4178500
Description
Flashcards by Grace Hall, updated more than 1 year ago
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Created by Grace Hall
almost 9 years ago
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| Question | Answer |
| Food tech | Revision flashcards |
| Purposes of packaging | The main purposes of food packaging are: to preserve the product to protect the product from damage to make the product more attractive to the consumer to make it easier to transport the product |
| What appears on packaging | What appears on packaging by law:- manufacturer's name and contact details name of the product description of the product weight (some foods are exempt, for example bread) ingredients (listed in descending order of weight) cooking/heating instructions storage instructions shelf life place of origin allergy information |
| Chopping board colours | Raw fish - Blue Raw meat - Red Cooked meat - Yellow Salad and fruit - Green Vegetables - Brown Bakery and dairy - White |
| Protiens | Proteins assist with growth and repair of the body. Proteins are found in animal products like meat, fish, cheese, milk and eggs. Vegetable sources include soya-bean products, pulses and nuts |
| Carbohydrates | Carbohydrates are needed to give the body energy. There are two types of carbohydrate - starch and sugar. |
| Minerals | Minerals are needed in small amounts to help the body function properly and stay strong. Calcium and iron are two important minerals |
| Food acidity | |
| Microorganisms in food | A selection of rotten food with mouldy growths. Bacteria, mould and yeast are all types of microorganism. They cause food to change, sometimes making food unpalatable. Heating and cooling can make food less resistant to microorganisms. This affects its ability to stay fresh. |
| Chilling | Dairy produce, cooked foods and raw ingredients should be kept at a temperature between 0°C and 5°C. This will slow the growth of microorganisms, but won't stop it. |
| Freezing | Meats, vegetables and ready meals can be frozen. Freezing maintains high standards of freshness and safety. Freezers store products at -18°C or below. Freezing does not kill microorganisms, but will keep them dormant until the food is unfrozen. |
| Reheating | Food must be reheated to at least 72°C to avoid the risk of food poisoning. Leftovers should be disposed of quickly. |
| Social factors of products | Social factors are things that affect lifestyle, such as religion, family or wealth. These can change over time. Food developers need to be aware of these changes to make foods that meet the needs of consumers. |
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