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Food – a fact of life resources to support the BTEC Home Cooking Skills Level 2 specificationThe 11-14 Years area and 14-16 Years Area of the Food – a fact of life website provides information and resources to support some aspects of the teaching of BTEC Home Cooking Skills.306451082550Resource areas in the 14-16 Years area include:Healthy eating HYPERLINK "" Cooking, including food hygiene and safetyConsumer awarenessWhere food comes fromFood commoditiesKnowledge organisersActivity packsQuizzesNutritional analysis 00Resource areas in the 14-16 Years area include:Healthy eating HYPERLINK "" Cooking, including food hygiene and safetyConsumer awarenessWhere food comes fromFood commoditiesKnowledge organisersActivity packsQuizzesNutritional analysis 64236606350The Food – a fact of life links support the following specification areas:Unit 2 Learning outcome 1Plan a nutritious two-course mealUnit 2 Learning outcome 2Select and prepare ingredients for recipes for a nutritious, two course meal Use cooking skills when following the recipesDemonstrate food safety and hygiene throughout the preparation and cooking process Apply presentation skills when serving the mealUnit 2 Learning outcome 3Explain ways to economise when cooking at home0The Food – a fact of life links support the following specification areas:Unit 2 Learning outcome 1Plan a nutritious two-course mealUnit 2 Learning outcome 2Select and prepare ingredients for recipes for a nutritious, two course meal Use cooking skills when following the recipesDemonstrate food safety and hygiene throughout the preparation and cooking process Apply presentation skills when serving the mealUnit 2 Learning outcome 3Explain ways to economise when cooking at homeResource areas in the 11-14 Years area include:Healthy eatingCooking, including food hygiene and safety HYPERLINK "" Where food comes fromFood commoditiesKnowledge organisersActivity packsNutritional analysisQuizzesDepending on pupil need, suitable resources may also be found in the 7-11 Years area.There are also resources for teachers to support planning and teaching.Support and information around food, nutrition and healthy eating can also be found at: .uk Healthy livingBNF blogsBNF talksUnit 2: Home Cooking Skills (Level 2)Learning Outcomes and assessment criteriaLink to 11-14 Years Food – a fact of life resourcesLink to 14-16 Years resourcesLearning Outcome 1Be able to plan a nutritious, home cooked meal using basic ingredientsAssessment criteria 1.1 Plan a nutritious two-course mealPlanningSelecting recipes for coursesSee Recipes belowAssessment criteria 1.1 Plan a nutritious two-course mealPlanningNutritionEat well: Energy and nutrients: Diet and health: Nutrition labels: Energy and nutrients: Nutritional needs through life: Health issues: criteria 1.1 Plan a nutritious two-course mealPlanningTimings Learning Outcome 2Be able to prepare, cook and present a nutritious, home cooked meal using basic ingredientsAssessment criteria 2.1Select and prepare ingredients for recipes for a nutritious, two course mealSelecting ingredients HYPERLINK "" ingredients criteria 2.1Select and prepare ingredients for recipes for a nutritious, two course mealKitchen basicsStore cupboard ingredients criteria 2.1Select and prepare ingredients for recipes for a nutritious, two course mealKitchen basicsKitchen equipment basicsKitchen equipment criteria 2.1Select and prepare ingredients for recipes for a nutritious, two course mealRecipes Food – a fact of life recipesBeefCereals, e.g. flour, oatsDairy, e.g. milk, cheeseEggsFish and shellfishFruitLambNoodles, pasta and ricePorkPotatoesPoultryVegetables, including pulsesRecipe videos BNF Healthy Eating Week @Home cooking session videosBNF Healthy Eating Week 2020 cooking session videosRecipe activities RecipesRecipe information sheets criteria 2.2Use cooking skills when following the recipesSkills skills videos PeelingGratingThe claw gripThe bridge holdOnion preparation Using flour (rubbing in) Using flour (forming a dough)Using flour (rolling out) Using flour (folding in)Using flour (spooning mixture into cases)Using the hob (boil/simmer)Using the hob (frying)Using the grillUsing the ovenSkillsRed meat skills videosMeat preparation – knife skillsMeat preparation – prepare, combine and shape Making meat tenderCooking meat – the hob HYPERLINK "" Cooking meat – the grillCooking meat – the ovenTo search for recipes that demonstrate a particular food skill, use the Food skills filter on the recipes page of Food – a fact of life. Remember to clear the filter when starting a new search.Skills criteria 2.2Use cooking skills when following the recipesFollow recipe Follow recipeVideosWeighing ingredientsMeasuring liquids Measuring with spoonsCooking interactive activities – cooking videos with questions, ingredient and equipment images with information via ‘hot spots’ and recipe ‘fill in the gaps’ recipeTime management Assessment criteria 2.3Demonstrate food safety and hygiene throughout the preparation and cooking processFood safety and hygieneFood poisoning Food safety and hygieneFood poisoning criteria 2.3Demonstrate food safety and hygiene throughout the preparation and cooking processFood safety and hygieneGood personal hygiene Food safety and hygieneGood personal hygiene criteria 2.3Demonstrate food safety and hygiene throughout the preparation and cooking processFood safety and hygieneSafe storage, preparation and cooking of food Food safety and hygieneSafe storage, preparation and cooking of food safety and hygiene Safe storage, preparation and cooking of food Food safety and hygiene Safe storage, preparation and cooking of food Assessment criteria 2.3Demonstrate food safety and hygiene throughout the preparation and cooking processFood hygiene and safetyEnsuring safe food Assessment criteria 2.3Demonstrate food safety and hygiene throughout the preparation and cooking processFood hygiene and safetyUsing knives safely Food hygiene and safetyUsing knives safely criteria 2.4Apply presentation skills when serving the meal Meal presentationPortion size Meal presentation Outcome 3Understand how to cook economically at homeAssessment criteria 3.1 Explain ways to economise when cooking at homeCooking economicallyMeal planning – buy food in seasonSee seasonality resources above.Assessment criteria 3.1 Explain ways to economise when cooking at homeCooking economicallyCost and availability of ingredients and money available Cooking economicallyCost and availability of ingredients and money available economicallyFood prices and costing a recipe Cooking economicallyFood prices and costing a recipe criteria 3.1 Explain ways to economise when cooking at homeCooking economicallyUse of leftovers Assessment criteria 3.1 Explain ways to economise when cooking at homeCooking economicallyAsking advice when shopping (cuts of meat) Posters: Cooking economicallyAsking advice when shopping (cuts of meat) Activity packs – presentations, activities and recipes50 minutes lessonsFood life skills Fibre activity packBread activity pack Harvest festival activity packFood route – journals covering:Diet and health;Consumer awareness;Cooking;Food safety;Active lifestyles.Depending on learning need, the 7-11 Years Food route resources may also be appropriate.Knowledge organisers 7-11 Years, 11-14 Years, 14-16 Years. Food – a fact of life (FFL) Personal and professional developmentFFL Personal and professional development is designed to support the training needs of those that teach food, based around delivering the curriculum.?FFL training includes conferences, courses, webinars and practical workshops. Further information about FFL personal and professional development, including training, can be found here: .uk ................
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