Page 46 - Knowledge Organiser Yr9 24-25

Knowledge Base: Food Technology Making Choices Year 9
7. Essential components of food packaging
7.1
name of product
Must be accurate and clear on packaging.
7.2
manufacturer’s contact details
For enquiries or complaints.
8. Food science
8.1
dextrinisation
The browning of starch in the presence of dry heat.
8.2
raising agent
Something that makes a mixture rise. They can be biological, chemical or mechanical.
8.3
gelatinisation
When starch molecules swell in the presence of heat. This thickens a liquid.
7.3 description of the product
7.4 weight
7.5 ingredients list
7.6 cooking instructions
7.7 shelf life
7.8 storage instructions
7.9 place of origin
7.10 allergens and intolerances
Simple explanation of what the product is.
Accurate weight in grams or kilograms.
Listed in descending order. Allergens in bold.
How to cook the food.
Use-by or best-before dates.
How to store the food safely.
Where the food was grown, reared or caught.
Labelled clearly in bold in ingredients list.
8.4 pectin
The natural setting agent in fruit.
7.11
back of pack nutrition label
Energy (kcal/kJ), fat (g), saturates (g), carbohydrates (g), sugars (g), protein (g) and salt (g) must be listed per 100g/ml.
9. Practical skills
9.1
bridge hold
Form a bridge over the ingredient with your hand and put the knife underneath.
9.2
claw grip
Curl fingers inwards and grip the food with your fingertips, keeping fingers away from the knife.
9.3
knead
To massage and push a dough to stretch and develop the gluten.
10. Nutrition requirements of teenagers
What are their special dietary and energy needs?
9.4 reduction sauce A sauce that uses boiling and simmering to thicken it.
Follow the Eatwell Guide.
Protein Calcium and vitamin D Iron and vitamin C
Teenagers have growth spurts and are very active, so high energy needs.
Which nutrients should they have more of?
9.5
preserving
Using a method of cooking to extend the shelf life of a food e.g. making jam, curing and dehydrating.
9.6
making a roux sauce
A white sauce (Béchamel) made with flour, butter and milk. The starch thickens the sauce.
Increased appetite means increased portion sizes are needed.
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