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FOOD TECHNOLOGY KS3 TOPIC INFORMATION Year TERM 1 TERM 2 TERM 3 Suggested parent-child
reading/activities/visits 7 Theory:
Safety in the Classroom Health and Hygiene Basic Nutrition Provenance of fruit and vegetables Organisation Eatwell guide Kitchen equipment
Practical: Experimenting with raising agents Crudités and dip Vegetable couscous Pizza toast Savoury scones Ratatouille
• Assist with cooking simple meals at home, including the weighing and measuring of ingredients.
• Watch cookery programmes
on television and try to cook some of the recipes at home.
• Assist with food shopping at
the supermarket, looking at nutritional values of foods.
• Read magazine and
newspaper articles on healthy living and eating.
8 Theory: Cereals Seasonality and food miles Bread making Protein (HBV and LBV) Carbohydrates (sugars and starches) Eatwell guide Provenance of meat Sodium in the diet Calcium and Vitamin D Diet and good health
Practical: How yeast makes bread rise Coagulation of food protein Leek and potato soup Bread rolls Chelsea buns Pasta and ragu Beef/bean burger Stir fry Mini quiches Cheesecake
9 Theory: Plasticity of fats Eatwell guide Fats Vitamins and minerals Vegetarian food Starchy carbohydrates Gelatinisation of starches Whole grains Adapting a recipe
Practical: Fats to make perfect shortcrust pastry Starches to use when thickening a sauce Rough puff pastry Sausage rolls Fishcakes Koftes / kebabs Vegetable lasagne Banana and walnut cakes Stuffed peppers Mushroom risotto