Food Technology
and Production
WORD
UP!
The
BIG
Picture!
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2005
2006
2007
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Year Paper 1 Paper 2
SPM Past-year Questions
Sec. A Sec. B Sec. C
•
Bleach – Peluntur•
Canning – Pengetinan•
Dehydration – Pendehidratan•
Emulsifier – Pengemulsi•
Flavouring – Perisa•
Freeze drying – Kering beku•
Irradiation – Penyinaran•
Pasteurisation – Pempasteuran•
Preservative – Bahan awet•
Stabiliser – Penstabil•
Sweetener – PemanisQ45–46
Q44–45
Q43–46
Q44–45
Q44–46
Q4
Q8 Q6(a), Q8
Q12
Q11(b)
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Teknologi dan
Pengeluaran Makanan
ISTILAH
!
Konsep
PENTING!
BB
A
B
B
A
B
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Tahun Kertas 1 Kertas 2
Soalan Tahun-tahun Lepas SPM
Bhg. A Bhg. B Bhg. C
•
Peluntur – Bleach•
Pengetinan – Canning•
Pendehidratan – Dehydration•
Pengemulsi – Emulsifier•
Perisa – Flavouring•
Kering beku – Freeze drying•
Penyinaran – Irradiation•
Pempasteuran – Pasteurisation•
Bahan awet – Preservative•
Penstabil – Stabiliser•
Pemanis – Sweetener2004
2005
2006
2007
2008
S45–46
S44–45
S43–46
S44–45
S44–46
S4
S8
S6(a), S8 S12
S11(b)
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6.1 LO • Explain with examples the technology used in food processing and packaging
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6.1 LO • Give examples of processed food • Explain the purpose of processing food
Pasteurisation
1 What is pasteurisation?
Heat is used to kill in a
liquid without it. 2 What is its advantage?
Food will not lose its taste and vitamins .
boiling
microorganisms
Dehydration
1 What is dehydration?
Processing of food by from it. 2 What is the principle behind this method?
Microorganisms cannot or
in a dry condition.
reproduce grow
removing water
3 State threeadvantages of canning.
are destroyed, including their spores are killed,
and is eliminated to avoid oxidation. 4 State twoother food that is processed using this method.
Meat and fruit oxygen
microorganisms Enzymes
Canning
1 How is food canned in a factory?
Food is canned in a condition at a
temperature.
2 What is the effect of heating food at temperatures above 100 °C?
Its and taste vitamins are destroyed.
high
sterile
Collect information from the resource centre on the developments in food processing technology. Then, answer the following questions.
3 State threemethods in which dehydration can occur.
Dried under the , dried with and dried in a . 4 State twoother food that is processed using this method.
Fish and prawn/cereal/coconut/fruit
vacuum heat (hot air)
Sun
3 Why can’t the processed food prepared using this method be kept long?
The of the bacteria are not destroyed.
4 State twoconditions how the food is being processed using this method.
The food is heated at °C for 30 minutes or at °C for 15 seconds.
5 State oneother food that is processed using this method. Fruit juice
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RESEARCH
LIBRARY
6.1
Learning Objective
6.1 Analysing the methods and substances used in food technology
Developments in food processing technology
STS
2007 Sec. B, Q8
2003 Sec. C, Q3 2008 Sec. B, Q6(a) & 8(c)
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6.1 HP •Memberi contoh tentang makanan proses
•Menerangkan tujuan memproses makanan
6.1 HP •Menerangkan dengan contoh teknologiyang diguna dalam pemprosesan dan pembungkusan makanan
3 Mengapakah makanan yang diproses dengan cara ini tidak dapat disimpan lama?
bakteria tidak terbunuh.
4 Nyatakan duakeadaan bagaimana makanan diproses dengan cara ini.
Makanan dipanaskan pada °C selama 30 minit atau pada °C selama 15 saat. 5 Nyatakan satumakanan lain yang diproses dengan cara ini. Jus buah-buahan
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Pempasteuran
1 Apakah proses pempasteuran? Haba digunakan untuk membunuh
dalam cecair tanpa .
2 Apakah kelebihan proses ini?
Tidak merosakkan rasa dan vitamin .
mendidihkannya mikroorganisma
Pendehidratan
1 Apakah pemprosesan makanan secara pendehidratan?
Pemprosesan makanan secara daripada makanan.
2 Apakah prinsip pemprosesan makanan itu?
Mikroorganisma tidak dapat atau
dalam keadaan kering .
membiak
tumbuh penyingkiran air
3 Nyatakan tigakelebihan pemprosesan makanan secara pengetinan.
Membinasakan , membunuh termasuk sporanya, dan menyingkirkan untuk mengelakkan pengoksidaan.
4 Nyatakan duamakanan lain yang diproses dengan cara ini.
Daging dan buah-buahan oksigen
mikroorganisma enzim
Pengetinan
1 Bagaimanakah pengetinan makanan dijalankan di kilang? Makanan ditinkan dalam keadaan pada
suhu .
2 Apakah kesan pemanasan kepada makanan pada suhu melebihi 100 °C?
dan termusnahvitamin .
Rasa
tinggi
steril
Kumpulkan maklumat daripada pusat sumber tentang perkembangan teknologi dalam pemprosesan makanan. Kemudian, jawab soalan-soalan yang berikut.
3 Nyatakantiga cara tentang proses pendehidratan dapat dijalankan.
Jemur di bawah , kering dengan , dan
kering dalam .
4 Nyatakandua makanan lain yang diproses dengan cara ini.
Ikan dan udang/bijirin/kelapa/buah-buahan vakum
haba (udara panas) cahaya matahari
2008 Bhg. B, S6(a) & 8(c)
2003 Bhg. C, S3 2007 Bhg. B, S8
PENYELIDIKAN
PUSTAKA
6.1
Objektif Pembelajaran
6.1Menganalisis perkembangan dalam teknologi makanan
Perkembangan dalam teknologi pemprosesan
makanan STM
6 State one advantage of pasteurisation. (Does not destroy food nutrients/Does not spoil the taste of the food) 7 State one disadvantage of pasteurisation. (Bacterial spores are not destroyed/Food does not last long) 8 State two types of food that can be processed by pasteurisation. (Milk and fruit juice)
9 State three methods of food processing by dehydration. (Drying under the Sun, drying over a fl ame and drying in an oven)
10 What is removed during the dehydration of food? (Water)
11 State one advantage of dehydration of food. (Food can be kept for a long time.)
12 State one disadvantage of food processing by dehydration. (Destroys the food nutrients/Spoils the taste of food)
6.1 Analysing the methods and substances used in food technology
6.1RESEARCHActivity Activity LIBRARY 1 State two purposes of food processing. (To kill microorganisms and to make food tastier/To make food
lasts longer)
2 State one advantage of food processing by canning. (Kills bacteria/Destroys enzymes that spoil food) 3 State one disadvantage of food processing by canning. (Spoils the taste of food/Destroys food nutrients) 4 State two types of food that can be processed by canning. (Fish and meat/fruit)
5 State two methods of pasteurisation. (Food is heated at 63 oC for 30 minutes or 72 oC for 15 seconds)
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Freezing (Deep Freezing)
1 What is the suitable range of temperatures used to preserve food?
°C to °C
2 What is the weakness of this method?
Food sterilised. will become active again at suitable temperatures.
Bacteria is not
–40 –18
3 What types of food are usually preserved using this method?
Fruits and vegetables
Cooling
1 What is the suitable range of temperatures for cooling?
°C to °C
2 Why can’t food preserved using this method be kept as long as food that is freezed?
Cooling only the action of
bacteria. They still continue to grow and reproduce
.
slowly slows down
5 0
3 What is the advantage of this method?
The and of the food is preserved.
4 State twoother food that is processed using this method.
Groundnut and fruit/powdered milk taste freshness
Vacuum packaging
1 How is this method carried out?
Food is packaged or sealed in a container
.
2 What is the principle behind this method? Microorganisms cannot or
in a vacuum condition.
reproduce grow
air
without
3 Why is food removed from the refrigerator not suitable for freezing again?
The number of bacteria in the food has .
4 What is the advantage of this method?
The , and contents
of the food are preserved.
5 State oneother food that is processed using this method.
Fish
moisture mineral salts
vitamins
increased
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3 Mengapakah makanan yang telah dikeluarkan daripada peti sejuk tidak patut disejukbekukan semula?
Bilangan bakteria dalam makanan telah .
4 Apakah kelebihan cara pengawetan makanan ini?
Kandungan , , dan
makanan dapat dikekalkan.
5 Nyatakan satumakanan lain yang diproses dengan cara ini.
Ikan
kelembapan garam mineral
vitamin
bertambah
Penyejukbekuan
1 Apakah julat suhu yang sesuai digunakan untuk mengawet makanan?
°C hingga °C
2 Apakah kelemahan cara pengawetan makanan ini?
Makanan disterilkan. aktif semula apabila suhu sesuai.
Bakteria tidak
–40 –18
3 Apakah jenis makanan yang biasa diawet dengan cara ini?
Buah-buahan dan sayur-sayuran
Pendinginan
1 Apakah julat suhu bagi proses pendinginan makanan?
°C hingga °C
2 Mengapakah makanan yang diproses dengan cara ini tidak tahan lama seperti cara penyejukbekuan?
Pendinginan hanya tindakan
bakteria sahaja. Bakteria masih tumbuh dan membiak
dengan .perlahan
melambatkan 5
0
3 Apakah kelebihan cara pemprosesan makanan ini?
makanan atau makanan dapat dikekalkan.
4 Nyatakan duamakanan lain yang diproses dengan cara ini.
Kacang tanah dan buah-buahan/susu tepung rasa Kesegaran
Pembungkusan vakum
1 Bagaimanakah pemprosesan makanan ini dijalankan? Makanan dibungkus atau dimasukkan ke dalam bekas
.
2 Apakah prinsip pemprosesan makanan ini?
Mikroorganisma tidak dapat atau
dalam keadaan vakum .
membiak
tumbuh tanpa udara
21 State one advantage of food processing by vacuum packaging. (Food lasts longer/Does not destroy the taste of food)
22 State two types of food that can be processed by vacuum packaging. (Groundnuts and powdered milk/ coffee powder)
23 State one advantage of food processing by irradiation. (Maintains the freshness of food)
24 State one disadvantage of food processing by irradiation using gamma ray. (The dose of gamma ray is
diffi cult to control)
25 State two types of food that can be processed by irradiation. (Potatoes and cereals/ginger/onion) 13 State two types of food that can be processed by dehydration. (Fish and prawns/cereal/fruit)
14 State the temperature of the food processing by freezing. (–18 oC)
15 State one advantage of food processing by freezing. (Food can be kept longer/Does not destroy the taste of food)
16 State one disadvantage of food processing by freezing. (Does not sterile food/Food enzymes become active again at the suitable temperature)
17 State two types of food that can be processed by freezing. (Fish and meat) 18 State two types of food that can be processed by freeze-drying. (Fish and meat)
19 State one disadvantage of food processing by cooling. (Does not sterilise food/Food does not last long) 20 What is being removed during the food processing by vacuum packaging? (Air)
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6.2 LO • State the chemicals used in food processing 6.2 LO • Explain the functions of the chemicals used in food
processing
3 The use of gamma rays in food radiation is difficult to control. Explain.
If the dosage is too , the radiation will not be able to kill the
microorganisms, whereas a dosage destroys vitamins and endangers health. 4 How is raw food, such as potatoes, preserved, to enable them to be exported?
Irradiation prevents potatoes from . 5 State twoother food that is processed using this method.
Ginger and onion/cereal
germinating high
small
Irradiation
1 What type of radioactive ray is used in this method?
Gamma rays
2 State the radioactive substance that is commonly used.
Cobalt-60/Cesium-137
Collect information from the resource centre on the types and functions of the chemicals used in food processing. Then, based on the given information, fill the types of chemicals and its examples in the table below.
Type of chemicals
Colouring Sweetener Flavouring Stabiliser Bleach Antioxidant Preservative Emulsifier
Type of chemicals Function Example of chemicals
1 Preservative Slows down the food from turning bad by preventing the growth of microorganisms
• Benzoic acid • Sorbic acid • Sulphur dioxide
2 Colouring Colours the food so that it looks more attractive
• Tartrazine • Yellow methanyl Examples of chemicals
Tartrazine Sorbic acid Gelatin
Chlorine Yellow methanyl Sorbitol
Starch Lecithin Ascorbic acid
Monoglyceride fatty acid Monosodium glutamate (MSG) Bleaching powder Benzoic acid Sulphur dioxide Saccharin
Aspartame Jelly Citric acid
RESEARCH
LIBRARY
6.2
Chemicals in food processing STS2008 Sec, B, Q8(b)
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6.2 HP •Menyatakan jenis bahan kimia yang digunakan dalam pemprosesan makanan
6.2 HP •Menerangkan fungsi bahan kimia yang digunakan dalam pemprosesan makanan
Penyinaran
1 Apakah jenis sinaran radioaktif yang digunakan dalam cara pemprosesan makanan ini?
Sinaran gama
2 Nyatakan bahan radioaktif yang biasa digunakan untuk tujuan ini.
Kobalt-60/Sesium-137
Kumpulkan maklumat daripada pusat sumber tentang jenis dan fungsi bahan kimia yang digunakan dalam pemprosesan makanan. Kemudian, berdasarkan maklumat yang diberi, isikan jenis bahan kimia dan contohnya dalam jadual di bawah.
Jenis bahan kimia Fungsi Contoh bahan kimia
1
Pengawet
Bahan awet/ Melambatkan makanan men
jadi rosak dengan mencegah pertumbuhan mikroorganisma
•Asid benzoik
•Asid sorbik
•Sulfur dioksida
2 Pewarna Mewarnakan makanan supaya kelihatan lebih menarik
•Tartrazin
•Metanil kuning Jenis bahan kimia
Pewarna Pemanis Perisa Penstabil
Peluntur Pengantioksida Bahan awet/Pengawet Pengemulsi 3 Penggunaan sinaran gamma untuk tujuan pemprosesan makanan sukar dikawal. Terangkan.
Dos sinaran yang terlalu tidak dapat membunuh mikroorganisma manakala
dos yang membinasakan vitamin dan membahayakan kesihatan.
4 Bagaimanakah makanan seperti ubi kentang dapat diawet untuk membolehkannya dieksport ke luar negara?
Penyinaran mencegah ubi kentang daripada .
5 Nyatakan dua makanan lain yang diproses dengan cara ini.
Halia dan bawang besar/bijirin
bercambah tinggi
kecil
Contoh bahan kimia
Tartrazin Asid sorbik Gelatin
Klorin Metanil kuning Sorbitol
Kanji Lesitin Asid askorbik
Monogliserida asid lemak Mononatrium glutamat (MSG) Serbuk peluntur
Asid benzoik Sulfur dioksida Sakarin
Aspartam Agar-agar Asid sitrik
PENYELIDIKAN
PUSTAKA
6.2
Bahan kimia dalam pemprosesan makanan STM2008 Bhg. B, S8(b)
32 State the chemical substance in food that delays the oxidation of fats in food and prevents oily food from getting rancid. (Antioxidant)
33 State two examples of food which are added with antioxidant. (Cooking oil and biscuit/butter) 34 State the chemical substance in food that emulsifi es two types of liquids that do not mix. (Stabiliser) 35 State three food additives that can be found in ice-cream. (Colouring, stabiliser and fl avouring)
6.2RESEARCHActivity Activity LIBRARY 26 State two purposes of adding chemical substances in food. (To preserve food and to make food tastier/to
improve food texture)
27 State the chemical substance in food that prevents the growth of microorganisms. (Preservative) 28 State the type of food additive of benzoic acid. (Preservative)
29 State the chemical substance in food that makes it more attractive. (Colouring) 30 State the chemical substance in food that makes it tastier. (Flavouring)
31 What type of food additive is monosodium glutamate (MSG)? (Flavouring)
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6.3 LO • Describe with examples what a genetically modified food is
6.3 LO • State the advantages and disadvantages of genetically modified food
Collect information from the resource centre or the Internet on genetic engineering in agriculture. Then, complete the given extract.
protein diseases haemophilia resistance genes pests
Livestock
of protein that clot human blood can be inserted into a sheep, to enable it to produce milk containing the blood’s
. This blood’s protein
can be used to treat patient.
haemophilia protein
Genes
Crop
Tomato plants are inserted with genes that
produce natural
against and
.
pests
diseases resistance
5 Stabiliser Stabilises two separate liquids, prevents liquid sedimentation, and thickens food
•Starch
•Gelatin
•Jelly
6 Sweetener Sweetens food and acts as a substitute to replace sugar
•Saccharin
•Sorbitol
•Aspartame
7 Antioxidant Slows down the oxidation of fat in food and prevents oil from turning rancid
•Ascorbic acid
•Citric acid
8 Emulsifier Emulsifies the mixture of oil and water ••LecithinMonoglyceride fatty acid 4 Flavouring Increases the flavour or fragrance of food
so that it tastes more delicious
•Monosodium glutamate (MSG)
Genetic engineering in agriculture 3 Bleach To remove the natural colour of food,
giving it a clean and pure look.
•Chlorine
•Bleaching powder
RESEARCH
LIBRARY
6.3
Learning Objective
6.2 Analysing ways to improve food production Genetic engineering in agriculture
STS
121
B
A
B
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3 Peluntur Memudarkan atau menyahwarnakan makanan supaya kelihatan lebih bersih dan tulen
•Klorin
•Serbuk peluntur
6.3 HP • Menghuraikan dengan contoh maksud makanan diubah suai secara kejuruteraan genetik
6.3 HP • Menyatakan kebaikan dan keburukan makanan yang diubah suai secara kejuruteraan genetik
Kumpulkan maklumat daripada pusat sumber tentang kejuruteraan genetik dalam pertanian. Kemudian, lengkapkan petikan yang diberi.
5 Penstabil Membaurkan dua cecair yang tidak
bercampur, menghalang proses pemendapan cecair, dan memekatkan makanan
•Kanji
•Gelatin
•Agar-agar
6 Pemanis Memaniskan makanan atau memberi rasa manis untuk menggantikan gula
•Sakarin
•Sorbitol
•Aspartam
7 Pengantioksida Melambatkan pengoksidaan lemak dalam makanan dan mencegah ketengikan minyak
•Asid askorbik
•Asid sitrik
8 Pengemulsi Mengemulsikan campuran minyak dan air ••LesitinMonogliserida asid lemak
protein penyakit hemofilia rintangan gen perosak
Haiwan ternakan
protein yang dapat
membekukan darah manusia dimasukkan ke dalam biri-biri, untuk membolehkannya menghasilkan susu yang mengandungi
darah. Protein darah ini dapat digunakan untuk merawat pesakit
.
hemofilia protein
Gen
Tanaman
Pokok tomato dimasukkan gen yang dapat
menghasilkan semula
jadi terhadap dan
.
perosak
penyakit rintangan
4 Perisa Menambah rasa atau bau harum untuk menyedapkan makanan
•Mononatrium glutamat (MSG)
Kejuruteraan genetik dalam pertanian
PENYELIDIKAN
PUSTAKA
6.3
Objektif Pembelajaran
6.2Menganalisis kaedah untuk meningkatkan pengeluaran makanan Kejuruteraan genetik dalam pertanian
STM
3 What can be done by a farmer to increase the soil’s fertility? (By adding natural or chemical fertiliser) 4 State one advantage of making terraced hill slopes for planting. (To reduce soil erosion)
5 State one advantage of using modern technology in agriculture to produce food. (To increase food production)
6.2 Analysing ways to improve food production
6.3RESEARCHActivity Activity LIBRARY 1 State the type of food produced in genetic engineering when genes from an organism are inserted into the
nucleus of another organism to produce the properties desired. (Genetically modifi ed food)
6.4DISCUSSIONActivityActivity 2 State one way of crop planting where the soil’s fertility can be maintained. (Planting of alternate crop)
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6.4 LO • Explain the need to improve the quality and quantityof food production
6.4 LO • Explain with examples, the various ways to increase the quality and quantity of food production
Complete the following on the need and efforts in increasing the quality and quantity of food.
modern
efficient
terraced
cross-breeding
crops
natural
insects
food
cover
alternate
fertilisers
techniques
chemical
paddy
Production of food
Efforts made
Brief explanation
To conduct research
on the
of grains, fruits and
live-stocks to obtain
quality genes.
cross-breeding
Brief
explanation
Exposing and
educating farmers
on
and
techniques and
methods.
efficient
modern
Brief explanation
To produce plenty of
. Example:
Kuala Muda irrigation
scheme supplies water
to
plantation fields.
paddy
food
Brief explanation
Planting
crops, making
hill
slopes, planting
crops,
adding
and
fertilisers into the soil.
chemical
natural
alternate
terraced
cover
Food production needs to be increased to ensure sufficient food supply for the
increasing population of Malaysia.
The use of modern
technology
Brief explanation
Using chemical
to
fertilise the soil,
control
with pesticides and
hasten the production
of food with modern
tools like a tractor.
insects
fertilisers
Research and
continuous
development
Brief explanation
Agencies like
MARDI and MPOB
always make efforts
to produce a variety
of
and improve the
various
of
food production.
techniques
crops
The use of quality
breed
Education and
guidance for
farmers
The optimum use
of land and
irrigated areas
Efficient land
management
Activity
Activity
DISCUSSION
6.4
The need and efforts in increasing the quality and
quantity of food
Constructivism1995 Sec. C, Q4(b)
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A
B
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6.4 HP • Menerangkan keperluan mempertingkatkan kualiti dan kuantiti pengeluaran makanan
6.4 HP • Menerangkan dengan contoh kaedah untuk mempertingkatkan kualiti dan kuantiti pengeluaran makanan
Lengkapkan yang berikut tentang keperluan dan usaha yang di
j
alankan untuk meningkatkan kualiti dan kuantiti
makanan.
moden
berkesan
menereskan
mengacukkan
tanaman
asli
serangga
makanan
tutup bumi
bergilir
ba
j
a
teknik
kimia
padi
Pengeluaran makanan
Usaha yang dijalankan
Penerangan
ringkas
Men
j
alankan
penyelidikan untuk
bi
j
irin,
buah-buahan, dan haiwan
ternakan untuk
mendapat baka
yang bermutu.
mengacukkan
Penerangan
ringkas
Mendedahkan
teknik dan kaedah
yang
dan
kepada para
petani.
berkesan
moden
Penerangan ringkas
Untuk menghasilkan
yang
banyak. Contoh: skim
pengairan Kuala Muda
mengairi banyak
kawasan penanaman
.
padi
makanan
Penerangan ringkas
Menanam tanaman
,
lereng bukit,
mengamalkan
tanaman ,
menambahkan ba
j
a
dan ba
j
a
ke tanah.
kimia
asli
bergilir
menereskan
tutup bumi
Pengeluaran makanan perlu ditingkatkan untuk menampung bilangan penduduk Malaysia
yang semakin bertambah.
Penggunaan
teknologi moden
Penerangan ringkas
Menggunakan
kimia
untuk menyuburkan
tanah, mengawal
dengan
pestisid dan
memper-cepat penghasilan
makanan dengan alat
moden seperti traktor.
serangga
baja
Penyelidikan dan
pembangunan
berterusan
Penerangan
ringkas
Agensi seperti
MARDI dan MPOB
sentiasa berusaha
menghasilkan variasi
dan
memperbaiki
pengeluaran
makanan.
teknik
tanaman
Penggunaan baka
yang bermutu
Pendidikan dan
bimbingan untuk
para petani
Penggunaan tanah
dan kawasan
perairan secara
optimum
Pengurusan tanah
yang cekap
PERBINCANGAN
6.4
Keperluan dan usaha mempertingkatkan kualiti
dan kuantiti makanan
Konstruktivisme1995 Bhg. C, S4(b)
F5MR-ch6(117-126).indd 122
SPM
SPM
Key To Success
Key To Success
SPM
Key To Success
Questions in this section contain concepts and facts that are frequently tested in the SPM exam.
Make sure you can answer all the questions correctly.
123
1
State
three
purposes of food processing.
(a)
Food can be stored for a longer time
(b)
Microorganisms in food are destroyed
(c)
Helps in digestion
2
(a) State the chemicals found in food according to its function.
3
State the type of food processing based on the given explanation.
(b) Give an example for each of the following chemicals which contains in food.
(i) Preservative : (iv) Bleach :
(ii) Colouring : (v) Sweetener :
(iii) Flavouring : Monosodium glutamate (MSG) (vi) Antioxidant :
Ascorbic acid
Saccharin
Yellow methanil
Chlorine
Benzoic acid
Function
Chemical
(i) Prohibits the growth of microorganisms
Preservative
(ii) Fade the colour of food
Bleach
(iii) Colours the food
Colouring
(iv) Enhances the taste of food
Flavouring
(v) Delay the oxidation process of food
Antioxidant
(vi) Gives food a sweet taste
Sweetener
(vii) Prevent food from settling
Stabiliser
(viii) Emulsify different ingredients in food so that they can form a mixture
Emulsifier
Explanation
Type of food processing
(a) Food is heated without boiling to kill microorganisms.
Pasteurisation
(b) Food is packed in sterile conditions at high temperatures.
Canning
(c) Water is removed from the food.
Dehydration
(d) Food is cooled at a temperature of less than –18 °C.
Freezing
(e) Food is chilled at a temperature between 0 °C to 5 °C.
Cooling
(f) Food is packed in vacuum conditions.
Vacuum packaging
(g) Gamma ray or ultraviolet ray are used to kill the microorganisms.
Irradiation
yellow methanil
monosodium glutamate (MSG)
chlorine
benzoic acid
ascorbic acid
saccharin
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Kunci Kejayaan
Kunci Kejayaan
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Kunci Kejayaan
Soalan-soalan berikut melibatkan konsep atau fakta yang kerap ditanya dalam peperiksaan
SPM. Pastikan anda boleh menjawab semua
soalan berikut.
123
1
Nyatakan
tiga
tujuan pemprosesan makanan.
(a)
Membolehkan makanan disimpan lama
(b)
Membunuh mikroorganisma dalam makanan
(c)
Memudahkan pencernaan
2
(a) Nyatakan bahan kimia (bahan tambah makanan) yang terdapat dalam makanan berdasarkan fungsinya.
Fungsi
Bahan kimia
(i) Menghalang pertumbuhan mikroorganisma
Bahan awet
(ii) Memudarkan warna makanan
Peluntur
(iii) Mewarnakan makanan
Pewarna
(iv) Menambahkan rasa makanan
Perisa
(v) Melambatkan proses pengoksidaan makanan
Pengantioksida
(vi) Memberi rasa manis pada makanan
Pemanis
(vii) Mengelakkan pemendapan makanan
Penstabil
(viii) Membaurkan makanan-makanan yang berlainan supaya dapat bercampur
Pengemulsi
Penerangan
Jenis pemprosesan makanan
(a) Makanan dipanaskan untuk membunuh mikroorganisma tanpa
mendidihkannya.
Pempasteuran
(b) Makanan ditinkan dalam keadaan steril pada suhu tinggi.
Pengetinan
(c) Air disingkirkan daripada makanan.
Pendehidratan
(d) Makanan disejukkan pada suhu kurang daripada –18 °C.
Penyejukbekuan
(e) Makanan disejukkan antara suhu 0 °C hingga 5 °C.
Pendinginan
(f) Makanan dibungkus dalam keadaan vakum.
Pembungkusan vakum
(g) Makanan disinar dengan sinaran gama atau sinaran ultraungu
untuk membunuh mikroorganisma yang terdapat dalam makanan.
Penyinaran
3
Nyatakan jenis pemprosesan makanan berdasarkan penerangannya.
(b) Berikan
satu
contoh bagi setiap bahan kimia yang berikut yang terkandung dalam makanan.
(i) Bahan awet : (iv) Peluntur :
(ii) Pewarna : (v) Pemanis :
(iii) Perisa : Mononatrium glutamat (MSG) (vi) Pengantioksida :
Asid askorbik
Sakarin
Metanil kuning
Klorin
Asid benzoik
metanil kuning
mononatrium glutamat (MSG)
klorin
124
4
Give
two
examples of food each, which are processed using the type of food processing in the table below.
Type of food processing
Examples of food
(a) Canning
Fruits and meat
(b) Pasteurisation
Milk and fruit juice
(c) Freezing
Meat and seafood
(d) Dehydration
Fish and prawns
(e) Freeze-drying
Fruit and meat
(f) Cooling
Fruits and vegetables
(g) Vacuum packaging
Groundnuts and coffee powder
(h) Irradiation
Potatoes and onions
Type of food processing
Advantage
Disadvantage
(a) Canning
Kills bacteria
Destroys food nutrients
(b) Pasteurisation
Does not destroy food nutrients
Bacterial spores are not destroyed
(c) Dehydration
Food can be kept for a long time
Destroys food nutrient
(d) Freezing/Freeze-drying
Food can be kept for a long time
Does not sterilise food
(e) Cooling
Does not destroy food nutrients
Does not sterilise food
(f) Vacuum packaging
Food can be kept for a long time
It is used on limited food only
(g) Irradiation
Does not use any chemical
Destroys certain vitamins
substance
5
State
one
advantage and
one
disadvantage for the food processing below.
6
State
five
types of information that are required to be labelled on each processed food.
Five types of information that are required to be labelled on processed food:
(a) Type of food
(b)
Food ingredients
(c)
Expiry date
(d)
Food quantity
(e)
Name and address of manufacturer
124
4
Beri
dua
contoh makanan setiap satu, yang diproses dengan menggunakan jenis pemprosesan makanan dalam
jadual di bawah.
Jenis pemprosesan makanan
Kelebihan
Kekurangan
(a) Pengetinan
Membunuh bakteria
Memusnahkan nutrien makanan
(b) Pempasteuran
Tidak memusnahkan nutrien
Spora bakteria tidak dimusnahkan
makanan
(c) Pendehidratan
Makanan dapat disimpan lama
Memusnahkan nutrien makanan
(d) Penyejukbekuan/
Makanan dapat disimpan lama
Tidak mensterilkan makanan
penyejukbekuan kering
(e) Pendinginan
Tidak memusnahkan nutrien
Tidak mensterilkan makanan
makanan
(f) Pembungkusan vakum
Makanan dapat disimpan lama
Digunakan untuk makanan
tertentu sahaja
(g) Penyinaran
Tidak menggunakan bahan kimia
Memusnahkan vitamin tertentu
5
Nyatakan
satu
kelebihan dan
satu
kekurangan bagi setiap pemprosesan makanan di bawah.
6
Nyatakan
lima
maklumat yang perlu dimasukkan dalam label pada setiap jenis makanan yang telah diproses.
Maklumat yang perlu dilabel pada makanan yang diproses:
(a) Jenis makanan
(b)
Ramuan makanan
(c)
Tarikh luput
(d)
Kuantiti makanan
(e)
Nama dan alamat pengilang
Jenis pemprosesan makanan
Contoh-contoh makanan
(a) Pengetinan
Buah dan daging
(b) Pempasteuran
Susu dan jus buah
(c) Penyejukbekuan
Daging dan makanan laut
(d) Pendehidratan
Ikan dan udang
(e) Penyejukbekuan kering
Buah dan daging
(f) Pendinginan
Buah dan sayur-sayuran
(g) Pembungkusan vakum
Kacang tanah dan serbuk kopi
(h) Penyinaran
Ubi kentang dan bawang
F5MR-ch6(117-126).indd 124
SPM
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Enhancement Corner
SPM
Enhancement Corner
Each question is followed by four options, A, B, C and D. Choose the best answer.
PAPER
1
125
1 Which of the following statements
explains the process of dehydration?
A Cooking canned food
B Eliminating air from food
C Irradiating food
D Eliminating water from food
2 Which of the following types of food
needs bleaching?
A Wheat flour
B Soft drinks
C Soya sauce
D Biscuits
3 Which of the following is the most
suitable way to maintain the fertility of a land?
A Plants green tree
B Practises alternate cropping
C Plants cover crops
D Practises terrace planting
4 Which of the following processes
uses heat in food preservation?
A Irradiation
B Pasteurisation
C Freezing
D Vacuum packaging
5 What is the purpose of food
processing?
A Bleaches food
B Increases the quantity of food
C Kills bacteria in food
D Hardens food
6 Diagram 1 shows an example of a
food label that does not follow the regulation of the Food Act.
Diagram 1
The food label does notcontain the
A type of food
B contact number of the
manufacturer
C expiry date
D quantity of food
7 A hawker buys 50 kg of meat as a
10-day supply. What is the best method to preserve the freshness of the meat?
A Cooling
B Pasteurisation
C Drying
D Freezing
8 Which of the following food can be
processed through vacuum packaging?
IMilk powder
IICoffee powder
IIIBeans
A I and II only
B I and III only
C II and III only
D I, II and III
9 Which of the following chemicals
can be added to food in order to slow down the food spoilage due to oil rancidity?
A Emulsifier
B Preservative
C Stabiliser
D Antioxidant
10 Diagram 2 shows an example of a
processed food.
Diagram 2
What is the processing method used?
A Dehydration
B Pasteurisation
C Freezing
D Irradiation
11 Which of the following pairs shows
correctly the chemical in food and its function?
Chemical Function
A Preservative Slows down the
growth of microorganisms
B Antioxidant Makes the food
looks more attractive
C Emulsifier Makes food
tastier
D Bleach Slows down
oxidation in food
A B FRESH MILK D D D C Syarikat Yumee Sdn. Bhd. 6, Jalan Bukit Besar, Alor Setar, Kedah
CHILLI TUNA Ingredients: Tuna flakes, vegetable oil, sugar, chilli, water, salt, starch, MSG Net weight: 200 g
Chilli Tuna C B B A D CLONE 2001 CLONE 2006 CLONE 2006 CLONE 2007 CLONE 2006 CLONE 2001 CLONE 2005 CLONE 2007
6
CLONE 2002 CLONE 2008 CLONE 2008 CLONE 2003SPM
SPM
Sudut Pengukuhan
SPM
Sudut Pengukuhan
Tiap-tiap soalan yang berikut diikuti oleh empat pilihan jawapan, A, B, C dan D. Pilih jawapan yang terbaik.
KERTAS
1
125
1 Antara pernyataan yang berikut, yang
manakah menerangkan pemprosesan makanan secara pendehidratan?
A Memasak makanan dalam tin
B Mengeluarkan udara dari
makanan
C Menyinari makanan dengan
sinar radioaktif
D Menyingkirkan air dari makanan
2 Antara bahan makanan yang
berikut, yang manakah ditambah dengan peluntur?
A Tepung gandum
B Minuman ringan
C Kicap
D Biskut
3 Antara cara yang berikut, yang
manakah paling sesuai untuk mengekalkan kesuburan tanah?
A Menanam tumbuhan hijau
B Mengamalkan tanaman giliran
C Menanam tanaman tutup bumi
D Mengamalkan tanaman teres
4 Antara proses yang berikut, yang
manakah menggunakan tenaga haba semasa pengawetan makanan?
A Penyinaran
B Pempasteuran
C Penyejukbekuan
D Pembungkusan vakum
5 Apakah tujuan pemprosesan
makanan?
A Melunturkan warna pada
makanan
B Memperbanyakkan kuantiti
makanan
C Membunuh bakteria dalam
makanan
D Menjadikan makanan lebih keras
6 Rajah 1 menunjukkan contoh label
makanan yang tidak mematuhi Akta Makanan.
Rajah 1
Label makanan tersebut tidak
mengandungi
A jenis makanan
B nombor telefon pengilang
C tarikh luput
D kuantiti makanan
7 Seorang penjaja membeli 50 kg
daging untuk kegunaan 10 hari. Apakah cara yang paling baik untuk mengekalkan kesegaran daging itu?
A Pendinginan
B Pempasteuran
C Pengeringan
D Penyejukbekuan
8 Antara makanan yang berikut, yang
manakah dapat diproses melalui pembungkusan vakum?
ISusu tepung
II Serbuk kopi
III Kekacang
A I dan II sahaja
B I dan III sahaja
C II dan III sahaja
D I, II dan III
9 Antara bahan kimia yang berikut,
yang manakah ditambahkan pada makanan untuk melambatkan kerosakan makanan akibat ketengikan minyak?
A Pengemulsi
B Bahan awet
C Penstabil
D Pengantioksida
10 Rajah 2 menunjukkan satu contoh
bahan makanan yang diproses.
Rajah 2
Apakah kaedah pemprosesan yang digunakan?
A Pendehidratan
B Pempasteuran
C Pembekuan
D Penyinaran
11 Antara pasangan yang berikut, yang
manakah menunjukkan dengan
betul bahan kimia dalam makanan dan fungsinya?
Bahan kimia Fungsi
A Pengawet Melambatkan
pertumbuhan mikroorganisma
B Penganti- Menjadikan
oksida makanan kelihatan
lebih menarik
C Pengemulsi Menjadikan
makanan lebih sedap
D Peluntur Melambatkan
pengoksidaan makanan A B SUSU SEGAR D D D C Syarikat Yumee Sdn. Bhd. 6, Jalan Bukit Besar, Alor Setar, Kedah
TUNA CILI Ramuan: Emping tuna, minyak sayur, gula, cili, air, garam, kanji, MSG Berat bersih: 200 g
126
1 Diagram 1 shows the food packaging label for a processed food.
(a) From Diagram 1, identify twofood additives.
(b) What is the method of food processing used in Diagram 1?
(c) State twoother information needs to be added to the label in Diagram
1 according to Food Act 1983 and Food Regulations 1985.
1. 2.
(d) (i) What is the most important information that needs to be
considered when buying canned food?
The expiry date
(ii) Explain your answer in 1(d)(i).
To ensure that food does not get spoilt/The food might contain bacteria
(e) What should be done if you find a label with incomplete information?
Report it to the Consumers Association
Section C
Answer the following questions.
2 (a) A fisherman finds that the daily catch has increased. State twomethods that can be used to process the catch. Explain
the methods. [4 marks]
(b) Diagram 2 shows four types of food that can be processed using irradiation.
Diagram 2
Study the food in Diagram 2 and construct a concept on food processing using irradiation. Your answer should be based on the following aspects:
• Identify twocommon characteristics. [2 marks]
• Give oneother example of processed food using irradiation. [1 mark]
• Give twoexamples of food that are not processed using irradiation. [2 marks]
• Relate the common characteristics to construct the concept of food processing using irradiation. [1 mark]
Answer:
2 (a)
(Any two) (b) Two common characteristics
– Food is radiated by gamma ray or ultraviolet ray – To kill microorganisms in food
One other example of food processed using irradiation – Spices/fruit
Two examples of food that are not processed using irradiation – Meat and fish Construction of concept
– Irradiation is a method of food processing using gamma ray or ultraviolet ray to kill microorganisms in it Food quantity
Expiry date Canning
Starch and stabiliser
Section B
Answer all the questions in this section.
PAPER
2
Lima Company
55 Jalan Perindustrian 47050 Petaling Jaya, Selangor
BEANS IN TOMATO SAUCE Ingredients:
Beans, tomato puree, sugar, salt and spices.
Contains starch and permitted food stabiliser
Diagram 1
Potatoes
Irradiation
Cereals
Onions
Ginger
Method Explanation
Dehydration Drying the catch under the Sun
Canning The catch is heated at high temperature and is sealed in the can Freezing The catch is frozen below –18 °C
CLONE
2002 Sec. B, Q4
CLONE
2008 Sec. B, Q8
CLONE
2004 Sec. B, Q4
CLONE
2005 Sec. C, Q12(a)
CLONE
2007 Sec. C, Q12(b)
126
KLON
2002 Bhg. B, S4 KLON
2008 Bhg. B, S8
KLON
2004 Bhg. B, S4
Ubi kentang
Penyinaran
Bijirin
Bawang besar
Halia
Kaedah Penjelasan
Pendehidratan Menjemur hasil tangkapan di bawah cahaya matahari
Pengetinan Hasil tangkapan dipanaskan pada suhu tinggi dan dipaterikan di dalam tin Penyejukbekuan Hasil tangkapan dibekukan di bawah –18 °C
1 Rajah 1 menunjukkan label bagi makanan yang telah diproses.
(a) Daripada Rajah 1, kenal pasti duabahan tambah makanan.
(b) Apakah kaedah pemprosesan makanan yang digunakan dalam Rajah 1?
(c) Nyatakan duamaklumat lain yang perlu dimasukkan pada label
dalam Rajah 1 berdasarkan Akta Makanan 1983 dan Peraturan
Makanan 1985.
1. 2.
(d) (i) Apakah maklumat paling penting yang perlu dipertimbangkan apabila anda membeli makanan dalam tin?
Tarikh luput
(ii) Berikan sebab bagi jawapan anda di 1(d)(i).
Untuk memastikan makanan tidak rosak/Makanan mungkin mengandungi bakteria
(e) Apakah yang perlu anda lakukan sekiranya maklumat pada label bungkusan didapati tidak lengkap?
Laporkan kepada Persatuan Pengguna
Bahagian C
Jawab soalan yang berikut.
2 (a) Seorang nelayan mendapati hasil tangkapannya telah bertambah. Nyatakan dua kaedah yang boleh digunakan untuk
memproses hasil tangkapannya. Jelaskan kaedah itu. [4 markah]
(b) Rajah 2 menunjukkan empat jenis makanan yang diproses secara penyinaran.
Rajah 2
Kaji makanan dalam Rajah 2 dan bina konsep tentang pemprosesan makanan secara penyinaran. Jawapan anda
hendaklah berdasarkan aspek-aspek yang berikut:
• Kenal pasti dua ciri sepunya. [2 markah]
• Beri satucontoh lain bagi makanan yang diproses secara penyinaran. [1 markah]
• Beri dua contoh makanan yang bukan diproses secara penyinaran. [2 markah]
• Hubungkaitkan ciri-ciri sepunya untuk membina konsep pemprosesan makanan secara penyinaran. [1 markah]
Jawapan:
2 (a)
(Mana-mana dua) (b) Dua ciri sepunya
– Makanan disinar dengan sinaran gama atau sinaran ultraungu – Untuk membunuh mikroorganisma dalam makanan
Satu contoh lain makanan yang diproses secara penyinaran – Rempah/buah Dua contoh makanan yang tidak diproses secara penyinaran – Daging dan ikan Pembinaan konsep
– Penyinaran adalah satu kaedah pemprosesan makanan dengan menggunakan sinaran gamma atau sinaran ultraungu untuk membunuh mikroorganisma dalam makanan
Kuantiti makanan Tarikh luput
Pengetinan
Kanji dan penstabil
Bahagian B
Jawab semua soalan dalam bahagian ini.
KERTAS
2
Rajah 1
KLON
2005 Bhg. C, S12(a)
KLON
2007 Bhg. C, S12(b)
Syarikat Lima
55 Jalan Perindustrian 47050 Petaling Jaya, Selangor
KACANG DALAM KUAH TOMATO Ramuan:
Kacang, puri tomato, gula, garam dan rempah. Mengandungi kanji dan penstabil makanan yang dibenarkan
F5MR-ch6(117-126).indd 126
