Production Systems
Unit Operations
Raw Materials
Flow Process Chart
100

Name the 5 categories of production systems.

small scale, manual, large scale, automated, computerised. 

100
Who am I? I peel vegetables in a domestic kitchen.

Peeler

100
What is a raw material?
Any material that is used to make a food product
100
What is a flow process chart?

A diagrammatic representation of production processes involved in the manufacture of a specific product. 

200
Give 3 characteristics of equipment used in production.

Efficient, durable, sturdy, safe, hygenic.

200

Who am I? I separate waste from vegetables in an industrial kitchen.

Potato rumbler
200

Name 2 food additivies

antioxidants, preservatives, colours, flavours, food acids, artificial sweeteners, humectants, emulsifiers, anti-caking agents, thickeners, bleaching agents, vitamins and minerals. 
200
Why are two symbols used in one step?

When two processes occur at the same time.

300
What category of production system am I? I'm highly sophisticated, automated. I can store complex data and keep digital records. 

Computerised

300
What does HTST stand for?

High temperature, short time.

300

Name the FOUR categories of raw materials

Product ingredients, processing materials, food additives, packaging materials
300

What is the symbol for Transportation?

Arrow to the right

400

What product can be made with the evaporation unit operation?

Instant coffee, milk powder. 

400

Identify 3 pieces of industrial equipment that either cools or freezes food. 

Industrial refrigerators, blasts chillers, plate coolers, chilled water exchanges, air blast freezers, plate freezers, blast freezers, immersion freezers. 

400

List 3 ways that food manufacturing has impacted on society.

Consistent food supply

Unhealthy foods

Foods out of season

Multi-cultural food availability

400

Give an example of an operation

Separation, Size reducing, Mixing, Heating, Cooling, Freezing, Evaporation, Dehydration

500
Identify a quality management system widely used in Food Manufacture

HACCP

500

Explain the difference between filtration and centrifuge. Give an example of when each would be used. 

Filtration allows liquid through a seive, and centrifuge separates food particles that have different densities.

500

Explain the role of anti caking agents

To ensure food doesn't clump together, create a consistent product, 

500

Justify the reasons for using a flow process chart?

Quick, easy to read, process all on one page. 

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