Y8

Food Technology

Intro booklet

Autumn

Name
Class
Week
Day
Lesson

Recap assessment

  1. What is seasoning? (2)
  1. Name a herb (1)
  1. Name the kitchen utensils below: (4)
  1. What type of ingredients are usually measured in a jug? (2)
  1. Why are plasters used in kitchens or food factories blue? (1)
  1. What is the amount of liquid in the jug? (2)
  1. Name a savoury food (1)
  1. What do these abbreviations stand for? (4)

tsp / tbsp / g / ml
  1. Name the foods below (5)
  1. List 3 important kitchen safety rules (3)

PACA Student Food Safety Contract

By completing the spaces in this contract it proves that you have learnt and understood what is expected of you in this kitchen.

Failure to follow the safety rules in this contract WILL result in a C3 and you may be banned from cooking in the future.

  1. I will wash my ………. before I start …………
  2. If I have long hair it must be ………………………. before I start cooking.
  3. I must wear an………………when I cook.
  4. When I am not sitting in a chair it must be……………… in
  5. I must never ……………..in the kitchen
  6. I will listen to the ………………at all times and stop what I am doing immediately when asked.
  7. I will not distract my friends when they are using a ………..
  8. I will always…………down and ………-up in the area I have been working.
  9. If I am not sure of anything I will always ask for ……………..
  10. I will always be a kind and helpful ………….worker.
  11. I will always use a …………………….when using a knife.

run / teacher / hands / Wipe / tied-up / wash
help / Apron / tucked / cooking / knife / team
chopping board

Your Signature ……………………………………………………………….

Teacher Signature ……………………………………………………………

Homework 1

Create a safety fact sheet that could be laminated and used in the classroom. It needs to show what safety rules are followed in the kitchen.

The factsheet must be:

Factual

Colourful

Eye catching

Suitable for use in the classroom

A4 size

Your homework due in date is:

Stick in here

Literacy activity

There are lots of tricky words used in food technology. Have a go at learning the ones below.

Try the SaCaWaC method

It stands for:

Say and Cover and Write and Check

1. Say the word in your head or aloud

2. Cover up the word

3. Write out the word twice without looking

4. Finally check. Did you get the word right?

Word / Write / Write / Check
ingredient
weighing
sieve
vegetable
measure
technology
recipe

Have a go at using some mnemonic to help you remember some of them.

Top tips for washing up.

Label the items below:

It is important that you use your oven and hob safely.

What type of oven and hob will you be using?

Draw and label the oven control panel.

Write out the instructions for turning on your hob and oven

Food hygiene

We now know the kitchen safety rules but it’s important we know how to handle, prepare and store food safely.

This is called food hygiene.

Mind map some things you would do to make sure your food was safe to use and eat.

READ

Food hygiene is about preventing food poisoning. Food poisoning bacteria grow very quickly in food if it is not handled properly; cooked properly or stored properly. There are laws which control how food manufacturers can prepare and sell food. Statistics show that you are more likely to get food poisoning from a home -made meal than you are from a bought one. What are the symptoms of food poisoning?

To remember the food hygiene rules we use the 4cs of food hygiene.

Now watch the video to find out about the 4cs of food hygiene.

4cs / Rule / Picture
C
C
C
C

Label the two knife holds

Write some rules to help you remember how to stay safe with a knife.

Progress assessment

Red / Bronze / Silver / Gold / Platinum
Area of Progress
Presentation of booklet
Theory
Practical
Attitude
Homework

Overall grade

To help me make progress I need to: