CARIBBEAN SECONDARY EXAMINATIONS CERTIFICATE

FOOD, NUTRITION & HEALTH

PORTFLIO

Name of Candidate: Arielle Lewis

School: QUEEN’S COLLEGE

Location: GUYANA

Year of Examination: 2019

Centre Code: 090041

Candidates Registration: 090041…

 Title Page
CARIBBEAN VOCATIONAL QUALIFICATION
CVQ LEVEL 1
FOOD NUTRITION AND HEALTH
2018-2019
Content
Introduction
Cakes
Cakes
A cake is a sweet baked food which mainly comprises of flour sugar and eggs,
which is the basis of all cakes, and fat, which is only used in some cakes.

Ingredients in Cake Making

 FLOUR: This form the framework of the cake
 FAT: This makes the cake tender and help to keep them moist
 SUGAR: This sweetens the cake, helps to make them tender and also gives
the brown colour of the crust
 EGGS: This entraps air making the cake lighter
 LIQUID: This provides moisture, helps to raise the cake and blend
ingredients

Types of Cakes
There are three different types of cakes:
 CHIFFON CAKES: These are cakes which are tender because the oil and
large quantity of eggs used.
 FOAM CAKES: These are cakes which do not contain fat or raising agents
but contain a large amount of eggs which trap air when beaten.
 SHORTENED CAKES: These are cakes which contain fats/shortening and
chemical raising agents.
Eggs
Eggs
Eggs have been used as food for centuries. As long as 1400 BC, natives in South-
East Asia kept poultry, and throughout history eggs have not only been eaten, but
have been involved in rituals and used as currency all over the world.

Production
Traditionally, eggs were produced by free range farming. This meant that hens
were allowed to roam loose in the farmyard. Eating grain and other foods from the
ground. The eggs were laid in a hen house. The sale of free-range eggs has
increased again in recent years as concerns about animal welfare have grown.
As the demand for eggs grew, large-scale production in the form of battery farms
was developed. Thousand of hens are kept in cages in large hen houses which are
artificially lit and heated. The hens remain in the cages at all times and the eggs
they lay are collected, usually on a conveyor belt, graded, and checked for quality.
Another for of large-scale egg production involves keeping large number of hens
together in huge heated sheds, but not in cages. The hens lay their eggs in nest
boxes. This is called deep-litter, barn or perchery farming.
Four-grain eggs are produced by hens that receive a totally vegetarian cereal diet.
They are usually barn produced.

Types
In many countries, most of the eggs eaten are hen’s eggs, but duck, goose and
quails’ eggs can be eaten providing they are very fresh
Eggs are graded according to size:
Size of Egg Weight/g Old sizing
Large 70 0–1
Medium 60 - 70 2–3
Small 50 - 60 4–5
Eggs are graded according to quality:
Extra eggs have been packed in the previous 7 days and are of high
quality.
CLASS A are good quality and are the grade usually sold to the
consumer.
CLASS B are of lower quality and may have dirty shells.
CLASS C are usually sold to cake manufacturers as they have weak and
damaged shells.
Activity 2
1. Explain the difference between finfish and shellfish.
A shellfish is an aquatic invertebrate which has a shell or exoskeleton. A finfish
is a bony or cartilaginous fish. Shellfish are a good source of protein, B-
vitamins, iron and zinc depending on the fish type. Finfish contain omega -3.

2. Draw a table to illustrate the sub-classifications of finfish and shellfish.

Type of fish Classification of Fish Examples
Shellfish Crustacean Crab, crayfish,
lobster, shrimp

Mollusk: Clam, mussel,

-Bivalve oyster, scallop.

-Univalve Conch, snail

-Cephalopod Squid, octopus

Finfish Freshwater Catfish, bluegill,

crappie

Saltwater: Snapper, haddock.

-Round fish Tuna

Flat fish Flounder, halibut

Cartilaginous fish Shark

Activity 3
3. Describe the nutritive value of fish.
Oily fish contain useful amounts of vitamin A and D in their flesh. Water soluble
Fish do not contain any vitamins but most fish contain small amounts of B-group.
Calcium is found in the bones of fish and Seawater fish are a good source of iodine
and fluorine. Sodium, chlorine, potassium, and phosphorous are found in all fish

4. Explain the key points to observe when cooking fish.

 In the process of purchasing fish ensure the eyes are bright, not sunken and
the flesh is firm. The skin is moist and it has a fresh sea smell.
 The fish should not be overcooked because it tends to be dry and break up
the fish.
 Use a porous cutting board because it prevents contamination

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Signature of Signature of
Teacher Moderator