Raw Materials and Food Processing Methods (Graded Recitation)

1

1

Category. beef, pork, poultry, lamb, game meat

Meat

2

What are the methods 1-4 in food processing?

Sugar Concentration, Fermentation, Pickling, and Salting

3

What ingredient helps reduce oxidation or browning

Ascorbic acid

4

Preserves food by anaerobic fermentation in brine or by immersion in vinegar. Common materials include salt, vinegar, spices, potable water, and selected fruits or vegetables.

Pickling

2

1

Ingredient Groups.

sauces, spreads, or seasonings that complement food and add flavor or moisture.

Examples: ketchup, soy sauce, mustard, mayonnaise.

Condiments

2

Category. whitefish, salmonids, flatfish, shrimp, crab, mussels

Fish and shellfish

3

Common Sugar-concentrated products are?

Jellies, Jams, Marmalades, Preserves

4

Preserves food by drawing out moisture and creating an environment that limits many microorganisms. It can use dry salting, brining, or heavy salt packing.

Salting

3

1

What ingredient adds aroma and flavor

Basil / oregano

2

Ingredient Groups. plant-derived flavoring ingredients. Herbs often come from leaves; spices may come from seeds, bark, roots, or fruits.

Herbs and spices

3

Category. berries, citrus, tropical fruits

Fruits

4

It uses microorganisms and enzymes to convert sugar or starch into acids, alcohol, gas, or other products.

Fermentation

4

1

What ingredient helps preserve cured meat and color when properly used

Sodium nitrite

2

What ingredient adds characteristic flavor and aroma

Ginger / cinnamon

3

Ingredient Groups. substances used during processing to support flavor, color, texture, stability, or shelf life.

Food additives

4

Category. root vegetables, leafy greens

Vegetables

5

1

It turns raw food into a more usable, stable, or marketable product.

Food processing

2

What ingredient thickens or stabilizes texture

Xanthan gum

3

What ingredient helps reduce oxidation or browning

Ascorbic acid

4

What ingredient adds salty savory flavor

Soy sauce