colour, flavour, of nutrition Tractor, I know that food I take paragraphs texture, smell and and health Certified is influenced by appropriate appropriately. overall palatability and can apply Organics availability, care with Most SPaG is of food. this to make amongst others. season, need, high risk accurate. I know that food is nutritious cost, where the foods. I can compile produced, products. food is produced, I know the a detailed processed and sold I understand culture and sources of response, in different ways. mandatory religion. bacterial is clearly I can use finishing information Take into influenced by techniques included on account the my research, effectively. food properties of showing the Select appropriate packaging in materials, e-coli, relationship tools, equipment, accordance explaining why I salmonella, between user techniques and with current am them. listeria and and design processes, EU and FSA Analyse existing needs. including CAM, to legislation. products to find aureus) Explain the produce a detailed I know about out how they are I can choices and step by step plan made and how recognise decisions for my product. they function and the of made in my Select appropriate information use this to food designs and preparation, such as food inform my own spoilage making of my cooking methods provenance ideas. I will such as products. and to achieve and serving consider how to enzymic Select and desired suggestions. make my own action use a range of characteristics. I can product simpler (ripening of evaluation Include costing’s interpret or cheaper to bananas and techniques. and plan a nutritional produce by browning of schedule for labelling. considering the fruits), making using Know the functions of mould planning tools so effects of different types of growth that other people materials and (cheese and can easily follow it, of the components. fruits) and e.g. Gantt charts. basic food Review and yeast action Consistently groups of modify my (on grapes, organise my proteins products to strawbs and practical work so (HBV & LBV), benefit toms). that I can out fats individuals, the processes (Sat/Unsat), society, the accurately. environment and Use a of tools, (starches the community. – equipment, poly, sugars –
colour, flavour, texture, smell and overall palatability of food. I know that food is produced, processed and sold in different ways. I can use finishing techniques effectively. Select appropriate tools, equipment, techniques and processes, including CAM, to produce a detailed step by step plan for my product. Select appropriate preparation, cooking methods and to achieve desired characteristics. Include costing’s and plan a schedule for making using planning tools so that other people can easily follow it, e.g. Gantt charts. Consistently organise my practical work so that I can out the processes accurately. Use a of tools, equipment, of nutrition and health and can apply this to make nutritious products. I understand mandatory information included on food packaging in accordance with current EU and FSA legislation. I know about information such as food provenance and serving suggestions. I can interpret nutritional labelling. Know the effects of of the basic food groups of proteins (HBV & LBV), fats (Sat/Unsat), (starches – poly, sugars – Tractor, Certified Organics amongst others. I know that food is influenced by availability, season, need, cost, where the food is produced, culture and religion. Take into account the properties of materials, explaining why I am them. Analyse existing products to find out how they are made and how they function and use this to inform my own ideas. I will consider how to make my own product simpler or cheaper to produce by considering the functions of different types of materials and components. Review and modify my products to benefit individuals, society, the environment and the community. I take appropriate care with high risk foods. I know the sources of bacterial e-coli, salmonella, listeria and aureus) I can recognise the of food spoilage such as enzymic action (ripening of bananas and browning of fruits), mould growth (cheese and fruits) and yeast action (on grapes, strawbs and toms). paragraphs appropriately. Most SPaG is accurate. I can compile a detailed response, is clearly influenced by my research, showing the relationship between user and design needs. Explain the choices and decisions made in my designs and making of my products. Select and use a range of evaluation techniques.
Year-9-Curriculum-Guide-MASTER1.docx