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Food Technology

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Food technology

Food manufacture

Quick frozen flow chart

In the core strand, Food manufacture, you will learn about the processes used in the manufacture of food. It is important that you understand how these processes can be represented graphically, that is, as flow charts.

Outcomes
This material addresses aspects of the following syllabus outcome:
H1.1 The student explains manufacturing processes and technologies used in the production of food products

Source: Board of Studies NSW, Stage 6 Food Technology Syllabus, Preliminary and HSC Courses (1999)

Quick freezing

Freezing is a common method of preserving food. Quick freezing of vegetables is desirable as it increases nutrient retention and reduces damage to the structure of the vegetable.

Activity 

Take a careful look at the flow chart below. It is a flow chart for the quick freezing of broccoli.

frozen broccoli flow chart

Complete the following questions to revise freezing.

1. Draw the appropriate flow chart symbols next to each step in the quick frozen broccoli flowchart.
2. Identify the steps where quality control is occurring. Remember quality control includes:
   • raw materials
   • processes
   • final product inspection.
3. Following is a list of equipment, identify where each piece of equipment would be used. blanch tank, scales, knives, chopping boards, blanching baskets, plate freezer, heat sealer.
4. Why are foods blanched before freezing?
5. Explain using the diagrams below as a guide why quick freezing is important.
6. Explain why freezing is an effective method of preserving food.