food preparation skills: fish - collins education images... · food preparation skills: knife...

Food

Pre

para

tion

Ski

lls:

Knife

Ski

llsFo

od P

repa

rati

on S

kills

: Fi

shFo

od P

repa

rati

on S

kills

: M

eat

Food

Pre

para

tion

Ski

lls:

Prep

are,

Com

bine

and

Sha

peFo

od P

repa

rati

on S

kills

: Pr

epar

e, C

ombi

ne a

nd S

hape

Name the type of knife you

would use for icing cakes, and

moulding and smoothing food.

What are the two main

classifications of shellfish?

Between what temperatures

should chilled meat be

stored?

What would you use to give a

golden-brown glaze to pastry,

scones and biscuits?

What is blanching?

1

2

3

4

5

Food

Pre

para

tion

Ski

lls:

Knife

Ski

llsFo

od P

repa

rati

on S

kills

: Fi

shFo

od P

repa

rati

on S

kills

: M

eat

Food

Pre

para

tion

Ski

lls:

Prep

are,

Com

bine

and

Sha

peFo

od P

repa

rati

on S

kills

: Pr

epar

e, C

ombi

ne a

nd S

hape

1

2

3

4

5

You would use a palette knife

for icing cakes, and moulding

and smoothing food.

The two main classifications

of shellfish are crustaceans

and molluscs.

Chilled meat should be stored

between 1°C and 5°C.

You would use milk to give a

golden-brown glaze to pastry,

scones and biscuits.

Blanching is placing food

into boiling water for a few

minutes to quickly cook,

soften and inhibit enzymic

activity.

GCSE Revision • AQA Food Preparation and Nutrition





Food

Pre

para

tion

Ski

lls:

Dou

ghFo

od N

utri

tion

and

H

ealt

h: P

rote

in a

nd F

atFo

od N

utri

tion

and

H

ealt

h: P

rote

in a

nd F

atFo

od N

utri

tion

and

H

ealt

h: C

arbo

hydr

ate

Food

Nut

riti

on a

nd

Hea

lth:

Vit

amin

s

Why is strong flour

traditionally used to make

bread?

What is meant by ‘biological

value of protein’?

Fat is a source of which four

vitamins?

Name two conditions that

can be caused by lack of

dietary fibre.

Beri-beri can be caused by a

deficiency in which vitamin?

6

7

8

9

10

Food

Pre

para

tion

Ski

lls:

Dou

ghFo

od N

utri

tion

and

H

ealt

h: P

rote

in a

nd F

atFo

od N

utri

tion

and

H

ealt

h: P

rote

in a

nd F

atFo

od N

utri

tion

and

H

ealt

h: C

arbo

hydr

ate

Food

Nut

riti

on a

nd

Hea

lth:

Vit

amin

s

6

7

8

9

10

Strong flour is traditionally

used to make bread because

it has a high gluten content.

Biological value of protein

means the quality of essential

amino acids present.

Fat is a source of vitamins A,

D, E and K.

Constipation and diverticular

disease can be caused by lack

of dietary fibre.

Beri-beri can be caused by

a deficiency in Vitamin B1

(thiamin).






Food

Nut

riti

on a

nd

Hea

lth:

Vit

amin

sFo

od N

utri

tion

and

Hea

lth:

M

iner

als

and

Wat

erFo

od N

utri

tion

and

Hea

lth:

M

iner

als

and

Wat

erFo

od N

utri

tion

and

Hea

lth:

M

akin

g In

form

ed C

hoic

esFo

od N

utri

tion

and

Hea

lth:

M

akin

g In

form

ed C

hoic

es

Which vitamins contain

antioxidants?

Name five minerals.

What proportion of the body

is made up of water?

What is the maximum amount

of salt that an adult should

eat in a day?

Why is folate (folic acid)

needed before and during

early pregnancy?

11

12

13

14

15

Food

Nut

riti

on a

nd

Hea

lth:

Vit

amin

sFo

od N

utri

tion

and

Hea

lth:

M

iner

als

and

Wat

erFo

od N

utri

tion

and

Hea

lth:

M

iner

als

and

Wat

erFo

od N

utri

tion

and

Hea

lth:

M

akin

g In

form

ed C

hoic

esFo

od N

utri

tion

and

Hea

lth:

M

akin

g In

form

ed C

hoic

es

11

12

13

14

15

Vitamins A, C and E contain

antioxidants, which work

together to protect cells

against damage from free

radicals.

Calcium, fluoride, sodium,

iron, iodine, phosphorus,

magnesium and potassium

are all minerals.

Nearly two-thirds of the body

is made up of water.

6g of salt is the maximum that

an adult should eat in a day.

Folate (folic acid) helps the

healthy development of the

neural tube of the foetus.






Food

Nut

riti

on a

nd H

ealt

h:

Die

t, N

utri

tion

and

Hea

lth

Food

Nut

riti

on a

nd H

ealt

h:

Die

t, N

utri

tion

and

Hea

lth

Food

Sci

ence

: Coo

king

of F

ood,

H

eat T

rans

fer a

nd S

elec

ting

A

ppro

pria

te C

ooki

ng M

etho

ds

Food

Sci

ence

: Pro

tein

s an

d En

zym

ic B

row

ning

What does BMR stand for,

and what does it mean?

What range is a healthy BMI?

Name five water-based

methods of cooking.

What are the three ways in

which heat can be transferred

through food?

Which is more acidic – a pH of

3 or a pH of 12?

16

17

18

19

20

Food

Nut

riti

on a

nd H

ealt

h:

Die

t, N

utri

tion

and

Hea

lth

Food

Nut

riti

on a

nd H

ealt

h:

Die

t, N

utri

tion

and

Hea

lth

Food

Sci

ence

: Coo

king

of F

ood,

H

eat T

rans

fer a

nd S

elec

ting

A

ppro

pria

te C

ooki

ng M

etho

ds

Food

Sci

ence

: Pro

tein

s an

d En

zym

ic B

row

ning

16

17

18

19

20

BMR stands for Basal

Metabolic Rate. It is the

energy needed to power the

internal organs when the

body is completely at rest.

A healthy BMI is between

18.5 and 25.

Boiling, simmering, poaching,

braising and steaming are

water-based methods of

cooking.

Heat can be transferred

through food by conduction,

convection or radiation.

A pH of 3 is more acidic than

a pH of 12.

Food

Sci

ence

: Coo

king

of F

ood,

H

eat T

rans

fer a

nd S

elec

ting

A

ppro

pria

te C

ooki

ng M

etho

ds

Food

Sci

ence

: Coo

king

of F

ood,

H

eat T

rans

fer a

nd S

elec

ting

A

ppro

pria

te C

ooki

ng M

etho

ds






Food

Sci

ence

: Ca

rboh

ydra

tes

Food

Sci

ence

: Fat

s an

d O

ilsFo

od S

cien

ce: R

aisi

ng

Age

nts

Food

Saf

ety:

Mic

roor

gani

sms,

En

zym

es a

nd F

ood

Spoi

lage

Food

Saf

ety:

Mic

roor

gani

sms

in F

ood

Prod

ucti

on

What is caramelisation?

Describe two types of food

emulsions. Give an example

of each.

Name one biological raising

agent.

Moulds can survive in the

fridge and freezer. True or

false?

Name three types of foods

that use microbes in their

production.

21

22

23

24

25

Food

Sci

ence

: Ca

rboh

ydra

tes

Food

Sci

ence

: Fat

s an

d O

ilsFo

od S

cien

ce: R

aisi

ng

Age

nts

Food

Saf

ety:

Mic

roor

gani

sms,

En

zym

es a

nd F

ood

Spoi

lage

Food

Saf

ety:

Mic

roor

gani

sms

in F

ood

Prod

ucti

on

21

22

23

24

25

Caramelisation is the

browning of sugars, caused

by dry heat.

Two types of food emulsions

are an oil-in-water emulsion

(milk) or a water-in-oil

emulsion (butter).

Yeast is a biological raising

agent.

False. Moulds can survive

in the fridge but not in the

freezer.

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.






Food

Saf

ety:

Bac

teri

al

Cont

amin

atio

nFo

od S

afet

y: B

uyin

g an

d St

orin

g Fo

odFo

od S

afet

y: P

repa

ring

an

d Co

okin

g Fo

odFo

od C

hoic

es: F

ood

Choi

ces

Food

Cho

ices

: Foo

d Ch

oice

s

What foods are common

sources of salmonella?

What temperature should a

fridge be kept at?

Name the three types of

contamination that can cause

food poisoning.

Many people choose

to eat or avoid

certain foods according to

their religious beliefs. Name

two which choose vegetarian

or vegan diets?

What is lactose?

26

27

28

29

30

Food

Saf

ety:

Bac

teri

al

Cont

amin

atio

nFo

od S

afet

y: B

uyin

g an

d St

orin

g Fo

odFo

od S

afet

y: P

repa

ring

an

d Co

okin

g Fo

odFo

od C

hoic

es: F

ood

Choi

ces

Food

Cho

ices

: Foo

d Ch

oice

s

26

27

28

29

30

Common sources of

salmonella include raw

poultry and meat, eggs,

seafood and dairy products.

A fridge should be kept at

a temperature between 1°C

and 4°C.

Microbiological contamination,

physical contamination and

chemical contamination can

cause food poisoning.

Religions that have vegetarian

or vegan diets are Buddhism

and Rastafarianism.

Lactose is a sugar found in

milk and dairy products.






Food

Cho

ices

: Bri

tish

and

In

tern

atio

nal C

uisi

nes

Food

Cho

ices

: Sen

sory

Ev

alua

tion

Food

Cho

ices

: Foo

d La

belli

ngFo

od C

hoic

es: F

acto

rs

Aff

ecti

ng F

ood

Choi

ceFo

od P

rove

nanc

e: F

ood

and

the

Envi

ronm

ent

31

32

33

34

35

Food

Cho

ices

: Bri

tish

and

In

tern

atio

nal C

uisi

nes

Food

Cho

ices

: Sen

sory

Ev

alua

tion

Food

Cho

ices

: Foo

d La

belli

ngFo

od C

hoic

es: F

acto

rs

Aff

ecti

ng F

ood

Choi

ceFo

od P

rove

nanc

e: F

ood

and

the

Envi

ronm

ent

31

32

33

34

35

Seafood, rice, noodles, miso

soup, meat and pickled

vegetables are all popular

foods in Japanese cuisine.

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.

Traffic light labelling is

nutritional information given

in a visual way, using colour

to show high (red), medium

(amber) and low (green)

levels.

Government guidelines

recommend at least 60

minutes of physical activity

per day.

Sustainable food is food that

will continue to be available

for a long time to come.

Name some popular foods in

Japanese cuisine.

What is triangle testing?

What is traffic light labelling?

How many minutes

of daily physical activity

are recommended by the

government?

What is meant by ‘sustainable

food’?






Food

Pro

vena

nce:

Foo

d Pr

oven

ance

and

Pro

duct

ion

Met

hods

Food

Pro

vena

nce:

Foo

d Pr

oven

ance

and

Pro

duct

ion

Met

hods

Food

Pro

vena

nce:

Su

stai

nabi

lity

of F

ood

Food

Pro

vena

nce:

Foo

d Pr

oduc

tion

Food

Pro

vena

nce:

Foo

d Pr

oces

sing

36

37

38

39

40

Food

Pro

vena

nce:

Foo

d Pr

oven

ance

and

Pro

duct

ion

Met

hods

Food

Pro

vena

nce:

Foo

d Pr

oven

ance

and

Pro

duct

ion

Met

hods

Food

Pro

vena

nce:

Su

stai

nabi

lity

of F

ood

Food

Pro

vena

nce:

Foo

d Pr

oduc

tion

Food

Pro

vena

nce:

Foo

d Pr

oces

sing

36

37

38

39

40

Organic foods are grown

naturally, without any help

from chemical or synthetic

treatments.

True. Genetically modified/

Intensive farming produces

large scale, low cost products.

Methane gas is produced by

livestock.

Cream, butter, cheese and

yoghurt can be made from

the secondary processing of

milk.

Vacuum packaging and

MAP (modified atmosphere

packaging) both result in

long shelf life, and a fresh

appearance and taste.

What are organic foods?

Cheaper foods are

ones that are genetically

modified or intensively

farmed. True or false?

What gas is produced by

livestock?

What dairy products can be

made from the secondary

processing of milk?

What advantages

are there to the

chemical preservation

methods of vacuum

packaging and MAP?






food preparation skills: fish - collins education images... · food preparation skills: knife...

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