and nutritional I know the waste in my I am aware of the Extended values Basal planning. specific effects writing is well Consistently use a Metabolic heating and constructed range of tools, Rate (BMR) drying have on with very equipment, and physical the sensory good SPaG. materials and activity level characteristics of components with (PAL) and milk. precision, to their produce a importance in precisely made determining product that could energy be sold in a shop. requirements. I can make and up a dish with relevant seasonal accompaniments. Grade I can plan a healthy I know the I am aware of food I can examine, I can and varied diet. main dietary products from carry out structure 7 I can use a wide requirements British and sensory analysis paragraphs range of of the international and evaluate using PEE(L). preparation different life cuisines and their existing products I can techniques such as stages. equipment and with their impact contribute stir-frying, I understand cooking equipment on health for ideas to steaming and the used and their existing products develop blending. implications traditional eating that have been existing I can make a batch of dietary patterns. modified and products and of products with excess or fortified. communicate precision. deficiency of I know and these in a I can change the macro understand variety of and aroma of nutrients. factors which ways- food through the I can plan and may affect food written, use of infusions, modify choice such as drawn, herbs and spices, recipes, meals occasion, cost, spoken. pastes, jus and and diets to lifestyle, reduction. reflect the preferences, I can change nutritional availability, texture and guidelines for seasonality, flavour, use a healthy diet. income, health, browning I am aware of time of day and the role of time available. and anti-oxidants
and nutritional values Consistently use a range of tools, equipment, materials and components with precision, to produce a precisely made product that could be sold in a shop. I can make and up a dish with relevant seasonal accompaniments. I know the Basal Metabolic Rate (BMR) and physical activity level (PAL) and their importance in determining energy requirements. waste in my planning. I am aware of the specific effects heating and drying have on the sensory characteristics of milk. Extended writing is well constructed with very good SPaG. Grade 7 I can plan a healthy and varied diet. I can use a wide range of preparation techniques such as stir-frying, steaming and blending. I can make a batch of products with precision. I can change the and aroma of food through the use of infusions, herbs and spices, pastes, jus and reduction. I can change texture and flavour, use browning and I know the main dietary requirements of the different life stages. I understand the implications of dietary excess or deficiency of macro nutrients. I can plan and modify recipes, meals and diets to reflect the nutritional guidelines for a healthy diet. I am aware of the role of anti-oxidants I am aware of food products from British and international cuisines and their equipment and cooking equipment used and their traditional eating patterns. I can examine, carry out sensory analysis and evaluate existing products with their impact on health for existing products that have been modified and fortified. I know and understand factors which may affect food choice such as occasion, cost, lifestyle, preferences, availability, seasonality, income, health, time of day and time available. I can structure paragraphs using PEE(L). I can contribute ideas to develop existing products and communicate these in a variety of ways- written, drawn, spoken.
Year-9-Curriculum-Guide-MASTER1.docx