finding out about food - haygrove school · dietary fibre helps to maintain a healthy gut and...

The ___________ __________

FINDING OUT ABOUT FOOD This module is going to build on the work you completed in the first food module “Keeping Yourself Safe.” We will be looking at the following foods Fruits and Vegetables

Milk

Eggs

Pasta

Fats and sugars

• Add the title for the diagram • Label each of the five segments

with the different category names.

• In each segment add the names of at least three foods that fit in that category

Name ______________________ DT Group ________

Key Words Eatwell Plate Roots Tubers Bulbs Fruits Citrus Cereals Bran Husk Endosperm Review Sensory Analysis Skimmed Homogenised Pasteurised Globules

Assessment level Attitude to Learning 1

Fruits and vegetables are used for many different things and scientists and cooks often classify them differently according to their different uses. A scientist would say that a tomato or a bean is a fruit as it contains the seeds of a new plant and that a vegetable is from any other parts of a plant eg stems, leaves and roots. A chef however would refer to tomatoes and beans as vegetables because they are used in savoury dishes.

VITAMINS AND MINERALS - FRUITS AND VEGETABLES

Types of Vegetable

FRUITS e.g. cucumber

STEMS AND LEAVES

e.g. spinach and celery

SEEDS AND FLOWERS

e.g. beans, cauliflower

ROOTS, TUBERS AND BULBS

e.g. potato, parsnip, radish

The diagram shows the different parts of a vegetable plant. Under each heading write down 4 examples of that type of vegetables

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Types of Fruits

Citrus fruits e.g. lemon, _____________________

Dried fruits e.g. raisins, ______________________

Soft fruits e.g. raspberry, ________________________

Exotic fruit e.g. banana, ______________________

Tree fruits e.g. apple, _____________________

Come from hot countries, particularly those around the Mediterranean sea. Includes oranges, grapefruit, lemons and satsumas. They are an excellent source of vitamin C, and so were carried on board sailing ships to prevent the sailors from getting scurvy on long sea voyages.

Include raspberries, strawberries, gooseberries and blackcurrants. Because they are soft to touch, these fruits should be handled gently and eaten soon after they have been picked. Be careful not to pick any mouldy fruits as they will affect others which they touch.

includes apples, pears and fruit containing stones, such as peaches and plums. Many of these fruits are grown in Britain, and they are better value when they are bought in season. Apples and pears will store well if kept cool. Stone fruit should be eaten soon after purchase.

Dried grapes have been used for many years during the winter months when fresh fruit is scarce. Dried fruit is very sweet, and can be used instead of sugar. Dried grapes are called sultanas, raisins and currants. Figs and dates can be dried too.

Nowadays, fruit can be transported by air or sea, and stays fresh and in good condition. Fruits from other countries can add variety, and can be used when home-grown fruit is not in season. Popular exotic fruits include bananas, pineapples, melons and grapes.

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Name each of the following fruits and vegetables and then classify into type, e.g. vegetables will either be fruit, leaves, stems, flowers, seeds, roots, tubers or bulbs and fruit will be either citrus, exotic, tree, soft or dried.

e.g. apple Tree fruit

__________

e.g. leeks, stem


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We should have 5 different fruits and vegetables a day. List here what fruits and vegetables you ate yesterday When and how do you think you could eat more fruits and vegetables each day?

Vitamin C • Helps us to have

healthy skin • Helps wounds to heal • Helps maintain healthy

connective tissue

Dietary Fibre Helps to maintain a healthy gut and prevent constipation and other digestive problems Minerals

e.g. potassium and folate • These are important

for a healthy diet

Why do we need fruit and vegetables in our diet?


1. For homework you must keep a food diary for the next 4 days. 2. Using the sheet provided you must write down what you eat and drink during the day. 3. Working with a friend you must then suggest ways you could have changed what you ate to make it

healthier

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My evaluation and review of _______________

Use this Hedonic Scale to state what you thought of your product.

Tick the appropriate box

Like a lot Like a little Neutral Dislike a little Dislike a lot

What did you like about your product? (be specific about taste, texture and appearance)

What did you dislike about your product? (be specific about taste, texture and appearance)

What did other people think of your product?

Suggest at least 2 improvements that you would make to your product. Be specific about the ingredients that you would use or how you would change the method and what impact you would expect this to have. 1 2

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EBI – think about what you could improve… EBI – think about what they could improve…

FF – what am I going to do in the next practical lesson to improve…

FF – what do you think they should do in the next practical lesson to improve…

• Organised your time • Your personal hygiene

• How you organised your work area • If you were accurate when weighing ingredients

• Worked to stay safe • Cleaned away

• Used your knife skills • Washed up

Think about how you

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CARBOHYDRATES - CEREALS

The structure of a cereal grain

The term cereal refers to …

The fibre rich outer layer that protects the seed and contains B vitamins and trace minerals

The middle layer that contains carbohydrates and proteins

The small nutrient rich see that contains vitamins, minerals and healthy fats

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1. In your own words write a sentence to describe how flour is made

2. Why are wholemeal and brown flours a different colour to white flour?

3. What is the substance called that is found in the endosperm that makes the dough

stretchy?

4. Write the method followed to make pasta

1.


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How many different dairy foods can you think of? List them here

DAIRY FOODS - MILK

Lets see what the differences between the types of milk are by doing a sensory analysis test

Type of milk Colour Taste Texture

Skimmed milk

Semi skimmed milk

Full fat milk

UHT milk

Dried milk

Soya milk

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Calcium • A mineral needed for

growth and strong bones and teeth

• Other minerals in milk include phosphorus, iodine

Vitamin A Is required for good vision and normal growth and development

Protein Needed for growth and development

Fat Needed for energy, warmth, fat soluble vitamins

Why do we need milk and diary foods in our diet?

Homogenisation

Pasteurisation

Watch the Jimmy Doherty video and then in your own words write a definition for each of the following terms

DAIRY FOODS - MILK

• There are over 2 million cows in Great Britain, that's one cow for every 29 people.

• 11 billion litres of milk are produced each year by British dairy farms - that's enough to fill 4,500 Olympic sized swimming pools. 5 billion litres are sold for drinking and 6 billion litres are used to make dairy products.

• Each cow can produce over 20 litres of milk a day.

• A cow gives nearly 200,000 glasses of milk in her lifetime.

• In an average lifetime a Briton will drink almost 11,000 pints of milk.

• On a farm milk is stored in a milk tank which cools it before it is collected for processing. A typical tank can hold up to 10,000 litres of milk and keeps the temperature at 40C for optimum freshness.

• Sales of organic milk represent

3.9% of the overall liquid milk market.

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• The UK produces 8,847 million eggs per year

• An average person eats 172 eggs per year

• More than a third of all eggs produced are consumed at breakfast

• Boiled and scrambled eggs are

the most popular way to eat eggs in Britain, followed by fried and poached.

PROTEIN FOODS - EGGS

What does and egg look like inside?

Eggs have lots of different functions in cookery

To bind dry ingredients together

when cooked

They trap air when beaten

To thicken liquids To glaze savoury pastry and give a

shiny surface

To coat foods, protecting them

during frying

To enrich dishes by adding extra

nutrients

To garnish dishes and make them look

attractive

As a main dish in a meal

Protein Needed for growth and development and it helps the body to repair cells and muscles

The British Lion Egg symbol is found on eggs and eggs boxes, it shows that….

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FATS AND SUGARS - CAKE

The different types of edible fats

There are 2 different types of fats – those made from animal fat and those made from vegetable fat. Using the double bubble map below compare and contrast animal and vegetable fats. Similarities should go into the purple circles and the differences into the red and blue circles

Vegetable fats

Animal fats

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Shaking (churning)

causes _____ to mix

with the liquid

________ forming

_______.

Butter-fat in the

cream ______ the

inside wall of these

bubbles, making

________cream.

Continued shaking

causes the bubbles to

hit __________. The

bubbles break and

the butter-fat lining

of each bubble start

to ________ together

Continued shaking

results in the

disappearance of the

bubbles and form

______. The _______

is called buttermilk.

The butter making process…

It took ______ until the air bubbles started to form and it looked like frothy milk

After ______ the milk thickened and looked like whipped cream

The milk started to separate into lumps after _________

After ________ the lumps began to join into one big lump of butter

FATS AND SUGARS - CAKE

Liquid Stick Whipped Air Cream Bubbles Butter Together Coats 18









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DESIGN TASK You have now learnt how to make a wide range of dishes and should have the knowledge and skills to be able to design your own food product. Write in the box below the dishes you have made so far:-

Keeping Yourself Safe

Design Brief To design and prepare a dish that would be suitable for as a child’s healthy snack. Design Specification The specification lists what you are trying to achieve in your design. My development will be:- 1 Healthy and meet the requirements of the Eatwell plate 2 Suitable for children aged 10-13 years old 3 Suitable for a snack 4 Achievable within my current skill level

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Sketch of design idea 1. Label it to say how it meets the design specification. (Remember to draw in pencil)

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I’m going to add the following ingredients

Reasons for Choice

REMEMBER IN YOUR ANNOTATION TO STATE HOW

YOUR DESIGN MEETS THE DESIGN SPECIFICATION.

1 Healthy and meet the requirements of the Eatwell plate 2 Suitable for children aged 10-13

years old 3 Suitable for a snack 4 Achievable within my current skill level

Write a Step by Step Plan for your development (this will be the method you will follow when you make your product)

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My evaluation and review of my design and make _______________








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You are to design an A4 information leaflet on fresh eggs for families with young children.

Your leaflet must meet the requirements of the design specification below

Design Specification

1. Your leaflet will be colourful and attractive

2. It will contain information on

• Lion Mark

• The structure of eggs

• How to cook and store eggs safely

• The different ways in which eggs can be used in cooking

• Why eggs are healthy

DESIGN AN INFORMATION LEAFLETS ABOUT EGGS

Once leaflets are completed work with a partner and ask them to review and evaluate your leaflet

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Looking at the boxes A,B, C and D 1a) How many grams of cereals are in each box? Multi Grain- ______ Coco Pops - ______ Frosties- _____ Rice Krispies - ______ b) Why is it important to know how many grams are in each box?

Looking at the boxes A,B, C and D 2 How many calories are there in each box? a) per serving Multi Grain- ______ Coco Pops - ______ Frosties- _____ Rice Krispies - ______ b) per 100g Multi Grain- ______ Coco Pops - ______ Frosties- _____ Rice Krispies - ______ 3 What does this tell you?

30g 23g

Exte

nsion task

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Looking at the boxes A,B, C and D 3a) How much sugar is there in each box? Multi Grain- ______ Coco Pops - ______ Frosties- _____ Rice Krispies - ______ Which has the most? b) How much fat is there in each box? Multi Grain- ______ Coco Pops - ______ Frosties- _____ Rice Krispies - ______ Which has the most?

Looking at the boxes A,B, C and D 4 Consider the serving sizes and decide which product is a) the least healthy and why? b) the most healthy and why?

25g 20g

Exte

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WWW:

EBI:

This is to certify that _____________________________________

Has completed the Finding out about Food module and has learnt about

•Healthy Eating and the Eatwell Plate

•The origin of a range of staple food products

•Extended practical skills ________________________________ ________________________ Students signature Staff signature

finding out about food - haygrove school · dietary fibre helps to maintain a healthy gut and...

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