Healthy Breakfast
Students will develop their understanding of how food products can be manufactured and developed and consider how they can be adapted for particular special dietary needs. They work with basic recipes to experiment with ingredients, methods, flavourings, texture, shape and decoration. They revisit basic industrial practices e.g. sensory analysis. Students also enhance their design development skills by learning how to evaluate food outcomes and suggest improvements. They use a variety of equipment safely and effectively, putting into practise food hygiene requirements.
Key Learning Outcomes
Have a further understanding of the safe and hygienic use of equipment and ingredients.
Have a further understanding of the safe and hygienic use of equipment and ingredients.
Supported to produce edible outcomes.
Evaluate at a basic level and taste test practical outcomes using star diagrams.
Simple adaptation of recipes – flavour only.
Understand special diets and how they influence food choices.
Develop a recipe and identify improvements.