DT FOOD

DT FOOD

1. Uses of Equipment

   • Electronic Scales - Measure out ingriedents accurately to as little as 0.1g
   • Food Processors - Have a range of attachments that enable them to carry out many different tasks.
     • Grate
     • Slice
     • Grind
     • Shred
     • Dice
     • Puree
     • Mix
     • Knead
     • Whisk
   • Mixers - Have a range of attachments so that different mixing processes can be carried out.
     • Whisking
     • Mixing
     • Kneading
   • Liquidisers and Hand-Held Blenders - Have a very specific process to carry out and are only involved in the production of one type of food product.
   • Bread makers and Ice Cream makers - Have a very specific process to carry out and are only involved in the production of one type of food product.
   • Tunnel Ovens - Used in the production of small identical items.
   • Depositors - Huge tubes which fill containers such as pastry cases.
   • Mandolin - Used to slice and cut foods evenly every time.
   • Floor Standing Mixers - Huge food processers that mix large quantities of ingredients.
   • Enrober - Coats a product with another ingredient to give it an outer.

2. Equipment and Nutrition

   • Boiling vegetables dissolves vitamin C & B as they are soluble in water.
     • Steaming them or microwaving them keeps the vitamins in.
   • Electric Griddles cut down the fat as they are a dry form of cooking.

3. Food Safety and Hygiene

   • Microorganisms and enzymes cause food spoilage and more seriously can cause food poisoning.
   • Bacteria: Growth Conditions
     • Temperature: 5 - 63 C
       • -18 C: Bacteria are dormant but not able to reproduce.
       • 0-5 C: Bacteria are sleeping and reproduce extremely slowly.
       • 37 C: Optimum temperature for bacteria to reproduce.
       • 72 C: Bacteria start to be destroyed and are not able to reproduce.
     • Foods: High risk foods (those containing large amounts of protein and water)
     • Time: Bacteria divides every 10-20 minutes.
     • Moisture: Bacteria thrive in foods heavy with moisture.
   • Food Poisoning
     • Salmonella - symptoms are: diarrhoea, vomiting, headaches and stomach pains occur 12-36 hours after eating the infected food.
       • Eggs
       • Poultry
     • Campylobacter - Symptoms are: diarrhoea and headaches that occur 1-11 days after eating the infected food.
       • Meat
       • Poultry
       • Shellfish
     • Staphylococcus - A bacteria that that creates toxins that cause food poisoning. They are present in the nose, throat and skin of humans. Can be transferred to foods due to poor personal hygiene.
       • Symptoms are: vomiting, abdominal pain and diarrhoea occur 1-6 hours after eating the infected food
         • Meat
         • Poultry
         • Salad
   • Preservation
     • Removal of liquid
       • Drying
       • Dehydration
       • Jamming
     • Alteration of Temperature
       • Canning
       • Freezing
       • Chilling
     • Removal of Air
       • Modified atmospheric paclaging
     • Addition of Preservative
       • Jamming
       • Pickling
       • Salting

4. Food Storage

   • Freezing
     • Preserves food for between 1 week and 1 year.
     • Fast freezing: 0 to -18 C in 12 minutes.