Y8 Food

Technology

Name ..............................................................

Form ...............

Group ............... Teacher................................

2

Your Food Technology Teacher expects the following from

students:

Class work:

Your booklet and project work must be in every lesson – it is part of your equipment

Take pride in your work, present it neatly

You WILL be asked to repeat your work if it is not of an acceptable quality

Remember to date your work and give it a title

Always write and label in black or blue pen

Draw in pencil

Colour or shade in pencil crayons

DO NOT USE FELT TIPS

Hand home learning in on time

Make sure you fill in all sections of planning and development sheets

Practical work: To act sensibly, safely and hygienically at all times

To arrive on time

Weigh your ingredients out at home before the lesson, if you can’t do this at home

come to the classroom BEFORE your lesson (by 8.25am or at the start of

break/lunchtime)

Take responsibility for cleaning your unit and surrounding area

To work as a team member by helping other people when you can

Failure to bring ingredients twice in a row will result in a department detention for

30 minutes on a Monday evening

We do hope that you will enjoy your time in Food Technology and that you will

leave with the confidence to experiment with a variety of ingredients and the

ability to produce some fantastic products

My unit is number

3

Technology Writing Tips

You must make sure that you follow health and safety guidelines in Food Technology

or risk earning points on your licence. If you collect more 3 points on your licence,

you may be asked to leave the classroom and will not be able to take part in

practical lessons until you have completed a subject report.

4

Group

Portions

Group

Portions

Group

Portions

Group

Portions Group

Portions

1. Complete eatwell plate, and give examples of, the names of each food group.

Fill in the number of portions a day which should be eaten.

2. Give a definition of an unhealthy diet

______________________________________________________

_____ 3. For each food, identify the food group from the eatwell plate to which it

belongs. List the main nutrients found in each food.

Food Food group from eatwell plate Main nutrient(s)

Cola drink

Rice

Chocolate

Apple

Wholemeal bun

Beef steak

Cottage cheese

Canned tuna

Potato crisps

Lettuce

Yogurt

2.

eg. eg.

eg. eg. eg.

5

Reading a Food Label

It is a legal requirement to inform customers about the food products they

are buying. The Food Labelling Regulations 1996 states the information that

must be displayed. Legally the following information must be displayed:

Name of the food (people should know what the product is.)

List of ingredients

Food allergies

Nutritional information

Date Marking. There are two types:

Use by Day and Month or Day, Month Year for perishable foods

Best Before - date until which the food will maintain its optimum quality, e.g. foods that

become stale or develop off-flavours, such as biscuits, crisps, or soft drinks.

Storage conditions

Instructions for use

Business name and address

Place of origin

Traffic Light Labelling

You're standing in a supermarket aisle looking at two similar products, trying to decide which to choose.

You want to make the healthier choice but, you're in a hurry. Well, help is at hand. A growing number of

supermarkets and food manufacturers are using traffic light colours on the labels of some products.

Watch the tv ads on traffic light labelling http://www.eatwell.gov.uk/foodlabels/trafficlights/

5. List four foods high in:

sugar salt fat

4. Use the information on the video to identify

what each traffic light means

6

Traffic Light Labelling

Activity

Use coloured pencils and the information from the PowerPoint to

decide whether each nutrient below should be green, orange or red.

Which of these breakfast cereals is the healthiest? The nutrition

tables below are all per 100g.

Cornflakes £2.26 for 750g

kJ 1580

Protein 7g

Carbohydrate

- sugar

- starch

84g

8g

76g

Fat

Saturates

0.9g

0.2g

Fibre 3g

Sodium 0.7g

Frosties £2.38 for 750g

kJ 1587

Protein 4.5g

Carbohydrate

- sugar

- starch

87g

37g

50g

Fat

Saturates

0.6g

0.1g

Fibre 2g

Sodium 0.45g

Questions 1) Explain the importance of eating breakfast each day? (Use the word ‘energy’ in your answer.)

2) Which of the breakfast cereals above is the healthiest and why?

3) Calculate and compare the cost of eating a Mars Bar and cola drink every morning for 5 mornings to the cost of eating the healthiest breakfast cereal on this page. Mars Bar and Cola Drink Healthiest breakfast cereal with milk

Mars bar £0.43 x 5= ____________

Cola drink £0.50 x 5= ____________

TOTAL= ____________

Price ÷ Weight bought= price per gram Price per gram x weight used = price of product used TOTAL= ____________

4) Suggest three ideas for improving the nutritional value of the healthiest breakfast cereal?

Nutri-Grain raspberry bake bar£2.26 for

8bars

kJ 1720

Protein 4.5g

Carbohydrate

- sugar

- starch

64g

33g

31g

Fat

Saturates

15g

2g

Fibre 2.5g

Sodium 0.1g

Bran Flakes £1.76 for 500g

kJ 1503

Protein 10g

Carbohydrate

- sugar

- starch

67g

22g

45g

Fat

Saturates

2g

0.5g

Fibre 15g

Sodium 0.4g

8

9

10

Teacher Assessment

Title of work

Food Product

that this work

relates to

Self –

Assessment (tick and comment

when complete)

Requ

ires

Impr

ovement

–

See f

eedback

Satisf

act

ory

Exce

llent

Design Brief Analysis

Specification

Questionnaire

Planning Sheet

Development of Ideas

Final Idea Drawing

Evaluation (all products)

Packaging Design/Nutritional

Analysis (Food in Focus 2)

Flowchart

ORGANISED

INDEPENDANT

REFLECTIVE THINKER

RISK TAKER

Y8 Food Technology Project

Within Food Technology you will be producing 6 practical outcomes.

Along with practical work, you will also be completing work on the following

areas and must produce at least one of each for your final assessment.