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Judges Training 2005 Food Safety for 4-H Judging Quick Loaf Bread Evaluation

Judges Training 2005 Food Safety for 4-H Judging Quick Loaf Bread Evaluation. Sam Beattie Food Safety Extension Specialist Food Science and Human Nutrition . Brief food safety review See 4-H Publication 4H 3023 for foods that would be considered unacceptable food exhibits

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Judges Training 2005 Food Safety for 4-H Judging Quick Loaf Bread Evaluation

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  1. Judges Training 2005Food Safety for 4-H JudgingQuick Loaf Bread Evaluation Sam Beattie Food Safety Extension Specialist Food Science and Human Nutrition

  2. Brief food safety review • See 4-H Publication 4H 3023 for foods that would be considered unacceptable food exhibits • Quick Bread Quality • Questions

  3. Food Safety Concerns • 4-H Food and Nutrition Preparation and Safety Projects must be designed and executed to reduce the potential for food borne illness. • Critical considerations: • Prevent introduction of pathogens during preparation • Prevention of pathogen growth after preparation

  4. Food Safety • What causes food to be unsafe? • Microbiological hazards are considered the biggest risk to humans. • Microorganisms are important because: • loss of shelf life and product quality • major cause of food borne illness Chemical Physical Biological HAZARDS

  5. F A T Time Food Acidity O M T Temperature Oxygen Moisture Conditions for Growth • What Microorganisms need to grow

  6. Bacterial Growth - Food • Bacteria, yeasts, and molds can grow on just about anything… but like carbohydrate and proteins. • Think about the foods that spoil the quickest… • These are the ones we are concerned about.

  7. Before judging a product, ask yourself… • Should this product have been refrigerated for safety? • Would you eat this at room temperature?

  8. Bottom line… • By recognizing those conditions that will allow bacterial growth, one can identify foods that might be potentially hazardous. • Definition of potentially hazardous food: • neutral acidity – pH range 4.6 – 7.8 • Meats, eggs, milk, some cheeses, etc… • water activity – 0.86 or above • most fresh foods • stored above 40° • Hazardous food: • add hermetically sealed or the introduction of an oxygen free environment

  9. Quick Loaf Bread Quality • Work done last year indicated that vegetable flavored breads – Zucchini, pumpkin, and others were safe even though the water activities were high. • Why? • Internal temperature of quick bread loaf exceeds 190°F. This temperature kills all vegetative bacteria.

  10. Product quality evaluation • General Considerations • Looking for products that are appealing, characteristic, and representative of the genre of product. • Evaluation is based upon: • A. APPEARANCE • B. AROMA • C. FLAVOR • D. TEXTURE/CONSISTENCY • E. TENDERNESS • F. TECHNIQUE

  11. Baked Products Quality • Items to look for: • surface coloration • unincorporated ingredients such as flour • grain (texture) and color of cut product • uniform size and incorporation of ingredients • greasy • shape is characteristic of product • Smell for: • oily or rancid aroma • overly yeasty or sour • presence of added ingredients • burnt

  12. Baked Product Quality • Flavor and Texture by Mouth: • textural characteristics • tenderness • mouth feel/consistency • moistness • flavor characteristics • characteristic of product • off flavors – bitterness, burned, soapy • list goes on and on • bland or lack of flavor

  13. Nice rounded loaf without any overfill of pan. Surface is evenly browned with a surface crack acceptable. Sides are not darkened extensively relative to the remainder of the product.

  14. Top surface crack is acceptable. The dough should not appear wet but may look moist

  15. Texture is uniform without being crumbly or dry. Ingredients are well dispersed throughout the product. Crumb color is typical of product.

  16. Whole fruit, nuts, or other additions are uniformly distributed throughout the loaf without settling. Ingredient color is typical and not washed out or overly browned.

  17. Pronounced sinking of fruit

  18. This is a garnish and not segregation of an addition.

  19. Swirl is not evenly distributed but it would be difficult to count points off for this. HOWEVER.. Product may have a doughy undercooked portion.

  20. Asymmetrical – a defect? Not always. This product is “Peaked” meaning that it was over mixed. This is a peak. Caused by overmixing the batter. Note that the pan has not overflowed so it was not overfilled.

  21. Note the overfill of the pan. Typically undesirable resulting in either burned or dried product.

  22. Note the discoloration caused by either too hot of an oven or placement too close to the bottom element of the oven or glass pan with too hot of oven. General recommendation for cooking in glass is to reduce oven temps by 25°

  23. Low rise and baked at too hot

  24. Low volume: • Inaccurate measuring methods; • Too little leavening or flour; • Underbaked (but look at crust color – too hot oven?); • Too much fruit.

  25. Note the fine grain, even distribution of nuts, and relatively thin crust. Color of crust is uniform around the loaf.

  26. Questions…

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