GCSE Food Preparation and Nutrition

Answers

In the left-hand margin

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White

Baking

Strengthen teeth and bones

Cardiovascular disease

Food, moisture, time and warmth

Potato

Soft cheese

Students should mention ways to enhance the color, taste, and texture of the vegetable stir fry such as using fresh colorful vegetables for color, adding herbs and spices for flavor, and ensuring vegetables are not overcooked to maintain texture.

Examples of controlled conditions for sensory testing can include standardized lighting, consistent temperature, using blind testing processes, and ensuring all samples are served at the same temperature.

At each stage of cheesemaking, various processes occur such as pasteurization of milk, the addition of bacteria cultures and enzymes, curds formation, salting, pressing, and aging. Each stage contributes to the development of the final cheese product.

Moulds are used in cheese production to enhance flavor profiles, introduce unique textures, and contribute to the distinctive characteristics of certain types of cheese, such as blue cheese.

The food diary analysis should include observations on excessive unhealthy food choices and low nutritional value. Suggestions for improvement may involve incorporating more fruits and vegetables, lean protein sources, whole grains, and reducing consumption of sugary and high-fat items.

Seasonal foods refer to foods that are harvested or produced during specific times of the year when they are at their peak quality and availability. Examples can include summer berries, fall squash, and winter root vegetables.

Advantages of buying seasonal foods include fresher produce, better taste, higher nutritional value, reduced environmental impact due to reduced transportation, and supporting local agriculture.

Consumer waste reduction strategies may include meal planning, proper storage, composting, and repurposing food scraps. The environmental impact of waste reduction includes reduced greenhouse gas emissions, decreased landfill waste, and conservation of resources.

Gluten is formed when wheat flour is mixed with water, creating a network of proteins that provide structure and elasticity to bread dough. Gluten traps carbon dioxide produced during fermentation, allowing bread to rise and develop a chewy texture.

Reasons for sticky dough balls can include high humidity or excess liquid. Reasons for dough balls not rising may include insufficient yeast activity or improper proofing conditions. Dense texture can be due to overmixing or not enough proofing time.

Emulsification involves combining two immiscible liquids, in this case, oil and water-based ingredients like egg yolk and vinegar, by gradually whisking them together to form a stable mixture. Emulsifiers in the egg yolk help create an even dispersal of oil droplets in the water.

Ingredients like cooked chicken and sour cream in the chicken wrap recipe are likely to display use-by dates due to perishability and food safety concerns.

Personal hygiene rules for preparing a chicken wrap may include washing hands thoroughly, using clean utensils and surfaces, wearing gloves when handling raw chicken, and avoiding cross-contamination between raw and cooked ingredients.

Leaving the chicken wrap in a warm room allows harmful bacteria to multiply rapidly in the food, leading to foodborne illnesses like food poisoning. Warm temperatures create an ideal environment for bacteria growth, increasing the risk of contamination and toxin production.