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food tech revision - Coggle Diagram
food tech revision
food science
enzymic browning
food goes brown
add acidity from lemon or lime to stop browning
submerge in water to cut off oxygen supply
airtight container
fats - shortening
gluten strands
rub flour into butter
short strands = crumbly
don't use rubbing technique for breads
types of raising agents
yeast
bicarbonate of soda
baking powder
steam
whisking
key temperatures
5 - 63c is danger zone where bacteria grows
75c is safe temperature
5c and below for fridge
freezer temperature -18c
heat transfer methods
convection
conduction
radiation
food provenance
RSPCA
red tractor
british lion
MSC
organic
food nutrition and health
eatwell guide
5 food groups
balanced diet
6-8 glasses of water a day
traffic light labels
eat less often
macronutrients
carbohydrates
protein
fats
micronutrients
vitamins - a, b, c , d ,e, k
calcium, iron,sodium
stages of life
pregnancy
newborn
toddler
adolesence
adult
older adult
dietary related diseases/illnesses
obesity
diabetes
coeliac disease
coronary heart disease
food safety
personal hygiene
wash hands
tie hair up
wear an apron
principles
store correctly
cook correctly
high risk food
what bacteria needs to grow
Food, acidity time, temperature, oxygen, moisture
food choice
allergies and intolerances
gluten
dairy
nuts
fish
shellfish
swelling
hives
itchiness
bloated
stomach aches
sensory evaluation
5 senses
star diagram
ratings
food labelling
allergies
dates
best before
use by
traffic light
batch number
brand, product name
address of manufacturer
weight