1. FOOD & COOKERY: Year 7 & 8 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. VCERT FOOD & COOKERY Unit 1: Preparing to cook: Year 9
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?

3. VCERT FOOD & COOKERY Unit 2: Understanding food: 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 the main food groups
1.2 Describe sources of foods from each main food group
1.3 Explain how seasons affect food availability
2.1 Describe how social factors affect food choices
2.2 Describe how environmental factors affect food 
2.3 Describe how cost factors affect food choices
2.4 Describe how sensory factors affect food choices
3.1 Compare ingredients to inform choice of recipes for given dishes 
3.2 Apply choices of ingredients to make given dishes
3.3 Evaluate completed dishes
How does seasonality affect fruit and vegetables?
How does seasonality affect meat, poultry and fish?
How would the following affect our food choices?
cultural, locality, accessibility, fair-trade, pesticides, weather, food miles, carbon foot print, availability, quality, varieties, brands, composition, taste, texture, appearance, smell
What do we call a dish that is made up of more than one food group?
What is dietary fibre?
Why is it important?
What is seasonality?