Select and use tools, Know the basic food rubbing in which equipment and groups of proteins incorporate air – materials accurately to (HBV & LBV), fats biological – yeast – and produce a complete (Sat/Unsat), the production of product. carbohydrates steam during baking. Use skills that can be (starches, sugars, Know about used in daily life and in fibre), minerals shortening, aeration, the wider world. (calcium, sodium & plasticity and Test my product and iron) and vitamins (A, emulsification of fats explain how the D, E, K, B & C). and oils. product could be improved. I can produce a range of savoury dishes using different cooking techniques with some guidance. I can test for readiness I am aware of costing’s. I can use the grill for a range of foods (meats, fish, seeds, nuts, chargrill or toast.) I can use the oven for baking and roasting. 2 I know that food I can sort food into I know why food is Follow health and I can bullet point facts comes from plants or the five main groups of cooked safety rules. or terms I have learnt. animals. the Eatwell plate. I know the different I can hygienically I can construct simple I can cut, peel and I know I should eat at methods of heat prepare myself to sentences to describe grate safely (including least 5-a-day. transfer. cook. my product. even sized pieces such I know food provides Gather research of as dice, baton and energy. existing items. julienne). Understand how Identify a target I can use the claw grip nutrients affect our audience. and bridge hold. diets. Use colour and I can peel, chop, slice I know the current annotation to and grate. guidelines for a healthy communicate my Select appropriate diet, design ideas. tools, equipment, I understand the Select appropriate techniques and functions of basic tools, equipment and processes. ingredients from the processes to produce Eatwell Guide and can a simple step by step plan.
Select and use tools, equipment and materials accurately to produce a complete product. Use skills that can be used in daily life and in the wider world. Test my product and explain how the product could be improved. I can produce a range of savoury dishes using different cooking techniques with some guidance. I can test for readiness I am aware of costing’s. I can use the grill for a range of foods (meats, fish, seeds, nuts, chargrill or toast.) I can use the oven for baking and roasting. Know the basic food groups of proteins (HBV & LBV), fats (Sat/Unsat), carbohydrates (starches, sugars, fibre), minerals (calcium, sodium & iron) and vitamins (A, D, E, K, B & C). rubbing in which incorporate air – biological – yeast – and the production of steam during baking. Know about shortening, aeration, plasticity and emulsification of fats and oils. 2 I know that food comes from plants or animals. I can cut, peel and grate safely (including even sized pieces such as dice, baton and julienne). I can use the claw grip and bridge hold. I can peel, chop, slice and grate. Select appropriate tools, equipment, techniques and processes. I can sort food into the five main groups of the Eatwell plate. I know I should eat at least 5-a-day. I know food provides energy. Understand how nutrients affect our diets. I know the current guidelines for a healthy diet, I understand the functions of basic ingredients from the Eatwell Guide and can I know why food is cooked I know the different methods of heat transfer. Follow health and safety rules. I can hygienically prepare myself to cook. I can bullet point facts or terms I have learnt. I can construct simple sentences to describe my product. Gather research of existing items. Identify a target audience. Use colour and annotation to communicate my design ideas. Select appropriate tools, equipment and processes to produce a simple step by step plan.
Framework-of-Progression-MASTER.docx