AQA Food Technology Exam 2016

To prepare for the exam you need to carry out research

related to

• The properties and functions of ingredients used in

HIGH PROTEIN MAIN MEALS

• Preparing, cooking and reheating of food products

• How control checks are used in production systems to

produce quality food products

Main areas for

Revision

Types of HIGH protein

ingredients

Quality Control

checks

Production systems

Preparing HIGH

protein ingredients

Cooking methods

Reheating food

Danger zone

Food safety

High risk foods Environmental impact of HIGH

protein ingredients

Recipe ideas

Functions of ingredients

Main areas for

Revision

Types of HIGH protein

ingredients

Quality Control

checks

Size, shape,

weight, colour

Production systems

Mass production

CAD/CAM

Preparing HIGH

protein ingredients

Cooking methods

Grilling, steaming,

frying, poaching

Reheating food

once only to 72 C

Danger zone 5-

63 C

Food safety Red

board for raw meat

Blue board for raw

fish

High risk foods - High in

protein & encourage

bacterial growth

Environmental impact of HIGH

protein ingredients

Recipe ideas

Functions of ingredients

Chilling 1-4 C

A supermarket/restaurant wants to create a NEW main meal that is HIGH in PROTEIN and is

influenced from a VARIETY of CULTURES

•Show a creative use of ingredients

•Offer sensory appeal

•Include 2 or more vegetables

•Be high in protein

•Show a creative use of ingredients

•Offer sensory appeal

•Include 2 or more vegetables

•Be high in protein

Protein main meals

Name of product

__________________________________________________

Type of PROTEIN used

__________________________________________________

The test kitchen wants to make the batch of the HIGH Protein main meal that you used

in your final design.

Complete the plan below to show how to make the product used in your final design.

Include quality control checks that are needed.

[8 marks]

How to make the HIGH

Protein main meal

Quality Control checks

(include HACCP)

Write your own 8-10 point recipe using

language similar to that used in school recipes.

Make sure that you include QC/HACCP

There could be a question asking one of the

following:-

•Explain what is meant by High Protein

•Protein is a high risk food, how must it be

stored safely

•Explain in detail How a temperature probe

is used?

• Pizza

• Spaghetti Bolognaise

• Paella

• Jerk chicken

• Peri peri chicken

• Curry and rice

• Beef burganon

• Minted Lamb couscous

• Beef burgers

• Salted fish

• Pasties

• Chicken biryani

• Lasagne

• Risotto

• Shepherd’s pie

• Moussaka

• Chilli con carne

• Smorgasbord (including herrings)

• Ratatouille

• Goulash

• Lamb, apricot and prune stew

• Khoshaf (meat balls and Beans)

• Bobotie ( curried mince, nuts and

raisins covered in a savoury custard)

• Ground nut stew

• Nasi Goreng

• Empanadas

• Green Curry

• Stir fry

• Chicken noodle

• Hotpot

• Stuffed peppers

• Fish casserole

• Chickpea curry

• Falafel

• Kofta

• Kebab

• Jamabalaya

• Red Flannel Hash

• Curried goat with rice

Any other

Protein is primarily used for the repair and growth of body tissue, muscles and blood

cells.

Protein foods are more expensive than carbohydrate and fatty foods and fruit and

vegetables. People in developed countries often eat too much of protein foods. Excess

protein is converted to glucose in the liver and used as energy.

Protein is broken down by the body into amino acids; these amino acids are then made

into new proteins which the body needs.

There are twenty amino acids that make up proteins. Our body can make eleven of

them but we must get nine of them from food. The special nine amino acids are called

essential amino acids.

All animal proteins contain the nine amino acids our body cannot make, so these animal

proteins have a high biological value (HBV). Our bodies can make use of these

proteins.

All vegetable proteins (except soya) have at least one or more of these essential amino

acids missing, so these vegetable proteins have a low biological value (LBV).

Vegetable proteins do not provide all of the protein our bodies need, if eaten on their own

(for example, a bowl of baked beans, a plate of rice or a dish of chickpeas) since essential

amino acids are missing.

If several vegetable proteins are eaten together, they will ‘complement’ each other,

providing the protein our bodies need – the amino acid which is missing in one vegetable

will be found in another.

Vegetable (LBV) proteins

The soya bean

• Soya is the only vegetable that is a high biological value protein.

• It is a good source of fibre, iron and calcium as well as some starch.

• It is quite high in fat but most of it is unsaturated fat.

• In the UK, the most well-known products made from soya beans are textured vegetable protein (TVP), tofu, soya milk and other soya dairy products.

AQA Food Technology Exam 2016 1. Why is protein needed by the body?

2. What is protein made up of?

3. Excess ..................... is converted into ..................... and stored in the ..................... as

..................... which can be used as a secondary source of .....................

4. HBV proteins = H.......................................... B..........................................

V..........................................

5. LBV proteins = L.......................................... B..........................................

V..........................................

6. What is the nutritional difference between animal & vegetable proteins?

7. Give examples of how protein foods can be combined to complement each other.

8. What is Quorn?

9. What is Soya?

10. What can protein deficiency (lack of protein) cause?

11. Give examples of foods rich in protein: