How to Revise / Linked Task / Notes Food Safety and Hygiene  Food Nutrition – Revision Programme In order to ensure you achieve your full potential at the end of Y11, it is vital that you revise effectively throughout the year. The table below provides a guide that you should use as a starting point to help you to structure your revision programme. Obviously, there will be instances where you will know that particular topics / skills are areas that you need to spend more time on and you will then adjust the programme accordingly. Fortnight Beginning Revision Focus How to Revise / Linked Task / Notes Food Safety and Hygiene 19th February First work out how to revise – Copying, mind maps past papers etc find how works best for you a quick google search will give you ideas or look at BBC bitesize link Food Spoilage - Definition and its cause and affect. Storing food safely – Temperatures, dry storage methods Best before and use by dates Preparing food Safely – Cross contamination sources and definition, safety and hygiene procedure Food Poisoning – Symptoms, main types of bacteria, ways to control BBC bitesize how to revise page link below http://www.bbc.co.uk/guides/zw8qpbk New Revision Google Classroom (joining code hd2ovh), revision task post and support. Food prep and nutrition in gcsepod. – Food process section on food safety etc CGP Revision guide page 36-42 including revision questions Year 10 Class notes Food Nutrition 1 5th March For all nutrients - What is it ,what does it do in body and what are the affects of excess and deficiency of nutrient. Protein –. LDV, HDV and alternative sources. Fats – Chemical make up of saturated and un saturated, omega 3 and 6 differences & source Carbohydrate – Mono, di and polysaccharides example and explanation. Glycaemic index Vitamins – Fat soluble, water soluble, vitamins and trace know the differences effect of cooking on vitamins – mainly water soluble Fibre & Water – sources, recommended intake Revision tasks post and support on google classroom. Food prep and nutrition in gcsepod. – properties of food products first 6 pods CGP Revision guide page 1-10 including revision questions on pg 22 NEA 2 practical exams next week ensure time plans are done by end of week for exam on 13th , 14th or 15th March.

How to Revise / Linked Task / Notes Fortnight Beginning Revision Focus How to Revise / Linked Task / Notes Food Nutrition 2 19th March Healthy Eating Guidelines – Key points of the eat well guide what are they how does it help us. Food labels what do they show us and how do they help. Nutritional Analysis –Macro nutrients and how to work out energy value, use of software to input information. How to modify recipes when we know values Needs of age groups –. Review the 5 stages of life and the nutritional requirements for each one know what is needed and why. Diet related health issues– can you give a description of the 5 main diseases and explain the cause and problems that occur Energy needs – BMR and PAL - explain and how to calculate how should our energy be made up links to Nutritional analysis Meal planning – Costing, Control portion size, link to age needs and health issue above, Intolerance/allergies & ethical/moral Revision tasks post and support on google classroom. Food prep and nutrition in gcsepod. – Designing food products CGP Revision guide page 11-22 including revision questions on pg 22 Year 10 Class notes Science of Food 1 2nd April Why Food is Cooked – be able to explain the 5 reasons we cook food and give examples of these 5 points Heat transfer – explain the 3 ways that heat can transfer this maybe diagram or explanation, link to food points not Science Cooking methods Water, Fat and Dry methods – For all be able to give and recall examples of each cooking method and the effect of this on the food that is prepared (i.e. vitamin loss in water based). Link these methods to heat transfer too which is being used Food prep and nutrition in gcsepod. – Food process first 5 pods CGP Revision guide page 23- 28 including revision questions on pg 35

Fortnight Beginning Revision Focus How to Revise / Linked Task / Notes Science of Food 2 16th April Changing Properties Protein – Denaturing what is it how does it effect food then link this to coagulation. Foams what are they used for and how there created. Gluten what is it, its use in bread and dough. how is it created. Carbohydrate – Gelatinisation how to thicken liquid process (key temperature) examples. Dextrinization process and example. Caramelisation – process, examples and the stages Soft, Crack, Hard and caramel. Fats and Oils – Aeration, Shortening Plasticity and Emulsion, explain the process and give examples link to the food science element and explain what is happening and why Raising agents and Microorganisms – explain the 4 types of raising products and explain the scientific processes. Link some of the above to Yeast, mould or bacteria that are used in food give examples and explain there use. Revision tasks post and support on google classroom. Food prep and nutrition in gcsepod. – Food process first 5 pods CGP Revision guide page 28-34 including revision questions on pg 35 Year 10 Class notes Where food comes from 1 30th April Grown Food – the difference between Intensive, organic and Genetically modified, describe and give advantages/disadvantages. Reared & Caught food – Factory Farmed VS Free range, explain and give examples . Fishing methods explain the differences and there affects discuss sustainability of all processes Waste and Packaging - why do we waste food review the reasons what have producers and retailers done to help make change, how do we reduce waste and save money. What is packaging made from give examples what impact does it have on the environment Food Miles & carbon footprint – how are food miles calculated and can this be attributed to the CO2 emissions. How can we reduce air miles looking at local produce. Food prep and nutrition in gcsepod. –Labeling and packaging Properties of food products CGP Revision guide page 43-49 including revision questions on pg 59 9th and 10th Coursework catch up 9am – 3pm.

How to Revise / Linked Task / Notes Factors affecting food choice Fortnight Beginning Revision Focus How to Revise / Linked Task / Notes Where food comes from 2 14th May Global Food production- be able to discuss Climate change impact on food, Food Poverty what it is and how it affects and food security. British and international cuisine – Regional food and some examples, reinvention of classics . Be also able to recall and explain other cuisines from a range of countries Primary and secondary processes – be able to explain the primary process of each commodity how this affects sensory and nutritional properties, be able to discuss and give examples of a range of secondary processes Food Fortification and modification – be able to explain the main use of fortification and how products are modified, discuss and give examples of additives use in food and there disadvantages Revision tasks post and support on google classroom. Food prep and nutrition in gcsepod. – New technologies and process and techniques CGP Revision guide page 49- 58 including revision questions on pg 59 Year 10 Class notes Factors affecting food choice 28th May Factors that affect choice – be able to discuss the wide ranging factors that affect diet including Lifestyle, choice, religion, health and allergy/intolerances. Give examples and for and against. Food Labelling – be able to explain the compulsory and voluntary requirements of labels and why they are so important. What are the Regulations can you remember them Marketing – what influences our food choices be able to give examples and justify them/explain them Sensory Testing – what is it how can we ensure unbiased results Food prep and nutrition in gcsepod. –Design and market issues CGP Revision guide page 60- 68 including revision questions on pg 69

How to Revise / Linked Task / Notes Fortnight Beginning Revision Focus How to Revise / Linked Task / Notes Practical skills and Consolidation 11th June Review practical skills and be able to give examples of how these are used Carry out revision practice with past papers and previous work Consolidate all learning done so far Revision tasks post and support on google classroom. Food prep and nutrition in gcsepod. CGP Revision guide page 70-76 and 81-82 Year 10 Class notes Past exam papers Where are the revision materials? When can I access extra support? Key Dates The red revision guides that you purchased or given www.GCSEPOD.com Past examination papers and mark schemes will be in the google classroom each week collated to given 2 week cycle Other materials given out in lesson. Previous notes from year 10 Monday and Friday evenings are available for support throughout this time. This can be used to complete NEA 1 or 2 or more focused research NEA 2 practical exams: 13th-15th March Thursday 29th March is the deadline for NEA 1 & 2 to be handed in to Mr Cook-Smith 9th & 10th April (2nd Easter week) all students with incomplete controlled assessment are to attend 9.00am till 3.00pm to complete any outstanding materials. Mock Onscreen GCSE Examination paper: week beginning 23rd April and 30th April Onscreen GCSE Examination paper: Thursday 14 June PM 1 ½ Hours