YEAR 7 FOOD PREPARATION
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1 YEAR 7 FOOD PREPARATION At the end of this unit you will have an assessment. 50% = The quality of your dishes cooked, with regard to hygiene and safety. 50% = The information you have learnt Knowledge book Inside this booklet is information to help you revise for written tests and your end of unit assessment. You will be set homework every week. Homework for practical s is the weighing and bringing in of ingredients. (See separate ingredients sheet for this) When you need to complete homework s this will be published on the Show My Homework website. Please keep this booklet safe at home, as you will need this to revise for this and all future assessments in Textiles & product Design.
2 Food Rooms are potentially dangerous places. Therefore, working safely and hygienically is very important. Below are some rules that your teacher will explain to you before you begin any practical work. It is really important that you understand and learn these rules. Safety rules 1. Always listen carefully to the teacher and follow instructions immediately. 2. Do not run in the food rooms, you could bump into another pupil and cause an accident. 3. Always put your hand up if you need help, shouting out can because it can cause a distraction 4. All bags and stools should be put away safely as they are trip hazards. 5. Always use oven gloves when putting food in and out of the oven. 6. Switch off the ovens after use. 7. Never put or leave items on the hob as the hob can still be hot after use. Personal Hygiene Rules 1. Tie back long hair to prevent hair falling into the food. 2. Cover cuts with blue waterproof plasters, so can easily be seen and to stop bacteria getting into the food. 3. Remove nail varnish if worn to prevent flakes falling into food and so you can see nails are clean. 4. Wash your hands before cooking, to reduce bacteria on hands. 5. Remove all rings and bracelets, these items harbour bacteria. 6. Wash your hands before cooking, to reduce bacteria on hands. 7. Don t cough or sneeze over food, to prevent bacteria getting into your food. 8. Wear an apron to stop bacteria getting from your clothes into the food being prepared. 9. Don t lick food, fingers or spoons during cooking to prevent bacteria from your mouth getting into food. 10. Wash your hands after touching raw meat to prevent the spread of bacteria. It is essential that you work safely and hygienically in the food rooms Learn the hygiene and safety rules and check that you understand what they mean.
3 Key Terms In your practical lessons you will use a lot of different ingredients it is important to be able to spell and identify these key items. Ingredient Flour Caster sugar Margarine Vegetables Milk Eggs Fruit Butter
4 Equipment Saucepan Whisk Mixing bowl Kitchen scissors Fish Slice Tablespoon Sieve Measuring jug Theory Homework 1 Wood Learn Your pen how holder to spell is made the names from of wood. these Wood key ingredients is one of the and most everyday versatile food equipment.
5 Guidelines for a Healthy Diet The Government s 8 guidelines for a healthy diet are: 1. Base your meals on starchy foods, e.g. potatoes, pasta, rice, bread. 2. Eat lots of fruit and vegetables. 3. Eat more fish. 4. Cut down on saturated fat and sugar. 5. Try to eat less salt- no more than 6g a day. 6. Get active and try to be a healthy weight. 7. Drink plenty of water. 8. Don t skip breakfast. Consequences of eating unhealthily over time Too much salt = High blood pressure, which can lead to a heart attack or stroke Too much saturated fat = increased levels of cholesterol in your blood, which can lead to blocked arteries and an increased risk of a heart attack or stroke Too much sugar = an increased risk of developing Type 2 Diabetes. Too many calories = becoming fat and overweight. Theory Homework 2 Learn the 8 Government guidelines to a healthy diet. The consequences of too much salt, saturated fat and sugar in the diet The Eatwell Plate The eatwell plate is based on the Government s 8 guidelines for a Healthy Diet, Definition- The eat-well plate is the healthy eating model for the UK. It is made up of five different groups and shows the balance and variety of foods we should include in our diet. The two key points to follow for a healthy diet are: Eating the right amount of food for how active you are Eating a range of foods to make sure you are getting a balanced diet Theory Homework 3 Learn how to draw and label the eatwell plate Learn the two key points to follow for a healthy diet.
6 Bacteria and Food Poisoning The 5 items required to be present for bacteria to multiply. 1. Food 2. Time 3. Warmth 4. Moisture 5. The right ph The 4 common symptoms of food poisoning. 1. Diarrhoea 2. Vomiting 3. Abdominal pains 4. Nausea. People most at risk if they contract food poisoning 1. The elderly 2. The very young 3. Those who have been ill or convalescing. 4. Pregnant women Different types of bacteria. 1. Spoilage this makes food rot or go mouldy 2. Helpful, found in yoghurts and used in cheese 3. Pathogenic this is the type of bacteria that causes food poisoning. High-risk foods Definition of high-risk and low-risk foods High-risk foods are foods with a limited shelf life. These foods need to be kept in a fridge to stop bacteria growing. These foods tend to be high in protein and contain some moisture Examples are meats, fish and dairy products. Low-risk foods. Low-risk foods are foods with a long shelf life Do not need to be stored in a fridge usually foods kept in a store cupboard Examples are flour, sugar, and tinned goods.
7 Practise questions 1. Explain why you need to tie back long hair before cooking. 2. Why do you need to wear a waterproof plaster on any cuts on your hands whilst preparing food? 3. List the jewellery that needs to be removed before starting to cook. 4. List the 8 guidelines for a healthy diet. 5. Explain the consequences of eating too much salt, too much sugar and too much saturated fat. 6. List the three different types of bacteria. 7. What are the 4 items that need to be present for bacteria to multiply? 8. Name the four common symptoms of food poisoning. 9. Explain the differences between perishable and non-perishable foods. 10. What do you use a measuring jug for when cooking?
8 Revision Your final assessment will be based on the work you have completed in class and information from this booklet. Theory Homework 4 You need to revise all of the topics covered in this booklet. Remember to test yourself and make sure you can spell the key works.
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