OCR Design and Technology for GCSE: Food Technology is endorsed by OCR for use with the OCR Design and Technology for GCSE: Food Technology specifications. Underpinning theoretical knowledge is described using clear language, concise explanations and numerous full-colour illustrations. This knowledge is then referenced to each of the GCSE units, to ensure that both practical and examined work demonstrates a thorough understanding of the topic. Written by a team of experts, this text encourages the innovation and creativity that are at the heart of the new OCR specifications. As such, the material has been created to help foster understanding and problem-solving. Illustrations, photographs and exemplar student projects are generously placed throughout the carefully designed text, to ensure students are fully engaged and motivated. The structure of the text fully reflects the modular nature of the GCSE and its inherent flexibility.

 

This book is aimed at children in secondary school.

There are 312 pages in this book. This book was published 2009 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: 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