Product development
The purpose of a design brief
outlines the details and expectations of a design project for a specific task
To improve chemical and physical properties of food and to destroy bacteria
Why is food cooked?
When a protein changes from a liquid to a solid mass
What is Coagulation
The two types of digestion
What are mechanical and chemical?
production, processing, distribution, retail and consumption.
What are Components of Food Systems?
The 2 specifications of a design brief?
constraints & considerations
conduction
What is the method of cooking in liquid or gas?
may contain nuts
What is an example of an allergy statement?
bonus points if you can name another one
Production
What component covers the growing of food?
these should be open ended and used to make a judgement of the product
What is an evaluation questio?
Boiling and steaming
What are the moist methods of cooking?
from highest quantity to lowest quantity
how should ingredients be listed on a food label
Threshing, separating, cleaning, crushing
What are the steps in the production of wheat?
To create a new product, to be sold in the school canteen with limited food waste
What is a design brief?
Not a moist cooking method but rather a dry cooking method
What is frying?
Use by date
What is an example of date marking on a food label
bonus marks if you can name the other 2 and explain their differences
packaging and skin of tomatoes
Which components of a food system ProRes waste ?
must be made in 40 minutes and include chocolate
What are Meat pies, potato crisps, processed meats, cakes, muffins and confectionary.
Stewing is a mixture of two heat transfer methods
What is convection and conduction?
Extra points if you can explain these
The scale of 0-14 with 7 as neutral the measures hydrogen irons
What is the pH scale? Extra points for naming food on the sale and their value
per 100g/ml
Which column should you use when reading a nutr panel?
carbon monoxide
how is food transportation an environmental problem?