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Section A: The Design Question
2017 Theme – Upside Down Desserts
Type 1: Cake-based Upside Down Desserts
DEFINITION: An upside-down dessert is a dessert which is
cooked, set or baked upside down, and is inverted to be
served.
Type 2: Bundt Type Cake / Puddings
Bundt cakes are cakes that
come from Germany – the
name refers to the shape,
rather than the mixture so the
cakes can be made from a
variety of different
flavours/textures.
This is a very flexible recipe
and almost any type of
flavouring can be combined
with any cake mixture
e.g. creamed cake mixture
Whisked (fat free) mixture
The tricky part is ensuring the
volume mixture and the
volume of the tin are exactly
compatible – otherwise it does
not look attractive when
turned out.
Bundt cakes are usually iced or
glazed after baking
Upside down cakes
generally have fresh or
tinned fruit, nuts, seeds
or oats etc placed into
the bottom of a greased
& lined cake tin,
sometimes along with
The cake is allowed to cool in
syrup.
the tin, before being turned
out and served.
A cake mixture is then
made and poured into
the tin, being baked on
the top.
This is a very flexible
recipe and almost any
type of fruit or topping
can be combined with
any cake mixture
e.g. creamed cake
mixture
Whisked (fat free)
mixture
Year 11 GCSE Food Technology Knowledge Organiser – Summer Term
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Type 3: Pastry Upside Down Desserts
“Tarte Tatin” style
Tarte tatin is a French dessert where
caramel is made in a frying pan,
before sliced fruit Usually apples, but
there are many versions is added.
The fruit is caramelised in the sauce,
before a layer of pastry is added to
the top (this can be flaky, puff or
short crust) and then baked in the
oven until the pastry is golden and
crisp. (poke a few holes in the pastry
to allow steam to escape from
underneath)
The dessert is then turned out,
upside down, onto a serving plate,
before being sliced and served –
usually with ice cream or whipped
cream.
Type 4: Upside Down Set Desserts
Crème caramel (top right) and panna
cotta (bottom right) are both set
desserts, which are cooled and set in
the refrigerator in moulds. Both are
‘turned out’ upside down, before
serving.
Their differences lie in how the main
body of the dessert is set.
Crème caramel is a custard thickened
with egg yolks to set. A caramel is made
and poured into the bottom of
individual moulds, before being topped
up with freshly made egg custard, and
allowed to set in the fridge.
Pannacotta is milk, cream , vanilla and
sugar which is set with gelatine in
individual moulds. Pannacotta is usually
served with some kind of fresh or
stewed fruit, and sometime sprinkled
with nuts (pistachios or other type).
Both are flavoured with vanilla.
Year 11 GCSE Food Technology Knowledge Organiser – Summer Term
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A Healthy , Balanced Diet
For the exam, you must know what this guide is, be able to explain the
parts, and use this when discussing diets/food products.
TIP: Use Loci to help
you visualise the
Eatwell Guide and its
components
Portion Control!
38%
Fruits & Vegetables
40%
• Eat 5 portions s a day!
• Choose a variety
• Provides fibre for healthy
digestion
• Provides vitamins and minerals
for healthy body functions and
immune system
Starchy Foods
• Provide slow release carbohydrate used by the
body for energy
• Choose wholegrains for increased fibre (good
digestion, reduced risk of heart disease)
Fatty and Sugary Foods
0%
• These are the danger foods!
• They are not part of a healthy diet
• Eat them only occasionally
• Eating too much fatty and sugary
processed food is linked to
increased risk of weight
gain/obesity, diabetes , tooth
decay and cardiovascular disease
Healthy diets not only have the correct balance,
but have the right portion sizes. Here is a ‘handy’
guide…
Vegetables = double cupped palm.
Grains/Starches = clenched fist.
Protein = palm of hand.
Fruits = clenched fist.
Thumb = fats.
Water Intake
A balanced diet must include water, it is required for
nearly all brain and other bodily functions
See slide 2 for more details on water
12%
Beans, Pulses, Eggs, Meat, Fish
• Provide protein for growth, repair and
maintenance of body cells
• Choose a combination of plant proteins
• Avoid eating too much processed meat
like bacon and sausages as these are
linked with increased risk of bowel and
stomach cancer
8%
Dairy Foods
• Provide calcium for
healthy bones, teeth
and nails
• The body needs
Vitamin D to absorb
calcium effectively
Fats, Oils & Spreads
1%
Provide fat soluble vitamins A,D,E & K
Are high in calories & energy so keep use to a minimum
It is recommended to choose unsaturated oils like olive
oil
The Eatwell Guide is the UK Healthy Eating Model. It
shows what we should eat as a balanced diet. The
size of the sections represents the proportion of our
diet that particular food group should make up. The
Eatwell Guide was updated in 2016 to take into
account scientific opinion and public opinion. The
main change was that sugary and fatty foods are
shown off the plate as they are not part of a healthy
diet.
Year 11 GCSE Food Technology Knowledge Organiser – Summer Term
A Healthy , Balanced Diet CONTINUED…
The Bristol Stool Chart
The Bristol stool chart shows how
the shape of different stools
(poos) on a continuum.
Both dietary fibre and water play a
HUGE role in keeping the digestive
system functioning properly.
Too little water and/or fibre can
result in constipation (the Type 1
and 2 stools)
FIBRE
What is it?
Fibre is found in fruits and vegetables, nuts, seeds, wholegrain
cereal flours and products. It is not digestible and passes
through the digestive system, forming the bulk of our stools
(poo).
Dietary fibre has many health benefits:
• It can reduce your risk of heart disease, diabetes and some
cancers, and also help weight control.
• Fibre is also important for digestive health - fibre bulks up
stools and holds water in them, making them softer and
easier to pass. It also makes waste move through the
digestive tract more quickly, which is better for the gut and
can help to prevent constipation.
• Some types of fibre can be fermented by gut bacteria,
producing substances that appear to be good for gut health.
Providing ‘food’ for gut bacteria can also help increase the
number of healthy bacteria in the gut.
How Much do we Need?
30g a day for adults
2-5 years 15g per day, 5-11 years 20g per day, 11-16 years
25g per day, 16-18 years 30g per day
To increase the fibre in Food Products you could:
• Use wholegrain ingredients such as wholegrain flour ,
whole-wheat pasta, bulgur wheat or brown rice
• Go for potatoes with skins e.g. wedges instead of chips
• Include extra:
• Fruit
• Vegetables
• Nuts or seeds
• Include plenty of vegetables with meals – either as a
side dish or added to sauces, stews or curries
• Add pulses like beans, lentils or chickpeas to stews,
curries and salads
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Current UK Healthy Eating Advice
8 Tips for Healthy Eating!
1. Eat more fibre
2. Eat more fruits and
Vegetables
3. Eat more oily fish
4. Eat less salt
5. Eat less fat
6. Eat less sugar
7. Choose wholegrains
8. Drink 6-8 glasses of water
per day
Healthy Eating Guidelines in
the UK are set by Public
Health England
Sugar Facts!
Salt intake
2016 Update from Public
Health England - The latest
advice on Vitamin D intake
Fibre intake
Year 11 GCSE Food Technology Knowledge Organiser – Summer Term
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The Nutrients - MACRONUTRIENTS
MACRONUTRIENTS
Source
For theNutrient
exam, you must
know
Function
Effects of deficiency
Carbohydra
tes
Starches – found in cereal grains such as rice,
wheat, oats, plus starchy tubers (potatoes and
sweet potatoes) and vegetables (carrots,
beets, corn)
Sugars – lactose found in milk and dairy,
fructose found in honey, fruits and some
vegetables (peppers, tomatoes etc.)
Starches provide energy when broken
down – slow release energy to the body
(wholegrain provide slower release
carbohydrates)
Sugars provide quick release energy to the
body's’ cells.
Deficiency of carbohydrates is extremely rare in the
UK.
Long term lack of carbohydrates in the diet can
cause Ketosis – a condition where the body switches
to using protein as an energy source.
Proteins
High Biological Value (HBV) protein: Meat,
fish, poultry, eggs,
Low Biological Value (LBV) protein: Tofu,
beans, nuts.
Protein is digested by the body into its
component parts – called amino acids.
There are 8 which are essential for adults
and 12 for children. HBV protein foods
contain all the essential amino acids.
Protein deficiency can cause:
• Wasting of muscle & muscle loss
• Oedema – build up of fluids in the body
• Slow growth in children
Severe deficiency leads to kwashiorkor 
Fats
Butter, cheese, dairy foods including yogurt,
crème fraiche, milk
Oils, lard, suet, dripping.
Fat is a term used to describe lipids – this
can refer to solid fats and oils. Fat is
broken down by the body and used for
energy,
Also used to provide warmth when stored
under the skin.
Is a dietary carrier of fat soluble vitamins A,
D, E & K.
Lack of fat in the diet can lead to deficiencies of fat
soluble vitamins A, D, E & K.
Year 11 GCSE Food Technology Knowledge Organiser – Summer Term
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MINERALS
VITAMINS
The Nutrients - MICRONUTRIENTS
Nutrient
Function
Source
Effects of deficiency
Vitamin A
Required for a healthy immune system
+ healthy eyesight
Keeps mucous membranes of eyes, digestive
system and lungs healthy
Dairy products, fortified spreads,
Egg yolk, oily fish, yellow and orange fruits
and vegetables,
Deficiency is rare in developed countries but can
lead to night blindness and a compromised immune
system
Dry mucous membranes
Vitamin B
Group
Needed to release energy from foods
Needed to keep the skin, eyes and nervous
system healthy
Meat, Liver, Eggs, Wholegrain foods,
yeast/yeast extract
Severe deficiency rare in developed countries.
Lack of B Group vitamins can cause dry, cracked skin
Vitamin C
Helps the body absorb iron from food
Essential for the formation of collagen (the
body's scaffold tissue)
Aids wound healing
Supports a healthy immune system & fights
infection
Fruits including – kiwi, strawberry, citrus
fruits
Peppers, tomatoes
Dark green vegetables including cabbage,
broccoli
Extreme deficiency is called scurvy. This is very rare
however symptoms include bleeding gums, wounds
not healing properly, tiredness.
Lack of vitamin C can also be linked to irondeficiency anaemia as absorption of iron will be
affected by lack of vitamin C
Vitamin D
Essential for absorbing calcium from foods
Sunlight in UK summer
Food sources – oily fish, eggs, liver, fortified
cereals
Poor absorption of calcium – rickets (soft bones) in
children and osteomalacia in adults (See picture
below)
Iron
Iron is needed to make haemoglobin in red
blood cells
Haem iron found in meat, offal
Non-haem iron found in wholegrain foods,
leafy green vegetables, fortified breakfast
cereals
Iron is only absorbed in the presence of
vitamin C.
Iron deficiency anaemia is the most common dietary
deficiency in the UK.
Symptoms include tiredness, paleness, lethargy
Calcium
Calcium is needed by the body to build strong
bones and teeth.
Essential for blood clotting process
Essential for nerve signal transmission and
muscle contraction
Dairy foods including milk, yogurt, cheese,
butter
Dark leafy green vegetables,
Fish with edible bones including sardines
and pilchards
Non-dairy milks fortified with added
calcium
Lack of calcium in children can cause rickets
Osteoporosis (brittle bones) in adults
Rickets 
Year 11 GCSE Food Technology Knowledge Organiser – Summer Term
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The dangers of an excessive diet
For the exam, you must know the dangers of a diet which features
excesses of nutrients including short term and long term health
complications.
Excess Fat
Cutting down on saturated fats is only one aspect of reducing
your risk of heart disease, stroke and other cardiovascular
diseases.
Dietary advice on fat is beginning to change:
• TRANS-FATS (found in processed foods/fats such as
margarine) are produced when fats are heated during
processing. These fats are considered to be very unhealthy
• SATURATED FATS (found in lard, butter, cheese) are
considered be heart un-healthy and should be kept to a
minimum in the diet
• UNSATURATED FATS (olive oils, plant oils) are considered to
be heart-healthy and although moderation is encouraged,
these fats can be consumed with less caution than the other
types
Total fat
high fat – more than 17.5g of fat per 100g
low fat – 3g of fat or less per 100g, or 1.5g of fat per 100ml
for liquids (1.8g of fat per 100ml for semi-skimmed milk)
fat-free – 0.5g of fat or less per 100g or 100ml
Saturated fat
high in sat fat – more than 5g of saturates per 100g
low in sat fat – 1.5g of saturates or less per 100g or 0.75g per
100ml for liquids
sat fat-free – 0.1g of saturates per 100g or 100ml
Excess Sugar & Refined Carbohydrate
Eating too much sugar can lead to weight gain, which in turn increases your risk of health
conditions such as heart disease and type 2 diabetes.
Sugary foods and drinks can also cause tooth decay, especially if you eat them between meals.
The longer the sugary food is in contact with teeth, the more damage it can cause.
The government recommends that free or added sugars shouldn't make up more than 5% of the
energy (calories) you get from food and drink each day. That's a maximum of 30g of added sugar
a day for adults, which is roughly seven sugar cubes.
Look for the "Carbohydrates (of which sugars)" figure in the nutrition label.
high – over 22.5g of total sugars per 100g
low – 5g of total sugars or less per 100g
Excess Salt
A diet that is high in salt can cause raised blood pressure, which currently affects more than
one third of adults in the UK.
High blood pressure often has no symptoms, and it is estimated that in England about one in
every three people who have high blood pressure don’t know it. But if you have it, you are
more likely to develop heart disease or have a stroke.
Amounts of salt per 100 of food product:
High is more than 1.5g salt (0.6g sodium) per 100g. These foods may be colour-coded red.
Low is 0.3g salt (0.1g sodium) or less per 100g. These foods may be colour-coded green.
If the amount of salt per 100g is between 0.3g and 1.5g, that is a medium level of salt, and the
packaging may be colour-coded amber
The daily recommended maximum amount of salt children should eat depends on age:
1 to 3 years – 2g salt a day (0.8g sodium)
4 to 6 years – 3g salt a day (1.2g sodium)
7 to 10 years – 5g salt a day (2g sodium)
11 years and over – 6g salt a day (2.4g sodium
Year 11 GCSE Food Technology Knowledge Organiser – Summer Term
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Analysing/evaluating the Nutrition of Food Products
Is the product providing fruits and
Is the product high in salt?
vegetables at roughly 1/3 of its
YES
whole?
NO
NO
Recommend a way to
YES
Adjust
reduce the salt content.
Recommend a way to increase the
ments
Adjustments
Can it be reduced?
vegetable content.
not
not
Could it be replaced with
Make recommendations based on
necessa
necessary
spices or herbs for flavour?
complimenting the existing
ry
appearance, flavour and textures of
the dish – remember contrast of
colours and textures create
interesting dishes!
e.g. add chopped red peppers
Points to include
when assessing
a product for its
contribution to
healthy eating
Is the recipe providing oily fish?
YES
NO
Adjustments not
necessary
Can the protein source be
changed to oily fish?
e.g. salmon, mackerel, tuna,
sardines?
Is the recipe high in sugar?
NO
Adjust
ments
not
necessa
ry
YES
Recommend a way to change
the sugar content.
Could less sugar be used?
Can fruit be added to improve
sweetness instead?
Is the recipe providing calcium from
dairy, or a vegetable source?
NO
Recommend a way to increase the
calcium content. Can a dairy food,
dairy alternative or a leafy green
vegetable be added to the product
to boost the calcium content?
YES
Adjus
tmen
ts not
neces
sary
Is the product providing wholegrain
starchy carbohydrates?
YES
Adjustments
not
necessary
NO
Recommend a way to change
the carbs – can wholegrain
/wholemeal option be used
instead?
Can the skins be left on
potatoes instead?
Is the product high in fat?
YES
NO
Adjustments
not
necessary
Recommend a way to change
the fat content…
Can the cooking method be
changed to reduce the fat?
Can the amount of fat added
to the recipe be reduced? E.g.
use fry-light low cal cooking
spray instead of frying in oil?
Is the product providing heart healthy
oils?
YES
NO
Recommend a way to change
the fat content…
Can you change from a
saturated fat to a hearthealthy unsaturated fat? E.g.
olive oil instead of butter?
Year 11 GCSE Food Technology Knowledge Organiser – Summer Term
Adjustments
not
necessary
9
Dietary Requirements of Different Target Markets/Consumer Groups
Medical Diets
Religious Diets
Ethical Diets
Nut & other allergies
Must avoid particular allergen, otherwise an allergic
reaction may occur. Serious allergic reactions can
result in anaphylaxis and even death.
The 14 common allergens which must be declared on
menus and food packaging are: Celery, Gluten,
Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs,
Mustard, Nuts, Peanuts, Sesame, Soya, Sulphites.
Halal (Muslim)
Halal is Arabic for permissible. Halal food is that which
adheres to Islamic law, as defined in the Koran.
Haram is the opposite to Halal and describes food
which is not permitted under Islamic law. Haram items
that Muslims will not consumer include pork and all
pork products as well a alcohol.
Vegetarian
Vegetarians do not eat any flesh – they do not eat
meat, poultry or fish/shellfish.
Vegetarians do eat dairy products and eggs (lacto-ovovegetarian).
Lactose intolerance
People who are lactose intolerant do not make the
digestive enzyme which is needed to digest lactose (a
milk sugar found in dairy products). If they consume
lactose, they will experience digestive discomfort
including cramps, excess wind and diarrhoea.
Lactose intolerant people can consumer lactose free
milk and dairy products or dairy alternatives. They
must be careful to ensure they get enough calcium in
their diet.
Kosher (Judaism)
Judaism instructs its followers to observe a kosher
diet, this means no pork.
Kosher food also does not mix dairy products and
meat in the same meal/course. Foe example, a burger
must be served without cheese.
Vegan
Vegans avoid consuming any animal products –
including milk and dairy products,
Protein is a nutrient which can be lacking in a badly
planned vegan diet – vegans can eat wholegrain
cereals, nuts, beans, lentils and tofu.
Calcium may be lacking in a vegan diet – some vegans
replace dairy with calcium fortified alternatives such as
soya milk or almond milk.
Coeliac
Coeliac disease sufferers react to the presence of
gluten, a protein found in wheat flour and wheat flour
products. They must avoid consuming gluten. Gluten is
present in any wheat flour – alternatives such as
Hindu
Followers of the Hindu religion do not eat Beef, as
they believe it is a sacred animal.
Pescetarian
Pescetarians do not eat meat, but will eat fish and
shellfish.
Coronary Heart Disease
People who are diagnosed or at risk of Coronary Heart
Disease are currently recommended to adopt a low
sugar, low saturated fat, high fibre and fruit and
vegetable Mediterranean style diet.
Buddhist
Buddhists are usually vegetarian and do not consume
meat or fish.
Flexitarian
This is a new concept – followers of a flexitarian diet
choose vegetarian or vegan diet meal choices for some
parts of the week, in order to reduce their carbon foot
print.
Meat-Free Mondays campaign spearheaded this
movement.
Year 11 GCSE Food Technology Knowledge Organiser – Summer Term
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Nutritional Needs of Different Target Markets/Consumer Groups
Nutrition through life differs mainly due
to the need for energy and protein for
growth and development – in younger age
groups, growth and development occurs,
in older age groups only maintenance of
the body is required, therefore protein
and energy requirements are reduced.
GENDER affects nutritional requirements after puberty –
before puberty male and female requirements are the same.
Puberty causes girls to begin menstruation, increasing their
iron needs, which remain higher than men until the
menopause which occurs around 50 years of age. Generally
males are physically larger than females and therefore need
to consumer more energy and protein on a daily basis.
PHYSICAL ACTIVITY LEVEL affects a person's’ energy
requirements. The more active a person is, the
more energy they need. It is recommended that
extra energy requirements come from extra starchy
carbohydrate in the diet,. Increased PAL could be
from having an active job or from playing lots of
sport.
Babies and Toddlers
• Milk only for first 4-6 months
• Weaning occurs from 6 months – introduce a wide
variety of textures and colours
• Avoid nuts (choking hazard), salt and sugar
Pre-school children
• Balanced diet needed – in line with Eatwell Guide
from 12 months
• High needs for energy and protein due to rapid
growth and constant movement
• Full fat dairy products should be consumed
• Salt and sugar should be avoided
Children
• Balanced diet needed – in line with Eatwell Guide
from 12 months
• High needs for energy and protein due to rapid
growth and constant movement
• 5-a-day is recommended
Teenagers
Increased needs for iron in teenage girls due to
menstruation
Calcium intake & vitamin D are really important to
ensure Peak Bone Mass is reached – setting up bone
health for life
Many UK teenagers are lacking in calcium, iron and
vitamin A.
Adults
No more growth means less energy is needed for
adults than teenagers
Well balanced diet modelled on the Eatwell Guide
essential.
Many UK adults eat too much fat, too much salt and
not enough fruit and vegetables.
Elderly
Sedentary older people will have reduced energy
requirements. Calcium and vitamin D are still very
important to prevent osteoporosis.
Some elderly people do not get outside much and can
be at risk of Vitamin D deficiency
Sometimes elderly people may have issues getting
access to food due to mobility issues, they may also be
at risk of lack of variety of nutrients due to poor
absorption.
Pregnancy & Lactation
Because the body becomes more efficient at absorption during pregnancy, normal nutritional requirements apply until the last third of pregnancy, when some extra energy
and calcium is required. Pregnant and lactating ladies should eat a varied diet rich in fresh fruit and vegetables and wholegrains (in line with the Eatwell Guide).
There are some foods to avoid:
• Unpasteurised milk products and undercooked meats/cured meat products – they may contain listeria which is harmful to unborn babies
• Pate, liver and liver products – due to high vitamin A content (Vitamin A is harmful to unborn babies if eaten in large quantities)
• Swordfish, marlin and shark as they are high in mercury which can be harmful to unborn baby,
Year 11 GCSE Food Technology Knowledge Organiser – Summer Term
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Adapting Food Products to Make them Healthier
CHANGE
THE
For
the exam,
youCOOKING/PRODUCTION:
must know
Some cooking methods add fat, adding too much fat to food increase the
calories (energy content) drastically and is also thought to be a risk factor in
cardiovascular disease. Cooks should be minimise their use where possible.
These include:
• Frying - deep (submerging food in hot fat)
• Frying – shallow (frying food in 1cm or less of fat in a pan)
• Roasting (cooking in fat in the oven)
Healthier cooking methods only add small amounts of fat, or do not add fat to
food at all. They can be dry (cooking without the use of water) or moist
(cooking with water or steam). Healthier cooking methods include:
• Stir frying (cooking quickly in a small amount of oil at v high temps)
• Poaching (cooked gently in simmering liquid)
• Boiling (cooking food submerged in vigorously boiling ‘rolling boil’ water
• Steaming (holding food above boiling water to be cooked by the steam)
• Grilling – on a cooker or on a BBQ (food cooked by radiant heat from a flame
or glowing element)
• Baking in the oven (dry heat)
• Stewing (slow-cooking on hob or in slow-cooker with liquid)
• Casseroling (slow-cooking in oven with liquid)
• Braising (slow-cooking pre-sealed meat and vegetables in oven with liquid)
CHANGE THE PREPARATION METHOD:
 Do not add too much extra fat when preparing/marinating or
cooking
 Trim fat off excess fat from meat where possible (leaving some is
fine for flavour)
 Do not add too much extra salt when seasoning/marinating
foods before cooking
 Do not add too much sugar when marinating foods
CHANGE THE INGREDIENTS USED:
 Avoid saturated fats such as butter, lard and dripping - Use heart
healthy unsaturated fats such as olive oil, avocado oil
 Avoid using white flour where possible – use wholegrain or
brown versions for extra fibre and B vitamins
 Leave the skin on potatoes for extra fibre and vitamin C
 Replace cream in products with reduced fat crème fraiche
 Replace mild cheeses with stronger ones, and use less
 REDUCE sugar content of products by using naturally sweet
ingredients such as fruits
 Add extra VEGETABLES, FRUITS, NUTS and SEEDS into products
where possible, for extra fibre, vitamins and minerals - these
can be blended into sauces to ‘hide’ them for fussy eaters
Year 11 GCSE Food Technology Knowledge Organiser – Summer Term
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Storage of Food Products – Ambient & Refrigerated
For the exam, you must know the three main storage types, how to prepare food for
each type, and how each affects the quality and structure of the food product.
Temperature
Temperature greatly affects food
storage life.
Based on the Q10 temperature
coefficient formula ‘Rule of 10.
For every difference 10 degrees C,
shelf life will halve (hotter) or
double (cooler).
Refrigeration 1-5° C
• Refrigeration does not kill pathogens/bacteria,
but it does slow down their growth.
• All food stored in a fridge should always
be dated so that you know how ‘old’ the food is.
• Before using the stored chilled food, always the
use by or best before date
• Refrigerated foods should be packed .
Ambient (Room Temp)
• Room temp storage is suitable for:
• Dried goods
• Unopened tins/jars
• Some baked goods e.g.
cakes/breads
• To prolong the shelf of ambient stored
items make sure:
• Items are rotated effectively –
First in , First Out
• Items are stored in airtight
containers
• Store out of direct sunlight
• Any perishable liquids should be
stored in dark glass
How Sensory characteristic of food may
be affected by refrigerated storage:
 shelf life of product is extended
 bacteria in the food can still cause deterioration
of the food
 bacteria are not destroyed - are multiplying v
slowly
 sometimes loss of nutritional value
 if not packaged correctly foods may oxygenate
and dry out or deteriorate in texture/appearance
Preparing food for refrigerated storage:
• Cool product to room temp 16-20°C – within 90 mins
• Leave lid off during initial cooling to facilitate
temperature reduction
• checking/ monitoring temperature of fridge
• portion control – smaller portions chill faster
• Can use a Blast Chiller to reduce temp quickly
Packaging food for refrigerated storage:
• check type of packaging material suitable for fridge
• e.g. Plastics, oven able paperboard, cling film
• condition of packaging e.g. tamperproof, airtight
• accurate details of labelling needed
• use waterproof pen to ensure label does not wipe off.
• record of batch numbers
• i.e. date, product name, date marks
Year 11 GCSE Food Technology Knowledge Organiser – Summer Term
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Storage of Food Products - Freezer
Freezing -18°C or below
• Bacteria cannot reproduce on foods whilst
stored in the freezer at −18 °C.
• The bacteria are not killed at this low
temperature – they are dormant.
• Once the food is removed from a freezer the
bacteria will slowly start reproducing again.
• Frozen foods should not be removed from the
freezer until required for use
• If the food needs to be defrosted, for example,
a joint of meat, it must be defrosted in a deep
dish at the bottom of the fridge.
• Do not leave frozen food on a kitchen worktop
to defrost. This causes rapid bacterial growth,
which increases the risk of food poisoning once
eaten.
• Never re-freeze defrosted foods. This is because
whilst the food is defrosting the bacteria will
reproduce on the food creating even more
bacteria. The food is then re-frozen and during
the second defrosting time, further bacteria will
be produced, making the food very high risk,
which could result in food poisoning.
ADVANTAGES OF FREEZING:
 Food lasts for much longer
 Food can be used when consumer desires (not
dictated by short use-by dates)
DISADVANTAGES OF FREEZING:
 Freezer burn can occur
 Loss of nutrients
 Taste/texture can be affected
How Sensory characteristic of food may be
affected by freezer storage:
 shelf life of product is extended / food can be used out of
season
 bacteria in the food usually cause deterioration of the
food
 freezing the water content of food
 food with large water content can be damaged by
freezing/ and structures will collapse on thawing
 example may be given e.g. Sauces have high moisture
content and are colloids
 food poisoning bacteria in the food become inactive /will
not multiply
 bacteria are not destroyed /but are dormant
 bacteria will become active on thawing
 thawing may damage the structure of the food e.g some
high water content sauces will separate on thawing
synerisis occurs
 thawing often causes loss of sensory attributes e.g.
colour, flavour, texture/Examples may be given e.g.
texture may be drier
 sometimes loss of nutritional value
 main methods of freezing: blast, plate or cryogenic may
be mentioned
 commercial freezing /fast ensures small ice crystals form
 slow freezing forms large ice crystals that damage food
cell walls and rupture upon
 defrosting
 if not packaged correctly foods may have freezer burn
which appears as greyish white marks e.g. remove herb
garnishes before freezing
Year 11 GCSE Food Technology Knowledge Organiser – Summer Term
Preparing food for Freezer
storage:
• Cool product before freezing - chilled to
below 5C
• checking/ monitoring temperature of
freezer.
• -18C domestic freezer
• switch freezer onto ‘fast freeze ‘or
specialist programmes for initial blast
freezing.
• weight check
• portion control
• ensure container filled but with room for
expansion
Packaging food for the freezer:
• check type of packaging material suitable
for freezer
• e.g. Plastics, oven able paperboard, cling
film
• condition of packaging e.g. tamperproof,
airtight
• accurate details of labelling needed
• use waterproof pen to ensure label does
not wipe off.
• record of batch numbers
• i.e. date, product name, date marks
14
Packaging Food Products
Plastic
For the exam, you must know Why food is
packaged, the different types of packaging
available to use for Food Products, advantages and
disadvantages of each and appropriate usage


Foil /Foil trays

ADVANTAGES:
 Recyclable
 Cheap
 Keeps hot food
hot
 Can be placed in
oven (resistant
to high temps)
 Strong
 Light
 Can be printed
on if required
ADVANTAGES:
Lightweight
If clear plastic,
can view food
within
Most types are
microwavable
Can be printed on

DISADVANTAGES:
 Not microwavable
 aluminium can react
with acidic foods
 Contents cannot be
viewed
DISADVANTAGE
S:
 Must be
removed
before going
into the oven
 Not currently
recyclable
 Nonbiodegradable
DISADVANTAGES:
 Cannot be put into
oven
 Most types are not
currently recyclable
 Non-biodegradable








Polystyrene
ADVANTAGES:
 Lightweight
 Can be printed on
 Insulating properties
(keeps food warm)
 Cheap to buy
Film lids
ADVANTAGES:
 Enables food
within to be
viewed
 can be printed
on
 Lightweight
Paperboard
Bamboo
Glass
ADVANTAGES:
Biodegradable
Strong
Lightweight
Flexible
Cheap
Can be printed on
Easy to recycle
Waterproof if laminated
DISADVANTAGES:
 Cannot see contents
(unless a film window
is inserted)
 can get squashed
easily
Cardboard
DISADVANTAGES:
 Cannot be put into oven
 Not recyclable
 Non-biodegradable
ADVANTAGES:
 Biodegradable
 Strong
 Lightweight
 Flexible
 Can be printed
on
ADVANTAGES:
 Strong & rigid
 transparent
 Resistant to high
temps
 Can be reused
 Easy to recycle
DISADVANTAGES:
 more expensive
than other
materials








ADVANTAGES:
Biodegradable
Strong
Lightweight
Flexible
Cheap
Can be printed on
Easy to recycle
Waterproof if
laminated
DISADVANTAGES:
 Cannot see
contents (unless a
film window is
inserted)
DISADVANTAGES:
 heavy
 Can be smashed
Year 11 GCSE Food Technology Knowledge Organiser – Summer Term
15
Labelling Food Products
The following 13 FOOD ALLERGENS must be declared on packaging :
CELERY, GLUTEN/WHEAT, CRUSTACEANS, EGGS, FISH, LUPIN, MILK, MOLLUSCS, MUSTARD, NUTS,
PEANUTS, SESAME SEEDS, SOYA.
For the exam, you must know what must be included by
food manufacturers on packaging.
Energy
intake as a
percentag
e of RI
Traffic light system
indicates with
colour how much
of intake is
needed.
Easy to see, quick
to take in
Portion/Servi
ng size is
indicated on
the label.
This is NOT
always the
whole pack!
Front of
pack
nutrition
labelling is
optional
Reference Intakes used on Labelling
More
detailed
information
on back of
pack
labelling :
Details of
food per
100g
Plus info on
fibre and
protein
LEGALLY, labels must include:
1. Name of product
2. Weight/volume
3. Storage conditions
4. Name & address of manufacturer
5. Use by date/best before date
6. Cooking/usage instructions
7. Declaration of GM ingredients
8. Country of origin
9. LIST OFINGREDIENTS
• In descending order (largest first)
10. ALLERGENS MUST BE DECLARED
• Most manufacturers highlight allergens
by making them bold text.
Energy Values of Nutrients
Front of Pack label
Back of Pack label
A kilocalorie (kcal for short) is an energy
measurement used in food - it is the amount of
energy needed to heat 1 litre of water by 1℃.
Carbohydrates
provide 4 kcal
per gram
Protein provides
4 kcal per gram
Fat provides 9
kcal per gram
All macronutrients provide energy and eating them in
excess will result in the body storing the extra energy
as fat (new research suggests this is most true with
refined starchy carbohydrates and sugars) .
Year 11 GCSE Food Technology Knowledge Organiser – Summer Term
16
Quality Control (QC) in Food Production & QC Checks
DEFINITION: Quality control (QC) is a set of procedures/checks intended to ensure that
a manufactured food product adheres to a defined set of quality criteria.
The purpose of quality control (QC) is to achieve consistent products that are ALL THE
SAME, EVERY TIME, ON EVERY PRODUCTION RUN
This ensures that the consumer is always happy with the quality of a purchased
product.
QC control checks relating to ingredients:
•
•
•
•
•
•
•
Check ingredients are in date/ fresh ingredients for maximum quality
Ensure ingredient are bought from reputable suppliers
Visually checked before use for defects
In correct storage/packaging
Correct weight.
Correct quantities/proportion
Use of standard components for consistency
QC Control checks during the making of a food product:
Visual Checks:
• Colour check – this can be done with very fancy automated
machinery (another example of ICT in Food Manufacturing)
• Shape check – checking for malformed items, which will be taken
out of the line. This can also be done with very fancy automated
machinery (another example of ICT in Food Manufacturing)
Testing at the end of production:
• Specific characteristics – e.g. texture, taste , reheating quality this
can be done with very fancy automated machinery (another
example of ICT in Food Manufacturing) but very often people are
involved in this process
• Dimensions check – the size, thickness, weight, volume etc of
manufactured products – to check that they are within designated
tolerance of specification – if the sample fails, the batch/lot will be
removed from sale. This can also be done with very fancy
automated machinery (another example of ICT in Food
Manufacturing) but also involves human assessment/operation of
the machines.
• Check a process is complete e.g. eggs whisked for a certain time or to
a certain point of aeration
• Temperature control checks must be carried out during making
• Tested/tasted for best aesthetic/sensory outcomes
• safe for consumption
• gelatinisation has taken place/thickening
• viscosity checks /no lumps
• good colour, not burnt
• good flavour not bland
• glossy appearance not dull
• consistency of production techniques
• any other relevant correct response.
Year 11 GCSE Food Technology Knowledge Organiser – Summer Term
17
Hygiene & Safety in Food Production
For the
exam, you must know
Key
Terms
Hygiene
Keeping the workplace and food workers clean which ensures food
is safe to eat
Hygiene procedure
The steps you would go through to ensure that a product is
produced in a safe and hygienic way
Presence in food of harmful substances or bacteria. To spoil or dirty
something
The presence of a foreign body in a food product for example a
plaster that has fallen off the food workers hand
The presence of unwanted or unsafe chemicals in food
Contamination
Physical
contamination
Chemical
contamination
Biological
contamination
Danger zone
Bacteria that cause food poisoning are known as pathogens
To grow bacteria need warmth, moisture, food and time.
The presence of harmful microorganisms in food
A temperature of between 5°C and 63°C when bacteria will grow
most rapidly
Cross contamination
Safe food being contaminated by unsafe food.
Food poisoning
Chilled foods should be stored at between 1°C and 5°C to slow the
growth of bacteria
Illness caused by food being contaminated by microorganisms. Food
poisoning occurs if harmful microorganisms contaminate food and
are then allowed to grow.
The physical signs that are shown when someone is unwell
Symptoms
Personal Hygiene: Key points

wear a clean apron or overall

Wash hands thoroughly in hot water and liquid soap

Always wash hand after handling raw food, waste or
visiting the toilet

Dry hands thoroughly using hand dryer or paper
towels

Never cough or smoke during food preparation

Cover cuts with a blue coloured waterproof dressing

Tie back long hair and cover with hair net

Do not work with food if suffering from sickness or
diarrhoea
Most bacteria grow rapidly at body temperature (37°C), but
can grow between 5°C and 63°C. This is known as the
danger zone. The more time food spends in the danger
zone the greater the risks of harmful bacteria growing.
Therefore it is vitally important that we try to keep food out
of the danger zone during the production processes.
When food is frozen
(below 0 °C ) bacteria
are dormant
These 4 elements are known as the Food Poisoning chain.
Chilled foods should be
stored at between 1°C
and 5°C to slow the
growth of bacteria
Food should be cooked to
at least 72 °C at the centre
to ensure it is safe to eat
The holding temperature (for keeping
hot food hot) is above 63°C
Year 11 GCSE Food Technology Knowledge Organiser – Summer Term
18
Hygiene & Safety Controls in Food Production
Hygiene and safety must be controlled at every stage in the Food
Production process, in order to ensure that the product which reaches the
consumer is safe to eat.
Personal Hygiene of Food Workers
• Before starting work, workers must their hands thoroughly in
hot, soapy water to remove bacteria from their skin and nails.
Hands should be washed using antibacterial soap and should
be dried thoroughly using a clean towel.
• Making sure their nails are clean and short – to prevent any
bacteria from spreading to the food that will be prepared.
Stapphyloccocus Aureus bacteria can live on human skin and
can cause nasty food poisoning!
• Long hair should always be tied back and covered under a hair
net or hat – this will prevent hair from falling in food (a
common cause of physical contamination) and will also protect
hair from being tangled in equipment or from risk of fire when
cooking.
• Cuts should be covered up with a Detectable Blue Plaster (so
that it can be seen if it falls into the food, and will be picked up
by X-Ray and Magnetic scanners during the production
process)
• A clean apron and overalls should be worn to protect food
from any bacteria which may be on outdoor clothing
• ALL Jewellery MUST be removed as these can harbour
bacteria, or fall off and cause physical contamination of the
food.
Food hygiene in the process
• Store all high risk ingredients in a walk in/large scale refrigeration unit at a
temperature between 1-5°C
• Handle food as little as possible – workers should use appropriately sanitised
equipment to handle the food
• All workers must receive necessary food hygiene training
• Ensure all equipment, floors, walls and surfaces is cleaned with hot (60°C+) and
soapy water with a strong detergent before a production run. Cleaning with
detergents must be followed with a steam clean for all equipment, walls,
surfaces and flooring to ensure it has been sterilised (no bacteria) and that there
are no traces of chemicals
• After a production run ensure the same clean down process is followed.
Safety of Food Workers
• Wear non-slip, steel toe cap food-safe clogs/shoes/ steel-toe-wellingtons to protect
their feet from sharp knives and to prevent them from slipping in busy food
manufacturing area
• Food workers must only use equipment which they have been trained to do so, and
they must use it according to manufacturer instructions
Year 11 GCSE Food Technology Knowledge Organiser – Summer Term
19
Product Analysis
For the exam, you must know why product
analysis is carried out, how to carry out product
analysis & examples of questions which may be
asked in the process.
Product
Analysis
Tool
A = Aesthetics
C = Cost
C = Customer
E = Environmental issues
S = Safety
S = Size
F = Function
M = Materials
Why carried out:
• Purpose to gain information about products
similar to those being developed.
• To identify similar products already on the
market/on sale/improve on competitors
products.
• To identify best practice/desirable properties
wanted for new product
• To aid compilation of design criteria
• To check product against design
criteria/specifications
• To save time /do not always start from fresh but
base new product on an existing one.
• Other relevant responses e.g. role of
manufacturers/designers
Examples of questions which may be asked in Product Analysis:
 Who is the product aimed at?
 Does it meet the nutritional needs of the target group?
 Is the product for a special dietary need?
 Is the product for a specified age group?
 Is the product for a specific economic group/e.g. economy/luxury target group?
 Is the product for a specific cultural need?
 Is the product for those with allergies or medical needs?
 What type of packaging is used?
 How is the product stored?
 How is the product cooked?
 How many does it serve?
 Do you like /dislike the product?
 Where can product be improved?
 Other relevant responses
 Does the product have any special moral, ethical or environmental claims e.g. fair trade, farm assured,
organic, etc.
 What nutrients are in the product and what % of GDAs does it contain?
 Does the product have any health benefits e.g. high in fibre, low in salt, sugar, kcals, fat etc.?
How to carry out Product Analysis:
•
Deconstruction/ disassembly of product
•
May compare similar/existing products but from
different manufacturers
•
Aspects analysed related to sensory properties:
appearance/shape/size/aroma/flavour
/texture/colour/finish
•
Aspects analysed related to consumer needs:
Intended target group/ choice of
ingredients/dietary suitability/nutritional aspects/
portion sizes/costs
•
Aspects analysed related to production methods:
cooking times/ storage/ shelf life, packaging/
labelling
•
Products to be assessed against a potential
specification
•
Range of people may test to check preferences and
non-bias
•
Results will be recorded /on computer
•
Can be carried out at varying stages of the design
process e.g. research, development
•
Use of primary/secondary research data
•
Use of qualitative/quantitive data
•
Market research/surveys/questionnaires carried out
•
Blind trials carried out
•
Sensory testing carried out/ taste testing/ may give
details of fair testing techniques
•
Communicated to others in the team
•
Results will be evaluated/ presentation of results
e.g. profiles
•
Development/improvements
discussed/implemented
•
Good aspects incorporated into potential new
products
•
Poor aspects eliminated in potential new products
•
Other relevant responses
Year 11 GCSE Food Technology Knowledge Organiser – Summer Term
20
Nutrition & Nutritional Analysis
Nutrition analysis refers to the process of determining
the nutritional content of foods and food products.
The process can be performed through a variety of certified methods:
• The old fashioned way – using reference books to reference the
nutritional value of the ingredients, write the values down and do the
sums yourself!
• The slightly more modern way – using spreadsheets to help with
calculations.
• The modern way – using computer programs or apps to do the
calculations for you! The user only needs to input the ingredients &
quantities and the computer does the rest…
Advantages of Using a Computer to carry out
nutritional analysis of a food product:
• Saves time
• Easier than human working this out
• Large amount of information is available for
use
• Accuracy of calculations
• Reduction of human error
• Allows easier comparison to other products.
• Can record results
• Can adapt results / if recipe changes
• Can give a professional label for product
• Can identify any nutritional changes needed
in good time before final manufacturing spec
finalised.
Year 11 GCSE Food Technology Knowledge Organiser – Summer Term
21
Product Development Process & Initial Stages (Research)
Key Terms
DEFINITION
Prototype
The first version of a product that is later being developed. Produced on a small scale in a test kitchen.
Test kitchen
The place where food technologists experiment and develop new products on a small scale
Design process
The stages a products goes through from the initial brief to the final product
A list of general points about the product that is being designed from which a range of ideas can be
produced
Design criteria
Product
specification
Manufacturing
specification
A detailed description of the prototype product that means it can be produced exactly as intended
repeatedly.
Research
Finding out information that will help you respond to the design task
Fair Testing
To compare like with like changing only one variable
Nutritional profile
A list of features / characteristics / properties which a food product must meet
Stages in the development of a
Food Product
Stage 1
Analysis of brief and research
Stage 2
Present a range of ideas
Stage 3
Select the best idea to develop
Stage 4
Evaluate, test and refine design
idea
The nutritional content of a product or recipe
Methods of Research.
Stage 5
Production plan
You can use various forms of research when developing a new product.
CONSUMER RESEARCH:
• Questionnaire/survey: a range of questions asked to range of people. The questions should be aimed at your target market and the answers given to you be
information that will help with the design of your product
• Target market interview/profiling
MARKET RESEARCH:
• Product surveys and comparisons – looking at a range of similar products can give you useful information to help with your designing. This can include cost, size, number
or portions etc.
• Product analysis: looking at and taking apart individual existing products can be a very useful way of getting information to help with designing. The type of information
you can collect will include information about ingredients used, size and weight of product, number of portions, cost, storage, how packaged and sensory
characteristics.
• Nutritional information analysis. Looking at the nutritional profile of a product can be useful if you are developing a product for a specific target market or diet .
• Nutritional analysis. Can be carried out with a nutritional analysis program and will inform you about the nutritional profile of a product or recipe.
• Recipe Analysis . Looking at various recipes for the same or similar products can inform you about appropriate methods and the types of ingredients that can be used.
Year 11 GCSE Food Technology Knowledge Organiser – Summer Term
22
Product Development – Mid Stages
Once a design idea has been selected, food product developers begin to look at how the product can be developed – this could be in
order to make it more suitable for a specific target market e.g. vegetarians, or to make it more suitable for allergy sufferers, to
improve the shelf life, to increase the healthiness of the product by reducing sugar or fat for instance or to make the product more
creative/appealing.
There are two examples below of possible developments for two food products…
Pineapple Upside Down Cake
Possible Developments:
To make the product cheaper – reduce amount of pineapple on top or replace pineapple
with a cheaper fruit which can be sourced from the UK such as apple or pear, replace
some or all of the butter in the recipe with margarine as this is cheaper
To make the product healthier – change the type of cake mixture from a sponge cake to
a carrot or courgette cake mixture which will increase the fibre, replace some or all of the
self raising flour with wholemeal flour to increase fibre, add some extra dried fruit, nuts
or seeds into the cake mixture
To make the product suitable for vegans – replace butter in cake mixture with plantbased margarine or oil. Replace the eggs with
To make the product suitable for coeliac/wheat intolerance sufferers – replace wheat
flour with alternative such as fine cornmeal, change the sponge cake layer to a flourless
torte type mixture, replace the cake mixture with a flapjack mixture and create an upsidedown flapjack
SCAMPER
S = Substitute
C = Combine
A = Adapt
M = Modify
P = Put to another
use
E = Eliminate
R = Reverse
Lamb Shepherd’s Pie
Possible Developments:
To make the product cheaper – meat in the meat layer by replacing some with TVP/Quorn mince, add
extra vegetables such as finely diced mushrooms into the meat layer to mimic the texture of meat at a
much smaller cost
To make the product healthier – leave the skin on the potatoes when creating the mash for increased
fibre, increase the amount of vegetables in the dish
To make the product suitable for vegans – replace the meat with lentils or beans. Eliminate cheese, milk
and butter from the mash and instead use a plant-based margarine.
To make the product suitable for coeliac/wheat intolerance sufferers – replace the flour in the gravy
with cornflour (gluten/wheat-free)
Year 11 GCSE Food Technology Knowledge Organiser – Summer Term
23
Functional Properties of Food 1
Eggs
Fats/Oils
From an Egg sandwich, to a meringue .. Eggs have many functions in
cookery
Fats and oils are high in calories and should be eaten in moderation, but they
are definitely essential ingredients in many, many dishes.
•
•
•
•
•
•
•
•
•
•
•
Hold air when beaten e.g. meringues
Coagulate (sets) when heated e.g. quiche/flan
Add colour to mixtures e.g. mayonnaise
Thickens sauces, custards, etc. e.g. custard, hollandaise sauce
Glazes e.g. bread, scones and pastry
Bind ingredients together e.g. burger or fishcake
Provide protein, fat, iron and Vitamins A, B, and E
Provide flavour e.g. white sauce
Keep products moist and extend shelf-life e.g. Victoria sandwich cake
Add colour to foods e.g.
Make pastry 'short' by coating the flour to stop gluten developing e.g.
shortbread, short crust pastry
• Hold air when creamed with sugar e.g. Victoria sandwich cake
• Oil forms an emulsion with liquids e.g. mayonnaise
• Provide energy and Vitamins A and D
Sugar
Flour
Making things sweet isn't the only thing that sugar is used for in cookery…
Wheat flour is the most important ingredient in home baking, but there are
many other different types Stone ground, wholemeal, plain, strong flour.
Flour as an ingredient has many different and important functions?
•
•
•
•
•
•
•
Provides sweetness
If brown, provides colour and texture e.g. chewy cookies
Caramelises to produce a brown colour e.g. cakes, crème brulee
Large amounts prevent micro-organism growth e.g. jam/marmalade
Retains moisture e.g Victoria sandwich cake
Helps to trap air in cake mixtures e.g. swiss roll
Provides carbohydrate in everything…
•
•
•
•
•
•
•
Provides fibre (if wholemeal variety is used)
If Self-Raising, makes mixtures rise
Thickens sauces e.g. white sauce
Forms the bulk of bread, pastry and cake mixes
If wholemeal, provides colour and texture
Gluten in flour produces a stretchy dough e.g. bread, pizza
Provides carbohydrate, Vitamin B, calcium and iron
Year 11 GCSE Food Technology Knowledge Organiser – Summer Term
24
Functional Properties of Food 2
BREADMAKING
The basic process of bread making
is as follows:
1.
Add 500g strong flour, 1tsp
yeast and ½ tsp salt to a bowl
2.
Gradually add 400ml warm
water until you have a soft
dough
3.
Knead for ten minutes until
the dough is smooth and
elastic]
4.
Place in a clean bowl and
cover with cling film
5.
Leave the dough to rise in a
warm (but not hot!) place for
around an hour until it has
doubled in size
6.
‘Knock back’ the dough and
shape
7.
Leave to rise again
8.
Bake in a hot oven (210c)
until golden crust and
‘hollow’ sounding when
tapped
This recipe can be
altered/developed by adding
flavourings (fruit, cheese, nuts,
seeds), changing the flour (try rye
or buckwheat), the liquid (try milk!)
YEAST
STARCH IN SAUCE MAKING
Yeast is used as a raising agent, in bread making.
Starch is used to thicken sauces through the process of gelatinisation.
E.G.
Béchamel (white) sauce is thickened with the starch in a plain wheat flour
and butter roux.
Sweet & sour sauce is thickened with the starch in cornflour.
Yeasts digest the carbohydrate found in flour and
use it produce energy (respiration reaction) .
Yeast required specific conditions to work. They
are:
• Warmth
• Moisture
• Food
• Time
Commonly, commercially produced yeast is used in
food manufacturing and home baking – can be
bought in dried form or in fresh form.
The gelatinisation
Process:
1. Starch begins to
swell upon heating
2. At 60C starch
absorbs liquid &
swells
3. At 80 C thicken –
starch granules
burst
4. At 100c
gelatinisation occurs
and a gel forms
There is a growing consumer interest in breads
made with wild yeast such as sourdough bread.
BAKING POWDER/ BICARBONATE SODA
SALT, PEPPER, HERBS, SPICES
Making things rise is not only the job of yeast!
For a quick, predictable rise in baked items such as
cakes and biscuits, chemical raising agents are
used.
Salt, Pepper herbs & spices are used to add flavour, vibrancy and
excitements to food products.
Baking powder includes an acid and an alkali in
powder form, which react upon heating and
produce CO2 bubbles, causing the baked good to
rise.
Seasoning is extremely important for consumers to like the taste of a food
product.
Monosodium Glutamate is commonly used in highly flavoured processed
foods
Be careful though – they can affect the taste of a
recipe and should be used with care.
Year 11 GCSE Food Technology Knowledge Organiser – Summer Term
25
Use of ICT in Food Product Designing & Development
ICT is used in Food Product designing, development and also in the
manufacturing process.
Examples of Use of Computer Aided Design in the design of food
products:
•
•
•
•
•
•
•
•
•
•
•
•
Digital photography for images of the product.
Can use digital editing software to edit photos of the product
Can make nets of the packaging
Checks on accuracy of size and shape of label.
Can research current legislation for labelling
Use nutritional analysis programmes to identify the nutrient
content
Makes labels professional
Labelling e.g. list of ingredients can be changed quickly/ if batch
changed or adapted later.
Printers can be attached for printing out label/images etc.
Modelling of packaging with the labelling on
Bar codes
Logo production
Advantages of using computers during design & manufacture of food products:
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Saves time/quick
CAM /accuracy for large scale
Greater accuracy and consistency e.g. nutrient analysis
Scaling up costs/quantities
Avoids human error
Can do jobs that humans cannot e.g. deal with larger/smaller numbers
Reliability.
Carry out and monitor critical controls
Workers do not have to carry out more dangerous tasks. Safety not
compromised.
Quality assurance checks e.g. PH, shelf life, weight checks, metal detections,
viscosity, package seals
Design ideas can be varied and recipe ingredients adapted easily
Need less staff on workforce/can save money in long term
Can produce greater output/larger scale
Can help predict/ set profit margin before production begins
E.g. avoiding mistakes in pricing
Products more consistent /exactly the same.
Disadvantages of using computers during design & manufacture of food products:
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Can be expensive to set
Less work for people
Expensive if it breaks down.
Needs skilled workers e.g. computer programmers, ICT engineers
Training needs for staff
Skilled workers will cost more in terms of pay
Specialist equipment
E.g. Programmes needed e.g. spread sheet
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Use of Computer Aided Manufacturing (CAM) in Food Product Manufacturing
Example: Information you could use if you were comparing 1 piece of equipment with another piece of equipment to complete a particular task
This example is for grating cheese, however you could be asked about other pieces of equipment and other processing methods
Grating cheese with a handheld grater :
Advantages
Easy to use with minimal training
Inexpensive
Easily stored in small space
Relatively easy to clean
Can be used with any amount of cheese
Disadvantages
Time consuming
Consistency of results depends on the skills of the
person using it
Only does 1 task
Grating cheese with a mechanical (mouli) grater:
Advantages
Easy to use with minimal training
Quick once set up
Relatively inexpensive, but costs more than a
handheld grater
Easily stored in small space
Can use any amount of cheese
Consistency of results if used correctly
Disadvantages
Needs assembling
More difficult to clean than a handheld grater
Parts that can get broken or lost
Only does 1 task
Grating cheese with a Food processor:
Advantages
Easy to use once trained
Very quick
Consistent results
Can be used for more functions than just grating
Once trained in the use of it no skill required to
produce consistent results
Disadvantages
Need to be trained
Needs assembling
Expensive initial cost
Requires storage space
Harder to clean
Can only be used for larger amounts of cheese
Possibly more waste
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Technological Developments in Food Production – GM Foods
(Genetically Modified Foods)
Genetically modified(GM) foods are foods where scientists have altered the genes within a food to give it improved characteristics. GM crops are currently not
grown in the UK, and this is controlled by EU laws . However GM food does come into the country as food, animal feed or biofuels. British cattle can be fed on
GM foods that have been imported and the meat produced does not have to state that they have been fed on GM food. There are several advantages to using
genetically modified foods, however there are also concerns about their use.
Advantages
Disadvantages
• Increases food supplies because a farmer can get a greater yield without using more land
• Scientists fear unknown side effects of using them over a
*Can Improve crops by making them more resistant to disease
long period of time
• Less wastage - genetically modified so crops last longer
• Some GM foods are thought to increase allergens e.g.
• Less pesticide is needed to be used due to insect pest resistant plants. E.g. plants become
nuts modified into soya beans
resistant to fungi and moulds, therefore fewer costs to farmers
• More research needed into long term effects
• crops can be genetically modified to improve the nutritional quality of food e.g. Vitamin A
• In some foods the taste of GMs are not as good or
enriched wild rice, protein enhanced soya
"natural".
• Can help to overcome malnutrition in parts of the world and prevent starvation. Reduction of
• Consumer concerns that GM food is not safe to eat, even
sicknesses and illnesses, as GM crops are more nutritious. Vitamins and minerals can be provided through they have been tested
to children and to people, where they were inaccessible before (i.e. the world’s poorest and/or
• There may be a link between GM food intake and
most secluded areas).
behavioural problems for example ADHD and some health
• More environmentally friendly e.g. less deforestation needed to feed the worlds growing
problems.
population
• Spread of new, more resistant "super weeds and pest
• Farmers have a better income. In poorer parts of the world this can be spent on the education of • Crops grown near GM could be affected
their children and an improvement in their living standards.
• Could be harmful to other organisms who eat them - (for
• Economically friendly. Decrease in food prices due to lower costs and higher yield. As people in
example the monarch butterfly poisoned by GM corn).
poor countries spend over half of their income on food alone, lower food prices mean an automatic • Fewer weeds may affect biodiversity as many animal
reduction of poverty.
and other wildlife rely on these plants for food and shelter.
• Rigorous testing makes GMOs much safer than traditional crops. If the slightest chance of health • Some nations refuse to trade with GM products.
hazard, a GM is NOT allowed to enter the markets.
• Only small number of GM products on sale.
• Creation of “super foods” due to better knowledge. Super foods are types of food that are cheap • Strict and very complex standards that GMs have to fully
to produce, grow fast in large quantities and are highly nutritious.
meet. .
• As more crops (plants) can be grown and at more places, this decreases global warming through • GM organisms can be expensive.
the increase of oxygen in the environment, decreasing the proportion of carbon dioxide.
• Additional costs of labelling. This might increase costs of
• The features of a product can be improved to make them more attractive (size, shape, smell etc) foods.
• Less processing needed in factories. Less factory additives needed.
• Reduced energy needs to produce GM crops. Less machinery requirements. Due to reduced
costs of production, prices can be further reduced
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Technological Developments in Food Production – Additives
Types of additives
Food Additives
Colourings : Make food look
more attractive and more
appealing
What is a Food A substance added to a food product to improve its
Additive
properties (quality)
The development of food additives has enabled food manufactures to produce
a wide range of convenience foods that need minimal preparation and cooking
How additives
improve the
quality
Can be natural
or artificial
Improve the sensory qualities of food products
Improve the structure of the food product , such as improving
the texture or consistency
Improve the nutritional profile
Improve the amount of time a food remains safe to eat
Consumers prefer the idea of natural additive
Salt, sugar, spices and natural food additives
Artificial additives are made from a range of chemicals
Preservatives: Enable foods to
remain safe to eat for a longer
period of time.
Flavourings : Improve the taste of a food product
Emulsifiers: are used to keep food
products stable – they stop oily and
watery liquids from separating.
Additives are only used in small quantities to be effective
Additives are
sometimes
called Enumbers
Who tests
additives
All additives are tested to make sure they are safe to eat.
Once they have been tested and proved safe to eat they are
given a number with the prefix E, for example E150a is
caramel colouring
Food manufactures and the Food Standards Agency
Disadvantages
of using
additives
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Some people are allergic to additives (especially
children)
The use of additives can disguise poor quality
ingredients
Although safety tested, no one really knows the longterm health effects yet
Some people believe the use of additives is related to
health problems, such as hyperactivity.
Stabilisers : enable foods to remain
mixed together without separating
out
Anti-oxidants: Stop food going
rancid and stop fruit and vegetables
going brown
Nutritional enhancers: Improve the
nutritional profile of a product.
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Ethical & Moral Issues in Food Production
Responsibly Sourced Seafood
Animal Welfare
Factory farming is the modern method of producing meat, dairy, poultry and eggs
cheaply in the huge quantities necessary for industrialised societies in the
developed world. The animals are reared indoors in crowded conditions and fed on
processed ‘feed’ rather than their natural diet. The crowded conditions can mean
that disease spreads easily, so antibiotics are often routinely used to prevent these
outbreaks. Because of these conditions, some people may choose to eat animal
products which allow for the better treatment of animals. In some cases these
foods can cost slightly more than their counterparts but for the people who choose
to buy them it is a small sacrifice to ensure the animals are kept in the best
conditions and the production methods are ethical.
RSPCA Farm Assured
Some meat and poultry producers in the UK
take part in a voluntary independent
inspection scheme run by the RSPCA called
RSPCA Assured. Approved producers can
show the logo on their packaging. Seeing
this logo means that the animals have
better quality of life, meeting strict
standards which, depending on species,
include more space, natural lighting, comfy
bedding, environmental enrichment and
access to both shade and shelter.
The Marine Stewardship Council run a labelling
scheme which ensures that consumers can buy
seafood which is meets strict standards for
sustainability. The approved fisheries ensure that fish
are caught at levels that allow fish populations and the
ecosystems on which they depend to remain healthy
and productive for the future.
Free Range
Law states that eggs sold in the UK must be
stamped with the method of production: 0=organic,
1= free-range, 2=barn, 3=caged and the box must
also clearly state this. The British Lion symbol also
tells you that the eggs have been laid by British hens
and have been vaccinated against salmonella.
Free range eggs in the UK must have access to the
outdoors during daylight hours.
Fair Trade
Many of the food products we consume cannot be
grown in the UK climate and are grown and harvested
in developing countries. These countries often do not
have free healthcare or schooling for children and
people have to work very hard for low wages. Fair
trade is an organisation which allows the Fairtrade
logo to be displayed on products which ensure that
farmers get a better deal, working in fair conditions
and receiving a fair price for their produce, which in
turn means they can make their own decisions, control
their futures and lead the dignified life everyone
deserves.
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Environmental Issues in Food Production
Organic
Organic produce is grown without the use of herbicides, artificial fertilisers
and reduced levels of pesticides. Environmentally, organic farming works
with nature, not against it, and helps to maintain the local ecosystem in a
way that is sustainable. It seeks to reduce greenhouse gas emissions from
agriculture, or protect natural resources like fresh water and healthy soils.
Organic farming systems rear without the routine use of the drugs,
antibiotics and wormers which are now common in intensive livestock
farming.
By choosing to eat and drink organic food, people are reducing their
exposure to potentially harmful pesticides, research has shown that
nutritionally, organic produce has a better nutritional profile than nonorganic.
ORGANIC produce is grown without pesticides (kills insect pests),
herbicides (weed killer) nitrogenous fertilisers (which can cause run off and
eutrophication - remember those science lessons!). Organic produce is
better for the environment in many ways - less damage to ecosystems,
produced in a way more in tune with nature, does not degrade soil due to
use of traditional crop-rotation farming methods. Other advantages of
using organic produce include farmers not having to work with nasty
chemicals, being able to charge a premium for your product as customers
who want organic will pay for it. However, organic produce is often more
expensive than non-organic and will cause the cost of your raw materials
to increase
Locally Sourced
Locally sourced produced are food ingredients, components and
products that have been grown and produced near to where the
product is being sold. This should be within 36 miles of where it is sold
or consumed. Increasing consumer wants to be able to buy products
that are locally produced. Locally sourced ingredients were originally
just fresh fruit and vegetables, but as consumer demand has increased
there are now lots of ‘processed’ products available including meat,
jams, cakes, dairy products etc.
There are many advantages of using locally produced produce :
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should be cheaper because you do not have to pay extra for
packaging, transport and storage
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Local transportation only needed so fewer food miles and so
lower CO2 emissions
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More environmentally friendly/ sustainability of ingredients
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Convenience because the foods are more readily or easily
available
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Helps local community by supporting local business and the local
economy
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Promotes good public relations
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Consumers think that locally sourced food is better quality
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Can have a better nutritional profile because it hasn’t been stored
as long as a supermarket alternative.
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Fresher than supermarket alternatives
NON-ORGANIC produce is cheapest but is produced using a range of nasty
chemicals including pesticides, herbicides, fertilisers, causes environmental
damage and puts farmers at risk of exposure to nasty chemicals.
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