GCSE FOOD TECH

?
animal protein foods
BEEF
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vegetable protein food
Lentils
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Why are protein foods an important part of a balanced diet?
good for growth in young children . Used for muscle strength . Repair body tissues and bone development
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DESIGN!
Chickpea and lentle jalfrezi. from INDIA . Red curry sauce. its savoury and suitable for freezing .
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Describe control checks used to make sure your chosen food product is hygienically prepared.
Clean clothing. Hair tied back if long. Correct footwear worn in kitchen. Make sure you have no illness of cold. Use correct coloured chopping boards e.e. red for raw meat.
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Describe control checks used to make sure your chosen food product has a good quality sauce.
Fresh and in-date ingredients are used. Checked. Tasted and looks good for best sensory outcomes.
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Describe how your chosen food product will be prepared and packaged for the freezer
Chilled to below 5c. Check freezer temp is correct. Ensure its in a freezer proof container.
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Explain how freezing may affect the quality of your chosen food product
Extends shelf life, No bacteria can grow because their frozen. (Not killed just frozen). Texture may appear drier
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Pudding unsuitable for large families with children
It serves one person, bad for families because, you'll have to buy a lot for every family member, appear costly...
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pudding suitable for people with busy lifestyles
suitable for people with busy lifestyle because 1 - takes 3 minutes in microwave so not long to prepare. 2 - serves one, not having to cut a piece off, just grab it for yourselves.
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Why do manufacturers carry out product analysis when designing new food products?
To gain information of others on current market for those being developed, to improve what's already there. to check product against design criteria.
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How to carry out product analysis - how to?
May compare similar/existing products but from different manufactures. Related to sensory properties e.g. apperance , size, shape... Range of people may test to check, non bias
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How to carry out product analysis - key questions
Who is the product aimed at? Does it meet the nutritional needs of the target group? is the product for a special dietary need? specified at a specified age group? How is it stored? How is it cooked?
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Scones
specify shape... To glaze or not to glaze. show the function of the ingredients. What target group is it suitable for? Name the flavour of the scones.
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Light , well risen with good colour.
well risen = use of a rising agent e.g. rising flour. Light because the air can be sieved into it. Glaze with egg to shine it up.
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A range of savoury products
remove dried fruit, add savoury products like salmon and cream cheese. use scones as a dumpling for a stew.
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Healthier option to jam and cream
Wholemeal flour in scones. use fat free whipped cream . use fresh fruit instead of sugary jam. Use low sugar jam . Use sweetner in scones instead of sugar.
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Why breads from OC are becoming popular in Britain.
There is a bigger range of farming markets which sell bread from other countries. Shopping Centres selling a large varieties of breads from all over the world. The Ingredients in the breads have become more popular in Britain.
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Why is Strong Flour important in bread making?
Adds Bulk, High in gluten , gives stretchy mixture
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Why is salt important in bread making?
adds seasoning and flavour. Salt is used as a preservative. Strengthens the gluten.
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Why is vitamin c tablets important in bread making?
Speeds up reaction of yeast
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Why is Kneading important in bread making?
Gives an even texture, gives softer dough, helps rise
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Even if the correct amount of yeast is used, sometimes the bread does not rise. Why
Yeast requires warmth but too high can kill yeast. Needs moisture - not enough liquid or too much. Time - too less or too long. incorrect ingredients
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Coagulation means?
When eggs are heated they change colour and become firm. Examples... Custard
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Emulsification means?
When eggs stop oil and water from separating. examples Mayo, salad dressings..
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Aeration means?
When eggs allow air to be trapped in the mixture. Examples... Swiss rolls
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Glazing
When eggs are used to add a glossy finish. Cornish Pasties
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examples of micronutrients found in eggs and use to our body?
Vitimin A - gives healthy skin tissue Vitimin D - Formation of bones and teeth
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A café identifies the following problems. Explain what may have caused each problem.
1 - no binding ingredient used e.g. eggs. Mixture could be too dry. 2- too high oven temp, too much egg to milk proportions. Not in oven long enough. 3- Too hot oven! Too wet mixture, Cooked for too long.
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how computers can be used when designing a label for a food product.
Correct size can be used. Look more professional. Find pictures and print them out.
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advantages and of using computers during large scale production of food products.
Ad -- Easy to do , saves time , if you do a mistake you can erase it easily. Can look exactly the same , more professional.
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disadvantages of using computers during large scale production of food products.
expensive to do loads, If PC breaks. loose all of your work if not saved. Not everyone can work computer so training is needed.
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Other cards in this set

Card 2

Front

Lentils

Back

vegetable protein food

Card 3

Front

good for growth in young children . Used for muscle strength . Repair body tissues and bone development

Back

Preview of the back of card 3

Card 4

Front

Chickpea and lentle jalfrezi. from INDIA . Red curry sauce. its savoury and suitable for freezing .

Back

Preview of the back of card 4

Card 5

Front

Clean clothing. Hair tied back if long. Correct footwear worn in kitchen. Make sure you have no illness of cold. Use correct coloured chopping boards e.e. red for raw meat.

Back

Preview of the back of card 5
View more cards

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This year there's a new GCSE that will give students the opportunity to study for the gcse food and nutrition (gcse food and nutrition) qualification. This is a new qualification which is being introduced into schools this year. It will raise up to 3 different topics: 1) Food Science 2) Nutrition 3) Healthy eating

The gcse food and nutrition has been developed by the Eduteka organisation in collaboration with the University of Southampton, with funding from the Department for Children, Schools, Families and Young People and the Department for Business, Energy and Industrial Strategy.

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