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Food Technology GCSE: Ingredients and Nutrition
S-Cool Revision Summary
Functions of ingredients
Flour:
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Provides fibre (especially if wholemeal)
If Self-Raising, makes mixtures rise
Thickens sauces
Forms the bulk of bread, pastry and cake mixes
If wholemeal, provides colour and texture
Gluten in flour produces a stretchy dough
Provides carbohydrate, Vitamin B, calcium and iron
Sugar:

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Provides sweetness
If brown, provides colour and texture
Large amounts prevent micro-organism growth (for example,
jam/marmalade)
Caramelises to produce a brown colour
Retains moisture
Helps to trap air in cake mixtures
Provides carbohydrate
Eggs:
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Hold air when beaten
Coagulate (sets) when heated
Add colour to mixtures
Thickens sauces, custards, etc.
Glaze bread, scones and pastry
Bind ingredients together
Provide protein, fat, iron and Vitamins A, B, and E
Fats/Oils:
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Provide flavour
Keep products moist and extend shelf-life
Add colour to foods
Make pastry 'short' by coating the flour to stop gluten developing
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Hold air when creamed with sugar
Oil forms an emulsion with liquids (for example, mayonnaise)
Provide energy and Vitamins A and D
Nutrition
Fats:
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Gives energy and vitamins A, D, E and K
Found in oils, solid fats, fatty meat, cream, cheese and nuts
Animal fats and some vegetables oils contain saturated fat, which may raise
blood cholesterol levels
Vegetable fats such as sunflower and soya and those in oily fish are
polyunsaturated and better for the heart
Gives a rich source of energy that can be converted into fat in the body,
which protects organs and gives heat
Carbohydrates:
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Provides energy and fibre
Found in cereals, vegetables, sugar, rice, pasta, bread and pastries
If the body receives more energy than it needs, it stores it as fat
Wholemeal/wholegrain cereals are a richer source of fibre than white/refined
ones
Vitamins B and E, calcium and iron are also provided by bread
Proteins:
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Enables the body to grow and repair
Found in milk, meat, fish, eggs and cheese
Also in soya, beans, cereals, pulses and nuts
If more protein is eaten than is needed for growth and repair, the excess is
converted into glycogen in the liver and used as energy
Animal foods and soya beans are used most efficiently by the body
Many protein foods also provide iron and B vitamins (especially B12)
Tofu (soya bean curd), Textured Vegetable Protein (TVP) made from soya
flour, and Quorn (fungus) can all be used to replace animal proteins
Vitamins:

A: Fat-soluble
Helps with night vision. Keeps the linings of the nose, throat and digestive
system moist. Found as carotene in orange and red fruits and vegetables.
Found as retinol in oily fish, liver, butter, margarine, cheese and eggs. Other
sources include, mango, spinach, carrot, sweet potato. Excess may lead to
liver damage.

B: Water-soluble
Thiamin (B1), Riboflavin (B) and Niacin are involved in the release of
energy from foods, healthy nervous system and skin. B12 helps prevent birth
defects, such as Spina Bifida and is needed for red cell production. Found in
marmite, meat, nuts, green leafy vegetables, yeast and dairy products.

C: Water-soluble
Needed for the formation and maintenance of connective tissue. Helps
wounds to heal, helps prevent infections and aids iron absorption. Found in
fruits and vegetables, especially citrus fruits, potatoes, broccoli, blackcurrants
and kiwi fruit.
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D: Fat-soluble
Produced by the action of sunlight on the skin. Needed for the absorption of
calcium in the bones and teeth. Found in butter, margarine, cereal, milk and
fish. Excessive intakes can be dangerous.
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E: Fat-soluble
May be necessary for reproduction. Helps keep skin healthy. Found in eggs,
wholegrain cereals, almonds, sunflower seeds, vegetable margarines and oils.
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K: Fat-soluble
Involved in the clotting of blood. Found in green vegetables, meat, beans,
fruit and cereals.
Minerals:
Calcium

Needed for:
Found in:
Clotting of blood
Cheese, milk, bread, canned
fish, green vegetables
Strong bones and
teeth
Healthy muscles and
nerves

Iron
Healthy red blood cells
Red meat (especially liver),
green vegetables, egg yolk,
bread, fortified breakfast cereals
Transporting oxygen
around the body
Vitamin C helps iron to
be absorbed by the
body
Phosphorus
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Iodine
Strong bones and
teeth
Milk, cheese, eggs, fish and nuts
Healthy thyroid gland
Seafoods, vegetables, iodised
salt
Hormone production
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Sodium
Correct concentration
of bodily fluids
Salt, most ready-prepared foods,
soya sauce, cheese, bacon
Healthy nerves and
muscles
The amount of nutrients required depends on 4 factors:
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Sex
Age
Activity
Special conditions
Measuring the amounts of nutrients needed...
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DRV (Dietary Reference Values): Estimates of the nutritional
requirements of different groups of healthy people of different ages.
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EARs (Estimated Average Requirements): Estimation of the needs of
most people in a particular group.
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RDA (Recommended Daily Allowance): Often used on packaging to
indicate whether or not a food product is a good source of a particular
nutrient.
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RNI (Reference Nutrient Intake): Amount of a nutrient, which will satisfy
97.5% of the population in a particular specified group.
Healthy eating targets...
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1: Energy obtained from total fat intake should be no more than 35% of the
total energy intake.
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2: The energy obtained from saturated fat should be reduced to 11%.
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3: Obesity in people aged between 16-64 years should be reduced by a
quarter in men and a third in women.
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4: Blood pressure should be reduced by people cutting down on their intake
of salt and alcohol.
Food Technology GCSE: Ingredients and Nutrition
Exam-Style Questions
1. Name 3 protein foods that can be eaten by vegans (strict vegetarians).
(Marks available: 3)
Answer
Answer outline and marking scheme for question: 1
Any 3 of the following foods...
o
o
o
o
o
Nuts
Soya products (tofu, textured vegetable protein)
Lentils
Pulses
Cereals
(Total = 3 marks)
2. Which key nutrients would a pregnant woman require in larger amounts if she
is to provide for her unborn child's...
a) blood?
(2 marks)
b) bones?
(2 marks)
(Marks available: 4)
Answer
Answer outline and marking scheme for question: 2
a) Blood = Needs Iron and Vitamin B12.
(2 marks)
b) Bones = Need calcium, Vitamin D and phosphorus.
(2 marks)
(Total = 4 marks)
3. Which 2 vitamins are killed by heat?
(Marks available: 2)
Answer
Answer outline and marking scheme for question: 3
Vitamins B and C (so don't over-cook those carrots!)
(Total = 2 marks)
4. What are the 2 most effective ways to lose weight?
(Marks available: 2)
Answer
Answer outline and marking scheme for question: 4
o
o
Reduce calorie intake
Exercise
(Total = 2 marks)
5. Adapt 4 of the following lasagne ingredients to make the recipe higher in fibre
and lower in fat.
o
o
o
o
o
o
Minced beef
Lasagne pasta
Milk
Cheese
Flour
Margarine
(Marks available: 4)
Answer
Answer outline and marking scheme for question: 5
Any 4 of the following...
o
o
o
o
o
o
Minced beef = buy 'trimmed' beef or 'lower-fat' beef (or use chicken
instead).
Lasagne pasta = use wholemeal.
Milk = use semi or skimmed milk.
Cheese = use low-fat or reduced-fat varieties.
Flour = use wholemeal flour.
Margarine = use reduced-fat or low-fat spread instead.
(Total = 4 marks)
6. Give the full name and definition of the following ways of measuring amounts
of nutrients needed...
a) DRV
(2 marks)
b) EARs
(2 marks)
c) RDA
(2 marks)
d) RNI
(2 marks)
(Marks available: 8)
Answer
Answer outline and marking scheme for question: 6
a) DRV = Dietary Reference Values:
(1 mark)
These are estimates of the nutritional requirements of different groups of
healthy people of different ages.
(1 mark)
b) EARs = Estimated Average Requirements:
(1 mark)
These are an estimation of the needs of most people in a particular group.
(1 mark)
c) RDA = Recommended Daily Allowance:
(1 mark)
This amount is often used on packaging to indicate whether or not a food
product is a good source of a particular nutrient.
(1 mark)
d) RNI = Reference Nutrient Intake:
(1 mark)
This is the amount of a nutrient, which will satisfy 97.5% of the population in
a particular specified group.
(1 mark)
(Total = 8 marks)
7. (a) The symbols in Fig. 1 below are used by food manufacturers on the labels
of food products.
One of these symbols shows that the food product is suitable for vegetarians.
Write down the letter of this label.
(1 mark)
Fig. 2 shows pictures of a main course vegetarian product and the same
product but using meat.
(b) Give two reasons why manufacturers often try to produce vegetarian food
products that have similar qualities to meat products.
(4 marks)
(c) Name three protein foods that would be suitable for use in a vegetarian
main course food product.
(3 marks)
(Marks available: 8)
Answer
Answer outline and marking scheme for question: 7
a) C
(1 mark)
b) Two from:
o
o
o
o
o
o
o
Maintain product interest
Consumers can feel that the product must be good if it is eaten by
someone of note.
They place trust in the image conveyed by famous people.
Perhaps they also feel they will become like the person who is
advertising the product - enhanced self esteem.
The product is noticed which is important to the food manufacturer
who is fighting for their product to take precedence over the others
which surround it.
Making a wise food choice is a complex matter and without knowledge
it is sometimes easier if someone else makes this for you.
Increase sales.
(4 marks)
c) Two from:
o
o
o
o
It may then appeal to meat eaters too if a vegetarian wishes to serve
these foods at meal times with those who are normally meat eaters.
Increasing market.
The vegetarian does not feel that their diet is so different from those of
others which can assist those who do not want to make a fuss about
their dietary needs, etc, customer care.
For those who have recently become vegetarian or are considering this
change (even if just to reduce the quantity of red meat in their diet)
they will have an expectation of what the dish should taste like and
therefore will be prepared to try this dish. It can make the purchase of
components and the production costs of the dish cheaper etc., if the
same suppliers and equipment can be utilised (these could be two
seperate points).
Nutrient point qualified/protein.
(3 marks)
(Total = 8 marks)
8. a) Explain the difference between a lacto-vegetarian and a vegan.
(2 marks)
b) Explain why the range of vegan food products is greater in a health food
store than in a supermarket.
(2 marks)
(Marks available: 4 )
Answer
Answer outline and marking scheme for question: 8
a) A vegan will avoid all products that come from animals that are used for
foods, toiletries, clothes and household goods. Other vegetarians may avoid
foods that are obtained from the slaughter of animals, such as meat, fish and
poultry.
(2 marks)
b) One mark for each of the following, up to a maximum of 2 marks.
o
o
o
o
o
o
o
o
At one time vegan products would only have been available in a Health
Food store.
The expectation is that a greater range would be on sale.
Due to stores past credibility consumers would feel that their dietary
needs are understood and given full consideration.
Outlets cater for special dietary needs whether medical or by choice.
This is also a place where they can obtain supplements for their diet
i.e. vitamin B12, gain advice, purchase other foods which they consider
have been produced 'vegan friendly', or comply with their dietary
needs.
They may also be able to order vegan products upon request.
The number of vegans is by comparison very small and in this
environment the food manufacturers know that their goods will reach a
maximum market.
Supermarkets would not consider it economic to stock those products
with such a low volume and slow turnover.
(2 marks)
(Total = 4 marks)
9. Fig. 5 shows a picture of a Weight Watchers main course dish with an
ingredient list and cooking instructions.
COOKING INSTRUCTIONS*
COOK FROM FROZEN
Before serving check that the food is piping hot throughout, if not cook
further.
For best results, CONVENTIONAL COOKING
1. Pre-heat oven to 190°C (375°F) or gas mark 5 (for fan assisted ovens
adjust temperature/time accordingly).
2. Remove film lid and place on a baking sheet.
3. Cook for 45 minutes in top half of oven.
4. Take out of oven.
5. Serve using a broad fish slice.
MICROWAVE COOKING
Remove film lid.
To microwave
650W or Category
B
750W or Category
D
Firstly cook on full
power
Then cook on defrost (30%
power)
8 minutes
6 minutes
6 minutes
5 minutes
Stand
1
minute
1
minute
These are for guidance only. Cooking times may need to be adjusted to
account for variations in storage conditions, oven performance (consult your
appliance handbook) and the number of trays being heated.
a) Give three reasons why this product would appeal to consumers who are
watching their weight.
(3 marks)
b) What is the difference in cooking time between the use of a conventional
and microwave (750 watts) oven when cooking this product?
(1 mark)
c) Give three reasons why food manufacturers offer consumers the choice of
cooking this food product in a conventional or micro-wave oven.
(3 marks)
d) The food product in Fig. 5 can be cooked in a microwave oven.
Identify three factors which need to be taken into account when selecting
the packaging material for the container of this food product.
(3 marks)
(Marks available: 10)
Answer
Answer outline and marking scheme for question: 9
a) Three from:
o
o
o
o
o
o
o
o
o
Looks attractive.
The symbol will make them feel that consideration has been given to
their needs; portion size, number of calories that should be taken at
meals, etc., therefore they will not exceed the intake recommended.
Feel good factor and taking positive steps to reduce/maintain their
weight.
May not feel tempted to eat more after this as it is a recommended
portion size.
Looks like a 'normal' meal therefore they will not feel that they are on
their diet - others may not notice either.
To help them adjust to meals which will assist them in
losing/maintaining their weight.
Eliminates the dieter from thinking what to eat...restricts choice and
this may be of considerable help to many who would otherwise make a
much larger portion and use too much fat, etc., in the preperation (no
time to weigh ingredients accurately).
No preperation required and therefore no reason to nibble whilst
cooking and therefore exceed their quota.
It sends a positive message to others who the consumer may be eating
with that they are serious about their approach to weight loss,
maintaining their weight.
b) 34 minutes/less time in a microwave/more time in a conventional oven.
c) Three from:
o
o
o
o
o
o
o
To appeal to a greater range of consumers; those who have
microwave cookers only or conventional ovens only.
To give the consumer the option which need not be made when
shopping.
To meet some consumer needs i.e. good for those parents who are
purchasing this item for their children to cook - using the microwave
oven can be seen as a safer option. Plus for the elderly too.
If the consumer has forgotten to remove it from the deep freeze, can
be defrosted in the microwave.
Reducing fuel costs which is important for the consumer (manufacturer
can identify with this too).
If more than one being cooked and the oven is being used for other
things this may be a preferable method in terms of fuel costs....again
pleasing the consumer.
Some consumers prefer the effect of dry heat on foods which will be
the result of conventional cooking - especially colour/texture. Meets
consumer needs.
(Total = 10 marks)
10. Fish fingers were launched in 1955 and they are still popular today.
The egg and breadcrumb casing used on fish fingers has been used in the
other fish products listed in Fig. 6.
a) Explain the function of the egg and breadcrumb casing.
(2 marks)
b) Give two other edible casings that are used for savoury food products.
(2 marks)
c) Part of the specification for fish fingers was:
o
o
a shaped and cased product
a nutritious filling
You have been asked by a food manufacturer to design a new savoury
product for the snack market which also meets the specificaton points
listed above.
(i) Sketch and label your design showing the materials you have chosen.
(2 marks)
(ii) Explain how your design meets the specification.
(4 marks)
(Marks available: 10)
Answer
Answer outline and marking scheme for question: 10
(a) Any two points:
o
o
To protect the fish (or other fillings) from disintegrating whilst cooking.
The more able candidate may relate the point to the
coagulation/setting of an egg and preventing the filling from
overcooking.
Reference to taste, texture, appearance.
(2 marks)
(b) Two from:
o
o
o
o
o
Pastry - various types
Bread
Pancakes
Pasta (ravioli/cannelloni)
Mashed potato
(2 marks)
c) (i) One mark for the sketch which show the shape, casing and filling.
One mark if the labels display clearly the casing (this may be named i.e.
shortcrust pastry casing) and filling ingredients.
(2 marks)
(ii) One mark for each point made but credit should only be given if it relates
to the specification.
o
o
o
o
o
o
o
Mention of the shape.
Relating to the snack market i.e. shape, size, can be eaten hot or cold.
Reference to the casing and its function.
Nutrients included and where they are found.
Reference to shape.
Reference to can be eaten hot or cold.
Reference to size.
(4 marks)
(Total = 10 marks)
11. a) Explain why this product would appeal to consumers who are on a low fat
diet.
(3 marks)
b) Fig. 2 shows a chicken product which is part of a complete meal. Give a
'serving suggestion' for this product that will provide a well balanced low
fat main course.
Give reasons for your choice.
(i) Serving suggestion
(2 marks)
(ii) Reasons for choice
(2 marks)
c) Explain why the food manufacturer decided to char-grill the chicken.
(3 marks)
(Marks available: 10)
Answer
Answer outline and marking scheme for question: 11
a) Three from:
o
o
o
o
States a very high percentage fat free, or low in fat.
Reduced calories (which appeals to many who are trying to reduce
their body weight too).
Looks appealing.
A contrast of textures and flavours - often low fat food products can be
though of as boring or dull.
o
o
o
Fruit dressing and garnish are compatible with dietary guidlines.
Chicken breast meat again confirms to the consumer low fat.
Portion does not look small.
(3 marks)
b) Serving Suggestion:
o
o
o
o
o
1 mark for source of carbohydrate... if potatoes should state how these
are to be cooked - low fat methods.
1 mark for vegetables.
1 mark for reason for carbohydrates.
1 mark for reason for vegetables.
Accept reasoned nutritional points for whole meal.
Carbohydrate:
o
o
Baked potato - carbohydrate + protein sparing action. NSP and vitamin
C increase as skin included. If cooked in the microwave oven, will not
take long and thus be compatible with the cooking time required for
this dish. Not necessary to serve with low fat spread or butter as juices
from the chicken dish will moisten.
Rice/pasta - as for potato but not enhancing vitamin C (but vitamin B)
etc.
Vegetables:
o
o
o
Green vegetable - steamed/boiled - to add bulk (increase satiety
value)/NSP low in kcal., colourful, enhance vitamin A and some nonhaemoglobin iron.
Carrots (contrasting colour vegetable) - boiled/steamed - to add bulk
(increase satiety value) NSP, low in Kcal., colourful, increase vitamin A.
Not too expensive.
Green salad may be suggested.
(4 marks)
c) Three from:
o
o
o
o
o
o
Gives more flavour to the chicken - chicken does not have a great deal
of flavour particularly if the skin is removed as it is low in fat.
The method does not increase the fat content.
The method of cooking is popular and reminiscent of evening meals
cooke doutside on the barbecue.
Not a method normally associated with low fat so provides appeal.
Adds colour and therefore interest to the finished dish.
Not texture/crispy.
(3 marks)
(Total = 10 marks)
12. a) In chicken the iron is low in comparison to other meals.
(i) Why is iron needed in our diet?
(2 marks)
(ii) Explain how a consumer can ensure that sufficient iron is eaten.
(3 marks)
b) Dietary analysis is a vital source when a food manufacturer develops a
new low fat food product.
Explain why a nutritionist is employed to interpret the nutrition profile during
the products development.
(5 marks)
(Marks available: 10)
Answer
Answer outline and marking scheme for question: 12
a) (i)
o
o
o
Iron is a component of haemoglobin (the substance which gives the
red blood cells their colour). Haemoglobin is required to transport
oxygen around the body to every cell for the production of energy. It is
also involved in various enzyme systems.
Prevents anaemia.
Red blood production.
(2 marks)
(ii)
o
o
o
o
o
o
Use a nutrition (IT) programme to check the content of iron in the
foods that they are consuming and compare this to requirements. If
below then check against an 'iron rich' food chart and see how
modifications can be made.
Eat fortified breakfast cereals.
Eat non-haem iron sources with vitamin C to assist absorption.
Use lean red meat occasionally in diet.
Eat green vegetables regularly.
Pulses can provide a reasonable supply. Eat with vitamin C rich foods.
o
Take an iron rich supplement.
(3 marks)
b) He/she can advise:
o
o
o
o
o
o
o
How the amount of fat compares to the nutrition targets set and in this
instance the company specification of a low fat product.
How the reduction of the ingredient which is increasing the fat content
to unreasonably high levels will effect the other nutrients and whether
the final product will then be nutritionally sound for the target group.
On the use of alternative ingredients to provide the effects that a
higher fat content ingredient will give (perhaps use more herbs,
seasoning to provide flavour aroma, etc).
On the reduction of fat content may have an effect on the storage of
the product and ways to counter-act this.
By providing knowledge of new ingredients that have come onto the
market which may provide useful alternatives.
As soon as an idea is mooted which will hasten the product
development and save the company time and money.
On the proportion of types of fatty acids present - which is important in
terms of nutrition labelling.
(5 marks)
(Total = 10 marks)