food tech revision notes

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bread bases savoury snack and dib product
food products= bread product and dips.
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production plans
stages= making. quality control checks.
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carbohydrates
bread,pasta, rice, potatoes.
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protein
meat, fish, beans/pulses, tofu, soya, dairy products.
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fat
butter, margarine, oils, meat, oily fish, cheese.
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vit a
liver, eggs, buttter, orange, yellow fruit and vegetables.
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vit c
fruit and vegetables.
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vit D
body= skin exposed to sunlight. oily fish and eggs.
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iron
red meat, dark green vegetables, eggs, chocolate, dried fruit, wholegrain cereals.
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calcium
dairy foods, whitebread, canned fish, green leafy vegetables
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water
drinking water, fruits and milk
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too much= certain nutrients
obesity, strokes, high blood pressure, coronary heart disease, cancers, tooth decay, type 2 diabeties.
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too little= certain nutrients
lethargy, dizziness, weight loss, neusea, headaches.
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special dietary requirements
vegetarians, vegan, coeliac, lactose intolerant, diabeties.
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healthy eating
less fat, less sugar, less salt, more fibre.
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healthy eating guidelines
eat less fat, sugar, salt and more fibre.
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caramelisation
changing colour= sugar: white to brown. Heated.
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coagulation
eggs heated= change colour, become firm set.
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emulsion
mixture, two liquids: oil, water based.
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enrobing
coating, surrounding product with another ingredient.
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enzyme browning
reaction= between food product and oxygen= brown colour.
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gel
small amount= solid mixed= large amount: liquid= sets.
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geletanisation
heated strach granules= absorb liquid= swell, burst, thicken liquid.
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marinade
mixture of ingredients= tenderdise meat: add flavour: products before cooking.
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preserve
keep food= fit to eat.
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seal
meat= high temperature: 2 minutes. keep juices in. stops it from drying out.
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solution
solid dissolves in liquid.
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synerisis
loss liquid= gell on standing.
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guidline daily amounts
how much= each nutrient, how much energy= adult needs each day.
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diet
not enough, to much certain nutrients, cause health problems.
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shortcrust pastry
ratio of flour to fat: 2:1= (200g flour: 100g fat.
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rough puff pastry
ratio of fat to flour: 4:3= 200g flour: 150g fat.
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choux pastry
ratio of flour to fat : 3:1 75g flour: 25g fat.
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Card 2

Front

production plans

Back

stages= making. quality control checks.

Card 3

Front

carbohydrates

Back

Preview of the front of card 3

Card 4

Front

protein

Back

Preview of the front of card 4

Card 5

Front

fat

Back

Preview of the front of card 5
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