AQA GCSE Food Preparation and Nutrition: Revision Guide

T HEORY I NTO P RACTICE – try this practical challenge Key learning: What you must know about conserving certain vitamins when preparing and cooking food Vitamin How it is damaged or lost in food preparation and cooking B1 (thiamine) B2 (ribo avin) • Damaged by heat • Dissolves in water B2 (ribo avin) • Damaged by exposure to light Vitamin C • Damaged by heat • Dissolves in water • Damaged by exposure to air (oxygen) How to prevent damage and loss of vitamins to vegetables and fruit During storage • Store away from heat and light • Store in air-tight containers in a cool place • Store for as little time as possible During preparation • Cut, grate, squeeze, chop just before cooking and serving • Avoid buying damaged and bruised fruits and vegetables During cooking • Use only a little water for cooking • Boil water first then add foods • Cook (simmer) for minimum time until just tender • Serve straight away – avoid keeping them hot • Save the cooking water and use in gravy / soup • Steaming/microwaving instead of boiling vegetables saves more vitamins • Revision tip When answering a question about vitamins, make sure you show your knowledge and understanding of how some of them work with other nutrients in the body, e.g.: Vitamin C helps the body absorb the mineral iron Vitamin D helps the body absorb the mineral calcium Vitamins B1, B2 and B3 help the body release energy from carbohydrates, fats and protein Vitamin B9 works with vitamin B12 to make healthy red blood cells Fat soluble: vitamins that are found in foods containing fats Water soluble: vitamins that are found in foods with a high water content Key terms you should try to use in your answers Plan and make a two-course main meal for two people that includes: • A vegetable soup • Some green, leafy vegetables and/or peas Carry out a nutritional analysis of your chosen meal. Q UESTIONS Using the results of the nutritional analysis and your knowledge of the effects of cooking on different vitamins, answer these questions: • Explain which vitamins are provided in your chosen meal and which of these are likely to be damaged during cooking. (3 marks) • Explain how you would minimise the amount of damage to the vitamins when you prepare, cook and serve them. (3 marks) 3319 Chapter 1: Nutrients : Vitamins