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

Knowledge Check

Analyse the topics you have understood and the

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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