for example and I know how occurs to what they do) nutritional ingredients I can create a needs change related to the: starch based sauce through life rearing, fishing, demonstrating and how to growing, gelatinisation for plan a harvesting and an infused veloute, balanced diet cleaning of raw or béchamel. for these. food material I can confidently I can modify a (including the and independently recipe to milling of wheat produce a of reduce total to flour, and the savoury dishes fat heat treatment using different I can portion of milk – cooking size and cost pasteurising, techniques. when meal UHT, planning sterilisesation Know the and function and main sources Explore the of the basic needs of others food groups in depth, of proteins (HBV & LBV), Different fats cultures, needs (Sat/Unsat), of users, lifestyle factors and (starches consumer – poly, sugars choices. – mono/di, fibre - MSP), minerals (calcium, sodium & iron) and vitamins (A, D, E, K, B group 1, 2, 3 &12, C).
for example and what they do) I can create a starch based sauce demonstrating gelatinisation for an infused veloute, or béchamel. I can confidently and independently produce a of savoury dishes using different cooking techniques. I know how nutritional needs change through life and how to plan a balanced diet for these. I can modify a recipe to reduce total fat I can portion size and cost when meal planning Know the function and main sources of the basic food groups of proteins (HBV & LBV), fats (Sat/Unsat), (starches – poly, sugars – mono/di, fibre - MSP), minerals (calcium, sodium & iron) and vitamins (A, D, E, K, B group 1, 2, 3 &12, C). occurs to ingredients related to the: rearing, fishing, growing, harvesting and cleaning of raw food material (including the milling of wheat to flour, and the heat treatment of milk – pasteurising, UHT, sterilisesation and Explore the needs of others in depth, Different cultures, needs of users, lifestyle factors and consumer choices.
Year-9-Curriculum-Guide-MASTER1.docx