Syllabus and exam overview - Polymath Institute

Course Content

Syllabus Overview – Food & Nutrition 0648

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Course Introduction

Syllabus and exam overview

Textbooks and resources

Set your study goals and strategy

Crash Course and Eligibility Assessment

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Nutritional terms

Nutritive value of food

Digestion and absorption

Meal Planning and Dietary Guidelines

Composition and Value of the Main Foods in the Diet

Cooking of Food

Convenience Foods

Basic Proportions and Methods of Making

Food Spoilage and Hygiene

Food Preservation

Kitchen Planning

Kitchen Equipment

Kitchen Safety and First Aid

Module 01: Nutritional Terms

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Deficiency disease

Module 02: Nutritive Value of Foods

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Mineral elements

Sources and uses of food energy

Sources and functions of non-starch polysaccharide (NSP)/dietary fibre.

Module 03: Digestion and Absorption

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Digestion at each stage of the digestive system

Enzymes as catalysts in digestion

Role of bile in emulsifying fats

Absorption of nutrients

Module 04: Meal Planning and Dietary Guidelines

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Factors affecting food requirements

Planning and serving of family meals

Meals for different ages, occupations, cultures and religions

Meals for special occasions, festivals, packed meals, snacks, beverages

Use of herbs, spices and garnishes

Attractive presentation of food

Terminology describing recommended dietary intakes

Use of nutritional tools

Module 05: Composition and Value of the Main Foods in the Diet

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Cereals: Maize, Millets, Oats, Rice and Wheat

Fruits and Vegetables

Pulses and Nuts

Module 06: Cooking of Food

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Heat Transfer: Conduction, Convection and Radiation

Moist-Heat Cooking Methods

Dry-Heat Cooking Methods

Microwave, Pressure and Slow Cooking

Reasons for Cooking Food

Sensory Properties of Food: Flavour, Taste and Texture

Effects of Heat on Proteins, Fats and Oils

Effects of Heat on Sugars, Starches and Vitamins

Food Changes During Cooking: Caramelisation, Coagulation and Dextrinisation

Browning Reactions: Enzymic Browning and the Maillard Reaction

Gelatinisation, Rancidity and Smoking Point

Preserving Nutritive Value During Preparation and Cooking

Economical Use of Food, Equipment, Fuel and Labour

Module 07: Convenience Foods

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Types of Convenience Foods

Dehydrated, Tinned and Frozen Foods

Ready-to-Eat and Cook-Chill Foods

Intelligent Use of Convenience Foods

Advantages and Disadvantages of Convenience Foods

Food Additives: Types and Functions

Food Packaging: Types and Materials

Advantages and Disadvantages of Food Packaging

Food Labels: Information and Its Importance

Module 08: Basic Proportions and Methods of Making

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Basic Proportions, Measurement and Recipe Balance

Biscuits, Cookies, Scones and Cakes

Creaming Method

Melting and One-Stage Methods

Rubbing-In Method

Whisking Method

Shortcrust Pastry

Flaky and Rough-Puff Pastries

Pouring and Coating Sauces

Roux and Blended Sauce Methods

Thin and Coating Batters

Sweet and Savoury Yeast Products

Module 09: Raising Agents

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Introduction to Raising Agents

Air as a Raising Agent

Carbon Dioxide as a Raising Agent

Water Vapour as a Raising Agent

Mechanical Methods of Introducing Air

Bicarbonate of Soda

Yeast as a Biological Raising Agent

Choosing and Using Raising Agents in Mixtures

Module 10: Food Spoilage and Hygiene

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Causes and Signs of Food Spoilage

Enzymic Spoilage

Bacteria and Food Spoilage

Yeasts and Moulds

Personal Hygiene for Food Handlers

Safe Food Handling and Food Hygiene

Kitchen Hygiene and Preventing Cross-Contamination

Food Hygiene in Shops and Markets

Safe Food Storage at Home

Refrigeration and Temperature Control

Safe and Hygienic Waste Disposal

Module 11: Food Preservation

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Reasons and Principles of Food Preservation

Reasons and Principles of Food Preservation

Preservation by Heating: Canning and Bottling

Preservation by Dehydration

Preservation by Freezing

Chemical Preservation Using Sugar, Salt and Vinegar

Modified-Atmosphere Packaging

Food Irradiation

Milk Pasteurisation and Sterilisation

Production of UHT Milk

Evaporated, Condensed and Dried Milk

Use of Enzymes and Bacteria in Cheese Production

Use of Bacteria in Yoghurt Production

Comparing Food-Preservation Methods

Module 12: Kitchen Planning

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Planning an Efficient Kitchen

Organisation of Cooking Areas and Equipment

Kitchen Work Surfaces: Choice, Use and Care

Kitchen Flooring: Choice, Use and Care

Walls and Wall Coverings: Choice and Care

Kitchen Lighting

Kitchen Ventilation

Applying Kitchen-Planning Principles

Module 13: Kitchen Equipment

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Selecting, Using and Caring for Kitchen Equipment

Thermostatic and Automatic Time-Controlled Ovens

Microwave Ovens

Advantages and Disadvantages of Microwave Ovens

Slow Electric Cookers

Refrigerators and Freezers

Knives and Other Small Kitchen Tools

Pans and Cookware

Food Processors and Small Electrical Appliances

Electric Kettles

Safe Use, Cleaning and Maintenance of Kitchen Equipment

Module 14: Kitchen Safety and First Aid

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Potential Danger Areas in the Kitchen

Preventing Slips, Trips and Falls

Fire, Heat and Scalding Hazards

Knife, Equipment and Electrical Safety

General Kitchen Safety Precautions

First Aid for Burns and Scalds

First Aid for Cuts

First Aid for Electric Shock

First Aid for Fainting

First Aid for Shock

Responding to Kitchen Emergencies

Food & Nutrition (0648)

Please complete previous Lesson first

Course Introduction

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