Mark Scheme Part 2

Why is GDA infomation important for the consumer?
It allows consumers to plan foods/meals
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What pastry is suitable for home made-pastry, which can be served in individual portions and can be eaten without cutlery
Shortcrust
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What ingredients (and quantity) go into shortcrust pastry
Flour and Fat- 2:1 e.g. 100g Flour, 50g fat
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Why is a mixture of different fats used in some pastries?
The mixture enables the best of different properties to enhance the product.
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Why is a mixture of different fats used in some pastries?
Vegetable spreads/butters/oils are used to add moisture
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Why is a mixture of different fats used in some pastries?
White fats/ lards are used for crumbly flaky textures
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What is a suitable packaging for hot, hand held pastries?
Polystyrene
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What is meant by controlled conditions? (in testing?)
Conducted in noise and smell free areas
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What is meant by controlled conditions? (in testing?)
The samples are coded
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In controlled conditions, why does each person have their own booth
Privacy
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What is meant by controlled conditions? (in testing?)
The tester "blind tests"
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What is meant by controlled conditions? (in testing?)
A water/ cracker is given to refresh mouth after each taste
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What is meant by controlled conditions? (in testing?)
Each time each person is given an identical portion size
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Other cards in this set

Card 2

Front

What pastry is suitable for home made-pastry, which can be served in individual portions and can be eaten without cutlery

Back

Shortcrust

Card 3

Front

What ingredients (and quantity) go into shortcrust pastry

Back

Preview of the front of card 3

Card 4

Front

Why is a mixture of different fats used in some pastries?

Back

Preview of the front of card 4

Card 5

Front

Why is a mixture of different fats used in some pastries?

Back

Preview of the front of card 5
View more cards

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