Cng on u tin ca qu trnh sn The first step in making peanut butter is xut b u phng l trng u phng, l growing the

e peanuts, of course! hin nhin! From the harvest the nuts go to shelling operations. These plants, located near the growing fields, remove the shells, clean the nuts, and pack them into huge bags for shipment to the peanut butter plant. Each bag holds more than 2000 pounds of peanuts! At the plant, the bags are unloaded into bucket conveyors that move the nuts from each processing step to the next one. The first step is to insure that all impurities, such as stems and sticks from the peanut plants, are remove from the product stream. This is done by gravity separators, which sort out objects that are heavier or lighter than peanuts. The peanuts are now ready for roasting. This is done by a continuous roaster. The nuts are slowly carried through the roaster on a belt while hot air is circulated. It is extremely important that the nuts be roasted evenly and properly so that flavor and color are just right. The roaster operator adjusts the roast as required by changing the air temperature, belt speed or peanut layer thickness on the belt. Ht u phng i t vic thu hoch ti hot ng tch v. Nh my ny, c t gn nhng cnh ng trng trt, tch v, lm sch ht u phng, v cho chng vo cc ti ln vn chuyn ti nh my b u phng. Mi ti cha hn 2000 pounds (0.9 tn) ht u phng! Ti nh my, cc ti ny c tho vo phu tip liu ca bng ti, ci dng chuyn cc ht u phng t cng on sn xut ny ti cng on tip theo. Cng on u tin l phi m bo rng tt c cc s d bn, nh l thn cy hoc que ci t cy u phng, c ly ra khi dng sn phm. iu c thc hin bi my phn loi trng lc, l my loi ra cc vt th nng hn hoc nh hn ht u phng.

By gi u phng sn sng cho vic rang. Cng on ny c thc hin trn mt my rang lin tc. ht u phng c chuyn qua my rang mt t t trn mt bng chuyn khi khng kh nng c lun chuyn. iu ny l cc k quan trng cho ht u phng c rang u v chn ng c mu sc v hng v t chun. Ngi vn hnh my rang iu chnh ch rang nh yu cu bng cch thay i nhit khng kh, tc bng chuyn hoc dy ca lp u phng trn bng The peanuts are cooled and conveyed to chuyn. the blanching machines, which remove the u phng c lm lnh v chuyn skins. This prevents the peanut butter from qua my lm trng, l my loi b lp v la. having dark specks from the skins. iu ny ngn cn b u phng khng b sm The last step before the peanuts can be mu t lp v la. ground into peanut butter is the final inspection for quality. The nuts are conveyed through an electronic color sorter which removes nuts that were under or over roasted. The peanuts also pass a trained inspector who looks them over Bc cui cng trc khi u phng c nghin thnh b u phng l kim tra cht lng. Cc loi ht c chuyn thng qua mt my phn loi mu in t, loi b cc loi ht sng hoc chy. u phng cng phi qua mt ngi kim tra chuyn mn loi ra

and picks out any that do not look right. The peanuts are now ready to be conveyed to the grinders. (If we are making chunky peanut butter, some of the nuts are diverted to a chopper, and are then added back to the peanut butter just before filling the jars). The grinders are like giant milkshake machines Although peanut butter consists of mostly peanuts (at least 90%), small amounts of other ingredients are added while the nuts are being ground. In the case of old fashioned peanut butter, we add a little bit of salt for flavor and a special vegetable oil called a stabilizer. This keeps the peanut oil from separating out to the top of the jar.

mt s ht khng t.

u phng sn sng c chuyn ti my nghin. (Nu chng ta ang lm b u phng c dng lm chm, mt s cc ht c chuyn n mt my ct, v sau c b sung tr li b u phng trc khi cho vo l).My nghin ny nh my trn sa khng l

Mc d b u phng bao gm ch yu l u phng (t nht l 90%), mt lng nh cc thnh phn khc c thm vo trong khi cc ht ang c nghin. Trong trng hp ca ch bin b u phng theo phng php c, chng ta thm mt cht mui cho hng v v du thc vt c bit gi l cht n nh. iu ny khin cho du u phng tch ra pha At this point the peanut butter is trn u l. pumped through a metal detector to insure that Vo thi im ny, b u phng c no metal got into it during the grinding. Then it is pumped into a deaerator, which removes bm qua mt my d kim loi bo m rng trapped air. Finally, the peanut butter quite hot khng c kim loi vo n trong qu trnh from all that grinding, passes through a heat nghin. Sau , n c bm vo thit b bi exchanger to cool it down so it can be packed kh, ci thit b loi b khng kh b mc kt. Cui cng, b u phng, kh nng trong c into containers on the filling line. qu trnh nghin, i qua mt b trao i nhit lm ngui xung n c th c ng gi The filling machine is carefully timed vo cc chai trn dy chuyn chit rt. to put the correct amount of peanut butter in each jar. The jar then is conveyed to the My rt c iu chnh mt cch cn capping machine. thn mi hp c mt lng b chnh xc. Sau hp c chuyn n my ghp m. Capped jars are sent through an induction sealer, which seals the inner liner to Np hp c gi qua mt thit b ghp the top of the jar. Then, another machine thic cm ng, l nhng ming thic lt bn applies the label to the jars. trong pha trn hp. Sau c gn nhn bng mt my khc. The jar are now ready for packing into the shipping case. This is done by hand so that Nhng hp by gi sn sng cho vic the packer can inspect each jars label and bao gi vo bao b vn chuyn. vic ny c

general appearance.

thc hin bng tay ngi ng gi c th kim tra c nhn mc ca mi hp v tng th b ngoi ca chng. Tt c cc thng hng c dn keo li pha tri v em ct vo kho, ch vi ngy sau ri vn chuyn n cc ca hng. Vic ny c th kim tra c vi sinh vt m bo rng khng c vi khun hay nm mc c tm thy trong . Sau khi kim tra nu khng c li chng ta c th phn phi sn phm n ngi tiu dng thng thc.

All thats left is to glue the cases closed and put the peanut butter in the warehouse, then wait a few days before shipping it to the stores. This allows for microbiological tests to make sure no molds or bacteria have found their way into the peanut butter. After the tests come back clean we can release it for our customersto injoy.

LESSON 1: MAKING PEANUT BUTTER 1 Answere the question 1. What are the major processing steps in producing peanut butter? They are: shell, separate, roast, cool, inspect, grind, mix, deaerate, fill, cap, apply the label, microbiological test, distribute. 2. What are the reason for roasting peanuts? The reasons: roasting peanuts is extremely important that the nuts be roasted evenly and properly so that flavor and color are just right. 3. What is the important consideration one should be taken during roasting step ? They are air temperature, belt speed and peanuts layer thickness on the belt. 4. why do we often add vegetable oil to peanuts butter? Because vegetable oil keeps the peanuts the peanut oil from separating out to the top of the jar. 5. Why the peanut butter is pumped through a metal detector after grinding ? Because to insure that no metal got into it during the grinding. 6. Why do we have to keep peanut butter jars at warehouse few days before shipping them to the stores ? Because this allows for microbiological test to make sure no molds or bacteria have found their way into the peanut butter.

Unit 2: BREAD PREPARATION Preparing bread involves many ingredients and advance preparation steps. Flour is received by bulk rail or truck and stored in 100,000 pound bins. All other raw materials are received by truck. Two hours before production begins, a liquid sponge or broth is prepared and allowed to ferment to ensure that the finished loaf will rise properly. The broth is a blend of flour, water, sugar, salt, yeast and yeast foods. Ingredient (n) /in'gri:djnt /:thnh phn Receive (v) /ri'si:v/: nhn, lnh, thu Bulk (n) /blk/ : ln Rail (n) /reil/:xe la Sponge (n)/spnd/:ming bt bin Broth (n)/br/ :nc dng Blend (n) / blend/: s pha trn

Vic sn xut bnh m lin quan nhiu n thnh phn v cc bc chun b trc. Bt c nhn bng xe la hoc xe ti ln v c bo qun trong cc thng 100000 pao. Tt c cc nguyn liu khc c nhn bng xe ti. Hai gi trc khi bt u sn xut, mt ming bt bin ht nc hoc nc dng c chun b v c ln men m bo rng bnh hon thnh s tng ln ng cch. Nc dng l mt s pha trn ca bt, nc, ng, mui, men v thc phm men. To combine the ingredients necessary for bread making, a scaler measures out the smaller increments of the mix, some as little as one ounce. A dough mixer operated by a control panel takes the ingredients from the scaler and adds the larger increments to the mix to create the proper dough consistency. Measure (v)/'me/: o lng Increment (n) /'inkrimnt/: s gia Scale(n) /skeil/ :ci cn ounce/auns/ aox( khong 28g) panel (n)/'pnl/: bng dough (n)/dou/:bt nho consistency (n)/kn'sistnsi/: s ng u

Kt hp cc thnh phn cn thit lm bnh m, mt ci cn bin o lng cc s gia nh hn ca s pha trn, mt s t nht l mt aox. Mt my trn bt iu hnh bi mt bng iu khin c cc thnh phn t bng ci cn v cho thm cc s gia ln hn vo hn hp to ra bt nho c s ng u thch hp.

This mixture can weigh anywhere from 400 to 2,000 pounds. Th e dough is then kicked out of the mixer into a trough and allowed to relax and ferment. This is called floortime. Then it goes to a hopper and is divided into loaf-size pieces, then to the rounder for shaping. Kick (v)/kik/ : trn Ferment (n)/'f:ment/: s ln men Shape (n)/eip/: hnh dng Hopper (n)/'hp/: ci phu

Hn hp ny c th cn nng t 400 n 2.000 Pao. Bt sau khi c trn xong ra khi my trn vo mt mng v c php 'th gin' v ln men. iu ny c gi l floortime. Sau n i vo mt phu v c chia thnh nhiu phn bnh kch thc, sau n vic nh hnh cho trn. Once again the dough is set aside in an overhead proofer to relax and continue fermenting for approximately 10 minutes. The dough is then sent to the head rollers for flattening and removal of excess air. This is a key step in bread making. Removing excess fermenting gas helps ensure good inner structure and grain in the finished loaf. Overhead (adi)/'ouvhed/ : trn cao Proof (n)/proof/: s th nghim Roller (n)/'roul/ : con ln Flatten (v)/'fltn/ lm phng Excess (n) /ik'ses/: d, tha Structure (n)/'strkt/: cu trc Inner (adj)/'in/: bn trong Grain (n)/grein/: tnh cht loaf/louf/ (n) : bnh m

Mt ln na bt nho c t sang mt bn trong mt chuyn th nghim trn cao th gin v tip tc ln men trong khong 10 pht. Sau bt nho c gi n cc con ln u cho phng v loi b cc kh d. y l mt bc quan trng trong vic lm bnh m. Loi b kh ln men d tha gip m bo cu trc bn trong tt v tnh cht trong bnh thnh phm. The next step is the moulder, where the bread is shaped for the final baking process. The moulder is also helpful in removing air from the dough. Once molded, the bread is dropped into a large pan divided into five separate loaf pans. These pans travel along conveyor to another proof box. Here they will stay for 55 minutes. The temperature in the proof box is monitored closely to maintain 90% humidity level and 105o temperature level at all times.

Moulder (n)/'mould/: my c Drop (v)/drp/: ri, ri xung Pan (n)/pn - p:n/: cho Separate (adj)/'seprit/: ring l Monitor (v)/'mnit/: gim st Maintain (v) /men'tein/: duy tr Humidity (n)/hju:'miditi/ : m

Bc tip theo l cho vo my to hnh , ni m bnh m c nh hnh cho qu trnh nng thc. Cc my to hnh cng rt hu ch trong vic loi b kh t bt. Sau khi to hnh, bnh m c vo mt cho ln chia thnh nm cho bnh ring bit. Nhng cho ny i dc theo bng ti n mt hp kn. nhng ci cho s li 55 pht. Nhit trong hp kn c gim st cht ch duy tr m 90% v mc nhit 105o tt c cc ln. Now the bread is sent to the ovens for baking. The oven temperatures and baking times will vary as to size and density of the loaf. The loaves bake for 22 minutes at approximately 400o. The baked bread is conveyed to depanner. This is just what its sounds like; suction cups and vacuum pressure remove the baked loaf from the pan. The pan is sent back to storage to be used again, and the loaf is sent to cool. Suction (n)/'skn/: s ht Vacuum (n)/'vkjum/: chn khng Pressure (n)/'pre/: p lc, p sut Storage (n)/'st:rid/ s lu tr

By gi bnh m c a n l nng. Nhit l v thi gian nng s khc nhau ty vo kch thc v mt ca cc . Cc bnh nng 22 pht khong 400o. Bnh m nng c chuyn ti depanner. y ch l nhng bnh m nng c v ngon; chic ng ht v p sut chn khng ly bnh nng t cho. Cho c gi tr li lu tr c s dng mt ln na, v bnh c a i lm mt.

The bread cools for about an hour and is then sent to be sliced. Once sliced, the bread is wrapped by an automatic bagging machine. Now that the loaf is in the bag, it is sent to be tied and fastened. The finished product is conveyed to where it is sorted and stacked for store distribution. Total production time for a loaf of bread is about three hours. The total lapsed time from the beginning of production to when the bread is on the shelf in the store is 24 hours. Slice (v)/slais/ thi lt

Wrap (v)/rp/ : bao gi Automatic (adj) /,:t'mtik/ : t ng Fasten (v)/'f:sn/ gn cht Tie (v)/tai/ : buc Stack (v)/stk/ :xp chng ln Distribution (n)/,distri'bju:n/ :s phn phi Store (n)/st:/: ca hng Lapse (n)/lps/: qung, khong Shelf (n) /elf/: k

Bnh ngui trong khong mt gi v sau c gi n c thi lt. Mt khi thi lt, bnh m c bc bi mt my ng bao t ng. By gi bnh trong ti, n c gi n c buc v gn cht. Sn phm cui cng c chuyn n ni m n c phn loi v xp chng ln nhau phn phi ca hng. Tng s thi gian sn xut cho mt bnh m l khong ba gi. Tng thi gian ht hiu lc t u sn xut n khi bnh m l trn k trong ca hng l 24 gi. Answer question: 1. What are the major processing steps in preparing bread? The major processing steps in preparing bread are mixing, fermenting, flattening, shapping, baking, cooling, wrapping. 2. Definition the term a liquid sponge or broth in the bread preparation. It is culture for fermentatent. 3. What does a broth consist of? A broth consists of flour, water, sugar, salt, yeast and yeast foods. 4. What is floortime in bread preparation? Floortime in bread preparation is relaxation and fermentation after mixing the dough. 5. What do baking temperatures and times depend on? Baking temperatures and times depend on size and density of the loaf.

MILK PROCESSING High Temperature/Short Time (HTST) Thanh trng Nhit cao / Thi gian ngn

pasteurization heats the milk to at least 161 (HTST) lm nng sa t nht 161 trong t for at least 15 seconds. The milk is nht 15 giy. Sa ngay lp tc c lm lnh immediately cooled to below 40 and packaged n di 40 v ng gi vo bnh nha hoc into plastic jugs or plastic-coated cartons. Most hp bc nha. Hu ht cc nh my sa c t milk plants have at least one HTST processor. nht mt b x l HTST. Thit b ny c coi This piece of equipment is considered the l "tm" ca nh my. "heart" of the plant.

Hm lng cht bo chim cho mt s loi Butterfat content accounts for several different khc nhau ca sn phm. Sa nguyn cht, 2%, types of products. Whole milk, 2%, 1%, 1%, khng bo, v Half & Half l mt s v d. Nonfat, and Half & Half are some examples. A Mt my c gi l my gt kem tch kem v machine called a separator separates the cream lt qua phn ca sa. Mt my gt kem thc and skim portions of the milk. A separator is s l mt my ly tm ln quay khong 2000 really a large centrifuge that spins about 2,000 vng mt pht. Cc loi khc nhau ca cc sn rotations per minute. The different types of phm sa sau c "chun ha" bng cch milk products are then "standardized" by kt hp cc thnh phn (sa tch kem, sa blending the components (skim milk, raw milk, ti, kem) trong t l chnh xc thu c cream) in the correct proportions to yield the sn phm mong mun cui cng. Nc khng desired end-products. Water is never added to bao gi c thm vo gim hm lng bo lower the butterfat content of fluid milk. ca sa nc. Kem d tha c s dng Excess cream is used to make ice cream and lm kem v b. butter.

Sa c ng nht ngn chn cc phn Milk is homogenized to prevent the cream kem i ln n trn nh ca bao b. Khi nim portion from rising to the top of the package. "kem ln n nh," l chnh xc bi v kem l The expression "cream rises to the top," is trng lng nh hn so vi sa. Phn kem ca

accurate because cream is lighter in weight sa cha ng nht s to thnh mt lp kem than milk. The cream portion of un- trn cng ca hp. Mt lc "ng ha" sa homogenized milk would form a cream layer at di p sut cao thng qua mt van m ph v the top of the carton. A "homogenizer" forces cc git cht bo kch thc nh nh vy, the milk under high pressure through a valve chng s khng "kt hp li" (dnh vo nhau). that breaks up the butterfat globules to such ng nht khng nh hng n dinh dng small sizes they will not "coalesce" (stick hoc cht lng ca sn phm, n c thc together). Homogenization does not affect the hin hon ton cho mc ch thm m. nutrition or quality of the product; it is done entirely for aesthetic purposes.

Vitamin quantities may be reduced by the heating process and removal of the butterfat. Therefore, to replace the natural nutrition of nature's perfect food, liquid vitamins are added to fortify most fluid milk products. Many states have milk standards that require the addition of milk solids. These solids represent the natural mineral (i.e. calcium, iron), protein (casein), and sugar (lactose) portion of nonfat dry milk. You will see this shown as an ingredient on those products needing fortification.

Hm lng Vitamin c th gim bi qu trnh gia nhit v loi b cc cht bo ca sa. V vy, thay th cc cht dinh dng t nhin ca thc phm hon ho ca thin nhin, vitamin lng c thm vo cng c hu ht cc sn phm sa lng. Cc quc gia c cc tiu chun sa yu cu b sung cc cht rn sa. Cc cht rn i din cho cc khong cht t nhin (v d nh canxi, st), protein (casein), v ng (lactose) phn ca sa kh khng bo. Bn s thy iu ny th hin nh mt thnh phn trn cc sn phm cn c cng c.

Quality control personnel conduct numerour Nhn vin kim sot cht lng kim sot v tests on the raw and pasteurized products to s cc phng php kim tra trn nguyn liu insure optimum quality and nutrition. A sample sng v sn phm thanh trng m bo cht is analyzed for the presence microbiological lng v dinh dng ti u. Mt mu c

organisms with a standard plate count (SPC) phn tch v s c mt ca t chc vi sinh vt and ropey milk tests. The equipment used to vi mt h thng m da tiu chun v analyze butterfat and solids not fat is phng php kim tra sa km cht lng. calibrated on a regular basis to insure a Thit b c s dng phn tch cht bo v consistent, quality product that meets or thnh phn khng bo c nh lng trn exceeds government requirements. mt nn tng chun mc m bo sn phm ph hp, cht lng nh mong mun hoc vt qua yu cu ca chnh ph.

All milk products have a sell - by date printed Tt c cc sn phm sa c hn s dng c on the package. This is the last day the item in trn bao b. y l ngy cui cng m cc should be offered for sale. However, most sn phm nn c bn. Tuy nhin, hu ht cc companies guaranty the quality and freshness cng ty m bo rng cht lng v s ti of the product for at least 7 days past the day ngon ca cc sn phm ny tn ti t nht 7 printed on the package. Samples of each ngy sau ci ngy c in trn bao b. Mu ca product packaged each day are saved to mi sn phm c ng gi mi ngy c confirm that they maintain their freshness 7 lu li xc nhn rng chng duy tr s ti days after the sell - by date. ngon ca chng trong 7 ngy sau ngy bn ph gi. Once the milk has been separated, Mi ln sa c tch ra, c tiu chun ha, standardized, homogenized and pasteurized, it ng nht ha v c thanh trng, n c is held below 40oF in insualated storage tanks, thc hin di 40oF trong b bo qun ring l, then packaged into gallon, half gallon, quart, sau c ng gi vo dng c cha gapint, and half pint containers. The packaging long, na ga-long, qt lt, panh v na panh. machines are maintained under strict sanitation My ng gi c duy tr di h thng v specifications to prevent bacteria from being sinh c bit nghim ngt ngn chn vi sinh introduced into the pasteurized product. All vt c a vo sn phm thanh trng. Tt c equipment that comes into contact with thit b a n tip xc vi sn phm (th hay product (raw or pasteurized) is washed daily. qua thanh trng) c chi ra mi ngy. Sophisticated automatic Clean in Place H thng t ng ha tinh vi Sch ti ch m

(CIP) systems guarantee consistent sanitation bo cc bin php v sinh ph hp vi ti thiu with a minimum of manual handing, reducing l cc phng php th cng, lm gim s ri the risk of contamination. ro ca nhim.

Once packaged, the products are quickly Mi ln c bao gi, sn phm nhanh chng conveyed to a cold storage warehouse. They c vn chuyn n nh kho bo qun are stored there for a short time and shipped to lnh. Chng c bo qun trong thi gian the supermarket on refrigerated trailers. Once ngn v vn chuyn n siu th trn xe mooc at the store, the milk is immediately placed into c bo qun lnh. Mi ln ti ca hng, sa a cold storage room or refrigerated display ngay lp tc c t vo phng bo qun lnh case. hoc c lm lnh trong phng lnh.

ANSWER THE QUESTION 1. What is SPC abbreviated for? SPC is abbreviated for standard plate count. 2. What is CIP abbreviated for? CIP is abbreviated for Clean-in-Place. 3. What is HTST abbreviated for? HTST is abbreviated for High Temperature/Short Time. 4. What is BF abbreviated for? BF is abbreviated for butterfat. 5. What is SNF abbreviated for? SNF is abbreviated for solids-not-fat. 6. What is a sell-by date? A sell-by date is the last day the item should be offered for sale.

Question 1: What are requirements for handing fresh milk? (Nhng yu cu no cho vic vt sa ti?) Answer: Handing fresh milk requires to maintain the milk's nutritional value and prevent deterioration caused by numerous physical and biological factors. ( Vic vt sa ti yu cu duy tr gi tr dinh dng ca sa v ngn chn s h hng c gy ra bi mt s nguyn nhn vt l v sinh hc) Question 2: Which parameters must be cheked when receiving raw milk at factory? (Cc thng s no cn phi c kim tra khi nhn sa th ti nh my?) Answer: Parameters must be checked when receiving raw milk at factory are temperature, total acidity, flavor, odor, tanker cleanliness, the absence of antibiotics, amounts of butterfat and solids-not-fat. (Cc thng s cn phi c kim tra khi nhn sa th ti nh my l nhit , tng lng acid, hng v, mi hng, mc sch ca thng cha, s vng mt ca cht khng sinh, lng cht bo trong sa v lng cht rn ha tan khng bo.) Question 3: explain the different between pasteurization and sterilization ? (gii thch s khc nhau gia thanh trng v tit trng?) Answer: Sterilization emilinates all viable life form, while pasteurization does not. (tit trng loi b tt c cc dng sng tn ti, trong khi thanh trng th khng) Question 4: Explain the difference between the batch and the HTST method of pasteurization? (Gii thch s khc bit gia phng php hng lot v phng php HTST ca s thanh trng?) Answer: The difference between the batch and the HTST method of pasteurization is the batch method heats the milk to at least 1450C and hold it at that temperature for at least 30 minutes, this method may cause a cooked flavor, High Temperature/Short Time (HTST) pasteurization heats the milk to at least 1610C for at least 15 seconds then the milk is immediately cooled to below 400C and packaged into plastic jugs or plasticcoated cartons. (S khc bit gia phng php hng lot v phng php HTST ca s thanh trng l phng php "hng lot" lm nng sa t nht l 1450C v gi nhit t nht 30

pht, phng php ny c th gy ra "s nu chn" hng v; s thanh trng nhit cao / thi gian ngn (HTST) lm nng sa t nht l 1610C trong t nht 15 giy sau sa c lm lnh ngay xung di 400 C v ng gi vo bnh nha hoc hp bc nha.) Question 5: For what reason do we homogenize milk? (V l do g chng ta ng nht sa?) Answer: We homogenize milk for preventing the cream portion from rising to the top of the package. (Chng ta ng nht sa ngn nga phn kem ni ln trn cng ca gi.)

BISCUIT INDUSTRY WHAT ARE BUISCUITS? Biscuits are small baked products made principally from flour, sugar and fat. They typically have a moisture content of less than 4% and when packaged in moisture-proof containers have long shelf-lives, perhaps six months or more. The appeal to consumers is determined by the appearance and eating qualities. For example, consumers do not like broken biscuits nor ones that have been over or under baked. Bnh quy l nhng sn phm nh c nng lm ch yu t bt m, ng v cht bo. Chng thng c m nh hn 4% v khi ng gi trong bao b chng m c thi gian s dng di, c th su thng tr ln. S hp dn cho ngi tiu dng c xc nh bi v b ngoi v cht lng khi n. V d, ngi tiu dng khng thch bnh quy b gy vn hay nhng ci nng cha ti hoc nng qu tay.

Bnh quy c lm thnh nhiu hnh dng Biscuits are made in many shapes and v kch c v sau khi nng chng c th c sizes and after baking they may be coated with ph bng s-c-la, c kp vi cht bo c chocolate, sandwiched with a fat-based filling tnh kim hoc c b sung cc mi d chu or have other pleasantly flavored additions. khc. HOW ARE BISCUITS MADE? T

Biscuits are a traditional type of flour confectionery which were, and can still be, Bnh quy l mt loi bt bnh ko truyn made and baked in a domestic kitchen. Now, thng , vn cn c th c s dng v

they are made mostly in factories on large production plants. These plants are large and complex and involve considerable mechanical sophistication. Forming, baking and packaging are largely continuous operations but metering ingredients and dough mixing are typically done in batches. There is a high degree of mechanization in the biscuits industry but a present there are very few completely automatic production plants. This means that there is a high degree of dependence on the operator to start and control production plant. It is essential that operators are skilled in the task they have to do and this involves responsibility for product quality. As part of their training they must know about the ingredients and their roles in making biscuits. They must be aware of the potential ingredient quality variations and the significance of these.

nng trong nh bp trong gia nh. By gi, chng c sn xut ch yu trong cc nh my sn xut ln. Cc nh my ln, phc hp v lin quan ng k n my mc tinh vi, phc tp. Vic to hnh, nng v ng gi phn ln l cc hot ng lin tc nhng cc thnh phn nh lng v trn bt nho thng c thc hin theo t. C mt mc cao ca c gii ha trong ngnh cng nghip bnh quy nhng mt thc trng l c rt t nh my sn xut hon ton t ng. iu ny c ngha rng c mt mc cao ca s ph thuc vo cc nh iu hnh bt u v kim sot cc nh my sn xut. iu quan trng l cc nh khai thc c k nng trong cng vic h phi lm v iu ny lin quan n trch nhim v cht lng sn phm. Nh mt phn ca o to ca h, h phi bit v cc thnh phn v vai tr ca chng trong vic lm bnh quy. H phi c nhn thc ca nhng kh nng bin i cht lng thnh phn tim tng v tm quan trng ca chng. V c bn c hai loi bt bnh, cng v mm. S khc bit c xc nh bi s gn kt ca nc cn thit lm cho bt c cht lng x l tha ng to thnh nhng phn bt nng.

There are basically two types of biscuit dough, hard and soft. The difference is determined by the mount of water requyred to make dough which has satisfactory handling quality for making dough pieces for baking. Hard dough has high water and relatively low fat (and sugar) contents. The dough is tough and extensible (it can be pulled out without immediately breaking), like tight bread dough. The biscuits are either crackers or in a group known as semi-sweet or hard sweet.

Bt cng c hm lng nc cao v cht bo tng i thp (v ng). Bt cng chc v c th dn n (n c th c ly ra m khng cn ph v ngay lp tc), nh bt chc ca bnh m. Bnh quy thuc mt trong hai: bnh quy gin hoc mt nhm c bit nh Soft doughs contain much less water bnh na ngt v ngt. and relatively high levels of fat and sugar. The Bt nho mm cha t nc hn v mc dough is short, (breaks it is pulled out) which tng i cao ca cht bo v ng. Bt l means that it inhibits very low extensible character. It may be soft that it is pourable. The ngn, (t ri khi n c ko ra) c ngha l biscuits are of the soft eating types which are n t c tnh cht c ch s gin n. N c th often referred to as cookies. There are a great mm mi n c th rt khun c. Cc loi

number of biscuit types made from soft doughs bnh quy n mm thng c gi l "cookie". and a wide variety of ingredients may be used. Mt s lng ln cc loi bnh lm t bt nho mm v rt nhiu cc thnh phn c th c The machinery used to make biscuits s dng. designed to suit the type of dough needed and to develop the structure and shape of the individual biscuits. Cc my mc s dng lm bnh quy Secondary processing, which is done c thit k ph hp vi loi bt cn thit after the biscuits has been baked, and v pht trin cu trc v hnh dng ca tng packaging of biscuits are specific to the loi bnh quy. product concerned. There is normally a limited range of biscuit types that can be made by Ch bin th cp, c thc hin sau khi given set of plant machinery. bnh c nng, v ng gi bnh quy c c th cho cc sn phm c lin quan. Many biscuit production plants bake at Thng c mt phm vi gii hn ca cc loi the rate of 1000-2000kg per hour and higher bnh quy c th c thc hin bi tp hp cc rates are not unusual. Given this and the my mc thit b nh my. sophistication of the production line it is most economical to make only one biscuit type for a Nhiu nh my sn xut bnh quy nng whole day or at least an eight hour shift. bnh mc 1000-2000kg mt gi v mc cao hn khng phi l khc thng. V iu ny v s phc tp ca cc dy chuyn sn xut, s kinh t nht khi lm ch mt loi bnh bch quy cho c ngy hoc t nht l mt ca tm gi. ANSWER THE QUESTIONS. 1. Q: Which ingredients are biscuits made from? A: Biscuits are made from flour, sugar and fat. 2. Q: What moisture do biscuits typically have? A: Biscuits typically have a moisture content of less than 4%. 3. Q: In terms of packaging, how is the shelf life of biscuits prolonged? A: In term of packaging, the shelf life of biscuits is prolonged by packaged in moisture-proof containers. 4. Q: Due to a high degree of mechanization in the biscuit industry, how important is the role of T .

1. Q: Bnh bch quy c lm t nhng thnh phn gi? A: Bnh bch quy c lm t bt m, ng v cht bo. 2. Q: m bao nhiu th thng c dng lm bnh bch quy? A: Bnh bch quy thng c m nh hn 4%. 3. Q: Trong thi k bao gi, lm th no ko di thi gian s dng ca bnh. A: Trong thi k bao gi, thi hn s dng ca bnh c ko di bng cch ng gi trong cc bao b chng m. 4. Q: Da vo mc c gii ho cao, vi tr ca nh iu hnh quan trng nh th no?

the operators? A: The roles of the opperators are skill in the task they have to do and this involves responsibility for product quality. 5. Q: What requirements do operators in biscuit production need to meet? A: They must know about the ingredients and their roles in making biscuits and they must be aware of the potential ingredient quality variations and the significance of these. 6. Q: Describe the main differences between hard and soft dough? A: Hard dough has high water and relatively low fat (and sugar) contents while soft doughs contain much less water and relatively high levels of fat and sugar. 7. Q: What types of biscuit are referred to as cookies? A: The biscuits are of the soft eating types which are often referred to as cookies.``

A: Vai tr ca nh iu hnh l k nng trong cng vic h phi lm v iu ny lin quan n trch nhim v cht lng sn phm. 5. Q: Nhng yu cu no ca nh iu hnh cn t c trong sn xut bnh qui? A: H phi c nhn thc ca nhng kh nng bin i cht lng thnh phn tim tng v tm quan trng ca chng. 6. Q: M t nhng khc bit ch yu gia bt nho cng v mm? A: Bt nho cng c hm lng nc cao v cht bo tng i thp (v ng) trong khi bt nho mm cha t nc hn v mc tng i cao ca cht bo v ng. 7. Q: Loi bnh quy no c gi l cookies? A: Cc loi bnh quy n mm thng c gi l "cookie".

BI DCH FOOD PRESERVATION Food preservation is the process of treating and handling food is such a way as to stop or greatly slow down spoilage to prevent foodborne illness while maintaining nutritional value , texture and flavor. Preservation usually involves preventing the growth of bacteria ,fungi,and other micro organisms , as well as retarding the oxidation of fat which cause rancidity . It also includes processes to inhibit natural aging and discolouration that can occur during food preparation such as the polyphenoloxidase reaction in apples which causes browning when apples are cut . Some preservation methods require the food to be sealed after treament to prevent re-contamination with microbes ; other ;such as drying ,allow food to be stored without any special containment for long periods. Preservation processes include: Heating to kill or denature organisms (e.g. boiling ) Oxidation (e.g use of sulphur dioxide ) B O QU N THC PHM Bo qun thc phm l qu trnh ch bin v x l thc phm theo mt cch no nhm ngn chn hoc lm chm nhiu s h hng ngn nga bnh do thc phm trong lc duy tr gi tr dinh dng, kt cu v hng v. Bo qun thng lin quan n vic ngn chn s pht trin ca vi khun, nm v nhng vi sinh vt khc, cng nh lm chm qu trnh oxy ha ca cht bo gy i. N cng bao gm cc quy trnh ngn chn s lo ha t nhin v s i mu c th xy ra trong qu trnh ch bin thc phm nh phn ng oxi ha polyphenol trong to l nguyn nhn gy mu nu khi to c ct. Toxic inhibition (e.g. smoking ,use of carbon dioxide ,vinegar ,alcohol etc ) Dehydration (drying) Osmotic inhibition (e.g. use of syrups ) Low temperature inactivation (e.g. freezing ) Many combinations of these methods

Mt s phng php bo qun thc phm i hi phi c ng kn sau khi x l ngn nga vic ti nhim vi khun, nhng phng php

khc, nh sy kh, cho php thc phm c lu tr m khng c bit ngn chn trong thi gian di. Qu trnh bo qun bao gm: Lm nng git hoc cc sinh vt lm bin tnh (v d : un si). Qu trnh oxy ha (v d: s dng ca lu hunh dioxide).

One of the oldest methods of food preservation is by drying, which reduces water activity sufficient to delay or prevent bacterial growth. Most types of meat can be dried and this is especially valuable in the case of pig meat since this is difficult to keep without preservation. Many fruits can also be dried and the process is often applied to apples, pears, bananas, mangoes, papaya, coconut ect. Drying is also the normal means of preservation for cereal grains such as wheat, maize, barley, rice.

S c ch c hi (v d nh khi thuc , s dng carbon dioxide, gim, ru vv) Tnh trng mt nc (sy). S c ch thm thu (v d: s dng ca Si r pha). Lm bt hot nhit thp (v d ng bng). S kt hp ca nhiu phng php ny. Mt trong nhng phng php thng s dng nht ca vic bo qun thc phm l bng sy kh, phng php m lm gim hot ng nc tr hon hoc ngn cn s pht trin ca vi khun. Hu ht cc loi tht u c th c sy kh v iu ny c bit c gi tr trong trng hp ca tht heo v n kh gi m khng c s bo qun. Nhiu tri cy cng c th c sy kh v phng php ny thng c ng dng i vi cc loi to, cc loi l, cc loi chui, cc loi xoi, u , da, vn vn. Sy kh cng l phng php thng thng ca vic bo qun cc loi ht ng cc nh ht la m, ng, cc loi yn mch, la mch, go. waffles are stored in the freezer, but potatoes themselves require only a cool dark place to ensure many months storage. Cold stores provide large volume, long-term storage for strategic food stocks held in case of national emergency in many countries.

Probably as old as drying, many Arctic communities would preserve food in holes or larders dug into the ice. There is a tradition in Scandinavia of preserving fish and especially herrings in this way. Freezing is also one of the most commonly used processes commericially and domesticially for preserving a very wide range of food stuffs including prepared food stuffs which would not have required freezing in their unprepared state. For example, potato

Canning involves cooking fruits or vegetables, sealing them in sterile cans or jars, and boiling the containers to kill or weaken any remaining bacteria. Various foods have varying degrees of natural protection against spoilage and many require that the final step occur in a pressure cooker. High-acid fruits like strawberries require no preservatives to can and only a short boiling cycle, whereas marginal fruits such as tomatoes require longer boiling and addition of other acidic elements.

phm bao gm cc loi thc phm c chun b nhng loi m s khng cn yu cu bt buc phi ng lnh trong tnh trng khng c chun b ca cc loi thc phm . V d, bnh qu khoai ty c lu tr trong t ng, nhng khoai ty ch yu cu mt ch ti mt cho chnh chng m bo lu tr c trong nhiu thng. Kho lu tr lnh cung cp khi lng ln, lu tr lu di cho chin lc d tr lng thc c gi trong trng hp khn cp quc gia nhiu nc. ng hp tin hnh chn tri cy v nhng loi rau, nim phong chng trong nhng ci h hoc hp tit trng, v un si vt cha ng tiu dit hay lm yu bt c vi khun no cn st li. Nhng thc phm khc nhau th c mc bo v t nhin chng li s h hng thay i v c th yu cu rng bc cui cng tin hnh trong ni p sut. Nhng tri cy acid cao nh du ty yu cu c th khng cht bo qun v ch cn chu k un si ngn, trong khi cc loi qu kh trng trt nh l c chua yu cu un si di hn v b sung thm cc nguyn t acid khc.

C l cng thng c s dng phng php sy kh, nhiu a phng thuc Bc Cc s bo qun thc phm trong cc l trng hoc nhng ci t ng o su vo bng. C mt phng php truyn thng bo qun c Scandinavian v c bit i vi c trch bng cch ny. ng lnh cng l mt trong nhng phng php thng c s dng nht v mt thng mi v trong nc cho vic bo qun nhiu loi tthc

Many vegetables require pressure canning. Food preserved by canning or bottling is at immediate risk of spoilage once the can or bottle has been opened. Lack of quality control in the canning process may allow ingress of water or micro-organisms.

Most such failures are rapidly detected as decomposition within the can causes gas production and the can will swell or burst. However, there have been examples of poor manufacture and poor hygiene allowing contamination of canned food buy the obligate anaerobe, Clostridium. botulinum which produces an acute toxin within the food leading to

severe illness or death. This organism produces no gas or obvious taste and remains undetected by teste or smell. Pickling is a method of preserving food by placing it or cooking it in a substance that inhibits or kills bacteria and other micro oganisms. This material must also be fit for human consumption. Typical pickling agents include brine (high in salt), vinegar, ethanol, and vegetable oil, especially olive oil but also many other oils. Nhiu loi rau yu cu lm hp p sut. Thc n c bo qun bng cch lm hp hoc ng chai c nguy c b hng nhanh chng mt khi hp hay chai c m. Thiu qun l cht lng trong quy trnh lm hp c th cho php s i vo ca nc hoc vi sinh vt. Most pickling processes also involve heating or boiling so that the food being preserved becomes saturated with the pickling agent. Frequently pickled items include vegetables such as cabbage, peppers and some animal products such as corned beed and eggs.

Nhng h hng hu ht c pht hin nhanh chng nh l s phn hy bn trong c th sinh kh, phnh to ln hoc n. Tuy nhin, c nhng trng hp sn xut ngho nn v v sinh yu km to iu kin gy nhim thc phm ng hp do vi khun k kh bt buc, Clostridium Botulinum sinh c t trong thc phm dn n gy bnh nng hoc t vong. Sinh vt ny khng sinh ra kh hoc to v khng r rng v v vy khng th xc nh bng v hay mi. Ngm mui l mt phng php bo qun thc phm bng cch t n hoc nu n trong mt cht c ch hoc tiu dit vi khun v cc vi sinh vt khc. Cht ny cng phi ph hp vi s tiu dng ca con ngi. Ha cht ngm mui in hnh gm c nc mui (mui nhiu), gim, etanol, du thc vt, c bit l du oliu v nhiu loi du khc. Hu ht cc qu trnh ngm mui cng lin quan n gia nhit hoc un si thc phm c bo qun tr nn bo ha vi ha cht ngm mui. Cc loi thc phm thng xuyn c ngm c cc loi rau c, nh bp ci, t v mt vi sn phm ng vt nh tht b mui v trng.

Vacuum packing stores food in a vacuum environment, usually in an air tight bag or bottle. The vacuum environment strips bacteria of oxygen needed for survival, hence preventing the

food from spoiling. Vacuum packing is commonly used for storing nuts. Modified atmosphere is a way to preserve food operating on the

atmosphere around it. Salad crops which are notoriously difficult to preserve are now being packaged in sealed bags with an asmosphere modified to reduce the oxygen concentration and increase the carbon dioxide concentration. There is concern that although salad vegetables ratain their appearance and texture in such conditions, this method of preservation may not retain nutrients, especially vitamins. Grains may be preserved using carbon dioxide. A block of dry ice is placed in the bottom and the can is filled with grain. The can is then burped of excess gas. The carbon dioxide from the sublimation of the dry ice prevents insects, mold, and oxidation from damaging the grain, grain stored in this way can remain edible for five years.

do ngn chn thc phm b h hng. bao gi chn khng thng c ung cho bo qun cc loi ht. Kh quyn hiu chnh l mt cch bo qun thc phm hot ng trong bu khng kh xung quanh n. Cy x lch ni ting l kh bo qun th hin nay ang c ng gi trong cc ti kn vi khng kh c hiu chnh gim nng oxi v tng nng cacbon dioxit. C lo ngi rng tuy ra x lch gi li c hnh dng v kt cu ca chng trong iu kin , tuy nhin phng php bo qun ny c th khng gi li c nhng cht dinh dng c bit l cc loi vitamin. Ht lng thc c th c bo qun bi carbon dioxide. Mt khi kh c t pha di v cc can cha y ht. C th sau c "" ca kh d tha. Carbon dioxide t s thng hoa ca bng kh ngn chn cn trng, nm mc, v qu trnh oxy ha lm h hi ht, ng cc c lu tr theo cch ny c th vn cn duy tr c trong nm nm. Mt s thc phm, chng hn nh nhiu pho mai truyn thng, s tip tc gi trong mt thi gian di m khng cn s dng bt k iu kin c bit. Vic bo qun xy ra v s hin din vi s lng rt cao ca vi khun c li hoc nm vic s dng phng sinh hc ring ngn chn cc sinh vt khc pht trin.

Some foods, such as many traditional chesses, will keep for a long time without use of any special procedures. The preservation occurs because of the presence in very high numbers od beneficial bacteria or fungi which use their own biological defences to prevent other organisms gaining a foot-hold. Bo qun thc phm bng ng gi chn khng trong mt mi trng chn khng, thng l trong mt ti hoc chai kn. Mi trng chn khng ly cn oxy cn thit cho s sng ca vi khun,

Sugar is used to preserve fruit, either in syrup with fruit such as apples, pears, peaches, apricots, plums or in crystalized form where the preserved material is cooked in sugar to the point of crystalization and the resultant product is then stored dry. This method is used for the skins of citrus fruit (candied peel), angelica and ginger. The use of sugar is often combined with alcohol for preservation of luxury products such as fruit in brandy or other spirits. Food may be preserved by cooking in a material that solidifies to form a gel. Such materials include gelatine, agar, maize flour and arrowroot flour. Some foods naturally form a protein gel when cooked. ng c s dng bo qun tri cy, hoc trong xi-r tri cy nh to, l, o, m, mn hoc dng tinh th nguyn liu bo qun c nu chn trong ng n im kt tinh v cc sn phm to thnh sau c lu tr kh. Phng php ny c s dng cho cc qu h cam qut (ko v), bch ch v gng. Vic s dng ng thng c kt vi ru bo qun cc sn phm sang trng nh tri cy trong ru brandi hoc cc loi ru mnh khc. Thc phm c th c bo qun bng cch nu nguyn liu t dng rn thnh dng gel. Nguyn liu ny bao gm gelatin, agar, bt ng v bt dong ring. Vi thc phm t nhin hnh thnh gel protein khi nu. TR L I CU H I 1. What is the food preservation? Translate: Bo qun thc phm l g? 2. What is foodborne illness? Translate: Bnh do thc phm l g? 3. What do preservation processes include? Translate: Qu trnh bo qun bao gm nhng g? 4. How can drying method preserve foods? Translate: Lm th no m phng php lm kh c th bo qun thc phm?

5. What is the role of cold stores in food preservation? Translate: Vai tr ca kho lnh trong bo qun thc phm l g? 6. What is pickling method? Translate: Phng php ngm mui l g? 7. How can grains be preserved by using modified atmosphere ? Translate: Lm th no ng cc c th c bo qun bng cch s dng kh quyn hiu chnh? ANSWER: 1. Food preservation is the process of treating and handling food is such a way as to stop or greatly slow down spoilage to prevent foodborne illness while maintaining nutritional value , texture and flavor. Translate: Bo qun thc phm l qu trnh ch bin v x l thc phm theo mt cch no nhm ngn chn hoc lm chm nhiu s h hng ngn nga bnh do thc phm trong khi vn duy tr c gi tr dinh dng, kt cu v hng v. 2. Foodborne illness is putrefaction caused by microorganisms after harvest. They can become withered, rotting cause denaturation, loss of nutrients and vitamin Translate: Bnh do thc phm l s h hng do vi sinh vt gy ra sau khi thu hoch, chng c th tr nn ho a, thi ra gy ra bin tnh, mt cht dinh dng v vitamin.. 3. Preservation processes include: Heating to kill or denature organisms (e.g. boiling ) Oxidation (e.g use of sulphur dioxide ) Toxic inhibition (e.g. smoking ,use of carbon dioxide ,vinegar ,alcohol etc ) Dehydration (drying) Osmotic inhibition (e.g. use of syrups ) Low temperature inactivation (e.g. freezing ) Many combinations of these methods Translate: Qu trnh bo qun bao gm:

Lm nng git cht hoc lm bin tnh cc vi sinh vt. (v d : un si). Qu trnh oxy ha (v d: s dng lu hunh dioxide). c ch bng cht c (v d nh khi thuc , s dng carbon dioxide, gim, ru vv) Tnh trng mt nc (sy). S c ch thm thu (v d: s dng ca Si r pha). Lm bt hot nhit thp (v d ng bng). S kt hp ca nhiu phng php ny. 4. The drying method can preserve foods because its can reduces water activity sufficient to delay or prevent bacterial growth. Translate: Phng php lm kh c th bo qun thc phm v n c th lm gim hot nc tr hon hoc ngn cn s pht trin ca vi khun. 5. Cold stores provide large volume, long-term storage for strategic food stocks held in case of national emergency in many countries. Translate: Kho lu tr lnh cung cp khi lng ln, lu tr lu di cho chin lc d tr lng thc c gi trong trng hp khn cp quc gia nhiu nc. 6. Pickling is a method of preserving food by placing it or cooking it in a substance that inhibits or kills bacteria and other micro oganisms. Translate: Ngm mui l mt phng php bo qun thc phm bng cch t n hoc nu n trong mt cht c ch hoc tiu dit vi khun v cc vi sinh vt khc. 7. Grains may be preserved using carbon dioxide. A block of dry ice is placed in the bottom and the can is filled with grain. The can is then burped of excess gas. The carbon dioxide from the sublimation of the dry ice prevents insects, mold, and oxidation from damaging the grain, grain stored in this way can remain edible for five years. Translate: Ht lng thc c th c bo qun bi carbon dioxide. Mt khi kh c t pha di v cc can cha y ht. C th sau c "" ca kh d tha. Carbon dioxide t s thng hoa ca bng kh ngn chn cn trng, nm mc, v qu trnh oxy ha lm h hi ht, ng cc c lu tr theo cch ny c th vn cn duy tr c trong nm nm.