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Page 1

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Food
Processes
GCSE
Food
Technol
ogy
Summer
2009

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…

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…

Page 4

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because
food
is
not
handl
ed
by
peopl
e,
and
the
machi
nes
do
the
w or
k,
so
it
i
s
oft
en
saf
er
for
t
he worker
s.




Food
cont
ami
nat
ion
Bact
eri
a
Bact
eria
are micr
oscopic,
si
nglecell
ed organi
sms
found…

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…

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…

Page 7

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Vacuum
pack
a gi
ng
removi
ng
air
i
n packagi
ng

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…

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…

Comments

jill richardson

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

ngunaiye marenga

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remember them at all times

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