Term
| What is the function of fat in pastry making? |
|
Definition
| To prevent gluten forming when water is added, fat coats the flour grains giving the pastry a short crumbly texture. |
|
|
Term
| What is the function of water in pastry making? |
|
Definition
| Water binds the rubbed mixture of fat and flour together, and makes it easier to roll out the pastry. |
|
|
Term
| What is the function of egg in pastry making? |
|
Definition
| The egg when heated sets the milk. |
|
|
Term
| What could be what changes could be made to this flan filling recipe?
250ml milk
2 eggs
75g cheese
50g chopped onion
salt & pepper |
|
Definition
| Combination of cheeses improve the texture, flavour, and colour.Include broccoli, spinich, or mushrooms for nutritional value.
|
|
|
Term
| Why are egg products considered to be high risk foods? |
|
Definition
| The high protein moisture content provides the ideal conditions for multi- organic growth, especially salmonella? |
|
|
Term
| Name some ingredients that contribute to the NSP (Non Starch Polysaccharide)? |
|
Definition
| NSP is linked with dietary fibreWholegrain foods (bread, cereals)Fruit & VegetablesPulsesNuts |
|
|
Term
| How is food preserved using the cook chill process? What are the advantages? |
|
Definition
Food is cooked and then rapidly chilled. The products are stored between 0-3°C
The bacteria remains inactive for up to 5 days, so it does not multiply if chilled. |
|
|
Term
| How is food preserved using MAP? What are the advantages? |
|
Definition
Food is packed in the presence of different combinations of nitrogen, carbon dioxide, and oxygen.
The shelf life is increased, and flavour, texture, and colour is retained. |
|
|
Term
| Name some pieces of information that must be included on food labels, according to legislation. |
|
Definition
| IngredientsProduct nameBest before/ Use by dateStorage conditions |
|
|
Term
| What piece of equipment is used in the food industry to check the temperature of
food? |
|
Definition
|
|
Term
| What temperature range is known as the 'danger zone'? |
|
Definition
|
|
Term
| What is ambient temperature? |
|
Definition
|
|
Term
| What foods do not freeze well? |
|
Definition
| Lettuce and Strawberries because the crystals erupt and rupture the cells, causeing damage. |
|
|
Term
| Give ways in which a manufacturer would carry out evaluation procedures
during the design of a new product. |
|
Definition
| Collect ideas and see whether people will buy the productTasting groupsAnalyse performance of the control system e.g.: did the control checks
work?See if it is it easy to manufacture. |
|
|
Term
| Why is it important to keep certain raw materials away from the final procuct? |
|
Definition
| To avoid cross contaminationTo make sure meat and vegetables do not crossWet and dry ingredients must not mix |
|
|
Term
| Name some safety checks carried out by HACCP. |
|
Definition
| Check that meat is stored in a refrigeratorCheck food handlers for
hygieneCheck that equipment has been kept cleanCheck work
surfaces have been washed and driedCheck ingredients have been
stored carefullyCheck water quality. |
|
|
Term
| List four ways that computer systems can assist the manufacturer in ensuring quality. |
|
Definition
| Sensing temperatureControl conveyor beltsWeighingTiming Information on labels. |
|
|
Term
| Give the advantages of using a food processor in industry. |
|
Definition
| Saves timeSaves labourUniformity is achieved |
|
|
Term
| Name a healthy snack and drink, and the main peice of electrical equipment used to produce it. |
|
Definition
| Fruit Juice-juice extracter |
|
|
Term
| If electrical equipment is misused, explain the implications on the company. |
|
Definition
| If equipment is without guards, fingers can be caught, and this could result in the company being sued. |
|
|
Term
| What commercial production method would be used to produce a basic loaf
in an in-store bakery? |
|
Definition
|
|
Term
| Explain batch production. |
|
Definition
| Using the same mixture and adding and removing ingredients. This is
easily adaptable. |
|
|
Term
What is the function Yeast?
Warm Water? |
|
Definition
| ,li>To make the bread rise Carbon dioxide gas needs to be released. |
|
|
Term
| Name ingredients that could be added to a basic bread mixture to improve
the nutritional value. |
|
Definition
| Sesame seed, multigrain, and onion. |
|
|
Term
| Which country did pitta bread originate from? |
|
Definition
|
|
Term
| Name some charcteristics of egg and products that use it. |
|
Definition
| Thickening-Custard, QuicheEmulsifying-Cakes, MayonnaiseBulking- Meringue, QuicheCoagulation- Baked cakes, Meringue |
|
|
Term
| Explain the performance characteristics of eggs during aeration. |
|
Definition
| Protein in the egg stretches,......traps tiny air bubbles......Which bulk the product up. |
|
|
Term
| Explain the performance characteristics of eggs during emulsification. |
|
Definition
| The egg helps the fat and sugar to become more stable during cake making. It emulsifies oil and vinegar when making mayonnaise.It mostly prevents seperation. |
|
|
Term
| Why is powdered egg sometimes used in commercial food products? |
|
Definition
| Cuts down risk of salmonella and helps to make food products safer to eat.Helps avoid cross contamination from raw eggs. |
|
|
Term
| Evaluate the role that additives play in the manufacture of food in our diet for the consumer. |
|
Definition
| Preserves food and gives them a longer shelf life.Can produce or retain expected qualities like colourThey are able to provide quick convenient meals. |
|
|
Term
| Evaluate the role that additives play in the manufacture of food in our diet for the manufacturer. |
|
Definition
| They help maintain product consistencyRestore original charcteristics lost after processing like taste or colourThey also help keep foods safer, e.g, they stop oils from going rancid. |
|
|
Term
| Using an example, explain what society considers to be the benefit of organic farming methods. |
|
Definition
| With organic vegetables......No artificial pesticides or fertilizers are used......which is better for the environment......and gives a better taste. |
|
|
