1. 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

2. 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 Food labelling Act.

3. 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.

4. 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?

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

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

7. 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

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

9. 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?

10. 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’?

11. YEAR 11 REVISION - FACTORS THAT AFFECT FOOD CHOICE