Questions and Answers
What is Food Technology?
Food Technology is the theoretical concepts and practical applications concerning food production, storage, marketing, distribution, and consumption.
Which of the following are sources of raw materials for food?
Which of the following are considered plant products?
Milk is considered an ideal food.
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What are the two types of meat?
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Which process involves the non-enzymatic browning of food?
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What is the definition of quality in food?
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Meat obtained from chicken and fish is known as ______ meat.
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Which of the following are products of dairy manufacturing?
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Study Notes
Introduction to Food Technology
- Food Technology encompasses theoretical concepts and practical applications in food production, storage, marketing, distribution, and consumption.
- Engineering principles are applied to solve problems related to food handling and processing.
- Examines the relationship between material properties and changes in handling and manufacturing.
Sources of Food
- Main food sources are derived from the plant and animal kingdoms.
- Plant products include:
- Grains: wheat, corn, sorghum, barley, oats, rice.
- Pulses: beans, peas, lentils, broad beans.
- Fruits: tropical (bananas, pineapples), subtropical (citrus, olives).
- Vegetables: leafy vegetables and others like cauliflower and broccoli.
Animal Products
- Milk: sourced from cows, buffaloes, sheep, goats, camels; considered an ideal food.
- Eggs: produced by chickens, ducks, geese, quails; rich in protein and vitamins.
- Meat: classified into red meat (beef, lamb, pork) and white meat (chicken, fish); high in proteins, vitamins, and minerals.
Components of Food Technology
- Food Analysis and Chemistry: Examines the chemical composition and quality of food.
- Food Quality Factors: Assesses attributes influencing food acceptability.
- Food Microbiology: Studies microorganisms affecting food quality and safety.
- Food Processing and Engineering: Focuses on methods for transforming raw materials into finished products.
- Nutritive Aspects: Evaluates the impact of processing and handling on food constituents.
Functional Properties of Food
- Caramelization: Non-enzymatic browning occurring during heating (e.g., biscuits).
- Dextrinization: Chemical change in starch during toasting (e.g., bread).
- Gelatinization: Thickening process during cooking (e.g., custard).
- Crystallization: Formation of sugar crystals at high concentration (e.g., toffee).
- Denaturation and Coagulation: Structural changes in proteins (e.g., cooked meat).
- Solutions: Homogeneous mixtures like salt in water.
- Shortening: Fats that prevent gluten formation in baked goods.
- Foams: Air bubbles incorporated into liquids (e.g., ice cream).
- Emulsions: Mixtures of immiscible liquids (e.g., oil and water with lecithin).
Major Manufactured Food Products
- Sugars: Derived from cane, beet, maple, and corn.
- Starches: Sourced from various plants like corn, potatoes.
- Flour and Breads: Essential for baking and cereals.
- Canned and Frozen Foods: Preservation methods for long shelf life.
- Dairy Products: Include milk, cheese, butter, ice cream, and dry solids.
- Meat Products: Includes sausages, hams, and other processed meats.
- Seafood Products: Fillets, breaded shrimp, and fish sauces.
- Fermented Foods and Beverages: Such as pickles, sauerkraut, wine, and beer.
Raw Material Selection
- Quality Definition: Degree of excellence based on taste, appearance, and nutritional content.
- Poor raw materials cannot yield good finished products; processing methods must preserve original qualities.
- Appearance factors, such as size and grading, impact product acceptability.
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Description
This quiz covers the essential principles of food technology, focusing on dairy products and their production. It explores definitions, key concepts, and practical applications in the field. Ideal for aspiring food technologists seeking to understand the foundational aspects of food processing.
