OCR Design and Technology for GCSE: Food Technology

Summary:
OCR Design and Technology for GCSE: Food Technology is endorsed by OCR for use with the OCR Design and Technology for GCSE: Food Technology specifications. Underpinning theoretical knowledge is described using clear language, concise explanations and numerous full-colour illustrations. This knowledge is then referenced to each of the GCSE units, to ensure that both practical and examined work demonstrates a thorough understanding of the topic.

Written by a team of senior examiners, this text encourages the innovation and creativity that are at the heart of the new OCR specifications. As such, the material has been created to help foster understanding and problem-solving. Illustrations, photographs and exemplar student projects are generously placed throughout the carefully designed text, to ensure students are fully engaged and motivated. The structure of the text fully reflects the modular nature of the GCSE and its inherent flexibility.

• Will aid the non-specialist teacher
• Highly visual, full-colour and accessible approach to ensure that these books are at the heart of classroom learning
• Senior examiners will provide hints, tips and guidance on good practice and how to avoid common candidate mistakes, particularly with regard to coursework
• The first OCR-specific text will guide students and teachers through the new requirements

Table of Contents:
Chapter 1 Design Process
Developing and writing a design brief
Drawing up a design specification
Generating, recording and modelling ideas
Product Development
Product Planning
Critical Evaluation Skills
Chapter 2 Diet and Nutrition
Nutrients
Diet
Modifying Recipes
Food Choice
Special Dietary Needs
Chapter 3 Nutrients Found in and Structure of a Common Range of Foods
Cereals
Fruit
Vegetables
Meat
Fish
Milk
Cheese
Eggs
Fats and Oils
Alternative protein foods
Chapter 4 Function of Ingredients
Function of ingredients
Raising agents
Use of additives
Food components
Chapter 5 Processes and Skills
Heat transference
Effects of heat on different food
Baked products
Sauce making from sweet and savoury products
Fruit and vegetable preparation
Preparation of meat
Preparation of fish
Preparation of alternative protein foods
Finishing techniques
Chapter 6 Using Tools and Equipment
Equipment
Food preparation
Alternative ways of carrying out processes
Large-scale equipment
Chapter 7 Preservation and extending shelf life
Deterioration of food - food spoilage
Preservation
Packaging food
Chapter 8 Health and Safety
Using tools and equipment safely and effectively
The importance of safe and hygienic practices in the preparing, cooking, transportation and storage of food
What is risk assessment?
Food health and safety legislation
Food labelling
Environmental health officers
Chapter 9 Industrial Production
Computer-aided design (CAD)
Computer-aided manufacturing (CAM)
Commercial production methods
Quality assurance
Quality control
Nano-technology
Chapter 10 Product Analysis
Determine the suitability of a product for an intended market
Understand the choice of ingredients and components in a range of products
Understand the processes used to make the product
Evaluate commercially manufactured food products against moral, cultural, environmental and sustainability issues
Chapter 11 Sustainable Design
Recycle
Reuse
Reduce
Refuse
Rethink
Repair
Chapter 12 GCSE Controlled Assessment
Unit A521 - Introduction to Designing and Making
Unit A523 - Making Quality Products
Chapter 13 Sustainable Design
Introduction to sustainable design
The 6 R's
Product analysis and the design of products
Social issues
Moral issues
Cultural issues
Environmental issues
Design issues
Chapter 14 Controlled Assessment Unit A523 Making Quality Products
Chapter 15 Unit A524 Technical Aspects of Designing and Making
Table of Contents

About the Author(s):
Barbara DiNicoli, Meryl Simpson and Val Fehners are senior examiners for OCR GSCE Design & Technology: Food Technology

Readership:
OCR GCSE Design & Technology: Food Technology students