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4.6 ICT in Food Technology
Transcript of 4.6 ICT in Food Technology
Computer aided design
Computer aided manufacture
Computer integrated manufacture
For Each Area State Where Computers/ machines might be used to aid production, use a pencil and a ruler
1. What does CAM stand for
2. State 1 advantage and 1 disadvantage of CAM
Justify the use of computers in Food Manufacture
Identify key pieces of equipment used in Industry
Summarise CAD, CAM & CIM
Ovens- Tempurature & timings
Rollers & conveyer belts
Weighing and measuring
Food manufacturers use computers because,
they do not make mistakes
they do not need Tea breaks
they save on labour costs
they remove human error
they can assess thousands of products in a minute
they can detect things that cannot be seen with the naked eye
For each piece of equipment state how computers are used in each
Check Finished products
Deep fat fryer
Quality control throughout the process
Speed of the conveyor belt
Communicate with other machines in the factory
Distinguish between Quality Control & Quality Assurance
Quality in Food is very important. It means that it is safe to eat and meets the customers requirements.
A customer may want a microwave meal that can be cooked in 5 minutes, cost $2.50- a meal that satisfies all of these criteria and is good to eat would be considered a 'quality' product.
Alternative a customer may want a product that costs the same price but is lower in fat, again is the product meets all of those criteria it is considered a 'Quality' product.
is a guarantee of quality
Manufacturers assure their customers that the product will be of a consistent quality. Quality assurance systems are set in place before manufacturing begins.
Quality assurance is an 'umbrella term' which covers all of the different areas of work in the food manufacturing industry
is a part of the quality assurance process
It involves checking the quality of the product at three stages:
When it is being designed
At the end of manufacture
Quality control will test the size, shape, appearance, taste & texture. It will also include the artificial control points established as part of the HACCP procedure.
Foods will be tested for shelf life, storage conditions & reheating methods during the design process. Suppliers will be inspected and may have to meet standards for the use of pesticides and artificial additives.
During manufacture foods will be inspected to ensure that the size and shape of components are within tolerance. Failing to meet these standards will not cause the consumer to be ill, but will affect the overall quality of the final product.
For each take note of any machines & quality controls that you see
4.6 ICT in Food Technology
Computer aided design in Food Technology
Break down a product into individual nutrients
Use the analysis to compare existing products
Use a username and password that you can remember, the software remembers what you have done and you can come back and access the information again
1. Open the programme
2. Set up an account
4. Enter the name of your product
5. Enter the number of servings
3. Start analysing recipes
This will automatically divide the recipe into single servings
7. Enter serving information
8. You will now have a finished label for your food product
6. Add detailed quantities of each ingredient
9. Export to your own work
You can search by typing a keyword.
TIP:If you want cheddar, type in cheese. If you want semi skimmed milk, type in milk
Remember you do not need to put the whole recipe. Imagine the product has already been made and is sitting in the supermarket. How would a consumer reheat it?
TIP: You do not need to put your own address, use the schools for your products
This will get you the marks for use of CAD in your Controlled assessment, practice using the programme, it has a number of uses that can help you with product analysis & development
Export to clipboard and then paste into your work
Food In Focus