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FOOD SCIENCE AND TECHNOLOGY (Production of Common Food Commodities (Sugar,…
FOOD SCIENCE AND TECHNOLOGY
Production of Common Food Commodities
Sugar
Cereals
Dairy products
Eggs
Oil
Food Spoilage and Contamination
Factors That Impact Food Spoilage and Contamination
Perishable and Non-Perishable Foods
Types of Perishable and Non-perishable Food Items
Importance of Water Activity
Difference(s) Between Perishable and Non-Perishable Food Items
Suitable Storage of These Foods
Microorganisms That Contaminate Food
Bacteria
Yeast
Moulds
Food-Borne Illnesses
Development and Prevention
Food Infection
Food Intoxication
Chemical Food Illnesses
Methods of Preventing Food Contamination
Prevention During Purchase, Storing, Preparation and Serving
Prevention of Cross-Contamination
Importance of Food Preservation
Food Preservation
Food Spoilage
Methods of Preservation
Methods Used to Preserve Foods
Foods Suitable for Preservation by Different Methods
Preservation of Various Foods at Home
Reasons for Adding Additives to Food
Principles and Effects of Heat Transfer
Conduction
Convection
Radiation
Effects of Heat on Nutrients
Carbohydrate
Proteins
Fats and Oils
Raising Agents in Food Preparation
Functions
Classification
Description
Precautions to Observe When Using Raising Agents
Measuring
Mixing
Cooking