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Page 1

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Mat
eri
als
and
Component
s
Food
Technol
ogy
Exam
Summer
2009

Page 2

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Car
bohydr
ates
Sugar
Sugars
such as
glucose
and f
ruct
ose (
mo nosacchar
ides)
and l
act
ose and
sucr
ose
(
dis
a c
c har
ides)
are
easier
t
o di
gest
than
star
ches (
polysacchar
ides)

St
arch
is
a complex
sugar,
whi
ch…

Page 3

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Pr
otei
n
Prot
ein
is
neede d
for
growt
h and
repai
r.

It
i
s br
oken
down
int
o amino
aci
ds
to
be used
by
the
bod y.

Essen t
ial
Amino
Aci
ds cannot
be
made by
the
b ody t
hey
have
to
be…

Page 4

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f
rom f
erment
ed
soya
beans.

They
don'
t
tast
e of
much,
so
are
nor
mal
ly
fl
avour
ed
by
mari
nati
ng
them bef
ore
cooki
ng.



Vi
tami
ns
and
miner
als
Vi
tami
ns
Vi
tamin
A
is
needed f
or
good eyesi
g…

Page 5

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Fr
uit
and
veg
Fr
u i
t
and
veg gi
ves
us
the
ma j
ori
ty
of
vit
amin C
(90%),
fi
bre,
vi
tamin
A and
B,
ir
on
and
cal
cium,
not
much
fat
,
lot
s of
wat
er
a nd
li
tt
le
prot…

Page 6

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Fat
s and
oil
s
Types
But
ter
i
s made
fr
om
chur
ning
cream
and
can
be
sal
ted
or
unsal
ted.

G hee
is

cl
ari
fi
ed but
ter
used
i
n
Indi
an cooki
ng.
Margari
ne i
s bl
e nded
from veg
oil…

Page 7

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Dai
ry
product
s
Mi
l
k
Mi
l
k c
a n
be
bought
i
n di
ff
erent
f
orms:

Whole
milk
has 3.
5% fat
Ski
mme d mil
k has
near
ly
all
f
at
removed (
only
0.1% l
eft
appr
ox )
Semiskimme d…

Page 8

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Eggs
Eggs
contai
n pr
otei
n,
fat
s (
mai
nly
sat
urat
ed)
,
vit
ami
n A,
mi
ner
als
li
ke
ir
on,
cal
ci
um
and
phosphor
us.

Raw eggs
ma y
cont
ain
sal
mo nel
la
w hi
ch
causes f
ood poi…

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