1. 2012 GCSE Food Technology Revision
Context: The Eatwell Plate and Pasta Products

2. Revision List
The Eatwell Plate – what is it? Guidelines / Healthy Eating
Pasta / Pasta products– Types, recipes & methods
Pasta making
Functions of Ingredients
Specific Dietary Needs – to include adapting recipes
Health and safety
Quality Control Checks (including CAD/CAM)
Sensory Testing
Food Additives
Kitchen Equipment (including electrical equipment)
Sustainability / Environmental issues

3. The Balance of Good Health
The Balance of Good Health is a pictorial representation of the recommended balance of foods in the diet.
It applies to most people, including vegetarians and from all ethnic origins, except to children under the age of two years.
© British Nutrition Foundation 2006

4. Eight Guidelines for a Healthy Diet
The Balance of Good Health is based on the Government’s Eight Tips for Eating Well:
1. Base your meals on starchy foods 2. Eat lots of fruit and veg 3. Eat more fish 4. Cut down on saturated fat and sugar 5. Try to eat less salt – no more than 6g a day 6. Get active and try to be a healthy weight 7. Drink plenty of water 8. Don’t skip breakfast
© British Nutrition Foundation 2006

5. The Balance of Good Health is based on five food groups which are:
Bread, other cereals and potatoes
Fruit and vegetables
Meat, fish and alternatives
Milk and dairy foods
Foods containing fat
Foods containing sugar
© British Nutrition Foundation 2006

6. Fruit and Vegetables
Aim for at least 5 portions a day.
Fresh, dried, frozen, canned and juiced - they all count.
Main nutrients: carotene, vitamin C, folates and fibre
© British Nutrition Foundation 2006

7. Bread, other cereals and potatoes
Eat plenty of foods rich in starch and fibre.
Fill-up on bread, potatoes, rice, pasta and yams.
Main nutrients: carbohydrate (starch), some calcium and iron, vitamin B, and fibre
© British Nutrition Foundation 2006

8. Meat, fish and alternatives
Help the body to grow and stay healthy.
Eat a range of meat, fish eggs, nuts, seeds, tofu, beans, and pulses.
Main nutrients: iron, protein, B vitamins (B12), zinc, magnesium
© British Nutrition Foundation 2006

9. Milk and dairy foods
Help bones and teeth to grow strong and stay healthy.
Try lower-fat options.
Main nutrients: calcium, protein, vitamin B12, vitamins A & D
© British Nutrition Foundation 2006

10. Foods containing sugar
Foods containing fat /
Foods containing sugar
Don’t eat too many foods that contain a lot of fat.
Don’t have sugary foods and drinks too often.
© British Nutrition Foundation 2006

11. Composite Dishes
Much of the food eaten is in the form of dishes, combining many different food groups.
dough base: bread, other cereals and potatoes
cheese: milk and dairy foods
sausage: meat , fish and alternatives
tomato: fruit and vegetables
© British Nutrition Foundation 2006

12. Pasta Shapes 3. 2. 1. 4.
Fiori 6. 5. 8. 7.
13. 9.
12.
11.
10.

13. How to make Pasta Ingredients: 160g ‘00’ flour 2 eggs Method:
Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined. Knead the pieces of dough together – with a bit of work they’ll all bind together to give you one big, smooth lump of dough! You can also make your dough in a food processor if you’ve got one. Just add everything in, whiz until the flour looks like breadcrumbs, then tip the mixture on to your work surface and bring the dough together into one lump, using your hands. Once you’ve made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it, instead of springy and al dente.
You stop kneading when your pasta starts to feel smooth and silky instead of rough and floury.
Next, wrap the pasta in cling film and put it in the fridge to rest for at least half an hour before you use it. Make sure the cling film covers it well or it will dry out and go crusty round the edges (this will give you crusty lumps through your pasta when you roll it out)
Recipe: JamieOliver.com
Picture: © David Loftus
Link for recipe & video on how to cook pasta:

14. Pasta Dishes Lasagne Macaroni Cheese Ravioli Pasta Bake
Recipe links: Traditional Lasagne:
Easy Lasagne:
Vegetarian Lasagne:
Low fat Lasagne:
All from bbcgoodfood.com website
Pasta Dishes
Lasagne
Macaroni Cheese
Ravioli
Pasta Bake
Spaghetti Carbonara
Goat’s Cheese Tortellini with broad bean & pea butter
Spinach & Ricotta Cannelloni
Spaghetti Bolognese

15. Pasta Sauces
You can buy readymade pasta sauces e.g. Dolmio Bolognese or Tesco Pasta Sauce. These are Standard Components – i.e. They are a pre –prepared ingredient that has been made at another place and time (see ‘Standard components’ page for more details). They are ideal for a quick and easy meal. They are packaged in glass jars, vacuum moulded plastic containers or in foil sachets.
Homemade sauces are often more nutritious, have more flavour and can be cheaper. Here are some useful recipes:
Basic Tomato sauce:
15ml olive oil
1 onion
1 garlic clove, crushed
400g can chopped tomatoes
15ml tomato purée
Few basil leaves
Method:
Heat the oil in a pan, add the onion and garlic, then gently fry for 1 min.
Tip in all the other ingredients, except the basil, then bring to the boil.
Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
To finish, tear the basil leaves, then stir into the sauce.
‘Hidden Veg’ Pasta Sauce - ideal for kids! Serves 4
1 tsp olive oil
1 large onion, chopped
2 celery sticks, chopped
2 carrots , chopped
1 leek, chopped
2 peppers , deseeded and chopped
2 x 400g cans chopped tomatoes with garlic
1 tbsp each caster sugar and balsamic vinegar
300g dried pasta shapes
Method:
Heat the oil in a large non-stick saucepan and gently cook the onion, celery, carrots and leek until soft, about 20 mins. Add the peppers and cook for 10 mins more, then tip in the tomatoes, sugar and vinegar. Simmer for at least 20 mins - the longer the better.
Cook the pasta following pack instructions. Meanwhile, blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks. Drain the pasta and toss through the sauce. Serve in bowls topped with shaved Parmesan.
Source: / Good food August 2011
Good Food, August 2008

16. Pasta Sauces (continued)
Basic white sauce:
30g butter
30g plain flour
300ml milk
Method:
Melt the butter
Stir in the flour and cook for 3 – 4 mins (this prevents the sauce from tasting ‘floury’)
GRADUALLY blend in the milk, stirring all the time to prevent lumps.
Simmer until the sauce has thickened (see ‘Gelatinisation’).
Remove from the heat and add 75g grated cheese (optional). Stir until melted.
Season with salt and pepper
Macaroni Cheese in 4 easy steps:
700ml full-fat milk
1 onion, peeled and halved
1 garlic clove, peeled
1 bay leaf
350g macaroni
50g butter , plus a little extra for greasing
50g plain flour
175g mature cheddar cheese, grated
1 tsp English mustard
50g parmesan, grated
50g coarse white breadcrumbs
Method:
Prepare the pasta: In a small pan, warm the milk, onion, garlic and bay leaf until almost boiling. Remove from the heat, leave covered to infuse for 10 mins, then strain. Cook the macaroni according to pack instructions until just soft, but still with a little bite (this is called al dente in Italian). This will take about 10 mins. Drain in a colander, then run under the tap and stir to stop the pasta sticking together.
Make a roux: (A roux is simply flour and fat, cooked together, then used to thicken sauces.) Heat oven to 190C/ fan 170C/gas 5 and butter a 25 x 18cm ovenproof dish. Melt the butter in the medium pan. When foaming, add the flour, then cook, stirring constantly, for 1 min on a low heat.
Finish the sauce: Slowly stir the warm infused milk into the roux until smooth. Simmer for 3-4 mins, stirring often, until the sauce has thickened and has a coating consistency (run your finger through the sauce on a spoon - it should leave a trail). Remove the pan from the heat, then add the cheddar and mustard powder. Season, then stir until the cheese has melted.
Assemble and bake: Mix the cheese sauce through the macaroni to coat it well, then tip into the prepared dish. Sprinkle the Parmesan and breadcrumbs over the top, then bake for mins until golden brown and bubbling. Serve piping hot on its own or with a green salad.
Source: / Good food March 2008
Béchamel Sauce:
This is very similar to a basic white sauce. The milk is infused (usually with onion, peppercorns, bayleaf) and heated before being added to the roux.
See for more information.
Spaghetti Carbonara:
This is a dish of spaghetti , bacon & parmesan with a sauce made using eggs and usually cream.
See for more information.

17. Specific dietary groups
You will need to revise specific dietary groups such as:
Diabetics
Coeliacs (require gluten free diet)
Low fat / Low salt – to reduce the risk of coronary heart disease (CHD) / stroke / high blood pressure / obesity
Vegetarian - eat only dairy animal products (milk, eggs, cream etc.)
Vegan – no animal products whatsoever
Nut Allergy
Lactose Intolerant (unable to have cow’s milk / milk products)
Calorie controlled
Specific Religions e.g. Hindus eat no beef, Muslims eat no pork, Jews eat no pork or shellfish

18. Standard Components
Standard components are pre-prepared ingredients used during the manufacture of food products. They are made at a different time, and often at a different place by another company. Common examples are:
Pre-shaped pastry (e.g. flan case /tart case for savoury flan / tartlet / mini pasty / mini roll)
Readymade pasta
Ready mixes of ingredients (e.g. Cheese sauce, pasta sauce, pastry mixes, curry paste)
Breadcrumbs – for breaded mushrooms / prawns/ chicken goujons
Toppings
Pre-prepared fruit & vegetables (for salads – e.g. Prawn coleslaw, pasta prawn salad, quiche fillings, sandwiches, readymade dips)
Grated Cheese
Batter mixes (e.g. For butterflied prawns, Yorkshire puddings)
Readymade sponge flan cases / icings/ cake decorations e.g. Chocolate curls
Advantages of standard components:
Using standard components helps ensure a consistent final product because they are of a standard quality. For example:
standard weight
standard size (e.g. Tart case, pizza finger, bread roll)
standard shape (e.g. pastry case) standard intensity of flavour (e.g. stock cube)
and accurate in ratio (proportions) of ingredients (e.g. sauce mix / pastry/ sponge mix)
Standard components are often used to save time and money. They also help quality control by guaranteeing a consistent and reliable quality. A specialist supplier can often make them cheaply because they can be manufactured in very large numbers on a dedicated production line.

19. Advantages & Disadvantages of Standard Components
Manufacturers may use standard components:
There are some disadvantages to using standard components:
To save time
Can be more expensive
Because they do not have the necessary specific machinery or skilled workers
The manufacturer is relying on another company that could let them down
So that the quality is guaranteed
Time must be allowed for ordering and supply
Because complex production lines take up a lot of space and are expensive to set up.
Components are usually bought in bulk and have to be stored in the right conditions
So that a wider range of products can be produced

20. Hazards in food preparation
What are Hazards?
Hazards are anything that can cause harm to the consumer. They can occur at any stage in the food production chain from the field to factory to shop to table.
Biological:
e.g. salmonella in raw chicken , seafood or eggs, Campylobacter (gastroenteritis) found in seafood, meat, poultry & milk; Listeria in soft cheeses and pates, E-coli in cooked meats, Clostridium botulium found in canned fish, meat & vegetables.
Chemical:
e.g. cleaning chemicals, agricultural chemical, paint, oil
Physical: e.g.
Glass from bottles, jars, light fixtures
Metal from machinery, equipment, packaging, jewellery
Wood from pallets, boxes
Insects from plants, open windows
Personal items e.g. jewellery, hair, fingernails, cigarettes
Packaging faults e.g. bags not sealed
What is ‘Food contamination’? Food contamination means:
• That food has micro-organisms/bacteria in it
• Food may cause food poisoning / unsafe food
• Food becomes harmful because of physical/chemical/biological
contaminants
• You can also refer to ‘high risk foods’ and ‘cross contamination’.
You will need to explain how food contamination can be prevented . Include checks on:
Staff (clean uniform / healthy / no visible cuts / boils etc.), sanitising & cleaning equipment / surfaces; checking
equipment is safe and in good condition, use of colour coded chopping boards, checking storage temperatures,
rotation of stock (FIFO), using reputable suppliers & quality ingredients etc.

21. The Danger Zone! Important temperature zones: 0 – 4oC – fridge temp.
5oC – 63oC – Danger Zone
72oC – Temp at which food must reach for at least 2 minutes to kill bacteria.
-18oC Freezer temp (+ or – 3oC)

22. Electrical Kitchen Equipment
Health and safety rules to be followed by food workers using electrical
equipment.
• Keep away from water
• Follow manufacturers instructions
• Check condition of flexes
• Check wiring on plug
• Do not use with wet hands
• Do not leave flexes across water supplies
• Check equipment has passed safety checks e.g. PAT tests
• Accept equipment specific responses, e.g. blender, mixers
• Hold securely / securely based during use.
• Keep fingers / clothing/ hair away from any moving parts
• Have training in correct use of equipment
• Equipment should be clean before/after use
• Personal safety precautions/ Wear clean, protective clothing
• Concentration during use/ do not leave unsupervised.
Hand Blender
Electric Whisk
Tabletop Food Mixer

23. Sensory Testing • Same size samples • Identical dishes
Food manufacturers use sensory testing when they are creating or improving food products.
Testing is always carried out in controlled conditions. This refers to having all conditions the
same, so it is unbiased /has no way of influencing tester / neutral conditions. Examples are:
• So useful comparisons can be made between samples
• Same size samples
• Identical dishes
• Identical quantities of food
• Coded samples
• Same light conditions
• Noise free area
• Smell free area
• Individual booths for privacy
• Blind testing/blindfolded
• Clarity of instructions given to taste
• Water/cracker to refresh mouth after each tasting
• Similar charts used to record outcomes

24. Food Additives Types of food additives: • Preservatives
Advantages and disadvantages of food additives:
Advantages
• Natural additives – no ‘chemical’ content
• Enable food to be preserved
• Improved colour / flavour
• Improve sensory attributes of food
• Use out of season
• Longer shelf life
• Prevent separation of e.g. dressings
• Allow colour of product to be constant, e.g. jam
• Prevents oxidation of fats in baked products
Disadvantages
• Synthetic additives are created in a laboratory
• Safety of some additives a concern
• Make some foods look unnatural and artificial
• Additives need approval from the EU, e.g. some are removed /
withdrawn
• Risk of hyper activity in children
May give examples e.g. colourings in squash
• Other health problems linked to the use of additives:
Increased asthma
Eczema
Food intolerances
• Unknown health risks of some additives
They can preserve food for longer so it is easier to transport and sell products
Types of food additives:
• Preservatives
• Colourings e.g. tartrazine
• E numbers
• Flavourings
• Emulsifiers e.g. Lecithin (found in egg yolk)
• Natural
• Raising agents / baking powder
• Synthetic
• Stabilisers
• Anti oxidants
• Anti caking agents
• humectants
• Nutrient and flavour enhancers
improve flavour, texture and appearance
Sweeteners are better for the teeth and have less calories
Some antioxidants like vitamin C are good for your health
They can maintain or improve nutritional values
They increased the variety and quantity of food
Meets dietary needs (e.g. diabetics and sweeteners)
They improve flavour, texture and appearance

25. Quality control checks using computers
Types of control checks:
• Timing
• Temperatures of oven
• Metal detection
• Weigh of ingredients
• Quality Control, e.g. shape, size
• Portion control
• Microbiological checks
Other relevant checks
Why Computers are used: • More accurate than humans in minute measurements • Less staff needed / cost reduction in long term • Humans may be unable to carry out the check • Safety • Speed / quicker / saves time/ reliability • Ability to record results / store results • Automatic, 24 hours a day • Other relevant reasons

26. Advantages and disadvantages of using computers to carry out market research.
• Less human error / more reliable / quicker
• Cheaper than employing extra staff to
research / in long term
• Greater accuracy and up to date information
• Wider range of information available
• More consistent
• Easier to carry out analysis of statistics /
results
• Can be carried out when human not present,
24/7
• Clearly presented results e.g. graphs, charts
• Can make changes easily to update current
data
• Results can be analysed quickly, e.g. on Excel
• Easier to import other programs and
software.
Disadvantages:
• May be expensive to set up initially / decreasing
profits
• Need to decide on validity of entries on websites
or other information used otherwise results are
worthless
• Need to train staff in it use or inaccuracies will
result
• If information is inaccurate it can affect success
of future products based on research
• Lack of human interaction may lead to incorrect
results
• Lack of compatibility between software
programs
• Difficulties/costly if system breaks down, need
back up.

27. Food Labelling Compulsory:
By law, all food manufacturers (people who make food products) must have the following on their food labels:
Name of product
Description of product
Manufacturer’s name & address
Weight or volume
Storage instructions
Cooking or preparation instructions (e.g. heating up ready meals)
List of ingredients (heaviest first)
‘Best before’ / ‘Use by’ date
Optional Food Labelling:
Food Manufacturers will often add one or more from the list below, although these are not required by law:
Illustration (picture / photo)
Bar code or smart code – they identify the price and are used by shops and manufacturers for stock control.
Special claim (e.g. ‘low fat’)
Symbol for average quantity (e)
Nutritional information of the product. If the special claim is about a nutrient, this information MUST be included.
Customer guarantee
Price – although lots don’t as they have smart codes.
Allergy advice
Recycling logos and anti-litter symbols to encourage consumers to recycle.
Serving suggestions e.g. serve with custard or cream.

28. The purpose of packaging
Protection - Packaging protects foods from:
Physical damage during transportation and storage
The effects of temperature changes, insect or rodent attacks, mould growth etc. Packaging guarantees food safety and hygiene.
Containing – Packaging contains the contents:
so that they can be transported, stored and displayed easily.
Packaging can make awkwardly shaped products easy to handle.
Preserving –
Packaging can be part of the preservation process such as tin cans and modified atmosphere packaging (MAP) (see below).
Identification –
Packaging describes and identifies the contents.
Good packaging design gives a brand image and links other products in the range.
Orange, yellow and blue are popular packaging colours.
Preventing Tampering –
Packaging helps stop the tampering of goods. It’s almost impossible to make packaging tamperproof, but it can be designed so that it’s obvious if the package has been opened.

29. Sustainability & Environmental Issues
Packaging Issues:
• Excess use leads to poor environmental control / deforestation /world’s natural resources (e.g. oils) running out
• Use of recyclable packaging/biodegradable/concern
over length of time to decompose
• Ethical/ environmental /moral concerns/issues.
• no use of packaging if preferable but need to package
certain foods and for cooking
• Land fill
• Storage problems for foods and left over packaging
• Queries over information provided on packages e.g. Nutritional labelling
• Chemicals used in some food packaging
• Impact/harm of wildlife
• New technologies – vacuum packaging
nanotechnology/ coatings, MAP, aseptic (e.g. TetraPak) – benefits and advantages.
Seasonality:
By purchasing local foods in-season, you eliminate the environmental damage caused by shipping foods thousands of miles, your food pound goes directly to the farmer, and your family will be able to enjoy the health benefits of eating fresh, unprocessed fruits and vegetables. Foods that are in season are better in terms of nutritive value and are cheaper. Buying seasonal produce also provides an exciting opportunity to try new foods and to experiment with seasonal recipes. It simply tastes better too!
See
Food Miles:
Is the distance food travels from where its produced to where it’s sold
Facts and figures
UK food exports in million tonnes. UK food imports in million tonnes.
Each tonne of food travelled an average of 123 km in 1998 (the average figure was 82 km in 1978)
Food in the UK now travels 50% further than it did 15 years ago.
Five large retail chains account for 80% of food sold in the UK.
Transportation of food was responsible for 33% of the increase in road freight over the last 15 years.
In the UK, road transport is the only source of a greenhouse gas (carbon dioxide) that is still increasing.
What can we do about this?
Buy locally sourced ingredients and eat in season. Try to avoid buying ingredients that have travelled long distances.
Fair Trade:
Fair trade foods ensure that the workers or
Farmers who produce the foods get a fair price for their produce and have a reasonable standard of living. Fair trade is about guaranteed fair prices for the farmers, farmer workers and their families, better working conditions and local sustainability. Companies who buy the farmers’ products must pay the market price. Fair trade foods include coffee, tea, chocolate, icing sugar, caster sugar and bananas.