Food Sources - Caught Food

Trawling and Fish Farming

Fish are rich in protein. Overfishing has caused some fish species to reach near extinction. We can either rear or catch fish using these methods:

Trawling

Trawling involves using a trawler (fishing vessel) to drag a trawl (fishing net) through the water to catch fish.
The methods of trawling include:
- Bottom trawling - dragging a trawl along the seabed.
- Dragging a trawl through the open water.
- Dredging - dragging a metal basket along the seabed.

Fish farming

Vast populations of fish are raised in river enclosures or sea cages. Overcrowding is common.
Set-up and running costs are expensive.
Fish are prone to disease.
Pesticides may be used for disease control.

Washing and gutting

Sometimes, fishermen or fisherwomen will wash and gut fish on-board before bringing them to land.
To stop fish from spoiling, they are salted or filled with ice (chilled).

Sustainable Fishing

Sustainable fishing doesn't use up non-renewable resources or cause environmental harm.

Concerns about commercial fishing

Overfishing (catching fish at a faster rate than natural reproduction can occur at) can cause species to become endangered.
Bottom trawling can damage habitats and sea life on the seabed.
Other animals can get caught in trawls - such as albatrosses and sharks - which may threaten populations of these animals.

Sustainable fishing methods

Government fishing quotas - can help to preserve endangered species.
- Quotas restrict the quantity and size of fish that fishermen and women can catch.
Spearfishing - using a spear gun to catch fish. This method is relatively sustainable as one first is targetted, so there is little bycatch.
Regulations for net sizes - holes must be large enough for small and unwanted fish to get out.

Sustainable fishing methods (cont.)

Longline fishing - the fishing line used holds baited hooks between 2 buoys. This process catches a smaller number of fish and reduces the likelihood of catching undesired species.

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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