Learning Objectives

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Learning Objectives
C1 part 1
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Chapters 9, 13 and 14 OCR C1 part 1
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Food additives, cooking and cosmetics
Chapter 14 You should learn

• that everything in food is made from chemicals
• that some additives can be harmful to certain
  individuals
• the main types of food additives are
• antioxidants food colours
• emulsifiers flavour enhancers.

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Food additives, cooking and cosmetics
Chapter 14 You should learn

• to interpret the relative amounts of the
  constituents of a food from its label
• that antioxidants stop food from reacting with
  oxygen
• that oil and water do not mix
• that emulsifiers help oil and water to mix and
  not separate.

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Food additives, cooking and cosmetics
Chapter 14 You should learn

• to interpret given information about food
  additives and E numbers (no recall is expected)
• to explain why a particular food additive is
  added to a food given details about the food
• two examples of foods containing added
  antioxidants .

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Food additives, cooking and cosmetics
Chapter 14 You should learn

• to describe two examples of how active or
  intelligent packaging is used to improve the
  quality or safety of food - cans which
  will heat or cool contents - removal of water
  inside the pack
• to interpret information on intelligent packaging
  given relevant data.

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Food additives, cooking and cosmetics
Chapter 14 You should learn

• to describe emulsifiers as molecules that have a
  water loving part (hydrophilic) and an oil or fat
  loving (hydrophobic) part
• examples of foods that contain emulsifiers e.g.
  mayonnaise.

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Food additives, cooking and cosmetics
Chapter 14 You should learn H

• to explain how and why active packaging is used
  in food packaging
• active packaging involves the material
  controlling or reacting to things which are
  taking place inside package to improve the
  quality or safety of the products
• removal of water will make it more difficult for
  bacteria or mould to grow.

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Food additives, cooking and cosmetics
Chapter 14 You should learn H

• to describe how an emulsifier helps to keep oil
  and water from separating
• hydrophilic end bonds to water molecules and
  hydrophobic end bonds with oil molecules.

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Food additives, cooking and cosmetics
Chapter 14 You should learn

• two examples of foods that can be eaten raw and
  two that must be cooked
• examples of different ways that can be used to
  cook food
• microwave conventional oven
• boiling steaming
• grilling frying.

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Food additives, cooking and cosmetics
Chapter 14 You should learn

• that the process of cooking food is an example of
  a chemical change
• to describe the changes that occur when an egg or
  meat is cooked e.g. changes in appearance
  and changes in texture
• to describe how the texture and taste of a potato
  changes when it is heated.

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Food additives, cooking and cosmetics
Chapter 9 You should learn

• that baking powder gives off carbon dioxide gas
  when it is heated
• that baking powder is used for baking cakes
• that the carbon dioxide made when baking powder
  is heated helps make cakes rise
• that carbon dioxide turns lime water cloudy.

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Food additives, cooking and cosmetics
Chapter 14 You should learn

• the reasons why some foods must be cooked before
  they are eaten e.g. the high temperature kills
  microbes, improves the texture, improves the
  taste, improves the flavour and is easier to
  digest
• Explain that cooking food is a chemical change
  because a new substance is formed and the process
  cannot be reversed.

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Food additives, cooking and cosmetics
Chapter 14 You should learn

• that eggs or meat are good sources of proteins
• that protein molecules in eggs and meat change
  shape when eggs and meat are cooked
• that potatoes are a good of source of
  carbohydrates
• that baking powder contains sodium
  hydrogencarbonate.

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Food additives, cooking and cosmetics
Chapter 9 You should learn

• that sodium hydrogencarbonate breaks down when
  heated (decomposes) to make sodium carbonate,
  carbon dioxide and water
• to write the word equation for the decomposition
  of baking powder
• to describe the chemical test for carbon dioxide.

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Food additives, cooking and cosmetics
Chapter 14 You should learn H

• Explain the changes that occur to an egg or meat
  when it is cooked e.g. shape of protein
  molecules change, the process is irreversible and
  the process is called denaturing
• Explain the changes that happen to a potato when
  it is cooked in terms of changes to the cell wall
  and how this makes the potato easier to digest.

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Food additives, cooking and cosmetics
Chapter 9 You should learn H

• to write the balanced symbol equation for the
  decomposition of sodium hydrogencarbonate.

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Food additives, cooking and cosmetics
Chapter 13 You should learn

• that some cosmetics are made from natural sources
• two examples of perfumes obtained from natural
  sources
• that some cosmetics are synthetic (made by human
  action)
• that esters are perfumes that can be made.

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Food additives, cooking and cosmetics
Chapter 13 You should learn

• that perfumes have a pleasant smell
• that perfumes are smelly because they stimulate
  sense cells in the nose
• to interpret physical properties to decide which
  are needed by a perfume e.g. evaporates easily,
  non-toxic, does not react with water, does not
  irritate the skin and insoluble in water.

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Food additives, cooking and cosmetics
Chapter 13 You should learn

• that nail-varnish remover dissolves nail varnish
  colours
• that substances that dissolve in a liquid are
  soluble and those that do not are insoluble
• that a solute is the substance dissolved in a
  solution
• that a solvent is the liquid that does the
  dissolving.

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Food additives, cooking and cosmetics
Chapter 13 You should learn

• that alcohols react with acids to make an ester
  and water
• how to carry out a simple experiment to make an
  ester
• that esters are used as perfumes.

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Food additives, cooking and cosmetics
Chapter 13 You should learn

• To explain why a perfume needs certain
  properties e.g. easily evaporates so that the
  perfume particles can easily reach the nose,
  non-toxic so it does not poison you, does not
  react with water otherwise the perfume would
  react with perspiration, does not irritate the
  skin otherwise the perfume could not be put
  directly on the skin, insoluble in water so it
  cannot be washed off easily.

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Food additives, cooking and cosmetics
Chapter 13 You should learn

• that esters can be used as solvents
• that a solution is a mixture of solvent and
  solute that does not separate out
• to interpret information on the effectiveness of
  solvents
• why new cosmetic products need to be thoroughly
  tested before they are permitted to be used.

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Food additives, cooking and cosmetics
Chapter 13 You should learn

• To describe one advantage and one disadvantage of
  testing cosmetics on animals.

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Food additives, cooking and cosmetics
Chapter 13 You should learn H

• The volatility (ease of evaporation) of perfumes
  in terms of kinetic theory
• particles with lots of energy can escape the
  attraction to other molecules in the liquid. Only
  weak forces of attraction exist between particles
  in the liquid perfume, these are easy to overcome.

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Food additives, cooking and cosmetics
Chapter 13 You should learn H

• why water will not dissolve nail varnish colours
• the attraction between water molecules is
  stronger than attraction between water molecules
  and particles in nail varnish. The attraction
  between particles in nail varnish is stronger
  than attraction between water molecules and
  particles in nail varnish.

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