Year 7 Design & Technology
| Food Technology | |||
| Topic | Healthy Eating | ||
| No of lessons | 12 | ||
| What will students learn | Students will be able to follow a recipe independently; be able to prepare a range of ingredients including meat, fruit & vegetables; be able to make a range of food products including sauces, pasta and fruit and vegetable dishes; know basic cooking methods including peeling, chopping, boiling; understand basic nutrition relating to healthy eating and a balanced diet; be able to use a range of catering equipment with minimal assistance including electric whisks and sharp knifes; know the different food groups of the Eatwell guide and to be able to modify basic recipes. | ||
| Key Knowledge that students should know at the end of 'Topic' | This is the knowledge that students will meet for the first time in this topic | Students will gain knowledge of basic health, safety and hygiene relating to food preparation; understand how to follow a recipe; understand how to work with basic ingredients; be able to evaluate food products. | |
| This is knowledge that students may have met before but will need to deepen their understanding | Students should have knowledge to understand the source, seasonality and characteristics of a broad range of ingredients from KS2. | ||
| Key Skills that students should be able to demonstrate at the end of 'Topic' | This is the skills that students will meet for the first time in this topic |
Students will be able to name the techniques used in cooking. Show safe use of knives and knife skills. Demonstrate cutting of veg and be able to use basic catering equipment; be able to prepare basic food products; Students will be able to weigh and measure and have ability to use the grill and cooker with guidance . Students will learn hygiene, health and safety in a working kitchen and have an understanding of components of a balanced diet (Healthy eating) |
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| This is skills that students may have met before but will need to develop | Students may have developed some skills from previous learning regarding Healthy Eating. They may have some basic knowledge of practical cooking skills. | ||
| Key vocabulary that students should know and understand | Nutrition, Balanced Diet, weighing, measuring, Healthy, Hygiene, Minerals, Vitamins | ||
| The Big Question | What does Healthy Eating mean ? | ||
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Key questions that students should be able to answer at the end of the 'Topic'
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How can I ensure that my products are safe to eat? | ||
| How can I ensure that I don’t injure myself or others’ during practical work? | |||
| How can I modify traditional products to make them healthier? | |||
| Why do some baked products rise? | |||
| How can I develop my skills in making? | |||
| What is the Eatwell Guide? | |||
| What are the functions of nutrients? | |||
| How does poor diet effect my health? | |||
| What is a sensory analysis chart? | |||
| Why is it important to evaluate products? | |||
| What skills have you learnt? | |||
| What are vitamins ? |
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| What are minerals ? |
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| How do I use the cooker ? |
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| How do I wash up ? |
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