Food - Year 10

Click the link below to download your Knowledge Organiser. 

Week beginning

7/9

Subject Topic

Nutrients

Key Learning points/big questions

Outline GCSE Food Preparation and Nutrition Course – Focus for this year

 

Nutrients:

Macro nutrients - Protein, Carbohydrate and Fat. 

Micro nutrients - Vitamins and Minerals.

 

Explain what the Eatwell guide represents.

Increase fruits and vegetables and fibre.

Reduce saturated fat, salt and sugar.

Independent/Home learning

Create a set of nutrient flash cards – include:

Nutrients:

Macro nutrients - Protein, Carbohydrate and Fat. 

Micro nutrients - Vitamins and Minerals.

Linked Assessment

End of unit assessment

Resources

PowerPoint

Week beginning

14/9

Subject Topic

Commodity focus: Fruits and Vegetables

Key Learning points/big questions

How are fruits and vegetables categorised?

 

Why should we eat a range of fruits and vegetables?

 

As well as nutrients why else are fruits and vegetables a valuable commodity?

 

What does 5 a day look like? What is a portion?

 

Who can we ensure we incorporate a range of fruits and vegetables into our diet?

 

How are fruits and vegetable stored?

Independent/Home learning

Research the following questions and come prepared to discuss the responses next week.

 

Why can’t we grow all our own fruit and vegetables?

What are the advantages of importing?

Why should we support local farmers too?

Does it matter if we eat foods in season?

Linked Assessment

End of unit assessment

Resources

PowerPoint

Week beginning

21/9

Subject Topic

Seasonality and Food Miles

Key Learning points/big questions

How are foods grown?

What is meant by the term seasonality?

What fruits and vegetables are in season at what times of the year?

Why are fruits and vegetables limited to being grown at certain times of the year?

Why eat the seasons?

What are food miles?

Why is it important to consider the amount of food miles we use?

What are the advantages and disadvantages of importing our food from different countries?

How can food miles be reduced?

Independent/Home learning

Complete the exam question on seasonality using Point, Explain, Example

Linked Assessment

End of unit assessment

Resources

PowerPoint

Week beginning

28/9

Subject Topic

Preservation methods

Key Learning points/big questions

What does the term preservation mean?

Why is preservation necessary?

How can we preserve fruits and vegetables?

 

Freezing, Freeze-drying, Canning, Bottling, Pickling, Drying, Jam making – how do these processes occur and how do they preserve food?

Independent/Home learning

Complete the exam question on preservation methods using Point, Explain, Example

Linked Assessment

End of unit assessment

Resources

PowerPoint

Week beginning

5/10

Subject Topic

Enzymic Browning

Key Learning points/big questions

How to carry out and write up a food science experiment.

Science investigation: Enzymic browning 

What does the term enzymic browning mean?

Which fruits and vegetables turn brown? 

Can enzymic browning be slowed or stopped? 

Does the way in which fruits and vegetables are cut affect their enzymic browning? 

How does the texture of fruits and vegetables change when cooked? 

Independent/Home learning

Complete the enzymic browning homework sheet.

Linked Assessment

End of unit assessment

Resources

PowerPoint

Week beginning

12/10

Subject Topic

The provenance of Fruits and Vegetables – Processing and harvesting. 

Herbs and spices. 

Key Learning points/big questions

How are vegetables harvested and processed?

Herbs and spices – name and recognise uses the complimentary foods for a range of herbs and spices.

Independent/Home learning

Produce a flow diagram to demonstrate the process of fresh fruit and vegetables from Farm to Supermarket using this video https://www.youtube.com/watch?v=qnhqkhEVZuI

Linked Assessment

End of unit assessment

Resources

PowerPoint

Week beginning

19/10

Subject Topic

Assessment

Key Learning points/big questions

Revise the topic and complete assessment

Independent/Home learning

Create a set of Fruit and vegetable revision cards using the online textbook and class notes from this term.

Linked Assessment

End of unit assessment

Resources

PowerPoint

Half Term

Designated Safeguarding Lead Officer Mrs E Smith - Assistant Principal 

Deputy Designated Safeguarding Lead  Mrs K Gibson

Mr A Calderwood

Safeguarding trained and SENDCo 

Mr I Lowcock

Eggbuckland Community College 

Westcott Close, Eggbuckland, 

Plymouth, PL6 5YB

Phone: 01752 779061

email:

mailbox@eggbuckland.com

If you have any queries please contact the School Administrators

Mrs A Pillage

Miss J Rogers

Mrs S Pain

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