Flashcards
Food technology
Cards in this deck (17)
- 1sensory testingRanking tests
Rating tests
Profile tests - 2Quality FinishesBrowning - uses eggs, sugar,milk. Goes darker when heated.
Icing - adds texture and colour
Glazing - adds shiny coating
Piping
Slices of fruit
Sweets/Sprinkles - 3Equipment in test kitchenElectronic scales - advantage- easy-accurate
Food processor-quick
Hand blender - easy
Cutters - standardises
Deck oven - cooks lots at once
Microwave-easy but not always suitable - 4Environmental issuesReduce food miles-use farmers markets
Recycling - packaging is recyclable - less waste
Fairtrade - fair price for produce- supports workers
Seasonal foods-
Free range - ethical - 5Quality ControlPart of quality assurance
weight checks
in date
fresh
not bruised
not smelly
storage on arrival is correct temp - 6Safe temperatures22 degrees for freezing
0-3 degrees storage of chilled
75 degrees reheating (use temp probe)
between 3-63 is the DANGER ZONE - 7Product AnalysisCarried out to investigate how product is made. Analyses amount of ingredients, compares differences between brands.
Includes:
recording costs
researching preparation
description of physical attributes - 8Why eat healthier?People want to cut back on saturated fats
Reduce risks of heart disease
Not get overweight
Reduce risks of diabetes
Tooth decay - 9Nutritional labellingMust include:
name of product
ingredients
list of allergies
description of product
cooking instructions
best before date - 10Nutritional labellingTraffic lights system
colour coded nutritional information
helps consumers made informed choices - 11GelatinisationStarch particles don't dissolve in liquid
Need to stir so that the particles don't fall to the bottom
Otherwise lumps form
When liquid reaches 60 degrees the starch grains absorb liquid and swell
At 80 degrees they break open making the sauce thick
at 100 degrees it is complete, on cooling the gel solidifies - 12Salt & sugar in dietsToo much salt raises blood pressure
Leads to strokes, heart disease
Too much sugar leads to obesity, diabetes, heart disease, tooth decay - 13Standard ComponentsPrepared product: ready rolled pastry/icing/pizza bases,pastry cases.
Adv: bought in bulk,less skilled workforce, less risk of contamination
Disadv: Time needed for ordering
more expensive
poor sensory qualities - 14Functions of ingredientsSugar
Cakes - adds sweetness & colour. Prevents drying out, gives texture & volume
Preservative - jam
Bread - helps fermentation in yeast
decoration - 15Functions of ingredientsEggs
Aeration - whisking stretches protein, adds air bubbles, partially coagulates
Emulsification - added to another liquid- mayonnaise
Coagulation - set & solidify when heated - quiche - 16Functions of ingredientsMilk
Improves nutritional value of product, adds protein, fat & flavour - 17Functions of ingredientsFats
Adds flavour - cakes, bread
Adds moisture - butter, margarine on toast
Seals - Butter & lard help to preserve pate
Shortens/texture - crumbly texture as flour particles are coated
Aerates - Cakes - trap air when beaten with sugar
Extends shelf life - Addition of fat to baked products means they stay moist longer
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- GCSE Food Technology Flashcards on Food technology, created by Gretta Mildred on 19/03/2016.
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- Gretta Mildred
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