revision cards fruit and veg 0.0 / 5 ? Design & Technology: Food TechnologyPreserving and processingGCSEWJEC Created by: olivia binnsCreated on: 12-10-16 15:15 baking potatoes should be scored or prodded before being cooked to allow the water inside to escape as steam 1 of 16 pesticide a substance used for destorying instcts 2 of 16 braising braised vegetables are cooked in a stock in a pan in a mirepoix which is a mixture of sorteed mixed vegetables 3 of 16 storage and distribution fruit and vegetables are stored in a temperature controlled environment to prevent any deterioration 4 of 16 sorting defects a visual inspection of size,shape and quality of the fruit and veg 5 of 16 peeling, trimming and deseeding normaly automated production line processes 6 of 16 pre cooling keep the product cool and avoid moisture loss 7 of 16 harvest and transporting to the processing plant the crop is removed from the ground and is straight away sent to the processing plant 8 of 16 packaging and labelling weight or counted and put into the appopriate sized packaging and then labeled 9 of 16 roasting a roasting tray containing oil is heated up before ading the prepared vegetables 10 of 16 steaming vegetables are placed directly into steaming trays which allows moisture to build up and cook the vegetables 11 of 16 grilling brushed with oil and placed under a grill to give a charred flavour and appearance 12 of 16 flavour cooking intensifies the flavour in some foods 13 of 16 colour cooking green vegetables in water will change the colour they will become bright green then olive green 14 of 16 texture cooking effects by softening the wall cells of the plant 15 of 16 canned food and drink preserved in a sealed can 16 of 16
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