TRINITY 2
Principles of Nutrition.
Macronutrients:
Protein.
Carbohydrate.
Fat.
Micronutrients:
Vitamins.
Minerals and trace elements.
Water.
Dietary fibre.
Practical Skills:
1. Pineapple boats.
2. Vegetable cuts.
3. Soup and croutons
4. Salad, salad dressing and parmesan crisps.
5. Stir fry.
MICHAELMAS 1
Fruit and Vegetables (including potatoes).
Provenance:
Grown food, organic verses non-organic and GM, food choice (cost, food miles seasonality), soil association symbol.
Processing:
Primary and secondary, food additives, fortification and preservation, additives and packaging.
Classification and Nutrition:
Vitamin C, iron and calcium, fibre.
Dietary Considerations:
Vegetarians, bone health and healthy blood, fibre, nutritional deficiencies and food poverty.
Food Science:
Enzymic browning, oxidisation and conserving nutrients.
Food Hygiene and Safety:
Preparation, best before and use by dates, stock rotation and bagged salads.
Storage:
Signs of food spoilage, ambient, chilling, freezing and blanching, food spoilage and food waste.
Practical Skills:
1. Mayonnaise - potato salad.
2. Salsa or guacamole.
3. Kebabs.
4. Poached fruit and custard.
5. Sponge fruit gateaux.
MICHAELMAS 2
Milk, Cheese and Yogurt.
Provenance:
Reared food, environmental issues, sustainability and food security.
Processing:
Primary (pasteurisation) and secondary (cheese and yogurt), preservation, additives and packaging.
Classification and Nutrition:
Dairy and non-dairy, protein, calcium and vitamin D.
Dietary Considerations:
Lactose intolerance, rickets, osteoporosis, heart health and life stages, vegans.
Food Science:
Positive use of microorganisms – cheese, yogurt, protein coagulation, denaturation and emulsions.
Food Hygiene And Safety:
High risk foods and bacteria multiplying.
Storage:
Signs of spoilage, food waste, chilling, stock rotation and use by dates.
Practical Skills:
1. Chocolate decorations.
2. Tiramisu.
3. Trifle.
4. Panna cotta.
5. American pancakes.
6. Macaroni cheese.
LENT 1
Bread, Cereals, Flour, Oats, Rice, and pasta.
Provenance:
Grown food, environmental issues, sustainability and food security and red tractor symbol.
Processing:
Primary (milling) and secondary (bread making), grain structure and fortification.
Classification and Nutrition:
Staple foods, carbohydrate, fibre, thiamine, riboflavin flour and raising agents.
Dietary Considerations:
Coeliac disease, high energy needs, life stages, low fibre diet, beri beri, pellagra and food labels.
Food Science:
Gelatinisation, dextrinization, gluten formation, fermentation.
Food Hygiene and Safety:
Reheating rice.
Storage:
Low risk foods, food spoilage – mould, food waste, best before dates, additives in bread.
Exam.
Practical Skills:
1. Pasta (cuisine Italy).
2. Lasagne.
3. Curry.
4. Flat bread.
5. Bread.
LENT 2
Butter, Oils, Margarine, Sugar and Syrup.
Provenance: Food miles.
Processing:
Primary (oil and sugar) and secondary (margarines, butter, syrup) additives and fortification.
Classification and Nutrition:
Energy dense, saturated and unsaturated fats and free sugars.
Dietary Considerations:
Type 2 diabetes, dental Caries, obesity, CVD, CHD, life stages, energy, BMR, PAL, portion control, food labels.
Food Science:
Shortening, aeration, plasticity, emulsification, hydrogenation and caramelisation.
Food Hygiene and Safety:
Fats (rancidity) and low risk foods.
Storage:
Chilling and ambient temperatures.
Practical Skills
1. Victoria sandwich cake.
2. Sticky Toffee Pudding and Sauce.
3. Swiss roll.
4. Bakewell tart.
5. Piped biscuits.
TRINITY 1
Meat, Fish, Poultry, Eggs.
Provenance:
Reared and caught food, food choice (ethical and food poverty) RSPCA and Marine Stewardship label.
Processing:
Primary and secondary processing ( cuts of meat, poultry and fish), preservation and packaging.
Classification and Nutrition:
Animal types, categories of fish, types of egg, protein, iron iodine and fluoride in fish and omega 3.
Dietary Considerations:
Religious beliefs, food choice, culture and life style.
Food Science:
Connective tissue, coagulation, foam formation, denaturation of protein, positive use of micro organisms and maillard reaction.
Food Hygiene and Safety:
High risk foods and food poisoning.
Storage:
Signs of spoilage, food waste and storage of different types.
Practical Skills:
1. Cottage pie (cuisine UK).
2. Fish cakes.
3. Jointing chicken.
4. Quiche.
5. Mini pavlovas.
6. Choux pastry.
7. Rough puff pastry.