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The main aim of this unit is to develop pupils' understanding of the properties of materials/ingredients and how to apply this understanding when designing with food.
In this unit, pupils tackle a design and make assignment (DMA) on the theme 'Salads and soups', in which they design and make a new salad or soup that encourages people to eat plenty of fruit and vegetables. They must use ingredients appropriately to meet a specific technical purpose.
Pupils gain the knowledge, skills and understanding they need to carry out the DMA successfully through product evaluation activities and focused practical tasks. They:
- classify foods by their sources,
eg animals, crops and plants produced organically, grown locally or imported, by commodity groups and by the plate model in
The balance of good health (HEA, 1994)
- consider nutritional information,
eg healthy eating guidelines
- mix ingredients with different functional properties and measure and consider the effects of varying ingredients,
eg proportion, ratio
- carry out sensory tests to evaluate food products
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