To work safely in the kitchen, demonstrating basic food skills to produce a range of nutritionally balanced and cost effective meals. 

What is the difference between hygiene and safety? 

To use a vegetable knife and the oven safely. 

What is a balanced diet? 

Why do we use certain ingredients?

Food Skills 1

Food Skills 2

• Hygiene and safety including cross-contamination of bacteria
• Equipment – names and functions
• Healthy eating including reading food labels
• Nutrition – 5 nutrients and a basic function of each.
• Food preparation skills: rubbing-in, weighing out, measuring, knife skills (bridge and claw techniques), using the hob and oven, bread making, all-in-one sauce.
• Functions of ingredients: thickening of sauces (two methods), yeast as a raising agent, binding.

Hygiene

Safety

Cross-contamination

Bacteria

Bridge

Claw

Oven

Hob

Yeast

Rubbing in

End of rotation written test.

How can money be saved on food shopping?

What ingredient thickens a sauce? What is the science behind it?

Why are fruit and vegetables important in the diet?

Fruit and Veg

Food Skills

• Budgeting for food - how to reduce the amount of money spent on food and planning meals on a budget.
• Food preparation skills – Y8 students will build upon knowledge from year 7 of safe and hygienic working to produce a variety of different dishes successfully.
• Functions of ingredients e.g. the use of starch to thicken a sauce, starch to thicken a risotto, ingredient functions in pastry and cake making. 
• Understanding the importance of fruit and vegetables in the diet and how they can be incorporated into meals.

Budgeting

Nutritional needs

Coeliac

Lactose intolerance

Vegan

Gelatinisation

Coagulation

Starch

Rubbing in

Bridge

Claw

Creaming

End of rotation written test.

What are the 5 main nutrients and what are their functions?

What are the consequences of eating too much fat?

What role does fibre play in the diet?

Why is it important to stay hydrated?

What are the ingredient functions in cake, pastry and bread.

Healthy Eating

Food Science

• Nutrients – the 5 main nutrients. What they are and their functions.
• Portion control – importance of portion control.
• Consequences of consuming too much fat.
• How to modify recipes to make them healthier.
• Types of vegetarian and reasons for becoming a vegetarian.
• Importance of fibre with the diet.
• Hydration – reasons for staying hydrated, symptoms of dehydration.
• Food preparation skills – Y9 students will build upon knowledge from year 7+8 of safe and hygienic working to produce a variety of different dishes successfully. The emphasis will be on higher level skills.
• Understanding ingredient functions in cake, pastry and bread.

End of rotation written test.