I can use a food support processor to make pathogenic pastry. bacteria I can produce a I know the of savoury risk to foods dishes using from different cooking bacterial techniques such as casseroles and/or n during tagines and production braising. from the Select appropriate people tools, equipment, cooking, techniques and pests, work processes, surfaces & including CAM, to equipment, produce a step by step plan for my foods product. (meat, poultry, eggs, seafood and vegetables) and waste food and rubbish. Grade I can use a heat I understand I can name foods Reflect on the Evaluate my I keep I can write a source safely. the eight tips that are grown properties of the product, myself, sentence 3 I can spread, knead for healthy (fruits, vegetables materials used. considering the equipment, suggesting and bake. eating. and cereals), Take into account user. work one way in I know the Understand reared (meat and the properties of Take into surfaces and which my difference between how nutrients poultry) or materials. account the my food safe product can the water based affect our diet caught (fish). Investigate new and properties of and be improved. methods and use this I am of emerging materials. Follow I can state (steaming, boiling, to design and some Technologies. Analyse existing health and something simmering; make environmental Understand the use products to find safety rules. new I learnt blanching; nutritious issues with food of microorganisms out how they are Separate in each poaching) products. such as organic in food including made and how raw and lesson. I know the Understand foods, food moulds (cheese), they function and cooked Analyse difference between the principles waste and yeasts (breads) and use this to foods and existing dry heat and fat of nutrition inform my own products to
I can use a food processor to make pastry. I can produce a of savoury dishes using different cooking techniques such as casseroles and/or tagines and braising. Select appropriate tools, equipment, techniques and processes, including CAM, to produce a step by step plan for my product. support pathogenic bacteria I know the risk to foods from bacterial during production from the people cooking, pests, work surfaces & equipment, foods (meat, poultry, eggs, seafood and vegetables) and waste food and rubbish. Grade 3 I can use a heat source safely. I can spread, knead and bake. I know the difference between the water based methods (steaming, boiling, simmering; blanching; poaching) I know the difference between dry heat and fat I understand the eight tips for healthy eating. Understand how nutrients affect our diet and use this to design and make nutritious products. Understand the principles of nutrition I can name foods that are grown (fruits, vegetables and cereals), reared (meat and poultry) or caught (fish). I am of some environmental issues with food such as organic foods, food waste and Reflect on the properties of the materials used. Take into account the properties of materials. Investigate new and emerging Technologies. Understand the use of microorganisms in food including moulds (cheese), yeasts (breads) and Evaluate my product, considering the user. Take into account the properties of materials. Analyse existing products to find out how they are made and how they function and use this to inform my own I keep myself, equipment, work surfaces and my food safe and Follow health and safety rules. Separate raw and cooked foods and I can write a sentence suggesting one way in which my product can be improved. I can state something new I learnt in each lesson. Analyse existing products to n
Year-9-Curriculum-Guide-MASTER1.docx