food tech revision notes 4.0 / 5 based on 1 rating ? Design & Technology: Food TechnologyFunctional propertiesGCSEAQA Created by: Charlie FinkCreated on: 25-12-14 12:51 bread bases savoury snack and dib product food products= bread product and dips. 1 of 33 production plans stages= making. quality control checks. 2 of 33 carbohydrates bread,pasta, rice, potatoes. 3 of 33 protein meat, fish, beans/pulses, tofu, soya, dairy products. 4 of 33 fat butter, margarine, oils, meat, oily fish, cheese. 5 of 33 vit a liver, eggs, buttter, orange, yellow fruit and vegetables. 6 of 33 vit c fruit and vegetables. 7 of 33 vit D body= skin exposed to sunlight. oily fish and eggs. 8 of 33 iron red meat, dark green vegetables, eggs, chocolate, dried fruit, wholegrain cereals. 9 of 33 calcium dairy foods, whitebread, canned fish, green leafy vegetables 10 of 33 water drinking water, fruits and milk 11 of 33 too much= certain nutrients obesity, strokes, high blood pressure, coronary heart disease, cancers, tooth decay, type 2 diabeties. 12 of 33 too little= certain nutrients lethargy, dizziness, weight loss, neusea, headaches. 13 of 33 special dietary requirements vegetarians, vegan, coeliac, lactose intolerant, diabeties. 14 of 33 healthy eating less fat, less sugar, less salt, more fibre. 15 of 33 healthy eating guidelines eat less fat, sugar, salt and more fibre. 16 of 33 caramelisation changing colour= sugar: white to brown. Heated. 17 of 33 coagulation eggs heated= change colour, become firm set. 18 of 33 emulsion mixture, two liquids: oil, water based. 19 of 33 enrobing coating, surrounding product with another ingredient. 20 of 33 enzyme browning reaction= between food product and oxygen= brown colour. 21 of 33 gel small amount= solid mixed= large amount: liquid= sets. 22 of 33 geletanisation heated strach granules= absorb liquid= swell, burst, thicken liquid. 23 of 33 marinade mixture of ingredients= tenderdise meat: add flavour: products before cooking. 24 of 33 preserve keep food= fit to eat. 25 of 33 seal meat= high temperature: 2 minutes. keep juices in. stops it from drying out. 26 of 33 solution solid dissolves in liquid. 27 of 33 synerisis loss liquid= gell on standing. 28 of 33 guidline daily amounts how much= each nutrient, how much energy= adult needs each day. 29 of 33 diet not enough, to much certain nutrients, cause health problems. 30 of 33 shortcrust pastry ratio of flour to fat: 2:1= (200g flour: 100g fat. 31 of 33 rough puff pastry ratio of fat to flour: 4:3= 200g flour: 150g fat. 32 of 33 choux pastry ratio of flour to fat : 3:1 75g flour: 25g fat. 33 of 33
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