AQA GCSE Food Preparation and Nutrition: Student Book

What is the nutritional profile of this recipe? Which cooking methods and practical skills does this recipe use? What is the science behind this recipe? Which ingredient(s)? Macronutrients Protein Milk, cheese HBV Pasta LBV Fat Oil, milk, cheese, butter Carbohydrate Pasta, flour, root vegetables Starch Some vegetables (e.g. onions, parsnips) Sugars (intrinsic) Vegetables, wholegrain pasta Dietary fibre Which ingredient(s)? Micronutrients Vitamins Vitamin A: Vegetables: pepper, sweet potato Beta carotene Cheese, milk, butter Retinol Vitamin B group: Milk, cheese, vegetables, wholegrain pasta, flour Thiamine B1 Milk, cheese Riboflavin B2 Milk, flour Niacin B3 Milk, cheese Folic acid B9 Milk, cheese B12 Pepper (some lost in cooking) Vitamin C Milk, cheese, butter Vitamin D Oil, vegetables, milk Vitamin E Cheese Vitamin K Minerals Milk, cheese Calcium – Fluoride Vegetables, milk, cheese Iodine Flour, pasta Iron All ingredients Phosphorus Cheese Sodium Cooking methods Practical skills Boiling Knife skills – vegetables Roasting Cooking pasta Microwaving Sauce making: All-in-one microwave method OR Béchamel (roux) method Grilling Gelatinisation of starch in the pasta when it is boiled and the sauce (flour) when it is heated and thickens. Caramelisation of natural (intrinsic) sugars in the onions, parsnip, sweet potato when they are roasted. Coagulation of the protein in the cheese when it is grilled. Heat transfer Conduction Heating the water to cook the pasta Roasting the vegetables in the oven Convection Boiling the water to cook the pasta Heating the air in the oven when roasting the vegetables Radiation Grilling the completed dish Microwaves All-in-one sauce: the microwaves cause the water molecules in the milk to vibrate and give off heat Eatwell Guide Making informed food choices 41