schedule for and PoS international When preparing the original making using marketing). cuisines and their recipes and plan. planning tools so I know the distinctive features meals consider Select and that other people difference and characteristics use a range of can easily follow it, between of cooking. r choice etc. evaluation e.g. Gantt charts. mono- and I am aware of the techniques. I can make an poly- use of emulsion. unsaturated discrimination I can make a fats. testing (triangle) marinade to add I know the and grading tests flavour and (ranking, rating moisture when percentage and profiling). preparing of energy I am aware of vegetables, meat, intake secondary fish and provided by processing and alternatives. protein, fat how raw primary I can portion a and foods are chicken, fillet a processed into a fish, slice evenly food product and accurately raw I know the (flour into and cooked function, bread/pasta, milk products (including source, DRVs into cheese or products such as and yoghurt, fruit tofu and halloumi). into jams). issues of fluoride, iodine and phosphorus. Know the difference between water soluble (A, D, E, K) and fat soluble (B group 1, 2, 3 &12, C) vitamins and the implications for health.
schedule for making using planning tools so that other people can easily follow it, e.g. Gantt charts. I can make an emulsion. I can make a marinade to add flavour and moisture when preparing vegetables, meat, fish and alternatives. I can portion a chicken, fillet a fish, slice evenly and accurately raw and cooked products (including products such as tofu and halloumi). and PoS marketing). I know the difference between mono- and poly- unsaturated fats. I know the percentage of energy intake provided by protein, fat and I know the function, source, DRVs and issues of fluoride, iodine and phosphorus. Know the difference between water soluble (A, D, E, K) and fat soluble (B group 1, 2, 3 &12, C) vitamins and the implications for health. international cuisines and their distinctive features and characteristics of cooking. When preparing recipes and meals consider choice etc. I am aware of the use of discrimination testing (triangle) and grading tests (ranking, rating and profiling). I am aware of secondary processing and how raw primary foods are processed into a food product (flour into bread/pasta, milk into cheese or yoghurt, fruit into jams). the original plan. Select and use a range of evaluation techniques. r
Year-9-Curriculum-Guide-MASTER1.docx