» High Ability Extension Activities for GCSE D&T: Food

LESSONS

• 7 VEGETARIANISM - establishes what a vegetarian diet consists of.
• 9 MAKING COMPARISONS - explores packaging as a means of heightening awareness of different nutritional groups.
• 11 FACTORY FOOD - gives students an understanding of different freezing methods.
• 13 HAZARDS - creates awareness of Critical Control Systems and their importance.
• 15 RAISING AGENTS - examines different raising agents and methods, and shows practically how to create the best conditions for yeast to work.
• 17 SPECIFICATIONS - introduces specifications and the reasons for using them.
• 19 WRITING SPECIFICATIONS - gives students practice in creating specifications.
• 21 KEEPING QUALITIES - boosts understanding of the way in which foods deteriorate, and looks at the importance of 'best before' and 'sell by' dates.
• 23 WHAT'S IN STORE? - explores correct procedures for storing food.
• 25 IN CONTROL - examines the importance of quality control procedures.
• 27 FINISHING TECHNIQUES - focuses on garnishing and decorating foods, and asks students to explore different techniques with regard to different dishes.
• 29 MARKET RESEARCH - introduces the two types of market research, and gives students practical experience of using market research.
• 31 ADAPTING RECIPES - examines why recipes sometimes need adapting, and how.
• 33 TASTING - introduces sensory research, and asks students to carry out taste profiling.
• 35 SPOT THE DIFFERENCE - introduces the term, and use, of disassembling.
• 37 DRYING OUT - examines the processes of drying out foods.
• 39 PACKAGING - emphasises the importance of, and needs for, packaging.
• 41 PACKAGE DESIGN - explores packaging from a corporate view.
• 43 CATERING EQUIPMENT - explores the roles of domestic and industrial tools and machinery.
• 45 WHAT'S YOUR OPINION? - looks at the difference between open and closed questions, and raises awareness of presenting survey results in different ways.
• 47 NUTRITION FOR ALL - examines the importance of different nutrients.
• 49 LOOKING GOOD? - looks at creating meals to suit individual needs.
• 51 LET'S BE BRIEF - shows students how to work through a brief.
• 53 STAPLES - establishes origins of different staple foods, leading on to sensory analysis.
• 55 STARCHY STUFF - looks at cooking of staple foods, and examines how food cooks.
• 57 A COSTLY BUSINESS - raises awareness of how products are costed.
• 59 SCALING UP - investigates how food products are made in quantity.
• 61 MARKETING - introduces students to marketing strategy.