Food processing Food Processing Most food undergoes some

Food processing

Food Processing Most food undergoes some processing before appearing at the table. The whole process is referred to as ‘field to fork’. Field to fork describes all the stages in the production of food from its source to the

Food processing The two stages of food production are primary and secondary food processing. • Primary processing is changing of raw food materials into food that can be eaten immediately or can be processed further into other food products. Primary processing covers the transporting, sorting, cleaning, blending, cooking, preserving, packing and storage of the raw food. • Secondary processing is when primary products are changed into other types of food products.

Can you give examples of primary processing for 5 food products? 1 2 3 4 5

Secondary Food processing What can the following foods be processed into? –Wheat flour –Milk –Fruit –Vegetables –Fish –Meat

Food processing Answers • Wheat flour is transformed into breads, pasta, pastries and cakes. • Milk is changed into cheese and yoghurt. • Fruit can be processed into jams, jellies and marmalades. • Vegetables can be chopped, sliced or shredded. • Fish can be used as a component of frozen meals. • Meat can be processed and preserved as salami and ham.

We are going to take a closer look at the processing process!!

From Field to fork - a flour Odyssey The Food Cycle

How do we produce bread from start to finish? Britain has a strong and ancient tradition of agriculture, including of animal and crop farming. Wheat is harvested and the wheat grains milled to make flour, which is a primary process. The secondary process is when flour is made into bread dough by adding yeast and water. Both processes can affect sensory and nutritional properties. Yeast, when mixed with water and flour produces carbon dioxide causing raw bread dough to rise i. e. before it is baked. During baking, the starch grains in the flour burst making them digestible. The surface of the bread browns. This is known as dextrinisation. Tasks: 1. identify a range of foods and research their processing routes from raw (primary processing) and through secondary processing. 2. Note the changes, including sensory properties that take place. Use examples of foods could include milk, strawberries, eggs, sardines and potatoes. During processing foods are often preserved to keep them fresh for extended periods of time. 1. Name and explain the preservation methods suitable for a range of different vegetables, fruits, meat and fish. 2. Investigate how these methods affect sensory and nutritional qualities of the selected foods and write a short report.

Flow chart for the Primary Processing of Wheat into flour

Fill in the gaps milk processing

Preparation of jam

Secondary Processing. Butter, Yogurt, Cheese