My Revision Notes: OCR GCSE Design and Technology: Food Technology
No. of pages 96
Published: 2012
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With My Revision Notes for OCR GCSE Design and Technology: Food Technology you can:
- Take control of your revision: plan and focus on the areas you need to revise with content summaries and commentary from authors Val Fehners, Barbara DiNicoli and Meryl Simpson
- Show you fully understand key topics by using specific examples to add depth to your knowledge of food technology
- Apply food technology terms accurately with the help of definitions and key words on all topics
- Improve your skills to tackle specific exam questions with self-testing and exam-style questions and answers
This book is part of a book series called My Revision Notes .
This book is aimed at children in secondary school.
There are 96 pages in this book. This is a study guide book. This book was published 2012 by Hodder Education .
Val Fehners, Barbara DiNicoli and Meryl Simpson are all principal examiners for a majory awarding body
This book has the following chapters: 1 Design process 2 Balanced diet - the eatwell plate 3 Protein 4 Fats 5 Carbohydrates 6 Vitamins & minerals 7 Diet / food choice 8 Special diets 9 Nutrients found in, and preparation of, Cereals 10 Nutrients found in, and preparation of, fruits and veg 11 Nutrients found in, and preparation of, meat and fish 12 Nutrients found in, and preparation of, dairy products and eggs 13 Nutrients found in fats and oils 14 Nutrients found in, and preparation of, alternative protein foods 15 Functions of ingredients 16 Additives / fortification / components 17 Methods of cooking and heat transference, including sauces 18 Baked products 19 Equipment and food preparation tools and equipment 20 Food spoilage 21 Preservation 22 Packaging - recyling / materials 23 Health and safety in using tools and equipment 24 Food hygiene 25 Environmental Health officers / food laws, risk assessment 26 Food labelling - reference to sustainable design issues 27 Different methods of food production 28 Use of CAD / CAM in food production 29 Product analysis 30 6 Rs 31 Moral / organic, free range, GM, Fairtrade 32 Social - trends in food consumption 33 Cultural issues 34 Environmental issues - carbon footprint / energy use 35 Technological developments (probiotics, nanotechnology) 36 Design issues 37 Detailed glossary of terms
This book is in the following series:
