food tech 2010 last bit of revison 2.0 / 5 based on 5 ratings ? Design & Technology: Food TechnologyGCSEAll boards Created by: CharlotteCreated on: 18-06-10 08:38 why is omgea 3 fatty acids good for invalids or convalescents? polyunsaturated fat, reduces blood clotting and abnormal heart rhythms 1 of 12 what is modelling? after you have made the first real version of your design idea, you evaluate it 2 of 12 what food poisoning is linked to chicken and eggs? salmonella 3 of 12 Why is fish easier for the body to digest than meat? no elastin 4 of 12 what health benefits does omega 3 fatty acids have? helps concentration, makes HDL cholesterol, increasing memory and brain function 5 of 12 what food poisoning is linked to meat and meat products? staphlococcus 6 of 12 What needs to be used in storage of raw fish to protect it from becoming dry or damage from freeze burns? homogenise containers 7 of 12 Does a mollusc fish have a soft unsegmented body and a shell? True 8 of 12 what 3 additives use to improve apperance 1.colours 2.bleaching agents 3. glazing agents 9 of 12 explain canning... put it through a steaming machine which folds the lid over and seals it, put it in a retort heat to 115-120 Celsius 10 of 12 what is a closed question? limited anwers 11 of 12 How long should cooked fish be kept for? 1-2 days fridge, 2 months freezerfreezer 12 of 12
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