YEAR 11 REVISION – FOOD SAFETY Which micro organism is most likely to cause food poisoning? What temperature do micro organisms grow best? What is the temperature range of the danger zone? What happens in the danger zone? What is cross contamination? Give an example of cross contamination What is the temperature range of: A fridge? A domestic freezer A commercial freezer

YEAR 11 REVISION – FOOD SAFETY List 3 rules for food handlers? What qualification should all food handlers have? Name 5 high risk foods. What is a high risk food? What date mark is found on a high risk food? Explain why the best before date is suitable for low risk foods. What is an EHO? What do they do? Key legislation: 1995 Food Safety Act. 1995 Food labelling Act.

YEAR 11 REVISION - Nutrition Nutrient Function Source Protein Meat, fish, eggs, milk, cheese Carbohydrates Energy 1. 2. Fats Energy Insulation, fat soluble vitamins. Saturated: Unsaturated: Vitamin A Carrots Vitamin B Helps release energy Vitamin C Fruit and Vegetables Vitamin D Margarine. Calcium Healthy bones and teeth. Prevents? Iron Red meat, iron, egg yolk.

YEAR 11 REVISION - NUTRITION Why is vitamins C needed daily? (5 a day) Which group does fibre belong to? Why is fibre NOT a nutrient? Why do we need fibre in our diet? What disease does soluble fibre prevent? What disease does insoluble fibre prevent? What clog arteries? Why should we eat less salt? Why should we eat less sugar Why should we eat less fat?

YEAR 11 REVISION - NUTRITION 2 ways of: Eating less fat Eating less sugar Eating less salt Eating more fibre Design questions: 5 key rules: 1 2 3 4 5

YEAR 11 REVISION – FUNCTION OF INGREDIENTS FUNCTION/key words Strong plain flour Self raising flour Sugar Margarine Butter Eggs Baking powder Yeast

YEAR 11 REVISION – SMART FOODS Give one eample Meat substitute: Pre- gelatinised starches(modified starches): Genetically modified foods: Fortified foods: Additives: Chemical preservatives Colourings Flavourings Raising agents Emulsifiers Acidity regulators Antioxidants Humicants

YEAR 11 REVISION - MAIN FOOD GROUPS Key words Meat Fish Eggs Cheese Milk

YEAR 11 REVISION INDUSTRIAL PRACTICES Which is the most common method of mass production? Why? Why is batch production better than continuous production? Give an example of quality control when making a pizza? What is meant by JIT? Why is JIT important? Give an example of a sub assembly when making pizza. What is quality assurance? What does HACCP stand for? Name a CCP when making pizza? Why do fast food outlets often use ready made pizza bases?

YEAR 11 REVISION – PACKAGING AND LABELLING Name 3 pieces of information that have to be on a label by law. Why are more manufacturers using the’ big 4 little 4’ way of labelling the nutritional content? Why is their strict control over the size of the font used for nutritional labelling? What is the traffic light system? Why is this used? Why do manufacturers give ‘per potion’ values as well as ‘per 100g’?

YEAR 11 REVISION - FACTORS THAT AFFECT FOOD CHOICE