Design Technology Food for Year 7

Price: £25.00
Age Range: KS3

Introduce your Year 7 Food Technology students to the food technology room. Lesson plans and worksheets follow a step-by-step progression through food production, incorporating practical application. Resources assume Key Stage 3 students have no prior knowledge of food technology. QCA KS3 PoS are cross-referenced.

Topics include: Food hygiene; Safe handling of equipment; Client groups and their nutritional needs; Analysing and classifying foods; Creating product and design specifications; Research methods; Spreadsheet presentation of questionnaire results; Using evaluation to develop a product; Planning production; Self evaluation; Modifying and improving products; Shelf-life; Labelling requirements; Costing a food product; Packaging; Advertising.

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Size: 67 Pages
ISBN: 978 1 86025 357 7
Author(s): Debra Haigh
Code: DTF7
Popularity rank: 132

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Contents List

LESSONS

7 FOOD HYGIENE This worksheet helps students gain a basic knowledge of food hygiene.
9 SAFE USE OF BASIC EQUIPMENT Students name and use basic equipment safely and correctly.
11 NUTRITIONAL NEEDS This lesson plan helps students gain an awareness of nutritional groups and different client needs.
13 PRODUCT ANALYSIS: SOUP This lesson plan helps students test and evaluate soups.
15 CLASSIFYING MATERIALS Students learn about storage needs, preparation needed and the effect of heat.
17 WRITING A PRODUCT SPECIFICATION Students analyse a brief and draw up a product specification.
19 RESEARCH METHODS This worksheet helps students identify and select from a range research sources.
21 GATHERING INFORMATION Students learn how to gather relevant information.
23 PRESENTING RESULTS USING ICT Students present their findings using a spreadsheet program.
25 FROM SPECIFICATION TO DESIGN Students generate design proposals to match a specification.
27 DEVELOPING THE PRODUCT Students evaluate and adapt a product to meet a new need.
29 PLANNING FOR PRODUCTION Students disassemble a product and produce a production plan.
31 EVALUATE AND IMPROVE Students learn to evaluate and suggest improvements.
33 SALAD DRESSINGS Students learn to make a stable and an unstable emulsion.
35 MODIFYING SALAD DRESSINGS Students learn how to develop and improve a product.
37 EXTENDING SHELF-LIFE Students learn about enzymic browning and ways of extending shelf-life.
39 CLASSIFYING VEGETABLES Students classify vegetables and evaluate different methods of cooking them.
41 MODIFYING TEXTURE Students learn about the methods used for thickening products.
43 CHARACTERISTICS OF FRUIT Students classify fruit and consider its value in the diet.
45 FEELING FRUITY Students write a design specification and design proposal.
47 MAKING ORANGE JUICE Students make orange juice in various ways and evaluate the results.
49 SOUP DESIGN Students make a basic soup preparing vegetables safely and appropriately.
51 DESIGNING TO MEET NEEDS Students write a design specification for a particular client group.
53 DESIGNING TO MEET NEEDS 2 Students write a design specification for a particular client group.
55 COSTING A FOOD PRODUCT Students learn about costing a product and evaluating cost against outcome.
57 FOOD LABELLING Students learn about the uses of food labelling including legal requirements.
59 THE PURPOSE OF PACKAGING Students will learn about materials commonly used for packaging and their advantages.
61 ADVERTISING YOUR PRODUCT Students will learn how to target an audience and produce an effective advertisement.
62-3 APPENDIX 1 - FOOD HYGIENE
64 APPENDIX 2 - SAFE USE OF BASIC EQUIPMENT
65 APPENDIX 3 - MODIFYING TEXTURE
66 APPENDIX 4 - CHARACTERISTICS OF FRUIT
67 APPENDIX 5 - THE PURPOSE OF PACKAGING