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Summer Term- how to use documents uploadedFood
Week Beginning Lesson 1 (1 hour) Lesson 2 (1 hour) Lesson 3 (1 hour)
20.04.20 1.Watch videos about de-boning and
filleting fish.
Read information included, have a look
at some of the extension links.
2.Complete question sheet about meat.
Check your answers/ ask a parent to
check your answers.
3.Complete practice exam questions.
Check your answers/ ask a parent to
check your answers.
Make notes/revision cards on this weeks
topics.
27.04.20 4.Use work completed to help plan a
meal for a specific consumers needs.
5.Complete question sheet about fish.
Check your answers/ ask a parent to
check your answers.
6.Make notes/revision cards on this
weeks topics.
Recipes and techniques included-
practical work is optional
04.05.20 7.Watch video links on how to make
mayonnaise.
(any practical work is optional)
8.Ext: find out why water and oil don’t
mix
(any practical work is optional)
9.Complete the tasks on the
classifications of cereals
Check your answers/ ask a parent to
check your answers.
11.05.20 10.Complete practice exam questions.
Check your answers/ ask a parent to
check your answers. (Extension tasks
included)
11.Complete the tasks about food
fortification and modification.
12.Complete practice exam questions.
Check your answers/ ask a parent to
check your answers. (Extension tasks
included)
18.05.20 13.Audit theory content
(info included- if you haven’t got your
file at home)
14.Use your audit to identify topics you
are not as confident in- revise these
topics.
15.Complete the Quiz
Check your answers/ ask a parent to
check your answers.
Have a wonderful well earned half term
What have I just completed? : You should have explored some of the theory tasks uploaded before Easter.
Student instructions
How to use the documents uploaded.
1.Use the information and the tasks/tests set to gain and understanding of the topic/recipes we had planned to cover.
2.Answers have been added so you can check your understanding.
3.If you do not have your text book at home, use the internet to help you find information. I have added lots of
information to the tasks (keeping in mind that some of you will not have had a chance to grab books and files) If you
are unable to print out tasks, they can be written out and answered on paper.
4.Any practical tasks are optional, it is important that you only carry any thing practical out with your parent or
guardians permission.
5.Keep all work and take any pictures of practical's, we can add this to your file when we are back in school.
6.The order of the tasks, is the order that I would have carried them out, if in school.
7.We would have had 3 hours a week, so this would be the recommended amount of time to spend on these tasks.
Lastly: Well done on your NEA2 mock , for some of you that got cut short. I am unable to respond to individual quires –
in line with our school policy. You are all so sensible, mature and hard working…. I could not be prouder!!!!Ms Hart
NEA2 Mock – feedback post-poned because of school closure. De-boning and filleting are great ways to raise the skill level of a dish.
How to de-bone and section a chicken:
How to fillet a fish:
https://youtu.be/Tgfv3EhXVHk
https://youtu.be/741z_KSbK2k
Teacher note: What I had planned to do was working in groups to de-bone chicken, then
nominate 1-2 student/s to fillet the fish.
You might be unable to practice this task at home, but it is still useful to watch these videos.
We were then going to use the meat to make a curry dish – with some students who do not eat
meat substituting it for vegetables. (Delicious curry recipe included)
Make your
own notes/
diagrams on
how to carry
out each of
these methods
Lesson 1
Meat – what do I need to know? Name _________________________________________________________
What is offal?
____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
What cuts of meat do you get from the following animals:
Chicken: breast, wing thigh Sheep: Cow: Pig:
White in colour, needs to be soaked in milk before cooking.
Goes well with steak in a pie.
Main ingredient in pate.
Can be stuffed and slowly cooked in a casserole
Makes a tasty soup
Usually pressed and sliced cold
Liver
Kidney
Tripe
Tongue
Oxtail
Heart
Match the type of offal to the description
Describe the correct way to store fresh meat and poultry:
__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
Lesson 2
Meat – what do I need to know?
What is offal?
It is ‘fall off’ the bit that falls off a animal carcass when it is
butchered.
It is the insides of an animal such as liver and kidney or parts of
the head such as the brain and tongue.
It is nutritious, economical to buy and can be cooked using
different methods.
Match the offal to its description
Correct Answer:
White in colour, needs to be soaked in milk before
cooking. -> tripe
Goes well with steak in a pie. -> kidney
Main ingredient in pate. -> liver
Can be stuffed and slowly cooked in a casserole. ->
heart
Makes a tasty soup. -> oxtail
Usually pressed and sliced cold -> tongue
What cuts of meat do you get from the
following animals:
Chicken: breast, wings, thighs, leg
Sheep: (Note lambs are young sheep, if
the meat is consumed after this it is
known as mutton) Lamb loin, leg,
minced lamb, neck
Cow: Beef, minced, ribs, steak –sirloin,
fillet, rump
Pig: Bacon, gammon, ham, loin,
minced pork, ribs, pork chop, sausages
Describe the correct way to store fresh meat
and poultry:
It is important to follow correct storage
instructions for fresh meat and poultry.
Both are high-risk foods and incorrect
storage can lead to food poisoning.
All meat and poultry should be stored at
below 5 °C.
Ext: https://youtu.be/Y8ZMH8ftJ_0Find out about cross contamination
Lesson 2
Practice exam questions
The following are relevant exam practice questions for this weeks topics
State one mineral found in meat. [1] ________________________________________________(c) Name one: [2] (i) white meat ________________________________________________(ii) red meat ________________________________________________(d) Explain the protein values found in meat. [2]________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
Raw meat can be processed in many ways. Name three techniques used to shape and form meat. [3] (i) ___________________________________________(ii) ___________________________________________(iii) ___________________________________________(f) Describe the changes that occur when meat is cooked. [4]_______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
Lesson 3
Practice exam questions- Answers
State one mineral found in meat. [1] Award 1 mark for any one of the correct response. • Sodium • Iron • Zinc • Magnesium • Calcium (c) Name one: [2] (i) white meat • Chicken • Poultry • Turkey • Veal (ii) red meat • Beef • Lamb • Pork • Mutton • Game • Venison (d) Explain the protein values found in meat. [2]Award 1 mark for each correct response and 1 mark for the explanation. Foods containing all the essential amino acids (1) have a high biological value (1). HBV protein foods and this means that the quality of protein is very good and contributes to the functional properties of protein: growth, repair and maintenance/ energy (1).
Raw meat can be processed in many ways. Name three techniques used to shape and form meat. [3]• Mince • Moulding (balls, patties, burgers) • Dice/Cube • Slice • Batting/pounding • Tying/rolling • Boning • Cutting • Chop/Cleave • Filleting • Butterflying (f) Describe the changes that occur when meat is cooked. [4]Answers could refer to dry or moist cooking and include: • Protein coagulates (i) sets/becomes firm • Meat muscle shrinks • Moisture is lost • Connective tissue softens/meat is made more tender • Fat melts • Colour changes depending on method of cooking • red to brown (maillard reaction) pink to white/caramelisation• Vitamin B loss in moist methods of cooking flavour is developed • Bacteria is killed (above when 72-75 C)/prevents food poisoning • Good aroma is released
Lesson 3
Knowledge Check
Use the work you have done this week to create
your own revision cards/notes and find out more
information on the following topics:
Types of (cuts) of meat
Correct storage methods of meat, poultry and
fish
Types of offal and possible recipes they can be
used in
The nutritional content of meat
How meat can be shaped and prepared
What happens to meat when it is cooked/why
do we cook meat
Top tips:
• Highlight any key words
• Summarise information
• Test yourself
• Use pictures and
diagrams if this helps you
learn/remember things
• Keep your notes to help
you revise in year 11
Lesson 3
The front of the animal tends to have the tougher cuts
of meat (they are cheaper, but tougher with more
connective tissue and need to be cooked slowly)
The back of the animal tends to have the more
expensive cuts of meat, as they have less connective
tissue they can be cooked in many ways including
quick cooking methods.
Muscle fibres are filled with water containing dissolved
muscle proteins (myosin and actin) and mineral salts.
These are types of connective tissue: collagen, elastin
and reticulin.
Collagen surrounds the fibres to make a bundle, it
wraps the bundles together to make the muscle and
lays a thin covering over the muscle called a sheath.
Elastin is contained mainly in blood vessels.
Reticulin is contained in the spaces between the
muscle cells.
Information sheet
Lamb tends to be
lighter (mutton is older
meat from a sheep
and can be tough)
Cooking meat
Chemical and physical changes take place during the cooking of meat, which affect colour, texture, flavour and nutritional value.Why cook it?To kill bacteria and make it safe to eat, preventing food poisoning.To make the meat tender (cologne is converted into gelatine making it tender and easier to digest)To improve the flavour and colour (flavour and browning caused by the maillard reaction)To help make the meat last longer
Beef is often the
darkest meat,
depending on its age.
Pork is often lighter in
colour
Chicken is the lightest
in colour
Watch this video to find out more about the maillard reaction: https://youtu.be/c7WI41huAok
Lesson 4
Name____________________________________
Task: Each customer is need of a recipe to cook, which meat to use and a rough idea of what the meat might cost.
I want to cook a cheap and nutritious recipe for my family of 3
Recommended recipe: Spaghetti bolognaise Why:Minced meat is quite cheap, it also comes in reduced fat versions. Spaghetti bolognaise can also include vegetables to make this meal even more nutritious.What type of meat do you recommend?Minced beef, minced turkey, or minced pork.How much does this meat cost?A 500g packet of minced beef costs about £2.50
Example
I want to cook romantic meal for a special occasion
Recommended recipe:
Why:
What type of meat do you recommend?
How much does this meat cost?
I want to cook something simple that I can afford.
Recommended recipe:
Why:
What type of meat do you recommend?
How much does this meat cost?
Lesson 4
Fish – what do I need to know? Name_____________________________________
It is always best to eat fish from a sustainable source. What does this mean?
___________________________________________________________________________________________________________________
___________________________________________________________________________________________________________________
___________________________________________________________________________________________________________________
What are the different classifications of sea food?
___________________________________________________________________________________________________________________
List the things that should be checked to ensure you are
buying a good quality fish:
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
Fish is the main source of omega 3 oil- what functions do omega 3 oils have in out diet?
___________________________________________________________________________________________________________________
Research Task
Describe each of the following methods of cooking fish.
For each find a fish recipe that uses this method of
cooking:
• Frying
• Grilling
• Poaching
• Steaming
• Baking
Lesson 5
Fish – what do I need to know- Question answers
Ex: Find out more about fish in your diet- https://www.nhs.uk/live-well/eat-well/fish-and-shellfish-nutrition/
It is always best to eat fish from a sustainable source.
What does this mean?
This means that the fish is from managed fish stocks that are farmed and caught in a way that causes minimal damage
to the environment and to wild life. It will also have been certified by the MSC (Marnie Stewardship Council) without this
sources would run out and species of fish might even become extinct.
What are the different classifications of sea food?
Seafood can be classified as freshwater, seawater and shellfish.
Seafood can also be classified into oily fish, white fish and shellfish.
List the things that should be checked to ensure you are buying a good quality fish:
Eyes should be clear and shiny (not sunken)
The whole fish should be shiny and bright
It is normal for fish to be a little slimy
The fish should smell like the sea, an overwhelming ‘fishy’ smell means it is probably past its best.
The fish should be firm and not too bendy
The gills of the fish should be red in colour.
Fish is the main source of omega 3 oil- what functions do omega 3 oils have in out diet?
They help our brain function and may reduce the risk of heart disease.
Lesson 5
Objective: Safely and accurately demonstrate how to debone a chicken to portion a chicken into it’s drumstick, thigh, wing and breast pieces OR Safely and accurately demonstrate how to debone, scale and fillet a fish,
chopping skills and marinating.
De-boning and marinating a chicken or fish- Method1. Carefully and accurately take turns to follow the picture to debone and portions
the sections of the chicken or fish you have been given.
2. Make sure you wash your hands regularly.
3. Place the portioned pieces carefully on a tray to be photographed.
4. Select a piece of the chicken or fish to cut into bite size pieces.
5. Place in a non metallic bowl and add the marinade. Use a long white spoon or
your hands to thoroughly coat the meat.
6. Wrap and clearly label. Place in the bottom of the fridge to make into a curry next
lesson.
Lesson 1: Your section of butchered
chicken
Or
Your section of butchered fish
1 small fish
For marinade:30g tandoori paste 30g natural yoghurt
The knives used for filleting are very sharp, you will be exerting a large amount
force, please take care.
Regularly wash your hands and minimise any chances of cross contamination.
Place your de-boned product on a tray with your name next to it to be
photographed before you divide and chop up your pieces to marinade.
Lesson 6
Lesson 6
Objective: Safely and accurately demonstrate how to debone a chicken to portion a chicken into it’s drumstick, thigh, wing and breast pieces OR Safely and accurately demonstrate how to debone, scale and fillet a fish,
chopping skills and marinating.
De-boning and marinating a chicken or fish- Method1. Carefully and accurately take turns to follow the picture to debone and portions
the sections of the chicken or fish you have been given.
2. Make sure you wash your hands regularly.
3. Place the portioned pieces carefully on a tray to be photographed.
4. Select a piece of the chicken or fish to cut into bite size pieces.
5. Place in a non metallic bowl and add the marinade. Use a long white spoon or
your hands to thoroughly coat the meat.
6. Wrap and clearly label. Place in the bottom of the fridge to make into a curry next
lesson.
Lesson 1: Your section of butchered
chicken
Or
Your section of butchered fish
1 small fish
For marinade:30g tandoori paste 30g natural yoghurt
Lesson 6
The knives used for filleting are very sharp, you will be exerting a large amount
force, please take care.
Regularly wash your hands and minimise any chances of cross contamination.
Place your de-boned product on a tray with your name next to it to be
photographed before you divide and chop up your pieces to marinade.
Lesson 6
Curry & Rice Method1. Prepare and collect all the spices you need (fresh grated ginger, 1 crushed
garlic clove, ½ teaspoon ground cumin, ½ teaspoon ground coriander, ¼ teaspoon turmeric, ½ teaspoon cayenne pepper) in a small bowl and place to one side.
2. Collect 4 cardamom pods – keep on a plate to one side3. Finely dice the onion and add to plate with cardamom pod.4. Place in a jug 200g chopped tomatoes, 75ml water, ½ tsp of garam masala,
squeeze of fresh lemon juice and ¼ teaspoon of salt into a jug.5. Weigh out your basmati rice. Rinse it in a sieve until the water runs clear (is
no longer cloudy).6. Cook 2 portions of rice in one pan. Place rice in a pan, cover the rice with
water (the water should be about 1.5cm higher than the rice) Bring to the boil, then turn down to a low heat, cover with the pan lid and leave to cook. (turn heat off after 5 mins but keep the lid on)
7. Collect your marinated chicken or fish from the fridge.8. Heat the oil in a deep frying pan, and when it's very hot add the cardamom
pods and onion (be careful!).9. Fry for about 5-6 minutes until beginning to brown.10. Add the ginger, garlic, cumin, coriander, turmeric and cayenne pepper.11. After the spices have cooked for about a minute, add the chicken with the
marinade. Fry for 3-4 minutes.12. Add the tinned tomatoes, water, garam masala, lemon juice and salt. Bring
the curry to a simmer and cook on a low heat for about 10 minutes. Carefully check if rice and meat are cooked.
Objective: Safely and accurately demonstrate good hygiene, weighing and measuring, use of hob, slicing, mixing, marinating, heating, frying, simmering.
Ingredients
2 tbl spoons vegetable oil
4 cardamom pods
1 medium onion
Pre marinated –chicken or fish
2cm piece of fresh ginger
1 garlic clove
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon turmeric
½ teaspoon cayenne pepper
200g can chopped tomatoes
75ml water
½ teaspoon garam masala
¼ teaspoon salt
Squeeze of fresh lemon juice
100g basmati rice
(Optional)
Fresh coriander to servetsp- tbsp
Lesson 6
Lesson 6
Knowledge Check
Use the work you have done this week to create
your own revision cards/notes and find out more
information on the following topics:
Research some common types of fish used in
cooking, and collect some recipes for this
ingredient.
Find out more about the maillard reaction, what
is it? when and where does it happen? why is it
called the maillard reaction?
Find out more about the work the Marine
Stewardship Council do.
Top tips:
• Highlight any key words
• Summarise information
• Test yourself
• Use pictures and
diagrams if this helps you
learn/remember things
• Keep your notes to help
you revise in year 11
Lesson 6
This is Jamie Oliver making mayonnaise – he is a lot messier than Miss…also Miss would have used an
electric whisk!
https://youtu.be/ypQuZX5MVsI
This is a video link that will help you to understand what an emulsion is
https://youtu.be/7I8GXmpKrVg
Feeling super duper?… find out more about why oil and water don’t mix
https://youtu.be/h5yIJXdItgo
Teacher Note: In these times of distance learning- video clips
can be more useful than ever!
Use the links below to help you understand how to make
mayonnaise, which uses an emulsifier to stabilise (be able to mix
together).
I had then planned to make spicy wedges to serve with your
home made mayonnaise, individually these recipes are not high
skill, but are often used as accompaniments in the practical
exam in year 11.
Lesson 7/8
Spicy Wedges & Homemade MayonnaiseLesson 11. Separate yolk from 2 eggs. Place egg yolk into a large bowl. Discard egg
white.2. Add the mustard and a pinch of salt and pepper.3. Use an electric whisk and whisk the mixture until combined.4. Keep whisking constantly- add a small drop of oil and whisk until it is
combined. Continue to add the oil a drop at a time until the yolks and oil combine and start to thicken.
5. Don’t at the oil to quickly – it wont stabilise, it will split and curdle. 6. Once the mixture has thickened whisk in the white wine vinegar and place
in a small jar or container.
Lesson 21. Preheat the oven to 200°C.2. Wash the potato- but do not peel it.3. On a chopping board cut each potato in half, lengthways, then in half
again – continue until you have 8 wedges.4. Place the wedges into a large mixing bowl.5. Sprinkle over a pinch of salt, pepper and the paprika.6. Drizzle over 1 tbsp of vegetable oil, then toss everything together to coat.7. Spread out on a lined baking tray and place in the oven for 35 mins.8. Remove from oven an allow to cool a little this will make the wedges easier
to remove- a fish slice is a good utensil for doing this.9. Collect mayonnaise from the fridge and present your dish.
Objective: Safely and accurately demonstrate good hygiene, weighing and measuring, use of oven, slicing, mixing and whisking.
Ingredients
Lesson 1:2 egg yolks
1 tbsp Dijon mustard
250ml sunflower oil
2 tsp white wine vinegar
Pinch of salt and pepper
Lesson 2:1 large baking potato
Or
1 large sweet potato
1 tsp of smoked paprika
1 tbsp of vegetable oil
Pinch of salt and pepper
Serve with mayo made in lesson 1
Lesson 7/8
Lesson 7/8
Dish & Presentation Ideas
Lesson 7/8
Classification of Cereals
Wheat Barley, Rye, Rice, Maize, Oats are all commonly consumed
cereals. Often they are refined into an individual grain or ground
down.
The main cereal grown in the UK is wheat. Wheat is milled to make
flour.
Consider the following:
What recipes have we made that need flour?
Cereals are a staple food- what does that mean?
Wheat is a primary food source, what does that mean?
Lesson 9
Classification of Cereals
1. Find out more about cereals to answer the question sheet.
2. Complete the diagram of the whole grain.
3. Have a go at the exam questions
Helpful
Pages 75,77
Or use the
internet as a
source of
information
Ext:https://www.nationalgeographic.org/encyclopedia/food-staple/Learn more about food staples on this link.https://www.youtube.com/watch?v=dT6gjb48_N0Learn more about how rice is grown on this link
Lesson 9
Classification of Cereals- Name______________________________________
1. What are cereals? (1)
________________________________________________________________
________________________________________________________________
2.Name 3 types of cereal (1)
________________________________________________________________
________________________________________________________________
3. Cereals are a staple food, what does this mean? (1)
________________________________________________________________
4. What are the key nutrients that can be found in cereals? (1)
________________________________________________________________
5. Whole grain cereals are more nutritious, describe a reason for
this, included the extra nutrients in your answer. (2)
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
6.What illness can the consumption of whole grains help to
reduce? (1)
________________________________________________________________
________________________________________________________________
________________________________________________________________
7.Label and
describe each
section of the
whole grain (3)
10
Lesson 9
Classification of Cereals- Answers 1. What are cereals? (1)
Cereals are edible grasses
2.Name 3 types of cereal (1)
Wheat, oats, rice, maize, barley (you have to have written 3
to get the mark.
3. Cereals are a staple food, what does this mean? (1)
Often starch based, are consumed by many of the
population, a main source of food in the diet.
4. What are the key nutrients that can be found in cereals? (1)
The key nutrients found in cereals are starchy carbohydrate
and protein.
5. Whole grain cereals are more nutritious, describe a reason
for this, included the extra nutrients in your answer. (2)
Whole grain cereals (these are cereals which have not been
processed to remove any parts of the grain, such as the bran)
will also contain fat, fibre and vitamins, especially B vitamins
and vitamin E.
6.What illness can the consumption of whole grains help to
reduce? (1)
The risk of heart disease and type 2 diabetes may be
reduced if a diet is rich in whole grains.
Bran
The fibre part of the grain, a
good source of dietary fibre
and B vitamins; important for a
healthy digestion.
EndospermWhere the flour comes from, a starch and protein supply; needed for energy.
Germ This is where the root sprout would shoot if the grain was planted for growing, this contains the fat, vitamin E and B vitamins.
Lesson 9
Exam Question Practice: Lesson 10
Answer Lesson 10
Knowledge Check
Use the work you have done this week to create
your own revision cards/notes and find out more
information on the following topics:
Collect a recipe that uses each of the following
different types of rice:
-Arborio
-Basmati
-Brown/Whole grain rice
Why are these recipes good for this type of rice?
Top tips:
• Highlight any key words
• Summarise information
• Test yourself
• Use pictures and
diagrams if this helps you
learn/remember things
• Keep your notes to help
you revise in year 11
Lesson 10
Food Fortification & Modification
Find out more: https://fabflour.co.uk/fab-nutrition/additive/https://www.bbc.co.uk/food/flour
P57 is useful
for this
topic
Or use the
internet as
a source of
information
Complete the following tasks to investigate
fortification and modification of foods
1. Find out more about the commonly fortified
foods.
2. Complete the crib sheet to give you some
revision notes on this topic.
3. Complete the exam practice questions.
Fortification is where nutrients are added to a food. It
can help to improve the nutritional value of foods, or to
replace nutrients lost through the cooking or processing
of food.
Lesson 11
Name__________________________________ Food Fortification & Modification
Find out more about how and why the following foods are fortified:
Cholesterol Lowering spreads
Extension: Find out what the following are/are used for:
Cholesterol:__________________________________________________________________________________________________
Plant sterol:__________________________________________________________________________________________________
Thiamin: _____________________________________________________________________________________________________
Niacin: ______________________________________________________________________________________________________
Butter AlternativesBreakfast CerealsWhite flour
Lesson 11
Food Fortification & Modification- Answers Find out more about how and why the
following foods are fortified:
White flour:
-Fortified with iron,
thiamine(B1) niacin
(B3) and calcium. As
these are lost in the
processing of white
flour.
By law these
nutrients must be
added back in.
Whole meal flour
doesn’t lose these
nutrients.
Breakfast Cereals
-Fortified with iron,
thiamine and folic
acid. The decision
to fortify the
products is up to
the manufacturer,
as many people
eat these products
it helps the
population to get
he intake of these
nutrients.
Butter Alternatives
It is up to the
manufacture if they
choose to fortify these
products. They are
often fortified with
vitamins A and D.
Cholesterol Lowering
spreads
Some vegetable fat
spreads have added
plant sterols.
These substances help
reduce cholesterol for
people with high
cholesterol.
Extension: Find out what the following are/are used for:
Cholesterol: is a type of fat found in your blood. It is a sterol, a type of lipid
Plant sterol: are taken to lower cholesterol levels and help prevent heart disease and heart attacks.
Thiamin: (vitamin B1) helps the body's cells change carbohydrates into energy.
Niacin: also known as vitamin B3 in needed for energy and release of energy, as well as being needed for a
health nervous system.
Lesson 11
Cheese Production- Extension
Why are moulds added to cheese?
Why is bacteria added to yoghurt,
cheese and fermented meats?
Lesson 12
Cheese Production- Extension
Why are moulds added to cheese?
Blue veined cheeses/e.g. Stilton, Danish blue, brie
harmless moulds are used to produce specific
flavours and textures and aromas.
Microbial rennet for making vegetarian and other
cheeses.
Improves appearance of foods.
Why is bacteria added to yoghurt,
cheese and fermented meats?
Cheese and yoghurts: manufacture use cultures
of lactic acid bacteria to produce characteristic
flavours and textures to these products.
Fermented foods e.g. Sauerkraut: bacteria will
improve flavour and texture and have a positive
effect on the bacteria flora of the digestive gut.
Lesson 12
Exam Question Practice: Lesson 12
Answer Lesson 12
Knowledge Check/ Hinge Point
If you have your file at home:
For each topic- tick to show your understanding.
Red= No idea what this is
Yellow= I know what this is but I am not very confident with this topic.
Green= I am an expert!
There is space at the bottom for me to give you
some feedback which I am unable to do at the
moment.
You might not have your file at home, so here are
the topics we have covered. For any you don’t
understand, use this list to guide your revision this
week.
It has been a strange
time this last term. Keep
on track by
understanding the
theory topics set and
cooking if you can!
Lesson 13/14
Knowledge Check/ Hinge PointRed= No idea what this is
Yellow= I know what this is but I am not very confident with this topic.
Green= I am an expert!
Theory Topic Term 2 Self Assessment
Check list
Nutrients : Vitamins (fat –soluble)
Nutrients: Vitamins (water –soluble)
Nutrients: Minerals
How food is grown
Classification of cereals
Planning meals for different groups
Diet related health problems
Nutritional needs of different age groups
Energy needs
Nutritional analysis
Healthy eating guidelines
Food fortification and modification
Reared & caught food
Lesson 13/14
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you revise in year 11
Lesson 13/14
Knowledge Check
QUIZZ
Write the question and the correct answer or print off the quiz and circle the answer. The number next to the question indicates how many correct answers there are in each question and how many marks are available for each question
1.Which two of the following nutritional needs should be considered for pre-school children? (2)a. Encourage snacking on fruit and vegetables to encourage healthy eating habits.b. Smaller quantities of food consumed because of reduced energy levels. c. Because of a period of rapid growth protein is important for growth, repair and energy.
2. Which of the following is a macronutrient important for teenagers? (1)a. Iron needed to prevent becoming anaemic. b. Starchy carbohydrates for warmth and energy. c. Calcium and Vit D to help with a growing (bone density).
3. Which of the following statements apply to toddlers? (2)a. Do not have large stomachs, so they should have small frequent meals to get the energy they need.b. Should be frequently encouraged to try a variety of foods. c. Boys tend to need more protein than girls as muscular tissue develops during puberty.
4. What is the importance and function of calcium in a child's diet? (1)a. For healthy teeth and bone development as they are growing quickly.b. Because bones are becoming brittle and weak.c. Because the skeleton reaches its peak during this time
5. What is the importance and function of protein in a teenagers diet? (1)a. To help maintain good eye sight.b. It allows them to cope with growth spurts. Boys tend to need more as the muscular tissue develops. c. For healthy teeth and bone development
Lesson 15
6.What is the importance and function of folic acid for pregnant women? (1)a. It helps to reduce the risk of birth defects such as spina bifida. b. It prevents constipation. c. It gives them healthy teeth.
7.What is the importance and function of Vitamin B12 for elderly adults? (1)a. To give healthy skin. b. Protects the body from infection. c. To keep the brain healthy and prevent memory loss.
8.Which of the following ensures that food is in prime condition (safe) for consumers? (1)a. It is fair trade. b. It is sustainable. c. Its has tamper proof packaging.
9.Which two of the following legally have to be on food packaging? (2)a. Weight of the productb. Shelf life, use-by-date c. Price
10.Which describes MAP packaging? (1)a. Momentary atmospheric packaging b. Manipulated antibacterial packagingc. Modified atmosphere packaging
11.How would you describe MAP products? (1)a. The air in a product is sucked out. b. Extends the shelf life of a product, the air in the packaging is replaced with a protective gas mix. c. The moisture in the product is taken out.
12. Which of the following nutrients are found in eggs? (2)a. Protein and fat b. Vitamin A, D, E, K, B2 c. Carbohydrates d. Calcium
13.Which of the following type of chicken enjoy outdoor life, are free to roam and have better living conditions? (1)a. Free range chickens b. Organic chickens c. Factory farmed chicken
14. Egg in the whisking method for a swiss roll works in which of the following ways? (2)a. The dry heat on a product turns the egg into a liquid. b. Trapping air as the protein is stretched and denatured in the egg. c. The proteins coagulate and set with heat.
15. Which other food products use the coagulation of eggs (this time to help it thicken) (2)a. custard b. A roux c. Lemon curd
16. Egg can also be used as a glaze on products. Name two products that a glaze could be added to. (2)a. Ravioli b. Bread c. Scones
17.True or false an egg is a HBV (high biological value) source of proteina. True b. False
18.Which of the following safety rules would be important when shallow frying? (3)a. Food is stored at the correct temperatureb. Never leave the frying pan unattendedc. Do not use too much oild. Use the correct utensils such as tong or a fish slice
19. Which of the following are dry methods of cooking? (3)a. Toasting b. Bakingc. Grilling d. Steaming
20. Which of the following describes food provenance? (1)a. It is the nutritional quality of the foodb. It is proof that the food is organicc. The place where the food is grown
21. What are genetically modified foods? (1)a. Foods that have been farmed traditionallyb. Food that have had changes made to their DNAc. Foods that don’t use chemical pesticides
22. Consumers often have concerns about the cross breeding, mutations and the overall quality of genetically modified foods as new technology means there may be issues we don’t yet know about GM foods-How can this be controlled?a. Through MAP packagingb. Through food safety standards and legislationc. Through sustainability
QUIZZ
Marks available: 33
Your score:
Quiz Answers
1. A, C
2. B
3. A,B
4. A
5. B
6. A
7. C
8. C
9. A,B
10.C
11.B
12.A,B
13.A
14.B,C
15.A,C
16.B,C
17. A-TRUE
18. B,C,D
19. A,B,C
20. C
21. B
22. B