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High Ability Extension Activities for GCSE D&T: Food

Price: £25.00
Age Range: KS4

Stretch your A and A*-potential students.

Topics include: Nutritional needs; Manufacturing and storage processes such as freezing, drying, bulk production; Shelf life; Specifications and recipes; Quality control; Research; Equipment; Packaging; Marketing; Costing. (Updated from: Extension Topics: Food)

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Size: 61 Pages
ISBN: 978 1 86025 170 2
Code: HAFO
Popularity rank: 210

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Contents List

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.