Task

Task

1. Bread

   • Types of bread dough
     • Whole grain
       • Uses the whole of the grain
         • Lots of fibre
     • Brown
       • Half of the grain used
       • Less fibre than whole grain
     • White
       • None of the outer grain used
         • Processed
         • Unhealthy
   • Different recipes
     • Pizza
     • Garlic bread
     • Flatbread
     • Breadsticks
     • Brioche
     • Challah
   • Coeliac
     • No gluten
       • Wheat
       • Barley
       • Rye

2. Pasta

   • Types
     • Spaghetti
     • Tortellini
     • Penne
     • Macaroni
     • Fusilli
   • Dishes
     • Pasta bake
     • Lasagne
     • Macaroni cheese
     • Carbonara
     • Bolognese

3. Ready made

   • Advantages
     • Easy
     • Good variety
     • Quick
     • Easily available
     • Some taste nice
   • Disadvantages
     • Unhealthy
     • Heavily processed
     • More expensive than home made
     • Additives
       • Extend shelf life
     • Lots of packaging
     • Unlikely to get good ingredients
       • Meat is fattier to reduce cost
   • For those who don't want to or can't cook
     • Single people
     • Students
     • Elderly
     • Parents in hospital

4. Diet

   • Healthy
     • Food pyramid
     • Eatwell plate
     • Minerals
       • Iron
         • Haemoglobin
           • No oxygen
       • Calcium
         • Healthy bones and teeth
     • Fibre
       • For a good digestive system
     • Vitamins
       • Water soluble
         • B
         • C
       • Fat soluble
         • A
         • D
         • E
         • K
     • Glycaemic index
       • How slowly things are absorbed
   • Unhealthy
     • Ready meals
     • Fats
       • Saturated
         • High cholesterol
     • Sugar
       • Tooth decay
       • Obesity
       • Type two diabetes
       • Raise glucose levels
     • Salt levels
       • Increase blood pressure
       • Heart disease
       • Stroke

5. Research

   • Secondary
     • Someone else's research
     • One form for controlled assessment
     • Internet
     • Textbooks
   • Primary
     • Own research
     • Two forms for controlled assessment
     • Supermarket survey
     • Interview
     • Questionnaire

6. Compartive analysis

   • Nutritional analysis
   • Sensory analysis
     • Sight
       • Fresh
       • Colourful
       • Slimy
       • Greasy
     • Texture
       • Smooth
       • Lumpy
       • Rough
       • Slimy
     • Smell
       • Fragrant
       • Sweet
       • Sickening
     • Taste
       • Salty
       • Sweet
       • Sour
       • Bitter
   • Price analysis

7. Cereals

   • Grown in fields
   • Maize
   • Oats
   • Corn
   • Barley
   • Wheat
   • Rye
   • Millett
   • Pastries
     • Types
       • Puff
       • Choux
       • Short
       • Filo
       • Flakey
     • From different cultures
       • Choux - French
       • Hot water crust - British
       • Brik - Middle Eastern

8. Potatoes

   • Ways of cooking
     • Roast
     • Boiled
     • Jacket
     • Dauphinoise
     • Boulangere
     • Chips
     • Crisps
     • Mash
     • Wedges
   • Varieties
     • Selection of variety
       • Price
       • Size
       • Look
       • Taste
       • Texture
       • Suitability for different cooking methods
       • Disease resistance
         • Growing
     • Floury
       • More dry matter
       • King edward
       • Maris piper
       • Good for mash, jacket, chips, crisps and roast
       • Tend to be main crop
     • Waxy
       • Good for salad, boiling, steaming, dauphinoise
       • Tend to be early
       • Maris peer
       • Jersey royal
       • Charlotte
       • More liquid