Scheme of Work

FOOD & NUTRITION SCHEME OF WORK 2004
TERM 1
*D/N CHAPTERS CONTENTS ACTIVITIES
1 INTRODUCTION to food science
 Laboratory equipment & safety

 Sensory evaluation

- Understand the importance of safety when conducting experiments
- Plan & carry out experimental work to test food preparation and processes

- Conduct a simple food sensory test
- Introduction to Design Folio and grading scheme

Assignment to be given to students

A simple sensory test on fruit juices
2 SCIENCE of food preparation
 Reasons for cooking food

 Heat transference

 Methods of cooking

- Explain reasons for cooking food

- Describe how heat is transferred when food is cooked by conduction, convection, radiation and microwave

- Describe the principles of the different methods of cooking

Baking - biscuits (bake at different levels in oven - compare heat zones)

1 PROTEINS

Reactions in food during preparation and cooking - State the elements of proteins
- List the sources of proteins
- Explain the functions of proteins in the diet
- Differentiate between;
 Indispensable and dispensable amino acids and give examples
 High and low biological value proteins and give examples

- Define denaturation, coagulation, gelatinisation and maillard browning
- Explain the advantages of the above various reactions on food preparation and cooking Food test on protein (pg. 11 Anita Tull)

Egg omelette - denaturation & coagulation

Omelette filling - gelatinisation

Scones - maillard browning

Written test - methods of cooking and heat transference

*D/N - Duration FOOD & NUTRITION SCHEME OF WORK 2004
1 CARBO-HYDRATES

Reactions in food during preparation and cooking - State the elements of carbohydrates
- List the sources of carbohydrates
- Explain the functions of carbohydrates in the diet
- Differentiate between the types of carbohydrates - monosaccharide disaccharide and polysaccharide and give examples
- Define dextrinisation
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