Food Processing (Leaving Cert Home Economics): Flashcards
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Food processing
Food processing
Methods to transform raw ingredients into food products
Primary processing
Primary processing
Basic conversion of raw materials into food products
Milling
Milling
Grinding grains into flour
Pasteurisation
Pasteurisation
Heating liquids to destroy harmful microorganisms
Secondary processing
Secondary processing
Transforms primary processed food into complex products
Fermenting
Fermenting
Using microorganisms to convert sugars into alcohol/acids
Convenience foods
Convenience foods
Commercially prepared foods for ease of consumption
Ready-to-eat foods
Ready-to-eat foods
Can be consumed immediately without further cooking
Cook chill foods
Cook chill foods
Food cooked, rapidly chilled, stored cold until reheated
Cook chill storage temp
Cook chill storage temp
At or below 5°C
Functional foods
Functional foods
Foods with added ingredients providing health benefits
Probiotics benefit
Probiotics benefit
Improve gut health, aid digestion, strengthen immune system
Omega-3 fatty acids benefit
Omega-3 fatty acids benefit
Reduce heart disease risk, support brain health
Genetically modified foods
Genetically modified foods
Foods with DNA altered to enhance traits like nutrition
EU GM labelling threshold
EU GM labelling threshold
Over 0.9% GM ingredients must be labelled