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" Food technology "
by Barbara DiNicoli, Meryl Simpson, Val Fehners.
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BL
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| Record Number
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778000
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b598009
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| Main Entry
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by Barbara DiNicoli, Meryl Simpson, Val Fehners.
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| Title & Author
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Food technology\ by Barbara DiNicoli, Meryl Simpson, Val Fehners.
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| Publication Statement
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London : Hodder Education, 2009
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| Series Statement
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OCR design and technology for GCSE.
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| Page. NO
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pages cm.
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| ISBN
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0340981970
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: 9780340981979
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| Contents
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Chapter 1 Design Process Developing and writing a design brief Drawing up a design specification Generating, recording and modelling ideas Product Development Product Planning Critical Evaluation Skills Chapter 2 Diet and Nutrition Nutrients Diet Modifying Recipes Food Choice Special Dietary Needs Chapter 3 Nutrients Found in and Structure of a Common Range of Foods Cereals Fruit Vegetables Meat Fish Milk Cheese Eggs Fats and Oils Alternative protein foods Chapter 4 Function of Ingredients Function of ingredients Raising agents Use of additives Food components Chapter 5 Processes and Skills Heat transference Effects of heat on different food Baked products Sauce making from sweet and savoury products Fruit and vegetable preparation Preparation of meat Preparation of fish Preparation of alternative protein foods Finishing techniques Chapter 6 Using Tools and Equipment Equipment Food preparation Alternative ways of carrying out processes Large-scale equipment Chapter 7 Preservation and extending shelf life Deterioration of food - food spoilage Preservation Packaging food Chapter 8 Health and Safety Using tools and equipment safely and effectively The importance of safe and hygienic practices in the preparing, cooking, transportation and storage of food What is risk assessment? Food health and safety legislation Food labelling Environmental health officers Chapter 9 Industrial Production Computer-aided design (CAD) Computer-aided manufacturing (CAM) Commercial production methods Quality assurance Quality control Nano-technology Chapter 10 Product Analysis Determine the suitability of a product for an intended market Understand the choice of ingredients and components in a range of products Understand the processes used to make the product Evaluate commercially manufactured food products against moral, cultural, environmental and sustainability issues Chapter 11 Sustainable Design Recycle Reuse Reduce Refuse Rethink Repair Chapter 12 GCSE Controlled Assessment Unit A521 - Introduction to Designing and Making Unit A523 - Making Quality Products Chapter 13 Sustainable Design Introduction to sustainable design The 6 R's Product analysis and the design of products Social issues Moral issues Cultural issues Environmental issues Design issues Chapter 14 Controlled Assessment Unit A523 Making Quality Products Chapter 15 Unit A524 Technical Aspects of Designing and Making Table of Contents
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| Subject
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Food industry and trade -- Problems, exercises, etc.
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| Subject
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Food industry and trade.
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| LC Classification
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TP370.7B933 2009
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| Added Entry
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Barbara DiNicoli
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Meryl Simpson
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Val Fehners
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