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Page 2

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Combi
ning
ingr
edi
ent
s
Sol
uti
on
The
simpl
est
f
orm of
mixt
ure.
It
i
s
w hen
ingr
edi
ent
s di
ssol
ve
int
o a
li
qui
d,
becomi
ng
homogeneous
(as
one).
Emul
si
on
Oil
a nd
w at
er mixed
toget
her.
A n
emu l
sif
ier
i
s needed
to
keep t
hem mi
xed
toget
h er
.
Egg yol
k cont
ains
an emulsi
fi
er
call
ed Leci
thi
n.…read more

Page 3

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Types
of
Product
ion
Prot
otype
Devel
oped
to
see
if
t
he
product
woul
d sel
l
Jobbi
ng/
oneof
f
product
ion
One pr
od uct
i
s made,
and
every
it
em is
uni
qu e
and
ma de
to
speci
fi
c r
equir
ements.
It
needs
special
ised
w or
ker
s and
takes
mo r
e t
ime,
so
the
product
i
s more
expensi
ve,
but
i
s hi
gh qual
it
y.…read more

Page 4

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Food
cont
ami
nat
ion
Bact
eri
a
Bact
eria
are micr
oscopic,
si
nglecell
ed organi
sms
found
everywhere,
and
are t
he mai
n
cause
of
food poi
soning.
In t
he r
ight
condit
ions
(warm and
mo i
st
w i
th
a f
ood sour
ce)
t
hey mult
ipl
y rapi
dly.
Food symp t
oms
incl
ude si
ckness,
di
arr
hoe a,
st
oma ch
cramps,
f
ever
an d
in
extreme cases
death.…read more

Page 5

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Other
r
isks
Thaw
foods
befor
e cooki
ng
Cook
foods
thor
oughl
y (above
72
degr
ees
in
middl
e of
f
ood
w hen
cooki
ng,
above
70 when war
ming,
b ut
kept
warm for
no
longer
than
1 hr
,
reheat
f
or
at
least
3
mins at
72
degrees)
I
f
food
is
stor
ed col
d,
cool
i
t as
quickl
y as
possi
b l
e (
w i
thi
n 90
mins)
Keep f
ood cover
ed…read more

Page 6

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Pr
eser
vat
ion
Preser
vat
ion
dest
roys
bact
eri
a s
o
food
can
be
kept
f
or
long
per
iods
of
ti
me.
Chemi
cal
s
Jammi
ng
is
usi
ng
sugar
,
as
bact
eri
a won'
t
grow i
n hi
gh
amount
s of
sugar
(
60%
+)
Vi
neg ar bacter
ia don'
t
li
ke aci
dic
con di
ti
ons so
used f
or
pickl
es,
chutneys
Spi
ces for
cooked
me ats
e.g.…read more

Page 7

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Vacuum
pack
a gi
ng
removi
ng
air
i
n packagi
ng…read more

Page 8

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Domest
ic
equi
pment
Equi
pment
El
ectri
c mixer
used
for
cake ma ki
ng,
and can
be handhel
d or
f
reest
an di
ng
Breadma ker
s mix
and
cook br
ea d
Food pr
o cess
o r
s l
i
q ui
dise
ingr
ed i
ent
s
Micr
ow aves
Hand bl
e nder
work
simil
arl
y t
o
food
processer
s and
can be
used
to
li
quidi
se
i
ngredi
en t
s when making
sou…read more

Page 9

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I
ndust
ri
al
equi
pment
Comput
eri
sed
scal
es
These are
mo r
e accur
ate so
ther
e i
s bet
ter
consi
stency
and qual
it
y of
pr
oduct.
T hey
can
w ei
g h
w i
t
h i
n 0.
05g,
and can
be pr
e set
t
o weigh
cert
ain
ingr
edient
s.…read more

Comments

jill richardson

A useful set of notes if you're revising food processes.

ngunaiye marenga

remember them at all times

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