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Design Technology Food for Year 7

Price: £25.00
Age Range: KS3

Introduce your Year 7 Food Technology students to the food technology room. Lesson plans and worksheets follow a step-by-step progression through food production, incorporating practical application. Resources assume Key Stage 3 students have no prior knowledge of food technology. QCA KS3 PoS are cross-referenced.

Topics include: Food hygiene; Safe handling of equipment; Client groups and their nutritional needs; Analysing and classifying foods; Creating product and design specifications; Research methods; Spreadsheet presentation of questionnaire results; Using evaluation to develop a product; Planning production; Self evaluation; Modifying and improving products; Shelf-life; Labelling requirements; Costing a food product; Packaging; Advertising.

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Size: 67 Pages
ISBN: 978 1 86025 357 7
Author(s): Debra Haigh
Code: DTF7
Popularity rank: 132

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Contents List

LESSONS

  • 7 FOOD HYGIENE This worksheet helps students gain a basic knowledge of food hygiene.
  • 9 SAFE USE OF BASIC EQUIPMENT Students name and use basic equipment safely and correctly.
  • 11 NUTRITIONAL NEEDS This lesson plan helps students gain an awareness of nutritional groups and different client needs.
  • 13 PRODUCT ANALYSIS: SOUP This lesson plan helps students test and evaluate soups.
  • 15 CLASSIFYING MATERIALS Students learn about storage needs, preparation needed and the effect of heat.
  • 17 WRITING A PRODUCT SPECIFICATION Students analyse a brief and draw up a product specification.
  • 19 RESEARCH METHODS This worksheet helps students identify and select from a range research sources.
  • 21 GATHERING INFORMATION Students learn how to gather relevant information.
  • 23 PRESENTING RESULTS USING ICT Students present their findings using a spreadsheet program.
  • 25 FROM SPECIFICATION TO DESIGN Students generate design proposals to match a specification.
  • 27 DEVELOPING THE PRODUCT Students evaluate and adapt a product to meet a new need.
  • 29 PLANNING FOR PRODUCTION Students disassemble a product and produce a production plan.
  • 31 EVALUATE AND IMPROVE Students learn to evaluate and suggest improvements.
  • 33 SALAD DRESSINGS Students learn to make a stable and an unstable emulsion.
  • 35 MODIFYING SALAD DRESSINGS Students learn how to develop and improve a product.
  • 37 EXTENDING SHELF-LIFE Students learn about enzymic browning and ways of extending shelf-life.
  • 39 CLASSIFYING VEGETABLES Students classify vegetables and evaluate different methods of cooking them.
  • 41 MODIFYING TEXTURE Students learn about the methods used for thickening products.
  • 43 CHARACTERISTICS OF FRUIT Students classify fruit and consider its value in the diet.
  • 45 FEELING FRUITY Students write a design specification and design proposal.
  • 47 MAKING ORANGE JUICE Students make orange juice in various ways and evaluate the results.
  • 49 SOUP DESIGN Students make a basic soup preparing vegetables safely and appropriately.
  • 51 DESIGNING TO MEET NEEDS Students write a design specification for a particular client group.
  • 53 DESIGNING TO MEET NEEDS 2 Students write a design specification for a particular client group.
  • 55 COSTING A FOOD PRODUCT Students learn about costing a product and evaluating cost against outcome.
  • 57 FOOD LABELLING Students learn about the uses of food labelling including legal requirements.
  • 59 THE PURPOSE OF PACKAGING Students will learn about materials commonly used for packaging and their advantages.
  • 61 ADVERTISING YOUR PRODUCT Students will learn how to target an audience and produce an effective advertisement.
  • 62-3 APPENDIX 1 - FOOD HYGIENE
  • 64 APPENDIX 2 - SAFE USE OF BASIC EQUIPMENT
  • 65 APPENDIX 3 - MODIFYING TEXTURE
  • 66 APPENDIX 4 - CHARACTERISTICS OF FRUIT
  • 67 APPENDIX 5 - THE PURPOSE OF PACKAGING