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I need to fond out information about a persons diet for a professional sport. The Course Content. The
Course Content. Why choose it. See other similar resources ?4.99 (no rating) 0 reviews BUY NOW
Save for later Not quite what you were looking for. They must be carefully documented, with details
of the checks themselves, the processes being checked, any faults and remedial action taken. If you
want to choose the safest option, you could use pasteurised egg for all foods that won't be cooked or
will be only lightly cooked. Write a review Update existing review Submit review Cancel It's good to
leave some feedback. We included our top seller which is finally back now, food technology
revision. See Miss Woodrow or Miss Wessenfor any more information. Information needed A sports
person is a person that takes part in sport. I send this letter off in early August and by the time school
came around I had a reply. So remember to: Keep eggs away from other foods, when they are still in
the shell and after you have cracked them. This resource hasn't been reviewed yet To ensure quality
for our reviews, only customers who have purchased this resource can review it Report this resource
to let us know if it violates our terms and conditions. Removing the air and flushing the packet with
a gas.Marketable product - One that appeals to people and will sell when it reaches the shops; to
succeed, all products must be marketable. Use the board games to help your students consolidate or
revise what they have learnt on preparation skills so far. The Balance of Good Health is a pictorial
representation of the recommended balance of foods in the diet. The Control of Substance Hazardous
to Health (COSHH) regulations help to protect workers in the food and other industry from
hazardous substances such as cleaning fluids and pesticides. Poor writing skills result in wasting all
the effort that they put to write the coursework. All the following might contain raw eggs: home-
made mayonnaise Bearnaise and hollandaise sauces some salad dressings ice cream icing mousse
tiramisu and other desserts For the safest choice, you could use pasteurised egg instead (available
from some supermarkets), because pasteurisation kills bacteria. And as I am a rower for Marlow
myself and live close I thought it would be a good idea to ask yourself about your diet needs. The
other method is that the experts put on all their experience in giving you the original content which
seems to be unique and the file becomes free of any copyright issue. We spend so much time in the
cold wearing nothing but a skin suit I found I was burning too many calories, so I increased my
complex carbohydrate intake. Once I've done this I can find out information from books or the
internet to see why these are so important to an athlete. We know that the first section is going to be
based on the following. Egg storage and safety Keeping eggs safe Eating raw eggs, or eggs with
runny yolks, or any food containing these, can cause food poisoning especially for anyone who is:
very young (babies to toddlers) elderly pregnant already unwell This is because some eggs contain
salmonella bacteria, which can cause serious illness, especially for anyone in these groups. Exam
Revision 2009 Research Context: EGGS Design Theme: BUFFET PRODUCTS. To understand the
function of food packaging in safeguarding food supplies. As in any other type of production, the
most important part of safety-consciousness is identifying and monitoring potential hazards (this is
called hazard analysis) and taking steps to avoid them. The same flavour and texture will be
produced every time by making sure the identical STANDARD FOOD COMPONENTS and
ACCURATELY MEASURED INGREDIENTS. It was a very brief letter but game me ideas for
how to prepare for this project. To understand advertising strategies and regulations.
I need to fond out information about a persons diet for a professional sport. I sent the letter to Sir
Steve Redgrave who lives only a few miles away from me. Don't use eggs after their 'best before'
date for the safest choice. Why Package Food?. To protect from damage during transportation and
storage To preserve freshness. It can be on a variety of levels from professional to a friendly game of
football in the park. So eat right, train hard and get eight hours of sleep per night and you'll go
further no matter what your sport is. The egg is a good source of all the B vitamins, plus the fat
soluble vitamin A. It was a very brief letter but game me ideas for how to prepare for this project.
My strength and conditioning coach is Eric Snowden, who was the strength coach for the Utah Jazz.
Then I can compare these results with the nutritional data and find out whether people prefer to eat
the healthier food or not. I must work out the nutritional information for each of my meals.
Information needed A sports person is a person that takes part in sport. Advertising. Vast sums of
money are spent on advertising, especially by manufacturers of convenience foods, crisps and snacks.
The production line involves individual tasks that will be carried out repetitively. Make sure you
know key terms Make sure you know: features, how they are formed, the effect they cause,
advantages and disadvantages to human life. Sugar Sugar cane and sugar beet are processed to
produce different types of sugar -molasses, granulated, caster, dark brown, soft brown, muscavado,
icing, demerara, cubes. Get this resource as part of a bundle and save up to 65% A bundle is a
package of resources grouped together to teach a particular topic, or a series of lessons, in one place.
We do not encourage academic misconduct of any sort and only provide guidance and reference to
help in better understanding of concepts via our subject matter experts. What to do Be imaginative
and innovative Show creativity, flair and originality Consider sustainability Demonstrate high levels
of skills Use a range of tools and technologies skilfully Be rigorous and demanding. This pack
features 13 resources on different subjects to study for GCSE. To be able to understand consumer
protection and legislation To develop an understanding of methods of seeking a remedy To
understand advertising strategies and regulations. Section A is based on the design ideas and
preparation sheet. Function to improve flavour and moisture of a product. All foods that we buy
from the supermarkets have been designed by food technologists Food technologists are responsible
for designing foods with particular groups of people in mind. These tests will be different to other
tests because they will not only show whether the person like the more healthier foods but it will also
show how difficult it is to keep to a certain meal rageme. Uses of Equipment What task does each of
the following equipment perform. This might be because they have special dietary requirements,
which means they can't eat certain products for religious or political reasons, or because certain foods
make them feel unwell. The pasta meals I will vary the sauces and the meat to see which ones pople
prefer. But this can tell me whether pople prefer to eat food fit for sprtsmen or not. These take longer
but are less strenuous but can last for a long time.
It was a very brief letter but game me ideas for how to prepare for this project. My normal water
intake is at least eight glasses per day. Example: cake making Fork buffet: Food can be eaten with
just a fork or spoon, no knife needed Examples: Coronation chicken, potato salad, coleslaw, quiche,
curried eggs, pasta salad, meringue nests, profiteroles, sponge fruit flan, trifle, gateau, cooked
cheesecakes. Some of these checks will be done by hand - others may be computerised under CAM.
Carbohydrate and dietary fibre Eggs contain only traces of carbohydrate and no dietary fibre. Fat
11.2% of the egg content is fat. To understand advertising strategies and regulations. Section B is
based on anything you learnt last year. But this can tell me whether pople prefer to eat food fit for
sprtsmen or not. What are the 3 most common types of food poisoning and which foods carry them?
1. S 2. C 3. S How does preservation ensure a longer shelf life. Critical control points Critical
control points (CCPs) are pre-determined checks which take place at specified points in the food
production or preparation process. The food must be appealing to make people want to eat it. The
NAME and CONTACT DETAILS for the manufacturer should appear on the PACKAGEin case the
product isSUBSTANDARD Recipe ideas for buffet foods QUICHE LORRAINE Ingredients 150g
plain flour 25g white fat (lard, white vegetable fat) 50g butter or margarine (hard). To carry out the
above tasks I have decided on a way to get the information that I need. I send this letter off in early
August and by the time school came around I had. So remember to: Keep eggs away from other
foods, when they are still in the shell and after you have cracked them. Piping bags could be used to
pipe the last layer as a f inishing technique. Section B is based on anything you learnt last year. All
the following might contain raw eggs: home-made mayonnaise Bearnaise and hollandaise sauces
some salad dressings ice cream icing mousse tiramisu and other desserts For the safest choice, you
could use pasteurised egg instead (available from some supermarkets), because pasteurisation kills
bacteria. Other uses Garnish Chopped or sliced to decorate savoury products. Be careful not to
splash egg onto other foods, worktops or dishes. Therefore, the Coursework Experts keep the prices
minimal to make sure that the students do not get one burden in place of the other burden that they
assign us. Function of fats: Properties and functions of ingredients Eggs Mostly from chickens but
all bird eggs can be eaten. Come and visit the National STEM Learning Centre library to see it. Give
4 examples of how computers monitor food safely. To be able to understand consumer protection
and legislation To develop an understanding of methods of seeking a remedy To understand
advertising strategies and regulations. And as I am a rower for Marlow myself and live close I
thought it would be a good idea to ask yourself about your diet needs. Meals that he suggested were:
Lasagne Lots of pasta based meals (especially before a big event) Variety of meats. Easy to follow
with simple instructions, including key points that shouldn’t be missed out as well as some useful
tips for achieving higher grades. So, different methods are used which result in rephrasing the
content such that the files depict zero percent plag. Sports that I'm interested in are rowing, rugby
and weight lifting so I will try to keep this project within these three sports.
It can be on a variety of levels from professional to a friendly game of football in the park. Tasks
include matching pictures to skills areas, applying thinking and knowledge, explaining applications
of skills, discussing and explaining utensils and equipment and finally a research task. My Diet: Try
and stick with 60% protein, 30% carbohydrates and 10% fat. If you buy commercially produced
mayonnaise, salad dressings, sauces, ice cream, desserts, or ready-made icing, these will almost
always have been made using pasteurised egg. Analysis When this coursework was first mentioned
to me I immediately thought of doing this coursework relative to sport. This can be classed as
aerobic or anaerobic respiration. With their significant protein, vitamin and mineral content and
relatively low saturated fat content, eggs are a valuable component in a healthy diet. Example: cake
making Fork buffet: Food can be eaten with just a fork or spoon, no knife needed Examples:
Coronation chicken, potato salad, coleslaw, quiche, curried eggs, pasta salad, meringue nests,
profiteroles, sponge fruit flan, trifle, gateau, cooked cheesecakes. I need to fond out information
about a persons diet for a professional sport. Example: pasties, sausage rolls Coating: Foods can be
brushed with egg then dipped in breadcrumbs. The production line involves individual tasks that will
be carried out repetitively. All workbooks are ideal for substitution work but also for consolidation
work, revision, classwork or homework. Quality control - The steps in the process of making a
product to make sure that it meets the standards; faulty products are removed.Repetitive-flow
production - Assembly line production of a product, often using a conveyor belt. Additives What is a
food additive and what types are available. Quantity How much a person should relative ti size is
important. Function to improve flavour and moisture of a product. The students are not aware of the
methods which help them to search for the correct information. Weight in terms of fat is not
important but weight for muscle gain is, so keep track. I must find out why athletes eat this by
working out what values the meal has. I must work out the nutritional information for each of my
meals. The food must be appealing to make people want to eat it. Simmer for 7 mins. Drain the eggs
then rinse in cold water. Meals that he suggested were: Lasagne Lots of pasta based meals (especially
before a big event) Variety of meats. This bundle also includes 5 sets of colourful picture cards and
one set of word cards with 35 individual skills (wkbk 2). Getting high scores in assignments is no
more a flight of fancy. These take longer but are less strenuous but can last for a long time.
Information needed A sports person is a person that takes part in sport. This resource hasn't been
reviewed yet To ensure quality for our reviews, only customers who have purchased this resource can
review it Report this resource to let us know if it violates our terms and conditions. Bundle GCSE
revision bundle GSCE revision bundle worth over ?40 of resources NOW FOR ONLY ?15. This can
be classed as aerobic or anaerobic respiration.
Therefore, nutrition is part of my training every day. To carry out the above tasks I have decided on a
way to get the information that I need. Write a review Update existing review Submit review Cancel
It's good to leave some feedback. What are 6 steps to ensure you use equipment safely and
effectively? 1. 4. 2. 5. 3. 6. What electrical equipment would you use for the following. AQA
Subject: Design, engineering and technology Age range: 14-16 Resource type: Unit of work
FARRLE Last updated 8 February 2019 Share this Share through email Share through twitter Share
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Currently used by students studying GCSE food technology at St. Don't use eggs with damaged
shells, because dirt or bacteria might have got inside them. Eggs therefore complement other food
proteins of lower biological value by providing the amino acids that are in short supply in those
foods. 12.5% of the weight of the egg is protein and it is found in both the yolk and the albumen. I
found I was losing too much weight with a low carbohydrate diet. So remember to: Keep eggs away
from other foods, when they are still in the shell and after you have cracked them. They need fitness
to go the distance but will also need strength for power in the water. The major factor that results in
the students opting for the GCSE Food tech coursework help is the method of gathering the
information from unlimited sources. Do not allow to exceed these temperatures of the mixture will
set fully and curdle (scramble) Example: custard Emulsification: Oil and water mixed together form
an emulsion, but this will only last a short while then separate. I will cook the relative meals that Sir
Steve Suggested and maybe add in a few of my own.Then I will do a taste test in the class to find
out what people like and what they don't. It can be on a variety of levels from professional to a
friendly game of football in the park. Additives What is a food additive and what types are available.
Our customer service team will review your report and will be in touch. ?4.50 (no rating) 0 reviews
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October 2023 Share this Share through email Share through twitter Share through linkedin Share
through facebook Share through pinterest MosaiK's Shop 3.71 14 reviews Not the right resource.
That isn't a lot information but if you do the research and break your food intake into the above
categories you will see results. Website users are fully responsible for ensuring that any activity,
including practical work, which they carry out is in accordance with current regulations related to
health and safety and that an appropriate risk assessment has been carried out. See other similar
resources ?4.99 (no rating) 0 reviews BUY NOW Save for later Not quite what you were looking for.
As in any other type of production, the most important part of safety-consciousness is identifying
and monitoring potential hazards (this is called hazard analysis) and taking steps to avoid them. Used
for producing large numbers.Standard Component - A component pre-prepared that can be used
when producing a new product. Eg. a standard component may be shop bought mayonnaise, tomato
sauces for pasta, pizza basesSensory descriptors - Words that describe taste, smell, texture and
flavour.Shelf life - How long a food product can be kept, making sure it is safe to eat and good
quality. This means that procedures reflect general practice and standards applicable at the time
resources were produced and cannot be assumed to be acceptable today. Our customer service team
will review your report and will be in touch. ?0.00 3.00 1 review Download Save for later ?0.00 3.00
1 review Download Save for later Last updated 8 November 2010 Share this Share through email
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HayleyWincott 4.15 16 reviews Not the right resource. Quantity How much a person should relative
ti size is important. How to ensure a consistent product every time 1.Plan the production plan out
using CAD and program into CAM to ensure general quality control. 2. 3. 4. 5. Food Spoilage What
4 conditions do Bacteria like to grow in? (Give examples and explanations) How do we stop bacteria
growing in food. Recipe Ideas of Buffet foods LEMON MERINGUE PIE Ingredients 150g plain
flour 25g white fat (lard, white vegetable fat) 50g butter or margarine (hard). University of York,
Heslington, York Y010 5DD 01904 328300 STEM Google play apps STEM Apple store apps. Used
to set mixture like quiche, custard and lemon curd. The cheese depends on the kind of milk and
bacteria used and the method of production. Clean surfaces, dishes and utensils thoroughly, using
warm soapy water, after working with eggs.