FOOD Year 9 Food Commodities - Name:_ Class:_ - Castleford ...
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FOOD
Year 9
Food Commodities
MINIMUM EXPECTED ASPIRATIONAL LEVEL
LEVEL
Name:___________________________________
Class:____________________________________
Castleford Academy
Design and Technology Y9 Food: Lesson 1 & 2
STARTER/BIG ACIVITY
WHAT IS THE DIFFERENCE BETWEEN A FRUIT & VEGETABLE?
CAN YOU DEFINE WHAT A FRUIT IS?
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CAN YOU DEFINE WHAT A VEGETABLE IS?
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ACTUAL DEFINITIONS
FRUIT
VEGETABLE
FRUITS THERE IS A LARGE RANGE OF FRUIT AVAILABLE TO EAT. FRUITS ARE USUALLY EATEN RAW BUT ON SOME OCCASIONS WE COOK FRUIT. TWO EXAMPLES OF COOKING METHODS USED FOR FRUIT ARE: HIOANPCG = WENTSIG = FRUITS ARE MADE UP OF CELLS WHICH WILL SOFTEN WHEN COOKED. CCOKING FRUIT IS BENEFICIAL AS IT RELEASES THE NUTRIENTS AND MAKES THE FRUIT MUCH EASIER TO DIGEST. AS WELL AS FRESH/RAW AND COOKED FRUITS WE CAN ALSO EAT FRUITS THAT ARE ……………………. SUCH AS APRICOTS, CURRANTS, ETC. ALMOST ALL FRUITS HAVE A GENERAL STRUCTURE OF A SKIN. THE SKIN ENCLOSES THE SEED OR SEEDS. USUALLY THERE IS A SPACE BETWEEN THE SEED AND THE SKIN, WHICH IS GENERALLY CALLED THE FLESH. LOOK AT THE IMAGE OF THE SLICE OF MELON THAT ILLUSTRATES THE DIFFERENT PARTS OF THE STRUCTURE OF THE MELON. CAN YOU LABEL THE 3 PARTS OF THE MELON? FRUITS ARE A VERY GOOD SOURCE OF VITAMIN C AND FIBRE, WHICH IS USED FOR DIGESTION. AS YOU KNOW WE SHOULD EAT …………….. PORTIONS OF FRUITS & VEGETABLES PER DAY. ………………… OF WHICH SHOULD BE FRUIT BASED DUE TO THE NATURAL ……………………….. THAT THEY CONTAIN AND ………… SHOULD FROM VEGETABLES. FRUITS ARE CLASSIFIED ACCORDING TO THEIR TYPE. CAN YOU COMPLETE THE TA- BLE OVERLEAF?
FRUITS CONTINUED
CAN YOU COMPLETE THE INFORMATION IN THE TABLE?
FRUIT CATEGORY INFORMATION EXAMPLES
SITCUR = ALL HAVE A SIMILAR JUICY TEXTURE. 1.
THEY HAVE A HARD SKIN THAT CON- 2.
TAINS ............. THAT CAN BE USED 3.
FOR FLAVOURING FOOD. THEY ARE AN 4.
EXCELLENT SOURCE OF VIT .......
TERE = THEY HAVE A HARD EDIBLE SKIN AND 1.
A FIRM ......................... TEXTURE. 2.
TESON = ALL OF THESE HAVE A HARD ............ 1.
AT THE CENTRE AND ARE USUALLY 2.
VERY ..................... FRUITS. 3.
RREEBIS & FOST THESE CONTAIN SMALL ............ AND 1.
= THEY HAVE A VERY ........... TEXTURE. 2.
3.
RIDED = THESE HAVE HAD THE .................. 1.
REMOVED FROM THEM, DUE TO THIS 2.
THEY HAVE A LONG ....................... 3.
4.
TOXIEC = THESE ARE NOT NATURALLY GROWN 1.
IN THE .........., THEY HAVE TO BE 2.
IMPORTED FROM OTHER .................. 3.
SOME OF THESE FRUITS ARE CLASSED 4.
AS ……………………………………….. 5.
UK PIPS OILS STONE WATER C CRUNCHY TROPICAL
SHELF LIFE COUNTRIES FLESHY SOFT
FRUITS CONTINUED
CAN YOU IDENTIFY THE FOLLOWING UNUSUAL FRUITS? CIRCLE THE CORRECT
ANSWER FROM THE CHOICES GIVEN ......
= DINOSAUR FRUIT
= DRAGON FRUIT
= LIZARD FRUIT
= RAMBUTAN
= SOWBUTAN
= BOARBUTAN
= PLUMGOSTEEN
= MANGOSTEEN
= PEARGOSTEEN
= JOHNFRUIT
= JAMESFRUIT
= JACKFRUIT
= SPIKED MELON
= PRONGED MELON
= HORNED MELON
= FEIJOA
= FIJIAN
= FUJITSU
FRUITS CONTINUED
FRUITS ARE VERY VERSATILE - LETS LOOK AT RASPBERRIES AS AN EXAMPLE ……
TYPE OF RASPBERRY USE IN COOKING/RECIPES
FRESH CAN BE USED AS A DECORATION ON OR TO MAKE:
AAVVPOL =
HAKSCCEEEE =
EOUMSS =
MJA =
FROZEN CAN BE USED TO MAKE:
LOUICS =
TIMSOOEHS =
MJA =
LEJYL =
FREEZE-DRIED YOU MAY FIND THESE IN BREAKFAST CEREALS OR
YOU CAN USE THEM WHEN:
KABNIG =
YOU CAN BUY FREEZE DRIED POWDER WHICH CAN BE
SPRINKLED ON MERINGUES, SMOOTHIES & ICE
CANS/JARS THESE ARE GOOD FOR MAKING THE FOLLOWING
DESSERTS/PUDDINGS:
IRUFT IEP =
IRUFT BRULCME =
RIFTEL =
JUICED/SMOOTHIE THESE ARE USEFUL AS PART OF A BREAKFAST OR
FOR A SNACK.
SOFTER FRUITS ARE GREAT FOR SMOOTHIES AS
THEY BLEND REALLY WELL.
YOU CAN FREEZE JUICED FRUITS TO MAKE HEALTHI-
VEGETABLES CONTINUED
CAN YOU COMPLETE THE INFORMATION IN THE TABLE?
VEGETABLE CAT- INFORMATION EXAMPLES
EGORY
ROOTS GROW ............ GROUND AND 1.
SROTO = PASS THE WATER AND .................. 2.
FROM THE SOIL INTO THE PLANT. 3.
THESE ARE ATTACHED TO THE ROOTS 1.
BUTRES = BELOW THE GROUND AND ARE 2.
A ........... STORE FOR NEW PLANTS. 3.
THESE ARE FOUND BELOW GROUND 1.
SLUBB = AND THEY ARE THE ............... 2.
STORE FOR NEW PLANTS. 3.
THESE GROW OUT OF THE GROUND 1.
METSS = AND THEY ................... THE PLANT. 2.
3.
THESE ARE ABOVE THE GROUND AND 1.
VEALSE = MAKE FOOD FOR THE PLANT BY US- 2.
ING ............................. 3.
THIS IS ABOVE THE GROUND AND 1.
WROLFE SHEDA PRODUCES THE ................ FOR THE 2.
= PLANT.
THESE GROW ABOVE THE GROUND, 1.
NUFIG = THEY ARE NOT ..........................
BUT ARE AN EDIBLE FUNGUS.
THESE GROW ABOVE THE GROUND 1.
TUFIR = AND CONTAIN THE ................ FOR 2.
THE PLANT. 3.
THESE GROW ABOVE THE GROUND 1.
DESES & DPOS = AND THEY CONTAIN THE NEW 2.
PLANT ........... WITHIN THE ......... 3.
VEGETABLES BELOW SEEDS MINERALS SEEDS FOOD
SEEDS FOOD SUPPORT POD SUNLIGHT
VEGETABLES CONTINUED
CAN YOU IDENTIFY THE FOLLOWING UNUSUAL VEGETABLES? CIRCLE THE CORRECT
ANSWER FROM THE CHOICES GIVEN ......
ROMANESCO CAULIFLOWER =
CAESARESCO CAULIFLOWER =
NEROESCO CAULIFLOWER =
DRONGO (AUSTRALIAN YAM) =
OCA (NEW ZEALAND YAM) =
DAYANG (TAZMANIAN YAM) =
KOHLAPUR =
KOHLRABI =
KOHLI =
CELERIAC =
CELERY =
CELERON =
DUDLEY =
DUDDLE =
DUDHI =
VEGETABLES CONTINUED
VEGETABLES ARE VERY VERSATILE - LETS LOOK AT PEAS AS AN EXAMPLE ……
TYPE OF PEA USE IN COOKING/RECIPES
FRESH CAN BE EATEN:
AWR =
KOCEOD =
FROZEN THESE ARE REALLY POPULAR AS PEAS FREEZE REALLY
WELL. THEY ARE OFTEN SERVED AS A:
MMCANNACTOPIE = ……………………………………………….. TO
A MEAL.
OR THEY CAN BE USED IN OTHER DISHES SUCH AS
DRIED THERE ARE LOTS OF DIFFERENT VARIETIES OF
DRIED PEAS, THEY HAVE A LONG SHELF LIFE AND
COME IN VARIETIES SUCH AS: MARROWFAT, SPLIT
PEAS, ETC.
THEY CAN BE ADDED TO:
OPSSU =
SEUICRR =
LEASSSCREO =
CANS/JARS THESE ARE OFTEN JUST HEATED THROUGH AND
SERVED AS A:
MMCANNACTOPIE = ……………………………………………….. TO
A MEAL.
JUICED/SMOOTHIE JUICES MAY BE CONSUMED RAW OR USED AS A LIQ-
UID IN RECIPES (SUCH AS IN SOUPS).
YOU CAN ALSO FIND VEGETABLES IN SMOOTHIES.
VEGETABLES CLASSIFICATION USING THE IMAGES OF VEGETABLES ON THE SUPPLEMENTARY SHEET CAN YOU AS- SEMBLE A PLANT THAT CLEARLY ILLUSTRATES THE DIFFERENT CLASSIFICATIONS OF THE VEGETABLES? CUT OUT THE IMAGES AND ASSEMBLE THE PLANT, THEN LABEL WITH THE NAMES OF THE VEGETABLES AND THEIR CLASSIFICATION ....... ABOVE GROUND UNDERGROUND
VEGETABLES CLASSIFICATION SUPPLEMENTARY SHEET CUT OUT THE IMAGES BELOW TO CREATE YOUR ‘PLANT’ IN YOUR BOOKLET ......
HARVESTING FRUITS & VEGETABLES
FRUITS AND VEGETABLES MUST BE HARVESTED AND PROCESSED QUICKLY. FRUITS
AND VEGETABLES WILL CONTINUE TO GROW, RIPEN AND DECAY AFTER HARVESTING.
DISCUSS HOW DO YOU THINK FRUITS AND VEGETABLES ARE HARVESTED? DO YOU
THINK ITS MANUALLY OR MECHANICALLY?
WATCH THE FOLLOWING YOUTUBE CLIP - CRUNCHY CARROTS FROM FARM TO
FORK (TESCO EAT HAPPY PROJECT),
WATCH THE FOLLOWING YOUTUBE CLIP - CRUNCHY PEPPERS FROM FARM TO
FORK (TESCO EAT HAPPY PROJECT).
WATCH THE FOLLOWING YOUTUBE CLIP - FROZEN PEAS FROM FARM TO FORK
(TESCO EAT HAPPY PROJECT).
TO COMPLETE THE ACTIVITY BELOW - PLACE THE 5 SENTENCES GIVEN BELOW IN
THE CORRECT ORDER ......
WRAPPING TO ENSURE SAFE TRANSPORTATION,
TRIMMING OFF THE EXCESS LEAVES AND ROOTS,
WASHING TO REMOVE SOIL AND ANY FARMING CHEMICALS,
REMOVING DAMAGED AND MISSHAPEN PRODUCE,
SORTING THE FRUIT AND VEGETABLES INTO DIFFERENT SIZES.
THE PROCESS AFTER HARVESTING MAY INCLUDE THE FOLLOWING PROCESSES:
1.
2.
3.
4.
5.
THERE ARE TWO ROUTES THAT FRUIT AND VEGETABLES CAN TAKE ONCE THEY ARE
HARVESTED.
1. THEY CAN BE PACKED FOR IMMEDIATE SALE,
2. THEY CAN BE PROCESSED TO SLOW DOWN OR STOP THE RIPENING & DECAY SO
THAT CONSUMERS CAN BUY THE BEST QUALITY FRUITS AND VEGETABLES.
ENZYMES FOUND NATURALLY INSIDE FRUITS AND VEGETABLES CONTRIBUTE TO
THEIR RIPENING AND DECAY. THE ACTION OF THESE ENZYMES CAN BE SLOWED
DOWN BY A NUMBER OF PROCESSES THAT ARE DISCUSSED OVERLEAF.HARVESTING FRUITS & VEGETABLES CAN YOU PLACE THE FOLLOWING PROCESSES FOR SLOWING DOWN THE RIPENING AND DECAY OF FRUIT AND VEGETABLES INTO THE TABLE OVERLEAF? CANNING, MOISTURE CONTROL, PRESERVING IN AN ACID, BLANCHING, PRESERVING IN SUGAR, COATING WITH WAX, TEMPERATURE CONTROL, FREEZING, DRYING, ATMOSPHERE CONTROL.
HARVESTING FRUITS & VEGETABLES
PROCESSES THAT SLOW DOWN THE RIPENING AND DECAY OF FRUITS & VEGETABLES:
DIFFERENT TEMPERATURES WILL SLOW DOWN THE RIPENING
PROCESS. REFRIGERATION IS IDEAL FOR MOST FRUITS & VEGE-
TABLES. APART FROM POTATOES, BANANAS, ONIONS &
SQUASHES WHICH KEEP WELL IN COOL PLACES RATHER THAN
COLD STORAGE.
ADDING CARBON DIOXIDE GAS TO THE STORAGE UNIT WILL
SLOW DOWN DECAY. A CONTROLLED ATMOSPHERE IS USED IN
BAGS OF PREPARED SALAD TO KEEP THEM FRESH FOR DAYS.
ONCE OPENED & EXPOSED TO THE AIR THE SALAD DECAYS
QUICKLY.
A GENERAL RULE, VEGETABLES REQUIRE HIGH MOISTURE STOR-
AGE & FRUITS LOW MOISTURE STORAGE.
SLOWS DOWN THE RIPENING PROCESS BY PREVENTING CARBON
DIOXIDE FROM LEAVING THE FRUIT & OXYGEN FROM ENTERING.
THIS IS USED ON LEMONS & ORANGES.
THIS IS CARRIED OUT BEFORE FREEZING, CANNING OR DRYING.
BLANCHING DESTROYS ENZYMES. IT INVOLVES PLUNGING THE
FRUIT OR VEGETABLES INTO BOILING WATER, THEN REMOVING
THEM & FINALLY PLACING THEM UNDER COLD RUNNING WATER.
FRUITS AND VEGETABLES CAN BE SUN DRIED OR TUNNEL DRIED
BY HOT AIR. DRYING REMOVES MOISTURE (PREVENTING DECAY)
AND CONCENTRATES THE NUTRIENTS.
MANY FRUITS ARE MADE INTO JAMS USING SUGAR TO PRESERVE
THE FRUIT. LARGE AMOUNTS OF SUGAR STOP DECAY. SOAKING
FRUIT IN SUGAR, FOLLOWED BY DRYING, WILL PRODUCE CANDIED
AND CRYSTALLINE FRUIT.
FREEZING RETAINS THE VITAMIN C CONTENT AND ALLOWS
STORAGE FOR MANY MONTHS. FREEZING FRUITS & VEGETABLES
TO –18°C CAUSES ICE CRYSTALS TO FORM WHICH WILL CAUSE
THE CELL WALLS TO COLLAPSE. SOME SOFT FRUITS ARE NOT
SUITABLE FOR FREEZING BECAUSE THEY WILL BECOME MUSHY
WHEN DEFROSTED, E.G. STRAWBERRIES.
THE ACID , USUALLY VINEGAR, PREVENT DECAY. PICKLED VEGE-
TABLES INCLUDE CUCUMBERS, ONIONS & CABBAGE.
FRUIT & VEGETABLES CAN BE CANNED IN FRUIT JUICE, SYRUP,
WATER, BRINE (SALT) OR A SAUCE TO EXTEND THEIR SHELF
LIFE. THE CANS ARE FILLED & SEALED, THEN PLACED IN A
LARGE PRESSURE COOKER & THE TEMPERATURE IS RAISED TO
121°C . THE FRUIT & VEGETABLES COOK INSIDE THE CAN. CAN-
NING USES VERY HIGH TEMPERATURES SO VITAMINS IN THE
PRODUCE ARE REDUCED.HARVESTING FRUITS & VEGETABLES EXTRACTING JUICE SOME FRUITS AND VEGETABLES FIND THEIR WAY INTO JUICES. BEFORE JUICING THE FRUITS AND VEGETABLES ARE FIRSTLY FINELY CHOPPED AND THEN MASHED IN- TO A PULP. THE PULP IS THEN PRESSED AND THE JUICES MAY BE FILTERED TO RE- MOVE SOLID BITS. CHEMICALS WILL BE ADDED TO REMOVE ANY CLOUDINESS. THE JUICE WILL THEN BE PASTEURISED AND SEALED INTO CARTONS. LOTS OF DIFFERENT FRUIT AND VEGETABLE JUICES ARE AVAILABLE. WHAT ARE THE ADVANTAGES FOR THE CONSUMERS OF THESE JUICES BEING AVAIL- ABLE TO BUY? (GIVE AT LEAST 3 ADVANTAGES) GIVE ONE ADVANTAGE FOR THE PRODUCERS OF THESE JUICES.
HARVESTING FRUITS & VEGETABLES DRIED JERKY SOME FRUITS AND VEGETABLES FIND THEIR WAY INTO DRIED FRUIT & VEGETABLE JERKY. DRYING FRUIT & VEGETABLES HAS BECOME A LOT MORE POPULAR AND IT CREATES A HEALTHY LOW FAT SNACK.
SECONDARY PROCESSING OF FRUITS - MAKING JAM
JAM MAKING IS A TRADITIONAL METHOD OF FOOD PRESERVATION, WHICH USES
SUGAR TO PREVENT THE GROWTH OF MICRO-ORGANISMS AND ENABLE TO JAM TO SET
INTO A GEL. TO ENABLE THE GEL TO FORM INTO A JAM, THERE NEEDS TO BE
ENOUGH PECTIN, ACID AND SUGAR IN THE JAM RECIPE. PECTIN IS FOUND IN
FRUITS, ESPECIALLY STONE FRUITS, SUCH AS PLUMS.
KEY POINTS TO JAM MAKING:
THE FRUIT SHOULD BE IN GOOD CONDITION—NOT MOULDY, SOFT OR DAMAGED,
WHEN JAM IS MADE, THE FRUIT IS FIRSTLY STEWED FOR A WHILE WITH SOME
WATER TO EXTRACT THE PECTIN,
SUGAR IS THEN ADDED, STIRRED UNTIL IT DISSOLVES, THEN THE MIXTURE IS
BOILED QUICKLY UNTIL THE JAM REACHES 105°C, WHICH IS THE SETTING POINT
OF THE JAM,
THE HOT JAM IS POURED INTO CLEAN, DRY, HOT, STERILE JARS (HEATED IN THE
OVEN TO DESTROY MICRO-ORGANISMS AND TO PREVENT THE GLASS FROM BREAK-
ING WHEN THE HOT JAM IS POURED IN) AND SEALED TO PREVENT MICRO-
ORGANISMS FROM GETTING INTO THE JAM,
THE JARS OF JAM ARE LEFT TO GO COLD, IN WHICH TIME THE GEL WILL FORM
AND TRAP THE FRUIT, SUGAR AND WATER.
JAMS ARE OFTEN CALLED PRESERVES. CAN YOU UNSCRAMBLE THESE OTHER PRE-
SERVES?
MLNOE RUCD =
KELSICP =
NTUYECH =
NMTI EYLLJ & CEAUS =
LRAAMMDAE =
WATCH THE FOOD CHAIN = EPISODE 3 EGGS & RASPBERRIES THAT ILLUSTRATES FRUIT
BEING PROCESSED INTO JAM.Castleford Academy
Design and Technology Y9 Food: Lesson 3
STARTER/BIG ACIVITY
WHAT IS THE CONNECTION BETWEEN THE FOLLOWING IMAGES?
……………………………………………………………………………………………………………………………………………………………………………
……………………………………………………………………………………………………………………………………………………………………………
…………………………………………………………………………………………………………………………………………………………………………..CEREALS
CAN YOU IDENTIFY THE FOLLOWING CEREALS USING THE NAMES OF THE CEREALS
FROM THE BOX BELOW?
BARLEY MAIZE OATS RYE RICE WHEATCEREALS INFORMATION
READ THE FOLLOWING INFORMATION AND FILL IN THE TABLE OVERLEAF ......
CEREALS ARE THE SEEDS OR GRAINS OF CULTIVATED GRASSES. THEY ARE OFTEN
DESCRIBED AS A STAPLE FOOD. A STAPLE FOOD IS A FOOD THAT IS EATEN REGU-
LARLY AND IS THE MAIN PART OF THE DIET FOR A GROUP OF PEOPLE. CEREALS PRO-
VIDE PEOPLE WITH THE MAIN SOURCE OF ENERGY IN THEIR DIETS. CEREALS ARE
GROWN OR CULTIVATED AROUND THE WORLD AND THE TYPE OF CEREAL WHICH BE-
COMES THE STAPLE FOOD DEPENDS UPON THE LOCAL CLIMATE.
THERE ARE 6 MAIN CEREAL PRODUCTS AND THESE ARE WHEAT, RYE, RICE, MAIZE,
BARLEY AND OATS.
WHEAT IS THE MOST WIDELY GROWN CROP IN THE WORLD AND PRO-
VIDES 20% OF THE DAILY PROTEIN AND OF THE FOOD CALORIES FOR
4.5 BILLION PEOPLE. IT IS THE SECOND MOST IMPORTANT FOOD CROP
IN THE DEVELOPING WORLD AFTER RICE. WHEAT CAN BE CULTIVATED
IN A WIDE RANGE OF SOILS AND CAN BE SUCCESSFULLY GROWN
ACROSS THE WORLD. SOME OF THE MAIN PRODUCERS OF
WHEAT ACROSS THE WORLD ARE CHINA, INDIA, RUSSIA, THE
USA, CANADA AND FRANCE. THERE ARE MANY VARIETIES OF WHEAT, AN
EXAMPLE IS DURUM WHEAT WHICH IS USED TO MAKE PASTA. COUSCOUS IS
THE STEAMED, DRIED AND CRACKED GRAINS OF DURUM WHEAT. WHEAT
FLAKES ARE ADDED TO BREAKFAST CEREALS. WHEAT IS USED TO MAKE
MANY TYPES OF BAKED PRODUCTS INCLUDING BREAD, PASTRIES, CAKES AND
BISCUITS.
RYE GROWS WELL IN MUCH POORER SOILS THAN THOSE NEEDED FOR
MOST CEREAL GRAINS. RYE IS GROWN PRIMARILY IN RUSSIA AND
NORTHERN EUROPE. RYE FLOUR IS USED TO MAKE BREAD. RYE BREAD
SUCH AS PUMPERNICKEL, HAS A HIGHER FIBRE CONTENT THAN WHITE
BREAD AND IS OFTEN DARKER IN COLOUR AND STRONGER IN FLAVOUR.
RYE IS ALSO USED TO MAKE CRISP BREADS, SOME WHISKEYS, SOME
VODKAS AND ANIMAL FEEDS/FODDER.
RICE IS AN AQUATIC CROP, WHICH MEANS THAT IT IS BEST GROWN IN
WATER. HIGH RAINFALL AND FRESH WATER SUPPLIES ARE ESSENTIAL
FOR ITS CULTIVATION. RICE REQUIRES A HOT, WET CLIMATE AND IS
THE STAPLE CEREAL FOR OVER HALF OF THE WORLDS POPULATION SUCH
AS IN INDIA AND CHINA. THERE ARE MANY TYPES OF RICE: LONG
GRAIN, SHORT GRAIN, WILD RICE, BASMATI RICE, ETC. RICE IS USED
IN BOTH SWEET AND SAVOURY DISHES. RICE FLAKES CAN BE ADDED TO BREAKFAST
CEREALS. RICE FLOUR AND GROUND RICE ARE BOTH USED FOR BAKING.
MAIZE THRIVES BEST IN A WARM CLIMATE. IT CAN BR GROWN IN
EUROPE, CHINA, NORTH AND SOUTH AMERICA AND IS THE THIRD
MOST IMPORTANT CEREAL CROP IN THE WORLD, HOWEVER, MUCH
OF .THIS IS NOT EATEN DIRECTLY BY HUMANS BUT IS USED TO MAKE
CORN ETHANOL, ANIMAL FEED AND OTHER MAIZE PRODUCTS SUCH AS
CORNSTARCH AND CORN SYRUP. MAIZE (CALLED CORN IN SOME COUN-
TRIES) CAN BE EATEN WHOLE AS CORN ON THE COB. CORNMEAL CAN BE
COARSELY GROUND DOWN TO MAKE POLENTA. CORNMEAL IS USED TO
MAKE TORTILLAS, MUFFINS AND PANCAKESCEREALS INFORMATION BARLEY GROWS IN RUSSIA AND EUROPE. IT CAN BE GROWN IN MANY CLI- MATES BUT IT DOES NOT TOLERATE COLD WINTERS. BARLEY IS NOW THE FOURTH MOST IMPORTANT CEREAL CROP IN THE WORLD AFTER WHEAT, MAIZE AND RICE. BARLEY IS USED FOR MAKING BEER AND SOFT DRINKS SUCH AS BARLEY WATER. PEARL BARLEY CAN BE USED TO THICKEN SOUPS AND STEWS. MOST OF THE BARLEY GROWN IS ACTUALLY USED FOR ANIMAL FEED/FODDER. OATS ARE BEST GROWN IN REGIONS WHERE THE TEMPERATURES ARE NEITHER VERY HOT NOR VERY COLD. IT GROWS IN NORTH AMERICA, RUSSIA AND EUROPE. OATS ARE AVAILABLE AS POR- RIDGE OATS, JUMBO OATS AND OATMEAL, THEY CAN BE GROUND DOWN INTO OAT FLOUR. OATS ARE ADDED TO BREAKFAST CE- REALS, SNACK BARS AND CRACKERS. A VERY COMMON USE OF OATS IS AS ANIMAL FEED/FODDER. WATCH THE FOLLOWING YOUTUBE CLIPS: TESCO EAT HAPPY PROJECT - REMARKABLE RICE: HOW DOES RICE GROW, TESCO EAT HAPPY PROJECT - BAKED BREAD: HOW FLOUR IS MADE, TESCO EAT HAPPY - FARM TO FORK THE JOURNEY OF OATS.
CEREALS INFORMATION
COMPLETE THE TABLE USING THE INFORMATION ON THE PREVIOUS TWO PAGES:
CEREAL PREFERRED GROWTH WHERE DOES IT USES
CLIMATE GROW?
WHEAT
RYE
RICE
MAIZE
BARLEY
OATSSO WHAT HAVE WE LEARN’T ABOUT CEREALS? WHAT CEREAL PLANT IS USED IN THESE CEREALS?
QUEEN'S MILL QUEEN'S MILL, PREVIOUSLY KNOWN AS ALLINSON'S MILL, WAS THE WORLD'S LARG- EST STONE GRINDING FLOUR MILL WITH TWENTY PAIRS OF GRINDING STONES. AC- CORDING TO THE WEST YORKSHIRE ARCHAEOLOGICAL SOCIETY THERE HAS BEEN A WORKING MILL BY THE RIVER AIRE AS FAR BACK AS ROMAN TIMES. WATERMILLS, SOME DATING FROM AT LEAST THE TWELFTH CENTURY WERE ESTAB- LISHED ON BOTH SIDES OF THE RIVER AIRE IN CASTLEFORD. IN MEDIAEVAL DAYS THE MILLS WERE OWNED BY THE CROWN AND USED CHIEFLY FOR MILLING WHEAT JUST AS THE QUEEN'S MILL CONTINUED TO DO UNTIL 2010. THROUGH THE AGES MONARCHS BEGAN TO SELL OFF THEIR MILLS TO PRIVATE ENTREPRENEURS IN A SEARCH FOR NEW SOURCES OF INCOME. THE MILLS IN CASTLEFORD WERE DISPOSED OF IN 1615 AND EVENTUALLY THE CURRENT MILL CAME INTO THE HANDS OF THE BLAND FAMILY OF KIPPAX PARK. IN THE 1700’S THE AIRE AND CALDER NAVIGATION WAS CUT AND THE NAVIGATION UNDERTAKERS PURCHASED THE MILLS, LEASING THEM TO TENANTS. DURING THE SECOND WORLD WAR THE MILLING OPERATION WAS INCREASED WITH THE ADDITION OF ANOTHER FOURTEEN SETS OF ELECTRICALLY DRIVEN MILL WHEELS AND AN EXTERNAL SILO WHICH COULD HOLD SIX HUNDRED TONS OF WHEAT. IT WAS THIS ADDITION THAT GAVE THE MILL THE DISTINCTION OF BEING THE LARGEST STONEGROUND FLOUR MILL IN THE WORLD. WHEN THE MILL WAS OPERATING NINETEEN PAIRS OF STONES WOULD BE GRINDING FLOUR WITH ONE PAIR BEING TAKEN OUT OF SERVICE FOR DRESSING AND GENERAL MAINTENANCE. DRESSING THE MILLSTONES IS ONE OF THE MOST IMPORTANT AS- PECTS OF ROUTINE MAINTENANCE CARRIED OUT IN A MILL. AFTER THE BASIC STONE HAS BEEN PREPARED, THE SURFACES ARE SMOOTHED AND A PATTERN OF GROOVES IS CUT INTO THEM. IT IS THESE FURROWS THAT DO THE REAL WORK. AS THE STONES ARE USED, THE FURROWS GRADUALLY BECOME WORN AND MUST BE REFRESHED OR "DRESSED". IN 1921 THE MILL WAS LEASED BY THE ALLINSON FAMILY TO CONTINUE THE WORK OF NOTED TENANT DR THOMAS ALLINSON WHOSE NAME HAS BEEN RETAINED THROUGH THE YEARS AND TODAY THE MILL IS STILL LOCALLY KNOWN AS ‘ALLINSON’S MILL’. FINALLY THE LEASE WAS TAKEN BY THE AMERICAN COMPANY ADM WHO TOOK THE DECISION IN 2010 TO CLOSE THE MILL.
WINDMILLS IN YOUR LOCAL AREA THERE ARE NUMEROUS WIND MILLS IN YOUR LOCAL AREA TWO WHICH WERE USED TO MILL FLOUR. YOUR LOCAL ONE IS KIPPAX MILL WHICH WAS BUILT IN THE 18TH CENTURY. IT IS POSSIBLE THAT IT WAS NEV- ER WIND POWERED (HAD SAILS). YOU CAN SEE THE WINDMILL AS YOU TRAVEL UP ABERFORD ROAD (MARY PANEL HILL). THE ONLY REMAINING WINDMILL IN PONTEFRACT IS THE DANDY WINDMILL. IT DATES BACK TO 1819. IT WAS A WIND POWERED CORN MILL . DO YOU KNOW WHAT ‘QUEENS MILL’ IS USED FOR NOW? HOW WOULD PEOPLE KNOW THAT IT WAS ONCE A MILL USED TO GRIND FLOUR? WHAT COULD OLD DISUSED WINDMILLS BE USED FOR NOW?
FLOUR FLOUR IS CREATED BY MILLING DIFFERENT CEREALS. DIFFERENT GRAINS PRODUCE FLOUR FOR DIFFERENT JOBS. THE MAJORITY OF FLOUR THAT YOU USE IS CREATED FROM MILLED WHEAT GRAINS. DEPENDING ON THE PROTEIN CONTENT OF THE WHEAT GRAIN, IT IS CATEGORISED INTO WHAT FARMERS AND MILLERS REFER TO AS HARD WHEAT OR SOFT WHEAT. HARD WHEAT HAS A HIGH PROTEIN CONTENT AND IF IT ALSO HAS GOOD QUALITY GLUTEN, IT CAN DEVELOP A STRONG AND ELASTIC DOUGH, MAKING IT THE BEST TYPE OF WHEAT TO PRODUCE BREAD FLOUR. SOFT WHEAT HAS A LOWER GLUTEN CONTENT AND IS USED TO MAKE PLAIN FLOUR AND SELF-RAISING FLOUR, MAKING IT IDEAL FOR MAKING CAKES, BISCUITS AND PASTRIES. APART FROM PLAIN FLOUR AND SELF RAISING FLOUR STATED BELOW CAN YOU NAME 7 OTHER TYPES OF FLOUR? 1. PLAIN FLOUR, 2. SR FLOUR, 3. 4. 5. 6. 7. 8. 9.
FLOUR
SO WHAT ARE THESE DIFFERENT FLOURS? USE THE INTERNET TO EXPLAIN/DEFINE
THE DIFFERENT TYPES OF FLOUR. COMPLETE THE GRID BELOW WITH THE 9 TYPES
OF FLOUR THAT YOU HAVE IDENTIFIED:
NAME OF FLOUR DEFINITION/EXPLANATION
PLAIN
SR FLOURWHICH FLOUR IS USED TO CREATE WHICH PRODUCT? CAN YOU IDENTIFY WHICH FLOUR IS USED TO CREATE THE FOLLOWING FOOD PROD- UCTS:
WHICH NON-TYPICAL FLOUR IS USED TO CREATE WHICH FOOD PRODUCT? CAN YOU IDENTIFY THE FOOD PRODUCT & WHICH NON-TYPICAL FLOUR IS USED TO CREATE IT?
Castleford Academy
Design and Technology Y9 Food: Lesson 4
STARTER/BIG ACIVITY
WHY ARE THE EGGS IN THE DISH DIFFERENT SIZES & COLOURS?
......................................................................................................
......................................................................................................
......................................................................................................
DOES THE COLOUR OF THE EGG CORRESPOND TO THE COLOUR OF THE BIRD?
WHAT DO YOU THINK?
......................................................................................................
......................................................................................................EGGS
WHICH OF THE FOLLOWING BIRDS EGGS CAN YOU EAT?
BIRDS IMAGE YES/NO ACTUAL ANSWER
CHICKEN
DUCK
TURKEY
GOOSE
EMU
RHEA
QUAIL
PHEASANT
OSTRICH
BANTAMEGGS INFORMATION
EGGS ARE CLASSIFIED BY SIZE AND AT THE SUPERMARKET YOU CAN BUY 4 DIFFERENT
SIZES OF EGGS. CAN YOU COMPLETE THE GRID BELOW ......
SIZE WEIGHT UNDER 53g
63g-73g
OVER 73g
53-63g
VERY LARGE
LARGE
MEDIUM
SMALL
THE FIRST THING YOU’LL NOTICE IS THAT THE EGG HAS A FAT ROUNDED END AND A
POINTED CONE END. THE EGG IS LAID ROUNDED END FIRST.
IN A HEN’S EGG APPROX 60% OF IT IS EGG WHITE AND 40% OF IT IS EGG YOLK.
WATCH THE FOLLOWING YOUTUBE CLIP:
TESCO EAT HAPPY PROJECT - EXCELLENT EGGS: FROM THE NEST TO YOU.EGGS INFORMATION EGGS ARE MADE UP OF DIFFERENT PARTS. CAN YOU LABEL THE DIAGRAM OF THE DIFFERENT PARTS OF EGG BELOW WITH THE FOLLOWING LABELS? YOLK, EGG SHELL, AIR CELL, THICK ALBUMEN, THIN ALBUMEN, VITELLINE MEMBRANE, GERMINAL DISC, CHALAZA, INNER SHELL MEMBRANE, OUTER SHELL MEMBRANE.
EGGS INFORMATION
LOOK AT THE IMAGE OF THE EGG BELOW. HAVE YOU ANY IDEA WHAT THE IMAGE IS
ON THE EGG AND WHAT DOES IT MEAN?
DETAILS ABOUT THE IMAGE ......
THE BRITISH LION QUALITY SCHEME ENSURES THE HIGHEST OF FOOD SAFETY
STANDARDS. CAN YOU COMPLETE THE SENTENCES BELOW?
THE EGGS ARE LAID BY ................................. HENS,
THE EGGS ARE FROM HENS THAT ARE ................................ AGAINST
...................................................,
THERE ARE STRICT .................... CONTROLS AT .............. AND PACKING
CENTRES.
A ‘BEST BEFORE DATE’ IS STAMPED ON THE EGG AS A GUARANTEE OF
......................................,
THE LION QUALITY MARK IS .......................... ON THE .......... ..............
AND ON EGG PRODUCT CONTAINERS.
FRESHNESS STAMPED HYGIENE BRITISH VACCINATED
EGG SHELL SALMONELLA FARMEGGS INFORMATION
COOKING EGGS
EGGS ARE EXTREMELY VERSATILE AND CAN BE COOKED IN A VARIETY OF DIFFERENT
WAYS. CAN YOU WORK OUT THE FOLLOWING COOKING METHODS?
B _ _ _ _ _
F _ _ _ _
S _ _ _ _ _ _ _ _
P _ _ _ _ _ _
M _ _ _ _ _ _ _ _
B _ _ _ _ (EGGS EN COCOTTE)
DO THESE PRODUCTS CONTAIN EGGS? YES OR NO?
CAN YOU IDENTIFY WHICH OF THESE PRODUCTS CONTAIN EGGS?
EGG PRODUCTS? YES OR NO
CAKES/MUFFINS
BISCUITS
MEATBALLS/BURGERS
SAUSAGES
PASTIES/SAUSAGE ROLLS
PANCAKES
OMELETTE
CHICKEN NUGGETS
SALAD CREAM
MAYONNAISE
TOMATO KETCHUP
BREAD
ICE CREAM
CUSTARD
JAM
LEMON CURDEGGS SUPPLEMENTARY INFORMATION WHICH IMAGE MATCHES WHICH EGG FARMING METHOD? CAGED EGG PRODUCTION, BARN EGG PRODUCTION, FREE RANGE EGG PRODUCTION.
EGGS SUPPLEMENTARY INFORMATION
EGGS TASK PRODUCE AN INFORMATION SHEET THAT COULD BE DISPLAYED NEXT TO THE EGGS IN THE SUPERMARKET TO INFORM CONSUMERS ABOUT THE DIFFERENCES BETWEEN THE FOLLOWING EGG PRODUCTION SYSTEMS SO THAT CONSUMERS CAN MAKE AN IN- FORMED CHOICE ABOUT WHICH EGGS TO PURCHASE. EGG PRODUCTION SYSTEMS THAT YOU NEED TO COVER ON THE INFORMATION SHEET: CAGED EGG PRODUCTION, BARN EGG PRODUCTION, FREE RANGE EGG PRODUCTION, ORGANIC EGG PRODUCTION. USE THE FOLLOWING WEBSITES O HELP YOU PRODUCE THE LEAFLET: WWW.EGGINFO.CO.UK (EGG FACTS SECTION) WWW.VIVA.ORG.UK (EGGS FACTSHEET), WWW.TELEGRAPH.CO.UK (WHAT ARE THE MOST ETHICAL EGGS YOU CAN BUY?)
Castleford Academy
Design and Technology Y9 Food: Lesson 5
STARTER/BIG ACIVITY
THE FOLLOWING LESSON IS ABOUT MILK.
NAME 3 ANIMALS WHOSE MILK THAT WE DRINK IN THE UK?
TYPICALLY WE DRINK MILK THAT IS PRODUCED BY THE FOLLOWING BREEDS OF
COW:
HOLSTEIN-FRIESIAN = THESE REPRESENT 90% OF THE BRITISH DAIRY HERD,
AYRSHIRE,
JERSEY,
GUERNSEY.
ANY IDEA WHICH BREED IS WHICH?
.................... ..................... ..................... ....................MILK IS THE FIRST AND MOST IMPORTANT FOOD OF MANY YOUNG ANIMALS. ALL FEMALE MAMMALS PRODUCE MILK TO FEED THEIR YOUNG. IN BRITAIN WE DRINK ALOT OF COW’S MILK , BUT IN OTHER PARTS OF THE WORLD, THE MILK COMES FROM: HEPES = OTASG = MELACS = UBFFLOA = THE MOST POPULAR BREED OF COW WHICH IS USED FOR MILK IN BRITAIN IS THE HOLSTEIN-FRIEISAN. THESE COWS ARE BLACK AND WHITE IN COLOUR. A RICH- ER, CREAMIER MILK COMES FROM THE HERDS OF CHANNEL ISLAND COWS. THESE GUERNSEY AND JERSEY COWS HAVE BROWN COATS. COWS CAN EAT UPTO 70KG OF GRASS PER DAY, THE BETTER THE QUALITY OF GRASS LEADS TO A HIGHER QUALITY MILK. COWS ARE MILKED TWICE A DAY, EARLY IN THE MORNING AND LATE AFTERNOON. AFTER CALVING, A COW CAN PRODUCE OVER 20 LITRES OF MILK PER DAY. WATCH THE YOUTUBE VIDEO = TESCO EAT HAPPY MAGNIFICENT MILK: HOW DOES A COW MAKE MILK. WATCH THE YOUTUBE VIDEO = TESCO EAT HAPPY MAGNIFICENT MILK: FROM FARM TO YOU, BEFORE THE 1850’S CLEAN MILK WAS ALMOST UNKNOWN. NOW MOST MILK IS PASTEURISED. A FRENCH SCIENTIST CALLED LOUIS PASTEUR DISCOVERED THAT MILK CONTAINED HARMFUL BACTERIA, HE DISCOVERED THAT BY HEATING UP THE MILK TO A CERTAIN TEMPERATURE, THE HARMFUL BACTERIA WAS KILLED. HE GAVE HIS NAME TO THIS PROCESS PASTEURISATION. ALOT OF MILK IS NOW HOMOGENISED. - THIS IS A PROCESS THAT BREAKS DOWN THE FATGLOBULES IN MILK SO THAT THERE IS NO CREAM ON THE TOP OF THE MILK, INSTEAD IT IS EVENLY DISTRIBUTED THROUGHOUT THE MILK. WATCH THE YOUTUBE VIDEO = PASTEURISATION - MICROORGANISMS AND FOOD.
CAN YOU IDENTIFY THE MILKS BELOW FROM THEIR IMAGES?
……………………….. ..…………………………… ……………………………...
CAN YOU NAME THE DIFFERENT MILKS (FROM THEIR PROCESSING METHOD) LOOK
AT THE ANAGRAMS BELOW ......
EEISSLIDRT =
TAURL AEHT EEATTDR =
EEONSNDDC =
AAEEOPTDRV =
EEDDROPW OR RIEDD =
ALL OF THE ABOVE MILKS ARE PROCESSED IN A SLIGHTLY DIFFERENT WAY, WE
WILL LOOK AT THESE PROCESSING METHODS SHORTLY.
SOME MILKS ARE NON-DAIRY MILKS, THESE MILKS ARE POPULAR WITH PEOPLE
WHO MAY HAVE ALLERGIES TO DAIRY MILKS, FOLLOWING A VEGAN DIET OR JUST
WANT A DIFFERENT CHOICE. CAN YOU IDENTIFY WHAT THESE MILKS ARE MADE
FROM?MILK IS TREATED IN VARIOUS DIFFERENT WAYS TO MAKE IT SAFE TO DRINK AND TO HELP IT TO STAY FRESH FOR
LONGER. CAN YOU MATCH THE TYPE OF HEAT TREATMENT WITH THE DEFINITION?
TYPE OF HEAT TREATMENT DEFINITIOM
PASTEURISATION MILK IS HEATED TO AT LEAST 135°C FOR 1-4 SECONDS AND PACKED
IN A STERILE CONTAINER. THE MILK CAN BE KEPT AT AN AMBIENT
TEMPERATURE FOR SEVERAL MONTHS. IT IS OFTEN CALLED LONG
LIFE MILK. THIS MILK HAS SLIGHTLY LESS OF A NUTRITIONAL VALUE
& A SLIGHTLY DIFFERENT TASTE TO THAT OF PASTEURISED
.
STERILISATION MILK IS HEATED QUICKLY TO 72°C FOR 15 SECONDS AND THEN RAPID-
LY COOLED. THERE IS LITTLE CHANGE IN THE TASTE OR NUTRITION-
AL CONTENT.
ULTRA HEAT TREATED THE WATER IS DRIED OUT OF THE MILK LEAVING A POWDER WHICH
WILL THEN KEEP FOR UPTO SIX MONTHS. WHEN WATER IS ADDED IT
TASTES LIKE FRESH MILK. IT CAN BE USED IN HOT DRINKS.
DRIED OR POWDERED MILK BOTTLED RAW MILK GOES THROUGH A STEAM CHAMBER AT 110°C FOR
10-30 MINUTES. ALL OF THE BACTERIA ARE KILLED, SO IT TASTES
DIFFERENT AND MANY B AND C GROUP VITAMINS ARE LOST.
EVAPORATED & CONDENSED MILK THIS MILK HAS HAD 60% OF THE WATER REMOVED AND THEN IT IS
CANNED TO PRESERVE IT. CONDENSED MILK IS EVAPORATED MILK
WITH 50% SUGAR ADDED TO SWEETEN IT AND PRESERVE IT.TO SUMMARISE THE INFORMATION FROM THE GRID CAN YOU COMPLETE THE FOL- LOWING PARAGRAPH? ........................................................ MILK IS HEATED TO 72°C FOR .............. SECONDS THEN COOLED. WHEN MILK HAS NO CREAM LINE AND THE CREAM IS EVENLY DISTRIBUTED THROUGHOUT THE MILK ITS CALLED .................................................................... MILK. MILK WHICH HAS BEEN HEATED PAST BOILING POINT AND HAS A COOKED TASTE IS CALLED ....................................................... MILK. LONG LIFE MILK WILL KEEP FOR ......... MONTHS IF UNOPENED. ITS PROPER NAME IS ............................ ......................... ................................................ MILK. POWDERED MILK CAN ALSO BE CALLED ...................................... MILK. BECAUSE IT HAS HAD THE ...................................... REMOVED. MILK TASTING ACTIVITY FROM THE SAMPLES CAN YOU IDENTIFY WHICH MILK IS WHICH? TASTE THE MILKS AND TRY TO NAME THEM ...... 1. 5. 2. 6. 3. 7. 4. 8. MILK CAN BE MADE INTO THE FOLLOWING 4 POPULAR PRODUCTS. CAN YOU IDEN- TIFY THESE PRODUCTS? MERAC = TUBRET = YRTOUG = CIE MERAC = TASK PRODUCE AN INFORMATION SHEET ABOUT THE ABOVE 4 PRODUCTS THAT ARE MADE FROM MILK. THIS SHEET MUST EXPLAIN WHAT THESE 4 PRODUCTS ARE AND HOW THEY ARE MADE IN DETAIL. YOU ALSO NEED TO GIVE DETAILS ABOUT THE DIFFER- ENT VARIATIONS AVAILABLE. INCLUDE SOME IMAGES.
INFORMATION SHEET ON CREAM, BUTTER, YOGURT & ICE CREAM ATTACH YOUR COMPLETED PIECE OF WORK HERE ......
Castleford Academy
Design and Technology Y9 Food: Lesson 6
STARTER/BIG ACIVITY
THE FOLLOWING LESSON IS ABOUT CHEESE.
LOOK AT THE NUMBERS ON THE MAP - WHICH CHEESE MATCHES
WHICH ARROW BELOW:
WENSLYDALE,
CHEDDAR,
CAERPHILLY,
RED LECIESTER,
DOUBLE GLOUCESTER,
CHESHIRE,
YARG,
LANCASHIRE.CHEESE IS A DAIRY PRODUCT MADE FROM MILK. USUALLY THE MILK COMES FROM 4 ANIMALS. DO YOU KNOW WHICH ANIMALS PROVIDE THE MILK FOR CHEESE? THERE ARE OVER 700 VARIETIES OF BRITISH CHEESE PRODUCED AND THEIR STYLES, TEXTURES AND FLAVOURS DEPEND ON THE ORIGIN OF THE MILK (INCLUDING THE ANIMAL'S DIET), WHETHER THEY HAVE BEEN PASTEURISED, THE BUTTERFAT CONTENT, THE BACTERIA AND MOULD, THE PROCESSING, AND AGING. HERBS, SPICES, OR WOOD SMOKE MAY BE USED AS FLAVOURING AGENTS. THE YELLOW TO RED COLOUR OF MANY CHEESES, SUCH AS RED LEICESTER, IS PRODUCED BY ADD- ING ANNATTO. OTHER INGREDIENTS MAY BE ADDED TO SOME CHEESES, SUCH AS BLACK PEPPER, GARLIC, CHIVES, APRICOTS OR CRANBERRIES. CHEESE TASTING ACTIVITY CAN YOU IDENTIFY THE FOLLOWING CHEESES THAT YOU HAVE BEEN GIVEN TO TASTE? 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.
CHEESE IS MADE UP OF JUST A FEW SIMPLE INGREDIENTS:
MILK,
A STARTER CULTURE (GOOD BACTERIA),
SALT,
RENNET (THIS IS A COMPLEX SET OF ENZYMES PRODUCED IN THE STOMACHS OF
RUMINANT ANIMALS. THE MAJORITY OF CHEESES IN THE UK ARE NOW MADE
WITH VEGETARIAN RENNET).
IT TAKES 10 LITRES OF MILK TO PRODUCE A KILO OF HARD CHEESE. HARD CHEESE IS
VERY NUTRITIOUS AS IT IS A GOOD SOURCE OF PROTEIN, CALCIUM AND PHOSPHO-
ROUS AND VITAMIN B12.
TASK
WATCH THE FOLLOWING VIDEO CLIP ON YOUTUBE = TESCO EAT HAPPY PROJECT
CRACKING CHEESE: HOW MILK IS TURNED INTO CHEESE.
BELOW ARE SOME SENTENCES THAT ARE JUMBLED UP THAT EXPLAIN HOW CHEESE IS
MADE. UNSCRAMBLE THE SENTENCES AND PUT THEM IN THE CORRECT ORDER WITH
AN ACCOMPANYING IMAGE TO CORRECTLY EXPLAIN THE PRODUCTION OF CHEESE ......
SALT IS ADDED TO FLAVOUR AND PRESERVE THE CHEESE,
IT IS LEFT TO RIPEN TO DEVELOP TASTE AND TEXTURE - STRONG CHEESE TAKES
LONGER TO MATURE AND COSTS MORE TO BUY. THE CHEESE IS PACKED READY
FOR SALE.
THE MILK IS PASTEURISED AND A STARTER IS ADDED WHICH TURNS THE MILK
SOUR,
THE CHEESE IS PRESSED INTO MOULDS AND PRESSED TO REMOVE MORE WHEY,
THE LUMPS OF CURD ARE WASHED TO REMOVE MORE WHEY,
RENNET IS ADDED TO CLOT THE MILK AND SEPARATE IT INTO CURDS (SOLIDS)
AND WHEY (LIQUID),
THE CURD IS CUT AND THE WHEY DRAINS AWAY.CHEESE PRODUCTION INFORMATION SHEET ATTACH YOUR CHEESE PRODUCTION INFORMATION SHEET HERE ........
CHEESE IS DIVIDED INTO SEVERAL CATEGORIES AND THESE ARE:
RDAH =
EIMS—RDAH =
OTFS =
ESFHR =
LBEU =
ELBDDNE =
CATEGORIES OF CHEESE
CAN YOU PUT THE WORDS IN THE BOX AT THE BOTTOM INTO THE GAPS?
HARD CHEESE
THESE CHEESES HAVE BEEN PRESSED TO REMOVE AS MUCH OF THE WHEY
AND ......................... FROM THE CURDS AS POSSIBLE TO ENSURE A LONG
SHELF LIFE,
CHEESES MAY BE .................... FROM ANYTHING BETWEEN 12 WEEKS IN THE
CASE OF MILD CHEDDAR UPTO 2 YEARS OR MORE FOR VINTAGE CHEDDAR,
BRITISH EXAMPLES OF HARD CHEESE ARE ..................................... AND
DOUBLE GLOUCESTER.
SEMI-HARD CHEESE
AS THE NAME SUGGESTS, THESE CHEESES SIT BETWEEN BEING SOFT AND
HARD. OFTEN THEY HAVE A ....................... TEXTURE SUCH AS EDAM AND
WILL BE SOLD AT A RELATIVELY YOUNG AGE OF A FEW MONTHS.
OTHER EXAMPLES WOULD INCLUDE ST. PAULIN AND PORT SALUT AND CERTAIN
OTHER CHEESES WHERE THE RINDS WILL BE WASHED WITH BRINE, BEER, WINE
OR FRUIT JUICES TO ADD CHARACTER TO THE CHEESE DURING THE MATURA-
TION PROCESS.
SOFT
THIS CHEESE HAS A VERY SOFT TEXTURE AND HAS TYPES CALLED ..........
AND ............................. THESE REQUIRE TIME TO REACH MATURITY AND
FULL FLAVOUR. AGAIN THEY HAVE RELATIVELY HIGH LEVELS OF MOISTURE AND
NEED TO BE EATEN WITHIN A DEFINED PERIOD ONCE SOLD. ON WHITE MOULD
CHEESES SUCH AS BRIE AND CAMEMBERT THE YOUNG CHEESE IS SPRAYED
WITH PENICILLIUM CANDIDUM TO HELP RIPEN THE CHEESE FROM THE OUTSIDE
IN.
FRESH
THIS CHEESE IS ALMOST READY TO ........... THE MOMENT IT IS MADE SUCH
AS COTTAGE CHEESE, CREAM CHEESE, FROMAGE FRAIS, RICOTTA
AND ................................. THEY HAVE HIGH MOISTURE CONTENT AND
THEREFORE A RELATIVELY SHORT SHELF LIFE.BLUE
THERE ARE BLUE CHEESE VARIANTS OF MANY OF THE CHEESE LISTED ABOVE.
WHAT PUTS THEM INTO THE BLUE CHEESE CATEGORY IS THAT PENICILLIUM
ROQUEFORTI - A BLUE MOULD - IS ADDED TO THE CHEESE AT VARIOUS STAGES
IN THE MAKING PROCESS. SOMETIMES IT IS ADDED TO THE MILK AT THE
START OF THE PROCESS IN OTHER CASES IT IS SPRAYED ONTO THE CURDS BE-
FORE BEING SHAPED. NORMALLY THE CHEESE WILL BE PIERCED
WITH ..................... .............. NEEDLES TO ALLOW AIR INTO THE BODY
OF THE CHEESE WHICH THEN ACTIVATES THE BLUE MOULD AND STARTS TO
BREAK DOWN THE PROTEIN WHICH IN TURN CREATES THE BLUE MOULD. THE
PROCESS IS A WAY OF ACCELERATING THE NORMAL DEVELOPMENT OF THE
CHEESE AND MEANS THAT QUITE STRONG TASTING CHEESE IS PRODUCED
WITHIN A FEW MONTHS. BLUE .................... IS PERHAPS THE BEST KNOWN
BLUE CHEESE PRODUCED IN THE UK,
NOW MORE THAN 70 DIFFERENT BLUE CHEESES BEING PRODUCED WITHIN THE
UK. OTHER NOTABLE BRITISH EXAMPLES ARE SHROPSHIRE BLUE, BLUE CHESH-
IRE, BLUE WENSLEYDALE, DOVEDALE, BUXTON BLUE, BLACKSTICKS BLUE AND
EVEN BLUE LEICESTER! IMPORTED EXAMPLES IN-
CLUDE ...................................., GORGONZOLA, CAMBOZOLA AND DANISH
BLUE.
BLENDED
BLENDED CHEESE - ALSO KNOWN AS FRUIT CHEESE, HERB CHEESE, CHEESE
WITH BITS OR MORE THAN JUST CHEESE. THOUGH WE THINK OF THESE AS
MODERN CHEESES IT IS WELL KNOWN THAT THE ................... ROUTINE-
LY BLENDED THEIR CHEESE WITH FRUIT AND HERBS.
HIGH QUALITY HARD CHEESES ARE CHOPPED INTO SMALL PIECES AND HERBS OR
FRUIT ADDED AND THE WHOLE MIXED TOGETHER BEFORE BEING SHAPED IN-
TO CYLINDERS OR BLOCKS.
MOST POPULAR EXAMPLES IN THE UK ARE WENSLEYDALE WITH ....................,
WHITE STILTON WITH APRICOTS, CHEDDAR WITH CARAMELISED ONION, DOU-
BLE GLOUCESTER WITH CHIVES AND ONION AND LANCASHIRE WITH GARLIC.
MOISTURE STILTON BRIE RUBBERY MATURED EAT RED LEICESTER
CRANBERRY STAINLESS STEEL ROMANS ROQUEFORT CAMEMBERT
MOZZARELLACastleford Academy
Design and Technology Y9 Food: Lesson 7
STARTER/BIG ACIVITY
THE FOLLOWING LESSON IS ABOUT MEAT.
CAN YOU NAME THE 3 MAIN ANIMALS THAT WE USE FOR
MEAT IN THIS COUNTRY?
ANIMAL 1 =
ANIMAL 2 =
ANIMAL 3 =WHICH MEAT BELONGS TO WHICH ANIMAL? CAN YOU NAME THE MEATS THAT ARE ASSOCIATED WITH EACH ANIMAL THAT WE EAT? BEEF CATTLE WHICH MEATS? ............................................................................... PIGS WHICH MEATS? ............................................................................... SHEEP/LAMBS WHICH MEATS? ................................................................................ WATCH THE YOUTUBE CLIP TESCO EAT HAPPY BURLY BEEF: FROM FARM TO FORK.
WHICH PART OF THE ANIMAL IS WHICH CUT OF MEAT?
LOOK AT THE IMAGES BELOW OF THE COW, PIG AND SHEEP EACH PART OF THE
BODY IS A DIFFERENT CUT OF MEAT.
CAN YOU MATCH THE MISSING WORDS THAT APPLY TO A DIFFERENT CUT OF MEAT
WITH THE NUMBERS?
SHOULDER RIB JOWL LEG BELLY BRISKET
1.
2.
3.
4.
5.
6.
1
23
4
6
5WHICH MEAT CUT BELONGS TO WHICH ANIMAL?
CAN YOU IDENTIFY WHICH MEAT CUT BELONGS TO WHICH ANIMAL? SOME OF THEM
BELONG TO MORE THAN ONE ANIMAL ......
COW PIG
SHEEP
SAUSAGES NECK STEAK MINCE SPARE RIBS BELLY CHOPS
CUTLETS BRISKET TENDERLOIN SHANKWHICH CONDIMENTS ARE TRADITIONALLY SERVED WITH MEAT?
CAN YOU IDENTIFY WHICH CONDIMENT IS TRADITIONALLY SERVED WITH WHICH
MEAT?
MINT SAUCE?
HORSERADISH SAUCE?
APPLE SAUCE?POULTRY (DOMESTICATED BIRDS) NAME 4 TYPES OF POULTRY (DOMESTICATED BIRDS) THAT WE EAT FOR FOOD? BIRDS ARE BRED IN THE FOOD INDUSTRY TO EAT. FROM THE 4 IMAGES BELOW CAN YOU IDENTIFY WHICH BIRD IS WHICH?
POULTRY (DOMESTICATED BIRDS) MORE THAN 40% OF THE MEAT THAT WE EAT IN BRITAIN IS CHICKEN - MAKING IT THE NATIONS FAVOURITE MEAT. TURKEY IS WIDELY AVAILABLE THROUGHOUT THE YEAR AND NOT JUST AT CHRIST- MAS-TIME. MUCH OF THIS IS THE MILD-FLAVOURED 'WHITE' TURKEY BUT OTHER BREEDS TO LOOK OUT FOR ARE THE NORFOLK BLACK AND THE CAMBRIDGE BRONZE. THE MOST COMMON FARMED DUCK IN BRITAIN IS THE PEKIN, WHICH HAS BEEN CROSSED WITH THE WILD MALLARD TO CREATE THE GRESSINGHAM DUCK. THE GRESSINGHAM IS A SUCCULENT AND TENDER DUCK WITH A HIGH BREAST MEAT CONTENT. IT HAS A GAMY FLAVOUR. THE GOOSNARGH DUCK IS A CROSS BETWEEN THE PEKIN AND THE AYLESBURY DUCK. IT HAILS FROM GOOSNARGH, A VILLAGE NEAR PRESTON, LANCASHIRE. THE DUCK IS TRADITIONALLY KILLED YOUNG AND HUNG FOR UP TO 48 HOURS TO ENHANCE THE FLAVOUR. GOOSE HAS A LIMITED SEASON BETWEEN SEPTEMBER AND DECEMBER. IT IS TRADI- TIONAL TO EAT GOOSE ON MICHAELMAS (29 SEPTEMBER) AND ON CHRISTMAS DAY.
Castleford Academy
Design and Technology Y9 Food: Lesson 8
STARTER/BIG ACIVITY
THE FOLLOWING LESSON IS ABOUT FISH.
THERE ARE 3 DIFFERENT CATEGORIES OF FISH THAT WE EAT,
LOOK AT THE ANAGRAMS BELOW, CAN YOU UNSCRAMBLE THEM
TO IDENTIFY THE CATEGORIES OF FISH?
HTWEI =
LIYO =
LELSH =
CAN YOU NAME A FISH THAT WOULD FALL
INTO ANY OF THE ABOVE CATEGORIES?
CATERGORY 1 =
CATEGORY 2 =
CATEGORY 3 =THE TYPES OF FISH ARE DIVIDED INTO THREE MAIN GROUPS. CAN YOU SORT THE
FISH IN THE BOX INTO THE THREE GROUPS?
TYPES OF FISH EXAMPLES OF FISH
OILY FISH
WHITE FISH
SHELLFISH
CRAB COD HAKE MACKEREL SALMON HADDOCK OYSTERS TUNA
PLAICE MUSSELS LOBSTER COLEY PRAWNS POLLACK
CAN YOU IDENTIFY ANY OF THE FISH/SEAFOOD ON THE IMAGE BELOW?IN THIS SECTION WE ARE GOING TO FIND OUT MORE ABOUT EACH OF THE THREE
CATEGORIES OF FISH ......
WHITE FISH - KEY POINTS
THERE ARE MANY DIFFERENT TYPES OF WHITE FISH THAT CAN BE EATEN.
WHITE FISH CAN ALSO BE CLASSIFIED AS EITHER "ROUND" OR "..................",
DEPENDING ON THE SHAPE OF THE FISH,
EXAMPLES OF WHITE, ROUND FISH INCLUDE ........., ............................,
SEA BASS, POLLACK, COLEY, HAKE AND WHITING WHILST MEMBERS OF THE
WHITE FLAT FISH GROUP ARE PLAICE, SOLE, JOHN DORY, HALIBUT, FLOUNDER
AND TURBOT,
OILY FISH - KEY POINTS
OILY FISH ARE THOSE FISH WHOSE FAT OR OILS ARE DISTRIBUTED THROUGH-
OUT THEIR FLESH RATHER THAN SOLELY IN THE LIVER AS IN WHITE FISH.
THIS MEANS THAT WHEN WE CONSUME OILY FISH, WE WILL ALSO BE CONSUM-
ING THEIR OILS, WHEREAS IN WHITE FISH WE WON'T.
WE ARE ADVISED TO EAT ………... PORTION OF OILY FISH A WEEK SOME OF THE
MOST POPULAR TYPES OF OILY FISH ARE: SALMON, TROUT, SARDINES, SWORD-
FISH, WHITEBAIT, FRESH TUNA, ANCHOVIES, EEL, KIPPER AND MACKEREL
TAKE NOTE THAT ALTHOUGH FRESH TUNA IS
AN OILY FISH, …………………….. TUNA IS NOT RE-
GARDED SO, AS MOST OF THE OIL IS RE-
MOVED IN THE CANNING PROCESS. HOWEVER,
OTHER TYPES OF OILY FISH THAT CAN BE
TINNED SUCH AS SARDINES AND ANCHO-
VIES, STILL COUNT AS OILY FISH.
SHELLFISH - KEY POINTS
SHELLFISH IS A TERM USED TO DESCRIBE AQUATIC ANIMALS WITH A SHELL
SKELETON OR A SHELL.
EDIBLE SHELLFISH ARE DIVIDED INTO TWO CATEGORIES:
• MOLLUSCS,
• CRUSTACANS.
EXAMPLES OF CRUSTACEANS ARE CRAYFISH, SHRIMP,
AND …………………….... THEIR BODIES ARE COVERED WITH
SECTIONS OF A SHELL THAT LOOK LIKE ARMOR.
MOLLUSCS, ON THE OTHER HAND ARE SCALLOPS,
MUSSELS, OYSTERS (WHICH ALL HAVE A SHELL THAT
COMES IN TWO PARTS), CONCH, SNAILS (SINGLE
SHELL) THERE ARE ALSO SHELLFISH THAT HAVE A BEAKED HEAD, AN INTERNAL
SHELL, AND TENTACLES ON THE HEAD. EXAMPLES INCLUDE OCTOPUS AND
SQUIDS.FRESHWATER FISH YOU CAN BUY FRESHWATER FISH FROM THE FISHMONGER AT THE SUPERMARKET. FRESHWATER FISH DO NOT LIVE IN THE SEA THEY SPEND SOME OR ALL OF THEIR LIVES IN RIVERS AND LAKES. TWO POPULAR FRESHWATER FISH THAT YOU CAN BUY FROM YOUR FISHMONGER ARE: AOSNML = ................................ ROTUT = .................................. SMOKED FISH SMOKING FISH IS A METHOD OF PRESERVATION. THE FISH ARE HUNG IN THE SMOKE OF SPECIAL WOOD FIRES FOR SEVERAL HOURS. WELL-KNOWN SMOKED FISH ARE: PRSIKEP = ................................. (SMOKED HERRINGS), AOSNML = ................................ KEACELMR = .............................. DADKCHO = ............................... FISH CAN BE BOTH COLD SMOKED OR HOT SMOKED.
FISH ACTIVITES
CAN YOU IDENTIFY THE FISH USED IN THESE FISH DISHES?
_ _ _ _ _ _ EN CROUTE
_ _ _ _ _ _ _ THERMIDOR
_ _ _ _ _ COCKTAIL
_ _ _ _ _ _ _ OR _ _ _ MORNAY
_ _ _ _ PASTA BAKE
IF YOU WERE SERVING A FISH DISH WHAT ACCOMPANIMENTS MIGHT YOU SERVE
WITH THE DISH ?
ANY SAUCES?
ANY HERBS?
ANY FRUIT?You can also read
