Processing, Packaging and Food Miles · seed 1 · A4, ink-friendly. The answer key prints on its own page for grown-ups.

What happens between field and shelf

Design & Technology · Food & Cooking · ages 15-16
Name ______________________   Date ____________

  1. Which order matches the factory steps after the soy flour is prepared in the TVP route taught here?

    • Freezing without cooking, chopping, then drying
    • Smoking the whole beans, salting, then packing
    • Heating under pressure, shaping, then drying

  2. In the TVP route taught here, what ingredient enters the heating and shaping stage?

    • Fresh beef with its water and fat removed
    • Soy flour with much of its oil removed
    • Whole soybeans frozen without being milled

  3. Which is a useful role of food packaging beyond its appearance?

    • Protecting food during storage and transport
    • Removing all need to follow storage instructions
    • Keeping every food safe after the pack is opened

  4. Two foods travel the same distance, one by air and one by ship. Why are food miles alone not enough to compare their environmental impact?

    • Distance includes every farming and factory impact
    • Each kilometre has the same impact for all transport
    • Distance omits transport type and how food is made

  5. What change caused by grinding flaxseed can increase its oil's contact with air?

    • Grinding removes all of the oil from the seed
    • Grinding exposes more of the oil to air
    • Whole seeds have no oil that can become rancid

  6. Large factory batches can lower the cost per portion, but a low price does not tell you whether a food is high in salt.

    Circle one:   True   False

  7. A food oil reacts with air. What advantage can an intact sealed foil pack have over an open paper wrap?

    • It makes storage temperature irrelevant for the oil
    • It limits contact between the oil and air
    • It removes every cause of spoilage from the food

  8. Sam says, 'This tin of beans must be ultra-processed because it was packed in a factory.' What information is missing from Sam's reasoning?

    • The ingredients and type of processing
    • The country where the factory was built
    • The shop's exact selling price per tin
LightMySky · lightmysky.comW1-mt_MOrYB3f7qg-s1

Answer key

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

What happens between field and shelf W1-mt_MOrYB3f7qg-s1

  1. Heating under pressure, shaping, then drying · The flour mixture is heated under pressure and shaped by extrusion. The pieces are then dried.
  2. Soy flour with much of its oil removed · This route uses soy flour after much of the soybean oil has been removed.
  3. Protecting food during storage and transport · Packaging can protect food during storage and transport. It does not replace storage instructions or guarantee safety after opening.
  4. Distance omits transport type and how food is made · Equal distances do not establish equal impacts. Food miles leave out transport method, production and other parts of the route.
  5. Grinding exposes more of the oil to air · Grinding exposes more oil. Air can react with oils and cause rancidity, but exposure alone does not establish a product's shelf life.
  6. True · Large batches can reduce manufacturing cost. Salt content is a separate product feature to check on the nutrition label.
  7. It limits contact between the oil and air · An intact air barrier can limit the oil's contact with air and slow oxidation. It does not remove every storage risk.
  8. The ingredients and type of processing · Factory packing alone does not settle the NOVA classification. Examine the ingredients and the type and purpose of processing.
Worksheet · LightMySky