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- 1What are the 3 types of carbohydrates?Sugar, Starch and NSP (fibre)
- 2What is granulated sugar used for?General kitchen use e.g: to sweeten tea and sprinkle on cereal
- 3What is caster sugar used for?Used for baking, especially cakes and biscuits, which require a fine texture (Caster sugar has finer granuels than granulated sugar
- 4Brown sugarsThese are used in rich fruit cakes, gingerbread and christmas pudding for distinc flavours
- 5icing sugaricing sugar is fine, white, powdery sugar used for icings and confectionary
- 6Sugar subsititutesCan be used to sweeten products such as drinks. They're better for your teeth than sugar and contain far fewer calories. they are also good for people on slimming diets and people who have to control diseases such as type 2 diabetes.
- 7Sugar in productsJam- Sugar acts as a preservative, gives texture and volume and helps the jam set
Creamed mixtures e.g: cakes- Sugar is beaten with fat to incorporate air, which helps lighten the cakes
Bread- Sugar speeds up fermentation
Cakes, biscuits and pastry's- Adds sweetness and colour, prevent drying out and give texture and volume - 8Why is starch important?Starch is important because it's characteristics allows it to be used for bulking, a gelling agent and a thickening agent
- 9How does starch bulk products?Starch granules swell when when a liquid is added to them and this forms the bulk product
- 10How is starch used as a gelling agent?when liquid and heat is applied to starch the starch granules absorb the liquid and swell, at 80 degrees the starch particle break open, making the mixture thick and viscous. Gelatinization is complete when the liquid reaches 100 degrees C. on cooling the gel solidifies and takes the form of the container it is in.
- 11What are smart starches?Smart starches are modified starches which have been altered to react to different enviroments
- 12Strong flourused to make products such as bread.
- 13Soft flourUsed to make flour.
- 14Three important parts of wheatBran- The outside coat of the wheat, which provides dietary requirement
Endosperm-this forms the main part of the wheat grain (85%). it is the white starchy part of the grain and provide protein and carbohydrate
wheatgerm-A very small part of the wheat grain, but provides vitamins and oils - 15ProteinsProteins are needed for growth and repair. Proteins are broken down by the body to be broken down by the body into amino acids. These are then made into new proteins.
- 16Three main types of fishoily fish- e.g: Salmon,
Shellfish-Crab, lobster, mussels
White fish- cod, haddock, plaice, skate - 17FishFish is highly nutritious and and contains loads of vitamins, plus omega 3 oils which are really good for you
- 18Meat replacementsTofu- Made from soya beans. Tofu can be made into sausages, burgers and ready meals
TVP- (textured vegetable protein)- also made from soya beans
Quorn- Made from a mushroom-like fungus and egg white - 19Vitamins Avitamin A- Found mostly from retinol which can be found in liver, butter & fish oils
- 20Vitamin BVitamin B-Found in cereals, liver, kidney, yeast, peas,, meat, fish etc.
- 21Vitamin C-Found in citrus fruits (lemons, oranges etc.), green vegetables, peppers and potatoes.
-good for protecting the body from infection and allergies, helps in the absorption of calcium and iron from food and helps to maintain the walls of the blood vessels and heal wounds - 22Vitamin D-Found in fatty fish and eggs and is produced in the body when the skin is exposed to sunlight
-Good for aiding the absorption of calcium for strong bones and teeth - 23Calcium-Found in milk products, tofu, salmon, green leafy vegetables, hard water & white bread.
-Calcium products are needed for strong bones and teeth & the correct working of nerves & muscles.
-Lack of calcium in growing children's diets may cause problems for them later in life such as osteoporosis (desease of the bones) - 24Iron-Found in dark green vegetables e.g: spinach.
-red meats - 25Fruit
- 26Vegetablesj
- 27The function of eggsxvdxv
- 28Solution- Ingredients added to a liquid
-One of the simplest types of mixtures
-It's formed if the ingredients dissolve into the liquid becoming homogeneous - 29Emulsions-Oil and watery stuff mixed together
-em - 30SuspensionsA suspension forms when solid particles are added to a liquid but DO NOT dissolve
Starch particles such as flour, don't dissolve in liquid, but they form a suspension - 31GelsA jel is a solid, jelly-like substance. Gels are mostly liquid, but behave like solids due to the gelling agent holding the liquid in place. Gels form when starch is heated in a liquid and cooled (gelatinisation).
- 32Examples of diffent products gelling agentsWhite sauce- Flour
Filling of lemon meringue pie- Cornflour
jam- Pectin
Flan glaze- Gelatine - 33Food contamination and bacteriavupfgp9fg
- 34Different types of pastryChoux pastry - Choc eclairs & choux buns
Flaky/rough pastry - Sausage rolls, vanilla slices & pie tops
Suet pastry - steak & kidney pudding & jam rolly-polly
Filo pastry- baklava, spring rolls & samosas
Hot water crust pastry- Pork pie & game pie - 35Ready made pastryAdvantages-
-Quick to use
-Guaranteed quality
-Reliable outcome
Disadvantages-
-More expensive to buy
-may contain additives
-Has to be stored until needed - 36Flour and salt in breadStrong plain flour-Bulk ingredinet, forms framework., gluten allows dough to stretch on rising, dextrinisation of starch gives colour
Salt-Adds flavour & helps development of gluten - 37Yeast and water in breadYeast- Gives off carbon dioxide which makes bread rise
Water- Binds dry ingredients, helps gluten develop, helps yeast ferment - 38Modifications of bread: Adding additional ingredients or changing the flour typeUse wholemeal flour instead of strong plain flour- Increases NSP (fibre): taste, texture etc. are altered
Add cheese- alters taste and apperwnce: Increases protein & fat content
Dry fruit-Sweetens bread; increases NSP (fibre); affects appernance and texture - 39Controlling microorganismsy9y9oyp
- 40Oxidisation or enzymic browningTake place when fruit and veg are expossed to air after being cut. This causes the flesh to turn brown
- 41Ways to prevent oxidisationAdding acid- Add lemon juice to fruit salad
Blanching- put carrots in boiling water
preventing contact with air- Put peeled potatoes into cold water until needed - 42Yeast-Single celled plants found in the air and on skins in fruit
-Spoils the taste of food but does not make it harmfull
-grow only on sugary foods
-Can survive without air
-can't survive in vinegar - 43Moulds-A type of fungus
-Settle on food and grow unto a visible plant, which resembles coloured stuff
-Grow on many foods, inckuding bread, cheese & meat
-likes slighly acid conditoons
-Needs moisture & warm temps between 20degrees and 40 - 44Bacteriaknok0j[0p
- 45Food poisingsalmonella-
- 46Chopping boardsWhite- Bakery & diary products
Red- Raw meat
Blue- raw fish
Green- Fruit & veg
Yellow- Cooked meats
Brown- Raw veg - 47Methods of extending shelf lifeMAP-
Vaccum packaging-
Applying heat-
Dehydration/drying- - 48More methods of extending shelf lifeReducing temperature
- 49temperaturesfridge-
freezer-
room-
body-
gelatinization-
bacteria is killed- - 50Additivesjnj
- 51HaccpaCAWe
- 52Religion and ehticshg;gfp
- 53Medical factorsproducts that can get rid of type 2 diabietes
-Low in salt
-low in sugar
-Low in fat
-high in fruit & veg
- High in starchy carbohydrates - 54Lactose intolerance-It can be perminent, and is caused by a lack of lactase, the digestive enzyme which breaks down the lactose (natural sugar) found in cows,, sheep and goats milk into simple sugars.
-if you are lactose intollerant you should avoid these types of milks and replace them with soya milk - 55EthicsFairtrade-
Global dimensions-
GM Foods- - 56The 6 R'sRecycle- Could recycled products be made?
Reuse-
Rethink-
Reduce-
Refuse- Not accepting things that are bad for the enviroment e.g: excseive packaging
Repair-Can products be repaired? this can extend it's life - 57Enviromental & social issueseffwew
- 58One-off production-Only one product is made at a time
-Special occasions
-Expensive
-Labour intensive
-made by hand etc.. - 59Batch production-when a small amount of indentical products are made
-May also be labour intensive
-Normally have jigs/templates
-Batches of the product can be made as often as needed - 60Continuous flow production-100's of products are made
-On a production line - 61Mass production-When 100's of idnentical products are made
-For large supermarkets - 62Rubbing in methodRub butter and flour together using finger tips ensuring mixture does not become too warm
e.g: Shortbread - 63Whisking methodUsually begins with eggs and sugar being whisked together & then dry ingredients being folded in
e.g: In fortune cookies & tulles - 64Melting methodButter is melted before additional ingredients are added
e.g: in gingerbread, flapjacks & brandy snaps - 65Creaming methodFat and sugar creamed together
Longer shelf life due to ratio of fat content
e.g: In cakes such as a Victoria sandwich - 66Different ovensTunell oven-
Convection oven- A convection oven includes a fan to ensure it is consistant - 67Differnt mixersBlender- Used to make smaller particles
Hobart mixer- A consistant mixer for any mixture etc. May also been known as floor standing mixer . - 68Differnet fri8dgesBlast chiller-
- 69Different cutterseffqt
- 70Accurate equipmentDigital weighing scales
Eletrical themometers- - 71Flow chartsStart symbol- Oval
Step symbols- Rectangle
Decission symbol- Diamond
Finish symbol- Oval - 72Star diagrams (sensory analysis)If asked to calculate the overall quality of a product from a star diagram just add the numbers of all the different tests up
- 73Quality assurancesafe packaging, customer relations, safe storage of ingredients, meeting all legal requirements tracabilty, safe training, maintaining equipment, designing all food to meet customer needs
- 74Legal food labelling-Controlled by the EU
- Some info is a legal requirement
e.g: Name of the product, list of ingredients, allergy advice, storage instructions, shelf life, manafacture name /address, weight./volume, allows customers ethical choice (GM soya or maize) - 75Voluntary food labellingA detailed description of the overall product, cost, an illustartion- this must not be missleading, enviroemtal ussues ( dolphin friendly etc.),a batch/lot mark, nutritonal info
- 76enviromental symbols1 PET triangle symbol-1-7 type of plastic
Green triangle arrow symbol- Recycling
Magnet symbol- Recyclable steel
Someone putting bottle in bin-Glass can be recycled and should be put in the bottle bank
someone putting paper in bin- Do not litter - 77Card and paperboard packagingAdvantages-
Easily printed on, strong, lightweight, produced in different thicknesses, cheap, biodegradable, can be recycled, protect and insulate if they're corrugated, can be easily folded into different shapes
Disadvantages-
Is not water resistant,, unless waxed - 78GlassAdvanatges-
Transparent so customers can see what the product contains, it's rigid & it can be recycled and reused
Disadvantages-
It is breakable and heavy, so can be expensive to transport - 79PlasticsAdvantages- Lightweight, durable, flexable or rigid, cheap to produce, easily printed on, resistant to acids/chemicals & water resistance
Disadvantges- Different types of plastics have indivisual characteristics such as if they can be recycled and if they are resistant to heat so may get confused - 80Plastics used for packagingPP-
PET-
PVC-
PS- - 81ElasticityWheat contains 2 proteins: Glutenin and gliadin. When water is added to wheat flour they form gluten.
Gluten is very strechy or 'elastic' it allows food made from wheat flour, e.g: bread and cakes, to rise. No other cereal has this property. - 82PlasticityDescribes how fat changes shape under pressure, such as rubbing in or spreading. Plasticity allows fat to coat each flour particle.
You can easily rub in...
-soft margarine, butter & lard
-Oil can't easily be rubbed in - 83ShorteningFats make cakes and biscuits crumbly and 'melt in the mouth' by forming a coating around the starch & protein particles in the flour. This stops the liquid coming in contact with with the flour, and helps stop gluten forming,
- 84Acids and foodBacteria in milk naturally produce acid by changing the lactose to lactic acid. This coagulates the protein casein. the milk becomes lumpy with a sour taste. The lumps and curds and the liquid is called whey. Drained curds are made into cheese.
- 85Alkalis and foodAre used as an raising agent, e.g: bicarbonate of soda. When you heat them, they produce sodium carbonate (soda), steam and carbon dioxide.
Cornflour is added to meringues to make a chewy centre - 86High/low biological ingredientsHigh biological ingredients- Meat, fish, eggs, cheese & yoghurts
Low biological ingredients- Nuts, seeds & veg
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- GCSE Food Technology Fichas sobre Sin título, creado por sarah.lewis01 el 20/05/2016.
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- sarah.lewis01
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