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- 1gg
- 2f-g
- 3f.Mak
- 4kS
- 5jBased on
- 6Size:Unifo
- 7nIndividual
- 8mMeasure of quality of
- 9nM
- 10Heating:.n
- 11Mi to reach the desired product.Millility control detect
- 12Blanching: use ezing.Vegetables blaing storage.
- 13HTST sn
- 14fj
- 15nC
- 16jProdilk.
- 17CoolingReduction ofe of food.
- 18Chezing.Commonrehouses.
- 19Freezing.The most rapid rat
- 20Air blaFr
- 21PlateBrings th
- 22Tn
- 23ikProduct in contact with low- temperature refrigerant.
- 24PRODUCSECONDINT.
- 25Foonvenient and nutritious foods.Primarily used
- 26Uses of food additives: Impro.c
- 27Acidscher substances in the food funccExcicro-organisms.
- 28Anti caking flows freely.Example - T
- 29Antioxidant: Prolong shelf-life by preventing oxidation.Example - Ascorbic acid - Margarine.
- 30jExam- diet soft dri
- 31Bleachihiten foods.Exane - Margarine.
- 32Colour: rs.Example -
- 33Emulter and oil mixes.Example -naise.
- 34jExample - Ms.
- 35Food acidEx fruitacid.
- 36Glazing age of the food.Example - pearance.
- 37Humm drying out.Exampl) - chewing gum.
- 38Minerexture, mouth feel.Example - cr.
- 39Preseage.Examp
- 40Thickeners : increase the viscosity of a food.Example - Dextrin - casseroles.
Example - a sauce might contain a - 41Vegecy and texture.Example- Pectin. - jam.
- 42Vitautrients.Exa
- 43Problems with food additives: Cancer. Hyperactivity. Carcinogenic effects. Asthmatic attacks. Aggressiveness. Anaphylaxis. Behavioral changes. Dizziness.-m
- 44Food intolerann.Adverse reactions to a food additive occur in ood additives to avoid them.
- 45Food additrtain additives if they have allergies or intolerance's.Additives are iucts.
- 46PRODU=mpare with those used domestically *STUDENTS NEED TARN TO- #2.
- 47Size of work place :Commercial - range f
to large - summit restaurant. - 48Amount of quantity of food being idual. Industrial- hundreds of food items.Commercial - Varies - shops.
- 49Technologies used: g and cooking processed often controlled by computers.Commercial - atleauipment.
- 50Use oucts.Commerciauces.
- 51Purchase of food: \ ctioner sugar.Commercial - Fo
- 52Appearance of food: e of all same types of food. - consumers want.Commercies.
- 53RAW MATERIALS : Domestic - - d -chinese takeaway container.RAW MATERIALS:tic container.
- 54EQUIPmixing bowl.EQed blast freezer, ge mixing tub.
- 55PROCESSING TECHNIQUES: Domestic. 1eezer.PROCt freezer.
- 56STORAGE : domestic. Domestic Freezer (-(-25°C) of hardening.
- 57kiDage).
- 58PRODUCTION AND PRion*THIRD SYLLABNT.
- 59ManufapEqui
-hygienic.
-strong. - 60Smooth : to stop food particles from lodging in cervices - which would create an ideal environment for contamination and infestation.-
- 61Impervious to water: to resist the uptake of m-
- 62In=-
- 63Dug-
- 64Motionlesser to be safe.-
- 65Hygienic : clean, \enance.-
- 66Efficientive.-
- 67Strconstant large quantities.-
- 68d to the company's standard.Foodcontaminates of food.
- 69Stainless- corrosiometals
- 70Mild st- it is weldable
gh it rusts)
- it is relatively hard and is easily annealed. - 71Plasticfor componentswater.
-low toxicity. - 72PRODUCTI of food*FORTH SYLLABUS DOT POINT.
- 73Produ -automated. -computerised.The type of production system used depenction.
-customer acceptance.
- economic considerations. - 74Lartems:Are use
- 75Small scs:-are used in ax.
- 76typan labor, special expertise for certain tasks.Asive.
food safety issues.
repetitive jobs.
product cost higher. - 77MANUAL - lato.sive.
- 78type: midity levels.Advantages:
k. - 79A=- Pure Gelato.Freezing: 'churn, blast freezer' - makes ssed.
- 80type: C==l of food.
Disadvantages:
no jo=y.
computer malfunctions. - 81COMPUTure gelato.Temperature
- 82PRODUCTIFIFTNT.
- 83Quality managece a quality rvicing.-
- 84d.Food safetysue.
- 85QUALI-
- 86Quality cr production.-
- 87Quality Assuran-
- 88The quality ma-
- 89Guidelinity level.a clear and finathe consumer is prepared to pay.
- 90Guidelines fmethod for ato the supplier.
- 91Guidelines for qSpecifications for th
- 92Guidelines for qup
- 93=:r microbial limits.
- 94HThe HACCvented.
- 95CCP:, safe and happy in their work environment.
- 96SEVEN HACCP PRINCIPLES 7. ESTABLISH DOCUMENTATION.-
- 97j- protecting workers and other persons on.
- 98Work heof accidents.Requiities.
- 99PRODUCTISTUDENTS NEED TO LEARN -#4.
- 100Flow process charts:Provides oss.
- 101Inspection Operation Delay TransportationFive step symbols- production line.
- 102INS- requires labing.
- 103Storage: When a removal.b
- 104DELAY: Whethe plant layout.
- 105TRANSPORTATIO=anotheal.-er to a cooking pan.
- 106microbiological characteristics.- Assembled or aking.
- 107PRODUCTIOzards and risks*STUDEN - #5.
- 108b-tip-
- 109Risk - hands.Control point: employees are to wash ha
- 110nhAtn.
- 111Risk.Control
- 112Puards.nd h
Información
- Descripción
- Fichas sobre Sin título, creado por mills699 el 22/02/2015.
- Creado por
- mills699
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