Transcript 2012 GCSE Food Technology Revision

2012 GCSE Food Technology
Revision
Context: The Eatwell Plate and Pasta
Products
Revision List
1. The Eatwell Plate – what is it? Guidelines / Healthy
Eating
2. Pasta / Pasta products– Types, recipes & methods
3. Pasta making
4. Functions of Ingredients
5. Specific Dietary Needs – to include adapting recipes
6. Health and safety
7. Quality Control Checks (including CAD/CAM)
8. Sensory Testing
9. Food Additives
10. Kitchen Equipment (including electrical equipment)
11. Sustainability / Environmental issues
The Balance of Good Health
The Balance of Good Health is a
pictorial representation of the
recommended balance of foods in
the diet.
It applies to most people, including
vegetarians and from all ethnic
origins, except to children under the
age of two years.
© British Nutrition Foundation 2006
Eight Guidelines for a Healthy Diet
The Balance of Good Health is based on the Government’s
Eight Tips for Eating Well:
1. Base your meals on starchy foods
2. Eat lots of fruit and veg
3. Eat more fish
4. Cut down on saturated fat and sugar
5. Try to eat less salt – no more than 6g a day
6. Get active and try to be a healthy weight
7. Drink plenty of water
8. Don’t skip breakfast
© British Nutrition Foundation 2006
The Balance of Good Health is based on five food groups
which are:
Bread, other cereals and
potatoes
Fruit and vegetables
Meat, fish and
alternatives
Foods containing fat
© British Nutrition Foundation 2006
Foods containing sugar
Milk and dairy
foods
Fruit and Vegetables
•Aim for at least 5 portions a day.
•Fresh, dried, frozen, canned and
juiced - they all count.
Main nutrients: carotene, vitamin C, folates and fibre
© British Nutrition Foundation 2006
Bread, other cereals and potatoes
•Eat plenty of foods rich in starch and
fibre.
•Fill-up on bread, potatoes, rice, pasta
and yams.
Main nutrients: carbohydrate (starch), some calcium and iron, vitamin
B, and fibre
© British Nutrition Foundation 2006
Meat, fish and alternatives
•Help the body to grow and stay
healthy.
•Eat a range of meat, fish eggs,
nuts, seeds, tofu, beans, and
pulses.
Main nutrients: iron, protein, B vitamins (B12), zinc, magnesium
© British Nutrition Foundation 2006
Milk and dairy foods
•Help bones and teeth to grow
strong and stay healthy.
•Try lower-fat options.
Main nutrients: calcium, protein, vitamin B12, vitamins A & D
© British Nutrition Foundation 2006
Foods containing fat /
Foods containing sugar
•Don’t eat too many foods that
contain a lot of fat.
•Don’t have sugary foods and drinks
too often.
© British Nutrition Foundation 2006
Composite Dishes
Much of the food eaten is in the form of dishes, combining many
different food groups.
•dough base: bread, other cereals and
potatoes
•cheese: milk and dairy foods
•sausage: meat , fish and alternatives
•tomato: fruit and vegetables
© British Nutrition Foundation 2006
Pasta Shapes
3.
2.
1.
4.
Fiori
6.
5.
8.
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12.
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How to make Pasta
Ingredients:
160g ‘00’ flour
2 eggs
Method:
•
Recipe: JamieOliver.com
Picture: © David Loftus
Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it.
Beat the eggs with a fork until smooth. Using the tips of your fingers, mix the eggs with the
flour, incorporating a little at a time, until everything is combined. Knead the pieces of dough
together – with a bit of work they’ll all bind together to give you one big, smooth lump of
dough!
You can also make your dough in a food processor if you’ve got one. Just add everything in,
whiz until the flour looks like breadcrumbs, then tip the mixture on to your work surface and
bring the dough together into one lump, using your hands.
•
•
Once you’ve made your dough you need to knead and work it with your hands to develop
the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it, instead
of springy and al dente.
You stop kneading when your pasta starts to feel smooth and silky instead of rough and
floury.
Next, wrap the pasta in cling film and put it in the fridge to rest for at least half an hour
before you use it. Make sure the cling film covers it well or it will dry out and go crusty round
the edges (this will give you crusty lumps through your pasta when you roll it out)
Link for recipe & video on how to cook pasta:
http://www.jamieoliver.com/recipes/pasta-recipes/a-basic-recipe-forfresh-egg-pasta#ooid=UyZjAxMzozgCzocWuBpanTosJM6xQX9k
Pasta Dishes
Lasagne
Macaroni Cheese
Ravioli
Recipe links: Traditional Lasagne:
http://www.bbcgoodfood.com/reci
pes/1109637/lasagne
Easy Lasagne:
http://www.bbcgoodfood.com/reci
pes/3280/easiest-ever-lasagne
Vegetarian Lasagne:
http://www.bbcgoodfood.com/reci
pes/10603/roasted-vegetablelasagne
Low fat Lasagne:
http://www.bbcgoodfood.com/reci
pes/1507676/griddled-courgetteand-seafood-lasagne
All from bbcgoodfood.com website
Pasta Bake
Spaghetti Carbonara
Goat’s Cheese Tortellini with
broad bean & pea butter
Spinach & Ricotta Cannelloni
Spaghetti Bolognese
Pasta Sauces
You can buy readymade pasta sauces e.g. Dolmio Bolognese or
Tesco Pasta Sauce. These are Standard Components – i.e. They
are a pre –prepared ingredient that has been made at another
place and time (see ‘Standard components’ page for more
details). They are ideal for a quick and easy meal. They are
packaged in glass jars, vacuum moulded plastic containers or in
foil sachets.
Homemade sauces are often more nutritious, have more flavour
and can be cheaper. Here are some useful recipes:
Basic Tomato sauce:
‘Hidden Veg’ Pasta Sauce - ideal for kids! Serves 4
15ml olive oil
1 onion
1 garlic clove, crushed
400g can chopped tomatoes
15ml tomato purée
Few basil leaves
Method:
1. Heat the oil in a pan, add the onion
and garlic, then gently fry for 1 min.
2. Tip in all the other ingredients, except
the basil, then bring to the boil.
3. Reduce the heat, then simmer
uncovered for 5 mins, stirring
occasionally.
4. To finish, tear the basil leaves, then
stir into the sauce.
1 tsp olive oil
1 large onion, chopped
2 celery sticks, chopped
2 carrots , chopped
1 leek, chopped
2 peppers , deseeded and chopped
2 x 400g cans chopped tomatoes with garlic
1 tbsp each caster sugar and balsamic vinegar
300g dried pasta shapes
Method:
1. Heat the oil in a large non-stick saucepan and gently cook the onion, celery, carrots and
leek until soft, about 20 mins. Add the peppers and cook for 10 mins more, then tip in
the tomatoes, sugar and vinegar. Simmer for at least 20 mins - the longer the better.
2. Cook the pasta following pack instructions. Meanwhile, blitz the sauce with a hand
blender until smooth, season and return to the heat to keep warm while the pasta
cooks. Drain the pasta and toss through the sauce. Serve in bowls topped with shaved
Parmesan.
Source: www.bbcgoodfood.com / Good food August 2011
Good Food, August 2008
Pasta Sauces (continued)
Basic white sauce:
Macaroni Cheese in 4 easy steps:
30g butter
30g plain flour
300ml milk
Method:
1. Melt the butter
2. Stir in the flour and cook for 3 – 4 mins
(this prevents the sauce from tasting
‘floury’)
3. GRADUALLY blend in the milk, stirring all
the time to prevent lumps.
4. Simmer until the sauce has thickened
(see ‘Gelatinisation’).
5. Remove from the heat and add 75g
grated cheese (optional). Stir until
melted.
6. Season with salt and pepper
700ml full-fat milk
1 onion, peeled and halved
1 garlic clove, peeled
1 bay leaf
350g macaroni
50g butter , plus a little extra for greasing
50g plain flour
175g mature cheddar cheese, grated
1 tsp English mustard
50g parmesan, grated
50g coarse white breadcrumbs
Method:
1. Prepare the pasta: In a small pan, warm the milk, onion, garlic and bay leaf
until almost boiling. Remove from the heat, leave covered to infuse for 10
mins, then strain. Cook the macaroni according to pack instructions until just
soft, but still with a little bite (this is called al dente in Italian). This will take
about 10 mins. Drain in a colander, then run under the tap and stir to stop the
pasta sticking together.
2. Make a roux: (A roux is simply flour and fat, cooked together, then used to
thicken sauces.) Heat oven to 190C/ fan 170C/gas 5 and butter a 25 x 18cm
ovenproof dish. Melt the butter in the medium pan. When foaming, add the
flour, then cook, stirring constantly, for 1 min on a low heat.
3. Finish the sauce: Slowly stir the warm infused milk into the roux until smooth.
Simmer for 3-4 mins, stirring often, until the sauce has thickened and has a
coating consistency (run your finger through the sauce on a spoon - it should
leave a trail). Remove the pan from the heat, then add the cheddar and
mustard powder. Season, then stir until the cheese has melted.
4. Assemble and bake: Mix the cheese sauce through the macaroni to coat it
well, then tip into the prepared dish. Sprinkle the Parmesan and breadcrumbs
over the top, then bake for 15-20 mins until golden brown and bubbling. Serve
piping hot on its own or with a green salad.
Béchamel Sauce:
This is very similar to a basic white sauce. The milk is
infused (usually with onion, peppercorns, bayleaf)
and heated before being added to the roux.
See
http://www.bbc.co.uk/food/recipes/bechamelsauce_70004 for
more information.
Spaghetti Carbonara:
This is a dish of spaghetti , bacon & parmesan with a
sauce made using eggs and usually cream.
See
http://www.bbc.co.uk/food/recipes/spaghetti_carbonara_26228
for more information.
Source: www.bbcgoodfood.com / Good food March 2008
Specific dietary groups
You will need to revise specific dietary groups such as:
• Diabetics
• Coeliacs (require gluten free diet)
• Low fat / Low salt – to reduce the risk of coronary heart disease (CHD) / stroke /
high blood pressure / obesity
• Vegetarian - eat only dairy animal products (milk, eggs, cream etc.)
• Vegan – no animal products whatsoever
• Nut Allergy
• Lactose Intolerant (unable to have cow’s milk / milk products)
• Calorie controlled
• Specific Religions e.g. Hindus eat no beef, Muslims eat no pork, Jews eat no pork
or shellfish
Standard Components
•
Standard components are pre-prepared ingredients used during the manufacture of food
products. They are made at a different time, and often at a different place by another
company. Common examples are:
•
Pre-shaped pastry (e.g. flan case /tart case for savoury flan / tartlet / mini pasty / mini roll)
•
Readymade pasta
•
Ready mixes of ingredients (e.g. Cheese sauce, pasta sauce, pastry mixes, curry paste)
•
Breadcrumbs – for breaded mushrooms / prawns/ chicken goujons
•
Toppings
•
Pre-prepared fruit & vegetables (for salads – e.g. Prawn coleslaw, pasta prawn salad, quiche
fillings, sandwiches, readymade dips)
•
Grated Cheese
•
Batter mixes (e.g. For butterflied prawns, Yorkshire puddings)
•
Readymade sponge flan cases / icings/ cake decorations e.g. Chocolate curls
Advantages of standard components:
Using standard components helps ensure a consistent final product because they are of a standard
quality. For example:
•
standard weight
•
standard size (e.g. Tart case, pizza finger, bread roll)
•
standard shape (e.g. pastry case) standard intensity of flavour (e.g. stock cube)
•
and accurate in ratio (proportions) of ingredients (e.g. sauce mix / pastry/ sponge mix)
•
Standard components are often used to save time and money. They also help quality control by
guaranteeing a consistent and reliable quality. A specialist supplier can often make them
cheaply because they can be manufactured in very large numbers on a dedicated production line.
Advantages & Disadvantages of Standard Components
Advantages
Disadvantages
Manufacturers may use
standard components:
There are some disadvantages
to using standard components:
To save time
Can be more expensive
Because they do not have the
necessary specific machinery or
skilled workers
The manufacturer is relying on
another company that could let
them down
So that the quality is guaranteed
Time must be allowed for ordering
and supply
Because complex production lines
take up a lot of space and are
expensive to set up.
Components are usually bought in
bulk and have to be stored in the
right conditions
So that a wider range of products
can be produced
Hazards in food preparation
What are Hazards?
•
Hazards are anything that can cause harm to the consumer. They can occur at any stage in the food production
chain from the field to factory to shop to table.
•
Biological:
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e.g. salmonella in raw chicken , seafood or eggs, Campylobacter (gastroenteritis) found in seafood, meat,
poultry & milk; Listeria in soft cheeses and pates, E-coli in cooked meats, Clostridium botulium found in
canned fish, meat & vegetables.
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Chemical:
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e.g. cleaning chemicals, agricultural chemical, paint, oil
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Physical: e.g.
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Glass from bottles, jars, light fixtures
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Metal from machinery, equipment, packaging, jewellery
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Wood from pallets, boxes
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Insects from plants, open windows
•
Personal items e.g. jewellery, hair, fingernails, cigarettes
•
Packaging faults e.g. bags not sealed
What is ‘Food contamination’? Food contamination means:
• That food has micro-organisms/bacteria in it
• Food may cause food poisoning / unsafe food
• Food becomes harmful because of physical/chemical/biological
contaminants
• You can also refer to ‘high risk foods’ and ‘cross contamination’.
You will need to explain how food contamination can be prevented . Include checks on:
Staff (clean uniform / healthy / no visible cuts / boils etc.), sanitising & cleaning equipment / surfaces; checking
equipment is safe and in good condition, use of colour coded chopping boards, checking storage temperatures,
rotation of stock (FIFO), using reputable suppliers & quality ingredients etc.
The Danger Zone!
• Important temperature
zones:
• 0 – 4oC – fridge temp.
• 5oC – 63oC – Danger Zone
• 72oC – Temp at which food
must reach for at least 2
minutes to kill bacteria.
• -18oC Freezer temp (+ or –
3oC)
Electrical Kitchen Equipment
Health and safety rules to be followed by food workers using electrical
equipment.
Hand
• •Keep away from water
Blender
• •Follow manufacturers instructions
• •Check condition of flexes
• •Check wiring on plug
• •Do not use with wet hands
• •Do not leave flexes across water supplies
Electric Whisk
• •Check equipment has passed safety checks e.g. PAT tests
• •Accept equipment specific responses, e.g. blender, mixers
• •Hold securely / securely based during use.
• •Keep fingers / clothing/ hair away from any moving parts
• •Have training in correct use of equipment
• •Equipment should be clean before/after use
• •Personal safety precautions/ Wear clean, protective clothing
• •Concentration during use/ do not leave unsupervised.
Tabletop Food Mixer
Sensory Testing
Food manufacturers use sensory testing when they are creating or improving food products.
Testing is always carried out in controlled conditions. This refers to having all conditions the
same, so it is unbiased /has no way of influencing tester / neutral conditions. Examples are:
• So useful comparisons can be made between samples
• Same size samples
• Identical dishes
• Identical quantities of food
• Coded samples
• Same light conditions
• Noise free area
• Smell free area
• Individual booths for privacy
• Blind testing/blindfolded
• Clarity of instructions given to taste
• Water/cracker to refresh mouth after each tasting
• Similar charts used to record outcomes
Food Additives
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They can preserve food for longer so it is easier to transport and sell products
Types of food additives:
• Preservatives
• Colourings e.g. tartrazine
• E numbers
• Flavourings
• Emulsifiers e.g. Lecithin (found in egg yolk)
• Natural
• Raising agents / baking powder
• Synthetic
• Stabilisers
• Anti oxidants
• Anti caking agents
• humectants
• Nutrient and flavour enhancers
improve flavour, texture and
appearance
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Sweeteners are better for the teeth and have less calories
Some antioxidants like vitamin C are good for your health
They can maintain or improve nutritional values
They increased the variety and quantity of food
Meets dietary needs (e.g. diabetics and sweeteners)
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They can preserve food for longer so it is easier to transport and sell products
They improve flavour, texture and
appearance
Sweeteners are better for the teeth and have less calories
Some antioxidants like vitamin C are good for your health
They can maintain or improve nutritional values
They increased the variety and quantity of food
Meets dietary needs (e.g. diabetics and sweeteners)
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They can preserve food for longer so it is easier to transport and sell products
They improve flavour, texture and
appearance
Sweeteners are better for the teeth and have less calories
Some antioxidants like vitamin C are good for your health
Advantages and disadvantages of food additives:
Advantages
• Natural additives – no ‘chemical’ content
• Enable food to be preserved
• Improved colour / flavour
• Improve sensory attributes of food
• Use out of season
• Longer shelf life
• Prevent separation of e.g. dressings
• Allow colour of product to be constant, e.g. jam
• Prevents oxidation of fats in baked products
Disadvantages
• Synthetic additives are created in a laboratory
• Safety of some additives a concern
• Make some foods look unnatural and artificial
• Additives need approval from the EU, e.g. some are
removed /
withdrawn
• Risk of hyper activity in children
May give examples e.g. colourings in squash
• Other health problems linked to the use of additives:
Increased asthma
Eczema
Food intolerances
• Unknown health risks of some additives
Quality control checks using
computers
Types of control checks:
• Timing
• Temperatures of oven
• Metal detection
• Weigh of ingredients
• Quality Control, e.g. shape, size
• Portion control
• Microbiological checks
• Other relevant checks
Why Computers are used:
• More accurate than humans in
minute measurements
• Less staff needed / cost reduction
in long term
• Humans may be unable to carry
out the check
• Safety
• Speed / quicker / saves time/
reliability
• Ability to record results / store results
• Automatic, 24 hours a day
• Other relevant reasons
Advantages and disadvantages of using
computers to carry out market research.
Advantages:
Disadvantages:
• 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 e.g. graphs, charts
• Can make changes easily to update current
data
• Results can be analysed quickly, e.g. on Excel
• Easier to import other programs and
software.
• 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.
Food Labelling
Compulsory:
By law, all food manufacturers
(people who make food
products) must have the
following on their food labels:
• Name of product
• Description of product
• Manufacturer’s name & address
• Weight or volume
• Storage instructions
• Cooking or preparation
instructions (e.g. heating up
ready meals)
• List of ingredients (heaviest
first)
• ‘Best before’ / ‘Use by’ date
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Optional Food Labelling:
Food Manufacturers will often add one or
more from the list below, although these
are not required by law:
Illustration (picture / photo)
Bar code or smart code – they identify the
price and are used by shops and
manufacturers for stock control.
Special claim (e.g. ‘low fat’)
Symbol for average quantity (e)
Nutritional information of the product. If
the special claim is about a nutrient, this
information MUST be included.
Customer guarantee
Price – although lots don’t as they have
smart codes.
Allergy advice
Recycling logos and anti-litter symbols to
encourage consumers to recycle.
Serving suggestions e.g. serve with
custard or cream.
The purpose of packaging
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Protection - Packaging protects foods from:
Physical damage during transportation and storage
The effects of temperature changes, insect or rodent attacks, mould growth etc.
Packaging guarantees food safety and hygiene.
Containing – Packaging contains the contents:
so that they can be transported, stored and displayed easily.
Packaging can make awkwardly shaped products easy to handle.
Preserving –
Packaging can be part of the preservation process such as tin cans and modified
atmosphere packaging (MAP) (see below).
Identification –
Packaging describes and identifies the contents.
Good packaging design gives a brand image and links other products in the range.
Orange, yellow and blue are popular packaging colours.
Preventing Tampering –
Packaging helps stop the tampering of goods. It’s almost impossible to make
packaging tamperproof, but it can be designed so that it’s obvious if the package
has been opened.
Sustainability & Environmental Issues
Packaging Issues:
Seasonality:
• Excess use leads to poor environmental control /
deforestation /world’s natural resources (e.g. 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, aseptic (e.g. TetraPak)
– benefits and advantages.
By purchasing local foods in-season, you eliminate the environmental
damage caused by shipping foods thousands of miles, your food pound
goes directly to the farmer, and your family will be able to enjoy the
health benefits of eating fresh, unprocessed fruits and vegetables.
Foods that are in season are better in terms of nutritive value and are
cheaper. Buying seasonal produce also provides an exciting opportunity
to try new foods and to experiment with seasonal recipes. It simply
tastes better too!
See http://www.bbcgoodfood.com/content/local/seasonal/table/
Food Miles:
Is the distance food travels from where its produced to where it’s sold
Facts and figures
•UK food exports in 1994 - 12 million tonnes. UK food imports in 1994 20 million tonnes.
•Each tonne of food travelled an average of 123 km in 1998 (the average
figure was 82 km in 1978)
•Food in the UK now travels 50% further than it did 15 years ago.
Fair Trade:
Fair trade foods ensure that the workers or
Farmers who produce the foods get a fair price for their
produce and have a reasonable standard of living. Fair
trade is about guaranteed fair prices for the farmers,
farmer workers and their families, better working
conditions and local sustainability. Companies who buy
the farmers’ products must pay the market price. Fair
trade foods include coffee, tea, chocolate, icing sugar,
caster sugar and bananas.
•Five large retail chains account for 80% of food sold in the UK.
•Transportation of food was responsible for 33% of the increase in road
freight over the last 15 years.
•In the UK, road transport is the only source of a greenhouse gas (carbon
dioxide) that is still increasing.
What can we do about this?
Buy locally sourced ingredients and eat in season. Try to avoid buying
ingredients that have travelled long distances.