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TRANSCRIPT
Food
Pre
para
tion
Ski
lls:
Knife
Ski
llsFo
od P
repa
rati
on S
kills
: Fi
shFo
od P
repa
rati
on S
kills
: M
eat
Food
Pre
para
tion
Ski
lls:
Prep
are,
Com
bine
and
Sha
peFo
od P
repa
rati
on S
kills
: Pr
epar
e, C
ombi
ne a
nd S
hape
Name the type of knife you
would use for icing cakes, and
moulding and smoothing food.
What are the two main
classifications of shellfish?
Between what temperatures
should chilled meat be
stored?
What would you use to give a
golden-brown glaze to pastry,
scones and biscuits?
What is blanching?
1
2
3
4
5
Food
Pre
para
tion
Ski
lls:
Knife
Ski
llsFo
od P
repa
rati
on S
kills
: Fi
shFo
od P
repa
rati
on S
kills
: M
eat
Food
Pre
para
tion
Ski
lls:
Prep
are,
Com
bine
and
Sha
peFo
od P
repa
rati
on S
kills
: Pr
epar
e, C
ombi
ne a
nd S
hape
1
2
3
4
5
You would use a palette knife
for icing cakes, and moulding
and smoothing food.
The two main classifications
of shellfish are crustaceans
and molluscs.
Chilled meat should be stored
between 1°C and 5°C.
You would use milk to give a
golden-brown glaze to pastry,
scones and biscuits.
Blanching is placing food
into boiling water for a few
minutes to quickly cook,
soften and inhibit enzymic
activity.
GCSE Revision • AQA Food Preparation and Nutrition
GCSE Revision • AQA Food Preparation and Nutrition
GCSE Revision • AQA Food Preparation and Nutrition
GCSE Revision • AQA Food Preparation and Nutrition
GCSE Revision • AQA Food Preparation and Nutrition
Food
Pre
para
tion
Ski
lls:
Dou
ghFo
od N
utri
tion
and
H
ealt
h: P
rote
in a
nd F
atFo
od N
utri
tion
and
H
ealt
h: P
rote
in a
nd F
atFo
od N
utri
tion
and
H
ealt
h: C
arbo
hydr
ate
Food
Nut
riti
on a
nd
Hea
lth:
Vit
amin
s
Why is strong flour
traditionally used to make
bread?
What is meant by ‘biological
value of protein’?
Fat is a source of which four
vitamins?
Name two conditions that
can be caused by lack of
dietary fibre.
Beri-beri can be caused by a
deficiency in which vitamin?
6
7
8
9
10
Food
Pre
para
tion
Ski
lls:
Dou
ghFo
od N
utri
tion
and
H
ealt
h: P
rote
in a
nd F
atFo
od N
utri
tion
and
H
ealt
h: P
rote
in a
nd F
atFo
od N
utri
tion
and
H
ealt
h: C
arbo
hydr
ate
Food
Nut
riti
on a
nd
Hea
lth:
Vit
amin
s
6
7
8
9
10
Strong flour is traditionally
used to make bread because
it has a high gluten content.
Biological value of protein
means the quality of essential
amino acids present.
Fat is a source of vitamins A,
D, E and K.
Constipation and diverticular
disease can be caused by lack
of dietary fibre.
Beri-beri can be caused by
a deficiency in Vitamin B1
(thiamin).
GCSE Revision • AQA Food Preparation and Nutrition
GCSE Revision • AQA Food Preparation and Nutrition
GCSE Revision • AQA Food Preparation and Nutrition
GCSE Revision • AQA Food Preparation and Nutrition
GCSE Revision • AQA Food Preparation and Nutrition
Food
Nut
riti
on a
nd
Hea
lth:
Vit
amin
sFo
od N
utri
tion
and
Hea
lth:
M
iner
als
and
Wat
erFo
od N
utri
tion
and
Hea
lth:
M
iner
als
and
Wat
erFo
od N
utri
tion
and
Hea
lth:
M
akin
g In
form
ed C
hoic
esFo
od N
utri
tion
and
Hea
lth:
M
akin
g In
form
ed C
hoic
es
Which vitamins contain
antioxidants?
Name five minerals.
What proportion of the body
is made up of water?
What is the maximum amount
of salt that an adult should
eat in a day?
Why is folate (folic acid)
needed before and during
early pregnancy?
11
12
13
14
15
Food
Nut
riti
on a
nd
Hea
lth:
Vit
amin
sFo
od N
utri
tion
and
Hea
lth:
M
iner
als
and
Wat
erFo
od N
utri
tion
and
Hea
lth:
M
iner
als
and
Wat
erFo
od N
utri
tion
and
Hea
lth:
M
akin
g In
form
ed C
hoic
esFo
od N
utri
tion
and
Hea
lth:
M
akin
g In
form
ed C
hoic
es
11
12
13
14
15
Vitamins A, C and E contain
antioxidants, which work
together to protect cells
against damage from free
radicals.
Calcium, fluoride, sodium,
iron, iodine, phosphorus,
magnesium and potassium
are all minerals.
Nearly two-thirds of the body
is made up of water.
6g of salt is the maximum that
an adult should eat in a day.
Folate (folic acid) helps the
healthy development of the
neural tube of the foetus.
GCSE Revision • AQA Food Preparation and Nutrition
GCSE Revision • AQA Food Preparation and Nutrition
GCSE Revision • AQA Food Preparation and Nutrition
GCSE Revision • AQA Food Preparation and Nutrition
GCSE Revision • AQA Food Preparation and Nutrition
Food
Nut
riti
on a
nd H
ealt
h:
Die
t, N
utri
tion
and
Hea
lth
Food
Nut
riti
on a
nd H
ealt
h:
Die
t, N
utri
tion
and
Hea
lth
Food
Sci
ence
: Coo
king
of F
ood,
H
eat T
rans
fer a
nd S
elec
ting
A
ppro
pria
te C
ooki
ng M
etho
ds
Food
Sci
ence
: Pro
tein
s an
d En
zym
ic B
row
ning
What does BMR stand for,
and what does it mean?
What range is a healthy BMI?
Name five water-based
methods of cooking.
What are the three ways in
which heat can be transferred
through food?
Which is more acidic – a pH of
3 or a pH of 12?
16
17
18
19
20
Food
Nut
riti
on a
nd H
ealt
h:
Die
t, N
utri
tion
and
Hea
lth
Food
Nut
riti
on a
nd H
ealt
h:
Die
t, N
utri
tion
and
Hea
lth
Food
Sci
ence
: Coo
king
of F
ood,
H
eat T
rans
fer a
nd S
elec
ting
A
ppro
pria
te C
ooki
ng M
etho
ds
Food
Sci
ence
: Pro
tein
s an
d En
zym
ic B
row
ning
16
17
18
19
20
BMR stands for Basal
Metabolic Rate. It is the
energy needed to power the
internal organs when the
body is completely at rest.
A healthy BMI is between
18.5 and 25.
Boiling, simmering, poaching,
braising and steaming are
water-based methods of
cooking.
Heat can be transferred
through food by conduction,
convection or radiation.
A pH of 3 is more acidic than
a pH of 12.
Food
Sci
ence
: Coo
king
of F
ood,
H
eat T
rans
fer a
nd S
elec
ting
A
ppro
pria
te C
ooki
ng M
etho
ds
Food
Sci
ence
: Coo
king
of F
ood,
H
eat T
rans
fer a
nd S
elec
ting
A
ppro
pria
te C
ooki
ng M
etho
ds
GCSE Revision • AQA Food Preparation and Nutrition
GCSE Revision • AQA Food Preparation and Nutrition
GCSE Revision • AQA Food Preparation and Nutrition
GCSE Revision • AQA Food Preparation and Nutrition
GCSE Revision • AQA Food Preparation and Nutrition
Food
Sci
ence
: Ca
rboh
ydra
tes
Food
Sci
ence
: Fat
s an
d O
ilsFo
od S
cien
ce: R
aisi
ng
Age
nts
Food
Saf
ety:
Mic
roor
gani
sms,
En
zym
es a
nd F
ood
Spoi
lage
Food
Saf
ety:
Mic
roor
gani
sms
in F
ood
Prod
ucti
on
What is caramelisation?
Describe two types of food
emulsions. Give an example
of each.
Name one biological raising
agent.
Moulds can survive in the
fridge and freezer. True or
false?
Name three types of foods
that use microbes in their
production.
21
22
23
24
25
Food
Sci
ence
: Ca
rboh
ydra
tes
Food
Sci
ence
: Fat
s an
d O
ilsFo
od S
cien
ce: R
aisi
ng
Age
nts
Food
Saf
ety:
Mic
roor
gani
sms,
En
zym
es a
nd F
ood
Spoi
lage
Food
Saf
ety:
Mic
roor
gani
sms
in F
ood
Prod
ucti
on
21
22
23
24
25
Caramelisation is the
browning of sugars, caused
by dry heat.
Two types of food emulsions
are an oil-in-water emulsion
(milk) or a water-in-oil
emulsion (butter).
Yeast is a biological raising
agent.
False. Moulds can survive
in the fridge but not in the
freezer.
Microbes are used in the
production of cheese,
yoghurt and bread. (They are
also used in the production
of mycoprotein, fermented
meats, e.g. Salami, chorizo)
and fermented vegetables.
GCSE Revision • AQA Food Preparation and Nutrition
GCSE Revision • AQA Food Preparation and Nutrition
GCSE Revision • AQA Food Preparation and Nutrition
GCSE Revision • AQA Food Preparation and Nutrition
GCSE Revision • AQA Food Preparation and Nutrition
Food
Saf
ety:
Bac
teri
al
Cont
amin
atio
nFo
od S
afet
y: B
uyin
g an
d St
orin
g Fo
odFo
od S
afet
y: P
repa
ring
an
d Co
okin
g Fo
odFo
od C
hoic
es: F
ood
Choi
ces
Food
Cho
ices
: Foo
d Ch
oice
s
What foods are common
sources of salmonella?
What temperature should a
fridge be kept at?
Name the three types of
contamination that can cause
food poisoning.
Many people choose
to eat or avoid
certain foods according to
their religious beliefs. Name
two which choose vegetarian
or vegan diets?
What is lactose?
26
27
28
29
30
Food
Saf
ety:
Bac
teri
al
Cont
amin
atio
nFo
od S
afet
y: B
uyin
g an
d St
orin
g Fo
odFo
od S
afet
y: P
repa
ring
an
d Co
okin
g Fo
odFo
od C
hoic
es: F
ood
Choi
ces
Food
Cho
ices
: Foo
d Ch
oice
s
26
27
28
29
30
Common sources of
salmonella include raw
poultry and meat, eggs,
seafood and dairy products.
A fridge should be kept at
a temperature between 1°C
and 4°C.
Microbiological contamination,
physical contamination and
chemical contamination can
cause food poisoning.
Religions that have vegetarian
or vegan diets are Buddhism
and Rastafarianism.
Lactose is a sugar found in
milk and dairy products.
GCSE Revision • AQA Food Preparation and Nutrition
GCSE Revision • AQA Food Preparation and Nutrition
GCSE Revision • AQA Food Preparation and Nutrition
GCSE Revision • AQA Food Preparation and Nutrition
GCSE Revision • AQA Food Preparation and Nutrition
Food
Cho
ices
: Bri
tish
and
In
tern
atio
nal C
uisi
nes
Food
Cho
ices
: Sen
sory
Ev
alua
tion
Food
Cho
ices
: Foo
d La
belli
ngFo
od C
hoic
es: F
acto
rs
Aff
ecti
ng F
ood
Choi
ceFo
od P
rove
nanc
e: F
ood
and
the
Envi
ronm
ent
31
32
33
34
35
Food
Cho
ices
: Bri
tish
and
In
tern
atio
nal C
uisi
nes
Food
Cho
ices
: Sen
sory
Ev
alua
tion
Food
Cho
ices
: Foo
d La
belli
ngFo
od C
hoic
es: F
acto
rs
Aff
ecti
ng F
ood
Choi
ceFo
od P
rove
nanc
e: F
ood
and
the
Envi
ronm
ent
31
32
33
34
35
Seafood, rice, noodles, miso
soup, meat and pickled
vegetables are all popular
foods in Japanese cuisine.
Triangle testing is when three
samples are tested but two
are the same, to see if the
tester can pick out which one
is different.
Traffic light labelling is
nutritional information given
in a visual way, using colour
to show high (red), medium
(amber) and low (green)
levels.
Government guidelines
recommend at least 60
minutes of physical activity
per day.
Sustainable food is food that
will continue to be available
for a long time to come.
Name some popular foods in
Japanese cuisine.
What is triangle testing?
What is traffic light labelling?
How many minutes
of daily physical activity
are recommended by the
government?
What is meant by ‘sustainable
food’?
GCSE Revision • AQA Food Preparation and Nutrition
GCSE Revision • AQA Food Preparation and Nutrition
GCSE Revision • AQA Food Preparation and Nutrition
GCSE Revision • AQA Food Preparation and Nutrition
GCSE Revision • AQA Food Preparation and Nutrition
Food
Pro
vena
nce:
Foo
d Pr
oven
ance
and
Pro
duct
ion
Met
hods
Food
Pro
vena
nce:
Foo
d Pr
oven
ance
and
Pro
duct
ion
Met
hods
Food
Pro
vena
nce:
Su
stai
nabi
lity
of F
ood
Food
Pro
vena
nce:
Foo
d Pr
oduc
tion
Food
Pro
vena
nce:
Foo
d Pr
oces
sing
36
37
38
39
40
Food
Pro
vena
nce:
Foo
d Pr
oven
ance
and
Pro
duct
ion
Met
hods
Food
Pro
vena
nce:
Foo
d Pr
oven
ance
and
Pro
duct
ion
Met
hods
Food
Pro
vena
nce:
Su
stai
nabi
lity
of F
ood
Food
Pro
vena
nce:
Foo
d Pr
oduc
tion
Food
Pro
vena
nce:
Foo
d Pr
oces
sing
36
37
38
39
40
Organic foods are grown
naturally, without any help
from chemical or synthetic
treatments.
True. Genetically modified/
Intensive farming produces
large scale, low cost products.
Methane gas is produced by
livestock.
Cream, butter, cheese and
yoghurt can be made from
the secondary processing of
milk.
Vacuum packaging and
MAP (modified atmosphere
packaging) both result in
long shelf life, and a fresh
appearance and taste.
What are organic foods?
Cheaper foods are
ones that are genetically
modified or intensively
farmed. True or false?
What gas is produced by
livestock?
What dairy products can be
made from the secondary
processing of milk?
What advantages
are there to the
chemical preservation
methods of vacuum
packaging and MAP?
GCSE Revision • AQA Food Preparation and Nutrition
GCSE Revision • AQA Food Preparation and Nutrition
GCSE Revision • AQA Food Preparation and Nutrition
GCSE Revision • AQA Food Preparation and Nutrition
GCSE Revision • AQA Food Preparation and Nutrition