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Year 7

 

Subject:  Food Studies Year 7

Description of activities:

To recognise, name and locate the tools and equipment in the food room.

To describe the expectations for working in the food room.

To explain and apply health and safety practices used.

To practice safe and effective use of knives.

 

This course will develop a student’s understanding of the following areas:

Preparing dishes using vegetables

The principles of The eatwell plate and relate this to their own diet.

To name the main nutrients provided by The eatwell plate food groups.

To explain and apply the 8 tips for healthy eating, the 5 A Day message and portion size.

To explain where fruit and vegetables come from and how seasonality affects price and availability.

 

Learning will be assessed by:

Preparing and cooking a variety of dishes

Demonstrating the safe use of the appropriate equipment

Applying the principles of food safety and hygiene when cooking

 

KS3

Topics Covered

Year 7

Autumn 1st half term

To prepare and cook a dish using vegetables.  To demonstrate the safe use of sharp knives

To describe the principles of The eatwell plate and relate this to their own diet.

To name the main nutrients provided by The eatwell plate food groups.

To explain and apply the 8 tips for healthy eating, the 5 A Day message and portion size.

To demonstrate the safe use of the hob, sharp knives and to measure liquids accurately.

vegetables.

To apply the principles of food safety and hygiene when cooking.

               

Autumn 2nd half term

To prepare and cook a savoury dish with a topping made from starchy food. 

To demonstrate weighing and measuring, rubbing-in, preparation of fillings, e.g. peeling, slicing, layering ingredients, using the oven (baking).

To apply the principles of food safety and hygiene when cooking.

 

To explain where milk and dairy food comes from and how consumer demand influences availability, e.g. lower fat dairy products.

To compare and evaluate a range of dairy products using food labels and sensory evaluation.

 

To prepare and cook a dish using dairy products.

To demonstrate the safe use of the grill/oven, grater and other small equipment.

To apply the principles of food safety and hygiene when cooking.

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Spring 1st half term

To learn where cereals, potatoes, rice and other starchy foods come from and why they are important in the diet.

To discuss energy balance.

To identify how lifestyle and culture can affect food choice.

To calculate the energy and nutrients provided by a recipe using a nutrition analysis programme.

To investigate what happens to these foods when heat is applied

To prepare and cook a seasonal, fresh vegetable dish, such as ratatouille or soup. 

To demonstrate the safe use of the hob, sharp knives and to measure liquids accurately.

To investigate and evaluate the effects of cooking vegetables.

To apply the principles of food safety and hygiene when cooking.

 

Spring 2nd half term

To explain where meat, fish, eggs and beans come from and their importance in the diet.

To list the food choices available for vegetarians and explain how their dietary needs are met.

To prepare and cook a dish using one or more foods that provide a source of protein.

To demonstrate meat preparation, shaping, coating, using the oven (baking).

To apply the principles of food safety and hygiene when cooking.

 

Summer 1st half term

To investigate and state some of the factors that affect food choice.

To investigate ways in which food can be made appetising, including seasoning, flavouring, visual appearance, presentation.

To prepare and cook a batch of breakfast muffins and evaluate the dish.

To demonstrate the skills of mixing, folding and dividing a mixture, using the oven.

To apply the principles of food safety and hygiene when cooking.

Planned Support:

 

Support is available after school by arrangement with Miss Watts or via email to Miss Watts who will be happy to respond to any queries sent to –

ewatts@theacademyselsey-tkat.org