Staple Foods and Their Facts

1. Staple foods are usually cereals. They grow well in a particular country and make up a big part of their diet as they are cheap to produce. They contain carbohydrate (for energy), B Vitamins (to release energy) and fibre (for a healthy digestive system). S T A P L E F O O D S F A C T S A grain of wheat If the whole grain is crushed it produces wholegrain flour (or bread). The centre of the grain is used for white flour. It has less fibre. Wheat contains gluten, a protein which a Coeliac cannot have as it causes upset stomachs. This symbol means food is gluten free.

2. Thickening sauces with starch Corn and wheat flour contain s_________. The grains of starch swell up when h_________ with liquid. As it boils the grains burst open and the mixture t___________. It cools into a gel, which means it sets.. The process is called g_________________. Fill in the missing words, using the ones below: gelatinisation wholegrain white digestive starch heated thickens protein constipation kneading gluten sauce 2. Use a highlighter pen to highlight the parts here which you are most likely to forget. 3. In the box to the right, copy out the information you have highlighted. 4. Space to copy the bits you are unsure of: 5. Turn over and have a go at the revision questions A wheat grain The grain above is used to make flour. If the whole grain is crushed it produces w______________ flour (or bread). The centre of the grain is used for ____________ flour. It has less fibre. We need fibre for healthy d________________________ and to prevent c_____________________________ Gluten This is a p___________ in flour. It makes the bread dough stretchy and allows it to rise. K_________ the dough develops the gluten.

3. Draw and label the wheat grain. 2. What does flour contain, which makes it thicken a sauce? 3. Describe how a sauce thickens. 4. What is gluten? 5. Why is gluten useful in making bread? 6. What type of flour (and bread) contains the most fibre? 7. Why do we need fibre? TURN OVER AND CHECK YOUR ANSWERS

7. Wednesday 12th October – Scone practical – assessed. Friday 14th October – Fruit and veg test – Hwk to revise. Thursday 20th October – make bread dough and leave to rise Friday 21st October – use dough to make bread product of choice: Cobs Plait/Twist Fun shapes With flavours Swirls

8. From Field to fork – making bread at home. Enlarge, laminate and cut up – pupils arrange in correct order. Harvest the grain.. Sow the seeds. Crush grain into flour Sieve the grain Sieve flour into types (wholemeal/ white).

9. From Field to fork – making bread in a factory. Enlarge, laminate and cut up – pupils arrange in correct order. Harvest the grain.. Sow the seeds. Crush grain into flour Sieve the grain Sieve flour into types (wholemeal/ white).

10. STAPLE FOODS Usually cereals. They are starchy (carbohydrate) & grow well in a particular country. They make up a big part of the diet. How many can you name?

11. If starch is subjected to dry heat, it breaks down to form dextrins. This process is known as dextrinization. Dextrins are mainly brown in colour and dextrinization is partially responsible for the browning of toasted bread. It is a chemical reaction: which turns this: into this Challenge – Where else do you see DEXTRINISATION?

12. Activity 1 – Match up. Use real cereal boxes if available.

14. Wheat grain Beetle Drive. Work in teams of 3 or 4. Each team will need a dice and each pupil will need a copy of the sheet See next slide for pupils to use. First to finish the grain = winner. Must get a 6 and sketch the wheat grain, before you can start the rest!

16. The Chorleywood process is able to use lower protein wheats to produce bread, this development has enabled more bread to be produced in the UK where our wheats don’t normally have a high protein content. Ascorbic Acid (Vitamin C) is added as a flour improver.

17. Gluten investigation Method 1. In pairs, make dough with flour & water. 2. Knead it for 5 mins. 3. Wrap in muslin and rinse under tap until the starch has washed away. 4. Look at the remaining substance. 5. Bake in the oven (Gas 6, 190 deg. C until grown and golden). Pupils research 1 aspect of gluten and information is shared.Write a conclusion using the following as a guide: Level 1-3 (Pupils have access to missing words) Level 4-6 Complete the sentences (no missing words) CONCLUSION 1.Dough stretches due to the …….. 2 .Gluten is a: Carbohydrate/Protein/Fat—choose 1. 3.Some people are gluten intolerant, they called… 4.The symptoms if they eat gluten are…. 5.Gluten is found in……. (name 3 foods) 6. The gluten free symbol looks like….. (draw it) 7. A person who cannot eat gluten can have ..…instead (NAME 2) 8. The flour with the most/least gluten is …. CHALLENGE - Level 7-9Plan a meal with lots of gluten in it. Underline the foods which contain gluten. Missing words on next slide. • While the gluten balls are cooking, research 1 of the following: • Draw the gluten free symbol • What is gluten and why is it useful • Coeliac disease. • Alternatives for a coeliac.

20. Secure – Cut up the sheet and pupils place into order. Challenge remove the speech bubbles and/or description. Pupils add them in correct places.

21. Modified Starches

22. Memory challenge

23. Memory challenge

24. Link to video on bread making – what went wrong? Students watch the video and use text books to write replies to “Dear chef……..” https://www.youtube.com/watch?v=HpOn1qX5caE Watch video clip right to end and it recaps the main problems. Dear chef…… Please help me. I want to apply to take part in the next series of the Great British Bake off. Most of my recipes go to plan, all except my bread. I mix it, I knead it, I prove it and shape it. All goes well until I bake it. It goes in the oven and starts off by rising. By the time it comes out of the oven it’s sunk? How can I solve this? Dear Chef…………. Dear chef…..Help! I’ve just got a new job as a baker at the local bakery store. My pastries are perfect and my cakes are cracking, but my bread is BAD!! The last loaves I made were too small and so heavy they could break your toes if you dropped them. What am I doing wrong?

26. Experiment could also be done in bags.

27. Yeast Investigation What are the best conditions for yeast to multiply? Hypothesis (Prediction): Draw how big you think the balloons will get for each sample. CHALLENGE – Describe what you think will happen. Record below what you find out from the yeast experiment 1-3 – I can investigate & record results. 4-5 – I can describe what is happening and how the test was a fair one. 6-7 - I can conclude the best conditions for yeast to grow. 8-9 - I can apply this by suggesting other yeast recipes. C D A E B

28. What is needed for yeast to perform? In bottle A Yeast, warm water & sugar In bottle B Yeast cold water & sugar In bottle C Yeast, boiling water & sugar Food In bottle DYeast, warm water & no sugar In bottle EYeast, sugar & no water WARMTH MOISTURE

29. Conclusion Describe what happened at 10 minutes and then 20 minutes. Which sample produced the most Carbon Dioxide? How did you know this? Describe what you could see. How did you make the investigation a fair test? What are the best conditions for yeast to multiply? Use recipe books to find 4 yeast based products this would apply to. Stick photo of experiment here. CHALLENGE – Annotate what happened.

30. On your sheet E should read “No water, sugar” • In your teams get everything ready, but do not start to mix until told to do so! • The measurements are 1 tsp yeast (level) and 2 tsps. water. If your team are adding sugar, add half a tsp. • In the first ten minute gap, stick all loose sheets into your book please. • In the next ten minute gap: • improve the raising agent notes. • make all other improvements/targets in book in green. • Extension –Table 1 & 2 research Chorley wood process. One person type it up, copy and share with each pupil. • Extension – Table 3 and 4 what is fortification and why is it done? Be prepared to share what you find with the class. • 6. Watch the clip - marzipaning cake – do at home. http://www.bbcgoodfood.com/videos/techniques/how-marzipan-cake • 7. Next practical “cheese sauce”, either Pasta in sauce or Cauliflower cheese.

31. Take away 1 of these conditions and you are not going to have full fermentation or a production of carbon dioxide. So with cold water, it is too cold for the yeast to ferment. With the boiling water we have killed the yeast. With the yeast, warm water & no sugar, we have not provided any food for the yeast. With no water we have not provided any moisture for the yeast. If one of the conditions that yeast needs to reproduce is unavailable fermentation does not take place.

32. How to marzipan a cake: http://www.bbcgoodfood.com/videos/techniques/how-marzipan-cake

34. Food Labelling Legislation Stick your food label into your book. Annotate (label) the information. 1 colour for legal (must be there) 1 colour for extras. Research any special claims – “low fat”, “natural”. What do they mean? Name of product Image or photograph CHALLENGE – At the side of each piece of information, explain why it is needed. Is it for certain people? Why?

37. Rice FACT SHEET • 1-2 Types of rice • 3-4 Uses • 5-6 Where and How it is processed/produced • 7-8 Nutritional benefits • 9 – Extra – any from the following: • diagrams • why the nutrients are needed • Alternative staples – quinoa, semolina etc.

39. Cereals/Staples Quiz The rice for rice pudding is Short grain Long grain 2. When pasta is cooked so it is still a bit firm it is called: Al dente Al bente 3. The food labelling system for nutrition is called: Traffic light system Red amber green system. 4. Thickening a sauce with starch is called: Gelatinisation Glutenisation 5. A white sauce is called: Béchamel Roux 6. Kneading dough makes it rise better by developing: The gluten The yeast 7. The Chorleywood method speeds up bread making by adding: Vitamin C Vitamin B Cereals/Staples Quiz The rice for rice pudding is Short grain Long grain 2. When pasta is cooked so it is still a bit firm it is called: Al dente Al bente 3. The food labelling system for nutrition is called: Traffic light system Red amber green system. 4. Thickening a sauce with starch is called: Gelatinisation Glutenisation 5. A white sauce is called: Béchamel Roux 6. Kneading dough makes it rise better by developing: The gluten The yeast 7. The Chorleywood method speeds up bread making by adding: Vitamin C Vitamin B

40. Commodities: Cereals test 2. Pasta is a popular staple food and is made of wheat flour. a. Give the name of the wheat type that is recommended when making pasta (1 mark) b. Pasta should be cooked to ‘al dente’. State what the term ‘al dente’ means (1 mark) c. Lasagne uses béchamel sauce as a component of the dish. Explain what is happening during the sauce thickening process (4 marks) 3. a. Complete the table below stating the correct flour type used to make each product. (3 marks) 1. a. The table below compares the nutritional value of both wholemeal bread and white bread. b. Sandwiches are a popular lunchtime snack. Use the nutritional information from the ham sandwich packaging to answer the following questions: The energy content for the pack is 253kcals, what is this as a percentage of the reference intake? (1 mark) The protein content for the pack is 10g. State the main protein source. (1 mark) The salt content is 25% of the reference intake. What is the recommended daily salt intake, in grams for an adult? (1 mark) The sandwich uses white bread and contains ham only. Suggest how the fibre content for the sandwich can be increased? (2 marks) Sandwiches are referred to as ‘high risk foods’. Give three good hygiene health and safety points to include when making fresh sandwiches. ( 3 marks) c. Food wastage in the UK is increasing. Suggest two ways in which bread wastage can be reduced. (2 marks) Using the information given in the table, answer the following questions: Which bread has the most energy value per slice? Which bread type has the most protein content per 100g? State why 100g wholemeal bread has more fibre content than 100g white bread. (3 marks) b. Mass production of bread uses the Chorleywood method. Give two reasons why a large scale bakery uses the Chorleywood bread making process. (2 marks) c. Explain why kneading bread dough is an important process when making bread. (2 marks) d. A baker has produced a batch of bread rolls which are small and heavy. Give two reasons why this might have happened and suggest a way this can be avoided in the future. (4 marks) Total: /30 marks

41. Commodities: Cereals test c. Explain why kneading bread dough is an important process when making bread. (2 marks)_______________ __________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ d. A baker has produced a batch of bread rolls which are small and heavy. Give two reasons why this might have happened and suggest a way this can be avoided in the future. (4 marks) ________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ 1. a. The table below compares the nutritional value of both wholemeal bread and white bread. 2. Pasta is a popular staple food and is made of wheat flour. a. Give the name of the wheat type that is recommended when making pasta (1 mark)___________________ b. Pasta should be cooked to ‘al dente’. State what the term ‘al dente’ means (1 mark)___________________ _________________________________________________________________________________________ c. Lasagne uses béchamel sauce as a component of the dish. Explain what is happening during the sauce thickening process (4 marks)_____________________________ __________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ Using the information given in the table, answer the following questions: Which bread has the most energy value per slice?_________________ Which bread type has the most protein content per 100g?__________ State why 100g wholemeal bread has more fibre content than 100g white bread______________________________________________ ____________________________________________________________________________________________________________(3 marks) b. Mass production of bread uses the Chorleywood method. Give two reasons why a large scale bakery uses the Chorleywood bread making process. (2 marks)__________________________________________________________ _____________________________________________________________________________________________________________________________________________________________________________________________

42. 3. a. Complete the table below stating the correct flour type used to make each product. (3 marks) iv) The sandwich uses white bread and contains ham only. Suggest how the fibre content for the sandwich can be increased? (2 marks) ___________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ v) Sandwiches are referred to as ‘high risk foods’. Give three good hygiene health and safety points to include when making fresh sandwiches. ( 3 marks) __________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ c. Food wastage in the UK is increasing. Suggest two ways in which bread wastage can be reduced. (2 marks) ___________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ b. Sandwiches are a popular lunchtime snack. Use the nutritional information from the ham sandwich packaging to answer the following questions: The energy content for the pack is 253kcals, what is this as a percentage of the reference intake? (1 mark)_________________________________________________________ The protein content for the pack is 10g. State the main protein source. (1 mark) ______________________________________________________________________ The salt content is 25% of the reference intake. What is the recommended daily salt intake, in grams for an adult? (1 mark) ______________________________________________________________________ Total: /30 marks

43. Commodities: Cereals test 2. Pasta is a popular staple food and is made of wheat flour. a. Give the name of the wheat type that is recommended when making pasta (1 mark) Durum wheat b. Pasta should be cooked to ‘al dente’. State what the term ‘al dente’ means (1 mark) to the tooth/ slight bite c. Lasagne uses béchamel sauce as a component of the dish. Explain what is happening during the sauce thickening process (4 marks) Roux consists of equal quantities of fat and flour. When the fat has melted, the flour is added. The melted fat coats the starch granules. The mixture cooked over a low heat. Some starch will gelatinise, but most will remain uncooked. The starch will form a suspension until the sauce is returned. Constantly stir to avoid lumps forming. As the temp rises, the fat melts and is absorbed by starch. The starch swells as it takes up milk. As sauce comes to boiling the starch gelatinises, causing mixture to thicken, become smooth, glossy and lump free. A gel is formed 3. a. Complete the table below stating the correct flour type used to make each product. (3 marks) 1. a. The table below compares the nutritional value of both wholemeal bread and white bread. b. Sandwiches are a popular lunchtime snack. Use the nutritional information from the ham sandwich packaging to answer the following questions: The energy content for the pack is 253kcals, what is this as a percentage of the reference intake? (1 mark) 13% The protein content for the pack is 10g. State the main protein source. (1 mark) Ham The salt content is 25% of the reference intake. What is the recommended daily salt intake, in grams for an adult? (1 mark) 6g The sandwich uses white bread and contains ham only. Suggest how the fibre content for the sandwich can be increased? (2 marks) wholemeal bread or similar fibre, salad, veg, spinach, tomato, cucumber, onion Sandwiches are referred to as ‘high risk foods’. Give three good hygiene health and safety points to include when making fresh sandwiches. ( 3 marks) rotate stock, FIFO, ensure clearly labelled, use by dates, hair covered, wash hands, no chewing gum, PPI, gloves etc. c. Food wastage in the UK is increasing. Suggest two ways in which bread wastage can be reduced. (2 marks) freeze it, use as breadcrumbs, , toast it, bread and butter pud, croutons, brown bread ice cream Using the information given in the table, answer the following questions: Which bread has the most energy value per slice? White bread Which bread type has the most protein content per 100g? Wholemeal bread State why 100g wholemeal bread has more fibre content than 100g white bread. (3 marks) it contains the bran and the germ, which is where the fibre is found. b. Mass production of bread uses the Chorleywood method. Give two reasons why a large scale bakery uses the Chorleywood bread making process. (2 marks) can use flour with a lower protein content, and it is faster than the bulk fermentation method c. Explain why kneading bread dough is an important process when making bread. (2 marks) the more you knead the more elastic the dough will be. The more you knead the more gluten (protein) will be developed (gives the bread structure) d. A baker has produced a batch of bread rolls which are small and heavy. Give two reasons why this might have happened and suggest a way this can be avoided in the future. (4 marks) yeast not active enough, not enough C02, not enough liquid produced, proving time too short, protein content too low

44. Using the information given in the table, answer the following questions: Which bread has the most energy value per slice? White bread Which bread type has the most protein content per 100g? Wholemeal bread State why 100g wholemeal bread has more fibre content than 100g white bread. (3 marks) it contains the bran and the germ, which is where the fibre is found. b. Mass production of bread uses the Chorleywood method. Give two reasons why a large scale bakery uses the Chorleywood bread making process. (2 marks) can use flour with a lower protein content, and it is faster than the bulk fermentation method c. Explain why kneading bread dough is an important process when making bread. (2 marks) the more you knead the more elastic the dough will be. The more you knead the more gluten (protein) will be developed (gives the bread structure) d. A baker has produced a batch of bread rolls which are small and heavy. Give two reasons why this might have happened and suggest a way this can be avoided in the future. (4 marks) yeast not active enough, not enough C02, not enough liquid produced, proving time too short, protein content too low

45. 2. Pasta is a popular staple food and is made of wheat flour. a. Give the name of the wheat type that is recommended when making pasta (1 mark) Durum wheat b. Pasta should be cooked to ‘al dente’. State what the term ‘al dente’ means (1 mark) to the tooth/ slight bite c. Lasagne uses béchamel sauce as a component of the dish. Explain what is happening during the sauce thickening process (4 marks) Roux consists of equal quantities of fat and flour. When the fat has melted, the flour is added. The melted fat coats the starch granules. The mixture cooked over a low heat. Some starch will gelatinise, but most will remain uncooked. The starch will form a suspension until the sauce is returned. Constantly stir to avoid lumps forming. As the temp rises, the fat melts and is absorbed by starch. The starch swells as it takes up milk. As sauce comes to boiling the starch gelatinises, causing mixture to thicken, become smooth, glossy and lump free. A gel is formed 3. a. Complete the table below stating the correct flour type used to make each product. (3 marks)

46. Commodities: Cereals Re- test 1. Mass production of bread uses the Chorleywood method. Give two reasons why a large scale bakery uses the Chorleywood bread making process. (2 marks) 2. Explain why kneading bread dough is an important process when making bread. (2 marks) 3. What is added to a cheese sauce to make it thicken? (1 mark) 4. Explain what is happening during the sauce thickening process (3 marks) 5. Suggest a use for each of the following types of flour (3 marks) 6. Choose the correct answer. Gluten is a type of a) Protein b) Fat c) Carbohydrate. 7. Your friend offers you the choice of wholegrain or white bread for a sandwich. Which would be the healthiest option and why? (3 marks) TOTAL /15 marks 1. Mass production of bread uses the Chorleywood method. Give two reasons why a large scale bakery uses the Chorleywood bread making process. (2 marks) 2. Explain why kneading bread dough is an important process when making bread. (2 marks) 3. What is added to a cheese sauce to make it thicken? (1 mark) 4. Explain what is happening during the sauce thickening process (3 marks) 5. Suggest a use for each of the following types of flour (3 marks) 6. Choose the correct answer. Gluten is a type of a) Protein b) Fat c) Carbohydrate. 7. Your friend offers you the choice of wholegrain or white bread for a sandwich. Which would be the healthiest option and why? (3 marks) TOTAL /15 marks

47. Commodities: Cereals Re- test Name _________ 5. Suggest a use for each of the following types of flour (3 marks) 6. Choose the correct answer. Gluten is a type of a) Protein b) Fat c) Carbohydrate. 7. Your friend offers you a choice of wholegrain or white bread for a sandwich. Which would be healthiest and why? (3 marks) ___________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________TOTAL /15 marks Mass production of bread uses the Chorleywood method. Give two reasons why a large scale bakery uses the Chorleywood bread making process. (2 marks)________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ 2. Explain why kneading bread dough is an important process when making bread. (2 marks) __________________________________________________________________________________________________________ 3. What is added to a cheese sauce to make it thicken? (1 mark) ______________________________ 4. Explain what is happening during the sauce thickening process (3 marks) ___________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

48. Re-test revision help sheet

49. Thickening sauces with starch Corn and wheat flour contain s_________. The grains of starch swell up when h_________ with liquid. As it boils the grains burst open and the mixture t___________. It cools into a gel, which means it sets.. The process is called g_________________. Fill in the missing words, using the ones below: gelatinisation wholegrain white digestive starch heated thickens protein constipation kneading gluten sauce 2. Use a highlighter pen to highlight the parts here which you are most likely to forget. 3. In the box to the right, copy out the information you have highlighted. 4. Space to copy the bits you are unsure of: 5. Turn over and have a go at the revision questions A wheat grain The grain above is used to make flour. If the whole grain is crushed it produces w______________ flour (or bread). The centre of the grain is used for ____________ flour. It has less fibre. We need fibre for healthy d________________________ and to prevent c_____________________________ Gluten This is a p___________ in flour. It makes the bread dough stretchy and allows it to rise. K_________ the dough develops the gluten.

50. Draw and label the wheat grain. 2. What does flour contain, which makes it thicken a sauce? 3. Describe how a sauce thickens. 4. What is gluten? 5. Why is gluten useful in making bread? 6. What type of flour (and bread) contains the most fibre? 7. Why do we need fibre? TURN OVER AND CHECK YOUR ANSWERS