Part of DT Rotation - 8 Weeks: Food and Nutrition: Foods from Around the World
Students continue building on their Food and Nutrition knowledge by looking at foods from around the world. This unit will include:
- Developing knowledge of world cuisines and different cultural aspects of food
- Cooking a range of dishes preparing meats
- Storage and preparation techniques of food and potential hazards.
- Building on skillsets learnt at Year 7 and Year 8
Students will take a recipe they have already cooked and adapt it. Using this personalised plan, students cook in an assessment setting ensuring they are creating a high quality product.
Anaphylactic shock
An extreme, often life-threatening allergic reaction to an antigen to which the body has become hypersensitive.
Assured food standards
A British organisation that promotes and regulates food quality. It licenses the Red Tractor quality mark, a product certification programme that comprises a number of farm assurance schemes for food products, animal feed and fertilizer.
Food allergy
Is an immune system reaction that occurs soon after eating a certain food. Even a tiny amount of the allergy-causing food can trigger signs and symptoms such as digestive problems, hives or swollen airways.
Food contamination
This refers to the presence of harmful chemicals and microorganisms in food which can therefore cause illness.
Food intolerance
Is a detrimental reaction, to a food, beverage, food additive, or compound found in foods that produces symptoms in one or more body organs and systems, but generally refers to reactions other than food allergy.
Food poisoning
Illness caused by bacteria or other toxins in food, typically with vomiting and diarrhoea.
Food spoilage
Food spoilage is a disagreeable change in a food's normal state. Such changes can be detected by smell, taste, touch, or sight. These changes are due to a number of reasons - air and oxygen, moisture, light, microbial growth, and temperature.
Gluten intolerance
Gluten is a protein found primarily in wheat, barley and rye. If a person has a gluten intolerance, this protein can cause digestive problems such as gassiness, abdominal pain or diarrhoea.
High risk food
Are ready to eat moist foods, high in protein and do not need further cooking. They will easily support the growth of bacteria.
Lactose intolerance
The inability to digest lactose, a component of milk and some other dairy products. The basis for lactose intolerance is the lack of an enzyme called lactase in the small intestine. Common symptoms of lactose intolerance are diarrhea, bloating, and gas.
PGI
Protected Geographical Indication: A European scheme to promote and protect names of quality agricultural products and foodstuffs.
RSPCA assured
Previously Freedom Food, is the RSPCA's ethical food label dedicated to farm animal welfare. Their vision is for all farm animals to have a good life and be treated with compassion and respect.
Temperature danger zone
Is the range of temperatures from 5℃ to 63℃, in which most bacteria can easily multiply.
Micro-organism
Are tiny, microscopic organisms.
Develop the individual:
Learning to cook is a key skill that is valuable and important for future development; cooking healthy meals that are balanced, important for health and good value for money can show students that this is a life skill.
Create a supportive community:
Students work together to create dishes (lasagne) and work as a team to set up (mis en place) and clear away at the end of practical lessons. This support network ensures that students are ready to start the lesson and can leave on time.
Part of DT Rotation - 8 weeks: Food and Nutrition: Foods from Around the World (continued)
Students continue building on their Food and Nutrition knowledge by looking at foods from around the world. This unit will include:
- Developing knowledge of world cuisines and different cultural aspects of food
- Cooking a range of dishes preparing meats
- Storage and preparation techniques of food and potential hazards.
- Building on skillsets learnt at Year 7 and Year 8
Students will take a recipe they have already cooked and adapt/change it slightly. Using this personalised plan, students cook in an assessment setting ensuring they are creating a high quality product.
Anaphylactic shock
An extreme, often life-threatening allergic reaction to an antigen to which the body has become hypersensitive.
Assured food standards
A British organisation that promotes and regulates food quality. It licenses the Red Tractor quality mark, a product certification programme that comprises a number of farm assurance schemes for food products, animal feed and fertilizer.
Food allergy
Is an immune system reaction that occurs soon after eating a certain food. Even a tiny amount of the allergy-causing food can trigger signs and symptoms such as digestive problems, hives or swollen airways.
Food contamination
This refers to the presence of harmful chemicals and microorganisms in food which can therefore cause illness.
Food intolerance
Is a detrimental reaction, to a food, beverage, food additive, or compound found in foods that produces symptoms in one or more body organs and systems, but generally refers to reactions other than food allergy.
Food poisoning
Illness caused by bacteria or other toxins in food, typically with vomiting and diarrhoea.
Food spoilage
Food spoilage is a disagreeable change in a food's normal state. Such changes can be detected by smell, taste, touch, or sight. These changes are due to a number of reasons - air and oxygen, moisture, light, microbial growth, and temperature.
Gluten intolerance
Gluten is a protein found primarily in wheat, barley and rye. If a person has a gluten intolerance, this protein can cause digestive problems such as gassiness, abdominal pain or diarrhoea.
High risk food
Are ready to eat moist foods, high in protein and do not need further cooking. They will easily support the growth of bacteria.
Lactose intolerance
The inability to digest lactose, a component of milk and some other dairy products. The basis for lactose intolerance is the lack of an enzyme called lactase in the small intestine. Common symptoms of lactose intolerance are diarrhea, bloating, and gas.
PGI
Protected Geographical Indication: A European scheme to promote and protect names of quality agricultural products and foodstuffs.
RSPCA assured
Previously Freedom Food, is the RSPCA's ethical food label dedicated to farm animal welfare. Their vision is for all farm animals to have a good life and be treated with compassion and respect.
Temperature danger zone
Is the range of temperatures from 5℃ to 63℃, in which most bacteria can easily multiply.
Micro-organism
Are tiny, microscopic organisms.
Develop the individual:
Learning to cook is a key skill that is valuable and important for future development; cooking healthy meals that are balanced, important for health and good value for money can show students that this is a life skill.
Create a supportive community:
Students work together to create dishes (lasagne) and work as a team to set up (mis en place) and clear away at the end of practical lessons. This support network ensures that students are ready to start the lesson and can leave on time.