Revision Cards for GCSE Food Technology 33

Gelatinisation in sauce making / Setting gelatine in mousses

When starch is moistened and heated it thickens - GELATINISATION

Hot water causes the liquid to penetrate the starch granule and make it swell making a GEL

The mixture must be stirred or lumps will form- white sauce

Adding sugar softens the gel and makes it runnier

Revision Cards for GCSE Food Technology 42

Elasticity & fermentation in bread making

Bread is made from flour mixed with water and yeast

The dough rises as the yeast and sugar ferment (react together)

A stretchy “elastic” dough will be able to rise when fermented with yeast

Revision Cards for GCSE Food Technology 39Shortening and colouring in pastry making

Shortening is any fat that is solid at room temperature and used to make crumbly pastry e.g. lard, margarine like Stork

When fat is worked into dry flour, the fat creates a barrier between gluten molecules, thus preventing them from cross-linking once a liquid is added.

Shortening is also used in baked goods to keep them soft after baking. The fat is repeatedly cut into smaller pieces, which then become coated with flour. The final size of the fat pieces will determine the final texture of the baked good. Pea sized fat pieces tend to create a flaky product, such as a pie crust or croissant, while a texture that resembles coarse sand will create crumbly mixtures.

You can add colour by washing the pastry with egg or milk Using

butter in the mixture also adds colour

Revision Cards for GCSE Food Technology 38Aeration – raising agents and cake making

Aeration means - To incorporate air into a product in the form of bubbles

Used in things like sponge cakes; mousses; meringues and ice-cream

Light airy texture brought about by the ingredients trapping air in the form of tiny bubbles

Creaming – beating (with wooden spoon/processor) fat and sugar e.g. cake mix

Whisking – eggs and sugar; protein in egg stretches and traps air e.g. meringue

Rolling and folding pastry – air is trapped between the layers – flaky and puff pastry

Baking powder is sometimes used in cakes to help them rise (this is cream of tartar & bicarbonate of soda)

Revision Cards for GCSE Food Technology 37Emulsification – salad dressings

Emulsification -the process by which ingredients that do not mix are stabilised e.g. egg is used in mayonnaise to stabilise the oil and water

Salad dressings may be made of oil + e.g. herbs; vinegar (olive oil & balsamic vinegar); lemon juice; garlic; yoghurt

They often separate when left to stand so need to be shaken before use

They are called unstable because they separate easily

Mayonnaise does not separate because it has egg in it – the egg yolk contains lecithin which helps the oil and water stick together

Revision Cards for GCSE Food Technology 41Coagulation

The texture of foods that contain protein can be altered by heat

The protein is permanently altered when heated

This is called denaturation – leads to coagulation (when the protein sets)

Meat – proteins (collagen and elastin) shrink so meat shrinks; overheating makes it hard; heating collagen in liquid makes it gelatine

Eggs – white protein becomes solid and opaque; yolk becomes dry

Wheat – gluten- sets to from an open structure in cakes and breads

Milk – form a skin

Cheese – becomes rubbery then crisp

Revision Cards for GCSE Food Technology 30Flavouring

These are either extracted from a plant or animal or produced artificially in a laboratory

Sweetening agents in desserts

Additives called sorbitol; saccharin

Natural sugars from fruit, fructose; honey; fruit zest; vanilla

Flavouring herbs and spices in savoury products

Add to pastry/pizza /bread doughs; nuts; nut oils; cheese; pepper; vinegar; salt

Revision Cards for GCSE Food Technology - Terms 43 Binding - causes loose or dry ingredients to stick together e.g. water in pastry; egg in burgers; milk in a batter Bulking - added to increase bulk e.g. breadcrumbs in burgers; fibre (NSP) in low calorie foods; TVP in meat products Coating – used to protect or add texture e.g. fish in batter/breadcrumbs; rolling food in oats/nuts/ sugar Enrobing - coating in chocolate - bars of chocolate/biscuits; could also be fish fingers in breadcrumbs Enriching - a nutrient has been added because it has been lost during processing - bread with Vitamin B Finishing techniques - glazing (shiny finish); high temperature to get a browned surface (blow torch for caramelising sugar); coloured finish; piping; sprinkling other ingredients on surface; garnishing; using a mould Glazing – to give a glossy finish; egg on pastry; milk on scones; honey on ham; icing on cakes; jam on pastries Palatability – all 5 senses are involved; differences in chemical and physical composition may affect the taste and texture of a food Plasticity - the capability of being formed or moulded e.g. pastry; jelly Sealing - to pinch or press dough for a decorative edge; to seal dough to prevent seeping; to cook quickly at a high temperature to form a brown crust to retain juices e.g. meat Shaping – jelly in a mould; extruding through a nozzle e.g. piping; pasta machine; dicing and slicing Tenderizing – breaks down collagens in meat to make it palatable; - pounding; braising; marinating

Revision Cards for GCSE Food Technology 1

Nutritional Characteristics of Protein

Important for growth and repair of body tissue and muscles

It is made up of carbon; oxygen; hydrogen; nitrogen and sulphur atoms

Source of energy

Maintains the immune system

Sources

Meat; fish; cheese eggs; yoghurt; nuts and seeds; kidney beans lentils; meat alternatives

Revision Cards for GCSE Food Technology 9Nutritional Characteristics of Fats

Provides large amounts of energy

Assists with the development and structure of the brain, nervous system and reproductive system

Protects vital organs

Keeps you warm

Saturated fat – mainly from animals – can cause cholesterol/heart disease/some cancers – butter/cream/meat products/ mayonnaise/cheese

Unsaturated fat – mainly from plants and fish

Revision Cards for GCSE Food Technology 4

Nutritional Characteristics of Carbohydrates

Provides glucose to cells as primary source of energy

Manufactures DNA

Helps maintain health of digestive system

Sugars – found naturally in milk (lactose) and fruit (fructose)

Starches – main source of energy in the diet and form main part of meals

Pasta; bread; potatoes; yams; cereals – oats/barley; rice; couscous; bulgar wheat; cassava; kidney beans

Revision Cards for GCSE Food Technology 11 Nutritional Characteristics of

Vitamins A – formation of bones; skin and teeth. From oily fish; eggs; liver; cheese; milk

Vitamins B – B6 forms red blood cells; B12 cell division and growth; immune system. From oats; barely; avocado; salmon; seaweed; beef liver

Vitamins C – healing wounds; collagen production; hormones; protects against infections; enhances iron absorption. From fruit especially citrus fruits; vegetables like broccoli; peppers and sweet potatoes

Vitamins D – helps regulate calcium and phosphate in the body to help keep bones and teeth healthy. From oily fish; fortified foods e.g. breakfast cereals; sunlight; liver

Calcium – essential for strong bones and teeth; muscle and nerve function. From dairy products; soya beans; cabbage; dried fruit; bread is fortified with it (added to)

Iron – red blood cells; immune system; can lead to anaemia. From red meat; offal (liver); canned fish; nuts and seeds; lentils; chickpeas; wholegrain foods (rice)

Revision Cards for GCSE Food Technology 17Current Healthy Eating Guidelines – to help people make the right choices; have a healthier diet and help prevent illnesses and diseases

5 a day – eat 5 portions of fruit/vegetables a day; equivalent of a handful; some refer to 7 portions a day

Fish – should eat at least once a week; oily fish good for omega 3

Hydration – should drink plenty of water at least 2 litres depending on your weight/height

Eatwell Guide (new version of the Eatwell Plate) – guidance about the amount of food types that should be eaten per day e.g. over a third should be fruit/vegetables and over a third sources of bread, rice potatoes etc

Fibre – natures broom/also called NSP; should eat plenty to prevent bowel cancer

Revision Cards for GCSE Food Technology 12Health issues of deficiencies of nutrients

Malnutrition – lack of sufficient nutrients to maintain body functions

Starvation – result of under nutrition, body cannot use nutrients

Vitamin deficiencies

Skin is dry and rough; tiredness; infections; diarrhoea; spots; slow growth in children; anaemia; poor bones and teeth; muscles and nerves do not function

Protein deficiencies Marasmus is a disease caused by a severe deficiency of protein and calories that affect infants and very young children, often resulting in weight loss and dehydration

Kwashiorkor is a disease caused by a severe deficiency of protein in diets that contain calories mostly from carbohydrates such as yams, rice and bananas

Revision Cards for GCSE Food Technology 18Health issues of excesses of nutrients

Obesity

This is caused when the energy intake from food is greater than that required by the body

It is increasing in both children and adults

It is when the body is extremely overweight

Excessive consumption of fats or carbohydrates like sugar cause it

It causes a stain to be put on the heart; high blood pressure; coronary heart disease; diabetes; gallstones; gout; cancer; varicose veins; lack of energy

Revision Cards for GCSE Food Technology 19Dietary needs of

Vegetarians – they choose not to eat meat/fish out of personal choice or for religious reasons

Lacto – ovo vegetarian don’t eat meat; poultry or fish

Lacto vegetarians – don’t eat meat; poultry; fish or eggs but will eat dairy

Vegans – don’t eat meat; poultry; fish or eggs or dairy

Revision Cards for GCSE Food Technology 36How food structures are formed (Colloidal Structures)

Suspensions - a solid held in a liquid; starch grains held in liquid to make a sauce/gravy; if left the solid sinks to the bottom of the liquid; has to be stirred continuously – custard; gravy; sauce

Emulsions

Mayonnaise – ingredients that do not normally mix are stabilized e.g. egg in mayonnaise

Salad dressing - oil and water in a dressing; they must be shaken before use as they form 2 separate layers if left to stand over a period of time

Gels

A large amount of liquid is set by a small amount of solid e.g. jam; cold desserts. Gelatine is dissolved in warm water and added at room temperature

Revision Cards for GCSE Food Technology 56Proportions When designing a recipe the components must be combined in the right proportions if the product is to succeed.

Accurate measurement This is extremely important as if ingredients are not weighed liquids measured accurately it will change the consistency of the mixture; change the way ingredients work together and eventually the outcomes flavour and texture.

Ratio and proportioning Pastry ratio of fat to flour shortcrust 1:2 e.g. 100g fat/200g flour; rough puff 3:4 e.g. 150g fat/200g flour; choux 2:3 e.g. 50g fat/75g flour

Cake ratio Creaming - equal fat, flour, sugar; Whisking - equal flour & sugar

Revision Cards for GCSE Food Technology 29Adaptation of amounts in mixtures

Cakes – if you wanted to make a chocolate cake then you remove @25g of flour and replace with the same amount of cocoa powder

Pastry - shortcrust 1:2 e.g. 100g fat/200g flour; rough puff 3:4 e.g. 150g fat/200g flour; choux 2:3 e.g. 50g fat/75g flour

Sauces Pouring sauce 16:1:1 e.g. 250ml milk/15g flour/15g fat - custard Coating 10:1:1 e.g. 250ml milk / 25g flour / 25g fat – sauce for savoury dishes Roux – all in one – 5:1:1 e.g. 250ml milk / 50g flour / 50g fat – binding sauce

Revision Cards for GCSE Food Technology 14Adaptation of amounts in mixtures and their effects

Reduce fat – less moist; less flavour; paler colour; will stale rapidly

Increase fat – greasy; darker colour; improved flavour

Reduce sugar – less flavour; paler colour; might not rise as well

Increase sugar – baked mixtures are softer becomes hard when cooled; darker colour

Reduce salt – less flavour; creates different textures; reduce shelf life

Adding water – may make baked products hard; encourages mould to grow

Revision Cards for GCSE Food Technology 34Acids and Alkalis

Acidity - Measured using the pH scale

Acidity or alkalinity of food is measured on the pH scale, which runs from 1 to 14. A strong acid will have a pH of 1, and a strong alkali will have a high pH value, like 14.

Colour – acid is used to stop fruit from going brown once peeled and exposed to oxygen (anti-oxidant) using lemon juice

Texture – adding vinegar to meringues increases the stability of the mixture; makes it fluffier

Marinating – meat in vinegar or orange juice makes it tender

Preservative – vinegar prevents bacteria growing e.g. pickled onions

Revision Cards for GCSE Food Technology 35Can cause tooth decay

Citric acid is used in jam making to help it set

Alkali

Used as a raising agent e.g. bicarbonate of soda produces carbon dioxide gas when heated

– Corn flour on meringue; bicarbonate of soda in gingerbread

Revision Cards for GCSE Food Technology 65Standard components/Readymade components

They are products that help make up a food product; they have been prepared / made already to help reduce time; ensure consistency and are safe

Cut and washed fruit/vegetables; pastry bases; sauces; cake mixes; fillings; stock cubes; grated cheese; bread mixes

Advantages

Already made; save time; no need for skills/special equipment; consistency is assured; can be cheaper; do not have to purchase all of the individual ingredients and store them

Disadvantages

Can be expensive; can be bland in taste; have to rely on other companies stocking what is needed; not very creative

Revision Cards for GCSE Food Technology 20Special Diets

Diabetics – this is when the glucose level in the blood is too high; their diet should be high in fibre and low in fat and sugar

Coeliac – the body’s immune system attacks its own tissues; triggered by gluten (protein found in wheat)

Calorie controlled – this is when the amount of calories needs to be monitored

Nut allergies – peanuts/nuts may cause severe allergic reactions; even oils with nuts in it can be harmful

Lactose intolerance – need to avoid cow’s milk; replace with soya or other types of milk

Revision Cards for GCSE Food Technology 24

Organoleptic Qualities - the qualities of food that affect our organs of sense

Sight – colour; size; shape; quality

Hearing – sounds made during preparing and cooking food – cutting fresh fruit; sizzling fat

Smell and taste – freshness; salty; sweet; bitter- see image of the tongue. The tongue is most sensitive to taste with food at 22°C - 41°C. Sensitivity is reduced when the food is colder / hotter

Touch – we use our hands to touch the food to confirm its texture, consistency and ripeness

Revision Cards for GCSE Food Technology 26Preparation and Cooking Techniques

Peeling – removal of skin from fruit or vegetables

Slicing – finely slice or shred vegetables

Grating – making a food finer e.g. cheese; zesting a lemon

Chopping – minced –small; diced a bit bigger; chopped @1cm chunks

Whisking – mixing ingredients at high speed with a hand held or electric whisk

Rubbing – in – fat in to flour until it looks like fine breadcrumbs

Melting – melt the fat to make the cake gives a moist sticky flavour

Creaming – beating with a wooden spoon or in a food processor

Revision Cards for GCSE Food Technology 27Preparation and Cooking Techniques

Roux – equal fat and flour; add milk/stock forms a paste before the liquid is added

All-in-one – same as a roux but mixed all together very quickly

Blended – no fat used; cornflour with milk or liquid e.g. custard

Short crust pastry – rubbing in method of fat and flour, can add sugar for sweetness; use tip of fingers and cold water

Rough puff pastry – quarter of fat used with ice cold water; the other fat is introduced by folding and rolling; requires a lot of water

Layering examples – lasagne; trifle; moussaka; cheesecake; lemon meringue

Revision Cards for GCSE Food Technology 28Finishing techniques

Glazing - add shine to a product e.g. egg brushed on to bread and pastry; milk on scones; sugar and water on sweet buns; warmed jam on fruit tarts; arrowroot on flans

Icings – royal icing; butter icing; fondant; ganache; cream cheese icing

Coatings – chocolate on biscuits; breadcrumbs on chicken burgers; batter on fish

Garnishes – added to finish a dish e.g. parsley; lemon with fish; tomatoes on top of a salad

Piping – soft foods pushed through a nozzle e.g. icing on a cake; potatoes on a pie

Caramelisation – the process of changing the colour of sugar from white to brown with heat

Revision Cards for GCSE Food Technology 13Function of ingredients

The ingredients are used to add colour; flavour and texture to dishes

Sweetening – sugar; dried fruits; honey

Bulking – added to increase volume e.g. breadcrumbs in burgers/sausages

Flavouring – salt; pepper; herbs and spices

Colouring – turmeric; cocoa powder

Binding – eggs in burgers

Shortening – fats in pastry/biscuits to make them crumble

Texture – to add crunch; add fruit to a smooth dish e.g. yoghurt

Revision Cards for GCSE Food Technology 15Consumer preferences

Factors affecting our choices of food

Physiological - Am I hungry? Does the food look attractive; smell and taste good?

Nutritional knowledge - Is the food good for me? Read the labels; be aware of what should be eaten and the amounts e.g. Eatwell guide(formerly plate)

Economic Circumstances - How much can I spend on the food?

Marketing methods – Am I tempted because of advertising? Labelling – the information provided

Availability of food – what is available in shops / markets – due to transport improvements food comes from all over the world; storage of food – canning; freezing; chilling; preservation of food; food miles;

Revision Cards for GCSE Food Technology 16Factors affecting our choices of food

Cultural – we like foods our family do; it provides comfort; eating patterns are influenced by our cultures; takeaway foods mean we can try different foods from different cultures more readily; eating out is popular; set mealtimes

Religious – some religions have very specific rules regarding how food is grown; killed; prepared

Socio economic - amount of money people have to spend on food; readymade foods can be expensive and not necessarily healthier; the demands for convenience foods are on the rise; new technologies e.g. the microwave makes it easier

Dietary needs – depending if you have an allergy; specific needs e.g. coeliac, diabetic; on a diet for specific reasons e.g. obesity; high cholesterol

Revision Cards for GCSE Food Technology 25Sensory Testing - It is essential to test sensory qualities. The results are analysed so that the product can be improved or changed.

Ranking tests - Similar products are tested for a specific characteristic, for example saltiness. Samples are given randomly coded names, and testers sort the products from most to least salty.

Rating tests - Products are tested for a specific characteristic to find out if there is a noticeable

difference between two products. For example, manufacturers can test a new low fat version

of a product to see if it is similar to the original. The products are randomly coded and testers

rate them using a scale: dislike a lot to like a lot

Profile test - The profile of a product can be recorded as a star diagram.

Revision Cards for GCSE Food Technology 55Quality Control - Quality assurance (QA) guarantees that food meets a clear, consistent set of standards. At key stages in production there should be quality control checks so manufacturers are alerted to any problems. The results of these checks are recorded. Checks can be done by hand or by

computer. Quality control checks will normally include:

weight checks to make sure the product is the required weight

visual checks to make sure it looks the way it should

temperature checks to make sure it is being kept at an appropriate temperature

pH checks to make sure the food has the correct acidity/alkalinity

microbiological checks to make sure bacteria are not at harmful levels

chemical checks to guard against chemical contamination

metal checks to guard against contamination by metals (usually at the packing stage, using a metal

detector)

organoleptic checks to check flavour, texture and aroma by sampling the food product

Revision Cards for GCSE Food Technology 46HACCP

Potential hazards in food production can be reduced by a system called hazard analysis critical control points (HACCP). This identifies what could go wrong in the production process and establishes checks that will prevent or reduce risks. This is called hazard analysis.

Critical control points (CCPs) are pre-determined checks that take place at specified points in the food production or preparation process. They include:

temperatures, using probes and thermometerscooking timesensuring food is handled correctlyThe checks are documented and include the processes being checked, any faults and any action taken. Checks can be done by hand or using CAM.

Revision Cards for GCSE Food Technology 57

The Food Labelling Regulations of 1996 require certain information to be given on all pre-

packed foods. These requirements are written by the EU.

These are the items on the label that are required by law.

manufacturer's name and contact details; name of the product; description of the product

weight (some foods are exempt, for example bread) ; ingredients (listed in descending order of

weight)

cooking/heating instructions ; storage instructions; shelf life; place of origin; allergy information

The following items are not legal requirements, but are nevertheless good practice and often

included on packaging: illustration of product; price; nutritional values of the product; customer

guarantee; the batch-code and bar-code numbers; opening instructions

Revision Cards for GCSE Food Technology 59 Food packaging protects and preserves food. A range of materials can be used for packaging, some of which are environmentally friendly. Labels carry information for the consumer. Some of this information is required by law.

Packaging functions - The main purposes of food packaging are: to preserve the product; to protect the

product from damage; to make the product more attractive to the consumer; to make it easier to

transport the product

Plastics are widely used in food packaging because they are: versatile - plastics can be flexible or rigid, and

can be moulded into shapes; resistant to acids and other chemicals; easy to print on; lightweight; cheap to

produce

Modified-Atmosphere Packaging (MAP) - Air in a plastic container can be modified to prolong shelf life

and slow down colour deterioration. MAP is used to package: cold meats; smoked fish; cheeses; salads;

fresh pasta

Revision Cards for GCSE Food Technology 22Ethical Issues are things that can be seen as morally right. For example, buying fair trade food helps provide farmers with better working conditions.

Food miles means the distance that food travels from where it is grown to where it is bought. This is an environmental concern because of the CO2 emissions from transport

Sustainability is food production that aims to preserve the world's natural resources for future generations.

Religious

Genetically Modified food is grown with genetic manipulation technology. Some people consider this a risk to the environment and choose GM-free products.

Revision Cards for GCSE Food Technology 23Free range food is a method of farming where animals are allowed to roam freely.

Fairtrade food production aims to provide fair prices and better working conditions for farmers and farm workers.

Farm Assured means that the farms and food companies meet high standards of food safety and hygiene, animal welfare and environmental protection.

Seasonal foods means foods that are in season. Choosing these reduces food miles

Organic foods have been grown without the use of chemical fertilisers or pesticides.

Revision Cards for GCSE Food Technology 44Use, need and effect of additives – natural and artificial

Food additives can be classified as natural or artificial.

Natural additives occur naturally in foods. They are extracted and put into other foods. Caramelised sugar is used as colouring in cola.

Artificial additives do not occur naturally. They are made synthetically for a certain purposes. For example tartrazine is a synthetic colouring added to some sweets to make them yellow.

Revision Cards for GCSE Food Technology 45Use, need and effect of additives – natural and artificial

Both natural and artificial additives are used for many different reasons:

Preservatives extend the shelf life of a product. Salt is used in bacon and sausages.Colouring makes food products look more appealing and appetising.Flavourings can be used to add or improve the flavour of a food product. Vanilla flavouring is often added to cakes and biscuits.Emulsifiers are used to prevent ingredients from separating. For example, lecithin, which is found in eggs, is used to stop the ingredients in mayonnaise from separating.

Revision Cards for GCSE Food Technology - Equipment to produce items of quality

and consistency 31

Name Purpose

Electric whisk Whisks ingredients saving time and effort

Cutters Ensure food is the same shape and size eg biscuit cutters

Temperature probe Check temperatures in high risk foods

Tunnel oven Ensures continuous even cooking using a conveyor belt

Deck oven Cooks a batch of several foods at the same time

Boiling vats Huge drums used for cooking liquids eg soups, chocolate

Date-stamping machine Label packaged food with a date stamp

Revision Cards for GCSE Food Technology 32

Name Purpose

Electronic scales Weigh food accurately

Depositor Put exact amounts of ingredients into different containers at the same time

Mandolin Slice food portions equally

Food processor Blends and mixes ingredients

Hand blender Used to purée food e.g. in soups

Dough hook Mixing and kneading dough

Revision Cards for GCSE Food Technology 49Storage of Food - Temperatures

Chilling – 0°C – 5°C

Freezing - minus 18°C

Reheating - 72°C for a minimum of 2 minutes

Ambient conditions – room temperature e.g. sugar; flour; jars and cans of food; wrapped biscuits and cakes

Critical storage temperatures – bacteria thrive at 37°C; they grow at 5°C - 63°C;

Monitoring temperatures – probes and thermometers

Revision Cards for GCSE Food Technology 50Impact of chilling and freezing on foods

Freezing turns water in foods to ice and bacteria cannot grow under these conditions, they hibernate

Foods that need to be kept cool are those that perish easily – milk; cheese; ham; cooked meat; cooked rice; dips; salads

Chilling – a growing range of foods are made this way; they are perishable and can only be kept for a limited time at 1°C-4°C; they are purchased, cooked and consumed quickly

Freezing –domestic freezers work at minus 18°C; commercial freezers -18°C to -29°C.

If food is frozen quickly small ice crystals will form reducing damage to the food. If frozen slowly then the texture, flavour and nutritional value can be affected

Revision Cards for GCSE Food Technology

Appropriate hygiene and safety procedures to ensure safe handling techniques of ingredients to outcome

Good personal hygiene is essential during food preparation and production because it helps to reduce hazards.

It is a legal requirement to report any illness to a supervisor. Store ingredients and the cooked food correctly Wash hands in warm water before touching food; after touching raw

food; after going to the toilet Cover cuts in blue plasters Make sure all equipment and surfaces are clean Be aware of cross contamination Wear appropriate clothing

1. Cross contamination the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect."cross-contamination between raw and cooked food is the cause of most infection"

Revision Cards for GCSE Food Technology 52 Use by date – these are put on food that goes off quickly, such as smoked fish, meat products and ready-prepared salads. Don't use any food or drink after the end of the "use by" date on the label, even if it looks and smells fine. This is because using it after this date could put your health at risk. If a food can be frozen its life can be extended beyond the "use by" date. But make sure you follow any instructions on the

pack, such as "cook from frozen" or "defrost thoroughly before use and use within 24 hours". "Use by" dates are the most important date to consider, as these relate to food safety.

1.High risk food – any food with moisture and protein in it – fish; seafood; meat; gravy; rice

Danger zone – the temperature at which bacteria is more likely to grow 5°C to 63°C; the most dangerous being room temperature 37°C

Revision Cards for GCSE Food Technology 48

Contamination of Food

There are three main types of hazard in food production:

Biological hazard - foods become dangerously infected by bacteria which might lead to food poisoning. Symptoms of food poisoning can include diarrhoea, vomiting, headaches and fever.Physical hazard - foreign materials can cause injury to the consumer. These could come from metal or plastic from factory machinery, or natural hazards like bones in fish.Chemical hazard - potentially dangerous chemicals like cleaning fluids or pesticides contaminate food. These could cause severe illness.

Revision Cards for GCSE Food Technology 61Nanotechnology

Recent technological developments lead the way for manufactured nanoparticles to be added to food. These could be finely divided forms of existing ingredients, or completely novel chemical structures.

Manipulating food at this scale could help to develop lower-fat foods that still taste great, or allow manufacturers to pack more nutrients into otherwise vitamin-free foods. This technology should not necessarily be alarming, because the human body is already used to dealing with nanoscale food. Our guts break what we eat down to nano-sized chunks so that the body can absorb nutrients in the intestine, for example.

Nanotechnology is also poised to create better food packaging. It could reduce the amount of plastic used, for example, or make containers smarter by building in sensors that tell us whether the food inside is still fresh.

Revision Cards for GCSE Food Technology 60Methods of Mass Production There are different types of manufacturing systems which are suitable for different scales of production.

One-off production is when a single product is made, for example a designer wedding cake.

This is classed as a luxury food item.

Batch production involves making of a set number of identical products. Typically batch

production is used in a bakery, where a certain number of different types of loaves will be

made every morning.

Mass production is used to make foods on a large scale. The production line involves repetitive

tasks so machines are often used. This saves time and helps lower the cost of production.

Continuous-flow production is a high-volume production method where machines run 24

hours a day. It is often used to produce milk and packet pizzas.

Revision Cards for GCSE Food Technology 63CAD Computers are essential in the development and manufacture of food products. Computer Aided Design (CAD) helps create, modify and communicate information efficiently. Computer modelling allows designers to test models and changes without carrying them out.

CAD is used for:

Nutritional analysis software provides nutritional information to help create foods for a

balanced diet

Simulate changes to inputs and processes so the impact of modifications can be predicted

Calculate costs and amounts of ingredients needed for batch production

Packaging design and advertising decisions using graphics and 3D modelling software

Sensory profile software is used in testing and can analyse and rank results

Production flowcharts show where Hazard Analysis Critical Control Points (HACCP) checks need

to be included in the factory processes

Revision Cards for GCSE Food Technology 62Modified starches are used in practically all starch applications, such as in food products as a thickening agent, stabilizer or emulsifier. Used in readymade sauce packets to help prevent lumps when making things like gravy; sauces; custard. It also helps prevent ingredients from separating e.g. the sauce in a lasagne

Functional Foods Functional foods deliver additional or enhanced benefits over and above their basic nutritional value.

Probiotics are defined as live microorganisms – mostly bacteria – which when taken in adequate amounts confer a health benefit.

Prebiotics promote the growth of particular bacteria in the large intestine that are beneficial to intestinal health and also inhibit the growth of bacteria that are potentially harmful to intestinal health e.g. yoghurts

Stanols and sterols, which occur naturally in small amounts in plants and fruits, are thought to have a cholesterol lowering effect and are added to products such as reduced/low fat spreads e.g. Benecol spread

Revision Cards for GCSE Food Technology 51Best before

"Best before" dates appear on a wide range of frozen, dried, tinned and other foods. "Best

before" dates are about quality, not safety. When the date is passed, it doesn't mean that the

food will be harmful, but it might begin to lose its flavour and texture.

Every year in the UK we throw away 7.2m tonnes of food and drink, most of which could have

been eaten. So think carefully before throwing away food past its "best before" date.

Remember, the "best before" date will only be accurate if the food is stored according to the

instructions on the label, such as "store in a cool dry place" or "keep in the fridge once

opened".

Revision Cards for GCSE Food Technology 64CAM

Computer Aided Manufacture (CAM) efficiently controls and monitors production using computers. Multiple processes can be carried out at the same time. Examples CAM is used to:

monitor temperature; monitor weight; check pH; control conveyor belt speed

monitor quantities of ingredients

Advantages

more consistent results; reduces labour costs; improves accuracy, reducing waste

faster for high-volume production; improved safety and hygiene; easier monitoring

Disadvantages expensive to set up; needs skilled operators; can be slower for one-off or low-

volume production

Revision Cards for GCSE Food Technology 21

Diets can be adopted for health reasons such as allergies, intolerances or needing to lose

weight. Examples of diets are:

Calorie controlled - food energy is measured in calories. Keeping calorie consumption below

the energy your body uses up causes weight loss.

Coeliac disease - an intolerance to gluten. Gluten is found in foods containing wheat, eg bread,

cakes, and pasta.

Diabetes - is where blood sugar level is higher than normal. Diabetics need to monitor

carbohydrate intake.

Lactose intolerance - is an inability to absorb the sugar that naturally occurs in cow's milk.

Nut allergy - means a sensitivity to nuts, causing a reaction which can be severe.

Vegetarian - means not eating meat and fish. Protein must be obtained from dairy products,

nuts and pulses.

Revision Cards for GCSE Food Technology 58

Environmentally friendly packaging

Environmentally friendly packaging causes less damage to the environment. There are three types:

Reusable packaging can be cleaned and re-used. For example, glass milk bottles are reused.Recyclable packaging is made of materials that can be used again, usually after processing. Recyclable materials include glass, metal, card and paper.Biodegradable packaging will easily break down in the soil or the atmosphere.Recyclable packaging should carry standard symbols that show what the product is made from and how it can be recycled

Revision Cards for GCSE Food Technology 66Terminology in the exam

Do not use the terms – HEALTHY OR CHEAP – be specific

Alternatives for making a dish healthy – low in fat; low in sugar; low in salt; high in fibre

Refer to illnesses – such as diabetes; cancer; heart disease; high cholesterol; obesity

PEE Point Explain Example

Example - The white sauce in the lasagne could be made with low fat milk to reduce the fat content as using high fat milk can add to the daily intake of saturated fat which can contribute to illnesses like obesity and high cholesterol

CHEAP – use phrases like buy in bulk; use dried/tinned/frozen instead of fresh

Revision Cards for GCSE Food Technology 3

Protein Alternatives

Also called meat replacements

Tofu – made from soya beans; stir fried and used in desserts

TVP = Textured Vegetable Protein; used to make sausages; burgers and ready meals

Quorn – made from mushroom like fungus – used instead of chicken; mince

Does not taste of much so often needs to be marinated

Usually eaten by vegetarians who do not like to eat meat but need a source of protein in their diet other than from lentils, beans and nuts (these are LBV Low Biological Value)

Revision Cards for GCSE Food Technology 53 Bacteria

They need MOISTURE; WARMTH AND TIME

Always COOL food quickly; COVER it and keep it CLEAN

Cook /reheat above 72°C (use a temperature probe to check the centre)

Chill at 0°C - 5°C (fridge temperature)

Freeze at minus 18°C to stop the growth of bacteria; they will only hibernate though not be killed off

High risk foods – foods that contain protein and moisture – gravy; seafood; rice; fish; meat

DANGER ZONE - 5°c TO 63°C – when bacteria will multiply very rapidly especially at room temperature 37°C

Revision Cards for GCSE Food Technology 54 Preserving Food

Salted foods – the salt absorbs the moisture in the food which helps them shrivel and die E.G. HAM; BACON; FISH

Sugar – kills bacteria by the same way; added to fruit in jam

Adding vinegar makes a food too acidic for bacteria to grow e.g. chutney; pickled eggs/gherkins

Lemon juice – added to fruit to stop it going brown; enzymic browning

Drying – removes moisture

Irradiation – food is zapped which kills the bacteria

MAP – Modified Atmosphere Packaging – put in plastic with a mix of oxygen; nitrogen and carbon dioxide then sealed and chilled

Revision Cards for GCSE Food Technology 67DESIGN IDEAS for the exam

It does not matter if you r not great at drawing but the following things will help you

Use colouring pencils

Label in detail

Explain how each ingredient / aspect of the design meets the SPECIFICATION

Ensure ALL SPECIFICATION points are met

Revision Cards for GCSE Food Technology 6Functional Properties of Sugar

Flavour – adds sweetness and improves the flavour of food – baked beans

Colour – when heated goes brown e.g. in cakes and biscuits; caramelisation

Aerate – in cakes makes them light and helps them rise

Foams – in a meringue makes it stable, does not reverse to liquid form

Moist and tender – increases shelf life of bread and cakes; keeps them moist

Fermentation – added to yeast in the production of carbon dioxide in bread making

Preservation – in jams and chutney

Sweets – boiled to make toffee; fudge and boiled sweets

Revision Cards for GCSE Food Technology 8Nutritional Properties of Fibre

Another form of carbohydrate - sometimes called non-starch polysaccharides(NSP)

Commonly known as “natures broom”

Helps flush out all of the food waste we no longer need in our bodies

Also called

You should aim for at least 30g a day.

Fibre is only found in foods that come from plants

the water in your digestive system. It may help to reduce the amount of cholesterol in your blood. If you have constipation, gradually increasing sources of soluble fibre – such as fruit and vegetables, oats

Revision Cards for GCSE Food Technology 7Nutritional Properties of Fibre

There are two different types of fibre – soluble and insoluble.

Soluble fibre dissolves in the water in your digestive system. It may help to reduce the amount of cholesterol in your blood. If you have constipation, gradually increasing sources of soluble fibre – such as fruit and vegetables, oats

Insoluble fibre doesn't dissolve in water. It passes through your gut without being broken down and helps other foods move through your digestive system more easily. Insoluble fibre keeps your bowels healthy and helps prevent digestive problems. If you have diarrhoea; you should limit the amount of insoluble fibre in your diet. Good sources of insoluble fibre include: wholemeal bread; bran; cereals nuts and seeds

Revision Cards for GCSE Food Technology 40Eggs- nutritional value - 13% protein; fat 10% also contains Vitamins A, B2 and D; iodine. Loads of different uses

Thickening – custard or quiches; coagulation at 60°C(becomes solid)

Binding – helps ingredient stick together

Coating/enrobing – helps ingredients stick to other foods e.g. breadcrumbs on fish fingers/chicken nuggets

Glazing – gives a glossy finish

Aeration – trap air in cake making

Emulsification – salad dressing; helps stop the dressing from separating.

Can be boiled; poached; scrambled; fried

Revision Cards for GCSE Food Technology 5Functional Properties of Starch

Found in cereals such as wheat and root vegetables e.g. potatoes

Gelatinization is when starch is heated with water, the water is absorbed and the granules swell to a paste (gel) and thicken the mixture e.g.

Gravy Custard

White sauce Roux

Softening – they starch grains in potatoes and root vegetables will absorb water during cooking and make them soft to eat

Browning – starch gives baked products colour – golden brown

Revision Cards for GCSE Food Technology 2

Functional Properties of Protein

When protein is cooked its structure changes; Protein denatures and becomes hard (coagulation) e.g. boiled/fried eggs; meat and fish become hard. Their appearance changes and they become palatable.

Aerate – stretches when beaten and holds air – meringue mixture

Coagulate – binds together and becomes a solid structure e.g. boiled egg; fried egg; mixture in a quiche

In wheat – helps the pastry/bread dough stretch; called gluten

Revision Cards for GCSE Food Technology 10Functional Properties of Fat

Can be used in liquid or solid form in cooking

Oils are used for flavour; to fry food in.

Shorten – helps make the pastry crumbly and moist

Emulsify – mayonnaise, oil mixed with eggs

Foaming – solid fats trap air when beaten with sugar; this helps cakes rise (aeration)

Enriching – adding flavour and colour

Shelf life – extend this as they help keep the product moist

Colour – margarine or butter will do this

Revision Cards for GCSE Food Technology 25a Conditions for evaluating food In order to ensure that sensory testing is considered to be 'fair', it is important that conditions are carefully controlled when developing a new food product.

Sip water between each sample to remove the taste of the previous food. Using separate booths so that testers are not influenced by each other. Label food with numbers or letters so that the tester does not recognise a brand name. Have a well-lit room with the minimum of noise and smells. Use clean cutlery and utensils for each sample. Sometimes use blindfolds (blind-testing) so that the tester if not influenced by the appearance of the food. Each sample of food is the same size. Have a minimum of 6 testers.

Testers must not: Suffer from a condition, which would affect their taste (for example, smoking, a heavy cold, or taking strong medication). Be allergic to foods or ingredients.