FOOD TECH - Home Food Processing Techniques

FOOD TECH - Home Food Processing Techniques

1. Cooking

   • Heat may be transferred through: convection, conduction and radiation.
     • Convection is when heat travels round liquids and air using convection currents.
     • Conduction is when heat is conducted from molecule to molecule in solids or liquids.
     • Radiation is when heat travels in waves or rays.
   • Dry cooking methods:
     • Roasting, baking, grilling, barbecuing
   • Moist cooking methods:
     • Braising, poaching, steaming, stewing, boiling
   • Frying
     • Dry, shallow, deep, stir
   • Microwaving
     • Benefits: rapid, even, no browning, bright colour & nutritional value of vegetables retained
   • During cooking aspects of the food can change:
     • Its chemical & physical characteristics
     • Its appearance, flavour, colour, texture and aroma.
     • Makes food safe to eat
     • Allows new products to be made.

2. Shaping & Forming

   • Pasta machines
   • Piping equiptment
   • Sausage machines
   • Meat grinders & mincers
   • Mandolin
   • Moulds & cake tins
   • Crimping tools, rolling pin & cutters