GCSE Food Preparation and Nutrition Eduqas

Bread, Cereals, Flour, Oats, Rice, Potatoes, Pasta

Bread and Cereal Products

• Bread is a staple food prepared from a dough of flour and water, usually by baking.
• Cereal products carry a very high nutritional value as they contain large amounts of vitamins (especially B vitamins) and minerals.
• They are rich in carbohydrates, providing energy for the brain and muscles and contributing to the daily calorie intake.
• The dietary fibre in these commodities aids digestion and controls the cholesterol level, and perspectives on the type of fibre can vary.
• Types of bread include white, brown, wholemeal, sourdough, rye, and granary, each having its distinct preparation methods and nutritional values.

Flour and Oats

• Flour is a powder made by grinding raw grains, roots, beans, or nuts, used for making many different foods.
• There are different types of flour - whole grain, brown, white, bread flour, pastry flour. Each type affects the taste, texture, and nutritional content of the baked product.
• Oats are whole grain food, known for their high fibre content and ability to lower cholesterol.
• Oats are versatile and can be used in a variety of dishes from porridge to cakes, providing a unique flavour and texture.
• Both oats and flour undergo various stages of processing and refining which impacts the final product and its nutritional value.

Rice and Potatoes

• Rice is a staple food for a large part of the world's human population. It comes in white and brown varieties, rich in carbohydrates and fibre respectively.
• Potatoes provide a good source of vitamins C and B, potassium, and fibre. They can be prepared in various forms - boiled, roasted, mashed, or as chips.
• Both rice and potatoes can be categorised as complex carbohydrates, providing slow-release energy, thus keeping the body full and satisfied for a longer period.

Pasta

• Originating from Italy, pasta is typically made from durum wheat, water or eggs. It comes in various shapes and sizes.
• Pasta is high in carbohydrates and provides a slow-release of energy. Whole wheat pasta contains a good amount of fibre.
• It is a highly versatile ingredient, complimenting a wide range of sauces, meats, and vegetables.
• Fresh pasta and dried pasta have different cooking times and absorb sauces differently due to their texture.

Remember, choosing whole grain versions of these commodities will provide a higher amount of fibre and retain the nutritional benefits usually lost in the refinement process.