Design and Technology GCSE: Food Production

How do we produce bread from start to finish?

It stems from Britain's tradition of agriculture, including of animal and crop farming.

Wheat is harvested and the wheat grains milled to make flour, which is a primary process.

The secondary process is when flour is made into bread dough by adding yeast and water.

Both processes can affect sensory and nutritional properties.

Yeast, when mixed with water and flour produces carbon dioxide causing raw bread dough to rise i.e. before it is baked.

During baking, the starch grains in the flour burst making them digestible.

The surface of the bread browns.

This is known as dextrinisation.

This clip is from the series Food Preparation and Nutrition.

Teacher Notes

Students could identify a range of foods and research their processing routes from raw (primary processing) and through secondary processing.

Note the changes, including sensory properties that take place.

Examples of foods could include milk, strawberries, eggs, sardines and potatoes.

During processing foods are often preserved to keep them fresh for extended periods of time.

Students could name and explain the preservation methods suitable for a range of different vegetables, fruits, meat and fish.

Students could investigate how these methods affect sensory and nutritional qualities of the selected foods and write a short report.

Curriculum Notes

This clip will be relevant for teaching Food Technology and Modern Studies at GCSE in England, Wales and Northern Ireland.

This topic appears in OCR, Edexcel, AQA, WJEC KS4/GCSE in England and Wales, CCEA GCSE in Northern Ireland

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