Quick fire revision – Mastermind In pairs, using one laptop, one student is the “questioner” and the other is the “answerer” take it in turns to ask each other the questions on each slide.

Nutrition Macro nutrients Micro Nutrients - Vitamins 1. Why do we need Protein 1. Why do we need Vit A? 2. Why do we need Fat 2. Name 2 Vit A foods 3. Why do we need Carbs 3. Why do we need VitB? 4. 2 Protein foods 4. Name 2 Vit B foods 5. 2 foods high in fat 5. Why do we need Vit C? 6. 2 foods high in Carbs 6. Name 2 Vit C foods 7. Why do we need Vit D? 8. Nane 2 Vit D foods

Nutrition Macro nutrients Micro Nutrients - Vitamins 1. Why do we need Protein Growth Repair of cells 1. Why do we need Vit A? Eyesight in dim light, skin cells 2. Why do we need Fat Insulate and protect 2. Name 2 Vit A foods Carrots, liver oily fish dairy 3. Why do we need Carbs Energy 3. Why do we need VitB? To release energy, growth 4. 2 Protein foods Meat fish egg nuts soya lentils beans 4. Name 2 Vit B foods Meat cereals eggs 5. 2 foods high in fat Butter, lard, oil, sausage, meat, cheese, cream 5. Why do we need Vit C? Fight infection 6. 2 foods high in Carbs Rice potatoes, pasta, bread, cereals 6. Name 2 Vit C foods Citrus fruit, blackcurrants, green veg 7. Why do we need Vit D? Bones and teeth 8. Nane 2 Vit D foods Dairy, oily fish,sunshine

Micro Nutrients - Vitamins Micro Nutrients - Minerals 1. Why do we need Vit A? 1. Why do we need Calcium? 2. Name 2 Vit A foods 2. Name 2 Calcium foods 3. Why do we need VitB? 3. Why do we need Sodium? 4. Name 2 Vit B foods 4. Name 2 sodium foods 5. Why do we need Vit C? 5. Why do we need iron? 6. Name 2 Vit C foods 6. Name 2 iron foods 7. Why do we need Vit D? 7. Why do we need Phosphorus? 8. Name 2 Vit D foods 8. Name 2 Phosphorus foods.

Micro Nutrients - Vitamins Micro Nutrients - Minerals 1. Why do we need Vit A? Eyesight in dim 1. Why do we need Calcium? Strong bones/teeth 2. Name 2 Vit A foods Carrots, liver oily fish dairy 2. Name 2 Calcium foods Dairy, white bread, green veg 3. Why do we need VitB? To release energy, growth 3. Why do we need Sodium? Regulate body fluid (water) levels 4. Name 2 Vit B foods Meat cereals eggs 4. Name 2 sodium foods Salt, bacon, cheese 5. Why do we need Vit C? Fight infection 5. Why do we need iron? Healthy red blood cells 6. Name 2 Vit C foods Citrus fruit, blackcurrants, green veg 6. Name 2 iron foods Red meat, green veg, liver 7. Why do we need Vit D? Bones and teeth 7. Why do we need Phosphorus? Strong bones/teeth/muscle 8. Name 2 Phosphorus foods. Dairy, nuts, fish 8. Name 2 Vit D foods Dairy, oily fish,sunshine 9. Why do we need fluoride? Strong teeth 10. 2 fluoride foods fish, water

Micro Nutrients - Minerals Hygiene 1 1. Why do we need Calcium? 1. Fridge temp 2. Name 2 Calcium foods 2. Freezer temp 3. Why do we need Sodium? 3. HACCP stands for 4. Name 2 sodium foods 4. Freezing preserves food because… 5. Why do we need iron? 5. Drying preserves food because.. 6. Name 2 iron foods 6. Pickling preserves food because… 7. Why do we need Phosphorus? 7. Blue board is for… 8. Name 2 Phosphorus foods. 8. Red board is for…

Micro Nutrients - Minerals Hygiene 1 1. Why do we need Calcium? Strong bones/teeth 1. Fridge temp 1-4 deg C 2. Name 2 Calcium foods Dairy, white bread, green veg 2. Freezer temp – 18 deg C 3. Why do we need Sodium? Regulate body fluid (water) levels 3. HACCP stands for Hazard Analysis critical control points 4. Name 2 sodium foods Salt, bacon, cheese 4. Freezing preserves food because the moisture the bacteria need to grow is frozen so cannot be used 5. Why do we need iron? Healthy red blood cells 5. Drying preserves food because there is no moisture for bacteria to grow 6. Name 2 iron foods Red meat, green veg, liver 6. Pickling preserves food because its too acid for bacteria to grow 7. Why do we need Phosphorus? Strong bones/teeth/muscle 8. Name 2 Phosphorus foods. Dairy, nuts, fish 7. Blue board is for fish 9. Why do we need fluoride? Strong teeth 10. 2 fluoride foods fish, water 8. Red board is for raw meat

Hygiene 1 Hygiene 2 1. Fridge temp 1 3 types of organism are… 2. Freezer temp 2. The one responsible for food poisoning is… 3. HACCP stands for 3. 2 symptoms of food poisoning are.. 4. Freezing preserves food because… 4. 3 high risk foods are.. 5. Drying preserves food because.. 5. 3 low risk foods are.. 6. Pickling preserves food because… 6. People most at risk of food poisoning are… 7. Blue board is for… 7. Salmonella is found in …name 2 8. Red board is for… 8. Staphylococcus is found in ...

Hygiene 1 Hygiene 2 1. Fridge temp 1-4 deg C 1 3 types of organism are yeast mould bacteria 2. Freezer temp – 18 deg C 2. The one responsible for food poisoning is bacteria 3. HACCP stands for Hazard Analysis critical control points 3. 2 symptoms of food poisoning are sick, diarrhoea, nausea \9feel sick but don’t be sick) 4. Freezing preserves food because the moisture the bacteria need to grow is frozen so cannot be used 4. 3 high risk foods are meat, chicken, egg, fish, dairy, cooked rice 5. Drying preserves food because there is no moisture for bacteria to grow 5. 3 low risk foods are pickles, sugar, dry food like flour, fruit, veg 6. Pickling preserves food because its too acid for bacteria to grow 6. People most at risk of food poisoning are old people, babies, ill people 7. Blue board is for fish 7. Salmonella is found in egg, chicken, meat 8. Red board is for raw meat 8. Staphylococcus is found in nose, ears, throat (Staff = people)

Packing & perseveration Hygiene 2 Packing & perseveration 1 3 types of organism are… 1. MAP stands for 2. The one responsible for food poisoning is… 2. MAP is… 3. 2 symptoms of food poisoning are.. 3. Vacuum packing is… 4. 3 high risk foods are.. 4. Pasteurisation is… 5. 3 low risk foods are.. 5. Sterilization is… 6. People most at risk of food poisoning are… 7. Salmonella is found in …name 2 8. Staphylococcus is found in ...

Packing & perseveration Hygiene 2 Packing & perseveration 1 3 types of organism are yeast mould bacteria 1. MAP stands for Modified Atmosphere packing 2. The one responsible for food poisoning is bacteria 2. MAP is…Air is taken out of pack and replaced with gas (eg Niotrogen) to preserve food 3. 2 symptoms of food poisoning are sick, diarrhoea, nausea \9feel sick but don’t be sick) 3. Vacuum packing is…suck out ar to preserve food 4. 3 high risk foods are meat, chicken, egg, fish, dairy, cooked rice 4. Pasteurisation is…milk is heated to kill most bacteria 5. 3 low risk foods are pickles, sugar, dry food like flour, fruit, veg 5. Sterilization is… milk heated to 120deg C to kill all bacteria 6. People most at risk of food poisoning are old people, babies, ill people 7. Salmonella is found in egg, chicken, meat 8. Staphylococcus is found in nose, ears, throat (Staff = people)

Packing & perseveration Additives 1. MAP stands for 1. Preservatives are added to food to…. 2. MAP is… 2. Artificial Sweeteners are use to replace sugar because… 3. Vacuum packing is… 3. Emulsifiers and stabilisers are added to food to…. 4. Pasteurisation is… 4. Anti oxidants are added to food to… 5. Sterilization is… 5. Fortification is where …. 6. Modified starch is used in place of flour in a sauce to…. 7. Pre gelatinised starch is used in sauces to….

Packing & perseveration Additives 1. MAP stands for Modified Atmosphere packing 1. Preservatives are added to food to make food last longer 2. MAP is…Air is taken out of pack and replaced with gas (eg Niotrogen) to preserve food 2. Artificial Sweeteners are use to replace sugar because they have less or no Calories and don’t cause tooth decay 3. Vacuum packing is…suck out ar to preserve food 3. Emulsifiers and stabilisers are added to food to stop any oils and other liquid (like water) from separating 4. Pasteurisation is…milk is heated to kill most bacteria 4. Anti oxidants are added to food to stop fat going rncid 5. Sterilization is… milk heated to 120deg C to kill all bacteria 5. Fortification is where Extra Vitamins and minerals are added to food. 6. Modified starch is used in place of flour in a sauce to stop it separating out after storage or freezing 7. Pre gelatinised starch is used in sauces to make them thicken straight away without needing to boil in pan e.g. Angel delight, Gravy granules.

Cooking Methods and Heat Transfer Additives Cooking Methods and Heat Transfer 1. Preservatives are added to food to…. 1. Conduction is.. 2. Artificial Sweeteners are use to replace sugar because… 2. Convection is … 3. Emulsifiers and stabilisers are added to food to…. 3. Radiation is… 4. Anti oxidants are added to food to… 4. 2 foods you can bake are… 5. Fortification is where …. 5. 2 foods you can poach are… 6. Modified starch is used in place of flour in a sauce to…. 6. 2 foods you can fry are… 7. 2 foods you can steam are… 8. 2 foods you can boil are…

Cooking Methods and Heat Transfer Additives Cooking Methods and Heat Transfer 1. Preservatives are added to food to make food last longer 1. Conduction is heat travelling through solids e.g. metal spoon 2. Artificial Sweeteners are use to replace sugar because they have less or no Calories and don’t cause tooth decay 2. Convection is …heat through air (in oven) or liquid (pan of soup) by convection currents. See piccie next page 3. Emulsifiers and stabilisers are added to food to stop any oils and other liquid (like water) from separating 3. Radiation is heat in straight lines – from sun under grill 4. Anti oxidants are added to food to stop fat going rncid 4. 2 foods you can bake are cake bread potato scone pizza pie 5. Fortification is where Extra Vitamins and minerals are added to food. 5. 2 foods you can poach are egg fish 6. Modified starch is used in place of flour in a sauce to stop it separating out after storage or freezing 6. 2 foods you can fry are… egg chips, sausage steak 7. Pre gelatinised starch is used in sauces to make them thicken straight away without needing to boil in pan e.g. Angel delight, Gravy granules. 7. 2 foods you can steam are…veg, fish 8. 2 foods you can boil are… potato rice pasta

Cooking Methods and Heat Transfer Special Diets 1. Conduction is.. 1. What does the vegetarian logo look like? 2. Convection is … 2. Name 2 common food allergies 3. Radiation is… 3. What is a coeliac? 4. 2 foods you can bake are… 4. What is a diabetic? 5. 2 foods you can poach are… 5. What is lactose intolerance? 6. 2 foods you can fry are… 6. What is a lacto vegetarian? 7. 2 foods you can steam are… 7. What is an Ovo Lacto Vegetarian? 8. 2 foods you can boil are… 8. What is a Vegan?

Cooking Methods and Heat Transfer Special Diets 1. Conduction is heat travelling through solids e.g. metal spoon 1. What does the vegetarian logo look like? 2. Convection is …heat through air (in oven) or liquid (pan of soup) by convection currents. See pic next page 2. Name 2 common food allergies nuts, egg, soya, prawns 3. Radiation is heat in straight lines – from sun under grill 3. What is a coeliac? Person who cannot eat gluten – a protein in wheat and oats 4. 2 foods you can bake are cake bread potato scone pizza pie 4. What is a diabetic? Person who cannot control blood sugar levels due to lack of insulin 5. 2 foods you can poach are egg fish 5. What is lactose intolerance? Person cannot have lactose (sugar in milk) 6. 2 foods you can fry are… egg chips, sausage steak 6. What is a lacto vegetarian? Eat no meat, fish, egg 7. 2 foods you can steam are…veg, fish 7. What is an Ovo Lacto Vegetarian? Eat no meat or fish 8. 2 foods you can boil are… potato rice pasta 8. What is a Vegan? Eat no meat, fish, egg, milk