1. Year 7 - Food, Nutrition & 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?
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
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.
Why is it important to weigh and measure ingredients accurately?
What can happen if we don’t?
The 4 C’s = Four simple rules that will help you to stay safe and hygienic in the kitchen:
Cleaning.
Cooking.
Cross contamination.
Chilling.
What is a balanced diet?
What are the recommended calories for male and female?
Key words:
Peeling = remove the outer covering or skin from (a fruit, vegetable, or prawn)
Slicing = using a knife to cut into slices
Weighing = using measuring scales to accurately measure an amount of food
Measuring = using a jug for example to measure an amount of liquid or food
Boiling = cooking in water at or near boiling point.
Simmering = cooking in water just below boiling point, while bubbling gently.
Coring = remove the tough central part and seeds from (a fruit).
Creaming method = Also known as the 'sugar-shortening' method, the sugar and shortening fat are blended together first and then creamed by added mixing.
Rubbing in method = the process of rubbing fat (butter, lard, margarine) into flour with your finger tips. 
Bridge = a safe method to use a knife
Claw = a safe method to use a knife
What 6 nutritional facts can be found on food labels?
What is a composite dish?
What is dietary fibre?
Why is it important?

2. Year 8 - Food, Nutrition & 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?
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
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.
What is it important to weigh and measure ingredients accurately?
What can happen if we don’t?
The 4 C’s = Four simple rules that will help you to stay safe and hygienic in the kitchen:
Cleaning.
Cooking.
Cross contamination.
Chilling.
Key words:
Peeling = remove the outer covering or skin from (a fruit, vegetable, or prawn)
Slicing = using a knife to cut into slices
Weighing = using measuring scales to accurately measure an amount of food
Measuring = using a jug for example to measure an amount of liquid or food
Boiling = cooking in water at or near boiling point.
Simmering = cooking in water just below boiling point, while bubbling gently.
Coring = remove the tough central part and seeds from (a fruit).
Creaming method = Also known as the 'sugar-shortening' method, the sugar and shortening fat are blended together first and then creamed by added mixing.
Rubbing in method = the process of rubbing fat (butter, lard, margarine) into flour with your finger tips. 
Bridge = a safe method to use a knife
Claw = a safe method to use a knife
Kneading = work moistened flour into dough or paste with the hands.
Freezing = method of preserving food by lowering the temperature to inhibit microorganism growth
Frying = to cook food in hot fat or oil, typically in a shallow pan.
Mashing = reduce food to a pulpy mass by crushing it
Whisking = beat or stir with a light, rapid movement.
Refrigerating = he process of subjecting food or drink to cold in order to chill or preserve it.
What 6 nutritional facts can be found on food labels?
What is a composite dish?
What are the recommended calories for male and female?
What is dietary fibre?
Why is it important?
What is a balanced diet?

3. Year 9 - Food, Nutrition & 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?
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
The 4 C’s = Four simple rules that will help you to stay safe and hygienic in the kitchen:
Cleaning.
Cooking.
Cross contamination.
Chilling.
What is it important to weigh and measure ingredients accurately?
What can happen if we don’t?
What 6 nutritional facts can be found on food labels?
What are the different types of food poisoning?
Where does the bacteria come from?
What are the symptoms?
How can it be prevented?
How do you hygienically wash your hands in preparation for cooking and food handling?
What are the recommended calories for male and female?
What is meant by the purpose of ingredients in a recipe?
What is a balanced diet?
What is a risk assessment? Why do we need one?
What is contamination? How do we avoid this?
Key words:
Peeling = remove the outer covering or skin from (a fruit, vegetable, or prawn)
Slicing = using a knife to cut into slices
Weighing = using measuring scales to accurately measure an amount of food
Measuring = using a jug for example to measure an amount of liquid or food
Boiling = cooking in water at or near boiling point.
Simmering = cooking in water just below boiling point, while bubbling gently.
Coring = remove the tough central part and seeds from (a fruit).
Creaming method = Also known as the 'sugar-shortening' method, the sugar and shortening fat are blended together first and then creamed by added mixing.
Rubbing in method = the process of rubbing fat (butter, lard, margarine) into flour with your finger tips. 
Bridge = a safe method to use a knife
Claw = a safe method to use a knife
Kneading = work moistened flour into dough or paste with the hands.
Freezing = method of preserving food by lowering the temperature to inhibit microorganism growth
Frying = to cook food in hot fat or oil, typically in a shallow pan.
Mashing = reduce food to a pulpy mass by crushing it
Whisking = beat or stir with a light, rapid movement.
Refrigerating = he process of subjecting food or drink to cold in order to chill or preserve it.
Explain why it is important to follow these 5 rules?
What is dietary fibre?
Why is it important?
What is a composite dish?