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Year 11 Food and Nutrition Ark Globe Academy

Remote Learning Spring Pack 3

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Year 11 Food and Nutrition

Session Title Work to be completed

Resource provided

Outcome On-Line Support

1 Online Lesson: Friday 5 February: Formative Assessment

2 How is yoghurt made?

Answer questions 1-10 and create a diagram showing how yoghurt is made.

Information on pages 3-5

1 page of notes and a 1 page diagram.

Email Ms Sookun for any support: u.sookun@arkglobe,org

3 What are cereals?

Answer questions 1-10.

Information on pages 6-9

1 page of notes.

Email Ms Sookun for any support: u.sookun@arkglobe,org

4 Online Lesson: Friday 12 February

5 How is bread made?

Answer questions 1-10.

Information on pages 10-12

1 page of notes.

Email Ms Sookun for any support: u.sookun@arkglobe,org

6 Starch Carbohydrates

Answer questions 1-5 and complete the table.

Information on pages 13-15

1 page of notes including the table.

E Email Ms Sookun for any support: u.sookun@arkglobe,org

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Session 1: Online Lesson Session 2: How is yoghurt made? Key words: starter culture, ferment, lactic acid, fermentation, coagulate, curd, whey.

Yoghurt is made in a similar way to cheese but there are some key differences. Step 1: Raw milk is heat-treated, homogenised and cooled. There are two types of heat-treatment that milk can go through. The first type is pasteurisation where raw milk is heated to 75°C for 25 seconds and then rapidly cooled. This kills most of the harmful (pathogenic) bacteria. The second type is ultra-heat treatment where milk is heated to 135°C for 1 second and then cooled. This kills all harmful bacteria in milk. When milk undergoes heat treatment, milk’s fat molecules rise to the top of the milk and form a cream layer. This type of milk is called non-homogenised or unhomogenised milk. The cream is the fat that has been separated from milk. Cream can be processed further to make food products like butter and buttermilk.

You can buy this milk. Homogenisation is needed to distribute the fat in the milk. It breaks the fat molecules down into tiny pieces. Yoghurt can be made from different types of milk, including skimmed, semi-skimmed or whole milk. Step 2: Starter culture is added.

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A starter culture is added to pasteurised milk. This is a collection of different bacteria. The bacteria creates a chemical change in the milk, turning the lactose into lactic acid. This is called fermentation. Step 3: Coagulation The process of fermentation also changes the nature of the proteins in milk. The proteins are denatured. They coagulate (join together) and create a yoghurt. The key difference between yoghurt and cheese is that rennet is added to make cheese. This separate the milk into curd and whey. The whey is drained away and the curd is used to make cheese.

With yoghurt, no rennet is added and so the curd (solid) and whey(liquid) do not separate. Step 4: Fruit and Flavour After coagulation, sugar, sweetener, fruit or flavouring is added. There are many different types of yoghurt! However not all yoghurt has things added to it. You can buy plain yoghurt. Step 5: Chilled and Packed After this the yoghurt is packaged and chilled. It must be kept in the fridge because it contains bacteria.

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Questions: 1. What is involved in homogenisation? 2. In what way is the appearance of non-homogenised milk different to homogenised milk? 3. What is put into homogenised milk to turn it acidic? 4. What does fermentation mean? 5. What happens to the protein in milk when it is fermented? 6. Name three things that can be added to yoghurt to improve the flavour? 7. What is the key ingredient that is added to fermented milk to make cheese but is not added

when making yoghurt? 8. What part of milk is cheese made from? 9. What is the name of the sugar contained in milk? 10. Why does yoghurt need to be put in the fridge?

Additional Task: Create a one-page diagram (with words and images) showing how milk is turned into yoghurt.

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Session 3: What are cereals? Key words: staple foods, edible, harvested, grain, rice, oats, wheat, bran, endosperm, germ, wholegrain, milled, bacillus cereus, dextrins, carbohydrate. Cereals are a type of grass. Grain are seeds from a grass plant. The grain on cereals can be eaten. They

are edible. Edible grasses are grown and harvested. Harvested means that when a crop is ripe it is collected up and used for food.

There are 3 main types of cereal that we consume-Rice, Oats and Wheat.

However, there are many other cereals too. For example, maize, barley, rye, quinoa, millet and

buckwheat.

Cereals are a popular food source and, often, are the main source of food in a diet, making them a

staple food. A staple food is a food that forms a large part of the diet; they are normally starchy.

Cereals are a good staple food in the developing world because they are a good source of nutrients.

They are also cheap to produce and can be stored for a long time. A hectare of land produced more kg

of food than if the same land was used for animal production.

Cereals are stocked in all supermarkets and are cheap to buy compared to meat and fish.

Wheat is one of the main cereal crops grown in the UK.

All grains start life as whole grains. In their natural state growing in the fields, whole grains are the

entire seed of a plant. This seed (which industry calls a “kernel”) is made up of three key edible parts –

the bran, the germ, and the endosperm. These parts are protected by an inedible husk that protects the kernel from damage caused by sunlight, pests, water, and disease.

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The Bran

The bran is the multi-layered outer skin of the edible kernel. It contains important antioxidants, B vitamins and fibre.

The Germ

The germ is the embryo which has the potential to sprout into a new plant. It contains many B vitamins, some protein, minerals, and healthy fats.

The Endosperm

The endosperm is the germ’s food supply, which provides essential energy to the young plant so it can send roots down for water and nutrients, and send sprouts up for sunlight’s photosynthesizing power. The endosperm is by far the largest portion of the kernel. It contains starchy carbohydrates, proteins and small amounts of vitamins and minerals.

Processing Wheat Wheat is milled to make flour and is an example of primary processing. Milling is the crushing of wheat to separate the bran, germ and endosperm. It is an example of primary processing. The endosperm (the inside of the grain) is ground (crushed) and this forms flour.

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This flour can then be processed for a second time (called secondary processing) to form a range of other food products- bread, pasta, pizza, cakes, biscuits, pies and cereals.

Wholegrains are 100% grain with nothing removed.

Cooking cereals Cereals need to be cooked. They are not eaten raw. They contain starchy carbohydrates and go through chemical changes when cooked in liquid and dry heat.

• When cooked in liquid, they will soften, creating a gel that thickens the liquid, for example

cheese sauce and stews. This is called gelatinisation.

• When cooked in dry heat, starchy carbohydrates created dextrins which are golden brown.

Heat also causes the proteins in cereals to coagulate, which help to set a product. Cereal Storage All harvested cereals must be kept dry and cool o prevent bacteria, yeasts, mould and fungi from growing. The storage areas must be clean and free from pests such as beetles, birds, rats and mice because these can contaminate the cereals with Weil’s disease, Salmonella and Listeria. Dried cereal products have a long shelf life if kept airtight (meaning air cannot get to it). However, ‘wet’, cooked food products that contain cereal- for example, sauces, gravies, rice pudding, rice and

pasta salads, must be treated as high-risk foods because of bacillus cereus. This is a type of pathogenic bacteria that produces toxins. It reproduces quickly. To prevent food poisoning, cooked cereals must be stored at 5°C, reheated to above 75°c and eaten within a day or two of making. Baked cereal products, for example, bread, cakes, biscuits and pastry, go mouldy quickly so need to be stored in containers.

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Nutrition and Diet

Cereals contain a lot of starchy carbohydrates, B vitamins and low levels of protein. However, wholegrains contain 100% of the grain with nothing removed and so have higher nutritional values than processed cereals and contain some healthy fats, NSP/dietary fibre, vitamins B and E.

Easting wholegrains may help to reduce the risk of heart disease and type 2 diabetes. They also assist in controlling blood cholesterol levels.

Questions:

1. What are cereals? 2. What are the main cereals that we eat? 3. What are cereals called a staple food? 4. What is the kernel? 5. Draw and label a diagram of a grain. 6. Which part of the grain is used to make flour? 7. Describe the process of making flour. 8. How should cereals be stored? 9. Why are ‘wet’ cereals a high-risk food? 10. What is meant by the term ‘wholegrain’?

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Session 4: Online Lesson Session 5: How is bread made?

Key words: kneaded, gluten, protein, prove, Chorleywood process, leavened Bread is a staple food in much of the world. This means it makes up a big portion of people’s diet. It is made from strong flour, yeast, salt and water. Strong flour is needed because it has more gluten and gluten is needed in bread. Fat is often added to extend the shelf life of bread, while sugar can be used for sweetness and to add colour.

Bread made the traditional way can take about four hours to make. To make bread:

• Mix the flour with yeast and water to form an elastic dough. • The dough must be kneaded to work the gluten (protein) in the wheat. When you knead

something you work it into a dough by pushing and pressing it together with your hands. • The dough is left to prove (rise) before being shaped and cooked.

In the 1960s a faster, mechanical method of making bread was devised, which is used today by all

mass production bakeries. This is known as the Chorleywood process and a loaf of bread can be made in about 90 minutes. The dough has vitamin C added to it and has to be vigorously kneaded in high-speed mixers.

The function of yeast Yeast is used in leavened bread making. Leavened bread is bread made with a raising agent so that it rises. Yeast is a rising agent. Not all bread is leavened, some bread is flat. Bread such as tortilla, pitta, naan or roti is flat. Bread that is flat in called unleavened bread.

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When yeast is mixed with water, and ‘fed’ with flour and oxygen that comes about through kneading the bread dough and then kept in a warm environment, it produces carbon dioxide.

The carbon dioxide bubbles make the dough rise to create the risen, light and airy texture of bread.

Yeast is killed by too much salt, sugar and heat. Yeast needs warmth, moisture, food, time and oxygen to produce the carbon dioxide needed to make

bread rise.

Questions:

1. What are the ingredients in bread? 2. What does leavened mean? 3. Give a type of unleavened bread. 4. Why is strong flour needed when making bread? 5. Why is yeast used in bread? 6. What kills yeast? 7. What conditions does yeast need to produce carbon dioxide? 8. What are the steps involved in breadmaking? 9. What are the benefits of the Chorleywood process? 10. Why is fat added to bread?

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Session 6: Starch Carbohydrates

• Carbohydrates are needed for energy. • There are two main types of carbohydrates: sugar and starch. • Sugar is found in fruit, vegetables, cakes, sweets and fizzy drinks. • Starch is found in potatoes, bread, pasta, rice and cereals. • Carbohydrates can be simple or complex. • Simple carbohydrates digest quickly. These have a High GI. • Complex carbohydrates take longer to digest. These have a Low GI. • Our body breaks down sugar and starch into glucose which is absorbed into the blood and

used by our body for energy. • 50% of our energy should come from carbs and most should come from starchy foods. • Fibre is a carbohydrate.

Glycaemic Index: GI

• The GI is the Glycaemic Index. • It rates carbohydrates on how quickly they affect blood sugar levels. • Carbohydrate is:

1. Broken down into glucose. 2. Glucose is then absorbed into the blood.

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When it comes to cooking, starch carbohydrates changes in 2 ways:

1. Starch gelatinises when missed with liquids 2. When starch is exposed to dry heat it releases dextrins.

What happens to starch carbohydrates when they are cooked?

1. GELATINISATION occurs when starch is heated with liquid. 2. DEXTRINISATION occurs when starch is exposed to dry heat (toasting or baking).

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GELATINSATION (Sauces, custard, gravy, rice, pasta)

• When starch granules are heated with water, the bonds between starch molecules start to break.

• Water is absorbed by the starch granules. • At around 60°C starch granules begin to swell in size and soften. • At around 80°C starch granules burst open and release their starch into the liquid. • The release of starch causes the liquid to thicken. • When it cools, the liquid solidifies and a solid gel is formed. • Gelatinisation also happens when you cook starchy foods like pasta and rice (they swell, soften

and release starch into the water as they cook). DEXTRINISATION (Bread, biscuits)

• The dry heat breaks down starch molecules in food into smaller molecules called dextrins. • This causes the food to get browner and crispier. • The longer the food is exposed to dry heat, the more starch is converted to dextrins. • The food becomes darker and crispier.

Questions:

1. Why does the body need carbohydrates? 2. What is the difference between a complex and simple carbohydrate? 3. How does our body use carbohydrates? 4. What happens if the body does not have enough carbohydrates? 5. What are the two changes that occur with starch carbohydrates when they are cooked?

6. Read through the information on the two processes that occur when starch carbohydrates are

cooked and compare the two processes. Compare and contrast the processes:

Gelatinisation Dextrinisation

Does it happen when mixed with liquid?

Does it happen with dry heat?

Do molecules break down?

Does it go brown?

Can you give an example food where this happens?