S1 Homework Booklet

S1 Homework Booklet

S1 Homework Booklet

Name: ______

Class: ______

Contents

/

Topic

1. / Personal hygiene
Food Hygiene
Washing up
Food Storage / It’s Cool to be Clean
2. / Rules for safety
Equipment /

Kitchen Safety

3. / Food Groups
Your diet
Special dietary needs / You Are What You Eat
4. /

Research and Investigation

/

Pizza Design

5. / Investigation outline / Foods from around the World
6. / Research /

World War 2

It’s Cool to be Clean

1.Design a poster with a slogan ‘Good Personal Hygiene’, to help inform people about the importance of personal hygiene when preparing food.

2.Choose a word from List B to complete each of the sentences in List A. Write the complete sentence neatly in your jotter.

List A / List B
1 / Food handlers should wash their hands regularly, especially after using the …………… / food
warmth
2 / Fingernails should be kept …………… and clean when handling food. / frozen
3 / All cuts should be covered with waterproof …………… as cuts can carry bacteria. / dressings
4 / Always check ………………. dates on perishable foods. / germs
5 / When you arrive home from shopping you should put ………… foods in the freezer or refrigerator immediately. / toilet
short
6 / Another name for bacteria is ………….. / time
7 / Bacteria need …………, ……………., …………….. and moisture to multiply. / perishable
8 / Store raw and cooked foods …………………. / separate
9 / When shopping ………….. foods should be purchased last.

Food Storage

Make a list of TEN foods which you could store in each of the following places in your kitchen.

Cupboard / Refrigerator / Freezer

Washing up

Washing up correctly is very important, No one likes to go out to a restaurant for a meal and be given dirty cutlery and plates. If this happened you would, quite rightly, complain about it. It is therefore very important that you remember this when washing up after a practical lesson.

Study the sentences below then re-number them in the correct order. Do it in pencil first until you are sure they are correct.

Correct order
1 / Wipe down the draining board and clean the washing up bowl
2 / If necessary change the washing up water
3 / Scrape any food scraps on to a paper towel and put it in the bin
4 / Remove any food trapped in the plughole
5 / Stack clean, dry dishes on to a clean surface
6 / Wash the cleanest dishes first, then the really dirty dishes
7 / Empty the dirty water out of the bowl
8 / Put the clean dishes away into the correct storage area
9 / Put any really dirty pans to soak
10 / Collect a clean tea towel and dishcloth
11 / Dry dishes thoroughly with a clean tea towel
12 / Fill washing up bowl with hot water and detergent
13 / Stack dirty dishes beside the sink for washing

Rules for kitchen safety

In your jotter, write ten rules you should follow to make sure that you and other people are safe. You should think about:

  • what to do first when you come into the Home Economics room
  • hair, clothing and jewellery
  • cookers –lighting them and their use
  • knives
  • electricity
  • hot water
  • your behaviour

Please write neatly in sentences.

  • Kitchen Equipment

From List A, find the correct name of each piece of equipment and write in the correct place in the column headed ‘Name’.

Equipment

/ Name / List A
/
vegetable knife
/ sieve
/ baking tray
/ grater
/ large pan
/ flour dredger
/ fish slice
/ measuring jug

Equipment

/ Name / List A

Large

/ pastry cutters

Small

/ frying pan
/ small pan
/ cooling tray
/ wooden spoon
/ vegetable knife
/ potato masher
/ rolling pin

You Are What You Eat

Food Groups.

Draw and label examples of five foods in each of the groups shown below.

Protein –meat, fish and alternatives
Carbohydrates- starch and fibre
Fruit and Vegetables
Milk and Dairy Foods
Fatty foods and Sugars

You are going to check your own eating pattern by keeping a

record of what you eat over a day. In each of the following circles record everything you ate then complete the number of portions.

/ Breakfast / No. of Portions
F V
BCP
MFA
MD
FS
/ Lunch / F V
BCP
MFA
MD
FS
/ Evening Meal / F V
BCP
MFA
MD
FS
/ Snacks / F V
BCP
MFA
MD
FS
F V: fruit & vegetables. / BCP: bread, cereals, potatoes.
MFA: meat, fish & alternatives. / MD: milk & dairy foods.
FS: fatty foods and sugars.

To be completed in class

Portions of food groups in your day’s diet:

Food Group / Total portions / Comment

Fruit and Vegetables

Bread, Cereals & Potatoes
Meat, Fish & Alternatives
Milk & Dairy foods

Fatty & Sugary foods

Show any alterations you could make to your actual day’s diet, which could make it a healthier one.

Breakfast
/ Lunch

Evening Meal
/

Snacks


Special Dietary Needs

Three nutrients required

/ Two food sources of each

Design a Pizza

Research

You have already found out which are the favourite pizza toppings in your class, and drawn a bar graph to show the results.

It is important to research people’s favourite pizzas to help with your design concept.

To Do

Ask 5-8 people what their favourite topping is and draw your results in a bar graph. Don’t forget to label it.

Foods from around the World

Investigation
  • In groups of 2/3, choose a country to research
  • The small project will be presented to the class, so try to include as much information as you can to make it interesting and fun
  • The work will be presented in the library and the school foyer area, or in the Home Economics Department area.

The project should include:

  • Interesting facts about the country – its location, capital, costumes and traditions
/ 10 marks
  • The foods which are eaten on the country from breakfast to supper, and examples of local dishes
/ 10 marks
  • The types of crops grown and animals reared in your country
/ 5 marks
  • Any festivals which take place and the types of foods eaten to celebrate them
/ 5 marks

Total marks for the project

/ 30 marks

Remember that the total marks will be shared between your group, so make sure that everyone has a job to do. This is a Team Project

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