Planning sheet – Preparing food for a function
Research Task 15% of the coursework 2010 Unit 2 & 3
Controlled timed assessment 45% of the coursework Tasks -11-12
Student information – Overview of HE and the reasons for each task
Category: Home Economics & Food Nutrition
Chapter 4 – Food Technology – Factors affecting consumer choice in the Food Industry
Week 11 – The Organic Food Chain
Week 10 – What are food additives
Week 11 – Sustainable Food Sources
Week 11 – Food Technology – Sustainable Food Sources
Week 11 – Food Technology – Globalisation source of food and CO2 emissions
Week 7 – Why people eat different foods
Week Five – Chinese_culture_time_health – how culture affects eating
Week Nine – Economic factors affecting food choice
Week Ten – Food-labelling-regulations-1995
Week Ten – Consumer issues and advertising – 1
Week Nine – Consumer issues and advertising
Week Eight – Factors affecting meal planning
Week Eight – Preparing food for a function PPT for homework
Week Eight – Specialist Diets and Factors affecting meal planning – 2
Week Nine – Choosing large kitchen equipment
Homework Tasks – Social factors which affect food choice
Homework Tasks – Purchasing Food
Homework Tasks – Religious beliefs and festivals
Homework Tasks – Consumer Choices
Chapter 5 – Food hygiene and Safety in the Kitchen
Food – Health & Safety Task for all KS3
Health & Safety in the Food Technology Room
To make sure that the food we prepare and cook in the home is safe to eat, it is necessary to understand the sources of food poisoning and how contamination of food can be avoided by safe handling practices. The above sheets and PowerPoints will guide you through the various homework tasks linked to this topic.
Chapter 3 – Techniques and skills in food storage, preparation and cooking
Many people will shop for food once a week in a large supermarket. they will buy a wide variety of perishable (fresh) and non-perishable foods (dry goods), which must be stored correctly until the food is eaten. The above sheets and PowerPoints will help you carry out several homework tasks linked to this area of the course.
Costing Food Recipes
Chapter 2 – Nutritional, physical, chemical and sensory properties of food
Week 15 – PPT Breads from around the world – sensory analysis worksheet
Effect of storage on nutrients in food
Sensory Analysis continuation sheet
Theory Sheet – Bread ingredients properties
WORKSHEET – Bread ingredient properties
Theory sheet – Food Properties 1
Theory Sheet – Properties of ingredients for cakes
Theory Sheet – Properties of ingredients for pastry
Theory sheet – Properties of eggs in recipes
Theory Sheet – Primary sources of milk
What are the sensory properties of Food
Recipe balance and modification
Food must look and smell appetising for us to want to eat it, so it is important that you understand the scientific principles involved in the cooking of food and how cooking improves the sensory properties of food. Above is a range of work sheets that you need to complete for homework linked to this area of the course. Please remember to use the information you have been taught during lesson alongside these extension tasks.
Cultural Food Project
Above are several PowerPoints that list a range of ideas and information surrounding types of food from different cultures. Use this information or research your own homework tasks during each project (Asian, Italian, French and Spanish food). Remember to use this data alongside the work we have completed in lesson.
Chapter 1 Nutrition, diet and health
Week Two – Food wheel homework task
Week Three – What are Micronutrients
Week Three – What are Macronutrients
Week Three – Carbohydrates in our diet
Week Four – Digestion and absorption of nutrients(4)
Week Four – Theory on the digestive system – 2
Week Four – What are food additives?
Above is a range of homework tasks and PowerPoints that you will need to complete during the Autumn Term.
Health & Social Care & D&T Teaching Resource 