Welcome to Food Technology
Who We Are
Mrs C Nicol - Curriculum Leader
Key Stage 3
Year 7 - Autumn Term
Introduction of safety and hygiene in the food rooms:
Cross contamination. Safe preparation in handling food. Temperature zones. High risk foods.
Defrosting and reheating foods for safe consumption
Introduction of Eatwell Plate:
- Healthy eating – choosing foods. Portion size.
- Effect of poor diet – lack of NSP, too much sugar, salt and fat. Different lifestyles.
- Knife skills including bridge and claw.
- Effective sequencing.
- Cooker management (grill, hob, oven).
- Rubbing in, melting method, batters, sauces, chopping and cutting.
- Modification of basic recipes to fit the target audience.
- Basic understanding of changing a recipe for a food intolerance.
- Asking for feedback on practical through tasting panels and evaluation.
Introduction to fruits and vegetables, discuss types available, seasonality, blanching to stop enzyme action.
How fruits are preserved, dried, canned and how this effects nutritional value.
Internet - research on internet re nutrition.
- Knife skills, refined and extended. Use of small appliances, electric whisk and liquidiser.
- Discovering the sensory qualities of food – increase vocabulary – use of correct terms.
- Product profiling – star diagrams.
Fish Introduction to types, how to buy and prepare fish, the nutrient content and why we should eat more fish.
Standard components and their use in cookery and manufacture of food.
Eggs – how they are farmed, nutrient content and working characteristics. Practicals related to this.
Modification of dishes to make healthier.
Cheese theory, how different types are made, storage, how to use in practical to avoid it becoming stringy and digestion.
Starch as a thickening agent. Smart starch. Roux sauce theory and linked practicals.
Calculating the cost of making a dish.