GCSE Food Technology Revision Notes

Revision Notes covering (hopefully) the whole of the course :)

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  • Created on: 18-06-11 19:39
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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
ck
s
Desi
gn
Theme :
Savory
snac k
a nd dip prod u c
t
E xamples
fr
om pr
od u c t
analy sis :
ga rl
ic mush room and
dip,
dough bal
ls
and ga r
li
c but
ter,
ci
abat
ta
bread and d i p pi
ng o il
,
h omo us and f
latbr
e ads
Ot her
i
deas i
nclude :
o D i
ps:
guaca mo le,
sa l
sa ,
yo ghurt
base d
(w it
h mi nt
or
chives
added),
ch ut
ne y,
gar
li
c
(butt
er
base d or
ma y on nais e base d)
, sou r
cr
e am a nd
chive,
cheese,
o D i
ppers:
bre a d st
icks or
ch ee se t
w i
sts (
pa str
y based),
veget
able
batons, me at
(
eg
chicken
w i
n g s ,
nugg et
s ),
p ota t
o or
sw eet potato wedges,
tear
and sha r
e breads
or
pizza,
nach o s or
cri
s ps
D esi
gn cr
it
eri
a
that
c o uld
b e use d:
o B read base d
( bread st
ic ks,
do ughballs
w it
h a
d ip
)
o S u i
tabl
e f
or a par
ty ( v
e g et
a bl
e
b at
ons colourful
,
hand
held,
easy
t o
dip,
good
presentat
ion )
o V e get
ari
a n
o H and
he l
d
o I ncl
ude a ve g e tabl
e
o S e nsor
y Ap p e al
(her bs in d i
ps ,
added
sp ices
a nd fl
avours
to
breads,
foreign
inf
luences Me di
ter r
a n ea n,
Ind i
an)
o S u i
tabl
e f
or c h i
ldren (
co l
ou r,
e asy
to eat
)
What
t
o i
ncl
ude i
n the
two sketches:
o H ow i
t
fi
ts
all of
t
he de s i
gn cri
te r
ia
o S ensor
y app eal
poin
t
o N ut
ri
ti
onal
va lue
p oint
o P or
ti
on si
ze/c ont
rol
o T ar
get
aud i
e nce or
c o n sume r
Wh a t
to
incl
ud e
in
the
flowchart for making in a test kitchen: THINK: how would I make
it at school?
o Stages of making
C l
ear,
logical
struc t
ure
N ame
p r
ocesse s
w it
h c orrect
t
ermin o l
o gy
K ey
ti
me s and te mp era t
ur es
o Hygiene and safety checks
P er
son al
ti
e h air
bac k, w ear
a n
a pr on
K i
tchen cl
ea n
e qui
p me n t,
surfaces , ti
d y up
as you go
along
F ood avoi
d c ross con ta minati
on e tc
S af
ety poi
n t
s f
o r w or
ke rs

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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
checks
Other
possi
ble
thi
ngs
to
be
a sked
:
How t
o adapt
t
he pr
oduct
for
di
etar
y need s
(eg.…read more

Page 3

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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 a s
ingr
e di
ents
bo ugh t
i
n bulk
o F ast
to
ma k e
as
one
prod ucti
on l
ine,
ma ny proce sse s a ut omat ed by…read more

Page 4

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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
o Ici
ng sugar fi
ne and po w der
y, used for
i
cing and co n f
ecti
onary
Sugar
subst
it
utes ar
e
oft
en used a s t
hey cont
ain…read more

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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 r
od uced
Bread making
The ingredients (in industrial production):
Sal
t improves
tast
e, cont
rol
s t
he rat
e of
f
erme nt
a ti
on,
str
engthens
the
g lut
en
Fl…read more

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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.…read more

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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 amming
­ Bacte ri
a ca nnot
g row i
n hi
g h amou nt
s of su g a
r
o V i
ne gar
­ Bacter i
a don '
t l…read more

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
ed f
o ods
are commo n
d ue
to consumer
dema nd
for
seasonal
f
rui
t
an d
vegetabl
es
all
year
r
ou nd
Module Two ­ Meals and Food Products in…read more

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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.…read more

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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 nt
h
Meat Analogues
T he s e
are me at
alt
ern at iv e s
ma de
o f e it
h er
natura lly
occurri
ng
ingre di
ents
or
fe rmentat…read more

Comments

ammu

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

mimihiya

*would

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