Food Technology- June 2011 Markscheme points

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Vitamin D: eggs, oily fish, margarine, sunlight, dairy produce.

Function of B12:

growth, release of energy, formation of blood cells, nervous system

NSP:

ALL PLANTS AND VEGETABLES

Nsp helps move waste through the gut and prevent constipation

FORTIFICATION: addition of nutrients to enhance original content. Like vitamin B in bread and cereal

Wh

When giving an example- give a food example.

Dietary Guidelines:

Health of nation

5 a day

reduction in salt

water consumption

COMA

eat well plate

prevent obesity

saturated fat intake

high fibre/NSP

Environmental Issues:

Pesticides

herbicides

fair trade

food miles

GM

organic

seasoned food

recycling

free range

locally sourced

alternative energy sources

Media influences:

advertising

television/radio

magazines

newspapers

internet

media campaigns

Design Process':

design ideas

design proposals

method of commuinication

data collection

storage

modelling

target audience

development

testing/evaluation

trialling

test kitchen/pilot plant

NSP:

Wholemeal

fruit

nuts

Wate

Water soluble vitamins:

B and C

B- wholegrain

C- fruits

Aesthetic qualities:

Colour, taste, smell, texture and presentation.

Preparation, cooking and storage in Business:

risk assessment- storage and cooking

Hazards: food contaminatiob, bacteria, personal hygiene.

Quality Controls: During product and presentation. shelf life, storage and re-heating

0-5 for refridgerator

-18 for freezer

5-63 danger zones

Food Labelling:

name

ingredients

storage

shelf life

origin

weight

instructions for use

traceability

nutritional infomation

environmental issues

special claims

Section A

Section B

Design a product

Section C