11 Food Technology-Food Quality REVISION

We are learning about the study of food storage and safe and hygienic handling of food in domestic, commercial and industrial settings. The sensory characteristics and functional properties of food determine the most appropriate storage, preparation and presentation techniques. Our Topic is...

• Food Science

• Nutrition

• Food Quality

• The Australian Food Industry

What is the legislation that governs food storage in NSW?

• The Food Act 2003 (NSW)

• Food Health and Safety Act 2003 (NSW)

• Workplace Health and Safety Act (2011)

• The NSW Food Authority

What is the danger zone temperature for harmful bacteria?

• Temperatures between 4-69 Degrees

• Temperatures between 0-60 Degrees

• Temperatures between 5-60 Degrees

• Temperatures between 4-50 Degrees

Preparing food several hours in advance can make food unsafe because: 

• Bacteria can grow if the food temperatures fall into the danger zone
• Foods can lose their flavor, color and general quality 
• Foods can lose their nutritional value
• Refrigerators can only hold so much food

What preserves the food by lowering water content?

• refrigeration
• irridation
• dehydration
• cellopane

Placing foods in acidic solutions like vinegar to prevent growth of spoilage organisms

• Pickling

• Paraffin

• Fermentation

• Drying

The sensory characteristics of food include:

• Mouthfeel, Odour, Texture, Apperance

• Appearance, Odour, Flavour, Texture

• Colour, Flavour, Mouthfeel, Odour

• Sweet, Salty, Sour, Bitter, Umami

Factors that affect the functional properties of food include:

• Level of PH, Agitation, Physical Changes, Chemicals, Agitation

• Alkaline, Agitation, Catalysts, Timing, Acidity

• Moisture, Oxygen, Level of PH, Enzymes, Temperature

• Oxygen, Temperature, Acidity, Agitation, Enzymes, Adding other Ingredients

Coagulation is when:

• tiny droplets of liquids become trapped within coagulated proteins.

• heat, acids, and enzymes can cause the separated strands of amino acids in the denatured protein to regroup with cross bonds.

• when gas such as air is being dispersed through a liquid.

• the structure of proteins break apart.

The functional properties of FATS include:

• Emulsification and Aeration.

• Crystallisation, Caramelisation, Dextrinisation and Gelatinisation.

• Browning, Foaming, Gelation and Coagulation.