1 Food commodities 2 Characteristics and origins of each commodity -

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

Commonly consumed food are those ingested for their nutrient properties

A 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 & biscuits

Rice 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

• 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.

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.

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 fortified with vitamins & minerals to add nutritional value.

• Potatoes- on 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

Wheat

Rice

Potatoes

pineapples

Milk & dairy

Soya beans

Soya been burger

Year 9 DT Food

5 Nutrition 6 Dietary needs of individuals

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

NUTRIENTS are the substances in food that our bodies process to enable it to function.

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

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

Nutritional 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 – should aim for 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.

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

Other groups – early/middle adulthood & late adulthood

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

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.

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

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

9 The effect of cooking food 10 Food spoilage

11 Food provenance 12 Food manufacturing

Food is cooked for many different reasons;

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

Foods can be cooked in different ways to create variety For example if you had a craving for beef it can be satisfied with grilled steak, beef stew, pan-fried minced beef for a lasagne, roast beef or a barbecued burger to name only a few.

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

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

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.

Buying locally

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.

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.

Causes of food spoilage

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

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.

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 added

3. Rennet causes the milk to coagulate into solid cheese curd. The liquid remaining is whey

4. 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 & texture

6. Bacteria or mould may be added to change the flavour.

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

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

There are 10 things which influence people’s food choice1. Physical Activity Level (PAL)2. Nutritional needs3. Cost of food/income4. Seasonality5. Culinary skills6. Life style/likes & dislikes7. Availability8. Special occasions9. Environment10. Time of the day

We all tend to eat with our eyes…if something looks appealing we want to try it. Would black rice pudding have the same appeal as the traditional creamy coloured pudding?

Our food preferences depend on appearance, favour, smell and textureand if we think we like it or not.You can train yourself to like food-you need to eat it at least 10 times before you start liking it.Our tongues are covered in thousands of taste buds, which detect 5 different things- salt, sweet, sour, bitter and umami (savoury)

We use taste buds in conjunction with olfactory receptors in the nose (detects smell)

Sensory testing • Sensory testing shows what other people feel about the sensory

qualities of a product so it can be improved.• Tests have to be fair and unbiased.Setting up a sensory testChoose 10 testersTesters should not be told what each sample isTasters should work on their ownTasters should be given clear instructions Small samples should be givenTasters should have a drink of water in between samplesTesters should be carried out in clean & hygienic conditionsWhen testing is completed the results can be analysed to see which sensory quality needs improving.

TestsRanking test – foods tested , tasters put the food in order from lowest to highestTriangle test - is a type of ‘discrimination’ test 3 food are tested , 2 are the same and 1 has a tweaked recipe.Hedonic ranking test - people rate a variety of foods using a scale e.g. 1-5Paired preference test - 2 slightly different foods e.g. 2 cookies (one made with butter the other made with margarine) are tested and the tester chooses their favourite.Profiling test – testers rate certain characteristics of a food and the average rating for each characteristic is worked out to create a profile of the food.New Revision Guide p68-to see examples of tables

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

Weigh & measure

Use the cooker & cooking methods

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

• Food poisoning• Food miles• Primary processing• Secondary processing• Seasonal• Microorganism• Yeast• Gluten• Carbon foot print• Enzymes• Dicing• Cholesterol• Obesity• Heart disease

• Best before• Use by• Diabetes • Anaemia• Fortification• Conduction• Convection• Physical activity level (PAL)• Kosher• Starch• Star profile test