Revision Lesson 2

To improve the nutritional profile of the food, making it similar to other products or to add specific nutrients.

To increase the shelf life of the food by adding preservatives.

To enhance the flavor and color of the food artificially.

To reduce the cost of production by using cheaper ingredients.

Gristing

Sieves

Fermentation

Reduction

Changing a basic food to preserve it or prepare it for sale or cooking

Cooking food at high temperatures

Adding artificial flavors to food

Packaging food for sale

No meat, but eat eggs and dairy.

Eats only meat and fish.

Eats only fruits and vegetables, no dairy or eggs.

Eats only dairy, no eggs or meat.

Enzymic Browning

Fermentation

Photosynthesis

Respiration

flour

sugar

rice

oil

a single sugar unit; made of many sugar units

a protein; a fat

a vitamin; a mineral

an enzyme; a hormone

chemical raising agent

preservative

coloring agent

flavor enhancer

30g per day

10g per day

50g per day

70g per day

Use wholemeal flour or Add fruit

Add more sugar

Use only white flour

Add extra butter

Use more cream

It helps in the formation of red blood cells.

It strengthens tooth enamel and prevents dental cavities.

It aids in muscle contraction.

It regulates blood sugar levels.

Calcium

Sugar

Caffeine

Soda

Conduction, Convection, Radiation

Evaporation, Sublimation, Deposition

Reflection, Refraction, Diffusion

Absorption, Transmission, Scattering

iron

zinc

magnesium

potassium

Wholemeal

Brown Flour

White Flour

Self Raising

Wholemeal

Brown Flour

White Flour

Strong Flour

lower

higher

moderate

no

chemical raising agent

preservative

coloring agent

flavor enhancer

Bread and pasta dough

Cake and pastry making

Thickening sauces

Making soup

Pasteurised

Homogenised

Sterilised

UHT treated

72°C

100°C

135°C

50°C

1-2 seconds

15 seconds

20 to 30 mins

5 mins

1-2 seconds

10-15 seconds

30-40 seconds

5-10 minutes

Pasteurised

Sterilised

UHT

Homogenised

True

False

long

short

bitter

fragile