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GCSE: Food Technology

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  • Marked by Teachers essays 7
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  1. Marked by a teacher

    The Impact Of Today's Chefs On Food Choice

    5 star(s)

    f***y Craddock targeted herself at these married housewives. She created elaborate dishes aimed to please the males. Her cookery shows took place in the Royal Albert Hall, and to go with the grand venue, she often wore fancy and glamorous dresses whilst cooking. Even though this is obviously very impractical, it was all part of f***y Craddock's style. Instead of focusing her attention on teaching her audience, she tried to entertain them. This introduced the whole concept of fun in the kitchen. She encouraged women to see the role of cooking daily to become an adventure.

    • Word count: 1715
  2. Marked by a teacher

    3 recipes inspired by popular fast food dishes.

    4 star(s)

    Heat for 30 seconds at a time, stirring after each interval, until apple juice is very hot. Cover and set aside for about 60 minutes until mixture is close to room temperature. 3. Combine rice flour and apples in a large-sized bowl. Toss well to coat evenly. Add the combined berry mixture. Mix well. Stir in vanilla essence and cinnamon. Set aside. 4. To make the crust, in large-size mixing bowl, add whole-wheat flour and rub in the margarine into the flour until the resemble breadcrumbs. Add in a teaspoon of honey, 250ml of cold water, 15ml at a time and mix with a fork until dough begins to form a rough mass.

    • Word count: 1173
  3. Marked by a teacher

    Home economics. Time plan for a 3 course meal

    4 star(s)

    Place breads on baking sheet. Scatter with rosemary, season with salt, pepper and olive oil. Bake for 10 minutes. Leave for 5 minutes 00:40-00:50 Heat oil in a large pan, add onion and celery and leave for 10 minutes. Add cumin. Boil kettle. Take bread from oven. 00:50-01:00 Make vegetable stock and add to the pan along with the tomatoes and chickpeas. Leave to simmer until ready. Turn down heat. 01:00-01:10 Oil a muffin tin. Sieve cocoa powder into a mixing bowl, add self raising flour and caster sugar.

    • Word count: 542
  4. Marked by a teacher

    Researching Spanish Food. In Spain there is a lot of variety of foods that they eat, but the most common foods that are eaten Breads, tomatoes, meat, fish, olive oil, legumes, chicken, milk and Eggs.

    4 star(s)

    The Spanish also like there Champagne. Spanish like to soak bread will oil and place slices of tomatoes on the bread. Tapas are also a food that the Spanish eat a lot. Tapas are finger foods that are in bars to keep the customers happy, the foods range from pieces of bread to slices of meat. Jam�n is Spanish for meat which is very popular also. All these foods are staple food because they grow well in the Spanish climate and also because there is huge amounts of that food in Spain (Seafood, olives and olive oil).

    • Word count: 1356
  5. Marked by a teacher

    The Importance of Vitamins and Minerals In the Human Body.

    4 star(s)

    Most of the minerals in our diets come directly from plants or indirectly from animal sources. In the body, minerals play a number of vital roles. Several mineral elements are necessary to maintain the structural integrity of bones and teeth, while others are required for enzyme activity and numerous essential biological processes. Therefore, five vitamins and minerals will be mentioned in this paper, that will further express the important role they each play in the human body, where each can be found and the symptoms of deficiency. The main vitamins that will be discussed are: Vitamin A, Biotin, Vitamin C, Vitamin E, and Vitamin K.

    • Word count: 1800
  6. Marked by a teacher

    The overall finish of my Family Fruit cake was excellent. It was golden and crispy brown at the top in relation to appearance. It gave off a wonderful aroma of freshly baked sponge cake when it was being baked.

    4 star(s)

    I had sprinkled the top of the cake with some dimera sugar (brown sugar) which gave it a crispy top. The sponge was light yellow or pale in colour. The sponge was well risen because the size of the cake was fairly thick. The appearance was golden brown with a crispy touch which made my cake more appealing. It was light, crumbly and soft in texture and the flavour of my sponge was sweet and it wasn't eggy. Those were all the good points of the cake but the bad point was that when I spooned the mixture into the baking tray, it had some dry flour in the middle which wasn't mixed in with the rest because of the mixture being too thick with all the fruits.

    • Word count: 708
  7. Marked by a teacher

    Using SWOT, PEST, five forces and the Porters Value Chain, I will assess The McDonald Fast food Chain Organisation.

    Alongside the Big Macs and Chicken McNuggets, there is a New Tastes Menu offering new McTreats. There's low-fat Chicken Salsa Flatbread, penne salad comes with 'Italian style chicken For the first time, I can order fresh fruit. The happy Meal Fruit Bag is 'equivalent to five-a-day recommended daily intake of fruit and vegetables', Outside the U.S. Examples include the popular Teriyaki Burger in Japan and vegetable Nuggets in India. Customers come to McDonald's for signature products they can't find anywhere else. In addition many families visit the restaurants because of their unique ability to put smiles on their children's faces.

    • Word count: 797
  8. Free essay

    Basic hygiene practices for food preparation and cooking

    Cleaning and disinfection chemicals are available to maintain the correct standards of cleanliness. Usually these chemicals are added to water to make a cleaning solution. Some come ready to use in spray or aerosol bottles for convenience. Substances used for cleaning food preparation areas fall into three categories: * Detergents - are chemicals that will dissolve grease and assist the removal of food debris and dirt. Detergents do not kill bacteria. * Disinfectants - are chemicals designed to destroy bacteria and reduce them to a safe level.

    • Word count: 2504
  9. Aim: To produce a basic yeast leavened straight dough by kneading and proofing.

    Expt 1B baking Aim: To investigate the textural and appearance change after the dough had been baked. Principle: After re-knead the dough to redistribute the gas bubbles. It can be divided into several round lumps and putted into a 200 �C hot oven to bake for 30-45 minutes. The appearance changed can be seen and it texture can be know by simple consuming the bread. Result: The dough has been expanded again. A golden brown crust is formed. The texture of the crust is hard and crispy and the interior is spongy and softer compared with crust.

    • Word count: 1128
  10. Cookbook- recipes for buns, burritos, apple pie, stir fry and nuggets.

    Stir the melted lard into the yeast paste. Stir the yeast past mixture into the soft dough until incorporated. Stretch and pound the dough against the counter several times until elastic. Place the dough in a greased mixing bowl, turn to coat all sides, and cover the bowl with a damp kitchen towel. Let rise in a warm place until the dough is doubled in bulk, about 1 1/2 (one and one-half) hours. 4. Remove the dough from the bowl and shape into a long narrow cylinder about 18 inches long.

    • Word count: 2493
  11. Free essay

    Greek recipes - Dolmathes and Tzatziki

    Reduce heat, cover and simmer for 20 minutes, or until all liquid is absorbed and rice is tender. Stir in dill, parsley and pine nuts. 3. Remove stems from grape leaves and place 1 tablespoon of rice mixture in the center. Fold in the sides and roll tightly. Place, folded side down, in a baking dish and cover with remaining olive oil, lemon juice and enough water to cover 1/2 of the dolmathas. 4. Cover with aluminum foil and bake in preheated oven for 45 minutes. Tzatziki Ingredients * 2 (8 ounce) containers plain yogurt * 2 cucumbers - peeled, seeded and diced * 2 tablespoons olive oil * 1/2 lemon, juiced * salt and pepper to taste * 1 tablespoon chopped fresh dill * 3 cloves garlic, peeled Directions 1.

    • Word count: 627
  12. In this task I will be investigating the possibilities of providing a healthy, nutritious meal that fits the eatwell plate and dietary guidelines for a group of young children that visit a nursery everyday and have a meal in the middle of the day. I

    An 'eatwell plate' should cover all food groups in the correct ratio. The key message of 'the balance of good health' is that there should be a balanced of foods which should be consumed to achieve a good healthy diet. This balance should be achieved over several days or weeks and is not essential for every meal. Meets children's likes and dislikes. When picking out a snack for the toddlers their 'likes and dislikes' should be taken into consideration along with trying to introduce new taste's and flavour's and food that is healthy for them.

    • Word count: 3186
  13. Developing food products to meet the needs of a target market. The Italian cobbler is an example of a food that should be adapted to make it healthier.

    Furthermore, the cobbler is high in fat. It contains '32.3g per serving'. The DRV shows that 35% of the energy recommended should come from fat however this course contains 50% of energy coming from fat which is 15% over the recommended amount. This is a big problem and is not suitable for people who already have high cholesterol or are at risk of heart disease. It should also not be eating by average people regularly as it could lead to many problems such as arthritis, obesity and hear disease. Fat is needed for essential processes in the body and for insulation but a lot is not needed.

    • Word count: 863
  14. Trial Recipes

    Name of Dish: Beef Lasagne Why Have You Chosen It? I chose this recipe because it is high in protein, high in carbohydrates and is low in fat. This is an ideal meal for a sportsman, also it is an ideal meal to have when you have just been doing sport and you need something to eat quickly. Ingredients used: Olive oil 1 large onion, finely chopped 2 garlic cloves, 100g salami 1kg minced beef 2 tbsp tomato puree 3 tsp dried oregano 2 400g cans plum tomatoes 150ml beef stock, 60g Butter 70g plain flour 600ml whole milk freshly

    • Word count: 865
  15. Food Technology Research - French & Chinese Culture and Cuisine

    while others are mainly enjoyed in the regions in which they originate. Although regional specialities are often offered throughout France, the quality of ingredients and preparation is often superior in their region of origin. Regional cooking is normally influenced by local availability, neighbouring countries and immigration and history and economic conditions. The majority of French foods uses locally produced ingredients and recipes. The French Mediterranean uses olive oil, herbs and tomatoes in many of its dishes. The cuisine of northwest France uses butter, soured cream (cr�me fraiche) and apples. The cuisine of northeast France (Alsace, and to a lesser extent Lorraine)

    • Word count: 659
  16. Basic Recipes.doc

    For chocolate cake replace 2tbsp of flour with 2tbsp cocoa powder. 1. Wash hands and put on a clean apron. 2. Pre-heat the oven to 200�C. 3. Grease and line the cake tins with greaseproof paper. 4. Place the sugar and butter in a bowl and cream with a whisk until light and fluffy. 5. Gradually add the eggs, creaming all the time. 6. Next sieve in the flour and fold gently into the mix. 7. Pour the cake batter into the tinned tins and bake for 20 minutes, or until golden and springy to the touch.

    • Word count: 4647
  17. My Development recipe (vegetable stir fry)

    50- boil 1/2 a litre of water with added oil and salt in a saucepan 13. 52- now add the whole wheat spaghetti and boil for 15 minutes 13.53- while the spaghetti is boiling, heat some oil in a frying pan to medium heat 13.56- stir the spaghetti in the sauce pan to

    • Word count: 266
  18. CAD and CAM

    * Enrobing - To coat a product with sauce for example. * Filling - e.g. to add filling into biscuits. * Mixing - Computer may mix the dough for a chosen amount of time. Advantages of CAD and CAM: * Saves a lot of time through multi-tasking simultaneously. * Can produce identical, multiple products quickly. * Increases safety as it reduces the need for workers to complete dangerous tasks. * Computers are used which result in less staff to be paid wages. * Monitors production system i.e. controls the temperature.

    • Word count: 528
  19. Investigating the retail trade in my town

    Environmental policies: Lights on timers through out store (except security lights). Movement censer lights in staff canteens, toilets and offices. Recycling independently cardboard, plastics (high and low density), paper, cans, ect. Car parking: 54 normal spaces, 3 parent and child spaces and 5 disabled spaces. The parent and child and disabled spaces are all located to the front of the store. So as they are easier to access; 1 1/2 hours free parking for customers. Layout: Good basic layout for store; 8 isles. Skin care, cleaning products and pet food isle is located to the back of the store. Not a big store; however holds everything most people within Malmesbury need.

    • Word count: 1061
  20. The pasta salad project was one where we were left to choose what we were to make as long as it contained a staple food, and where we were independently making the pasta salad.

    I weighed out the 200 grams of pasta and put them into the boiling pan independently. I checked the time at the beginning of cooking and waited 10 minutes before checking that it was cooked. When I did this, I asked the girl next to me to hold the wooden spoon with pasta and I got a knife and poked it through the pasta to check if it was cooked.

    • Word count: 533
  21. Afternoon tea

    Scones and vol-au-vents have a variation of colour, texture and flavours. They both have a similar colour but their fillings will be complete different. The scones filling will be red and white and the vol-au-vents will be a creamy brown garnished with green herbs. The textures are different to one and another because scones have a soft and dry texture, and then vol-au-vents have more of a creamy texture. 4. I have time to prepare and cook the afternoon in the two hours so I'll have time to present them and add finishing touches.

    • Word count: 952
  22. functions of ingredients vegeterian

    Soya textured vegetable protein (TVP) Characteristics: * Spongy texture * Bland flavour * Can be made to resemble meat Nutritional content: * High in protein * Fortified with vitamin B and iron * Low in fat * Low in cholesterol * High in dietary fibre Tofu - soya bean curd Tofu is used in: * Chunks for oriental dishes, * Stir-fry, * Casseroles * Savoury flans * Soups * Salads Characteristics: * Soft, smooth textured * Semi-solid food * Available in original flavour, smoked or marinated forms * High in protein * Low in fat * Bland flavours Micro - protein Quorn Quorn is used in: * Ready meals (nuggets, fillets, sausages, burgers, grill steaks)

    • Word count: 575
  23. Evaluating Existing Products

    think what I have selected to do is very useful and will help me to choose the right ingredients, methods, and initial design ideas. It also has to help me to see that I have to think carefully if I am going to achieve a healthy outcome.

    • Word count: 322
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In earlier eras, small communities generally ate what they produced, but as populations grew and became more urban so the preservation and production offood on a massive scale began. The processes required to produce food on such a scale relies on food technology, a specialism in GCSE Design and Technology, which will introduce you to how food products are

Conclusion analysis

Good conclusions usually refer back to the question or title and address it directly - for example by using key words from the title.
How well do you think these conclusions address the title or question? Answering these questions should help you find out.

  1. Do they use key words from the title or question?
  2. Do they answer the question directly?
  3. Can you work out the question or title just by reading the conclusion?
  • "Food shortages in Developing (less developed) countries are due at least as much to social and economic factors as they are to physical disasters" Discuss this view using a range of examples.

    "In conclusion to this I believe that if the governments are set up in a way that will act quickly and have the resources to act in a responsive manner to solving the problem, there will not be a problem of famine, even if there is food shortages one year. Therefore in response to the comment which this essay is set around I agree that it is as much down to the social and economic issues, as it is down to a physical disaster that causes food shortages in a country. Mark Johnston 01/05/2007 1"

  • Using SWOT, PEST, five forces and the Porters Value Chain, I will assess The McDonald Fast food Chain Organisation.

    "On the whole customer loyalty is still very much there. Despite its problems it still serves 46 million people a day in 30,000 restaurants in 125 countries. But one thing is certain. If the burger 'n' fries chain has a future, it won't be burgers 'n' fries.For Mcdonalds to develop further it needs to invest (R&D) in the research of low fat foods. Keep out of countries that dislike USA. It needs to focus more on the countries where it makes substantial profit like the USA and Europe. But most of all it needs to put money in the work force. It needs to go back in advertising and market the good foods they have and will have. It's been a while since I have seen an advert on TV or a Billboard. It is time to comeback. It needs educators specialising in Nutrition, to spread the news about the health foods they are starting to provide. They need to help the environment to tarnish up their image and to show what measures they are going to, to satisfy more concious and a healthy customer. On top of all this, it still needs to be darn cheap."

  • Discuss the differences between Third World and UK hunger from a social scientists perspective.

    "In conclusion, when hunger in Britain and the Third World are compared, there are many differences in the social, political, economic and cultural categories. As social scientists have discovered, it is very difficult to make direct hunger comparisons, for the societies are so different and complexities within variables are constantly changing. Social scientists have, therefore, to make some general assumptions."

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