Food technology Revision

Hi guys, i made these notes from a few powerpoints. It doesn't cover everything but covers a few important topics.

Hope it helps :) 

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  • Created by: arifa
  • Created on: 15-05-12 18:04
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Notes on power point- Additives
They can be natural, identical or artificial.
Additives are synthetic or natural substances which are added to food in small
quantities. They have a number of different functions such as:
Preventing spoilage and prolonging a food's shelf life
Improving food's flavour or appearance
Ensuring a consistent quality of food
Maintaining or increasing the food's nutritional value
Emulsifiers and Stabilizers
Emulsifiers give the food a smooth and creamy texture.
Helps substances like oil and water to mix together.
Stabilizers help emulsifiers work ­ they stabilize the emulsion.
In ice cream the stabilizer controls the texture.
If the ice cream partially melts on the way home from the shop, the stabilizer
will help it to maintain the same texture and stop it freezing back into a block
of solid ice.
Increase shelf life by preventing the growth of bacteria
An advantage is that consumers could shop less frequently and bulk buy.
Other additives
Raising agents e.g. sodium bicarbonate

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Anti-caking agents
Thickening agents
Cooking Choices
Why is food cooked?
Food is cooked so that it is made more digestible.
Cooking improves flavour, texture and smell.
What is conduction cooking?
It is when heat is in direct contact with the food.
Different types of conduction cooking are:
Casseroling ­ the food is cooked in liquid in the oven at a gentle and even
What is radiation cooking?
Involves using electromagnetic waves.…read more

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Food Production Systems
The three types of systems:
One-off production- Involves making one particular product for a particular
purpose. E.g. birthday and wedding cakes.
Batch production- repetitive and involves small scale manufacture. E.g.
bread, cakes, biscuits and pastries.
Mass production- large scale production of identical products.
Hygiene is a practise that assures cleanliness and is maintained and diseases are
Three types of bacteria:
Helpful bacteria- helps digest the food we eat
Spoilage bacteria- Makes food perish, go bad.…read more

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What information does a packaging have to provide?
Name of product
Description of product
List of ingredients
Storage information
Manufacturers details (name and address)
Expiry/best-before date
Cooking/using instructions
Weight/ volume
A process where the shelf-life of a product is increased by killing the bacteria or
slowing down it's growth.
Modified atmosphere packaging (MAP):
A process used to extend the shelf-life of cook chill and other products. The
method delays bacterial growth.
A long-term process that preserves food as it stops bacterial growth.…read more

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Properties of food
Making successful food products
Too much flour- makes the product dry and bland
Too much sugar- will affect the texture and will stop the raisng of the
Too much fat- affect the the texture and stop it rising…read more


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