Food TechnologyGCSE Revision 2015Exam Title: Pastry 

Products Produced by Local Bakeries

Name:

Target Grade:Food Technology Examination (2 hours)

Section A30%Theme: Decorated cakes

Section B70%Theme: Food Technology 

Topic areas / tests for DTT

Page in 

AQA 

book

• Function and properties of food: Starch (flour), sugar, 

protein (eggs), fats and oils

• Ingredients: Raising Agents

10 – 17

28,29

• Processes &Techniques: enrobing, shaping, forming, 

finishing techniques, tenderising

• Colloidal Structures (gels, suspensions, foams, emulsions)

18,19

30,31

• The Eatwell plate, government guidelines, 5‐a‐day

• The Nutrients (Protein, Carbohydrates, Fat, Vitamins, 

Minerals, Water, NSP)

• Dietary needs & special diets

• Environmental considerations (nano, organic, fairtrade, farm 

assured, food miles, GM)

20,21

22

23

92, 93

• Cake making methods (rubbing in, creaming, melting, 

whisked)

32,33

• Pastry making methods (shortcrust, puff, choux)

• The function of ingredients(pastry)

38,39

40,41

• Sauce Making Methods, function of ingredients (sauce) 44‐47

• Bread, function of ingredients in bread 50‐53

Topic areas / tests for DTTPage in AQA 

book

• Equipment

• Equipment and nutrition

62‐65

66,67

• Food Spoilage

• Food Storage & reheating

• Food handling

68, 69

70, 71

72, 73

• Additives

• Use and effect of additives

• Acids and Alkalis

76, 77

78, 79

54, 55

• Food production methods (one off, batch, mass, 

continuous flow)

• CAD/CAM

• Standard components

• Quality Control

80, 81

82, 83

56, 57

84, 85

• Labelling

• Nutritional labelling & Traffic light labelling

• Packaging Materials (including MAP)

86, 87

24‐27

88‐91

• Sensory Testing 110‐113

2015 GCSE Food Technology Revision ‐ Section A Design question:

How to get full marks (5/ 6 marks) for design ideas –

• recognisable sketch that fits design criteria – explain HOW your design fits the design criteria (refer to the decorations you have chosen)

• write the product name, 

• draw two DIFFERENT products,

• label in detail 

• add measurements (what size is the product, is it a small decorated cake or a large decorated cake?  Portion sizes etc ‐ could put weight in grams on.

• Explain HOW your product is suitable for providing sensory appeal e.g. colour, aroma, texture, shape, variety of flavours, finishing techniques.

• Include finishing techniques and use a variety which complement each other and fulfil what the brief has asked.

1cm Shortbread & GingernutBiscuit Base

Fresh Raspberries

Fresh RaspberriesIn the filling

Raspberry Fruit Coulis

Rich cream cheese, sour cream and sugar filling

Fresh Raspberry’s on top for decoration

1cm thick digestive biscuit and butter base Fresh Raspberries

for garnish

Raspberry Cheesecake

2015 GCSE Food Technology Revision ‐ Section A Design question:

How to get full marks for the ‘how to make your product in a test kitchen’ question: 

Comment on: 

• Personal hygiene – e.g. tie hair up / wash hands / wear apron 

• Kitchen hygiene – e.g. sanitise work surfaces, check equipment is clean

• Visual checks – check ingredients are in date

• Temperature – e.g. preheat oven to 210oC (bread products) 180oC (pasta 

products)

• Named process – e.g. slicing, dicing, sieving, rolling, whisking – aeration, grating, 

baking etc.

• Logical sequence – e.g. don’t bake your cake before it is in the tin.  Do not 

decorate until it has been allowed to cool after cooking

• Quality control checks e.g. weigh ingredients using calibrated digital scales, check 

homemade pasta sheets are correct  size & shape, has correct amount of sauce 

been added? Is cheese sauce the correct consistency?  Is oven correct 

temperature? Is cooking time correct?  Check product is golden brown.

• Times – e.g. sauté onions for 4 minutes, cook chicken until ‘sealed’ (5 minutes), 

bake for 20 minutes

• Kitchen safety – e.g. use colour coded chopping boards to avoid cross 

contamination (definition: the transfer of bacteria from one surface to another 

e.g. cutting raw chicken and then using the same unwashed knife to cut another 

product or ingredient). Board colours: red (raw meat), yellow (cooked meat), blue 

(fish), green (fruit / veg), brown (veg), white (dairy/bread).

• Kitchen safety 2 – e.g. wear oven gloves. For example: ‘Place in preheated oven 

180oC for 25 minutes. Remember to wear oven gloves.’ Would get you 2 – 3 

marks.

• Knowing your recipe & quantities of ingredients  ‐ try to learn FOUR relevant 

recipes – basic fresh pasta recipe /pasta dishes / white sauce / tomato sauce etc.

2015 GCSE Food Technology Revision ‐ Section A Design question:

How to write a design specification. Remember ‘SATSUMAS’:

• Size – e.g. it must be an individual,  portion – 12cm x 8 cm. HOWEVER: If you just copy the design criteria from the question you will NOT get a mark

• Appearance – Describe the appearance of the decorations using sensory vocabulary.

• Taste / Texture – cake must be light, fluffy with consistent air bubbles and display work should be consistent

• Shape – What shape will the product be?  How will this shape be achieved?  Tin or cutters or piping?

• Unit cost – e.g. my product must cost no more than £1.50 per portion

• Use by date – e.g. my product must have a 3 day shelf life as it contains high risk foods.

• Materials – e.g. my product must be made using seasonal, locally sourced fruit, free range eggs , seasonal fruit, unsalted British butter, Fairtrade cocoa, chocolate and sugar etc.

• Age (target group) – e.g. my product must be suitable for… give an age range, gender and situation – make sure this agrees with the design brief

• Suitability for manufacture – is this a “one off product” or could it be batch produced?  If it is smaller could it be mass produced?  What are the positives and negatives of each production type?

• Storage – e.g. it must be stored chilled at 0 ‐ 4 oC

Useful Websites / books:Website Information

www.bbcgoodfood.com/content/recipes/special-diets/

Recipes for special diets

www.fairtrade.org.uk Information and resources about fair-trade and sustainability

www.soilassociation.org/ Organic food information

www.abelandcole.co.uk/ organic food delivery company

www.foodforum.org.uk/ffiles/Be_good_to_yourself-Mat+Nut+Inn+Pro+Man+Con+Sys-KS4+Post.shtml

Food Forum & Useful website

www.sainsburys.co.uk Recipe ideas and lots of food information

www.uktv.co.uk/food Recipes

www.bbc.co.uk/food

https://sites.google.com/site/foodrevision/ Revision, past papers & controlled assessment advice

www.bbc.co.uk/schools/gcsebitesize/design/foodtech/

BBC Bitesize food technology area – tests, activities, videos

www.nutrition.org.uk Information & resources

www.food.gov.uk Food standards agency. Food recall info.

www.nhs.uk/LiveWell/Goodfood/Pages/Goodfoodhome.aspx

Food & Diet

www.nhs.uk/conditions/Food-poisoning/Pages/Introduction.aspx

Food poisoning information

www.vegsoc.org Vegetarian Society

www.coeliac.org.uk/ Coeliac disease (special diets)

The Book we use regularly in the GCSE: Food Technology course is: AQA Design

and Technology, Food Technology. Nelson Thomas. ISBN – 9781408502723

Sugar

Give 3 examples, description and uses of different types of sugars below.

Sugar Type Description Uses

Sugar is being adapted in recipes because…

The Functions of Sugar

StarchWhat are the 2 types of Carbohydrates and where are they found?

How and where is starch obtained from?

Define these key terms and give examples:Bulking Agent

Thickening Agent

Gelatinisation

Gelling Agent

ModifiedStarch

Protein

functions of eggs 

Emulsification:

Aeration:

Binding:

Thickening:

Coagulation:

Coating: Glazing:

Garnish:

Enriching:

FatFats are from 3 different sources:

1.2.3.

Types of Fat Saturated Unsaturated

Found in…

Description:

Remember! Saturated fat contains more cholesterol, which has been linked to an increased risk of heart disease. They should therefore be used more sparingly in cooking.

The Functions of FatFunction Description

Fat coats the flour particles, preventing the flour absorbing the water. Preventing the water absorption stops the gluten developing. If the gluten cannot develop the mixture is shortened giving a crumbly, melt in the mouth texture.

Extend shelf-life

Required to add air into food. Eg. When fat is creamed with sugar to helps traps air

Colour and “shine”

Adds distinct flavour and odours to food. Eg. Biscuits

Emulsion

Raising AgentsHow are raising agents added into food products?

Mechanical:

Chemical:

Biological:

In the table give examples how air, steam and carbon dioxide act as raising agents:

Air Steam Carbon Dioxide

The Eatwell PlateExplain what the Eatwell plate is and why is helps towards a balanced diet.

Fill in the Eatwell plate with the name, nutrients and food examples:

What are the 3 guidelines for a healthy diet?1.

2.

3.

Nutrient Function in the body Food source

Carbohydrate(Starch &

sugar)

Fat

Protein

Minerals

Iron

Calcium

Vitamins

Vitamin A

Vitamin B

Vitamin C

Vitamin D

Important Non-nutrients

Water

NSPNon-starch

Polysaccharides

Function of Nutrients

Different / Special dietary needs

Some people have to follow a special diet because…1. They may need to lose weight2. They have an illness that needs to be controlled, by what they eat.3. Certain foods make them ill, so they have to avoid eating them

Special Diet

An explanation of diet and changes which need to be made when following the diet

CalorieControlled

Lactose Intolerant

Coeliac disease

Diabetes

Nut Allergies

Vegetarian

Nutritional Labelling

Dietary Reference Values (DRVs)

Traffic light labelling.

Nutritional Panel

Guideline Daily amount (GDAs)

**Page 24-27 AQA Food tech book**

Processes & TechniquesGive a brief explanation and an example of the key processes and techniques.  Pg 18.

• Tenderising is….

• Shaping and forming is….

• Enrobing is…..

• A Finishing Technique is….

Food Structures – Page 30/31

Define what a colloidal structure is….

Colloidal Structure

Part Part Example

Emulsion Mayonnaise

Foam

Solid Foam Meringue

Gel Liquid eg water

Suspension White sauce

Sauce Making What is the basic 4 components (ingredients) of a sauce:1…………………………………………. 3. ………………………………………….2. ……………………………………… 4. ………………………………………….

Type of Sauce

How is it made? Give examples of each type of sauce.

Starch Based

Fruit or vegetable

Egg-based

Oil/water emulsions

Cream

Acids & AlkalisDefine and give food examples of the following:Acid (pH ____ )-

Alkali (pH ____ )-

Neutral (pH ____ )-

Uses of Acids—Give an example of each of the use of the following type of acid:

• Citric Acid-

• Acetic Acid (vinegar)-

• Ascorbic Acid-

Uses of Alkalis‘ - What aids the main use of an alkali in food production?

• Bicarbonate of soda -

Curdling is….

Enzymicbrowning is..

Standard ComponentsA standard component is…

3 examples of standard components that might be used and what they are in…---

5 examples of advantages of using standard components are…

5 disadvantages of using standard components are….

Types of EquipmentWhat 3 reasons would I use electrical equipment in the kitchen?---

What 10 processes can be carried out using electrical equipment?

What are 6 steps to ensure you use equipment safely and effectively?

1. 4.

2. 5.

3. 6.

What electrical equipment would you use for the following?

Liquidising soup Rubbing-in shortcrust pastry Slicing peppers for a stir fry Whisking meringues for Pavlova

1 6

2 7

3 8

4 9

5 10

Uses of Equipment

What task does each of the following equipment perform?

How to ensure a consistent product every time

1.Plan the production plan out using CAD and program

into CAM to ensure general quality control.

2.

3.

4.

5.

Food Processor

Tunnel Ovens

Depositor

Mandolin

Floor Standing Mixer

Enrober

Food SpoilageWhat 4 conditions do Bacteria like to grow in? (Give examples and explanations)

How do we stop bacteria growing in food?T

F

T

M

T _ _ _ _ _ _ _ _ _ _

F _ _ _

T _ _ _

M _ _ _ _ _ _ _

Temperature What is happening to bacteria?

-18C

0-5C

5-63C

37C

72C

Food Hygiene (Pg 68/69)How does food poisoning happen?

Define what Pathogenic bacteria is.

What are the 3 most common types of food poisoning and which foods carry them?1. S

2. C

3. S

How does preservation ensure a longer shelf life?If we change the condition that food is in it can help to remove it:

Removal of L…………….. : Drying, dehydration

Alteration of T……………………………. : Freezing, chilling

Removal of A…………………. : Modified atmosphere packaging

Adding a P……………………………..: Jamming, Pickling, Salting

Food StorageTemperature of Domestic Freezer :Temperature of Commercial Freezer :When food is frozen bacteria……

Temperature of Fridge:When food is chilled bacteria….

What is cryogenic freezing?

What 4 essential rules need to be followed when reheating food?1……………………………………………………………………………………2…………………………………………………………………………………..3…………………………………………………………………………………..4………………………………………………………………………………….

How do you use a temperature food probe?Step 1: Step 2:

Step 3: Step 4:

Food handling & Personal HygieneList 7 things food handlers have to do to make sure their hygienic and safe in the kitchen.

Explain what cross-contamination is and when it could occur….

Red chopping board is for…………………………………………

Green chopping board is for…………………………………….

Yellow chopping board is for…………………………………….

Blue chopping board is for…………………………………………

White chopping board is for……………………………………..

1

2

3

4

5

6

7

AdditivesWhat is a food additive and what types are available?

Complete the table of additives, functions & food examples:

What are the issues in the media surrounding E numbers?

What are the 4 main roles of additives?1234

Additive Function Food Example

Preservatives

Colourings

Flavourings

Emulsifiers

Stabilisers

Anti-oxidants

Nutritional enhancers

Thickeners & Gelling agents

Food Production

Define the following key terms:Scaling up …………………………………………………………………………………

…………………………………………………………………………………………………….

Commercially viable ……………………………………………………………..

……………………………………………………………………………………………………

Describe the following production methods:

Production Type

Description Positive/Negative

One-offProduction

Batch Production

MassProduction

Continuous Flow

Production

CAD / CAMC _ _ _ _ _ _ _ A _ _ _ _ D _ _ _ _ _

C _ _ _ _ _ _ _ A _ _ _ _ M _ _ _ _ _ _ _ _ _ _ _

What are some of the advantages of using CAD/CAM in food production?

Task: Describe what CAD / CAM are and name 3 things they are used for in food production.

Description 3 things it is used for in food production

CAD

(Designing)

1.

2.

3.

CAM

(Making)

1.

2.

3.

Computer Control

Give 7 examples of how computer control and monitoring used in food processing.

Give 4 examples of how computers monitor food safely.

1.

2.

3.

4.

5.

6.

7.

1.

2.

3.

4.

Quality Control

Describe what Quality Control is and how it can be carried out:

What can be monitored by computer sensors?

-

-

-

-

-

-

-

What is a sensory evaluation?

Define what Tolerance means….

Packaging & LabellingW

hy d

o we

pac

kage

& la

bel

food

?Reason Explanation

P

P

P

P

List 10 Things that must be displayed on a food product label (according to EU Law):

1

2

3

4

5

6

7

8

9

10

Packaging Materials

Task: Give 2 advantages and 1 disadvantage for each material for food packaging:

Material Advantage Disadvantage

Glas

sPl

asti

cPa

perb

oard

/Ca

rdM

etal

Give food packaging examples of each type of material:

Glass Plastic Paperboard/card

Metal

Environmental Considerations

How can manufacturers be more environmentally friendly with their packaging?1…………………………………………………………………………………………..

2 ………………………………………………………………………………………….

3 ………………………………………………………………………………………….

4 ………………………………………………………………………………………….

5 ………………………………………………………………………………………….

Define the following key terms:

Genetically Modified

Nanofoods

Organic Food

Fairtrade

Farm assured

Food miles

Key words/TermsAdditives - Substances added to food in small amounts to perform a function such as to preserve, colour or flavour a product.Aesthetics - The appreciation of good taste or good design. The product appeals to your senses. “It looks appealing, I want to eat it!”Ambient temperature - Normal room temperature. 20 - 25°CAntibacterial - Working against or prohibiting the growth of bacteria.Bacteria - Small microscopic organisms found all about us. They multiply by splitting in two every 20 mins. (Binary fission)Batch production - Producing a small quantity of identical products. For GCSE assume 50.Blast chill - To cool food quickly by blasting it with cold air.Blast freezing - Quickly freezing that makes small ice crystals which do less damage to the food than slow freezing.Brand - A particular make of product usually with a well known name e.g. Heinz baked beans.C.A.D. - Computer-aided design e.g. programs used for designing packaging.C.A.M.- Computer-aided manufacture. e.g. using a computer to help control baking temperatures.Component - A ready prepared part of something. e.g. a ready made pizza base.Consumer - A person who buys or uses products and services.Continuous-flow production - Continuous processing 24/7. Expensive to set up, cheap to run. Fewer people employed; usually computer controlled.Cook-chill - Food that has been cooked, fast chilled and then stored at low temperatures.Cook-freeze - Food that has been cooked, fast frozen and then stored below freezing point.Cross contamination - The transfer of harmful bacteria from one area to another.Danger zone - The temperature range in which bacteria thrive (4 -60°c).Diet - The food and drink that we eat.

Dietary Reference Values DRV’s - DRV’s show the amount of food energy or other nutrients needed by people of different ages.Due diligence - In food preparation this means that the company has set up systems to help avoid contamination of food products.E numbers - The number given to an additive to show that it has been approved by the EU.Environmental Health Officer EHO - The enforcement officer at local government level who covers public health such as the hygiene of food premises and food safety.Flow diagram - Step by step chart or plan of a system or production process.H.A.C.C.P. - Hazard analysis and critical control point.Hazard - Anything that can cause harm to the consumer.High risk area - The section in the food preparation area where food is most likely to be contaminated by bacteria.High risk foods - Those most likely to encourage bacterial growth. e.g. cooked meat, cooked poultry, fish, dairy foods.Image/Mood board - A display of pictures and drawings to give ideas about a target group or a range of products.Just in time - Some factories & fast food outlets order stock just in time to manufacture the product. They do not have room to store it days/weeks in advance.Key words / Design Criteria - Important words that may relate to the design brief.Logo - The symbol of a company used on products.Low risk area - Section in the food preparation area where food is less likely to be contaminated by bacteria.M.A.P. - Modified atmosphere packaging. Removing the air and flushing the packet with a gas.Marketable product - One that appeals to people and will sell when it reaches the shops; to succeed, all products must be marketable.

Modelling - To experiment with an idea without actually cooking it. You can model the nutritional value of a food product by using FOODPC6.One-off production - One product is made, usually to order. It is unique. It can be expensive.Organoleptic Testing - A posh term for sensory analysis. Using your sensory organs to test a product. In simple language, taste testing!Portion - A portion for one is the amount of food that satisfies the need for one person.Product specification - The exact details needed to make the product.Prototype - A sample product to be used for trialling and market research.Quality assurance - A system that is set up before a product is made and which lays down procedures for making a safe, quality product.Quality control - The steps in the process of making a product to make sure that it meets the standards; faulty products are removed.Repetitive-flow production - Assembly line production of a product, often using a conveyor belt. Used for producing large numbers.Standard Component - A component pre-prepared that can be used when producing a new product. Eg. a standard component may be shop bought mayonnaise, tomato sauces for pasta, pizza basesSensory descriptors - Words that describe taste, smell, texture and flavour.Shelf life - How long a food product can be kept, making sure it is safe to eat and good quality. Target Market / group - The person or group of people that the product is aimed at. e.g. teenagers, families.Tolerance level - The amount and flexibility allowed when making a product – in terms of weight, colour, size – so that it meets quality standards.Traceability - Tracing a fault back to the point at which it occurred in order to remedy the fault and avoid it happening again.