Food & Nutrition — Year 8

 

Food & Nutrition Overview
Curriculum

Part of DT Rotations - 10 weeks: Food and Nutrition - Building on food skillsets

Students continue building on their Food and Nutrition knowledge by looking at foods from a range of background and skillsets. This unit will include:

- Condiments, herbs and spices

- Production methods

- Storage of food

- Adapting food based on various world cuisines

- Personalisation of recipes

Students will take a recipe they have already cooked and adapt/change it - where the final assessment is based on a range of final cooked dishes

Food contamination
This refers to the presence of harmful chemicals and microorganisms in food which can therefore cause illness.

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.

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.

Temperature danger zone
Is the range of temperatures from 5℃ to 63℃, in which most bacteria can easily multiply.

Gelatinisation
Gelatinisation is when starch grains (rice,flour,pasta) are mixed with a liquid and heated, the starch then heats and explodes and absorbs the moisture.

Condiment
A substance such as salt, mustard, or pickle that is used to add flavour to food.

Herb
Any plant with leaves, seeds, or flowers used for flavouring, food, medicine, or perfume.

Spice
An aromatic or pungent vegetable substance used to flavour food, e.g. cloves, pepper, or cumin.

Roux sauce
Is flour and fat cooked together and used to thicken sauces

Food miles
A mile over which a food item is transported during the journey from producer to consumer, as a unit of measurement of the fuel used to transport it.

Micro-organism
Are tiny, microscopic organisms.

Poultry
Domestic fowl, such as chickens, turkeys, ducks, and geese.

Offal
The entrails and internal organs of an animal used as food.

  • Spiritual
  • Moral
  • Social
  • Cultural

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 (samosas) 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 Rotations - 10 weeks: Food and Nutrition - Building on food skillsets

Students continue building on their Food and Nutrition knowledge by looking at foods that are suitable to be sold in various settings. This unit will include:

- Condiments, herbs and spices

- Combining, mixing and measuring

- Food decoration

- Production methods

For students' assessment they will complete a dish with no teacher intervention, planned and served independently.

Condiment
A substance such as salt, mustard, or pickle that is used to add flavour to food.

Food contamination
This refers to the presence of harmful chemicals and microorganisms in food which can therefore cause illness.

Food miles
A mile over which a food item is transported during the journey from producer to consumer, as a unit of measurement of the fuel used to transport it.

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.

Gelatinisation
Gelatinisation is when starch grains (rice,flour,pasta) are mixed with a liquid and heated, the starch then heats and explodes and absorbs the moisture.

Herb
Any plant with leaves, seeds, or flowers used for flavouring, food, medicine, or perfume.

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.

Micro-organism
Are tiny, microscopic organisms.

Offal
The entrails and internal organs of an animal used as food.

Poultry
Domestic fowl, such as chickens, turkeys, ducks, and geese.

Roux sauce
Is flour and fat cooked together and used to thicken sauces .

Spice
An aromatic or pungent vegetable substance used to flavour food, e.g. cloves, pepper, or cumin.

Temperature danger zone
Is the range of temperatures from 5℃ to 63℃, in which most bacteria can easily multiply.

  • Spiritual
  • Moral
  • Social
  • Cultural

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 (samosas) 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.