Foods Sba 2025 (New Updated)

FOOD, NUTRITION AND HEALTH PORTFOLIO
Name of School: St. Hugh’s High School
Assessors Name: Mrs. Robinson-Gibson
Candidate’s Name: Keyandra Walters
Centre Number: 100110
Year: 2023 – 2025
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Title Page
Candidate’s Name: Keyandra Walters
Centre Number: 100110
Caribbean Vocational Qualification
CVQ Level 1
Occupational Area: Food, Nutrition and Health
Year: 2023 - 2025
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Table of Contents
Pages
Section 1
Diet and Health

a. Word Search
b. Short answer questions
c. Short answer questions
d. Fill in the blanks
e. Sandwich Practical
f. Diet & health reflection
Section 2
Diet -related Health Problems
a. Definition of terms
b. Non-communicable disease table
c. Menu-writing
d. Critical thinking questions
e. One-pot Meal Practical
f. Diet-related Health Problems Reflection
Water
b. Functions & source of water table
c. Research on water consumption
d. Short answer questions
e. Fruit Salad practical
f. Water Reflection
Section 3
Breakfast
a. Word search
b. Menu writing
c. Breakfast cover
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e. Breakfast muffins practicals
f. Breakfast Reflection
Vegetarianism
a. Short answer questions

b. Recipe writing
d. Vegetarianism debate
e. Macaroni & cheese practical
f. Vegetarianism Reflection
Section 4
Cereals
a. Short answer questions

b. Drawing & labelling the cereal grains
c. Menu writing
d. Recipe writing
e. Bread-based Appetizer practical
f. Cereal Reflection
Egg Cookery
a. Labelling the diagram of the egg
b. Word search
c. Functions of eggs table
d. Multiple choice
e. Crustless Quiche practical
f. Egg Cookery Reflection
Section 6
Vegetables
a. Word search
c. Menu writing
d. Definition of terms
e. Tossed/arranged salad practical
f. Vegetable Reflection
Poultry
a. Poultry word search
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c. Worksheet
d. Recipe writing
e. Deep-Fried stuffed chicken practical
f. SBA # 2 Time Plan
g. Poultry Reflection
Fish cookery
a. Multiple choice
b. Types of fish table
c. Menu writing
e. Fish dish practical
f. Fish cookery reflection
Section 7
Beverages
c. Fill in the blanks
e. Smoothie/ Blended Fruit Drink Practical
f. Beverage Reflection
Salads
a. Fill in the blanks

c. Multiple choice
d. Short answer question
e. Main meal salad practical
f. Time plan SBA # 2
g. SBA # 2 Evidence
h. Salad Reflection
Methods of Cooking
a. Short answer question

b. Methods of cooking advantages & disadvantages table
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c. Methods of cooking identification
d. Methods of cooking impact table
e. Starch Dish Practical
f. Methods of Cooking Reflection
Sauces
b. Fill in the blank
e. Sauce Practical
f. Sauce Reflection
Convenience Foods
a. Word search
b. Menu writing
c. Discussion
d. Advantages & disadvantages of convenience foods
e. Soup Practical
f. Convenience Reflection
Cake-making
a. Word search
b. Multiple choice
c. Main ingredients table
e. Cake Practical
f. Cake making Reflection
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Introduction
(Insert a picture of yourself)
Personal data :
Background information on education/training experiences:
Hobbies/Interests:
Career Goals:
General Expectations of this subject:
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DIET AND HEALTH
PORTFOLIO TOPIC: Diet and Health
Activity #1
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Name: Keyandra Walters Grade: 10
Subject: Food, Nutrition and Health Topic: Diet and Health
Instructions: Complete the word search below.
STUDENT’S SIGNATURE:
TEACHER’S SIGNATURE: ---------------------------------------
Activity #2 Grade: 10
Name: Keyandra Walters Topic: Diet and Health
Answer the following questions with the most suitable answer.
1. Briefly define the following terms.
(i) Diet:
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A diet is the normal intake of food on a daily basis. The diet of an individual affects
his/her nutritional status. A poor diet has been found to be the greatest contributing
factor to several lifestyle diseases.
(ii) Health:
The world health organization defines health as health as a state of physical, Mental
and Social well-being of a person.
2. Explain each of the following aspects of health
(i) Physical:
Physical Health is the way that the body functions and the way it is maintained eg. Good
Nutrition.
(ii) Social:
Social Health is a persona ability to relate well to others and build healthy relationships.
(iii) Mental:
Mental health is the way a person ability to recognize reality and cope with the demands
and problems associated with daily living.
3. List the six food groups found in the Caribbean and state an example of each.
i. Fats and Oils. eg. Maragrine
ii. Food from Animals eg. Corned Beef
iii. Vegetables eg. Lettuce
iv. Fruits eg. Orange
vi. Legumes and Nuts eg. Cashews
vii. Staples eg. Rice
4. List one importance of consuming a balanced diet.
An importance of consuming a balanced diet is that it supplies the body nutrients to

work effectively.
Teacher’s signature: ------------------------------------------------
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Student’s signature:
1. Define the term:
Nutritional Status
Nutritional Status is the state or condition of the body resulting from the intake and use
of food in the body.
2. Below are four Nutritional Assessment Methods which are used to determine a
person’s Nutritional Status. Explain how each assessment is used.
i. Anthropometry
Anthropometry is the measurement of height, weight and areas of the body such as hip
and waist. These measurements are related to each other and are compared with
standards for different age groups of males and females.
ii. Biochemical
Biochemical involves a number of laboratory tests on blood and other body fluids. The
amount of certain nutrients such as iron and glucose tells a great deal about one’s
nutrition.
iii. Clinical
Clinical assessments is when a doctor examines a patient and records a medical history.
Clinical signs such as characteristics of the skin and hair associated with nutritional
deficiency or excess would be identified. iv. DietaryA dietary assessment is normally
done by a nutritionist or a dietician it involves a carful check of what a person eats and
family history of nutrition related-health conditions.
Teacher’s signature: -----------------------------------------------
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Below is a list of diet practices practiced by many, appropriately identify each diet by
matching with the sentences provided.
Balanced diet, Liquid diet, Fasting diet, Diet pills, Low sodium diet, High fiber diet,
Low fat diet, Soft diets, Reduced diets, Fad diets
1. Fashionable weight-loss diet that promises dramatic results. This type of diet is
dangerous to your health. Fad Diet
2. This diet is recommended for persons who are obese and suffering from diabetes.
It involves reducing blood glucose levels in the body. Reduced Sugar
3. This diet is perfect for persons who have issues chewing and swallowing food.
Soft Diets
4. An important diet that is recommended for persons with digestive problems.
High Fiber Diet
5. A safe diet that is recommended for persons who wish to lose weight and to lower
high cholesterol levels in their body. Low Fat diet
6. A diet consisting of little or no salt when preparing food.
Low Sodium Diet
7. A diet consisting entirely of liquid, either for weight loss or medical reasons.
Liquid Diet
8. Diet where the body is denied food for long periods of time, either for religious
and weight-loss reasons. Fasting
9. The engagement of pills for weight-loss reasons. Diet Pills
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10. A diet consisting of all the necessary nutrients needed by the body.
Balanced Diet
Practical Topic: Hearty Sandwiches
Recipe Name: Bacon et Poulet Deluxe Wrap
Recipe:
1. Cook Chicken- Heat stove to meadium heat add oil and Saute Chicken Breast
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2. Cut and Cook Bacon- Chop the bacon into small pieces and cook bacon until
nice and crisp
3. Slice Vegetables- Chop the lettuce, Slice the tomatoes,
4. Prepare Sauce- In a small Bowl mix together Ketchup and Mayonnaise
5. Assemble Wrap- Lay a Garlic Herb Wrap and spread Barbeque sauce on top,
Add Chopped Lettuce, Sprinkle a small amount of Mexican blend cheese, Add
Sliced Tomatoes, Add Chicken Breast, Add Chopped Bacon, and Top with
Sauce.
6. Fold- Fold into a Taco Shape, ensuring you tuck the corners preventing
vegetables from spilling out of the sides.
7. Fry Fries- Heated stove, and oil and fried the fries after the fries was finished
frying we added a bit of salt.
8. Serve and Enjoy!
Pictorial Evidence of Practical:
I. Ingredients on tray (1 pic)
II. Preparation (6 pics)
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III. Presentation of Dish (2 pics)
Summary: This Practical was my first practical for the school year so my group
member and i wanted to do something out of the ordinary since we figured that most
students would choose a subway sandwich or burger. We came up with the idea to make
a wrap. We planned out who would be preparing the fries, vegetables and protein
overnight, so we were prepared for the day. On the day of the practical we didn't have
any complications everything went as planned, we finished in the first hour and started
to clean our work area. At the end of the practical we were a bit disappointed after
putting the ketchup on the fries (After putting the ketchup we thought to ourselves what
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if the person we are preparing the meal for doesn't like ketchup?) We should have
placed the ketchup in a sauce dish so the person could dip the fries in it if he/she wanted
ketchup; Regardless we were pleased with the outcome of the wrap. In my preference
this practical was fearly since it wasn't as overwhelming as i thought it would have
been.
Activity # 6
Name: Keyandra Walters Grade: 10
Subject: Food, Nutrition and Health
Diet and Health Reflection
In reflection to the Topic Diet and Health, I believe I have become more knowledgeable
about the different concepts. I have learned and used information from this class and
discussion with my classmates to help convince others to change their diet; I now have a
deeper understanding of the Caribbean food groups; i also learned common terms and
their definitions. Several class activities made the concepts easier to understand; We
completed crossword puzzles, Presentations and worksheets. After partaking in my
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practical i gained knowledge on how to prepare a wrap. This experience has taught me
some many things that will be useful to me in the future.
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DIET-RELATED HEALTH PROBLEMS
PORTFOLIO TOPIC: Diet -Related Health Problems
Activity #1
NAME: Keyandra Walters
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SUBJECT: FOOD, NUTRITION AND HEALTH GRADE: 10B
TOPIC: DIET- RELATED HEALTH PROBLEMS
INSTRUCTIONS: DEFINE THE FOLLOWING TERMS
1. Lifestyle Diseases: Lifestyle diseases are diseases linked with one’s lifestyle, especially
habits that are unhealthy or harmful.
2. Malnutrition: Malnutrition is when an individual’s nutritional status is out of balance

either getting to much or too little amount of a specific nutrient.
3. Over-nutrition: Overnutrition is a condition where too much of a particular nutrient

is consumed resulting in conditions such as obesity.
4. Micronutrients: Micronutrients are Vitamins and Minerals needed by the body in

very small amounts.
5. Macronutrients: Macronutrients are the nutrients that your body needs in large
amounts, which include fat, carbohydrates and protein.
6. Sphygmomanometer: A sphygmomanometer is a device used to measure blood

pressure.
TEACHER’S SIGNATURE:--------------------------------------
Activity #2
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Complete the table below based on Chronic Non-Communicable diseases.
Non-Communicable Causes (2) Symptoms (2) Prevention (2)

diseases
 Genetics  Trouble  Exercise

 Unhealthy Sleeping regularly
Obesity
Diet  Above  Eat a well
Average balanced
body diet
weight
 Insulin  Frequent  Eat

blocking Urination Healthy
Diabetes Mellitus
hormones  Fatigue Fatty Foods
produced  Be more
by the Physically
placenta Active

 Smoking  Nosebleed  Get regular

 Lack of  Severe exercise
Hypertension
physical Anxiety  Reduce Salt
Activity intake
 Reduced  Chest Pain  Give up

Blood  Shortness smoking
Heart Disease
Flow to of Breath  Keep a
the heart healthy
 Diabetes weight
 Blood  Pale Skin  Maintain a

Loss  Brittle good diet
Iron Deficiency
 Iron Nails that
Anemia
deficiency includes
sources of
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iron
 Consume
Vitamin C-
rich foods
 Difficulty  Extreme 
in Weight
Anorexia Nervosa
handling Loss
stress  Abnormal
 Neuroche Blood
mical Counts
factors
(Serotonin
)
 Gender  Binge  Reinforce a

(Women) eating healthy
Bulimia Nervosa
 Age  Forceful body image
(Young vomiting in your
adults and children
adolescent  Offer
s are at supportive
higher care
risk)
TEACHER’S SIGNATURE:---------------------------------------
Activity #3
NAME: -------------------------------------------------------
SUBJECT: FOOD, NUTRITION AND HEALTH GRADE: -----------------
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ACTIVITY: Menu Writing
Write a THREE- COURSE dinner menu suitable for an obese teenager who is anemic.
STUDENT’S SIGNATURE:---------------------------------------
Activity #4
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What are TWO cost- effective public health interventions/strategies that the family,
community and government can put in place to help relieve micro-nutrient
malnutrition?
1. The family
A.
B.
2. The community
A.
B.
3. The government
A.
B.
STUDENT’S SIGNATURE:---------------------------------------
Activity #5
Name: _________________________________ Grade: _________________________
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Prepare a simple nutritious ONE-POT MEAL to serve a family of (2) two.
PRACTICAL EVIDENCE SHEET
Practical Topic: One-pot meal
Recipe Name:
Recipe:
Ingredients
Instructions
Summary:
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STUDENT’S SIGNATURE: ---------------------------------------
Activity #6
Name: _________________________________ Grade: _________________________
TOPIC: DIET-RELATED HEALTH PROBLEMS
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REFLECTION
Based on the topic Diet- related Health Problems write a reflection discussing what you
have learnt from this topic and how it has impacted you.
STUDENT’S SIGNATURE: ---------------------------------------
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WATER
[PLACE IMAGE HERE]
PORTFOLIO TOPIC #3 - Water
Activity #1
Name: Grade: 10
Subject: Food, Nutrition and Health Date:
Topic: Water
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Instructions: Define the following terms that relate to water.
a. Potable Water
________________________________________________________________________
b. Water Balance
________________________________________________________________________
c. Dehydration
________________________________________________________________________
d. Constipation
________________________________________________________________________
e. Oedema
________________________________________________________________________
Student’s Signature:
Teacher’s Signature:
Activity #2
Name: Grade: 10
Topic: Water
Instructions:Complete the table below by filling in the blank spaces under each heading.
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Functions of Water Food Sources of Water
1. 1.
2. 2.
3. 3.
4. 4.
5. 5.
6. 6.
12 marks
Teacher’s Signature
Activity #3
Name: Grade: 10
Topic: Water
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Instructions: Conduct research on the topic ‘Is it possible to drink too much water and
how much water should I drink?”
Activity #4
Name: Grade: 10
Topic: Water
Instructions:
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a. List SIX (6) conditions which may cause abnormal loss of water from the body
1. __________________________________
2. __________________________________
3. __________________________________
4. __________________________________
5. __________________________________
6. __________________________________
b. Write a THREE COURSE MENU showcasing the use of at least THREE dishes
high in water content. Underline the dishes selected.
Activity #5
Name: Grade: 10
Topic: Water
Instructions: Prepare a FRUIT SALAD to serve a family of (3) three.
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Practical Topic: Fruit Salad
Recipe Name:
Recipe:
Ingredients
Instructions
Summary:
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Activity #6
Name: Grade: 10
Topic: Water Reflection
Instructions: Based on the topic Water write a reflection discussing what you have
learned from doing this topic and how it has impacted you.
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BREAKFAST
[PLACE IMAGE HERE]
PORTFOLIO TOPIC - BREAKFAST
Activity #1
Name: Grade: 10
Topic: Breakfast
Complete the word search below
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Activity #2
Name: Grade: 10
Topic: Breakfast
Instructions: Write a suitable light breakfast menu and a heavy breakfast menu.
Light Breakfast menu Heavy Breakfast menu
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Student’s Signature: Teacher’s Signature
Activity #3
Name: Grade: 10
Topic: Breakfast
Label the breakfast cover
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Activity #4
Name: Grade: 10
Topic: Breakfast
Fill in the blanks with the best responses
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Activity #5
Name: Grade: 10
Topic: Breakfast
Instructions: Prepare a batch of Breakfast Muffins
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Practical Topic: Breakfast Muffins
Recipe Name:
Recipe:
Ingredients
Instructions
Summary:
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Activity #6
Name: Grade: 10
Topic: Breakfast Reflection
Instructions: Based on the topic Breakfast, write a reflection discussing what you have
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VEGETARIANISM
[PLACE IMAGE HERE]
PORTFOLIO TOPIC - VEGETARIANISM
Activity #1
Name: Grade: 10
Topic: Vegetarianism
Instruction: Answer the following questions
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1. Explain the difference between a lacto-ovo vegetarian and a vegan. ( 4 marks)
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2. Name THREE nutrients are most likely to be in short supply in a vegan’s diet?
(3 marks)
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3. Plan a TWO –COURSE lunch menu for a vegan. (4 marks)
Activity #2
Name: Grade: 10
Instruction: Write the recipe of a one pot dish suitable for a vegan ( 10 marks)
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Activity #3
Name: Grade: 10
Instruction: Answer the following questions. (10 marks)
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1. Define vegetarianism ( 2 marks)
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2. Give FIVE reasons why people adopt a vegetarian diet. ( 5marks)
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3. If you eat mostly plant based foods, yet you enjoy an occasional glass of milk and a
breakfast of scrambled eggs, then you would be best classified as:
a. a vegan c. a lacto-ovo vegetarian
b. a lacto vegetarian d. pesco vegetarian
4. Which of the following is not a health benefit associated with a vegan or vegetarian
diet?
a. Lower risk of cardiovascular disease c. Lower risk of certain cancers
b. Lower risk of diabetes d. All of the answer are health

benefits
5. Which type of diet consists of only plant based foods and includes no animal
products?
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a. Lacto vegan diet c. Lacto- ovo vegetarian diet
b. Vegan diet d. Vegetarian diet
Activity #4
Name: Grade: 10
Instruction: In two paragraphs give your support FOR or AGAINST the transition to a
vegetarian diet.
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Activity #5
Name: Grade: 10
Instructions: Prepare a Lacto-vegetarian dish
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Practical Topic: Macaroni and Cheese
Recipe Name:
Recipe:
Ingredients
Instructions
Summary:
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Activity #6
Name: Grade: 10
Topic: Vegetarianism Reflection
Instructions: Based on the topic Vegetarianism, write a reflection discussing what you
have learned from doing this topic and how it has impacted you.
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CEREALS
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[PLACE IMAGE HERE]
PORTFOLIO TOPIC - CEREALS
Activity #1
Name: Grade: 10
Topic: Cereals
Complete the sentences by filling in the blank spaces
1. FIVE types of cereal grains are:

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
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___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
2. The most widely used cereal grain is: __________________________
3. The word cereal comes from the Roman goddess: _____________________
4. The three most widely used grains in the U.S. are: ________________________
5. The brown outside covering of the grain kernel that contains carbohydrates,
minerals, protein, and vitamins is: ____________________________
6. The inner portion of the kernel is: _______________________________
7. The tiny living part of the kernel that contains proteins, vitamins, minerals,
carbohydrates and fat is: __________________________
8. When the product has original nutrients put back in it, it is called:
______________________
9. When extra nutrients have been added above the original amounts, a product is said
to be: _____________________________________
10. Is the protein in cereal grains complete or incomplete?

_________________________
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Activity #2
Name: Grade: 10
Topic: Cereals
Draw and label the diagram of ONE of the following:
- Corn
- Wheat
- Rice
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Activity #3
Name: Grade: 10
Topic: Cereals
Write a THREE COURSE MENU which highlights the use of any THREE cereals.
Underline the three cereal dishes in the menu
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Activity #4
Name: Grade: 10
Topic: Cereals
Display THREE recipes which showcase the use of:
- Rice
- Corn
- Oats
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Activity #5
Name: Grade: 10
Topic: Cereals
Instructions: Prepare a Bread -based Appetizer
Practical Topic: Cereals
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Recipe Name:
Recipe:
Ingredients
Instructions
Summary:
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Activity #6
Name: Grade: 10
Topic: Cereals Reflection
Instructions: Based on the topic Cereals, write a reflection discussing what you have
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EGG COOKERY
[PLACE IMAGE HERE]
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PORTFOLIO - EGG COOKERY
Activity #1
Name: Grade: 10
Topic: Egg Cookery
Label the parts of an egg using the words below the image.
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Activity #2
Name: Grade: 10
Topic: Egg Cookery
Circle the hidden words on the list.
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Activity #3
Name: Grade: 10
Topic: Egg Cookery
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Instruction: Using the list of dishes provided below, fill in the examples that highlight
the functions of eggs in meal preparation. ( 8 marks)
quiche, mayonnaise, cakes, sauces, meatballs, sponge cake, meringue,

pastries
FUNCTIONS OF EGGS EXAMPLES OF DISHES
To give a smooth glossy finish Choux pastry
Adds colour and flavour
Holds air when whisked
Forms an emulsion when mixed with fat
Binds ingredients together
Coagulating/ setting
Glazing
Thickening/ enriching
Raising agents
Activity #4
Name: Grade: 10
Topic: Egg Cookery
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Instruction: Answer ALL questions. (10 marks)
1. Eggs are used principally as a raising agent in
a. sponge mixtures
b. plain cakes
c. pastries
d. custards
2. A round yolk and a thick white indicate the
a. freshness
b. the breed of the hen laying the egg
c. the size of the egg
d. protein content of the egg
3. All the following are uses of eggs EXCEPT
a. emulsifying
b. enriching
c. clarifying
d. poaching
4. Egg yolk contains all the following nutrients EXCEPT
a. fat
b. protein
c. vitamin C
d. iron
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5. Which is NOT the most suitable method of preparing eggs?
a. Poaching
b. Braising
c. Frying
d. Baking
6. An egg contains all of the following nutrients EXCEPT
a. protein
b. carbohydrate
c. vitamin A
d. iron
7. An egg structure is made up of all the following EXCEPT
a. shell
b. yolk
c. white
d. air space
8. When an egg is placed inside a brine solution and it floats. What does that tells
you?
a. It is fresh
b. It is stale
c. It is partially fresh
d. It is partially stale
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9. Eggs are used for?
a. Binding, aerate, flavor, presentation
b. Binding, thicken, aerate, glaze, clarify
c. Flavor, thicken, dye, clarify
d. Binding, clarifying, tasty, creaming
10. The primary function of an egg when making mayonnaise is:
a. enrichment
b. clarification
c. aeration
d. emulsification
Activity #5
Name: Grade: 10
Topic: Egg Cookery
Instructions: Prepare a dish that showcases the use of egg in cooking.
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Practical Topic: Crustless Quiche
Recipe Name:
Recipe:
Ingredients
Instructions
Summary:
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Activity #6
Name: Grade: 10
Topic: Egg Cookery Reflection
Instructions: Based on the topic Egg Cookery, write a reflection discussing what you
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VEGETABLES
[PLACE IMAGE HERE]
PORTFOLIO TOPIC - VEGETABLES
Activity #1
Name: Grade: 10
Topic: Vegetables
Instruction: Circle the hidden words
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\
Activity #2
Name: Grade: 10
Topic: Vegetables
Instruction: Complete the following
1.
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Part of plant eaten as vegetable Two examples
Flower
Seed
Fruit
Leaf
Tuber
2. Suggest FOUR ways in which the loss of nutrients can be minimised during the
preparation and cooking of vegetables.
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
Activity #3
Name: Grade: 10
Topic: Vegetables
Plan a THREE COURSE menu for a family dinner and include the use of TWO
vegetable dishes.
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Activity #4
Name: Grade: 10
Topic: Vegetables
Instructions: Complete the table below by defining the terms listed.
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Terms Definition
Leach
Cruciferous
Saute
Pulses
Conservative cooking
Tuber
Carotenoids
Chlorophyll
Activity #5
Name: Grade: 10
Topic: Vegetables
Instructions: Prepare a Tossed / Arranged Salad to serve as accompaniment in your

main course meal..
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Practical Topic: Vegetable Salad
Recipe Name:
Recipe:
Ingredients
Instructions
Summary:
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Activity #6
Name: Grade: 10
Topic: Vegetables Reflection
Instructions: Based on the topic Vegetables, write a reflection discussing what you have
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POULTRY
[PLACE IMAGE HERE]
PORTFOLIO TOPIC - POULTRY
Activity #1
Name: Grade: 10
Topic: Poultry
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Activity #2
Name: Grade: 10
Topic: Poultry
Answer the following questions
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1. List FOUR types of poultry
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2. What is the nutritional value of poultry in the diet?
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3. Outline THREE factors to consider when purchasing poultry
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4. State FOUR methods of cooking poultry and provide one example of each
method.
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Activity #3
Name: Grade: 10
Topic: Poultry
In the following group of words, one does not belong. Underline it.
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1. Chickens have:
feathers beaks eyes ears brushes combs.
2. These are names used for chickens:
hen rooster pullet cockerel chick piglet
3. These are chicken parts we buy in the grocery store:
thighs drumsticks chops wings quarters breasts
4. These are things needed to raise chickens:
feed water building bubble gum lights
5. These are ways to cook chicken:
fried baked stewed broiled spoiled creamed
6. The parts of an egg are:
shell white scales membrane yolk
7. Buildings used in marketing chickens:
hatchery broiler house processing plant garage supermarket
8. These people help in growing chickens:
feed man policeman supervisors farmer veterinarians
9. Chickens can:
eat drink scratch play ball peep
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10. Chicken feed contains:
corn minerals cucumbers soybeans
Activity #4
Name: Grade: 10
Topic: Poultry
Present TWO recipes of poultry prepared using different methods of cooking.
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Activity #5
Name: Grade: 10
Topic: Poultry
Instructions: Prepare a Poultry dish for a family of three
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Practical Topic: Deep Fat Fried Stuffed Chicken
Recipe Name:
Recipe:
Ingredients
Instructions
Summary:
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Activity #6
Name: Grade: 10
Topic: Poultry Reflection
Instructions: Based on the topic Poultry, write a reflection discussing what you have
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FISH COOKERY
[PLACE IMAGE HERE]
PORTFOLIO TOPIC - FISH COOKERY
Activity #1
Name: Grade: 10
Topic: Fish Cookery
Answer the following questions.
1. Most seafood is naturally rich in

a. fat
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b. protein
c. cholesterol
d. Carbohydrates
2. Which sense do you use in selecting fresh fish?

a. sight
b. smell
c. touch
d. all of the above
3. Which is an indicator of poor quality frozen fish?

a. dark, icy or dry spots on fish
b. tightly wrapped package
c. package is frozen solid
d. fish is not sold frozen
4. How long should you cook fresh fish (per inch of thickness)?
a. five minutes
b. fifteen minutes
c. ten minutes
d. none of the above
5. How can you decide how much fish or shellfish to buy?

a. Consult the charts in your cookbook.
b. Ask the butcher at the grocery store.
c. Read the recipe.
d. all of the above
6. Which of these shellfish turns pink when it is fully cooked?

a. lobster
b. crab
c. shrimp
d. color is not an indicator of doneness in any of these shellfish.
7 Imitation seafood is made primarily with what?
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a. soy products
b. pollock
c. tuna
d. turkey
8 For best flavor, most fresh shellfish should be used

a. within two days
b. within three days
c. within one week
d. none of the above
9. Which of the following fresh shellfish is usually purchased live?

a. shucked clams
b. shrimp
c. lobsters
d. squid
10. How can you tell when raw shrimp has cooked long enough?
a. It turns gray.
b. It doesn’t smell fishy anymore.
c. It turns pink.
d. It decreases in size by one-half.
Activity #2
Name: Grade: 10
Topic: Fish Cookery
Instructions: Insert the following types of fish into the correct category.
a.
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Salmon / Cod / Lobster / Herring / Sole / Crab
White Fish Oily Fish Shell Fish
b.
List four (4) effects of cooking on fish.
i.-------------------------------------------------------------------------------------------------------------
ii. ------------------------------------------------------------------------------------------------------------
iii. -----------------------------------------------------------------------------------------------------------
iv.------------------------------------------------------------------------------------------------------------
Activity #3
Name: Grade: 10
Topic: Fish Cookery
Instructions:
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Plan a THREE COURSE MENU for a family dinner to include fish.
Activity #4
Name: Grade: 10
Topic: Fish Cookery
Short Answers
1. Fish cooks in less time than meat. Why is this?
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----------------------------------------------------------------------------------------------------------------
----------------------------------------------------------------------------------------------------------------
----------------------------------------------------------------------------------------------------------------
----------------------------------------------------------------------------------------------------------------
2. What type of fat is contained in oily fish?
------------------------------------------------------------------------------------------------------------
3. List four rules to follow when buying fresh fish
----------------------------------------------------------------------------------------------------------------
----------------------------------------------------------------------------------------------------------------
----------------------------------------------------------------------------------------------------------------
----------------------------------------------------------------------------------------------------------------
----------------------------------------------------------------------------------------------------------------
4. Give three reasons for including fish in the diet
----------------------------------------------------------------------------------------------------------------
----------------------------------------------------------------------------------------------------------------
----------------------------------------------------------------------------------------------------------------
5. Suggest two suitable methods of cooking fish
----------------------------------------------------------------------------------------------------------------
----------------------------------------------------------------------------------------------------------------
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Activity #5
Name: Grade: 10
Topic: Fish Cookery
Instructions: Prepare a Fish Dish for a Family of Three
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Practical Topic: Fish Dish
Recipe Name:
Recipe:
Ingredients
Instructions
Summary:
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Activity #6
Name: Grade: 10
Topic: Fish Cookery Reflection
Instructions: Based on the topic Fish Cookery, write a reflection discussing what you
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Teacher’s signature: Student’s signature:
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BEVERAGES
[PLACE IMAGE HERE]
PORTFOLIO TOPIC - BEVERAGES
Activity #1
Food, Nutrition and Health
Grade 10
Beverages worksheet
Name: _______________________________
Date: ______________________________
Instruction: Answer all questions on space provided. 10 marks
1. Define these terms as they relate to beverages.
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a. Punch
___________________________________________________________________________
___________________________________________________________________________
b. Infuse
___________________________________________________________________________
___________________________________________________________________________
c. Caffeine
___________________________________________________________________________
___________________________________________________________________________
d. Decaffeinated
___________________________________________________________________________
___________________________________________________________________________
e. Instant Coffee
___________________________________________________________________________
___________________________________________________________________________
f. Steep
___________________________________________________________________________
___________________________________________________________________________
g. Theobromine
___________________________________________________________________________
___________________________________________________________________________
h. Brew
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___________________________________________________________________________
___________________________________________________________________________
__________________________________________________________________________
i. Juice
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
k. Smoothie
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
Teacher’s signature: --------------------------- Student’s signature:

--------------------------
Activity #2
Food, Nutrition and Health Grade 10 Beverages worksheet
Name: _______________________________ Date: ____________________
1. Define the term beverages. 2 marks
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
2. Give THREE examples of each of the following types of beverages:
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HOT Beverages Cold Beverages
_______________________________ _______________________________
_______________________________ _______________________________
_______________________________ _______________________________
Alcoholic Beverages Non-Alcoholic Beverages
_____________________________ _____________________________
_____________________________ _____________________________
_____________________________ _____________________________
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12 marks
Student’s signature: ------------------------------------------------
Activity #3
Name: _______________________________ Date:

______________________________
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Teacher’s signature: ---------------------- Student’s signature: ----------------------------------
Activity #4
Name: _______________________________ Date: _________________________
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Teacher’s signature: ------------------------- Student’s signature:
--------------------------------
Activity #5
Name: Grade: 10
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Topic: Beverages
Instructions: Prepare a Milk Based Smoothie OR Blended Fruit Drink to serve a

visiting friend.
Practical Topic: Beverages
Recipe Name:
Recipe:
Ingredients
Instructions
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Summary:
Activity #6
Name: Grade: 10
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Topic: Beverage Reflection
Instructions: Based on the topic Beverage, write a reflection discussing what you have
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SALADS
[PLACE IMAGE HERE]
PORTFOLIO TOPIC - SALADS
Activity #1
Name: Grade: 10 Date:
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Subject: Food, Nutrition and Health Topic: Salads
Fill in the missing words from the instructions in the table below the image.
1. 2. 3. 4.
5. 6. 7. 8.
Student’s Signature: Teacher’s Signature:
Activity #2
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1. Define the term salad.
_____________________________________________________________________
_____________________________________________________________________
2. State FOUR major purposes of salads in a meal.
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
3. List THREE types of salads with a brief description and example of each.
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
4. Name the FOUR parts of a salad.
I. __________________________ II. ____________________________
III. ________________________ IV. ____________________________
Activity #3
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Select the best response by underlining.
1. This type of salad must be substantial and satisfying

a. Appetizer
b. Accompaniment
c. Main Course
d. Dessert
2. Which is NOT a principle of salad making?
a. Place on a chilled plate

b. Use plenty of dressing to flavour the salad
c. Make salads just before eating
d. Combine crisp with soft ingredients
3. Salad greens (lettuce) can become bruised and wilted if over handled.
a. True
b. False
4. Callaloo is the most popular salad plant in Jamaica
a. True
b. False
5. It is ok to freeze lettuce
a. True
b. False
6. This type of salad includes garden salads which are gently mixed
a. Tossed
b. Arranged
c. Molded
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7. This type of salad holds its shape.
a. Tossed
b. Arranged
c. Molded
8. This type of salad may be sweetened and whipped cream added to the dressing
a. Appetizer
b. Accompaniment
c. Main Course
d. Dessert
9. This type of salad is served with the main course of the meal
a. Appetizer
b. Accompaniment
c. Main Course
d. Dessert
10. This type of salad is served at the beginning of the meal.
a. Appetizer
b. Accompaniment
c. Main Course
d. Dessert
Activity #4
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1. List TWO points to follow when:

a. Purchasing ingredients for salads
_______________________________________________________________
_______________________________________________________________
b. Preparing salads
_______________________________________________________________
_______________________________________________________________
c. Serving salads
_______________________________________________________________
_______________________________________________________________
2. Write a THREE-COURSE dinner menu highlighting at least TWO types of

salads. Underline the salads included.
Activity #5
Name: Grade: 10
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Topic: Salads
Instructions: Prepare a Main Meal Salad to serve to a visiting friend.
Practical Topic: Salads
Recipe Name:
Recipe:
Ingredients
Instructions
Summary:
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Activity #6
SBA #1 TIMEPLAN
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Activity #7
Name: Grade: 10
Topic: SBA #1
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Instructions:
Practical Topic: SBA #1
Recipe Name:
Recipe:
Ingredients
Instructions
Summary:
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Activity #8
Name: Grade: 10
Topic: Salads Reflection
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Instructions: Based on the topic Salads, write a reflection discussing what you have
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METHODS OF COOKING
[PLACE IMAGE HERE]
PORTFOLIO - METHODS OF COOKING
Activity #1
Name: Grade: 10
Topic: Methods of Cooking
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1. State THREE reasons for cooking food.
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
2. What is the difference between Dry Method and Moist Method of cooking?
_____________________________________________________________________
_____________________________________________________________________
3. Differentiate between the three types of frying.
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
4. State TWO guidelines to follow when frying foods to prevent burn.
_____________________________________________________________________
_____________________________________________________________________
5. What are TWO health benefits of steaming your food?
_____________________________________________________________________
_____________________________________________________________________
Activity #2
Name: Grade: 10
Fill in the blank spaces with the appropriate information to complete the table.
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Method of Cooking Advantage Disadvantage Suitable Foods
Deep Frying
Baking
Stewing
Poaching
Boiling
Grilling
Roasting
Steaming
Activity #3
Name: Grade: 10
Identify the appropriate cooking method in the pictures below.
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___________________________________ ________________________________
____________________________________ ________________________________
_
_________________________________ __________________________________
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_________________________________
_________________________________
_________________________________ __________________________________
Activity #4
Name: Grade: 10
State the impact of each method on the following
Method of Cooking Taste (Flavour) Nutrient retention Fueland Time
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and loss conservation
Boiling
Grilling
Stewing
Steaming
Baking
Activity #5
Name: Grade: 10
Instructions: Prepare a starch dish highlighting a selected method of cooking
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Practical Topic: Starch Dish (State Method of Cooking)
Recipe Name:
Recipe:
Ingredients
Instructions
Summary:
126
Activity #6
Name: Grade: 10
Topic: Methods of Cooking Reflection
Instructions: Based on the topic Methods of Cooking, write a reflection discussing what
you have learned from doing this topic and how it has impacted you.
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128
SAUCES
[PLACE IMAGE HERE]
PORTFOLIO TOPIC -SAUCES
Activity #1
Name: Grade: 10
Topic: Sauces
Define the following terms used in sauces
1. Roux
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_____________________________________________________________________
_____________________________________________________________________
2. Puree
_____________________________________________________________________
_____________________________________________________________________
3. Panada
_____________________________________________________________________
_____________________________________________________________________
4. Mornay
_____________________________________________________________________
_____________________________________________________________________
Activity #2
Name: Grade: 10
Topic: Sauces
Directions:
Using the word bank below, write the correct term on the blank next
to the definition. Each word will be used only once.
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Mother Sauce Saucier Béchamel Sauce
Onion Pique Mirepoix Roux
Tomato Sauce Pureé Hollandaise Sauce
Espagnole Sauce
__________________________1. Any food that is mashed to a smooth
consistency.
__________________________2. Is also known as a Brown sauce and
is used as a base for many sauces.
__________________________3. A mixture of flour and fat that, after
being slowly cooked over low heat, is used to thicken mixtures such
as soups and sauces.
__________________________4. A basic sauce used in the production
of other sauces.
__________________________5. Is a traditional French culinary
technique where a chef attaches one or more bay leaves to an onion
by pushing whole cloves through the leaves into the onion.
__________________________6. A sauce made of butter, egg yolks,
and flavorings (especially lemon juice).
__________________________7. Prepares sauces and stews and
sauté foods to order.
__________________________8. Made with puréed tomatoes to give
the sauce texture and flavor.
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__________________________9. A rich cream sauce made from
cream and a roux, with an onion pique
_________________________10. A French Culinary term that refers to
a rough dice of carrot, onion and celery that forms the basis of a wide
variety of stocks, sauces and soups.
Activity #3
Name: Grade: 10
Topic: Sauces
132
1. State FOUR uses of sauces
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
2. Outline THREE qualities of a good sauce.
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
3. Why is continuous stirring necessary in sauce making?
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
4. Why is cornflour mixed with water before heat is applied in sauce making?
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
Activity #4
Name: Grade: 10
Topic: Sauces
Outline the methods of preparation when making the following sauces.
133
1. Bechamel ( white sauce)
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
2. Mornay ( cheese sauce)
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
3. Sauce thickened by emulsification
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
4. Pureed Sauce
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
Activity #5
Name: Grade: 10
Topic: Sauces
Instructions: Prepare a Sauce to serve with Fried Chicken
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Practical Topic: Sauces
Recipe Name:
Recipe:
Ingredients
Instructions
Summary:
135
Activity #6
Name: Grade: 10
Topic: Sauces Reflection
Instructions: Based on the topic Sauces, write a reflection discussing what you have
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CONVENIENCE FOODS
[PLACE IMAGE HERE]
PORTFOLIO TOPIC -CONVENIENCE FOODS
Activity #1
Name: Grade: 10
Topic: Convenience Foods
Complete the following
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Activity #2
Name: Grade: 10
Create a low budget THREE-COURSE menu utilizing at least 4 types of convenient foods.
They should include:
139
Frozen
Dried
Canned
Cured
Activity #3
Name: Grade: 10
Task : Discussion
140
Many people object to convenience foods. How do you feel about this? What advantages
would you suggest to promote the consumption of convenience foods?
Activity #4
Name: Grade: 10
List FIVE advantages and FIVE disadvantages of convenience foods in the table below.
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Advantages Disadvantages
Activity #5
Name: Grade: 10
Instructions: Prepare a Soup including the use of two forms of convenience foods
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Practical Topic: Soup
Recipe Name:
Recipe:
Ingredients
Instructions
Summary:
143
Activity #6
Name: Grade: 10
Topic: Convenience Foods Reflection
Instructions: Based on the topic Convenience Foods, write a reflection discussing what
you have learned from doing this topic and how it has impacted you.
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CAKE MAKING
[PLACE IMAGE HERE]
PORTFOLIO TOPIC - CAKE MAKING
Activity #1
Name: Grade: 10
Topic: Cake making
Complete the word search below.
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G Q W V B E W K H S C C E W T
E E R H G A E G U F A J M W A
A F L N I P U Q M D R N X U R
F L O A L S R U U E A A E T Z
O P U K T Q K C S M M H O O C
S A V T M I U L Y A E R N R E
K L C A A P N W C E L B I N T
K W S Z C P M I J R I D I D M
N W L A F Y S F Z C S T H U U
H S K E W E R G I A E C R I Q
S E S S A L O M R U T X L U Z
S A M V K E A S T L M I N Z Y
Q N R B W I F R L L P Z O Q U
D X L V U R A S N Q D S T N I
X Y O W Y H M K L Q F D U I B
CARAMELISE CREAMED CUPCAKES
GELATINIZATION MOLASSES SKEWER
SPATULA SPONGE WHISK
Activity #2
Name: Grade: 10
Topic: Cake making
1. What type of cake is traditionally served at Christmas?
a. Red velvet
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b. Cheesecake
c. Fruitcake
d. Black forest cake
2. What is the correct method to check for cake doneness?
a. Insert a tooth pick of cake tester
b. Top sinks in the middle
c. When the centre of the cake is pressed
in it does not sink back
d. Insert a spoon
3. Which of the following packaging materials cause environmental problems
a. Paper
b. glass
c. Metal
d. plastic
4. A rubbed in cake mixture should look like
a. batter
b. breadcrumbs
c. sand grain
d. dough
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5. In the creamed method of cake making which two ingredients are first combined?
a. Flour and fat
b. Sugar and fat
c. Egg and fat
d. Egg and sugar
6. Cakes made by the rubbing - in or creaming method may sink in the middle. One
main reason for this fault is that the
a. cake was cooked on too high a shelf
b. oven temperature was too low
c. mixture was too thick
d. pan too small
7. Which mixing method is used if the recipe says to combine fat and flour?
a. Melted
b. Rubbed-in
c. Creamed
d. Whisked
Activity #3
Name: Grade: 10
Topic: Cake making
Cindy is demonstrating how to make a cake.
149
List ONE function and TWO examples for EACH of the following ingredients used in
the preparation of a cake mixture.
Ingredients Functions Examples
Fat
Flour
Liquid
Raising Agent
Flavourings
(10 marks)
Activity #4
Name: Grade: 10
Topic: Cake making
Cindy prepared a Fruit Cake and observed some faults when it was taken out of
150
the oven. Suggest ONE reason for the following faults in cakes made by the creaming
method:
(i) Fruit has sunken to the bottom of the cake.
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
____________
(1 mark)
(ii) Dry Texture
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
____________
(1 mark)
(iii) Cracked cake with a peak.
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
___(1 mark)
Activity #5
Name: Grade: 10
Topic: Cake making
151
Instructions: Prepare a cake by the creaming method
Practical Topic: Cake making
Recipe Name:
Recipe:
Ingredients
Instructions
Summary:
152
Activity #6
Name: Grade: 10
Topic: Cake making Reflection
153
Instructions: Based on the topic Cake making, write a reflection discussing what you
154
155

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FOOD, NUTRITION AND HEALTH PORTFOLIO

Name of School: St. Hugh’s High School

Assessors Name: Mrs. Robinson-Gibson

Candidate’s Name: Keyandra Walters

Centre Number: 100110

Year: 2023 – 2025

Centre Number: 100110

Caribbean Vocational Qualification

Occupational Area: Food, Nutrition and Health

Year: 2023 - 2025

Diet and Health

Diet -related Health Problems

a. Short answer questions

a. Short answer questions

a. Poultry word search

a. Fill in the blanks

a. Short answer question

(Insert a picture of yourself)

Background information on education/training experiences:

General Expectations of this subject:

PORTFOLIO TOPIC: Diet and Health

Subject: Food, Nutrition and Health Topic: Diet and Health

Instructions: Complete the word search below.

TEACHER’S SIGNATURE: ---------------------------------------

Name: Keyandra Walters Topic: Diet and Health

Answer the following questions with the most suitable answer.

1. Briefly define the following terms.

2. Explain each of the following aspects of health

i. Fats and Oils. eg. Maragrine

ii. Food from Animals eg. Corned Beef

iii. Vegetables eg. Lettuce

iv. Fruits eg. Orange

vi. Legumes and Nuts eg. Cashews

vii. Staples eg. Rice

4. List one importance of consuming a balanced diet.

An importance of consuming a balanced diet is that it supplies the body nutrients to

Teacher’s signature: ------------------------------------------------

Name: Keyandra Walters Topic: Diet and Health

1. Define the term:

Teacher’s signature: -----------------------------------------------

Name: Keyandra Walters Topic: Diet and Health

matching with the sentences provided.

Low fat diet, Soft diets, Reduced diets, Fad diets

dangerous to your health. Fad Diet

It involves reducing blood glucose levels in the body. Reduced Sugar

4. An important diet that is recommended for persons with digestive problems.

High Fiber Diet

high cholesterol levels in their body. Low Fat diet

6. A diet consisting of little or no salt when preparing food.

Low Sodium Diet

and weight-loss reasons. Fasting

9. The engagement of pills for weight-loss reasons. Diet Pills

Teacher’s signature: -----------------------------------------------

Name: Keyandra Walters Topic: Diet and Health

Practical Topic: Hearty Sandwiches

Recipe Name: Bacon et Poulet Deluxe Wrap

Pictorial Evidence of Practical:

I. Ingredients on tray (1 pic)

II. Preparation (6 pics)

TEACHER’S SIGNATURE: ---------------------------------------

Name: _________ Grade: _

Name: _________ Grade: _