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The main aim of this unit is for pupils to apply their understanding of the properties of materials/ingredients when designing.
In this unit, pupils tackle a design and make assignment (DMA) on the theme 'Specialist diets'. They design and make a meal for customers with special dietary needs, selecting the ingredients they will use according to their nutritional and working characteristics, and matching them to appropriate making processes. The optimum use of materials/ingredients should reconcile a number of criteria, including the working characteristics, production processes, environmental and social issues, costs and aesthetics.
Pupils gain the knowledge, skills and understanding they need to carry out the DMA successfully through product evaluation activities and focused practical tasks. They:
- apply their understanding of the nutritional and working characteristics of food components when selecting materials/ingredients and matching them to making processes
- learn how to use heat treatment and other processes to change the working properties of materials/ingredients
- learn about the diversity of one food product,
eg yoghurts, meat sauces, and the influence of culture and lifestyle
- consider minimising environmental damage and use materials/ingredients sympathetically
- use hedonic ranking on a five-point scale, difference tests, eg paired comparison and triangle tests, and appropriate vocabulary
- learn about the uses of modern materials/ingredients,
eg modified starches
- investigate the basis of concerns about biodiversity, genetically modified crops, and the use of growth hormones and antibiotics in the production of food,
eg meat
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