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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 1 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) 2 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 3 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 4 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 5 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 6 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 7 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. 8 8 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. 9 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 <object width="560" height="315"><param name="movie" value="http://www.youtube.com/v/pV52OA3yqjw?hl=en_GB&version=3"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/pV52OA3yqjw?hl=en_GB&version=3" type="application/x-shockwave-flash" width="560" height="315" allowscriptaccess="always" 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 <object width="420" height="315"><param name="movie" value="http://www.youtube.com/v/z5e9lOT2XNg?version=3&hl=en_GB"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed 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. 83 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 84 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 85