PROPERTIES OF FOOD

1. PROPERTIES OF FOOD Food commodities

2. You will gain an understanding of: • Meat • Fish • Eggs • Dairy products • Alternative proteins • Cereals • Pulses • Fats and oils • Fruit and vegetables • Sugar and sugar substitutes

3. MEAT • Lean meat is the muscle of the animal. The muscle fibres are bound together in bundles by thin sheets of connective tissue. Muscle fibres contain the proteins myosin and actin, connective tissue is made up of proteins called collagen and elastin. Collagen is pearly white and forms gelatine when cooked. • Page 80- draw out picture • A mixture of pigment in the muscle gives meat its colour. The main pigment is myoglobin. • Invisible fat is found in the connective tissue of muscles and is described as marbling. • What is the nutritional value of meat? How should it be stored? • List the different types and cuts of meat.

4. Cooking methods for meat • Grilling • Shallow frying • Roasting • Braising • Stewing • How can meat be tenderised? • Activity 4.1 • CHECK YOUR UNDERSTANDING • Complete an informative factsheet on meat. (A3)

5. POWERPOINT ON MEAT. • Complete an informative PowerPoint on the usefulness of meat in the diet. • Include the following: • Structure • Nutritional value • Types and cuts • Choice of meat • Cooking methods • Storage • Recipes using meat

6. Practical work • Plan, prepare, cook and serve a dish containing mincemeat. • I.e.- chilli, spaghetti Bolognese, lasagne, Sheppard's pie.

7. FISH • Fish is classified into 3 groups- white, oily and shell. The government advises that at least 2 portions of fish should be eaten each week, and one should be oily. • The structure of muscle in fish is made up from segments of short fibres called myomeres, which gives fish its characteristic flaky texture. The segments are separated by fine connective tissue which is very fragile and converts to gelatine during cooking. • Cooking improves the colour and flavour of fish. • Fish is a very good source of protein, containing between 15 and 20g. Oily fish is a good source of omega 3 oils. • List 3 examples of each of the types of fish. (white, oily, shell) • What is a Cephalopod? • What is the difference between a Crustacean and a mollusc?

8. fish • How should fish be stored? • How should fish be cooked? • Cuts of fish- draw them out. • What are the different methods for preserving fish- Explain? • Salting, marinating- adding an acid can improve shelf life, drying, smoking- mackerel, canning and freezing. • 4.6, 4.7- use A3 files for information.

9. practical • Plan, prepare, cook and serve a dish containing fish: • Fish cakes • Prawn curry

10. EGGS • The egg consists of 3 main parts- Shell- 10% of the egg, primarily phosphate and calcium carbonate. • Egg white- (albumen) 60% of egg, divided into thick and thin white. • Egg Yolk- yolk is held in position by the chalazae, 30% of the egg. • Draw out structure of egg- pg 86. • Eggs contain valuable amounts of iron and HBV protein. Eggs are also a useful source of fat, vitamin A, calcium, and contain a small amount of vitamin A and B group. • What sizes can eggs be brought in?

11. Eggs • Find out what the Lion quality mark means. • What are the different systems of egg production? Find out about them? (battery, deep litter/barn, free-range) • List the different uses of eggs and explain each one- Analysis. • ACTIVITY 4.9, 4.10, 4.11 • Make a savoury and sweet egg dish- research recipes on the internet • I.e.. Quiche and Mousse

12. EGGS- Importance of eggs in the diet. • Produce an informative factsheet/ PowerPoint on the uses of eggs in cooking, download some recipes from the internet. You could also include the nutritional content of eggs.

13. Ingredients. 200g plain chocolate 4 eggs separated 2 oz butter ½ pt double cream Dish Method 1) Break chocolate up and melt in microwave. 2) Remove, and stir in butter. 3) Separate eggs, and gradually add in yolks to chocolate mix. 4) Whisk whites until light and fluffy. 5) Whisk cream and stir into chocolate mixture. 6) Gradually fold in whites to chocolate mixture. 7) Put into dish and refrigerate until set. Chocolate mousse.

14. Ingredients 8 oz plain flour 4 oz margarine 1 onion 6oz cheese Seasoning 4 eggs 1/4pt milk Flan dish Method; 1. Preheat oven to 180c. 2. Rub fat into flour until fine breadcrumbs. 3. Gradually add water until dough is formed. 4. Roll out on floured surface. Put in dish. 5. Grate cheese, slice onion, mix eggs and milk together. 6. Put filling in quiche, pour egg mixture over. season 7. Bake for 20 mins. QUICHE

15. MILK AND DAIRY PRODUCTS • Milk and milk products are an important source of protein, B Vitamins, Calcium, Zinc and Magnesium. • Milk is a useful source of HBV protein. Although milk contains fat, the amount is dependant on the type of milk. • List the different types of milk, and the uses of milk. • What are the 2 different proteins in milk? • Butter is a natural dairy product, which is a water-in-oil emulsion made from cream. It contains about 80% fat, protein, vitamin A and D and Calcium. • Butter is used for a variety of purposes. Explain them.

16. DAIRY Cont… • Cream is made by separating the fat and solids from the milk. It is a fat-in-water emulsion. • Protein is found in small amounts in cream, as is calcium and vitamin A and D. • What is cream used for? • Cheese is made from milk protein coagulated by the addition of an enzyme known as rennet, which produces milk solids (curd) and liquid (whey), which is drained off. Cheese is a HBV protein. • List the different types of cheese and their uses. • It is high in Vitamin D and A and calcium and phosphorus. Yoghurt is made by heating milk that has been heat treated with 2 cultures. It is a good source of calcium, protein, potassium, phosphorus and thiamine.

17. Practical • Plan, prepare, cook and serve a dish containing milk. • Complete activities on dairy: • 4.12, 4.14, 4.15, 4.17

18. ALTERNATIVE PROTEIN SOURCES. • These are designed to imitate the sensory qualities of meat, they are also known as MEAT ANALOGUES. • They are a useful source of HBV protein, as well as containing some fibre and being very low in saturated fat. TVP is also a very good source of Vitamin B12. Quorn contains iron and zinc also. • Different types include Myco-protein, soya dairy, TVP, Tofu and Wheat protein as well as Tempeh and Miso. Find out about the different alternative protein sources, and their uses- research using the internet. • ACTIVITY 4.18- investigate meat alternatives on the market- use supermarket websites to do this.

19. Practical • Plan, prepare, cook and serve a dish including: • Quorn • Soya • Tofu

20. CEREALS • These are cultivated grasses, where the grains are used as a food source. • The most important cereals are wheat, maize, rice, oats, rye and barley. • Most cereals are known as staple foods, because they make up the bulk of the diet. • Intake of wholegrain cereal can decrease risk of CHD and type 2 diabetes. • Explain the nutritional content of cereals. • Explain the different types and uses of cereals, include types of pasta. • Draw out the structure of a rice and wheat grain. • Activity 4.19, 4.20, 4.22

21. Wheat flour • The extraction rate of flour determines the wheat found in the flour. • 100% extraction rate- whole-wheat or wholemeal flour • 85-90% extraction rate- brown flour • 70-72%- white flour.

22. PULSES • These are seeds of plants belonging to the leguminosae family, known as legumes. Peas, beans and lentils are in this family. • These are a LBV protein. They are also a useful source of carbohydrate, soya beans and chick peas are a rich source of calcium, green lentils are a rich source of iron, soya beans are a rich source of zinc. They are low in fat and high in fibre. • These are useful proteins for vegetarians. • Outline choices and uses of pulses. • Activity 4.23/ 4.24

23. FATS AND OILS • These are obtained from animal and plant sources. • Fats and oils are mixtures of TRIGLYCERIDES, which are formed from molecules of fatty acids joined to one molecule of glycerol. A fatty acid is made up of a chain of carbon atoms with hydrogen atoms attached. • There are 2 types of fatty acid that make up fats and oils, they are; • Saturated fatty acids- solid at room temperature. • Unsaturated fatty acids- polyunsaturated and mono-unsaturated- liquid at room temperature. • Fat is a concentrated source of energy. Fats contain the fat-soluble vitamins A,D,E and K • Some oils are beneficial to health- Omega 3/ Omega 6 oils. • Outline the main types of fats and oils, and their uses. Activity 4.27- page 107

24. FATS AND OILS Cont.. • Uses- aeration- creaming • Flavour • Flakiness in puff pastry • Shortening- crumbly texture • Plasticity- fats soften over a range of temperatures, each fat has its own melting point. • Cooking • Spreading • Sauce-making- Roux • Glazing • Check your understanding- page 108.

25. Fruit and vegetables • Although fruits and vegetables look very different, the edible parts of them consist of similar types of cells. The cell has an outer wall, which is mostly made of cellulose. • PAGE 109- draw the structure of a fruit and veg cell. • Fruits and vegetables are a rich source of many nutrients, including carbohydrate and sugar, vitamin C, fibre, vitamin A, potassium, vitamin E, Vitamin B group, iron, calcium, fat and protein. • The government recommends that 5 portions of fruit and vegetables should be eaten daily. A diet rich in fruit and vegetables may lessen the risk of CHD. • Fruits and vegetables should be stored in a cool, dark place for a minimum time to prevent loss of nutrients.

26. Choice of fruit and vegetables • Value range • Luxury • Fair-trade • Organic • How are fruit and veg classified? • What are fruit and veg used for?

27. Cont… • Classification: • Soft fruits- berries • Citrus fruits- oranges and lemons • Stone fruits- plums, apricots • Fleshy fruits- apple, pear and banana • Vine fruits- grapes • Fruit vegetables- aubergine, tomato and cucumber • Legumes- pea, bean and lentil • Flower vegetables- broccoli, cauliflower • Leafy vegetables- spinach and cabbage • Stem vegetables- asparagus • Fungi- mushroom • Bulbs- onion and garlic • Roots- beetroot and swede

28. Cont.. • Uses of fruits and vegetables: • Addition of colour- chlorophyll- green, carotenoids- orange, anthocyanin's- purples. • Addition of flavour- sweet and sour • Addition of texture- contain different amounts of water and fibre which accounts for the different textures. • Setting- fruit contains pectin which when mixed with an acid and sugar, helps mixture to set. I.e. Jam. • Eating raw- retention of colour and nutrients • Cooking- stewing, boiling, steaming, frying, baking. • Processing- drying, canning and freezing. • Pickling- beetroot, cabbage and onions. • Activity 4.31, 4.32, 4.33, 4.34, 4.35

29. Recap of fruit and vegetables. • List the main nutrients found in fruit and vegetables. • Which vegetable is highest in fat? Which fruit is highest in potassium? • Give 3 categories of fruit, and 3 categories of veg. • What nutrients are fruits and vegetables high in that can prevent CHD? • Fruits and vegetables contribute colour to a meal/dish, what colours are the following: • Anthocyanins- • Chlorophyll- • Caroteinoids- • What does fruit contain that can be used to set jam? • Name the different methods of cooking fruit and vegetables • How can fruit and vegetables be preserved?

30. PRACTICALS • Make a fruit dessert- flan, cheesecake • Make a main course vegetable dish- stir fry, lasagne.

31. Revision of food commodities • 1) what proteins are in the muscle fibres of meat? • 2) what is the nutritional value of meat? • 3) how should meat be stored? • 4) what is the nutritional value of fish? • 5) what does the connective tissue in fish convert to in cooking? • 6) what are cephalopods? • 7) what is the nutritional value of an egg? • 8) list the main uses of eggs? • 9) what is the nutritional value of dairy products? • 10) what are alternative proteins also know as? Give some examples. • 11) name 6 different cereals • 12) what is the difference between saturated and unsaturated fats?

32. SUGAR • In the UK, sugar comes from sugar beet. This is grown in the UK and Europe or imported from tropical climates. The sugar is extracted, refined and crystallised into a variety of brown and white forms. • Consuming too much sugar can increase the risk of tooth decay and obesity. • Sugar is a valuable source of energy. • Types of sugar: • Refined white sugar- caster, granulated, icing sugar. • Partially refined sugar- Demerara. • Unrefined sugar- soft brown. • Syrups and treacle's- golden syrup, treacle.

33. Cont.. • Uses of sugar: • Aeration- when fat and sugar are creamed together. • Bulking- sugar is used to increase a products size, volume or weight- ice-cream, jam and cakes. • Coating- sugar can be used to make fondant icing. • Colour- sugar has a browning effect on the surface of bakery products. • Gelling- jam making- presence of pectin, acid and sugar in correct amounts forms a gel. • Moisture retention- sugar has water attracting properties. • Preservation- high concentrations of sugar helps stop growth of micro-organisms. • Stabilising- sugar stabilises egg white foam.

34. SWEETNERS • Intense- much sweeter than sucrose. (Aspartame- E951) • Bulk- much the same as sucrose. (Sorbitol) • Uses: • Allow diabetics to enjoy an alternative to sugar • Tablet sweeteners are added to hot drinks. • Powder sweeteners are sprinkled onto food and are used to make confectionary. • Canderel and Splenda are examples of sweeteners that work well in cooking.

35. Performance characteristics of ingredients

36. Adds vitamins Adds fat colour texture Adds protein Nutritional flavour Sensory Adds fibre Meringue FUNCTIONS OF INGREDIENTS smell Egg white Browning/ chemical reaction Foaming Maillard reaction Stable unstable Emulsification Dextrinisation Chemical sauces Gluten formation Kneading and cooking Physical gelatinisation caramelisation Setting/coagulation Bread Melting sugar CO2 production Eggs- fried pastry shortening

37. Performance characteristics of eggs and flour. • Eggs and flour offer many useful performance characteristics that can be incorporated into food products. • Eggs have many performance characteristics- they coagulate which means they set, and the proteins denature, they bind, coat, thicken, enrich and glaze. • They can be whisked to create foams and aerate mixture. They are also emulsifiers. Certain ingredients can collapse foams however- experimental work will show this. Sheets in file. • PAGE 116-119- complete notes on coagulation, foam formation and emulsification. • EXPERIMENTAL WORK- 4.41, 4.43. • Foaming- what factors affect foam formation? • How long they are whisked for, if any yolk gets in, addition of other ingredients- acid, sugar

38. Behaviour changes and performance characteristics of ingredients. • What do the following mean? Gelatinisation- starch absorbs liquid and thickens. • Retro gradation- staling of starch in baked goods. • Maillard reaction- chemical reaction between protein and starches in bread. Browning. Starch is converted into dextrin and this is called dextrinisation. • Gluten formation- Gliadin and Glutenin (both proteins) form gluten in flour. • Beating- between butter and sugar in cake making- adds air. • Whisking- foaming of egg white in mousse, and whole egg in Swiss roll. • Shortening- texture given to butter and flour when rubbed together- shortbread/pastry • Kneading- bread dough to add air • Heating (fat, protein, sugar)- fat melts, protein denatures and sugar caramelises. • Activity 4.44/ exam questions 4 and 5

39. Performance characteristics of eggs. • Factors affecting foam formation: Salt, sugar, fat, acids. Emulsification- An emulsion is formed when one liquid is dispersed in small droplets into a second liquid with which it will not mix. The most common emulsion is oil in water, emulsions cannot exist without an emulsifying agent- egg yolk is an example of this. The egg yolk contains LECITHIN which has a hydrophobic (water hating) and hydrophilic (water loving) component. This property is used in mayonnaise.

40. Performance characteristics of flour. • Gelatinisation; • This occurs when starch- flour is added to a liquid and heated- ie sauce making by blending method. Starch granules absorb liquid and thicken when heated. • Amylose and Amylopectin are starches which behave differently in cooking- Amylose causes sauces and fillings to thicken and turn cloudy when cooked, Amylopectin produces a clear gel when it thickens and has same thickness when hot or cold. • Retro gradation; • Staling of starch based goods.

41. Continued…. • The proteins in flour- gliadin and glutenin produce gluten when kneaded in bread giving elasticity and strength and shape to baked products. • Factors affecting gluten formation: • Fat coats the flour in a mixture and this prevents absorption of water. This action reduces the amount of gluten that develops in the baked product. Sugar also reduces the amount of gluten in a product because it competes for water.

42. Food additives • Types- natural, nature identical, artificial. What do these mean- use book? • Food additives are thoroughly tested before use in EU, and given an E number to show they are safe. • General Functions- prevent food spoilage, enhance flavour, restore a nutrient after processing, maintain consistency, reduce wastage. • Types are Preservatives, Antioxidants, Food colourings, Flavour enhancers, Emulsifiers and Stabilisers and Nutritional additives • Find out more about the different food additives. Explain each one. • Activity 4.45

43. Additives • Natural- these are obtained from natural sources i.e. the purple colour extracted from beetroot is used to colour sweets. • Nature identical- these are synthetic copies of substances that naturally occur. The natural source may be expensive, so an identical additive is manufactured in a laboratory. • Artificial- these do not occur naturally, and are man-made.

44. Product development

45. Design, development and production of new food products. • Product development is crucial in the food industry. ACTIVITY 5.1, 5.2. • There are various stages in developing a new food product: • Stage 1- identifying a need- concept generation, understanding consumer needs, identifying intended target market, investigating the market – market research( Quantitative research- factual data, Qualitative- in depth), Disassembly. • Stage 2- concept screening- drawing up ideas and select and reject, design specification written. • Stage 3- development and testing, prototype, product testing, writing manufacturing specification. • Stage 4- production methods- batch, mass, safety and quality control- HACCP.

46. Continued… • Stage 5- packaging and labelling • Stage 6- advertising- marketing plan- price, place, product, promotion. • Types of marketing: • Above the line- involve purchasing time and space in the media; GENERAL TV, newspapers, supermarkets magazine • Below the line- PERSONAL- price promotions, money off coupons, link promotions, product placement, demonstrations. Activity 5.5 • Stage 7- launch- page 141

47. Design, development and production costs; • Design and development- Product development team do: • Market research- surveys, interviews • Use IT- CAD/CAM-design ideas • Product testing- development and evaluation of prototypes • Trialling- sampling • Design Packaging- target market, storage conditions, cost. • COSTS: • Raw materials and labour- ingredients, training for staff • Factory and machinery-production team, renting equipment, fixed costs are maintenance, salaries and insurance, variable costs are ingredients and packaging. • Distribution-refrigerated storage, transportation, food miles, imports. • Marketing-advertising campaigns, personal selling, packaging. • Advertising-merchandising- at point of sale, influencing a consumer to buy. • Pricing-correctly in a competitive market.

48. Influences on price • Costs of production and manufacture, demand for a product and markets trends, consumer expectations, target market. • Pricing strategies- cost based pricing is based on production costs, the price is set by working out cost of producing item and adding a fixed mark up for the profit. • Market based pricing is based on the market and consumer requirements. • Competition based pricing is known as market or rate pricing and involves charging the same as competitors or the market leader.

49. Importance of sensory testing: • Evaluate new and established food products. • Analyses food products for improvements. • Establish consumer response to a product • Ensure that a product meets its original specification • Assess quality control • Maintain product quality • Assess shelf life.

50. Sensory analysis tests: • Find out what all these cover: • Hedonic ranking • Difference tests • Grading tests • Activity 5.7 • Risk assessment in the food industry: • HACCP 147-152 identify the 7 stages involved and explain them. • Activity 5.9 and 5.10