
Enzymatic browning = Acids can prevent enzymatic browning when fruits are exposed to oxygen - 22EnzymesRipening = Enzymes convert the starch in fruit into sugar, causing them to ripen and brown and be not crunchy
Yeasts = enzymes produce carbon dioxide when water and heat are added, hence why bread made with yeast rises and becomes soft and fluffy - 23AlkalisRaising agent = Releases carbon dioxide when heated, helping to rise products
Eg; Baking powder in a cake - 24Cooking techniques: Dry- Roasting
- Baking
- Grilling
- Frying
- Dry frying
- Shallow frying - Stir frying
- Stir frying - Deep frying - 25Wet- Simmering
- Boiling
- Poaching
- Steaming
- Stewing - 26Microwave cookingEmits waves that penetrate food and cause the molecules to vibrate rapidly, creating heat
Advantage = Vegetables don’t lose nutrients
Disadvantage = Can spot heat food - 27Preservation techniques: Reduced moistureAddition of salt = Salt is a dehydrating agent and absorbs moisture from the food
Addition of sugar = Bacteria cannot grow in foods with large quantities of sugar
Dehydration = Water content of food is reduced to between 5°c and 25°c - 28Change in temperatureRefrigeration = Bacterial growth is slowed down when foods are kept below 5°c
Freezing - Bacterial growth is prevented when foods are kept at -18°c or below - 29Change in temperature 2Bottling = Heating food in a sealed glass bottle to destroy bacteria
Canning = Food is heated in a sealed can to prevent bacterial growth and kill any living bacteria - 30Changing the pH levelsAddition of acid = Bacteria cannot grow in high levels of acid so adding acid to foods extends the shelf life
Informationen
- Beschreibung
- Karteikarten am Unit 3 - Food Tec, erstellt von Mikayla Smith am 12/11/2015.
- Erstellt von
- Mikayla Smith
- Aufrufe
- 4
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