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Food Technology PDF

257 Pages·2011·18.533 MB·English
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A Q A G C S E D e si g n and Technology food technology Orders: please contact Bookpoint Ltd, 130 Milton Park, Abingdon, Oxon OX14 4SB. Telephone: +44 (0)1235 827720. Fax: +44 (0)1235 400454. Lines are open from 9.00 to 5.00, Monday to Saturday, with a 24-hour message-answering service. You can also order through our website www.hoddereducation.co.uk If you have any comments to make about this, or any of our other titles, please send them to [email protected] 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 All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any information storage and retrieval system, without permission in writing from the publisher or under licence from the Copyright Licensing Agency Limited. Further details of such licences (for reprographic reproduction) may be obtained from the Copyright Licensing Agency Limited, of Saffron House, 6–10 Kirby Street, London EC1N 8TS. Hachette UK’s policy is to use papers that are natural, renewable and recyclable products and made from wood grown in sustainable forests. The logging and manufacturing processes are expected to conform to the environmental regulations of the country of origin. Cover photo from © Dean Turner/iStockphoto.com Typeset by DC Graphic Design Limited, Swanley Village, Kent Printed in Italy for Hodder Education, an Hachette UK Company, 338 Euston Road, London NW1 3BH by LEGO A Q A G C S E D e si g n and Technology food technology Bryan Williams series editor: Val Fehners Meryl Simpson Barbara Monks Julie Booker (Advisory Editor) iii 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 This page intentionally left blank 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

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