[PDF] GCSE_Food Prep flashcard.indd Blanching is placing food into





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bread cheese pasta rice bread cheese pasta rice

Page 1. bread cheese pasta rice. Page 2. eggs fish meat sandwich. Page 3. pizza chips nuts yoghurt. Page 4. chocolate sweets cake ice cream.



Go Slow

https://www.nhlbi.nih.gov/health/educational/wecan/downloads/gswflashcards.pdf



Starters

Flash cards. For exams from 2018. B2. B1. C2. C1. A2. A1. Pre A1. These activities are My favourite food pineapple cake lunch drink chicken candy/ sweet(s).



4 Food with friends

use flashcards). Make a picnic on the floor. As you put down items model each word: Picnic



Year 1 – Part B – Unit 3 Year 1 – Part B – Unit 3

more food words. S/he uses flashcards to present the new vocabulary to the pupils. Pupils repeat the words and the teacher places the flashcards on the 



Flashcards - PAG 2 Food Tests - OCR (A) Biology GCSE Flashcards - PAG 2 Food Tests - OCR (A) Biology GCSE

Flashcards https://bit.ly/pmt-cc https://bit.ly/pmt-cc https://bit.ly/pmt-edu Grind up food samples using pestle and mortar. Mix with water. Filter with ...



Food: Meals

Flash cards can be put to a variety of uses from card games and testing aids to signposts and quick reminders. Four ways to use your flashcards for revision: 1) 



Food I like/dont like - Lesson plan

There are also several suggestions for follow-up or homework activities. Procedure. 1. Introduce or revise the vocabulary. • Use the food flashcards to either 



Healthy food flashcards

Use this substitution table to make sentences about the nutritional properties of different types of food. To help you out we've provided the.



Lesson plan

dialogue on the board to help them. 4. Healthy eating project (20 mins). • Choose some flashcards of foods from each of the food groups and put them 



bread cheese pasta rice

Page 1. bread cheese pasta rice. Page 2. eggs fish meat sandwich. Page 3. pizza chips nuts yoghurt. Page 4. chocolate sweets cake ice cream.



chicken sausage noodles

Page 1. chicken sausage hamburger noodles. Page 2. pie toast jam jelly. Page 3. doughnut biscuits crisps coconut.



Go Slow

https://www.nhlbi.nih.gov/health/educational/wecan/downloads/gswflashcards.pdf





Starters

Flash cards. For exams from 2018 Copyright © UCLES 2017



Super Simple

Do You Like Broccoli Ice Cream? - Flashcards. Page 7. Do You Like Broccoli Ice Cream? - Flashcards Download more flashcards at supersimple.com.



apple banana orange

Page 1. apple banana orange strawberry. Page 2. pear peach cherry grapes. Page 3. kiwi pineapple melon watermelon.



Flashcards - SP 1.1 Food Tests - WJEC (Wales) Biology A-level

Add ethanol to a test tube add sample and shake to dissolve any lipids. 2. Add water and shake gently. 3. A white emulsion forms if lipid is present.



GCSE_Food Prep flashcard.indd

Blanching is placing food into boiling water for a few minutes to quickly cook soften and inhibit enzymic activity. GCSE Revision • AQA Food.



flashcards - food - MES-English.com

www.mes-english.com www.mes-english.com. Page 2. www.mes-english.com www.mes-english.com. Page 3. www.mes-english.com www.mes-english.com. Page 4 

  • Food Flashcards

    Large Flashcards

  • Printable Board Games – Food

    Board Game 1

How many food flashcards are there?

This PDF is a set of 8 food flashcards. These are large flashcards and so are ideal for teachers to show at the front of the class or to display on the board. These food flashcards are great for lesson teaching kids and beginner ESL students about food vocabulary in English. This PDF is a set of small food flashcards.

What kind of Flashcards can I use to practice cooking?

Printable food flashcards. Words to practice include: bread, butter, cake, candy, cheese, chocolate and more. Printable weather flashcards. Words to practice include: cloud,… Printable vegetables flashcards. Words to practice include: pumpkin,… Printable transportation flashcards. Words to practice include:… Printable time flashcards.

Is it okay to use flashcards to learn food vocabulary?

Especially it is true if you are using flashcards to learn the english language, which is not your native language. To expand your english language vocabulary on the "Food" topic, flashcards games are the best way:

What are food sorting flashcards used for?

Use in a healthy food pyramid display, to sort into ‘often’ and ‘sometimes’ food groups, in restaurant role plays, as verbal communication cues or in memory games. They can also be used in discussions on herbivores/omnivores and carnivores and to discuss animal diet. Other resources like these Children's Food Sorting flashcards?

Food Preparation Skills:

Knife SkillsFood Preparation Skills:

FishFood Preparation Skills:

Meat

Food Preparation Skills:

Prepare, Combine and ShapeFood Preparation Skills:

Prepare, Combine and Shape

Name the type of knife you

would use for icing cakes, and moulding and smoothing food.

What are the two main

classifications of shellfish?

Between what temperatures

should chilled meat be stored?

What would you use to give a

golden-brown glaze to pastry, scones and biscuits?

What is

blanching? 1 2 3 4 5

Food Preparation Skills:

Knife SkillsFood Preparation Skills:

FishFood Preparation Skills:

Meat

Food Preparation Skills:

Prepare, Combine and ShapeFood Preparation Skills:

Prepare, Combine and Shape

1 2 3 4 5

You would use a palette knife

for icing cakes, and moulding and smoothing food.

The two main classifications

of shellfish are crustaceans and molluscs.

Chilled meat should be stored

between

1°C and 5°C.

You would use

milk to give a golden-brown glaze to pastry, scones and biscuits.

Blanching is placing food

into boiling water for a few minutes to quickly cook, soften and inhibit enzymic activity

GCSE Revision AQA Food

Preparation and Nutrition

GCSE Revision AQA Food

Preparation and Nutrition

GCSE Revision AQA Food

Preparation and Nutrition

GCSE Revision AQA Food

Preparation and Nutrition

GCSE Revision AQA Food

Preparation and Nutrition

Food Preparation Skills:

DoughFood Nutrition and

Health: Protein and FatFood Nutrition and

Health: Protein and FatFood Nutrition and

Health: CarbohydrateFood Nutrition and

Health: Vitamins

Why is strong flour

traditionally used to make bread?

What is meant by

'biological value of protein"

Fat is a source of which four

vitamins?

Name two conditions that

can be caused by lack of dietary fibre.

Beri-beri can be caused by a

deficiency in which vitamin? 6 7 8 9 10

Food Preparation Skills:

DoughFood Nutrition and

Health: Protein and FatFood Nutrition and

Health: Protein and FatFood Nutrition and

Health: CarbohydrateFood Nutrition and

Health: Vitamins

6 7 8 9 10

Strong flour is traditionally

used to make bread because it has a high gluten content.

Biological value of protein

means the quality of essential amino acids present.

Fat is a source of vitamins

A,

D, E and K.

Constipation and diverticular

disease can be caused by lack of dietary fibre.

Beri-beri can be caused by

a deficiency in

Vitamin B1

thiamin).

GCSE Revision AQA Food

Preparation and Nutrition

GCSE Revision AQA Food

Preparation and Nutrition

GCSE Revision AQA Food

Preparation and Nutrition

GCSE Revision AQA Food

Preparation and Nutrition

GCSE Revision AQA Food

Preparation and Nutrition

Food Nutrition and

Health: Vitamins

Food Nutrition and Health:

Minerals and WaterFood Nutrition and Health:

Minerals and WaterFood Nutrition and Health:

Making Informed ChoicesFood Nutrition and Health:

Making Informed Choices

Which vitamins contain

antioxidants?

Name five

minerals.

What proportion of the body

is made up of water?

What is the maximum amount

of salt that an adult should eat in a day?

Why is

folate (folic acid) needed before and during early pregnancy? 11 12 13 14 15

Food Nutrition and

Health: Vitamins

Food Nutrition and Health:

Minerals and WaterFood Nutrition and Health:

Minerals and WaterFood Nutrition and Health:

Making Informed ChoicesFood Nutrition and Health:

Making Informed Choices

11 12 13 14 15

Vitamins A, C and E contain

antioxidants, which work together to protect cells against damage from free radicals.

Calcium, fluoride, sodium,

iron, iodine, phosphorus, magnesium and potassium are all minerals.

Nearly

two-thirds of the body is made up of water.

6g of salt is the maximum that

an adult should eat in a day.

Folate (folic acid) helps the

healthy development of the neural tube of the foetus.

GCSE Revision AQA Food

Preparation and Nutrition

GCSE Revision AQA Food

Preparation and Nutrition

GCSE Revision AQA Food

Preparation and Nutrition

GCSE Revision AQA Food

Preparation and Nutrition

GCSE Revision AQA Food

Preparation and Nutrition

Food Nutrition and Health:

Diet, Nutrition and HealthFood Nutrition and Health: Diet, Nutrition and HealthFood Science: Cooking of Food,

Heat Transfer and Selecting

Appropriate Cooking Methods

Food Science: Proteins

and Enzymic Browning

What does BMR stand for,

and what does it mean?

What range is a healthy

BMI?

Name five

water-based methods of cooking.

What are the three ways in

which heat can be transferred through food?

Which is more

acidic - a pH of

3 or a pH of 12?

16 17 18 19 20

Food Nutrition and Health:

Diet, Nutrition and HealthFood Nutrition and Health: Diet, Nutrition and HealthFood Science: Cooking of Food,

Heat Transfer and Selecting

Appropriate Cooking Methods

Food Science: Proteins

and Enzymic Browning 16 17 18 19 20

BMR stands for Basal

Metabolic Rate

. It is the energy needed to power the internal organs when the body is completely at rest.

A healthy BMI is between

18.5 and 25.

Boiling, simmering, poaching,

braising and steaming are water-based methods of cooking.

Heat can be transferred

through food by conduction, convection or radiation. A pH of 3 is more acidic than a pH of 12.

Food Science: Cooking of Food,

Heat Transfer and Selecting

Appropriate Cooking Methods

Food Science: Cooking of Food,

Heat Transfer and Selecting

Appropriate Cooking Methods

GCSE Revision AQA Food

Preparation and Nutrition

GCSE Revision AQA Food

Preparation and Nutrition

GCSE Revision AQA Food

Preparation and Nutrition

GCSE Revision AQA Food

Preparation and Nutrition

GCSE Revision AQA Food

Preparation and Nutrition

Food Science:

CarbohydratesFood Science: Fats

and OilsFood Science: Raising

Agents

Food Safety: Microorganisms,

Enzymes and Food SpoilageFood Safety: Microorganisms in Food Production

What is caramelisation?

Describe two types of

food emulsions . Give an example of each.

Name one

biological raising agent

Moulds can survive in the

fridge and freezer. True or false?

Name three types of foods

that use microbes in their production. 21
22
23
24
25

Food Science:

CarbohydratesFood Science: Fats

and OilsFood Science: Raising

Agents

Food Safety: Microorganisms,

Enzymes and Food SpoilageFood Safety: Microorganisms in Food Production 21
22
23
24
25

Caramelisation is the

browning of sugars, caused by dry heat.

Two types of food emulsions

are an oil-in-water emulsion milk) or a water-in-oil emulsion (butter).

Yeast is a biological raising

agent.

False. Moulds can survive

in the fridge but not in the freezer.

Microbes are used in the

production of cheese, yoghurt and bread. (They are also used in the production of mycoprotein, fermented meats , e.g. Salami, chorizo) and fermented vegetables.

GCSE Revision AQA Food

Preparation and Nutrition

GCSE Revision AQA Food

Preparation and Nutrition

GCSE Revision AQA Food

Preparation and Nutrition

GCSE Revision AQA Food

Preparation and Nutrition

GCSE Revision AQA Food

Preparation and Nutrition

Food Safety: Bacterial

ContaminationFood Safety: Buying and

Storing FoodFood Safety: Preparing

and Cooking FoodFood Choices: Food

ChoicesFood Choices: Food

Choices

What foods are common

sources of salmonella? What temperature should a fridge be kept at?

Name the three types of

contamination that can cause food poisoning.quotesdbs_dbs11.pdfusesText_17
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