Y8 Food Technology

Name  ..............................................................

Form     ............... Group   ............... Teacher................................

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Your Food Technology Teacher expects the following from students:

Class work:

Your booklet and project work must be in every lesson – it is part of your equipment

Take pride in your work, present it neatly

You WILL be asked to repeat your work if it is not of an acceptable quality

Remember to date your work and give it a title

Always write and label in black or blue pen

Draw in pencil

Colour or shade in pencil crayons

DO NOT USE FELT TIPS

Hand home learning in on time

Make sure you fill in all sections of planning and development sheets

Practical work:

To act sensibly, safely and hygienically at all times

To arrive on time

Weigh your ingredients out at home before the lesson, if you can’t do this at home

come to the classroom BEFORE your lesson (by 8.25am or at the start of

break/lunchtime)

Take responsibility for cleaning your unit and surrounding area

To work as a team member by helping other people when you can

Failure to bring ingredients twice in a row will result in a department detention for

30 minutes on a Monday evening

We do hope that you will enjoy your time in Food Technology and that you will leave with the confidence to experiment with a variety of ingredients and the

ability to produce some fantastic products

My unit is number

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Technology Writing Tips PEEAD

You must make sure that you follow health and safety guidelines in Food Technology or risk earning points on your licence. If you collect more 3 points on your licence,

you may be asked to leave the classroom and will not be able to take part in practical lessons until you have completed a subject report.

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Group

Portions

Group

Portions

Group

Portions

Group

Portions

Group

Portions

2. Give a definition of an unhealthy diet

______________________________________________________

3. For each food, identify the food group from the eatwell guide to which it

belongs. List the main nutrients found in each food.

1. Complete the Eatwell Guide, and give examples of, the names of each food group. Fill in the number of portions a day which should be eaten.

Food Food group from eatwell plate Main nutrient(s)

Cola drink

Rice

Chocolate

Apple

Wholemeal bun

Beef steak

Cottage cheese

Canned tuna

Potato crisps

Lettuce

Yogurt

eg. eg.

eg. eg. eg.

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Reading a Food Label

It is a legal requirement to inform customers about the food products they are buying. The Food Labelling Regulations 1996 states the information that must be displayed. Legally the following information must be displayed:

Name of the food (people should know what the product is.) List of ingredients Food allergies Nutritional information Date Marking. There are two types:

Use by Day and Month or Day, Month Year for perishable foods Best Before - date until which the food will maintain its optimum quality, e.g. foods that become stale or

develop off-flavours, such as biscuits, crisps, or soft drinks. Storage conditions Instructions for use Business name and address Place of origin

Traffic Light Labelling You're standing in a supermarket aisle looking at two similar products, trying to decide which to choose. You want to make the healthier choice but, you're in a hurry. Well, help is at hand. A growing number of supermarkets and food manufacturers are using traffic light colours on the labels of some products.

Watch the video on fatty and sugary foods https://www.youtube.com/watch?v=XpdQnNT4vNE 5. List four foods high in: sugar salt fat

4. Use the information on the video to identify what each traffic light means

RAG

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Traffic Light Labelling Activity Use coloured pencils and the information from the PowerPoint to decide whether each nutrient below should be green, orange or red. Which of these breakfast cereals is the healthiest? The nutrition tables below are all per 100g.

Cornflakes £2.26 for 750g kJ 1580 Protein 7g Carbohydrate - sugar - starch

84g 8g

76g Fat Saturates

0.9g 0.2g

Fibre 3g Sodium 0.7g

Frosties £2.38 for 750g kJ 1587 Protein 4.5g Carbohydrate - sugar - starch

87g 37g 50g

Fat Saturates

0.6g 0.1g

Fibre 2g Sodium 0.45g

Questions 1) Explain the importance of eating breakfast each day? (Use the word ‘energy’ in your answer.)

2) Which of the breakfast cereals above is the healthiest and why?

3) Calculate and compare the cost of eating a Mars Bar and cola drink every morning for 5 mornings to the cost of eating the healthiest breakfast cereal on this page.

Mars Bar and Cola Drink Healthiest breakfast cereal with milk Mars bar £0.43 x 5=

____________

Cola drink £0.50 x 5= ____________

TOTAL= ____________

Price ÷ Weight bought= price per gram Price per gram x weight used = price of product used TOTAL= ____________

4) Suggest three ideas for improving the nutritional value of the healthiest breakfast cereal?

Nutri-Grain raspberry bake bar£2.26 for 8bars kJ 1720 Protein 4.5g Carbohydrate - sugar - starch

64g 33g 31g

Fat Saturates

15g 2g

Fibre 2.5g Sodium 0.1g

Bran Flakes £1.76 for 500g kJ 1503 Protein 10g Carbohydrate - sugar - starch

67g 22g 45g

Fat Saturates

2g 0.5g

Fibre 15g Sodium 0.4g

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Taste Cheesy Strong Rancid Sour Sweet Sharp Beefy Salty Tangy Fishy Herby Garlicky Chocolaty Aromatic Minty Lemony Rich Fruity Cakey Bitter Vinegary Peppery Bland Nutty

Texture Crispy Chewy Gooey Sharp Hard Creamy Smooth Crumbly Crunchy Bumpy Grainy Slimy Light Spongy Moist Dense Heavy Bubbly Fizzy Rubbery Powdery Mushy Stodgy

Aroma Tangy Appealing Cheesy Garlicky Mouth watering Mouldy Fusty Sour Eye watering Burnt Rancid

Appearance Golden brown Pale Burnt Black Creamy Smooth Bumpy Lumpy Watery Runny Gloopy Stretchy Stodgy Tempting Appealing Mouldy Crumbly

Sensory Words

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EGGS

Complete the following sentences by choosing the correct word from the list below.

In the UK, most people eat eggs which come from _________________. However, it is also possible to eat eggs from ________________, ____________________ and even _____________________. Raw and partially cooked eggs can contain __________________ bacteria. This means it is important to fully cook eggs if they are going to be eaten by __________________, pregnant women or ___________________ people. Eggs are not just used as a cooking ingredient. They can also be used to cover pastry using the egg ________________, or beaten eggs with milk. This is usually put on using a _________________ before baking. Egg is a good source of ____________________, which helps your body to grow and repair itself. There are over 12 __________ eggs consumed in the UK each year. The average person in the UK will eat _____ eggs per year. That’s a whopping 33__________ consumed nationally each day!!! An egg weighs approximately 50________, and contains 6.4g of _________and 4.6g of ____. A medium sized egg has 66Kcals of ________. The _______ mark is a mark of quality that shows the egg has met safety and quality standards imposed by the UK egg industry. When an egg is heated it ___________, causing the egg to set. PROTEIN QUAILS SALMONELLA HENS

FAT GEESE ENERGY PROTEIN

LION ELDERLY 189 DUCKS COAGULATES BILLION MILLLION GRAMS BABIES YOLKS BRUSH Organic means: _____________________________________________________________________________________________________________________________________________

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BREAD Q1. a) Where is bread found on the eatwell guide? _______________________________________________________________ b) List six foods which are also found in the eatwell guide food group containing bread. __________________________________________________________________________ Q2. Explain the functions of the nutrients provided by bread. a) Carbohydrate _________________________________________________________________________________ b) Protein _________________________________________________________________________________ c) Fibre ___________________________________________________________________________________________ d) Thiamin and niacin _________________________________________________________________________________

e) Folate _________________________________________________________________________________ f) Calcium _________________________________________________________________________________ g) Iron _________________________________________________________________________________ Q3. a) True or false? (Circle your answer.) The consumption of bread in the UK population has declined. True/False b) List the times of day when you usually eat bread. ______________________________________________________ ______________________________________________________ c) List six other starchy foods which you regularly include in your diet. ______________________________________________________ ______________________________________________________ ______________________________________________________

Q4. Fill in the gaps. People who ____________________ or cut down on bread risk reducing their intakes of the ________________ provided by bread. Avoiding ____________________and other starchy foods altogether can lead to low intakes of ____________________ and important nutrients such as ____________________ and ____________________.

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Evaluation of Bread Based Pizza

Assessment for Learning – Evaluation □ Working Towards – I have written an evaluation and included strengths, weaknesses and suggestions for improvement. □ Working At – I have written a detailed evaluation, including

strengths; weaknesses and clear suggestions for improvement (e.g. suggest changes to ingredients and quantities or changes to cooking processes.). □ Working Beyond– I have written a detailed evaluation, taking into account what other people said, and have several very clear suggestions for improvement.

I worked:

I learnt:

Appearance/Presentation My product looked: Use a key word here

/10

Use a key word here

/10

Aroma It smelt:

Use a key word here

/10

Use a key word here

/10

Taste It tasted:

Use a key word here

/10

Use a key word here

/10

Texture The texture is: Use a key word here

/10

Use a key word here

/10

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Food Technology Self-Assessment

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I worked quickly and effectively in practical lessons without wasting time.

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I prepared vegetables correctly by using the bridge and/or claw hold e.g. slicing, dicing.

I measured liquids accurately using a measuring jug and solids using weigh scales.

I used the hob and oven safely. I can control the temperature to boil and simmer.

I have written evaluations that include strengths, weaknesses and suggestions for improvement.

I used a range of ingredients and experimented with some of my own ingredients to make high quality products.

Wor

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bey

ond I have used some relevant research techniques. (e.g. Internet, Cookbooks)

I wrote detailed step-by-step plans including ingredients and equipment that I have used.

I wrote detailed evaluations, including strengths, weaknesses and clear suggestions about how the ingredients or methods could improve.

I surveyed other people to find out what they thought of the product and have included their suggestions for improvement in my evaluation.

I used a range of interesting ingredients to make some high quality products with many different skills (knife and cooking skills.)

Exce

edin

g I used several relevant research techniques (eg. Internet, Cookbooks, Disassembly and Survey.) I applied the research to my designs.

I have detailed plans to show the function of ingredients. I have taken nutrition into consideration when designing my products.

I wrote detailed step-by-step plans that outline alternative ingredients/ methods that I could use.

I wrote detailed evaluations, taking into account what other people said, and have very clear suggestions for improving my recipes.

What level do you think you are?

List two targets for improvement in the next design project?

Teacher Assessment

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Milestone Work Assessment  

Piece of work Assessed_____________________________Date__________

 

W.WW: 

EBI: 

 

 

DIRT (Improvement Task):

W.WW: 

EBI: 

 

 

DIRT (Improvement Task):

Piece of work assessed _____________________________Date_______