“A recipe has no soul. You, as the cook, must bring soul to the recipe.”
Thomas Keller
> Unit 1:
After this unit, you will know:
- Knife skills- bridge and claw hold-slicing and dicing ingredients- layering ingredients- presentation skills.
- The importance of a healthy, balanced diet.
- Quality control when preparing ingredients.
- Macronutrients- fats, carbohydrates and proteins- the functions, sources and importance of them in our diets.
- How to apply heat with the hob safely
> Unit 2:
After this unit, you will know:
- Vitamins and minerals, the function and sources of them and the importance of them in our diets
- How to cost ingredients
- How to handle raw meat
- The varied nutritional needs of individuals depending on their life stage
- Handling puff pastry- rolling and shaping to create an even palmier in shape and size
- Quality control when baking in an oven
> Unit 3:
After this unit, you will know:
You will need to remember:
You will be able to do the following:
Assessments
Please use your knowledge organiser and other self-study strategies to revise:
Unit 1-Health and safety, following a healthy balanced diet and developing knife skills- emphasis on handling raw meat
- Food hygiene and safety
- Cross contamination
- Knife safety
- Knife holds- bridge and claw
- Application of practical cooking skills
- Healthy eating- balanced diet
- Eatwell guide
- Sugars and the impact of eating sugar in excess
- Application of heat
- Macronutrients- fats, carbs, protein, functions and sources
Unit 2- Nutritional needs through life and application of heat
- Micronutrients- vitamins and minerals- function and source
- Nutritional needs throughout life
- Quality control skills when cooking
- How to prepare, handle and cook meat safely and hygienically
Unit 3- Developing practical skills and hygienic food practices. Emphasis on vegetarian dishes.
Pupils will only be assessed on units 1 and 2 for the written assessment
The final unit 3 assessment will be a practical assessment only.
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