materials and mono/di, I can make food components with fibre - MSP), choice based some precision, to minerals upon religions produce a finished (calcium, and cultures such product. sodium & as Buddhism, I can work iron) and Christianity, independently and vitamins (A, Hinduism, Islam, support others in D, E, K, B Judaism, using a range of group 1, 2, 3 Rastafarianism cooking techniques &12, C). and Sikhism. that can be used at I know which I can make food home. nutrients are choice linked to I can set a mixture fat and water ethical and moral on heating such as soluble, and beliefs such as denatured and/or what that animal welfare, coagulated protein means when Fairtrade, local in eggs. preparing and produce, organic I know how the cooking or genetically selection of ingredients. modified foods. appropriate Know how I can make food preparation and diet can affect choices based cooking methods health and upon can conserve or how intolerances modify nutritive nutritional (gluten and value or improve needs change lactose) and palatability (such as in relation to: allergies (nuts, water based, dry obesity, eggs, milk, wheat, based or fat based fish and shellfish). methods). health I can modify I can judge and (CHD & high recipes for a modify sensory blood vegan/vegetarian properties. pressure), diet I can discuss how bone health I am of the the preparation (rickets and importance of and cooking affect the senses (sight, the appearance, dental taste, touch and colour, flavour, health, iron aroma) when texture, smell and deficiency preparing food. overall palatability (anaemia) and I am aware that of food. (eg the Type 2 primary use of marinades diabetes. processing
materials and components with some precision, to produce a finished product. I can work independently and support others in using a range of cooking techniques that can be used at home. I can set a mixture on heating such as denatured and/or coagulated protein in eggs. I know how the selection of appropriate preparation and cooking methods can conserve or modify nutritive value or improve palatability (such as water based, dry based or fat based methods). I can judge and modify sensory properties. I can discuss how the preparation and cooking affect the appearance, colour, flavour, texture, smell and overall palatability of food. (eg the use of marinades mono/di, fibre - MSP), minerals (calcium, sodium & iron) and vitamins (A, D, E, K, B group 1, 2, 3 &12, C). I know which nutrients are fat and water soluble, and what that means when preparing and cooking ingredients. Know how diet can affect health and how nutritional needs change in relation to: obesity, health (CHD & high blood pressure), bone health (rickets and dental health, iron deficiency (anaemia) and Type 2 diabetes. I can make food choice based upon religions and cultures such as Buddhism, Christianity, Hinduism, Islam, Judaism, Rastafarianism and Sikhism. I can make food choice linked to ethical and moral beliefs such as animal welfare, Fairtrade, local produce, organic or genetically modified foods. I can make food choices based upon intolerances (gluten and lactose) and allergies (nuts, eggs, milk, wheat, fish and shellfish). I can modify recipes for a vegan/vegetarian diet I am of the importance of the senses (sight, taste, touch and aroma) when preparing food. I am aware that primary processing