https practicalaction orggcsefoodpreparationnutrition AQA Food Preparation and Nutrition

https: //practicalaction. org/gcse-foodpreparation-nutrition

AQA Food Preparation and Nutrition – Revision Programme In order to ensure you achieve your full potential at the end of Y 11, it is vital that you revise effectively. The table below provides a guide to what we will be covering up to your exam. You should use this as a starting point to help you structure your own revision programme. When you revise independently, focus on areas you feel you are weaker in, be honest with yourself! Week Beginning How to Revise / Linked Task / Notes Revision Focus First work out how to revise – Copying, mind maps past papers etc find how works best for you a quick google search will give you ideas or look at BBC bitesize link Food Safety Food Spoilage - Definition and its cause and affect. and Storing food safely – Temperatures, dry storage Hygiene methods Best before and use by dates Preparing food Safely – Cross contamination sources 12 th March and definition, safety and hygiene procedure Food Poisoning – Symptoms, main types of bacteria, ways to control Preventing spoilage – Enzymic browning Why Food is Cooked – be able to explain the 5 reasons we cook food and give examples of these 5 points Heat transfer – explain the 3 ways that heat can transfer this maybe diagram or explanation, link to food points not Science of Science Food 1 Cooking methods Water, Fat and Dry methods – For all be able to give and recall examples of each cooking th 19 March method and the effect of this on the food that is prepared (i. e. vitamin loss in water based). Link these methods to heat transfer too which is being used Improving nutritive value and sensory qualities – cooking methods, techniques, seasoning, ingredients • • • BBC bitesize how to revise page link below http: //www. bbc. co. uk/guides/zw 8 qpbk CGP Revision guide page 34 -41 Year 10 Class notes Get revising (online and app) – sign up Memrise (online and app) – sign up Year 10 class notes https: //www. youtube. com/watch? v=flxm B 8 NKMz. E – BBC teacher food preparation and nutrition food safety Youtube – bacteria bites CGP Revision guide page 22 - 27 including revision questions on pg 35 https: //www. youtube. com/watch? v= 6 h. Fx. SJcq-KU - How Does Cooking Affect Nutrients in Veggies? Reactions Healthier cooking | Design and Technology - Food Preparation and Nutrition - youtube Methods of Cooking: How to Choose? Jacob Burton youtube

Week Beginning How to Revise / Linked Task / Notes Revision Focus Healthy Eating Guidelines – Key points of the eat well guide what are they how does it help us. Food labels what do they show us and how do they help. Hydration – function, deficiency Nutritional Analysis –Macro nutrients and how to work out energy value, use of software to input information. How to modify recipes when we know values Food Needs of age groups –. Review the 5 stages of life and Nutrition 2 the nutritional requirements for each one know what is needed and why. 26 th March Diet related health issues– can you give a description of 16 th April the 5 main diseases and explain the cause and problems that occur Energy needs – BMR and PAL - explain and how to calculate how should our energy be made up links to Nutritional analysis Meal planning – Costing, Control portion size, link to age needs and health issue above, Intolerance/allergies & ethical/moral Easter Holidays Independent revision and homework revision tasks/pasta paper • • • CGP Revision guide page 11 -21 Year 10 Class notes BBC teacher Eight guidelines for healthy eating | Design Technology - Food Preparation and Nutrition – youtube Hydration | Design and Technology - Food Preparation and Nutrition - youtube Healthier cooking | Design and Technology - Food Preparation and Nutrition - youtube Revisit resources, own exercise book, VLE, past papers

Food Preparation and Nutrition – Revision Programme Week Beginning How to Revise / Linked Task / Notes Revision Focus For all nutrients - What is it , what does it do in body and what are the affects of excess and deficiency of nutrient. Protein –. LBV, HBV and alternative sources. Fats – Chemical make up of saturated and un saturated, Food omega 3 and 6 differences & source Nutrition 1 Carbohydrate – Mono, di and polysaccharides example 23 rd April and explanation. Glycaemic index Vitamins – Fat soluble, water soluble, vitamins and trace know the differences effect of cooking on vitamins – mainly water soluble Fibre & Water – sources, recommended intake Friday 27 th 1 hour mock paper in lesson April • • CGP Revision guide page 1 -10 Year 10 Class notes Hydration | Design and Technology Food Preparation and Nutrition youtube http: //www. foodafactoflife. org. uk/Sh eet. aspx? site. Id=19&section. Id=75&c ontent. Id=240 – nutrients food a fact of life

Week Revision Focus Beginning How to Revise / Linked Task / Notes Changing Properties Protein – Denaturing what is it how does it effect food then link this to coagulation. Foams what are they used for and how there created. Gluten what is it, its use in bread and dough. how is it created. Carbohydrate – Gelatinisation how to thicken liquid process (key • temperature) examples. Dextrinization process and example. Science of Caramelisation – process, examples and the stages Soft, Crack, • Food 2 Hard and caramel. 14 th May Fats and Oils – Aeration, Shortening Plasticity and Emulsion, explain the process and give examples link to the food science • element and explain what is happening and why Raising agents and Microorganisms – explain the 4 types of raising products and explain the scientific processes. Uses of microorganisms in food production. Link some of the above to Yeast, mould or bacteria that are used in food give examples and explain there use e. g yoghurt, cheese, bread Revision tasks post and support on google classroom. Food prep and nutrition in gcsepod. – Food process first 5 pods CGP Revision guide page 28 -34 Year 10 Class notes Grown Food – the difference between Intensive, organic and Where food comes from 1 21 st May Genetically modified, describe and give advantages/disadvantages. Reared & Caught food – Factory Farmed VS Free range, explain and give examples. Fishing methods explain the differences and • there affects discuss sustainability of all processes • Waste and Packaging - why do we waste food review the • reasons what have producers and retailers done to help make change, how do we reduce waste and save money. What is packaging made from give examples what impact does it have on the environment Food Miles & carbon footprint – how are food miles calculated and can this be attributed to the CO 2 emissions. How can we reduce air miles looking at local produce. CGP Revision guide page 55 - 68 Year 10 Class notes Food production | Design and Technology - Food Preparation and Nutrition youtube

Fortnight Beginning Where food comes from 2 28 th May Factors affecting food choice 4 th June How to Revise / Linked Task / Notes Revision Focus Global Food production- be able to discuss Climate change impact on food, food miles, Food Poverty what it is and how it affects and food security. British and international cuisine – Regional food and some examples, reinvention of classics. Be also able to recall and explain other cuisines from a range of countries Primary and secondary processes – be able to explain the primary process of each commodity how this affects sensory and nutritional properties, be able to discuss and give examples of a range of secondary processes Food Fortification and modification – be able to explain the main use of fortification and how products are modified, discuss and give examples of additives use in food and there disadvantages • • Factors that affect choice – be able to discuss the wide • ranging factors that affect diet including Lifestyle, choice, religion, health and allergy/intolerances. Give examples and for and against. Food Labelling – be able to explain the compulsory and • voluntary requirements of labels and why they are so important. What are the Regulations can you remember them Marketing – what influences our food choices be able to • give examples and justify them/explain them Sensory Testing – what is it how can we ensure unbiased results CGP Revision guide page 42 – 68 Year 10 Class notes https: //www. foodmiles. com/ Bbc bitesize Design & Technology Food Social and environmental issues https: //www. youtube. com/watch? v= y 8 v. Lj. Pctrc. U Baked Bread: how flour is made Tesco Food labelling | Design and Technology - Food Preparation and Nutrition youtube Sensory perception | Design and Technology - Food Preparation and Nutrition youtube CGP Revision guide page 42 – 54 Year 10 Class notes

Fortnight Beginning Practical skills and Consolidation Exam Practice and Preparation 12 th June Thursday 14 th June Revision Focus Review practical skills and be able to give examples of how these are used Carry out revision practice with past papers and previous work Consolidate all learning done so far Exam preparation Practice questions and papers • • CGP Revision guide page 70 -76 and 81 -82 Year 10 Class notes Past exam papers AQA Food Preparation and Nutrition written exam 1 hour 45 minutes Where are the revision materials? • How to Revise / Linked Task / Notes Past examination papers and mark schemes are on the VLE: Food & Nutrition: FPN Past Papers and Mark schemes. Additional pages in FPN Revision guides Textbook Own exercise books Youtube BBC Bitesize When can I access extra support? Key Dates • • Afterschool Tuesdays T 7 T 5 available for independent work at lunchtimes • Mocks in lesson time • VLE – Food and Nutrition pages • Email: AQA Food Preparation and emckenna@williamhoward. cumbria. sch. Nutrition Written exam uk th Thursday 14 June 1 hour 45 minutes