Food Technology Essay Example for Free

Food Technology EssayLets remember 1The pigment stages of the technology mental process are designing, producing and evaluating. 2A design situation is a scenario, situation or context. It sets the scene for a designer. A design sketch is a statement that presents a task or problem to be solved as it relates to the design situation. 3It is important to analyse the design brief to ensure that the designer understands what is requisite of them and so that they can develop a criteria for success. 4It is essential to know the criteria for success before labor a design process so that a designer can refer back to these criteria during the design process and ensure that they are on track and making correct decisions. It is essential to know the constraints before undertaking a design run into so that a designer stays within the boundaries of the project, particularly in marchess of cost and schedule. 5Some methods of research and investigation that designers use whitethorn ov erwhelm inspiration boards, interviews, the Internet, surveys, experiments, observations, textbooks, encyclopaedias, magazines and TV programs.6Primary sources of study are original documents. Some examples of primary sources are interview responses, survey responses, observations or original documents. alternative sources of information are collected from existing documents and might take on textbooks, magazines, TV programs and Internet searches. 7Designers sometimes erect simple sketches of their fancys to ensure that they remember all of the details that they generated during the research and exploration stages. Their diagrams might be come with by labels that list materials, colours, size and other details.8Designers will usually come up with more than unitary option for the design antecedent to ensure that the most creative and innovative solution possible is found, sort of than just the first and most obvious idea. 9The best design option is selected by evaluating ea ch idea against the original brief, the criteria for success and any constraints. 10Evaluation is an important part of the technology process as it helps the designer to catch up with decisions about the design and the development of the solution. Evaluation also helps the designer to judge the success of the final result.11Food designers may evaluate their provender product solutions by performing a sensory evaluation with a plank of taste-testers. 1. 2 Factors influencing design Case study Red Lantern 1The two factors that Mark Jensen of Red Lantern considers important when legal opinion the success of a restaurant are limiting the restaurants impact on the surround and development complete and ethically sound produce. 2Some of the produce chosen for the menu at Red Lantern includes organic vegetables and herbs, line-caught fish, organic and warrant- domain poultry, free-range pork.3According to Mark, some benefits of victimization organic and free-range products include th at they are free from pesticides and taste better. 4Pesticides employ in farming contaminate the soil and the water table and are thusly harmful to the environment. 5Net fishing is a problem for marine ecology because of the amount of bycatch. Bycatch is a term given to the tonnes of marine animals caught in nets and killed every year. The bycatch is then discarded into the ocean because they are perceive to have no economic value.6Energy use is being reduced at Red Lantern by using sustainable technologies such as energy-efficient equipment and light globes. Water consumption is reduced by replacing everyday wok stations that rely on a constant flow of water with a new character reference of wok system which stops water from being lost d profess the drain. 7Waste is managed at Red Lantern by using particular(a)ly marked glass, plastic, cardboard and paper recycling bins. Vegetable waste is placed in compost bins. Lets remember.1The factors that may influence the development an d production of a solution to a brief include function, aesthetics, human form, scale, ergonomics, ethics, environmental issues, legislation, cost, sociocultural sensitivity, resource availability, physical and material properties and safety. 2Ergonomics relates to the human form. An ergonomic solution must be comfortable and safe to use without causing strain or injury to the user. 3The intelligence activity sustainable means renewable or maintainable. A sustainable resource can be kept up(p) at a certain level without causing damage to the environment.4Organic viandss are grown without the use of chemical substance fertilisers or pesticides. 1. 3 Innovation and emergent technologies Case study Molecular natural gastronomy 1Molecular gastronomy is a term used to describe the application of science and technology to cooking. 2Some methods used to change ingredients into new foods are drying, liquefying, gassing and freezing. 3Chefs of molecular gastronomy are successful in cre ating new food combinations and textures by first understanding the chemistry of food and flavour. 4Answers will vary.Lets remember 1Some advantages of having an Internet refrigerator are keeping track of what is stored in it, recording how long food has been in the fridge, having a built in video camera to circulate video memos, being able to watch television or listen to online music while cooking. 2Reasons for lay a computer in a refrigerator may include the kitchen is the source of action in many homes and is therefore a logical place for a computer the refrigerator is al ways blocked in and switched on so it makes sense to include a computer.3Nanotechnology is a new or emerging technology that refers to substances at the atomic and molecular level (that is, very, very small things). 4Nanotechnology will make the following(a) possible aIncrease the nutritional claims of particular foods by fortifying foods with hidden nutrients and vitamins. bIncrease the shelf-life of food b y creating an invisible, edible, nano-wrapper that will cover foods, preventing gas and moisture exchange. cReduce allergic reactions in individuals by blocking the ingredient that causes the allergy.dReduce diet related diseases by scheduling smart packaging to release extra nutrients to people with deficiencies. eReduce food spoilage by allowing the development of special smart packaging that releases nano-anti-microbes when it detects food spoilage. 1. 4 Design this Case study Urban Graze preparation School 1Tarrah Laidman and Joel Owen started Urban Graze cooking school in August 2006. 2Students experience a range of high-quality food experiences in a fun and relaxed environment during an Urban Graze cooking lesson.Students are taught with a hands-on approach and work towards making dishes for the end-of-class group meal, which is eaten together at the dining table. 3Ingredients are selected for a class by considering what is in season and what is available. Local produce is us ed where possible and Tarrah and Joel try to include new food trends in their ingredient selection. 4At Urban Graze, each class begins with a brief occupational health and safety talk and an orientation of the equipment and facilities. A description of the class is given with an overview of each recipe.Demonstrations are given to the whole class as well as individual attention. At the completion of the class, food is shared around the dining table. 5Tarrah and Joel try to always use locally sourced ingredients and equipment. They grow some of their own vegetables and herbs. Case study Veronica Cuskelly recipe designer 1Veronica Cuskelly had had many roles home economist, food consultant, recipe developer and cookbook author. 2The aggroup creating a recipe may include a client, recipe developer, nutritionist, food stylist and photographer.3A team approach refers to working together and sharing ideas. It requires clear and positive communication. It is important so that the recipe d eveloper has a good understanding of the various elements of the brief. 4The essential elements included in a brief to create a new recipe may include target market, specific produce to be used, maximum or minimum number of ingredients, steps or utensils to be used, preparation time allowed, cooking times, cost per serve, sprint in which the recipe is to be written and dietary requirements.5The reason for establishing clear and positive communication amidst the client and the recipe developer is to ensure that all essential information is given and any difficulties or problems that may arise can be resolved easily. 6At the beginning of a project, the type of pre-work that Veronica undertakes may include research and information forum, tasting food samples, looking at other similar recipes, speaking with a nutritionist and looking at current dietary guidelines.7Recipe progress is checked and evaluated in different ways submitting concepts to the client for approval developing the approved recipe testing three times taste-testing sessions modification as necessary and writing up the final, approved recipe. 8The essential components of a recipe that need to be well-tried and recorded are as follows ingredients, quantities, steps or methods used, temperatures, equipment, timings. Lets remember 1The three key areas of study in the Technology course are built environments, products, information and communications.2Ideas for a design project come from real-life situations. 3The steps for solving a design project are a. Design (design situation, design brief, analysis, research, ideas) b. produce c. Evaluate 4The success of a design project is decided by evaluating it against the design brief and the criteria for success. 5Ways of gathering information to help solve a brief may include conducting surveys, interviewing relevant people, reading books, magazines or articles on the Internet, conducting focus groups or taste-tests.