precision to produce a different life stages seasonal foods and GM principles and the ingredients and could I can control enzymic well finished product. (young children, foods.) working use this to plan meal action through Use skills teenagers, adults and characteristics, ideas in the future. blanching of veg before independently, that can the elderly) functional and chemical I am aware that there freezing or use acids be used in daily life and I know how to properties of fats and is the primary and to prevent browning in the wider world. maintain a healthy oils. secondary processing I can control Take into account the body weight through of foods. microorganism growth properties of life. I can test my product through temperature, materials, explaining I can modify a recipe against a set criteria, pH and water why I am using them. to increase fibre using this to improve availability. Identify and modify any ideas. I am aware of high risk design weaknesses. I am aware of some foods – high protein I am competent in sensory testing and ready to eat (they using a range of methods such as do not require any cooking techniques paired preference tests further heating or that can be used at and hedonic testing. cooking) foods that home. easily support I can taste and season pathogenic bacteria during the cooking I know the risk to process as well as foods from bacterial select and adjust contamination during cooking times production from the I can use starch to set people cooking, pests, a mixture on chilling work surfaces & for layered desserts equipment, such as custard. contaminated foods I can create a starch (meat, poultry, eggs, based sauce seafood and demonstrating vegetables) and waste gelatinisation such as: food and rubbish. roux, all in one or blended. I understand how starch/liquid ratios affect viscosity. I can use a food pro, mixer, pasta machine and microwave I can use a food processor to make pastry. I can produce a range of savoury dishes using different cooking techniques such as
precision to produce a well finished product. Use skills independently, that can be used in daily life and in the wider world. Take into account the properties of materials, explaining why I am using them. Identify and modify any design weaknesses. I am competent in using a range of cooking techniques that can be used at home. I can taste and season during the cooking process as well as select and adjust cooking times I can use starch to set a mixture on chilling for layered desserts such as custard. I can create a starch based sauce demonstrating gelatinisation such as: roux, all in one or blended. I understand how starch/liquid ratios affect viscosity. I can use a food pro, mixer, pasta machine and microwave I can use a food processor to make pastry. I can produce a range of savoury dishes using different cooking techniques such as different life stages (young children, teenagers, adults and the elderly) I know how to maintain a healthy body weight through life. I can modify a recipe to increase fibre seasonal foods and GM foods.) principles and the working characteristics, functional and chemical properties of fats and oils. ingredients and could use this to plan meal ideas in the future. I am aware that there is the primary and secondary processing of foods. I can test my product against a set criteria, using this to improve ideas. I am aware of some sensory testing methods such as paired preference tests and hedonic testing. I can control enzymic action through blanching of veg before freezing or use acids to prevent browning I can control microorganism growth through temperature, pH and water availability. I am aware of high risk foods – high protein and ready to eat (they do not require any further heating or cooking) foods that easily support pathogenic bacteria I know the risk to foods from bacterial contamination during production from the people cooking, pests, work surfaces & equipment, contaminated foods (meat, poultry, eggs, seafood and vegetables) and waste food and rubbish.