AQA Food Technology Exam 2016

Transcription

1 AQA Food Technology Exam 2016

2 To prepare for the exam you need to carry out research related to The properties and functions of ingredients used in HIGH PROTEIN MAIN MEALS Preparing, cooking and reheating of food products How control checks are used in production systems to produce quality food products

3 Functions of ingredients Cooking methods Preparing HIGH protein ingredients Types of HIGH protein ingredients Production systems Main areas for Revision Danger zone Quality Control checks Recipe ideas Food safety High risk foods Reheating food Environmental impact of HIGH protein ingredients

4 Functions of ingredients Cooking methods Grilling, steaming, frying, poaching Preparing HIGH protein ingredients Types of HIGH protein ingredients Production systems Mass production CAD/CAM Chilling 1-4 C Recipe ideas Food safety Red board for raw meat Blue board for raw fish Main areas for Revision High risk foods - High in protein & encourage bacterial growth Reheating food Quality Control checks Size, shape, weight, colour once only to 72 C Danger zone 5-63 C Environmental impact of HIGH protein ingredients

5 A supermarket/restaurant wants to create a NEW main meal that is HIGH in PROTEIN and is influenced from a VARIETY of CULTURES Show a creative use of ingredients Offer sensory appeal Include 2 or more vegetables Be high in protein

6 Protein main meals Show a creative use of ingredients Offer sensory appeal Include 2 or more vegetables Be high in protein

7 Name of product Type of PROTEIN used

8 The test kitchen wants to make the batch of the HIGH Protein main meal that you used in your final design. Complete the plan below to show how to make the product used in your final design. Include quality control checks that are needed. [8 marks] How to make the HIGH Protein main meal Quality Control checks (include HACCP) Write your own 8-10 point recipe using language similar to that used in school recipes. Make sure that you include QC/HACCP

9 There could be a question asking one of the following:- Explain what is meant by High Protein Protein is a high risk food, how must it be stored safely Explain in detail How a temperature probe is used?

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11 Pizza Spaghetti Bolognaise Paella Jerk chicken Peri peri chicken Curry and rice Beef burganon Minted Lamb couscous Beef burgers Salted fish Pasties Chicken biryani Lasagne Risotto Shepherd s pie Moussaka Chilli con carne Smorgasbord (including herrings) Ratatouille Goulash Lamb, apricot and prune stew Khoshaf (meat balls and Beans) Bobotie ( curried mince, nuts and raisins covered in a savoury custard) Ground nut stew Nasi Goreng Empanadas Green Curry Stir fry Chicken noodle Hotpot Stuffed peppers Fish casserole Chickpea curry Falafel Kofta Kebab Jamabalaya Red Flannel Hash Curried goat with rice Any other

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15 Protein is primarily used for the repair and growth of body tissue, muscles and blood cells. Protein foods are more expensive than carbohydrate and fatty foods and fruit and vegetables. People in developed countries often eat too much of protein foods. Excess protein is converted to glucose in the liver and used as energy. Protein is broken down by the body into amino acids; these amino acids are then made into new proteins which the body needs. There are twenty amino acids that make up proteins. Our body can make eleven of them but we must get nine of them from food. The special nine amino acids are called essential amino acids. All animal proteins contain the nine amino acids our body cannot make, so these animal proteins have a high biological value (HBV). Our bodies can make use of these proteins.

16 Vegetable (LBV) proteins All vegetable proteins (except soya) have at least one or more of these essential amino acids missing, so these vegetable proteins have a low biological value (LBV). Vegetable proteins do not provide all of the protein our bodies need, if eaten on their own (for example, a bowl of baked beans, a plate of rice or a dish of chickpeas) since essential amino acids are missing. If several vegetable proteins are eaten together, they will complement each other, providing the protein our bodies need the amino acid which is missing in one vegetable will be found in another.

17 The soya bean Soya is the only vegetable that is a high biological value protein. It is a good source of fibre, iron and calcium as well as some starch. It is quite high in fat but most of it is unsaturated fat. In the UK, the most well-known products made from soya beans are textured vegetable protein (TVP), tofu, soya milk and other soya dairy products.

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19 AQA Food Technology Exam Why is protein needed by the body? 2. What is protein made up of? 3. Excess... is converted into... and stored in the... as... which can be used as a secondary source of HBV proteins = H... B... V LBV proteins = L... B... V What is the nutritional difference between animal & vegetable proteins? 7. Give examples of how protein foods can be combined to complement each other. 8. What is Quorn? 9. What is Soya? 10. What can protein deficiency (lack of protein) cause? 11. Give examples of foods rich in protein: