Food Sources - Intensive & Organic Farming

Intensive Farming

Apples (fruit), potatoes, carrots (vegetables) and wheat (cereals) are examples of grown foods. Intensive farming (which is sometimes called conventional farming) uses different methods to achieve the highest possible yield.

Highest possible yield

Producing the highest possible yield means getting the most amount of food from the same plot of land.
Intensive farming is usually done on a large-scale. Huge spaces are dedicated to producing the same crop.

Artificial fertilisers

Farmers use artificial fertilisers to add nutrients to the soil to boost crop growth.

Pesticides

Farmers use pesticides (chemicals) to control pests.
Some of the different forms include:
- Insecticides.
- Bactericides (for bacteria).
- Herbicides (for weeds)
- Fungicides.
- Rodenticides (for rodents).
- Larvicides (for larvae).

Concerns about fertilisers and pesticides

Not everyone agrees with the use of pesticides and artificial pesticides.
These substances can:
- Harm the environment (e.g. soil and water contamination).
- Hurt wildlife.
- Possibly harm human health (e.g. rashes, stinging eyes, blisters, blindness etc.)

Organic Farming

Organic farming doesn't use artificial fertilisers or pesticides - all food is grown through natural methods. Food production by organic farming is more costly than intensive farming.

Organic matter

In place of artificial fertilisers, farmers use organic matter (e.g. slurry, worm castings, peat, compost and manure) to add nutrients to the soil.

Techniques for ensuring soil fertility

To ensure soil fertility, farmers may use the following techniques:
- Crop rotation - growing different types of crops.
- Leaving fallow - not growing anything.

Natural pest control

Using row covers, which are translucent insect barriers.
Using hot water to spray crops.
Using biological pesticides.
Using sticky traps (coloured material coated in a sticky substance to catch insects).
Bringing in natural predators.

Advantages and Disadvantages of Organic Farming

While organic farming is less harmful to the environment than intensive farming, production costs are higher and cross yield is often lower.

Advantages

Better for the environment than intensive farming, as chemical pesticides are not used and it uses few non-renewable resources.
Healthier for farmworkers as chemical pesticides are not used.
Food contains fewer residues.

Disadvantages

Crops tend to be of a lower yield.
Production costs are higher than for intensive farming, so organic food is more expensive.

1Food Preparation Skills

1.1Food Preparation Skills

1.1.1General Practical Skills

1.1.2Knife Skills

1.1.3Preparing Fruit, Vegetables & Using Equipment

1.1.4Cooking Methods: Prepare, Shape & Combine

1.1.5Sauce Making, Tenderising & Marinating

1.1.6Dough & Pastry

1.1.7Shaping & Finishing Dough

1.1.8Raising Agents & Mixtures

1.1.9End of Topic Test - Food Preparation Skills 1

2Food, Nutrition & Health

2.1Macronutrients

2.1.1Proteins

2.1.2Proteins 2

2.1.3Fats

2.1.4Carbohydrates

2.1.5Carbohydrates 2

2.2Micronutrients

2.2.1Fat-Soluble Vitamins

2.2.2Water-Soluble Vitamins

2.2.3Minerals & Water

2.2.4Minerals & Water 2

2.2.5End of Topic Test - Macro & Micronutrients

2.3Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet

2.3.2Informed Choices for a Balanced Diet 2

2.3.3Energy Needs

2.3.4Nutritional Analysis

2.3.5Diet Modifications

2.3.6Diet-Related Problems

2.3.7Diet-Related Problems 2

2.3.8End of Topic Test - Nutritional Needs & Health

3Food Science

3.1Cooking of Food & Heat Transfer

3.1.1Reasons for Cooking & Heat Transfer

3.1.2Water-Based Cooking Methods

3.1.3Fat-Based Cooking Methods

3.1.4Dry Cooking Methods

3.1.5Dry Cooking Methods 2

3.2Functional & Chemical Properties of Food

3.2.1Proteins & Carbohydrates

3.2.2Fats & Oils

3.2.3Raising Agents

3.2.4End of Topic Test - Food Science

4Food Safety

4.1Food Spoilage & Contamination

4.1.1Microorganisms & Signs of Food Spoilage

4.1.2Enzymes & Signs of Food Spoilage

4.1.3Food Poisoning

4.1.4Bacterial Contamination

4.1.5Microorganisms in Food Production

4.2Principles of Food Safety

4.2.1Temperature Control

4.2.2Ambient Foods & Food Labels

4.2.3Preparing, Cooking & Serving Food

4.2.4End of Topic Test - Food Safety

5Food Choice

5.1Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice

5.1.2Food Choices

5.1.3Religious Food Choices

5.1.4Food Labels

5.1.5Mandatory Food Labels

5.1.6Optional Food Labels

5.1.7Marketing Influences

5.1.8End of Topic Test - Food Choice

5.2British & International Cuisines

5.2.1British Cuisine

5.2.2Japanese Cuisine

5.2.3Japanese Ingredients & Dishes

5.2.4Spanish Cuisine

5.2.5Spanish Ingredients & Dishes

5.3Sensory Evaluation

5.3.1Taste Receptors & Olfactory Systems

5.3.2Sensory Testing Methods

5.3.3Sensory Testing Methods 2

5.3.4End of Topic Test - Cuisines & Senses

6Food Provenance

6.1Environmental Impact & Sustainability of Food

6.1.1Food Sources - Intensive & Organic Farming

6.1.2Food Sources - Genetically Modified Crops

6.1.3Food Sources - Reared Food

6.1.4Food Sources - Caught Food

6.1.5Food & The Environment

6.1.6Food & The Environment 2

6.1.7Sustainability of Food

6.1.8Sustainability of Food 2

6.1.9End of Topic Test - Environmental Impacts

6.2Food Processing & Production

6.2.1Primary Food Processing

6.2.2Primary Food Processing 2

6.2.3Secondary Food Processing

6.2.4Fortification

6.2.5Additives

6.2.6End of Topic Test - Food Processing & Production

Jump to other topics