English for Food Technology and Quality Control 3rd Year License PDF

English for food technology and quality control 3rd year license  THE INGREDIENTS: FROM FOOD MANUFACTURING EQUIPMENT: WE WILL THE SIMPLEST TO THE MOST PROCESSES: FROM DISCOVER THE COMPLEX, WE WILL LEARN HARVESTING TO VOCABULARY R...

English for food technology and quality control 3rd year license  THE INGREDIENTS: FROM FOOD MANUFACTURING EQUIPMENT: WE WILL THE SIMPLEST TO THE MOST PROCESSES: FROM DISCOVER THE COMPLEX, WE WILL LEARN HARVESTING TO VOCABULARY RELATED TO HOW TO NAME AND MARKETING, WE WILL STUDY THE MACHINES AND TOOLS DESCRIBE THEM IN THE DIFFERENT STAGES OF USED IN THE FOOD ENGLISH. FOOD PROCESSING. INDUSTRY. QUALITY CONTROL: WE FOOD SAFETY: WE WILL WILL LEARN TO TALK ABOUT EXPLORE FOOD SAFETY TESTING, ANALYSIS AND ISSUES AND PREVENTION QUALITY STANDARDS. MEASURES. 1. Ingredients A. Basic ingredients: Flour Sugar Oil Eggs Milk Salt Water  Yeast Baking soda B. Specific ingredients Stabilizers Emulsifiers Food coloring Flavoring Food and taste Bitter Ripe Spicy Stale Sweet Sour Rotten Crispy Food and taste Sour Sweet Spicy Bitter Crispy Stale Rotten Ripe  We have also Rubbery Chewy Tender Crunchy Juicy Delicious Tasteless Unripe (succulent) Exercises Write sentences using the adjectives presenting food tastes 1. Stabilizers, flavorings, emulsifiers and colorings are called _____. 2. To prepare a cake, we mix ______ with _______ , ______and _______. 3. On dinner, we had meat, it was very well cooked, ________ from the inside and ___________ from the outside. 4. This peace of bread has mold on it, it is _____, you can’t eat it. 5. Even though I put 3 spoons of sugar, my coffee is still ________. Watch the video https://www.youtube.com/watch?v=7Htcobt7E4w&t=13s&pp=yg UjY29va2luZyB2ZXJicyBpbiBlbmdsaXNoIGVsYW5ndWFnZXM%3D Verbs used in the kitchen Write a recipe for making a cake Meat products Beef Roasted Beef Lamb ribs Lamb leg Steak Beef ribs Sausage Meat chops Meat products Ham & bacon Tallow (suif) Meat cooking levels Meat balls Ground meat Offals 1. Red offal of the animal liver, lung, heart, spleen and kidneys, tongue and sweetbreads  White Offal include the brain, spine, bone marrow, testicles and teats. Green offal include the rumen, reticulum, omasum, abomasum, small intestines, large intestines, colon, and gizzards. Poultry Chicken breast Chicken Chicken wings (filet) drumsticks Chicken thigh Cutlet Sea food Lobster Squid Tuna Anchovies Mussel Clam Shrimp Dairy products cheese, yogurt, butter, milk Exercises The dish in the picture is made of ______. Fruits and vegetables fruits Strawberries Quince Apple Pears Lemon Banana Figs Watermelon Cherry Grape Melon Orange Apricots Pineapple  Fruits and vegetables Vegetables Garlic Bell pepper Cabbage Cucumber Beetroot Pumpkin Zucchini Turnip Eggplant Cauliflower Radish Artichoke  Fruits and vegetables Legumes Peas Chickpeas Beans Lentils broad Beans Herbes Mint Coriander Parsley Rosemary Basil Thyme  Spices Cinnamon Turmeric Pepper Ginger Chili Cumin Caraway Cloves Exercises 1) Fill in the blank: I need to buy some _____ and _____ to bake a cake. Indian food is very spicy, it contains a lot of _____ and _____. on rainy days, I like to eat for lunch _________. In traditional medicine herbs are used like _____ and _____. Turmeric is a very good antioxidant; it is considered as a _____. Exercises 2) describe the ingredients of the plates in the image bellow Pizza Pasta Salad Processing methods pasteurization Sterilization freezing drying canning fermentation Processing methods 1. Pasteurization Watch the video then answer the questions here after 1. What is pasteurization? 2. What was Pasteur trying to prove by his experiments? 3. What does pasteurization kill? 4. Does pasteurization change substances in food? 5. How does acidity affect the time/temperature chosen for pasteurization? 6. What is the time/temperature used for orange juice Video link: https://www.youtube.com/watch?v=LH_7EuEfRTc&pp=ygUOcGFzdGV1c ml6YXRpb24%3D 1. Why microorganisms don’t grow in acidic food? 2. What is the time/temperature used for milk pasteurization? 3. Is there only one method for milk pasteurization? 4. Is it true that the hotter the temperature, the longer milk lasts? 5. UHT milk can last for______? 6. Why is cheese made of raw milk? 7. Does it have risk on human health? 1. Teens are _____times more likely to become ill than adults 2. Is honey pasteurized? Why? 3. What is the method that accompany honey pasteurization,? 4. WHY ARE RAW EGGS UNHEALTHY? 5. Can we make meringues of pasteurized eggs? Processing methods 2. Sterilization (UHT) (autoclave) Processing methods 1. freezing Processing methods 1. freezing Frozen ready to eat meal Frozen tarte Frozen cooked fish Frozen pizza Yoghurt Manufacturing Process 1. Milk Reception and Standardization: Reception: Fresh milk is received at the dairy plant. Standardization: Milk is standardized to achieve the desired fat content by adding skim milk or cream. 2. Milk Pasteurization: Heating: Milk is heated to a high temperature (usually 72°C) for a short time (15-20 seconds) to kill harmful bacteria.  3. Milk Homogenization: Pressure: Milk is forced through tiny nozzles at high pressure to break down fat globules, ensuring a smooth texture. 4. Cooling: Temperature Reduction: Milk is cooled to a specific temperature (around 42-45°C) to prepare it for fermentation.  5. Inoculation with Starter Culture: Bacteria Addition: A mixture of live bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus) is added to the milk to initiate fermentation. 6. Fermentation: Acid Production: Bacteria consume lactose in the milk and produce lactic acid, causing the milk to thicken and develop a tangy flavor.  7. Incubation: Controlled Environment: The inoculated milk is incubated at a specific temperature (around 42-45°C) for a set time to allow fermentation to complete. 8. Cooling: Temperature Reduction: The fermented milk is cooled to 4°C to stop the fermentation process.  9. Packaging: Filling: The yoghurt is filled into containers, such as cups or bottles. 10. Storage and Distribution: Refrigeration: The packaged yoghurt is stored in refrigerated conditions to maintain freshness.  Additional Considerations: Flavoring and Sweetening: Fruits, sweeteners, or other flavorings may be added to the yoghurt before packaging. Thickening Agents: Some yoghurt products may use thickening agents like gelatin or starch to increase viscosity. Probiotics: Probiotic strains of bacteria may be added to certain yoghurt products to provide additional health benefits. Watch the following video and discuss it Video link: https://youtu.be/1ETczdYkMnE  Food safety hazards Biological Chemical physical bacteria viruses Molds Other Chemical hazards Watch the video about GMPs and discuss it: video link: https://youtu.be/gCOtCsew_iA Personal Hygiene: Wash Hands Frequently: Wash hands thoroughly with soap and water before handling food, after using the restroom, and after touching contaminated surfaces. Personal Hygiene: Wear Clean Clothing: Wear clean clothes and hairnets to minimize contamination. Personal Hygiene: Avoid Touching Food Directly: Use utensils to handle food to reduce direct contact. Personal Hygiene: Keep Cuts and Wounds Covered: Cover cuts and wounds with waterproof bandages to prevent bacteria from entering food. Food transport Truck with a refrigerated container  Farming activities Locate farming activities away from environmentally polluted areas and neighboring activities which pose a serious threat Use natural fertilizers (manure) or microbiologically safe fertilizers and protect vegetables from fecal contamination Isolate sick or newly introduces animals in facilities to prevent introducing or spread of zoonotic diseases Control animal density by adapting livestock or animal size to the surface of land Cleaning of primary production Respect food cold chain Control the monitoring of temperature of food Contamination control in the food industry: Design zoning HACCP 12 steps Link of the video: https://youtu.be/o-chuMj4CYc