1. Micronutrients Vitamins Minerals Iron
Water Soluble: Not stored in the body and must be eaten in the daily diet (vits B and C).
Fat Soluble: Stored in our bodies fat and can serve us for several months (vits A,K,D and E).
Minerals
A range of minerals are required by our bodies on a regular basis.
Minerals help our bodies to grow and keep our metabolism going.
Vitamin A
Keeps the skin healthy and helps maintain good eyesight.
Vitamin K
Needed for clotting blood.
Vitamin D
Keeps bones and teeth strong.
Vitamin B12
Formation of new red blood cells.
Vitamin C
Protects against diseases.
Iron
Iron helps improve the transport of oxygen in blood around the body.
Calcium
Helps keep our bones and teeth strong.
Iodine
Helps regulate our bodies temperature.

2. Starch/Sugar Sugar Dietary Fibre
Starch provides the body with a slow and steady release of energy.
Sugar is a less complex and simple carbohydrate that can be found naturally in a food or can be added during manufacturing.
Sugar
Sugar in the form of glucose is a key energy source and can be divided into two categories:
Intrinsic: occur naturally in foods such as fruit and some sweet vegetables.
Extrinsic: added to food. The main one is sucrose which comes from sugar cane.
Dietary Fibre
Also referred to as Non Starch Polysaccharides (NSP)
Fibre is a carbohydrate found in plant based foods and helps to keep bowels healthy.
There are 2 types, insoluble (aids digestion) and soluble (helps keep blood cholesterol levels stable)

3. Function of Ingredients
Butter
Provides flavour, extends shelf life and keeps cakes moist.
Egg
Holds air when beaten and coagulates when heated.
Sugar
Provides sweetness and caramelises to produce colour.
Baking Powder
Creates air bubbles when mixed with liquid.
Flour
Provides fibre, thickens the cake mixture and gives the cake it’s structure.
Milk
Glazing

4. Dietary Needs
A dietary need is when someone cannot or will not eat certain foods or drink certain drinks because they have a problem or for various reasons.
Vegetarian
Does not eat meat or fish.
Vegan
Does not eat meat, fish, eggs or any dairy products.
Pregnant
Can’t eat soft cheese due to the bacteria Listeria, raw fish, undercooked meat or drink alcohol or caffeine.
Lactose Intolerant
Can’t process the sugar (lactose) in milk. Can cause nausea and diarrhoea.
Pescatarian
Does not eat meat but will eat fish.
Coeliac
Can’t process gluten which is found in wheat. Causes nausea, fatigue and diarrhoea.

5. Fruit Classification Stoned
Apricots, nectarines, cherries, damson, plums
Citrus
Clementines, grapefruit, lemons, limes, mandarins
Hard
Apples, pears, quince
Nuts
Brazil, cashew, peanut, almond, walnut, hazelnut, pecan
Soft Berry
Blackberries, blueberries, gooseberries, strawberries
Dried Fruit
Banana, pineapple, prunes, figs, raisins
Tropical
Acerola, avocado, dragon fruit,mango, lychee
Miscellaneous
Kiwis, guavas, grapes, banana, dates, Sharon fruit

6. Types of veg Root Beetroot, carrot, parsnip, celeriac, radishes Tuber
Potato, sweet potato, jerusalem artichoke
Bulb
Onion, leek, garlic, fennel
Flower Head
Broccoli, cauliflower, brussel sprouts, cabbage, kale, pak choi
Sea Vegetable
Kelp, nori, samphire, agar-agar
Stem
Asparagus, celery, rhubarb, chicory
Fungi
Mushrooms
Seeds and Pods
Beans, peas, lentils, runner beans, bean sprouts
Leaves
Cabbage, brussel sprouts, lettuce, spinach
Vegetable Fruits
Aubergines, tomatoes, courgettes, marrow, peppers

7. Processing fruit and veg
Harvesting Process
Harvest and transport to the plant
Receiving
Washing to remove dirt and disinfection to reduce microbial contamination
Pre-cooling
Peeling, trimming, deseeding (possible cutting)
Sorting defects
Dipping in anti browning preserving agents.
Processing fruit and veg
Many forms:
Dried
Juiced
Canned
Frozen
Reasons for processing fruit and veg:
Convenience
All year round availability
Increased shelf life

8. Food Miles
Food miles are a way of attempting to measure how far food has travelled before it reaches the consumer. It is a good way of looking at the environmental impact of foods and their ingredients. It includes getting foods to you, but also getting waste foods away from you, and to the landfill.
Changes in food processing and distribution, such as freezing and refrigerated transport, contribute to the longer distances over which foods can be transported and still remain fresh.
Improvements in travel have helped the transport of food as well as people. Immigrants who come to the UK bring with them foreign foods and traditions to be absorbed into our way of life.

9. Enzymic Browning
Enzymic browning is a chemical process which occurs in some fruits and vegetables. It causes the them to discolour, usually turning a brown colour.
This effect is caused by a naturally occurring enzyme found in fruits and vegetables called polyphenol oxidase
Enzymic browning can be seen in fruits such as apricots, pears, bananas, grapes and avocados, and vegetables such as aubergines, potatoes, lettuce.
Once the fruit or vegetable is cut, some of the cells are opened up to the air.
The enzyme polyphenol oxidase then reacts with the oxygen in the air and as a result the fruit & vegetables will turn brown.
Enzymic browning in fruits and vegetables is not desirable, and we can control it with a range of methods.