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Year 9 End of Year Food Preparation and Nutrition - Coggle Diagram
Year 9 End of Year Food Preparation and Nutrition
Food provenance
Sources of food
Organic and conventional farming
Free range production
Intensive farming
Sustainable fishing
Advantages and disadvantages of; local produced foods, seasonal foods and genetically Modified (GM) foods
Food and the Enviroment
Seasonal foods
Transportation
Organic foods
The reasons for buying locally produced food Food waste in the home/ food production/retailers
Environment issues related to packaging
Carbon footprint
Food safety and hygiene
Food spoilage
oxidation and enzymic browning / how can they be controlled?
Different sources of bacteria contamination:
Raw food, work surface, food handler, waste food
Temperature danger zone
Bacteria usually grow in the 'Danger Zone' between 8°C and 60°C. Below 8°C, growth is stopped or significantly slowed down. Above 60°C the bacteria start to die.
Storing and buying food
perishable food/high risk food/ non perishable food/best before/ use by
Using the fridge and the freezer correctly
Personal hygiene
Cross contamination
People can also be a source of cross- contamination to foods. Some examples are: Touching raw meats then handling vegetables or other ready-to-eat foods without washing hands between tasks. Using a food soiled apron or towel to wipe your hands between handling different foods.
Defrosting/reheating food
When reheating food, make sure it's steaming hot all the way through, then let it cool before giving it to your baby. If you're using a microwave, give it a good stir to get rid of any hot air pockets – always check the temperature before feeding your baby. Any cooked food you are feeding your child at mealtimes should only be reheated once.
Defrost frozen food thoroughly before reheating. The safest way to do this is in the fridge (never do it at room temperature), or by defrosting it in the microwave (using the defrost setting). Once food has been defrosted, eat it within 24 hours.
Using temp probe correctly
Insert the stem of a probe thermometer into the thickest part of the food, or in the centre of the food if the food is even in thickness. If the food is a liquid stir it to make sure the heat has been evenly distributed before inserting the thermometer in order to get an accurate temperature reading.
Food Choice
Food processing and production
