AQA Food Technology Exam 2016 PDF
Preview AQA Food Technology Exam 2016
AQA Food Technology Exam 2016 To prepare for the exam you need to carry out research related to • The properties and functions of ingredients used in HIGH PROTEIN MAIN MEALS • Preparing, cooking and reheating of food products • How control checks are used in production systems to produce quality food products Functions of ingredients Preparing HIGH protein ingredients Types of HIGH protein ingredients Cooking methods Production systems Danger zone Main areas for Revision Quality Control checks Recipe ideas Reheating food Food safety High risk foods Environmental impact of HIGH protein ingredients Functions of ingredients Preparing HIGH protein ingredients Types of HIGH protein ingredients Cooking methods Grilling, steaming, Production systems frying, poaching Mass production CAD/CAM Danger zone 5- Main areas for 63 C Revision Chilling 1-4 C Quality Control checks Size, shape, weight, colour Recipe ideas Reheating food Food safety Red once only to 72 C board for raw meat High risk foods - High in Blue board for raw Environmental impact of HIGH protein & encourage fish protein ingredients bacterial growth A supermarket/restaurant wants to create a NEW main meal that is HIGH in PROTEIN and is influenced from a VARIETY of CULTURES •Show a creative use of ingredients •Offer sensory appeal •Include 2 or more vegetables •Be high in protein Protein main meals •Show a creative use of ingredients •Offer sensory appeal •Include 2 or more vegetables •Be high in protein Name of product __________________________________________________ Type of PROTEIN used __________________________________________________ The test kitchen wants to make the batch of the HIGH Protein main meal that you used in your final design. Complete the plan below to show how to make the product used in your final design. Include quality control checks that are needed. [8 marks] How to make the HIGH Quality Control checks Protein main meal (include HACCP) Write your own 8-10 point recipe using language similar to that used in school recipes. Make sure that you include QC/HACCP There could be a question asking one of the following:- •Explain what is meant by High Protein •Protein is a high risk food, how must it be stored safely •Explain in detail How a temperature probe is used?
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