Food Technology

257 Pages·2011·18.533 MB·English

by  Andrea Robinson, Elaine Wigley

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and Technology
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British Library Cataloguing in Publication Data
A catalogue record for this title is available from the British Library.
ISBN: 978 1 444 123 685
First Edition Published 2011
Impression number 10 9 8 7 6 5 4 3 2 1
Year 2016, 2015, 2014, 2013, 2012, 2011
Copyright © 2011 Val Fehners, Meryl Simpson and Barbara Monks
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Bryan Williams
series editor:
Val Fehners
Meryl Simpson
Barbara Monks
Julie Booker (Advisory Editor)
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Acknowledgements
Val Fehners would like to thank Helen Jones, Assistant Headteacher at Samuel Ward Academy, Haverhill, Suffolk; Rosalind
Shirm, Victoria Sparrow and Sophie Walker for use of their controlled assessment work (pupils at Samuel Ward Academy
Haverhill, Suffolk); Adrian Fehners for his support and patience; and Katherine Webb-Sear for help with photography.
Meryl Simpson would like to thank Margaret Johns and her students at Valley School, Worksop, Notts; Brian Simpson for his
support and proofreading; Sophie Simpson for her cup cakes; and Rosie Oakes for her photograph.
Barbara Monks would like to thank GCSE food technology students Lesley Cummins (Queens School, Bushey) Adrienne
Cleasby (Graveney School, London, SW17) and Rachel Richards (Hitchin Girls’ School, Hitchin, Herts) for illustrations in
Chapter 12.
The authors and publishers would like to thank the following for use of photographs in this volume:
Figure 1.15 Delia Clarke and Betty Herbert, Food Facts (Nelson Thornes, 1986) p. 26, ISBN 0333336135, reprinted with
permission of the author; Figure 1.2 ©Morgan Lane Photography/iStockphoto.com; Figure 1.5 Photolibrary.com; Figure 1.6
Monkey Business – Fotolia; Figure 1.17 goodluz – Fotolia; Figure 1.18 © Crown copyright material is reproduced with the
permission of the Controller of HMSO and Queen’s Printer for Scotland; Stockdisc/Getty Images; Figure 1.21 Elena
Schweitzer – Fotolia; Figure 1.23 www.purestockX.com; Figure 1.27 WavebreakMediaMicro – Fotolia; Figure 1.28 Yuri Arcurs
– Fotolia; Figure 1.30 Elenathewise – Fotolia; Figure 1.32 © Jason Stitt – Fotolia.com; Figure 1.34 Bartlomiej Nowak – Fotolia;
Figure 1.35 © Zilotis - Fotolia.com; Figure 1.36 Registered Trade Mark to Coeliac UK; Figure 1.40 © MP – Fotolia.com; Figure
1.44 © Jean François LEFEVRE – Fotolia.com; photo of cod In Table 1.8 on page 46 danimages – Fotolia; photo of mackerel
in Table 1.8 on page 46 © purplevine – Fotolia.com; photo of prawns in Table 1.8 on page 46 muddy/© muddy – Fotolia.com;
Figure 1.47 Oatly; Figure 1.50 © Igor Dutina – Fotolia.com; crème brulée in Table 2.2 on page 62 Elena Elisseeva; crème
caramel in Table 2.2 on page 62 © William Berry – Fotolia.com; biscuits in Table 2.2 on page 62 Elenathewise – Fotolia; Figure
2.3 manipulateur – Fotolia; Figure 2.4 © Monkey Business – Fotolia.com; Figure 2.5 © Ashley Cooper/Alamy; Figure 2.8
Douglas Freer – Fotolia; burger press in Table 2.6 on page 74 © 2011 Photos.com; pasta maker in Table 2.6 on page 74
Comugnero Silvana – Fotolia; gingerbread man in Figure 2.11 Siede Preis/Photodisc/Getty Images; cheesecake in Figure 2.11
evgenyb – Fotolia; apple pie in Figure 2.11 Ingram Publishing; wedding cake in Figure 2.11 aytekinbey – Fotolia; bread in
Figure 2.11 © Elena Elisseeva – Fotolia.com; iced cakes in Figure 2.11 Ruth Black – Fotolia; fish pie in Figure 2.11 © Monkey
Business – Fotolia.com; Figure 2.12 OCR GCSE Design & Technology: Food Technology exam paper 2002, reprinted with
permission from OCR; Figure 3.1 © mediablitzimages (uk) Limited/Alamy; Figure 4.4 © Elena Elisseeva – Fotolia.com; Figure
4.6 © Julián Rovagnati – Fotolia.com; Figure 4.8 © Lee Pettet/iStockphoto.com; Figure 4.9 Alexey Stiop – Fotolia; Figure 4.10
Rixie – Fotolia; Figure 4.11 © Igor Dutina – Fotolia.com; Figure 5.2 © Claudia Dewald/iStockphoto.com; Figure 5.12 iofoto –
Fotolia; Figure 5.13 Digital Vision/Photodisc/Getty Images; Figure 5.15 Stockbyte/photolibrary.com; Figure 5.16 Abel & Cole;
Figure 5.17 Soil Association; Figure 5.19 FrankU – Fotolia; Figure 5.21 Getty Images; Figure 5.22 The Fairtrade Foundation;
Figure 5.23 Traidcraft/Richard Else; Figure 5.24 Assured Food Standards; Figure 6.1 mbt_studio – Fotolia; Figure 6.6
Photolibrary.com; Figure 6.7 FocalPoint – Fotolia; Figure 7.6 Monkey Business – Fotolia; Figure 8.1 Monkey Business – Fotolia;
barcode in Table 8.2 © Colin Underhill/Alamy; Figure 8.2 © Crown copyright material is reproduced with the permission of the
Controller of HMSO and Queen’s Printer for Scotland; Figure 8.9 © David J. Green – food themes/Alamy; Figure 8.10 ©
Shaun-Finch/Alamy; glass jar in Table 8.5 Rafa Irusta – Fotolia; metal foil in Table 8.5 © Kelly Cline/iStockphoto.com; plastic
tray in Table 8.5 SimpleVision – Fotolia; egg box in Table 8.5 Rob Bouwman/© Rob Bouwman – Fotolia.com; ovenable
paperboard in Table 8.5 © Kelly Cline/iStockphoto.com; Figure 8.11 © broker – Fotolia.com; Figure 8.12 © Andrey Prokhorov/
iStockphoto.com; Figure 8.13 © Olivier Blondeau/iStockphoto.com; Figure 8.14 Photolibrary.com; Figure 9.1 © JMD – Fotolia.
com; Figure 9.2 Ingram Publishing; Figure 9.4 photka – Fotolia; Figure 10.1 © Irochka – Fotolia.com; Figure 10.7 © KVaSS –
Fotolia.com; Figure 10.11 © Aleksandr Ugorenkov – Fotolia.com; Figure 10.15 © Agatha Brown – Fotolia.com; photo of
boiling saucepan in Table 10.5 © Kelpfish – Fotolia.com; photo of barbecue in Table 10.5 Ingram Publishing; photo of stir
frying in Table 10.5 © Steve Lovegrove – Fotolia.com; Figure 10.29 © Studioshots/Alamy; Figure 10.32 starush – Fotolia;
microwaves in Table 10.6 Panasonic UK Ltd; Figure 11.1 Eye of Science/Science Photo Library; Figure 11.3 © Henrik
Jonsson/iStockphoto.com; Figure 11.4 © Darko Radanovic/iStockphoto.com; Figure 11.5 © Stuart Pitkin/iStockphoto.com;
Figure 11.6 © Chris Dascher/iStockphoto.com; Figure 11.7 © Sebastian Kaulitzki/iStockphoto.com; Figure 11.9
www.purestockX.com; Figure 11.14 robynmac – Fotolia; Figure 11.15 © Ernesto Solla Domínguez/ iStockphoto.com; Figure
11.17 Giuseppe Parisi – Fotolia; Figure 11.19 © Rob Gooch/Alamy; Figure 11.20 www.purestockX.com; Figure 11.22 ©
Dr. Heinz Linke/iStockphoto.com; Figure 11.24 © Peter Scholey/Alamy; Figure 11.25 starush – Fotolia; Figure 12.1 © David
Freund/iStockphoto.com; Figure 12.2 © Dr. Heinz Linke/iStockphoto.com; Figure 12.3 Ingram Publishing; Figure 12.4 ©
Bulent Ince/istockphoto.com; Figure 12.6 © Dr. Heinz Linke/iStockphoto.com; Figure 12.8 © Dr. Heinz Linke/iStockphoto.
com; Figure 13.1 FrankU – Fotolia; Figure 13.4 Sheff’s Special.
All other photographs in this volume taken by the authors.
Illustrations by Art Construction.
Every effort has been made to trace and acknowledge the ownership of copyright. The publishers will be glad to make suitable
arrangements for any copyright holder whom it has not been possible to contact.
Contents
1 Materials and components – understanding the 1
nutritional properties of food
2 Understanding the functional properties of food 57
3 Use of standard components in food processing 77
4 Food skills and processes 81
5 Design and market influences – factors affecting 98
people’s choice of food
6 Design and market influences – investigating design 112
opportunities
7 The development of a food product prototype 124
8 Design and market influences – labelling, packaging, 143
product information and codes of practice
9 The use, need and effect of additives 158
10 Using tools and equipment 165
11 Storage of food and food products 179
12 Manufacturing and large-scale production 206
13 Technological development 218
14 The controlled assessment 223
Index 244
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chapter 1
Materials and components – understanding the nutritional
properties of food
1.1  The nutritional characteristics of the main nutrients
Learning objectives
By the end of this section you should have developed a knowledge and
understanding of:
ccthe nutritional properties of ingredients and food products, and the main nutrients:
ccproteins
ccfats
cccarbohydrates – sugars, starches and fi bre
ccvitamins A, B, C and D
ccminerals – calcium and iron
ccthe fact that diets with defi ciencies or excesses of particular nutrients may lead to health-
related problems.
Introduction
Water
Every living thing needs food – it is essential
to keep us alive and in good health. We need
Carbohydrates Fats
food for:
ccproviding the energy we need to survive, to
keep us healthy and to help fi ght disease
Nutrients
ccgrowth and repair of body tissue
ccall bodily functions, which depend on the
energy and trace elements found in the food
Minerals Vitamins
we eat
ccstopping us feeling hungry Protein
cckeeping us happy, as we fi nd eating a
pleasurable and enjoyable experience. UUFigure 1.1 Nutrients in food
Nutrients Our diet also needs to include two other
important substances. These are:
Nutrients are substances found in foods.
They are divided into two types: ccwater: found in foods and drinks
ccfi bre: found naturally in plants foods.
ccThe macronutrients, fats, proteins and
carbohydrates – these are needed by the
body in relatively large quantities and form the
bulk of our diet.
ccThe micronutrients, vitamins and minerals –
these are found in food and are vital to health,
but are required in very small quantities.
1
AQA Design and Technology for GCSE: food technology
Key terms Key term
Nutrients – the part of a food that Obesity – excessive fatness,
performs a particular function in measured as a ratio of weight
the body to height
Micronutrients – vitamins and minerals that
are needed in small quantities for health Deficiencies or excesses of any particular
Macronutrients – proteins, fats and nutrient could result in a diet-related medical
carbohydrates providing the bulk of our diet condition, so we need to eat a balance of
nutrients every day.
We will look at these in greater detail later in the
All foods contain a mix of nutrients. Some foods
chapter.
are higher in some nutrients than others. We
should eat a mixture of foods every day.
Activities
Find a nutrition label from a food
product and then carry out the
following tasks.
1. List the nutrients in the product.
2. State which are the macronutrients
and which are the micronutrients in the
product.
3. State a target group for the product and
give one reason for your answer.
4. Explain why it is important to have
nutritional labelling on foods.
UUFigure 1.2 A variety of foods form a Key points
balanced diet
ccWe need a balance of nutrients in our diet
every day.
The government has produced guidelines and
advice to encourage the UK population to ccFoods contain a combination of macro-
and micronutrients.
improve their diet and lifestyle. It has set targets
to reduce the number of people with diet-related
medical conditions such as cancer, coronary Protein
heart disease, strokes, diabetes and obesity.
Protein is one of the macronutrients essential for
Individuals could become healthier by increasing
growth and repair of body tissue, and is crucial
their intake of fruit, vegetables and fibre. Keeping
to the healthy functioning of the body. Protein is
physically active and maintaining a healthy body
made up of complex chains of molecules called
weight will also help.
amino acids. There are 20 different types of
amino acid, each with a specific function in
the body.
2
Materials and components – understanding the nutritional properties of food
mycoprotein. Some sources of HBV protein
Key term
foods are shown in Figure 1.3.
Amino acids – the smallest units of
a protein Key term
High biological value proteins
The functions of protein in
– proteins that contain all the
the diet essential amino acids
Low biological value proteins – proteins that
ccUsed for growth, especially in children and
do not contain all the essential amino acids
pregnant women.
ccUsed to repair body tissue after illness,
accidents and surgery; renewal of cell
proteins for people of all ages. Controlled assessment link
ccEnzymes vital for metabolism are composed Quorn® can be used in your work; see
of proteins. Figure 14.13 on page 241.
ccHormones, which regulate some important
bodily functions, are also composed of protein
Low biological value
ccThey provide a secondary source of energy.
When the body has used all the amino acids Vegetable sources of protein include cereals,
it needs for construction, the remainder are peas, beans, pulses, nuts and seeds. Because
‘burnt’ for energy. these do not contain all the essential amino
acids they are said to have low biological value
The human body needs all 20 amino acids for
(LBV). They can easily be combined in a meal or
the maintenance of health and growth. Eleven
product to provide all the essential amino acids.
of these can be made by the body itself, but the
This is called food combining or complementary
others have to be obtained through the food we
proteins. Some sources of LBV protein foods are
eat – these are called essential amino acids.
shown in Figure 1.4.
Key term
Key term
Essential amino acids – amino
Food combining – mixing different
acids that cannot be made by
low biological value proteins to
the body
supply all the essential amino acids
High biological value proteins
Vegetarian, vegan or other limited diets rely on
The foods that contain all the essential amino combining LBV proteins, for instance beans on
acids are said to have a high biological value toast, dhal and rice, hummus and pitta bread, to
(HBV). Most of these come from animal sources form proteins of higher value.
(meat, fi sh, poultry and dairy products) plus
Sources of protein in the diet
the vegetable source, soya. As the vegetarian
market grows there is a large range of food Animal sources include all meats, such as
products made from soya, such as soya mince, poultry, offal and game, as well as fi sh, cheese,
textured vegetable protein known as TVP, and milk, eggs and gelatine.
tofu. Another HBV protein is Quorn®, which is
Vegetable sources include soya beans and soya
the brand name for a food product made from
products, pulses, beans, cereal grains and cereal
products, nuts and Quorn®.
3