Grade Descriptors

Examples

Food-Small

TERM 1

Content

Nutrients

Functions and sources of:

Protein- types of HBV LBV

Carbohydrates

Fats- Cholesterol

Vitamins
Minerals Calcium Iron

 

Skills

Researching

Evaluating

Sensory testing

Nutritional adaptations

Nutritional modelling

Practical work includes:

Showcasing high level practical skills that will demonstrate the nutrients within the dishes

e.g Spaghetti  bolognese, fajitas, chilli, risotto,  soups,

Fish pie shep pie cottage pie chicken pie  carrot cakes  muffins

( adapting for fibre)

Vegetable and fruit dishes to demonstrate  vitamins dishes

Mac cheese  spag carbonara cauliflower cheese moussaka

 

TERM 2

Content

Nutritional needs of different groups.

Special diets -coeliacs low fat vegetarian reduced sugar

Vegetarian

Energy  requirements
Dietary related illness  obesity heart disease dental health  diabetes

 

Skills

Researching

Evaluating

Sensory testing

Nutritional adaptations

Nutritional modelling

Group work

Adapting a variety of dishes for different groups.

Chicken dishes cobbler  burgers  fish cakes

Layered dessert, tiramisu, trifle, cheesecake- adaptations for different groups

Lasagne

Healthy packed lunch

 

TERM 3

Content

Focus:

Functional and Chemical properties of foods;

Marinading

Coagulation of proteins

Gelatinisation

Caramelisation

Dextrinisation

Scientific principles underlying: use of fats and oils

Shortening, aeration, plasticity, emulsification

Fruit and veg- oxidation and vitamin loss

Raising agents Physical Chemical Biological

Micro Organisms and enzymes

Food spoilage

Food poisoning

Factors that influence food choices;

Environmental

Cultural

Lifestyle

Food availability

Seasonality

Physical activity

Ethical and moral considerations

media

Food labelling

Organic

Free range

Garnishing and decorating foods

International dishes

Afternoon tea

 

Skills

Investigations to illustrate

Gluten formation and development

Flours of

Protein denaturation

Meringues, flans

Bread making

Pasta making

Meringue whisking

Shortening in fats

Dressings and mayonnaise

Lemon meringue

Creamed sponges

Swiss roll

Sausage rolls

Profiteroles

Hot x buns

Yeast experiment-

Experiments into enzymic browning

Soup and  bread recipes

Hotpots,cobblers,pasties,cumberland pie

Best of British dish