1 Commodity groups 2 Characteristics and origins of each commodityA commodity is a raw material or primary agricultural product

Major commodity groups• Bread, cereals, oats, rice,

potatoes, pasta• Fruit and vegetables

(fresh, frozen, canned and juiced)• Milk, cheese, and yoghurt• Meat, fish, poultry and eggs• Soya, tofu, beans, nuts and seeds• Butter, oils, margarine, sugar and

syrup

Examples of where some commodities are grownWheat grain grown in the UK

Milled into flour

Can be used to make other foods e.g. bread, pasta, cakes & biscuitsRice is mainly grown in Asia

Grown in paddy fieldsPicked when it turns yellow & is milled into rice

Rice can be eaten cooked or made into flour, sweet and savoury dishes

Bread, cereals, flour, oats, rice , potatoes and pasta are starchy foods and give us energy. • Bread comes in a wide variety of shapes, size, flavours and

from all around the world e.g. baguette – France, naan-India, focaccia – Italy. It forms part of our staple diet with potatoes.

• Cereals –are the edible seeds of cultivated grasses, the main ones are wheat, rice, oats, maze and barley and are often used to make breakfast cereals. Some are fortifiedwith vitamins & minerals to add nutritional value.

• Potatoes- one of the most important staple foods in the UK

Fruit & vegetables all fruits and vegetables come from plants that are grown in the ground (not all parts of each plant are eaten).• We need to eat 5 portions a dayClassification of vegetables; Tubers e.g. potatoes, Leaves e.g. cabbage, Roots e.g. carrots, Flowers e.g. broccoli, Pods & seeds e.g. beans, Stemse.g. celery, Bulbs e.g. onions, fruitsClassification of fruits ; Hard e.g. apples, Dried fruit e.g. raisins, Stoned e.g. apricots, Citrus e.g. oranges, Nuts e.g. pecan, Soft e.g. strawberries

Characteristics and origin

Milk – comes from cows, goats or sheep, it is high in HBV proteins, calcium & fat (amount depends on the type of milk e.g. full fat or semi –skimmed) It is used to make cheese and yoghurt.

Pasteurisation, homogenisation, skimming, sterilising and ultra heat treating (UHT) are all methods of processing milk. https://www.whitelies.org.uk/milk-processingCheese is made with a starter culture https://www.grahamsfamilydairy.com/news-events/blog/how-cheese-madeyoghurt

Milk, cheese and yoghurt are dairy foods and are rich in protein, calcium& fat soluble vitamins.

Meat is expensive and provides protein, fat, iron, magnesium & potassium. Fish provides protein, healthier fats, vitamins A,D minerals iodine, fluorine, magnesium, zinc, potassium,

Fish are classed as oily fish, white fish and shell fish. White fish tends to have less fat than oily, we should be eating two portions a week (one oily e.g. sardines)

Soya beans

StorageFridge temperature 0-5CAnything perishable e.g. milk, cheese, yoghurt, butter, fish, milk, shell fish, eggs, meat etcFreezer -18CMost things can be frozen – the food label will tell you how long foods can be kept for.Foods that aren’t successfully frozen are lettuce and strawberries –on thawing the fruit’s cells rupturemeaning thatThe texture of the food is very soft/soggy.Tinned foods – kept in a cupboardFruit & vegetables ca be kept.

Fats & oils fats are solid at room temperature and oils are liquidAdds air to cakes – when beaten with sugar air is trapped in the mixtureAlso helps to keep foods fresher for longer

Shortens – the fat is rubbed into the flour it gives a waterproof texture preventing long gluten molecules forming this means that the dough cannot become stretchy and baked goods are like shortbread keep a ‘short’ (firm & crumby texture)Plasticity- means able to spread and be manipulated – the more plasticity the fat has the easier it is to spread.It is useful for different things like decorating cakes with buttercream, rubbing fat into flour to make a shortened dough, spreading butter.

3 Experimentation to explore physical and chemical changes of a commodity 4 Complimentary actions of a commodity

• Ingredients have a range of different properties. Sometimes these are called functions.

• The main nutrient provided by an ingredient gives it a range of properties during cooking.

• Carbohydrate, protein and fat all have a range of different properties.

Carbohydrates covers a wide range of natural compounds, including:

• starch;

• sugar,

• fibre.

Many foods contain some carbohydrate, but the amounts of sugar, starch and fibre differ.

Sugars are naturally present in foods such as milk , fruits, vegetables and honey. In the UK, sugar beet and sugar cane are the most common sources of sugar. Honey, treacle and golden syrup are also popular.Starch is present in foods such as potatoes, bread, rice and pasta

Fibre is present in whole grains, fruits and vegetables, especially the skin covering of seeds. It is a mixture of substances (mainly complex carbohydrates) which cannot be digested in the small intestine. There are two types of fibre:

Soluble fibre - found in fruit, vegetables, pulses and oats.

Insoluble fibre - found in cereal such as bread and pasta.

Carbohydrate performs different functions in food products.

They: • help cause the colour change of bread, toast and bakery

products;• contribute to the chewiness, colour and sweet flavour

of caramel:• thicken products such as sauces and custards.

Dextrinisation- Foods which are baked, grilled or roasted undergo colour, odour and flavour changes. This process is called dextrinisation. It contributes to the colour and flavour of many foods such as toast, bread and croissants. This is known as non-enzymic browning (Maillardreaction).Caramelisation When sucrose (sugar) is heated above its melting point it undergoes a physical change to produce caramel. This happens more readily without water, however syrups will caramelise with rapid heating used extensively in the production of confectionary.Gelatinisation -When starch is mixed with liquid and heated, the starch granules swell and eventually rupture, absorbing liquid which thickens the mixture, e.g. a white sauce. On cooling, if enough starch is used, a gel forms. This process is used to make blancmange.Other CharacteristicsFlavouring -Sugar, e.g. sucrose, may be used to flavour many products such as drinks, cakes, tomato sauce and confectionary. It supplies sweetness and mouth feel.Preserving -Sugar in high concentrations prevents the growth of micro-organisms. It is used extensively in the production of jam, marmalade and some canned fruit. Gelling- Some fruits, such as apples and blackcurrants, are rich sources of pectin. Pectin is used as a gelling agent when making jam.

Protein - performs different functions in food products. They: aerate foods, e.g. whisking egg whites; thicken sauces, e.g. egg custard; bind ingredients together, e.g. fish cakes; form structures, e.g.gluten development in bread; gel, e.g. lime jelly.Denaturation is the change in structure of protein molecules. Factors which contribute to denaturation are heat, salts, pH and mechanical action. Denaturation is a partially reversible change. For example, when an egg white is whisked it incorporates air to form a foam. If the foam is left to stand, it will collapse back to form liquid egg white.Coagulation follows denaturation. E.g. when egg white is cooked it changes colour and becomes firmer or sets. This change is irreversible.Other applications of coagulation are: thickening of sauces with beaten egg, binding ingredients together, e.g. fish cakes, providing a coating for products, e.g. scotch eggs

Gluten is a composite of proteins joined with starch, it is acquired by washing wheat flour to dissolve the starch, leaving the gluten.

Gluten is strong, elastic and forms a 3D network in dough. When making bread, kneading helps to develop the gluten and make the dough more elastic. Gluten helps give structure to bread and keeps in the gases that expand during cooking.

Gelatine is a protein which is from collagen, present in connective tissue in meat. When it is mixed with warm water the gelatine proteins unwind. On cooling a gel is formed, trapping the liquid, e.g. jelly. Gelation is reversible

Using the web site https://bit.ly/MyWjznLook at the properties of fat

It's the function of the ingredients which rely on each other for a purpose(. how ingredients work together to make the final outcome)

For example: The function of acids such as lemon juice preventing or slowing down Enzymic browning of fruit and vegetables

In bread makingGluten in wheat is activated with water and mechanical kneading to trap the C02 generated by yeast which feedson simple Carbohydrate sugar and complex Carbohydrate in the flour. Salt added to strengthen gluten

In batters such as crepes, the thickening properties of eggs (coagulation) and flour (gelatinisation) as the flour will absorb both egg and milk. The browning reactions of Maillardand dextrinisation and caramélisation.

Butter rubbed into flour coats the starch granules to limit the activation of gluten ... Limited gluten mean short strands. Shorter strands = shortening ... Shortbread is crumbly for this reasonand so is short crust pastry.

Nutrients working togetherYou can have some foods working together for absorption,For example vitamin C and Iron- when you eat iron rich plant sources with vitamin C food to the dish to increase the iron absorption.

So blueberries with a breakfast cereal or tomatoes in a bean salad.

, Vitamin D helps us to absorb various minerals, including calcium

5 Nutrition 6 Dietary needs of individualsNutritional needs change throughout each stage of our lives according to our age, gender, activity levels and overall health.• Everyone should roughly aim to follow healthy eating guidelines• The Eatwell Guide is a good indication of what should be in our

diet ( it does not apply to young children of 2 years and below)Examples of different needsA teenage boy’s dietary needs are different from an adult male builder, a middle-aged woman’s dietary needs are different from a pregnant woman’s an a ‘couch potato’ has different needs from a long distance runner.Toddlers – have small stomachs so they need small and frequent meals to get the energy they need. Milk is an important source of calcium and vitamin AChildren – grow quickly and are very active, so there is an extra demand for energy and nutrients – they need more than adults (in proportion to their body size) Good amounts of these nutrients are important for children;Protein – (growth & repair) e.g. in fish fingers, boiled egg, chicken goujonsCarbohydrates- (energy) e.g. in pasta, bananas, potatoesFat –(energy and insulation) example food= avocados and nutsCalcium –(healthy bones & teeth) e.g. in milk, yoghurtVitamin D (healthy bones &teeth) e.g. in tuna, salmon

Teenagers – need a balanced diet , and follow the Eatwell Guide. They are having rapid growth spurts and so need good amounts of ; protein boys need more than girls as muscular tissue develops Iron- teenage girls loose iron during their periods so need to replace it to prevent anaemia. Vitamin C helps the body to absorb iron. Calcium & vitamin D – the skeleton grows quickly during this time and these nutrients are necessary to help the skeleton reach peak size and bone density.

Early/middle adulthood- Growth stops so the focus should be on maintaining a healthy lifestyle.Men usually need more calories (2500 Kcal) than women (2000 Kcal) because they have more lean muscles (muscles require a lot of energy to function correctly) they are generally taller and larger.Iron- needed for women as lost through periodsCalcium and Vitamin D help to reduce the chance of bone diseases, women can loose bone strength during the menopause in their 40’s or 50’s

During pregnancy women need to eat about 2000 more Kcals to support the baby’s growth, consume folic acid (vit B9) to reduce birth defects like spina bifida.

During the teen years there can be a lot of stress e.g. exams, media pressure, which affect eating habits – stress can lead to overeatingwhich can cause obesity and other conditions e.g. anorexia

There are 5 nutrients

• Protein• Fats• Carbohydrates• Vitamins• Minerals

MACRONUTRIENTS- are nutrients we need in large amounts. (Protein, Fats and Carbohydrates)MICRONUTRIENTS –are needed in smaller amounts. (vitamins and minerals)

Nutrient Source Function

PROTEIN(macronutrient)

Meat, fish, eggs, milk and dairy products,Beans ,lentils and nuts. There are alternative proteins from soya, TVP(textured vegetable protein) Quorn and Tofu.

Growth and repairMaintenance

FATS(macronutrient)

Animal sources –tend to provide saturated fat e.g. meat, animal fats like butter, cream and eggsPlant fats are unsaturated and healthier for us

Provides us with energy, insulates, protects, provides fat soluble vitamins A,D,E and K and is a good source of essential fatty acids (omega – 3 and 6)

CARBOHYDRATES(macronutrient)

Starchy carbohydrates – potatoes, cereals, bananas,Sugars-cakes, drinks, biscuits, sweets

Are needed for energy starchy based carbohydrates give a long slow release of energy, sugars give a quick burst

Vitamins & Minerals (Micronutrients

Are trace elements and found in a whole range of differentplant and animal foods

Are used in processes that keep us alive and well

Dietary fibre (NSP non starch polysaccharide) is not a nutrient BUT plays an important part of the diet.Water is also necessary to help us function.

ProteinsAre made up of amino acids – these can be thought of as the building blocks of the body. Our bodies can make some amino acids (these are called non essential amino acids. There are 11 non essential amino acids;Alanine, asparagine, aspartic acid and glutamic acid, we have to eat the amino acids our bodies can’t make (these are called essential amino acids) There are 9 essential amino acids; histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine.

Proteins have different Biological values• HBV (High biological value) proteins contain all the essential amino acids we need.• They are mainly found in animal sources e.g. meat, fish, eggs, milk, cheese, poultry.• Soya bean and quinoa are plant based HBV protein foods

Protein complementation combines LBV (Low biological value) protein foods• If we don’t get enough HBV proteins we have to combine different LBV proteins to get all the essential amino acids in our diet – this

is called protein complementation e.g. hummus and pitta are LBV protein foods (they are missing some essential amino acids) BUT when eaten together they provide all the essential amino acids we need.

Dietary needsAn average male needs 55g An average female needs 45g

Growing children –need a greater amount of protein relative to their size and body mass.Physically active people- need more protein for muscle growth and repair.Pregnant women – need about 6g more protein than normal to help the baby grow.During breast feeding , women require even more

Fats & Carbohydrates – New Revision Guide p4-5 vitamins & minerals p5-7

late adulthood – as we age muscles get replaced with fat and so we need less energy. Elderly adults need to watch their energy intake – cutting down on excess saturated fats will help to avoid health risks like coronary heart disease.Change in sense of taste and smell which can effect the enjoyment of food so recipes need to be adapted t make them appealing.Elderly adults have similar nutritional requirements to younger adults but they must make sure that they get enough calcium, vitD, Vit B12, fibre, Vit A

7 Planning balanced diets 8 Calculate energy and nutritional values of recipes, meals and diets

The Eatwell Guide shows that we need;• Over 1/3 of fruit and vegetables• Over 1/3 of starchy carbohydrates e.g. wholemeal bread,

potatoes, pasta, bananas etc.• Get our proteins from fish, lean meat, beans, pulses, eggs and

other proteins• Try lower fat versions of dairy foods like cheese & yoghurt etc.• Eat oils and spreads than solid fats and not very often

To be healthy we need to eat a variety of foods and in the right amounts. The Eatwell Guide is the

Government’s way to give a clear idea of what we should be eating more of and what we need to eat less of.

Sugar doesn’t even appear on the Eatwell guide – instead it just mentions “eat less often and in small amounts”

Useful website; www.nhs.uk/live-well/eat-well/the-eatwell-guide

Food labels automatically show the nutritional values of the food product

The nutritional content of home-made foods can be analysed using a food program.

People with special dietary needs may need to know the nutritional value of the foods that they are eating or some are just interested in what they are consuming.

To access a nutritional food program use the following web address https://bit.ly/2JiqwQ0 (food a fact of life)Nutritional analysis for schools/click here to continue/calculate a recipe/add weights in g

When all the ingredients are added click ‘view summary – to get the nutritional analysis

Different life –stages https://www.nutrition.org.uk/healthyliving/lifestages.• Toddlers -• Teenagers-• Early adulthood-• Middle adulthood-• Late adulthood-

Specific dietary needs –New Revision Guide p14• coeliac disease- gluten intolerance • Type 2 diabetes-• Dental caries- too much sugar rots teeth• anaemia- not enough iron, complexion is pale, • Obesity-caused by incorrect balance of energy (consuming more calories than burnt off) BMI 25-30

=over weight BMI above 35 =extremely obese• Coronary heart disease• Cardio vascular disease• Vegans – no animal based products – my need to take a supplement of Vit B12• Lacto-ovo vegetarian-eats milk & milk products & eggs but no meat• Lacto vegetarian – eats milk& dairy but no eggs or meat

Recipes can be modified to reduce or cut out unhealthy foods e.g. saturated fats like butter can be substituted for plant fats like olive oil spreads, sugar can be reduced in recipes or fruits can be added to help with the sweetness in a cake for example. There are also sweeteners. Looking at adding less meat of a better cut ( Leaner meat) and extending the dish with more vegetables will help to keep the coat down and make the dish healthier.Changing the cooking methods e.g. Instead of frying try grilling.

8 nutritional guide lines• Base your meals on starchy foods.• Eat lots of fruit and veg.• Eat more fish.• Cut down on saturated fat and sugar.• Try to eat less salt – not more than 6g a day.*• Get active and try to be a healthy weight.• Drink plenty of water.• Don't skip breakfast

We need to;Reduce saltReduce sugarReduce fatIncrease fibre

9 The effect of cooking food 10 Food spoilage

Makes it easier to eat and digest

Improves flavour & smell

It kills harmful bacteria

Improves the appearance

Improves the texture

Can add nutritional value to foods To improve shelf life

Dry heat• Toasting• Baking• grilling

Frying• Stir frying• Frying• Deep fat• Dry fry

Moist heat• Boiling• Simmering• Poaching• steaming

Transfer of heat Food is cooked using heat, which is transferred using conduction, convection and/or radiation.

Conduction – when boiling heat is transferred by conduction (from the pan to the liquid and through the food) and convection (through the liquid)

Radiation- is the transfer of heat energy through waves of radiation ( toasters, grills on cookers,& microwaves)

Healthier cooking methods• cooking in water e.g. poaching , simmering etc.(you can use the boiled water to make tasty stocks/gravies so don’t throw it away as it also contains vitamins).• Dry heat e.g. grilling , barbequing etc.Unhealthy cooking methods involve fat e.g. frying, shallow and deep fat frying

Correct storage temperature• Chilled foods in a fridge at 5C• Frozen foods in a freezer at -18C• Ambient foods stored on a shelf or in a cupboard at room temperature

Food poisoning bacteria

• Campylobacter – found in raw poultry. Meat, milk and sewage. Symptoms- abdominal pain. Diarrhoea (bloody) nausea, fever. Average onset time 48-60 hours

• Salmonella –found in intestines od humans and animals, raw poultry and meat, eggs, milk symptoms – Abdominal pain, diarrhoea, nausea, vomiting . Average onset time 12-36 hours

• Staphylococcus – Found in humans- skin, hair, nose, mouth, throat, cuts & sores. Symptoms- abdominal pain/cramps, vomiting, chills. Average onset time-1-6 hours

• E-coli – Found In Human and animal sewage, raw meat, muddy vegetables. Symptoms- Abdominal pain, fever, diarrhoea, vomiting, Kidney damage/ failure. Average onset time- 12-24 hours

Useful web site https://www.nhs.uk/conditions/food-poisoning/

If people eat food that has been contaminated they could become very ill – so it is important to handle food safely and hygienically

Personal hygiene

• Wear clean apron/chef whites• Wash hands• Hair tied back/hat/hairnet• Remove all jewellery• Cover cuts with a blue plaster

Bacteria Are the main source of food poisoning, they are found in the air, water, soil, people, animals – pretty much everywhere really.

• They can only be seen under a microscope• They don’t make the food look, taste or smell any different• With the right conditions e.g. food, warmth, moisture and time they

can very multiply rapidly

Food poisoning symptoms• Sickness• Diarrhoea• Stomach cramps• FeverIn some extreme cases, especially where people are vulnerable, it can result In death

Vulnerable groupsPregnant womenBabies and young childrenElderlyThose with a weakened immune system

Incorrect storage of foodsCorrect storage of food will prevent conditions that bacteria like to grow in – moisture, warmth, food & time.

Microorganisms e.g. Bacteria, moulds, yeasts & fungiEnvironment factors e.g. warmth, PH, Oxygen & moistureEnzymes – speed up the process of decay chemical reactions –between the food, oxygen and moisture

Cross contaminationColour coded chopping boards and coloured handles knives help to prevent the contamination of food.Keep raw meats away from cooked meats – ideally in separate fridges.

High risk foodsGenerally ten to be high in protein foods i.e. Meat, fish & poultry, dairy products & eggs, gravies, stocks & sauces, shell fish and other sea food, cooked rice.

Sous-vide is a method of cooking in which food is placed in a plastic pouch or a glass jar and then placed in a water bath or

steam environment for longer than

High end restaurants use this method a lot

Steaming – helps to preserve the nutritional content of vegetables making them heathier to eat

11 Food provenance 12 Food manufacturing

Food provenanceIt’s about knowing where your food comes from-where it has been grown, raised or reared i.e. it’s point of origin. In many cases the food we eat can come from many different sources. Food provenance tells us what we are eating and where it comes from.

Do most customers know- or even care – where their food comes from?When consumers buy food from a supermarket they are not always aware of it’s provenance or the food chain involved in getting it there.Buying from primary producers at local markets is the shortest food chains because they grow it, rear it or make it themselves. Some people thinks

that food is fresher, of a better quality & can be trusted

Food has a better

Fair Trade labelling on foods is a guarantee that it was produced ethically and supports workers in the developing world.

Food milesIs the distance food travels from where it’s produced to the consumer1.Some food is transported a long way to be sold e.g. some green beans you buy in the UK have come from Kenya.2. This is bad for the environment – planes, shops and truck all burn fossil fuels and release carbon dioxide into the atmosphere, contributing to global warming.3. Consumers expect food to be available all year round, not just when they are in season so shops buy from abroad when it’s out of season here e.g. asparagus and also things that can’t be grown here like bananas.4. Manufacturing coats are different in other countries , so imported food can be cheap.

Local food is better for the environment –Why?• It has fewer food miles• It is often tastier & fresher because it reaches you

soon after it’s harvested• Supporting local farmers & independent

greengrocers etc. Support local business and their produce can be cheap.

• Its good for the environment.Downsides of buying locally• Seasonal food is not available all year round e.g.

strawberries only available in the summer, so you have a smaller selection of products.

• Unpackaged or unpreserved foods spoil faster, so use quickly.

Buying locally

People are very concerned about how their food is produced and what affect it has on the environment. Organic foods are very popular, while a lot of people are wary of GM foods.

GM (genetically modified foods)Has had it’s genes altered to give it useful characteristics e.g. to improve flavour or colour.

Advantages -Crops grow quicker, producers have bigger yields, crops become cheaper for the consumer to buy, longer shelf life, crops made to ripen earlier, can be made to contain extra nutrients e.g. ideal for food in poorer countries where the rice can be genetically modified to contain vitamin A

Disadvantages- GM foods have not been around for a long time –so long term health effects aren’t known, concerns that GM genes could get out into the wider environment and cause problems e.g. the weed killer-resistant gene making it a indestructible ‘super weed’.GM producers can’t sell their food everywhere – the European Union (EU) restricts the import of some GM foods

SustainabilityA sustainable process or material is one that can be used without causing permanent damage to the environment or using finite resources.

All food goes through stages of processing before it reaches our plate so food;• Is safe to at• Is easier to transport• Does not spoilt as quickly• Looks appealing to the customerPrimary processing• Changes raw foods (straight from being picked , harvested or

slaughtered) so they can be eaten or cooked immediately or used as an ingredient.

It also includes transporting, cleaning, sorting, milling etc.Some examples .Cherries having their stones removedFruits squeezed for juicesVegetables washed to remove dirt, insects

Flour goes through secondary stages of processing to turn it into pasta and breadSecondary process- uses primary processed foodsE.g. Flour can be made into pasta or breadFlour mixed with water and yeast to make a dough.The dough is kneaded to ‘work’ the gluten.The dough is proved to let yeast fermentThe dough is baked in an oven

Milk can be turned into cheese

1. Raw milk is pasteurised to kill any pathogenic bacteria.2. ‘friendly’ bacteria sour & thicken the milk, and rennet from calf

stomach is added3. Rennet causes the milk to coagulate into solid cheese curd.

The liquid remaining is whey4. The whey is removed by either draining, cutting, cooking,

salting or stacking curds on top of each other.5. The curds are pressed to form blocks and left to mature,

develop taste & texture6. Bacteria or mould may be added to change the flavour.

Food fortificationFortification is where nutrients are added to a food.

Today’s technology allows manufacturers to add vitamins & mineral to food products to help improve our health and prevent deficiencies in the diet. They are added to foods we tend to eat a lot of.

White flour – Iron, thiamine (vit B1) niacin (vit B3) and calcium are lost during the production of white flourBy law, these nutrients have to be added back in.

Breakfast cereals- can be fortified with iron, thiamine and folic acid.

Butter alternatives – e.g. low fat spread (Butter naturally contains Vitamins A & D)so margarines & low fat spreads are fortified.Cholesterol lowering spreads –some vegetable spreads have added plant sterols, these help to reduce cholesterol for people with high cholesterol

Food poverty- is where people cannot get nutritious food

Food security- is where people have access to food they need

Global food security – will be achieved when everyone, at all times has access t sufficient, safe and nutritious food for a active and healthy life.

13 Factors affecting food choice 14 Preparation and cooking techniques, developing recipes and meals

Cultural, religious and moral food choiceDifferent religions have strict rules on what they can and cannot eat.Hinduism• Hindus many are vegetarian• Some avoid garlic, mushrooms and onion ( considered to be harmful)• The cow is considered sacred so not allowed to eat beef• Meat they do eat has to slaughtered using a quick, painless method called JhatkaIslam• All meat must be halal where the animal is slaughtered in a specific way whilst being blessed• Muslims cannot eat pork or drink alcohol• Muslims fast during RamadanJudaism• Foods must be kosher (Fit for consumption) kosher animals are ones with split hooves and chew cud (cows & deer)• plus fish that have scales and fins ( no shell fish) animals must have a quick & painless method of slaughter and blood must be

drained ( blood is considered to be non-kosher)• Jews can’t eat pork, rabbit, hare, camel• Diary and meats must not be cooked together or eaten together as a mixture.Christianity• During lent Christians often give up certain foods• Special foods are eaten during Easter – hot cross buns, pancakes to mark he start of lent .Other religions – Sikhism, Buddhism, new revision guide p62

Skills will be learnt and developed through practical lessons – keep a record of whatyou do , how well it went ,other’s views and how to improve your products aftereach practical

15 Key terminology 16 Technical skills

Vegetable & fruit preparationMake use of these techniques as they are a safe way to prepare a whole range of fruits and vegetables.

Bridge

Claw

Make a bridge over the fruit/vegetable and cut through

Grip the fruit /vegetable with the tops of your fingers

Peeling , slicing & dicingDifferent cuts of fruit & vegetables

Mashing , crushing, shredding, grating, de-seeding and blending

Prepare, combine and shape.

Tenderise & marinate

Select & adjust a cooking process

Use of large equipment

Make sauces

Use of raising agent

Make Dough

Shaping and finishing a dough

Judge & manipulate sensory properties

Add garnishesFinishes

Jointing meatfilleting

Weigh & measure

Use the cooker & cooking methods

• Work precisely• Have a secure knowledge of making of most dishes• Successfully producing dishes using advanced skill• Have good time management• Dovetail activities• Produce a detailed order of worktime /order of work/food safety & special points• Great presentation techniques – food styling

• Denaturation• Caramelisation• Plasticity• Enzymic browning• Gelatinisation• Yeast• Hydroscopic• Roux• Shortening• Reduction• Mis en place• Sustainable• Protein complementation• Amino acid• Dietary reference values• Emulsifier• Fair trade• Factory farmed• Food poverty• Food security

Flavour enhancersGenetically modified food (GMF)HalalHeat transferenceDextrinisationAmbientCross-contaminationBlanchingBiological valueAlternative protein