Food Technology pattc010@medwaymail.org Students should complete the tasks listed below in order. The Stretch and Challenge and Numeracy Tasks, as well as books from the Reading List and Spellings are to be completed at the discretion of the class teacher and/or the student. You have been given the task by the Head Chef of your hotel to prepare and plan a celebration 1 luncheon for the dad’s and lad’s football club. Produce an information guide that can be used by future trainee chefs include information about: the tools and equipment used to prepare, cook and finish food, planning and selecting ingredients, safe and hygienic working practices, the importance TASK of the quality of food used in preparing meals, storing food items correctly. 2 Create an information sheet that identifies a range of food products; research where they come from and recipes using them. E.G. Dairy, Meat etc. TASK Use the research you conducted to design a healthy two course meal to meet the nutritional 3 requirements of an and a teenager. The meal will need to be a nutritious two-courses; either a starter and a main or a main and a dessert. To do this, you will need to investigate the nutritional value of different ingredients, recipes for different courses, timings, tools and equipment required. TASK Numeracy Stretch & Challenge Reading List Spellings Task Design a time plan that you will use BTEC First in Hospitality: Weighing out Nutrition to cook your meal. You will need to Student Book by Sue Holmes , ingredients. carbohydrate create a list, which includes the key Tracay Mead, Ms Elaine Adapting recipes ingredients hygiene and safety points. For Jackson, Ms Kathryn Morgan ingredients. restaurant example, how to avoid cross Working out catering contamination, core-cooking Examining Food and Nutrition correct cooking temperature temperatures, safety with hot for GCSE Jenny Ridgwell times. Money liquids. when food Introduction to Hospitality shopping. (7th Edition) by John R. Walker
Food Technology pattc010@medwaymail.org Students should complete the tasks listed below in order. The Stretch and Challenge and Numeracy Tasks, as well as books from the Reading List and Spellings are to be completed at the discretion of the class teacher and/or the student. TASK 1 You have been given the task by the Head Chef of your hotel to prepare and plan a celebration luncheon for the dad’s and lad’s football club. Produce an information guide that can be used by future trainee chefs include information about: the tools and equipment used to prepare, cook and finish food, planning and selecting ingredients, safe and hygienic working practices, the importance of the quality of food used in preparing meals, storing food items correctly. TASK 2 Create an information sheet that identifies a range of food products; research where they come from and recipes using them. E.G. Dairy, Meat etc. TASK 3 Use the research you conducted to design a healthy two course meal to meet the nutritional requirements of an and a teenager. The meal will need to be a nutritious two-courses; either a starter and a main or a main and a dessert. To do this, you will need to investigate the nutritional value of different ingredients, recipes for different courses, timings, tools and equipment required. Stretch & Challenge Reading List Numeracy Task Spellings Design a time plan that you will use to cook your meal. You will need to create a list, which includes the key hygiene and safety points. For example, how to avoid cross contamination, core-cooking temperatures, safety with hot liquids. BTEC First in Hospitality: Student Book by Sue Holmes , Tracay Mead, Ms Elaine Jackson, Ms Kathryn Morgan Examining Food and Nutrition for GCSE Jenny Ridgwell Introduction to Hospitality (7th Edition) by John R. Walker Weighing out ingredients. Adapting recipes ingredients. Working out correct cooking times. Money when food shopping. Nutrition carbohydrate ingredients restaurant catering temperature
Year-9-Term-4-Homework-Booklet.docx