6.2.3

Secondary Food Processing

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Secondary Food Processing

Secondary food processing converts primary processed foods into other food commodities. The process either involves slightly adapting foods or mixing them with other foods. Example processes include:

Flour → pasta

Flour → pasta

  • We make pasta by mixing semolina flour with water/eggs.
  • The first step is to knead the dough that's formed until smooth.
  • To form coloured pasta, add food colourings (e.g. squid ink for black pasta).
  • Push the dough through a metal die and fold/twist into desired shapes.
  • You can either buy fresh or dry pasta. Dry pasta will last longer as it has a longer shelf life.
Fruit → jam

Fruit → jam

  • We make jam from pectin (gelatin-like ingredient in fruit), sugar and crushed fruit.
  • Boil the pectin, sugar and fruit to 105°C or above to thicken the jam. Vitamin C in the fruit is destroyed by these high temperatures.
  • As the jam cools, it sets.
    • The fruit loses water because of the sugar. Therefore, microorganisms struggle to grow.
  • Once set, the jam is divided into glass jars. Sealing the jars improves shelf life.
    • Jam stays edible for many months after production as it is an ambient food.
Milk → cheese

Milk → cheese

  • Pasteurisation of raw milk destroys pathogenic bacteria.
  • Non-harmful bacteria turn the milk sour and thicken it. Either rennet (enzyme found in the stomach of calves) or a vegetarian alternative are added.
  • The rennet makes the milk coagulate. The milk turns into cheese curds. We call the leftover liquid whey.
  • Options for removing the whey include cooking, salting, cutting, draining or stacking cheese curds.
  • Pressing the curds creates cheese blocks. These are stored in a temperature-controlled environment to 'mature'. This process enhances texture and taste.
  • Bacteria/moulds are added for flavour depending on the type of cheese.
Jump to other topics
1

Food Preparation Skills

1.1

Food Preparation Skills

1.1.1General Practical Skills1.1.2Knife Skills1.1.3Preparing Fruit, Vegetables & Using Equipment1.1.4Cooking Methods: Prepare, Shape & Combine1.1.5Sauce Making, Tenderising & Marinating1.1.6Dough & Pastry1.1.7Shaping & Finishing Dough1.1.8Raising Agents & Mixtures1.1.9End of Topic Test - Food Preparation Skills 1
2

Food, Nutrition & Health

2.1

Macronutrients

2.1.1Proteins2.1.2Proteins 22.1.3Fats2.1.4Carbohydrates2.1.5Carbohydrates 2
2.2

Micronutrients

2.2.1Fat-Soluble Vitamins2.2.2Water-Soluble Vitamins2.2.3Minerals & Water2.2.4Minerals & Water 22.2.5End of Topic Test - Macro & Micronutrients
2.3

Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet2.3.2Informed Choices for a Balanced Diet 22.3.3Energy Needs2.3.4Nutritional Analysis2.3.5Diet Modifications2.3.6Diet-Related Problems2.3.7Diet-Related Problems 22.3.8End of Topic Test - Nutritional Needs & Health
3

Food Science

3.1

Cooking of Food & Heat Transfer

3.1.1Reasons for Cooking & Heat Transfer3.1.2Water-Based Cooking Methods3.1.3Fat-Based Cooking Methods3.1.4Dry Cooking Methods3.1.5Dry Cooking Methods 2
3.2

Functional & Chemical Properties of Food

3.2.1Proteins & Carbohydrates3.2.2Fats & Oils3.2.3Raising Agents3.2.4End of Topic Test - Food Science
4

Food Safety

4.1

Food Spoilage & Contamination

4.1.1Microorganisms & Signs of Food Spoilage4.1.2Enzymes & Signs of Food Spoilage4.1.3Food Poisoning4.1.4Bacterial Contamination4.1.5Microorganisms in Food Production
4.2

Principles of Food Safety

4.2.1Temperature Control4.2.2Ambient Foods & Food Labels4.2.3Preparing, Cooking & Serving Food4.2.4End of Topic Test - Food Safety
5

Food Choice

5.1

Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice5.1.2Food Choices5.1.3Religious Food Choices5.1.4Food Labels5.1.5Mandatory Food Labels5.1.6Optional Food Labels5.1.7Marketing Influences5.1.8End of Topic Test - Food Choice
5.2

British & International Cuisines

5.2.1British Cuisine5.2.2Japanese Cuisine5.2.3Japanese Ingredients & Dishes5.2.4Spanish Cuisine5.2.5Spanish Ingredients & Dishes
5.3

Sensory Evaluation

5.3.1Taste Receptors & Olfactory Systems5.3.2Sensory Testing Methods5.3.3Sensory Testing Methods 25.3.4End of Topic Test - Cuisines & Senses
6

Food Provenance

6.1

Environmental Impact & Sustainability of Food

6.1.1Food Sources - Intensive & Organic Farming6.1.2Food Sources - Genetically Modified Crops6.1.3Food Sources - Reared Food6.1.4Food Sources - Caught Food6.1.5Food & The Environment6.1.6Food & The Environment 26.1.7Sustainability of Food6.1.8Sustainability of Food 26.1.9End of Topic Test - Environmental Impacts
6.2

Food Processing & Production

6.2.1Primary Food Processing6.2.2Primary Food Processing 26.2.3Secondary Food Processing6.2.4Fortification6.2.5Additives6.2.6End of Topic Test - Food Processing & Production

Practice questions on Secondary Food Processing

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  1. 1
    What are the ingredients for making jam?Fill in the list
  2. 2
    Making jamPut in order
  3. 3
    What type of flour is mixed with water or eggs to make pasta?Multiple choice
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Primary Food Processing 2

Fortification