Food Preservation Techniques
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Questions and Answers

What is the primary benefit of pasteurisation in food processing?

  • It enhances the flavor of food.
  • It adds nutritional value.
  • It increases the shelf life significantly.
  • It sterilises contents and kills spores. (correct)

    • Which method is known for altering the taste of food while reducing moisture content?

  • Smoking
  • Salting (correct)
  • Vinegar preservation
  • Drying

    • What is the main function of sugar in food preservation?

  • To draw out microbes and dehydrate food. (correct)
  • To enhance the sweetness of food.
  • To provide extra calories.
  • To improve the texture of food.

    • How does smoking preserve food?

    <p>By preventing bacterial growth through exposure to smoke.</p> Signup and view all the answers

    What is a disadvantage of the drying method of food preservation?

    <p>It leaves food calorie-rich but still has toxins.</p> Signup and view all the answers

    What impact does vinegar have on food preservation?

    <p>It reduces enzymes and food spoilage microbes.</p> Signup and view all the answers

    What does accelerated freeze drying primarily achieve?

    <p>Low weight and easy transport.</p> Signup and view all the answers

    What is a common result of using high concentrations of salt in food preservation?

    <p>Altered taste and reduced moisture content.</p> Signup and view all the answers

    What factors must be controlled to prevent bacterial growth in food?

    <p>PH, moisture, temperature, and storage time</p> Signup and view all the answers

    Which of the following foods is considered high risk for bacterial multiplication?

    <p>Cooked rice</p> Signup and view all the answers

    What is meant by 'direct contact' in food hygiene?

    <p>Raw meat touching cooked meat leading to bacterial transfer</p> Signup and view all the answers

    Which practice best describes indirect contact or cross-contamination?

    <p>Using the same cutting board for raw meat and vegetables without washing</p> Signup and view all the answers

    Which food item would be classified as low risk for bacterial growth?

    <p>Jam</p> Signup and view all the answers

    Which characteristic is NOT essential for a food to be classified as a staple food?

    <p>High in calories</p> Signup and view all the answers

    Which food item is classified as a plant staple food?

    <p>Potato</p> Signup and view all the answers

    What was introduced to Australia by the first fleet in 1788?

    <p>Flour and salted meats</p> Signup and view all the answers

    In what decade did American fast food chains first establish locations in Australia?

    <p>1960s-1970s</p> Signup and view all the answers

    Which group introduced new vegetables and cooking methods to Australia?

    <p>Chinese migrants</p> Signup and view all the answers

    Which food was introduced to Australia during the 1940s by American troops?

    <p>Hamburgers</p> Signup and view all the answers

    What event attracted global migration to Australia in the 1850s?

    <p>The gold rush</p> Signup and view all the answers

    Which food item is NOT considered a meat/animal staple food?

    <p>Wheat</p> Signup and view all the answers

    What is a characteristic of freeze-dried foods compared to dehydrated foods?

    <p>They retain their original flavor.</p> Signup and view all the answers

    What occurs to microbes when food is frozen at -18°C?

    <p>They remain inactive but alive.</p> Signup and view all the answers

    Why is vacuum packing important for food preservation?

    <p>It prevents bacteria that thrive in low oxygen.</p> Signup and view all the answers

    What is a disadvantage of using sublimation in food storage?

    <p>It is a costly process due to specialized equipment.</p> Signup and view all the answers

    What is the purpose of Modified Atmosphere Packaging (MAP)?

    <p>To maintain the food's color and delay spoilage.</p> Signup and view all the answers

    Which bacteria can survive in vacuum-packed food if not properly handled?

    <p>Clostridium</p> Signup and view all the answers

    What is a downside of food stored at freezing temperatures for extended periods?

    <p>It can change the food's texture.</p> Signup and view all the answers

    What must be ensured prior to vacuum sealing food?

    <p>It must be clean and uncontaminated.</p> Signup and view all the answers

    What role does temperature play in the aeration of egg whites?

    <p>Room temperature produces better results.</p> Signup and view all the answers

    Which of the following ingredients can stabilize foam during the aeration of egg whites?

    <p>Acids</p> Signup and view all the answers

    What effect does adding egg yolk have on foaming?

    <p>It prevents foaming.</p> Signup and view all the answers

    What is the primary result of oxidation in meat?

    <p>It changes myoglobin to metmyoglobin.</p> Signup and view all the answers

    How does agitation affect the foaming process?

    <p>Faster beating produces greater foam.</p> Signup and view all the answers

    What happens to myoglobin when it is exposed to air?

    <p>It becomes oxyglobin.</p> Signup and view all the answers

    Which of the following variables can decrease the stability of foam when added?

    <p>Water</p> Signup and view all the answers

    What color does meat typically turn to due to the oxidation of myoglobin?

    <p>Brown</p> Signup and view all the answers

    Study Notes

    Food Preservation Techniques

    • Retain Nutritional Value: Freeze-drying retains taste and nutritional benefits, lasting months or years.
    • Sublimation Process: Removes moisture without losing structure, unlike dehydration where nutrient loss can occur.
    • Freezing Food: Preserves for up to 3 months at -18°C; microbes are not killed but growth is slowed.
    • Vacuum Packing: Oxygen removal inhibits bacteria growth; requires clean food to prevent contamination.
    • Modified Atmosphere Packaging (MAP): Adds gases to food packaging, slowing spoilage and maintaining color.
    • Pasteurization: Heats milk to 72°C for 15 seconds, inactivating enzymes to enhance nutrient absorption.
    • Sugar as a Preservative: High sugar concentration dehydrates food, but may lead to loss of vitamins during heating.
    • Salting and Curing: Coating food in salt reduces moisture and significantly alters taste.
    • Vinegar Use: The acidic nature lowers enzyme activity and inhibits spoilage.
    • Smoking Food: Preserves through exposure to smoke but may introduce carcinogens; often not fully cooked.
    • Drying Method: Eliminates moisture to hinder bacterial growth but doesn't remove pre-existing toxins.

    Food Selection and Availability

    • Staple Foods Criteria: Must be readily available, energy-rich, protein source, economically viable, and of plant or animal origin.
    • Plant Staples: Include potatoes, rice, wheat, and corn.
    • Animal Staples: Include beef, lamb, chicken, barramundi, and salmon.

    Historical Changes in Food Availability

    • Migration Impact: Each migrant group increased food diversity by introducing familiar foods.
    • Timeline of Food Introduction:
      • 1788: British foods introduced by the First Fleet.
      • 1830s: German immigrants founded vineyards.
      • 1850s: Gold rush attracted diverse immigrants.
      • 1880s: Italians brought sugar cane expertise.
      • 1920s: American cereals like Kellogg’s launched.
      • 1940s: WWII American troops introduced fast food culture.
      • 1960s-70s: American chains like McDonald's emerged in Australia.

    Food Hygiene Practices

    • Low-Risk Foods: Bacteria don’t multiply on high sugar or dry foods (e.g., cereals, dried pasta).
    • High-Risk Foods: Moist, protein-rich foods can harbor bacteria (e.g., chicken, milk).
    • Cross Contamination: Caused by direct (raw meat touching cooked) and indirect contact (contaminated surfaces).

    Foam Formation in Cooking

    • Foaming Process: Air is incorporated into liquids like egg whites to create structure; influenced by temperature and agitation.
    • Stabilizing Foam: Acids (e.g., cream of tartar) and sugar added at the end enhance stability and texture.

    Browning in Meat

    • Oxidation Reaction: Exposure to oxygen changes meat color from red to brown through myoglobin oxidation.
    • Factors Affecting Browning: Heat, freezing, and bacteria can expedite this process, altering meat's appearance.

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    Description

    This quiz delves into the methods of food preservation, focusing on the process of sublimation and its advantages over dehydration. Explore how these techniques affect the nutritional value and longevity of food, as well as their cost implications.

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