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    Food preparation and nutrition

    Year 7 Food preparation and Nutrition

     This project introduces students to the food technology room and basic kitchen skills in safety, hygiene, food preparation and understanding nutritional information.

    Make task

    During the unit students will make coleslaw, flapjack, pizza and bread rolls.

    Learning Objectives:

    During this unit you will learn:

    • How to work safely and hygienically.
    • How to wash up correctly.
    • How to prepare fruit and vegetables.
    • How to weigh and measure ingredients accurately.
    • How to use an oven and hob and understand the effect of heat.
    • Know what a balanced diet is and what the key roles of different food groups are.
    • To understand energy balance.
    • How to plan a practical.
    • How to evaluate your work.
    • To understand the source, seasonality and characteristics of cereals.
    • How to knead dough.
    • How yeast works and makes bread rise.

    Year 8 Food preparation and Nutrition

     This project builds on the knowledge and skills from year 7and introduces them to the role of nutrients in our diet, food sustainability, sensory analysis and new cooking methods.

    Make task

    During this unit students will make a risotto, fish goujons and potato wedges, a stir fry and mini carrot cakes.

    Learning objectives

    During this unit you will learn:

    • How to work safely and hygienically in the kitchen.
    • To be able to prepare meat safely.
    • To understand the role of nutrients in the diet.
    • To know the benefits of hydration.
    • To understand sustainability, including food miles and local seasonal food.
    • Understand the difference between HBV and LBV proteins.
    • To be able to prepare vegetables.
    • To take part in a sensory analysis.
    • To know a range of cooking methods.

    Year 9 Food preparation and Nutrition

     This project builds on the knowledge and skills from year 7 and 8 and prepares students for the GCSE course. It introduces them to the importance of energy balance, multi-cultural dishes, new cooking methods, food presentation.

    Make task

    In this unit you will learn:

    • How to work safely and hygienically in the kitchen.
    • To be able to prepare meat safely.
    • To be able to describe the importance of energy balance.
    • To present multi-cultural dishes.
    • To understand the role of nutrients in the diet.
    • To be able to use the grill.
    • To be able to marinate meat and fish.
    • To be able to use a piping bag and nozzle.
    • To understand sustainability, including free range food production.
    • To be able to present your dish using a garnish.
    • To be able to prepare vegetables.
    • To take part in a sensory analysis.
    • To know a range of cooking methods.