Study Notes G10 ~ Consumer Studies
TERM 2 SUBJECT FOOD AND NUTRITION PURPOSE Knowledge of food safety and microorganisms. Careless practices may result in serious sickness or food poisoning. Evaluate natural decay in a fruit bowl in the kitchen. FOOD AND NUTRITION PURPOSE Personal and kitchen hygiene Food safety Knowledge of reducing Reusing and recycling Waste control and disposal Recycling household waste
FOOD AND NUTRITION PURPOSE Hygienic storing Classification of food according to perishability
THE CONSUMER PURPOSE Choosing restaurants Restaurant etiquette Handling food types
© Impaq
CONTENT Food spoilage LB p. 128 – 138 A2 Analyse the properties of bacteria, moulds and yeasts LB p. 132 Memo TG p. 39 PRACTICAL TASKS – TERM 2: Pancakes Macaroni and cheese Eggs Cupcakes Food hygiene and safety LB p. 133 – 137 Waste control and disposal Recycling Safety measures with purchasing food Safe preparation and serving A Study attempts by shopping outlets, schools, etc. to control and manage waste, e.g. different bins for plastic, paper, glass, etc. Makro provides bins for electronic equipment PRACTICAL: Meal planning for one day for a family with toddlers (breakfast, lunch and supper) Food storage LB p. 139 – 140 Dry storage Refrigerator storage Freezer storage Storage without refrigeration A4 Describe food storage procedures LB p. 140 Memo TG p. 41 – 42 Examination revision: Food safety LB p. 142 Memo TG p. 200 – 201 Assessment programme: Control test 2 LB p. 143 – 145, question 1 and 3 Memo TG p. 53 – 56 PRACTICAL Cupcakes with butter icing Choosing and evaluating restaurants LB p. 61 – 70 Types of restaurants Choosing a restaurant Restaurant etiquette Handling tableware Table etiquette General social etiquette Handling of food types KW Cuisine, smorgasbord, cafeteria, al fresco, gourmet, shebeen, napkin, host/hostess, etiquette, sushi A Examination revision: LB p. 72 – 73 Memo TG p. 190 – 191 PRACTICAL: Preparing and cooking cereals LB p. 286 – 287 White sauce proportions and properties
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