Design and

Technology
Food
Preparation and
Nutrition
Mel Hayton
Teacher of Design Technology
Food and Textiles
Monday 27th June 2022
KS3 National Curriculum

GCSE – Food Preparation and Nutrition

BTEC – Hospitality and Catering
Government 8 Tips for
Healthy Eating
1. Base your meals on higher fibre starchy
carbohydrates
2. Eat lots of fruit and vegetables
3. Eat more fish, including a portion of oily fish
4. Cut down on saturated fat and sugar
5. Eat less salt: no more than 6g a day for
adults
6. Get active and be a healthy weight
7. Ensure you drink plenty
8. Do not skip breakfast.
The Eatwell Guide
• The Eatwell Guide shows how much of what we eat
overall should come from each food group to achieve a
healthy, balanced diet.
• You do not need to achieve this balance with every meal, but
try to get the balance right over a day or even a week.
• Most of us still are not eating enough fruit and vegetables.
They should make up over a third of the food we eat each
day.
• Aim to eat at least 5 portions of a variety of fruit and veg
each day. Choose from fresh, frozen, tinned, dried or juiced.
• Remember that fruit juice and smoothies should be limited to
no more than a combined total of 150ml a day.
The five sections are:

• Fruit and vegetables

• Potatoes, bread, rice, pasta and other starchy
carbohydrates
• Oils and spreads
• Dairy and alternatives
• Beans, pulses, fish, eggs, meat and other proteins
Fruit and Vegetables
• This section covering fruit and vegetables is one of the two largest components of the
Eatwell Guide.
• It is recommended that fruit and vegetables make up approximately one third of our diet.
• We should eat at least five portions of fruit and vegetables every day.
A portion can be made up of each of the following:
• One slice of large fruit – e.g., melon or pineapple
• One piece of medium sized fruit – e.g., banana
• One cup of small fruit – e.g., grapes

• Fruit and vegetables provide us with essential nutrients that help our bodies fight disease.
They are high in vitamin C, which helps our immune system.
• Fruit and vegetables also contain antioxidant properties that protect our cells from damage,
reducing the risk of cardiovascular disease (CVD) and cancers.
• Function: Vitamins, minerals, water and fibre
Carbohydrates
• Potatoes, bread, rice, pasta and other starchy
carbohydrates
• Many of us include foods from this group in the majority
of our meals.
• Carbohydrates are macronutrients, which are needed in
large quantities by the body. Foods from this group give
our bodies the energy we need to function.
• Ideally, we should choose wholegrain or higher fibre
versions of carbohydrates with less added, fat, salt and
sugar. Starchy foods contain less calories than fatty foods
– less than half the calories per gram.

• Carbohydrates provide our body with energy,, fibre,

calcium and B group vitamins
Dairy and
Alternatives
• Milk, cheese, yoghurt and fromage frais are
good sources of protein and some vitamins,
and they're also an important source of
calcium, which helps keep our bones healthy.
• Try to go for lower-fat and lower-sugar
products where possible, like 1% fat milk,
reduced-fat cheese or plain low-fat yoghurt.

• Dairy provides us with Calcium, this helps

strengthen our teeth and bones. Provides us
with fat that helps protect vital organs and
storage for energy.
Protein
• These foods are good sources of protein, vitamins
and minerals. Pulses, such as beans, peas and
lentils, are good alternatives to meat because
they're lower in fat and higher in fibre and protein,
too.
• Choose lean cuts of meat and mince, and eat less
red and processed meat like bacon, ham and
sausages.
• Aim for at least 2 portions of fish every week, 1 of
which should be oily, such as salmon or mackerel.
• Protein is essential for the growth and repair of our
muscles. It provides a source of fat, Vitamin D and
iron
Oils and Spreads
• Unsaturated fats are healthier fats
and include vegetable, rapeseed,
olive and sunflower oils.
• Remember all types of fat are high
in energy and should be eaten
sparingly.
How much should we eat of each section?
Energy or Nutrient Reference Intake

Total Fat 70g

Sugars 90g

Saturates 20g

Salt 6g

Protein 50g

Energy 8400kj / 2000kcal

Carbohydrates 260g
Lactose Intolerant
• Lactose intolerance is a digestive disorder caused by a deficiency of the enzyme lactase,
which helps digests lactose — the main type of carb in milk

2/3 of the world’s population stops producing the enzyme after weaning. Thus, they become
lactose intolerant
Having lactose intolerance means that symptoms like bloating, abdominal pain, flatulence,
and diarrhoea, may occur after consuming lactose-containing foods, including milk and
milk products
Gluten intolerance or sensitivity

• Gluten is one of the main proteins in wheat, but it’s also found in barley and rye. It’s responsible for
giving elasticity and to baked goods 
• However, two gluten-related disorders affect 1–7% of people worldwide. They’re celiac disease and
non-celiac gluten sensitivity
• Celiac disease is a gluten-induced autoimmune disorder that leads to inflammation and damage to the
small intestine
• Common symptoms of celiac disease include abdominal pain, diarrhoea, and weight loss due to nutrient
malabsorption. Other atypical symptoms include skin rashes, anaemia, and osteoporosis
• On the other hand, non-celiac gluten sensitivity is a nonallergic and nonautoimmune condition also
caused by gluten consumption that leads to symptoms similar to those of celiac disease

• Instead, you may rely on naturally gluten-free grains, starches, and flours, such as rice, quinoa, corn,
tapioca, millet, amaranth, buckwheat, sorghum, potatoes, yucca, plantain, beans, lentils, and chickpeas.
Vegetarianism
• Vegetarianism is a dietary pattern that relies mainly on plant-based foods and avoids
meats, poultry, and fish.
• Lacto-vegetarians: exclude meat, poultry, and fish but include milk and milk products
• Ovo-vegetarians: exclude meat, poultry, and fish but includes eggs
• Lacto-ovo-vegetarians: exclude meat, poultry, and fish but includes milk, milk products,
and eggs
• Pescatarians: exclude meat and poultry but includes fish, milk, milk products, and eggs
• Semi-vegetarians or flexitarians: mostly vegetarians that occasionally consume meat,
meat products, poultry, and fish
Vegan
• Vegan diets are a stricter form of vegetarianism in which all animal and animal-derived
foods are avoided
• This means that ingredients like gelatin, fish-derived sauces, honey, bee pollen, casein,
and whey, are off-limits.
• Veganism is mainly linked to religious, ethical, and environmental beliefs. However, it
may also provide some health benefits, including weight loss and a lower risk of chronic
diseases like heart disease, some cancers, and type 2 diabetes
Kosher

• Kosher refers to the dietary principles followed by Jewish law, which dictates which
foods are allowed.
• Generally, a kosher diet centres around three main features: allowed animals, the
prohibition of blood, and the prohibition of mixing dairy and meat
• However, other aspects must be considered to deem a food as kosher, including the
slaughtering and meat processing method.
Kosher
• Prohibition of blood. You must remove all blood from meat, poultry, and eggs before cooking to ensure
the cleanliness of the food.
• As for foods to avoid, the kosher diet also explicitly prohibits pork meat.
• Meat. Meat and meat products must come from the forequarters of ruminant animals with split hooves,
such as cows, lambs, goats, sheep, deer, and oxen.
• Dairy. Dairy products like milk, cheese, and yogurt must come from kosher animals and can’t be mixed
with meat and poultry. Some people wait up to 6 hours to consume dairy after eating meat or poultry.
• Fish. Fish must have fins and scales simultaneously to be considered kosher. This includes sardines,
anchovies, salmon, tuna, and mackerel.
• Poultry. Chicken, turkey, goose, quail, and dove are permitted.
• Slaughtering method. Animals for meat, poultry, and dairy products must be slaughtered in a specific
way by a certified butcher.
Temperature Control
• Bacteria reproduces quickly and in some cases causes food poisoning.

• 4 conditions are needed for bacteria to grow:

1) Moisture
2) Time
3) Warm Temperature
4) Food

Once foods are contaminated with bacteria, they reproduce by binary fusion (splitting in two)
contaminating the food further. Bacteria can reproduce as quickly as every 10 minutes. These can
become thousands, and cause food poisoning.
Key Temperatures
we need to know
• Boiling point
• Danger zone
• Fridge temperatures
• Freezer temperatures
• Cooking or reheating food
 Colour coded chopping
boards
the process by which bacteria or other microorganisms
are unintentionally transferred from one substance or
object to another, with harmful effect.

Colour coded chopping boards can help us reduce

bacterial contamination.

Food can be contaminated with bacteria from:

- Raw foods (juices of meat, egg
- Work surfaces and equipment
- Food handlers
- Pests
- Waste food and rubbish
Knife Skills

• Two techniques are taught:

Bridge and Claw

Pasta
Practical
Fresh Pasta
Ingredients

- 1 Egg
- 00 Flour (We use “00” flour as it
has a much higher protein
content, between 11- 12.5%
compared with 6.9% for culinary
plain flour)
Pasta – Gluten

• Gluten is a combination of the natural

proteins found in the wheat that makes our
flour. Gluten molecules are activated when Water molecules (blue) form a spongy structure with two gluten proteins: glutenin (red) and gliadin (orange)
flour is moistened and either kneaded or
mixed. When activated the glutens stretch
out as the proteins form longer and longer
chains.
• These long protein chains are very stretchy,
or elastic, which is why you can stretch out a
piece of dough without it breaking or tearing.
• This elastic property of gluten then works
with the gases produced by yeast or another
leavening agent. The gases inflate these
gluten balloons, which is what causes dough
to rise or pasta to stretch.
Kneading the dough

• During kneading, the gluten

strands stretch and expand,
enabling dough to hold in gas
bubbles formed by a leavener,
which allows it to rise. 
• While kneading your pasta you're
developing the gluten. In other
words, you're building up a gluten
network. This is done by orienting the
gluten proteins and allowing them to
organise themselves. This is what is
done during the kneading process.
Gelatinisation
• The starch granules absorb
water and gelate. To be fully
cooked, the starches in the
spaghetti need to break down
(a process called starch
gelatinization). The proteins in
the flour also need to be broken
down, or denatured, from tight
globs to relaxed chains that
humans can easily digest.
• Gelatinisation results in
‘thickening’.
Pasta Step by Step Guide

Sieve the flour into a Using your hands or a When combined,

Beat the eggs and add
bowl and make a well wooden spoon, mix gather into a dough
to the well
in the centre until combined ball, begin kneading

Using the chosen pasta

The dough should be
Knead the dough for
smooth, elastic, stretchy.
approx. 10-15 minutes
Leave to rest and then
knead again.
Using the pasta machine,
setting, place dough through
go through the settings
the setting to produce
until the dough reaches
spaghetti or tagliatelle
number one.
Test Papers