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Year 10 SOW Becky Kefford Wk Less Objective Task Homework 1 1 Course Seating plans content/expectations Room expectations Health and safety Where all resources are and what is available to them Hand out exercise books Pupils write required information on front Explain course content and pupils record information on inside front cover In back of book title Glossary explain purpose. Hand out recipe books Pupils write recipe for first practical Explain purpose of books. Fill in glossary key words used in recipe 2 Nutrition Class brainstorm nutrients add more detail vitamins minerals etc Identify nutrients, Briefly discuss reasons for them in the diet their purpose and Title-main nutrients where they are Cut and paste activity showing nutrients and the job they do in the body obtained. Discussion where we find these nutrients in food Cut and paste this detail onto page Give 3 recipes pupils must explain what nutrients are in each and why their important. 2 3 Demo Demonstrate first practical explaining requirements and expectations of cooking at KS4 Understand Including the importance of being hygienic, safe, organised and working to time. expectations of KS4 practical 4/5 Ist practical Carry out practical showing good hygiene, safety, organisation and working to time Taste test and Prepare and cook Be introduced to the practical assessment and carry out verbal evaluation of the practical evaluation of hygienic, safe, Investigate the different methods of testing food products and generate a taste test chart practical efficient and on time. and criteria for testing the product. Understand the Generate a list of criteria/questions which you can use for evaluating all the practical you carry importance of testing out in recipe books and evaluating Add to glossary. practicals Year 10 SOW Becky Kefford 3 6 Meat-facts Introduction to meat- brainstorm what are the different meats available to us Meat sheet Understand groups, Introduce design task-Develop a meat product for the elderly-Title cuts and uses Hand out task sheets pupils carry out investigation in pairs raising awareness of facts about Identify resources meat (true or false answers must be explained using evidence found) available for use at This will develop knowledge of resources, independent research and justifying answers. school. Go through answers requesting reasons from individuals 7 Meat Investigate the nutritional requirements of the elderly Dietary requirements What nutrients should the products they eat be high in and why? of the elderly What are the other factors we should take into consideration – easy to eat, prepare, cheap etc Choice of meats and why? Choice of meats-using cuts cards Lamb, Beef, Pork, chicken, turkey Draw table to show which meats are tough and which are tender Tough Tender Draw table to show the methods of cooking for different meat cuts Cut Grill Stew Roast Fry Casserole What makes tough meat tough and tender meat tender? Methods of making meat tender? Effect of enzymes Year 10 SOW Becky Kefford 4 8 Meat handling and What does bacteria need to grow? Methods of temperature control Cut and paste or large version on board thermometer. Add key temperatures and legal preservation requirements. (ensure everyone has in book) use diagrams. Planning meat dish for Why is meat a high risk food? elderly What are temp and time meat should be cooked for? How do we test meat when cooking? Generate/develop recipe using meat meeting the requirements of the elderly. Exam question meat or the elderly 9/10 Meat-practical meat Prepare and cook meat dish developed for the elderly and handling meat safely. Taste test and dish for the elderly evaluation of Nutritional value of Why don’t people eat fish? Why should we? How much? practical Fish Investigate the nutritional value of fish Nutritional Investigate the nutritional requirements of young children requirements of young Why is fish so important in their diet? children What are the three different types of fish? Give examples. 5 11 Fish What are the concerns over fishing? Recipe in recipe Environmental impact Environmental impact. books of fishing How can we cook fish? (highlight worksheet) Preparing and handling Why does fish cook quickly? fish Examples of food products containing fish Develop fish dish for What would appeal to young children? young children Coating. What are the options and how is it done? Exam question fish or young children 12 Eggs Brainstorm the nutritional value of eggs Egg information Nutritional value Carry out cut and paste activity showing the functions of eggs and examples of the products sheet Properties and each function is used for and answer questions. functions Use task sheet to investigate eggs 6 13 Eggs continue Reminder about functions of eggs. Year 10 SOW Becky Kefford functions Continue to work through task sheet about eggs Commercial forms of eggs 14/15 Fish Carry out practical fish dish Taste test and Practical fish dish for evaluation of young children practical Conclude theory work Continue to work from task sheet on eggs Exam question based on eggs 7 16 Dairy products What are they? Types, nutritional What is there nutritional value? value, uses, production Analyse design task. of. Dairy products task sheet work on milk. Milk 17 Demo Demonstrate range of sweet products using the functions of eggs Properties of eggs Show whisking and piping cream for decoration. Cream Complete chart on cream. 8 18 Investigate ready to Investigate design need for ready to eat desserts Recipe for eat dessert market. Why is the demand increasing? practical in Generating design Generate design specification recipe books specifications cold What is it? family dessert. Why do we need it? Show examples so pupils are aware of what makes a good one Design spec for family dessert using eggs and cream 19/20 Practical using Carry out eggs/cream practical Taste test and properties of eggs and Work from task sheet looking at yogurt and cheese evaluation of dairy products practical Cream yogurt and cheese. 9 21 Conclude work on Cheese tasting dairy products. Conclude/ evaluate work on dairy- Generate descriptive words for testing Dietry requirements Dietary requirements of pregnant women what should shouldn’t they eat and why? Year 10 SOW Becky Kefford of pregnant women 22 Cereals Show samples of different cereals Sources, main Use cereals task sheet to investigate nutritional value and the use of starch nutritional value Use of starch in food prep 10 23 Saucemaking Use task sheets split class into pairs and give them a sauce between 2 to make. Recipe using experiment Carry out class evaluation sauce Pupils evaluate sauces using chart and draw conclusions eg suggestions for products that sauce may be suitable for. 24/25 Practical using sauce Carry out practical for a dish using a sauce Taste test and Conclude work on Use task sheet to investigate the nutritional requirements of teenagers. evaluation of cereals practical Nutritional requirements of teenagers 11 26 Cereals Demo pastries and explain control points and tolerance levels SC pastry Demo SC pastry and Pupils complete control points on SC pastry recipe sheet recipe must handling other include meat pastries 27 Cereals What is a product specification? Type up write Product specification What should it contain? up product spec. for SC pastry dish How should it be presented? Examples of good ones Pupils generate their own product spec for pastry product. 12 28 Cereals What is HACCP? Its purpose HACCP for SC pastry Generate HACCP for pastry dish. dish 29/30 Cereals Carry out pastry practical Taste test and Practical using SC From task sheet complete work on NSP evaluation of Year 10 SOW Becky Kefford pastry Exam Q NSP practical NSP related to Evaluation of cereals existing bread Requirements in the products diet 13 31 Bread Assessed project Answers to Analyse task Analyse design task survey Begin research Using task sheet begin research Graphs etc Generate survey Work must be presented on A4 encourage the use of word processing 32 Bread Demonstrate bread making and the flexibility of use Design ideas Demo Equipment that can be used. List of identified needs Design specification 14 33 Bread Recipe Using flow chart Research Product specification 34/35 Bread Bread practical presentation and photographing Taste test and Practical bread Investigate commercial production of bread. evaluation of product practical - Commercial production detailed of bread 15 36 Fruit and vegetables Taste test a range of fruit and vegetables discus correct preparation and handling Tasting Processing 37 Fruit and vegetables Demonstrate how to make pasta Demo pasta Using task sheet Nutritional value Nutritional value of F&V why 5 a day etc 16 38 Fruit and vegetables From task sheet last of fruit and veg Recipe F&V with Conclude theory Nutritional requirements of adults pasta Requirements of Discuss benefits and limitations of readymeals Year 10 SOW Becky Kefford adults Benefits and limitations of readymeals 39/40 Fruit and vegetables Carry out practical Taste test and Pasta product Investigate packaging choices and their benefits and imitations evaluation of Fruit and vegetables Any environmental considerations practical Packaging food Suggest packaging materials for their veg product and give reasons for choice. products 17 41 Fruit and vegetables Use computer program to demonstrate how nutritional analysis can be carried out Nutritional analysis Pupils generate a nutritional analysis of their veg pasta product. 42 Beans nuts pulses and Use task sheet to investigate beans nuts pulses and seeds seeds theory 18 43 Demo beans nuts Talk about safety of cooking beans Write recipe pulses and seeds into books 44/45 Beans nuts pulses and Practical Taste test and seeds recipe What types of vegetarian are there? evaluation of Theory vegetarians Why do they choose to be vegetarian practical 19 46 Alternative Protein Plant based meat replacements What is it? What are they? How are they made? Uses? 47 Alternative protein Carry out experiment using sheets for alternative protein sources. Bring pizza to Demo or experiment Record results and evaluate as a class. next lesson with Tofu TVP beans Quorn 20 48 Pizza disassembly Discuss the purpose of disassembly Recipe for Pizza Carry out disassembly of pizza 49/50 Practical pizza Carry out practical Taste test and Production methods Research different production methods and identify their benefits and limitations evaluation of Which would you use for your pizza and why? practical 21 51 Fats and oils Fats and oils Why do we need them? Year 10 SOW Becky Kefford Tasting Taste different types of fats Identify and record differences 52 Fats and oils and sugar Facts about fats and oils theory Facts about sugar Use task sheet 22 53 Healthy eating Healthy eating guidelines Develop Healthy Low, reduced, healthy eating What’s the difference? product Taste test comparison of products. Low fat or low sugar High NSP 54/55 Healthy eating Carry out practical Taste test and practical Using task sheet carry out work on properties and functions of food ingredients evaluation of Function of food practical ingredients 23 56 Nutritional analysis of Use computer program to see how ‘healthy’ your product is ‘healthy’ product. Draw conclusions from your results. 57 Function of food Use task sheet to continue with work functions of food ingredients Recipe for ingredients muffins 24 58 Additives Complete task sheet work on additives 59/60 Muffins Carry out practical muffins Taste test and Additives Conclude work on additives evaluation of practical 25 61 Biotechnology/GM What is it What are the implications 62 Smart food What is smart? Is food smart?
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