food tech

• must include costings
• detaied making instuctions
• list ingredients  and precise amounts of each
• diemnions of produtcs in millimetres
• maximum and minimum weight/ sizes for each part of product
• finishing details
• quality control instructions

TYPES

• granulated sugar- general kitchen use e.g sweeten tea
• caster sugar- finer crysts, used for baking especialy cakes and biscuits
• brown suagrs- strong distinctive flavours, used forr ich fruit cakes, gingerbread+ christmas pud

USES

• sweeten products
• preservative e.g jam
• speeds up fermentation e.g bread
• adds colour e.g cakes, biscuits
• caramelisation- sugar heated until brownish liquid

GELATINISATION

• starch granules abosorb liquid
• at 80 degrees particles break open make mixture thick+viscous
• completed when reach 100 degrees, now from gel
• when cooled gel solidifies in shape of mould

USES

• bulking agent- starch granules swell when liquid added provide bulk of product
• gelling and thickening agent
• modified starches- starches that ahve been treated so that they react in a particular way in certain condtions
• gluten(a protein) in bread makes it rise, due ot co2 produces trapped by elasticity of dough

NUTRIENTS

• protein
• fat
• vitamins A B2 and D
• minerals (iodine)

FUNCTIONS

• binding due ot coagulation of protein
• coating (help food stick)
• glazing
• emulsification- lecithin in egg yolks helps emulsion stay stable e.g mayonaise
• aeration- egg white traps air protein stretches
• thickening- egg white coagulates at 60 degrees egg yolk 70 degrees sets+stays thickened

NUTRITIONAL VALUE                            

• stay warm          
• source of energy
• vitamins A, D, K, E
• provides fatty acids (essential for structure+function body cells)                                                    

SATURATED FAT

• mainly animal sources
• high amounts cholesterol (used cell membranes+make hormones)
• hgih levels cholesterol increases heart disease risk

UNSATURATED FAT

• mainly vegetable oils
• better for you than saturated fat

PRESERVATION

• added go prevent bacteria growth, food last longer
• e.g sugar in jam, vinegar used to pickle foods

COLOURINGS

• look more attractive and apealing, add colour
• e.g caramel natural food colouring, tartrazine artificial food colouring(syrups or sweets)

FLAVOURINGS

• improve taste and aroma
• e.g herbs+spices natural flavouring, artificial swetening agent, MSG natural flavour enhancer, gives savoury taste (crisps)

EMULSIFIERS

• keep food products stable
• e.g lecithin natural emulsifier in egg yolks

SETTING AGENTS

• thicken products to set as gel, gelatine extracted from animals (mostly pigs)

RAISING AGENTS

• make smixture rise
• e.g yeast biological raising agent, baking powder+bicarb of soda chemical raising agents

DISADVANTAGES

• some kids allergic to them
• some bad for health (salt+sugar)
• can disguise poor quality ingredients 

ACIDS

• vinegar partly breaks down proteins, in meringue makes softer chewier texture, tenderisation soften meat
• lactic acid fermentation in milk produces yogurt, bacteria in milk breakds down sugars, acts on proteins to thicken it
• lemon juice prevents enzyme browning (oxygen reacting with surface fruit) e.g apples
• sharp flavour

ALKALIS

• bicarbonate soda raising agent in cakes
• cornflour gives thcker texture (lemon meringue pie)

FUNCTIONAL FOOD- food thats been artificially modified to provide a particular health benefit, on top of normal nutritional value e.g calcium added to fruit juices

E.G eggs containing high amount fatty acid omega- 3 by feeding hens lots omega-3

E.G genetic modifiication golden rice made to contain carotene, provides vitamin A

ADVANTAGES

• easy way provide better nutrition for people with poor diet
• if you dont like foods you can get nutrition from other foods
• some foods e.g golden rice, sole problems with malnutrition in poor countries

DISADVANTAGES

• people must eat varied diet+exercise, cant just rely on functional foods
• functional foods dont always provide all nutrients
• dont tackle causes of malnutrition in poor countries

BACTERIA LIKE...

• moisture
• warmth
• neutral pH

HIGH RISK FOODS

• these are when bacteria grow fastest in these foods e.g meat,dairy products, gravies/ sauces, shellfish, cooked rice
• due to high amounts of protein and moisture

PRECAUTIONS WHEN HEATING/COOKING

when cooking food it must be 72 degrees or above in middle for all bacteria killed.

when reheating must be 72 degrees or above for at least 3 minutes

USING CHEMICALS

• salt- absorbs water from bacteria so they shrivel up and die, no moisture
• sugar- high amounts of sugar absorbs water from bacteria so shrivel up+die

CHANGE Ph

• vinegar- too acidic for bacteria to grow, but gives food tangy taste+look brown e.g chutneys 
• concentrated lemon juice- too acidic for bacteria, e.g fruit salads