What happens between field and shelf

Design & Technology · Food & Cooking · ages 15-16

Name ______________________ Date ____________

Which factory steps turn that flour into TVP?
- Freezing then grating
- Pressure cooking then drying
- Smoking then salting
What does TVP start as?
- Ground beef mince
- Ordinary soy flour
- Dried sea salt
What is packaging doing besides looking good?
- Raising the price only
- Protecting food and extending shelf life
- Adding vitamins
Why is food miles alone a poor environmental measure?
- Distance is always zero
- Growing and factory steps usually matter more
- Packets never travel
Why does ground flaxseed spoil faster than whole seed?
- Grinding exposes more oil to air
- Whole seeds contain no oil
- Bags dislike ground seed
Heavily processed food is often cheapest because factories run huge dry batches.
Circle one: True False
Two identical pastes: one in sealed foil, one in open paper. Which lasts?
- The open paper, since food breathes
- Both last exactly as long
- The sealed foil, since air is kept out
What does ultra-processed say about a food?
- Its factory route, not its taste
- Its price tag only
- Its country of origin

Answer key

For grown-ups. Fold this page away before handing over the rest.

Pressure cooking then drying · Cooking plus drying makes the long-life crumbles.
Ordinary soy flour · The route begins with plain soy flour.
Protecting food and extending shelf life · It keeps food safe, fresh, and shippable.
Growing and factory steps usually matter more · Miles are one slice beside farming and processing.
Grinding exposes more oil to air · More exposed oil means faster rancid turn.
True · Scale plus long life drives the price down.
The sealed foil, since air is kept out · Sealing out air slows the spoiling reactions.
Its factory route, not its taste · It is a claim about the journey from field to shelf.