- Suppose the following ingredients are used to produce an imitation bacon product. Identify the functions of each ingredients listed below, speculating on which would provide colour, flavour and texture. (10 marks)
- Maillard Reaction Products
- Indigotine
- HVP
- Ribotide
- Salt
- HFCS 42
- Cereal grains are usually deficient in which amino acid? What are some sources of this amino acid that are vegetarian friendly? (4 marks)
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Get Help Now!- Four hours after attending a wedding reception, one of the bridesmaids becomes with diarrhea and vomiting. When asked, what she ate she recalls having consuming cured sausage, which had been left at room temperature since that morning. What kind of foodborne bacteria is responsible for this illness? List reasons for why this bacteria may be responsible. (6 marks)
- Please identify 4 mechanisms that can spoil the beer you are currently brewing. Spoilage could be anything from off colour, off flabour, off aroma or off alcoholic content. Please provide the name of the mechanism and how it affects the beer. (8 marks)
- Please identify the all of the CCPs that a responsible company would control for during the production of chicken soup. Assume the company receives refrigerated chicken and does not harvest the chicken themselves. (8 marks)
- (Math Question: need steps) A chicken processing plant batch-freezes seasoned chicken breasts in a blast freezer. Each batch contains 4000kg of chicken breasts. If the initial temperature of the chicken was 25 degrees Celsius, how much heat was removed to bring the fish down to – 40 degrees Celsius? (6 marks)
- (Math Question: need steps) A soft egg custard had bot been cooked sufficiently to kill all salmonellae. The initial load of Salmonella app. When the custard was removed from the oven was 40 CFU/g, how long would it take to reach a load of 1000 CFU/g if the generation time was 30 minutes? (Assume ideal conditions, no deaths, immigration nor emigration) (4 marks)
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