I can produce a lost from the evaluating range of savoury body, n against my dishes using Know the design task. different cooking basic food e-coli, techniques with groups of salmonella, some guidance. proteins listeria and I can test for (HBV & LBV), readiness fats aureus) I am aware of (Sat/Unsat), costing’s. I can use the grill (starches, for a range of sugars, fibre), foods (meats, fish, minerals seeds, nuts, (calcium, chargrill or toast.) sodium & I can use the oven iron) and for baking and vitamins (A, roasting. D, E, K, B & C). Grade I know that food I can sort I know why food Follow I can bullet comes from plants food into the is cooked health and point facts or 2 or animals. five main I know the safety rules. terms I have I can cut, peel and groups of the different I can learnt. grate safely Eatwell plate. methods of heat hygienically I can (including even I know I transfer. prepare construct sized pieces such should eat at myself to simple as dice, baton and least 5-a-day. cook. sentences to julienne). I know food describe my I can use the claw provides product. grip and bridge energy. Gather hold. Understand research of I can peel, chop, how nutrients existing items. slice and grate. affect our Identify a Select appropriate diets. target tools, equipment, I know the audience. techniques and current Use colour processes. guidelines for and Use tools, a healthy diet, annotation to equipment and I understand communicate materials to make the functions my design a product. of basic ideas.
I can produce a range of savoury dishes using different cooking techniques with some guidance. I can test for readiness I am aware of costing’s. I can use the grill for a range of foods (meats, fish, seeds, nuts, chargrill or toast.) I can use the oven for baking and roasting. lost from the body, Know the basic food groups of proteins (HBV & LBV), fats (Sat/Unsat), (starches, sugars, fibre), minerals (calcium, sodium & iron) and vitamins (A, D, E, K, B & C). e-coli, salmonella, listeria and aureus) evaluating against my design task. Grade 2 I know that food comes from plants or animals. I can cut, peel and grate safely (including even sized pieces such as dice, baton and julienne). I can use the claw grip and bridge hold. I can peel, chop, slice and grate. Select appropriate tools, equipment, techniques and processes. Use tools, equipment and materials to make a product. I can sort food into the five main groups of the Eatwell plate. I know I should eat at least 5-a-day. I know food provides energy. Understand how nutrients affect our diets. I know the current guidelines for a healthy diet, I understand the functions of basic I know why food is cooked I know the different methods of heat transfer. Follow health and safety rules. I can hygienically prepare myself to cook. I can bullet point facts or terms I have learnt. I can construct simple sentences to describe my product. Gather research of existing items. Identify a target audience. Use colour and annotation to communicate my design ideas. n
Year-9-Curriculum-Guide-MASTER1.docx