Written and updated by a team of authors and examiners, this textbook is fully in accordance with the AQA specification for September 2001. This revised textbook includes new material on ICT and provides increased emphasis on the use of CAD-CAM throughout the units. The book continues to follow the tried and tested layout and design, recognised by Design and Technology teachers across the country for its accessible and motivating style.

 

There are 168 pages in this book. This book was published 2001 by Oxford University Press .

Jill Robinson and Jenny Hotson, Series edited by Jayne de Courcy The series editor Tristram Shepard is also the series editor for the Design & Make It! for Key Stage 3 series as well as Getting IT Right.

This book has the following chapters: Part 1 Introduction: the food industry; working with food; using ICT in food technology (1); using ICT in food technology (2). Part 2 Use your loaf: food processes and products (1); food processes and products (2); nutritious and delicious; baking in abundance; going up!; making bread; the Chorleywood bread process. Part 3 Having your cake: inside a test kitchen (1) - product specification; inside a test kitchen (2) - product development; inside a test kitchen (3) - small- to large-scale production; cottage cakes case study (1); cottage cakes case study (2); measuring, mixing and making pastry; pastry production; pies in production; food hygiene and safety (1); food hygiene and safety (2); examination questions (1). Part 4 The big chill: chilled foods; recipe engineering; something fishy; making the most of meat and poultry; meeting the customer's needs; alternative protein products (1); alternative protein products (2); vegetable variety; preserving vegetables/super soups; pasta is popular; rice is nice; saucy solutions; micro-organisms; on the shelf (1); on the shelf (2); additives; examination questions (2). Part 5 Cold comfort: cold desserts (1); cold desserts (2); out of the cool; designing with food; sensory evaluation; finding a winner; stages in product development; quality counts/production process systems (1); production process systems (2). Part 6 Salad days: structure in food products; dressing and dipping; salad ingredients; fats and oils; making it safe to eat (1); making it safe to eat (2). Part 7 Filling the gap: design and make assignment; fast food success; using standard components; savoury food products; sweeteners; for the chocaholic; examination questions (3). Part 8 Informing the customer: packaging matters (1); packaging matters (2); packaging matters (3); packaging matters (4); food labelling (1); food labelling (2).