Multicultural Food Activities at KS3

Price: 39.95
Age Range: KS3

An imaginative celebration of cultural diversity through food. Stimulate your students minds and taste buds to discover just how delicious foreign foods can be. Worksheets linked to making activities (8) complement those which develop knowledge, understanding and acceptance of cultural preferences and laws within UK society.
Topics include: Matching foods to cultures; Dietary customs and laws; Healthy eating; Importance of staple foods; Vegetarian diets; Availability of multicultural food; Religious recipes and festivals; Consumer and client needs; Fast food; Cook chill foods; Ready made food; Safety and hygiene; Packaging, labelling and advertising; Design briefs and specifications; Food disassembly; Sensory analysis, control and preservation; Combine develop and modify foods from different cultures.

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Quantity	Format
	spiral-bound book PDF download CD-ROM

Size: 63 Pages
ISBN: 978 1 86025 400 0
Author(s): Julie Russell
Code: MFAA
Popularity rank: 59

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Contents List

LESSONS

7 OUR MULTICULTURAL SOCIETY Students investigate Britain's multicultural society and the foods associated with different cultures.
9 CAFE CULTURE Students learn that different cultural groups have varying dietary customs. Their research into cultural dietary differences will develop their investigation methods and presentation skills.
11 WHAT ARE STAPLE FOODS? Students explore what staple foods are, where they come from and their importance in the diet.
13 RICE FOR ALL Students investigate one staple food in detail and learn how to cook a rice dish.
15 MAKE A HEALTHY RICE DISH Students learn how to work to a brief and produce a meal that fits the brief. The work should enable them to justify the choices of the kinds of foods they have used and to state what makes them a healthy choice.
17 PASTA: ANOTHER LOOK Students learn how pasta is made and its versatility as a food.
19 PASTA VEGETARIANA Students learn how recipes for pasta can be modified to make them suitable for vegetarians. The activities should assist students in recipe development.
21 THE WORLD OF BREAD Students learn about international bread types. They will gain an understanding of the wide range of breads available and how they are made.
23 THE MULTICULTURAL SUPERMARKET Students explore the influence of the multicultural society on the range of food products available to consumers in supermarkets.
25 JUDAISM: FOOD AND FESTIVALS Students investigate the food and festivals of the Jewish faith and their dietary laws.
27 ISLAM: FOOD AND FESTIVALS Students investigate food and festivals of the Muslim faith and their dietary rules.
29 HINDUISM AND SIKHISM: FOOD AND FESTIVALS Students investigate dietary laws and festivals of the Hindu and Sikh faiths.
31 DIFFERENT CULTURAL NEEDS Students 'design and make' for a variety of cultures, to help them gain an understanding of how consumers' and clients' needs should be carefully considered when catering for others.
33 FAST FOOD Students evaluate the effect of the multicultural society on our eating habits.
35 COOK-CHILL FOODS Students learn how the cook-chill process is used to produce convenient meals.
37 PACKAGING AND LABELLING Students will learn about the role of packaging and labelling and how to read and understand the information given on food labels.
39 BRIEF AND SPECIFICATION Students work to a brief, specification and plan and make a suitable food within those constraints.
41 DISASSEMBLY OF A FOOD PRODUCT Students discover how disassembly is used in food production, by learning how to take foods apart. This outlines the role of disassembly in large-scale food production.
43 SENSORY ANALYSIS Students learn the importance of evaluating food products and of the different methods of sensory analysis that take place when testing foods.
45 TAKE-AWAY LUNCH Students investigate suitable ethnic foods to fit a given brief, allowing them to produce a specification they can work to.
47 MARKET RESEARCH Students investigate the role of market research in the production of new foods.
49 CONTROL AND FEEDBACK Students learn about the need for control in the mass production of food - and the importance of feedback as part of this system, to improve and maintain the quality of products.
51 MEAT ALTERNATIVES Students learn about alternative sources of protein for people who do not wish to eat meat (such as Quorn and TVP).
53 FOOD COMBINING Students discover how foods from different cultures can be combined to produce new food products.
55 SWEET MEXICO A design and make activity, in which students learn how to develop and modify recipes to fit a design brief - in this case using ethnic recipes for recipe development.
57 RESTAURANT HYGIENE Students consider food hygiene standards in catering and investigate the consequences of food poisoning.
59 FOOD AND ADVERTISING Students investigate the different methods of advertising and produce an advertisement for a newly developed ethnic food.
61 FOOD FOR LATER Students learn how foods can be preserved by freezing and look at the advantages of preserving foods.

Appendices

62 APPENDIX 1: CARIBBEAN RICE For use with page 12/13, RICE FOR ALL.
63 APPENDIX 2: TASTING SHEET This tasting sheet can be used in any lesson where students are asked to prepare food.