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?

4. LO1: UNDERSTAND HEALTH AND SAFETY RELATING
Year 10 - NCFE Level 1/2 Technical Award in Food and Cookery
Unit 01 Principles of food safety, food nutrition and food choice
LO1: UNDERSTAND HEALTH AND SAFETY RELATING
1.1 Safe and hygienic working practices relating to self and the cooking environment
1.2 Potential risks and hazards in the cooking environment
1.3 HACCP (Hazard Analysis and Critical Control Point)
1.4 Minimising risks in the cooking environment
1.5 Cooking equipment and utensils
Safe and hygienic working practices for self
handwashing
correct clothing
hair tied back or covered
no jewellery or make-up
appropriate footwear
blue plaster to be used to cover any cuts and grazes.
Safe and hygienic working practices for the cooking environment
sanitising of work surfaces
checking floors for spillages
equipment for cleanliness prior to use
trailing cables
ensuring that electrical equipment is not used near water
Hazards:
physical contamination: plasters, hairs, nails, debris from the building, debris from equipment, debris from packaging
chemical contamination: kitchen cleaning agents, unwashed fruits and vegetables, pest control products
biological contamination: bacteria; e-coli, salmonella, staphylococcus; high risk foods: high moisture and high protein foods; meat, fish, rice, dairy and eggs; ideal conditions for bacterial growth: warm, wet and danger zone for bacterial growth, causes of food spoilage – yeast, mould, bacteria
cross-contamination: unwashed clothing, using the same utensils and equipment for raw and cooked foods, personal hygiene, waste control.
Risks:
cuts
burns and scalds
trips, slips and falls
bacteria entering food and causing illness
food spoilage
physical harm from debris.
Ways HACCP minimises risks for business
Critical control points.
Risk assessments:
purpose
common risks in the cooking environment
ways to minimise risks.
Minimising risks:
blue plasters for visibility
keeping fingernails short and clean
removing jewellery
washing fruits and vegetables
regular visits from pest control
colour coded chopping boards
safe temperature control of foods: during storage, during serving of hot and cold food, during reheating of food, use of temperature probes
safe disposal of waste.
Safe preparation, usage, cleaning and storage of:
Utensils: knives, chopping boards, sieves, baking trays, mixing bowls, rolling pins, whisks, saucepans.
Equipment: microwave, hob, fridge, food mixer, freezer, oven, sinks.

5. LO2: UNDERSTAND FOOD AND NUTRITION 2.1 Food Groups and Provenance
2.2 Healthy Eating
Food groups
Potatoes, bread, rice, pasta and other starchy carbohydrates
Fruit and vegetables
Dairy and alternatives
Beans, pulses, fish, eggs, meat and other proteins
Oils and spreads
Foods high in fat, salt and/or sugar - eat less often and in small amounts
Food provenance
foods come from a range of sources:
Farm grown
Reared
Processed
Manufactured.
Balanced Diet
Definition of a balanced diet
Purpose of the Eatwell Guide
The current UK government healthy eating tips
Nutrients
Sources? Functions?
Macronutrients: carbohydrates, fat, proteins.
Micronutrients: Vitamins: vitamin A, vitamin B, vitamin C, vitamin D. Minerals: iron, calcium
Water.
Nutrient imbalances
causes and effects of an unbalanced diet, this includes the effects from an excess and lack of:
Protein - lack: muscle wastage, poor growth in children, cuts are slow to heal, fluid buildup under the skin, kwashiorkor. excess: strain on the kidneys. Excess is converted to fat.
Carbohydrates - lack: lack of energy, protein used as energy source. excess: converted to fat resulting in weight gain.
Fat - lack: losing weight, feeling cold, can lack essential fatty acids such as Omega 3. excess: becoming overweight, high cholesterol levels increasing risk of heart disease and stroke.
Vitamin A lack: poor night vision, difficulty fighting infections, poor growth in children. excess: poisonous, and can build up in the liver; animal sources, such as liver, can cause birth defects in babies.
Vitamin B - lack: poor digestion, reduced nerve function, slow growth, depression, lack of B9 can cause spinal defects in unborn children. excess: no harm caused. Vitamin C - lack: scurvy, poor skin health, cracked and bleeding corners of the mouth, bleeding gums, anaemia. excess: no harm caused, but too many vitamin C supplements can cause diarrhoea.
Vitamin D - lack: poor calcium absorption leading to rickets and osteoporosis. excess: no harm caused.
Iron - lack: anaemia, pale complexion, weak and splitting nails. excess: over 20mg per day can cause stomach pains and nausea.
Calcium - lack: hypocalcaemia, poor bone structure, rickets, osteoporosis, blood does not clot properly. excess: too many supplements can cause constipation.
Dietary fibre
The function of dietary fibre
Sources of dietary fibre
Short term and long term effects of not having enough of it.
Making food recommendations for specific groups of people
What are the nutritional requirements for: Babies (age 0-1), Toddlers (age 2-4), Children (age 5-12), Teenagers (age 13-19), Adults (age 20-65), Older people (age 65+), Activity level: high, Activity level: low.
Food-related health conditions unsuitable food and what alternatives are available for those with the following health conditions: Lactose intolerance, Wheat intolerance, Coeliac disease, Nut allergy, Coronary heart disease.
Nutritional information on food labels (the purpose of symbols on food labels). Traffic light symbols, Reference intake, Vegetarian symbol, Vegan symbol, Allergy advice

6. LO3: UNDERSTAND FACTORS THAT AFFECT FOOD CHOICE
3.1
3.2
3.3
Social factors
Cultural – religion (Judaism, Hinduism and Islam), upbringing Locality – where you live, access to shops Accessibility – transport, shopping online
Personal – vegetarian, vegan, cost, brand.
Environmental factors
Food miles
(a mile over which a food item is transported during the journey from producer to consumer, as a unit of measurement of the fuel used to transport it)
Carbon footprint
(the amount of carbon dioxide released into the atmosphere as a result of the activities of a particular individual, organization, or community)
Pesticide use.
(Pesticides are chemical or biological substances that are used to kill or control pests during the cultivation and storage of crops)
Seasonality
How do seasons affect food availability?
types of seasonal fruit and vegetables available in the UK
spring – new potatoes, radishes, spring onions, watercress
summer – strawberries, asparagus, sweetcorn, cucumber
autumn – apples, potatoes, blackberries, squash
winter – carrots, leeks, swede, parsnips.
What are the benefits of using food in season?
nutritional value
flavour
availability
cost
reduced food miles.

7. VCERT FOOD & COOKERY Unit 3: Exploring balanced diets
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.