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Food Technology GCSE Revision 2014 Walton High School

Food Technology GCSE Revision 2014 Walton High School. 2014 GCSE Food Technology Revision - Section A Design question: How to get full marks (5/ 6 marks) for design ideas –

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Food Technology GCSE Revision 2014 Walton High School

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  1. Food TechnologyGCSE Revision 2014Walton High School

  2. 2014 GCSE Food Technology Revision - Section A Design question: How to get full marks (5/ 6 marks) for design ideas – • recognisable sketch that fits design criteria – explain HOW your design fits the design criteria (refer to the decorations you have chosen) • write the product name, • draw two DIFFERENT products, • label in detail • add measurements (what size is the product, is it a small decorated cake or a large decorated cake? Portion sizes etc - could put weight in grams on. • Explain HOW your product is suitable for providing sensory appeal e.g. colour, aroma, texture, shape, variety of flavours, finishing techniques. • Include finishing techniques and use a variety which complement each other and fulfil what the brief has asked. • 1cm Shortbread & Gingernut • Biscuit Base • Fresh Raspberries • Fresh Raspberries • In the filling • Raspberry Fruit Coulis Raspberry Cheesecake Fresh Raspberry’s on top for decoration Rich cream cheese, sour cream and sugar filling 1cm thick digestive biscuit and butter base Fresh Raspberries for garnish

  3. 2014 GCSE Food Technology Revision - Section A Design question: How to get full marks for the ‘how to make your product in a test kitchen’ question: Comment on: • Personal hygiene – e.g. tie hair up / wash hands / wear apron • Kitchen hygiene – e.g. sanitise work surfaces, check equipment is clean • Visual checks – check ingredients are in date • Temperature – e.g. preheat oven to 210oC (bread products) 180oC (pasta products) • Named process – e.g. slicing, dicing, sieving, rolling, whisking – aeration, grating, baking etc. • Logical sequence – e.g. don’t bake your cake before it is in the tin. Do not decorate until it has been allowed to cool after cooking • Quality control checks e.g. weigh ingredients using calibrated digital scales, check homemade pasta sheets are correct size & shape, has correct amount of sauce been added? Is cheese sauce the correct consistency? Is oven correct temperature? Is cooking time correct? Check product is golden brown. • Times – e.g. sauté onions for 4 minutes, cook chicken until ‘sealed’ (5 minutes), bake for 20 minutes • Kitchen safety – e.g. use colour coded chopping boards to avoid cross contamination (definition: the transfer of bacteria from one surface to another e.g. cutting raw chicken and then using the same unwashed knife to cut another product or ingredient). Board colours: red (raw meat), yellow (cooked meat), blue (fish), green (fruit / veg), brown (veg), white (dairy/bread). • Kitchen safety 2 – e.g. wear oven gloves. For example: ‘Place in preheated oven 180oC for 25 minutes. Remember to wear oven gloves.’ Would get you 2 – 3 marks. • Knowing your recipe & quantities of ingredients - try to learn FOUR relevant recipes – basic fresh pasta recipe /pasta dishes / white sauce / tomato sauce etc.

  4. 2014 GCSE Food Technology Revision - Section A Design question: How to write a design specification. Remember ‘SATSUMAS’: • Size – e.g. it must be an individual, portion – 12cm x 8 cm. HOWEVER: If you just copy the design criteria from the question you will NOT get a mark • Appearance – Describe the appearance of the decorations using sensory vocabulary. • Taste / Texture – cake must be light, fluffy with consistent air bubbles and display work should be consistent • Shape – What shape will the product be? How will this shape be achieved? Tin or cutters or piping? • Unit cost – e.g. my product must cost no more than £1.50 per portion • Use by date – e.g. my product must have a 3 day shelf life as it contains high risk foods. • Materials – e.g. my product must be made using seasonal, locally sourced fruit, free range eggs , seasonal fruit, unsalted British butter, Fairtrade cocoa, chocolate and sugar etc. • Age (target group) – e.g. my product must be suitable for… give an age range, gender and situation – make sure this agrees with the design brief • Suitability for manufacture – is this a “one off product” or could it be batch produced? If it is smaller could it be mass produced? What are the positives and negatives of each production type? • Storage – e.g. it must be stored chilled at 0 - 4oC

  5. Useful Websites / books: The Book we use regularly in the GCSE: Food Technology course is: AQA Design and Technology, Food Technology. Nelson Thomas. ISBN – 9781408502723

  6. Sugar Give 3 examples, description and uses of different types of sugars below. Sugar is being adapted in recipes because… The Functions of Sugar

  7. Starch What are the 2 types of Carbohydrates and where are they found? How and where is starch obtained from? Define these key terms and give examples:

  8. Garnish: Protein Thickening: Coagulation: Emulsification: functions of eggs Enriching: Binding: Aeration: Coating: Glazing:

  9. Fat The Functions of Fat

  10. Raising Agents How are raising agents added into food products? Mechanical: Chemical: Biological: In the table give examples how air, steam and carbon dioxide act as raising agents:

  11. The Eatwell Plate Explain what the Eatwell plate is and why is helps towards a balanced diet. Fill in the Eatwell plate with the name, nutrients and food examples: What are the 3 guidelines for a healthy diet? 1. 2. 3.

  12. Function of Nutrients

  13. Different / Special dietary needs Some people have to follow a special diet because… 1. They may need to lose weight 2. They have an illness that needs to be controlled, by what they eat. 3. Certain foods make them ill, so they have to avoid eating them

  14. Nutritional Labelling

  15. Processes & Techniques Give a brief explanation and an example of the key processes and techniques. Pg18. • Tenderising is…. • Shaping and forming is…. • Enrobing is….. • A Finishing Technique is….

  16. Food Structures – Page 30/31 Define what a colloidal structure is….

  17. Sauce Making What is the basic 4 components (ingredients) of a sauce: 1…………………………………………. 3. …………………………………………. 2. ……………………………………… 4. ………………………………………….

  18. Acids & Alkalis Define and give food examples of the following: Acid (pH ____ )- Alkali (pH ____ )- Neutral (pH ____ )- Uses of Acids—Give an example of each of the use of the following type of acid: • Citric Acid- • Acetic Acid (vinegar)- • Ascorbic Acid- Uses of Alkalis‘ - What aids the main use of an alkali in food production? • Bicarbonate of soda -

  19. Standard Components A standard component is… 3 examples of standard components that might be used and what they are in… - - - 5 examples of advantages of using standard components are…      5 disadvantages of using standard components are….     

  20. Types of Equipment What 3 reasons would I use electrical equipment in the kitchen? - - - What 10 processes can be carried out using electrical equipment? What are 6 steps to ensure you use equipment safely and effectively? 1. 4. 2. 5. 3. 6. What electrical equipment would you use for the following? Liquidising soup  Rubbing-in shortcrustpastry  Slicing peppers for a stir fry  Whisking meringues for Pavlova

  21. Uses of Equipment What task does each of the following equipment perform? How to ensure a consistent product every time 1.Plan the production plan out using CAD and program into CAM to ensure general quality control. 2. 3. 4. 5.

  22. Food Spoilage What 4 conditions do Bacteria like to grow in? (Give examples and explanations) How do we stop bacteria growing in food? T F T M

  23. Food Hygiene (Pg 68/69) How does food poisoning happen? Define what Pathogenic bacteria is. What are the 3 most common types of food poisoning and which foods carry them? 1. S 2. C 3. S How does preservation ensure a longer shelf life? If we change the condition that food is in it can help to remove it: Removal of L…………….. : Drying, dehydration Alteration of T……………………………. : Freezing, chilling Removal of A…………………. : Modified atmosphere packaging Adding a P……………………………..: Jamming, Pickling, Salting

  24. Food Storage Temperature of Domestic Freezer : Temperature of Commercial Freezer : When food is frozen bacteria…… Temperature of Fridge: When food is chilled bacteria…. What is cryogenic freezing? What 4 essential rules need to be followed when reheating food? 1…………………………………………………………………………………… 2………………………………………………………………………………….. 3………………………………………………………………………………….. 4…………………………………………………………………………………. How do you use a temperature food probe?

  25. Food handling & Personal Hygiene List 7 things food handlers have to do to make sure their hygienic and safe in the kitchen. Explain what cross-contaminationis and when it could occur…. Red chopping board is for………………………………………… Green chopping board is for……………………………………. Yellow chopping board is for……………………………………. Blue chopping board is for………………………………………… White chopping board is for……………………………………..

  26. Additives What is a food additive and what types are available? Complete the table of additives, functions & food examples: What are the issues in the media surrounding E numbers?

  27. Food Production Define the following key terms: Scaling up ………………………………………………………………………………… ……………………………………………………………………………………………………. Commercially viable …………………………………………………………….. …………………………………………………………………………………………………… Describe the following production methods:

  28. CAD / CAM C _ _ _ _ _ _ _ A _ _ _ _ D _ _ _ _ _ C _ _ _ _ _ _ _ A _ _ _ _ M _ _ _ _ _ _ _ _ _ _ _ What are some of the advantages of using CAD/CAM in food production?    Task: Describe what CAD / CAM are and name 3 things they are used for in food production.

  29. Computer Control Give 7 examples of how computer control and monitoring used in food processing. Give 4 examples of how computers monitor food safely.

  30. Quality Control

  31. Packaging & Labelling List 10 Things that must be displayed on a food product label (according to EU Law):

  32. Packaging Materials Task: Give 2 advantages and 1 disadvantage for each material for food packaging:

  33. Environmental Considerations How can manufacturers be more environmentally friendly with their packaging? 1………………………………………………………………………………………….. 2 …………………………………………………………………………………………. 3 …………………………………………………………………………………………. 4 …………………………………………………………………………………………. 5 …………………………………………………………………………………………. Define the following key terms:

  34. Key words/Terms Additives - Substances added to food in small amounts to perform a function such as to preserve, colour or flavour a product.Aesthetics - The appreciation of good taste or good design. The product appeals to your senses. “It looks appealing, I want to eat it!”Ambient temperature - Normal room temperature. 20 - 25°CAntibacterial - Working against or prohibiting the growth of bacteria.Bacteria - Small microscopic organisms found all about us. They multiply by splitting in two every 20 mins. (Binary fission)Batch production - Producing a small quantity of identical products. For GCSE assume 50.Blast chill - To cool food quickly by blasting it with cold air.Blast freezing - Quickly freezing that makes small ice crystals which do less damage to the food than slow freezing.Brand - A particular make of product usually with a well known name e.g. Heinz baked beans.C.A.D. - Computer-aided design e.g. programs used for designing packaging.C.A.M.- Computer-aided manufacture. e.g. using a computer to help control baking temperatures.Component - A ready prepared part of something. e.g. a ready made pizza base.Consumer - A person who buys or uses products and services.Continuous-flow production - Continuous processing 24/7. Expensive to set up, cheap to run. Fewer people employed; usually computer controlled.Cook-chill - Food that has been cooked, fast chilled and then stored at low temperatures. Cook-freeze - Food that has been cooked, fast frozen and then stored below freezing point.Cross contamination - The transfer of harmful bacteria from one area to another.Danger zone - The temperature range in which bacteria thrive (4 - 60°c).Diet - The food and drink that we eat.

  35. Dietary Reference Values DRV’s - DRV’s show the amount of food energy or other nutrients needed by people of different ages.Due diligence - In food preparation this means that the company has set up systems to help avoid contamination of food products.E numbers - The number given to an additive to show that it has been approved by the EU.Environmental Health Officer EHO - The enforcement officer at local government level who covers public health such as the hygiene of food premises and food safety.Flow diagram - Step by step chart or plan of a system or production process. H.A.C.C.P. - Hazard analysis and critical control point.Hazard - Anything that can cause harm to the consumer.High risk area - The section in the food preparation area where food is most likely to be contaminated by bacteria.High risk foods - Those most likely to encourage bacterial growth. e.g. cooked meat, cooked poultry, fish, dairy foods.Image/Mood board - A display of pictures and drawings to give ideas about a target group or a range of products.Just in time - Some factories & fast food outlets order stock just in time to manufacture the product. They do not have room to store it days/weeks in advance.Key words / Design Criteria - Important words that may relate to the design brief.Logo - The symbol of a company used on products.Low risk area - Section in the food preparation area where food is less likely to be contaminated by bacteria.M.A.P. - Modified atmosphere packaging. Removing the air and flushing the packet with a gas.Marketable product - One that appeals to people and will sell when it reaches the shops; to succeed, all products must be marketable.

  36. Modelling - To experiment with an idea without actually cooking it. You can model the nutritional value of a food product by using FOODPC6.One-off production - One product is made, usually to order. It is unique. It can be expensive.Organoleptic Testing - A posh term for sensory analysis. Using your sensory organs to test a product. In simple language, taste testing!Portion - A portion for one is the amount of food that satisfies the need for one person.Product specification - The exact details needed to make the product.Prototype - A sample product to be used for trialling and market research.Quality assurance - A system that is set up before a product is made and which lays down procedures for making a safe, quality product. Quality control - The steps in the process of making a product to make sure that it meets the standards; faulty products are removed.Repetitive-flow production - Assembly line production of a product, often using a conveyor belt. Used for producing large numbers.Standard Component - A component pre-prepared that can be used when producing a new product. Eg. a standard component may be shop bought mayonnaise, tomato sauces for pasta, pizza basesSensory descriptors - Words that describe taste, smell, texture and flavour.Shelf life - How long a food product can be kept, making sure it is safe to eat and good quality. Target Market / group - The person or group of people that the product is aimed at. e.g. teenagers, families.Tolerance level - The amount and flexibility allowed when making a product – in terms of weight, colour, size – so that it meets quality standards.Traceability - Tracing a fault back to the point at which it occurred in order to remedy the fault and avoid it happening again.

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