1. Y7 FOOD & COOKERY NUTRIENTS Carbohydrates: Sources?
Types – what are they made up of?
How are they used in the body?
Fat + sugar:
Saturated and unsaturated fat
What are they required for in the body?
Amounts required?
Effect on the body if too much consumed?
Protein:
Vitamins:
Minerals:
What are minerals?
What is a balanced diet?
How do we keep safe in the food room?
What hygienic practices must we follow?
Knife safety
Uses of the cooker (hob + oven)
Weighing and measuring
How to store food correctly in the fridge
What is a food allergy?
What are the 8 most common allergies?
What is the difference between an allergy and an intolerance?
Cooking methods
Dry Heat
Moist Heat
Frying
Baking
Steaming
Deep fat frying
Grilling
Boiling
Shallow frying
Roasting
Poaching
Stir frying
Barbequing
Stewing
Sautéing
Basting
Simmering
Types of vegetarians
What is dietary fibre?
Why is it important?
What is it important to weigh and measure ingredients accurately?
What can happen if we don’t?

2. Y8 FOOD & COOKERY NUTRIENTS Carbohydrates: Sources?
Types – what are they made up of?
How are they used in the body?
Fat + sugar:
Saturated and unsaturated fat
What are they required for in the body?
Amounts required?
Effect on the body if too much consumed?
Protein:
Vitamins:
Minerals:
What are minerals?
What is a balanced diet?
How do we keep safe in the food room?
What hygienic practices must we follow?
Knife safety
Uses of the cooker (hob + oven)
Weighing and measuring
How to store food correctly in the fridge
What is a food allergy?
What are the 8 most common allergies?
What is the difference between an allergy and an intolerance?
Cooking methods
Dry Heat
Moist Heat
Frying
Baking
Steaming
Deep fat frying
Grilling
Boiling
Shallow frying
Roasting
Poaching
Stir frying
Barbequing
Stewing
Sautéing
Basting
Simmering
Types of vegetarians
What is dietary fibre?
Why is it important?
What is it important to weigh and measure ingredients accurately?
What can happen if we don’t?

3. Y9 FOOD & COOKERY NUTRIENTS Carbohydrates: Sources?
Types – what are they made up of?
How are they used in the body?
Fat + sugar:
Saturated and unsaturated fat
What are they required for in the body?
Amounts required?
Effect on the body if too much consumed?
Protein:
Vitamins:
Minerals:
What are minerals?
What is a balanced diet?
How do we keep safe in the food room?
What hygienic practices must we follow?
Knife safety
Uses of the cooker (hob + oven)
Weighing and measuring
How to store food correctly in the fridge
What is a food allergy?
What are the 8 most common allergies?
What is the difference between an allergy and an intolerance?
Cooking methods
Dry Heat
Moist Heat
Frying
Baking
Steaming
Deep fat frying
Grilling
Boiling
Shallow frying
Roasting
Poaching
Stir frying
Barbequing
Stewing
Sautéing
Basting
Simmering
Types of vegetarians
What is dietary fibre?
Why is it important?
What is it important to weigh and measure ingredients accurately?
What can happen if we don’t?

4. VCERT FOOD & COOKERY Unit 1: Preparing to cook Year 10
NUTRIENTS
Carbohydrates:
Sources?
Types – what are they made up of?
How are they used in the body?
Fat + sugar:
Saturated and unsaturated fat
What are they required for in the body?
Amounts required?
Effect on the body if too much consumed?
Protein:
Vitamins:
Minerals:
What are minerals?
Assessment criteria:
1.1: Describe safe and hygienic working practices to prepare self for cooking
1.2: Describe safe and hygienic working practices to prepare the cooking environment
1.3: Assess potential risks and hazards in the cooking environment
2.1: Describe the uses of cooking equipment and utensils
2.2: Describe how to prepare equipment and utensils for cooking
2.3: Describe safe cleaning and storage or equipment and utensils
3.1: Describe the purpose of recipe
3.2: Identify the stages of a recipe
3.3: Describe the purpose of different ingredients in a recipe
3.4: Describe cooking skills
4.1: Demonstrate safe and hygienic working practices to prepare self and environment for cooking
4.2: Demonstrate how to follow recipes
4.3: Demonstrate cooking skills
4.4: Demonstrate safe use of equipment and utensils
4.5: Demonstrate safe and hygienic cleaning and storage of equipment and utensils
What is a risk assessment? Why do we need one?
How do you hygienically wash your hands in preparation for cooking and food handling?
What is contamination? How do we avoid this?
What is meant by the purpose of ingredients in a recipe?
What is dietary fibre?
Why is it important?
What are the different types of food poisoning?
Where does the bacteria come from?
What are the symptoms?
How can it be prevented?
Explain why it is important to follow these 5 rules?

5. VCERT FOOD & COOKERY Unit 3: Exploring balanced diets Y11
What is a composite dish?
NUTRIENTS
Carbohydrates:
Sources?
Types – what are they made up of?
How are they used in the body?
Fat + sugar:
Saturated and unsaturated fat
What are they required for in the body?
Amounts required?
Effect on the body if too much consumed?
Protein:
Types? (low biological value/high biological value)
Vitamins:
Minerals:
What are minerals?
Assessment criteria
1.1 explain what is meant by a balanced diet
1.2 describe nutrients that make up a balanced diet
1.3 explain nutrient requirements for different groups of people
1.4 explain healthy eating advice
1.5 explain how nutritional information on food labels can inform healthy eating
1.6 assess a food diary and make recommendations
2.1 assess a recipe in terms of its contribution to healthy eating
2.2 explain how the recipe could be changed to make the finished dish healthier
2.3 Describe other factors that could affect the finished dish
What is the size of 1 portion?
What 6 nutritional facts can be found on food labels?
Key areas for each criteria point
1.1
portion control, water intake, dietary fibre.
Guideline Daily Amounts (GDAs) + Reference Intake (RI)
1.2
Macronutrients = (carbohydrates, fats, proteins), Micronutrients = (vitamins A, B group, C + D), minerals (iron and calcium), Source, function, deficiency
1.3
Age, gender, activity level, health conditions e.g. lactose intolerance, nut allergy, coronary heart disease, vegans
1.4
current UK government guidelines on e.g. fat, sugar, fibre, and fruit and vegetables.
1.5
Fat content, calories content, serving size
1.6
Current healthy eating advice, Individual requirements for a balanced diet,
Reference Intake (RI) and Daily Amounts (GDAs)
2.1
cooking method, ingredients, portion size, serving suggestion, cost
2.3
taste, texture, moisture, appeal, appearance
What are the recommended calories for male and female?
Most common food allergies:
Milk
Eggs.
Peanuts.
Other nuts
Soy.
Wheat and other grains with gluten
Fish
Shellfish
What is the difference between an allergy and an intolerance?
What is dietary fibre?
Why is it important?
A food diary is a way to track your eating and develop a healthy eating plan. You log all of the food and drink you consume, each day.