Food Studies Unit 2 Outcome 2 Revision

When examining a design brief, the restrictions or fixed factors that are non-negotiable, affect the development of the new product and which the designer has little control over are called the...

• Constraints

• Considerations

• Criteria for success

When examining a design brief, issues or aspects to be considered when designing options for a product, that have some flexibility are called...

• Criteria for success

• Constraints

• Considerations

Criteria for success are:

• Written in question form

• Incorporate the constraints and considerations identified in the design brief

• Used during the evaluation stage to check the success of the new product developed

• Written as dot points

This cooking method:

• Is a dry cooking method

• Transfers heat to the surface of the food via radiation

• Transfers heat to the surface of the food via convection

• Is a moist cooking method

This cooking method:

• Is a moist cooking method

• Is called boiling

• Uses convection to transfer heat through the liquid

• Uses conduction to transfer heat from the surface of the egg to the center of the egg

The ability to denature or coagulate, is a functional property of which food ingredient

• Fat/oil

• Sugar

• Protein

• Starch

Gelatinisation and dextrinisation are 2 functional properties of which ingredient

• Protein

• Fat/oil

• Starch

• Sugar

Which of the following are cultural or ethical reasons for adapting or developing foods?

• Someone is Vegan

• Someone has heart disease

• Someone needs a high fibre diet

• Someone needs Halal food

This is a star diagram comparing the same sponge cake recipe, with different levels of sugar.

Did reducing sugar make the sponge less golden and moist?

• Yes

• No

Knowing how to prepare healthy meals, so you can maintain a healthy weight and prevent illness and disease is what type of benefit?

• An emotional benefit

• A physical benefit

• A social benefit