Preservative Types
This additive breaks down gluten structure and mellows gluten by breaking di-sulphide bonds, this is to reduce mixing time
E.g. L. Cysteine
Reducing agents
There are 8 example's given for appropriate package materials for baked goods. for each correct one is 100 points
paper boards
fibre boards
regenerated cellulose
polymer films
metal foil
ridged metals
glass
plastic
Killing pathogens, either by heat or chemicals
what is Sanitation
the process of ensuring customer satisfaction with our products or services. Before, during and after the transaction.
what is customer service
for each example you can give me of barriers to communication is 100 points, there are 7
hearing an expected message
ignoring conflicting information
differing perceptions
evaluating the source
interpreting words differently
ignoring non verbal cues
Becoming emotional
this additive restructures protein by increasing disulfide bonds, this is to improve gas retention, produce tougher and drier doughs, increase volume, brighten crumb and improve texture.
E. g. potassium Bromate, calcium peroxide, potassium iodate, coated ascorbic acid and Azodicarbonamide
oxidizers
The process of treating and handling food to stop or slow down the spoilage of food caused or sped up by micro-organisms
What is food preservation?
Harmful/disease causing bacteria
what is pathogens
What are external customers and internal customers?
external customers are individuals who buy our product. they do not belong to the company that produces or supplies it
internal customer are ones who both are both affected by the product and belong to the organization that produces it
how does effective listening differ from passive listening?
effective listening gives feedback
This additive is capable of combining two normally immiscible substances (fat and water) and mono glycerides are most effective. This is to support gas retention by maintaining dough pliability, improve effectiveness of fat, improve water absorption and retention and softens crumbs and slow staling.
E. g. mono & diglycerides and lecithin
Emulsifiers
The packaging material should be as per law and should not adversely affect the _______ of the __________.
Heath
population
How are these 4 things relate?
Bacillus licheniformis, Bacillus pumilus, Bacillus cereus, and Bacillus subtilis (primarily found)
Hint: is a bacterial spoilage causing a foul fruity smell, typically showing up 12 to 24 hrs after baking.
Rope -found in flour, yeast and dehydrated ingredients such as powders, spices and bread improvers
when looking at aesthetic factors there are 5 thing generally looked for give me 3.
Texture- structure of baked item
Consistancy- firmness
colour
shape of food
this additive improves fermentation capacity of yeast (not consumed by yeast). This is for soluble nitrogen essential for yeast activity.
E. g. Ammonium salts. phosphates and sulphates
Yeast food
The log phase used? and how long does it typically take to for them to split and multiply?
Mitosis
every 15-30 mins
Can you tell me how Staphylococcal food poising, Streptococcal infection and salmonella differ (origin) and how they relate(prevention)?
Staph food poising is the "generic" food poising, this is cause buy cuts or abrasions on the food workers
Strep is from infected food workers coughing or sneezing on/near product, and improper hand washing
Salmonella is from infected poultry that is under cooked or cross contaminated
they all relate by if we practice safe personnel hygiene and food safety they would not present in our food
there are 3 sociocultural factors what are they?
Demographic
geographic
psychographic
can you tell me the 4 steps in communications skills?
hint: first step beginning awarness
2: awkward
3: consciously skilled
4:Integrated
These additives and buffers counteract deficiencies of calcium or minerals in soft water situations and reduce pH to acceptable levels. this its to control and tighten soft, sticky doughs and improve fermentation in alkaline situations.
E. g. brew buffer. calcium, milk, vinegar and lactic acid
minerals, buffers and and acidulants
please pick out of the following conditions what is safest conditions(least bacterial growth)?
protein or fat
high or low in salt
slightly acidic or extremely alkaline
Protein
high salt (steals moisture)
extremely alkaline (extreme acidity or alkaline prevents bacteria growth)
What is found in cereal grains and flour that is unbeneficial potential causing food poising, but is beneficial in certain cheeses to improve flavor
flour mites
give me a brief run down on what exactly these sociocultural factors are/ how they differ.
Demographic
geographic
psychographic
Demographic- influenced product selection, e. g. age, gender, race, ethnicity, income, religion, education, occupation, family size, family life cycle, social class and price sensitivity
geographic- climate, terrain, natural resources, population density, and sub cultural values that influence customers products needs
psychographic- motive/lifestyle e. g. self, principle, status and action orientation
How do these fit into a group?
Benzoates, nitrates, propionates and sorbates
hint: ________ _____ are added to foods to destroy bacteria or inhibit the growth of mold
Antimicrobial agents
shook freezing, when we use liquid CO2 or liquid nitrogen, can also be called?
Cryogenic freezing
name two beneficial types of microorganisms used in the baking process?
sour dough culture and yeast
give me 3 of the 5 ways to build effective customers relations
Communication
ecxceed expectations
ask for feedback
connect
show appreciation
How do these fit together in a group?
Disodium Ethylenediaminetetraacetic acid (EDTA), Polyphospates, citric acid
Chelating agents
give me one example for each step to protect our food against bacteria
keep from spreading
stop from growing
kill it
keep from spreading
Don't let food touch anything that may contain pathogens, avoid cross-contamination and keep covered and protected from bacteria in air
stop from growing
best weapon is temperature and take away ideal growth conditions
kill it
sanitize!!, subject to high temps for short times( E. g. 77 C or 30 secs or more)
when taking a message what are the 4 details that are important to write down?
caller name
company
telephone number and area code
date and time of call
this assistes in preventing food spoilage by slowing down the reaction of food(primarily fats or lipids causing rancidity) with oxygen.
E. g. ascorbic acid, butylated hydroxyanisole, butylated hydroxytoluene, propyl gallate and tertiary butylhydroquinone
Antioxidant agents
Freezing item that are leavened without allowing gas to escape, can lead to condensation in the deep freeze. This can contribute to drying of the crust, which can peel off once packaged. what is this called?
Ressuage
how do these natural ingredients fit into a group?
rosemary extract, cloves, cinnamon, honey and vitamin E
Natural antioxidants
true or false?
Cryogenic freezing uses liquid carbon dioxide at a temp of -195C or liquid nitrogen at a temp of -79C
False, liquid nitrogen is -195 C
and liquid carbon dioxide -79 C