Food tech
- Created by: hollyanne97
- Created on: 28-02-14 11:33
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- Food Tech
- Food development
- food must be tested and evaluated to meet requirements
- Brief
- The first stage, tells you what needs to be changed about the product
- Market research
- this is finding out what people want in a product by conducting surveys and questionnaires
- Design specification
- the first attempt of listing the needs of the product e.g. shelf life
- Sensory testing
- this is for the product to be tested by others so that you know what to change
- ranking tests are for the order of preference to be listed
- rating tests tell you how much someone likes a specific aspect of the product
- profile tests are the results from the rating test put into a star diagram
- Modifications/ developments
- final changes made before the final product
- Functional properties
- Starch
- thickens a liquid e.g. sauce
- forms a gel-like substance when heated
- Sugar
- flavours while sweetening
- colours by caramelising when heated
- aerates when beaten with fat e.g. in a cake mix
- Proteins
- changes from a liquid to a semi solid e.g. heated egg
- can aerate a mixture e.g. egg white in a meringue mix
- Fats
- shortens pastry (makes it more crumbly and less stretchy)
- helps two liquids stay together (emulsifying agent) e.g. water and oil
- moistens a mix e.g. cake mix
- Treating food
- aerating
- incorporates air into a mixture by creaming, whisking, beating, folding, rolling or rubbing in
- raising agentscan be used to make mixtures lighter
- coagulation
- turns a liquid into a semi solid or solid
- preserving
- helps food to last longer through freezing, canning etc.
- tenderising
- making tough meat easier to eat either through marination or mechanical action
- thickening
- uses eggs, pulses, cerealsand fruit to thicken liquid like milk with heat applied
- aerating
- Starch
- Packaging functions
- main purposes
- to preserve the product
- to protect the product from damage
- to make the product more attractive to consumers
- to make the product easier to transport
- plastics
- can be flexible, moulded or rigid
- resistant to chemicals
- easy to print on
- lightweight
- cheap to produce
- Modified Atmosphere Packaing (MAP)
- environmentally friendly
- recyclable
- reusable
- biodegradable
- Layers of packaging
- Primary
- how the product is seen when being sold
- secondary
- the packaging which holds multiple amounts of the product before sale e.g. a box
- transit
- the container which is moved from factory to distribution centres and retailers
- Primary
- Labelling
- food labelling regulations 1996 require certain information on all pre-packed foods
- manufacturers name and contact details
- name of the product
- description of the product
- weight
- ingredients
- cooking instructions
- storage instructions
- shelf life
- place of origin
- allergy information
- food labelling regulations 1996 require certain information on all pre-packed foods
- main purposes
- Social and environmental issues
- social factors
- multicultural - with own cuisines
- TV encourages people to try new foods
- travel - exposure to new foods
- transport means less need for local or 'seasonal' foods
- environmental issues
- less or more food miles
- ethical factors
- fair trade
- farm assured - farms have a high standard
- free range
- food miles
- genetically modified
- organic
- seasonal
- sustainability
- diets
- calorie controlled
- coeliac disease
- diabetes
- lactose intolerance
- nut allergy
- vegetarian
- social factors
- Food development
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