Ch 14 Food Technology Tc

CHAPTER 14 FOOD TECHNOLOGY AND PRODUCTION

1. Processing food is the process of preserving the food so that it is in good and edible condition for

a longer period of time.

2. The aim of food processing include:

• To kill the microorganisms such as bacteria and fungi in the food

• To make food lasts longer

• To make easy digestion

• To make food tastier, more nutritious and attractive

3. Technology in food processing:

Types of food Advantages Disadvantages

Canning Fish, fruits, meat - Kills bacteria

- Destroys enzymes that

spoil food

- Removes oxygen that

causes oxidation of food

- Spoils the taste of

food

- Destroys food nutrient

Pasteurisation Milk, fruit juice - Does not spoil the taste

and smell of liquid.

- Does not destroy food

nutrients

-Bacteria spore are not

destroyed.

- Food does not last

long

- Food needs to be kept

in refrigerator

Dehydration Fish, prawns,

cereal, coconut

milk, fruit

- Food can be kept for a

long time

- Destroys food

nutrients

- Spoils the taste of

food

Freezing Fish, meat - Food can be kept for long

lifespan

- Does not destroy the taste

and colour

- Does not sterile food.

-Food enzymes

become active again at

the right temperature.

Freeze-drying meat, seafood - Maintains the colour, taste

and nutrient

- Can last longer

- Does not sterilise food

- Longer processing

period

Cooling Fruit, vegetable - maintains food taste

- does not destroy the food

nutrient

- Does not sterilise food

- Food does not last

long

Vacuum packaging

Groundnuts,

powdered milk,

- Food lasts longer

- Maintains freshness

- Used on limited

food only

SES 1511 Kelantan 2007 *The bolded and italic letter is the answer 270

coffee powder - Does not destroy the

food nutrient

Irradiation Potatoes, spice,

ginger, onion,

carrot

- Does not use chemicals

- Maintains freshness of

food

- Destroys certain

vitamins

- The dose of gamma

ray is difficult to control

The Usage Of Chemicals in Food and the Effects of Excessive Use 4.

Preservative Stop the growth of microorganisms and delay food from getting spoilt Excessive : Disrupts digestive system; destroys vitamin B; skin rashes; asthma; deformed foetus

Bleach Remove undesired colour to make it look clean. Excessive: Food poisoning; cancer

Flavouring Adds taste and fragrance to food Excessive: Mental retardation especially in children; cancer

Colouring Gives colour to make it more attractive Excessive; Causes cancer; sterility, food poisoning

Sfo f EC

Stabiliser Mixes two types of liquid that do not mix

Bind

Smw

Delin fo ExcGrodamkidn

4.

f

5.

a

b

c

d

e

f

6.

a

SES

Sweetener weetens

ood r gives sweet

lavour

xcessive: ancer

Quality and quantity of food production need to be enhanced to sustain peo

ood imports, increase the country’s export and increase the quality of food

Among the efforts conducted to increase the quality and quantity of food pr

) usage of quality breeds

) usage of modern technology

) education and guidance to farmers

) research and development

) optimum usage of land and water catchments areas

) efficient management of land

Food can be modified genetically by inserting genes from one organism int

nother organism to generate it towards having the desired properties.

1511 Kelantan 2007 *The bolded and italic letter is the answer

Antioxidants ay oxidation of fat od.

essive: wth retardation, age liver and eys

Emulsifier reak oil droplet to smaller roplets tabilises a ixture of oil and ater

ples’ needs, reduce

production.

oduction include:

o the nucleus of

271

PAPER 1

1. What is the use of Cobalt-60 in food processing?

A. Canning B. Irradiation C. Pasteurisation D. Vacuum packaging

2. Diagram 1 shows a food product. What i

A. CoB. IrraC. DeD. Pa

3. Which

A. EgB. SaC. OsD. Ch

4. The info Which

A. BleB. Em

5. Which

A. B. C. D.

SES 1511 Ke

s the food processing involved?

oling diation ep freezing steurisation

of the following is the example of processed food?

g lted egg trich egg icken egg

rmation below shows the basic ingredients used in making cakes.

• Egg • Flour • Sugar • Butter

of the following is added to make the mixture fluffy?

ach C. Stabiliser ulsifier D. Antioxidant

of the following is correctly matched?

Chemical Function Flavouring Adds taste Emulsifier Prevent oxidation of food Preservative To remove undesired colour Sweetener Improves the appearance of food

lantan 2007 *The bolded and italic letter is the answer 272

6. What is the main aim of educating the consumers?

A. Stop buying process food B. Choose the cheapest food C. Analyse the contents of the processed food D. Know their right so as not to be cheated by others

7. The flow chart below shows the stages in a food processing method.

Sealed while

still hot When open, put the contents into refrigerator to prevent spoilage

Food is boiled

Name the process shown.

A. Cooling B. Canning C. Irradiation D. Deep freezing

8. Which of the following chemicals is correctly paired to its function?

Chemical Function A. Gelatine Flavouring B. Saccharin Sweetener C. Boric acid Antioxidant D. Monosodium glutamate Emulsifier

9. In Malaysia, which one of the following institutions carries out research and development activities in food production?

A. MADA C. RISDA B. MARDI D. FELCRA

10. Modern vegetable farmers often have fish ponds and rear cattle and chickens on their farms. What this agricultural practice known as?

A. Mixed planting B. Selective breeding C. Contour cultivation D. Integrated farming system

11. What make food to spoil easily?

A. Antioxidants B. The action of microorganisms C. The widespread of chemical pollutions D. It does not contain all nutrient needed to keep it fresh

12. Which of the ingredients below acts as a sweetener?

A. Lecithin B. Citric acid C. Saccharin D. Ascorbic acid


13. Diagram 2 shows an example of food that needs to be packed for distribution and sale.

What of the followin A. Canning B. Freezing C. Dehydration D. Vacuum packa

14. Which of the follow

A. Use only local bB. Minimise reseaC. Avoid practisingD. Optimum usag

15. Why are the micro

A. To prevent spoB. To allow food dC. To promote acidD To prevent enz


A. Lecithin B. Tartrazine C. Aspartame D. Monosodium gl

17. Which of the follow A. Cake

B. Fruit C. Potato D. Chocolate


A. Dried food B. Boiled food C. Frozen food D. Canned food

SES 1511 Kelantan 2007

Diagram 2

g food processing methods is involved?

ging

ing is the way to improve food production?

reed rch and development integrated farming system e of land and water catchment areas

organisms in foods need to be destroyed?

ilage of food. ecomposition formation in the food

ymes from spoiling the food

ing is normally added in chocolate as emulsifier?

utamate

ing is the food that can be processed through cooling method?

ing foods can last longer?

*The bolded and italic letter is the answer 274

19 Which of the following food processing methods takes the longest time?

A. Salting C. Freezing B. Canning D. Freeze drying

20. Diagram 3 shows an example of a food label.

Best Food Industry, 5, Jln Air Puteh, 25030 Kuantan, Pahang. Ingredients : Anchovies, vegetable oil, chillies, satl, MSG Net weight : 100 g

According to the Food Regulation 1985, which of the following is not in the food label?

Diagram 3

A. Halal logo B. Expiry date C. Type of food D. Quantity of food

21. The information below shows the advantages of a method used in the preservation

of food.

• Kills bacteria • Destroys enzymes that spoil

food • Removes oxygen that causes

oxidation of food

What is the method used?

A. Canning B. Irradiation C. Dehydration D. Freeze-drying

22. Which of the following is the effect of excessive usage of bleaching agent in food?

A. Asthma B. Sterility C. Food poisoning D. Growth retardation

23. What is the best reason for increasing food production?

A. Eating habit B. Natural disasters C. Environmental pollution D. Increasing in population


23. The diagram shows one example of food.

Processed

Soy bean Soy bean curd What is the aim of the food processing?

A. Make food cheaper B. Food becomes tastier C. Make food lasts longer D. Make digestion of food easier

25. What is the function of adding chemical substances in food? A. Clean the food B. Preserve the food C. Softened the food D. Improve food texture 26. Which of the following is the technique used in food processing? A. Irradiation B. Production C. Assimilation D. Evaporation 27. What is the disadvantage of pasteurization?

A. Destroys food nutrients B. Spoils the taste and smell C. Bacteria spores are not destroyed D. Food enzyme become active again at the right temperature

28. Which of the following is the suitable effort to increase the quality and quantity of food production? A. Not using of quality breeds B. Inefficient management of lands C. Optimum usage of synthetic hormones D. Give education and guidance to farmers 29. Which is the best method to maintain the freshness of prawns that are to be exported oversea?

A. Cooling B. Canning C. Freezing D. Dehydration


30. Which is the best explanation why pasteurized milk curdles and turns sour quickly when exposed to air?

A. The air turns milk into acid B. Fungi spores have entered the milk C. There are still microorganism spores in the milk D. High temperature during pasteurization have spoiled the milk.

31. The information shows one of the method in food processing.

Use temperature below 00C Food can be kept for months without spoiling

Food can be exported

Which of the following food is the most suitable to process using this method? A. Milk B. Mutton C. Fresh fruit D. Ground nut 32. Which of the following statements explain the process of dehydration?

A. Irradiating food B. Cooking canned food C Eliminating air from food D. Eliminating water from food

33. Which of the following types of food needs bleaching?

A. Biscuits B. Wheat flour C. Soft drinks D. Soya sauce

34. A hawker buys 30 kg of meat as a 7 days supply. What is the best method to preserve the freshness of the meat?

A. Drying B. Cooling C. Freezing D. Pasteurization

35. Which of the following statements is the weakness of preserving food by freezing? A. Food is not sterilized B. Food is easily oxidized

C. The taste of the food has changed D. The enzymes in the food is destroyed


36. Which of the following chemicals can be added to food in order to slow down the food spoilage due to oil rancidity?

A. Stabiliser B. Emulsifier C. Antioxidant D. Preservative

37. Why are certain preservatives harmful to human? A. Make food less nutritious B. Carcinogenic and mutagenic C. Cause food to lose its original flavour D. Can cause various infectious diseases

38. The information below is the advantages of a method in the preservation of food.

- longer shelf life - flavour is maintained - nutritional value is maintained

What is the method used? A. Irradiation B. Dehydration C. Pasteurization D. Freeze drying

39. Which of the following is correct regarding the function of food additives?

Food Additives Function A. Colouring To add flavour to food. B. Preservative To add taste to the food C. Stabiliser To prevent oxidation of enzymes D. Emulsifier To stabilize a mixture of oil and water

40. Why is the cloning technique used to increase food production?

A. To produce offspring or plants with similar traits B. To produce offspring or plants with diverse traits C. To produce offspring or plants with controllable traits D. To produce offspring or plants with are more resistant to diseases

41. Which of the following practices is the example of an integrated cultivation system?

A. Breeding livestock in a cattle farm B. Breeding small fishes in aquaculture ponds C. Planting many types of crops in a small plantation D. Planting only one type of crop in a large plantation


42. MARDI, LKIM and MOPB are three institutions involved in food productions research.

What is a common a contribution of these three institutions? A. Providing financial assistance to farmers B. Helping in the marketing the agriculture products of farmer C. Controlling and regulating the quantity of agriculture produced D. Training and counseling farmers on the latest technology in agriculture

43. Which of the following agricultural activities helps to improve soil fertility?

A. Crop rotation B. Intensive cultivation C. Excessive use of chemical fertilizer D. Excessive use of chemical pesticides

44. What is the function of ‘Nutrition Facts’?

A. Prescribes laws of food labels B. Controls the use of food additives C. Provide information about nutrient content D. Protection of consumers from purchasing expired products

45. Which of the following is the disadvantage of Genetically Modified Food?

A. Boost food production B. Cause health problems C. Make pests more resistant D. Reduce environmental problems

46. Which of the following information that must be stated on a food label? A. Unit price of the food B. Calorie content of the food C. Manufacturing and expiry date D Type of free gift offered for the purchase

47. Which of the following is consumers right?

A. Choose B. Fix the prizes C. Taste the food D. Fix the nutrient facts

48. What is the advantage of Genetically Modified Food?

A. Cheaper B. Cause over nutrition C. Processed foods last longer D. Increase the quantity and quality of food


49. What is the content of food Regulations 1985?

A. Method of storing must not be included B. Food products are not necessarily be labeled C. Net constituent of food product is not important D. Name and place of business of manufacturer must be stated

50. What is biological control? A. Use of natural predators to control pests B. Research and development to improve food production C. Manipulation of certain organisms to modify existing traits D. Transforming raw materials into food for consumption of human beings


PAPER 2

SECTION A

1. Table 1 shows the increase in population of Malaysia from 1960 to 2000.

Year 1960 1970 1980 1990 2000

People (million) 8 12 16 21 25

Table 1

a) Using the data above, draw a line graph to show the population of Malaysia

from 1960 to 2000.

People (million)

Year 0 1990 1980 1970 1960 2000

X X

X

X X

30

20

10

( 3 marks)

b) Based on your graph, estimate the population in Malaysia in year 2010.

…………………………………………………………………………………………………… More than 29 million

( 1 mark)

c) What will happen if there is an imbalance between population increase and

technological development in food production?

…

SES 15

Starvation / malnutrition / a hungry and desperate society
………………………………………………………………………………………………….
( 1 mark)

11 Kelantan 2007 *The bolded and italic letter is the answer 281

SECTION B

1. Table 2 shows the quantity of chemical substances in a food sample.

Chemical substances Quantity

P Saccharin 30

Q Sulphur dioxide 15

R Monosodium glutamate 20

S Yellow methanol 12

Table 2

Quantity of chemical substance

a) Using the information in Table 2, draw a chart to show the quantity of chemical

substances in the food sample.

Mono-sodium

glutamate

Chemical substances

Quantity of chemical

substance

S R QP

Yellow methanol

10

30

20

Sulphur dioxide

Saccharin

b) State the types of chemical substance in the food sample

i) P : ……………………………………………………. Sweetener

ii) Q : ……………………………………………………. Preservative

( 2 marks)


d. State the function of the following chemical substances in food.

i) R : … ………………………….

ii) S : …

2. The following info

a) State one aim

…………………

b) Classify the fo

Irradiatio

c) (i) If a housew

suggest the

………………Freezing

(ii) Explain you

……………Because


………………………Add taste in food

Add colour to food
…………………………………………………..
( 2 marks)

rmation is the list of foods need to be processed.

Groundnuts Carrot

Coffee powder Fresh milk

Fruit juices Potatoes

of food processing.
Delays food from getting spoilt / maintains freshness of food …………………………………………………………………………..
(1 mark)

ods according to their processing methods.

n Pasteurisation Vacuum Packaging

Potatoes / carrots Fresh milk / fruit juices Groundnuts / coffee

(3 marks)

ife wishes to keep the meat that she bought for a month,

best method to preserve the meat.

………………………………………………………………………………...

(1 mark)

r answer.

………………………………………………………………………………….. it does not destroy the taste and colour of food

(1 mark)


3. Diagram 1 shows the incomplete information of a label on a bottle of drink.

a) What are the mis Food Regulat

…………………

…………………

…………………

i. Date o

ii. Metho

iii. Expiry

b) Which of the infor buying the fresh m

…

c) State the best me ……

d) What is the bene

……………………

4. Diagram 2 shows a b

A


Ingredients: Milk Net weight : 250 gm Manufactured by YFF Brothers B 12 Kubang Kerian , Kota Bharu, Kelantan

Diagram 1

sing information on the label according to Food Act 1983 and ion 1985.

……………………………………………………………………………..

……………………………………………………………………………..

……………………………………………………………………………..

(3 marks)

f manufactured

d of storage

date

mation in the label is considered the most important when ilk?

……………………………………………………………………..
………………Expiry date (1 mark)
thod to preserve fresh milk?

……………………………………………………………………..
……………………Pasteurisation (1 mark)
fit to human’s health by drinking fresh milk?

Provide calcium / energy
…………………………………………………………………………..
(1 mark)

ox of food.

Ingredients

Flour, Cocoa fat, milk. antioxidant,

emulsifier artificial sweetener and permitted

colouring and preservative

D

B

C

Diagram 2


(a) (i) What is the function of substance D?

………………………………………………………………………………………………

(1 mark)

To delay food from getting spoilt / prevent the growth of microorganisms

(ii) List down two examples of Substance D.

………………………………………………………………………………………… Benzoic acid / sodium benzoate / sulphur dioxide

(2 marks)

(b) Salina is an obese and is advised by the doctor to reduce her sugar intake.

State two types of substance C that can replace sugar.

……………………………………………………………………………………………… Aspartame / saccharine / Xylitol / sorbital

(2 marks)

(c) What will happen to the biscuits without substance B?

……………………………………………………………………………………….........

(1 mark)

Biscuits are easy to be oxidized // easy to become rancid

(d) Give example of substance A that is used in making ice cream.

………………………………………………………………………………………………. Lecithin

(1 mark)

4. a) What do you understand by the term ‘additive’ as used in food industry?

……………………………………………………………………………………………… Chemical substances which has different function that added to food (1 mark)

b) Name three additives that are commonly used in the food industry

…………………………………………………………………………………………………

…………………………………………………………………………………………………..

…………………………………………………………………………………………………..

(3 marks)

i) Preservatives iv) Colouring

ii) Sweetener v) Bleach

iii) Flavouring vi) Antioxidant

c) What is the advantage and disadvantage of having ‘additive’ in your food?

(i) Advantage: ………………………………………………………………………………………………

……………………………………………………………………………………………….

To improve appearance or make it more attractive / improve flavour or

make more delicious / improve durability or make it last longer

(ii) Disadvantage: ……………………………………………………………………………………………. Cause health problems

(2 marks)


SECTION C

Fresh milk exposed to the air is easily spoilt compared to fresh milk kept in the refrigerator.

1.

a) Suggest a hypothesis to investigate the above statement. (1 mark)

b) Describe an experiment to test your hypothesis based on the following criteria.

(i) Aim of the experiment (1 mark) (ii) Identification of variables (2 marks) (iii) List of apparatus and materials (1 mark) (iv) Procedure or method (3 marks) (v) Tabulation of data (1 mark) (vi) Conclusion (1 mark)

ANSWER 1. a) Hypothesis : Fresh milk spoils easily when exposed to air or kept at room

condition / Fresh milk kept in refrigerator does not spoil easily.

c) (i) Aim: To study the effect of different temperature on fresh milk

(ii) Variables

Constant : volume of fresh milk

Manipulated : the different temperature

Responding : condition of milk

(iii) Materials & apparatus : fresh milk

container / beaker , refrigerator

(iv) Procedure:

- pour 100 ml of milk in each beaker A and B.

- keep beaker A at room condition and B in refrigerator.

- observe the condition of fresh milk in beaker A and B

- Record the observation

(v) Tabulation of data:

Temperature Condition

Room condition

Refrigerator

(vi) Conclusion: Fresh milk kept in refrigerator does not spoil easily.


2. a) State two types of chemicals used in food processing and their effects when

used excessively? (4 marks)

b) A farmer finds that the yield of his fruit orchards increases. He decides to export the

fruits to China. Explain the suitable method that he could use to process the fruits.

Your answer should include the followings:

• Identify the problem ( 1 mark)

• Clarification of the problem ( 1 mark)

• Solving methods (3 marks)

• Choose the best method and explain your choice. (1 mark)

ANSWER 2 a)

Chemical

Substances Effect of Excessive Use

Preservatives Asthma; itchy skin; disrupts digestive system;

destroys vitamin B in drinks; deformed foetus;

swelling of lips, tongue, hand and eyelids

Colourings Cancer; sterility ; food poisoning

Bleaching Agents Food poisoning; cancer

Flavourings Mental retardation especially in children; cancer

Sweeteners Cancer

Antioxidants Growth retardation; damage liver and kidneys

b) Identification of problem:

- The yield increases, the fruits should be processed and

exported to China.

Clarification of the problem:

- What is the best method that can be used to process

the fruits for export purpose?

Solving methods

i. Canning – concentrated syrup retards the growth of microorganisms

ii. Preservative – most microorganisms cannot live in low pH condition

iii. Drying – microorganisms cannot live in dry place

The best method

• Canning

Reason: Can keep fruits long lifespan and look fresh.


3 (a) State four examples of food that contain stabilisers. (4 marks) (b) Diagram 1 shows types of colouring in food processing.

Ex

Yo

ANSW3. a) E

b)

N

A

• Turmeric

SES 151

• Pandan leaves extract

plain how you would develop a concept based on the information in diagram 1.

ur explanation should include the followings:

• Identify two common characteristics

• Develop initial concept

• Give other examples and non-examples in relation to the concept

• Explain the actual concept

(6 marks)

ER xamples of food that contain stabilisers:

- ice cream ; fruit juice ; chilli sauce ; cake

Two common characteristics:

- to add colour to food

- to make food more attractive

Initial concept

- An additive which give colour to food and make it more

attractive is a colouring

Example : Sunset Yellow etc.

on-example : Benzoic acid, etc.

ctual concept:

- A colouring is an additive which give colour to food and make it more

attractive.

ADDITIVES

• Sunset yellow • Chocolate

Brown

Diagram 1

1 Kelantan 2007 *The bolded and italic letter is the answer 288

4. (a) (i) State two government institutions which are continuously doing research and

development to improve the methods of food production. (2 marks)

(ii) What are the contributions of a(i). (2 marks)

(b) A farmer has to maintain the freshness of his vegetables for several days

before transported to the city for sale. Choose the best method of storing the

vegetables to remain their freshness. Explain your choice based on the

following aspects:

• Aim of choice

• Explanation on the advantages of each type of method based on its functions.

• List of the methods according to priority

• Make decision and give reasons for the choice made

(6 marks)

ANSWER 4. a) (i) MARDI / PORIM / FAMA

(ii) Contributions:

- produce a variety of high quality crops and farm animals

- improve food production techniques.

b) Aim : to maintain the freshness of vegetables for several days.

Choices and advantages;

Cooling - vegetable can be refrigerated for a week with minimal

change to the taste

Freezing - vegetable can be stored in cold storage so that they do

not rot.

Irradiation - expose food to X-rays, gamma rays to improve the

microbiological safety and shelf life of food

List of the methods according to priority:

Cooling

Freezing

Irradiation

Decision and give reasons for the choice made

- Cooling: because it slows down the action of bacteria so that the food can

last a little longer with minimal change to the taste.


Documents

Ch 14 Food Technology Tc