2012 GCSE Food Technology Revision - Section A Design question: (a) How to get full marks (5/ 6 marks)

) for design ideas recognisable sketch that fits design criteria explain HOW your design fits the design criteria (refer to the Eatwell plate / 5 a day guidelines etc.) write the product name, draw two DIFFERENT products, label in detail (e.g. 1cm3 crunchy red pepper cubes good source of vitamin C OR plain flour forms part of the roux (with butter) add measurements (an individual pasta main meal would weigh no more than 300g 12cm x 8cm) could put weight in grams on. Explain HOW your product is suitable for providing sensory appeal e.g. colour, aroma, texture, shape, variety of flavours, finishing techniques. Include finishing techniques (b) How to get full marks for the how to make your product in a test kitchen question: Comment on: Personal hygiene e.g. tie hair up / wash hands / wear apron Kitchen hygiene e.g. sanitise work surfaces, check equipment is clean Visual checks check ingredients are in date Temperature e.g. preheat oven to 210oC (bread products) 180oC (pasta products) Named process e.g. slicing, dicing, sieving, rolling, roux sauce making, grating, baking etc. Logical sequence e.g. dont bake your lasagne / pasta bake before youve assembled all the layers Quality control checks e.g. weigh ingredients using calibrated digital scales, check homemade pasta sheets are correct size & shape, has correct amount of sauce been added? Is cheese sauce the correct consistency? Is oven correct temperature? Is cooking time correct? Check product is golden brown.

Times e.g. saut onions for 4 minutes, cook chicken until sealed (5 minutes), bake for 20 minutes Kitchen safety e.g. use colour coded chopping boards to avoid cross contamination (definition: the transfer of bacteria from one surface to another e.g. cutting raw chicken and then using the same unwashed knife to cut another product or ingredient). Board colours: red (raw meat), yellow (cooked meat), blue (fish), green (fruit / veg), brown (veg), white (dairy/bread). Kitchen safety 2 e.g. wear oven gloves. For example: Place in preheated oven 180oC for 25 minutes. Remember to wear oven gloves. Would get you 2 3 marks. (c) Knowing your recipe & quantities of ingredients - try to learn FOUR relevant recipes basic fresh pasta recipe /pasta dishes / white sauce / tomato sauce etc. (d) How to write a design specification. Remember SATSUMAS: Size e.g. it must be an individual, portion 12cm x 8 cm. HOWEVER: If you just copy the design criteria from the question you will NOT get a mark Appearance e.g. it must be colourful and the pasta bake must be golden brown. It must be garnished with fresh basil leaves and parmesan shavings. Taste / Texture pasta must be soft but textured, chicken must be juicy and spicy, veg must be crunchy Shape e.g. lasagne must be rectangular (120mm diameter) Unit cost e.g. my product must cost no more than 1.50 per portion Use by date e.g. my product must have a 3 day shelf life as it contains high risk foods. Materials e.g. my product must be made using seasonal, locally sourced veggies, free range eggs , seasonal vegetables, unsalted British butter etc. Mass- e.g. it must weigh no more than 300g as it is an individual main meal

Age (target group) e.g. my product must be suitable for vegetarians / teenagers / coeliacs Suitability for manufacture e.g. it must be suitable for batch production Storage e.g. it must be stored chilled at 0 - 4 oC Recipes Basic white sauce: 50g butter 50g plain flour 568ml (1 pint) 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 Basic Tomato sauce: 15ml olive oil 1 garlic clove, crushed 400g can chopped tomatoes 1 tsp vegetable stock powder or crumbled stock cube 1 tbsp tomato pure 1 tsp caster sugar Few basil leaves Method: 1.Heat the oil in a pan, add the 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. To finish, tear the basil leaves, then stir into the sauce

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