GCSE FOOD TECH

how to make a roux sauce

melt fat, stir in flour on medium heat, add liquid gradually, bring to boil and stir

how to make a blended sauce

blend a little liquid with cornflour, heat remaining liquid, pour hot liquid onto mixture and stir, return to pan and bring to boil

what is a reduction sauce

a sauce where flavour is intensified by reducing liquid

how to make reduction sauce

sweat ingredients in fat, add liquid and cook ingredients till soft

ingredients for salad dressing

olive oil french mustard vinegar salt and peper

ingredients for mayo

egg yolk, vinegar, salt, mustard, oil, water

ingredients for hollandaise

peppercorns, white wine vinegar, water, egg yolks, melted butter, salt and pepper

how to make hollandaise

peppercorns cooked in vinegar, water and egg yolks added and whisked over pan of water till thick, melted butter gradually whisked in and seasoned

recipe for creaming and all-in-one method

100g self raising,100g fat,100g sugar, 2 eggs

recipe for whisked sponge

50g flour 50g sugar 2 eggs

recipe for rubbed in method for cakes

200g self raising, 100g fat, 100g sugar, 2 eggs and 50ml milk

recipe for rubbed in method for scones

200g self raising 50g fat 125ml milk

causes of a sunk in the middle cake

too much sugar, too much raising agent, mixture not set properly

causes of cracked cake

oven temp too high so mixture set on top before rising, too much mixture in tin, cooked too near top of oven

causes of heavy textured cake

mixture too wet, not enough raising agent, oven temp too low, mixture curdled

causes of hard sugary crusted cake

too much sugar used, coarse sugar used, mixture not creamed enough

causes of open and coarse textured cake

too much raising agent, flour not mixed

causes of uneven risen cake

oven shelf not level, cake placed too near heat source

recipe for shortcrust pastry

200g PLAIN flour and 100g mix of white fat and butter and water

recipe for rough puff/flaky

200g STRONG plain flour 150g mix of white fat and butter 2tsp lemon juice and water

recipe for choux

75g STRONG plain flour 50g butter 2 eggs 125ml water

how do you incorporate fat in shortcrust pastry

rub it into flour

how do you incorporate fat into rough puff

small pieces added to flour and lightly mixed, add liquid and roll and fold adding 1/4 of fat each time

how do you incorporate fat into flaky pastry

1/4 fat rubbed into flour, add water, roll and fold and add 1/4 each time

how do you incorporate fat into choux pastry

melt it in water

texture of shortcrust

light, crisp, short

texture of rough puff/flaky

layers of crisp pastry

texture of choux

hollow inside,well risen, crisp

purpose of plain flour in shortcrust

low gluten content to produce right texture

purpose of fat in shortcrust

coats flour to reduce water mixing with gluten

purpose of flour in flaky/rough puff

high gluten content to produce crispy, flaky layers

purpose of fat in flaky/rough puff

traps air between dough

purpose of water and lemon in flaky/rough puff

combines with gluten to form stretchy,elastic dough and lemon juice strengthens gluten

purpose of flour in choux

high gluten content stretches to hold expanding air and steam

purpose of water in choux

heat causes starch to gelatinise and mixes with flour to develop gluten

purpose of egg in choux

holds air in starch giving smooth glossy finish and helps aid piping

how to make shortcrust

add small cubes of fat into flour and rub with fingertips till breadcrumbbs, gradually add water till firm mixture and bring into a ball and roll out

how to make rough puff

mix small pieces of butter into flour and add water and lemon juice, mix to firm dough, shape to oblong and fold ends to middle, fold in half and chill, keep folding 3-4 times

3 tips for good pastry

keep ingredients cool as possible, add liquid little at a time, use lightly floured surface

cause of soft sticky pastry

too much liquid, soft fat, over handled mixture

cause of dry crumbly pastry

not enough liquid

cause of hard tough pastry

too much water added, pastry over handled, little fat used, over rolled

cause of soft oily pastry

temp of oven too low

cause of shrinking pastry

stretched

cause of soft crumbly pastry

too much fat, not enough water, too much baking powder

cause of blistered pastry

fat not rubbed in, too much water

cause of dense bread

plain flour used, too much salt, too dry, not enough proving

cause of coarse not risen bread

proved too long

cause of uneven holy bread

not kneaded enough

cause of collapse of dough

proved too long

what is a staple food

a food that forms the basis of a traditional diet

name 2 places wheat is grown

europe and china

what is wheat used for

used in flour for bakes and to make cereals

name 2 places where rice is grown

china and india

what is rice used for

used in cereals and savoury/sweet meals

name 2 places where maize is grown

china and india

what is maize used for

can be eaten as corn on the cob and used in cereals

name 2places where oats are grown

russia and UK

what are oats used for

to make milk and in cereals

2 places where barley is grown

UK and russia

what is barley used for

animal feed and in soups

name 2 places where rye is grown

russia and europe

what is rye used for

ground into flour and bread

2 places where spelt is grown

UK and russia

what is spelt used for

flour and in baked products

where is sugar made

in plants called sugar cane and sugar beet

what are the types of vegetables

leaves, fruits, roots, flowers, bulbs, stems, tubers and seeds/pods

peas and runner beans are what type of vegetable

seeds/pods

potatoes and yams are what type of vegetable

tubers

celery is what type of vegetable

stems

onions and leeks are what type of vegetable

bulbs

cauliflower and broccoli are what type of vegetable

flowers

carrots and parsnips are what type of vegetable

roots

cucumber and peppers are what type of vegetable

fruits

cabbage and lettuce are what type of vegetable

leaves

name 2 advantages of locally produced fruit and veg

fresher and lower carbon footprint/food miles

name 2 disadvantages of locally produced fruit and veg

not as much choice and can be more expensive

name 2 fruit and veg in season in winter

parsnips and brussel sprouts

name 2 fruit and veg in season in spring

strawberries and spring onions

name 2 fruit and veg in season in summer

cherries and raspberries

name 2 fruit and veg in season in autumn

pumpkin and apple

what is a carbon footprint

a measure of the impact human activities have on the environment in terms of greenhouse gases produced through the outlet of CO2

what are the classifications of animal products (excluding dairy)

offal, poultry, game and meat

kidney and liver are what classification

offal

chicken and turkey are what classification

poultry

rabbit and pheasant are what classification

game

beef and lamb are what classification

meat

what is sustainability in regards to food

the resource wont run out

what does the Red Tractor Logo mean

that the food and farm meets industry standards of food safety, hygiene, animal welfare and environmental protection

what is intensive farming

where large amounts of produce are generated from a small area of land, usually relies on fertilisers and pesticides

what does organic mean

grown or reared without the use of artificial aids, fertilisers, pesticides and antibiotics

what are the classifications of fish

white round, white flat, oily, shellfish/molluscs, shellfish/crustaceans

what type of fish are cod and haddock and a description of the type

white round- these have firm white flesh and low fat

what type of fish are plaice and turbot and a description of the type

white flat- firm white flesh and low in fat

what type of fish are tuna and salmon and a description of the type

oily- dark flesh and has omega 3

what type of fish are oysters and mussels and a description of the type

shellfish/molluscs- low in fat with an outer shell that needs to be removed to get the flesh out

what type of fish are crab and lobster and a description of the type

shellfish/crustaceans- low in fat, very tough outer shell and have flexible joints

give 4 examples of fish methods and a description

trawling- nets are used

dredging- metal cages are used

harpooning- metal pole lunged into fish

long lining- lines with bait

what are the group of fish farming and explain

farming- whole process takes place in captivity

sea rearing- young fish caught in wild and grown in captivity

sea ranching- young fish bred in captivity then released

give 2 advantages of fish farming

wild fish stocks arent reduced and fish can be produced in higher quantities