daily life and in the choose for a plan meal ideas in browning of wider world. healthy diet the future. fruits), Take into account (TVP, soya, I am aware that oxidation, the properties of mycoprotein there is the mould materials, and tofu). primary and growth explaining why I I know there secondary (cheese and am using them. are different processing of fruits) and Identify and modify needs for foods. yeast action any design different life I can test my (on grapes, weaknesses. stages (young product against a strawbs and I am competent in children, set criteria, using toms). using a range of teenagers, this to improve I can control cooking techniques adults and the ideas. enzymic that can be used at elderly) I am of action home. I know how some sensory through I can taste and to maintain a testing methods blanching of season during the healthy body such as paired veg before cooking process as weight preference tests freezing or well as select and through life. and hedonic use acids to adjust cooking I can modify a testing. prevent times recipe to browning I can use starch to increase fibre I can control set a mixture on chilling for layered m growth desserts such as through custard. I can create a pH and starch based sauce water demonstrating availability. gelatinisation such I am aware as: roux, all in one of high risk or blended. foods high – I understand how protein and starch/liquid ratios ready to eat affect viscosity. (they do not I can use a food require any pro, pasta further machine and heating or microwave cooking) foods that easily
daily life and in the wider world. Take into account the properties of materials, explaining why I am using them. Identify and modify any design weaknesses. I am competent in using a range of cooking techniques that can be used at home. I can taste and season during the cooking process as well as select and adjust cooking times I can use starch to set a mixture on chilling for layered desserts such as custard. I can create a starch based sauce demonstrating gelatinisation such as: roux, all in one or blended. I understand how starch/liquid ratios affect viscosity. I can use a food pro, pasta machine and microwave choose for a healthy diet (TVP, soya, mycoprotein and tofu). I know there are different needs for different life stages (young children, teenagers, adults and the elderly) I know how to maintain a healthy body weight through life. I can modify a recipe to increase fibre plan meal ideas in the future. I am aware that there is the primary and secondary processing of foods. I can test my product against a set criteria, using this to improve ideas. I am of some sensory testing methods such as paired preference tests and hedonic testing. browning of fruits), oxidation, mould growth (cheese and fruits) and yeast action (on grapes, strawbs and toms). I can control enzymic action through blanching of veg before freezing or use acids to prevent browning I can control growth through pH and water availability. I am aware of high risk foods – high protein and ready to eat (they do not require any further heating or cooking) foods that easily m
Year-9-Curriculum-Guide-MASTER1.docx