karaoke-k3.ru Pancakes, pancakes, buns, muffins, dumplings, pies, cookies, cakes, khachapuri.
Signs of the good quality of the products.
Fresh meat is red in color, fat is soft, often colored bright red. The bone marrow fills the entire tubular part of the bone, does not lag behind the edges. On the cut, the meat is dense, elastic, the fossa formed when pressed is quickly leveled. The smell of fresh meat is fragrant, meaty, characteristic of this type of animal.
Frozen meat has a flat surface covered with frost, on which a red stain is left from a fingertip. The cut surface is pinkish-gray. Fat is white; beef can be light yellow. Tendons are dense, white, sometimes with a grayish-yellow tint.
The thawed meat is moist (not sticky), with a transparent red meat juice dripping from it. The consistency is inelastic, the fossa formed upon pressure is not leveled. The smell is typical for each type of meat. The good quality of frozen or chilled meat can be determined using a heated steel knife, which should be inserted into the meat and then determine the nature of the smell of meat juice remaining on the knife.
The freshness of the meat is also determined by trial cooking - a small piece of meat is boiled in a saucepan under the lid and the smell of steam released during cooking is determined. If a sour or putrid odor is found, the meat cannot be used.
Sausages.
Boiled sausages, sausages, wieners should have a clean, dry shell, without mold, tightly attached to the minced meat. The consistency on the cut is dense, juicy. The color of the minced meat is pink, uniform, the color of the fat is white. The smell and taste of the products are pleasant, specific for each variety, without foreign impurities.
In fresh fish, the scales are smooth, shiny, tightly attached to the carcass, the gills are bright red or pink, the eyes are convex, transparent. The meat is dense, elastic, it is difficult to separate from the bones. When pressed with fingers, a fossa does not form, and if it does, it quickly disappears. A fish carcass thrown into the water quickly drowns. The smell of fresh fish is clean, specific, not putrid.
In frozen benign fish, the scales fit tightly to the carcass, smooth, the eyes are convex or at the level of the orbits. After thawing, the meat is dense, does not lag behind the bones, the smell is characteristic of this type of fish, without impurities.
Stale fish have muddy sunken eyes, scales without shine, covered with cloudy, sticky mucus, the abdomen is often swollen, the anus is protruding, the gills are yellowish or dirty gray, dry or wet, with the release of a foul-smelling brown liquid. The meat is flabby, easily lagging behind the bones. Rusty spots often appear on the surface, resulting from the oxidation of fat in air. Secondary frozen fish have a dull surface, deep sunken eyes, and a changed color of the meat on the cut.
Such fish cannot be used for food. A knife test can be used to determine the goodness of fish, especially frozen fish. A knife heated in boiling water is inserted into the muscle behind the head and the nature of the smell is determined. Test brewing is also used. A piece of fish or removed gills are boiled in a little water and determine the nature of the smell.
Milk and dairy products.
Fresh milk is white with a slightly yellowish tinge (skim milk is characterized by a white color with a slightly bluish tinge), the smell and taste are pleasant, slightly sweetish. Good-quality milk should not have sediment, impurities, unusual tastes and odors.
Cottage cheese has a white or slightly yellow color, uniform throughout the mass, a homogeneous delicate texture, fermented milk taste and smell, without foreign tastes and odors. In children's institutions, the use of cottage cheese is allowed only after heat treatment. The exception is cottage cheese obtained from the dairy kitchen and the specialized baby food workshop at the dairy plant.
Sour cream should have a thick, uniform consistency, without grains of protein and fat, white or slightly yellow color, taste and smell of fresh product, low acidity. Sour cream in child care facilities is always used after heat treatment.
Butter has a white or light yellow color, uniform throughout the mass, clean characteristic smell and taste, without foreign impurities. If there is a yellow layer on the surface of the oil, which is the products of fat oxidation, it should be cleaned off before using the oil. The peeled layer of oil is not suitable for food for children, even if it is overheated.
The freshness of the eggs is established by scanning them through an ovoscope or by viewing them in the light through a cardboard tube. You can also use a method such as immersing an egg in a salt solution (20 g of salt per 1 liter of water). At the same time, fresh eggs in a salt solution drown, and shrunken, long-stored eggs float.
What are we eating? How to determine the quality of products Leonid Vitalievich Rudnitsky
How to determine the quality of products?
How to determine the quality of products?
It is known that the properties of products change during long-term storage. Therefore, when preparing food from long-stored products, you need to make sure of their good quality by evaluating the taste, color, smell, and appearance.
Quality meat is almost dry in the cut. If you press on it with your finger, then the formed fossa will quickly level out. To determine the quality of meat by smell, it is enough to stick a heated knife or fork into it, which will have an unpleasant odor if the meat is spoiled. The broth, cooked from good quality meat, has a very pleasant smell, and fat floats in it in the form of large spots.
A benign steamed fish - smooth, shiny, with tight-fitting scales, its eyes are transparent, convex, the gills are bright red, the abdomen is not swollen, the meat is hardly separated from the bones. When immersed in water, a benign fish does not drown; the broth cooked from it is transparent and has a pleasant smell.
The eggs are exposed to light for quality control. Benign eggs are pale orange in color, while spoiled eggs show dark spots. The freshness of an egg can be easily determined by pouring it into a glass of water, dissolving a tablespoon of salt in it, and dipping the egg into it. A fresh egg will be at the bottom, a stale one will float.
Benign flour, if you take it in your hands, crumbles. Rotten cereals and flour have a musty smell and a bitter taste.
The greenish color of sprouted potatoes indicates the formation of a poisonous substance in it - solanine.
Draft milk, regardless of the shelf life, must be boiled. Only milk from bottles and bags is drunk unboiled.
Stains of brownish and bluish colors on the inner surface of tin cans are not a sign of deterioration. Canned food from cans with such stains can be eaten without fear.
Mineral fertilizers, if used improperly, are converted in vegetables into nitrates and nitrites that are harmful to the body. It is impossible to detect them at home, therefore, if you are not sure that the vegetables have passed sanitary control for the presence of nitrates and nitrites, it is recommended:
Cabbage, potatoes, carrots, beets are consumed boiled, and the finer the vegetables are cut, the more harmful substances will pass into the broth;
Put salad, spinach, radish, green onion in water for 1-2 hours before use, change it several times;
Include in the diet, along with vegetables, foods rich in vitamins C, E, A (edible fats, meat and meat products, butter, cheeses, egg yolk, vegetable oils, legumes), which neutralize the harmful effects of nitrates and nitrites;
Take into account that nitrates and nitrites are distributed unevenly in vegetables, for example, in potatoes and cucumbers - closer to the surface, in cabbage and carrots - closer to the middle; peel off potatoes and cucumbers with a thick layer, and for cabbage, discard the stump and the leaves adjacent to it.
With prolonged storage, the content of nitrates and nitrites in vegetables is reduced (they are practically not found in vegetables that have lain for the winter). Canning, fermentation and pickling contribute to the decrease in the content of nitrates and nitrites.
In canned cucumbers with the addition of vinegar and hermetically sealed cucumbers, the content of nitrates sharply decreases already on the second day, and nitrites are not detected at all after a week. There are few nitrates in lightly salted cucumbers. However, after the cucumbers are salted, the amount of harmful substances in them increases slightly. In sauerkraut, the content of nitrates and nitrites drops sharply during the first week.
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The good quality of food products is their absolute harmlessness when eaten. Good quality is ensured either by rejecting defective products, or by cleaning raw materials and semi-finished products from impurities. If, according to the results of laboratory tests, it is established that the raw materials or products contain harmful substances, for example, toxic chemical compounds, pathogens, etc., then such raw materials or products are subject to rejection.
In any food production, a significant part of technological operations is associated with the separation of useful substances of the processed medium from foreign impurities, for example, inorganic soil particles, the remains of the skeletal structures of plants and animals. A product is recognized as suitable if the content of impurities in it does not exceed the established standards.
During consumption, the food product affects the main external senses of a person: sight, smell, touch, hearing, and can also cause pain
The aesthetics of food products is the beauty of the shape and color of products, as well as their artistic decoration. In the visual perception of liquid food products, special attention is paid to their color and transparency, and products in the form of solids are characterized by geometric dimensions, shape, gloss, aesthetics of appearance, etc.
The taste qualities of food products are determined by organoleptic properties: sweetness, freshness, smell, texture, etc. When consumed, a food product causes the following sensations in a person: softness and hardness, tenderness and strength, roughness and graininess, juiciness and crunch, etc. sensations and determines the consumer's preference for this food product or refusal from it.
46. Ensuring safety and first aid in case of accidents during the campaign. Safety depends not so much on the complexity of the route as on the preparation for the hike, on the discipline of its participants. First of all, you need to pay attention to the selection of participants in the weekend hike. It is desirable that in one group there were people without a significant difference in age and physical fitness, with common interests.
During the hike along the entire route, everyone must strictly observe sanitary and hygienic rules, do everything necessary to prevent food poisoning, colds, and various kinds of injuries. If necessary, tourists provide first aid to the victim, using a first-aid kit and improvised means. Ensuring the safety of each participant is a mandatory and most important condition for holding any tourist event, since in this case we are talking about the health and even life of the participants in the trip. The causes of accidents can be objective and subjective: Objective reasons include the negative and dangerous development of some natural processes and phenomena (avalanches, mudflows, floods, landslides, lightning, etc.). Subjective reasons are expressed, as a rule, in the adoption of an incorrect, illiterate decision of the leader of the campaign in an extreme situation. It is the complex of subjective reasons that leads to the creation of an emergency situation, fraught with accidents with the participants. Among the requirements for the leader of a trip or excursion, compliance with safety requirements is the main one and includes: Clear understanding of the physiological characteristics of a person. Ability to freely navigate the terrain. Knowledge of hazardous natural processes; Ability to provide effective first aid medical care. The head has a first aid kit. Knowledge of human physiology allows you to correctly arrange the travel participants. The movement is carried out according to the traditional scheme: 45 minutes - movement, 15 minutes rest, etc., which allows avoiding overstrain, physical and nervous stress among the participants. The same set of knowledge includes the observance of the diet and drinking regime, which make it possible to compensate for the inevitable expenditures of strength and energy in sufficient volume. During the journey, the leader must monitor the physical condition of the participants, while identifying the first signs of discomfort. If necessary, the leader slows down the pace of movement or commands a stop, a halt.
Food products - products used by humans for food in natural or processed form.
Classification:
1. By source of receipt:
· animals;
· Vegetable;
Synthetic
2. By function in the body (according to Petrovsky):
· Plastic (meat, fish, milk, eggs);
Energy (bread, flour and products from cereals, fats and products from them);
· Regulatory or biological stimulants (vegetables. Fruits, berries, fish oil);
Flavoring (spices, spicy vegetables)
Terms used in the examination of the good quality of products.
In accordance with SaNPiN 2.3.2.560-96. Currently, the following terminology is used:
1. The quality of food products is a set of characteristics that determines the consumer properties of food products and ensures its safety for humans.
2. Certification of quality - a document in which the manufacturer confirms the origin of food products and their compliance with the requirements of regulatory documents.
3. Safety of food products - the absence of danger for people of current and future generations, determined in accordance with the compliance of food products with the requirements of sanitary rules and norms.
4. Nutritional value - a complex of substances in food products that meet the physiological needs of a person for energy and basic nutrients.
5. Biological value - an indicator of the quality of food protein, reflecting the degree to which its amino acid composition meets the body's needs for amino acids for protein synthesis.
6. Biological efficiency is an indicator of the quality of fatty components of food products, reflecting the content of polyunsaturated fatty acids in them.
7. Energy value - the amount of energy released in the human body from nutrients, food products to ensure physiological functions.
According to their quality, products are divided:
1. Benign - products that fully comply with their receipt and production of the State. Standard and when consumed in food do not cause pathological changes in the body.
· Standard (fully meet the State Standard);
· Non-standard (do not meet the requirements of the State Standard of Ukraine, but do not degrade the quality of the product and do not possess pathogenic properties).
2. Conditionally suitable - products that have a drawback that makes them hazardous to health and does not allow the product to be used without preliminary processing in order to neutralize or improve organoleptic properties (they increase only due to heat treatment). Examples of products: sour milk, forced slaughter meat or finnose meat (contains larvae, per 40 cm2 - 3 larvae). Meat is cut into pieces of no more than 2.5 kg, no more than 8 cm thick, cook for at least 2.5 hours with a tightly closed lid, do not use broth. The meat is used for secondary processing.
3. Poor quality - have a drawback that does not allow the use of the food product. Since it can be fatal. These products can be used for feeding livestock (by decision of a veterinarian), disposal, destruction (incineration, burial).
4. Counterfeit products - products whose natural properties are changed in order to deceive the buyer or consumer (alcoholic beverages, meat, juices, wines).
5. Surrogates - products produced instead of natural ones (protein caviar, barley coffee, carrot tea).
Storage stability classification of products:
1. Particularly quickly perishable - have shelf life in the refrigerator (jellied products, pâté - liverwurst, boiled kodbas, liver - blood sausages);
2. Soon perishable - the period is longer (in the refrigerator), can be frozen (meat, fish, dairy products);
3. Stable products (not quickly perishable) do not require a refrigerator, humidity is not more than 15% (sugar, cereals).
Expertise methods:
●
Chemical (ph environment, foreign inclusions);●
Physical (t, viscosity, transparency, density);●
Organoleptic (color, taste, smell);●
Microscopic (morphological structure, fiber structure);●
Bacteriological (degree of microbial contamination);●
Biological;●
Radiometric (degree of radioactive contamination).Stages of product expertise:
1. Acquaintance with the documentation;
2. External examination of the container with an assessment of its condition and forced opening (at least 10%) and every place that has contamination;
3. Organoleptic research (if the first 3 points do not correspond, then go to point 4);
4. Sampling (taking an average sample, which should characterize the state of the entire batch);
5. Laboratory research and conclusion.
Based on the conclusion, the doctor decides: the state of good quality; recommendations for its use.
Quality Is one of the fundamental characteristics of a product that has a decisive influence on consumer demand and its competitiveness.
Quality is a set of properties of a product that determine its ability to satisfy certain needs in accordance with its purpose.
The main properties of food products that are able to satisfy human nutritional needs, are safe for his health, and are reliable during storage are: nutritional value, physical and taste properties, and preservation.
Nutritional value is a complex property that consists of energy, biological, physiological value, good quality and digestibility of food products.
Energy value is characterized by the energy that the body receives in the process of metabolism. For the construction of tissues and metabolic processes, all the constituent parts of the products are needed, and the need for energy is satisfied mainly due to proteins, fats and carbohydrates.
The energy value of products is expressed in kilojoules (kJ) or kilocalories (kcal) per 100 g.
Studies have established that when 1 g of proteins is oxidized in the human body, 4.1 kcal (16.7 kJ) is released; 1 g of fat - 2.3 kcal (37.7 kJ); carbohydrates - 3.75 kcal (15.7 kJ).
The human body receives the greatest amount of energy from the oxidation of alcohol and organic acids.
The energy value can be calculated by knowing the chemical composition of the food.
The data on the calorie content of the product provided in the product label are intended to help the buyer make calculations for a balanced diet.
The biological value is characterized by the protein composition and the content of vitamins and minerals. The energy consumption of a modern person is small and amounts to about 2500 kcal, therefore the biological value of food is of particular importance.
Physiological value is the ability of products to have an active effect on the digestive, nervous and cardiovascular systems of a person, on the body's resistance to infectious diseases. For example, lactic acid and antibiotics secreted by the microflora of lactic acid products prevent the development of putrefactive bacteria that contribute to the aging of the body. Fiber and pectin are regulators of the intestinal motor function.
The organoleptic value is characterized by such quality indicators as appearance, taste, smell, consistency. In fresh, little stored products, there are more biologically active substances. Products with an irregular shape, dull color, rough or too soft consistency are less digestible and may even contain substances harmful to the human body.
Digestibility refers to the important properties of the nutritional value of products, it depends on their appearance, taste, activity and composition of enzymes. The digestibility of products is influenced by a person's well-being, age, nutritional conditions and many other factors.
The assimilation of proteins with a mixed diet is 84.5%, carbohydrates - 94.5, fats - 94%.
Only the food absorbed by the body is used to restore energy. Some food products have a low energy value, but are indispensable in nutrition, as they are a supplier of vitamins and microelements important for the body.
Flavoring products (spices, seasonings) do not have a high energy value, but they improve the taste, smell, thereby facilitating assimilation.
The good quality of food is characterized by organoleptic and chemical characteristics. Food must be harmless and safe. Food products should not contain harmful compounds (lead, mercury), toxic (poisonous) substances, pathogenic microbes, impurities, glass, etc.
The preservation of food products is the ability to maintain quality without significant losses for a certain period of time established by a standard or other regulatory documents.
The preservation of food is closely related to the safety, especially of perishable (milk, fish, meat).
By quality, food products are divided into classes:
- goods suitable for intended use. These are standard products that can be sold without restrictions;
- goods conditionally fit for intended use. Conditionally suitable goods can be sold at reduced prices, sent for industrial processing or for livestock feed;
- goods are dangerous, unsuitable for their intended use. This is an illiquid waste that cannot be sold and cannot be sent for industrial processing or for livestock feed. Subject to certain rules, they can be destroyed or disposed of.
In the wholesale and retail trade, goods are sold that are suitable for their intended use.
When assessing the quality of food products, various deviations from the specified or expected requirements (defects) can be identified.
Defects in goods can be minor, major and critical.
Insignificant ones do not significantly affect consumer properties, safety, preservation of products, these can be deviations in the size, shape of vegetables, fruits. Significant defects worsen the appearance, affect the use of the product for its intended purpose. For example, cracks, tears on the crust of bread; such bread is not marketed but can be used for other purposes. Goods with critical defects are not allowed for sale (bombardment of canned food).
Defects can be explicit or latent. For hidden defects, rules, methods and means of detection are not provided, or their use is impractical.
Defects in goods can be removable and irreparable. Recoverable defects are defects, after the elimination of which the product can be used for its intended purpose (cleaning the yellowed edge of butter).
Fatal defects cannot be eliminated (musty smell of bread).
Graduation in quality- consistent division of goods into classes, grades, categories, etc. in accordance with the established quality requirements.
Tasting method- assessment of quality indicators obtained as a result of testing food and perfumery.
A single quality indicator- characterizes one of the properties that make up the quality of the product.
Product quality- a set of characteristics of a product that determine the degree of its ability to meet established and anticipated needs;
A set of consumer properties of a product (GOST R 51303-99).
Quality management- coordinated activities to direct and control the organization in relation to quality.
Methods for determining the quality indicators of goods- the methods by which the quantitative values of the quality indicators of the goods are determined.
Flaw- non-compliance of the goods with the mandatory requirements established by law or in the order established by it, or the terms of contracts, or the purposes for which the goods of this kind are usually used, or the purposes for which the seller was notified by the consumer at the conclusion of the contract, or the sample and (or) description when selling goods by sample and (or) by description.
Quality assurance- the part of quality management aimed at creating confidence that quality requirements will be met.
Organoleptic method- based on the use of information obtained as a result of the analysis of sensations and perceptions with the help of human senses - sight, smell, hearing, touch, taste.
Quality planning- the part of quality management aimed at setting quality objectives and defining the necessary operational processes of the product life cycle and the corresponding resources to achieve the quality objectives.
Product quality indicator- a quantitative characteristic of one or more properties of a product, considered in accordance with certain conditions of its operation or consumption.
Quality policy- the overall quality intentions and direction of the organization, as formally articulated by top management.
Consumer indicator of product quality- a quantitative characteristic of one or more consumer properties of a product, considered in accordance with the conditions of its consumption.
Sensory analysis- is used to assess the quality of food when determining the color, taste, smell, consistency of food.
Product grade- gradation of a certain type of product according to quality indicators and (or) the presence of defects established in regulatory documents.
Significant lack of goods- an unrecoverable defect or defect that cannot be eliminated without disproportionate cost or time, or has been identified repeatedly, or manifests itself again after its elimination, or other similar shortcomings.
Product quality requirements- the expression of certain requirements in the form of quantitatively or qualitatively established norms of individual characteristics of the goods, which makes it possible to check the quality of the goods when used for their intended purpose.
Quality control- the part of quality management aimed at fulfilling quality requirements.
Product quality level- the relative characteristic of the quality of the goods, obtained on the basis of comparing the values of the quality indicators of the evaluated goods with the corresponding indicators of the base sample (base values).
Deterioration in product quality- a decrease in at least one of the indicators characterizing the quality of the goods caused by defects in raw materials, defects in material or products, damage, as well as violation of production technology, storage conditions, transportation and operation rules.
Formation of product quality- establishing, ensuring and maintaining the required level of product quality at all stages of its life cycle: production, delivery, storage and consumption.
Expert method- determination of quality indicators on the basis of taking into account the opinions of qualified specialists - experts. They are used in cases where quality indicators cannot be determined by other methods due to insufficient information, the need to develop special technical means, etc.
Express method- determination of quality indicators and other characteristics of goods using simple, accelerated methods in a shorter time than with conventional methods.
