GCSE Food preparation and nutrition₈₅₈₅

• the growth conditions for microorganisms and enzymes and the control of food spoilage
• bacteria, yeasts and moulds are microorganisms
• high risk foods
• enzymes are biological catalysts usually made from protein.

• growth conditions for microorganisms: role of temperature, moisture, food and time
• control of microorganism growth: temperature control, pH, water availability
• high risk foods: ready to eat moist foods, usually high in protein that easily support the growth of pathogenic bacteria and do not require any further heat treatment or cooking
• control of enzymic action: blanching of vegetables before freezing, use of acids to prevent enzymic browning.

• Bread making (S4 and S10).
• Water based methods using the hob – blanching of vegetables to demonstrate the destruction of enzymes in foods (S6).
• Oxidation – eg preventing water soluble vitamin loss when preparing and cooking vegetables (S3, S6 and S2).

• enzymic action
• mould growth
• yeast action.

• enzymic action: ripening of bananas, browning of some fruits
• mould growth: eg on bread and cheese. Recognise the signs of mould growth on foods
• yeast action on fruits eg grapes, strawberries and tomatoes.

• Preparing fruit and vegetables – mash, shred, scoop, segment, juice and blanch fruits and vegetables to control enzymic browning (S3).
• Preparing fruit and vegetables which sustain yeast and mould growth, wash and chill to prevent their growth. Demonstrate the following techniques: de-seed, de-skin (for example, tomatoes).

the use of microorganisms in food production.

• moulds in the production of blue cheese
• yeasts to raise bread
• bacteria in yoghurt and cheese production.

Make a bread dough, finish and shape a bread dough for use in flat breads, pizza or calzone (S4 and S10).

• the different sources of bacterial contamination
• the main types of bacteria which cause food poisoning
• the main sources and methods of control of different food poisoning bacteria types
• the general symptoms of food poisoning.

Contamination from:

• other contaminated foods including the following raw foods: meat, poultry, eggs, seafood and vegetables
• work surfaces and equipment
• the people cooking
• pests
• waste food and rubbish
• campylobacter
• e-coli
• salmonella
• listeria
• staphylococcus aureus.

The food safety principles when buying and storing food.

• temperature control:
  • freezing: -18°c
  • chilling: 0 to below 5°c
  • danger zone: 5 to 63°c
  • cooking: 75°c
  • reheating: 75°c
• ambient storage
• temperature danger zone
• correct use of domestic fridges and freezers
• date marks
• 'best before' and 'use by' dates
• covering foods.

To apply food safety considerations when preparing, storing and cooking.

The food safety principles when preparing, cooking and serving food.

• personal hygiene
• clean work surfaces
• separate raw and cooked foods and use of separate utensils
• correct cooking times
• appropriate temperature control including: defrosting and reheating
• appropriate care with high risk foods
• correct use of food temperature probes.

• Knife skills: preventing cross-contamination (S2).
• Washing and drying vegetables during preparation to prevent food poisoning (S3).
• Using a blender to make fruit coulis as a decoration, focusing on good hygienic practice, washing and drying fruit and ensuring cleanliness of equipment (S5).
• Preparing, combining and shaping, for example wet mixtures (such as falafels, fish cakes or meatballs) whilst demonstrating technical skills of preventing cross contamination and handling high risk foods correctly (S7).
• General practical skills – test for readiness. Use a temperature probe, knife/skewer, finger or ‘poke’ test, ‘bite’, visual colour check or sound to establish whether an ingredient or recipe is ready, to ensure the food is safe to eat (S1).