Knowledge of: Fermentation biochemical principles of fermentation, including - lactic acid fermentation and alcohol fermentation. the major micro-organism groups used in fermentation, including Lactococcus, Steptococcus, Leuconostoc, Pediococcus, Lactobacillus bacterial species, yeasts and moulds the microbial growth phases - Lag phase, Log phase, Stationary phase and Death phase materials used in the fermentation process, including raw materials/ pre-processed materials and starter cultures (single strain starters, multiple strain cultures, mixed strains) quality control processes and procedures used to assess fermented food products. Concentration and drying the principles of heat transfer in the concentration of food the principles of heat transfer in the drying of food the various methods of concentration of foods, including evaporation, filtration, reverse osmosis and freeze concentration the various methods of dehydrating foods, including cabinet, spray, drying and freeze dehydration quality control process and procedures used to assess concentrated and dried food products. Cooking or steaming purpose and basic principles of heat sterilisation and effect on physical, chemical, micro-biological and organoleptic characteristics of the cooked product basic operating principles of equipment including safe operating procedures quality characteristics and conditioning required of ingredients used and their role in the product. Conditioning may include reconstituting dry ingredients and bringing ingredients to a required temperature effect of ingredient quality/condition on the process. This may include variables such as temperature, viscosity/texture, microbial load and acidity quality heat treatment requirements for low and/or high acid foods as appropriate to production requirements stages and changes which occur during the blending and heat treatment stages quality requirements of the cooked product.relationship between time and temperature in the cooking process. |