Lesson 14
Manufacturing
quality and
CAD/CAM
Lesson 23
Labelling and
packaging
Lesson 24 SECE
Lesson 15
Equipment
Lesson 22
Acids, alkaline
and additives
Lesson 25
Technological
Developments
- NANO
Lesson 3 Dips
Lesson 10
Research
Techniques
Lesson 16
PRACTICAL
Cultural breads
Lesson 21
Combining
ingredients and
structures
Lesson 26 & 27
PRACTICE
EXAM
Lesson 4 & 5
Safe storage
Lesson 8 & 9
Design exam
Questions
Lesson 17
Prototypes and
sensory testing
Lesson 20
PRACTICAL
Pastry twist
development
Lesson 6
Standard
components
Lesson 7
PRACTICAL
Bread sticks
Lesson 18
Nutrition and
healthy Eating
Lesson 19
Nutrition and
healthy Eating
Lesson 1 Dips
Lesson 2
PRACTICAL
Dips
Lesson 13
PRACTICAL
Bread and
share
Lesson 11 & 12
Functions of
foods
BIG
PICTURE
OF EXAM
PREP
SHEET
LESSONS
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To know the functional properties of starch,
sugar, protein and fat
To examine the use of starch, sugar, protein
and fat within products
To be able to recall the functional properties
of sugar, protein and fat and starch
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What starchy foods can you name?
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Found in bread, pasta, rice, potatoes, pulses
and breakfast cereals. They keep our blood
sugar levels constant.
Starch is a polysaccharide made up for
glucose units. We call this a carbohydrate.
Carbohydrates help fill is up so we are less
likely to crave for high fat snacks.
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Our DRV (Dietary )reference Value for starch
is 39% of our energy.
What does this mean we should be eating?
Can you think of examples of products that
would help provide this?
Lets break this down into high levels and low
levels
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White bread
Wholemeal bread
Beans
Lentils
White flour
Cornflakes
White pasta
Wholemeal pasta
Weetabix
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Modified starch has the WOW factor for
manufacturers in the food industry.
Can be used to thicken a custard instantly.
Thicken low calorie salad dressings.
Have you ever made angel delight packet mix
at home? It thickens instantly!
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Who is going to give us a dem on the use of
modified starch in angel delight?
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Look at the packet who can spot the
ingredient modified starch?
Gelatinization – say this 3 times now say it
to someone else. It means the process for thickening
e.g soups and sauces.
How does it work?
The starch is heated in a liquid it makes the
starch granuels swollen and burst which
thickens the liquid. (Think of a white sauce)
Have you ever made a lumpy, flour tasting sauce
before – yuk Gelatinization did not take place
Properly so you need correct amount of liquid and
temp.
Type of starch
How it can be used
Result
Wheat flour
Creamy Sauce
Arrow root
Clear transparent
sauce
Cornflour
Gives a less clear
opaque gel can set
moulds e.g
blancmange and
trifles.
Type of starch
How it can be used
Result
Wheat flour
With butter and milk
to make a white sauce
Creamy Sauce
Arrow root
Blended with water or
fruit juice to make a
fruit glaze
Clear transparent
sauce
Cornflour
As a thick custard for
a trifle. The thickened
liquid sets and forms a
gel.
Gives a less clear
opaque gel can set
moulds e.g
blancmange and
trifles.
Who can tell me why we need to watch our fat
Intake?
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Butter contains 80% fat. Too much fat in the
diet leads to obesity and high levels of
cholesterol which contributes to Corononary
hear disease. Butter is a SATURATED fat
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Sunflower
Olive
Soya bean
Ghee
Butter
Peanut oil
Dripping
Suet
Lard
Function
Frying
Enriching
Shortening
Emulsifying
Moistening
Colouring
Creaming/aerates
Flavour
Seals
Extends shelf life
Product
Function
Product
Frying
Chips
Enriching
Sauces
Shortening
Pastry
Emulsifying
Mayoniase
Moistening
Buttered on bread/scones
Colouring
Butter in pastry
Creaming/aerates
Cakes
Flavour
Fat in biscuits
Seals
Preserves pate
Extends shelf life
Cakes to make last longer
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When you make mayonnaise the oil and
water would separate. Oil on the top and
water underneath. To stop this happening
and emulsifier is used so they mix together.
In mayonnaise it is egg yolk (LECITHIN) which
does this job.
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Who adds sugar to tea/coffee/breakfast
cereals? Why do we do this?
Which do you add?
Granulated – sweetens tea/breakfast cereals
Caster sugar – finer used in biscuit making
Icing sugar – used for icings
Brown sugar – stronger flavour for
gingerbread and melting mixtures.
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Sugar is made from sugar beet or cane.
The beet or can is crushed and mixed with
water and then the liquid is boiled to make
sugar crystals.
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biscuits – sweetness, colour, texture, volume
Jam – preservative, sets the fruit, texture
Cooked fruit – sweeten help keep the shape
Bread- speeds fermentation – food for yeast
Cakes – sugar helps the fat to lighten
Baked beans/canned veg – to help the flavour
Look at the list are there any you are
surprised about?
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Key ones to remember – used to sweeten
drinks and products.
Sorbitol
Mannitol
Hydrogenated Glucose syrup
Saccharine
Aspartame
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Which is which
DEXTRINISATION CARAMELISATION
Sugar is heated to a high temperature, it
thickens and turns brown to give that desired
flavour which is.................................
When bread is grilled the starch turns to a
simple sugar called .................................
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Eggs is one of the main sources of protein
that is useful in cooking.
Eggs in cake making/
AERATION- what does this mean to you?
COAGULATION
EMULSIFICATION
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Whisking the egg............. stretches the
protein and makes air bubbles which creates
a foam.
This foam keeps stable because all of your
whisking has made heat and partially
coagulated it.
Can you remember writing your name in the
foam?
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Think of your quiche setting. (Coagulation)
Eggs set when heated.
Eggs are used to thicken, bind and coat. Have
you made fish cakes or coated fish with egg
to form a coat for your breadcrumbs?
TEMPERATURE CHECK
Egg yolk protein coagulates at 70c
Egg white protein coagulates at 60c
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Garnish salad
Glaze on scones/pastries
Coagulation /lemon meringue, egg custard
Emulsify salad dressings
Aeration in meringues, swiss rolls, mousse
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Split into 4 groups.
Each table will be an expert on either
Sugar
Fat
Protein
Starch
Each table to give a review and share with
group.