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Key Stage 3 Food Technology - Salads
Sutherland School, Telford, Shropshire
Submitted by: Anne Beckwith
ReceptionWhole Class ProjectResistant MaterialsEngineering
KS1Individual ProjectGraphicsCADCAM
KS2Short TaskFoodCatering
KS3Research and InvestigationTextilesFashion
KS4Enterprise activityICTElectronics
Post 16Product AnalysisSystems and ControlStructures
Embedding ICT in DT   

Lesson Context
Nutrition, Health and Safety, DMA Salads for teenagers12-16 hours. Year 7. Understanding Materials (Food)

Resources Needed
Salad recipes, Take 5, Fresh fruits and vegetables, Fruit and vegetable quiz sheets. Government guidelines. Videos: British Nutrition Foundation- Digestion. Dairy council -Fresh Start. Killers in the kitchen worksheet. Pupil Assessment booklet.British Nutrition Foundation: Teaching Food Safety. CD-ROMwww.nutrition.org.ukDigital cameraDesign and Make It- Food Technology: Salad days. Pages 124-131.Food Tables programmeA selection of tools: knives, peelers, graters and chopping boards.

Teacher Preparation
Take 5 Demonstration: basic preparation skills for pasta, rice, potatoes, cabbage.Fruit and vegetable tasting session: Home-made v bought salad products. A selection of sauces, flavourings, dips, oils, herbs, vinegars, dressings.Preparation of basic tools for class activity.

Project Brief
Design and make a new salad snack product suitable for teenagers.To be tasty, colourful and to follow Government Advice

Design and Manufacture
DMA SaladsInvestigating packaging materials and labelling food requirements.

Expected Outcomes
Pupils select sweet and /or savoury salad ingredients.Considerations for the working properties of ingredients.An understanding of healthier eating patterns. Government Guidelines.Appropriate and safe use of tools and equipment.Origin and availability of seasonal foods.Sensory evaluation of a selection of food products.Methods of cutting, shaping, forming and mixing techniques.Product evaluation , improvements and developments.




Image
Pupils developing their making skills

Differentiation
Basic preparation of salads. Knowledge and understanding of Emulsions, Gels, Foams.Packaging design and product promotion.Labelling and legal requirements

Classroom Organisation
Food technology room. Preparation areas safely organised. Equipment, cooker safety awareness reinforced.

Additional Information
Health and Safety, HACCP

More pictures (MS Word file)