glazing, add crust, in protecting When planning crisp and crumbs. body cells recipes and from damage dishes I can in particular out costing of – vitamins A, C the dishes. and E. I am aware of I can use how to set-up a current taste panel under nutritional controlled information conditions for and data sensory testing. (food tables I am aware of the and loss of vitamins nutritional through these software) to processes calculate including energy and cooking nutritional methods and loss value. through heating and drying. Confidently explore the needs of others in depth, Different cultures, lifestyle factors, ergonomics, anthropometrics and dietary requirements. Grade I can use electrical I can analyse Confidently Take into Explore the I I can make equipment safely the explore the consideration the of others, consistently targeted 6 and independently. nutritional needs of others working properties demonstrate I use taste, texture content of a in depth, of equipment and different high levels of to and smell to select dish and materials. cultures, lifestyle personal, improve to ingredients. suggest Different Consistently factors and kitchen and my dishes Select appropriate cultures, lifestyle organise my dietary food sensory tools, equipment, factors, practical work so requirements. hygiene. qualities. techniques and ergonomics, that I can carry out
glazing, add crust, crisp and crumbs. in protecting body cells from damage – in particular vitamins A, C and E. I can use current nutritional information and data (food tables and nutritional software) to calculate energy and nutritional value. When planning recipes and dishes I can out costing of the dishes. I am aware of how to set-up a taste panel under controlled conditions for sensory testing. I am aware of the loss of vitamins through these processes including cooking methods and loss through heating and drying. Confidently explore the needs of others in depth, Different cultures, lifestyle factors, ergonomics, anthropometrics and dietary requirements. Grade 6 I can use electrical equipment safely and independently. I use taste, texture and smell to select ingredients. Select appropriate tools, equipment, techniques and I can analyse the nutritional content of a dish and suggest Confidently explore the needs of others in depth, Different cultures, lifestyle factors, ergonomics, Take into consideration the working properties of equipment and materials. Consistently organise my practical work so that I can carry out Explore the of others, different cultures, lifestyle factors and dietary requirements. I consistently demonstrate high levels of personal, kitchen and food hygiene. I can make targeted to improve to my dishes sensory qualities.
Year-9-Curriculum-Guide-MASTER1.docx