year 9 revision
topic 1: food safety
topic 2: food provenance
topic 3: food choice
food processing and production
food spoilage
storing and buying food
different sources of bacteria contamination
enzymic browning and oxidation
Oxygen in the air can cause sliced fruit to brown
raw food, work surface, food handler and waste food
perishable foods - Perishable foods are those likely to spoil, decay or become unsafe to consume if not kept refrigerated at 40 °F or below, or frozen at 0 °F or below
high risk foods - Foods that are ready to eat, foods that don't need any further cooking, and foods that provide a place for bacteria to live and grow
non-perishable foods - processed or packaged to withstand prolonged storage
best before - The food will be safe to eat after this date but may not be at its best.
use by - You can eat food until and on the use-by date but not after
sources of food
free range - farming husbandry where the animals, for at least part of the day, can roam freely outdoors
intensive farming - an agricultural system, wherein there is high level use of labor and capital, in comparison to the land area
organic - grown on soil that had no prohibited substances applied for three years prior to harvest.
sustainable fishing - respects marine ecosystems and adapts to the reproductive rate of fish to maintain a balance and ensure the survival of all species
advantages and disadvantages of:
seasonal foods
genetically modified foods
local produced foods
advantages - might taste better, less particle pollution, less noise pollution, use of fossil fuels will be lower and less air pollution
disadvantages - limited variety of products, can be more expensive, may have a shorter shelf-life, could affect government finances and economic issues for poorer parts of our planet
advantages - food is more fresh and tasty, better for your health, supports local economy and ecology and food diversity
disadvantages - increase in food miles, food shortages and an increase in energy use
advantages - more nutritious foods, tastier foods, less use of pesticides, increased supply of foods with longer shelf lives,
faster growing plants and animals
disadvantages - toxicity, allergic reactions, antibiotic resistance, immuno-repression, cancer and a loss of nutrition.
cross-contamination - can cause diseases if mixed with other meats or raw foods
sensory evaluation - the importance of our senses when it comes to food choice is that it allows us to be able to compare foods and decide what we want. for example the texture of one food might feel different to another which could impact your decision and the smell of one food might smell different to another which again could impact your decision.
reasons for food choice - physical activity level, celebration/occasion, cost of food, preferences, enjoyment, food availability, healthy eating, income, lifestyles, seasonality, time of day, time available to prepare/ cook, religions and cultures: Buddhism, Christianity, Hinduism, Islam, Judaism, Rastafarianism and Sikhism, ethical and moral beliefs: animal welfare, fair-trade, local produce, organic, Genetically Modified (GM) foods and food intolerances (gluten and lactose) and the following allergies: nuts, egg, milk, wheat, fish and shellfish.
how to set up a taste panel - set objectives, set specifications, identify potential, select for aptitude, train systematically, validate performance, automate your tasting and encourage a bias for action
sensory evaluation - The sensory attributes include appearance (color, size, shape, and consistency of liquid and semisolid products), kinesthetic (texture, consistency, and viscosity), and flavor (taste and odor).
primary processing
Primary processing is the conversion of raw materials into food commodities
classifications of fruits and vegetables
fruits - pome, drupe, berry, aggregate fruit, legumes, nuts and multiple fruits
vegetables - bulbs, root, stem, leaf, flower and seeds
secondary processing - Secondary processing is the conversion of ingredients into edible products - this involves combining foods in a particular way to change properties.
effect of enzymatic browning - Enzymatic browning is one of the most important reactions that occur in fruits and vegetables, usually resulting in negative effects on colour, taste, flavour, and nutritional value. how to control it - Physical methods to regulate enzymatic browning include thermal treatment, prevention of oxygen exposure, use of low temperature, and irradiation.
fortification - A food that has extra nutrients added to it or has nutrients added that are not normally there
health benefits of fortification - Fortified foods can help maintain healthy micronutrient levels to keep your bones strong, help your digestion, and prevent heart issues.
click to edit