Technological Developments

Question 1

Fortification

Answer 1

• increases nutrient content
• reduces nutrient deficiency
• can replace nutrients lost during food processing

Question 2

Additives

Answer 2

• added to foods during manufacturing or processing to improve their quality
  Can be:
• natural: obtained from natural sources
• nature identical: made to be chemically the same as certain natural materials
• artificial: don’t occur within nature

Question 3

Preservatives

Answer 3

• extend shelf life of food
• prevent the growth of microorganisms

Question 4

Antioxidants

Answer 4

• helps prevent fat becoming rancid
• prevents some foods from going brown

Question 5

Colours

Answer 5

• replace colour lost during heat treatment
• improve the colours already in foods

Question 6

Flavourings

Answer 6

• make the flavour stronger
• replace flavours lost during processing

Question 7

Sweeteners

Answer 7

• intense sweeteners: very sweet and used in low calorie drinks
• bulk sweeteners: similar to sugar in sweetness

Question 8

Emulsifiers and stabilisers

Answer 8

Help to mix together ingredients like oil and water

Question 9

Thickeners

Answer 9

Prevents sauces separating

Question 10

Advantages of using additives for the manufacturer

Answer 10

• can be used in a wide range of food products
• improves a specific quality
• maintains product consistency
• prevents food spoilage and gives longer shelf life

Question 11

Disadvantages of using additives

Answer 11

• some people have allergies to additives
• long term affects aren’t known

Question 12

Probiotic foods

Answer 12

• contain naturally occurring live bacteria (good bacteria)
• help to maintain a healthy digestive system and strengthen the immune system

Question 13

Prebiotic foods

Answer 13

• contain a carbohydrate which the digestive system can’t break down
• occur naturally in some foods
• help feed the good bacteria and improve the health of the digestive system

Question 14

Plant sterols and stanols

Answer 14

• help to reduce the absorption of cholesterol from the gut
• found in fruit and veg, nuts, seeds

Question 15

Reasons why we cook food

Answer 15

• to destroy harmful bacteria
• make food less bulky
• improve the shelf life of food
• make it easier to digest
• to develop flavour
• to have hot food in cold weather
• to make it more colourful and attractive
• textures are changed
• variety in diet
• aroma is released

Question 16

Conduction

Answer 16

Heat is transferred by contact with heat
- baking, blanching, boiling, frying etc

Question 17

Convection

Answer 17

Heat moves through the convection currents -> the hot air rises and cool air falls
- baking, blanching, boiling, steaming

Question 18

Radiation

Answer 18

Direct rays pass from the heat source to the food
- bbq, grilling, chargrilling