Download Special dietary needs - Prince Henrys Grammar School

Kosher
Non- Kosher
chicken
Pig
Sheep
Rabbit
Cow
Camel
Fish with fins
Eel
Goat
Most birds
Type 2 Diabetes- can be caused by excessive sugar.
Dietary changes and exercise
Medical condition
Vegetarians
Lacto: DAIRY,
NO EGGS
Lacto-OVO: DAIRY,
and EGGS
NO DAIRY,
NO EGGS
DIABETIS: Type 1: this can be treated with insulin
injections. It is believed to be caused by a problem
with the immune system and can be genetic. It
mainly effects younger people.
Religious
dietary needs
Social
Research Context:
Food products for
Allergy
consumers with
special dietary needs
ETHICAL FACTORS are things that can be seen as
morally right. For example, buying fair trade food which
provides farmers with better working conditions.
Organic
Free Range
Red Tractor
Fair Trade
Sugar
adds sweetness
makes it crunchy
adds colour
Whole milk SemiSoya milk
skimmed milk
Energy
64 kcal
49 kcal
33 kcal
Protein
3.3 g
3.4 g
2.8g
Carbohydrates
4.7 g
5.0 g
1.8g
of which sugars -Lactose
4.7 g
5.0 g
0.0g
Fat
3.6 g
1.7 g
2.0g
of which Saturates
2.3 g
1.0 g
0.33g
Sodium
0.06 g
0.06 g
12.0mg
Calcium
119.0 mg
122.0 mg
4.0mg
High Blood pressure
High Cholesterol
Nut Allergy: The whole body reacts
immediately and severely – blood vessels start
to leak & difficultly breathing.
A serious allergy can causeanaphylactic
reaction in minutes quantity of an allergen in
nuts. even the smallest amount of nuts or nut
contact must be included on food labels.
Intolerance
Fats
and
oils
Coeliac disease - an intolerance to gluten.
Gluten is found in foods containing wheat,
eg biscuits, bread, cakes, and pasta.
Flour
forms the structure
STARCH gelatinizes
Liquid
Eggs/milk
Binding
moisture
Ingredients
Healthy option
Lactose intolerance - an inability to absorb
the sugar that naturally occurs in cow's milk.
GLUTEN FREE
Sugar Substitutes
Natural sugars
Nutritional Info 100ml
Calorie controlled /weight watchers- food energy is
measured in calories. Keeping calorie consumption
below the energy your body uses up causes weight
loss.
is the bulk ingredient
self-raising flour contains
baking powder for raising
helps browning during baking
- DEXTRINIZATION
Design Theme:
Sweet and Savoury
biscuit production
ANIMAL FATS:
Provide energy and
Vitamins A and D
especially for babies,
small children,
teenagers and elderlyPrevents RICKETS
Keep products moist
and extend shelf-life
Add colour to foods
Hold air when
creamed with sugar
Provide flavour
Make biscuits 'short' by
coating the flour to stop gluten
developing
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Diets: can be adopted for health reasons such as allergies,
intolerances or needing to lose weight. Examples of diets are:
Social, environmental and ethical factors affect the foods that consumers buy.
• Diets can be affected by allergies and intolerances.
• A balanced diet is needed to prevent health problems.
1. Social factors things that affect lifestyle, such as religion, family or wealth.
These can change. Food developers need to be aware of these changes to
make foods that meet the needs of consumers.
2. Consumers expect to find a wide range of foods, because: communities
are more multicultural, made up of different races and religions, often with
their own traditional cuisines
3. TV cookery programmes encourage people to try new foods
4. Increased travel abroad means exposure to new foods
5. Improved transportation and technology means less reliance on local or
seasonal produce
Vegetarian - means not eating meat and fish. Protein must be obtained
from dairy products, nuts and pulses. May be lacking in Vitamin D and Iron
High fibre diet-Fibre or non starch polysaccharide (NSP) is not
absorbed by the body but is needed to help maintain a healthy digestive
system. There are two types of fibre:
Soluble fibre - found in
fruit, vegetables, pulses
and oats. It helps to
reduce blood cholesterol.
Insoluble fibre - found in
cereal such as bread and
pasta. It helps to stimulate
the digestive system.
Calorie controlled /weight watchers- food energy
is measured in calories. Keeping calorie
consumption below the energy your body uses up
causes weight loss.
Total fat: High: more than 20g of fat per 100g
Low: 3g of fat or less per 100g
Saturated fat
High: more than 5g of saturated fat per 100g
Low: 1.5g of saturated fat or less per 100g
A food allergy is when the body's immune
system reacts abnormally to specific foods.
include nuts, eggs,
peanuts, milk, fish,
shellfish, wheat
and soya
Nut allergy - means a sensitivity to nuts,
causing a reaction which can be severe. The
body reacts to certain allergens in food by
producing antibodies. swollen lips or eyes,
vomiting, difficulty breathing and a severe fall
in blood pressure (anaphylactic shock).
Food intolerance: A food intolerance is not the same as a food allergy.
*People with a food intolerance may have digestive symptoms such as
diarrhoea, bloating and stomach cramps.
*This may be caused by difficulties digesting substances, such as lactose.
*No allergic reaction takes place.
*The symptoms of a food intolerance usually only occur several hours
after eating the food.
*Larger amounts of food trigger an intolerance unlike an allergy.
*Unlike an allergy, a food intolerance is not life-threatening.
Lactose intolerance an inability to absorb
the sugar that naturally
occurs in cow's milk.
There are guidelines to tell you if a food is
high in fat, saturated fat, salt or sugar or not.
E.g, if you are trying to cut down on saturated
fat, you should limit your consumption
of foods that have more than 5g of saturated
fat per 100g.
Some nutrition labels also provide information
about Guideline Daily Amounts (GDAs).
Coeliac disease - an intolerance
to gluten. Gluten is found in foods
containing wheat, eg biscuits,
bread, cakes, and pasta.
Diabetes - is where blood sugar
level is higher than normal.
Diabetics need to monitor
carbohydrate intake.
Sugars
High: more than 15g of
total sugars per 100g
Low: 5g of total sugars or
less per 100g
Salt: High: more than 1.5g of
salt per 100g (or 0.6g sodium)
Low: 0.3g of salt or less per
100g (or 0.1g sodium)
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X
X
X
Egg allergy
X
Nut allergy
Low
Cholesterol
X
Low salt
Low fat
Religion
Weight
watcher
VegetarianVegan
Vegetarianova- lacto
Vegetarianlacto
Lactose
intolerant
Coeliac
Disease
Plain flour
Diabetic
Dietary
Ingredients
Muslim
Special dietary needs
What are the special dietary needs which
consumers may have?
Jewish-Kosher
•
X
Cornflour
Gluten-free flour
Wholemeal flour
X
X
X
Butter
Margarine - Vegetable
X
Low fat spread
X
Oil
X
Margarine - Plant sterol
Caster sugar
X
X
X
X
X
X
Sugar substitute
Icing sugar
X
egg
X
X
X
Egg substitute
Cows Milk -skimmed
X
X
Soya milk
Bitesize: Environmental http://www.bbc.co.uk/schools/gcsebitesize/design/foodtech/socialenvironmentalissuesrev3.shtml
Social http://www.bbc.co.uk/schools/gcsebitesize/design/foodtech/socialenvironmentalissuesrev1.shtml
Social and environmental http://www.bbc.co.uk/schools/gcsebitesize/design/foodtech/socialenvironmentalissuesrev2.shtml
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SOCIAL CONSIDERATIONS- RELIGIOUS NEEDS
Different religious groups eat or don’t eat different food for a variety of reasons – these sheets highlight a few of the reasons.
You may wish to look further into a particular religion if you decide to design a food aimed at a religious group or a festival.
•
•
Jew’s
•
•
•
Do not eat shell fish or pork.
They do not eat dairy and meat in the same meal (this is because they do not eat mother and child together – so you can not have
chicken and egg together or milk and beef).
They only eat Kosher meats (where the blood is drained from the body through a slit in the throat before the meat is soaked or
salted). Kosher houses should have different sinks for dairy and meat and different plates, cutlery and utensils :taken very
seriously with in the Jewish religion.
Jews have fast days including Yom Kippur, Rosh Hashanah and Passover.
•
•
•
Do not eat Beef or any beef product – this is because the cow is a sacred animal and is treated as such. (this includes the use of leather for
furniture).
Milk is permitted as no animal is killed during the collection.
Often vegetarian which comes from the principle of Ahimsa (not harming).
Most Hindus don’t drink alcohol.
Sikhs
•
•
•
•
Do not eat beef either for the same reasons as Hindus.
Many Sikhs are also vegetarians.
Many Sikhs will not eat Halal or Kosher meat as they believe they are not killed humanly.
Devout Sikhs do not drink alcohol.
Muslims
•
•
•
•
•
Do not eat pork .
Only eat Halal meat (which is killed in the same way as Kosher).
Sea food without fins or scales (such as crabs, prawns and squids) considered undesirable by some Muslims.
Muslims should also avoid alcohol.
Muslims don’t eat whilst the sun is shinning during the month long fast called Ramadam (Oct/Nov time)
Janisim
•
•
•
•
•
Meat, Fish, Eggs, Honey and figs are not allowed.
Strict Janis do not eat root vegetables, garlic or onions.
All food that might include meat, fish and eggs are also forbidden.
Janis do not eat after the sun goes down as they believe that doing so will kill microorganisms that emerge in the dark.
They aim to cause no harm.
Buddhists
•
•
•
Buddhist try to avoid intentionally killing, Monks and Nuns are usually very strict and can be vegetarians.
Others will eat meat as long as it was not killed for the specific purpose of food.
Chinese Buddhists also avoid garlic and onions as they believe it makes meditation more difficult.
The Church of Jesus
Christ of Latter
Day Saints ‘Mormons’
•
•
•
Avoid caffeine and alcohol as they believe it corrupts the senses.
They all so carry out regular fast days (these were once on a Thursday but since the church came in to the UK have changed to a Sunday).
The money saved by fasting is then given to a good cause.
Some Catholics
•
•
Some Catholics fast on Fridays and during the run up to lent.
Some Catholics eat fish on a Friday.
Hindus
Useful websites: www.Faithandfood.com Has details of where to eat out in London, depending on your faith and religious needs. The website also list further dietary
requirements of each religion, as well as useful links to other information. www.bbc.co.uk/religion/religions/ Links and information on most religious groups. www.shabkar.org
Vegetarian recipes and information on Buddhism. www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/odd_culture_and_religion?OpenDocument Food culture and
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religion www.faqs.org Dietary information for religions and rational behind.
Fruit and vegetables
Dietary/Social: Fair trade,
organic, GM Vegetarians
ETHICAL FACTORS are things that can be
seen as morally right. For example, buying fair
trade food which provides farmers with better
working conditions.
Food choices can be based on environmental and ethical factors.
ENVIRONMENTAL FACTORS are things that help reduce the
impact of food production on the environment and might cause
someone to choose to buy a product.
GENETICALLY MODIFIED food is grown
with genetic manipulation technology. Some
people consider this a risk to the environment
and choose GM-free products.
FAIRTRADE MARK, you know that:
• the farmers who grew it were paid a fair price /partial payments
• had good working conditions, allow investment, sustainable production.
•There are now over 100 different types of fair-traded food products on
sale in the UK,
chocolate, tea, coffee, honey, nuts, bananas,
sugar, mangoes, pineapples and fruit juice.
http://www.fairtrade.org.uk/
ORGANIC
•not produced with chemical fertilizers or
other artificial chemicals.
•Organic food differs in the way it is grown, handled, and processed.
•Organic food is produced without using pesticides, fertilizers, fungicides
or herbicides.
•Organic meat, poultry, eggs, and dairy products come from animals that
are not given antibiotics or drugs.
Organic farmers use natural methods to grow food
-Crop rotation - to keep pest free soil
-Use natural pest control – ladybirds eat greenfly
control their numbers
-Use natural compost to fertilises–do not use chemicals
FREE RANGE is a
method of farming
where animals are
allowed to roam freely.
Red Tractor Mark: Assured Food Standard
(AFS) Is the Independent organisation with
Independent Inspectors
SEASONAL FOODS means
foods that are in season. these
reduces FOOD MILES
SUSTAINABILITY food production that aims to preserve
the world's natural resources for future generations.
FARMERS MARKETS
/FARM SHOPS-These
can help the Carbon
footprint of our food
products
LOCALLY PRODUCED FOOD
PRODUCTS
• NOT transported as far, so less CO2
is produced.
• There is less of an impact on the
environment.
Carbon Footprint/Locally Sourced products
Is the TOTAL AMOUNT of CO2 and other greenhouse
gases emitted over a Lifecycle of a product.
The Carbon Trust has a carbon label which shows the
CARBON FOOTPRINT of a product.
FOOD MILES
Concerns that food has travelled long distances before sale
• Lack of nutrients
• Not as fresh as perceived
• Increase of CO2 emissions – leads to global warming
• More consumers want use of local produce
• Do not want to pay extra costs for transporting
ADVANTAGES
• Good for foods out of season or foods from different cultures, or for
foods otherwise not available – eg tropical fruits
• Support for workers in Third World countries, eg Fair Trade
• Foods often cheaper when produced in other countries
• Credit for specific examples, eg roast dinner, bananas, exotic fruits
*Shows that the food has been produced,
Transported and Packed to a HIGH
STANDARD.
*Animal welfare is also included. http://www.youtube.com/watch?v=IqyqJEW35uE&list=PL97B5787255686BD7
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Biscuits and dietary needs
EATWELL PLATE: -Healthy Options
Iron- Needed for red
blood cells- Prevents
Anaemia
Vitamin A,-Orangy Fruits and
vegetables
-Needed to prevent night
blindness
-Carrots, apricots
Vitamin C-Helps fight Infections
-Oranges and lemons
Sauces
-Adds flavour,
Healthier Choice Fruits and
Vegetables add Vitamin A, C, fibre.
Weigh watchers
Low fat:soya, milk/spread: suitable
for Lacto-vegetarians
Lactose Intolerant
fat: soya milk/spread/nut spreads
8 guidelines for a healthy diet
Fruits
Vegetables: Add
Vitamin A, C
Colour
Texture
Anti-oxidants
Base your meals on starchy foods
Eat lots of fruit and vegetables
Eat more fish
Cut down on saturated fat and sugar
Try to eat less salt –no more than 6g a day for adults
Get active and try to be a healthy weight
Drink plenty of water
Don’t skip breakfast
Children – portion size ,
nutrients and additives
Coeliac disease
-GLUTEN-FREE
Flour – still has starch for energy
NSP (Fibre): Wholewheat flour - Texture
-Adds fibre, helps digestion and removal of
waste, helps prevent colon cancer
-Vitamin B
Dairy products contain Calcium for
Strong Bones and Teeth
Cheese, parmesan, milk in sauces
Yoghurt, fromage fraiche,- Toppings
Low Fat/skimmed Options -Helps
prevent obesity, suitable for
weight watchers
DRV – Dietary Reference Values – show the amount of food
energy or other nutrients needed by people of different ages
RNI – Reference Nutrient Intake – the amount of nutrient
sufficient for nearly everyone (about 97% of the population)
EAR – Estimated Average Requirement – is the amount of
the average need for food energy or a nutrient – this is an
average for a group
Religion – Muslim, Jewish
BISCUITS
The Eatwell Plate
Proteins need for
growth and repair
-eggs,
Vegetable
sources nuts,
pistachio,
Cereals-Oats
Vegetarians – vegan, lacto Obesity – low fat
products
Diabetics – too much
Food allergies – milk,
glucose in their body
nuts, eggs, fish and
seafood, colourings
Coeliacs – allergy to gluten Babies – no salt, sugar,
the protein in wheat
smooth texture
Carbohydrates
Starch Long Term
Energy
Whole grain/wheat
Biscuits
Adds fat – Too
much makes you
Obese
Function Fats/eggs
–Omega 3 especially for
children – Brain formation
and a healthy heart
Function Fats
-Contain plant Sterols
Lower Cholesterol
Lactose Intolerant - Soya, rice flour
Nutrient
Function of the nutrient in the body
Protein
For growth and repair
Carbohydrate
for energy
Fat
for energy, warmth, protection
*Mico nutrients must be named not generic references. E.g.
Vitamin A
for healthy eyesight, mucus membranes, healthy
skin tissue, night vision
Vitamin B
for release energy, formation of red blood cells
Vitamin C
for general good health, iron absorption, healthy
skin, gums, builds immune system and fights
infection
Vitamin D Vitamin
for calcium absorption and growth and
E, K, phosphorous maintenance of strong bones
sodium,, flouride
Iron
for healthy blood and transfer of oxygen around
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body
Calcium for healthy bones and teeth, healthy muscles and nerves
Look for this symbol on the label
Meat replacements can include:
Beans
Lentils
Nuts
Eggs
Tofu
TVP
Quorn
Many vitamins can’t be stored or
made in the body, so they need to be
taken each day. If you eat a wide
variety of foods you should get all the
vitamins you need and you shouldn’t
need to take vitamin supplements or
tablets.
Your body can
make some
AMINO ACIDS
but not all. You
have to eat the
AMINO ACIDS
that your body
can’t make –
the ESSENTIAL
AMINO ACIDS.
Is needed for GROWTH
and REPAIR
Some proteins (e.g. meat, fish, eggs, milk
and soya beans) contain ALL the essential
amino acids.
Other proteins only contain some (e.g.
peas, lentils, nuts and beans) only contain
some of the essential amino acids so it’s
important to eat a wide variety.
Vitamin
Function in the body
Sources
Vitamin
A
•Helps the eyes see in dim light
•Healthy skin and tissue
•Bone growth
Liver, eggs, butter, soft spreads,
orange and yellow vegetables,
e.g. Carrots and apricots
Vitamin
B
•Transfer and release of energy
•Formation of red blood cells
Cereals, meat, fish, eggs, dairy
products, pulses, yeast products
Vitamin
C
•Healthy skin
•Helps the body heal faster and
helps resist infection
•Absorption of iron
Fruit and vegetables, e.g.
Oranges, lemons, blackcurrants,
green vegetables
Vitamin
D
•Growth and maintenance of
strong bones
•Absorption of calcium
Made by the body when the skin
is exposed to sun light.
Oily fish and eggs
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Vegetarians: Key points
1. Between 3-7% of the UK are vegetarian, more women more than men.
2. There are many interpretations of vegetarian diets- See chart below
3. Provided a vegetarian diet is well balanced and varied, it should provide all
of the nutrients needed by the body throughout life
4. Most vitamins can be provided by foods of plant origin, except vitamin B12.
Use Dietary supplements and/or fortified foods
Reasons for becoming a vegetarian
• Religious reasons
•Ethical- Do not agree with the way animal are treaded/killed for food
•Health- Lowering of Cholesterol, blood pressure and heart attacks, less risk to
some cancers
•Environmental – Animals require more land grazing than vegetables.
PROTEINS are needed for growth and Repair especially in young children.
Proteins are made up of Amino Acids.
Proteins
Term
‘Semi’ or ‘demi’
vegetarian
Pescovegetarian
Lacto-ovovegetarian
Description
NO meat, but fish and other animal products are still consumed; some
people also include poultry
NO red meat and poultry, but fish and other animal
products are still consumed
NO meat, fish, poultry; milk, milk products and eggs are still
consumed. Most UK vegetarians follow a lacto-ovo-vegetarian diet
Lacto-vegetarian NO meat, fish and poultry and eggs; YES -milk and milk products
Vegan
Fruitarian
NO foods of animal origin; diets comprise grains, vegetables,
vegetable oils, cereals, pulses such as beans and lentils, nuts, fruit
and seeds. Non-food animal products, such as leather.
Exclusion of all foods of animal origin as well as pulses and cereals.
Diets comprise of raw and dried fruits, nuts, honey, olive oil.
Nutritional deficiency- vitamin and mineral supplementation
Macrobiotic –
Progresses through a series of levels, to eating justfruit and
(Zen Macrobiotic vegetables-highest level a diet of cereal (brown rice) only. Fluids may
diet)
also be restricted. Children growth patterns can be disrupted
HBV (High Biological Value –
All essential Amino Acids
available e.g Animal proteins:
Meat, fish, milk, eggs –THE
ONLY VEGETABLE SOURCE IS
SOYA BEAN
LBV (Low Biological Value)- 1 or
more essential Amino Acids
missing e.g Vegetable proteins:
Peas, beans, lentils, cereals, nuts.
What’s in a portion?
2-3 satsumas
WHY WE NEED FRUITS AND VEGETABLES
1.
2.
3.
4.
5.
150ml Fruit juice
or smoothie
They contain Vitamins and minerals
They help to maintain a healthy weight.
They are excellent sources of Antioxidants.
They help reduce the risk of Heart disease, stroke
and some cancers.
They add taste, texture and variety to meals.
NO
Fondant rolled out icing with
GELATINE from Animal bones
Ova-lacto
vegetarians ONLY
Qu 1: Which Vegetarians can eat dairy products?
________________________________________________________
Qu 2: Which Vegetarians can eat egg products?
________________________________________________________
VEGETARIANS: There are three main categories of vegetarians:
1. Vegans do not eat the
flesh of any animal (no
meat, poultry or fish) and
no eggs, milk, cheese,
honey etc.

Animal
Proteins
HBV
2. Lacto-vegetarians do not
eat the flesh of any animal
(no meat, poultry or fish) but
eat milk, and milk productscheese, honey etc . They
DO NOT eat eggs,
Lacto-OVO vegetarians.
They DO eat eggs as well as
dairy
WHY PEOPLE BECOME
VEGETARIANS
1. Because of their ethnic
beliefs.
2. Because of their
religious beliefs.
3. For medical reasons.
4. They do not like the
taste or texture of MEAT
Vegetable
Proteins LBV

3. Demi or semi vegetarians often choose to
eat a mainly vegetarian diet because they
don’t eat red meat. They sometimes do eat
white meat (poultry and fish) and eggs, milk,
cheese, honey etc.
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Alternative Protein Foods
These are high in protein.
1. Vegetarians use them to aid a healthy diet.
2. They contain some fibre and micronutrients
3. Low in fat (particularly saturates);
4. Eating soy protein (25g/day) can help to lower blood
cholesterol levels.
Meat Analogues
Some people choose not to eat meat and obtain all their protein
from other sources. In recent years manufacturers have produced
many meat-like products, called ‘meat analogues’, which mimic
the sensory properties (i.e. the aroma, taste, texture and
appearance) of meat and can be used to replace or extend meat in
traditional products, e.g. textured vegetable protein (TVP) and
myco-protein.
Types
Textured Vegetable Protein (TVP)
1. Composed of bundles of short fibres of extruded soya protein.
2. Plain TVP may have a ‘beany’ taste, so needs to be flavoured.
3. Varieties of flavoured TVP are available.
4. It may be used to reduce the cost of a product, e.g. economy
cottage pie, and is used in sausages, burgers and pasta dishes.
Tofu
1. Produced from ground soya beans, which have been sieved.
2. The proteins coagulate, producing a soft cheese-like product.
3. Tofu is semi-solid and is available in plain and smoke form. As
it is quite soft, it absorbs flavours well.
4. No meaty texture, yet may be used for many dishes as a
substitute for meat e.g. in stir fries and steamed dishes.
Vegetable Proteins- LBV-Low Biological value
Mycoprotein (Quorn)
1. Made from a nutritious member of the
fungi family.
2. Fine fibres, are formed together to
produce a meat analogue. It has similar
textural properties to meat and contains a
small amount of fibre.
3. The mycoprotein undergoes forming,
cutting and texturising according to the
nature of the product to be made, e.g.
pies, mince, burgers or sausages.
4. Mycoprotein absorbs flavours well and
may be cooked in many different ways.
5. Egg white is used in the production of
Quorn, which makes the product
unsuitable for vegans.
SOYA BEANS- Contains all
the essential Amino Acids
Comparing The Nutritional
Value of Quorn With Meat
Comparison Questions
Which has more protein? ________________________________________
Why do you think that is?________________________________________
____________________________________________________________
Which contains more fibre? _____________________________________
Which contains more fat? ________________________________________
Which do you think is healthiest? __________________________________
Why do you think that? __________________________________________
___________________________________________________________
Tempeh
1. 1Produced as a mass of fermented soya beans.
2. It is solid, has a white fluffy outer layer and can be
sliced.
1. It may be flavoured and cooked in a variety of ways.
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Definition: A person who will not eat animal flesh or animal products when the
animal is killed - Can be religious reasons
Types: Vegan – No Animal products. Lacto –Will eat dairy such as milk yoghurt
Avoid: Animal products such as fats, gelatin, dairy and eggs for vegans
Alternative: Egg substitute, vegetable oils/fats, glace icing, geletin free fondant
Fat
Raising Agents
Vegetable oil
White cooking fat- Trex
Vegetable margarine
Vegetable oil
White cooking fat- Trex
Vegetable margarine
Butter
Baking powder
Bicarbonate of soda
ONLY-Lacto
Lacto- ovo
Vegan
Lacto
Eggs
ONLY Lactoovo vegetarians
White cooking fat- Lard
Sugar
Granulated
Caster
Icing
Demerara
Soft brown
Muscovado
Flavours
Milk
chocolate
White
chocolate
Plain
Golden syrup
Maple syrup
Malt extract
Molasses
Additions
Dried fruits
Honey
ONLY-Lacto
Ovo-lacto
Cocoa
Carob
Seeds
Sunflower
Poppy
Black onion
Sesame
Pumpkin
Mustard
caraway
Apricots
Apples
Pears
Tropical
Cranberry
Sour cherry
Candied
ginger
Sultanas
Currants
Flour
Plain
Self raising
Wholemeal
Chestnut
Gluten-free
Cornflour
Potato
Soya
Rice
OATS
Egg substitutes:
1 tbsp gram (chick pea) or soya flour and 1 tbsp water
1 tbsp arrowroot, 1 tbsp soya flour and 2 tbsp water
2 tbsp flour, 1/2 tbsp shortening, 1/2 tsp baking powder and 2 tsp
water
50g tofu blended with the liquid portion of the recipe
1/2 large banana, mashed
agar
A supermarket is developing new ideas for its speciality
range for consumers who are Vegetarian
A successful product will:
Be a savoury biscuit
Suitable for Vegetarians
Show high qualities
Have sensory appeal
Design 1: Product name ______________________________
Nuts
Nuts
Almond
Brazil
Cashew
Coconut
Hazelnut
Peanuts
Peanut butter
Pecan
Pistachio
Walnuts
Chopped
mixed
10
Dietary: Lactose Intolerant
LACTOSE INTOLERANT is the
inability to digest lactose, a sugar
Milk and dairy foods 3 portions a day
found in milk and milk products.
This group is made up of milk, yogurt and cheese. There are many Milk and milk products are a major
source of calcium and other
different types of milk and dairy foods available. For example,
nutrients. Calcium is essential for
•
Milk: cow’s milk, goat’s milk, soya milk.
the growth and repair of bones at
•
Yogurt: fromage frais, soya yogurt and yogurt , drinks.
all ages.
•
Cheese: cheddar, parmesan, mozzarella, blue cheese.
We should eat some foods from the milk and dairy food group every
day because they provide rich sources of calcium and other nutrients.
Nutritional Info 100ml
Whole
milk
Semiskimmed milk
Soya milk
Energy
64 kcal
49 kcal
33 kcal
Protein
3.3 g
3.4 g
2.8g
Carbohydrates
4.7 g
5.0 g
1.8g
of which sugars -Lactose
4.7 g
5.0 g
0.0g
Fat
3.6 g
1.7 g
2.0g
of which Saturates
2.3 g
1.0 g
0.33g
Fibre
0.0 g
0.0 g
1.3g
Sodium
0.06 g
0.06 g
12.0mg
Calcium
119.0 mg
122.0 mg
4.0mg
Nutrition:
Soy is:
*gluten free
*casein free
*lactose free
These dairy products
contains lactose:
-milk
-lactose
-whey
-curds
-milk by-products
-dry milk solids
non-fat dry milk powder
Cows’ milk allergy is likely to occur from birth and is a reaction in the
immune system to one or more proteins (casein) found in milk, can
cause a serious reaction, known as anaphylaxis.
Milk is an opaque white liquid, provides the primary source of nutrition
for young mammals before they are able to digest other types of food
The exact components of raw milk varies by species, but it contains
significant amounts of saturated fat, protein and calcium as well as
vitamin C.
Cow's milk is processed into dairy products such as cream, butter,
yoghurt, kefir, ice cream, and cheese.
Lactose is a sugar that is found most notably in milk.
Lactose makes up around 2–8% of milk
USE: milk products with lower levels of lactose than regular milk, such as
yoghurt and hard cheese.
•Some milks are now produced with the lactose removed
•Soy milk and soy products.
LACTOSE CAN BE ADDED TO: Biscuits, bread and other baked goods,
potato chips, corn chips, and other processed snacks , processed meats,
such as bacon, and lunch meats , margarine , salad dressings
We need calcium for strong, healthy bones and teeth. Foods from the milk and
dairy food group provide a lot of calcium that is easy for our body to absorb.
Other nutrients, such as:
* Protein,
* B vitamins,
* Vitamin A,
Functions: Milk and
* Magnesium,
dairy products
* Phosphorus,
* Potassium,
* Zinc,
Soymilk is an excellent source of high quality protein and Bvitamins. Soymilk is a low source of calcium, this is way most
commercial soymilk products are fortified with calcium.
Mineral
Calcium/
Magnesium
Iron
Sodium (salt)
Type of food
Dairy products
Fish
Bread
Meat, Fish
Green vegetables
Meat, Fish
Eggs,
Why it is needed
Helps bones and teeth
grow
Helps blood clot
Helps keep the blood
healthy
Helps keep all the fluids in
the body balanced
11
Check the labels to see if a product contains milk or milk products
Lactose intolerance is common. It affects about
70% of the worlds population. (only 5% of the UK)
It can be temporary or permanent and is caused by
a lack of lactase, a digestive enzyme that breaks
down the lactose.
Its best to eat a variety of mineral
rich foods as some minerals can’t
be easily absorbed in to the body.
Other minerals our body need
include Zinc, Magnesium and
Iodine
Symptoms may include sickness, bloating,
diarrhoea or stomach pains.
A good supply of MINERALS are essential for good health.
MINERALS are used in building the body and controlling how it works
MINERALS include: Calcium, Phosphorus Sodium, Fluoride and Iron
Alternative milk substitutes Is needed for STRONG BONES
could include:
and TEETH and HEALTHY
Soya
NERVES and MUSCLES
Oat
Rice
Mineral
Function in the body
Sources
Iron
•Formation of red blood cells which
carry oxygen around the body
Red meat, dark green
vegetables, eggs, chocolate,
dried fruit, wholegrain cereals
Calcium
•Keeps bones and teeth strong
•Healthy muscles and nerves
Dairy foods (milk, cheese,
yoghurt), white bread, canned
fish, green leafy vegetables
Sodium
(salt)
•Water balance
•Nerve and muscle activity
Most fish, most manufactured
food, monosodium glutamate
12
http://www.youtube.com/watch?v=pV52OA3yqjw
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value="http://www.youtube.com/v/pV52OA3yqjw?hl=en_GB&amp;version=3"></param><param
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value="always"></param><embed src="http://www.youtube.com/v/pV52OA3yqjw?hl=en_GB&amp;version=3"
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allowfullscreen="true"></embed></object>
Definition: A person cannot digest milk sugar, lactose.
Symptoms are bloating, abdominal pain and diarrhoea.
Avoid: A sufferer should avoid cows’ milk and dairy products, including
yogurt and cheese,
Alternative: soy almond or rice milk instead.
Lactose-free
Milk-Soya or rice milk
Cream
Cream -Whip
yoghurt
Cheese
Ice cream
Spreadable
one cup
Nutrition
1% reducedfat lactosefree milk
Soya
milk
calories
110 cal
70 cal
fat,
2.5 g
2g
protein
8g
6g
sugar
12g
6g
cholesterol 15mg
soy milk can taste too "beany." Try several brands.
Information for Vegetarians and Vegans
For people who avoid all dairy products, soy or other plant-based milks
are the only "milk" options. Lactose-free milk, as previously stated, is
dairy-based milk, and therefore carries all the same concerns as other
dairy-based products.
Read more: http://www.livestrong.com/article/233532-lactose-free-milk-vssoy-milk/#ixzz2LqMy52MN
yoghurt
Cheese
Ice cream
Spreadable
0g
Nutritional Info Lacto-free fresh
semi-skimmed
Sodium 0.04g
equivalent as salt 0.11g
Vitamin B12 0.7µg (70% RDA)
Calcium 110mg (14% RDA)
A supermarket is developing new ideas for its speciality range for consumers
who are lactose intolerant.
A successful product will:
Be a sweet or savoury biscuit
Contain only dairy free ingredients
Show high qualities
Have sensory appeal
Design 1
Product name ________________________________
In your books – answer the following questions:
1. What is Lactose Intolerance?
2. What CAN’T people with a lactose intolerance eat? Name 4 different
products.
3. What alternatives can people with a lactose intolerance use in their
diet?
4. Calcium is a nutrient found in milk. What is it? Why do we need it in our
diet? What would the consequences be if we didn’t consume enough
calcium?
5. Name two other foods that calcium can be found in.
13
Nutrition
What you cannot eat on a gluten-free
diet
Coeliac
*DO NOT EAT wheat flour, wholemeal flour,
an autoimmune disease, where the body's immune system attacks
its own tissues. In coeliac disease this immune reaction is triggered
by gluten, a collective name for a type of protein found in the cereals
wheat, rye and barley. A few people are also sensitive to oats.
oatmeal, rye flour, durum, strong flour, granary
flour, semolina, barley flour, self raising flour,
spelt flour, bulgar, triticale, couscous, or any
product that may contain them.
*DO NOT EAT any bread, cakes, biscuits,
sweets, rusks, pastry, and pies, breakfast
cereals wheat germ.
In coeliac disease, eating gluten causes the lining of the gut (small
bowel) to become damaged and may affect other parts of the body.
GLUTEN FREE
What are the symptoms?
Ground almond
Coeliac disease is not an allergy or simple food intolerance. It is
Vary from person to person: range from very mild to severe.
Not all effects of coeliac disease are related to the gut.
Possible symptoms include:
bloating, abdominal pain, nausea, diarrhoea, excessive wind,
heartburn, indigestion, constipation
any combination of iron, vitamin B12 or folic acid deficiency
tiredness, headaches
weight loss (but not in all cases)
recurrent mouth ulcers hair loss (alopecia)
skin rash (dermatitis herpetiformis- 'DH')
defective tooth enamel
osteoporosis
depression
joint or bone pain
Neurological (nerve) problems e.g ataxia (poor muscle co-ordination)
and neuropathy (numbness and tingling in the hands and feet).
KEY POINTS: Eatwell plate
1.
Starchy foods should make up 1/3 of your diet.
2.
Try to include starchy foods in every meal.
3.
Go for wholegrain or high fibre varieties where you
can.
4.
Eat a range of starchy foods to get all the nutrients you
need.
5.
Cook or serve starchy foods in ways that reduce their
fat contents.
Buckwheat
Potato flour
What you can eat on a gluten14
free diet Use:
*All fresh fruit and vegetables.
*milk, plain yoghurt, eggs, butter,
cheese.
*Olive oil, corn oil,
*rice flour.
*Maize flour, cornflour (maize).
*Gluten- free flour, Sorghum flour,
teff flour, quinoa, buckwheat.
*Cream of tartar, bicarbonate of
soda.
*fresh spices.
*Sago and tapioca. Agar, arrowroot.
Maize
Corn flour
tapioca
Rice flour
Brown rice flour
GLUTEN FREE Biscuit –Nutritional Content
Typical values
per 100g
per 17g cookie
Energy
477kcal
81kcal
Energy
1997KJ
339KJ
Protein
3.2g
0.5g
Carbohydrate
66.3g
11.3g
(of which sugars)
25.0g
4.3g
Fat
21.5g
3.7g
(of which saturates) 9.8g
1.7g
Fibre
2.4g
0.4g
Sodium
0.59g
0.1g
*Many manufactured foods
contain starch from wheat! DO
NOT EAT products that
contain starch, food starch,
edible starch or modified
starch such as mixes.
*baking powder mixes,
*Some products contain
unspecified sweeteners and
stabilisers. These may be
chemically modified wheat
flour.
Gluten Free Flour Blend
Brown Rice*, Potato*, Maize*
Sugar*FT,
Palm Fat*,
Rice Malt*,
Cocoa Powder 3%*FT, Corn
Syrup*,
Raising Agent (Sodium
Bicarbonate) Gluten free
* Denotes Organic.
FTDenotes
Fairtrade.ingredients
14
http://www.youtube.com/watch?v=TGkShFCr1Rg
Dietary/ Social: Coeliac,
Look for this
symbol on the label
Around 1 in 100 people in the UK suffer
from Coeliac Disease.
Its a life long condition and there is no cure.
Symptoms range from vomiting and weight
loss to tiredness, anaemia and
breathlessness. It can also cause certain
cancers and growth problems in children.
SUGARS: These are sweet and dissolve. They provide instant
energy. They include simple sugars like glucose, fructose and
double sugars such as lactose and sucrose. Sugars can cause
tooth decay.
STARCH: They are complex sugars and have to be digested
in to simpler sugars before the energy can be released. This
means the energy is released slowly – its good to eat starchy
foods a few ours before playing a lot of sport or running a
marathon!
FIBRE: This is also known as NSP. Fibre allows us to break
down waste more efficiently and also helps to slow down the
absorption of carbohydrates making us feel fuller for longer
(and help stopping us snack!)
Gluten is the protein that is found in a
number of grains including wheat, barley
and rye. Some people with coeliac disease
are also sensitive to oats.
Are carbohydrates, they
are needed for ENERGY
15
The Eatwell Plate:
Bread, rice, potatoes, pasta and other starchy foods
Dietary/ Social: Coeliac,
Coeliac disease is not an allergy or simple food intolerance. It is an
autoimmune disease, where the body's immune system attacks its own
tissues. In coeliac disease this immune reaction is triggered by gluten, a
collective name for a type of protein found in the cereals wheat, rye and
barley. A few people are also sensitive to oats.
In coeliac disease, eating gluten causes the lining of the gut (small bowel)
to become damaged and may affect other parts of the body.
What are the symptoms?
Vary from person to person: range from very mild to severe.
Not all effects of coeliac disease are related to the gut.
Possible symptoms include:
bloating, abdominal pain, nausea, diarrhoea, excessive wind, heartburn,
indigestion, constipation
any combination of iron, vitamin B12 or folic acid deficiency
tiredness, headaches
weight loss (but not in all cases)
recurrent mouth ulcers hair loss (alopecia)
skin rash (dermatitis herpetiformis- 'DH')
defective tooth enamel
osteoporosis
depression
joint or bone pain
Neurological (nerve) problems such as ataxia (poor muscle coordination) and neuropathy (numbness and tingling in the hands and feet).
KEY POINTS:
1.
Starchy foods should make up 1/3 of your diet.
2.
Try to include starchy foods in every meal.
3.
Go for wholegrain or high fibre varieties where you can.
4.
Eat a range of starchy foods to get all the nutrients you
need.
5.
Cook or serve starchy foods in ways that reduce their fat
contents.
What you can eat on a gluten-free diet Use:
*All fresh fruit and vegetables.
*milk, plain yoghurt, eggs, butter, cheese.
*Olive oil, corn oil,
*rice flour.
*Maize flour, cornflour (maize).
*Gluten- free flour, Sorghum flour, teff flour, quinoa, buckwheat.
*Cream of tartar, bicarbonate of soda.
*fresh spices.
*Sago and tapioca. Agar, arrowroot.
What you cannot eat on a gluten-free diet
*DO NOT EAT wheat flour, wholemeal flour,
oatmeal, rye flour, durum, strong flour,
granary flour, semolina, barley flour, self
raising flour, spelt flour, bulgar, triticale,
couscous, or any product that may contain
them.
*DO NOT EAT any bread, cakes, biscuits,
sweets, rusks, pastry, and pies, breakfast
cereals wheat germ.
A wheat grain is a seed, each grain of
wheat is made up of three distinct parts.
The coarse outer bran layer, inside the
bran layer, the grain is made up of two
main parts. The smaller part is called the
germ (which would grow into a new plant)
the larger part the endosperm. The
endosperm is the starchy store of food,
which the germ would feed on.
During milling, different parts of the wheat
grain are used to make different types of
flour. White flour is made from the
endosperm only. Wholemeal flour uses all
parts of the grain: the endosperm, the
wheatgerm and the bran layer. Brown
flour contains about 85% of the original
grain, but some bran and germ have been
removed.
*Many manufactured foods contain
starch from wheat! DO NOT EAT
products that contain starch, food
starch, edible starch or modified
starch such as mixes.
*baking powder mixes,
*Some products contain
unspecified sweeteners and
stabilisers. These may be
chemically modified wheat flour.
16
A supermarket is developing new ideas for its speciality range
for consumers who are Coelaic.
Definition: A person cannot.
Symptoms bloating, abdominal pain, nausea, diarrhoea, excessive wind,
heartburn, indigestion, constipation, iron, vitamin B12 or folic acid deficiency,
tiredness, headache
Avoid: A sufferer should avoid: wheat flour, wholemeal flour,
oatmeal, rye flour, durum, strong flour, granary flour, semolina,
barley flour, self raising flour, spelt flour, bulgar, triticale,
couscous, or any product that may contain them.
Alternative: Gluten-free flour/starches, nut butters, ground nuts,
nut and bean flours ADD Xantham gum
NUTS: Peanut butter, Ground
almonds – NOT SUITABLE
FOR ALERGY TO NUTS
Chestnut
Flour
A successful product will:
Be a sweet or savoury biscuit
Contain only gluten free ingredients
Show high qualities
Have sensory appeal
Design 1
Product name ________________________________
Custard Biscuits:
150g Gluten-free self-raising flour
60g custard powder
60g cup icing sugar
185g butter
Cream butter ,sugar and custard
powder – Mix in the flour
Add
¼ teaspoon
Xantham gum
Gluten free
Baking
Powder
SUBSTITUTES GLUTEN FREE- For Coeliac Disease
In your books/ on paper – answer the following questions:
Corn Flour- Adds a crumby texture, only STARCH
1. What is Coeliac Disease?
Gluten-free flour
Potato starch
2. What CAN’T people with a Coeliac Disease eat? Name 4 different products.
3. What alternatives can people with a Coeliac Disease use in their diet?
Soya flour
Sorghum flour
Garbanzo bean flour
Rice Flour
Oats- You can get GLUTENFREE OATS FOR FLAPJACKS
4. Protein is a nutrient found in flour. What is it called? Why do we need it in
our diet?
What would the consequences be if we didn’t consume enough protein?
5. Name two other foods that protein can be found in.
17
•
There are 14 foods that MUST
be mentioned on food labels:
celery, cereals containing
gluten, crustaceans, eggs, fish,
lupin, milk, molluscs, mustard,
nuts sesame seeds, soybeans,
sulphur dioxide and sulphites
Peanuts are a very popular food and
often included in confectionery, biscuits
Allergies – All allergies involve
the immune system and are
usually more serious than food
intolerance. Symptoms of
allergies are:
•Coughing
•Dry throat
•Nausea
•Feeling bloated
•Vomiting
•Wheezing
•Running or blocked nose
•Sore red/itchy eyes
•
This is a serious allergy with sufferers having an
anaphylactic reaction to even a minute quantity of
an allergen in nuts. Their whole body reacts
immediately and severely – blood vessels start to
leak and they have difficultly breathing.
Consequently even the smallest amount of nuts or
nut contact must be included on food labels.
People with peanut allergy should know about foods to
avoid, as many who are allergic to peanuts are allergic to
other nuts like walnuts, cashews or brazil nuts.
Foods to avoid
Oils: Blended Oils, Unrefined / Gourmet Peanut,
Arachis and Groundnut oils.
cold pressed, expressed, or expelled peanut oil
ground nuts
mixed nuts
Almonds, Coconut biscuits, Macaroons, or Nut Oils.
Peanut Butter, Chestnut Puree, Chocolate and Hazel
Spread, Praline Spread, Sweet
Nu-Nuts® artificial nuts
Peanuts, peanut butter, peanut flour
hydrolyzed plant protein
hydrolyzed vegetable protein
ice creams, frozen yoghurts,
Marzipan
Mincemeat.
Crunchy Nut Cornflakes, Fruit & Fibre, Muesli,
Shreddies, Fruitful, etc.,
Food labels MUST state if a food contains nuts.
It is also vital for manufacturers to include ‘may
contain nuts’ on their product labels. This warns
consumers that a trace amount of nut may have
accidently been in contact with their product.
Safe source of oil or fat e.g., Corn oil,
Sunflower oil or Olive oil.
Jam, Marmalade, Honey, Weetabix, Rice,
Krispies Shredded Wheat, Wheat,
18
Cornflakes,
Definition: A person cannot.
Symptoms Coughing, Dry throat, Nausea, Wheezing,
Feeling bloated, Vomiting, Runny or blocked nose, Sore
red/itchy eyes – POSSIBLE anaphylactic reaction
Avoid: A sufferer should avoid cold pressed, expressed, or expelled
peanut oil, ground nuts, mixed nuts, Almonds, Coconut biscuits,
Macaroons, or Nut Oils. Peanut Butter, Chestnut Puree, Chocolate and
Hazel Spread
Alternative: Vegetable oils, corn oil, sunflower
Food prepared by nuts or nut oils
Peanut butter substitute
Sunflower seed butter
MANUFACTURERS WARNINGS
- Nut allergy reactions can be so
severe and quick manufactures
need to ensure that the customer
is aware of any possible traces of
nuts/oils during manufacture.
Soy nut butter
TEST KITCHEN–Care
must be taken to keep all
equipment CLEAN and
CHECKING of labels if
producing a NUT Free
product
ALLERGY Versus INTOLERANCE -Lactose intolerance- ENZYMES,
necessary to properly digest certain proteins found in food is lacking.
Intolerances to some chemical ingredients added to food to provide colour,
enhance taste and protect against the growth of bacteria. These ingredients
include various dyes and monosodium glutamate (MSG), a flavour enhancer.
http://www.youtube.com/watch?v=Buhw-_2_JjY&list=PL97B5787255686BD7
ADDITIVES AND PRESERVATIVES:
•Prevent Food spoilage
•Maintain freshness and quality
•Enhance flavour or appearance
•Assist on processing or preparation of food
•Improve or maintain Nutritional Value
Natural: Sorbic Acid
Synthetic: Nitrates
Linked to: Asthma attacks,
Headaches , stomach upset
A supermarket is developing new ideas for its speciality range for
consumers who are susceptible to nut allergy.
A successful product will:
Be a sweet or savoury biscuit
Contain only nut-free free ingredients
Show high qualities of design
Have sensory appeal
Design 1
Product name ________________________________
In your books – answer the following questions:
1. What is Nut Allergy?
2. What CAN’T people with a Nut Allergy eat? Name 4 different
products.
3. What alternatives can people with a Nut Allergy use in their diet?
4. Fibre is a nutrient found in flour. What is it? Why do we need it in
our diet? What would the consequences be if we didn’t consume
enough fibre?
5. Name two other foods that fibre can be found in.
19
Foods and drinks high in fat and/or sugar
Low fat/ Weight watchers
Foods and drinks high in sugar
we only need a small amount of these, but fat often
contain the fat soluble Vitamins e.g., A and D
4. Cut down on sugar
Sugary foods and drinks, including alcoholic drinks, are often high in calories, and could contribute to weight gain.
They can also cause tooth decay, especially if eaten between meals. Cut down on sugary fizzy drinks, alcoholic
drinks, cakes, biscuits and pastries, which contain added sugars: we should be cutting down on this sugar rather than
sugars that are found naturally in foods such as fruit and milk. Food labels can help: use them to check how much sugar
foods contain.
SUGAR SUBSTITUTES: Aspartame-Sugar Blend 8 calories per tsp. used
More than 15g of sugar per 100g means that the food is high in sugar.
The vast majority of food items in
which carbohydrates are found are
vegetable.
They provide energy for the body.
There are two main types of
carbohydrates:
Sugars are very simple
carbohydrates for the body to absorb.
They include:
Glucose
Sucrose
Maltose
Fructose
Lactose
The Other Carbohydrate is Starches
Sugar
1. Provides sweetness
2. If brown, provides colour and
texture
3. Large amounts prevent microorganism growth e.g.
jam/marmalade
4. Caramelises to produce a
brown colour
5. Retains moisture
6. Helps to trap air in cake
mixtures
7. Provides carbohydrate
Functional Foods
Polyunsaturated margarine with added plant stanols,
Benecol, margarine with added plant sterols. These products
lower serum concentrations of cholesterol, but they are
expensive. In Great Britain the cost is about £2.50 for a 250 g tub
compared with 60p for ordinary polyunsaturated margarine and
90p for butter. Plant sterols and stanols reduce the absorption
of cholesterol from the gut and so lower serum
concentrations of cholesterol
A reduction in the risk of heart disease of about 25%
Their introduction into the food chain will make them an important
innovation in the primary prevention of heart disease
as a replacement on a 1 to 1 ratio, there will be only slight differences in
the finished product, slightly less sweet - lack of browning. In baking
Sucralose-Sugar blend Splenda, 20 calories/tsp)
Can be used in baking. There is a more noticeable "gummy taste" with
less browning and a denser (or heavy) texture, aftertaste
Substitutes: Aspartame Equal-0 calories per teaspn
Saccharin Sweet 'N Low- 0 calories per tsp)
Sucralose Splenda - 2 calories per teaspn
Each of these are not acceptable as substitutes in cooking and baking.
heavy aftertaste, with no browning. Aspartame can be added after
cooking or baking, if possible, for sweetening power if desired.
Work well in beverages and sauces, they generally do not work well for
baking or cooking at high temperatures. Blends though are an
acceptable alternative. There will be a slightly denser texture with the
accustomed aftertaste that you will have to get used to.
Ways of reducing saturated fat in dishes
Use olive oil or sunflower oil instead of butter
Select lean cuts of meat and trim the fat off other cuts
Cut chips as thick as possible as they absorb less fat.
Avoid glazing vegetables with butter.
If frying, make sure the oil is hot enough. Otherwise the food will absorb more fat.
needs to be drained on absorbent paper to remove the surplus fat.
Use fish such as salmon, trout, mackerel and fresh tuna in place of cod, haddock,
plaice and tinned tuna.
Use semi-skimmed or skimmed milk in place of the full-fat type.
Use a strong cheese so that you can use less of it.
Use yoghurt, guark, and crème fraiche or fromage frais, not cream.
Ways of reducing sugar in dishes
Eat plain fresh fruit as a dessert.
20
Always use tinned fruit in natural unsweetened fruit juice not syrup.
Foods and drinks high in fat and/or sugar
Foods and drinks high in fat and/or sugar
we only need a small amount of these, but fat
often contain the fat soluble Vitamins e.g., A and D
4. Cut down on saturated fat
We need some fat in our diet. There are two main types of fat: saturated and unsaturated.
Too much saturated fat can increase the amount of cholesterol in the blood, which increases
your risk of developing heart disease.
Saturated fat is found in many foods, such as hard cheese, cakes, biscuits, sausages, cream,
butter, lard and pies.
Cut down, choose foods that contain unsaturated rather than saturated fats, such as vegetable oils,
oily fish and avocados. A healthier choice, use a just a small amount of vegetable oil or reduced fat
spread instead of butter, lard or ghee.
When you're having meat, choose lean cuts and cut off any visible fat.
Some animal fats
contain fat-soluble
Differences between fats are
Functions: Fats
Vitamins A and D
caused by the variety in fatty acids
from which they are made.
Provides warmth and energy
Protects vital organs
Both plants and animals contain fats,
but they are of different sorts.
Animal fats are
‘saturated’’.
Fish/vegetable fats
are ‘unsaturated’
Vegetable fat
Margarine
Nuts
Soya beans
Olive oil, corn oil
Sunflower oil
Low fat - Contains less than 3g/100g
fat.
Reduced fat -Contains 30% less fat
than a standard equivalent.
Low saturated fat -Contains less than
1.5g/100g saturated fat.
Light or lite- Is taken to imply reduced
calorie or reduced fat unless referring
directly to texture or colour.
Functions: Fats and oils In cooking
Hold air when creamed with sugar
Provide flavour
Animal Fats
Butter
Cheese
Lard
Fish oil
Dietary
Low fat
Oil forms an emulsion with
liquids e.g. mayonnaise
Provide energy and
Vitamins A and D
Add colour to foods
Hydrogenation/trans-fat
manufacturing process called ‘hydrogenation’
can turn liquid oils into solid fat known as ‘transfat’. This type of fat can be found in increasing
amounts in ready-prepared meals.
Make biscuits, pastry 'short' by coating
the flour to stop gluten developing
Keep products moist and
extend shelf-life
To be digested successfully all fats have to be broken down into fatty
acids and a chemical called ‘glycerol’. Animal fats and trans-fats are said
to cause a higher amount of cholesterol to be found in the bloodstream.
21
Fats should form a very small part of our diet. Many people eat more than their
recommended daily amount. This can increase their risk of developing diet related
health conditions such as HEART DISEASE.
Obesity – This means
someone as put on weight
to the point that it could
seriously endanger their
health.
Is needed for
ENERGY as well
as INSULATION
and VITAMINS
Visible – These
are easy to see.
Check the labels to see how many
calories and how much fat and sugar
there is in it
The energy in food is measured in KILOCALORIES or CALORIES.
Energy is used for all bodily functions, such as breathing, pumping blood,
digestion and brain activity.
The average recommended daily calorie intake for an adult is 2,000
(female) and 2,500 (male). If you are trying to loose weight you should
start with 500 less than that.
Invisible – They form
parts of food and can not
be seen on their own
Unsaturated Fat –
usually come from
vegetable sources, these
can lower cholesterol.
Saturated Fat – usually come
from animal sources, these can
increase cholesterol and lead to
heart problems.
http://www.youtube.com/watch?v=z5e9lOT2XNg
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Making Biscuits Healthy
1. Make Them Heart Healthy: Swap out some of the butter, margarine or shortening for heart-healthy oils, such as
canola oil or olive oil or pureed fruit or even vegetables.
Understanding labels
A lot: these amounts or
A little: these amounts or
more
less
10 g of sugars
2 g of sugars
20 g of fat
3 g of fat
3 g of fibre
0.5 g of fibre
0.5
g of sodium
g oforsodium
Guidelines
for a complete main0.1
meal,
100g of a snack food
Think about the method of making – the rubbing in method
uses less fat than the creaming or melting methods.
To replace fats with oil: For every tablespoon of butter you replace with hearthealthy oil, you eliminate at least 5 grams of saturated fat from your batch of
cookies. Keep in mind that when you reduce the butter in a recipe you may lose
some of its tenderizing and moisture-retaining properties. Cookies that use some
oil in place of butter may be a bit crisper and may dry out sooner.
2. Add fibre : Use wholemeal flour or half
white half wholemeal (not for coeliacs!)
Add oats – Gluten-free for (coeliacs)
Add dried fruits or nuts or seeds
3.Keep sodium in check: Reduce ½
tsp of salt added to biscuits to ¼ tsp
However think about the effect on the
taste.
1. Which biscuit has the most calories per 100 g?
2. Which biscuit has the most sugar per 100 g?
3. Which has the least sugar per 100 g?
4. Which has the most starch per 100 g?
5. Which has the most fat per 100 g?
6. Which has the smallest amount of fat per 100 g?
7. Which has the most saturated fat per 100 g?
8. Which has the smallest amount of saturated fat per 100 g?
9. Which has the most fibre per 100 g?
10. Which has the smallest amount of fibre per 100 g?
So which one is the healthiest? Why? Explain your answer giving examples
4, Watch the sugar!
Consider using sugar substitutes or using fruits and
vegetables to sweeten and add fibre too!
Research fibre, fat and sugar contents of
healthier alternatives
Wholemeal v white flour Fibre
Oats
Dried apricots, raisins
Sunflower seeds
Sugar substitute v caster sugar
Energy
23
Butter v oils
Saturated &
polyunsaturated fat
Definition: Low Cholesterol.
Symptoms : High blood pressure
Avoid: Animal and Saturated fats – including butter, egg yolks
and cream
Alternative: Vegetable or Functional fats
-Vegetable fats and oils
Low fat fat products, yoghurts,
cheese, Skimmed milk
Avoid egg yolks
Plant stanols and
sterol margarinesBenacol
Use sugar substitutes, lower sugar recipes
http://www.nhs.uk/change4life/pages/low-sugar-healthy-snacks.aspx
Apple, apricot and sultana
Low calorie
100g reduced-fat spread
4 tbsp golden syrup
250g porridge oats
1 apple, cored and chopped
50g ready-to-eat dried apricots, chopped
50g sultanas or raisins
½ tsp ground mixed spice (optional)
1 medium egg, beaten
Preheat the oven to gas mark 4/180°C/ fan oven 160°C. Grease a 23cm
(9inch) shallow square cake tin with a little reduced fat spread, then line the
base with baking parchment or greaseproof paper.
2. Melt the remaining reduced fat spread in a large saucepan with the golden
syrup. Take care that the mixture doesn't get too hot.
3. Remove the pan from the heat and add the porridge oats, apple, apricots,
sultanas or raisins and mixed spice (if using). Stir well, add the beaten egg
and mix again.
4. Tip the mixture into the prepared tin and level the surface. Bake for 20-25
minutes until firm. Cool in the tin for about 20 minutes, then cut into 16
squares.
Smart or functional foods: Cholesterol-lowering spreads.
Plant stanols and sterols are naturally occurring substances found in many
grains such as wheat, rye and maize, and are usually present in the diet in
small amounts. Plant stanols and sterols have a similar structure to
cholesterol and so have the ability to inhibit the absorption of cholesterol in the
gut. These spreads may be helpful for people with raised blood
cholesterol levels, if they are used to substitute a standard spread and
eaten as part of a healthy diet.
CUTTING OUT ANIMAL FATS – Can MEAN LOSS OF VITAMIN D –
needed to prevent RICKETS
BRIEF: A supermarket is developing new ideas for its speciality
range for consumers who are concerned about their health.
A successful product will:
Low in fat/sugar
Aesthetically pleasing Decoration
Biscuit filling or topping
Design 1
Product name ________________________________
24
To prevent diabetes, you should eat a healthy balanced diet and take regular exercise.
•
•
•
A medical condition where the glucose in the bloodstream is not balanced correctly.
Meals for those with diabetes should include high fibre, starchy carbohydrate foods but
should be low in sugar and sweet foods.
You might like to experiment with the use of sugar substitutes
e.g. Sorbitol in your biscuit development.
Type 1: this can be treated
with insulin injections. It is
believed to be caused by a
problem with the immune
system and can be genetic. It
mainly effects younger people.
There are two
types of
diabetes:
Type 2: this can be treated
with diet and exercise but
may require medication. You
are more likely to get it
when your older.
•You should aim to eat at least 5
different portions of fruit and
vegetables a day
•One portion is 80g
•They taste delicious and there are a
wide variety to choose from
People with diabetes
can live a normal
healthy life. However,
poorly controlled
diabetes can lead to
complications such as
heart disease, kidney
disease, blindness and
nerve problems
leading to amputation.
•They help reduce the risk of heart
disease, strokes and some cancers
as well as reducing your risk of
obesity and type 2 diabetes.
If you have diabetes, your diet
should be:
Low in salt
Low in sugar
Low in fat
High in FRUIT and VEGETABLES
High in starchy carbohydrates
WHAT COUNTS?
Fresh
Frozen
Canned & Tinned
Dried
Pureed
Liquefied
Soup
WHAT DOESN’T COUNT X Potatoes
25
Definition: Diabetis.
Symptoms: Feeling tired during the day, particularly after meals
Often feeling hungry, particularly if you feel hungry shortly after eating
Urinating more often than normal, particular needing to do so during the
night, Feeling abnormally thirsty, abnormal eight loss
Avoid: Low in sugar, Low in salt, Low in fat,
Alternative: Sugar substitutes. High in FRUIT and VEGETABLES,
High in starchy carbohydrates
Whole grain make
you feel fuller for
longer
Energy
Absorbed in to the
cells by Insulin
Glucose
Type 1 Diabetes
No Insulin Produced
Insulin is a hormone produced by part of the pancreas, a large gland
located behind the stomach.
Insulin controls the amount of glucose (sugar) in your blood. It moves
glucose from the blood into your cells, where it is converted into energy.
In type 2 diabetes, not enough insulin is produced to maintain a normal
blood glucose level (insulin deficiency), or your body is unable to use the
insulin that is produced effectively (insulin resistance).
A supermarket is developing new ideas for its speciality range
for those with diabetes.
A successful product will:
Be a sweet or savoury biscuit
Contain ingredients suitable for a consumer with diabetes
Show high qualities
Have sensory appeal
Design 1
Product name ________________________________
Type 2 Diabetes- can be caused by
excessive sugar.
Dietary changes and exercise
Sugar Free Niscuits: Ingredients:
100g olive spread
6tbsp SPLENDA®
1 large egg
1 tsp vanilla extract
100g self raising flour
50g plain flour
25g oats
5 tbsp skimmed milk
Method
Preheat the oven to 180°C/ gas mark 4.
Cream together the margarine and SPLENDA® until smooth.
Beat in the egg and vanilla.
Add the plain and self raising flour to the bowl along with the oats and
press the mixture together until it starts to clump. Tip in the chocolate and
add the milk and mix everything well to form a thick paste like batter.
Spoon heaped dessertspoonfuls on to the parchment then spread
carefully to about 9cm diametre. Bake for 17 - 18 minutes until golden.
26
The Eatwell Plate
Carbohydrates: http://www.youtube.com/watch?v=gyu42JQ9dJw&feature=related
Bread, rice, potatoes, pasta and other starchy foods
Root Vegetables Potato starch, Cornflour
Energy
Whole grain
make you
feel fuller for
longer
Roux sauces a
Carbohydrates
Glucose
Absorbed
by the cells
by Insulin
Staple Food
Cereals
Functions
Dextrinisation
Starch
Gelatinisation
Dry starch e.g.
flour turn brown
(Dextrins) in dry
heat
If starch is mixed with cold
water, it will not dissolve.
60°C
on heating to water is absorbed by
the granules, and they begin to
swell.
100°C
As the temperature increases,
so does the swelling, until at
85°C the
granules will have swollen to
five times their original size
and the liquid will be
thickened.
27
http://www.youtube.com/watch?v=AExRSAGeu1s&feature=related VIDEO POD 2
85°C
Heating continues, some granules will
rupture, releasing starch which will
form a gel with the water.
Gelatinisation takes place. By 100°C
gelatinisation should be complete.
Problem
Why
Solution
Lumpy
Sauce
Not continuous stirred
over the heat
Stir continuously with a
wooden spoon
Too Runny
not enough thicken
agent
Add more flour or
cornflour
Too Thick
Too much flour / not
enough liquid.
Add more stock or milk
basic white sauce
All-in-one sauce – a simple
to make white sauce
Pouring
A pouring sauce, at
boiling point, should
just glaze the back of a
wooden spoon, and
should flow freely
when poured.
Pouring consistency
Coating
A coating sauce, at
boiling point, should coat
the back of a wooden
spoon, and should be
used as soon as it is
ready, to ensure even
Coating over the food.
Coating consistency
12.5 g ( ½ oz) plain flour
12.5 g ( ½ oz) butter/marg
275 ml ( ½ pt) milk
25 g (1 oz) plain flour
25 g ( 1 oz) butter or marg
275 ml ( ½ pt) milk
Blended sauces –
made with cornflour
Binding / Panada
A binding sauce or
panada should be
thick enough to bind
dry ingredients
together.
Binding/Panada
25 g (1 oz) plain flour
25 g ( 1 oz) butter/marg
150 ml ( ¼ pt) milk
Cross out the terms in bold so that you are left with the
correct answer, for example: sugars/starch/fats
DENATURATION: The break down of links in the chains of
amino acids that make up protein/carbohydrate/fat molecules
during heating/cooling.
COAGULATION: The setting of proteins/carbohydrates/fats
during heating.
GELATINISATION: The thickening/
thinning of sugars/starch/fats when moist heat is applied.
DEXTRINISATION: The browning of sugars/starch/fats when
dry/moist heat is applied.
CARAMELISATION: Browning of sugars/starch/fats when dry
heat is applied.
On cooling the gel will set and the sauce will become thicker.
Modified starch:
-The food industry many products are made with modified starch.
-To modify a starch, they make the sauce, and then de-hydrate it (remove
the water) so that it is in powder form. (It is pre-gelatinised). Then to rehydrate boiling water is added. Examples include the instant sauce
mixes, e.g Bolognaise sauce, Lasagne sauce mix, Pasta noodles etc. 27
Biscuits today can be savoury or
sweet, but most are small at
around
5 cm (2.0 in) in diameter, and flat.
Design Theme:
Sweet and
Savoury biscuit
production
Many savoury biscuits also contain
additional ingredients for flavour or
texture, such as poppy seeds,
onion or onion seeds, cheese
(such as cheese melts), and olives.
Savoury biscuits also usually
have a dedicated section in most
European supermarkets, often in
the same aisle as sweet biscuits.
savoury biscuits is the sweetmeal
digestive known as the "Hovis
biscuit", which, although slightly
sweet, is still classified as a cheese
biscuit.
Biscuits
About Biscuits
Savoury biscuits or crackers (cream
crackers, water biscuits, oatcakes, or
crisp breads) are usually plainer and
commonly eaten with cheese following
a meal.
The term biscuit also applies to
sandwich-type biscuits, where in a
layer of "crème" or icing is
sandwiched between two biscuits,
such as the custard cream, or a
layer of jam
(as in biscuits which, in the United
Kingdom, are known as "Jammy
Dodgers")
Sweet biscuits are commonly eaten as a
snack food, and are, in general, made
with wheat flour or oats, and sweetened
with sugar or honey. Varieties may contain
chocolate, fruit, jam, nuts, or even be
used to sandwich other fillings. Usually, a
dedicated section for sweet biscuits is
found in most European supermarkets.
In Britain, the digestive biscuit and rich tea
have a strong cultural identity as the
traditional accompaniment to a cup of tea.
Many tea drinkers "dunk" their biscuits in
tea, allowing them to absorb liquid and
soften slightly before consumption.
28
What are the basic ingredients for biscuits?
High (NSP) fibre – Use ½ S R
wholemeal flour + ½ S R white
flour, seeded flour, nuts, dried
or fresh fruits.
Coeliac disease –
Gluten Free Diet – Use
gluten free flour (if plain
flour + (SR) baking
powder.
Health conscious: Low
fat/probiotics/Functional foods
do NOT reduce the amount of oil!
75g ‘healthy’ margarine can be
used instead of the oil. Melt first +
cool before using.
Changing the Biscuit Recipe to meet Special Dietary Needs:
What are their functions in biscuits?
Function of basic ingredients
Flour:

forms the structure

is the bulk ingredient

self-raising flour contains
baking powder for raising

helps browning during baking
Sugar:

adds sweetness

makes it crunchy

adds colour
Fat:

adds colour

adds flavour

‘shortens’ the mixture – makes
it crumbly

Extends the shelf life
Egg:

binds ingredients
together

sets the biscuit
during baking
Diabetic – Sugar
substitute or Reduce
sugar to 50g + use do
not use sweet toppings,
chocolate or syrups.
Vegetarians – Use free
range eggs, for ova-lacto
vegetarians or egg
substitute, fruit juices or
water if vegans
Lactose intolerant - Use unsweetened fruit juices or water, lactose-free milk, soya milk.
What extra ingredients are added to biscuits to change taste, texture or appearance?
Ingredients added
Grated apple
Function
Adds vitamins and fibre, adds
moisture
Effect
Less liquid is needed
Sultanas
Sweetness and fibre
Less sugar is needed
SAVOURY biscuits
29
Biscuit Methods:Biscuits may be produced by the following methods:
•
Rubbing in method
•
Flour batter
•
Foaming
•
Blending
•
Sugar batter.
•
melting
Melting method:
Heat a metal spoon and use this to add syrup to a
saucepan
Melt the fat and sugar with the syrup on a medium
heat – can use marshmallows, chocolate
Additional ingredients- flour, add crushed cornflakes
and oats
Mix everything together well.
Spread the mixture into a prepared tin, cases.
Press down firmly.
Rubbing in this is probably the best
known method and is used in
producing some of the most famous
types of biscuits, such as shortbread.
The method is exactly the same as
that for producing short pastry.
• Rub the fat into the flour, by hand or
by machine, adding the liquid and
the sugar and mixing in the flour to
produce a smooth biscuit paste.
• Do not overwork the paste
otherwise it will not combine and as
a consequence you will not be able
to roll it out.
Sugar Batter Method( Creaming:
Fat and sugar are mixed together to
produce light and fluffy cream. Beaten
egg is added gradually. The dry
ingredients are then carefully folded in.
Blending Method: In several biscuit
recipes, the method requires the chef
only to blend all ingredients together to
produce a smooth paste.
Foaming: This is where a foam is
produced from egg whites, egg yolks
or both. Sponge fingers are an
example of a two-foam mixture.
Meringue is an example of a singlefoam mixture using egg whites. Great
care must be taken not to over-mix the
product.
Flour batter method: half the sieved
flour is creamed with the fat. The eggs
and sugar are beaten together before
they are added to the fat and flour
mixture. Finally, the remainder of the flour
is folded in, together with any other dry
ingredients.
Production methods and examples:
• Rubbing in: Shortbread
• Foaming: sponge fingers
• Sugar batter method: cats’ tongues
(langues de chat). Sable biscuits.
• Flour batter method: cookies.
• Blending method: almond biscuits
(using basic almond commercial
mixture)
• Melting method: Flapjacks, brandy
snaps
30
RAISING AGENTS
Raising agents work by releasing gas when the
mixture is heated – cause it to rise.
The 3 gases that make food mixtures rise are:
• Carbon Dioxide (CO2)
Can be produced chemically
Or biologically (yeast)
• Air
• Steam (from liquid in ingredients or added liquid)
Air
Is incorporated into mixtures using mechanical
methods
Sieving flour (cakes, pastry, batter)
Creaming together fat and sugar (cakes, biscuits)
Rubbing fat into flour (shortcrust pastry, scones)
Whisking egg white (meringue, whisked cakes)
Beating mixtures (batters, choux pastry)
Rolling and folding (flaky pastry, rich yeast pastries)
• Steam
• For steam to make a mixture rise it needs to have
• A high proportion of liquid in mixture
• A high baking temperature
• As liquid reaches boiling point steam is given off.
Steam forces way up through mixture to stretch
and raise it. The mixture cooks and sets in the
risen shape.
• Foods that are raised mainly by steam have a very
open and uneven texture eg Yorkshire puddings,
choux pastry
Steam can be combined with other raising agents eg
Air + CO2 in cakes and bread
Air in shortcrust and flaky pastry
Carbon Dioxide
CO2 is produced in two ways
Chemically – from action of bicarbonate of soda with an acid
Biologically – from fermentation process of yeast.
Baking Powder
Bicarbonate of Soda
Alkali – gives off CO2, helps cake to rise when used in isolation.
Cream of Tartar
Acid – helps bicarbonate of soda to give off more CO2.
SR Flour: -Contains baking powder.
Note:
If bicarb is added with baking powder it will give the baking powder an extra
boost. However it can give a bitter aftertaste and a slight yellow colour. It can
be added to foods already having a strong flavour and colour eg. Gingerbread.
The properties &
functions of ingredients
Aerating/Volume
Binding
Browning/Glazing
Coagulating/setting
Coating–egg and
breadcrumbs
Emulsifying
Enriching
Main protein
Moistening
Colour
Stabilising
Bulk
Taste/texture
YEAST
- raising action of the yeast is balanced with the
development of gluten
- there are 3 main types of yeast used in baking
1. Compressed yeast
2. Active dry yeast
3. Quick –rise dry yeast
- need to ensure that you use the right type of
yeast in recipe
- dry yeast is about twice as strong as
compressed yeast where as quick-rise dry yeast
and active dry yeast can be used in the same
proportions
- too much or too little yeast will affect yeast
fermentation as will temperature
- the ideal temperature for yeast fermentation is
25oC – 28oC
31
market trends
developed for consumers
Why biscuit products are popular with consumers
•Work hours extended
•More travelled and open to other snack products
•Easily available
•Wide range of options available
• Lifestyle changes / fewer family meals / less time to prepare
and cook meals / no set mealtimes
• Some are individual portions/good if special diet/age related
needs in single family member
• lack of practical skills
• introduction of novel and functional foods
• people want to try new ideas
• healthy option products available
• Wider availability
• Wide range of product types
• meet different consumer budgets and needs (may give credit or
examples)
• Good when cooking facilities are limited e.g. bedsits/only
microwave
• more people live alone
Computer CAD/CAM
• Less human error / more reliable / quicker
• Cheaper than employing extra staff to research / in long term
• Greater accuracy and up to date information
• Wider range of information available
• More consistent
• Easier to carry out analysis of statistics / results
• Can be carried out when human not present, 24/7
• Clearly presented results eg graphs, charts
• Can make changes easily to update current data
• Results can be analysed quickly, eg on Excel
• Easier to import other programs and software
How do food manufacturers inform consumers about
healthy eating guidelines?
• Labels on packaging, which may also give dietary advice
Use the traffic light system and give nutritional charts
• Show portion size recommended on packaging.
• Advertisements in magazines / on television
• Use of websites
• Special claims on packaging
• Other relevant points accepted
32
Recording and interpreting sensory results




When possible, use a spread sheet to analyse the
results. This will give you various options for displaying
your results, for example:
Finally, add a written conclusion, for example:
From my sensory analysis, I can see that the testers
liked the shape of my biscuit and its crunchy texture,
but I need to improve the iced topping, chocolate
flavour and overall sweetness. To do this I will:
add an extra 20g cocoa powder to the mixture
ice the top of the biscuit rather than just pick out the
shape. This will also improve the overall sweetness.
market trends
computer used when
researching market
trends
• websites of
manufacturers,
• internet searches,
• use of cd roms,
• processing
questionnaires – writing,
• spreadsheets – recording
results,
• quicker analysis of data
than humans
· on-line questionnaires /
survey
On-line/Questionnaire
Disadvantages
• May be expensive to set up initially /
decreasing profits. Need to decide on
validity of entries on websites or other
information used otherwise results are
worthless
• Need to train staff in it use or
inaccuracies will result
• If information is inaccurate it can
affect success of future
products based on research
• Lack of human interaction may lead
to incorrect results
• Lack of compatibility between
software programs
• Difficulties/costly if system breaks
down, need back up
In-store tasting
33
Sensory Testing in Manufacture
What type of tests are there?
Sensory analysis is used at several stages during product development
Companies can compare a competitor’s product
Improve products by modifying or changing the ingredients
Check that the specification is being met
Monitor quality control by checking regular samples against specification
Detect differences between products from different runs or batches
Profile the characteristics of new products
Describe specific characteristics
Demonstrate new products to marketing team
Promote new or reformulated products to consumers
Sensory analysis is carried out in controlled conditions
Fair testing · sensory testing
Product Profile - STAR
PROFILE DIAGRAM
Allows food products to be
evaluated using a range of attributes
Evaluate differences in similar
products
Gauge consumer response
Analyse specific attributes
Check a product meets its
specification
Compare similarities in a range of
products
Show opportunities for product
development
Crunchy
5
Small quantities of food on identical dishes/plates.
Use coloured lighting ?
Same garnish or decoration
001
2
1
Iced topping
Not too many samples at one session
Serve at correct temperature
Use clean spoons and forks for each sample
Use codes for samples
Have tasting charts ready
Make sure tasters know how to fill charts in.
Ranking – Decide on
attribute to be ranked eg
Crunchiness, allow
people to evaluate
samples and place them
Rating test:
This test is used to assess flavour, texture or a
characteristic like sweetness or saltiness. Testers
are given the samples in random order and
asked to rate them usually on a seven-point
scale.
Ranking test A variety of strawberry yoghurts.
Please taste the samples and put them in the order you like
the best
Sample
Comments
Order
code
Hedonic tests
– Test sample
and grade
1=Dislike very
much, 5=Like very
much.
Samples
analysed for
0
Attractive
Colourful
Hard
Chocolate flavour
(C) British Nutrition Foundation
Profiling test:
This is where a product is
graded on a scale –
usually 1-5 according to its
desired characteristics,
e.g. sweet, crunchy,
colourful, etc. The results
can be recorded on a
spreadsheet and shown
on a star profile like the
one opposite.
Difference test:
This is often used to see if consumers notice any
difference when recipes are changed, e.g. sugar
reduced.
For example, a tester would be asked to pick the odd
one out.
Sweet
3
Quiet area without distractions
Lemon or lime flavoured drink to cleanse the
palette between tastings
4
Unusual shape
 Very sweet
 Moderately sweet
 Slightly sweet
 Neither sweet nor sour
 Slightly sour
 Moderately sour
 Very sour
Rating
Score
Tick
1
2
3
Sample 
Sample 
Sample 
34
The profile below shows the results of sensory testing on a biscuit product.
Explain why manufacturers use sensory testing.
• To inform decisions on future product
• Identify what needs improving
• To gather information about the product
• To gain information on consumer preferences
• To compare product against other existing products
• To decide the sensory characteristics of a product
• To evaluate the product against sensory characteristics
of specification
• To ensure a successful
What are the advantages of using a computer to record the results of sensory testing?
• Fewer human errors/ efficient/accuracy.
• can share / show results more quickly and with more people,
• range of graphics and methods of presentation,
• neater – easier to see, organise etc.
• can be reproduced in the future/saved for use later/copies made
• can be changed easily
• easy to make comparisons
Describe how manufacturers may develop the
sensory appeal of biscuits by using each of the
following.
(i) a piping bag and nozzle
•Different shapes piped
•Different size nozzle can alter shape and appearance
•Add new designs e.g. lines, drizzle, stars, words
•Designs can appeal to different ages/occasions
•Use for base or topping
Why have yoghurt based coatings increased in
popularity?
••Lighter colour
••Smoother texture
••Sharper flavour
••Give more variety
•Can be low fat version
(ii) citrus fruit
•Adds flavour/ sharpness
•Sweet/sour balance
•Adds colour to biscuit
•Adds interest to
topping/decorations
•Adds aroma
•Adds texture – zest, juice
(iii) a taste testing panel
•Can identify sensory appeal via taste
•Appearance
•texture
•Can record results
•Use to inform future design ideas
•Use different target groups
•Report on success of product
35
Product Analysis
Manufacturers who are developing a new product/ line to analyse existing products helps manufactures,
test existing products, evaluate the taste, size, shape, cost, aroma and appearance.
Choose up to 6 different biscuits to test, and complete the chart below
Use the symbols to complete the sensory attributes of our biscuits
Biscuit
Name
Aroma
test
Appearance
Flavour
Texture
Shape
Cost per
packet
No. of
biscuits
Cost per
biscuit
Rank
Order
Comment
1
2
3
4
5
6
sweet
savoury
cheesy
herby
fruity
buttery
spicy
colourful
dark
pale
greasy
moist
shiny
salty
herby
sweet
savoury
smoky
spicy
chocolaty
crispy
crunchy
soft
rough
smooth
hard
crumbly
1 Question 1 is about researching a product range.
1 (a) Explain how manufacturers could use the Internet when
designing and making a new range of savoury biscuits.
Research competitors products
•Use of e mail / facilities to speed up communication
•Analyse existing products/recipes e.g. Identify price
range
•Nutritional analysis e.g. to find out more about special
diets
•Packaging simulations
•Collect information e.g. images/ data/costings/weights of
ingredients
•Use websites e.g. Assess popularity of existing products
•Identify new ingredients e.g. recipe ideas/product ideas
•Sourcing of ingredients
round
square
rectangle
wafer sandwich
1 (b) What other types of electronic
media may be used when researching
existing products?
•E mail to contact manufacturers
•Digital camera
•Digital TV/ TV
•CD roms / software programmes
•DVD
•MP3
•EPOS electronic point of sale
•Video/camcorder
•Answers may give examples of
use
•Other relevant answers e.g. radio,
scanner, telephone, texting
Answer the following questions:
1 (a)
A food manufacturer wants to develop
a new range of biscuit products
The design team buys and compares
similar product (Product analysis)
Give three reasons why this is done
1 (b)
Name two methods used to find out
which baked products the consumer
would like to buy
36
Quality Controls
How to keep the same quality of biscuits when making them again and
again
1 Fill in the table below to include all quality control checks you will
carry out when making your biscuits. Use the information below to
help you.
Electronic scales,
visual checks,
timers,
temperature controls,
colour table,
electronic mixers,
cutters, moulds,
rolling guides,
tasting
Method
Collect ingredients
What could go wrong?

Poor quality
ingredients

Eggs past sell by
date
Quality control

Buy from reliable
suppliers

Check date
Weigh out ingredients
Turn on oven

Incorrect
temperature

Cream fat and sugar until light
and fluffy
Add egg and mix

Not mixed together
Prepare extra ingredients by:

Wrong size
Add ingredients
Sieve flour into mixture and
mix
Shape into biscuits using:

Not equal size

Under or
overcooked/ burnt
Use oven thermometer
handmade biscuits: Biscuiteer
Our collections are all lovingly iced onto rich, superchocolatey or vanilla, traditionally baked biscuits. We
use the finest 100% cocoa powder, eggs, British butter
and flour and some very difficult to measure golden
syrup. Mixed, chilled and then hand cut using our own
special cutters, they are then baked in our bespoke
baker's oven and cooled on wire racks before being
iced and packed into Biscuiteers tins.
Look out for our spiced, vanilla and ginger bakes in our
special seasonal Biscuiteers tins.
What’s in our biscuits?
Ingredients:
Biscuit: flour, butter, sugar, golden syrup, pasteurised
egg, the best cocoa powder, vanilla pods or all spice.
Icing: icing sugar, water, meriwhite meringue powder,
food colours*.
Crunchy sugar: confectioner’s glaze, carnuba wax,
food colours*.
Allergy advice: contains wheat gluten, eggs and milk.
Our biscuits are made in kitchens in which we also
prepare lots of delicious things that include nuts and
sesame seeds.
How long do they last?
Our biscuits are baked daily and they will stay fresh for
three months if unopened.
*We use natural and naturally derived colours wherever
possible (carmine, carotene, beetroot extract, red
cabbage blue, paprika, carbon and caramelised sugar)
but your biscuit collection may contain up to four of the
following: E129, E124, E122, E104, E110, E133, E155,
E153, E102.
Place on baking tray
Bake for
minutes
Leave on tray for three
minutes
Watch Biscuiteers You-tube videos to see how they make
the same consistent biscuits
http://www.youtube.com/watch?v=KWiZYbk7v_0
http://www.youtube.com/watch?v=XEQRdz1HxzE
http://www.youtube.com/watch?v=YPwb6H5YZmY
37
BISCUIT TEST:
1. What type of flour do we use to make biscuits ?
___________________________________(1mark)
2. What are the properties of fats in biscuits?
________________________________________
____________________________________(2marks)
3. Which 3 ingredients can be used to make biscuits?
a)___________b)___________c)_________(3marks)
4. Which ingredients adds protein to a biscuit?
____________________________________(1mark)
5. What are the functions of fat in biscuit making?
____________________________________(1mark)
6. Why should we NOT knead biscuit dough?
____________________________________(1mark)
7. What are the functions of eggs in biscuit making?
________________________________________
____________________________________(2marks)
8. Which ingredients can be added to savoury biscuits?
_________________________________________
____________________________________(2marks)
9. Why type of toppings can be used on biscuits?
____________________________________ (1mark)
10. Which machine can be used to produce biscuit
shapes ?
____________________________________ (1mark)
11. What type of fillings can be used in sweet biscuit ?
_________________________________________
___________________________________ (2marks)
Functions of ingredients In cake
based products
INPUT
Baking Powder:
RAISING AGENT Texture
Fruits/nuts
-Flavour
-Texture
-NSP
Fruitsmoisture
OTHERS:(Oats)
-Bulk –Setting, absorbs
melted fat
-Texture -Flavour
-NSP
Product Failures BISCUITS
/MUFFIN
poor shape
Domed crust
Cracked top
large holes in
crumb
poor flavour
Possible Causes
too much liquid in
too much steam in oven
too much liquid Mixture beaten –
producing GLUTEN
Oven too HOT – top cooked, middle still
cooking/ too much RA
Too much liquid/steam
- -Baking Powder unevenly mixed
Eggs Add colour and flavour
-Protein in egg holds air, acts as a raising agent
- Sets when baked (COAGULATES)
-Helps form the framework of cake with the
gluten from the flour
- Binds the ingredients together
Chocolate
-Colour
-flavour
Texture
Fat-Soft margarine creams easily with sugar
·Gives colour and flavour
· Entangles and holds air bubbles in the
mixture as creamed with sugar
Helps keep muffin moist and extend shelf
life
Liquid: (Semi-skimmed –Less fat more
calcium –bones & teeth/protein(growth &
repair
-moisture, (RA) steam-Texture, moisture
Functions of ingredients In pastry
based products
Flour
Provides fibre (especially if
wholemeal)
Thickens sauces
Forms the bulk of pastry
Wholemeal, provides colour and
texture
Gluten in flour produces a stretchy
dough
Provides carbohydrate, Vitamin B,
calcium and iron
Flour- Self raising flour own raising agent to
help cake rise -BULK –Gelatinisation,
absorb LIQUID
- Soft flour with a lower gluten content
produces a soft, even texture (STARCH_
GELATINISES)
·The gluten(Protein- Coagulates) in the
flour forms the main structure by trapping
air and setting when heated
Sugar-Sweetens flavour of cake mixture
-Caster sugar’s smaller granules dissolve
quicker
-Helps brown the outside layer as it
caramelises
-Increases bulk of mixture
-When creamed with fat, sugar helps to hold
air, acts as a raising agent
-Sugar-Powdered Sugar substitute
• Honey
• Moist Fruits/ mashed banana
OUTPUT
Fats
Provide flavour
Taste and extend shelf-life
Add colour to foods
Make pastry 'short' by coating the
flour to stop gluten developing
Melts to provide layers in Flaky pastry
by melting
Provide energy and Vitamins A and D
38
Bitesize: Eatwell plate: http://www.bbc.co.uk/schools/gcsebitesize/design/foodtech/socialenvironmentalissuesrev4.shtml
Test: http://www.bbc.co.uk/apps/ifl/schools/gcsebitesize/design/quizengine?quiz=fd_socialenvironmentaltest&templateStyle=design
Healthy eating guidelines
The eatwell plate shows the proportions of food groups that should be eaten daily in a well-balanced diet.
It shows a healthy diet should be high in fruit and vegetables, and starchy foods like bread and pasta. A smaller amount of dairy products like milk and
cheese, and sources of protein such as meat or fish are also needed. Foods that are high in sugar or fat, like chocolate and crisps, are needed in a much
smaller quantity.
Effects of an unbalanced diet
An unbalanced diet includes too much or too little of the recommended food groups. This can lead to health problems, such as:
coronary heart disease
high blood pressure
5. What is the name given to foods that come from animals
obesity
that are allowed to roam freely?
tooth decay
• Sustainable foods
diabetes
Test Bite
1. What are things that affect people's lifestyle called?
• social factors
• environmental factors
• diet factors
2. What are ethical factors?
• things that are done for health reasons
• things that can be seen as morally right
• things that help reduce the impact of food production on
the environment
3. What does fair trade mean?
• Growing food without the use of chemical fertilisers or
pesticides
• Buying food produced locally
• Aiming to give farmers fair prices and better working
conditions
4. What does organic food mean?
• Growing food without the use of chemical fertilisers or
pesticides
• Buying food produced locally
• Aiming to give farmers fair prices and better working
conditions
• Free range
• Free roam
6. What is diabetes?
• where blood sugar is higher than normal
• an intolerance to gluten which is found in foods containing
wheat
• an inability to absorb the sugar that naturally occurs in cow's
milk.
7. What is coeliac disease?
• where blood sugar is higher than normal
• an intolerance to gluten which is found in foods containing
wheat
• an inability to absorb the sugar that naturally occurs in cow's
milk.
8. Why is fibre needed in a healthy diet?
• to help provide the body with iron
• to increase blood sugar levels
• to help maintain a healthy digestive system
9. What are healthy diets high in?
• starchy foods
• Salt
• dairy
10. What are healthy diets low in?
• Vegetables
• starchy foods
• sugar
39
Biscuits
CREAMING METHOD
Viennese Biscuits
Ingredients:
Ingredients:
50g butter/margarine
75g sugar
1 small egg yolk
100g plain flour
Method:
100g butter, softened
25g icing sugar
150g plain flour
Method:
1. Preheat oven to 180°C, gas mark 4.
Grease a baking tray.
1.Cream butter and icing sugar until soft. Stir in the
flour and mix well. (if the mixture seems stiff, a few
drops of milk may be added).
2. Beat the margarine and sugar in a bowl
with a wooden spoon until creamy.
3. Add the egg, a little at a time.
2.Put the mixture into a piping bag fitted with a large
star nozzle and pipe into a greased baking sheet in
small circles, rosettes or fingers.
4. Sift the flour into a bowl.
3. Leave in the refrigerator for at least 15 minutes to
chill.
5. Mix well to a firm dough.
4.Bake, on Gas mark 5, Electric 190°C for 10-15
6. Shape into biscuits.
minutes or until the are beginning to turn golden
brown. Cool on a wire tray.
7. Place on the greased baking tray and
bake for 10 minutes until golden brown.
8. After baking, place on a cooling rack.
5. When the biscuits are cold, sandwich together in
pairs with the buttercream and dust the top with
extra icing sugar.
Try additional ingredients
after the flour, for example
25g dried apricots,
25g cherries or
25g chocolate chips
Piping biscuits – Mixture must be soft enough to pipe
Butter Cream:
50g butter
100g icing sugar
25g cooking chocolate, melted
Method:
Cream together the butter and
icing sugar for the filling. Add
the melted chocolate and mix
well.
40
Creaming method:
Creaming method:
1. Cream margarine and sugar together with a wooden
spoon
2. Put the egg in a small basin (at room temperature)
3. Add to the creamed mixture gradually to avoid curdling
4. Stir in any extra ingredients
5. Fold in the sieved flour using a metal spoon
6. Pour the mixture into a prepared tin
Differences between fats are
caused by the variety in fatty acids
from which they are made.
Both plants and animals contain fats,
but they are of different sorts.
Animal fats are
‘saturated’’.
7. Or use the ALL-IN-ONE method
Chewy Chocolate cookies
http://www.youtube.com/watch?v=ECKZYnuoAIk
Fish/vegetable fats
are ‘unsaturated’
4. Cut down on saturated fat We need some fat in our diet.
There are two main types of fat: saturated and unsaturated.
Too much saturated fat can increase the amount of
cholesterol in the blood, which increases your risk of
developing heart disease.
Saturated fat is found in many foods, such as hard
cheese, cakes, biscuits, sausages, cream, butter, lard.
Animal
Vegetable fat
Fats
Butter
Margarine
Cheese
Nuts
Lard
Soya beans
Fish oil
Olive oil Some animal
fats contain
Functions: Fats
fat-soluble
Vitamins A & D
Provides warmth
and energy
Protects vital organs
Functions: Fats and oils In cooking
Provide energy and
Vitamins A and D
Oil forms an emulsion with
liquids e.g. mayonnaise
Make pastry 'short' by coating the
flour to stop gluten developing
Cut down, choose foods that contain unsaturated
rather than saturated fats, such as vegetable oils, oily
fish and avocados. A healthier choice, use a just a
small amount of vegetable oil or reduced fat spread
instead of butter, lard or ghee.
When you're having meat, choose lean cuts and cut off
any visible fat.
Add colour to foods
Provide flavour
Hold air when
creamed with sugar
Keep products moist
and extend shelf-life
Chocolate Chip Cookies
75g soft margarine
75g brown sugar
1 egg
150g SR flour
few drops of vanilla essence
100g choc chips
Makes 9 good size biscuits
Creaming Method. May need to be
flattened with back of spoon before
baking 10-15 minutes 160 ºC Gas Mark
2 -3
Viennese whirls - All-in one
250g/9oz very soft butter
50g/2oz icing sugar, plus extra to decorate
250g/9oz plain flour
50g/2oz cornflour
½ tsp pure vanilla extract
For the filling
100g/3½oz soft butter
200g/7oz icing sugar, plus ½ tsp for dusting
½ tsp pure vanilla extract
seedless raspberry jam
Low fat - Contains less than 3g/100g fat.
Reduced fat -Contains 30% less fat than a
standard equivalent.
Low saturated fat -Contains less than
1.5g/100g saturated fat.
Light or lite- Is taken to imply reduced calorie
or reduced fat unless referring directly to
texture or colour.
BAKING POWDER
-Raising agent
MARGARINE
–Shortening
–Moisture
-Enriching
-Taste
–Extend shelf life
SR FLOUR
-aerating
-Bulk
SUGAR
-Flavour
-Bulk
EGGS
-Binding
-Aerating
Function
VANILLA
-Flavouring
41
CREAMING METHOD
Shrewsbury Biscuits
Ingredients
225g Plain flour
100g Margarine
100g Sugar
1 Egg
2tsp Lemon Rind
Dried fruit
Method
1. Cream the fat and sugar until light
and fluffy, then add the egg slowly.
2. Stir in the flour and other
ingredients to make a stiff dough.
3. Knead until smooth on a floured
surface.
4. Roll out to 6mm thick, cut out and
place on a greased baking tray.
5. Bake at 160°C for 15-20 minutes or
until golden brown.
PIPING DECORATIONS
Chocolate Chip Cookies
Oat Biscuits
Ingredients:
Ingredients:
150g self-raising flour
75g margarine
75g brown sugar
100g chocolate chips
1 drop vanilla essence
1 egg
Method:
250g butter
200g caster sugar
200g plain flour
200g rolled oats
1 tspn golden syrup
1 tspn bicarbonate of soda
1 tspn baking powder
Method:
Preheat the oven to Gas Mark 4/180°C.
1. Put margarine and sugar into a mixing bowl.
Cream until light and fluffy with a wooden
spoon.
2. In a separate bowl, beat the egg and vanilla
essence with a fork.
3. Add to creamed fat and sugar mixture and
mix with wooden spoon.
4. Stir in flour and chocolate chips.
5. Place in small spoonfuls on greased baking
sheet, 1cm apart.
6. Bake in oven for 10-15 minutes until golden
brown.
7. Remove from baking sheet with palette
knife and place on baking tray to cool
Glace Icing –Mix 100g sieved Icing sugar approx
1 tablespoon water colouring/flavouring
Feather Icing
Pre-heat oven to Gas Mark 6/200°C.
1. Grease and flour a baking tray.
2. Cream butter and sugar together.
3. Add all the other ingredients and
combine well.
4. Form into walnut-size balls of dough
and flatten these into biscuit shapes.
5. Oven bake until golden brown – about
6-7 minutes.
For Ginger biscuits, simply add 1
generous tspn ground
ginger
Royal Icing : (Piping icing)– 200g sieved Icing
sugar (approx) 1 eggwhite, 1 teaspoon lemon
juice colouring/flavouring
Enrobing
Dipping
42
INPUT: Ingredients:
Check Food passed Sell-by date
-Check Delivery van Cleanliness/Brand
-Checking condition of packaging
/tamperproof/ sealing of packaging
-Check use-by dates, stock rotation
Chemical: Preparation of Workers and
Area .
Sanitizers, anti bacterial cleaners.
Microbiological Hazard: -Train Staff in food
hygiene
-Food hygiene precautions e.g. protective
clothing/ boots. No jewellery policy.
Cross contamination
Unclean surfaces
Chemical: Sanitize / Antibacterial Spray
and handwash
Microbiological: e.g.
-Cross contamination from food/
equipment
-Micro-organisms bacteria e.g. Salmonella
– Throw egg shells into the bin
immediately
Physicalical: e.g
-glass from bottles/ jars/light fittings
-metal from machinery,
equipment/packaging
-insects from dried goods, open windows
-Personal items from workers/ jewellery /
hair/cigarettes
-Monitor food- digital temp displays/regular
visual checks
-Environmental/work area checks
-metal detectors
-Pest/control
-Cleaning of area with anti-bacterial wipes
-Check Critical Control Points for
Temp/time e.g. Chilling, preparing, storing,
-Keeping raw/ cooked food separate
- covered food during storage, correct
temp, manner- Refrigerated 0-5 degrees C
chocolate chip cookie
Ingredients:
150g self-raising flour, 75g margarine, 75g brown sugar,
100g chocolate chips, 1 drop vanilla essence, 1 egg
Use Red tractor Assured food
standards agency products
Preheat your oven to 375º Fahrenheit.
Sift the flour into a medium-sized bowl. Add the baking soda
and salt. Whisk together. Set this bowl aside for later.
Add the softened butter, sugars, and vanilla into a mixing
bowl, cream with a wooden spoon until light and fluffy.
Quality Control – Weigh
ingredient accurately
using digital scales
Quality Control –
Cream until light and
fluffy
Add the egg to the mixing bowl and beat until combined.
Add the flour in 2 batches, until it has become fully
incorporated. Scrape down the side of the bowl as needed.
Add the mini chocolate chips into the cookie dough
and stir until evenly combined
Note: For those who like to eat raw cookie dough,
be sure to use eggs that have been pasteurized inshell. This way you don't get salmonella poisoning.
Place a sheet of parchment paper down on a baking
sheet. Use a teaspoon scoop to scoop the chocolate chip
cookie dough onto the parchment paper. Space out the
cookies about 2 inches apart. For a larger cookie, use a
tablespoon measure and increase the distance between
each cookie.
Bake the chocolate chip cookies at 375 degrees
Fahrenheit for 10 minutes or until they have a nice golden
color. Keep a close eye on them as oven temperatures
can vary.
Quality Control – Correct
consistency. Do not over beat or
gluten is formed
Quality Control – Weigh
each biscuit/ even number
of chocolate chips
Quality Control – Same shelf,
temperature and cooking time
Egg-free Chocolate chip
•225g butter
•120g icing sugar
•180g plain flour
•1/2 teaspoon bicarbonate of soda
•80g porridge oats
•1 1/2 teaspoons vanilla extract
43
•170g chocolate chips
Rubbing method:
Savoury
biscuits:
Cheese
Wholemeal
Seeded/nuts
Rubbing method:
Sieve flour into a mixing bowl
Rub margarine and flour together
Stir in the sugar when the fat is rubbed in
Add liquid a little at a time until smooth dough is formed
Use a rolling pin to roll out the dough
-Transfer the dough to a cake tin and press to the edges
For the parmesan biscuits
•1 tbsp freshly grated parmesan
•30g/1oz cheddar
•30g/1oz semolina
•30g/1oz plain flour
•60g/2oz butteR/ Soya margarine
http://www.bbc.co.uk/food/recipes
/savoury_biscuits_46091
VEGETARIAN Savoury biscuits
Ingredients
90g/3¼oz spelt flour
50g/1¾oz butter/ soya margarine
15g/½oz golden linseeds
15g/½oz pumpkin seeds
15g/½oz black sesame seeds
15g/½oz sunflower seeds
2 tbsp water
GLUTEN FREE: Peanut butter biscuits
260g peanut butter (smooth or chunky)
220g dark brown soft sugar
125g softened margarine
1 large egg
175g chocolate chips
sugar, for rolling (optional)
Method
Preheat the oven to 180 C / Gas 4.
2. Mix peanut butter, sugar, margarine and
egg together until smooth. Add chocolate
chips and fold mixture until chocolate chips
are evenly spread through the mixture.
3. Drop by teaspoon onto a baking tray 5cm
apart. If desired, roll in extra sugar before
placing on tray.
4.Bake in preheated oven for 10-12
minutes. Do not brown, do not overbake.
Preparation method
Preheat the oven to 180C/350F/Gas 4 and line a baking tray with
greaseproof paper.
Mix all the ingredients except the water together in a large mixing
bowl. Add the water a little at a time, and bring the mixture together
with your hands to form a dough.
On a lightly floured surface, roll the dough out to £1 thickness using
a rolling pin. Cut into 5cm/2in rounds and transfer to the lined
baking tray. Bake for 10 minutes, or until crisp and lightly goldenbrown
http://www.youtube.com/watch?v=LW6H_SL_TJo
Jam-filled butter biscuits sables Vegetarian
•250g/9oz plain flour
•200g/7oz butter cut into small cubes
•100g/3½oz icing sugar
•pinch of salt
•2 free-range egg yolks
•4 tbsp raspberry jam
•4 tbsp apricot jam
EGG-FREE Chocolatechip
•225g butter
•120g icing sugar
•180g plain flour
•1/2 teaspoon
bicarbonate of soda
•80g porridge oats
•1 1/2 teaspoons vanilla
extract
•170g chocolate chips
Chocolate harlequin biscuits
Ingredients
For the vanilla dough
•175g/6oz plain flour, sifted
•75g/3oz icing sugar
•150g/5oz butter, cubed
•dash vanilla extract
For the chocolate dough
•150g/5oz plain flour
•25g/1oz cocoa powder
•150g/5oz butter, cubed
IF used MILK/Egg
-Binding
-flavour
Shortbread
150g plain flour 100g margarine / butter
50g caster sugar
ADD – 25g chocolate chips, 25g currants,
25g chopped nuts, 25g chopped dried
apricots
TOPPING – Melted Chocolate
Rubbing-In method
Put into a greased square cake tin.
Bake 20 minutes 170 ºC Gas Mark 3
MARGARINE
–Shortening
–Moisture
-Enriching
-Taste
–Extend shelf life
Function
P FLOUR
-Bulk
CHEESE
-Flavour
-Colour
SUGAR
-Flavour
-Bulk
-Colour
44
Savoury biscuits
http://www.bbc.co.uk/food/recipes/savoury_bis
cuits_46091
Savoury biscuits: Ingredients
90g/3¼oz spelt flour
50g/1¾oz butter
15g/½oz golden linseeds
15g/½oz pumpkin seeds
15g/½oz black sesame seeds
15g/½oz sunflower seeds
2 tbsp water
Preparation method
1. Preheat the oven to 180C/350F/Gas 4 and
line a baking tray with greaseproof paper.
2. Mix all the ingredients except the water
together in a large mixing bowl.
3. Add the water a little at a time, and bring
the mixture together with your hands to
form a dough.
4. On a lightly floured surface, roll the dough
out to £1 thickness using a rolling pin.
5. Cut into 5cm/2in rounds and transfer to
the lined baking tray.
6. Bake for 10 minutes, or until crisp and
lightly golden-brown
http://www.bbc.co.uk/food/recipes/savoury
_biscuits_46091
Savoury biscuits Ingredients:
90g/3¼oz spelt flour, 50g/1¾oz butter
15g/½oz golden linseeds
15g/½oz pumpkin seeds
15g/½oz black sesame seeds
15g/½oz sunflower seeds, 2 tbsp water
Preparation method:
Preheat oven:180C/350F/Gas 4
Mix all the ingredients except the water
together in a mixing bowl. Add the water a little
at a time, bring the mixture together to form a
dough.
On a lightly floured surface, roll the dough out
to £1 thickness using a rolling pin. Cut into
5cm/2in rounds and transfer to the lbaking tray.
Bake for 10 minutes, or until crisp and lightly
golden-brown. Serve with cheese.
Cheese must be SUITABLE for Lacto Vegetarians – NO RENNET, from a calf’s stomach NOT
suitable for Vegans or Lactose Intolerant unless made with soya milk.
The Eatwell Plate
Bread, rice, potatoes, pasta and other starchy foods
•1. Base your meals on starchy foods
Starchy foods include potatoes, cereals, pasta, rice and bread.
•Choose wholegrain varieties when you can: they contain more fibre, and can make
you feel full for longer.
•Starchy foods should make up around one third of the foods you eat.
Try to include at least one starchy food with each main meal. Gram for gram they
contain fewer than half the calories of fat.
SUBSTITUTES- For Coeliac Disease
Corn Flour- Adds a crumby texture, only
starch – Use PART CUSTARD POWDER!!
Gluten-free flour
Soya flour
Garbanzo bean flour
Oats- You can get
GLUTEN-FREE OATS
Wholemeal Flour
Plain Flour
Wholewheat Flour
Self raising Flour
Sorghum flour
Rice Flour
Chestnut
Flour
Function
Provides Bulk.
FatButter/margarine
Flavour- Mouth feel, Texture
- Extends shelf life
Egg
Binds the ingredients
Add nutrients, Protein for growth and repair.
Salt in water
Flavour - Sweetness
Adds flavour
46
Nutrition: Protein content of Flour
Flour Type
Protein Content
Suitability
Strong White
High 17%GLUTEN
Bread, pasta, flaky pastry
White Plain or Self
Raising
Medium 10%
Biscuits, cakes, short crust
pastry
Soft or Cake Flour
Low 8%
Rich cakes, biscuits
Cornfour/Rice flour
No Gluten
Biscuits,
Water: Moisture forms gluten
Plain Flour
Sugar
VIDEO POD 2
We use wheat flour in baking BREAD/ FLAKY PASTRIES because it’s
protein content. Gluten is a protein that stretches when a raising agent
is used and forms a light, airy structure when it is cooked. Wheat flour
contains different amounts of gluten. Different type soft wheat flours
can be used for different mixtures/cooking processes.
Functions of ingredients in biscuits
Ingredient
pasta
plantain
potatoes
rice
sweet potatoes
Wheat Flour Types
Rye
Potato starch
NUTS: Peanut butter, Ground almonds –
NOT SUITABLE FOR ALERGY TO NUTS
breakfast cereals
bulgur wheat
Couscous
bread
flour
Oats
Strong Plain Flour: High (Protein) forms GLUTEN when
mixed with liquid, forms Framework of a dough,
The Protein Coagulates (sets) on heating. Wholemeal –
NSP (Fibre)
STARCH (Carbohydrate) Bulk, Gelatinizes when Baked,
starch grains swell (x5) @ 60ºC-100ºC & absorb some of the
liquid, helps set the pasta.
Dextrinization, Dry starch on surface of dry starch turns to
Dextrin- e.g Brown colouring on baked biscuits.
http://www.youtube.com/watch?v=AExRSAGeu1s&feature=related AND Carbohydrates:
http://www.youtube.com/watch?v=gyu42JQ9dJw&feature=related
46
Shortbread
RUBBING IN METHOD
Ingredients:
Gingerbread Men
100g plain flour
50g corn flour
100g butter
50g caster sugar
Method:
Ingredients:
1. Grease a baking tray.
2. Turn on oven to Gas Mark 3. Electric
170°C.
3. Rub the butter into the flour and
cornflour until the mixture resembles
breadcrumbs.
4. Add the sugar and mix well.
5. Knead the dry dough until all the
ingredients mix together to form a ball.
6. Either gently press or roll the dough into
required shape, place on to a baking sheet.
7. Prick all over in a neat pattern.
8.Bake for 20-30 minutes until pale golden
in colour.
100g/4oz self-raising flour
1 level teaspoon ground ginger
1/2 level teaspoon mixed spice
50g/2oz butter
40g/1.5oz caster sugar
1 level tablespoon melted golden syrup
Method
1. Sift flour, ginger and spice into a bowl.
2. Rub into butter finely.
3. Add sugar. Mix to a very stiff paste with
the syrup.
4. Roll out thinly, cut into gingerbread men
shapes.
5. Transfer to buttered baking trays.
6. Bake just above centre of a
moderate
oven(180°C/350°F, gas mark 4) for 10
minutes.
7. Leave on trays for 1-2 minutes before
transferring to a wire cooling rack.
8. Store in an airtight tin when cold.
Standard components: Frostings, fondants
Pipe or spread cream, jam between layers
Buttercream: Ingredients
140g/5oz butter, softened
280g/10oz icing sugar
1-2 tbsp milk
few drops food colouring
Preparation method
Beat the butter in a large bowl until soft.
Add half of the icing sugar and beat
until smooth.
Add the remaining icing sugar and one
tablespoon of the milk if needed until
creamy and smooth. Beat in the food
colouring until well combined.
Cheesy Biscuits
Ingredients:
1 large egg
100g mature Cheddar Cheese
250g plain flour (plus extra for dusting)
Pinch cayenne or black
pepper (optional)
100g Olive spread
25g butter
Poppy seeds/sesame seeds/dried herbs/paprika
Method:
1. Line the baking trays with greaseproof paper.
2. Turn the oven on to 200°C or gas mark 6.
3. Break the egg into a small bowl, beat with a
fork.
4. Grate the cheese.
5. Sieve the flour and cayenne pepper, if using,
into the mixing bowl.
6. Add the olive spread and butter and chop into
small pieces using a knife.
7. Rub the fat into the flour, using clean
fingertips, until the mixture looks like
breadcrumbs.
8. Add the grated cheese and then add most of
the egg, saving a little for glazing.
9. Stir the mixture with a knife to form a ball.
10. Turn the paste on to a well floured surface.
11. Roll the pastry out to 5mm thickness.
12. Use a variety of pastry cutters to stamp out
the biscuits or use the pizza wheel or knife to
make long, thin cheese straws.
13. Place each biscuit on the baking trays,
leaving enough space for them to rise and spread
a little when they cook.
14. Using the pastry brush, glaze each biscuit
with the remaining beaten egg.
15. Bake for 15 minutes or until they are
golden brown. Use a fish slice to place them on
47
a wire rack to cool.
Scones
7. Roll out the dough until
1.5cm thick.
3. Sift the flour into a bowl.
Ingredients
Weigh
Ingredients
accurately
250g self raising flour
© British Nutrition Foundation 2006
50g margarine
125ml milk
© British Nutrition Foundation 2006
www.nutrition.org.uk/cookclub
8. Shape into scones
using a cutter.
www.nutrition.org.uk/cookclub
© British Nutrition Foundation 2006
www.nutrition.org.uk/cookclub
4. Rub the margarine into the flour until
it resembles fine breadcrumbs. Add
dry ingredients: Cheese, sugar, fruit
Self
Preparation
CLEAN
APRON
Hair tied back
jewellery, nail
varnish
© British Nutrition Foundation 2006
www.nutrition.org.uk/cookclub
9. Place scones onto the baking tray, brush
the top of each scone with a little milk and
bake for 12 – 15 minutes, until golden brown.
© British Nutrition Foundation 2006
www.nutrition.org.uk/cookclub
5. Pour in the milk and mix into a soft
dough. Save a little of the milk.
Correct
temperature
Electric
210ºC
Gas 7
© British Nutrition Foundation 2006
QC
All scone
consistent
in size and
shape
© British Nutrition Foundation 2006
2. Grease a baking tray.
6. Place the dough on a floured
working surface and knead lightly.
www.nutrition.org.uk/cookclub
© British Nutrition Foundation 2006
COMPETE THE
Health and safety/
QUALITY CONTROL
BUBBLES
48
www.nutrition.org.uk/cookclub
10. After baking, place the
scones on a cooling rack.
Handy Hints
• To make fruit scones, add
25g sugar and 75g currants
or sultanas before the milk.
Traditionally, fluted
scone cutters are
used for sweet scones
and plain cutters for
savoury scones.
© British Nutrition Foundation 2006
www.nutrition.org.uk/cookclub
www.nutrition.org.uk/cookclub
© British Nutrition Foundation 2006
To make cheese
scones, add 75g grated
cheese and 1x 5 ml
spoon of mustard or
mixed herbs before the
milk.
www.nutrition.org.uk/cookclub
Melting method:
Melting method:
4. Cut down on sugar
Sugary foods and drinks, including alcoholic drinks, are
often high in calories, and could contribute to weight gain.
They can also cause tooth decay, especially if eaten
between meals. Cut down on sugary fizzy drinks, alcoholic
drinks, cakes, biscuits and pastries, which contain added
sugars: we should be cutting down on this sugar rather than
sugars that are found naturally in foods such as fruit and
milk. Food labels can help: use them to check how much
sugar foods contain.
More than 15g of sugar per 100g means that the food is
high in sugar.
SUGARS: The vast majority of food items in which
carbohydrates are found are vegetable. They provide
energy for the body.
There are two main types of carbohydrates:
Sugars are very simple carbohydrates for the body to
absorb. They include:
STARCHES
Flour
Potatoes
Cereals
Rice
Pasta
SUGAR:
Glucose
Sucrose
Maltose
Fructose
Lactose
Sieve any flour, add crushed cornflakes and oats
Heat a metal spoon and use this to add syrup
to a saucepan
Melt the fat and sugar with the syrup on a medium
heat.
Do not boil the mixture
Prepare any additional ingredients.
Add to the mixing bowl
Pour the melted ingredients into the bowl.
Mix everything together well
Spread the mixture into a prepared tin.
Press down firmly.
SUGAR SUBSTITUTES
Flapjacks
175g/6oz butter
175g/6oz golden syrup
175g/6oz muscovado
sugar/ caster sugar
350g/12oz porridge oats
Work well in beverages and sauces, they
generally do not work well for baking or
cooking at high temperatures. Blends though
are an acceptable alternative. There will be a
slightly denser texture with the accustomed
aftertaste that you will have to get used to.
Sugar
1. Provides sweetness
2. If brown, provides colour and texture
3. Large amounts prevent micro-organism
growth e.g. jam/marmalade
4. Caramelises to produce a brown colour
5. Retains moisture
6. Helps to trap air in cake mixtures
7. Provides carbohydrate
Substitutes: Aspartame Equal-0 calories per teaspn
Saccharin Sweet 'N Low- 0 calories per tsp)
Sucralose Splenda - 2 calories per teaspn
NOT acceptable as substitutes in cooking and baking. heavy
aftertaste, with no browning. Aspartame can be added after
cooking or baking, if possible, for sweetening power if desired.
Brandysnaps
60g/2oz butter
60g/2oz golden syrup
60g/2oz caster sugar
60g/2oz plain flour
1 tsp ground ginger
Sucralose-Sugar blend Splenda,
20 calories/tsp)
Can be used in baking. Noticeable
"gummy taste" less browning
denser texture, aftertaste
Aspartame-Sugar Blend 8 calories per tsp. used as a
replacement on a 1 to 1 ratio, finished product,
slightly less sweet - lack of browning.
SYRUP
-Flavour
-Binding
SUGAR
-Flavour
-Bulk
MILK
-Binding
http://www.youtube.com/watch?v=OHRWydCZQwI
MARGARINE
–Shortening
–Moisture
-Enriching
-Taste
–Extend shelf life
Function
OATS
-Texture
-Bulk
FLOUR
-Bulk
49
Flapjacks
Ingredients:
200g rolled oats
150g Margarine
100g Brown Sugar
2tbsp Golden syrup
Vanilla essence
Oven Gas 4
Elect: 180◦C
Weigh accurately
with Digital scales
Add fibre with
dried fruit
Vitamin C and 1 of
5 a-day with Fresh
fruit
Add protein with
nuts
Chocolate decorations
1. Melt the syrup, fat and sugar
over a low heat. Do not boil.
2. Remove from the heat and stir in the
oats making sure they are well coated.
3. Press into a greased baking tin and level out.
Bake for 15-20 minutes until golden brown.
4. Mark and leave for 5 minutes
before removing from the tin.
Consistency
Of size and
shape
Fresh fruit
Toppings
Butter cream
Cream cheese
50
Temperature control –
chocolate tempering
When you melt chocolate, it should be ‘tempered’ for the chocolate to have a glossy appearance
and ‘snap’. If it is not ‘tempered’, it may have a grey-white speckled finish with a grainy and brittle
structure – no snap. To temper chocolate, you have to control the temperature carefully.
The classic method of chocolate tempering
involves heating it and then working it with a
palette knife. A quick method of tempering with a
small quantity of chocolate is as follows:
1 Melt 250 g chocolate in a bowl over a pan of
boiling water. Stir it gently until it reaches 46°C
on a digital thermometer. Do not let water get
onto the chocolate.
Melting on hob • in a bowl
• over pan of hot water
• care not to boil dry
• not to let water into
chocolate it seizes - splits
2 Place the bowl of melted chocolate in a bowl
of cool (not iced) water. Stir until it cools to
27°C.
3 Set the bowl of chocolate over the pan of
hot water again and heat it to 32°C.
4 It is now ready to use.
Microwave oven method –
• glass/plastic bowl,
• short time,
• break up chocolate
• do not allow to burn
Chocolate
DO NOT OVER HEAT – Melt in
30 SECOND bursts, mixing well
after each.
5 (a) (i) Explain Describe one method of melting the
chocolate to be used for coating biscuits in a test
kitchen.
5 (a) (i) Explain one method of melting chocolate
for coating biscuits in a test kitchen.
Microwave oven method –
••glass/plastic bowl..........
••short time...........
••break up chocolate ..........
••do not burn ..........
Melting on hob ••in a bowl ...........
••over pan of hot water ........
••care not to boil dry ........
••not to let water into chocolate....... (3 marks)
51
Whisking method:
Volumising/Aerating-use of eggs to increase volume. Whites by about 6-8 times.
We cook proteins to:
• Enhance the taste
• Kill bacteria because protein foods are
Proteins coagulate (set) The protein
Aerating makes a mixture lighter. eggs are beaten or whisked to trap air into a mixture.
‘HIGH RISK FOODS’ and need to be
structure is denatured and irreversible.
kept at temperatures between 5ºC-63ºC
•
Changes texture
Cream
of
Tartar,
a
mild
acid,
keeps
Separate 2 eggs, one at a time,
Proteins can be denatured
the foam elastic, but stable, it
placing each white in a clean,
by:
expand when baked-Substitute
grease free small bowl before
• Adding an acid such as
Excessive heat can also affect egg
-For 1 to 2 whites - add:
adding it to the whisking bowl. This
vinegar or Lemon juice.
products. For example, egg yolks
* 1/8 teaspoon cream of tartar
means that if the 2nd yolk breaks
• Beating /whisking
used in a sabayon will curdle if the
* or freshly squeezed lemon juice
the other egg white is safe.
• Cooking
temperature rises above 88°C.
* or 1/4 teaspoon distilled vinegar.
3. 50g sugar for each egg white.
Measure caster sugar onto a clean,
grease-free plate or bowl.
4. Whisk on to a slow speed and
begin whisking for about 2 miins,
to produce a foam.
5. Medium speed for 1minute, then
whisk, highest speed -soft peak
stage The whites on the end of the
whisk – should form a soft peak
without falling off the whisk. DO
NOT over-whisk the whites
stretches the surface of the bubbles
formed and they will burst and
collapse into liquid.
Standard Components: Pre-prepared or part
prepared READY MADE: mixes, to company
recipe topping /fillings
Pasteurised Eggs:
Whole egg
Yolk
White
Liquid
Dried
Egg whites should be separated when cold
and whipped when at room temperature.
When cold Egg whites –will beat
-has to be done longer, Room temp
-beat faster
-greater volume,
-giving a finer texture
Coagulation
EGGS Functions
Solid
Egg white
60 - 65ºC
Egg yolk
65 - 70ºC
Whole egg
68ºC
Opaque
Liquid
Transparent
Functions of Colloidal Systems in Food Products: FOAMS
- bubbles of gas trapped in a liquid, e.g. whisked egg white or whipped cream.
Solid foam - bubbles of gas trapped in a solid, e.g. meringue, cake.
-If a gel stands for a time it may start to 'weep'. This loss of liquid is know
as syneresis
ADVANTAGES
–Simplify/speed up production,
- less Labour/ machinery
costs,
-Saves time,
QA-consistency of product,
- bought in bulk, storage,
L-egg risk of cross
contamination e.g cooked
meat instead of raw
- Produce more varied
products.
Eggs separated: Transferred over a hollow tube
Mixing and stirring: For a more even product
Pasteurising –Increase shelf life – Low temp for 3.5 minutes –
Prevents Coagulation of the protein–helps to reduction in bacterial count.
Spray Drying: Small droplets brought together with hot air steam Temp
150º-250ºC Droplets release moisture-Fall as powder (5% moisture)
Cooling – 28ºC
Sieving: Removes larger particles
Sponge fingers
Cheesecake bases
DISADVANTAGES
– Additives,
cost,
No/limited control over
ingredients eg, salt/fat/GM
foods.
Nutrients lost,
packaging waste,
Madelines
Fresh eggs are it
easier to separate
Tuiles
Whisking method: Recipes
Use biscuits to make
A speck of egg
yolk or fat in
them, they won't
whip as high,
warm the
whites before
whisking.
Trifles
Charlottes
Tiramisu
52
2 eggs (only the whites)
Fortune cookie
1/2 cup sugar
1/4 tsp salt
1/2 cup all-purpose flour
1 1/2 teasp cornstarch
4 teaspoons water
3 tablespoons vegetable oil
3/4 teaspoon vanilla extract
Health and
Safety-Self
preparation
H&S
H&S
QC
QC
separate the egg whites
Quickly place a fortune
in the center of the
cookie.
H&S
QC
QC
Health and
SafetyClean area
Whisk together sugar,
cornstarch, salt, flour, and
water until a thick paste
forms
pre-heating your oven to Gas
4 Elect 170/180
Then fold the cookie
like a taco.
H&S
QC
QC
H&S
QC
Slowly pour in the egg
mixture into the paste. Whisk
until incorporated, a smooth
and runny batter.
Then bend the other side
over the edge of a coffee
mug until the ends almost
touch
Grease a baking sheet or two
with a thin layer of butter
QC
QC
. You will need a ruler and some scissors.
The fortunes need to be about 3 inches long
and 1/2 inch wide. Decide if you want to write
or print out the fortune.
H&S
onto the baking sheet in a
circular manner
Bake 11 mins
Place in a muffin tin to
help keep the fortune
cookies shape as they cool
and harden
53
Functions of ingredients In cake
based products- REVISION TEST
Product Failures BISCUITS
/MUFFIN
Possible Causes
too much liquid in
BISCUIT TEST:
poor shape
too much steam in oven
too much liquid Mixture beaten –
Domed crust
1. What type of flour do we use to make biscuits ?
OTHERS:(Oats)
producing GLUTEN
INPUT
Cracked top
Oven too HOT – top cooked, middle still
-Bulk –Setting, absorbs
cooking/
too much RA
___________________________________(1mark)
Baking Powder:
melted fat
large holes in
Too much liquid/steam
RAISING AGENT -Texture -Flavour
crumb
- -Baking Powder unevenly mixed
2. What are the properties of?
poor flavour
-Texture
-NSP, high
________________________________________
Salt Eggs Add colour and flavour
KOSHER
____________________________________(2marks)
-Protein in egg holds air, acts as a raising agent
-flavour
- Sets when baked (COAGULATES)
3. Which 3 ingredients can be used to make biscuits?
-Helps form the framework of cake with the gluten
from the flour
a)___________b)___________c)_________(3marks) Fruits/nuts
- Binds the ingredients together
-Flavour
4. Which ingredients adds protein to a biscuit?
-Texture
Flour- Self raising flour own raising agent to
help cake rise -BULK –Gelatinisation,
____________________________________(1mark) -NSP
Chocolate
Fruitsabsorb LIQUID
-Colour
moisture
5. What are the functions of fat in biscuit making?
- Soft flour with a lower gluten content
-flavour
produces a soft, even texture (STARCH_
Texture
____________________________________(1mark)
GELATINISES)
·The gluten(Protein- Coagulates) in the
6. Why should we NOT knead biscuit dough?
Fat-Soft margarine creams easily with sugar flour forms the main structure by trapping
air and setting when heated
____________________________________(1mark)
·Gives colour and flavour
· Entangles and holds air bubbles in the
Sugar-Sweetens flavour of cake mixture
7. What are the functions of eggs in biscuit making?
mixture as creamed with sugar
-Caster sugar’s smaller granules dissolve
________________________________________
quicker
Helps keep muffin moist and extend shelf
life
-Helps brown the outside layer as it
____________________________________(2marks)
caramelises
Liquid: (Semi-skimmed –Less fat more
-Increases bulk of mixture
8. Which ingredients can be added to savoury biscuits?
calcium –bones & teeth/protein(growth &
-When creamed with fat, sugar helps to hold
_________________________________________
repair
air, acts as a raising agent
-moisture, (RA) steam-Texture, moisture
-Sugar-Powdered Sugar substitute
____________________________________(2marks)
• Honey
• Moist Fruits/ mashed banana
9. Why type of toppings can be used on biscuits?
Functions of ingredients In pastry
____________________________________ (1mark) based products
OUTPUT
Flour
10. Which machine can be used to produce biscuit
Provides fibre (especially if
Fats
shapes ?
wholemeal)
Provide flavour
Taste and extend shelf-life
____________________________________ (1mark) Thickens sauces
Forms the bulk of pastry
Add colour to foods
11. What type of fillings can be used in sweet biscuit ?
Wholemeal, provides colour and
Make pastry 'short' by coating the
flour to stop gluten developing
_________________________________________ texture
___________________________________ (2marks)
Gluten in flour produces a
stretchy dough
Provides carbohydrate, Vitamin B,
calcium and iron
Melts to provide layers in Flaky
pastry by melting
Provide energy and Vitamins A and D
54
Intolerance
Religious dietary needs
Function of basic ingredients
Polyunsaturated margarine is added to lower cholesterol.
Chocolate is the main
flavour from the cocoa
with sweet fruity taste
from the icing.
The biscuits can be
produced in a food
processor with cutters
used for quality
Rice flour is substituted
for plain wheat flour to
make it gluten free for
coeliac.
This makes the dough
crumbly and difficult to
handle so 5 g of xanthan
gum is added.
There are two contrasting
colours – chocolate brown
biscuits sandwiched with a
raspberry icing.
There will be three layers with two
different textures – crunchy
biscuits with a creamy filling
The biscuits are made from
the creaming method –
creaming margarine and
sugar and then adding
cocoa and rice flour
Depth:
30mm
The icing is made from royal
icng – whisking egg whites
and adding icing sugar and
raspberry juice.
Length: 40mm x Width:
40mm
Dimensions:
Diameter of biscuit: 40 mm
Depth 30 mm
Icing: 5 g
Aroma is fruity with a hint of
chocolate.
Flour:
forms the structure
is the bulk ingredient
self-raising flour contains
baking powder for raising
helps browning during baking
Fat:
adds colour
adds flavour
‘shortens’ the mixture -crumbly
Extends the shelf life
Red hearts for
colour
whole wheat flour- add
NSP, texture, taste
Rubbing-in method:
Production
Melting
method
Methods
Creaming method:
5mm chopped
dried cherries
Decoration
Calcium for strong
bones and teeth
Low fat – Lower calories. Helps
prevent obesity, for weight
watchers
Egg:
binds ingredients
Together sets the
biscuit during
Allergy
Whisking method:
Yoghurt topping
Reduced Fat
creamy filling
Vegetarians
Ingredients
Function
Design Theme: Sweet and
Finishes Savoury biscuit production
Prevents constipation, colon cancer
1 of your 5 a-day
Sugar:
adds sweetness
makes it crunchy
adds colour
12 Marks
Red and white
contrasting
decorations
5 cms
Egg
Aesthetically pleasing
Protein for growth and repair
ONE OFF: Single
product
MASS
PRODUCTION :
BATCH: -Bakery/
Supermarket
Trialing new product
-CONTINOUS
FLOW: Large
amounts
24 hrs/7 days a week
AUTOMATED:
-Use CAMIncreased
productivity
55
Check the
ideas with
consumers.
2
Decide what
you want to
develop;
Who, what,
where, when,
why.
Come up with
ideas.
1
(if they like them go
to 4 if they don’t
move back to 2)
Designing Biscuit Process
Develop the new
name , packaging
design and
advertising and
test them with
consumers.
Decide what
price you
will sell it at.
7
6
Test the new
recipes and
packaging
8
5
4
Chose your
ingredients,
develop the
recipes and the
packaging and
check them
with consumers.
(stay here until they
like them)
(Stay here until you get it
right, then move to 6)
MANUFACTURING
(You’re allowed to move
on, only if they like them)
Sell the new
product to
supermarkets
3
9
Start
production and
send product
to shops.
Practical tips:
• Avoid using the same utensils/ equipment for
different foods without washing them thoroughly first
using hot soapy / sterilize.
• Always clean and sanitize preparation areas,
utensils, hands and even aprons after handling key
allergens and before preparing other foods which don't
contain them. Soap and hot water followed by thorough
rinsing have been shown to be effective in removing
allergen traces.
• Try to segregate foods containing major allergens
from other foods. If possible, keep certain preparation
areas nut-free.
• Avoid frying with oils that have been used to cook
other foods such as fish or nut cutlets.
• Cover and wrap dishes once they have been
prepared.
56
Design Specification: A test kitchen is
developing ideas for a biscuit to be
sold in a cafe or coffee shop.
1
Specification
Design a product.that meets the following
specifications:
• be suitable for consumers who want a
dietary option product
•Have a variety of flavours and textures
•Have an attractive finish
•Be suitable for batch production
2
Type of biscuit
SWEET
Children – Omega 3
Add fruit –Vitamin C Colour texture, fibre
and taste
3
Come up with ideas.
.
Dietary needs
•Vegetarians
•Coeliac
•Lactose
Intolerant
•Nut/egg Allergy
•Religious needs
•Diabetes
•Low salt
SAVOURY
5
Add fruit 1 of your 5 a day
4
Chose your ingredients,
Chose your method
Rubbing-in
Creaming
Al-in-one
Whisking
Batter
Melting
Gluten free flour for coeliac
Low fat/sugar substitute,
Natural fruit sugars-Additives
and colouring free
Vegetable fats-Vegetarian
6 Chose your shape
Heart?
Animal
shapes
Twisted?
7
PRODUCT SPECIFICATION
How your product:
• looks, its appearance
• How it tastes
• Its size and weight
• Storage information
• Safety issues
• How much it will cost.
Decorations/ Finishes
Fillings
Layered
Buttercream/Frosting
Chocolate spread/ ganache
Jam, Peanut butter, Toffee
Whipping cream
8
Rolled fondant
●Glace/royal icing
●Chocolate
●Feather icing
●Enrobed with
chocolate,
Healthier
Vegetables/fruit
Low fat/ calorie
Low Chollesterol
Low fat soya
Low fat margarine
Skimmed milk
Low-fat cheese
Fibre: Nuts
Wholewheat flour
Biscuits
MANUFACTURING SPECIFICATIONS:
•The specification could include details to make the product:
•A list of ingredients, with exact amounts of each one.
•Cost – how much each part costs.
•Written clear instructions for each stage of the process.
•Order of process.
•The product’s dimensions - size and shape.
•Tolerances – the minimum and maximum sizes/weights for
each part of the product. Acceptable colour, consistency.
•Finishing details – details of toppings, placing/number.
•Quality control – instructions on the checks that need to be
made and when to make them.
Standard component
Disadvantages:
• cannot guarantee quality unless
reliable supplier
• storage space special conditions
may be needed
• expensive
• supplier may let down - allow time
for ordering
• may not be same nutritive value as
freshly made products.
• difficult to change specification
• may contain additives / preservatives
Advantages:
• save time
• save on costs of workers
• saves on buying / storing raw
ingredients
• saves on buying specialist
equipment
• consistency, same sensory
attributes each time.
• fewer cookery skills needed.
57
Design Specification
Produce 2 annotated sketches
A test kitchen is developing ideas for a biscuit
to be sold in a cafe or coffee shop.
Design a product that meets the following
specifications:
• be suitable for consumers who want a dietary
Name of product
option product
•Have a variety of flavours and textures
•Have an attractive finish
•Be suitable for batch production
whole wheat flour- add
NSP, texture, taste
5mm chopped
dried cherries
Red hearts for
colour
Yoghurt topping
Calcium for strong
bones and teeth
Reduced Fat creamy
filling
Low fat – Lower calories. Helps
prevent obesity, for weight watchers
Chocolate is the main
flavour from the cocoa
with sweet fruity taste
from the icing.
The biscuits can be
produced in a food
processor with cutters
used for quality
Prevents constipation, colon cancer
1 of your 5 a-day
Polyunsaturated margarine is added to lower cholesterol.
Rice flour is substituted
for plain wheat flour to
make it gluten free for
coeliac.
This makes the dough
crumbly and difficult to
handle so 5 g of
xanthan gum is added.
There will be three layers with
two different textures – crunchy
biscuits with a creamy filling
Depth:
30mm
Length: 40mm x Width:
40mm
Dimensions:
Diameter of biscuit: 40 mm
Depth 30 mm
Icing: 5 g
There are two contrasting
colours – chocolate brown
biscuits sandwiched with a
raspberry icing.
The biscuits are made from
the creaming method –
creaming margarine and
sugar and then adding
cocoa and rice flour
The icing is made from royal
icng – whisking egg whites
and adding icing sugar and
raspberry juice.
Aroma is fruity with a hint of
chocolate.
12 Marks
Red and white
contrasting decorations
5 cms
Aesthetically pleasing
Egg
Protein for growth and repair
IF YOU HAVE TO: Write a 3 point
Product Specification for your
product
•
Do NOT repeat any of the
design specification points
•
It must contain specific details
Usually worth a
⅓ of the
total marks
available on
the exam paper
58
Design ideas
Specifications
Dietary needs: Small Children,
Expectant mother, Elderly, vegetarians,
nut allergies, lactose intolerant
Healthy option: At least 1 of the 5-a day
Low fat, higher fibre. Low in sugar
Social: Economical, organic, farmed,
Suitable for school canteen
Multicultural
Toppings/ Creams
Buttercream
Chocolate spread
Chocolate ganache
Jam, Peanut butter
Whipping cream
Frosting
Toffee
Flavouring
Vanilla
Chocolate
strawberry
Pineapple
Lemon
Mint
Rosewater
Orange
Herbs
Parsley
Dill
Chives
Spices
Chilli
Curry
Turmeric
garlic,
Cinnamon
ginger
Fruit Fair Trade
/Organic
Apple, Apricot
Banana, Cherries
Currant, Date
Figs, Pear
Peach, Raisin
Sultana, Tropical,
Blueberries
Cranberries
Raspberries
BISCUITS
Decoration
Sprinkles
Nuts
Jelly diamonds
Chocolate flakes
Chocolate hearts
Glitter dust/spray
sugar flowers
icing pens
Shape
Heart
Square
Cylinder
Triangles
Fingers,
Ball
Twists
Bows
Enrobing/Finishes
●Rolled fondant
●Glace/royal icing
●Chocolate
●Feather icing
●Enrobed with
chocolate, fondant
● Marbled
chocolate
Marzipan
Biscuit Method
Creaming
Rubbing-in
Melting method
Whisking
All-in-one
59 59
Sweet
Fresh Fruits
Chopped, gratedcan make your
mixture too wetApple
Pear
Mashed Banana
Blueberries
Cranberries
Raspberries
Nuts
Almonds- essence,
flaked, ground.
Brazil nuts
Cashew
Desiccated
Coconut
Pecan
Pine nut
Peanut
peanut butter
Walnut
Pistachio
Chopped mixed
Ingredients used to
adapt sweet cakes
and biscuits.
Fair-Trade/organic
Chocolate: milk
Plain, white
Chocolate chips Powders
Carob
Cocoa
SUGAR
Granulated
Caster
Icing
Demerara
Soft brown
Muscovado
Golden syrup
Maple syrup
Malt extract
Molasses
Coffee
Dried Fruit
Fair Trade/
Organic
Apple
Apricot
Banana
Cherries
Currant
Date
Figs
Pear
Peach
Raisin
Sultana
Tropical
Fruit juice
Lemon
Orange
Apple
cherry
Essences
strawberry
Pineapple
Lemon
Mint
Rosewater
Vanilla
Healthy options:
Sugar: Function: taste, texture, bulk,
Use: Reduce Sugar, sugar substitute e.g. Splenda,
natural fruit sugars, honey.
Fats: Function: Taste, mouth-feel, extends shelflife
Use: Low Fat,
vegetable oil
Functional fats: Omega 3 margarine
Eggs: Functions: binding, raising agents, taste
Use: Organic, Omega 3
FATS
Butter
Vegetable oil
margaine
White cooking fat- Trex
White cooking fat- Lard
Vegetable margarine
LIQUIDS
Milk
Cows
Soy
Rice
Evaporated
condensed
Citrus
Rind/juice
Lemon
Lime
Orange
EGGS
Yolk
White
substitute
Spices
Cinnamon
Cloves
Ginger
Lemon
grass
Mixed spice
Nutmeg
Vanilla
Flour:
Wholemeal
Wholewheat
Oatmeal
Rye
Cornmeal
Cornflour
Granary
Seeded
OATS
Chestnut
Gluten-free
Potato
Soya
Rice
Savoury
Vegetables:
onion,
sun-dried
tomatoes,
spring onions
olives,
chopped
chilli,
courgettes
Seeds:
fennel,
pumpkin,
sesame,
sunflower,
black onion
seeds,
poppy,
cracked pepper,
caraway seeds
Cheeses
Parmesan
Red
Leicester
Mature
Cheddar
Stilton
mozzarella
Herbs:
Coriander,
basil,-Pesto
parsley,
Thyme,
Sage,
Spices:
curry,
garam masala,
mustard,
cayenne pepper
paprika,
garlic,
celery salt,
chilli flakes.
Flour: Functions: Bulk, contains Chemical raising
Agent
Use: Gluten-free for Coeliacs,
Wholemeal/oats/ground nuts – Dietary Fibre (NSP)
Oats: Use Organic
Liquid: Milk/juice:
Use: Soya milk (Lactose Intolerant), Organic, Fair
Trade, Local- Lower Carbon Footprint)
Never add food colouring,
it makes some children
hyperactive.
60
SHAPES
Circular?
Square?
Rectangle?
Layered?
Triangle?
Sandwich?
Flower?
Twisted?
crescent?
Sticks?
Animal?
Fortune cookie?
Bows?
Folded?
Numbers?
Star?
Pinwheels?
Checkerboard?
Heart?
Pretzels?
Letters
61
Ingredient
Fruit and vegetables
FUNCTIONS OF FOODS IN COOKING
Proteins
Need for
Dairy foods
Provide
and
Whole grain Cereals
Provide
need for
Fruit and Vegetables
Provide
Starchy foods
Provide us with
Ingredient
Meat
and
Poultry
Fish
and
Seafood
Eggs
Pulses: Lentils
Peas
Beans
Chick peas
Fats:Butter
Margarine
Lard
Oil
Veg white fat
Sugar
Function

Protein for growth and repair

Contains saturated fat

Fat provides flavour in the meat

High in iron

B vitamins

Protein for growth and repair

Essential fatty acids

Low in calories

Minerals – iron, zinc, iodine and selenium

High in vitamins A and D

Adds colour

Adds flavour

Holds air when whisked

Binds ingredients together

Coagulates / sets mixtures

Enriching, thickening

Glazing

Coating / enrobing

Adds to the nutritional value

Adds protein

Adds fibre

Adds texture

Absorbs flavour

Adds colour and flavour if butter or margarine is used

Holds air bubbles during mixing,create texture &
volume

Helps to extend shelf life.

To shorten a flour mixture to make it crisp or crumbly
in texture

Frying / sautéing

To form emulsions (salad dressing)

Binds ingredients

Sweetens

Increases bulk

Develops flavour

Holds air

Acts as a preservative (jam)

Aids fermentation (bread)
Dairy:Milk
Cream
Cheese
Yoghurt
Fromage Frais
Starchy foods (all
cereals):Rice
Pasta
Noodles
Couscous
Maize (corn)
Oats
Breakfast cereals
Flour
Salt
Herbs and spices
Gelatine
Chocolate, icings
Function

Adds fibre

Adds colour and flavour

Adds texture

Thickens when puréed

Adds nutritional value (mention which
vitamins)

To garnish

High in fat (unless using the low fat version)

High in protein

Vitamins A and D

Calcium

Adds texture

Adds volume

Adds flavour

Provides slow released energy

Wholegrain versions are high in fibre

High in B vitamins

Provides the main source of starch in a meal.













Forms the main structure of a product due to
its gluten content.
Adds bulk
Self raising flour contains a raising agent
If wholemeal – provides fibre
Gelatinises in liquids (thickens sauces)
Helps develop flavour
Strengthen gluten in flour
Controls the action of yeast
Used as a preservative (dried/salted meat /
fish)
To improve and add flavour
To garnish
To set liquids (jelly)
To coat or decorate
Add suitable foods to complete the Chart below
ADDS FIBRE
TEXTURE
BINDS
FLAVOUR
ADDS VOLUME
62
1. Sketch (neatly and in colour) and annotate each idea, showing how it reflects the specifications. Show possible
quality finishes that could be added to your product.
•adding texture •adding flavour •adding nutritive value •adding colour •binding •moisture •aroma •enriching •adding bulk /main ingredient /structure
FAIRTRADE Fillings
•Almonds/Coconut/Unsalted
Peanuts/Walnuts,
Pineapple/Banana/Cherries,
Dried Apricots, Raisins,
Sultanas, Dates,
/ORGANIC: No
chemicals/pesticides
Apple/Blueberries
Banana and pineapple fair trade yoghurt biscuits
5 cms
:
Vegetarian and Lactose free HEART biscuits
OR Fair trade Carob Chocolate
dipping sauce
Reduced
sugar fresh
raspberry
sauce
Chopped fairtrade
walnuts add
crunchy texture protein
Seeds add crunchy
texture
NSP (fibre) Prevents
constipation, colon
cancer
Fairtrade: Bananas –
NSP/Potassium Crushed
pineapple, add texture,
taste
2 of your 5 a-day
Low fat – Lower calories.
Helps prevent obesity, for
weight watchers
5mm evenly spread
low-fat yoghurt
filling, adds taste
DAIRY: Vitamin D and Calcium
for strong bones and teeth
Oaty Bakewell Layered
biscuit
A Low fat/ Gluten free flour
and oats for Coeliac Disease
multicoloured layers.Jam and whipped soya
cream adds colour and
taste
Suitable for lacto
vegetarian BUT NOT
for Lactose Intolerant
Decorated Bear/Bat biscuits
10 cms
Enrobed Top
of Organic
/Fair Trade
chocolate for
taste,
ADDED: Vit B e.g
Thaimin Energy
release/nerves
Wholemeal flour–texture,
higher fibre aids digestion – Use
GLUTEN FREE flour for Coeliacs
Baked – Lower calories
Simply but aesthetically
designed appealing to
children
Sugar Substitute powder for
Diabetic biscuits
QC: Consistency of shape
and design using cutters
Soya low in fat
margarine Suitable for
Vegetarians, Lactose
Intolerant and Weight
watchers – Helps to
prevent obesity
Cheese and sesame seed biscuits
½ Reduced
Vegetable Fat
Cheese contains protein for
growth and repair
- lower calorie-helps to prevent
obesity
helps prevent
obesity
Red Leicester for colour, texture
- Ensure that it is
sunflower fat – for
nut allergy
Enrobed Bat biscuits
Skimmed milk – Calcium for
strong bones and teeth
Twist shape for visual appeal
Fat/ Vegetarians
• vegetable oil instead of margarine
• low fat margarine
• 150 g of soft margarine – probably
no egg will be needed
• vegetable margarine
• only 30 g margarine – extra egg
will be needed – Lower fat content
• Functional – Probiotic margarine
Chilli flakes
add interest
and flavour
Chilli and
onion seed
pretzils
63
How to maximise your marks when answering the design question.
Remember the design question is worth 30% of your marks for this exam.
STAGE 1 - DESIGNING.
Read the design question carefully.
Underline the key words in the design criteria. (Remember the design criteria could be different to the question we have practiced).
Design two different products which meet the criteria
When annotating explain how these products meet each of the design criteria.
Practice question
1a. On the next page sketch two different design
ideas for a savoury biscuit product.
You must annotate your sketches to explain how
your ideas meet each of the design criteria below.
Do not include packaging details.
Design criteria
The biscuit product must:
have sensory appeal
include a filling
include a decorative finish
Include healthy ingredients
meet the eatwell plate guidelines.
Examiners Tips
Both ideas should be different e.g. Viennese
biscuits and Chocolate chip cookies
Explain how the product meets the design criteria.
DO NOT just copy the criteria. See the table right
giving good examples.
Identify the method of making your biscuit
Include dimensions in mm (length, width and
depth)
Name preparation methods (creaming, rubbing in,
melting)
Remember sensory appeal refers to TATAF
- Taste – aroma – texture – appearance - finish
Examples showing how to explain how a product meets the design criteria.
Examiners Tips
Name the product, e.g.
Cheese and poppy seed crisp
biscuits. You get a mark for
designing a suitable product.
Examiners Tips
Produce a clear
sketch. You get a mark
for a recognisable
sketch
Sensory Appeal
Visual appeal
- Decorative finishes
- Feathering
- Piping
- Raspberry jam for a
red colour
-Golden, cheese
topping
-Golden sugar topping
- Chocolate chip, dried
fruit, nuts
- Shape
Include a decorative
finish
-Icing
-Rolled in coconut
-Glaee cherry
- jam
-Chocolate
-Icing sugar
Variety of textures
- Crispy nut topping
- crunchy sugartopping
- smooth icing
- Crunchy seeds- poppy
- soft creamy filling
- soft fruits- apricots,
blueberries
- Crispy chocolate
enrobing
Variety of flavours
- mature cheddar cheese flavour with
garic, herbs, mustard or seeds
- Rich cheesy creamy filling
- tomato flavour – sun-dried
-Vanilla and strawberry
-Contrasting almond and apricot
-Peanut butter and jam
-- nuts
Include a filling
-Jam
-Fresh fruit
-Buttercream
Adaptations for special
diets
- See separate notes on
adaptations
Healthy Product
-skimmed milk to lower fat
-Polyunsaturated margarine to lower
cholesterol
- low fat cheese in a savoury biscuit
- wholemeal flour is higher in fibre
-Oats – soluble fibre
-Dates, apricots, raisins – sweeten as
well as add fibre
Eatwell plate
- Flour is a starchy
food (yellow
section)
- Nuts are a source
of protein (brown
section)
- Milk is dairy
product (blue
section)
- fruit and
vegetables
64
(green section)
STAGE 1 - DESIGNING.Task: Look at the design idea below. Has the student met all the requirements for producing a design idea?
Find the evidence and complete the table. Then Draw your own design for design Idea 2
Requirements for a design idea
Assessment for
Learning  or x
Add the evidence from the design idea.
Name the product
Recognisable sketch
Dimensions
Explained the design criteria
- have sensory appeal
- Include a filling
- Be suitable for a coeliac
- Be easy to mass produce
Design Idea 1: Chocolate and raspberry drops
Polyunsaturated margarine is added to lower cholesterol.
Chocolate is the main
flavour from the cocoa
with sweet fruity taste
from the icing.
The biscuits can be
produced in a food
processor with cutters
used for quality
Rice flour is substituted for
plain wheat flour to make it
gluten free for coeliac.
This makes the dough
crumbly and difficult to
handle so 5 g of xanthan
gum is added.
There will be three layers with
two different textures – crunchy
biscuits with a creamy filling
Depth:
30mm
Length: 40mm x Width: 40mm
Dimensions:
Diameter of biscuit: 40 mm
Depth 30 mm
Icing: 5 g
There are two conrasting
colours – chocolate brown
biscuits sandwiched with a
raspberry icing.
Design Idea 2_________________________________:
The biscuits are made from
the creaming method –
creaming margarine and
sugar and then adding cocoa
and rice flour to the meat
sauce.
The icing is made from royal
icng – whisking egg whites
and adding icing sugar and
raspberry juice.
Aroma is fruity with a hint of
chocolate.
65
Dry storage room: all components stored
in containers ready for manufacture.
Muffins pass through a
metal detector.
STAGE 2 - PRODUCTION PLAN
Cake boss http://www.youtube.com/watch?v=dXOipzuwQLM
You will be asked to produce a production plan. This question is worth 10-12 marks. You should be aiming to gain full marks.
Think back to your controlled assignment and the production plan you produced for the final product.
The production plan proforma could include two or three columns. Make sure the production plan includes:
Process – details about the making process, the method.
Quality Controls – list the quality control checks required during the making. Tolerances and visual checks should be noted.
Food safety and hygiene Considerations – this should include details of personal hygiene and food safety.
Transferred into plastic packaging
and sealed with cellophane.
Computer controlled scales
You need to include:
Personal hygiene
All products are bar coded for stock
control
Large-scale mixer
Chocolate Biscuit or Muffin
mixture held in vat ready for use
on production line
tie hair back, clean hands with anti-bacterial wash, wear a clean apron
Kitchen hygiene / Food safety
make sure working area is clean – wipe with anti-bacterial spray to reduce
bacteria and eliminate possible allergy risks
Process
use key terminology –chopping, slicing, dredging, folding in, rolling, melting, baking
Quality control checks
sensory checks,
2g
visual checks e.g. sugar and fat is light and fluffy, weight checks, thickness checks,
time checks e.g. cook until golden brown and firm to touch, allow tolerances e.g. +/-
Cooking/cooling time
Cooking temperature
bake for 15 minutes
bake at 180˚C
Sizes
Consistency
use a cutter or a template – identify sizes in mm and thickness in mm
use food mixer/food processor – H speed for 2 minutes
Health and Safety
visual check there
Feedback
Finishing techniques
appropriate coloured chopping boards, ingredients e.g. butter, eggs are in date,
is no damage to fruits or flour.
is it light and fluffy? Is it a soft dough?
icing, icing sugar, coconut, chocolate
Chocolate biscuit /muffin mixture
being placed into depositor
Deck ovens range allow batches of
Cooling area used to reduce
biscuits to be cooked simultaneously. temperature of biscuits.
Examiners Tips · Marks will be awarded if your plan makes
sense and could be used to make a suitable product. This is
known as a logical process.
· Try to use some of the key words right:
Finish
Processing
Consistent 5 to 63°C Clean apron
Digital scales Slicing
0 to 5°C
75°C
Biscuits glazed and decorated after
cooking to improve appearance.
Quality Control – Consistency of size
and shape – Colour tolerances of
biscuits.
Designated
tolerance
Danger zone
Accuracy
Biscuits glazed and decorated after
cooking to improve appearance.
Quality Control during production –
Texture and taste.
Template High risk
Chill/Refrigerate Precise
Anti bacterial Temperature
Bacteria
Cross contamination
1 (b)
Tick the box to show which design idea you will choose to develop
Design Idea 1

Design Idea 2
1 (b) I Using the chart below produce a plan for making your chosen design idea in a test kitchen
Hygiene and safety
checks
Stages of making
Quality control
checks
Hygiene and safety checks
Personal hygiene: Tie hair back,
wear a hair net , apron and clean
hands with anti bacterial soap.
Store all high risk ingredients
(margarine and eggs) out of the
danger zone which is 5 to 63°C.
Clean all work surfaces with
sanitizer.
Check date marks of ingredients.
Store high risk ingredients in the
refrigerator 0 to 5°C
Care with electricity flexes, plugs
and wet hands
Quality control checks
Pre heat the oven. Gas mark 4/180C
Preheating will allow the oven
to reach the temperature
required before cooking the
lasagne.
Weigh all the ingredients using digital scales. Allow a designated tolerance
of +/- 1g.
Visual check: the packaging is
not damaged.
Cream margarine and sugar together
Use a food processor - 2
minutes on high speed.
Visual check:
Margarine and sugar should
be light and fluffy
Care not to contaminate with wheat
flour – clean bowls, whisks and
hands
Add cocoa, rice flour and xanthan gum
powder and mix well.
Use food processor – 1 minute
on high speed.
Visual check:
Mixture can be kneaded as a
dough
Care not to contaminate – clean
surfaces. Use rice flour in dredger
Roll out and cut out using a circle cutter
Visual check: depth of each
biscuit 10 mm and diameter 30
mm
Use oven gloves and take care
when using the oven.
Wash hands after cracking eggs.
Task: Look at the list on previous page.
Annotate all the essential points e.g. quality
check/temperature. How many marks could
be awarded out of 10?
Could this production plan be improved?
Stages of making
Use hot soapy water.
Place on a greased baking tray and bake for Biscuits will feel firm on top
10 minutes.
and will harden on cooling.
Cool quickly in blast chiller.
20 minutes in blast chiller
Separate egg whites and whisk until stiff.
Gradually add raspberry juice and icing
sugar
Whisk for 1 minute at high
speed
Visual check – Thick icing
which holds its shape.
Sandwich two biscuits together
Weight check:. 5 g of icing
used
Each biscuit should weigh 25
g with a tolerance of +- 2 g
Wash all equipment
Visual check all equipment is
67
clean.
STAGE 3 - INGREDIENTS.
Add a list of ingredients with quantities.
Explain the function (why the ingredients are used). Try to use technical terms where possible.
Quantity
Ingredient
The following recipe will produce
250 g
125 g
200 g
5g
50 g
30 g
250 g
20 ml
Function
8 sandwiched biscuits
Polyunsaturated
margarine
Caster sugar
Rice flour
Xanthan gum
Cocoa powder
Egg white
Icing sugar
Raspberry juice
• Adds texture, colour and flavour, traps air when beaten
with sugar, lower in cholesterol
• Sweetens, traps air, caramelises
• Provides structure, gluten free ingredient, carbohydrate
• Helps with dough development and texture
• Flavours and colours
• Trap air and to bind the icing
• Sweeten
• Provide colour and flavour
Task: Could the ingredients list be improved?
Gluten free Ingredients (coeliac
disease:Sugar, egg, corn starch,
sunflower oil, water, olive oil, potato
starch, raising agents
(disodiumdiphosphate, sodium
bicarbonate), preservative (sodium
propionate), thickener (xanthan gum),
salt, antioxidant (L-ascorbic acid),
emulsifier (E-472e), colouring (beta
carotene (Vegetable Vitamin A).
C. List the ingredients
needed to make your
chosen design idea in the
test kitchen.
ii. Include the quantity
of each ingredient needed
iii. Explain the function
of each ingredient used.
.Examiners Tips
Learn the quantities of
ingredients for two recipes.
Always explain how the
ingredient will be prepared e.g.
Dice the carrots.
When explaining sensory
functions always state the what
flavour, texture etc. Rich sauce,
crunchy texture.
Use technical language e.g.
Gelatinisation, enrobing,
coating
Make reference to the main
nutrients in some of the
ingredients e.g. Protein in meat.
68
Biscuit: Work in groups to develop a biscuit with a decorative finish. Use the Internet, recipe books to work out different ideas to develop.
Standard shortbread biscuit recipe Ingredients:
1What kind of biscuit method will you make? Creaming method?
Melting ? Whisking? Rubbing-in? All-in-one?
100g plain flour
100gbutter /margarine
50g cornflour
50g caster sugar
For other flavour ideas you could add:
Sweet: Ground/ flaked almonds, lemon, orange, vanilla, ginger, chocolate chip,
pistachio nuts, peanut butter, coconut, walnuts, cranberries, glace cherries,
sultanas, dried apricots, dried apple, caramel, cocoa, coffee, fudge, smarties,
raspberry, blueberry, honey, marshmallows, boiled sweets, carob.
1What ingredient changes will you make? Gluten free flour?
Wholemeal? Oatmeal? Soya milk? Soya margarine? Low-fat
spread? Vegetable margarine? Sugar substitute? Margarine with plant
sterols? Peanuts?
Sweet -Filling /topping ideas
●
●
●
piped vanilla
buttercream &
strawberry jam
cream cheese
frosting.
Chocolate
ganache
●
●
●
●
●
Caramel
peanut butter
Crumble topping
Praline
Honey, almond,
lemon and raisinOznei Haman
●
●
●
●
●
●
●
Marzipan
Rolled fondant
Glace/royal icing
Chocolate
Feather icing
Enrobed with
chocolate, fondant
Marbled chocolate
Savoury: curry, garam masala, mustard, cayenne pepper paprika, garlic, onion,
sun-dried tomatoes, spring onions olives, celery salt, chilli flakes.
Seeds: fennel, pumpkin, sesame, sunflower, black onion seeds, poppy, cracked
pepper, caraway seeds
Herbs: Coriander, basil, parsley, thyme.
Savoury-Filling/ topping ideas
● ricotta and
● Cream cheese and
spinach
garlic
● ricotta and
● pesto and goat’s
parsley
cheese
● parmesan and
● cream cheese and
cracked pepper
spring onion
● Curry crackers
● Fennel and chilli
● grated cheddar and sundried tomatoes
● Poppy seed and
cracked pepper
● Herb and garlic
● Cheddar and sundried
tomato
3 What shape will you make?? Folded? Circular? Square? Rectangle?
Triangle? Twisted? Bows? Pinwheels? Pretzels? thins? Sandwich?
Heart? Letters? Numbers? Animal,? Flower? Layered? Fortune
cookie, crescent? Sticks? Checkerboard Star?
What size will the shapes be? What is the best size for a satisfactory
biscuit?
4 What filling will it have
How will you get it the right consistency to pipe it onto the biscuit?
5 What kind of decorative topping?
Encasing?
69
1 (b)
Tick the box to show which design idea you will choose to develop
Design Idea 1
Design Idea 2
1 (b) I Using the chart below produce a plan for making your chosen design idea in a test kitchen
Hygiene and safety checks
Stages of making
Quality control checks
•Personal hygiene
Clear, logical schedule
Specialist terminology techniques
Named cooking methods/processes
Accurate weighing of
Ingredients
Check sell-by date
Consistency
•
Kitchen hygiene
•Food hygiene
•
No foreign bodies e.g. egg
shells
Key times
Size / portion control
Shape
Finishing techniques used
Appearance/accuracy/garnis
h
Safety points for
workers
Key temperatures
Feedback from control
checks
(8 marks)
70
1 (b)
Tick the box to show which design idea you will choose to develop
Design Idea 1
Design Idea 2
1 (b) I Using the chart below produce a plan for making your chosen design idea in a test kitchen
Hygiene and safety checks
(8 marks)
Stages of making
Quality control checks
71
Manufacturing
What are the advantages of
using tunnel ovens when
baking batches of biscuits?
• consistency of outcome
• process can be timed accurately
• even colour for biscuits
• CAM more efficient than using human workforce/to
make large quantities
• less human input due to computer control/ less human
error
• different temperatures can be set for different stages of
production
• cost effective after initial set up
• some tunnel ovens lead into cooling towers at the end
for rapid cooling / saving time
• continuous flow for large scale production
Name two different items of equipment used to
ensure a consistent outcome when making
biscuits. Give a reason for your choice.
• Use of templates/cutters for shape/size/portion control
• Use of food processors/electric whisks to make mixture
/even well mixed/ same speed, time, can be replicated.
• Use of electric whisks to make mixture / even well
mixed/same speed, time, can be replicated.
• Use of oven / tunnel ovens – same temp /time/ use of
same shelf
• Use of digital /electronic scales for accuracy of weighing
• Baking tins with spaces for biscuits/ use for tray bakes
to control size/shape
72
• Same size piping nozzle, same nozzle,
QUESTIONS
Planning: How will I make my product?
Draw and write a step-by-step plan for making your product.
Possible Quality
Problem
Control Checks
Test Kitchen
INPUT:
Control Checks
Batch Production 1.When comparing
products why is it
important to carry out
fair tests.
WEIGHING:
2.When testing Flapjacks
made with large apricot
pieces how would you
ensure the apricots were
evenly divided?
MIXING:
Visua
l
DEPOSITING:
Visual
3. Why do Food
Manufacturers need
Sensory analysis
Departments.
CAM Colour tolerances
COOKING:
Sensory Analysis
Sensory Analysis
4.How does the Red
Tractor affect
Manufactured products?
COOLING/PACKAGING:
OUTPUT
CAM: Metal
Detector
73
Product problems
Dry biscuits
• Cooked for correct time and at
correct temperature
• Insufficient fat
• Over flouring when kneading
base and rolling out of dough
Product Failures
Possible Causes
poor shape
too much liquid in dough
improper shaping of
dough
Burnt biscuit
Raw biscuit
Hard dough
• Insufficient liquid in the biscuit
dough
• Insufficient control checks or over
handling
• Wrong flour
• Not enough fat
• Too much flour when rolling out
Standard components
• Fewer staff needed so less chance
of human error so more accuracy
• Standard components are same
size
• Same shape
• Usually from the same
manufacturer so reliable ,consistent
quality outcomes.
• Nutritional profile of product is
consistent
• Sensory qualities should be
consistent
• Avoids potential contamination
Tough Texture
Over kneaded of dough
poor flavour
.
QUALITY CONTROL
-ACCURATE WEIGHING/MEASURING of
Ingredients Using DIGITAL scales
-SPEED of Conveyer belt/ other Machinery
-RATE at which ingredients are added
-TIMING forming of the dough
-SENSORY- Moisture/ PH Control
-TEMPERATURE –Oven Thermostat/ Oven
Temperature and Temperature Adjustments
–METAL Detectors
QUALITY ASSURANCE
-CHEMICAL
-BACTERIAL
–PHYSICAL CONTROL CHECKS –
Visual,/Temperature probes. Metal Detectors
Methods of production
Biscuit – Quality Control
Consistency of size
Consistency of
shape
Consistency of dough
Consistency of finish /
decoration
Number /weight
of additions,
Tolerances:
-Weight of ingredients
Colour
Size
Weight of filling
Consistency of colour
Final weight
-e
ONE OFF: Single product to customers specification
MASS PRODUCTION :
BATCH: -Specific quantities on a small (Bakery) or
large scale (Supermarket suppliers)
-Equipment can be used for more than 1 product.
-Needs skilled workers
-Used for Trialing a new product.
CONTINOUS FLOW
-Used to make products sold in Large amounts,
usually have a long shelf-life
-Often produced 24 hrs/7 days a week
Machinery is specialised for one function only
AUTOMATED:
-Use CAM- Increased productivity
-safer for workers
-More hygienic (less human handling of food)
-Quality Assurance, measuring/weighing/shaping is
accurate, Critical Control Points automatically tested.
74
Saves Time BUT Less jobs/workers
Safety and hygiene: Task: Answer these questions.
1
What does HACCP stand for? H....................... A .......................... C......................... C................................ P............................
Process
Hazard
Flour stored on the floorinsects
Adding egg to dry ingredients
Biologically
Clean table with sanitizer
Chemically
Control
Measure
Critical Limit
Target Level
Monitoring
Procedure
Corrective Action
Physically
What are the causes of the following
problems when making biscuits?
• Lack of personal hygiene by food
workers
• Hair not tied back/ not used hair net
• Poor hygiene training
• Not allowed to cool
• Removed too soon/too late
• Too thin
• Overcooked /undercooked
• Too dry
• Too high / low shelf in the oven
• Not cooked sufficiently
• Too high / low temperature in oven
• Ingredients not mixed in evenly.
• Water / steam has entered
• Insufficient time given
• Over cooking in microwave/oven
• Starting to cool down/setting
75
STAGE 4– DIETARY GROUPS/PACKAGING
· At the end of the design question you may be asked how to adapt/change
your product for different groups.
· Learn the needs of different groups e.g. vegetarians, high fibre, coeliacs, nut
allergies etc.
· You could be asked how to package the product.
di) Explain how your chosen idea could be developed for consumers who are on
a calorie controlled / high fibre (NSP) diet. (3 marks)
· I will use wholemeal flour because this includes the whole wheat grain and
includes the bran providing more fibre (NSP)
I will use fruit such as dried fruit: sultanas, dried apricots and dried cranberries to
increase the fibre and include more of your 5 a day.
· When making the topping I will use nuts to add a crunch texture and fibre.
· I will add vegetables such as grated courgettes, sun-dried tomatoes or grated
carrot to increase the fibre and include more of your 5 a day.
· I will use skimmed milk which is lower in fat. I could use low fat spread or oil to
reduce the amount of saturated fat which is linked to heart disease.
· I will reduce the amount of cheese and use a reduced fat alternative.
- I will make it suitable fof vegans by using soya milk and fat –all vegetable based.
STAGE 5– PRODUCT SPECICATION
· You could be asked to produce a product specification for your product.
· Remember back to your controlled assessment. We produced a specification
before the development work.
· A product specification includes more specific details about the product you are
making. A good way to remember what to include is the pneumonic SATSUMAS
ei. Write a four point product specification for your product
SATSUMAS
S = Shape
A = Appearance
T = Taste and Texture
S = Size
U = Unit Cost
M = Materials
A = Age (target group)
S = Storage
eii: Why is it important to evaluate the finished product against
the product specification?
· For a consistent outcome, quality control reasons and the
product meets tolerances
· To identify strengths/weaknesses in design or /production
· To identify where improvements can be made
· To suggest developments/modifications to original product
· To make sure consumer needs/target audience are met
· To ensure product is appropriate/successful
· To check that the product meets the essential criteria listed
Examiners Tips
· When adapting/developing a recipe always give specific
examples. Coeliacs can not eat wheat so I will need to use
gluten free flour.
· When listing the functions of packaging materials always try
to give different examples for different materials.
dii) Name one material suitable for packaging the product. (1
mark)
i. Rigid plastic.
diii) Give two reasons why this material is suitable. (2 marks)
a. It is can be moulded into a shape and protects the
delicate the biscuits
b. It is water resistant and protects the biscuits from
becoming soggy
Examiners Tips
· When producing a product specification. DO NOT just
copy the design criteria. You must explain each point.
be suitable for the target group children and contain no
nuts of artificial
flavouring and colours
be a rectangle shape and be the following dimension:
150mm x 140mm
40mm.depth. The weight will be 40g per biscuit
be an individual portion and £.49p
AMBIENT: Keep sealed in an airtight tin
Fresh cream biscuits stored in a refrigerator at 0 to
5°C for 2 - 3 days or in a freezer at –18°C
for 3 months
76
Test kitchen
Industrial Equipment
Quality control
Safety Electrical equipment
Scales-Consistency of:
Dough/mixture
-Unplug when not in use or
• weighing of ingredients,
Correct ratio of ingredients
cleaning
• cost,
Weigh accurately
-Handle and wash blades with care
• Consistency of dough/mixtures
-Do not touch plug with wet hands
Hobart Mixer:
• standard component used
Keep away from water
Test/ Development/
Follow manufacturers instructions
Kitchen
• size of prepared cheese eg. fine
•Check condition of flexes/plugs
grated, fruit evenly chopped
•Do not leave flexes across water
• size of biscuit
supplies
Consistency of:
• portion size,
•Fit top securely
Size
• standard component used
Shape
•Hold securely/securely based
Number or servings
during use.
Portion size
•Take care with hot liquids
• components/bases same size /identical
•Keep fingers/clothing/hair away
thickness,
from blades
• number of servings,
•Have training in correct use of
• type of ingredients in the filling e.g. Butter
equipment
cream, jam, peanut butter
•Equipment should be clean
• how this would appeal to children of the right
before/after use
age,
•Personal safety precautions/Wear
•Dietary requirements
QUALITY
clean, protective clothing
• texture,
CONTROL
•Concentration during use/do not
• colour/attractive/appealing,
leave unsupervised.
• Decorative design,
•Use suitable sized pieces of food.
Consistency of:
• temperature of oven for cooking,
•Equipment passed safety checks.
Size
• Temperature,
EXTRUDER
PAT tests
Shape
Number or servings • cooking time,
• colour / presentation of cooked product
Portion size
Safety precautions taken by food workers when
toasting a bread snack using a gas or electric
grill?
Only switch on when ready for use
•Use of heat resistant handles/gloves
•Ensure grill is lit/switched on correctly
•Check grill is working correctly
Consistency of:
•If suspect gas leak: open windows, switch off
Colour Tolerances
•Follow manufacturer’s instructions for use.
Even colouring
•Never leave unsupervised during use
•Have training in correct use
Quality Assurance
•Personal safety e.g. clean, protective clothing
• storage details,
•Make sure grill is clean before/after use
• packaging details
,• nutritional details,
Computerise *Weigh Accurately to 0.05g
d Scales: CAM* *Preset to weigh a variety of
Monitored
ingredients
*Linked to main computer
* feedback immediate.
* Allows rejection of
under/over weight products
Mixing/Large
mixer: CAM
Depositor CAM:
mixture / fillings
being poured into
depositor
• size,
• shape,
TRAVELLING OVEN
BATCHES:DECK
OVEN: can cooked at
the same time*Often
dry heat with steam
Metal Detector
:CAM Muffins
pass through
packaging
-Biodegradable
-Information
77
FOOD HYGIENE AND SAFE WORKER
PRACTICE –Personal Hygiene
Wash hands with
Hair nets,
anti-bacterial soap
beardnets
Use food from a reputable /approved source
Cross-contamination
Raw foods contaminate
cooked foods
Boards and utensils
contaminate food Red raw
meat, Yellow cooked meat
Blue fish,
Green –salad/fruit
Infected food handlers
contaminate food
Improper handling of leftovers
Blue plastermetallic strip
Inadequate
Cooking
Inadequate thawing
of frozen meats
Staphylococcus Aureus
-Prolonged Storage of
Contaminated cooked food
at Room Temperature
Vibrio parahaemolticus
Contaminated Sea food
Prolonged Cooling of food
Bacteria
Salmonella ssp
Cut fruits, tiramisu using raw eggs
Bacteria need:
1. Food
2. Moisture
3. Warmth
4. Time
Clostridium perfringens
Improper cooking,
reheating of cooked food
Food poisoning symptoms
Bacteria
Found in
Staphylococcus Poor food handling –sneezing,
coughing, uncovered cuts
Salmonella
Poultry, eggs, raw egg products,
raw unwashed vegetables
Listeria
Soft Cheese, pate, coleslaw, meat
that is not thoroughly cooked.
Remove
jewellery,
nailvarnish
Clean apron
overalls
Improper
reheating
Prolonged holding of food in
the danger zone 5º - 63ºC
Preparation of food too far
in advance or too much
prepared.
Gloves
Handlers contaminate food
Symptoms
severe vomiting, abdominal pains and diarrhoea. They
generally last no longer than 2 days.
fever, diarrhoea, vomiting and abdominal pain. Infection
may be very severe, in some cases may be fatal.
from mild flu-like illness to meningitis and septicaemia;
Hygiene
training
Don’t cough,
spit or chew
Inform employer
of any illness
Eating raw eggs, or eggs with runny yolks, or
any food containing these, can cause food
poisoning especially for anyone who is: very
young (babies to toddlers)
elderly
pregnant
already unwell
Some eggs may contain salmonella
bacteria, which can cause serious illness,
especially for anyone in these groups. So if
you are preparing food for anyone in these
groups always make sure eggs are cooked
until the white and yolk are solid.
Safest option, use pasteurised egg for all
foods that won't be cooked or will be only
lightly cooked.
There are three main issues that we should
all be aware of:
1. avoiding the spread of bacteria
2. cooking eggs properly
3. storing eggs safely
78
Food Hygiene
Food probes in a test kitchen
• For food safety – checking of temperatures
• Accurate way of measuring that food is
safe to eat, tests core temperature of food
• Checks food has reached high enough
temperature to kill off food spoilage bacteria
/ prevent occurrence of food poisoning
• Credit should be given to specific
temperatures when using food probe
Supply of high-risk food.
Pre-cooked e.g. eggs/fish products, rice,
cooked meats e.g Cooked chicken/ham
Supply of high-risk food. e.g. Cream, mayonnaise.
without cooking, these food items may contain harmful
micro-organisms
Manufacturers use Pasteurised eggs- Can be organic
HIGH RISK FOODS: high protein foods: these are foods
like BACON MEAT, FISH , POULTRY, EGGS ,
SHELLFISH PATES
MEDIUM RISK FOODS – such as pasta, meat pies,
Cornish pasties, sausages with a high fat content Precooked pasta dishes these fall into the medium risk
category -Is the cold cabinet they are displayed in at the
correct temperature -sell-buy date
LOW RISK FOODS -bacteria find it difficult to multiply
have a high concentration of sugar, salt, or vinegar –
examples like chutney, pickles.
Ambient food: DRIED BISCUITS
• Foods suited for storage at room temperature
• Room temperature is around 20°C
• These may be fresh foods
• Candidates may give an example of an
ambient food.
• STORE IN AN AIR-TIGHT TIN AFTER
OPENING - To prevent biscuits becoming
soggy.
Chilled food – Perishable foods/ meals
• Foods that must be stored in a refrigerator
• Store between 0-5°C for up to a max. of 3 days
• Extends shelf life for a short period only
• Chilled foods are often perishable
• Bacterial growth is slowed down during chilling
Cross-contamination occurs e.g. cooked foods
contaminated by Raw meat Red board – COOKED
MEATS- YELLOW BOARD- Cooked meat WHITE
BOARD-Cheese GREEN- Salad vegetables -Blue
Board for fish
Care of probe
• Sterilise / thorough cleaning before
use.
• Sterilise /thoroughly clean after use,
• place into centre of food,
• do not touch the baking tin /
equipment,
• leave in until temperature rises,
• ensure food core temperature reaches
72°C
• check starting temperature,
• leave in place for 2 minutes
Food workers
• Wearing clean (disposal) aprons / overalls
• Short clean nails / prevent build up of dirt and bacteria / clean
hands with antibacterial wash and hot water before handling food
• Apply ‘Safer Food Better Business’ rules
• Hats to cover hair / shoe covers / beard covers / disposable
gloves
• Remove jewellery and nail varnish
• Wear flat, sensible shoes for use in kitchen – no outdoor shoes
• No illness – reported
• Wear blue plasters if any cuts / boils etc
• Do not chew or smoke near food
79
• Do not touch hair, nose, mouth, ears, before handling food
Input:
The different ingredients, materials,
machinery
Raw materials must be of high quality-Reputableand items which go into the system.
Butter, sugar, EGGS, flour, etc
Storage: High-risk foods should be stored
eggs
below 5ºC.
Margarine
Dried: Stock control, keep off the floor, cool&
sugar
dry
flour, etc
Weighing of ingredients Before and after
preparation/cooking.
Preparation: Equipment and food handlers
must comply with hygiene regulations.
Process: The different things that
happen to the Input which change it
into the Output.
Hygiene Of raw ingredients, food handlers,
machinery and the finished dish.
• correct times
• correct temperatures
• even colour
• position in oven
• spacing on baking
sheet
• cleanliness
Consistency of mixtures During making and
when cooked/chilled or stored.
Time Of cooking, chilling, mixing, etc. Shaping
of mixtures, division of dough, etc.
Cooking: Food must be cooked thoroughly to
prevent food poisoning.
Transportation: Temperature control may be
Output:
necessary for high-risk foods.
Temperature Storage
of foods, cooking and
chilling.
Serving: Food must be
kept 0 - 5 ºC or above
63ºC.
• quality/use reputable
suppliers
• use by dates
• check for initial
packaging in good condition
• check for physical
contaminants e.g. insects
• cool / refrigerator
• cleanliness
• covered/packaged
• ambient/room temperature
The finished food product
These checks could be...
Visual: Checking decorations on
cakes, or the
colour of a mixture.
Electronic: Fridge/freezer
thermometers, timing devices.
Scientific: Carrying out microbe
checks on equipment.
even layer/coverage
• designated
tolerance/thickness
• consistency of chocolate
• appearance e.g. no drips
• cleanliness
• not contaminated
80
Smart products
Issues related to food production
NANOTECHNOLOGY
• Excess use leads to poor environmental control / deforestation / world’s
natural resources (eg oils) running out
• Use of recyclable packaging / biodegradable /concern over length of time
to decompose
• Ethical/ environmental /moral concerns/issues.
• no use of packaging if preferable but need to package certain foods and
for cooking
• Land fill
• Storage problems for foods and left over packaging
• Queries over information provided on packages e.g. nutritional labelling
• Chemicals used in some food packaging
• Impact/harm of wildlife
• New technologies – vacuum packaging, nanotechnology/coatings, MAP,
asceptic
• Extra cost
GM / Genetically Modified Foods
Foods that have been altered genetically to contain one trait or other.
Normally to be resilience against bacteria or pests. GM foods first
went on sale in 1990’s. If a field has been used for GM crops it must
be left for 7 years before it can be used for organic food crops.
Savoury Biscuits Use the information on the label below.
Smart foods are foods that have been developed using
new and improved processes, and often human
intervention. Examples of smart foods are instant desserts.
Genetically modified foods are examples of smart foods.
Smart foods can be:
foods with new molecular structures, such as modified
starches and sweeteners
functional foods e.g. probiotic yoghurts, cholesterollowering spreads and fortified eggs
meat analogues e.g. tofu, textured vegetable protein,
mycoprotein
modern biotechnology e.g. soya bean, tomato plant,
particular enzymes
Smart foods could:
have a special function other than providing the consumer
with nutrients and energy.
perform a function that cannot be done by normal foods
and have been invented with other uses in mind before
being made available to the general public.
(ii) How do you know it is the ingredient used in the largest quantity?
• Largest is always first
• Ingredients listed in descending order/ smallest
at the end
• Legal requirement
*do not accept ‘main’ ingredient
Complete the table to show which ingredients provide the following.
Ingredient
(i) Name the ingredient used in the largest quantity. Wholemeal flour
Fibre
Wholemeal flour, celery seeds
Flavour
Celery seeds, onion, wholemeal, flour, salt
Raising agent
Yeast, sodium bicarbonate
81
1. To see if the product has been opened.
2. Reduces risk of the food being
contaminated
Easy to transport
Store
Display
Prevents spillage
Provides legal
information
Prevents damage
Reduces waster
Today we will be looking at:
•How and why biscuits are packaged
•What information you can find on a
biscuit label
•What is required to be on the label by law
‘Use by dates’ on food that deteriorate quickly such as
smoked fish, meat products and ready-prepared salads.
For the 'use by' date to be a valid you must follow
carefully storage instructions such as 'keep in a
refrigerator'. If you don't follow these instructions, the food
will spoil more quickly and you may risk food poisoning.
4 Place of
origin
3 Best before
or Use by date
The 'best before' dates are more about quality than safety,
except for eggs. When the date runs out it WILL NOT BE
HARMFUL but might begin to lose its flavour and texture.
1 Name of product
2 List of
ingredients
5 Storage
instructions
6 Name and address of
manufacturer
9 Cooking instructions if relevant
7 Weight or volume
8 Allergic information
-e
82
Labelling - COMPULSORY
Packaging: materials
1.
2.
3.
4.
5.
6.
7.
8.
name of product and description
1. Glass is strong, transparent, can be recycled. can be made
ingredients in descending weight order including additives
into different shapes/colours and is cheap, but is heavy
information on storage
and breaks easily
OPTIONAL
weight or volume of product
2. Aluminium is strong, waterproof, heat resistant, recyclable and
•nutritional informationname and address of manufacturer
can be bought in a variety of shaped and thicknesses but is
Unless – making a
'best before' or 'used by' date
expensive
Nutritional Claim
preparation instructions
3 Plastic can be rigid Or flexible, is lightweight, cheap, water-resistant,
•bar code
whether product contains GM ,soya
microwaveable, a variety of different shapes/ colours
•symbols e.g. vegetarian,
or maize ingredients
gluten free etc.
9. nutritional information if specific
but normally NOT recycled and is slow to biodegrade
•manufacturers logo
10. nutritional claim e.g. low sugar/Low fat
•quality guarantee
4. Paper and board are colourful, flexible, cheap, easy to print on,
recyclable, can survive a wide range of temperatures can be
Healthy -Must be qualified (describe how – by using low or reduced fat, salt or
laminated to make it waterproof. but is not very strong.
sugar ingredients etc).
Naturally healthy-Foods that are generally recognised as healthy e.g. fruits
and vegetables, fish, lean meat, low fat dairy products by the trademark holder.
Low fat - Contains less than 3g/100g
fat.
Reduced fat -Contains 30% less fat
than a standard equivalent.
Low saturated fat -Contains less
than 1.5g/100g saturated fat.
Light or lite- Is taken to imply
reduced calorie or reduced fat unless
referring directly to texture or colour.
CAD/CAM CAD can be used to design packaging,
1. CAM can be used to make it, changing the
atmosphere inside the packaging.
Low sugar -Contains less than 5g sugars/100g.
Low calorie- Contains less than 40kcal/100g.
Low salt -Contains less
than 0.12g sodium/100g.
TRAFFIC LIGHT -Salt
RED -High is more
than 1.5g salt per 100g
or 0.6g sodium
GREEN-Low is 0.3g
salt or less per 100g
(or 0.1g sodium)
2. MAP contains a mixture of oxygen, nitrogen and
carbon dioxide, and is used for meats, fish, fruit, veg,
cheese, bread. once opened the product has a
normal shelf-life.
3. Vacuum packaging preserves food by removing air
inside the packaging, and used for bacon, fish and
coffee. once opened, the normal storage instructions
must be followed.
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Light and airtight
Made up of
several layers.
Cardboard
Glass
Brick Carton/ Tetra Packs
Can be
shaped
Light and
strong
Corrugated
Heavy
Boxes
Cheap
Difficult to
recycle
Easy to
recycle
Not good at
extreme
temperatures
Easy to recycle
and reuse.
Sheets
Strong
Strong
Plastic, paper
and aluminium
Light
and
cheap
Can be difficult to
transport and store
Plastic
Can be
recycled
Contaminated
Landfills
Strong
Disintegrates and
erodes slowly.
Metals- (Mostly
Aluminium)
Makes up
ton 10%
of your
rubbish
Contains a lot
of raw
materials in the
production
Light
Strong
Uses a lot of
energy in the
production
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Explain the meaning of the following symbol.
Fair trade symbol
• Supports trade from other countries
• Supports workers rights in 3rd world countries
• Grown from reputable, registered farms
• Better deal for 3rd world food producers.
• Trade support for developing countries
• Guarantee that disadvantaged farmers and workers are
getting fair deal.
• Profits / money regenerated into local community projects,
e.g. schools, medical centres
• Food is not made/produced in this country
This symbol shows how much of the packaging can be
recycled.
Research into what these
dietary symbols mean
PACKAGING QUESTIONS:
Name 3 functions of packaging
Protects
Contains
Preserves
Identifies informs promotes
Prevents tampering
Storage
Name a suitable material for each part of the
packaging of jam tarts.
Research into what these
environmental symbols mean
Material for box: paperboard thin card.
Reason for choice: Recyclable, easy to print on can be
coated can be folded, lightweight, cost, easy to open
Material for inner packaging: flexible plastic inner tray
Reason for choice: Protects if qualified, resistant to
moisture, very light weight, can be folded can be printed,
separate tarts cost available in wide variety colours.
Food freezer Until best before date (at -18°C)* * *
Star marked frozen food compartment Until best
before date (at -18°C)* * *
1 month at (-12°C)* *
1 week at (-6°C)*
Ice-making compartment 3 days at (-6°C)*
Refrigerator 24 hours (at 5°C)
No cold storage Eat on day of purchase if not
kept frozen
Material for jam tart container: rigid aluminium foil
Reason for choice: Protects, lightweight, strong, retains
shape, easily moulded, product can be baked in it can be
recycled.
Freezing symbols
http://www.youtube.com/watch?v=IqyqJEW35uE&list=PL97B5787255686BD7
How do manufacturers environmentally encourage
customers to become more aware?
Use symbols to show packaging can be recycled
Provision of litter bins
Printing on package
Use bio degradable packaging
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