FOOD PREPARATION AND NUTRITION
IT’S ALL ABOUT THE SCIENCE.
“Why are we doing this science investigation? This is food”.
This has been the cry from several students during their food lessons. The reason for such a heavy slant towards Food Science is the change in the GCSE specification, away from Food Technology to Food Preparation and Nutrition. Investigations allow students to work out why it is that things happen to the foods they are cooking. Year 7 have been looking at Enzymic browning. “why does my apple turn brown once I have bitten into it and left it for a little while?”. The students worked in groups to place apples in different types of solutions – acid (lemon juice), cold water, salted water, boiled water to see which one produced an apple that had not discoloured but was still edible. The conclusion from 7S1 was fairly varied, the majority thought that the apple placed in the lemon juice had discoloured the least and had quite a pleasant taste while others thought the apple in the salt solution was also
acceptable as it had a sweet and savoury taste which would work well in a savoury dish like a curry.
Year 10 have been working like little scientists looking at protein denaturation - coagulation, the reactions involving carbohydrates – gelatinisation and the scientific impact of fats in the shortening process. This has all been very valuable experience for their NEA 1 in year 11.
On the subject of year 11 and NEA 1 the task that they chose to accept was The flavour and texture of pastry is important, investigate the functional and chemical properties of ingredients used to make shortcrust pastry. All the students have had to generate a hypothesis based on their research and have then undertaken a range of investigations to help prove or disprove their prediction. The students have put a lot of thought into this 10 hour assessed task. Examples of some of their investigations can be seen below. Fingers crossed they produce the desired outcomes when it comes to their final grades.
The effect of using different fats - baking margarine, 50:50 lard to butter and shortening.
The effect different flours have on the gluten content and elasticity of shortcrust pastry.
The effects of water temperature on the taste and texture – cold, warm, hot and from the freezer.
www.matravers.wilts.sch.uk
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