TRINITY 2
Soya, Tofu, Beans, Nuts and Seeds (Quorn).
Provenance:
Grown food, food miles, food security.
Processing:
Primary – soya beans and baked beans, secondary (soya milk, baked beans, dried seeds, flaked nuts).
Classification and Nutrition:
Protein, HBV, LBV protein complementation, fibre, low fat.
Dietary Considerations:
Lacto vegetarians, lacto-ovo vegetarians, vegans, vitamin B12, haem iron, non-haem iron, nut allergies.
Food Science:
Nuts used as a thickener in curry.
Food Hygiene and Safety and Storage:
Tinned, dried, frozen, chilled, kidney bean toxin, date marks.
NEA Preparation:
Timeplan, evaluation, sensory analysis.
Cuisines:
Italian, Moroccan and British.
Practical Skills:
Morrocan minced lamb tagine, cous cous and flatbread.
MICHAELMAS 1
Costing.
Nutritional analysis.
NEA Assessment 1 released to teachers 1st September.
NEA Assessment 1.
Research methods.
NEA Assessment 1.
Hypothesis setting.
NEA Assessment 1.
Plan of Action.
NEA Assessment 1.
Exam.
Carry out experiment.
NEA Assessment 1.
Writing up an experiment.
NEA Assessment 1.
Analysis of results and drawing conclusions.
NEA Assessment 1.
Referencing sources.
MICHAELMAS 2
NEA Assessment 2 released to teachers 1st November.
NEA Assessment 2 takes place in class.
Introduce NEA Assessment 2.
NEA 2 Analyse brief, write plan of action.
NEA 2 Research.
NEA 2 Recipe trials.
Mock exam revision.
Mock exam.
LENT 1
NEA Assessment 2.
NEA 2 Recipe trials.
NEA 2 Select 2 dishes and accompaniments.
NEA 2 Reasons for choice.
NEA 2 Time plan.
NEA 2 Shopping list.
NEA 2 Equipment list.
NEA 2 3 hour practical exam.
NEA 2 Evaluation.
NEA 2 Referencing sources.
LENT 2
Revision, tests and practice exam questions on:
Commodities.
Principles of nutrition.
Diet and good health.
Where food comes from.
The science of food Cooking and food preparation.