food tec 5.0 / 5 based on 1 rating ? Design & Technology: Food TechnologyFood productionGCSEAQA Created by: laurenbeaneyCreated on: 28-01-14 20:19 What is the temperature of food when it is frozen and what happens to the bacteria? -18'c and it stops the growth of bacteria but does not kill it. 1 of 14 what is the temperature of food when it is chilled and what happens to the bacteria? 0'c - 5'c and it slows down the growth of bacteria. 2 of 14 what temperature is the danger zone and what happens to the bacteria? 5'c - 63'c bacteria grow and multiply quickly 3 of 14 what is the optimum temperature for bacteria to grow? 37'c 4 of 14 How does canned food work? heated to 115'c then sealed 5 of 14 How does pasteurisation work? heated to 72'c then carfuly packaged. 6 of 14 what temperature should the middle fo the food be and how long should it be at this temperature? 72'c and for at least 3 minutes 7 of 14 when does starch start to thicken the mixture and become a gelling agent? when it reaches 80'c the particles break open then at 100'c it gells fully. 8 of 14 what are the dietry needs of vegaterians? *dont eat meat or fish *need protein from nuts, beans, lentils and meat replacements 9 of 14 What are dietry needs of people with coeliac disease? * cannot eat gluten found in weat, rye and barley * have to get starch and fibre from rice, potatoes and gluten free product. 10 of 14 What are the dietry needs of people who are lactose intolerant? * cannot digest lactose(a sugar found in milk) * have to get calcium from green leafy vegetables, salmon and white bread 11 of 14 What are the dietry needs of diabetics? * have to control blood sugar levels *starchy foods with slow energy release to have a constant level 12 of 14 how do you make sweet buiscuits? mix 250g of butter with140g of caster sugar - add egg yolk and 2tsp vanilla extract - sift in 300g plain flour - kneed and put in oven for 15 minutes 13 of 14 how do you make a buiscuit for someone with coeliac disease? use gluten free flour or rice flour - cheese or gluten free chocolate 14 of 14
Section 3: Food Safety - Chapter 6: Principles of food safety - 2: Preparing, cooking and serving food 0.0 / 5
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