Design and Make It: Food Technology

Part 1 Introduction: the food industry; working with food; using ICT in food technology (1); using ICT in food technology (2). Part 2 Use your loaf: food processes and products (1); food processes and products (2); nutritious and delicious; baking in abundance; going up!; making bread; the Chorleywood bread process. Part 3 Having your cake: inside a test kitchen (1) - product specification; inside a test kitchen (2) - product development; inside a test kitchen (3) - small- to large-scale production; cottage cakes case study (1); cottage cakes case study (2); measuring, mixing and making pastry; pastry production; pies in production; food hygiene and safety (1); food hygiene and safety (2); examination questions (1). Part 4 The big chill: chilled foods; recipe engineering; something fishy; making the most of meat and poultry; meeting the customer's needs; alternative protein products (1); alternative protein products (2); vegetable variety; preserving vegetables/super soups; pasta is popular; rice is nice; saucy solutions; micro-organisms; on the shelf (1); on the shelf (2); additives; examination questions (2). Part 5 Cold comfort: cold desserts (1); cold desserts (2); out of the cool; designing with food; sensory evaluation; finding a winner; stages in product development; quality counts/production process systems (1); production process systems (2). Part 6 Salad days: structure in food products; dressing and dipping; salad ingredients; fats and oils; making it safe to eat (1); making it safe to eat (2). Part 7 Filling the gap: design and make assignment; fast food success; using standard components; savoury food products; sweeteners; for the chocaholic; examination questions (3). Part 8 Informing the customer: packaging matters (1); packaging matters (2); packaging matters (3); packaging matters (4); food labelling (1); food labelling (2).