All of the content students need for the Food Tech theory exam- including a glossary of key terms to impress the examiners. Practice exam questions are also included to make for effective revision.
Key Word/Term Description
Aeration When air is trapped in a mixture.
Amino Acids Small units that form the chains in protein.
Antibacterial Substance that will usually kill bacteria.
Aseptic Packaging Preserves foods without using preservatives or chilling.
Caramelisation Process of changing the colour of sugar from white to brown when
heated.
Coagulation When eggs are heated they change colour and become firm-set.
Colloidal Structure When two substances are mixed together.
Cross Contamination The transfer of food spoilage/poisoning from one food to another.
Curdling Fat separates from the sugar and eggs when the egg is added.
Dextrinisation When starch converts into a sugar.
Emulsifier A substance that stops oil and water from separating.
Emulsion Mixture of two liquids.
Reaction between a food product and oxygen resulting in a brown
Enzymic Browning colour, e.g. a sliced apple starts to go brown when sliced and left in the
air.
Foams A mixture of gas and liquid.
Food Additive A substance added to a food product to improve its quality.
Gelatinisation Heated starch granules absorb liquid and swell and burst to thicken
liquid.
Gluten Protein found in flour.
Hygiene Clean, sanitary. Prevents food spoilage or poisoning occurring.
Micro-organism Tiny living thing that can only be seen through a microscope.
Modified Starches Starches that have been altered to perform additional functions.
Net Weight Not including packaging.
Non starch The part of the food that is not digested by the body. Also known as
polysaccharide fibre.
Nutrient The part of food that performs a particular function in the body.
Pathogenic Causing disease.
Preservative A substance that extends the shelf life of a food.
Prototype The first version of a product that is being developed.
Quality Control Steps taken to check a product at various stages of making to ensure a
consistent and high quality outcome is achieved.
Raising Agent Increases the volume of doughs, batters and mixtures by promoting gas
release (aeration).
Shortening When fat coats the flour particles preventing absorption of water
resulting in a crumbly texture.
Staple Food A food that forms the basis of a traditional diet – wheat, barley, rye,
maize or rice, or starchy root vegetables such as potatoes.
Suspension A solid held in a liquid.
Sustainability To continue to support.
Viscosity The thickness of a mixture, e.g. sauce.
, Section A – Design Question
Research Context: Pastry products produced by local bakeries
Use the space below to record what you think you may need to know/do to research this theme.
Pound bakery
Visit local bakeries
Greggs Hampsons
Pastry products produced by local
bakeries
Types of Pastry : pastry is a mixture of flour and fat bound with water to form a paste. Historically it
was used as a case for baking other items, but people eventually realised the pastry was worth
eating too. The wide range of pastries made today vary in texture and taste according to the
proportion of fats used, the way in which it is incorporated with the flour, and the method used to
shape the dough.
Name of Pastry Main Characteristics Products used for
Easiest type of pastry to make. Very sweet or savoury pies and tarts,
Shortcrust versatile as it readily incorporates other pasties and other pastry parcels
flavourings. Bound with water but for a
richer version the water is replaced with
egg
Similar to puff pastry but easier and used for savoury pies, sausage
Flaky quicker to make. Rolled, folded and re- rolls, apple turnovers.
rolled several times to create layers of
pastry which will rise into thin leaves in the
heat of the oven.
Paper-thin translucent sheets of pastry. Use Samosa’s, spring rolls, Spinach &
Filo several layers together to strengthen the Feta tarts
delicate sheets.
light, twice-cooked pastry. Made with used for sweets and buns (e.g.
Choux plain flour, salt, butter, eggs, milk and a eclairs and profiteroles).
little sugar.
Mixture has to be hot rather than cold. Pork Pies, savoury pies
Hot Water Crust Made by heating water and fat (lard)
together and mixing them into the flour.
, Because of the high quantity of water
used, the pastry is quite hard and strong.
Pastry
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