GCSE Food Technology Mock Revision 2007 - PowerPoint PPT Presentation


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GCSE Food Technology Mock Revision 2007


Functions of ingredients for bread & wraps (including ... Baguette. Naan Bread. Ciabatta. Granary. Soda Bread. Pitta Bread. Foccacia. Bagels. Tortilla Wraps ... – PowerPoint PPT presentation

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Title: GCSE Food Technology Mock Revision 2007

GCSE Food Technology Mock Revision 2007
  • Context Take away Products Bread Products and

Things you need to revise
  • Types of bread from around the world
  • Packed lunch products
  • Functions of ingredients for bread wraps
    (including their fillings)
  • Quality control
  • Hygiene, Health Safety
  • Food Labelling
  • Food Packaging materials purpose
  • How to write a specification (SATSUMAS)
  • How to draw good design ideas in pencil,
    detailed labels, measurements, product name,
    coloured in etc.
  • Standard Components definition, examples,
    advantages disadvantages
  • Sensory Evaluation e.g. star profiles, hedonic
    rating tests etc.
  • Trends causing the increase in multicultural /
    healthy breads being eaten e.g. more foreign
    travel, more immigration, more awareness of
    healthy eating etc.
  • CAD CAM why we use machines in the
    manufacture of food products.

Trends in bread based products
  • More women working less time to make bread,
    more bread is bought
  • Multicultural society more cultural based
  • Cheaper and more regular travel abroad
    consumers have broadened their tastes, increasing
    the demand for more variety.
  • Healthier option products people are more aware
    of their diets and are wanting healthier products
    e.g. wholemeal bread sales have increased,
    Healthy option ranges developed.
  • Consumers have more money to spend on food

Breads from around the World
  • Baguette
  • Naan Bread
  • Ciabatta
  • Granary
  • Soda Bread
  • Pitta Bread
  • Foccacia
  • Bagels
  • Tortilla Wraps
  • Chapatti

Functions of Bread Ingredients fillings
  • Flour
  • The type of flour used in bread making is strong
    wheat flour. This can be white, wholemeal or a
    mixture. The flour is high in gluten, which helps
    to produce a very elastic dough and helps the
    bread to rise well, with a light, open texture.
  • Liquid
  • Water is usually used, although milk may be used
    for some mixtures, such as sweet dough. The
    liquid should be lukewarm (22 35oC) to aid
    fermentation. Fermentation is when the dough is
    left to stand for 1 2 hours to rise. The yeast
    produces CO2 (carbon dioxide) gas, which causes
    the dough to rise, giving it a sponge-like,
    cellular texture.
  • Yeast
  • Fresh, dried and easy-blend active yeast are
    different types of raising agent. Vitamin C is
    added to easy-blend active yeast to speed up
  • Salt
  • Added at a ratio of 2 of the flour, salts
    function is to strengthen the gluten (the protein
    found in flour), controls the yeast and gives
  • Sugar
  • Sugar is added to sweet or rich yeast doughs.
  • Fat
  • A small amount of fat is added to enhance the
    colour and flavour of the dough and increase the
    shelf life of the product.

How to write a Specification
  • Remember SATSUMAS?
  • Size
  • Appearance
  • Taste texture
  • Shape
  • Unit Cost / Use by (shelf life)
  • Materials (ingredients used) Mass (weight)
  • Age (Target group)
  • Storage (e.g. chilled / ambient) Suitability
    for manufacture
  • N.B. Remember to carefully read the Design
    Criteria given in the question. DO NOT just
    repeat them in your answer this will lose you

Quality Control
  • Revise your knowledge of
  • Visual checks e.g. quality of ingredients, in
    date?, staff uniforms / hygiene, equipment,
    correct colour of finished product etc.
  • Weight checks
  • Temperature checks know your key temperature
    ranges (see next slide)
  • Does it fit the manufacturing specification?
  • Food Preparation colour coded chopping boards /
    cross contamination / cleanliness of staff
    equipment etc.

The Danger Zone!
  • Important temperature zones
  • 0 4oC fridge temp.
  • 5oC 63oC Danger Zone
  • 72oC Temp at which food must reach for at least
    2 minutes to kill bacteria.
  • -18oC Freezer temp ( or 3oC)

Standard Components
  • Definition
  • Standard components are pre- prepared ingredients
    used during the manufacture of food products.
    They are made at a different time, and often at a
    different place by another company. Common
    examples are
  • Grated cheese
  • Pre - prepared meat, salad vegetables
  • Part baked rolls / breads
  • Readymade dressings / mayonnaise

Advantages Disadvantages of Standard Components
Food Labelling
  • Compulsory
  • By law, all food manufacturers (people who make
    food products) must have the following on their
    food labels
  • Name of product
  • Description of product
  • Manufacturers name address
  • Weight or volume
  • Storage instructions
  • Cooking or preparation instructions (e.g. heating
    up ready meals)
  • List of ingredients (heaviest first)
  • Best before / Use by date

Optional Food Labelling
  • Food Manufacturers will often add one or more
    from the list below, although these are not
    required by law
  • Illustration (picture / photo)
  • Bar code or smart code they identify the price
    and are used by shops and manufacturers for stock
  • Special claim (e.g. low fat)
  • Symbol for average quantity (e)
  • Nutritional information of the product. If the
    special claim is about a nutrient, this
    information MUST be included.
  • Customer guarantee
  • Price although lots dont as they have smart
  • Allergy advice
  • Recycling logos and anti-litter symbols to
    encourage consumers to recycle.
  • Serving suggestions e.g. serve with custard or

Food Packaging Materials
  • Paper Paperboard
  • UsesOuter packaging dry products e.g. teabags
  • Advantages
  • It can be printed on easily
  • Cheap to make
  • Biodegradable, recyclable
  • Shaped easily, can be made in different
  • If its corrugated, it protects insulates the
  • Disadvantages
  • It can be squashed easily.
  • It isnt water resistant, unless it is coated
    with wax or plastic.

Food Packaging Materials
  • Thermoplastics
  • Uses Range of food products e.g. ready meals,
    burger trays
  • Advantages
  • Lightweight
  • Cheap to produce
  • Flexible or rigid
  • Water resistant, easily printed on
  • Good food protectors
  • Heat resistant if necessary
  • Disadvantages
  • Many consumers do not recycle these items.
  • The use of thermoplastics is not sustainable as
    they are made from non-renewable resources (e.g.

The Purpose of Packaging
Protection - Packaging protects foods
from Physical damage during transportation and
storage The effects of temperature changes,
insect or rodent attacks, mould growth etc.
Packaging guarantees food safety and
hygiene. Containing Packaging contains the
contents so that they can be transported,
stored and displayed easily. Packaging can make
awkwardly shaped products easy to
handle. Preserving Packaging can be part of
the preservation process such as tin cans and
modified atmosphere packaging (MAP) (see
below). Identification Packaging describes and
identifies the contents. Good packaging design
gives a brand image and links other products in
the range. Orange, yellow and blue are popular
packaging colours. Preventing Tampering
Packaging helps stop the tampering of goods.
Its almost impossible to make packaging
tamperproof, but it can be designed so that its
obvious if the package has been opened.
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