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AQA GCSE Design and Technology: Food Technology Revision

AQA GCSE Design and Technology: Food Technology Revision . Section A 30 marks Section B 90 marks. Section A is based on the design ideas and preparation sheet. Section B is based on anything you learnt last year. We know that the first section is going to be based on the following:

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AQA GCSE Design and Technology: Food Technology Revision

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  1. AQA GCSE Design and Technology: Food Technology Revision

  2. Section A 30 marks Section B 90 marks

  3. Section Ais based on the design ideas and preparation sheet Section Bis based on anything you learnt last year

  4. We know that the first section is going to be based on the following: Research context: Bread based snacks Design Theme: Savoury snacks and dip products

  5. At some point during Section A you will be asked to design a savoury snack and dip product. You need to learn how to make a selection of products before the exam so you are prepared when you have to complete this question. See the next few pages for potential recipes to use. We will be making these.

  6. Herbs Filled Cheriabata Bread Hotdogs Garlic French Bread Shaped Plain Stuff crust Bread Croutons Pizza Savoury i.e. Cheese base, sundried tomatoes Rolls Irish Soda Bread Filled Bread base snack Corn bread Wholemeal Wraps Pretzels Plain Plain base Tortilla Pitta Bread Breadstick Open Sandwiches Seasome seed Grannary Naans Cheese Filled Sundried tomatoes Biegles Pinwheel Wholewheat Toasted

  7. Basic Bread Recipe 500g Strong white bread flour 320ml Warm water 25g Butter 1½ tsp Fast active died yeast 1¼ tsp salt Makes 1 loaf Preheat oven to 230˚C/Gas Mark 8 1. In a large bowl mix flour and salt together, rub in the butter, then stir in the yeast. 2. Temper the warm water between 25˚C- 35˚C, stir into the dry mix and mix to a smooth dough. 3. Kneed the dough for 5minutes in an electric mixer or 10 minutes by hand. 4. Shape the dough, then place into a greased 800g tin or place onto a greased baking tray. Cover with a clean damp tea towel or cling film (this prevent the dough from drying out) and leave In a warm place to prove. 5. When the dough has risen doubled the size, uncover and bake in the oven for 30 – 35 minutes. Tap the base of the loaf, if it sounds hollow, then place onto a cooling wire. *Using the recipe above to make rolls by dividing up into 55g pieces then mould to required shapes. How can I develop this?

  8. Pitta Bread 40g dry Yeast 1 tsp Sugar 275ml Warm Water 900g Strong Flour 1 tsp Salt Pre heat oven to 240˚C / Gas Mark 9 Put the yeast and sugar in a mixing bowl, add the warm water and stir lightly to dissolve the dry ingredients. Stir in the flour and salt and continue stirring until a dough forms. Knead the dough for 8 to 10 minutes. Divide the dough into 20 balls. Roll out each dough ball to 1cmin thickness. Cover the rolled out circles with a damp cloth and leave to rise for 30 minutes. Roll out the circles again and leave to rise for another 30 minutes. Put the 20 dough circles on a well-greased baking sheet. Bake the pitta for 3 minutes or until the breads are puffed up and lightly browned. Serve at once or store in a plastic bag to keep moist. How can I develop this?

  9. Bread Sticks • Pre-heat oven 200⁰C • Knock back dough to make smooth • Divide dough into even sized pieces (about the size of a golf ball) • Stretch and twist or plait into long bread sticks • Place on a lightly greased baking sheet • Brush with oil, season if required and leave to rise • Bake in a hot oven until brown and crispy • Brush with egg wash and sprinkle with seeds if required How can I develop this?

  10. Nachos Revise the rubbing in process to make soft flour tortillas for baking or frying Ingredients: • 225g plain flour • 1 tsp salt • 25g white vegetable fat or lard • 125ml warm water • Mix flour and salt in a large bowl • Rub in vegetable fat or lard – breadcrumbs • Add water a little at a time, using a fork • Bring to a dough with finger-tips • Knead until smooth. Divide dough into 6 • WATCH THE ROLLING OUT AND COOKING PROCESS!

  11. How can you make a bread based snack suitable for a gluten free diet?

  12. Stilton dip Salsa Anchovies dip Blue Cheese dip Smoked salmon dip Taramsalata Beetroots dip Garlic dip Cream Cheese base Fish base Tomato & herbs dip Onion dip Curried Cream Cheese dip Vegetables base Cream Cheese and Pepper dip Avocado dip DIPS Guacamole (a spicy Avocado dip) Yogurt base Herb and Avocado dip Mint and Cucumber dip Pulses base Cream base Fondues Sour Cream & Garlic dip Kidney Bean dip Hummus Sour Cream & Chives dip

  13. Mayonnaise Base for Dips • Mix the egg yolks, seasoning, vinegar and mustard • Gradually whisk in oil – 1 tbsp at a time • Keep on adding until the mayonnaise is thick • Add seasoning • If it curdles – you can add 1 tsp hot water to bring it back • Add flavourings of choice – garlic, mustard, herbs, pesto, blue cheese, tomato... • 2 egg yolks • 12 fl oz (340 ml) of vegetable or olive oil • 1 - tbsp of lemon juice or white wine vinegar • 1 - 2 tsp of Dijon mustard • salt and pepper

  14. Dip Recipes Beetroot Dip 150g Pickled Beetroots, drained 150g Extra Light Cream Cheese A few chopped fresh Chives 1 tsp Lemon Juice and a little zest Chop one beetroot finely. Combine the remainder of the beetroot in a food processor with the cream cheese, half the chives and lemon zest and juice. Fold through the reserved chopped beetroot and place in a dish. Chill in the fridge for about 15 minutes. Garnish with the reminder fresh chives and serve with cucumber sticks or seeded crisp bread. Blue Cheese Dip 100g Danish Blue Cheese, softened 75g Cream Cheese, softened 1 tbsp Lemon Juice Pinch of salt Blend all ingredients to a smooth cream and serve with chunks of French bread or vegetable dunks. This dip can form the base of an interesting relish to serve at Barbecues with grilled meats and hamburgers. Hummus (Serves 6-8) 2-450g tins of cooked chickpeas, drained 125ml tahini (sesame seed paste) 1 medium size Onion, quartered 125ml fresh Lemon Juice 2 Garlic Cloves, chopped ½ tsp Paprika ½ tsp dried Coriander ½ tsp Ground Cumin ½ tsp Salt ½tsp freshly ground black pepper 1½ tbsp Water Put all the ingredients into a food processor or liquidizer. Blend until smooth and creamy. Pour the hummus into a serving dish. Garnish with fresh coarse chopped parsley (3tbsp) Serve with pitta b read. Avocado Dip 2 medium Avocados 2tbsp milk 225g Cream Cheese 1 tsp Salt A pinch of Cayenne Pepper A dash of Worcestershire sauce 1 tbsp finely grated Onion 2 tbsp Lemon Juice Peel and stone the avocados and mash to a smooth purée with the milk. Cream the cheese until soft and beat into the avocado with the remaining ingredients. Serve with bread sticks and pieces of vegetable to dip.

  15. Think about how can I change the design to be suitable for people with special diets? Vegan People who eat no animal products including meat, dairy (from animals milk) eggs and fish. Many vegans avoid wearing animal products also. Vegetarian / vegetarianism. People who chose for a moral, religious or health reason to exclude meat from their diets. (this can include fish, shellfish, animal meats and poultry) . Gluten Is found in grass related grains, wheat, maize, rice ,rye and barley. People who have an allergy towards gluten should avoid these foods and or eat alternatives. Lactose Intolerance Is an allergy towards milk it can cause suffers to suffer from allergic reactions and in some cases this can cause convulsions. Coeliac disease Is an intolerance to the protein gluten, which is found in wheat, barley and rye. Food such as bread, biscuits, cakes and pasta must be avoided. Peanut allergy This often effects small children and as a health warning children under 3 years due to the effects the allergy can cause.

  16. You need to know about the nutritional information related to bread and the dips you design. Always use the eat well plate if you struggle to remember certain information. Keywords Nutrient – the part of the food that performs a particular function in the body.

  17. If I had to package my product what would I use?

  18. What needs to be on the packaging? • The product Name • List of ingredients • Weight or volume • Storage instructions • Use by date/best before date • Manufacturer • Place of Origin • Allergic information

  19. We know that the second section can be on the anything. • I have broken the next section down into sections to help you revise. • Research Methods • Data Analysis • Sensory Analysis • Healthy Eating • Temperatures • Developments • Nutritional information • Production (specifications) • Control Checks • Problems in production • Standard components • Environmental Issues • CAM/CAD • Additives

  20. Research Methods List the different ways to find out information Product Analysis Prior Knowledge Books Nutritional information Internet Questionnaire Internet

  21. Make sure you triple check your answers when using data they have given you. Silly mistakes can be made loosing easy marks.

  22. Sensory Analysis – What is it? What do I need to know? The senses are key to a good analysis of a food product. Sensory testing is carried out to analyse food products. You would have done sensory testing in your controlled assessment to help you evaluate your work. You must be able to explain how these tests can be carried out.

  23. Ranking Tests • These type of tests are used to test similar products in terms of specific flavour, e.g. sweetness • Each sample should be coded and not put in a rank order. There should be a minimum of ten untrained tasters. • Testers would need to put the products in order of sweetness • Results could be recorded on a table • Profiling test • This is a star diagram – remember your coursework! It is normal to use a 6 point star diagram. This can be based on descriptive words, e.g. bland, fruity, crunchy. • Rating testing • These tests are used to assess a specific flavour or texture. Must be tested by a trained tester. This could involve a seven point scale • Dislike extremely • Dislike a lot • Dislike a little • Average • Like a little • Like a lot • Like extremely

  24. You must have a good knowledge of the eat well plate. It is very useful to help with nutrients

  25. Carbohydrate for energy • Fat for energy, warmth, protection • Vitamin A for healthy eyesight, mucus membranes, healthy skin • issue, 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 for calcium absorption and growth and maintenance of • strong bones • Iron for healthy blood and transfer of oxygen around body • Calcium for healthy bones and teeth, healthy muscles and nerves Brushing your teeth is boring! Create nutrient cards and put them around your bathroom mirror to help you revise while brushing your teeth to keep your amused! Nutrient: Source: Function:

  26. Remember the key temperatures Danger Zone Fridge Freezer

  27. High Risk foods can lead to food poisoning . The following are symptoms of food poisoning. Headache Dizziness Vomiting Stomach cramps Diarrhoea

  28. What is a high risk food? A food which is an ideal medium for the growth of bacteria or microorganisms. We like moisture, protein and warmth to grow

  29. What is a control Check? You will be asked to relate to control checks in both sections of the exam. A control check is a step taken to ensure a product is consistent and of the same quality. Safety checks are also to ensure consistency

  30. You need to know what a specification is asking for. There are two types of specification. • Design specification • This will be a general list of bullet points about what your design must have. A lot of the information will come from your research. Specify points such as: • Target group • Diets • Ingredients • Nutritional information e.g. low in salt • Texture • Cost • Product Specification • This is a very detailed specification and uses information gathered from research and design ideas you have tested out. You will eventually evaluate your work against the product specification. A product specification will be relevant to just one product. E.g. Meatballs and pasta.

  31. The exam may give you situations for you to develop your dish. Have a go at the few below?

  32. You need to know how to highlight a fault when a product has not turned out well and suggest how it can be prevented. Have a go at the following.

  33. What is a standard component? A Standard Component is a pre-prepared item/ingredient that is used in the production of another product. You must be able to • Understand and define the term ‘Standard Component’ • Understand why standard components are used in food production • To identify the advantaged and disadvantages of using a standard component.

  34. What do I need to know about the environmental considerations? • Understand how the use of packaging has an impact on the worlds resources • Understand the sourcing of food affects the environmental climate. Answer the questions on the next page to help you revise. You will need to know the answers

  35. What are farm assured foods? What are Food miles? What are nanofoods?

  36. What are fair trade foods? What are organic foods?

  37. CAD = Computer aided Design Using computer design programs to help with designing a food product for example sensory star diagrams • Understand the difference between CAD and CAM • Understand how each can be used in production CAM = Computer aided Manufacture Using computers to control the process of mass production for example a bread maker

  38. Additives Food additives can be classified as natural or artificial. Natural additives occur naturally in foods. They are extracted and put into other foods. Caramelised sugar is used as colouring in cola. Artificial additives do not occur naturally. They are made synthetically for a certain purposes. For example tartrazine is a synthetic colouring added to some sweets to make them yellow. Uses for additives Both natural and artificial additives are used for many different reasons: Preservatives extend the shelf life of a product. Salt is used used in bacon and sausages. Colouring makes food products look more appealing and appetising. Flavourings can be used to add or improve the flavour of a food product. Vanilla flavouring is often added to cakes and biscuits. Emulsifiers are used to prevent ingredients from separating. For example, lecithin, which is found in eggs, is used to stop the ingredients in mayonnaise from separating. What are Additives?

  39. Good Luck! Don’t Panic and make sure you write an answer for each question, even if it is a guess!

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