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Details about  OCR Design and Technology for GCSE: Food Technology by Barbara Dinicoli, Val Feh

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OCR Design and Technology for GCSE: Food Technology by Barbara Dinicoli, Val Feh
OCR-Design-and-Technology-for-GCSE-Food-Technology-by-Barbara-Dinicoli-Val-Feh
Item Ended
Item condition:
New
Ended:
03 Sep, 2014 10:41:21 BST
Starting bid:
£21.50
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Postage:
£2.80 Economy Delivery | See details
Item location:
London, London, United Kingdom

Description

eBay item number:
131280558495
Seller assumes all responsibility for this listing.
Last updated on  27 Aug, 2014 11:17:23 BST  View all revisions

Item specifics

Condition:
New: A new, unread, unused book in perfect condition with no missing or damaged pages. See the seller's ... Read moreabout the condition
Author:

Barbara Dinicoli, Val Fehners, Meryl Simpson

Publication Year:

27/03/2009

Subject:

School Textbooks & Study Guides

Format:

Paperback

Subject 2:

School Textbooks & Study Guides: Maths, Science & Technical

Language:

English

ISBN:

9780340981979

Detailed item information

Description
Textbook to cover the new OCR GCSE Design & Technology: Food Technology strand

Key Features
Author(s)Barbara Dinicoli, Meryl Simpson, Val Fehners
PublisherHodder Education
Date of Publication27/03/2009
Language(s)English
FormatPaperback
ISBN-100340981970
ISBN-139780340981979
GenreSchool Textbooks & Study Guides: Maths, Science & Technical

Publication Data
Place of PublicationLondon
Country of PublicationUnited Kingdom
ImprintHodder Education

Dimensions
Weight760 g
Width187 mm
Height17 mm
Spine246 mm
Pagination312

Description
Table Of ContentsChapter 1 Design Process Developing and writing a design brief Drawing up a design specification Generating, recording and modelling ideas Product Development Product Planning Critical Evaluation Skills Chapter 2 Diet and Nutrition Nutrients Diet Modifying Recipes Food Choice Special Dietary Needs Chapter 3 Nutrients Found in and Structure of a Common Range of Foods Cereals Fruit Vegetables Meat Fish Milk Cheese Eggs Fats and Oils Alternative protein foods Chapter 4 Function of Ingredients Function of ingredients Raising agents Use of additives Food components Chapter 5 Processes and Skills Heat transference Effects of heat on different food Baked products Sauce making from sweet and savoury products Fruit and vegetable preparation Preparation of meat Preparation of fish Preparation of alternative protein foods Finishing techniques Chapter 6 Using Tools and Equipment Equipment Food preparation Alternative ways of carrying out processes Large-scale equipment Chapter 7 Preservation and extending shelf life Deterioration of food - food spoilage Preservation Packaging food Chapter 8 Health and Safety Using tools and equipment safely and effectively The importance of safe and hygienic practices in the preparing, cooking, transportation and storage of food What is risk assessment? Food health and safety legislation Food labelling Environmental health officers Chapter 9 Industrial Production Computer-aided design (CAD) Computer-aided manufacturing (CAM) Commercial production methods Quality assurance Quality control Nano-technology Chapter 10 Product Analysis Determine the suitability of a product for an intended market Understand the choice of ingredients and components in a range of products Understand the processes used to make the product Evaluate commercially manufactured food products against moral, cultural, environmental and sustainability issues Chapter 11 Sustainable Design Recycle Reuse Reduce Refuse Rethink Repair Chapter 12 GCSE Controlled Assessment Unit A521 - Introduction to Designing and Making Unit A523 - Making Quality Products Chapter 13 Sustainable Design Introduction to sustainable design The 6 R's Product analysis and the design of products Social issues Moral issues Cultural issues Environmental issues Design issues Chapter 14 Controlled Assessment Unit A523 Making Quality Products Chapter 15 Unit A524 Technical Aspects of Designing and Making Table of Contents
Author BiographyBarbara DiNicoli, Meryl Simpson and Val Fehners are senior examiners for OCR GSCE Design & Technology: Food Technology

Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
No return, UK mainland only, channel island and remote places (pls ask for different postage), comes from pet free and smoke free home.

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