GCSE Revision AQA Food Preparation and Nutrition. GCSE Revision AQA Food Preparation and Nutrition. Fish

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1 Knife Skills Name the type of knife you would use for icing cakes, and moulding and smoothing food. 1 Knife Skills You would use a palette knife for icing cakes, and moulding and smoothing food. 1 Fish What are the two main classifications of shellfish? 2 Fish The two main classifications of shellfish are crustaceans and molluscs. 2 Meat Between what temperatures should chilled meat be stored? 3 Meat Chilled meat should be stored between 1 C and 5 C. 3 Prepare, Combine and Shape What would you use to give a golden-brown glaze to pastry, scones and biscuits? 4 Prepare, Combine and Shape You would use milk to give a golden-brown glaze to pastry, scones and biscuits. 4 Prepare, Combine and Shape What is blanching? 5 Prepare, Combine and Shape Blanching is placing food into boiling water for a few minutes to quickly cook, soften and inhibit enzymic activity. 5

2 Dough Why is strong flour traditionally used to make bread? 6 Dough Strong flour is traditionally used to make bread because it has a high gluten content. 6 Health: Protein and Fat What is meant by biological value of protein? 7 Health: Protein and Fat Biological value of protein means the quality of essential amino acids present. 7 Health: Protein and Fat Fat is a source of which four vitamins? 8 Health: Protein and Fat Fat is a source of vitamins A, D, E and K. 8 Health: Carbohydrate Name two conditions that can be caused by lack of dietary fibre. 9 Health: Carbohydrate Constipation and diverticular disease can be caused by lack of dietary fibre. 9 Health: Vitamins Beri-beri can be caused by a deficiency in which vitamin? 10 Health: Vitamins Beri-beri can be caused by a deficiency in Vitamin B1 (thiamin). 10

3 Health: Vitamins Which vitamins contain antioxidants? 11 Health: Vitamins Vitamins A, C and E contain antioxidants, which work together to protect cells against damage from free radicals. 11 Minerals and Water Name five minerals. 12 Minerals and Water Calcium, fluoride, sodium, iron, iodine, phosphorus, magnesium and potassium are all minerals. 12 Minerals and Water What proportion of the body is made up of water? 13 Minerals and Water Nearly two-thirds of the body is made up of water. 13 Making Informed Choices What is the maximum amount of salt that an adult should eat in a day? 14 Making Informed Choices 6g of salt is the maximum that an adult should eat in a day. 14 Making Informed Choices Why is folate (folic acid) needed before and during early pregnancy? 15 Making Informed Choices Folate (folic acid) helps the healthy development of the neural tube of the foetus. 15

4 Diet, Nutrition and Health What does BMR stand for, and what does it mean? 16 Diet, Nutrition and Health BMR stands for Basal Metabolic Rate. It is the energy needed to power the internal organs when the body is completely at rest. 16 Diet, Nutrition and Health What range is a healthy BMI? 17 Diet, Nutrition and Health A healthy BMI is between 18.5 and Food Science: Cooking of Food, Heat Transfer and Selecting Appropriate Cooking Methods Name five water-based methods of cooking. 18 Food Science: Cooking of Food, Heat Transfer and Selecting Appropriate Cooking Methods Boiling, simmering, poaching, braising and steaming are water-based methods of cooking. 18 Food Science: Cooking of Food, Heat Transfer and Selecting Appropriate Cooking Methods What are the three ways in which heat can be transferred through food? 19 Food Science: Cooking of Food, Heat Transfer and Selecting Appropriate Cooking Methods Heat can be transferred through food by conduction, convection or radiation. 19 Food Science: Proteins and Enzymic Browning Which is more acidic a ph of 3 or a ph of 12? 20 Food Science: Proteins and Enzymic Browning A ph of 3 is more acidic than a ph of

5 Food Science: Carbohydrates What is caramelisation? Food Science: Carbohydrates Caramelisation is the browning of sugars, caused by dry heat Food Science: Fats and Oils Describe two types of food emulsions. Give an example of each. 22 Food Science: Fats and Oils Two types of food emulsions are an oil-in-water emulsion (milk) or a water-in-oil emulsion (butter). 22 Food Science: Raising Agents Name one biological raising agent. 23 Food Science: Raising Agents Yeast is a biological raising agent. 23 Food Safety: Microorganisms, Enzymes and Food Spoilage Moulds can survive in the fridge and freezer. True or false? 24 Food Safety: Microorganisms, Enzymes and Food Spoilage False. Moulds can survive in the fridge but not in the freezer. 24 Food Safety: Microorganisms in Food Production Name three types of foods that use microbes in their production. 25 Food Safety: Microorganisms in Food Production 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. 25

6 Food Safety: Bacterial Contamination What foods are common sources of salmonella? 26 Food Safety: Bacterial Contamination Common sources of salmonella include raw poultry and meat, eggs, seafood and dairy products. 26 Food Safety: Buying and Storing Food What temperature should a fridge be kept at? 27 Food Safety: Buying and Storing Food A fridge should be kept at a temperature between 1 C and 4 C. 27 Food Safety: Preparing and Cooking Food Name the three types of contamination that can cause food poisoning. 28 Food Safety: Preparing and Cooking Food Microbiological contamination, physical contamination and chemical contamination can cause food poisoning. 28 Choices Many people choose to eat or avoid certain foods according to their religious beliefs. Name two which choose vegetarian or vegan diets? 29 Choices Religions that have vegetarian or vegan diets are Buddhism and Rastafarianism. 29 Choices What is lactose? 30 Choices Lactose is a sugar found in milk and dairy products. 30

7 Food Choices: British and International Cuisines Name some popular foods in Japanese cuisine. 31 Food Choices: British and International Cuisines Seafood, rice, noodles, miso soup, meat and pickled vegetables are all popular foods in Japanese cuisine. 31 Food Choices: Sensory Evaluation What is triangle testing? 32 Food Choices: Sensory Evaluation 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. 32 Labelling What is traffic light labelling? 33 Labelling Traffic light labelling is nutritional information given in a visual way, using colour to show high (red), medium (amber) and low (green) levels. 33 Food Choices: Factors Affecting Food Choice How many minutes of daily physical activity are recommended by the government? 34 Food Choices: Factors Affecting Food Choice Government guidelines recommend at least 60 minutes of physical activity per day. 34 and the Environment What is meant by sustainable food? 35 and the Environment Sustainable food is food that will continue to be available for a long time to come. 35

8 Provenance and Production Methods What are organic foods? 36 Provenance and Production Methods Organic foods are grown naturally, without any help from chemical or synthetic treatments. 36 Provenance and Production Methods Cheaper foods are ones that are genetically modified or intensively farmed. True or false? 37 Provenance and Production Methods True. Genetically modified/ Intensive farming produces large scale, low cost products. 37 Food Provenance: Sustainability of Food What gas is produced by livestock? 38 Food Provenance: Sustainability of Food Methane gas is produced by livestock. 38 Production What dairy products can be made from the secondary processing of milk? 39 Production Cream, butter, cheese and yoghurt can be made from the secondary processing of milk. 39 Processing What advantages are there to the chemical preservation methods of vacuum packaging and MAP? 40 Processing Vacuum packaging and MAP (modified atmosphere packaging) both result in long shelf life, and a fresh appearance and taste. 40

1: Food, nutrition and health Macronutrients Where to find in textbook Red Amber Green

PLC - GCSE - AQA - Food preparation and Nutrition Written Paper - 50% of GCSE - 1h 45mins Name 1: Food, nutrition and health Macronutrients Where to find in textbook Red Amber Green Protein low and high