1. REVISION GUIDE Gosfield School: Food Area for Revision Resources
Anticipate Change
Get Ready For The Cheese To Move
REVISION GUIDE
Area for Revision
Resources
Strategy
Food Science:
Functional & Chemical properties of Food 
Proteins, Carbohydrates, Fats & Oils and Raising Agents
Emulsions
Reduction
Gelatinisation
Raising agents
Enzymic browning
Sauce making
AQA text book Unit 3.2 p
Web site: Love food Love Science
BBC bitesize
AQA Revision guide to accompany text book
Look at appropriate section on Senaca to refresh your memory
Look through the chapter in your text book or revision guide, do you know all the 'Key terms'?
Look at your revision cards - do you need to make any more?
Try to do the questions in the text book at the end of the appropriate chapter. Or Revision guide test.
Application: Try to identify/explain what has happened in your meal every time you have one
Nutritional Requirements DVRs
Identify the nutritional needs of different age groups
Teenagers
Adults
Elderly
AQA text book p  
BCC Bitesize Video food spoilage
Follow 1-4 above
Identify a meal plan for a day that will cater for each group, justify your choices
Food Safety
Safe storage of foods
Draw a fridge and place foods in the appropriate places.
Food Choices
Organic foods advantages & disadvantages
Genetically modified foods
Make 2 tables each with two colums showing advantages and disadvantages of each.

2. REVISION GUIDE Gosfield School: Food Area for Revision Resources
Anticipate Change
Get Ready For The Cheese To Move
REVISION GUIDE
Area for Revision
Resources
Strategy
Food Spoilage & Contamination :
 Micro Organisms, enzymes & Bacterial Contamination
The micro organisms: yeast, moulds, bacteria & their growth conditions. 
 Enzymes, their activity & role in food spoilage 
 The control of food spoilage 
The different sources of bacterial contamination 
 The main types of bacteria that cause food poisoning 
 The main sources & methods of control of different types of food poisoning bacteria 
 The general symptoms of food poisoning 
 AQA text book p  
BCC Bitesize Video food spoilage
AQA Revision guide to accompany
text book
Look at appropriate section on Senaca to refresh your memory
Look through the chapter in your text book or revision guide, do you know all the 'Key terms'?
Look at your revision cards - do you need to make any more?
Try to do the questions in the text book at the end of the appropriate chapter. Or Revision guide test/Identify advantages and disadvantages of each heat treatment.
Draw a temperature thermometer highlighting danger zones
Food processing and production
Heat treatments
Food additives
AQA text book p  
AQA Revision guide to accompany text book
Follow 1-4 above
2. identify advantages and disadvantages of food additives.
Micro nutrients 
Vitamins: Fat & Water soluble vitamins and Minerals
The functions of Fat & Water soluble vitamins and Minerals in the body 
The main sources of Fat & Water soluble vitamins and Mineralsin the diet 
The amount of Fat & Water soluble vitamins and Minerals required each day to remain healthy DRV 
The effects of a deficiency/excess of Fat & Water soluble vitamins and minerals
AQA text book
BCC Bitesize
Application: Try to identify/explain which vitamins & minerals are in your meal every time you have one
Environmental impact & sustainability of food. 
The environmental issues associated with food 
 How ingredients are grown, reared & caught 
 Food security problems 
The different types of food insecurity 
 The challenge to providing a secure food supply 
 The measures you can take to support local & global markets & communities 
 AQA text book
Mind map how ingredients are grown, reared & caught