Food

Getting food home safely...

Buy frozen food last • Using cool bag / box / ice packs • Sun and temp - is same • Wrapping frozen food separately or each in a plastic bag • Return home as soon as possible • Store in the car boot / coolest part / keep car cool • Keep out of sunlight • Pack frozen foods tightly • Put all frozen food in same bag • Store away from warm food • Select foods from bottom of freezer

Methods of heat transfer used when cooking food.

Conduction ● Convection ● Radiation ● Microwaves

Food labelling for the consumer

Advertising issue - targeting children e.g. breakfast cereals, manipulating labels to promote their products Consumers find nutrition labelling misleading, complex and confusing Any reference to nutrition advertising on particular foods e.g. breakfast cereals Consumer awareness - are consumers conversant with the information? Cooking instructions Order of quantity Storage Weight Where to complain (address etc.) Award 1

Why do people become vegetarian?

Becoming more aware of animal ethics Environmental issues Animal rights Animal conditions Animal treatment Slaughter methods Farming methods May not want to eat the flesh of an animal, bird, fish or shellfish May disagree with raising and killing to provide food May consider it to be generally 'healthier' diet Cultural changes Economic May be part of a trend for Jessie Religious reasons Peer/parental pressure Do not like the flavour/texture

Methods of preservation

Bottling Freezing Drying Jam making/jellies Salting Smoking Spicing Pickling Vacuum packing

Evaluate the effect of preparation and cooking techniques on the vitamin content of freshfruit and vegetables.

Chopping finely or shredding thinly exposes more surface and means more loss of nutrients Do not keep cooked vegetables warm for a long time - vitamin C loss occurs Loss of water soluble vitamins, particularly vitamin C during cooking of vegetables Steaming or microwaving retain colour and nutrients far more than boiling as a method of cooking Peel thinly as vitamins and minerals are located under the skin Many fruit and vegetables do not need peeling - washing is sufficient

Discuss the choice of fats available for food preparation and cooking

Edible oils and animal fats on food labels - normally high in saturated fatty acids and trans fatty acids Spreads - vary in terms of fat content - some have butter fat or milk solids added Low fat and reduced fat varieties available - some have a high water content which makes them unsuitable for frying or baking Reference to choice in relation to flavour, plasticity (softening properties), shortening (crumbly and short texture) for pastry, biscuits. Reference to cholesterol lowering properties - Benecol Award

Healthy eating patterns

Establishing good eating patterns Children should be discouraged from grazing Eating a balanced diet The correct combination of nutrients Energy balance Reducing/avoiding fats and sugars Eating fewer processed food Increasing dietary fibre Less snacking Eating breakfast Eating as a family Establishing regular mealtimes Setting good examples Reference to fast foods Treats limited Suggestions for low sugar, lower fat alternative Awareness raising of food labels/traffic light system

High risk foods

Poultry/chicken/duck/turkey/goose Meat/beef/lamb/pork/sausages/burger Offal/liver/kidneys Fish/shell fish Eggs Dairy Products/cream/milk/yogurt Cooked Rice (just rice, no marks)/reheated rice Custards/sauces/gravy

Colour coded equipment - food hygiene

To avoid cross contamination To keep raw foods cooked foods apart To avoid bacteria transfer Award reference to a named bacteria Examples/exemplification: Chopping Boards, Knives, and Storage Containers can be colour coded. The colours used to identify equipment: Raw meat Red Salad and fruit Green Fish Blue Vegetables Brown Cooked meat Yellow Bakery and dairy White

Pastry - bake blind

To prevent a 'soggy bottom'/firms up pastry base To give a 'crisp' finish Give a stronger pastry case To prevent pastry raising through the filling To give 'bite'/shortness Filling may need shorter cooking time More acceptable texture to finished flan Prevents leaking of filling through pastry Adds colour to pastry

Food temperatures

(i) Food should be stored in a refrigerator below 5ºC (ii) The core temperature of cooked food should reach 75ºC (iii) Food should be kept out of the danger zone which is 5ºC to 63ºC Temp of freezer -18ºC MUST put ºC If referring to freezer need to state -18 not 18

Vegetarians Vegan

A vegan diet excludes all animal products, including eggs, dairy and honey. Abstention from by-products of animal slaughter, such as animal-derived rennet and gelatin.

Importance of fruit and veg in the diet

A wide selection available Add colour, flavour and texture to meals Can be eaten raw or cooked Low in calories Available fresh, frozen, tinned and dried Rich in vitamins and minerals High in dietary fibre Some contain antioxidants (prevention of harmful free radicals) Protection against illness - healthy heart, healthy skin, lowering cholesterol claims Absorption of iron (Vitamin C)

current developments - ethical, organic, functional and GM foods.

Additional benefits, e.g. additional nutrients ● Genes from GM crops can transfer to non-GM crops ● Do we know enough about GM? ● Bio-diversity issue (balance of nature, wildlife, environment) ● Possible exploitation of animals ‒ ways of making animals grow more quickly, etc. ● Monitoring ‒ is it strict enough? ● Vegetarian objections ‒ tampering with nature ● Religious reasons for objecting ● Animal welfare issues ● Fair trading issues Choice for the consumer ● GM foods not always clearly labelled ● Able to grow plants which are resistant to disease, reducing need for pesticides ● Higher yields for crops ‒ helps feed growing population ● Health benefits ‒ edible vaccines ● Crops able to survive extreme conditions ● Plants could be modified to make more nutritious ● Provision of cheaper, better quality foods ● Consumers have religious, moral values influencing choice

Discuss the choice of fats available for food preparation and cooking

Animal - Butter - saturated - good flavour - expensive Lard good for shortening, cheap, saturated Dripping - saturated Suet - saturated - shreds Mono unsaturated - polyunsaturated Plant / vegetable - from nuts and seeds - examples are soya bean, rapeseed, olive, walnut, peanut, corn oil Reference to 'blended oils' which are cheaper - all are low in saturated fatty acids Solid vegetable fats - examples are palm and coconut oil - high in saturated fats Special baking fats e.g. Trex made from hydrogenated vegetable oils - high levels of trans fatty acids

how labour saving equipment can encourage people to cook at home

Automatic features - timing devices • Able to work unattended • Time saving • Energy saving • Uniform results e.g. chopping • Quality of performance • Specific examples of equipment and the job performed • Can assist a person with specific physical needs

ways of reducing household packaging and rubbish - the retailer

Avoid goods which are overpacked • Selling loose food • Asking customers whether packaging is required • Use of logos on food packaging • Customer information in store - on re-using recycling • Use biodegradable packaging • Replacing bags with 'long-life bags' • Use of recycled bags • Tesco green points

Eating when pregnant....Foods to avoid.......

Avoid too many greasy / fried foods • Avoid too many sugary foods • Risk of listeria in certain soft cheeses and pâtés eaten • Risk of salmonella food poisoning if care not taken when reheating ready cooked products containing chicken • Uncooked eggs - salmonella • Spice foods, strong tea, coffee

SALT

Avoiding high blood pressure • Avoiding heart disease or a stroke Ways of flavouring other than using salt Lo-salt • Herbs • Spices • Lemon juice • Garlic • Marinades • Pepper • Flavoured oils

Hidden salt......

Award 1 mark for a basic definition.(e.g. salt you can't see ......) [2] Award 2 marks for the definition plus an example. Salt found in food that the consumer is often unaware of: Hidden sodium in foods - monosodium glutamate (MSG) In cakes, biscuits, pastries and puddings in the form of sodium bicarbonate (raising agent). Used in ready meals, savoury snacks, soy sauce, sauces, etc. As a preservative. Award 1 mark when reference is made to hidden salt in a named product.

What is a fortified food?

Award 2 marks for correct definition - food which has been enriched or has had a nutrient added. Accept functional. [2] Award mark for reference to healthier or specially produced for a dietary reason.

How does food poisoning occur?

Bacteria allowed to enter food by various means • Reference to time • Reference to high risk foods and moisture • Reference to temperature • Mould - detail • Yeasts - detail • Enzymes - detail • Named bacteria

Preparing and cooking fish

Can be cooked in a variety of ways • Specific examples / details of cooking methods • Serve with a sauce to improve flavour • Different varieties lend themselves to a range of recipes • Can be served for different meals and snacks, e.g. breakfast, snacks, lunch • Popular for barbeques • Quick and easy to cook • Excellent for freezing • Raw fish popular in Japanese Sushi

Why use a food processor to prepare meals

Can easily chop, liquidise, purée (weaning), grate, slice, shred (award 1 mark per process if qualified) ● One machine with various attachment can prepare a variety of dishes/products ● Very quick/easy to use (must be qualified for 1 mark for each ) ● Dishwasher friendly/easy to clean/saves washing up - (e.g. compared to lots of chopping boards, bowls etc.) ● Can cope with large quantities (cooking in bulk) ● Can chop very finely - useful when preparing food for young babies/toddlers ● Can save time/more efficient ● Does not require skill to, e.g. rub in mixes, chop efficiently ● Safer than using a knife

Reasons why ready meals are popular

Can't cook Won't cook/don't like it Lack of facilities Increased availability Working longer hours in UK Adults/children often eat separately in families Can be cheaper alternative than buying separate ingredients/making from scratch Lifestyle changes/fewer family meals Good when cooking facilities are limited Little skill to prepare Quick to cook/prepare/serve Little or no washing-up required Many are microwaveable (Microwaves more popular in UK than continental EU) No set meal times Excellent for single portions/many designed as meals for one/may live alone/prepare their own meals Many students may live/dine alone Can be very cheap/inexpensive/meet budget needs/offers available Good if on special diets Able to try new ideas Some meals you would not be bothered to prepare from scratch Wide availability in UK shops Wide range of product types Influence of advertising Quicker than shopping for individual ingredients .

Types of rice and their uses

Carolina/short grain/Java/round grain pudding rice ‒ Rice pudding ● Long grain/Patna/Basmati/Thai fragrant/Jasmine/white/brown rice/wholegrain ‒ Curry/Biryani ● Arborio/Carnaroli Risotto ‒ Risotto ● Long grain/wild rice (any other) ‒ Pilaf ● Long grain (all rice) ‒ Kedgeree ● Sushi rice/short grain ‒ Sushi ● Rice in a bag/quick cook/easy cook/par-boiled ‒ any suitable dish ● Paella rice/pudding rice/short grain ‒ Paella

Why buy ready made puddings ?

Cheaper than buying all ingredients • Easy storage • Portion controlled, no waste • Nutritional information on packaging • Large variety available • Choice of healthier options • Offers/meal deals • Shelf life of ready-made puddings • Saves time in shopping for ingredients • Saves time in making/less equipment/less washing up • Cooking - microwavable • Quality is constant • Useful for single people • Useful for can't/won't cook • Attractive package encourages to buy Adapt for any ready made products

The role of the environmental health officer

Check hygiene standards, e.g. check equipment Advise on changes needed if issues arise Close premises down Check HACCP/procedures Vermin/pests Check temperatures Take samples of food products away for testing Breaching of the Food Hygiene Act Oversee star ratings Check personal hygiene regulations are met

Encouraging children to eat healthy

Children part of food making process • Avoid high salt and sugar foods • Include high fibre foods in meals and snacks • Include foods with variety • Fruit and vegetables - at least 5 a day • Adding 'hidden vegetables' to meals • Making interesting dishes with fresh ingredients • Adding fresh foods to lunch boxes • Eating as part of a family; not having separate meals • Avoid following 'junk' trends • Children should be included in shopping • Setting good habits by parents • Attractive and colourful • Make food fun • 3 a day campaign diary • Advertising techniques that support parents to promote healthy food. Award 0-2 marks for a weak response that covers only some

ways of saving money

Choosing cheaper cuts of meat and types of fish to cook • Use quick methods of cooking - microwave • Casseroles and stews cooked in slow cooker • Cooking a lot of things at the same time in the oven • Steamers can cook a complete meal • Avoid wasting food - cook just enough • Use left overs • Make your own rather than buy ready made • Batch baking / batch cooking and freezing • Plan meals ahead • Grow your own

Food hygiene - preparing and cooking

Cleanliness of humans, work areas and equipment • References to colour coding of knives and chopping boards • Correct storage - refrigeration temperatures, freezer temperatures • Personal hygiene • High risk foods - examples • Safe cooking temperatures • Use of temperature probes • Thorough cooking • Reheating of cooked foods • Examples of bacteria which cause food poisoning • Reference to health risks / implications

Rules for making pastry

Correct proportions/reference to accurate weighing out. Use half fat to flour/correct type of flour and fat. ● Sieving flour ● Rubbing in ‒ breadcrumbs/use fingertips/cold hands/no over rubbing/no lumps/gentle to prevent development of gluten ● Addition of correct amount of water/add bit at a time ‒ use knife not hands ● Light kneading ‒ one direction only/no turning over/roll on cold surface ● Rolling out technique/correct shape and thickness/gentle ● Flour work surface and rolling pin ‒ not too much ● Keep everything cool ● Relax/rest in the fridge

Why such a range of milks available?

Cost • Personal choice with valid reason e.g. thick creamy • Craven dale longer shelf life • Variety in fat content - whole, semi skimmed and skimmed • Milk from animals other than cows e.g. allergies • Soya milk for vegans/lacto free • Dried milk - powder form for long shelf life / low fat content • Long life • Tinned milk • Organic milk - cows grazed on pastures - no chemical fertilisers, pesticides • Baby milk • Flavoured milks • Coconut milk • Oat milk • Goat milk • Rice milk • Cultured differences Milks need to be qualified

safe handling of food during storage, preparation and cooking

Cross contamination e.g. raw egg in contact with cooked food • Poor hygiene - bacteria spreads e.g. not washing hands • Dirty equipment, work area - reference to bacteria • Pet, pests - reference to bacteria • Incorrect storage - too warm - bacteria able to multiply • Incorrect cooking/undercooking - safe temperature to kill bacteria • Use of tongs/gloves

Increasing dietary fibre in the diet

Eat more cereals • Eat more carbohydrate foods • Accept brown bread • Eat more fruit - 1 marks • Eat more vegetables - 1 mark • Wholemeal bread, pasta instead of white • Pulse vegetables • Increasing fruit and vegetables in the diet • Eating raw instead of cooked fruit and vegetables • High fibre breakfast cereals e.g. All Bran, Bran Flakes, porridge • Leaving skin on fruit and vegetables - jacket potatoes • Dried fruit, jungle mix as snacks

Health risks associated with obesity

Eating too much and not enough energy used to burn up calorie can put people at risk from: Heart disease Diabetes Some forms of cancer High blood pressure Strokes Arthritis/osteoarthritis Skin rashes and infections Breathing difficulties (the weight on the chest) Emotional problems Low self-esteem Depression Alcohol abuse Some people are less likely to work Strain on NHS 'Generational' obesity

Who needs extra calcium

Elderly • Teenagers • Babies • Growing children • Middle age women • Pregnant / lactating women

Energy balance

Energy balance = amount of energy for our body needs - 1 mark only, qualified in detail for 2 marks • More food than we need, excess changed to fat • Eat less than we need, and use up energy by taking exercise, fat stores burnt and we may get thinner • Energy input and energy output should be the same

ways of reducing household packaging and rubbish - the consumer

Environmental issues • Reusing and recycling • Choosing bio-degradable packaging • Reference to recycling initiatives e.g. milk bottle tops • Choosing goods with least amount of packaging

Calcium in the diet

Essential for structure of teeth and bones • Involved in other complex body processes such as normal blood clotting • Works in conjunction with vitamin D, phosphorus and magnesium • Good sources in the diet - milk, cheese, yogurt, bread, green vegetables • Deficiency - osteoporosis - bone loss • Decrease in bone density as people get older • Osteoporosis common in women • Brittle bones • Pregnant / lactating / post natal mothers • Bones repair more rapidly

current developments - ethical, organic,functional and GM foods.

Ethical foods ‒ environmental, welfare, trading, quality ● Organic ‒ no artificial/chemical substances added, natural ● Functional ‒ changed/modified so that there are benefits, e.g. nutritional, instant thickening ● GM ‒ changed with view to making an improvement, e.g. quicker growth, resistant to disease ● Specific examples of the above ● Labelling and logos to identify

Are ready meals value for money?

Expensive Special offers e.g. buy 3 for price of 2 Useful for single households Useful for elderly people who are unable to shop or prepare food Can be stored in freezer Contain colours and flavours - keeps longer Can be cheaper than buying the ingredients High salt content High fat content

Reasons for not eating meat...

Expensive Trendy amongst young people Scares from media - BSE, Bird Flu, salmonella, e-coli Reasons for not eating meat - religious, moral Environmental issues, (objections to intensive farming) Object to killing animals/animal welfare High in fat/health reasons

Benefits of food additives

Eye appeal • Increasing shelf life • Addition of nutrients • Increases choice available • Enhances quality • Ensures product remains the same - what the customer expects • Prevents rancidity

Explain the role of fat in the diet

Good source of energy (concentrated) Fat soluble vitamins A, D, E and K Margarine must, by law, contain vitamins A and D Adds flavour Essential fatty acids - polyunsaturated, cannot be made by body. Two groups - omega 6 fatty acids and omega 3 fatty acids - good source are oily fish, flaxseeds Reference to cholesterol and link to heart disease Reference to trans fatty acids (produced during hydrogenation process) and high cholesterol levels - link to cardiovascular disease As body fat, provides reserve of energy, protects body organs, retains body heat Benecol etc/olive oil lowering cholesterol levels (also under choice available) (ii)

Fish - the importance in diet

Good source of protein, phosphorous, iodine • Very little fat (white), polyunsaturated • Cod liver oil • Omega 3 fatty acids reduce the risk of heart disease • Canned fish a useful source of calcium • Advice to eat oily fish twice a week - examples • Oily fish contains vitamins A and D • Easily digested • Wide variety available • Low in calories unless additional fat / oil added during cooking

Grilling

Grilling = radiation. Heat is then conducted through the food. Points to consider Suitability of food - tender cuts of meat, not too thick, fish, named vegetables Pre-heating the grill Fierce heat to seal the outside and retain juice and flavour Brushing food lightly with cooking oil Use of a marinade Turning foods during cooking to ensure even cooking

Functions of protein in the diet

Growth of cells ● Repair of cells ● Secondary source of energy/calories ● Regulation of enzymes

Iron in the diet

Haemoglobin / red blood cells Daily supply required Requirements of teenage girls more than boys Anaemia Absorption maximised by intake of vitamin C Haem iron Sources of iron named red meat, offal, whole grain cereals, white bread - all types (by law), fortified cereals, dried fruit, pulses, green leafy vegetables, dark chocolate, baked beans

You are what you eat - eating habits

Importance of a healthy diet / follow healthy eating guidelines • Low saturated fat with examples • Low sugar diet with examples • Low salt diet - examples • High fibre diet - examples • Good examples of high energy foods • Sufficient protein for age group • Avoid too many fast / snack foods high in fat, salt and possibly sugar • Fruit and vegetables • Any relevant issues concerning free radicals, antioxidants • Reference to virtues of named fruits and vegetables - e.g. vitamin C to improve immunity to colds • Importance of breakfast • Pressure from media

Achieving a quality product

Importance of accurate weighing out • Choice of suitable ingredients • Correct method - rubbing in • Grating the cheese • Addition of sufficient liquid or mention of 'soft dough' • Kneading out lightly • Rolling out - depth of scone • Glazing • Cooking - time and temperature • Appearance - well risen, light, golden brown • Flour all rubbed in • Same size cutter • Reference to raising agent, use self-raising flour or raising agent • Sieve flour This is for scones - but can be adapted for bread, cakes, pastry

Reducing the risk of obesity

Laying down of good eating habits at an early age Importance of a balanced diet Reference to the essential nutrients or food groups Balance of good health 5 a day campaign Dietary fibre (NSP) Water Avoiding high sugar and fatty snacks Eating regular meals Importance of breakfast Awareness of nutritional content of snacks More exercise

Ways of making a quiche healthier - apply to other products

Leaner cut of bacon/back bacon Removal of bacon/replace bacon with/use Quorn or alternative, e.g. Chicken , turkey, tuna Omit frying onion/bacon/drain fat off onion/bacon Removal of fried onions/use raw onions Removal of cream/use of crème fraiche/use low-fat cream products Replace whole milk/use skimmed milk/use semi-skimmed milk Replace Cheddar cheese with Edam/use of lower-fat cheese Use less cheese/bacon Roll pastry thinner Use filo pastry for case Use low-fat/half-fat spread or margarine Grilling bacon/use contact grill

Too much salt....

Links between salt and High Blood Pressure/HBP ● Significant risk factors in CHD ● Government Reports highlight need for reduction in salt (sodium) intake ● Eatwell plate guidelines ● Too much salt intake in processed foods - easily exceed 6g per day recommendation ● Stomach cancer risks ● Strain on kidneys

Food packaging to reduce the impact on the environment

Manufacturers and supermarkets recent years have redesigned many of their processes to Use less packaging/minimum packaging Use paper/card/paperboard that comes from sustainable forests Avoid harmful processes like bleaching wood pulp with chemicals Use more materials that can be easily recycled Print information labels giving the consumer more information on the materials used Use fewer composite materials thus making the packaging more readily recyclable Be more involve in anti-litter campaigns Mention landfill eco-schemes in in-store magazines Use fewer polystyrene containers in favour of more eco-friendly paperboard Use carrier bag campaigns/carrier bag charging policies Use paper bags Use refill packs, e.g. coffee, washing powder

Healthy eating

Named campaign on healthy eating • 5 a day - detailed • Eatwell plate - detailed • Government campaigns - NACNE, COMA • Role of e.g. BHF, Healthy Schools, Food Trust (England) • Fitness campaigns in schools - detail • Advice from school nurse on healthy eating • Any reference to newspaper articles and current affairs • TV celebrities - Jamie Oliver - school meals • Appetite for life - school meals Wales

Discuss the range of fortified foods available to the consumer and evaluate the manufacturers' claims.

Named examples - breakfast cereals, fruit juice, milk, milk based drinks, bio yoghurt, flour, Quorn, margarine, water, bread • Nutritional benefits • Many are everyday foods accessible to most families • Specific nutrients added vitamin C to drinks • Higher cost • Claims are overrated • Good advertising techniques

Maintaining a balanced diet if do not eat meat

Need for protein in the diet - named alternative sources Iron deficiency can be a problem Vitamin B12 can be deficient Labelling of foods Need for 5 a day Often bulky Implication of eating excess dairy products Fish/quorn

Reducing salt in the diet

Not adding salt to meals ● Not using salt during cooking ● Avoiding many ready meals/convenience foods/take-aways ● By not using stock cubes/food components high in salt ● Reducing visits to fast food outlets ● Choosing foods low in sodium ● Substitution with spices/flavourings ● Use of 'LoSalt' ● Switching to low salt versions of everyday foods, e.g. breakfast cereals/named spreads, e.g. Flora, tinned foods/reduced salt options, etc. ● Avoiding/limiting salty foods from diet such as nuts, crisps, cheese, ham, pretzels, bacon, smoked fish, etc. ● Read labels when choosing meals or to check for hidden salt

Reasons for popularity of ready meals

Nutritional labelling - useful Advertising Changes in lifestyle - no time to cook, working hours Convenience Not necessary to shop for ingredients Save time in preparation, cooking and washing up Wide selection available to suit individual needs Widely available Meets needs - different cultures • Lack of cooking skills • Well flavoured

Nutritional needs of lacto ovo vegetarian

Nutritional needs are met by a varied and well balanced Vegetarian diet can provide all of the nutrients needed A vegetarian diet that is low in saturated fat, high in fibre, with plenty of whole grains cereals, fruits and vegetables; contains moderate amounts of protein foods and includes limited added fats and sugars will closely meet healthy eating guidelines A vegetarian diet requires careful planning, particularly for a new vegetarian, to ensure nutritional needs are met Ensure iron levels are maintained through daily diet or use of iron supplements Can be high in fat due to reliance on dairy foods. Key nutrients to consider in planning a vegetarian diet include protein, vitamin B12, iron, zinc and calcium Vitamin B12 is found only in animal products so deficiency is a potential concern for any person following a vegetarian diet (especially a vegan diet) Ensuring protein rich foods are part of the daily diet, including: legumes, soybeans, chickpeas, lentils, kidney beans, split peas and baked beans, whole grains such as brown rice, buckwheat, polenta, quinoa, barley and oats Dairy foods and eggs, Quorn (lacto-ovo vegetarians) Soya products such TVP, Tofu, chick peas, etc.

Teenage obesity - a concern?

Obesity in teenagers has long term health implications Risk to heart, lungs, internal organs Dental decay Diabetes on the increase as a result of high sugar diet

saving time when making pastry dishes in the home

One stage method/using oil instead of hard fat ● Pastry mixes ● Frozen pastries ● Fresh pastries ● Ready rolled varieties ● Pre made cases ● Use a food processor/mixer ● Make in bulk ● Use clingfilm/greaseproof when rolling out keeps work surface cleaner ● Only make a lid for pies, don't need to line a dish ● Use an electric pie making machine/pastry make machine ● Weigh out/rub in "beforehand"

Cheese and its uses

Pizza good flavour/taste good a cheese that is easy to grate named cheese e.g. Mozzarella, cheddar, double Gloucester fat content - not too oily melts well/viable melting point not stringy when melted colour Cheesecake creamy/light/soft texture/spreadable [2] mixes easily with other ingredients/does not curdle named cheese e.g. cream cheese/Mascarpone/ricotta/ Philadelphia/cottage cheese/fromage frais tasteless/bland or subtle sweet ‒ only if qualified e.g. Mascarpone.

Packaging for a freezer

Plastic / polythene bags/freezer bags • Aluminium foil / foil • Plastic containers • Waxed cartons • Aluminium foil containers / dishes • Cling film / plastic sheeting suitable for freezer • Plastic/plastic bags (1 mark)

Healthy eating - supermarket campaigns

Promotion leaflets in supermarket advising on healthy eating • Fliers - delivered and emails • Guidelines on nutrient intakes - RD • Labelling guidelines on RDA, low salt, low fat, GMI etc. • Traffic light labelling • Opinions on whether campaigns are successful • Free tasters • Special offers / money off vouchers / tokens

Nutrients found in milk

Protein • Calcium • Zinc, phosphorus and magnesium (1 mark for 2) • Water soluble vitamins B • Vitamins A and D (1 mark for A or D) • Fat depending on type [3] (b)

Important nutrients for children

Protein for growth and / or repair Calcium for bone formation and healthy teeth Iron for healthy red blood, haemoglobin Vitamin A, B, C, D Carbohydrate - qualified

Fat in the diet

Provide fat soluble vitamins A, D, E, K must be named • Helps to keep us warm - fat stored under the skin • Gives us energy • Protecting body organs

Benefits to steaming as a cooking method

Qualified reference to steamer, taste is better • Water does not come in to contact with vegetable • Loss of colour minimal • Vitamins and minerals retained • Texture retained - crunchy • Can cook lots of veg at same time, qualified 1 mark • Not accept nutrients retained • Reference to flavour - no marks

Eggs - uses

Quiche - filling setting / coagulation / stiffening of the white and yolk/temperature for coagulation to occur denaturation of the proteins/change in appearance and texture Raising agent air introduced by beating/whisking addition of beaten egg to fat and sugar forming an emulsion

Packaging considerations

Range available ‒ advantage of each ● Shape ● Weight ● Reusable ● Cost ● Colour/appearance ● Some can be moulded around the product ● Printing information on packaging ● Content visible ● Reference to re-cycling, bio-degradability

You are what you eat - health and lifestyle

Ready meals • Single/Elderly • Lack of cooking skills • Maintenance of strong immune system • Prevention of heart disease and stroke • Protection against cancers • Weight control • Improved concentration • Healthier lifestyle • Increased energy levels • Good foundation for later life

Discuss the range of convenience foods available

Reference could be made to: Complete meals/cook-chill/bottled/canned/tinned/dried/take-away foods Many available in single portions Components of meals/party foods Sliced bread/dips/cakes/cookies/biscuits/frozen Yorkshire puddings, etc. Sauces/soups/salads/vegetables/desserts/soups/meal/poultry/fish, etc. Accept any reference to the cost of branded or own brand convenience foods. Accept any other reasonable points. Reference could be made to: Pre-prepared ingredients Stock cubes/dried packed mixes, etc. Milk and milk products Sauces Pasta sauces Pastry

Food hygiene - buying and storing

Reference to hygiene of store • Checking packaging • Best before / use by dates • Refrigerated storage in store • Storage at home - correct temperature • Using foods at their best • Paying attention to dates and stock rotation • Fridge management • Cold dry storage of perishables • Transport from supermarket - insulated bags and boxes

Benefits of slow cooking meat

Reference to slowcooker but qualified time etc (1 mark) • Collagen being converted to soluble gelatine • Tenderising process of the connective tissues • Presence of moisture assists process of tenderising • Improving the texture • Flavour • Any reference to texture less tough/less chewy either or

Advice young people should follow throughout the day to achieve a healthy diet

Reference to the following:- • Balanced diet - essential nutrients in the correct amounts • Energy from carbohydrates (starch) • Importance of reducing salt, sugar and saturated fat • Healthy cooking methods • Reduce intake of fast food and snacks • At least 5 a day fruit and vegetables • Importance of breakfast • Reference to dieting • Importance of water • Avoiding alcohol • Increased fibre Do not credit exercise/sleep.

Saturated v unsaturated fat

Saturated Animal origin - high in cholesterol • Unsaturated - lower in cholesterol or can actually reduce cholesterol - vegetable origin • Correct reference to double bonds (1 mark) • Animal/vegetable source (1 mark) [2

Types of flour....

Self raising flour for fairy cakes because it contains a raising agent / baking powder: a soft flour (ii) Strong plain flour for bread rolls because it contains a high amount of gluten (iii) Plain flour for short crust pastry because it does not need to rise; soft flour; no raising agent needed Wholemeal for extra dietary fibre.

Eggs - labeling

Size Grade Number in box Name and address or supplier Date Organic Free range Storage details Price Lion brand Bar code Nutritional content

Saving money when buying food

Special offers • Supermarket own brands / plain packaging • Fruits and vegetables in season cheaper • Cheaper cuts of meat and fish • Vegetarian alternatives to meat cheaper • Home baking - bread, biscuits, cakes • Named cheaper sources of energy foods • Named cheaper sources of protein foods

Food labelling

Storage ● Weight ● Instructions for use ● Name and address of supplier ● Date of coding ● Nutrition labelling ● Allergy warning ● Other information ‒ fair trade, organic etc. ● Usefulness of information on food packaging

Bread making

Strong flour • more gluten • more elasticity/helps bread rise • forms framework/structure/strong base for dough • can hold bubbles of CO2 • prevents air pockets

Ways of saving money

Supermarket campaigns - e.g. three course meal for two for £10 at M&S • Using mySupermarket website or similar website to compare supermarket prices • Buying supermarket own brand label - cheaper • Special offers • Buy locally produced - farmers' market often cheaper (although sometimes more expensive) • Buying in bulk cheaper in the long run • Batch baking / batch cooking and freezing • Buy food in season

Saving money when buying food

Supermarkets generally cheaper than small shop • Shopping around if time allows • Internet shopping • Buying in bulk - long term value • Planning ahead - weekly menus • Markets / farmers markets / pick your own • Making a shopping list and sticking to it

Vegetarians Lacto-Ovo

The practice of following plant-based diets (fruit, vegetables, etc.), with the inclusion of dairy products and eggs, and with the exclusion of meat - red meat, poultry, seafood. May abstention from by-products of animal slaughter, such as animal-derived rennet (1) and gelatine(1).

Why is food packaging used by food industry?

To contain food To inform the consumer of price To give serving instructions/suggestions To give microwaving/cooking instructions To protect the food from the atmosphere, insects, bacteria, chemicals, micro-organisms tamperproof To attract consumers, use of bright colours, 'pester power', special offers To reduce waste foods To prevent damage to the food whilst being transported/displayed/stored or carried

Why is food packaging used by food industry?

To preserve food by extending its shelf-life To avoid contamination Can pack food to control the atmosphere (MAP) e.g. fruit To prevent drying out Some packaging can extend the shelf-life of a product - canning and bottling with the use of heat To prevent transfer of aromas Food labelling information is required by law To give the consumer guidelines on weight/volume, storage; best before, use by, of ingredients, consumer rights, manufacturer's contact details To identify what the food is Voluntary codes/traffic light labelled nutritional claims Storage information Suitability for freezing Special diets Recycling information of materials used for packaging To show quality marks/awards

Food labelling for the consumer

Typical values for energy, protein, carbohydrates, fat, sodium, fibre per 100g and per serving Average serving may not suit all individuals Nutritional claims must meet regulations Useful for comparison with equivalent food made by other manufacturers Beneficial for people on special diets - examples low calorie, low fat, high fibre, low salt Reference to new initiatives e.g. signposting / traffic light system, Guideline Daily Amounts

Use by / Best before

Use by means that the food will go off and must be used by that date • Best before means that the product will not go bad but after that date the quality may have deteriorated

Evaluate the effect of preparation and cooking techniques on the vitamin content of fresh fruit and vegetables.

Use soon after picking or buying - continues to ripen after picking Storage - cool place, refrigeration Avoid soaking vegetables in water - water soluble vitamins B group and C are lost Red colour in vegetables lost into the cooking water e.g. beetroot, red cabbage Overcooking some vegetables causes loss of colour - e.g. cauliflower becomes a greyish brown colour if cooked too long. Quick cooking recommended Prepare just before required

Eating when pregnant....Foods to eat.......

Variety in the diet • Energy foods - correct balance - good sources • Protein foods for growth of baby - good sources • Iron for blood supply - good sources ( may be some issues with this - too much iron) • Calcium for bone mass and health • Folate as a supplement or as a food • Vitamins - functions and sources • Importance and sources of dietary fibre • Importance of fresh fruit and vegetables

Vitamins

Vitamin B and C are water soluble. WATER - you find by the sea B C Vitamin A,D,E,K are fat soluble After Dinner you Eat Kake - it makes you feel fat

Controlling food poisoning. Reheating

When reheating reference to correct temperature reference to correct time thorough reheating only reheat once reference to use of food probe

Controlling food poisoning. Shopping

When shopping.... check packaging for any damage check use by / best before date fresh, good quality cleanliness of store

Conditions of growth for bacteria

Warmth Moisture Time Food Temperature Neutral pH

Breadmaking

Yeast • raising agent • produces alcohol and CO2 - raises dough alcohol driven off • needs moisture, warmth and food to grow, time, neutral pH

Cooking food - grilling bread

browning starch changes to dextrin outside becoming hard/crisp maillard reaction

Equipment

contact grill • quick method - food retains its crispness, texture and goodness • oil or fat drains from the food • nutrients are retained • pressing / squeezing food steamer • food retains its natural flavour • food retains its colour • can cook a complete meal using several tiers • time • left unattended • retains nutrients • crisp texture • use of less salt economical in fuel - does not involve using oven versatile methods - can cook a variety of foods

Additives - concerns

demand for more natural foods • allergy risks • hyperactivity in children • the benefits of additives in food production • implications - no consumer choice in the matter • very little information available - complicated labelling, often difficult to understand

Additives

emulsifiers • stabilisers • preservatives • colourings • flavour enhancers • function of each category of additives NEED TO EXPLAIN THEIR USES

Supermarkets - responsibility to consumers - 12 marks

fruit and vegetables on way into the supermarket - good image • more shelf space taken up with snacks and ready made food • sweets and chocolates at the check out - temptation to buy • wide choice of fresh foods e.g. fruit and vegetables, meat, fish • choice of Organic / fair trade foods • healthy options in in-store café / restaurant • healthy options for children e.g. snack packs • lean cuts of meat available • unhealthy foods easy to access near check out points • special offers usually on sugary drinks, sweets, crisps • good nutrition labelling on own brands • salt, sugar, fat content on own brand goods • information and advice available on healthy eating • clear labelling and layout in store • amount of shelf space devoted to healthy foods • any useful signposting of healthy foods • advertising - using famous personalities

Coking food - making a sauce

heat applied - starch granules absorb liquid swelling and bursting; thickening occurs importance of stirring or whisking cooking of the sauce - gel

Breadmaking

hot oven 230 °C - causes CO2 to expand and steam produced • bread is pushed up - by expanded gases • yeast cells are killed - CO2 stops being produced • crust forms, dough sets - protein denatured • crisp and sound hollow when cooked - CO2, H2O and alcohol driven off • dextrinisation • caramelisation - needs qualification

Breadmaking

length of kneading time is important in relation to developing gluten • pulling and stretching develops gluten - to form stretchy matrix • distributes the yeast • binds ingredients together • develop smooth dough

How cooking using the microwave can affect the quality of food products

meat not as tender as in other methods of cooking • food does not have a crust or crisp surface • vegetables are crunchier • colour retained • stirring important otherwise end result could have "cold spots" • some foods do not cook well e.g. pastry - soggy result • flavour does not develop in some foods e.g. baked potato • uneven consistency can result if not stirred e.g. sauces • reference to incorrect timing - food can become chewy • reheated food retains quality and taste

Obesity in children

obesity • dental disease • heart disease, type 2 diabetes - too many sugary foods • associated health problems/strain on body organs • overweight children often ridiculed in school/low self esteem • unfit - often also lacking in exercise • may relate to too little food and high energy - tired, irritable, low blood sugar, loss of weight • malnutrition

Controlling food poisoning. Preparing

personal hygiene colour coded utensils cover food if not used straight away clean surface, equipment clean cloths reference to cross contamination storage temperature ( or in first part) cross contamination

Healthy eating patterns

points could include Establishing good eating habits with children Avoiding too many energy dense foods Avoiding high sugary drinks Portion control Reference to eating Fast foods Children are less active/computer game generation Children should be encouraged to eat healthy foods Regular exercise Walking to school Encouraging use of physical exercise - bikes/swimming etc. Serve foods in an interesting way Encourage children to shop, prepare and cook foods Following Eatwell Plate guidelines Following the five-a-day campaign

How food poisoning bacteria can be transferred during food preparation

poor personal hygiene lack of cleanliness in food preparation - dirty equipment incorrect storage incorrect procedure for washing up cross contamination from one utensil to another not covering cuts etc. sneezing and coughing over food

Preventing food poisoning

reference to correct storage position of food • covering foods/leak-proof containers • raw and cooked meat kept separate • cooling food before refrigerating • cleaning regularly • placing food in containers e.g. tinned food • check temperature regularly

Benefits and concerns - GM foods

resistance to diseases and pests • weed control - fewer chemicals needed - better for the environment • global issues - feeding the world - better utilisation of land • improved nutritional value - higher protein, vitamin, mineral content • fruits and vegetables last longer / ripening process controlled • fat content can be controlled • removing the life threatening reaction of e.g. peanuts / gluten free wheat • can contain vaccines against disease

Healthy eating in children

young children need more energy than adults • energy need to be provided by starchy foods - high GI • avoid too many sugary foods - relate to downturn after eating • wholemeal varieties are better - satiety value • avoid high energy snack foods which are also high in fat • named example of good sources of energy foods • suggestions for high energy snack foods • importance of a balanced diet • importance of water five a day • two portions of fish • importance of breakfast • balance of nutrients

Why people buy convenience foods

• Availability • Variety available • Don't have to shop for ingredients separately • Nutritional information is given • Elderly, disabled , mothers with small children • Easily stored • Less wastage • High marketing campaigns • Often part of meal deals / special offers etc. Time factor • Convenience factor • Lifestyle • Cannot cook • Lack of confidence • Lack of cooking equipment • Quality assurance of ready made • Cost factor

Uses of eggs in cooking

• Whisking / aerating mixtures e.g. a Swiss Roll • Explanation of how the air is entangled by the egg to add volume • Setting / coagulation / setting e.g. Quiche Lorraine • Binding - sticking ingredients together e.g. burgers • Coating - used with crumbs to give attractive finish e.g. fish • Emulsion - yolk helps oil and vinegar stay together e.g. mayonnaise • Glazing - scones for a shiny appearance • Enriching - adding to mashed potato • Garnishing foods - boiled eggs • Adds protein to products, / protein shakes • Adds moisture

Why use ready meals?

• add variety • add flavour / ref. to family and taste • easy to use / no skills necessary • convenient • readily available • save time • do not have to prepare from scratch • consistent quality • cost

Vitamin C

• connective tissue and production of collagen • blood vessels and neurological functions • assists absorption of iron • has anti-oxidant properties • prevents scurvy/bleeding lips Reference may be made to sources - plant origin - citrus fruits, blackcurrants, dark green vegetables

Vitamin E

• good for the skin • an antioxidant • protection against free radicals which may reduce the risk of some types of cancers and heart disease • formation of red blood cells • increases stamina by training the heart/promoting circulation Sources Majority of foods and fortified food products.

Benefits and concerns of GM foods

• micro - organism control • safety issue - problems for future generations • environmental issue - genes can "escape" • controls not strict enough • insufficient labelling of GM foodstuffs - lack of clarity • regulations open to gaps e.g. additives and flavourings not covered by laws yet • consumer choice - food containing any form of GM should be labelled as such • consumers may not want to buy food produced from animals which have eaten GM ingredients in the feed • moral issues

Convenience foods

• microwavable meals • food mixes e.g. bread • ready prepared vegetables, stir fry packs etc. • prepared foods e.g. pastry • ready made foods - variety available • cost implication - pay for the labour in cost of product • the role of technology and its advantages as part of today's lifestyle • partly prepared, variety, shelf-life • deterioration of cooking skills • health implications of not cooking from scratch

Vitamin A

• necessary for the skin and membranes • growth and development • immune system • vision in dim light Reference may be made to sources - retinol (animal) - liver, milk, cheese, butter carotenoids (plant) - dark green leafy vegetables, carrots, mango, apricots excess can be toxic, especially pregnant women

benefits of marinading foods prior to grilling

● Adds flavour/taste/seasoning ● Adds colour/looks more appertising ● Adds texture ● Keeps food moist ● Prevents burning/slows down cooking ● Can tenderise/meat becomes softer ● Adds nutritive value ● Adds aroma ● Can prepare beforehand ● Adds a glaze ‒ shiny Credit reference to named ingredients/acids ‒ lemon juice, vinegar, wine vinegar, pineapple juice.

Balanced diet

● Eatwell plate ● Importance of five a day ● Dietary fibre ● Importance of protein foods ● Vitamins ● Minerals, e.g. calcium for bone and teeth formation ● Energy giving foods ‒ starchy options ● Base meals on carbohydrates ● Eat breakfast ● Low sugar diet ● Diet low in saturated fats ● Salt content of foods ● Amounts and types of fat ● Traffic light system on packaging ● Two portions oily fish a week ● Exercise/keeping active ● Drinking water ● Taking up sport ● Walking ● Sufficient sleep

Direct heat from the grill

● Grill heats up and gets hot ● Heat radiates from the grill on to food ● Outside seals to keep in juices ● Heat penetrates the chop ● Turning the chop ● Even thickness ● Browning ● Quick method of cooking ‒ uses radiation and some conduction ● Thermal radiation ● Credit contact grilling references

Explain why it can be beneficial to include a mixture of protein foods in the diet.

● HBV ‒ animal source, contains essential amino acids, e.g. meat, fish, milk, cheese, eggs ● LBV ‒ vegetable/plant source, do not contain all essential amino acids, e.g. cereals, pulses, nuts ● Specific examples of how protein foods complement each other, e.g. beans on toast, lentil soup with bread roll, vegetable curry with rice ● Specific reference to soya (containing HBV) and gelatine (containing LBV) ● Reference to one amino acid making up for the loss of or compensating for another in two specific protein foods ● Reference to cost Marks may be awarded for reference to general function of proteins in the diet - maximum 2 marks.

Preventing the loss of water soluble vitamins when preparing vegetables - such as broccoli

● Not preparing too early ● Even sized florets ● Use of boiling water when starting off ● Reference to the quantity of water ● Cook until crunchy/do not overcook ● Using the cooking liquid for sauce/gravy ● Steaming as an alternative method of cooking ● Benefits of steaming ● Benefits of microwaving ● Reference to method used for microwaving ● Don't soak the vegetables overnight ● Use a saucepan with a lid ● Stir fry not boil ● Use sharp knife or break into florets with fingers

Nutrients in cheese

● Protein ● Calcium ● Fat ● Vitamin A ● Vitamin D

Conditions for bacterial growth

● Time ● Temperature ● Moisture ● Food itself ● Oxygen/air/air flow ● Neutral pH

Reasons for using a microwave

● Time Saving ● Energy Saving/economical to use ● Cooks Quickly/Efficiently ● Can save washing up as can use same dishes for cooking and serving ● Flavour Retention ● Colour Retention ● Water soluble or vitamins retained (do not need to be named) ● Can be used to defrost quickly/efficiently ● No need for hob ● A convenient method of steaming

Micro organisms that cause food poisoning

● Yeast ● Mould ● Fungi/fungus ● Bacteria