Page 53 - Knowledge Organiser Yr8 24-25

Knowledge Base: Food Technology Exploring Diets Year 8
3. Practical Skills
3.1 bridge
Form a bridge over the ingredient with your hand and put the knife underneath.
4. Nutrition
4.1 DRV
Dietary reference values.
3.2
claw
Curl fingers inwards and grip the food with your fingertips, keeping fingers away from the knife.
3.3
creaming
The technique of softening solid fat, like butter, into a smooth mass and then blending it with other ingredients.
3.4
aeration
The process of allowing air to be combined into ingredients to make them lighter and/or create more volume.
4.2
kilocalorie
Another word for what's commonly called a calorie, so 1,000 calories will be written as 1,000kcals.
4.3
BMR
Basal metabolic rate measures the minimum amount of calories that your body needs to perform necessary functions.
4.4
macronutrients
Nutrients that we need in large amounts. Fats, carbohydrates and protein.
4.5
micronutrients
Nutrients that we need in small amounts. Vitamins and minerals.
Nutrition Labels: The traffic light label is colour coded and shows that green is low in a particular nutrient, amber means medium and red is high in a nutrient.
3.5 kneading
3.6 rub in
3.8 roux
Where do the foods in your store cupboard at home originate from?
Movement to stretch the gluten in dough.
Coating flour grains in fat using fingertips to make breadcrumbs.
Flour and fat cooked together and used to thicken sauces.
3.7
reduction
To simmer a sauce until some of the water in it has evaporated, which intensifies the flavours, thickens the liquid, and causes it to take up less volume.
For more information about nutrition labels, watch the video using the QR code.
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