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

2. 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

3. Task 1: Primary Processing
Pages 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
Complete the ‘Activity’ on page 377 (blue box)

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

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