3.5 Food choice

This section requires students to demonstrate their knowledge and understanding of the following subject content:

3.5.1 Factors affecting food choice

3.5.1.1 Factors which influence food choice

Content

Students must know and understand

Suggested application and food preparation skills

To know and understand factors which may influence food choice.

The following factors in relation to food choice:

  • physical activity level (PAL)
  • celebration/occasion
  • cost of food
  • preferences
  • enjoyment
  • food availability
  • healthy eating
  • income
  • lifestyles
  • seasonality
  • time of day
  • time available to prepare/cook.

Students must be able to cost recipes and make modifications.

  • When selecting recipes students could explain and justify their reasons for choice.
  • When preparing recipes and meals consider lifestyle, consumer choice etc.
  • When planning recipes and dishes carry out costing of the dishes.

3.5.1.2 Food choices

Content

Students must know and understand

Suggested application and food preparation skills

Food choice related to religion, culture, ethical and moral beliefs and medical conditions.

  • food choice linked to the following religions and cultures: Buddhism, Christianity, Hinduism, Islam, Judaism, Rastafarianism and Sikhism
  • food choice linked to the following ethical and moral beliefs: animal welfare, fairtrade, local produce, organic, Genetically Modified (GM) foods
  • food choice linked to food intolerances (gluten and lactose) and the following allergies: nuts, egg, milk, wheat, fish and shellfish.
  • When selecting some recipes students should explain and justify their reasons for choice.
  • Select, modify and make recipes for different religions, cultures and dietary groups.

3.5.1.3 Food labelling and marketing influences

Content

Students must know and understand

Suggested application and food preparation skills

  • How information about food available to the consumer, including labelling and marketing, influences food choice.
  • mandatory information included on food packaging in accordance with current European Union and Food Standards Agency (FSA) legislation
  • non-mandatory information: provenance, serving suggestions
  • how to interpret nutritional labelling
  • how food marketing can influence food choice eg buy one get one free, special offers, meal deals, media influences, advertising, point of sales marketing.
 

3.5.2 British and international cuisines

Content

Students must know and understand

Suggested application and food preparation skills

Food products from British tradition and two different cuisines.

Schools or colleges/students can select different cuisines to study

Cuisine is defined as: ‘a style characteristic of a particular country or region where the cuisine has developed historically using distinctive ingredients, specific preparation and cooking methods or equipment, and presentation or serving techniques’.

  • distinctive features and characteristics of cooking
  • equipment and cooking methods used
  • eating patterns
  • presentation styles
  • traditional and modern variations of recipes.
  • Students should have the opportunity to prepare and cook recipes from a range of countries and cuisines, using different equipment and cooking methods.
  • Skills demonstrated will be relevant to the task selected and demonstrate food preparation and cooking skills across groups (S1 to S12).

3.5.3 Sensory evaluation

Content

Students must know and understand

Suggested application and food preparation skills

  • sensory testing methods
  • how taste receptors and olfactory systems work when tasting food.
Importance of senses when making food choices: sight, taste, touch and aroma
  • preference tests: paired preference, hedonic.
  • discrimination tests: triangle.
  • grading tests: ranking, rating and profiling
  • how to set up a taste panel
  • controlled conditions required for sensory testing
  • evaluating how senses guide
  • evaluating a wide range of ingredients and food from Britain and other countries
  • how to test sensory qualities of a wide range of foods and combinations.
  • General practical skills – judge and manipulate sensory properties. How to taste and season during the cooking process. Change the taste and aroma through the use of infusions, herbs and spices, paste, jus and reduction (S1).
  • Test sensory qualities of a wide range of foods.
  • Evaluate and apply the results of sensory testing.