Food Technology- June 2011 Markscheme points

Vitamin D: eggs, oily fish, margarine, sunlight, dairy produce.

Function of B12:growth, release of energy, formation of blood cells, nervous system

NSP:ALL PLANTS AND VEGETABLES

Nsp helps move waste through the gut and prevent constipation

FORTIFICATION: addition of nutrients to enhance original content. Like vitamin B in bread and cereal

Wh

When giving an example- give a food example.

Dietary Guidelines: Health of nation 5 a day reduction in salt water consumption COMA eat well plate prevent obesity saturated fat intake high fibre/NSP

Environmental Issues: Pesticides herbicides fair trade food miles GM organic seasoned food recycling free range locally sourced alternative energy sources

Media influences: advertising television/radio magazines newspapers internet media campaigns

Design Process': design ideas design proposals method of commuinication data collection storage modelling target audience development testing/evaluation trialling test kitchen/pilot plant

NSP:Wholemealfruitnuts

Wate

Water soluble vitamins:B and CB- wholegrainC- fruits

Aesthetic qualities:Colour, taste, smell, texture and presentation. 

Preparation, cooking and storage in Business: risk assessment- storage and cooking Hazards: food contaminatiob, bacteria, personal hygiene. Quality Controls: During product and presentation. shelf life, storage and re-heating 0-5 for refridgerator-18 for freezer5-63 danger zones

Food Labelling: name ingredients storage shelf life origin weight instructions for use traceability nutritional infomation environmental issues special claims

Section A

Section B

Design a product

Section C