1. Food tech.
A revision guide.

2. Components of food.
Design consideration
Production.

3. Components of food. Nutritional properties. Functional properties
Acidity and temperature.

4. Nutritional properties.
The main nutrients are proteins, carbohydrates, fats, vitamins and minerals. Each nutrient has a different purpose.

5. Functional properties.
Foods have different functional properties which can be treated and combined. They can be finished to improve palatability. Additives are used for a number of reasons and can be artificial or natural.

6. Acidity and temperature.
Foods can be acidic, alkaline or neutral. The rate a food deteriorates is determined by acidity and temperature. Foods must be reheated properly to prevent food poisoning.

7. Design consideration. Food product development.
packaging and labelling.
Social and environmental issues.

8. Food product development.
Social, environmental and ethical factors affect the foods that consumers buy. Diets can be affected by allergies and intolerances. A balanced diet is needed to prevent health problems.

9. Food packaging and labelling.
Food packaging protects and preserves food. A range of materials can be used for packaging, some of which are environmentally friendly. Labels carry information for the consumer. Some of this information is required by law.

10. Social and environmental issues.
Social, environmental and ethical factors affect the foods that consumers buy. Diets can be affected by allergies and intolerances. A balanced diet is needed to prevent health problems.

11. Production.
Systems and practices.

12. Systems and practices
Production systems consist of inputs, processes, outputs and feedback. There are different scales of food production that require different kinds of equipment. CAD and CAM can be used to design, test, and monitor processes. Standard components can be used to speed up production. Safety is ensured through hazard analysis and critical control point checks.

13. Quiz. Question 1. Which is not a key nutrient? vitamins and minerals
carbohydrates
Sweets

14. Incorrect. Try again.

15. Correct. Next.

16. Foods can be acidic, alkaline or…
Neutral.
Weak.
Strong.

17. Incorrect. Try again.

18. Correct. Next.

19. Additives can be…
Artificial or natural. Natural or Acidic. Acidic or Alkaline.

20. Correct. Next.

21. Incorrect. Try again.

22. What should be done to prevent food poisoning?
Cooking it properly. Eating it raw. Overcooking then eating.

23. Correct. Next.

24. Incorrect. Try again.

25. Which doesn’t affect a diet?
Allergies.
Health.
Social life.

26. Incorrect. Try again.

27. Correct.

28. Answers

29. Questions.
Answers.
Question 1.
Sweets
Question 2.
Neutral.
Question 3.
Artificial or natural.
Question 4.
Cooking it properly.
Question 5.
Social life.

30. Thanks for watching, any questions?