LESSONS

• 7 OUR MULTICULTURAL SOCIETY This worksheet helps students investigate multicultural society and multicultural food in Britain.
• 9 CAFE CULTURE This lesson plan helps students learn that different cultural groups have varying dietary customs. Their research into cultural dietary differences will develop their investigation methods and presentation skills.
• 11 WHAT ARE STAPLE FOODS? Students explore what staple foods are, where they come from and their importance in the diet.
• 13 RICE FOR ALL Students investigate one staple food in detail and learn how to cook a rice dish.
• 15 MAKE A HEALTHY RICE DISH Students learn how to work to a brief and produce a meal that fits the brief. The work should enable them to justify the choices of the kinds of foods they have used and to state what makes them a healthy choice.
• 17 PASTA: ANOTHER LOOK Students learn how pasta is made and its versatility as a food.
• 19 PASTA VEGETARIANA Students learn how recipes for pasta can be modified to make them suitable for vegetarians. The activities should assist students in recipe development.
• 21 THE WORLD OF BREAD Students learn about international bread types. They will gain an understanding of the wide range of breads available and how they are made.
• 23 THE MULTICULTURAL SUPERMARKET Students explore the influence of the multicultural society on the range of food products available to consumers in supermarkets.
• 25 JUDAISM: FOOD AND FESTIVALS Students investigate the food and festivals of the Jewish faith and their dietary laws.
• 27 ISLAM: FOOD AND FESTIVALS Students investigate food and festivals of the Muslim faith and their dietary rules.
• 29 HINDUISM AND SIKHISM: FOOD AND FESTIVALS Students investigate dietary laws and festivals of the Hindu and Sikh faiths.
• 31 DIFFERENT CULTURAL NEEDS Students 'design and make' for a variety of cultures, to help them gain an understanding of how consumers' and clients' needs should be carefully considered when catering for others.
• 33 FAST FOOD Students evaluate the effect of the multicultural society on our eating habits.
• 35 COOK-CHILL FOODS Students learn how the cook-chill process is used to produce convenient meals.
• 37 PACKAGING AND LABELLING Students will learn about the role of packaging and labelling and how to read and understand the information given on food labels.
• 39 BRIEF AND SPECIFICATION Students work to a brief, specification and plan and make a suitable food within those constraints.
• 41 DISASSEMBLY OF A FOOD PRODUCT Students discover how disassembly is used in food production, by learning how to take foods apart. This outlines the role of disassembly in large-scale food production.
• 43 SENSORY ANALYSIS Students learn the importance of evaluating food products and of the different methods of sensory analysis that take place when testing foods.
• 45 TAKE-AWAY LUNCH Students investigate suitable ethnic foods to fit a given brief, allowing them to produce a specification they can work to.
• 47 MARKET RESEARCH Students investigate the role of market research in the production of new foods.
• 49 CONTROL AND FEEDBACK Students learn about the need for control in the mass production of food - and the importance of feedback as part of this system, to improve and maintain the quality of products.
• 51 MEAT ALTERNATIVES Students learn about alternative sources of protein for people who do not wish to eat meat (such as Quorn and TVP).
• 53 FOOD COMBINING Students discover how foods from different cultures can be combined to produce new food products.
• 55 SWEET MEXICO A design and make activity, in which students learn how to develop and modify recipes to fit a design brief - in this case using ethnic recipes for recipe development.
• 57 RESTAURANT HYGIENE Students consider food hygiene standards in catering and investigate the consequences of food poisoning.
• 59 FOOD AND ADVERTISING Students investigate the different methods of advertising and produce an advertisement for a newly developed ethnic food.
• 61 FOOD FOR LATER Students learn how foods can be preserved by freezing and look at the advantages of preserving foods.

Appendices

• 62 APPENDIX 1: CARIBBEAN RICE For use with page 12/13, RICE FOR ALL.
• 63 APPENDIX 2: TASTING SHEET This tasting sheet can be used in any lesson where students are asked to prepare food.