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AQA GCSE Design and Technology: Food Technology Revision

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AQA GCSE Design and Technology: Food Technology Revision

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    9. Bread Sticks Pre-heat oven 200°C Knock back dough to make smooth Divide dough into even sized pieces (about the size of a golf ball) Stretch and twist or plait into long bread sticks Place on a lightly greased baking sheet Brush with oil, season if required and leave to rise Bake in a hot oven until brown and crispy Brush with egg wash and sprinkle with seeds if required

    10. Nachos Revise the rubbing in process to make soft flour tortillas for baking or frying Ingredients: 225g plain flour 1 tsp salt 25g white vegetable fat or lard 125ml warm water

    13. Mayonnaise Base for Dips 2 egg yolks 12 fl oz (340 ml) of vegetable or olive oil 1 - tbsp of lemon juice or white wine vinegar 1 - 2 tsp of Dijon mustard salt and pepper

    14. Dip Recipes

    20. Research Methods

    33. A Standard Component is a pre-prepared item/ingredient that is used in the production of another product. You must be able to Understand and define the term ‘Standard Component’ Understand why standard components are used in food production To identify the advantaged and disadvantages of using a standard component.

    34. Understand how the use of packaging has an impact on the worlds resources Understand the sourcing of food affects the environmental climate. Answer the questions on the next page to help you revise. You will need to know the answers

    37. Understand the difference between CAD and CAM Understand how each can be used in production

    38. Additives Food additives can be classified as natural or artificial. Natural additives occur naturally in foods. They are extracted and put into other foods. Caramelised sugar is used as colouring in cola. Artificial additives do not occur naturally. They are made synthetically for a certain purposes. For example tartrazine is a synthetic colouring added to some sweets to make them yellow. Uses for additives Both natural and artificial additives are used for many different reasons: Preservatives extend the shelf life of a product. Salt is used used in bacon and sausages. Colouring makes food products look more appealing and appetising. Flavourings can be used to add or improve the flavour of a food product. Vanilla flavouring is often added to cakes and biscuits. Emulsifiers are used to prevent ingredients from separating. For example, lecithin, which is found in eggs, is used to stop the ingredients in mayonnaise from separating.

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