Food make a meal exam revision - year 10

Measuring ingredients
List what a set of measuring cups/spoon comes in and the metric amount.

What are the causes of food spoilage?

What are the causes of food poisoning

What are the conditions needed for bacterial growth

explain all the food storage rules.

Explain nutrients

Explain carbohydrate

Explain fibre

Explain Protein

Explain fats

Explain minerals

Explain vitamins

Explain dinner and the healthy alternatives you can use.

How many serves each day?

Factors that influence our food choices? (Healthy eating pyraimid)

Label info ( What needs to be on a product regarding information)

Label info example

List 3 safety and 3 hygiene consiferations

Explain cross contamination and give two examples

What is the safest way to defrost foods and why do we use blue bandaids

What is gluten and how is it developed

What is a vegetarian and vegan

What is lacto-ovo vegetarian and what should you include in a vegetarian diet

What is food allergy and food intolerance?

Why is it important for food to be labelled clearly

Design brief information. Explain what you need to know

Explain aeration in baking

Make a list of 2 dietary related diseases, explain and how to correct it

List some examples from the sensory wheel