Part of DT Rotation - 10 weeks: Food & Nutrition Mini Project: Key Skills and Healthy Eating
Unit to be completed within Term 3/4 of DT lessons
This food unit will allow students to grasp basic preparation and cooking skills such as:
- Measuring
- Taste testing
- Food preparation
- Basic knife skills
- Safe use of the hob and oven
Whilst learning these key skills students will cook a range of savoury and sweet dishes, building on simple food preparation skills.
Adaption of a recipe - students should take a recipe we have already completed and adapt this + final outcome cooked within the lessons.
Audience
The people for whom a product is intended.
Calcium
Calcium is one of the most important minerals for the the human body. Calcium helps form and maintain healthy teeth and bones.
Carbohydrate
Carbohydrates are present in food in the form of starch, sugar and fibre. A carbohydrate is a molecule containing carbon, oxygen and hydrogen, and can be either simple or complex.
Eat-well plate
A pictorial summary of the main food groups and their recommended proportions for a healthy diet. It is the method for illustrating dietary advice by the Department of Health, issued officially by the government of the United Kingdom.
Fat
The body uses fat as a fuel source, and fat is the major storage form of energy in the body. Fat also has many other important functions in the body, and a moderate amount is needed in the diet for good health.
Fibre
Dietary material containing substances such as cellulose, lignin, and pectin, that are resistant to the action of digestive enzymes.
Flavouring
A substance such as seasoning, spice or herbs used to give a different, stronger, or more agreeable taste to food or drink.
Flour
A powder obtained by grinding grain, typically wheat, and used to make bread, cakes, and pastry.
Health and Safety
Regulations and procedures intended to prevent accident or injury in workplaces or public environments.
Healthy eating
Eating a variety of foods that give you the nutrients you need to maintain your health, mood, and energy. These nutrients include protein, carbohydrates, fat, water, vitamins, and minerals.
Kneading
To work dough into a uniform mixture by pressing, folding, and stretching.
Minerals
Any of the inorganic elements, as calcium, iron, magnesium, potassium, or sodium, that are essential to the functioning of the human body and are obtained from foods.
Organic
(food or farming methods) produced or involving production without the use of chemical fertilizers, pesticides, or other artificial chemicals.
Presentation
Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal.
Protein
A nutrient found in food (as meat, milk, eggs, and beans) that is made up of many amino acids joined together, is a necessary part of the diet, and is essential for normal cell structure and function.
Proving
Proving is the final rise of shaped bread dough before baking. It refers to a specific rest period within the more generalised process known as fermentation.
Sugar
A sweet crystalline substance obtained from various plants, especially sugar cane and sugar beet, consisting essentially of sucrose, and used as a sweetener in food and drink.
Vitamins
Any of a group of organic compounds which are essential for normal growth and nutrition and are required in small quantities in the diet because they cannot be synthesized by the body.
Yeast
Yeast is a microorganism that belongs to the Fungi kingdom. It is found widely in nature and is used in making some of our favourite foods and drinks.
Develop the individual:
Key life skills are learnt and built upon, including use of equipment in the kitchen and the ability to cook and prepare a meal.
Create a supportive community:
Students work as a team to ensure they are on task, supporting each other with the cooking element of the lesson as well as cleaning at the end of the lesson.
Part of DT Rotation - 10 weeks: Food & Nutrition Mini Project: Key Skills and Healthy Eating - continued
Unit to be completed within Term 3/4
This food unit will allow students to grasp basic preparation and cooking skills such as:
- Food preparation
- Hot and Cold food dishes
- Baking
- Promoting a healthy lifestyle
Whilst learning these key skills students will cook a range of savoury and sweet dishes aimed at building on basic safe practice within the kitchen.
Students will complete a final cooked dish with no teacher input, presented and taste tests completed through peer evaluation.
Audience
The people for whom a product is intended.
Calcium
Calcium is one of the most important minerals for the the human body. Calcium helps form and maintain healthy teeth and bones.
Carbohydrate
Carbohydrates are present in food in the form of starch, sugar and fibre. A carbohydrate is a molecule containing carbon, oxygen and hydrogen, and can be either simple or complex.
Eat-well plate
A pictorial summary of the main food groups and their recommended proportions for a healthy diet. It is the method for illustrating dietary advice by the Department of Health, issued officially by the government of the United Kingdom.
Fat
The body uses fat as a fuel source, and fat is the major storage form of energy in the body. Fat also has many other important functions in the body, and a moderate amount is needed in the diet for good health.
Fibre
Dietary material containing substances that are resistant to the action of digestive enzymes. Dietary fibre is important for a healthy gut.
Flavouring
A substance such as seasoning, spice or herbs used to give a different, stronger, or more agreeable taste to food or drink.
Flour
A powder obtained by grinding grain, typically wheat, and used to make bread, cakes, and pastry.
Health and Safety
Regulations and procedures intended to prevent accident or injury in workplaces or public environments.
Healthy eating
Eating a variety of foods that give you the nutrients you need to maintain your health, mood, and energy. These nutrients include protein, carbohydrates, fat, water, vitamins, and minerals.
Kneading
To work dough into a uniform mixture by pressing, folding, and stretching.
Minerals
Any of the inorganic elements, as calcium, iron, magnesium, potassium, or sodium, that are essential to the functioning of the human body and are obtained from foods.
Organic
(food or farming methods) produced or involving production without the use of chemical fertilizers, pesticides, or other artificial chemicals.
Presentation
Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal.
Protein
A nutrient found in food (as meat, milk, eggs, and beans) that is made up of many amino acids joined together, is a necessary part of the diet, and is essential for normal cell structure and function
Proving
Proving is the final rise of shaped bread dough before baking. It refers to a specific rest period within the more generalised process known as fermentation.
Sugar
A sweet crystalline substance obtained from various plants, especially sugar cane and sugar beet, consisting essentially of sucrose, and used as a sweetener in food and drink.
Vitamins
Any of a group of organic compounds which are essential for normal growth and nutrition and are required in small quantities in the diet because they cannot be synthesized by the body.
Yeast
Yeast is a microorganism that belongs to the Fungi kingdom. It is found widely in nature and is used in making some of our favourite foods and drinks.
Develop the individual:
Key life skills are learnt and built upon, including use of equipment in the kitchen and the ability to cook and prepare a meal.
Create a supportive community:
Students work as a team to ensure they are on task, supporting each other with the cooking element of the lesson as well as cleaning at the end of the lesson.