food exam unit 1,2

A part of the plant that contains seed. (reproductive)

• Pomes
• Stone fruits
• Berry fruits
• Vines
• Citrus fruits
• Melons
• Tropical Fruits
• Exotic Fruits

The cell walls soften and break down

Vitamins

• Vitamin C
• Folate

• Eat raw
• Leave whole if soaking fruit
• Dont cook at high tempratures
• Dont expose to sunlight
• Dont leave cut surface exposed to air
• Dont refrigerate for too long

For maturing and ripening

• Increase the water content
• Start conversion of starch into sugar
• Change in colour
• Conversion of pectin to peptin acid
• Loss of flavour

• I occurs naturally in fruit and is a complex carbohydrate.
• It is the natural 'setting agent' in jams etc.

• Drying
• Caning
• Pickleing
• Jam
• freezing
• replacing water with sugar

The particular outcome when the physical and chemical properties of food interact with different food perperation and processing techniqies.

Food standards Australia New Zealand

• Food poisoning results in you becoming ill from contamination, or a toxin.
• Food spoilage is the deterioration in the physical and or chemical properties in food. could be due to high/low temperatures,bruising, broken pakaging ect.
• With food poisoning the food may still taste ok but with food spoilage the food is often smelly, discoloured ect.

Food in which food-poisoning bacteria can gow. they are usually high in protein, carbohydrates and are low in acid.

• Exclusion of air- put in water
• Acidic condition- add lemon juice/ vinegar
• Kill the enzymes- dip the fruit/veg in boiling water for 1-2 min, drain and rinse in cold water
• Chemical- commercial vit c (ascorbic acid) solution

• It is a complete protein-contain all the essential amino acids.
• Good source of iron

The process where, starch absorbs liquid in the presence of adequate heat, thicking the product.

The process by which starch is partilly changed by heat. eg crust of bread and cakes

• Physical- whisking, rubbing in, sifting, beating, steam
• Chemical- baking powder, bi-carb, cream of tartar
• Biological- yeast

Need to eat a variety of legumes, nuts and seeds

• Raising agent: incorporate air into mixture (cakes, choux pastry, souffle)
• Thinkening agent: providing a creamy, smooth texture (custard, sauces)
• Binding agent: hold ingerdients together (meat loaves, croquettes)
• Emulifying/stabilising agent: stabilise oil and vinegar together (mayonnaise, salad dressings)
• Enriching agent: enrich mixture (cakes, beverages)
• Glazing: provide a shiny brown appearance for baked products (baked products, pastries)
• Clarifying: Mixing a cloudy hot liquid with beaten eggwhite will result in the unwanted particles being entrapped in coagulated eggwhite. (soups, stocks)
• Garnishing: provide colour ans shape (salads, canapes)
• Setting: coagulate upon heating and set the filling (quiches, custard tarts)
• Coating: help coating such as breadcrumbs to stick to food (schnitzles, cutlets)
• Stabilising: eggwhite coats sugar crystals or air bubbles, stopping either large sugar crystal formation or large crystal formation. (confectionery, ice-cream, sorbets)

• It occurs when an individual has difficulty digesting lactose, the major carbohydrate in milk. in someone who is lactose intolerant, the body produces insufficent lactase, the enzyme, the enzyme that braks lactose into glucose and galactose
• Symptoms:
• nausea
• abodminal cramps
• bloating
• Things to avoid:
• drinking milk
• but they can eat cheese and yoghurt

• Fresh cheese: Ricotta
• Unripened stretch-curd cheese: Boccoini
• Soft cheese: Camenbert
• Blue cheese:
• Semi-firm cheeses: Chetter
• Firm or hard cheeses: Pecorine
• Processed cheese: Cheese slices
• Goats milk:
• Other cheese: flavoured cheese