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Practical Cookery Revision Topics, X, Quantity required in the recipe, =,…
Practical Cookery Revision Topics
current dietary advice
Increase
Oily fish
Fruit annd Veg (5 portions a day)
Fibre
Maintain
Carbs
Red meat
Decrease
Calories
Fats
Sugars
Salt
Methods of cooking
Baking
no extra fat, no extra water (no loss of nutrients)
Stir-frying
Quick, not a lot of fat, no loss of nutrients
Deep-frying
Lots of fat, loss of nutrients
Grilling
no fat is added, no loss of nutrients, fat is often burned of
Steaming
No extra fat, loss of nutrients
Poaching
no fat, loss of nutrients
Command Words
State/ Name/ Give/ Identify
You will give information as individual words, facts or points. Use the number of marks as a guide to the number of examples
Describe
You will answer as a full sentence to give information/ detail to inform about the answer using your knowledge
Explain
Clearly answer in full sentences, making the relationship between your points clear.
Give a fact and a consequence (link these together with BATS)
Evaluate
Candidates to make a number of evaluative comments which make a judgement (good or bad) based on the information provided.
You will gain one mark for each relevant point
Fact/ Opinion/ Consequence
Food Storage
Preparing food for storage:
Store in an airtight container
Store in a sealed plastic food bag
Wrap fully in Clingfilm
Storage Places:
Dry store/cupboard
Fridge (raw meat on bottom shelf/salad drawer/top shelf)
Freezer
Why?
To reduce bacterial growth
To prevent mould growth
To prevent cross contamination
To keep the product dry
To preserve the product/make it last
longer
Understanding Ingredients
Flour
binding
Sugar
Makes food sweeter
Liquid
makes food more liquidy
Eggs
binding, airs and taste
Raising agents
raising
Fats
taste
Sustainability
meeting the needs of the present without compromising the ability of future generations to meet their own needs.
Seasonality
what can be grown here
Berries (strawberries/raspberries/blueberries etc.)
Potatoes
Onions
Carrots
Cucumbers
Leeks
Sweetcorn
Courgettes
Pumpkins
Broad beans
Rhubarb
Apples
meat, eggs and dairy
fish
Food is in season at the time of year when it is grown in the best soil and climate conditions to ensure quality
Food is tastier, fresher and cheaper when bought in season.
Seasonal foods have less food miles so are better for the environment
Many consumers are unaware of when foods are in season, because in the supermarkets most foods are available all year round.
If you were only to eat local, seasonal produce it would greatly restrict your choice of foods
Food miles
Food miles are the total number of miles your food has travelled from where it is grown to your plate.
Lots of fuel is used to transport food by air, road and rail
Food can be less fresh due to long travel times.
Buy more locally produced foods.
Look out for food grown in Scotland or the UK in the supermarket.
Buy from local shops, farmers and markets.
Grow your own fruit and vegetables
Buying local foods helps to reduce food miles so is better for the environment.
Buying local produce can help support local businesses and put money back into the local economy.
Local produce is more likely to be fresh due to less transportation time.
If you buy local produce from a local farmer or farmer’s market, it may have less packaging which is better for the environment.
Organic Produce
Advantages
Organic produce has less impact on the environment because no chemical fertilizers or pesticides are used.
Organic produce ensures improved animal welfare.
Disadvantages
Organic produce can be more expensive to buy.
There is much less variety of organic food available to buy in the supermarket
produced or involving production without the use of chemical fertilizers, pesticides, or other artificial chemicals.
Fishing
Unsustainable Fishing Methods
Bottom Trawling with large
nets- promotes bycatch
Long Line Fishing
Sustainable Fishing Methods
Pole and line
Pots and Trap fishing
Wild fishing
This is fish that is caught by a fisherman, using a pole and fishing
line, or using nets, and they are caught in their natural environment. Wild fish can be found in streams, lakes, rivers,
and of course, the ocean.
Sustainable Fish Labels
(MSC) RSPCA Freedom Food Certification Dolphin-friendly Labelling Schemes
Costing
Rule 1
Always work in grams (g) and pennies (p)
100p in £1
1000g in 1kg
Rule 2
If you know the cost of 1g you can
calculate the cost of any ingredient.
If 1g costs 2p, how much does 40g cost?
2 x 40= 80
Cost to buy
ingredient
Quantity in
the packet
X
Quantity required in the recipe
=
Cost of the
ingredient