Food Safety Healthy Pizza project Mind Maps Specification

Product Analysis Evaluation Making Muesli Free choice practical

Subjects Covered:

If you display a healthy curiosity about the food you eat, try this batch of questions. In your exercise book record either A, B or C.

(answers overleaf) 1. What did you eat for breakfast? A. Cereal and milk, toast and tea B. Glass of milk C. Nothing 2. What cereal did you choose? A. Plain white cereal with no sugar, i.e. Cornflakes, Special K B. A sugar coated one C. High fibre one, i.e. Shreddies, Branflakes, Weetabix 3. What did you eat for lunch / snack meal yesterday or today ? A. Roll or sandwiches filled with fish, meat, chicken, egg and some fruit B. Chocolate bar and fizzy dink C. Pie and chips 4. What kind of bread do you eat? (all bread is good for you) A. White B. Wholemeal C. Seeded/Granary 5. How many times a week do you eat fried food? (including chips) A. Everyday B. 2-3 times C. Once a week or less 6. A lot of fat we eat comes from butter or margarine. How thickly do

you spread yours? A. Thickly B. Thinly C. Moderately 7. Well there is something you can eat more of – FRUIT AND VEGETABLES. How often do you eat some fruit? A. At least once a day B. Two or three times a week C. Only at weekend, if then 8. How many teaspoons of sugar do you add to your drinks and cere-

als? A. 2 teaspoons or more B. Two or three times a week C. None 9 What do you choose for ‘in between’ snacks? A. Biscuits, buns or cakes B. Fresh fruit, yoghurt or bread C. Sweets fizzy drinks or crisps 10. If you were trying to lose weight—would you A. Cut out all sugar, bread and potatoes B. Go on a crash high protein or liquid diet C. Cut out fried foods, sugar and sweets and have smaller portions of other foods

8.01

• Do not run with a knife in your hand • Use a green chopping board for vegetables • Always wash your hands before cooking • Keep fish, meat and dairy in the fridge • Always use oven gloves when removing food from

oven • Ensure unions are chopped evenly • Make sure scones are a consistent shape • Wear an apron in the food room • Ensure pan handles are not sticking out over the

side of the hob

In your exercise book, draw the following table and list each rule into the correct column

8.02

Below is a list of safety rules, are they for you or the food?

Food Safety

Quality Point Health & Safety

8.03

By evaluating your work you will be able to show that you understand the techniques you have used and why you have used them. You will also discuss changes and improvements you might make to your products and how to improve your way of working in the future.

Use full sentences and paragraphs. Make sure that you check your work for the use of correct spelling and grammar.

You MUST include the following points in your evaluation

1. What did you make? 2. List the ingredients you used 3. What equipment did you use? Explain how you used it safely 4. Explain the hygiene precautions you took, (e.g. Washing hands , etc) 5. Explain BRIEFLY how you made the food product 6. Did your product meet the Design Specification/ (if applicable) 7. Explain the skills and techniques you learnt or improved 8. Did you find anything difficult? Did anything go wrong? Explain! 9. What was the most enjoyable part of your work? 10. What quality checks did you follow? 11. What food safety checks did you follow?

You COULD include some of the following points...

• Describe how you prepared the ingredients and why you prepared them in that way (e.g. Cleaning—why? Cutting—how / why?)

• Describe the appearance and taste of your finished product, ask those who ate it for their opinion too! (Remember your sensory analysis words– don't use NICE!)

• If you made this product again explain what changes you would / could make to improve / alter the product

• How well did you work?

You MIGHT include some of the following points... • Serving suggestions—what other foods would you eat with your

product to make a complete balanced meal? • Explain the nutrient content of your meal (carbohydrates, protein

etc) and why our bodies need these nutrients • How would you reheat your product to ensure that it it safe to eat? (Danger zone / kill bacteria)

8.04

Pizza is a popular and versatile food, but the ones you find in the shops can be very high in fat. A pizza company is concerned that people are buying fewer pizzas because they are trying to reduce their fat intake. Your task: To design and make a low fat healthy pizza.

Action: Week 1 (Research Ideas) In class: Mind Map possible healthy toppings and bases, different shapes, sizes, cost issues and types of packaging. In class: Analyse existing pizzas to help generate ideas for your pizza. In class: Produce a specification. Homework: Complete pizza design worksheet Week2 (making and evaluation) In class: Demonstration of how to make healthy pizza. In class: Healthy eating pizza practical with peer assessment / evaluation. Is it healthy, does it match your specification. Week 3 In class: Design packaging for your pizza

8.05

Below, mind map the following:- • Healthy Toppings

• Healthy bases • Different shapes

• Sizes • Cost issues • Types of packaging

EXAMPLE

PIZZA

SHAPES

CIRCLE

HEALTHY TOPPINGS

RED PEPPER

HEALTHY BASES

WHOLEMEAL FLOUR

Task Complete the Mind Map in your exercise book, try and think of at least ten healthy top-pings. Extension: Can you add ingredients you have not tried before.

8.06

Copy out the following table into your exercise book and use the mindmap to help you complete the following criteria

SPECIFICATION POINT

YOUR IDEAS

Topping Ingredients

Base Ingredients

Size / Shape

Cost

Packaging

8.07

Pizza 1

Pizza 2

Name of Product

Description of Packaging

Description of product - colour, shape, serving size

Target market

Main ingredients- top five

Special health claims

Nutritional information Grams of fat per 100g Grams of fibre per 100g Grams of salt per 100g Kcals per 100g

Description of appearance

Description of texture

Description of taste

Can you think of any way to improve this pizza?

8.08

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8.09

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8.10

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8.11

Copy the boxes into your exercise book and under each heading. List the muesli ingredients you think fall into that category.

Muesli

Flavour

Bulk

Crunchiness

Texture

Sweetness

Function of foods in Muesli

Now lets try some Muesli ingredients, as you taste them write down which category they fit into

You will be provide with 50g of oats. Using this and the ingredients you have brought, make 5 samples of muesli, with different quantities of ingredients, weighing the quantities as you go along. When you have made each muesli, add some milk to a small amount and taste. Complete the worksheet as you taste.

8.12

Sweetness

Muesli No 1

Muesli No 2

Ingredients Quantity

Muesli No 3

Ingredients Quantity

Sweetness

Crunchiness

Flavour

Texture

Appearance

Crunchiness

Crunchiness

Ingredients Quantity

Flavour

Texture

Appearance

Sweetness

Flavour

Texture

Appearance

Continued...

8.13

Ingredients Quantity

Ingredients Quantity

Sweetness

Muesli No 4

Muesli No 5

Sweetness

Crunchiness

Flavour

Texture

Appearance

Crunchiness

Flavour

Texture

Appearance

Muesli made by:..............................................................................................................................................

8.14

Design and make a healthy meal which incorporates 2 of the following criteria: 1. Contains at least two portions of vegetables 2. Is Low in Fat 3. Contains wholegrain ingredients where appropriate. (For e.g. whole wheat pasta / whole wheat flour)

Please do not write in this book, use the

exercise book provided by your teacher.

Property of: Toothill School

The Banks Bingham NG4 4PL

8.15

1. List the food practicals that you have carried out this term 2. Which food practical did you enjoy the most and why? 3. What new skills have you learned this term? 4. Have you developed any existing skills that you learnt this

year? 5. What piece of equipment did you enjoy using and why? 6. Is there a piece of equipment that you would like to use and

haven’t yet had the chance? i.e. Food blender, pasta making machine

7. In your next food rotation what food practical would you like to do and what skill will this enhance?

8. What did you find most challenging n this rotation? 9. How organised have you been this term? Have you remem-

bered all practical ingredients? All Homeorks? Give yourself a mark out of ten. How would you improve on this mark?

10. What three strengths do you feel you bring to your food technology lessons?

11. What three areas would you like to build on in your next food technology lessons?

12. List three targets that you think you can achieve in your next food technology rotation

13. What level do you think you are currently at? 14. What level would you like to achieve? 15. What effort grade would you award yourself for this rotation/

(1-5, 5 being the highest) Answer all questions in your exercise books using full sentences and paying particular attention to grammar, punctuation and technical vocabulary.

1. A)3 B)1 C)0 6. A)0 B)3 C)1 2. A)1 B)0 C)3 7. A)3 B)1 C)0 3. A)3 B0) C)1 8. A)0 B)1 C)3 4. A)0 B)3 C)1 9. A)1 B)3 C)0 5. A)0 B)1 C)3 10. A)1 B)0 C)3 POINTS SCORED: 20-30 indicates your eating habits are good 10-20 indicates not bad, but there is room for improvement 0-10 not good, check the ideas below, could you improve?

HEALTHIER EATING Many of the modern diseases, including heart disease, are partly caused by faulty diet. Nearly all of the experts agree that the average diet contains too much fat and sugar and not enough fibre. The following are suggestions for improvement. 1. CUT DOWN ONFATTY FOODS Avoid frying. Grill instead and let all the grease drain away Use less butter and margarine. Cut slices of bread thicker and spread the butter or mar-garine thinner Try low fat spread Go easy on cakes, pastries and biscuits—many are surprisingly rich in fat, as well as sugar Trim off any visible fat from meat. Even lean meat contains some fat, so make more use of white fish or chicken Eat less meat, use more vegetables or pulses i.e. Beans,peas,lentils. Save on cream, which is high in fat. Serve natural yoghurt instead, with fruit salads, etc. Try a semi skimmed milk instead of whole milk Use a cheese that is lower in fat e.g. Edam, Camembert, Cheese spread and low fat hard cheeses. Cottage cheese and skimmed milk cheese are very low in fat Lack of fibre is not only associated with constipation, but may be associated with other bowel disorders. 2. INCREASE FIBRE: Eat more bread, especially wholemeal. All bread contains fibre, but wholemeal bread contains three times as much fibre as white bread. Eat more potatoes, but don't cook with fat (e.g. Chips) Try more vegetable based dishes. Use boiled or baked potatoes, rice, beans, peas, r lentils as the base, with perhaps a little meat for flavour. That way you will get less fat and more fibre. Try to have two pieces of fresh fruit and a portion of vegetables every day/ Choose a high fibre breakfast cereal, e.g. Unsweetened Muesli, Branflakes, Shreddies, Porridge. Avoid adding sugar to anything To sum up, replace sweet and fatty foods, e.g. Cakes, pastries, biscuits, chocolate, fizzy drinks and sweets with more bread, potatoes, fruit and vegetables.