Food Sources - Reared Food

Factory-Farmed Animals

Humans raise some animals purely for their meat and other food offerings. We call these animals reared animals. Factory-farming animals is another type of intensive farming.

Environment

Often, factory-farmed animals are crammed into small spaces (like enclosures/cages).
They are kept in warm environments so that energy waste from movement and keeping warm is minimised.
- If this kind of energy wastage is minimised, the animals have more energy for producing food.

Hormones and force-feeding

To speed up animal growth, factory farmers may force-feed animals or supply them with growth hormones.
- This speeds up and cheapens the meat production process.

Advantages

Factory-farmed products tend to be less expensive than free-range foods as the farming process is more efficient.
Less land is used.
Can grow animals faster in larger quantities.

Disadvantages

Animals are more prone to disease and are slaughtered young.
Animals cannot behave naturally.
Animals live in crowded conditions, which causes stress.
Drugs used in factory farming can enter the food chain and affect humans.
Factory-farmed products may be less tasty than free-range products.

Battery cages

In 2012, the EU banned battery cages - small wire cages hens live in.
Newly introduced 'enriched cages' offer more space and larger nesting areas.

Free-Range Food

As people have grown more concerned for the welfare of reared animals, people have invested more in free-range food.

Free-range animals

We get free-range food from animals that can freely roam or animals that live in a more spacious environment than factory-farmed animals.
Free-range animals are never given growth hormones.
Their welfare is of a higher standard than factory-farmed animals, meaning they usually enjoy better lives.

Disadvantages

Food production is lower because animals use energy moving around and grow more slowly than factory-farmed animals.
More land is needed for this form of farming, so production costs are higher than with factory farming.
As production costs are higher, free-range products cost more.

Labels

Certain food labels indicate that foods meet certain food standards.
- Quality Standard Mark - for lamb and beef. Guarantees food safety and quality, animal welfare and sustainability.
- Red Tractor logo - producer meets the Assured Food Standards required standards for the hygiene, environmental protection, animal welfare and food safety.

Labels (cont.)

RSPCA Assured logo - food adheres to the RSPCA's strict welfare standards. Can be located on meat, fish and eggs.
LEAF Marque Linking Environment and Farming - found on fresh foods. Guarantees food has been produced sustainably.

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

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