1. GCSE Food Technology
Booster

2. Research Context: Fish Based Products
Design Theme: Chilling and Freezing

3. Revision Session What is going to be covered today:
Recap on research, designing, development and specifications.
Fish and nutrition
Standard components
Sustainability
Packaging and labelling
Preservation, chilling and freezing
CAD/CAM/HACCP

4. Research A research based question will be on the exam.
What types of research have you done for your coursework?

5. Research There are two types of research;
primary can be carrying out questionnaires, Shop Surveys and letters/ s.
Secondary research can be internet, interview, books and packaging.

6. Recipes – exam tip
You must learn 2 recipes and know how to make them. Annotate (label and make notes) all designs and make sure you read the specification given. Flow charts must be in the correct order, must have safety points including HACCP and timings. For each recipe you must know how to develop it in several ways and be able to justify your reasons.

7. Sketching in your exam – examples of good practice:
Draw in pencil
Colour in if possible
Label all parts of your design

8. Choosing your final design:
You will have to give detailed reasons for
your choice of final design. Remember look
at the specification they gave you and relate
back to that e.g. if the specification asks for
the product to be colourful and you have put
a range of different coloured vegetables in
then use that as a reason for choice

9. Task
Complete the development and specification exam revision questions in your pack.

10. Nutrients in fish
Draw a fish and identify all the nutrients that are in fish.
What types of fish do you eat or can you think of?

11. Nutrients
Fish is a good source of Protein, Fat (oily fish), Calcium, Vit A, D &B and Omega 3.
What are the functions of these nutrients (why do we need them?)

12. Function of nutrients Protein is needed for growth and repair
Fat is needed for energy and warmth
Calcium is needed for strong bones
Vit A is needed for night vision and forms cells in skin
Vit D is needed for strong bones and teeth
Vit B (thiamine, riboflavin and niacin) is needed for releasing energy
Omega 3 helps brain function and prevents heart disease

13. Task
Complete the exam questions on protein, meat, poultry and fish in your pack.

14. Types of fish
There are three types of fish, white fish, oily fish and shellfish. Many products can be made with fish, some are:
fish cakes, fish fingers, fish pie, paella, kedgeree, goujons, salad nicoise and chowder.
How can fish be cooked?

15. Research – functions of fish in recipes
Flavour
Nutrition
Texture

16. Standard Components
Standard components are pre-prepared items used in food production. They are made at a different time, and often at a different place by another company. Common examples are:
Pre-prepared sandwiches
Pastry cases
Flan cases
Grated cheese
Advantages Disadvantages
Saves time
Time must be allowed for ordering and supply
Quality is guaranteed
Can be more expensive
A wider range of products can be produced e.g. tortilla wraps could be used for a variety of savoury fillings.
The manufacturer is relying on another company that could let them down

17. Preservation Fish coagulates (sets) at 60˚c.
Preservation means extending shelf life of products.
Fish can be preserved by smoking and canning.
Smoked fish does not need further cooking.
Canned fish is already cooked and stored in brine.
What other sorts of preservation can you think of?

18. Task
Complete the preservation exam questions in your booklet.

19. Sustainability
Sustainable fishing is a activity that uses up resources or damages the environment so that it cannot be used in the future. You should avoid eating Cod and Salmon and eat Pollock and Trout instead.
Complete the environmental issues questions in your book

20. Safe Storage of Food
Low risk foods: this means foods with high acid or sugar content, raw vegetables, edible oils and fats
Medium risk foods: this means dried or frozen products, freshly processed products and those with a high fat content
High risk foods: this means unprocessed meat, fish, eggs and dairy products

21. Chilling and Freezing
Foods have to be chilled at 1-8˚c to slow the rate of bacterial reproduction.
Foods have to be frozen at 0˚c to -18˚c to slow down the rate of bacterial production so the bacteria is dormant or inactive.

22. Task
Complete the preservation exam revision questions that are in your booklet.

23. Sensory Testing of Food Products
Sensory testing involves the scientific
measurement of the qualities of a food
product. There are a variety of tests which
can be done depending on what you
want to find out. It is important to select the
correct one for the purpose:
Difference tests – these are used to find out if there are any noticeable differences between 2 or more products. E.g. coca cola and diet coca cola
Ranking tests – a set of coded samples are given to the tester in a random order. The tester ranks the samples in order of a specific quality e.g. sweetness. This test is often used to screen one or two of the best samples in a group.
Descriptive tests or profiling – a set of sensory descriptors is given for the testers to use e.g. colourful, glossy, dry etc. and the tester gives a score for each descriptor

24. Packaging Why are foods packaged?
To protect the product – against physical damage, chemical contamination or micro-organisms, insects or rodents
To contain the product e.g. eggs, fruit and vegetables
To preserve the product e.g. tin cans and modified atmosphere packaging (where foods in a package are flushed with a mixture of gases to prolong their shelf life)
To identify and provide information on the product
To prevent tampering – tamperproof packaging techniques now make it easy to detect if a package has been opened, examples include plastic collars on bottle tops, paper strips across jar lids and aluminium foil seals on fruit juice cartons

25. Labelling
The 1996 Food Labelling regulations state that a food label must include the following information:
Name of the product clearly displayed
The name and address of the manufacturer
A list of all ingredients in descending order of weight (largest to smallest)
Storage instructions, giving specific details of the best conditions and temperatures for safe storage
Shelf-life of the product must be shown
Cooking instructions (if appropriate)
The country for where the product originated
The net weight of the product

26. A mass production line in a milk-bottling plant
Manufacturing methods and equipment
There are different types of manufacturing system, each one suitable for different scales of production:
One-off production is when a single product is made to the individual needs of a customer, for example a designer wedding cake. This is classed as a luxury food item.
Batch production involves the making of a set number of identical products (large or small). Typically batch production is used in a bakery, where a certain number of several different types of bun, loaf, cake etc, will be made every morning.
Mass production is used to make foods on a large scale, either wholly or partially using machines. The production line involves individual tasks that will be carried out repetitively. This is time-efficient and helps to keep the costing of the product low.
Continuous-flow production is a method of high-volume production, used in foods such as milk and packet pizzas. Production lines run 24 hours a day. Where production line machines are controlled by computers this is called Computer-Aided Manufacture (CAM).
                                                                                          
A mass production line in a milk-bottling plant

27. Quality Assurance of Food Products.
Factory equipment
There are different types of specialised machinery used in food manufacture.
Computerised scales weigh food more accurately.
Centrifuge machines separate liquids from solids.
Date-stamping machines will label many packaged foods with a date stamp on the production line.
Depositors add an exact amount of food into a number of containers at the same time.
Mandolins slice or cut food products so portions are consistently the same size.
Bench or floor-standing mixers are used in bakeries to add and mix exact quantities of ingredients to the food, maintaining consistency.
Boiling vats are huge drums used for cooking foods, such as soups.
Deck ovens are computer-controlled ovens that cook a batch of several products at the same time.

28. Special Dietary needs of Consumers
Coeliacs Disease – allergic to gluten therefore cannot eat anything made from wheat e.g. flour
Lactose intolerant – allergic to lactose (found in milk) therefore cannot eat any dairy produce
Vegans – vegetarians who do not eat any foods associated with animals
Ovo-lacto vegetarian – vegetarians who do not eat meat but will eat eggs and milk
Allergies – the most common food allergy is a nut allergy
Pregnant women – needs lots of protein rich foods, vitamins and minerals. She should avoid soft cheeses and pate due to bacteria that might be present.
Children – needs plenty of protein and calcium. Reduce the amount of sugar and fat.

29. Control Checks During Food Manufacture
Visual checks to cartons to see if they have been tampered with/damaged. Ones damaged should be removed.
Visual check date rotation first in first used.
Weighing and measuring use digital scales for accuracy.
Automatic mixing for computer controlled amount of time.
Fixed cooking period using timer
Visual check – are they the correct colour?
Correct amount in each packet
Detector for foreign objects e.g. metal, jewellery
Weight check
Temperature of sealing
Temperature of storage/distribution area

30. Decorations and Finishes
A decoration is something you apply to a product AFTER it has been made e.g. melted chocolate, icing, piped cream
A finish is something that you do to the actual product to change its appearance during the making of the product e.g. glaze with egg, glaze with sugar and water, flute pastry edges, put nuts on top

31. How hazards are controlled during food production
HACCP:
HACCP stands for Hazard Analysis and
Critical Control point. It involves:
Identifying possible risks before, during and after production of a product
The risks are analysed in terms of how likely they are to happen and how serious they are
For each hazard preventative measures and testing/checking is planned in to ensure that the hazard (Critical control point) is reduced.

32. How do manufacturers obtain consistent products?
Consistency means:
Same quantities of ingredients used
Same amount of filling, coating, casing
Same colour
Same shape
Same texture
Same strength of flavour
Same size
Same nutritional content
Human error means that hand produced food products are not as accurate and consistent as those made by machinery. Automated equipment can repeat tasks many times without getting tired or risking workers’ health and safety

33. CAD (Computer Aided Design)
Designing a new food product with the aid of
a computer is known as computer aided
Design. CAD can be used to:
Calculate the nutritional value of the food product
Work out the sizes and costs of different batch production runs
Work out the shelf life of a product
Present the product’s sensory profile
Predict what will happen if ingredients or methods are changed
Plan how a product will be manufactured
Present ideas for the packaging

34. CAM (Computer Aided Manufacture)
CAM is using computers to control pre-
programmed equipment to make products.
CAM has many uses in food production
including:
Automated production processes
Data logging e.g. recording pH values, temperatures
Responding to monitoring feedback e.g. reducing or increasing temperature of environment as needed
Control of designated tolerances e.g. weight, dimensions, moisture content, flavour colour, shape

35. Explain Expand upon (knowledge) Show you understand (apply to case)
Give an example

36. Recommend Make a choice Give reasons for choice and
Make relevant to your design

37. Discuss Put forward both sides of the case then, Reach a conclusion.
Give reasons for the conclusion.

38. And finally………
Good luck to you all, don’t
panic and do your very
best!!