Production of fruit yogurt

© Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger

5.2.1 Food productionC

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Put the different stages in the production of fruit yogurt into the right order on the fl ow diagram.

• The bacteria ferment the milk by turning the lactose in the milk to lactic acid.

• The milk proteins are denatured and coagulate, which makes the yogurt set.

• Fruit, sugar, thickeners and stabilisers can be added to change its fl avour and texture.

• When the acidity level reaches 0.8–1.8%, the bacteria become inactive, but they are still alive.

• The yogurt is cooled to 4.5°C to stop the bacteria growing.

• The yogurt can be pasteurised at this stage to kill the bacteria.

• The milk is homogenised, then pasteurised at 85–95°C to destroy micro-organisms.

• The yogurt is packed into cartons and sealed.

• A special bacteria culture is added to the milk.

• The mixture is incubated (kept warm) at 37–44°C for 4–6 hours.

• The milk is cooled to 40–43°C.

Production of fruit yogurt

Activity: Production of fruit yogurt 11a


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5.2.1 Food production

Look at the pictures of pasta shapes and write down their common names.

Pasta shape Name Pasta shape Name

Activity: Name the pasta shapes 11b


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Activity 1: Taste-testing different milksA range of different milks have been provided for you to investigate: evaporated, condensed, UHT, pasteurised, dried (reconstituted) and sterilised.

Sample each milk and then complete the chart below.

Flavour Colour Consistency Cost per 100g

Packaging material used

Overall preference

Dried

Evaporated

Pasteurised

Sterilised

UHT

Investigate the processing method for each type of milk sampled, then explain how each has been processed.

Notes on the processing method used to make these milks. (These notes will be for revision purposes, so use bullet points.)

Dried

Evaporated

Pasteurised

Sterilised

UHT

Overall preference

1Activity: Taste-testing different milks and yogurts 11c


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Activity 2: Taste-testing natural yogurtsYou have been provided with a selection of natural yogurts: natural, low-fat, Greek-style and probiotic natural yogurt.

Sample each yogurt then complete the table below, using either a score or a comment.

Colour Flavour Consistency Cost per 100g Overall preference

Low-fat natural yogurt

Greek-style natural yogurt

Natural yogurt

Probiotic yogurt

In the space below, make notes explaining how yogurt is produced. These will be used for revision purposes, so use bullet points.

Energy per 100g (kcal)

Fat content per 100g (g)

Saturated fat content per 100g (g)

Sugar content per 100g (g)

Tesco Everyday low-fat yogurt 2 1.5 0.9 7.2

Greek-style natural yogurt 124 9.5 6.3 5.4

Yeo Valley natural yogurt 344 4.2 2.7 6.5

Activia probiotic natural yogurt 62 1.9 1.3 6.1

Using the nutritional information in the table above, which yogurt would be the healthiest choice and why? (5 marks)

Overall preference

Activity: Taste-testing different milks and yogurts 11c2


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Pasta recipeIngredients

100g fl our (‘00’ fl our/strong plain fl our/wholemeal plain/50g wholemeal and 50g wholemeal)1 large egg

Method

1 Place the fl our in a food processor. Add the whole egg and pulse until the mixture resembles fi ne breadcrumbs. This takes 2–3 minutes.

2 Tip out the dough and knead into a ball shape. It should be quite stiff and hard to knead. Wrap in cling fi lm and leave to rest.

3 Cut the dough into two pieces. Flatten each piece with a rolling pin.

4 Pass the dough through the pasta machine at its widest setting, refolding and rolling. Repeat this several times to achieve a rectangular shape.

5 Now you are ready to roll out. Starting with the pasta machine at its widest setting, pass the dough through the rollers. Do not fold but repeat this process, decreasing the roller setting down grade by grade with each pass. Take the pasta down to the penultimate setting.

6 Make the pasta into tagliatelle. Leave the pasta to dry and then add to boiling salted water for 3–5 minutes.

Results

Complete this table.

Sensory characteristics

Ingredients Explain how easy the pasta was to work with

Appearance Taste Texture

100g ‘00’ fl our

1 egg

100g plain fl our

1 egg

100g strong plain fl our

1 egg

50g ‘00’ fl our/50g wholemeal fl our

1 egg

Analysis

1 Based on the results from your completed table, which fl our made the best pasta? Explain your answer.

2 Carry out some research to fi nd out how pasta can be fl avoured to improve its taste and appearance.

Activity: Practical investigation – different fl ours to make pasta 11d


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Task 1: Making the pastaIngredients

200g fl our (‘00’ fl our)2 large eggs

Method

1 Place the fl our in a food processor. Add the eggs and pulse until the mixture resembles fi ne breadcrumbs. This takes 2–3 minutes.

2 Divide the mixture into four. Follow the process below for each of the four pieces of dough.

3 Place the dough back in the processor with the fl avouring and pulse again until blended. It may be necessary to add extra fl our.

Flavour 1 Flavour 2 Flavour 3 Flavour 4

10g spinach 10g tomato purée

10g cooked beetroot

5g turmeric

4 Tip out the dough and knead into a ball shape. It should be quite stiff and hard to knead. Wrap in cling fi lm and leave to rest.

5 Flatten each piece with a rolling pin.

6 Pass the dough through the pasta machine at its widest setting, refolding and rolling. Repeat this several times to achieve a rectangular shape.

7 Now you are ready to roll out. Starting with the pasta machine at its widest setting, pass the dough through the rollers. Do not fold but repeat this process, decreasing the roller setting down grade by grade with each pass. Take the pasta down to the penultimate setting.

8 Make the pasta into tagliatelle. Leave the pasta to dry and then add to salted boiling water for 3–5 minutes.

Results

Complete this table.

Sensory characteristics

Ingredients Explain how easy the pasta was to work with

Appearance Taste Texture

Flavour 1

Flavour 2

Flavour 3

Flavour 4

Analysis

1 Based on the results from your completed table, which fl avouring was the most successful?

2 Mind map other fl avourings that could be used to colour and fl avour fresh pasta.

1Activity: Creative pasta – fl avouring pasta 11e


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Task 2: Ravioli and tortellini

1 Carry out research to fi nd out how to make ravioli and tortellini pasta shapes.

2 Produce an instruction sheet, with images.

3 Mind map different fi llings that could be added to pasta, such as basil and soft cheese.

4 Make a tortellini or ravioli dish including a fi lling and a sauce.

Activity: Creative pasta – fl avouring pasta 11e2


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5.2.2 Technological developments associated with better health and

food production

Newspaper headlinesParents have been warned of the effects of food additives on their children’s behaviour after new research found a possible link to hyperactivity.

WARNING OVER

FOOD ADDITIVES

Additives ‘make children behave badly’

TaskWrite an article for a magazine about the advantages and possible disadvantages of the use of additives in food. The article must be accurate and balanced.

Activity: Additives in food 11f


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5.2.2 Technological developments associated with better health and

food production

Visit a supermarket or a supermarket’s website. Search for a range of products, including cereals, spreads, fl ours and breads. Read the list of ingredients on each product and record any nutrients that are added by the manufacturer. An example has been completed for you.

Product Brand Nutrients added by the manufacturer

Breakfast cereal Kellogg’s cornfl akes Vitamins and minerals: niacin, iron, vitamin B6, vitamin B2 (ribofl avin), vitamin B1 (thiamine), folic acid, vitamin D, vitamin B12

Activity: Fortifi cation of food products 11g

Documents

Production of fruit yogurt