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Revision Slides
April 2006
C. Budge
Slides content
3 Food choices
4 Dietary goals
5 Individual needs
6/7 Hygiene and safety in the
food industry
8/9 Quality
10 Properties and functions of
food ingredients
11 Heating and nutrition changes
12 Cereals
13 Fruit and vegetables
14 Meat, poultry, fish
15 Fats and oils
16- Milk, cheese and dairy
17 Eggs
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18 Sugar
19 Methods of cooking and
transfer of heat
20 Raising agents
21 Setting ingredients
22 Additives
23 Components of foods
24/25 Preservation
26 Smart foods
27 Systems and control
28 HACCP
29 Jobs in the food industry
30 Product analysis
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Dietary changes:
Reduce fat in cooking, choose lower-fat versions of food ingredients,
remove visible fat from meat, bacon and poultry
Reduce sugar used in recipes, avoid very sugary foods
Reduce salt add less salt to recipes and avoid ingredients that contain a
lot of sodium
Increase fibre eat more wholegrain foods bread and cereals, more
fruit, vegetables, pulses and nuts
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People have different nutritional needs, which change with age and
activity
Food products are designed to appeal to different people
Groups of people with special dietary needs:
Vegetarians vegan, lacto
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Bacteria need warmth, moisture, food and time to grow and multiply
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High risk foods spoil in a short amount of time e.g. meat and fish
Perishable foods go off or spoil quickly
Low risk foods have a long shelf life
Dehydrated foods had the moisture removed
Ambient temperature normal room temperature - 20C and 25C
To avoid cross contamination use coloured chopping boards and
knives: raw fish blue; raw meat red; fruit and vegetables green;
cooked meat yellow
Food is processed in a variety of ways in the food industry
assembling food products, application of heat and cold, food
preservation and finishing techniques
Food preservation is used to prolong the shelf life of products
Food preservation freezing, canning, irradiation, AFD, MAP and
dehydration
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Food Ingredients
Food ingredients have a function within a recipe, some may have several
products
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Food Ingredients
Starch
Dry heat starch turns to dextrin
Moist heat starch granules soften
and swell and absorb water and
thicken liquids (gelatinisation)
Sugar
When heated sugar dissolves, it
changes from white to golden
(caramelises)
Fats solid
Melt to a liquid, bubble and can
decompose at high temperatures
when fats give off smoke and
burn
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Protein
NSP
Minerals
11
Food Ingredients
Cereals
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12
Food Ingredients
Fruit and Vegetables
Buy good quality and store in a cool, dark place for a short time
The nutrients are found under the surface of the skin, so either peel
thinly or eat with the skin on.
Cook vegetables very quickly in a small amount of water
Leave in large pieces to avoid too much nutrient loss from the
surface of the fruit or vegetable
Try to eat raw fruit and vegetables
Dont leave them to stand in water vitamin C & B are dissolved
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Food Ingredients
Meat, poultry and fish
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Food Ingredients
Fats and oils
Fats and oils contain mainly fat, some contain vitamins and essential
fatty acids
F at should provide no more than 35% of food energy
Butter and margarine 80-82% fat. Used for spreading, baking,
shallow frying, pastry, sauces
Reduced fat margarine/spread 60-62% fat. Used for spreading,
all-in-one cakes, sauting, short crust pastry, sauces, scones
Half-fat butter/margarine/spread 39-41% - Used for spreading,
sauting, sauces, scones, choux pastry
Low fat/light spread less than 40% - spreading
Other fats used in cooking lard, suet, dripping
Margarine is fortified with vitamins A and D
Genetic modification of oils used for Soya, maize and oilseed rape
Use of fats shortening, flavour, trapping air
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Food Ingredients
Kept at 40-45C for 3-6 hours. Protein coagulates, the yogurt thickens
Cheese coagulating the protein in milk making curds and whey. The
curd is pressed to make hard cheese like Cheddar
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16
Food Ingredients
Eggs
Uses of eggs
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Food Ingredients
Sugar
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Cooking Choices
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Food Ingredients
Raising agents
Bubbles of gas expand when heated and make a food mixture rise
Three types of raising agent air, steam, carbon dioxide gas
Air introduced: sieving flour, beating (batters), whisking egg white
(meringues), creaming (cakes), rubbing in (pastry, scones), rolling and
folding pastry (flaky, puff)
Steam water when heated turns to steam, this escapes pushing the
mixture up (Yorkshire pudding, clairs)
Carbon dioxide gas this expands when heated and pushes up the mixture
Baking powder: made from acid sodium pyrophosphate, rice flour and
sodium bicarbonate. Reacts with the cake mixture > produces carbon
dioxide gas
Bicarbonate of soda: same principle used in gingerbread
Yeast: fungus which needs warmth, food and liquid to ferment producing
carbon dioxide and alcohol. Most types of bread use yeast
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Food Ingredients
Setting ingredients
Many food products are set to make them firm and attractive to eat
Gelling agents create a smooth, set texture and help to suspend other
foods in a jelly
Gelatine made by boiling bones and tissues from animal carcasses. The
collagen in the connective tissue turns to gelatine when heated slowly in
liquid. Sold in powder form and in sheets. Used for jellies and mousses.
Pectin found in the cells of fruit. Mixed with the right proportion of
acid and sugar will form a gel. Used in jellies, jams and marmalades.
When the jam is cool, the gelatine forms a network which sets and
suspends the fruit, sugar and liquid
Agar agar comes from a type of seaweed, used to set milk and liquids
with low acidity (used by vegetarians and certain religious groups)
Carragheen Irish moss. A by-product called carrageenan (E407) is used
in ice-cream, jellies and frozen desserts as an emulsifier, thickener and
gelling agent (used by vegetarians)
Gelozone and Vege Geli setting agents
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Food Ingredients
Additives
The food industry uses specialist ingredients and may use additives in
food products these are added in small amounts
E the letter E sometimes appears before an additive number. This
shows that the additive has been approved by the European Union
Preservatives protects against growth of micro-organisms (salt, sugar,
vinegar, sulphur dioxide
Colours improve or change the appearance (caramel (E150)
Flavours and flavour enhancers improve or replace those lost in the
cooking process (sugar, saccharin, aspartame, monosodium glutamate)
Emulsifiers and stabilisers stops food separating (Lecithin)
Antioxidants make foods last longer, stops fatty food going rancid
(vitamin C - ascorbic, vitamin E tocopherol)
Other additives raising agents, anti-caking agents, flour improvers,
thickening agents, nutrients, gelling agents
Are benefits and limitations for the food manufacturer and consumer
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Food Ingredients
Components of foods
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Food Ingredients
Preservation part 1
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Food Ingredients
Preservation part 2
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Food Ingredients
Smart foods
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26
Food production
Systems and control
A system is a collection of
elements, which work together
to perform a task
Systems enable products to be
made: safely, hygienically, costeffectively, efficiently,
consistently, to an expected
quality
Systems are put in place in the
food industry to control the
production of food products
A system has three main parts:
input, process and output
A fourth element in a system is
called feedback
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Elements of feedback
Weight and mix control
Trading standards regulations
Environmental health
Temperature control
Thermostatic and sensor control
Microbiological feedback
Sensory analysis feedback
Shelf life and storage time
control
Consumer feedback
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Food production
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Food production
Jobs in the food industry
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Food Production
Product analysis
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