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Key staff member: NLS

Year 9
Exploring Ingredients

Sha Tin College Design & Technology Year 9

Previous targets:

Attitude to learning:
Always Usually Occasionally Rarely
Class work 1 2 3 4
Homework 1 2 3 4
Participation 1 2 3 4

Subject criteria:
Research Ideas Evaluation Planning Making K&U

Target Areas for Improvement Target Areas for Improvement

Complete all set tasks Annotate sketches/ideas

Complete homework Add colour to your sketches/ideas

Read instructions carefully Add more detail to your research/evaluations

Focus on the presentation of your work Label star diagrams & include a key
Submit booklet on the due date Add more detail to timeplans

Optional Comment/Target:


Name: TG: Date:

Comparison of Rice, Pasta and Potatoes

Name of food: Rice Pasta Potatoes


Price per 100g

(dried weight):
Storage instruc-
Cooking instruc-

Nutritional Value per 100g cooked weight

Energy (Kcal):
Other nutritional




Time taken to
Difference between
dry and cooked

Organically Produced Foods
Use page 88 of the textbook ‘Create: Food Technology’ to help you answer the fol-
lowing questions.

1. Define the term ‘organic food production’.

2. List FOUR foods you have seen for sale in supermarkets which are called or-
ganic foods?

3. Why do many organic food labels have a certification mark?

4. What factors affect the price of organic foods?

5. Explain why you would choose or not choose organically produced foods?

Design Brief
Design and make a single serving main meal which is a good source of
protein and carbohydrate for a teenager.

1. What is the function of a) protein and b) carbohydrate?



2. How many grams of protein does an 11 - 14 year old girl and boy need a day?

3. What percentage of energy should come from carbohydrate foods?

4. List at least FIVE ingredients are a ‘good source’ of protein.

5. List at least FIVE ingredients are a ‘good source’ of carbohydrate.

6. Look at recipe cards and recipe books. Make a list of possible design ideas
which are good sources of protein and carbohydrate.

Nutritional Modeling

Product name:
Quantity Ingredient


Cooking time and temperature:

Time Method

Genetically Modified Foods
Read page 68 of the textbook ‘Design and Make It: Food Technology’. Answer the
following questions.

1. Define the following terms:

Genes -

Genetic modification -

2. Explain the two ways that genes can be altered in food products.

3. What are the benefits of genetically modified foods to the consumer?

4. What are the concerns of genetically modified foods to the consumer?

5. Do you think foods should be labeled if they contain genetically modified ingre-
dients. Explain your answer.

The Effect of Heat on Protein and Carbohydrate Foods
Different sorts of heat used to cook foods will produce different results. For example
bread cooked in an oven will be a golden colour and have a crisp crust. If the bread is
steamed it will be a pale colour and have a soft crust.

Types of Heat
Dry heat: heating food without a liquid e.g.grilling, baking.
Moist heat: heating food in water e.g. boiling, stewing, steaming.

The Effect of Heat on Protein Foods

When protein foods are heated their chemical structure is changed. This change is called
denaturation and is permanent. If heating continues, the protein will set or coagulate.
The Effect of heat on Carbohydrate Foods

Eggs The egg protein will begin to coagulate (set) at 65°C.

Meat The protein in meat will begin to shrink when it is heated.

Overheating causes the protein to become tough.
Some types of meat need to be heated in a liquid to help make
the protein tender.
Wheat flour The protein in wheat flour is called gluten. It will set when
heated and help form the structure of bread, cakes and biscuits.

Starch Dry heat such as grilling will change starch on the surface of bread and cakes to
a substance called dextrin. This process is called dextrinisation.
When starch is mixed with a liquid it will thicken the liquid. This is because when starch
grains are heated in a liquid they start to swell and absorb water. At 85°C the starch
grains will be five times their original size and begin to burst. This process is called
gelatinisation. It occurs in sauce making, boiling potatoes and boiling rice.

Sugar Dry heat causes sugar to melt and caramelise (go brown in colour). This is seen
on some desserts topped with sugar. Mixing sugar with a liquid and the heating the
mixture will cause the sugar to dissolve and then caramelise. This process is used to
make toffee and other sweets or candies. It the sugar is over heated it will form a black
coloured, carbon residue.

1 Explain the following terms: a) coagulation b) denaturation
2 How does gluten help form the structure of bread?
3 What effect does dry heat have on starch?
4 What happens to starch when it is heated with a liquid?
5 Explain two ways the colour on a cake is produced when the cake is baked in an

The Effect of Heat on Protein and Carbohydrate Foods Questions

Pastry Cake Ideas

Sketch 3D, plan and cross section views of THREE ideas.

Label each idea and explain how you meet the needs of your target groups.

Year 9 – Comparing Cakes

Ready Made cake Home made cake




Number of portions

Cost per portion




Highlight or underline the ingredients that are the same in each cake
Answer these questions on the lined page in full sentences.

1. Which ingredients are found in the ready made cake and not the home made cake?
2. Explain the functions of the following ingredients: sugar, flour, fat and egg.
(Page 128 - 129 of ‘Design and Make It! Food Technology’ will help with this answer)
3. Why do some manufacturers used dried egg rather than fresh egg in their products?
4. What is an emulsifier? Why is it added to the ready made and packet mix cakes?
5. Which cake was the most expensive? Explain why this cake was the most expensive.

Cake Comparison Questions

Cake Experiment
A cake is a food product that is baked and tastes sweet. Its texture depends on
the ingredients that are used. It could be moist, light, soft, chewy, dry or crumbly.
It is usually eaten by itself or can be eaten as a dessert. It can be filled, iced, lay-
ered, shaped or covered.

Cakes can be categorised according to the method used to make the cake.

Using page 121 of ‘Design and Make It!’ explain how each cake is made. Use bullet
points under these headings:

Creamed Method

Rubbing-in Method

Melting Method

Whisking Method


Appearance Texture Taste

Creaming Method

Rubbing-in Method

Melting Method

Whisking Method

Use these key words in your conclusion

egg coagulates structure self raising

plain flour raising agent carbon dioxide air

Cake Experiment Conclusion

Cake Experiment Questions

1. Explain the difference between plain flour and self raising flour.

2. What is the function of bicarbonate of soda in the melting method?

3. What is a disadvantage of using bicarbonate of soda in the melting


4. Which of the four cakes has the sweetest flavour and why?

5. Which of the four cakes has the lightest texture and why?