Food - Year 10

Lesson

Topic

1

Food processing - BBC Bitesize

PRACTICAL - Flour - Chelsea Buns

Secondary processing - BBC Bitesize

2

Processing of milk

PRACTICAL - Yoghurt

PRACTICAL - Jam

3

Technical developments

Additives and flavourings

4

Food Science - Why do we cook?

Transfer of heat

PRACTICAL - Make / buy burgers and test how they cook in three different ways - frying, grilling and oven. Do a sensory analysis.

5

Protein

PRACTICAL - Lemon Flan

Gluten

6

PRACTICAL - Bread shapes

PRACTICAL - Profiteroles

Foams

7

PRACTICAL - Meringue nests

PRACTICAL - Lemon meringue pie

Raising agents

8

Write up the findings from the experiment in the form of NEA

Planning the next practical - Christmas theme (own choice)  

9

Protein and their functional properties 

Instructions: Follow the link above to access the PowerPoint, Worksheet and quiz labelled 'Proteins and their functional properties'. Take notes and complete the activities.

10

Practical: Lemon Meringue Pie 

11

Carbohydrates and their functional properties 

Instructions: Follow the link above to access the PowerPoint, Worksheet and quiz labelled 'Carbohydrates and their functional properties'. Take notes and complete the activities.

12

Practical: Ricotta and Spinach Lasagne

13

Fats and their functional properties 

Instructions: Follow the link above to access the PowerPoint, Worksheet and quiz labelled 'Fats and their functional properties'. Take notes and complete the activities.

14

Practical: All-in-one chocolate and orange cake or cheese and vegetable pastries  

15

Raising agents

Instructions: Follow the link above to access the PowerPoint, Worksheet and quiz labelled 'Colloidal systems and raising agents'. Take notes and complete the activities.

Practical: Puff pastry cheese twists or profiteroles 

16

Chemical raising agents 

Instructions: Follow the link above to access the PowerPoint, Worksheet and quiz labelled 'Colloidal systems and raising agents'. Take notes and complete the activities.

Practical: Ginger Cake

17

Biological raising agents

Instructions: Follow the link above to access the PowerPoint, Worksheet and quiz labelled 'Colloidal systems and raising agents'. Take notes and complete the activities.

Practical: Chelsea buns

18

 Air as a raising agent

Instructions: Follow the link above to access the PowerPoint, Worksheet and quiz labelled 'Colloidal systems and raising agents'. Take notes and complete the activities.

Practical: Swiss roll or profiteroles

19

Create a fact file on Food Science - Revision Tool 

20

Diet, Nutrition and Health – Obesity

https://www.foodafactoflife.org.uk/14-16-years/healthy-eating/health-issues/#obesity 

Take notes on the 'Obesity' PowerPoint and complete the associated worksheet and the quiz.

21

Diet, Nutrition and Health – Other health related diseases

Research:

• Coronary Heart Disease
• Skeletal disease
• Anaemia
• Diabetes

What are they? What are the risk factors? How can they be prevented/ treated? What are the symptoms?

Make a PowerPoint, leaflet or poster for each.

22

Food Choice - Factors affecting food choice

https://www.foodafactoflife.org.uk/14-16-years/consumer-awareness/food-choice/#FAFC 

What factors influence food choice?

How do they influence food choice?

Take notes on the PowerPoint and complete the worksheet and quiz.

23

Food choice and religion

https://www.foodafactoflife.org.uk/14-16-years/consumer-awareness/food-choice/ 

Take notes on the PowerPoint labelled 'Religion and Food choice' and complete the worksheet and quiz.

24

Medical conditions and food choice

https://www.foodafactoflife.org.uk/14-16-years/consumer-awareness/food-choice/#FAFC

Take notes on the PowerPoint labelled 'Medical conditions and food choice' and complete the worksheet and quiz.

25

Food labelling

https://www.foodafactoflife.org.uk/14-16-years/consumer-awareness/food-labelling/#label 

Take notes on the PowerPoint labelled 'Food labelling' and complete the worksheet and quiz.

26

Health Claims

https://www.foodafactoflife.org.uk/14-16-years/consumer-awareness/food-labelling/#HC 

Take notes on the PowerPoint labelled 'Nutrition and Health Claims Regulation' and complete the worksheet and quiz.

27

MOCK NEA2 – 20 hours

Analyse the task and begin research

Plan, prepare, cook and present a range of dishes that meet the nutritional needs of the elderly (65+ years). Present three dishes.

Task 1: Analyse the task

Produce a mind map –what will you need to do to answer the task successfully?

Break down each word of the brief, what do they mean and how will you use this in your coursework? For example (insert definition of plan – "I will plan at different stages of the task". "Having a plan will ensure the smooth running of the task")

Task 2: Research – set clear aims for the research, concentrate on the life stage, what are their nutritional requirements and why? What may happen if they don’t meet their nutritional requirements? What foods are best? What factors will also play a role in the elderly not being able to meet their requirements? (1-2 pages).

28

MOCK NEA2

Finish research

Task 2: Research – set clear aims for the research, concentrate on the life stage, what are their nutritional requirements and why? What may happen if they don’t meet their nutritional requirements? What foods are best? What factors will also play a role in the elderly not being able to meet their requirements? (1-2 pages).

Find 10 to15 recipe design ideas which suits the brief. Say how they suit the brief and the skills it includes. Pick 3 or 4 to make.

29

 MOCK NEA2

Demonstrating technical skill

Make the 3 or 4 dishes you have chosen at the end of the research section.
Write these up

30

MOCK NEA2

Plan practical examination

Complete a time plan for your practical examination. 

31

 MOCK NEA2

Practical examination

Present a dish with a good level of technical skill and variety. Show creativity and good presentation skills. Take pictures. 

32

MOCK NEA2

Final write up and evaluation

1. Results of sensory testing of dish(es). Testers, fair testing, opinions on the dish and any advice and recommendations on how could the sensory qualities of the dish be improved?

2. The costings, portion size and number of servings of each dish. Write up a conclusion to the final cost of the dish. Did the dish provide good value for money for your family? Were you pleased with the overall cost and why? How could you reduce your costs further?

3. The nutritional profile of the dish analysed using BNF explore food nutritional. What nutrients did the dish contain and what ingredients did they come from? Comment on all the amount of protein, carbohydrates, fat, vitamin A, B, C and D, calcium and iron content of the dish. What nutrients were present in high or low quantities? What changes could you make to your dish to make it more nutritionally balanced.

4. How does this dish meet the current guidelines and proportions advised in the Eatwell Guide? What needs to be improved and what you need to do?

33

End of year assessment

DT Contacts

Miss Bircumshaw

bircumshawh@wscampus.net

Mr Bullock

bullockn@wscampus.net

Mr Halls

hallsd@wscampus.net

Miss Lazenby

lazenbys@wscampus.net