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Page 1

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GCSE Food
T echnol
ogy E xam
2011
Compl
ete
R evi
sion
N ot
es

Sect
ion
A

Resear
ch
C ont
ext:
Bread
Based
Snacks
P roduct
s made f
rom
bread
doug h
eg.
pi
zza,
f
ocacci
a,
dif
fer
ent
l
oaves,
br
ead
sti…

Page 2

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o Quality Control checks
S i
ze/ porti
on c
o ntrol
A ccurate wei
gh i
n g
o f
ingr
edient
s
S hape
A ppeara nce
/
fi
nis hin g
techni
ques
/
gar
nishes
N o
fore i
gn bodi
e s




F eedback
for…

Page 3

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o E quipmen t
use d
mo re ve r sati
le
a s
mo re
than
on e
pro d uc t
ma y
b e
ma d e
on a
pr
od uct
ion
l i
ne
o C heape r
t
o man uf
a ct
ure…

Page 4

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o G r
anu l
ated gene r
al
us e
o Ca st
er
sug ar
f
ine
textu r e
so us ed
for
ba ki
ng
o Brow n
suga r
s d i
sti
ncti
v e
tast
e, used f
o r
r
ich cakes…

Page 5

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o The
grains
are
passed t
hrough
a ser
ies
of
rol
ler
s
w hi
ch br eak
it
down
so
the
endosperm can
be
scraped away
fr
om the
b r
an
o Thi
s cont
inues
unti
l
the
corr
ect
grade
of
fl
our
is
p…

Page 6

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o Random samp l
es
taken f
rom
a pr
oducti
on l
i
n e
and t
est
e d
o Product
s ar
e passed
thr
ough
a metal
det
ector
to
check
for
any
for
eign
bodi
es.

Chi
ll
ed
product
s ar
e usual
ly…

Page 7

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Meth o ds
o f

CHEMICAL pr
es e r
ving
:
o S al
ti
n g
­
The sal t
r
e mo ves t
h e water
from the
food s o the r
e
is non e lef
t
fo r
the
bact
eria
o J…

Page 8

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Food miles
D ue t
o gl
ob al
warming peopl
e are
mo re
concerned
about
the
ori
gin
of
food
We
are
en c our
ag ed
to buy
local
ly
sourced f
ood
that
hasn'
t
tr
avell
ed t
housan ds
of
mil
es
Imp ort…

Page 9

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o D ry t
h i
s i
ncl
udes me t
hods such
as gr
il
li
ng,
r oast
ing,
baki
ng or
f
ryi
ng.
The cooki
ng me t
hod can
determine
the
fl
avour
a nd
t ext
ure
of
the
me at,
f
or…

Page 10

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Fi
sh
can
be st
ored f
rozen
for
re l
ati
vel
y l
ong
per
iods
of
ti
me
:
o Wh it
e f
ish
­ 3
mo nt
h s
o Oily
fi
sh ­
2 months
o S hel
lf
is
h
­ 1
mo…

Comments

ammu

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how wud you structure the end of the essay question? pleasee help exam on mondayyy!!!

mimihiya

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*would

Lucy3049

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Good content :) but a few spelling and grammar mistakes :(.

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