Punjab PSEB Matric NSQF Food Processing flashcards
Punjab PSEB Matric NSQF Food Processing · Build recall with a focused review session.
32 cards. Read the term and the definition here. The deck at the top of this page is optional.
- Water activity
- Ratio of the vapour pressure of water in a food to that of pure water at the same temperature. It ranges from 0 to 1 and predicts microbial growth better than moisture content.
- Perishable food
- A food that spoils within a few days without preservation, such as milk, meat, fish and most fresh fruits, because of high moisture and nutrients supporting rapid microbial growth.
- Unit operation
- A single basic step such as heating, cooling, drying, mixing or size reduction that is combined with other steps to build a complete food process.
- Proximate analysis
- A set of tests that partitions a food into moisture, crude protein, crude fat, crude fibre, ash and carbohydrate by difference, giving its overall composition.
- Danger zone temperature
- The range of roughly 5 to 60 degrees Celsius in which food-poisoning bacteria multiply fastest. Hot food is held above 60 C and cold food at or below 5 C.
- Cross-contamination
- Transfer of harmful microorganisms from raw food, hands, equipment or surfaces to ready-to-eat food. It is prevented by colour-coded utensils, separation and effective cleaning.
- Sanitising
- Treatment of a cleaned surface with heat or an approved chemical to reduce microorganisms to a safe level. It is done after cleaning, never instead of cleaning.
- HACCP principles
- Seven principles: hazard analysis, identify critical control points, set critical limits, monitor them, define corrective actions, verify the system and maintain records.
- Pasteurisation
- Heat treatment below 100 degrees Celsius, such as 63 C for 30 minutes or 72 C for 15 seconds for milk, that destroys vegetative pathogens and extends shelf life.
- Commercial sterilisation
- Heat treatment that destroys all microorganisms and their spores capable of growing in the product under normal storage, giving a shelf-stable canned food.
- Osmotic preservation
- Preservation by adding salt or sugar so that high osmotic pressure binds free water and prevents microbial growth, as in pickles, salted fish and jams.
- Blanching
- Brief heating of fruits or vegetables in hot water or steam, followed by cooling, to inactivate enzymes, fix colour, remove air and reduce surface microorganisms before further processing.
- Enzymatic browning
- Brown discolouration of cut fruit and vegetable surfaces caused by polyphenol oxidase acting on phenolic compounds in the presence of oxygen, controlled by blanching or acid dips.
- Extraction rate
- In wheat milling, the mass of flour obtained expressed as a percentage of the cleaned wheat milled. Higher extraction includes more bran and germ.
- Parboiling of paddy
- Soaking paddy, steaming it and drying before milling. The hydrothermal treatment gelatinises starch, hardens the grain and moves vitamins into the endosperm.
- Homogenisation
- Forcing milk or another emulsion through a narrow valve at high pressure to break fat globules into small uniform sizes, preventing cream separation.
- Solids-not-fat
- Total solids of milk minus fat, comprising protein, lactose and minerals. It is used in standardisation and in pricing milk on its compositional value.
- Rigor mortis
- Stiffening of muscle after slaughter as glycogen is converted to lactic acid and actin and myosin bind. Chilling slows it, and later conditioning restores tenderness.
- Cold chain
- An unbroken series of refrigerated storage and transport steps holding perishable food within a specified temperature range from processing through distribution to retail sale.
- Modified atmosphere packaging
- Packaging in which the air is replaced by a controlled gas mixture, usually lowered oxygen and raised carbon dioxide, to slow spoilage and extend shelf life.
- Aseptic packaging
- Filling a commercially sterile product into pre-sterilised packaging inside a sterile zone, giving ambient shelf life without refrigeration.
- Shelf life
- The period during which a food retains acceptable safety, sensory quality and nutritional value when stored under the conditions stated on the label.
- Vegetarian mark
- A green circle on an Indian food label indicating the product contains no animal-derived ingredient. A brown circle marks non-vegetarian food.
- FSSAI licence
- Registration or licence issued under the Food Safety and Standards Act 2006 to a food business; the licence number must appear on the label.
- Critical control point
- A step in a process where a control measure can be applied and is essential to prevent, eliminate or reduce a significant food safety hazard to an acceptable level.
- Break-even quantity
- The output at which total revenue equals total cost, calculated as fixed cost divided by selling price per unit minus variable cost per unit.
- Contribution margin
- Selling price per unit minus variable cost per unit. It shows how much each unit sold contributes towards covering fixed costs and then generating profit.
- Working capital
- Money tied up in raw material, work-in-progress, finished stock and receivables, less payables. It funds day-to-day operations such as seasonal raw material purchase.
- Marketing mix
- The four Ps of product, price, place and promotion that a food enterprise combines to reach its target customers and compete in the market.
- Lockout procedure
- Isolating a machine's energy source, locking it and holding the key by the person working on it so the machine cannot start during cleaning or repair.
- Detectable plaster
- A blue-coloured waterproof dressing with a metal strip used on food handlers' cuts so that it is visible in the product if it falls off during processing.
- Waste hierarchy
- The order of preference for waste handling: reduce, reuse, recycle, recover energy or compost, and dispose as the last option.