2012 GCSE Food Technology Revision

Context: The Eatwell Plate and Pasta Products

Revision List1. The Eatwell Plate – what is it? Guidelines / Healthy

Eating2. Pasta / Pasta products– Types, recipes & methods3. Pasta making 4. Functions of Ingredients5. Specific Dietary Needs – to include adapting recipes 6. Health and safety7. Quality Control Checks (including CAD/CAM)8. Sensory Testing9. Food Additives10. Kitchen Equipment (including electrical equipment)11. Sustainability / Environmental issues

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.

The Balance of Good Health

© 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:

© British Nutrition Foundation 2006

1. Base your meals on starchy foods2. Eat lots of fruit and veg3. Eat more fish4. Cut down on saturated fat and sugar5. Try to eat less salt – no more than 6g a day6. Get active and try to be a healthy weight7. Drink plenty of water8. Don’t skip breakfast

The Balance of Good Health is based on five food groups which are:

Fruit and vegetables Bread, other cereals and potatoes

Meat, fish and alternatives

Milk and dairy foods

Foods containing fat

Foods containing sugar© British Nutrition Foundation 2006

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 Shapes1.

2. 3.

5.

6.

7.

4.

Fiori

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9.

10. 11.

13.12.

How to make PastaIngredients:160g ‘00’ flour2 eggsMethod:• 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)

Recipe: JamieOliver.comPicture: © David Loftus

Link for recipe & video on how to cook pasta:http://www.jamieoliver.com/recipes/pasta-recipes/a-basic-recipe-for-fresh-egg-pasta#ooid=UyZjAxMzozgCzocWuBpanTosJM6xQX9k

Pasta DishesRecipe links: Traditional Lasagne: http://www.bbcgoodfood.com/recipes/1109637/lasagneEasy Lasagne: http://www.bbcgoodfood.com/recipes/3280/easiest-ever-lasagne Vegetarian Lasagne:http://www.bbcgoodfood.com/recipes/10603/roasted-vegetable-lasagneLow fat Lasagne:http://www.bbcgoodfood.com/recipes/1507676/griddled-courgette-and-seafood-lasagne All from bbcgoodfood.com website

Macaroni Cheese

Spaghetti Carbonara

Pasta Bake

Lasagne

Ravioli

Goat’s Cheese Tortellini with broad bean & pea butter

Spinach & Ricotta CannelloniSpaghetti Bolognese

Pasta SaucesYou 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:15ml olive oil 1 onion1 garlic clove, crushed 400g can chopped tomatoes 15ml tomato purée Few basil leavesMethod: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.

‘Hidden Veg’ Pasta Sauce - ideal for kids! Serves 41 tsp olive oil1 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 vinegar300g dried pasta shapesMethod: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:30g butter 30g plain flour300ml milkMethod:1.Melt the butter2.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

Macaroni Cheese in 4 easy steps: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 breadcrumbsMethod: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.Source: www.bbcgoodfood.com / Good food March 2008

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.

Specific dietary groupsYou 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 curlsAdvantages 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 preparationWhat 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:• 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.

• Chemical:• e.g. cleaning chemicals, agricultural chemical, paint, oil• Physical: e.g.• Glass from bottles, jars, light fixtures• Metal from machinery, equipment, packaging, jewellery• Wood from pallets, boxes• 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/biologicalcontaminants• 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 EquipmentHealth and safety rules to be followed by food workers using electrical equipment.• • Keep away from water• • Follow manufacturers instructions• • Check condition of flexes• • Check wiring on plug• • Do not use with wet hands• • Do not leave flexes across water supplies• • 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.

Hand Blender

Electric Whisk

Tabletop Food Mixer

Sensory TestingFood 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• 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 enhancersimprove 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)

• 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)

• 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 childrenMay give examples e.g. colourings in squash• Other health problems linked to the use of additives:Increased asthmaEczemaFood 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:• 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.

Disadvantages:• 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 LabellingCompulsory: 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

• 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• 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 IssuesPackaging Issues:• 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.

Seasonality: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 soldFacts 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.

•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.

Fair Trade:Fair trade foods ensure that the workers orFarmers 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.