● assist
with growth and repai
rof the body
● can aerate a mixture
● can coagulate

● are needed to give
the body energy
● there are two types of
carbohydrate
starch and sugar.

● help to provide
concentrated sources
of energy and help
to insulate the body
in cold weather
● there are saturated
and polyunsaturated
fats

VITAMIN NEED FOR SOURCES
Vitamin A - good vision - green and yellow
vegetables
- healthy skin - dairy products
- growth
Vitamin B - release of energy from
foods
- breads
- milk
- healthy skin - eggs
Vitamin B12 - red blood cells - meat
- milk
- fish
Vitamin C - healthy skin - fruit
- protects cells - vegetables
- helps absorb iron
Vitamin D - helps absorb calcium - margarine
- strong teeth and bones - oily fish

Calcium healthy teeth and bones
Iron formation of red blood cells
Other minerals that the body needs include
potassium, sodium, magnesium and zinc
Eggs are a source of calcium and iron.

● Aerating
● Coagulation
● Preserving
● Tenderising
● Thickening

● Binding
● Bulking
● Enrobing
● Enriching
● Fermentation
● Flavouring
● Shortening
● Stabilising
● Setting

Icing
Browning
Glazing

● Solution
● Colloid
● Emulsion
● Foam
● Gel
● Suspension

Natural additives Artificial additives

Microorganisms in food are bacteria, mould and
yeast
chilling freezing reheating

Brief
Market research
Design specification

Sensory testing : ranking test
rating test
profile test
Manufacturing specification
Quality control

The most used materials in food packaging are
plastics and MAP (Modified-Atmosphere
Packaging)

Material Advantages Disadvantages Uses
Glass - reusable - fragile - baby foods
- heat-resistant - safety issues - salad cream
- recyclabe - heavy - pickles
- keeps shape
- low cost
Metal - recyclabe - may react with
food
- soup cans
- lightweight - take-away
containers
- impermeable - bottle tops
- withstands heat
processing
Card/paper - easy to print on - not water-resistant - fruit-juice cartons
- cheap to produce
-biodegradable
- recyclabe -easily damaged - egg boxes
- can be moulded
- can be coated
- lightweight
Other materials

Primary packaging Secondary packaging
Transit packaging

Food Labelling Regulations

Social factors
Environmental factors
Ethical factors

● Calorie controlled
● Coeliac disease
● Diabetes
● Lactose intolerance
● Nut allergy
● Vegetarian
● High fibre

One-off production
Batch production
Mass production
Continuous-flow production

CAD is used for:
● Nutritional analysis software
● Simulate changes to inputs and processes
● Calculate costs and amounts
● Packaging design and advertising decisions
● Sensory profile software
● Production flowcharts

Uses Advantages Disadvantages
- monitor temperature - more consistent
results
- expensive to set up
- reduces labour costs
- monitor weight - improves accuracy,
reducing waste
- needs skilled
operators
- check ph - faster for high-
volume production
- control conveyor belt
speed
- improved saftey and
hygiene
- can be slower for
one-off or low-volume
production
- monitor quantities of
ingredients
- easier monitoring

Name Purpose
Electronic scales Weigh food accurately
Depositor Put exact amounts of ingredients into different
containers at the same time
Mandolin Slice food portions equally
Food processor Blends and mixes ingredients
Hand blender Used to purée food eg in soups
Dough hook Mixing and kneading dough
Electric whisk Whisks ingredients saving time and effort
Cutters Ensure food is the same shape and size eg biscuit
cutters
Temperature probe Check temperatures in high risk foods
Tunnel oven Ensures continuous even cooking using a conveyor
belt
Deck oven Cooks a batch of several foods at the same time
Boiling vats Huge drums used for cooking liquids eg soups,
chocolate
Date-stamping machine Label packaged food with a date stamp

Components Advantages Disadvantages
- pizza bases - ensures consistency - less reliable - one
manufacturer depends on
another
- saves time and effort - components can be more
expensive
- ready-made sauces - less skill required by staff - sensory qualities may not
be as good as fresh
ingredients
- ready-made cake mixes - less specialist equipment
needed
- sensory qualities may not
be as good as fresh
ingredients
- frozen pastry - can reduce costs - time needed for ordering
and delivery
- ready-made icing - components bought in
bulk
- stock cubes - reduces risk - high risk
foods prepared elsewhere

Hazard analysis:
● Biological hazard
● Physical hazard
● Chemical hazard
Personal hygiene