Summary
Samenvatting warenkennis 1, 2 én 3
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Dit is het document met zowel de samenvatting van warenkennis 1 alsook van 2 en 3. Het bevat dus alle hoofdstukken van de twee jaar dat je warenkennis als vak hebt.
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By: gizem2001 • 1 year ago
By: CarolienN • 1 year ago
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faravanbelle
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Inhoudstabel warenkennisH1: ETIKET ........................................................................................................................................................ 5
OVERIGE VERPLICHTE VERMELDINGEN ........................................................................................................................ 10
ADDITIEVEN .......................................................................................................................................................... 12
H2: AARDAPPELEN ......................................................................................................................................... 13
TEELT .................................................................................................................................................................. 13
EIGENSCHAPPEN .................................................................................................................................................... 14
KWALITEIT ............................................................................................................................................................ 15
BEWARING ........................................................................................................................................................... 15
SAMENSTELLING .................................................................................................................................................... 16
GEZONDHEID ........................................................................................................................................................ 16
AARDAPPELPRODUCTEN .......................................................................................................................................... 16
AANBEVELINGEN ................................................................................................................................................... 18
BESLUIT AARDAPPELEN ........................................................................................................................................... 18
H3: MELKPRODUCTEN .................................................................................................................................... 18
SAMENSTELLINGEN MELK ........................................................................................................................................ 18
STRUCTUUR MELK .................................................................................................................................................. 20
INDELING MELK ..................................................................................................................................................... 20
SOORTEN MELKPRODUCTEN ..................................................................................................................................... 21
Gefermenteerde melkproducten .................................................................................................................. 21
Yoghurt ......................................................................................................................................................... 22
Melkpoeder .................................................................................................................................................. 23
Room ............................................................................................................................................................ 23
Koffiemelk of gecondenseerde melk ............................................................................................................. 24
Zoete gecondenseerde melk ......................................................................................................................... 24
GEZONDHEIDSVOORDELEN VAN MELKPRODUCTEN ........................................................................................................ 25
MELKPRODUCTEN IN DE VOEDINGSDRIEHOEK .............................................................................................................. 26
H4: KAAS ........................................................................................................................................................ 27
BEREIDING ........................................................................................................................................................... 27
Fase 1 = de voorbehandeling van rauwe melk ............................................................................................. 27
Fase 2 = kaasmelk bekomen a.d.h.v. melkzuurbacteriën (verzuring) en stremsel (stremming) ................... 27
Fase 3 = Een wrongel bekomen door vochtafscheiding van wei .................................................................. 28
Fase 4 = het vormen, persen, pekelen, de opslag en behandeling van de wrongel ...................................... 28
Fase 5 = de rijping van kaas.......................................................................................................................... 30
CASEÏNE............................................................................................................................................................... 30
INDELING VAN KAAS ............................................................................................................................................... 30
H5: GRAANPRODUCTEN SOORTEN ZADEN .................................................................................................... 32
GRAANSOORTEN.................................................................................................................................................... 33
Tarwe ............................................................................................................................................................ 33
Rogge ............................................................................................................................................................ 34
Gerst ............................................................................................................................................................. 34
Haver ............................................................................................................................................................ 34
Maïs .............................................................................................................................................................. 35
, Gierst ............................................................................................................................................................ 35
Rijst ............................................................................................................................................................... 36
Triticale ......................................................................................................................................................... 36
SAMENSTELLING .................................................................................................................................................... 37
BEWERKING VAN DE KORREL .................................................................................................................................... 38
H6: BROOD ..................................................................................................................................................... 39
HET PROCES.......................................................................................................................................................... 40
SOORTEN BROOD ................................................................................................................................................... 41
SAMENSTELLING .................................................................................................................................................... 41
H7: VETSTOFFEN ............................................................................................................................................ 43
OPBOUW VAN VET ................................................................................................................................................. 43
PRODUCTIEPROCES VAN BOTER................................................................................................................................. 46
AFGELEIDE PRODUCTEN VAN BOTER ........................................................................................................................... 46
H8: FRUIT ....................................................................................................................................................... 52
FRUITSOORTEN...................................................................................................................................................... 53
FRUITTEELT........................................................................................................................................................... 54
SAMENSTELLING .................................................................................................................................................... 55
RIJPING................................................................................................................................................................ 55
H9: NOTEN, PITTEN EN ZADEN ....................................................................................................................... 58
SOORTEN ............................................................................................................................................................. 59
SAMENSTELLING .................................................................................................................................................... 61
SCHADELIJKHEID .................................................................................................................................................... 61
AANBEVELING ....................................................................................................................................................... 61
GEZONDHEID ........................................................................................................................................................ 62
H10: EIEREN ................................................................................................................................................... 62
PLUIMVEEHOUDERIJ ............................................................................................................................................... 62
EI CODERING ......................................................................................................................................................... 63
BOUW VAN HET EI.................................................................................................................................................. 63
HOUDBAARHEID .................................................................................................................................................... 64
SAMENSTELLING .................................................................................................................................................... 65
AANBEVELING ....................................................................................................................................................... 66
GEZONDHEID ........................................................................................................................................................ 66
PRODUCTEN ......................................................................................................................................................... 67
H11: VLEES ..................................................................................................................................................... 68
SAMENSTELLING .................................................................................................................................................... 69
HET SLACHTPROCES ................................................................................................................................................ 71
RIGOR MORTIS, BESTERVEN EN RIJPING ...................................................................................................................... 72
VLEESSOORTEN ..................................................................................................................................................... 73
KWALITEIT ............................................................................................................................................................ 74
VOEDSELVEILIGHEID ............................................................................................................................................... 75
PRODUCTGROEPEN ................................................................................................................................................ 75
AANBEVELINGEN ................................................................................................................................................... 75
H12: ALGEN EN ZEEWIEREN............................................................................................................................ 76
SOORTEN ZEEWIER ................................................................................................................................................. 76
, PRODUCTEN MET ALGEN EN ZEEWIEREN ..................................................................................................................... 77
SAMENSTELLING .................................................................................................................................................... 77
TEELT .................................................................................................................................................................. 77
H13: GROENTEN ............................................................................................................................................. 77
GROENTESOORTEN ................................................................................................................................................ 78
GROENTENTEELT ................................................................................................................................................... 79
VEILING ............................................................................................................................................................... 79
SAMENSTELLING .................................................................................................................................................... 80
AANBEVELING ....................................................................................................................................................... 81
SCHADELIJKHEID .................................................................................................................................................... 82
VERWERKTE GROENTEN EN FUIT................................................................................................................................ 82
Verhitten en diepvriezen ............................................................................................................................... 83
Drogen .......................................................................................................................................................... 86
Vriesdrogen of lyofyliseren ........................................................................................................................... 86
Toevoegen van suiker ................................................................................................................................... 87
Toevoegen van zout...................................................................................................................................... 87
Toevoegen van alcohol ................................................................................................................................. 87
Verzuren of fermenteren .............................................................................................................................. 87
Doorstralen ................................................................................................................................................... 87
H14: PADDENSTOELEN ................................................................................................................................... 88
MEERCELLIGE FUNGI .............................................................................................................................................. 88
TEELT .................................................................................................................................................................. 88
SAMENSTELLING .................................................................................................................................................... 89
SCHADELIJKHEID .................................................................................................................................................... 89
H15: VIS.......................................................................................................................................................... 89
TEELT .................................................................................................................................................................. 89
SOORTEN VIS ........................................................................................................................................................ 91
SAMENSTELLING .................................................................................................................................................... 92
VOEDSELVEILIGHEID ............................................................................................................................................... 93
AANBEVELING ....................................................................................................................................................... 93
PRODUCTEN ......................................................................................................................................................... 94
H16: SCHAAL- EN SCHELPDIEREN.................................................................................................................... 94
SAMENSTELLING .................................................................................................................................................... 95
SCHADELIJKHEID: ................................................................................................................................................... 95
BEWARING ........................................................................................................................................................... 96
H17: WATER ................................................................................................................................................... 96
AANBEVELING ....................................................................................................................................................... 97
SOORTEN WATER ................................................................................................................................................... 98
H18: VOEDSELVERLIES .................................................................................................................................. 100
OORZAKEN VAN VOEDSELVERLIES ............................................................................................................................ 102
STUDIES OVER VOEDSELVERLIES .............................................................................................................................. 103
H19: PEULVRUCHTEN EN VLEESVERVANGERS .............................................................................................. 106
PEULVRUCHTEN ................................................................................................................................................... 107
VLEESVERVANGERS .............................................................................................................................................. 108
, AANBEVELING HGR ............................................................................................................................................. 110
H20: CHOCOLADE ......................................................................................................................................... 111
PRODUCTIE EN BEWERKING.................................................................................................................................... 111
DE VOEDINGSWAARDE .......................................................................................................................................... 114
WETGEVING ....................................................................................................................................................... 114
CONSUMPTIE ...................................................................................................................................................... 115
H21: KOFFIE.................................................................................................................................................. 115
DE TEELT ............................................................................................................................................................ 115
DE PRODUCTIE .................................................................................................................................................... 117
DE VOEDINGSWAARDE .......................................................................................................................................... 117
KOFFIEZETTEN ..................................................................................................................................................... 118
DE AANBEVELING ................................................................................................................................................. 119
H22: THEE ..................................................................................................................................................... 121
DE TEELT ............................................................................................................................................................ 121
DE PRODUCTIE .................................................................................................................................................... 121
THEESOORTEN..................................................................................................................................................... 123
H23: SUIKER ................................................................................................................................................. 125
SAMENSTELLING .................................................................................................................................................. 125
PRODUCTIE VAN BIETSUIKER................................................................................................................................... 125
DE PRODUCTIE VAN RIETSUIKER .............................................................................................................................. 126
SOORTEN SUIKER ................................................................................................................................................. 126
SUIKERVERVANGERS ............................................................................................................................................. 127
HONING............................................................................................................................................................. 131
H24: GENETISCHE MODIFICATIE ................................................................................................................... 133
GENETICA........................................................................................................................................................... 134
KLASSIEKE VEREDELING ......................................................................................................................................... 135
GENETISCHE MODIFICATIE ..................................................................................................................................... 135
GGO OP HET ETIKET ............................................................................................................................................. 136
H25: NOVEL FOOD ........................................................................................................................................ 136
DE CATEGORIEËN ................................................................................................................................................. 137
PROCEDURE TOT NOVEL FOOD ................................................................................................................................ 139
H26: ALCOHOLISCHE DRANKEN .................................................................................................................... 139
WIJN ................................................................................................................................................................. 140
BIER .................................................................................................................................................................. 142
H27: TOXISCHE STOFFEN IN VOEDING .......................................................................................................... 145
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