YEAR 9 FOOD PREPARATION

Transcription

1 YEAR 9 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 booklet 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) Inside this booklet is information to help you revise for written tests and your end of unit assessment. When you need to complete homework s will be published on the Show My Homework website Please keep this booklet safe at home, as you will need this to revise for your tests and assessments in this subject.

2 Guidelines for a Healthy Diet A Balanced diet Food is vital to health. Having a variety of foods in our diet helps us to enjoy a healthy life. Food provides us with nutrients, which are essential to keep us fit and healthy. A balanced diet provides all the necessary nutrients in the appropriate proportions and quantities to meet the body s needs. The Government s 8 guidelines for a healthy diet are: Base your meals on starchy foods, e.g. potatoes, pasta, rice, bread. 3. Eat at least 5 portions of fruit and vegetables. 4. Eat more fish- eat oily fish once a week. 5. Cut down on saturated fat and sugar. 6. Try to eat less salt- no more than 6g a day. 7. Get active and try to be a healthy weight. 8. Drink plenty of water, at least 2 litres. 9. Don t skip breakfast. There has been research to suggest that not eating healthily can lead to a variety of illnesses these can be associated with the following types of foods: 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. Theory Homework 1 Learn the definition of a balanced diet and the Government s 8 guidelines for a healthy diet and the consequences of eating an unhealthy diet.

3 Dietary requirements Some people have to follow a special diet because: They may need to lose some weight They have an illness that needs to be controlled, by what they eat Certain foods make them ill, so they have to avoid eating them Diabetes Coeliac disease Calorie controlled Nut allergies Lactose intolerant Vegetarians Diabetics need a healthy diet and have to control sugar intake. Diabetes develops when the body cannot use glucose properly. People with diabetes need to maintain a healthy weight and eat a diet that conforms to healthy eating guidelines. This is an intolerance to the protein gluten, which is found in wheat, barley and rye. Foods such as bread, biscuits, cakes and pasta must be avoided. Gluten-free products are available. The general guidelines for people on a calorie controlled diet are to eat more starchy foods and cut down on fat and high sugar foods. An increasing number of people suffer from an allergy to nuts. Many food products have a statement or an allergy advice box on the label saying they contain nuts. It is not compulsory for food labels to give this type of statement. People with lactose intolerance cannot digest the milk sugar, lactose. Cow s milk must be avoided but cheese, yoghurt and soya milk can be eaten. Vegetarians do not eat meat or fish. Vegetarians obtain protein from dairy products, nuts and pulses (beans, lentils and peas). Vegetarians need to ensure they eat a balanced diet including essential vitamins and minerals. There are different types of vegetarians: Lacto vegetarian will not eat meat, fish, poultry eggs Lacto ovo vegetarian will not eat meat, fish, poultry Vegan will not eat any animal products, e.g. milk, cheese, etc. Theory Homework 2 Learn the reasons why some people have to follow a special diet and the nutritional needs of different dietary groups

4 Function of bread ingredients Ingredient Strong Flour Yeast Liquid Salt Fat Sugar Function Strong flour has a high gluten content. Gluten is a protein found in the flour: when mixed with water, it forms an elastic and stretchy texture. Elasticity of the gluten enables dough containing yeast to stretch and hold carbon dioxide gas in small pockets creating an open texture. Gluten sets when cooked at high temperatures and forms the framework and shape of the bread. Carbon dioxide Gas, which makes the bread rise- this is fermentation Yeast needs: food, moisture, warmth and time in order to grow and ferment. Liquid binds the dry ingredients together and help in the development of gluten. The liquid should be lukewarm (25 degrees C to 35degrees C) to aid yeast fermentation. If too hot the yeast will be destroyed, if too cold the action of yeast is slowed down. Salt adds flavour, controls the action of the yeast and strengthens the gluten in strong flour. Fat enhances the colour and flavour of the bread. It increases shelf-life, prevents bread going stale. Small amounts of sugar aids fermentation. Sugar can be added to sweet or rich yeast doughs. Theory Homework 3 Learn the functions of the main ingredients in bread making

5 How do we stop bacteria growing in food? If we alter any of the optimum conditions needed by bacteria for growth it will stop them from reproducing or greatly slow down the rate of reproduction Important temperatures to prevent the occurrence of food poisoning F degrees C, bacteria start to be destroyed and are not able to reproduce. 37 degrees C, optimum temperature for bacteria to multiply. Temperature of fridge 0 to 4 degrees C Here bacteria are sleeping and reproduce extremely slowly. Temperature of freezer -18 to -22 degrees C Bacteria are dormant and not able to produce. The danger zone 5 to 63 degrees C, bacteria reproduce most actively. Other conditions for bacteria to grow Food- Bacteria grow best on high risk foods that have a high protein content and water content, e.g. meat, eggs, Dairy produce, fish and cooked rice all provide ideal conditions for growth. Time food needs to be prepared as quickly as possible and should not be allowed to wait around in danger zone temperatures before storing. Therefore chilling the food after preparation is important Moisture care must be taken when preparing foods with a high moisture content. ph.- Correct ph bacteria do not like too alkaline or too acid conditions Theory Homework 4 Learn the temperatures that can prevent the onset of food poisoning. Learn the 5 conditions needed for bacterial growth

6 Revision Your final assessment will be based on the work you have completed in class and information from this Knowledge booklet.