Year 7 Knowledge Organiser 2 Protein is a

Year 7 Knowledge Organiser (2) Protein is a nutrient that helps with growth and repair of cells Calcium is a mineral that keeps out teeth and bones strong Fruit and vegetables contain carbohydrates, vitamins and minerals We get our energy from carbohydrates, protein and fat Bread Nutritional Value • source of starchy carbohydrate, protein and fibre • Contains calcium and iron Leavened Bread • no raising agent • Flour and water only • other ingredients (herbs, fats, oils) Bread Varieties • granary, Chelsea buns, wholemeal, fruit bread, sourdough, Danish pastries, spelt, brioche, rye • Strong flour is best to use to make bread Rice Nutritional Value • source of starchy carbohydrates, protein and fat • high in fibre (soluble and insoluble) • good mineral and B vitamin source Deficiencies • lack of vitamin B 1 (thiamine) can lead to beri which is often seen in countries where white rice is the main source of carbohydrate. Secondary Processing Foods • rice bran oil, rice flour, rice cakes, rice wine, rice milk, rice noodles Growth • grows in humid, hot conditions in flooded fields which are flooded called ‘paddies’ Food Poisoning • Bacillus cereus is resistant to low or high temperatures which puts rice at risk of contamination • It produces toxins which cause illness • It is recommended rice is eaten on the day it is cooked to avoid the risk of food poisoning Kneading – massage or squeeze with the hands to develop gluten in bread Proving – done after being kneaded - becomes aerated by action of yeast allowing it to rise Leavened – made with yeast or other raising agent Unleavened bread – contains no raising agent Carbon dioxide – gas produced by fermentation of sugars within dough using yeast or baking powder Cereal – an edible grass grown and harvested for its grain Gluten – proteins in cereal grains (wheat) causing elasticity of dough Braising – meat is sealed in hot fat then cooked slowly in a sauce Roasting – cooked in an oven with a small amount of fat or oil Poaching – cooked in liquid Meat – sourced from animals Offal – edible internal organs of animals Poultry – collective word for domestic fowl valued for their meat and eggs Game – sourced from wild animals Commodity – basic ingredients that are used to make a dish Yeast – biological raising agent used to help products rise • • Protein Meat, Poultry and Fish Storage Stored at 0 -5°C Raw and cooked food should be stored separately Raw meat kept at the bottom of fridge Types of Poultry Chicken, Turkey, Pheasant, Quail, Ostrich, Duck, Goose, Guinea Fowl, Wood Pigeon Websites to visit www. foodafactoflife. org. uk www. nhs. uk/live-well/eat-well/5 -a-daywhat-counts www. food. gov. uk www. bbc. com/bitesize/clips/zqt 87 ty