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Yr9 EOY Food tech revision :pencil2: - Coggle Diagram
Yr9 EOY Food tech revision :pencil2:
Food provenance
Sources of food
Organic and conventional farming
Free range production
Intensive farming
sustainable fishing
Adv. and disadv. of -local produced foods, seasonal foods, Genetically modified (GM) foods
Food and the environment
Seasonal foods
reasons for buying locally produced foods
Food waste - home, retailers, production
Organic foods
Environmental issues due to packaging
Transportation
Carbon footprint
food processing and production
fruit and vegetables
secondary processing of fruit and vegetables e.g Jam making and pickling
effect of enzymatic browning on fruits and vegetable and how to control it
classification of fruits and vegetables
wheat and flour
.
extraction rate
secondary processing of wheat flour into bread and pasta
primary processing of flour: Milling of wheat to flour
different types of flour and their uses
secondary processing
folic acid and iron added to breakfast cereals
vitamins A and D added to fats and low fat spreads
fortified foods: thiamin, niacin, calcium and iron added to white flour
health benefits of fortification
the positive and negative aspects of the use of additives: colourings, emulsifiers and stabilisers, flavourings, and preservatives
Primary processing
rearing, fishing, growing, harvesting and cleaning of the raw food material
Food safety and Hygiene
Food spoilage
enzymes
oxidation and enzymic browning
how can they be controlled?
Different sources of bacteria contamination
Raw food
food handler
Work surface
waste food
Storing and buying food
Perishable food
High risk food
non perishable food
best before
use by
Other
Temp danger zone
Using a temperature probe correctly
Personal hygiene
Using the fridge and freezer correctly
cross contamination
defrosting / reheating food
Food choice
sensory evaluation
importance of senses when making food choices: sight, taste, touch and aroma
controlled conditions required for sensory testing
how to set up a taste panel
reasons for food choice
food choice linked to food intolerances (gluten and lactose) and the following allergies: nuts, egg, milk, wheat, fish and shellfish.
time available to prepare/ cook. you must be able to cost recipes and make modifications .
food choice linked to the following religions and cultures: Buddhism, Christianity, Hinduism, Islam, Judaism, Rastafarianism and Sikhism
understanding factors affect food choice: physical activity level (PAL), celebration/occasion, cost of food, preferences, enjoyment, food availability, healthy eating, income , lifestyles, seasonality, time of day
food choice linked to the following ethical and moral beliefs: animal welfare, fair-trade, local produce, organic, Genetically Modified (GM) foods
food labelling and marketing influences
how to interpret nutritional labelling
non-mandatory information: provenance, serving suggestions
mandatory information included on food packaging in accordance with current European Union and Food Standards Agency (FSA) legislation