GCSE Food Technology Revision notes 2020/2021 - S-cool

1 GCSE food Technology Revision notes 2020/2021 All copyright and publishing rights are owned by S-cool . First created in 2000 and updated in 2013, 2015 & 2020 1 Contents Ingredients and Nutrition .. 3 Functions of ingredients .. 3 Nutrition .. 4 Packaging, Preserving and food Poisoning .. 7 food packaging .. 7 Preservation of food .. 8 food poisoning .. 11 Systems and Control .. 15 food Production Systems .. 15 Sensory Evaluation .. 17 Producing a New Product .. 19 Specifications .. 19 Development of a new product .. 19 Packaging and labelling of a food product .. 20 Risk assessment .. 20 These notes cover the main areas of this subject. Please check the specific areas you need with your exam board.

2 They are provided as is and S-cool do not guaranteed the suitability, accuracy or completeness of this content and S-cool will not be liable for any losses you may incur as a result of your use or non-use of this content. By using these notes , you are accepting the standard terms and conditions of S-cool , as stated in the S-cool website ( ). All copyright and publishing rights are owned by S-cool . First created in 2000 and updated in 2013, 2015 & 2020 2 All copyright and publishing rights are owned by S-cool . First created in 2000 and updated in 2013, 2015 & 20203 Ingredients and Nutrition Functions of ingredients Flour: Provides fibre (especially if wholemeal) If Self-Raising, makes mixtures rise Thickens sauces Forms the bulk of bread, pastry and cake mixes If wholemeal, provides colour and texture Gluten in flour produces a stretchy dough Provides carbohydrate, Vitamin B, calcium and ironSugar: Provides sweetness If brown, provides colour and texture Large amounts prevent micro-organism growth (for example, jam/marmalade) Caramelises to produce a brown colour Retains moisture Helps to trap air in cake mixtures Provides carbohydrateEggs.

3 Hold air when beaten Coagulate (sets) when heated Add colour to mixtures Thickens sauces, custards, etc. Glaze bread, scones and pastry Bind ingredients together Provide protein, fat, iron and Vitamins A, B, and EFats/Oils: Provide flavour Keep products moist and extend shelf-life Add colour to foods Make pastry 'short' by coating the flour to stop gluten developing Hold air when creamed with sugar Oil forms an emulsion with liquids (for example, mayonnaise) Provide energy and Vitamins A and DAll copyright and publishing rights are owned by S-cool . First created in 2000 and updated in 2013, 2015 & 20204 Nutrition Fats: Gives energy and vitamins A, D, E and K Found in oils, solid fats, fatty meat, cream, cheese and nuts Animal fats and some vegetables oils contain saturated fat, which may raise blood cholesterol levels Vegetable fats such as sunflower and soya and those in oily fish are polyunsaturated and better for the heart Gives a rich source of energy that can be converted into fat in the body, which protects organs and gives heatCarbohydrates.

4 Provides energy and fibre Found in cereals, vegetables, sugar, rice, pasta, bread and pastries If the body receives more energy than it needs, it stores it as fat Wholemeal/wholegrain cereals are a richer source of fibre than white/refined ones Vitamins B and E, calcium and iron are also provided by breadProteins: Enables the body to grow and repair Found in milk, meat, fish, eggs and cheese Also in soya, beans, cereals, pulses and nuts If more protein is eaten than is needed for growth and repair, the excess is converted into glycogen in the liverand used as energy Animal foods and soya beans are used most efficiently by the body Many protein foods also provide iron and B vitamins (especially B12) Tofu (soya bean curd), Textured Vegetable Protein (TVP) made from soya flour, and Quorn (fungus) can all beused to replace animal proteinsVitamins: A: Fat-solubleHelps with night vision.

5 Keeps the linings of the nose, throat and digestive system moist. Found as carotene in orange and red fruits and vegetables. Found as retinol in oily fish, liver, butter, margarine, cheese and eggs. Other sources include: mango, spinach, carrot, sweet potato. Excess may lead to liver damage. B: Water-solubleThiamin (B1), Riboflavin (B) and Niacin are involved in the release of energy from foods, healthy nervous system and skin. B12 helps prevent birth defects, such as Spina Bifida and is needed for red cell production. Found in marmite, meat, nuts, green leafy vegetables, yeast and dairy products. C: Water-solubleAll copyright and publishing rights are owned by S-cool . First created in 2000 and updated in 2013, 2015 & 20205 Needed for the formation and maintenance of connective tissue.

6 Helps wounds to heal, helps prevent infections and aids iron absorption. Found in fruits and vegetables, especially citrus fruits, potatoes, broccoli, blackcurrants and kiwi fruit. D: Fat-solubleProduced by the action of sunlight on the skin. Needed for the absorption of calcium in the bones and teeth. Found in butter, margarine, cereal, milk and fish. Excessive intakes can be dangerous. E: Fat-solubleMay be necessary for reproduction. Helps keep skin healthy. Found in eggs, wholegrain cereals, almonds, sunflower seeds, vegetable margarines and oils. K: Fat-solubleInvolved in the clotting of blood. Found in green vegetables, meat, beans, fruit and cereals. Minerals: Needed for: Found in.

7 CalciumClotting of blood Cheese, milk, bread, canned fish, green vegetables Strong bones and teeth Healthy muscles and nerves IronHealthy red blood cells Red meat (especially liver), green vegetables, egg yolk, bread, fortified breakfast cereals Transporting oxygen around the body Vitamin C helps iron to be absorbed by the body PhosphorusStrong bones and teeth Milk, cheese, eggs, fish and nuts IodineHealthy thyroid gland Seafoods, vegetables, iodised salt Hormone production SodiumCorrect concentration of bodily fluids Salt, most ready-prepared foods, soya sauce, cheese, bacon Healthy nerves and muscles The amount of nutrients required depends on 4 factors: Sex AgeAll copyright and publishing rights are owned by S-cool .

8 First created in 2000 and updated in 2013, 2015 & 20206 Activity Special conditionsMeasuring the amounts of nutrients DRV (Dietary Reference Values): Estimates of the nutritional requirements of different groups of healthypeople of different ages. EARs (Estimated Average Requirements): Estimation of the needs of most people in a particular group. RDA (Recommended Daily Allowance): Often used on packaging to indicate whether or not a food productis a good source of a particular nutrient. RNI (Reference Nutrient Intake): Amount of a nutrient, which will satisfy of the population in aparticular specified eating 1: Energy obtained from total fat intake should be no more than 35% of the total energy intake.

9 2: The energy obtained from saturated fat should be reduced to 11%. 3: Obesity in people aged between 16-64 years should be reduced by a quarter in men and a third in women. 4: Blood pressure should be reduced by people cutting down on their intake of salt and copyright and publishing rights are owned by S-cool . First created in 2000 and updated in 2013, 2015 & 20207 Packaging, Preserving and food Poisoning food packaging Gives food a longer shelf-life. Protects food during transportation and storage. Keeps food clean from dirt and bacteria. Provides information. Advertises the product. Holds the food in following table is a list of the different packaging types and their advantages and disadvantages Material: Source: Advantages: Disadvantages: Used for: Paper Wood Can be waxed to make it waterproof, easy to print on, cheap, can be recycled.

10 Not very strong. Flour, sugar, loose fruit and vegetables. Cardboard Wood Lightweight, easily shaped, easy to print on, can be recycled. Soggy if wet. Frozen foods, cereals, cakes, fruit juice. Glass Sand See-through, can be coloured, cheap, can be recycled, easily moulded. Can break easily. Often needs a paper or plastic film label. Heavy. Jam, wine, pickles, milk, cooking sauces. Metal (Tinplate and aluminium) Ores Heat treated to preserve the contents, can be recycled, strong, lightweight. Can rip (foil lids), often needs a utensil to open it, needs a paper label. Heat treatment can alter texture and taste. Yoghurt lids, tinned foods, bottle tops. The UK food Labelling Regulations 1996 state that the following information must be All copyright and publishing rights are owned by S-cool .