Flashcards
Food technology revision
Cards in this deck (15)
- 1Quality ControlVisual checks
Colour
Packaging must not be damaged and all the labels are clearly printed
Testing
Taste testing
Size, thickness and PH must be tested - 2Use if a Food ProcessorSlicing
Chopping
Diving
Same setting > same result - 3Locally sourced ingredientsSupport local economy
Reduce food miles
Bad for the environment - 4GDAGuideline daily amounts
How much of of varies nutrients a product contains
How much nutrients/energy average adult daily can be percentage
Not enough protein = Restricted growth, muscle waste
Too much fat = Overweight, heart problems, cancer
Too much sugar = obesity, Tooth decay, Type II diabetes's
Too much salt = high blood pressure, heart disease, stroke - 5Carbohydrates- types, functions and foodsSugar- easy to digest energy (Fast energy)
– Jam (Preserve), cakes (aeration), bread (fermentation)
Starch – because they will be broken down before used ( slow release energy)
– Pasta ( bulking), White sauce (gelatinisation/), White sauce (gelatinisation/thicken), Deserts
Fibre – just though, Deserts
Fibre – harder to digest
– Beans, fruits, brown bread - 6Protein- functions and foodsBuild and repair muscles, tissues and organs, Helps children grow, Made me do I sai helps children grow. Made of amino acids: Your body can't make, must digest them
Red meat, fish, poultry - 7Protein meat replacementsTofu, Quorn, TVP
Egg- thicken, aerate, binding, Emulsify, glazing, coating or enrobing - 8Fats and oils– Types, function, foodsButter (churning cream), margarine (vegetable oils), lard ( pig fat), suet (The facts which protects animals vital organs), oils (pressed seats), low-fat spreads (Mrs emotions of vegetable oil – hydrogenated's)
Flavour, shortening, colour
Cooking (frying), enriching (thickens – tastes better ), emulsions - 9Product specification – Product, manufacturersProducts – look, taste, storage, size, weight, safety, cost
Manufacturers – how, ingredients, Siri dimensions, minimum/maximum Karma finishing, quality control (when/how), costing - 10Food poisoningSymptoms: sickness, diarrhoea, stomach cramps, fever
Cause: bacteria, air, water, soil, people, animals, moisture,, neutral pH - 11Safety and hygiene procedures at every stepPurchasing food – by food from a reputable supplier: good quality, take note of the use by date, check food for squashed, mouldy, damage packaging, and seal
Storing food – followed storage instructions, keep food sealed or covered
Preparing foods – wash hands, clean apron, hat or hairnet, no jewellery, Cover all cuts, use clean equipment, avoid cross contamination, defrost food thoroughly before use
Cooking food– Cook food at the right temperature and felt right amount of time, make sure food is cooked all the way through
Serving food – serve hot food straight away, cool down food as quickly as possible, keep food covered from flies: preferably in the fridge. - 12PackagingPackaging uses up resources: some which of finite (will run out eventually), manufacturing packaging is lots of energy, packaging does not mean less food is wasted
Glass – strong rigid, transparent (customers can see what they're buying), it's resistant to high temperatures, reused and cheap and easy to recycle, heavy, breaks easily
Plastic – rigid and flexible , Transparent or coloured, microwaveable, lightweight, can be printed on, most don't biodegrade, plastics can't be recycled
Card or paperboard– Biodegradable, fairly strong, lightweight and flexible, is it a printer on, waterproofs if laminated, cheap and easy to recycle, not see-through and not very rigid
Metals – strong and some are light, resistant to high-temperature, aluminium is cheaper to recycle to extract from the ground, metals can react with some foods, not see through. - 13Physical contaminationThe project could be contaminated by physical objects E.g. Jewellery, chipped nail varnish, hair, insects
To control these risks workers were overalls and helmets with no jewellery nail varnish allowed and food is kept has it as much as possible. - 14Chemical contaminationThe product can become contaminated by, say, cleaning fluids during storage or processing
To control this risk cleaning products should be stored away from third and final product should be tested to check there is no contamination - 15Biological contaminationThe products could be contaminated by bacteria especially if it is high risk foods e.g. There is a risk that eggs could carry salmonella
To control this risk random samples of excavate tested the cell Manella near the beginning of production process, you could also take samples at the end of the product
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- Food technology GCSE revision for pastry product test
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- Emily Ramsey
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