Food Tech

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Risk Assesment
Idemtifying potential harzards and the precautions neededto miniise risks before works starts .
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salomella
a bateria that causes food poisning . It's often found in eggs and chicken .
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saturated Fats
a group of fats that come from animal sources ad are soild or semi-soild at roo temperature . Eatig too much of the increaes your risk of heart disease.
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sensory anaylsis
Testing samples of food and rating how good they are in various ways , e.g taste, texture . It's done to find out what consumers think about new or exisiting products.
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Shelf life
The length of time a product can last without going off or losing its quality .
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Shortening
The effect of adding fat to a floury mixture - giving a product a crumbly texture .
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Other cards in this set

Card 2

Front

a bateria that causes food poisning . It's often found in eggs and chicken .

Back

salomella

Card 3

Front

a group of fats that come from animal sources ad are soild or semi-soild at roo temperature . Eatig too much of the increaes your risk of heart disease.

Back

Preview of the back of card 3

Card 4

Front

Testing samples of food and rating how good they are in various ways , e.g taste, texture . It's done to find out what consumers think about new or exisiting products.

Back

Preview of the back of card 4

Card 5

Front

The length of time a product can last without going off or losing its quality .

Back

Preview of the back of card 5
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