Food Year 8 Homework Booklet

Name:Teacher:Form:

My teacher is going to test me on all of my homework at the start of each lesson.For my technical knowledge I need to know:• How to spell the word correctly• What the meaning is• How and where it is used.

MarksDate Test number& total mark

My mark %

Year 7 reflection Test - 25 marks

Test 1 - 8 marks

Test 2 - 7 marks

Test 3 – 7 marks

Test 4 – 6 marks

Test 5 – 8 marks

Test 7 – 6 marks

Test 8 – 4 marks

Test 9 – 12 marks

Test 10 – 9 marks

Test 11 – 5 marks

Test 12 – 12 marks

Test 13 – 3 marks

Test 14 – 9 marks

Test 15 - 2 marks

Total

End of module test – 50 marks

Homework 1: Health and Safety Read and Learn

Food PoisoningFood poisoning is a very common and unpleasant illness, it can lead to some serious health complications in some people.

Most pathogenic bacteria cause food poisoning inside the digestive system. Symptoms include:

Micro-Organisms that make food unsafe to eat and cause food poisoning are called pathogens.

There are many different pathogenic bacteria, moulds and yeasts.

Bacteria most commonly cause food poisoning.

The most Vulnerable are:Food poisoning is dangerous for babies and young children, pregnant women, elderly people and those who have a weak immune system

Question Answer

1. There are many different pathogenic bacteria, moulds and yeasts.

Which one of the above commonly causes food poisoning?

2. List 4 symptoms of food poisoning?

3. Who are the most vulnerable to food poisoning? Name 3 groups.

Homework Test 1: Health and Safety

……. Marks/8

Homework 2: DANGER ZONE

1. What is the temperature range for the danger zone?

What happens in the danger zone?

What temperature should a fridge be? Why?

What temperature should a freezer be?

What does dormant mean?

Homework 2: DANGER ZONE Test

1. What is the temperature range for the danger zone?

2. What happens in the danger zone?

3. What temperature should a fridge be? Why?

4. What temperature should a freezer be? Why?

5. What does dormant mean?

………marks/7

Campylobacter E.Coli Salmonella Listeria Staphylococcus Aureus

Symptoms: DiarrhoeaAbdominal painNauseaFever

DiarrhoeaAbdominal painVomitingFeverKidney damage or failure

DiarrhoeaAbdominal painNauseaFever

Flu-like symptomsCan cause miscarriage in pregnant women orinfect the unborn baby

Abdominal pain VomitingLow body temperature

Incubation period:

48-60 hours 12-24hours 12-36 hours 1-70 days 1-6 hours

Sources: ChickenDairy productsDirty waterRaw meats and poultry

Raw milkMinced beefDirty water

Raw meats and poultryEggsRaw Milk

Cheese made from unpasteurisedmilkSoft CheesesPate

Dairy productsCold cooked meatsRaw Milk

Homework 3: Test - Answers

Campylobacter E.Coli Salmonella Listeria Staphylococcus Aureus

Symptoms: DiarrhoeaAbdominal painNauseaFever

DiarrhoeaAbdominal painVomitingFeverKidney damage or failure

Flu-like symptomsCan cause miscarriage in pregnant women orinfect the unborn baby

Incubation period:

48-60 hours 12-36 hours 1-70 days

Sources: Raw milkMinced beefDirty water

Dairy productsCold cooked meatsRaw Milk

Homework 3: Test

Fill in the gaps ……./7 marks

PotatoesThe potato is the world’s fourth largest foodcrop, following rice, wheat, and maize.The Inca Indians in Peru were the first tocultivate potatoes around 8,000 BC to 5,000B.C.In 1536 the Spanish conquered Peru,discovered the flavors of the potato, and carriedthem to Europe. Before the end of the sixteenthcentury, families of Basque sailors began tocultivate potatoes along the Biscay coast ofnorthern Spain.Sir Walter Raleigh introduced potatoes toIreland in 1589 on the 40,000 acres of land nearCork.It took nearly four decades for the potato tospread to the rest of Europe.

Eventually, agriculturalists in Europefound potatoes easier to grow andcultivate than other staple crops, such aswheat and oats.In the 1840s a major outbreak of potatoblight, a plant disease, swept throughEurope, wiping out the potato crop inmany countries.The Irish working class lived largely onpotatoes and when the blight reachedIreland, their main staple fooddisappeared. This famine left manypoverty-stricken families with no choicebut to struggle to survive or emigrate outof Ireland.Over the course of the famine, almost onemillion people died from starvation ordisease. Another one million people leftIreland, mostly for Canada and the UnitedStates.

Sir Walter Raleigh

In October 1995, the potato became the first vegetable to be grown in space. NASA created the technology with the goal of feeding astronauts on long space voyages, and eventually, feeding future space colonies.

Before the Second World War started Britain imported about 55 million tons of food a year from other countries. After war was declared in September 1939, the British government had to cut down on the amount of food it brought in from abroad as German submarines started attacking British supply ships. There was a worry that this would lead to shortages of food supplies in the shops so the British government decided to introduce a system of rationing. Rationing made sure that people got an equal amount of food every week.

Food rationing lasted for 14 years in Britain, from 1940 until 1954. Hoarding of food became an offense punishable by imprisonment or fine. Two food items which never went on ration during the war, bread and potatoes, went on ration after WWII. Potatoes were hard to come by during the war.

Homework 4: PotatoesThe UK’s favourite staple food!Read and highlight key facts about potatoes.1. Who cultivated the first potatoes?2. Who was Sir Walter Raleigh and what is his link to potatoes?3. With regards to potatoes, what happened in 1840? How did it impact the Irish?

Ingredients for next lesson

Homework 4: Test

1. Who cultivated the first potatoes? (1 mark)

2. Who was Sir Walter Raleigh and what is his link to potatoes? (2 marks)

3. With regards to potatoes, what happened in 1840? How did it impact the Irish? (2 marks)

4. What was the in the first vegetable to be grown in space? (1 mark)

………/6 marks

/ 8

Homework 5 – Revise homework's 1-3 for an end of unit topic test on Health and Safety

3 marks

1 mark

1 mark

1 mark

1 mark

1 mark / 8

Homework 5 – Test

Homework 6: Heat and Energy Transfer Task:

Using the online textbook:pages 85-88

Produce a mind map on the reasons we cook food and the three methods of heat transfer:

• Convection• Conduction• Radiation

Online textbook - http://www.illuminate.digital/aqafood/Student Username: STURTON3 Student Password: STUDENT3

Homework 6– Test 1. Give three reasons why we cook food. (3marks)i. :ii. :iii. :

2. Explain the reasons for the following:

a) The base of a shortcrust pastry case for a flan takes longer to bake in a ceramic flan dish than it does in a metal flan tin.(2marks)

b) The outside of a grilled chicken leg is burnt, but the inside is undercooked (2 marks)

c) A cake cooked on the top shelf of a gas oven has overcooked on the outside, but the middle is still undercooked. ( 2marks)

……marks/9

Homework 7 : Function of ingredients in bread making

Ingredient FunctionStrong Flour Provides Bulk. Contains Gluten

which allows the dough to stretch. Gluten chains hold the air bubbles in.

Yeast Reacts with sugar and water to produce CO2 and alcohol: makes the air bubbles in bread.

Water Activates the yeast and binds the other ingredients.

Fat Increases shelf life and improves texture, (softens).

Sugar Feeds the yeast, adds flavour and colour.

Salt Inhibits the yeast and adds flavour.Strengthens the gluten in the flour.

Task: Learn the function of ingredients for bread.Select one lot of ingredients and bring them next week

Two toppings only

Homework 7

……. Marks/6

TestFill in the function of ingredients.

Ingredient Function

Strong Flour

Yeast

Water

Fat

Sugar

Salt

Numeracy

1. A portion of pasta is 75g. How many grams of pasta would you need to cook for a family of four?

2. A pack of 8 tangerines cost £1.60, how much is each piece of fruit?

3. A recipe states you need 150g of milk chocolate. Packs of 100g are 38p. What is the cost of 150g of chocolate?

4. A recipe to make lasagne for 6 people uses 300 grams of minced beef. How much minced beef would be needed to serve 8 people?

https://hegartymaths.com/simplify-ratios

Homework 8

Homework 9

Homework 9 Key Terms and Definitions

1. Write down the key terms and definitions on the blank grid. 2. Carefully cut out your definition grids 3. Stick over the correct meaning as a flap, so it can be lifted

Homework 10: Gelatinisation & ingredients for next lesson Online textbook - http://www.illuminate.digital/aqafood/Student Username: STURTON3 Student Password: STUDENT3

Using the online textbook make notes on the process of gelatinisation.Pg. 118

What happens at 60ْC, 80ْC, 100ْC?

Why is it important to stir while making a sauce?

MacaroniCheese

•175g macaroni•25g butter•25g plain flour•250ml milk•100g grated cheddarIn

gred

ient

s

Homework 10 Test

……. Marks/9

1) We use to help thicken a roux sauce. It will help thicken the macaroni cheese because it contains a high amount of

in it. We add flour to thicken the liquid, when we the liquid it will thicken. This is called .

It is important that you the liquid, this will stop ___ forming in your sauce.

• Lumps - gelatinisation - heat - Flour - starch - Stir

Roux Sauce

Whattemperature?

What happens to the roux sauce?Describe what you see

n/a

60◦c

80◦c

DATE:

Macaroni Cheese dish:

• What went well?...........................................................…………………………………………………………………………………….....

• Even better if?...............................................................…………………………………………………………………………………….....

• Modifications and changes for next time: ……………...……………………………………………………………………………….……….....

• Overall confidence in this practical: ……………...……………………………………………………………………………….……….....

• Personal targets for next practical lesson: ……………...……………………………………………………………………………….……….....

Homework 11

Homework 12 using your notes revise for your Topic Test 2• Temperature danger zone• Enzymes & micro organisms• Bacteria• Enzymic Browning• Fresh Milk Treatments

Out of 12 marks

Homework 12 - Test

Topic Test – 21. What is the temperature of the danger zone? (1 mark)2. Enzymes are proteins. Bacteria are micro-organisms which most commonly cause food poisoning.

True/False (1 mark)3. Enzymes can cause the destruction of certain nutrients, for example vitamins. This is known as oxidation.

True/False (1 mark)4. Micro-organisms can have positive uses. Match the micro-organism and the food product.

Bacteria BreadMould Blue cheeseYeast Probiotic yogurt (3 marks)

5. What is non-pathogenic bacteria (2 marks)6. Enzymic browning is the discolouration of fruit or vegetables due to a reaction from oxygen from the air within the plant

cell. Match up the statements related to enzymic browning. Adding acid to a fruit salad Sweetens the flavourPlacing peeled potatoes in cold water Prevents them from reacting with oxygen in the airLeaving a banana in a fruit bowl for several days Prevents it from browning (3 marks)

7.Heat treatment of fresh milk to 72°C for 15 seconds is known as what? a) Ultra Heat Treatment b) Sterilisationc) Pasteurisationd) Homogenisation (1 mark)

Total: out of 12

Homework 13 - Health Implications & Jam Tart Ingredients for next lesson

Stroke Heart Disease

SHORTCRUST PASTRY/Jam Tarts

(Rubbing in Method) Ratio 2.1Ingredients:200g Plain flour100g Fat, either all margarine or a mixture of margarine and white vegetable fat or lard.Pinch Salt (available from school)90 ml cold water

Jar of jam or lemon curd Plus you need your container to take them home in

Homework 13 Test - Health Implications

Stroke Heart Disease

Homework 14 learn types of pastry and organise quiche ingredients for next lesson

Cheese & Onion Quiche125ml milk2 large eggs1 small onion diced or 4 spring onions chopped75g grated hard cheese, eg. Cheddar, red Leicester

Plus any fillings you would like to add ham, spinach etc…..

Mind map the nine different types of pastryTry to add 2 or 3 different

products that relate to each type

Homework 14 Types of pastry Test

ShorteningFats are rubbed into flour to make pastry.

↓The fat coats the flour particles with a waterproof layer.

↓When water is added, the gluten strands can only form short

lengths because of the waterproof fat.↓

The texture of the pastry is ‘short’ and tender.

p130

Homework 15 – learn Shortening and organise ingredients for your selected pie next lesson

Shortening

Fats are rubbed into flour to make pastry.↓

The fat coats the flour particles with a waterproof layer.

↓When water is added, the gluten strands can

only form short lengths because of the waterproof fat.

↓The texture of the pastry is ‘short’ and tender.

p130

Homework 15 Test

Marks

……………./2

Homework 16 – revise from the Knowledge organiser for your end of year test next lesson

Food Preprevision

Food hygiene/Cross contamination What is the danger zone?

What colour chopping boards should be used?

Bacteria

Food Labelling

List information that has to be included on packaging by law.

Sustainability

How can food manufacturers consider the environment?

List key temperatures.

What is the difference between non-pathogenic and pathogenic?

Name food products that are made using bacteria/mould?

What is pasteurisation?

Food Provenance

What is Fairtrade?

Write a definition for food provenance.