Assessment of student understanding of the working characteristics, functional and chemical properties of ingredients.
One task to be selected from three tasks set by AQA.
Time: Recommended 10 hours
Outcome: Written or electronic report including photographic evidence (1500-2000 words)
Internally assessed grade for Non Examined Assessment.
(This is a formal part of their final GCSE grade)
Change something in a recipe e.g. an ingredient or cooking method to make it more suitable for current guidelines for a healthy diet.
The different nutrients that a specific food contains.
The discoloration of a fruit or vegetable due to the reaction of enzymes with plant cell substances and oxygen from the air
Changing the nutritional profile of a food product so that it meets current dietary guidelines or helps provide a health benefit.
Natural or synthetic (man-made) chemical substances that are added to foods during manufacturing or processing to improve the quality, flavour, colour, texture or stability.
A way of measuring the sensory qualities of food.
Students learn about working independently.
Assessment of student understanding of the working characteristics, functional and chemical properties of ingredients.
One task to be selected from three tasks set by AQA.
Time: Recommended 10 hours
Outcome: Written or electronic report including photographic evidence (1500-2000 words)
Internally assessed grade for Non Examined Assessment.
(This is a formal part of their final GCSE grade)
The name given to natural substances in living things that speed up chemical reactions.
A substance that speeds up the rate of a chemical reaction.
either keeping drops of oil or fat suspended in a liquid and preventing them from separating out; or keeping drops of water suspended in an oil or fat and preventing them from separating out
The ability of some fats to trap lots of air bubbles when beaten together with sugar.
The ability of fats to shorten the length of the gluten molecules in the pastry.
Bonds that hold large protein molecules together in compact, folded bundles
Assessment of students’ knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task. Students will prepare, cook and present a final menu of three dishes within a single period of no more than 3 hours, planning in advance how this will be achieved.
Task setting: One task to be selected from three tasks set by AQA
Time: Recommended 20 hours (including 3 hour final assessment within a single block period.)
20 hours over Terms 3 and 4 (including 3 hour final assessment within a single block period)
Outcome: Written or electronic portfolio including photographic evidence.
An illness caused by micro-organisms contaminating food
The range of temperatures (5 degrees C to 63 degrees C) that are just right for bacteria to multiply rapidly.
A specific group of similar people, e.g. all the same age, with similar jobs, such as students.
Where foods and ingredients originally come from.
Words used to describe the characteristics of a food.
Special cells in the nose that pick up aromas (smells).
Assessment of students’ knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task. Students will prepare, cook and present a final menu of three dishes within a single period of no more than 3 hours, planning in advance how this will be achieved.
Task setting: One task to be selected from three tasks set by AQA
Time: Recommended 20 hours (including 3 hour final assessment within a single block period.)
20 hours over Terms 3 and 4 (including 3 hour final assessment within a single block period)
Outcome: Written or electronic portfolio including photographic evidence.
The way in which people live, their attitudes, activities, likes and dislikes, beliefs, etc
The time of the year when a particular food crop is ready to harvest and is at its best for flavour, colour and texture. It is also usually cheaper and fresher because there is a lot of it available to buy.
The distance travelled by all the ingredients in a food product until it reaches our plate.
A long-term condition where after several hours or days, certain foods cause a person to feel unwell and have a range of symptoms, but it is usually not life threatening and does not involve the immune system.
This happens to come people when their immune system has a very sensitive reaction to specific foods, which causes severe and potentially life-threatening symptoms that happen very quickly after the food is eaten.
A traditional style of cooking and eating that has developed in a country or region of the world.
Intensive revision programme where students will consider all aspects of the course from Years 10 and 11. All topics will be covered including:
How and why food is prepared a certain way
Methods of cooking
Functional and chemical properties of food
Appropriate equipment and uses
Advantages and disadvantages of different preparation methods
Changes in food when treated in different ways
Examination questions from published texts
These are ongoing as the term progresses rather than end of unit assessments.
The way in which heat energy is passed into food.
Transferring heat through a solid object into food.
Transferring heat through a liquid or air into food
Transferring heat by infra-red waves that heat up what they come into contact with.
The joining together of lots of denatured protein molecules, which changes the appearance and texture of the food.
This means heating fresh milk to 72 degrees C for 15 seconds in order to kill pathogenic micro-organisms that may be in it.
Students will spend time revising for their written examination using various texts and examination papers. The end of this period is dependent upon the formal date for the written GCSE examination.
Growing or rearing large numbers of the same type of plant or animals in one place.
Producing food using manure, compost and natural methods of weed, pest and disease control rather than chemicals.
A scientific technique that enables a particular characteristic from one plant of animal to be inserted into the genes of another
A measure of the contribution of something (e.g. food production) to the emission of greenhouse gases.
The ability of people to buy sufficient safe, nutritious and affordable food.
When foods are processed straight after harvest or slaughter, to get them ready to be eaten or ready to be used in other food products, such as wheat grain (seeds) turned into flour.
When primary processed foods are either used on their own or mixed with other foods and turned into other food products, such as wheat flour turned into bread or pasta.