Food Technology

Food Technology

1. The e sign on food products means the nett weight (i.e the weight without the packaging) or the average/estimated minimum amount in package

2. SAUCE - a flavoured liquid, such as milk, thickened to a suitable consistency. USED IN THE PREPARATION OF RECIPES OR AS A COATING, DRESSING, FILLING

   • 4 COMPONANTS - liquid, thickening agent, seasoning, flavouring

3. Plain Flour contains STARCH

4. Its important to stir sauce mixture continuously so - STARCH GRANUALS SINK TO THE BOTTOM AND FORM LUMPS, STIRRING CONTINUOUSLY KEEPS THE STARCH PARTICLES SUSPENDED SO IT DOSNT FORM LUMPS

5. When cheese sauxe is heated at - 60 C - Starch grains begin to absorb liquid and swell 80 C- The particles break open and release starch making it thick 100 C - Gelatinsation is completed, the liquid forms a gel and solidifies when cooling.

6. Standard Componant - A pre-prepared ingrediant that is used in the production of a food product

7. CAD/CAM - Where numerical information is taken direcrly from CAD drawings and used to control making.

   • CAD - COMPUTER AIDED SYSTEM for creating, modifying, community a plan for a product or componants of a product
   • CAM - A broad term used when several manufactering processes ar carried out at one ime aided by a computer

8. INPUT/OUTPUT/PROCESS

   • INPUT - The raw food material which will become the ingrediant
   • OUTPUT - The finished product
   • PROCESS - The changes made to the input product/ingrediant

9. NANOTECHNOLOGY - The manufacture and use of materials and structures of the nanometre scale

10. QUALITY ASSURANCE AND QUALITY CONTROL

    • Quality Assurance - A guarantee of quality
    • Quality Control - one part of the quality assurance process
      • Involves checking the quality of the product at 3 stages - During design. during manufacture, at the end of manufacture

11. Functions of ingrediants

    • BREAD - Flour,Salt, Yeast, Liquid
      • Yeast is used as a raising agent
      • Salt strengthens the gluten and controls action of yeast and gives flavour
      • Flour - Helps to rise with a light open texture
      • Liquid - Re-hydrates and activates the yeast
    • CAKE - Flour, sugar, Fat
      • Flour - To give structure, bulk, volume
      • Sugar - Sweetness, crust colour
      • Fat - Mainly texture, flavour

12. Saturated - Animal fats

13. Unsaturated - Plant Oils