View Unit : Principles of energy transfer in heating food technology

Unit

Unit Reference Number

J/502/7557

Qualification Framework

QCF

Title

Principles of energy transfer in heating food technology

Unit Level

Level 3

Unit Sub Level

None

Guided Learning Hours

Unit Credit Value

Date of Withdrawal

SSAs

4.2 Manufacturing Technologies

Unit Grading Structure

Pass

Assessment Guidance

This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of energy transfer in heating food technology. It can be assessed on or off the job.

The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.

The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.

View Unit's Qualifications

Learning Outcomes and Assessment Criteria

Learning Outcome - The learner will:		Assessment Criterion - The learner can:
1	Understand the principles of energy	1.1	Describe the applications of heat treatment
		1.2	Identify sources of direct and indirect heat
		1.3	Describe the changes that occur in food and drink products when they are heated
		1.4	Explain how and why heat treatments are controlled and monitored
		1.5	Outline how energy efficiency is optimised
		1.6	Explain what happens at molecular level when food substances are heated.
2	Understand how to measure energy	2.1	Describe how intensity of heat can be measured
		2.2	Explain the use of Celsius, Fahrenheit, and Kelvin scales for measuring temperature
		2.3	Explain how energy values used to heat food are measured using the calorie, British thermal unit and joule scales.
3	Understand the transfer and characteristics of energy	3.1	Describe the difference between temperature and energy needed to heat a food substance
		3.2	Explain how energy is transferred by radiation conduction convection
		3.3	Explain the characteristics of energy transfer to foods in ovens and convection ovens from surface heat contact in retards in microwave ovens.

Equivalent Units

There are no equivalences to display.