GCSE Catering Higher Exam Practice (1)



GCSE Catering Foundation Exam Practice (4)

. Government warns of rising levels of obesity!

(a) State four of the current healthy eating guidelines and give a reason for each. [8]

|GuidelineGuideline – eat less fat |

|Reason |

|􀁹 Reason – too much fat causes obesity, high cholesterol levels (blocked |

|arteries), coronary heart disease, halitosis (bad breath) |

|Guideline􀁹 Guideline – eat less sugar |

|Reason |

|􀁹 Reason – too much sugar causes obesity and dental caries. Sugar is |

|addictive and contains ‘empty calories’ Type 2 diabetes (risk of). |

|GuidelineGuideline – eat less salt |

|Reason |

|􀁹 Reason – too much salt causes high blood pressure |

|Guideline􀁹 Guideline – eat more fibre |

|Reason |

|􀁹 Reason – to prevent constipation, cleanse digestive system, prevent |

|colon cancers |

|Guideline |

|eat a good variety of food including 5 a day fruit and |

|vegetables |

|Reason |

|􀁹 Reason – to ensure we have the full range of nutrients – could mention |

|nutrients separately, i.e. vitamins, fibre. |

Award 1 mark for each of four healthy eating guidelines and 1 mark for a

correct reason.

b) Suggest ways in which caterers could meet the current healthy eating guidelines when

Planning menus, choosing ingredients and preparing and cooking dishes. [9]

(i) Planning menus(3)

|Planning the menus: |

|􀁹 Include dishes that use a range of healthier cooking methods e.g. |

|steaming, baking, stir frying, grilling and microwaving instead of fried or |

|roasted foods |

|􀁹 Choose foods that are naturally low in fat, salt and sugar and high in fibre |

|to compile menu e.g. chicken is a low fat meat |

|􀁹 Include fresh fruit, vegetables and salads where possible, include |

|smoothies |

|􀁹 Choose salad and vegetable accompaniments instead of chips |

|􀁹 Use rice, pasta and couscous instead of potatoes |

|􀁹 Avoid having all desserts that contain lots of sugar or cream |

|􀁹 Include fish dishes when possible |

|􀁹 Choose wholemeal products where possible e.g. bread rolls |

|􀁹 Choose fresh rather than processed foods (which tend to be high in salt |

|and sugar (preservatives) and low in fibre) |

(ii) Choosing ingredients(3)

|Choosing ingredients: |

|• Choose low fat alternatives to foods like cheese, milk, etc. |

|• Use quality cuts of meat where possible – to reduce fat e.g. steak mince |

|rather than economy mince |

|• Adapt existing recipes to reduce amount of fat, sugar and salt |

|• Use lo-salt |

|• Use sugar substitutes |

|• Choose low fat dressings and sauces to accompany food |

|• Choose organic foods |

|• Choose non-prepared food |

|• Whole grain products |

|• Fresh ingredients/food |

|• No additives |

(iii) Preparing and cooking dishes(3)

|Preparing and cooking dishes: |

|􀁹 Cut visible fat from meat |

|􀁹 Use healthier methods of cooking, must be qualified, avoid deep frying and |

|roasting and use methods like grilling, stir frying, steaming and microwaving |

|􀁹 Use vegetable oil for deep fat frying if used and have fat hot so that food does |

|not absorb fat. |

|􀁹 Cook food by methods that will retain nutrients e.g. stir frying and steaming |

|􀁹 Do not over season food – particularly with salt |

|􀁹 Flavour with herbs and spices rather than salt |

|􀁹 Do not allow fatty food to ‘stand’ in fat once cooked e.g. sausages |

|􀁹 Do not add sugar to foods unnecessarily e.g. use fruit juice for fruit salad rather |

|than a sugar syrup |

|Award 3 marks for each of the following sections. |

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