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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 1 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 2 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 Year 11 GCSE Food Technology Knowledge Organiser – Summer Term 4 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 5 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 6 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 7 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 8 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 10 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 11 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 12 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 13 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: • • • • • • • • • • • • • • • • 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: • • • • • • • • 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 Year 11 GCSE Food Technology Knowledge Organiser – Summer Term 26 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 Year 11 GCSE Food Technology Knowledge Organiser – Summer Term 27 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 Year 11 GCSE Food Technology Knowledge Organiser – Summer Term 28 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 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. Year 11 GCSE Food Technology Knowledge Organiser – Summer Term 29 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. Year 11 GCSE Food Technology Knowledge Organiser – Summer Term 30 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 : should be cheaper because you do not have to pay extra for packaging, transport and storage Local transportation only needed so fewer food miles and so lower CO2 emissions More environmentally friendly/ sustainability of ingredients Convenience because the foods are more readily or easily available Helps local community by supporting local business and the local economy Promotes good public relations Consumers think that locally sourced food is better quality Can have a better nutritional profile because it hasn’t been stored as long as a supermarket alternative. 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. Year 11 GCSE Food Technology Knowledge Organiser – Summer Term 31