Year 10 Food preparation and nutrition Section 6 Food Provenance

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Presentation transcript:

Year 10 Food preparation and nutrition Section 6 Food Provenance Lesson 3 Holiday homework!

Objectives: To learn about: The terms PRIMARY and SECONDARY processing The MILLING of wheat The heat treatment of milk The SECONDARY processing of FLOUR INTO BREAD and FLOUR INTO PASTA The SECONDARY processing of MILK INTO CHEESE and MILK INTO YOGHURT The SECONDARY processing of FRUIT and JAMS

Task 1: Primary Processing Pages 374-378 cover; definitions of the different types of processing and looking at the structure of meat and fish Read pages 374 and 375 Complete the ‘Activity’ and ‘Research Activity’ on page 375 (2 x blue boxes) Read pages 376-378 Complete the ‘Activity’ on page 377 (blue box)

Task 2: Primary Processing Pages 379-383 cover; primary processing of fruit, vegetables, and cereals Read pages 378 and 383 Complete the ‘Activity’ on page 383 Read pages 384-386 Complete the ‘Activity’ in the blue box on page 386

Task 3: Secondary Processing Pages 386-396 covers ‘Secondary processing’ Read pages 386-396 and prepare to answer some questions based on this information when you get back after the holidays