Food Technology Revision | Exam 2011 | Bread and Dip products.

some revision cards on health and safety, and some bread and dip products later on.

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Food Hygeine and Safety

Before handling food you should always have...

  • Neat and covered hair either tied up or in a hair net.
  • Clean and tidy clothes. Nothing loose hanging.
  • No nail varnish.
  • No watch or rings.
  • Clean hands
  • Sensible shoes.
  • Cuts or grazes covered with waterproof dressing/blue plaster.
  • Short nails
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Food Hygeine and Safety (Continued)

Food Safety: Food can make us ill in a number of ways, Food poisoning is caused mainly by pathogenic bacteria, but also by chemicals, unwanted objects getting into food, and poisons.

Foods that are high in protein and are moist are most likely to cause food poisoning. They are classed as high risk and include products like:

  • Fish
  • Eggs
  • Vegetables
  • Cereals
  • Dairy.
  • Soups
  • Stocks
  • Sauces
  • Gravy
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Nutritional Properties

The main nutrients are proteins, carbohydrates, fats, vitamins and minerals. Each nutrient has a different purpose.


  • Proteins assist with growth and repair of the body.
  • Proteins are found in animal products such as meat, fish, cheese, milk and eggs. Vegetable sources include soya bean products, pulses and nuts.


Carbohydrates are needed to give the body energy. There are two types of carbohydrate. Starch and sugar.

  • Starch is found in cereals, cornflour, potatoes, pasta and flour.
  • Sugar is found in fruit, vegetables, honey, milk and malt products.
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Nutritional Properties (Continued)


Fats help provide concentrated sources of energy and help to insulate the body in cold weather. There are two main types.

  • Saturated Fats - Are usually obtained from animal sources, for example butter and lard. The exceptions are coconut and palm oils.
  • Polyunsaturated Fats - come from vegetable sources such as sunflower oil.
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Vitamin A - Good vision, healthy skin, growth. Sources are green and yellow vegetables and dairy products.

Vitamin B - Release of energy from foods and healthy skin. Sources are breads, milk and eggs.

Vitamin B12 - Red blood cells, found in meat, milk and yeast.

Vitamin C - Healthy skin, protects cells and helps to absorb iron. Found in fruit and vegetables.

Vitamin D - Helps absorb calcium, strong teeth and bones. Found in margarine and oily fish.

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Nutritional Properties (Continued)

Minerals - Minerals are needed in small amounts to help the body function properly and stay strong. Calcium and Iron are two important minerals.

Calcium - Calcium is needed for the growth of healthy teeth and bones. Sources of calcium include milk, cheese, eggs, wholegrain cereals, green vegetables, bread and tofu.

Iron - Iron is needed for the formulation of red blood cells. Sources of iron include red meat, green vegetables, eggs, lentils and bread.

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thank you

lauren robbins

really good notes thanks



Alshimaa A Elmasry


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