COURSEWORK
There are in total ___ components in coursework.
6 components.
1. Task Analysis
2. Research
3. Decision Making
4. Planning
5. Execution
6. Evaluation
Glucose
Fructose
Galactose
Name two examples of long grain rice.
Brown rice
Polished rice
Basmati
Name the reaction that happens when bread is toasted.
Dextrinisation
What is the difference between perishable foods and non-perishable foods?
Moisture content.
Perishable foods have high moisture content, while non-perishable foods have lower moisture content.
What is the grand total & percentage for coursework ?
100 marks / 60%
Name three other of such proteins.
Isoleucine
Leucine
Methionine
Phenylalanine
Threonine
Explain three ways to choose cereal.
1. Expiry date of cereal is still valid
2. Check there is no weevil or worms in cereal
3. Avoid buying cereal product with powdery residue in the packaging.
Explain the reaction when rice is cooked.
Identify how the following foods should be kept to retain freshness.
1. Seafood and meat
2. Yoghurt and butter
3. Lettuce and oranges
Seafood and meat: Freezer
Yoghurt and butter: Chiller
Lettuce and oranges: Crisper
Out of the 6 coursework components, which component has the highest weightage ?
Research and Development (24m)
-Organisation and management
-Manipulation
-Product and Presentation
How does body treat excess fats?
Fats will be stored under skin as fats.
Fats will be stored around organs.
Fats will be deposited along blood arteries.
Explain how tough meat can be tenderised.
1. Mechanical method:
Pounding/scoring/chopping to break down muscle fibres shorter.
2. Marinating with acid
Use lemon juice, vinegar or tomato juice to break down muscle fibres.
3. Use tenderisers
Use commercial tenderisers or juice of unripe papaya fruit (papain) to break down connective tissues and muscle fibres.
Explain how cake turns brown when baked in oven.
1. Sugar in cake melts and starts to caramelise under baking heat.
2. Starch in flour, together with sugar and egg protein will react under heat and produce a brown colouration through Maillard browning.
3. Starch in flour also dextrinises under the dry heat cooking in oven.
Preservation helps in increasing the shelf-life of foods. It also has its disadvantages.
Identify three disadvantages.
1. It can increase price of foods because of cost of processing and packaging.
2. Preserved foods may contain high amounts of sugar, salt and fats compared to fresh foods.
3. Preserved foods could have lesser nutrients such as heat-sensitive vitamins B & C being lost during processing.
4. Foods may contain preservatives which can be harmful to health.
5. Preserved foods may have a lack of dietary fibre as processing causes fibre to soften.
Is the coursework marked in isolation of each component? Yes / No?
Why do you say so?
Yes, coursework is marked in isolation of component.
Each component is designed to methodically approach the question to produce and present final products.
Explain why cellulose and pectin are considered as non-starch polysaccharides (NSP).
They are complex carbohydrates made up of many monosaccharides linked together.
They are not sweet.
Explain how cheese can be used in cooking to become more digestible.
1. Grate or chop cheese into smaller pieces for it to cook faster.
2. Cook cheese with starchy foods like bread and rice as fats will be absorbed by the starch granules.
3. Add cheese last to prevent overcooking as cheese will get tough and stringy.
-Name the reaction that caused cut fruits to turn brown.
-Explain how this is possible.
-How can we minimise this during food preparation.
Enzymatic browning.
The enzymes in fruits react (oxidises) with oxygen to cause brown discolouration to occur on the cut of the fruit.
We minimise this through:
1. Cut the fruit only when it is to be used/consumed.
2. Soak the fruit into lemon or salt solution.
Suggest the type of additive/agent to use in addressing the following issues seen in food preparation:
1. Fats and water are separated in mayonnaise
2. Food taste bland
3. Sweet drinks with high calories
4. Canned peaches
5. Meringues become flat and not fluffy
1. Fats and water are separated in mayonnaise: Emulsifying agent
2. Food taste bland: Flavouring agent
3. Sweet drinks with high calories: artificial sweetener
4. Canned peaches: Nutritional additive
5. Meringues become flat and not fluffy: Stabilising agent
Which part(s) of the coursework are you required to interact and show understanding of the question?
At every component of your coursework, you should attempt to show your understanding of the coursework.
State four ways to cut down saturated fat intake.
Choose healthier oils (e.g. olive oil) instead of animal fats when cooking.
Replace coconut milk with low fat milk in cooking curry.
Remove visible fat and skin from meat and poultry during preparation process.
Consume less of high-fat baked product like pastries and cakes.
Choose lean meat or fish or low-fat option dairy products as ingredients for cooking.
Explain four ways on how to keep eggs to maintain its freshness.
1. Keep eggs pointed downwards in the chiller.
2. Keep eggs away from strong-smelling foods as it will absorb odour.
3. Do not freeze eggs as they will crack.
4. Do not wash eggs before storing as this will remove its natural protective layer.
5. Keep eggs in chiller as cold temperature will slow down spoilage by microorganisms.
Below is a recipe of a cake:
100g plain flour
2 eggs
50g sugar
1/2 teaspoon vanilla essence
Q1. Identify the cake-making method.
Q2. Describe the steps used in the method identified above.
Identify the type of cake making method
Whisking
Describe the steps used in the method identified above.
1. Whisk eggs and sugar until light and fluffy
2. Fold sifted flour gently into the whisked mixture using spatula
3. Pour the cake batter into a cake tin and bake in oven until it turns golden brown.
Explain four ways in buying convenience foods.
1. Check that the expiry date of foods are still valid.
2. Check that the packaging of foods are not damaged or torn.
3. When choosing frozen foods, choose the ones that do not have large ice crystals or too many ice crystals on them.
4. When choosing canned foods, do not buy dented, rusty or bloated cans.