food processing 1

100問 • 1年前

問題一覧

Any products or commodity, raw or processed, that is marketed for human consumptions.

Agricultural Products

Defined as any procedure that alters food from its natural state, such as heating, canning, freezing, drying, milling and fermenting.

Food Processing

Major Agricultural Products

Agricultural crops, Livestock products , Poultry products, Sea food

Tasked to formulate, promulgate, and implement laws, policies, programs and projects governing the post-harvest flows of meat in order to protect the interest and welfare of consumers and promote the development of the livestock and meat industry.

(NMIS) National Meat Inspection Service

An act to strengthen the food safety regulatory system in the country to protect the consumer health and facilitate market access of local foods and food products and for other purposes.

Republic Act 10611

registered /approved premises authorized by BAI where slaughtering of animals takes place (human consumption)

Abattoir or Slaughterhouse

The premises used in the slaughter of animals for human consumption

Abattoir or Slaughterhouse

From fasting through stunning, bleeding up to skinning and evisceration.

Slaughtering

Body of any slaughtered animal after bleeding and dressing.

Carcass

From splitting and quartering, to cutting the carcass into retail cuts

Butchering

Mark/stamp/tag/label which represents the approval of Livestock Inspector

Brand

Process of cutting carcass into standard wholesale and retail cuts

Fabrication

Removal of animal parts not intended for human consumption

Dressing

Slaughtering of double dead animals.

Cold slaughter

By- products, organs, glands and tissues other than carcass (may or may not be edible)

Offals

Carcass marked as unsound, unhealthy and unfit for human consumption but fit as feed stuff (PASSED)

Condemned

animal tissues which are suitable for use as food, abundant source of iron, zinc, and B vitamins. It is also an excellent source of protein.

Meat

Meat Category

Red meat, Poultry meat, Seafood, Game meat

Red meat ex.

Beef, Veil, Pork, Mutton , Chevon

Meat from cattle over a year of age

Beef

Meat from calves 3 months of age or younger

Veil

meat from swine

Pork

meat from sheep

Mutton

meat from goat

Chevon

comes from cattle, swine, sheep, goats and to a lesser extent, horses and other animals

Red meat

comes from flesh of non-domesticated animals

Game meat

comes from flesh of aquatic organisms of which the bulk are fish

Seafood

comes from flesh of domestic birds

Poultry meat

Basic Principles of Selecting Animals for Slaughter

Sex, Age, Size , Health , Meat yield , Degree of fatness

"Let us meet each other with a smile for the smile is the beginning of love"

Mother Teresa

works without the presence of any moisture, broth, or water. Instead, it relies on the circulation of hot air or contact with fat to transfer heat to foods.

Dry heat cooking

important aspects of the cooking process.

Heat

cooking over or under a source of direct heat such as coals, a gas burner, or glowing electric unit. Much of the heat is derived from radiant energy: some is conducted from the air and from the broiler rack.

Broiling

Dry heat cooking

Broiling , Roasting , Baking , Grilling , Sauteing

Moist heat cooking

Poaching , Simmering , Boiling , Steaming

Methods of cooking

Dry heat cooking , Moist heat cooking , Combination cooking

Combination cooking

Braising , Stewing

is performed inside an oven and uses indirect heat that cooks from all sides for even browning.

Roasting

Cooking on a spit before an open fire or by covering with hot coals.

Roasting

usually performed at lower temperatures than roasting.

Baking

is similar to broiling, in that it uses radiant heat to cook foods quickly.

Grilling

is performed over a burner in a hot, shallow pan and uses a small amount of oil or fat to coat food for even browning.

Sauteing

relies on the presence of liquid or steam to cook foods. This method can be used to make healthy dishes without any added fat or oil.

Moist heat cooking

is a gentle method of cooking in which foods are submerged in hot liquid between 140 degrees and 180 degrees Fahrenheit.

Poaching

is also a gentle method of cooking foods but uses higher temperatures than poaching, usually between 180 degrees and 205 degrees Fahrenheit.

Simmering

This cooking technique involves submerging food in water that has been heated to the boiling point of 212 degrees Fahrenheit.

Boiling

In steaming, water is boiled continuously to produce a steady amount of steam. The steam surrounds foods and cooks evenly while retaining moisture.

Steaming

utilizes both dry and moist cooking methods.

Combination cooking

foods are first seared in a hot oiled pan then transferred to a larger pot to cook in hot liquid. The foods are only partially submerged in simmering water, broth, or stock.

Braising

foods are completely submerged in hot liquid while stewing instead of being partially submerged.

Stewing

"Cooking is one of the great gift you can give to those you love"

Ina Garten

is the conversion of raw materials to food commodities.

Primary Processing

is the conversion of ingredients into edible products – this involves combining foods in a particular way to change properties.

Secondary Processing

Unit operations

Storage , Cleaning, Sorting/ Grading, Size reduction , Mixing/ Combining , Heat transfer

Destroys, inhibits or removes micro-organisms

Process or Preservation

Refers to the aspects of food, water or other substances that an individual experiences via the senses.

Organoleptic properties

Most of the changes brought about in foods are due to alteration in biochemical properties of the food by microbes. These can be due to carbohydrate, protein, lipid or pectin degradation.

Biochemical, Physio-chemical Changes

Processing and preservation technologies used in the food industry

Heating, Drying , Irradiation , Concentration , Freezing

" If you quit on the process you are quiting on the results"

Idowu Koyenikan

"No one is born a great cook, one learns by doing"

Julia child

preservation of by hermetic sealing and sterilization

Appertization

Father of the canning industry

Nicolas Appert

destruction of microorganisms by heat treatment

pasteurization

Father of Microbiology

Louis Pasteur

"Quality in a service or product is not what you put in it. it is what the client or customer gets out of it"

Peter Drucker

Types of Contamination

Microbial , Chemical , Physical

bacteria, fungi, viruses. Most common cause of food spoilage

Microbial Contamination

pesticides, excess preservatives and additives, and toxic metals

Chemical Contamination

Filthy human, insects, rodents, extraneous matter, foreign matter

Physical Contamination

Why do we process meat

To make meat available all year round, To add variety to the diet

Meat process prevents?

Microbial growth , Atmospheric Oxidation , Enzymatic Reaction

Removal of Internal Organs

Evisceration

Fats

Rancidity

Cause The darkening of meat

Myoglobin

Temperature Requirement of meat

15°C to 40°C

Factors Affecting Growth of Microorganisms

Temperature Requirements , Moisture Content , PH

Bacteria do not survive moisture Content of?

18%

yeast and mold do not survive in a moisture Content of?

13%

Factors required in oxidation

Light, Air, Vacuum packaging , Free fatty acids, Antioxidants

Meat preservation Approaches/Processes

Drying/ Dehydration , Smoking , Salting, Cold Storage, Canning, Curing

Two ways of drying

Natural Drying , Artificial Drying

Oldest and most widely used in meat preservation

Drying/ Dehydration

Burning wood, saw dust or guava leaves, Preventing bacterial growth in meat, Improves flavor, odor, appearance and texture of meat

Smoking

Simple method of dehydration, meat becomes tough, dried up and shriveled and losses some of the important flavors

Salting

Two types of Cold Storage

Chilling , Freezing

Freezing

Slow freezing , Quick Freezing

method where meat is hermetically sealed in a container and subjected to a thermal process

Canning

method of preservation that centers on one basic principle: the curing ingredients inhibit the growth of microorganisms.

Curing

is the mechanical process of reducing raw materials to small particles called as minced meat.

Comminution

The ability of the meat to retain water under standard Processing procedures

Water Holding Capacity

The ability of meat to form stable emulsion with lipids

Emulsifying Capacity

Required in binding the pieces of meat together in processed product

Soluble Proteins

A mixture of concentrates added to food as a results of production and Processing

Food Additives

are added to food to prevent the growth of bacteria, which are instrumental to food spoilage

Preservatives

are added to food to prevent separation of food ingredients like oil and vinegar. Ordinarily. The two would not mix into one liquid.

Emulsifier

added to food to improve consistency and texture usually polysaecharide food gums.

Stabilizer

is a sweet substance from sugarcane or sugar beet juice

sugar

taken from the seeds, stems, barks fruits, and leaves of plants. And are very pungeant, aromatic, and flavorful.

Spices

Types of Salt

Rock Salt, Iodized salt , Sea salt

100

heigthens the flavor of vaious food.

Salt

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問題一覧

Any products or commodity, raw or processed, that is marketed for human consumptions.

Agricultural Products

Defined as any procedure that alters food from its natural state, such as heating, canning, freezing, drying, milling and fermenting.

Food Processing

Major Agricultural Products

Agricultural crops, Livestock products , Poultry products, Sea food

(NMIS) National Meat Inspection Service

An act to strengthen the food safety regulatory system in the country to protect the consumer health and facilitate market access of local foods and food products and for other purposes.

Republic Act 10611

registered /approved premises authorized by BAI where slaughtering of animals takes place (human consumption)

Abattoir or Slaughterhouse

The premises used in the slaughter of animals for human consumption

Abattoir or Slaughterhouse

From fasting through stunning, bleeding up to skinning and evisceration.

Slaughtering

Body of any slaughtered animal after bleeding and dressing.

Carcass

From splitting and quartering, to cutting the carcass into retail cuts

Butchering

Mark/stamp/tag/label which represents the approval of Livestock Inspector

Brand

Process of cutting carcass into standard wholesale and retail cuts

Fabrication

Removal of animal parts not intended for human consumption

Dressing

Slaughtering of double dead animals.

Cold slaughter

By- products, organs, glands and tissues other than carcass (may or may not be edible)

Offals

Carcass marked as unsound, unhealthy and unfit for human consumption but fit as feed stuff (PASSED)

Condemned

animal tissues which are suitable for use as food, abundant source of iron, zinc, and B vitamins. It is also an excellent source of protein.

Meat

Meat Category

Red meat, Poultry meat, Seafood, Game meat

Red meat ex.

Beef, Veil, Pork, Mutton , Chevon

Meat from cattle over a year of age

Beef

Meat from calves 3 months of age or younger

Veil

meat from swine

Pork

meat from sheep

Mutton

meat from goat

Chevon

comes from cattle, swine, sheep, goats and to a lesser extent, horses and other animals

Red meat

comes from flesh of non-domesticated animals

Game meat

comes from flesh of aquatic organisms of which the bulk are fish

Seafood

comes from flesh of domestic birds

Poultry meat

Basic Principles of Selecting Animals for Slaughter

Sex, Age, Size , Health , Meat yield , Degree of fatness

"Let us meet each other with a smile for the smile is the beginning of love"

Mother Teresa

works without the presence of any moisture, broth, or water. Instead, it relies on the circulation of hot air or contact with fat to transfer heat to foods.

Dry heat cooking

important aspects of the cooking process.

Heat

Broiling

Dry heat cooking

Broiling , Roasting , Baking , Grilling , Sauteing

Moist heat cooking

Poaching , Simmering , Boiling , Steaming

Methods of cooking

Dry heat cooking , Moist heat cooking , Combination cooking

Combination cooking

Braising , Stewing

is performed inside an oven and uses indirect heat that cooks from all sides for even browning.

Roasting

Cooking on a spit before an open fire or by covering with hot coals.

Roasting

usually performed at lower temperatures than roasting.

Baking

is similar to broiling, in that it uses radiant heat to cook foods quickly.

Grilling

is performed over a burner in a hot, shallow pan and uses a small amount of oil or fat to coat food for even browning.

Sauteing

relies on the presence of liquid or steam to cook foods. This method can be used to make healthy dishes without any added fat or oil.

Moist heat cooking

is a gentle method of cooking in which foods are submerged in hot liquid between 140 degrees and 180 degrees Fahrenheit.

Poaching

is also a gentle method of cooking foods but uses higher temperatures than poaching, usually between 180 degrees and 205 degrees Fahrenheit.

Simmering

This cooking technique involves submerging food in water that has been heated to the boiling point of 212 degrees Fahrenheit.

Boiling

In steaming, water is boiled continuously to produce a steady amount of steam. The steam surrounds foods and cooks evenly while retaining moisture.

Steaming

utilizes both dry and moist cooking methods.

Combination cooking

foods are first seared in a hot oiled pan then transferred to a larger pot to cook in hot liquid. The foods are only partially submerged in simmering water, broth, or stock.

Braising

foods are completely submerged in hot liquid while stewing instead of being partially submerged.

Stewing

"Cooking is one of the great gift you can give to those you love"

Ina Garten

is the conversion of raw materials to food commodities.

Primary Processing

is the conversion of ingredients into edible products – this involves combining foods in a particular way to change properties.

Secondary Processing

Unit operations

Storage , Cleaning, Sorting/ Grading, Size reduction , Mixing/ Combining , Heat transfer

Destroys, inhibits or removes micro-organisms

Process or Preservation

Refers to the aspects of food, water or other substances that an individual experiences via the senses.

Organoleptic properties

Most of the changes brought about in foods are due to alteration in biochemical properties of the food by microbes. These can be due to carbohydrate, protein, lipid or pectin degradation.

Biochemical, Physio-chemical Changes

Processing and preservation technologies used in the food industry

Heating, Drying , Irradiation , Concentration , Freezing

" If you quit on the process you are quiting on the results"

Idowu Koyenikan

"No one is born a great cook, one learns by doing"

Julia child

preservation of by hermetic sealing and sterilization

Appertization

Father of the canning industry

Nicolas Appert

destruction of microorganisms by heat treatment

pasteurization

Father of Microbiology

Louis Pasteur

"Quality in a service or product is not what you put in it. it is what the client or customer gets out of it"

Peter Drucker

Types of Contamination

Microbial , Chemical , Physical

bacteria, fungi, viruses. Most common cause of food spoilage

Microbial Contamination

pesticides, excess preservatives and additives, and toxic metals

Chemical Contamination

Filthy human, insects, rodents, extraneous matter, foreign matter

Physical Contamination

Why do we process meat

To make meat available all year round, To add variety to the diet

Meat process prevents?

Microbial growth , Atmospheric Oxidation , Enzymatic Reaction

Removal of Internal Organs

Evisceration

Fats

Rancidity

Cause The darkening of meat

Myoglobin

Temperature Requirement of meat

15°C to 40°C

Factors Affecting Growth of Microorganisms

Temperature Requirements , Moisture Content , PH

Bacteria do not survive moisture Content of?

18%

yeast and mold do not survive in a moisture Content of?

13%

Factors required in oxidation

Light, Air, Vacuum packaging , Free fatty acids, Antioxidants

Meat preservation Approaches/Processes

Drying/ Dehydration , Smoking , Salting, Cold Storage, Canning, Curing

Two ways of drying

Natural Drying , Artificial Drying

Oldest and most widely used in meat preservation

Drying/ Dehydration

Burning wood, saw dust or guava leaves, Preventing bacterial growth in meat, Improves flavor, odor, appearance and texture of meat

Smoking

Simple method of dehydration, meat becomes tough, dried up and shriveled and losses some of the important flavors

Salting

Two types of Cold Storage

Chilling , Freezing

Freezing

Slow freezing , Quick Freezing

method where meat is hermetically sealed in a container and subjected to a thermal process

Canning

method of preservation that centers on one basic principle: the curing ingredients inhibit the growth of microorganisms.

Curing

is the mechanical process of reducing raw materials to small particles called as minced meat.

Comminution

The ability of the meat to retain water under standard Processing procedures

Water Holding Capacity

The ability of meat to form stable emulsion with lipids

Emulsifying Capacity

Required in binding the pieces of meat together in processed product

Soluble Proteins

A mixture of concentrates added to food as a results of production and Processing

Food Additives

are added to food to prevent the growth of bacteria, which are instrumental to food spoilage

Preservatives

are added to food to prevent separation of food ingredients like oil and vinegar. Ordinarily. The two would not mix into one liquid.

Emulsifier

added to food to improve consistency and texture usually polysaecharide food gums.

Stabilizer

is a sweet substance from sugarcane or sugar beet juice

sugar

taken from the seeds, stems, barks fruits, and leaves of plants. And are very pungeant, aromatic, and flavorful.

Spices

Types of Salt

Rock Salt, Iodized salt , Sea salt

100

heigthens the flavor of vaious food.

Salt