Macro Nutrients

Dietary need Description Key points Nutritional needs Foods to eat Foods to avoid
Age 0-2 Breast milk or
formula provides
most nutrients until 6
Babies
months.
Avoid food high in
salt, fat and sugar.
Age 2-12 Meals should not just
Young children be smaller versions of
adult meals.
Age 13-19 Girls, more weight
conscious than boys,
usually consume
Teenagers fewer calories,
therefore are more
prone to nutritional
deficiencies.
Age 20-65 Balanced diet
Adults following eatwell
guide.
Age 65 + They should be
careful not to over
eat as they may
Elderly people
become fat if they
are not very active.

Often recovering People may be

from illness, an bedridden so foods
Invalids operation, accident must take this into
or injury. account.

Dietary need Description Key points Nutritional needs Foods to eat Foods to avoid
People who do not Lactose vegetarians
eat a full range of who eat no animal
meat, fish, poultry or flesh but do eat
animal products. animal products
Demi or semi
Vegetarians vegetarians
sometimes do eat
white meat and do
eat animal products
Vegans eat no animal
flesh or products
People whose The caterer must be
religious beliefs aware of different
prevent them from religions needs for
Religion
eating specific foods. preparation, cooking
and serving of food
e.g. halal and kosher
People with a Diabetes
medical condition Obesity
Medical / health that affects the Heart disease
related diets foods they can eat Low fat, salt or sugar
(including allergies diet
below) High fibre diet
People who cannot Common allergies
specific foods as and are nuts, fish,
they have an allergic shellfish, eggs, soya
reaction. People may and sesame seeds.
Allergies also have an Common
intolerance which intolerances are
stops people eating gluten and lactose.
specific foods. New allergen law
December 2014.
 Life stages
Peoples’ nutritional needs change throughout life. You need to
be able to plan a balanced diet for different life stages.

Special An explanation of diet and changes which need to

Diet be made when following the diet
Young
children
(2-5 yrs)

Children
(5-12 yrs)

Teenagers

Adults

Elderly
 Cooking methods

Name 4 reasons for cooking food

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________________________________________________
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Food is cooked by heat energy - Methods of heat transfer

The three ways that heat energy can be passed through food are:
 convection
 conduction
 radiation.

Describe each method – use diagrams if necessary

The selection of appropriate preparation and cooking methods can

conserve or modify nutritive value or improve palatability:
Give examples of different cooking methods for each method
Water based:
Dry methods:
Fat based:
Heating What foods ingredients What does this mean? What are the effects on What are the effects on
methods
can you cook with this the texture, smell and the appearance of the
method flavour of the food food
Boiling

Braising

Poaching

Simmeri
ng

Steaming

Stewing

Sautéing

BBQ

Roasting

Frying

Baking
 Garnish: Protein
Thickening:

Coagulation:
Emulsification:

Enriching:
functions
of eggs Binding:

Aeration:

Coating: Glazing:
 Food Spoilage
What 4 conditions do Bacteria like to grow in? (Give examples
and explanations)

T__________

F___

T___

M_______

How do we stop bacteria growing in food?

T

The signs of food spoilage - give examples of foods for each of the below
• enzymic action

• mould growth

• yeast action
 contamination

Name of food poisoning- Symptoms Onset Time

sources
Clostridium botulinum
Source:

Campylobacter
Source:

Clostridium perfringens
Source:

E Coli 0157
Source:

Salmonella
Source:

Staphylococcus aureus
Source:

Listeria Monocytogenes
Source:
 Food Safety theory
Do now Activity
What is
bacteria?___________________________________________________________________________________
__________________________________________________________________________________________
________
What is food safety?
__________________________________________________________________________________________
__________________________________________________________________________________________
These four rules of food safety
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
Personal Hygiene—Identify what the chef has done to model safe personal hygiene.

High risk foods are

__________________________________________________________________________________________
Examples include ____________________________________________________________________________
Low risk foods are
__________________________________________________________________________________________
Examples include____________________________________________________________________________

A used by date is____________________________________________________________________________

A best by date
is_______________________________________________________________________________
What would you look for when buying products to determine if the food is safe to eat and fresh.
Fresh fish ________________________________________________________________________________
Fresh meat_______________________________________________________________________________
Fresh vegetables___________________________________________________________________________
Fresh fruit________________________________________________________________________________
Packaged food _____________________________________________________________________________
 Food Hygiene
How does food poisoning happen?

Define what Pathogenic bacteria is.

What are the 4 most common types of food poisoning and

which foods carry them?
1. S

2.St

3. C

4.E.C

5. L

What is a high risk food?

Temperature What is happening to bacteria?

-18C
0-5C
5-63C
37C
72C
 Food Storage
Temperature of Freezer :
When food is frozen bacteria……

Temperature of Fridge:
When food is chilled bacteria….

What 4 essential rules need to be followed when

reheating food?
1……………………………………………………………………………………………………
2…………………………………………………………………………………………………..
3…………………………………………………………………………………………………..
4………………………………………………………………………………………………….

How do you use a temperature food probe?

Step 1: Step 2:

Step 3: Step 4:

What is meant by the term Ambient?

 Food handling & Personal Hygiene
List 7 things food handlers have to do to make
sure their hygienic and safe in the kitchen.
1

Explain what cross-contamination is and when it

could occur….

Red chopping board is for…………………………………………

Green chopping board is for…………………………………….

Yellow chopping board is for…………………………………….

Blue chopping board is for…………………………………………

White chopping board is for……………………………………..

 Food Choice
Factors affecting food choice

Give detailed reasons what families need to consider when meal

planning. (10 marks)
 Food Provenance
Waste food and packaging
Food Waste
Your food does its job best when it's on a plate ready to be enjoyed. Saving food
saves money and helps to slow down global warming and deforestation. Reducing the
amount of food that ends up in the bin also means you can say goodbye to
unnecessary packaging waste. If we all make a few small changes and start using up
the food we buy, together we can make a big difference.

We throw away lots of food at home.

List 4 reasons why…
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________________________________________________
________________________________________________
________________________________________________

Why do you think producers and retailers waste food too?

________________________________________________
________________________________________________
________________________________________________
________________________________________________
________________________________________________

Food waste
How can we reduce our food waste?

https://www.lovefoodhatewaste.com/what-to-do
 Key words/Terms
Additives - Substances added to food in small amounts to perform a
function such as to preserve, colour or flavour a product.
Aesthetics - The appreciation of good taste or good design. The
product appeals to your senses. “It looks appealing, I want to eat it!”
Ambient temperature - Normal room temperature. 20 - 25°C
Antibacterial - Working against or prohibiting the growth of
bacteria.
Bacteria - Small microscopic organisms found all about us. They
multiply by splitting in two every 20 mins. (Binary fission)
Batch production - Producing a small quantity of identical products.
For GCSE assume 50.
Blast chill - To cool food quickly by blasting it with cold air.
Blast freezing - Quickly freezing that makes small ice crystals
which do less damage to the food than slow freezing.
Brand - A particular make of product usually with a well known name
e.g. Heinz baked beans.
Consumer - A person who buys or uses products and services.
Cook-chill - Food that has been cooked, fast chilled and then
stored at low temperatures.
Cook-freeze - Food that has been cooked, fast frozen and then
stored below freezing point.
Cross contamination - The transfer of harmful bacteria from one
area to another.
Danger zone - The temperature range in which bacteria thrive (5 -
63°c).
Diet - The food and drink that we eat.
Dietary Reference Values DRV’s - DRV’s show the amount of food
energy or other nutrients needed by people of different ages.
Due diligence - In food preparation this means that the company
has set up systems to help avoid contamination of food products.
E numbers - The number given to an additive to show that it has
been approved by the EU.
Environmental Health Officer EHO - The enforcement officer at
local government level who covers public health such as the hygiene
of food premises and food safety.
Hazard - Anything that can cause harm to the consumer.
High risk area - The section in the food preparation area where food
is most likely to be contaminated by bacteria.
High risk foods - Those most likely to encourage bacterial growth. e.g.
cooked meat, cooked poultry, fish, dairy foods.
Logo - The symbol of a company used on products.
Low risk area - Section in the food preparation area where food is less
likely to be contaminated by bacteria.
M.A.P. - Modified atmosphere packaging. Removing the air and flushing
the packet with a gas.
Marketable product - One that appeals to people and will sell when it
reaches the shops; to succeed, all products must be marketable
Organoleptic Testing - A posh term for sensory analysis. Using your
sensory organs to test a product. In simple language, taste testing!
Portion - A portion for one is the amount of food that satisfies the
need for one person.
Preservative – Something added to food to slow down the growth of
bacteria so that food lasts longer.
Quality assurance - A system that is set up before a product is made
and which lays down procedures for making a safe, quality product.
Quality control - The steps in the process of making a product to
make sure that it meets the standards; faulty products are removed.
Sensory descriptors - Words that describe taste, smell, texture and
flavour.
Shelf life - How long a food product can be kept, making sure it is safe
to eat and good quality.
Target Market / group - The person or group of people that the
product is aimed at. e.g. teenagers, families.
Tolerance level - The amount and flexibility allowed when making a
product – in terms of weight, colour, size – so that it meets quality
standards.
Traceability - Tracing a fault back to the point at which it occurred in
order to remedy the fault and avoid it happening again.