1. TRIAL EXAM REVISION 2019
Name:
Hot Cross Buns

2. Hot Cross Buns – The Recipe
In a bowl – combine the following dry ingredients: 500g White Strong Bread Flour, 1 teaspoon salt, 2 tablespoons caster sugar
1/2 teaspoon dried ginger powder, ½ teaspoon allspice ,1 teaspoon cinnamon,1/4 teaspoon ground nutmeg, 14g instant quick yeast (2 sachets).
In a jug, measure 370mL milk, 1 teaspoon of vanilla essence and 2 tablespoons salted butter. Microwave on HIGH for 1 minute.
Make a well in the centre of the flour, pour the liquid into the well and mix all the ingredients together to form a dough; there shouldn’t be any dry ingredients left.
TIP dough out onto a floured surface and KNEAD for 10 minutes or until very smooth and elastic. PLACE back into mixing bowl, sprinkle with a little water, cover with cling film. PLACE in a warm place to PROVE for about 1 hour, should double in size. 
The dough will rise to double the size.
Knock the dough back, add 150g mix dried fruit, 50g mixed peel, knead lightly until the fruit and peel have been incorporated
Shape the dough into an even log shape. Cut in half, then cut each piece in half again, and then cut in half again, and another half. You will have 16 pieces of dough.
Roll each piece into a nice, round ball of dough. Place on a lined baking sheet, 2cm apart. Cover with cling film. Leave in a warm place to double in size again, about 40 minutes.
Pre-heat your oven to 200oC.
Mix 2 tablespoons of plain flour with 2 tablespoons of water, to form a thick paste. Place into a piping bag. Pipe the lines in one direction and then across the other direction to create the crosses.
Bake in oven for 20 minutes or until hollow when tapped. They will be a lovely, golden colour.
Remove from oven, heat up 2 tablespoons of seedless raspberry jam in the microwave for 20 seconds, using a pastry brush, brush the jam over the surface of the buns for a sticky finish.

3. Hot Cross Buns – Quality Controls & Safety

4. Hot Cross Buns – The Science

5. Hot Cross Buns - Nutrition
Match the ingredient with the food group in the Eatwell Guide
Decrease Fat
Decrease Sugar
Decrease Salt
Increase Fibre
Describe the nutritional function for each ingredient in the product

6. What does the body do with these nutrients. Which are macro. micro
What does the body do with these nutrients? Which are macro? micro? What’s the difference?
SODIUM
CALCIUM
FIBRE
IRON
PROTEIN
VITAMIN D
ZINC
VITAMIN B12
VITAMIN C
MAGNESIUM
VITAMIN B2
FAT

7. Protein Section of the Eatwell Guide
3 examples of red meat 1. 2. 3.
3 examples of protein for vegetarians 1. 2. 3.
Explain protein complementation
3 examples of white meat 1. 2. 3.
3 examples of protein for vegetarians 1. 2. 3.
List 4 benefits of eating plant based proteins instead of animal proteins in the diet … 1. 2. 3. 4.
List 5 ways raw meat can be processed to shape and form tt.
Describe what happens when meat is cooked … Think structure / science / reactions / heat etc

8. Carbohydrates on the Eatwell Guide
Explain the process in this photo
Soluble Fibre
Examples of foods from the Eatwell Guide which provides carbohydrates in the diet
Health problems associated with too much sugar
Insoluble Fibre
Advice on cutting down sugar in the diet

9. Food Spoilage - vs - Food Poisoning
SMELL
TASTE
SEE
TEXTURE
Explain what happens when fruit & vegetables decay
Explain how food poisoning can be prevented
List 5 points which helps illustrate how packaging can slow down or prevent food spoilage and / or food poisoning
Explain how food poisoning occurs – FATTOM should help you!

10. Useful micro-organisms in food… Use the following video to make revision notes …

11. Energy Requirements of Humans
How does a person’s age influence energy requirements?
How can this information be used to calculate a person’s energy consumption?
Summarise with examples, the concept of energy balance
How does a person’s activity level influence their energy needs?

12. Food Labels …
Identify the parts of the label – mark which are compulsory
Explain how each sections can help consumers