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:

Illustrative background for Flour &rightarrow; pasta

Illustrative background for Flour &rightarrow; pasta ?? "content

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.

Illustrative background for Fruit &rightarrow; jam

Illustrative background for Fruit &rightarrow; jam ?? "content

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.

Illustrative background for Milk &rightarrow; cheese

Illustrative background for Milk &rightarrow; cheese ?? "content

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.

1Food Preparation Skills

1.1Food Preparation Skills

1.1.1General Practical Skills

1.1.2Knife Skills

1.1.3Preparing Fruit, Vegetables & Using Equipment

1.1.4Cooking Methods: Prepare, Shape & Combine

1.1.5Sauce Making, Tenderising & Marinating

1.1.6Dough & Pastry

1.1.7Shaping & Finishing Dough

1.1.8Raising Agents & Mixtures

1.1.9End of Topic Test - Food Preparation Skills 1

2Food, Nutrition & Health

2.1Macronutrients

2.1.1Proteins

2.1.2Proteins 2

2.1.3Fats

2.1.4Carbohydrates

2.1.5Carbohydrates 2

2.2Micronutrients

2.2.1Fat-Soluble Vitamins

2.2.2Water-Soluble Vitamins

2.2.3Minerals & Water

2.2.4Minerals & Water 2

2.2.5End of Topic Test - Macro & Micronutrients

2.3Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet

2.3.2Informed Choices for a Balanced Diet 2

2.3.3Energy Needs

2.3.4Nutritional Analysis

2.3.5Diet Modifications

2.3.6Diet-Related Problems

2.3.7Diet-Related Problems 2

2.3.8End of Topic Test - Nutritional Needs & Health

3Food Science

3.1Cooking of Food & Heat Transfer

3.1.1Reasons for Cooking & Heat Transfer

3.1.2Water-Based Cooking Methods

3.1.3Fat-Based Cooking Methods

3.1.4Dry Cooking Methods

3.1.5Dry Cooking Methods 2

3.2Functional & Chemical Properties of Food

3.2.1Proteins & Carbohydrates

3.2.2Fats & Oils

3.2.3Raising Agents

3.2.4End of Topic Test - Food Science

4Food Safety

4.1Food Spoilage & Contamination

4.1.1Microorganisms & Signs of Food Spoilage

4.1.2Enzymes & Signs of Food Spoilage

4.1.3Food Poisoning

4.1.4Bacterial Contamination

4.1.5Microorganisms in Food Production

4.2Principles of Food Safety

4.2.1Temperature Control

4.2.2Ambient Foods & Food Labels

4.2.3Preparing, Cooking & Serving Food

4.2.4End of Topic Test - Food Safety

5Food Choice

5.1Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice

5.1.2Food Choices

5.1.3Religious Food Choices

5.1.4Food Labels

5.1.5Mandatory Food Labels

5.1.6Optional Food Labels

5.1.7Marketing Influences

5.1.8End of Topic Test - Food Choice

5.2British & International Cuisines

5.2.1British Cuisine

5.2.2Japanese Cuisine

5.2.3Japanese Ingredients & Dishes

5.2.4Spanish Cuisine

5.2.5Spanish Ingredients & Dishes

5.3Sensory Evaluation

5.3.1Taste Receptors & Olfactory Systems

5.3.2Sensory Testing Methods

5.3.3Sensory Testing Methods 2

5.3.4End of Topic Test - Cuisines & Senses

6Food Provenance

6.1Environmental Impact & Sustainability of Food

6.1.1Food Sources - Intensive & Organic Farming

6.1.2Food Sources - Genetically Modified Crops

6.1.3Food Sources - Reared Food

6.1.4Food Sources - Caught Food

6.1.5Food & The Environment

6.1.6Food & The Environment 2

6.1.7Sustainability of Food

6.1.8Sustainability of Food 2

6.1.9End of Topic Test - Environmental Impacts

6.2Food Processing & Production

6.2.1Primary Food Processing

6.2.2Primary Food Processing 2

6.2.3Secondary Food Processing

6.2.4Fortification

6.2.5Additives

6.2.6End of Topic Test - Food Processing & Production

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