Food Technology revision

Food Technology revision

1. Balanced plate

   • Macronutrients
     • Carbohydrates: gives the body energy Comes from sugar, honey, jam, potatoes, rice, pasta
     • Fats: Protection and insulation (warmth) of the body Gives some energy Comes from butter, cheese, oily fish, meat
     • Proteins: Growth and repair of the body Secondary source of energy Comes from meat, fish, milk, eggs, cheese, lentils, soya, nuts, wheat beans, peas
   • Micronutrients
     • Vitamin A: Helps the eyes see in dim light Healthy skin and tissue Comes from liver, eggs, butter, soft spreads, orange and yellow vegetables, e.g. carrots
     • Vitamin B: Transfer and release of energy Formation of red blood cells Comes from cereals, meat, fish, eggs, dairy products, pulses, yeast products
     • Vitamin C: Healthy skin Helps the body heal faster and helps resist infection Absorption of iron Comes from fruits and vegetables, e.g. oranges, lemons, blackcurrents
     • Vitamin D: Growth and maintenance of strong bones Absorption of calcium Made by the body when skin is exposed to spotlight Comes from oily fish and eggs
     • Iron: Formation of red blood cells which carry oxygen around the body Comes from red meat, dark green vegetables, eggs, chocolate, dries fruit, wholegrain cereals
     • Calcium: Keeps bone and teeth strong Healthy muscles and nerves Comes from dairy foods, white bread, canned fish, green leafy vegetables 
   • Diets

2. Structural function

   • Ingredients
     • Flour: Self rising flour makes mixtures rise Thickens sauces Forms the bulk of doughs and batters Wholemeal provides colour and texture Gluten in flour produces a stretchy dough Provides carbohydrates, vitamin B, calcium and iron
     • Sugar: Sweetens products Improves and changes flavour Speeds up fermentation Adds colour - caramelisation Stabilises whisked mixtures - meringues Keeps products moist and extends shelf life Aerates food products Bulking agents Preserves food
     • Fats and oils: Aerates food Extends shelf life Adds flavour and odour Cooking medium Adds flaky texture to pastry Forms emulsion - vinegar Adds colour and shine Prevents lumps of flour forming in sauce Shortens texture
     • Eggs: Aerate Emulsify Coat or enrobe Add colour and glazes Enriches a sauce Setting - coagulate Binds dry ingredients Thickens
   • Cakes, pastries, breads, biscuits, sauces
     • Cake
   • Gelatinisation, dextrinisation, caramelisation
   • Coagulation, airation
   • Shortening
   • Raising agents
   • Structures

3. Food preparation and cooking methods

   • Enrobing, marinade
   • Healthy choices

4. Food packaging and product labellling

   • 9 legal labelling requirements
   • Types of packaging materials
   • Traffic light labelling

5. Safe food preparation

   • Conditions for food spoilage
   • Key tempearutres
   • Colour coded equipments
   • How to use a food probe
   • Food preservaion

6. Production in quantity

   • Production types
   • Benefits of using mechanical equipments
   • CAD/CAM
   • Use of electrical equipment
   • Quality checkcks
   • Standard components
   • Conditions for sensory testing

7. Adapting products

   • Additives
   • Smart/modern ingredients
   • Acids and alkalis
   • Healthy options

8. Social/moral/ethical,environmental

   • Special diets
   • Restricted diets
   • GM and nanotechnology
   • Organic, fair trade, farm assured, food miles