• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

CAD and CAM

Extracts from this document...

Introduction

CAD/CAM Cad stands for Computer Aided Design. It is when you use a computer to design food products. Examples of CAD are: * Researching on the Internet. * Calculating costs using Excel. * Design Packaging. * Calculate nutritional information for food labels. * Using a computer to make and create a product. Cam stands for Computer Aided Manufacture. It is when you use a computer to make and create products. Examples of CAM are: * Bread Maker. * Digital Scales. * Tunnel Oven. * Printing Food Labels. * Fir example, Cuts biscuit all at once instead of individually. * Enrobing - To coat a product with sauce for example. ...read more.

Middle

* Standardises production system so the process time can be repeated with precision and accuracy. Disadvantages of CAD and CAM: * The high cost in purchasing expensive equipment. * The amount of time needed to spend in order to install the machinery and to train staff. * Machines could break down which causes whole production to stop whilst it is being fixed. * Large machines = Large Premises. * Less home made products would be available. Aim - To visit many different websites to research on the topic of Healthy Food and more. Conclusion - I visited websites from Jamie Oliver and BBC Food to help me find information on healthy food and labelling. ...read more.

Conclusion

However, there's still nothing to stop them giving the misleading impression that their foods are healthier than they really are. Fresh is best Often foods marketed at slimmers are not very nutritious. One so-called 'slimming' chicken and sweet corn flavour packet soup mix contained no sweet corn and only one per cent chicken, water and glucose syrup being the first two ingredients. Okay, so it's less than 60 calories a serving but where's the goodness in it? The healthiest food you can buy probably doesn't come with a label. Fresh ingredients won't list their nutrients, additives (or absence of) or boast that they're good for you. But if you buy organic broccoli from a farmers' market you know that it has been grown without pesticides and that it's packed with nutrients. It might even have been picked that very morning. ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our GCSE Food Technology section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related GCSE Food Technology essays

  1. Computer Aided Design (CAD) and Computer Aided Manufacture (CAM)

    to be cooked at the same time. Convection oven - surrounds the products with heat. Travel oven - similar to a tunnel oven but on a larger scale. Vat - huge container used for cooking foods. Mixing Floor-standing mixers - large food processors which can mix huge quantities of ingredients evenly and consistently every time.

  2. Sharks: Killing Machines?

    Their highly developed senses of smell, sight, hearing, and electro activity sensing can offer scientists new insights to evolution. Also, sharks appear to be nearly unaffected by cancer and circulatory diseases, and have also heal very rapidly from major injuries.

  1. I will look at six existing products which are already available and evaluate how ...

    Internal Packaging The internal packaging is boil-in-the-bag plastic, the rice and the meat with sauce were in two separate bags. The bags allow the consumer to see what the product is like. The plastic seems to be moulded to keep the food sealed in.

  2. The Cook-Chill Process - Research

    * The fat in and around the joint. * The formation of extractives (substance dissolved in water inside the muscle fibres, which give meat their characteristic flavour) which are squeezed out of the meat as it cools. The chosen cooking method.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work