Eduqas GCSE Food Preparation and Nutrition: Student Book

5 SECTION1 TechnologicaldevelopmenTs 133 1 Consumersare increasinglyawareofnutrition,dietand health.Thishas led the food industry todevelopnew technologies for themanufactureand formulationof products.Discussyourunderstandingof thisstatementby givingoneexampleofa foodproductnowon themarket. Product [1] [6] 2 Technologicaldevelopmentsandhealthawareness pressuresare twoof thedriving forces thathave led to thedevelopmentofdifferent typesofmilk. Outlinehoweachof thesedriving forceshas led to the developmentofdifferent typesofmilk. Technologicaldevelopments [4] Healthawarenesspressures [4] 3 Identifyanddescribeone innovative technological development that isused tohelp reducewastageof fresh fruitandvegetables. [3] 4 There isan increase in thenumberof functional foods available forconsumers topurchase. a What ismeantby the term ‘functional food’? [2] b Giveanexampleofa functional food that isavailable in supermarkets. [1] 5 Manycompaniesproducea rangeof fruit juicesusing highpressureprocessing. a State threeadvantagesofhighpressureprocessing toproducersand/orconsumers. Advantage1 Advantage2 Advantage3 [3] b Listone foodproduct,other than fruit juice, that is producedusinghighpressureprocessing. [1] EXAM QUESTIONS 6 Alison,aged50, isslightlyoverweightandhasbeendiagnosedwithhighcholesterol.Shehasbeenadvised toadaptherdiet to copewithhercholesterol.At thesupermarket,shepicksup three tubsofmargarine to read theirnutritional information labels. Nutritional Information (TypicalValues) FloraLight Per100g Per10gportion %*per10g portion Energy 1158kj/281kcal 116kj/28kcal 1% Fat 30g 3g 4% -ofwhich saturates 6.4g 0.6g 3% -monounsaturates 7.7g 0.8g -polyunsaturates 16g 1.6g Carbohydrates 2.8g <0.5g <1% -ofwhich sugars <0.5g <0.5g <1% Protein 1% <0.5g <1% Salt 1.3g 0.13g 2% VitaminA 753μg (90%NRV) 75.3μg (9%NRV) VitaminD 7.5μg (150%NRV) 0.75μg (15%NRV) VitaminE 10mg (80%NRV) 1mg (8%NRV) Omega3# fattyacids 3.1g 0.31g Omega6 fattyacids 12g 1.2g NutritionalFacts Florapro-activ Perportion** %Perportion** Per100g ServingSize 10g Servingpercontainer 25 Calories 224kj/54kcal TotalFat 6g 9% 60g SaturatedFat 12g 6% 12g Sodium 0.1g 2% 1g TotalCarbohydrate <0.5g <1% <0.5g Sugars <0.5g <1% <0.5g Protein <0.5g <1% <0.5g VitaminA 78.8μg (10%NRV) 788μg (100%NRV) VitaminD 0.75μg (15%NRV) 7.5μg (150%NRV) VitaminE 1.9mg (16%NRV) 19mg (160%NRV) Omega3 3.1g N/A 4.7g Omega6 2.5g N/A 25g Nutritional Information (TypicalValues) FloraOriginal Per100g Per10gportion %*per10g portion Energy 1672kj/405kcal 167kj/41kcal 2% Fat 45g 4.5g 6% -ofwhich saturates 10g 1g 5% -monounsaturates 11g 1.1g -polyunsaturates 23g 2.3g Carbohydrates <0.5g <0.5g <1% -ofwhich sugars <0.5g <0.5g <1% Protein 1% <0.5g <1% Salt 1.4g 0.14g 2% VitaminA 753μg (90%NRV) 75.3μg (9%NRV) VitaminD 7.5μg (150%NRV) 0.75μg (15%NRV) VitaminE 15mg (130%NRV) 1.5mg (13%NRV) Omega3# fattyacids 4.6g 0.46g Omega6 fattyacids 19g 1.9g Whichmargarineproductwouldyouadviseher topurchase? Margarine: [1] Why? [4] IfAlisonwasavegetarian,couldyougiveher the same advice?Whyorwhynot? [3] Section 4 covers Assessment There are two parts to this Section: • Part 1 The written exam • Part 2 The non-examination assessments Part 1 describes the assessment objectives, the types of exam questions you are likely to come across, as well as giving sample exam-style questions, markschemes and possible model answers to those questions at two different levels. Part 2 describes the way the non-examination assessment part of the GCSE works – the Food Investigation Assessment and the Food Preparation Assessment. As well as an explanation of what the exam board requires for each assessment type, there are examples and samples with helpful hints and tips that clearly show you what you need to be creating and presenting. A helpful hint that we as authors have found useful – ask your teacher for, or download a copy of the specification course content that you can keep in your folders. As each topic is completed you can highlight the corresponding information on the course content sheets. It is a great visual aid! You’ll also find that we’ve provided some suggested exam-style questions for all Section 1 Core Knowledge topics and all Section 3 Commodities. There’s also a list of suggested Food Investigations too. How is the book structured? Each topic in each section follows a similar layout starting with the heading ‘What will I learn?’ which makes clear what needs to be learned by the end of each chapter. All the chapters are sprinkled with all sorts of helpful extra features which are there to help you to keep a check on your learning and to monitor your progress. These are: Food Science or Nutrition flags These remind you of the importance of the underlying Food Science or Nutrition information Study tip Advice or hints to help secure knowledge Study tip Are you able to explain what the term ‘food provenance’means? Link Cross-refers you to related information or knowledge Milk, Cheese and Yoghurt: Lactose intolerance  p246 Produce a poster or leaflet that would encourage people to reduce food miles. Activity Activity Slightly longer and more detailed solo, pair or group tasks Key point A simple summary of important facts that you really need to know Key point Convenience foods are useful for particular groups of people but should be used in conjunction with fresh ingredients to prepare dishes and meals. What is the difference between advertising and marketing? Give examples of the types of advertising used to attract customers. Check it Check it Quick, short questions  Key terms Origin – the place from which something is derived. Key terms that are important and we think you will need to know are highlighted throughout the book – terms in blue are defined at the end of each topic, and terms in black bold are defined in the Glossary at the back of the book. N FS Finally there’s a detailed glossary at the back of the book covering all the key terminology we think you will need to learn as you progress through the course. That’s it! We really hope that you enjoy using this book and that it supports, inspires and motivates you as you study GCSE Food and Nutrition. Best wishes and good luck! 308 FOOD INVESTIGATIONS Food investigations formeat products Investigation 1 Recipeadaptation Takeabasicbeefburger recipeusing: • 225ggoodqualitymincedbeef • 1 smallonion,mincedorveryfinelychopped • 1 smallegg,beaten • 1 tspchoppedparsley • 2 tsp tomatopaste • saltandpepper Investigatewaysofbulkingorextendingmeat tomakeacheaper product.Use the followingheadings tocompare results: • easeofpreparation • time taken toprepareandcook • tenderness/mouth feel • flavour • appearance • unitcost Variations to try: • useporkorchickenoracombinationofmeats • disheswhichcombinebeefminceand soyamincee.g.cottage pie. Investigation 2 Comparing cost Compare thecostperkiloofdifferentcuts ofmeat fromdifferentpartsof theanimal.Forexample:breastof lamb, legof lamband loinof lamb. Presentyourfindings ina tableandcommenton thedifference in costandamountof fat, leanmeatetc. Investigation 3 Comparingnutritionalvalueofmeat Compare thenutritionalvalueof redmeatandpoultry.Comment onyourfindingswith reference to: i protein ii saturated fat iii iron Investigation 4 Commerciallypreparedproducts Research into readypreparedmeatandpoultry foodproducts to assess: a) how themeatorpoultrycontenthasbeenprepared tomake cookingeasier b) the rangeofmeatandpoultryproductswhichare soldasmeals and snacks in supermarkets. Food investigations for egg products Youcancarryoutmanyexperiments tobetterunderstandhow eggsbehaveduring foodpreparationand theeffectofheaton eggs. Remember: • Use the same sizeeggeach time. • Keep temperaturesconstant. • Keepequipmentclean. • Follow the sameprocedureevery time. • Accurate timing is important. • Noteallobservationsaccurately. Investigation 1 Eggwhite foams Whiskaneggwhiteat room temperature (about21°C).Usea standardwhisk foreachexperiment.Observe the four stagesof stiffness. Method 1 slightlybeaten– largeairbubbles, frothyappearance (uses: coating, thickening,emulsifying) 2 wetpeak– stiff foam, smalleraircells,whitemoveswhenbowl is tipped, shinyandmoist inappearance.Makes roundedpeaks whenbeatersare lifted (uses: softmeringues,mousses, sponge cakes) 3 stiff–aircellsvery smallandwhite (uses:hardmeringues, soufflés) 4 overbeaten–dullwhiteappearance, lumps/flakes separateout, liquidgradually leaksout. Investigation 2 Adding to the eggwhite Investigate theeffectofaddingeachof the following to theegg whitebeforebeating.Make sureyouobserve theappearanceeach time: • a littleeggyolk • ¼ tsp salt • 1 level tsp sugar • 1 tspvinegar • ¼ tspcreamof tartar Whiskuntila foam isobtained.Note: • the time taken to reach this stage • thevolumeof the foam • thecharacteristicsof the foam