Page 55 - Knowledge Organiser Yr7 24-25

Knowledge Base: Food Technology Nutrition and Healthy Eating Year 7
6a. Nutrition - energy balance
4. Practical skills
4.1 bridge hold
4.2 claw grip
4.3 simmer
4.4 rub-in
4.5 glaze
4.6 whisk
4.7 sifting
4.8 knead
4.9 prove
4.10 blend
4.11 reduction sauce
5. Sensory analysis
5.1 taste
5.2 texture
5.3 appearance
5.4 aroma (smell)
Form a bridge over the ingredient with your hand and put the knife underneath.
Curl fingers inwards and grip the food with your fingertips, keeping fingers away from the knife.
When a liquid stays below boiling point, bubbling gently.
Coating flour grains in fat using fingertips to make breadcrumbs.
Liquid is used to form a smooth, shiny coating on food.
To beat a mixture to add air and make it light.
Passing flour through a sieve to remove lumps and add air.
To massage and push a dough to stretch and develop the gluten.
Allowing a bread dough to rise.
Making a mixture smooth by using a blender.
A sauce that uses boiling and simmering to thicken it.
sweet, salty, umami (savoury), bitter, sour
soft, crunchy, juicy, crumbly, light, thick
golden, colourful, rich
cheesy, sweet, aromatic
6c. Nutrition - 8 tips for healthier eating
1. Base meals on starchy carbohydrates
2. Eat lots of fruits and vegetables
3. Eat more fish – including a portion of oily fish 4. Cut down on saturated fat and sugar
5. Eat less salt (max. 6g a day for adults)
6. Get active and be a healthy weight
7. Don’t get thirsty
8. Don’t skip breakfast
6d. Nutrition
6d.1 macronutrients
6d.2 fat
6d.3 protein
6d.4 carbohydrate
6d.5 micronutrients
6d.6 fibre
6d.7 water
Nutrients that we need in large amounts. Fats, carbohydrates and protein.
A macronutrient needed to give us energy.
A macronutrient needed for growth and repair.
A macronutrient needed to give us energy.
Nutrients that we need in small amounts. Vitamins and minerals.
A type of carbohydrate that keeps our gut healthy.
Helps to keep us hydrated. 6-8 glasses a day required.
6a. Nutrition - energy balance
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