Food booklet.

Name: ………………………………………….

Year Group: ………………

Safety in the KitchenLearning ObjectivesBy the end of this task you should be able to:

list safety rules for working in the Food Technology room; know how to use the fire blankets in the Food Technology room.

Keywords: safety, hazards, dangerous, prevention.

The kitchen classroom is one of the most dangerous rooms in the school. Therefore, everyone must agree on some simple safety rules to prevent accidents from happening.

Starter ActivityBelow are a few safety rules. Use a post-it note to spot potential hazards in the classroom, and then write a safety rule. Attach the post-it note to the place where the hazard might occur. Discuss these with the class.

Safety Rules

1. Do not run.2. Work quietly at all times.3. Listen carefully to all instructions given to you.4. Put bags and coats on the pegs by the classroom door.5. Always push stools under the tables.6. If you feel anxious then tell an adult and ask to leave the room.7. …………………………………………………………..

8. …………………………………………………………..

9. …………………………………………………………..

10. …………………………………………………………..

Fire SafetyIt is unlikely that a fire will start in the classroom. However, it is important for everyone to know what to if there is a fire.

1. Where are the fire blankets located?

2. What are the fire blankets used for?....................................................................................................................

…………………………………………………………………………………………………………………………………..

3. What should you do if there is a fire? Who should you tell? Where should you go?

……………………………………………………………………………………………………………………………..

……………………………………………………………………………………………………………………………..

The 4C’s for Good Food Hygiene

Learning ObjectiveBy the end of this activity you should know the 4C’s for good food hygiene.

Keywords: hygiene, food poisoning, cross-contamination, temperature, (use the word bacteria rather than germs.)

Food hygiene is about preventing food poisoning. Food poisoning bacteria can grow very quickly in food if it is not handled properly, cooked properly or stored properly. There are laws which control how food manufacturers can prepare and sell food.

The 4C’s

1. C_____________

2. C_____________

3. C_____________

4. C_____________

Equipment

Why would you use each of the following pieces of equipment?

Sieve

………………………………………………………….…………………………………………………………. Colander

………………………………………………………….………………………………………………………….

Blender………………………………………………………….………………………………………………………….

Electric whisk

………………………………………………………….………………………………………………………….

Measuring jug………………………………………………………….

Scales………………………………………………………….

Correct the spelling errors in Food Technology

Incorrect spelling Correct spelling Incorrect spelling Correct spelling

Vegatables choclate

Ingrediants bactiria

Potatoe food poosening

Potatos contamenation

Tomatoe wisk

Tomatos Creeming method

Self-rasing flower Need the doe

Cauliflour

Brocoli

Mesure

Simer

.

Research

Use the recipe cards and cookbooks to find out other ingredients you can add to risotto. You will then design your own risotto.

Name 3 different combinations of ingredients that could be added to risotto. Give reasons for your answers.

List four different herbs that are used to add flavour in a risotto?

How could you make this a complete, balanced meal? (Consider the Eatwell Plate: vegetable and protein needs.)

What would be your top tips for making a risotto?

Starch Sauces

Sauces are an important food product. They add flavour, colour, moisture and nutritional value to food. Starch is a polysaccharide carbohydrate and is found in wheat, corn, rice and potatoes. Starches are often used to thicken a sauce by a process known as gelatinisation.

Starchy sauces can be thickened with

What starches are used to thicken the sauces in the following foods?

Macaroni cheese Lemon meringue pie

Lasagne cheese sauce Chicken and mushroom pie

Leek and potato soup Spinach, potato and chickpea curry

Commercial custard powder

Gravy

How does starch thicken a sauce?Starch thickens a sauce by a process called gelatinisation. This is where starch granules swell and thicken when they are heated with a liquid. When the starch granule is heated with water, the wall of the starch granule softens and the granules absorb the liquid and swell and the mixture begins to thicken. Gelatinised starch products are easier for the body to digest than are uncooked starchy products.

Rules for Gelatinisation of Starch FloursBlending with a separating agent - starch (flour) must be blended with a separating agent before it is heated, otherwise the starch granules join together to form lumps. The separating agent may be:

melted fat (eg. Melted butter in a roux.) cold water or another cold liquid such as milk other dry ingredients – such as sugar

Stirring – The product needs to be stirred continually when it is heated, otherwise the starch granules settle to the base on the saucepan and the sauce becomes lumpy.

Temperature – the temperature needs to be high enough so that the mixture will simmer, but not so high that it will burn. The product will not gelatinise if boiling point is not reached.

Amount of liquid – The consistency of the gelatinised product depends on the proportion of starch to liquid. The greater the amount of starch, the thicker the product will be.

Reading a Food Label

Learning ObjectivesBy the end of this task, you should be able to:

know the legal requirements for food labelling; make decision about food based on the label.

Keywords: label, analysis.

It is a legal requirement to inform customers about the food products they are buying. The Food Labelling Regulations 1996 states the information that must be displayed.

Legally the following information must be displayed Name of the food (people should know what the product is.) List of ingredients Food allergies Nutritional information Date Marking. There are two types:

Use by Day and Month or Day, Month Year for perishable foods

Best Before - date until which the food will maintain its optimum quality, e.g. foods that become stale or develop off-flavours, such as biscuits, crisps, or soft drinks.

Storage conditions Instructions for use Business name and address Place of origin

Traffic Light LabellingYou're standing in a supermarket aisle looking at two similar products, trying to decide which to choose. You want to make the healthier choice but, you're in a hurry. Well, help is at hand. A growing number of supermarkets and food manufacturers are using traffic light colours on the labels of some products.

Watch the tv ads on traffic light labelling http://www.eatwell.gov.uk/foodlabels/trafficlights/Traffic Light Labelling

Activity

Use coloured pencils and the information from your lessons to decide whether each nutrient below should be green, orange or red. Which of these breakfast cereals is the healthiest? The nutrition tables below are all per 100g.

Cornflakes £2.26 for 750gkJ 1580Protein 7gCarbohydrate- sugar- starch

84g8g76g

FatSaturates

0.9g0.2g

Fibre 3gSodium 0.7g

Frosties £2.38 for 750gkJ 1587Protein 4.5gCarbohydrate- sugar- starch

87g37g50g

FatSaturates

0.6g0.1g

Fibre 2gSodium 0.45g

Bran Flakes £1.76 for 500gkJ 1503Protein 10gCarbohydrate- sugar- starch

67g22g45g

FatSaturates

2g0.5g

Fibre 15gSodium 0.4g

Nutri-Grain raspberry bake bar£2.26 for 8barskJ 1720Protein 4.5gCarbohydrate- sugar- starch

64g33g31g

FatSaturates

15g2g

Fibre 2.5gSodium 0.1g

Questions1) Explain the importance of eating breakfast each day? (Use the word ‘energy’ in your answer.)

2) Which of the above breakfast cereals is the healthiest and why?

3) Calculate and compare the cost of eating a Mars Bar and cola drink every morning for 5 mornings to the cost of eating the healthiest breakfast cereal on this page.

Mars Bar and Cola Drink Healthiest breakfast cereal with milkMars bar £0.43 x 5= ____________

Cola drink £0.50 x 5= ____________

TOTAL= ____________

Price ÷ Weight bought= price per gramPrice per gram x weight used = price of product used

TOTAL= ____________

4) Suggest three ideas for improving the nutritional value of the healthiest breakfast cereal?

Nutrition Internet Search

How good are you at finding information on the Internet?

The British Nutrition Foundation, the Food Standards Agency and the National Health Service worked together to write 8 Tips for Eating Well. See how good you are at finding information on the Internet by completing the table below. Let’s if you get the 8 Tips for Eating Well right!

Tips for Eating Well Why is this important?

Extension: Why did the government spend so much money on writing the 8 Tips for Eating Well?

Foods From Around the World

Think of ten dishes from around the world and list below.

Choose one of the dishes and explain what it is.

Assessment for Learning□ I used a range of sources to help me develop my ideas and show my understanding of ingredients.

□ I used a wide range of appropriate sources of information when developing my ideas.□ I used a wide range of appropriate sources of information and then further developed my ideas based on what I had found out.

Vegetarianism

A vegetarian is someone living on a diet of grains, pulses, nuts, seeds, vegetables and fruits with or without the use of dairy products and eggs.

A vegetarian does not eat any meat, poultry, game, fish, shellfish or crustacea, or slaughter by-products.

Types of Vegetarian

Lacto-ovo-vegetarian. Eats both dairy products and eggs. This is the most common type of vegetarian diet.

Lacto-vegetarian. Eats dairy products but not eggs.

Vegan. Does not eat dairy products, eggs, or any other animal product.

Others

Pescetarianism, also called pesco-vegetarianism, is the practice of a diet that includes seafood and excludes other animals.

Why Become Vegetarian?

People become vegetarians for all kinds of different reasons.

Maybe they simply don’t like the taste of meat.

They could choose to be vegetarian for health reasons; a meat based diet is higher in saturated fats.

They could be concerned that meat production is potentially damaging to the environment.

Maybe they simply don’t want an animal to die to reach their plate.

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FairtradeWhat is Fairtrade?

Fairtrade is about better prices, decent working conditions, local sustainability, and fair terms of trade for farmers and workers in the developing world. By requiring companies to pay sustainable prices (which must never fall lower than the market price), Fairtrade addresses the injustices of conventional trade, which traditionally discriminates against the poorest, weakest producers. It enables them to improve their position and have more control over their lives.

What is the Fairtrade mark?

The FAIRTRADE Mark is an independent consumer label which appears on UK products as a guarantee that they have been certified against internationally agreed Fairtrade standards. It shares internationally recognised Fairtrade standards with initiatives in 20 other countries, working together globally with producer networks as Fairtrade Labelling Organisations International (FLO). The Mark indicates that the product has been certified to give a better deal to the producers involved – it does not act as an endorsement of an entire company’s business practices.

How many Fairtrade products are there in the UK?

The Fairtrade Foundation has licensed over 3,000 Fairtrade certified products for sale through retail and catering outlets in the UK.

1. Think of three benefits of using Fairtrade products and list them on the Spider Diagram below.

2. Can you think of any reasons not to use Fairtrade products?

Go to the Fairtrade website for further details on Fairtrade products and issues. http://www.fairtrade.org.uk

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Benefits

Storing and Cooking Meat Safely

Cooking meat safely

It's very important to cook meat properly to make sure that any harmful bacteria have been killed. Otherwise you might get food poisoning.

Bacteria can be found all the way through certain meat. So this means you need to cook the following sorts of meat until the juices run clear and there is no pink or red left in them:

poultry and game such as chicken, turkey, duck and goose burgers and sausages kebabs rolled joints

Storing meat safely

Store raw meat/poultry in clean sealed containers on the bottom shelf of the fridge, so it can't touch or drip onto other food. When you have cooked meat and you're not going to eat it straight away, cool it as quickly as possible and then put it in the fridge or freezer. Remember to keep cooked meat separate from raw meat.

1. Why are red chopping boards used for raw meat in the Food Technology room?

2. What colour chopping board would you use for the following foods.

Vegetables -

Fish -

Fruit and Salads -

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Store raw meat on the bottom shelf!

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