Food Technology 1

Foods from around the world

Students plan, cook and evaluate foods from different countries’ cultures. New techniques include sauce making, piping, use of meat and alternative proteins, use of standard components. Sensory testing and ratio of ingredients. Nutritional profiling and packaging. The whole course will be based on R.I.P.M.E.

Expectations

By the end of this unit it is expected that all students will: be able to produce a complete dish with a number of different components; understand the use of sensory analysis; describe briefly how the ratio of ingredients affects the outcome of a dish; research, plan and cook a dish from a chosen country taking into consideration target group, nutrition and appearance at a basic level; be able to evaluate a dish and suggest improvements; work methodically and hygienically.

Most students will: be able to produce a complete dish with a number of different components to a high standard, modifying the dish where appropriate; understand the use of and types of sensory analysis; explain the use of a sensory profile and use it accordingly; describe how the ratio of ingredients affects the outcome of a dish and describe the function of ingredients in a basic creaming method recipe; research, plan and cook a dish from a chosen country taking into consideration target group, nutrition and appearance; be able to evaluate a dish and suggest and carry out improvements; work methodically and hygienically.

Some learners will have progressed further and will: be able to produce a complete meal with a number of different components to a high standard, modifying the dish where appropriate; use nutritional profile to develop their dish; understand the use of and types of sensory analysis and where they can be applied; explain the use of a sensory profile and use it accordingly, enabling them to produce a better outcome; describe how the ratio of ingredients affects the outcome of a dish and describe the function of ingredients in a basic creaming method recipe with examples; research, plan and cook a dish from a chosen country taking into consideration target group, nutrition and appearance; be able to evaluate a dish and suggest and carry out improvements; work methodically and hygienically throughout.

Key assessments

There is a classroom test at the end of the module. Students will also be given a National Curriculum Level for each making activity.

How to help your child

Please provide ingredients for the appropriate lessons. Give your child feedback about any dishes taken home – this feedback can then be used in their evaluations. Encourage students to try healthy alternatives. Allow them to repeat dishes at home to give confidence.

 

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