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THE BILLERICAY SCHOOLYEAR 7FOODTECHNOLOGYWORK BOOKNAME FORM/HOUSE GROUP .WORKING TOWARDS .GRADE AWARDED .2017

LESSON12LEARNINGHOMEWORK. HEALTH & SAFETYSAFETY IN THE KITCHEN EQUIPMENTPARTS OF A COOKER JOB ROLESHEALTH & SAFETYTEMPERATURE CONTROL; FOOD HYGIENEIdentify dangers in the kitchenand complete workAND SAFETY3VITAMINS & MINERALSNutrition Good food Healthy bodyCARBOHYDRATES & Dietary FibreNutrition Good food Healthy body45Make vegetable posterCollage of foods high incarbohydrates and dietary fibrePrepare ingredient for practicalLESSON 1PRACTICAL 1; , FRUIT CRUMBLERubbing in Components Oven controlBakingPrep for practicalEvaluate your workPRACTICAL 2; FRUIT SALADFruit prep Knife skills PresentationFruit salad evaluationPrep for practicalEvaluate your work6PRACTICAL 3; STIR FRYPrep for practicalPrep & shaping veg Stir frying W.W.O Evaluate your work and addsaucepicture7PRACTICAL 4;FLAT BREAD PIZZAUsing component parts AssemblyUsing the grill/ovenPrep for practicalEvaluate your work and addpictureMELTING MOMENTSCreaming Coating Portion size Baking5 Designing bread rollsEvaluate your work and addpicturePrep for practicalBREAD ROLLSMeasuring Kneading Shaping ProvingBaking TimingPrep for practicalEvaluate your work and addpictureROASTED VEGETABLE PASTARoasting vegetables VegetablepreparationCooking pasta assembling a dishEvaluate your work and addpicture89102017

ASSESSMENT GRADES YEAR 7THIS IS HOW YOU WILL BE MARKED.Practical workGrade 3-4I made a few mistakes.I used the right toolsMy result NEEDS IMPROVINGGrade 5-6I worked well, but it is not perfect.I thought about what I was doing.My product is SATISFACTORY.I know how to improve itGrade 7-8I followed instructions.I can use equipment correctlyI checked my work as I went.My outcome is GOODWritten work / HomeworkGrade 3-4My work is incomplete; I have made some mistakes;I have completed the work to a basic level; I have some errors;I need to improve.Grade 5-6I have completed the work but I could have made more effort; I have afew errors.I have completed the work to a satisfactory level; I could improve spellingand neatness.Grade 7-8My work is good; I have worked hard to complete all the work required.My work is excellent; I have made a really good effort; my work is neatand finished well.2017

Homework Tasks: Food Studies; The Basic’s in FoodChoose your homework tasks from the selection below. The spicelevel suggests the level of challenge that each task offers:( Level 4, Level 5, Level 6 )COMPLETE AND HAND IN LAST LESSONHomework One:1. Design a poster with 5 health & safety rules and 5 food hygiene rulesto follow in the kitchen.2. Design a presentation to explain to year 6 students what health,safety and hygiene rules they should follow during a practical lesson,and why.3. Produce a step-by-step guide to explain how you should prepare forand finish a practical. Include evidence of you working through thestages focusing on health, safety and hygiene.Homework Two:1. For one of the products you have made, develop a picture storyboardwith annotation show the step-by-step method.2. For one of the products you have made in school, write a report tosuggest five ways it could be modified to make it healthier, consideringthe five main nutrients.3. Re-make one of the products you have made in school, and takephotos of the various stages to develop a step-by-step photographicmethod with detailed notes.Homework Three:1. Keep a food diary to record what you eat over one day. Comment onhow well balanced your diet is, and suggest 3 ways to make it healthier.2. Keep a food diary to record what you eat over three days. Compareit against the Eatwell Plate, then write a detailed eating plan with foodand drink you could use to make your diet healthier.3. Ask a friend or family member to keep a food diary to record whatthey eat over a week. Analyse the results against the Eatwell Plate, andwrite a short, persuasive letter to advise them how they could improvetheir diet. Include at least 3 suggestions and explain them in full.2017

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PARTS OF THE COOKER . .Used for .Used for . . . .Used for . . .Used for . .Parts of the cookerHob, Grill, Top Oven, Main Oven.Used forBoiling, frying, stir-fries, poaching, stewing, grilling, toasting, roasting, baking,casseroles.2017

THE TOOLS USED IN FOOD TECHNOLOGY ARE CALLED ‘UTENSILS’.DO YOU KNOW WHAT THESE UTENSILS ARE CALLED, AND WHATTHEY ARE USED FOR?THEY ARE ALL TOOLS YOU WILL BE USING IN YOUR PRACTICAL LESSONS.OBJECTIVE; LEARN WHAT THE TOOLS ARE AND WHAT THEY AREUSED FOR.2017

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Safety in the KitchenComplete Word scramble on cdnaitce7nrub4eltnis8ierusbAnswerFood room rules1. Pupils must store their and in the cupboard.2. must always be tied back.3. Pupils must always roll up their and wear an .4. During practical lessons chairs are stacked away in .5. It is important to carefully to instructions to prevent accidents orinjury to yourself or others.6. Never in the food rooms.7. Food room tasks are completed through good urslisten2017

TEMPERATURE CONTROLOBJECTIVE; TO COMPLETE THE WORK ON FOOD TEMPERATURE ANDUNDERSTAND WHY THIS IS IMPORTANT.Over 63ºC is when Between 5ºC and 63ºC is called the .It is called this because .Between 0ºC and 5ºC is a safer temperatureto store food because Would you wantthem in your food?2017

JOB ROLES:HEAD CHEF:CHIEF WASHER UPPER:CHIEF DRYER:HEALTH AND SAFETY OFFICER:Homework task 1Identify possible dangers in the kitchen. Write your ideas below.2017

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Food NutrientsVitamins and Minerals: They prevent illness, ensure good health, repair and controlrelease of energy needed by the body.Vitamin AVitamin BSources: Yellow and orange fruit andVegetables, Tomatoes ,mangoes,carrots, Liver, eggs, butter and fish oils.Sources: Pulses , mushrooms, spinach, driedapricots, potatoes, sprouts.Function: Releases energy, form red bloodcells and essential for growth.Function: Helps bone to grow, aids night vision.Deficiency: Dry skin, Impaired vision Slowgrowth in children.Deficiency: Lack of muscle sore or crackledlip, poor healing, anaemia.Vitamin CVitamin DSources: Citrus fruits , strawberries, tomatoes,green vegetables, potatoes, red and greenpeppers.Function: Protects from infection and allergies.Helps body absorb iron.Sources: Sunshine fatty fish, eggs,margarine. Pulses dairy products.Function: Strong teeth and bones.Deficiency: Can cause rickets.Deficiency: Poor skin, Scurvy, slowhealing of wounds.MineralsCalciumIronSources: Dairy products, tofu, spinach parsley figs, almonds.Sources: meat, fish, egg yolk, pulses,dried fruit green vegetables.Function: Healthy bones and teethHelps blood to clot.Function: Keep red blood cells healthy.Deficiency: Softening of bones.Osteoporosis.Deficiency: Tiredness and Irritability.Short attention span and anaemia.2017

Carbohydrates: Provide the body with ENERGY. They also worktogether with protein to aid GROWTH and REPAIR.TWO main types of CARBOHYDRATESComplex Carbohydrates: Give long lasting energy.Sources:Bread pasta and cereals.Simple Carbohydrates: Make sugar levels go up very quickly and provide a short burst of energy.Sources: cakes jam, sweets.A word ending with ‘OSE’ indicates presence of sugar. GLUCOSE , FRUCTOSELACTOSE and SUCROSE.SugarStarchSources: Bread pasta. Rice cereals, potatoesSources: Fruits ,sugar, honey, jam ,sweets, cakes.Function: Converted into energyslowly. They fill us up.Function: Provide instant energy.Deficiency:Deficiency:NSP (Dietary Fibre)Sources: Whole grain cereals, vegetableswholegrain bread, fruits baked beans,legumes.Function: Helps digestive system andprevents constipation.WaterSources: Drinks, water,Function: Maintain body temperature,helps digestion, lubricate joints and helpsremove waste from body.Deficiency:Deficiency2017

Food NutrientsUse the above information to fill in the table below in as much detail aspossible.We need carbohydrates for .We need vitamins and minerals to .NutrientGroupFoods with thisnutrient inWhat it is used for inthe human n AVitamin BVitamin CVitamin DMineralsFibre2017

YEAR 7 FOODTECHNOLOGYHOMEWORK 2.You have learnt about a lot of Vitamins, Minerals,Carbohydrates and Fibre to be used in your recipes.Design a POSTER to show why healthy eating is important.2017

Homework 3OBJECTIVE; TO FIND OUT what other dishes use carbohydrates and fibre . LABELTHE INGREDIENTSPastry– CarbohydrateCarrots– fibre2017

Sensory analysis/ EvaluationUse the words below for evaluating your practical WORKWhat it looks like: APPEARANCEClear Cold Colourful CrumblyDry Fattening FirmFreshGreasy Hard HealthyHotMoist Runny Smooth SoftTasty Tough Greasy AttractiveWhat it smells like : SMELLBurnt Fragrant FruityGarlickySpicy Yeasty SpicyStale SourFresh Strong Sweet BurntWhat it feels like in your mouth: TEXTUREBrittle Chewy CreamyCrispCrumbly CrunchyDry Fatty FirmFlaky Gooey Greasy Gritty HardLumpyMushy Rubbery SmoothSoft Soggy Sticky Stringy TenderThick ToughWhat the flavour is: TASTEAcidic Bitter Bland Burnt Creamy DryFruity Herby Salty Sharp SicklySour Spicy Stale Sweet TangyTasteless Tasty Raw WateryStrong mildhot2017

.EVALUATE YOUR PRACTICAL WORKCRUMBLE.Skills I have learned or reinforced.123What went well in my work? What can I improve about my work? What level do I think I have achieved in this lesson?. Grade awarded EVALUATE YOUR PRACTICAL WORKFRUIT SALADSkills I have learned or reinforced.123What went well in my work? . .What can I improve about my work? .What level do I think I have achieved in this lesson?. Grade awarded 2017

YEAR 7 FOODTECHNOLOGYHomework task 4OBJECTIVE; TO MAKE A RAINBOW OF FRUIT AND VEGETABLES TOSHOW WHY IT IS IMPORTANT TO EAT FRUIT AND VEGETABLES OFDIFFERENT COLOURS.Colours of the rainbow:R . O .Y .G .B .I .V .2017

OBJECTIVE; TO FIND OUT WHAT OTHER FRUITS COULD BE USED TOMAKE DISHES AND MAKE A COLLAGE.Cut out pictures and make a collage on this page.A collage is cutting out pictures and pasting them onto the page.You also need to say what the fruits are called. Look at my example!In my collage I have oranges, apples, kiwi, strawberries, kiwi, pineapple and figs. What other fruits can you use.2017

STIR FRY WITH NOODLESSkills I have learned or reinforced.123What went well in my work? . What can I improve about my work? What level do I think I have achieved in this lesson?. Grade awarded EVALUATE YOUR PRACTICAL WORKPIZZASkills I have learned or reinforced.123What went well in my work? What can I improve about my work? . What level do I think I have achieved in this lesson?. Grade awarded 2017

EVALUATE YOUR PRACTICAL WORKSCONESSkills I have learned or reinforced.123What went well in my work? What can I improve about my work? What level do I think I have achieved in this lesson?. Grade awarded EVALUATE YOUR PRACTICAL WORKMELTING MOMENTSSkills I have learned or reinforced.123What went well in my work? . . . .What can I improve about my work? . . What level do I think I have achieved in this lesson?. Grade awarded 2017

YEAR 7 FOODTECHNOLOGYHOMEWORK 5.OBJECTIVE; TO RESEARCH SOME DIFFERENT SHAPES INTOWHICH YOU COULD MAKE YOUR BREAD ROLLS.Choose 4 shapes and draw or stick pictures onto this page.Say why you think each shape is a good one for your rolls.1234Shape 1 is a good shape becauseShape 2 is a good shape becauseShape 3 is a good shape becauseShape 4 is a good shape becauseGrade for design; reasons; spelling H/W Grade .2017

EVALUATE YOUR PRACTICAL WORKBREADSkills I have learned or reinforced.123What went well in my work? . . . .What can I improve about my work? . . .What level do I think I have achieved in this lesson?. Grade awarded .EVALUATE YOUR PRACTICAL WORKROASTED VEGETABLE PASTASkills I have learned or reinforced.123What went well in my work? . . . .What can I improve about my work? . . .What level do I think I have achieved in this lesson?. Grade awarded .2017

YEAR 7 FOODTECHNOLOGYHOMEWORK 6 DUE ON .OBJECTIVE; TO MAKE AN INTERESTING AND COLOURFULCOLLAGE OF MANY DIFFERENT TYPES OF PASTA. Make alist of all the names of the pastas around the border of thepage. Look at the example.TITEHAGPS2017