Whole course

• Raising agents


  • Eggs as a raising agent
  • Chemical raising agents
  • Steam as a raising agent
  • Biological raising agent
• Eggs as a raising agent

  Create a gas-in-liquid foam, whisking egg whites, whisked sponge
• Chemical raising agents


  The use of self raising flour, baking powder, bicarbonate of soda
• Steam as a raising agent


  Use of steam in a mixture (choux pastry, batter)
• Biological raising agent


  Use of yeast in breadmaking
• Setting mixtures


  • Removal of heat
  • Use of protein
• Removal of heat


  Gelation: use a starch to set a mixture on chilling for layered desserts such as custard
• Use of protein


  Set a mixture on heating such as denatured and/or coagulated protein in eggs
• Macronutrients


  • Protein
  • Fats
  • Carbohydrates
• Protein


  • Low and high biological value proteins
  • Protein complementation
  • Protein alternatives eg textured vegetable protein (TVP), soya, mycoprotein and tofu
• Protein


  • Functions
  • Main sources
  • Effects of deficiency and excess
  • Related dietary reference values
• Modify recipes for vegetarian diets
• How acids denature and coagulate protein
• Make a bolognese sauce using meat or a meat alternative such as soya
• Fats


  • Saturated fats
  • Unsaturated fats (monounsaturated and polyunsaturated)
• Fats


  • Functions
  • Main sources
  • Effects of deficiency and excess
  • Related dietary reference values
• Make a pastry, shape and finish a pastry
• Use food processor to make pastry
• Adapt methods of cooking to reduce fat, eg grilling instead of frying, baking instead of roasting
• Modify a recipe to reduce total fat
• Carbohydrates


  • Starch (polysaccharides)
  • Sugars (monosaccharides/disaccharides)
  • Dietary fibre
• Carbohydrates


  • Functions
  • Main sources
  • Effects of deficiency and excess
  • Related dietary reference values
• Use starch to set a mixture
• Demonstrate proving to make bread rolls using high fibre flour
• Modify a recipe to increase fibre
• Vitamins


  • Fat soluble (Vitamin A, Vitamin D, Vitamin E, Vitamin K)
  • Water soluble (B group - B1 (thiamin), B2 (riboflavin), B3 (niacin), folic acid, B12, Vitamin C (ascorbic acid))
• Vitamins


  • Functions
  • Main sources
  • Effects of deficiency and excess
  • Related dietary reference values
  • How preparation and cooking affects the nutritional properties of food
• Knife skills - fillet and slice fish and/or fruits and vegetables
• Cooking methods - water based using the hob - steaming, boiling, simmering and poaching
• Knife skills - cut fruit and vegetables into even size pieces (ie batons, julienne)

  
• Antioxidant functions of vitamins

  Vitamin A, Vitamin C, Vitamin E
• The role of antioxidants in protecting body cells from damage
• Preparing fruit and vegetables eg making different salads inclusive of vegetables, nuts or eggs which contain antioxidant vitamins

  
• Minerals


  • Calcium
  • Iron
  • Sodium (salt)
  • Fluoride
  • Iodine
  • Phosphorus
• Minerals


  • Functions
  • Main sources
  • Effects of deficiency and excess
  • Related dietary reference values
• Preparing vegetables, meats or alternatives which are high in iron
• Preparing dairy foods, which are high in calcium, for example when making a white sauce
• Reducing the salt in recipes eg when tasting and seasoning, replace salt with herbs and spices
• Water


  The importance of hydration and the functions of water in the diet
• Preparing fruit and vegetables, for example in soup making - scissor snip, crush, grate, peel