Section B: Food (food provenance and food choice) - 2 Food processing and production — OCR GCSE Food Preparation and Nutrition
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Section B: Food (food provenance and food choice) - 2 Food processing and production explained
Section B: Food (food provenance and food choice) - 2 Food processing and production covers 13 specification points, including Primary stages of food processing and How wheat is milled and processed to produce….
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Your focus
- Primary stages of food processing
- How wheat is milled and processed to produce flour
- Heat treatment of milk
Show all 13 objectives
- Secondary stages of food processing and production
- The processes that raw food undergoes to transform it into a food product
- How milk is processed to produce butter, cream, yoghurt and cheese
- How flour is used to produce bread and pasta
- Food processing and preserving methods: industrial and domestic
- High temperatures: pasteurisation, sterilisation (ultra heat treated (UHT) and canning)
- Cold temperatures: chilling, freezing, cook-freeze/blast chilling and accelerated freeze-drying (AFD)
- Drying and smoking
- Using acids, salt and sugar
- Controlled atmosphere packaging (CAP)/modified atmosphere packaging (MAP) and vacuum packing