Flashcards
Food tech-systems and practices
Cards in this deck (26)
- 1What is the input processeverything that goes into the system such as ingredients
- 2what is the processmaking the food/product includes weighing, cooking
- 3what is the outputis the final products includes packaging
- 4Feedbacksuggestions for improvements of the product
- 5what is one of productionwhat a single product is made e.g. a wedding cake considered a luxury product
- 6What is batch productioninvolves a set number of a products being made this production is used in bakery's
- 7What is mass productionused to make foods on a large scale production, involves repetitive task so often machine are used
- 8What is continuous productionis high scale production where machines are used 24/7
- 9What does CAD stand forcomputer aided design
- 10Explain some of the uses for CADnutritional analysis software, calculate cost and amounts, sensory profile software and changes to the input and process in production
- 11What does CAM stand forcomputer aided manufacture
- 12What is CAM used forto control the PH, monitor weight and temperature and quantity of ingredients
- 13What are the advantages to CAMmore consistent product,reduces labour cost, improved hygiene
- 14disadvantages to CAMexpensive to set up, need skilled operators
- 15The purpose of a mandolinslice food portions equally
- 16Purpose of a hand blenderused to puree food
- 17Purpose of a tunnel ovenensures continues and even cooking using a conveyor belt
- 18Purpose of a deck ovencooks several batches of food at the same time
- 19What are boiling vatshuge drums used for cooking liquids
- 20What is a standard component and give an examplepre-prepared ingredients e.g. a pizza base
- 21Advantagesreduce cost, saves time and you get consistency
- 22Disadvantagesless reliable, large storage space needed, sensory qualities not as good as fresh products
- 23Explain a biological hazardfood that can become infected with bacteria
- 24Physical hazardforeign materials e.g machinery parts plasters
- 25Chemical hazardcleaning fluids or pesticides
- 26What are the critical control points (ccp)temperatures, cooking time and handling of food
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- GCSE Gcse Flashcards on Food tech-systems and practices , created by Josh Toplis on 03/05/2015.
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- Josh Toplis
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