Strongest Areas

Targets for Improvements

Pupil Comment

Teacher Comment

Page Task Completed?

5 Existing Products

6-7 Health and safety 8-9 Mood board 10 Questionnaire 11 Data Plotting 12-15

Manufacturing methods

15/16

Properties of Ingredients

Overall Mark for Researching

REP

LY S

LIP

: To

co

nfi

rm t

hat

par

en

t/gu

ard

ian

has

see

n t

he

bo

okl

et.

Name: Group: Teacher:

Healthy Layered Dessert

Dear Parent/Guardian, In this food technology project your son/daughter will be assessed on their researching, specifying, making and evaluating skills. This module will form a crucial part of their final yearly grade in Design and Technology so it is important that they complete the work to the best of their ability. They will learn how to use basic kitchen equipment, health and safety skills, designing skills, healthy food choice knowledge and basic cooking techniques by the end of this project. In order to free up time for practical, all of the researching section of the module must be done for homework. This homework booklet has everything that they need to achieve a level within the research area. In the back pages are the spellings that your son/daughter will be given for spelling tests during this project. The spellings will repeat themselves, this is to ensure that they will learn how to spell them correctly. These spellings are also stuck into the back of your son/daughters homework diary, ready for their teacher to set them as homework. As in every year of Design and Technology your son/daughter will be expected to know what level they are working at and know how to improve their work. In order to help them evaluate their work there are level descriptors for the areas that they will be focusing on within this project (researching, specifying, making and evaluating) in this booklet. By now your son/daughter should be fully aware of how to use them. Encase they forget or you yourselves want to look at what level they are working at in their homework , then please feel free to use the level ladders and instructions on page 3.

1

I found it hard I kind of get it I understand this

- “you will find these on every page, these will let the teacher know how your son/daughter is coping with the work. Simply place a tick next to the correct light colour.”

Health

y Layered D

essert

I can co

nfirm

that I h

ave seen

ho

me

wo

rk bo

ok.

Signe

d:

Date:

18

Taste Spicy

Sweet Bland

Sour Bitter

Salty

Hot Burnt

Caramelised Tasty

Texture Crumbly

Crunchy Smooth

Soft Chewy Hard

Rough Watery

Light Fluffy Lumpy

Appearance Colourful

Dull Attractive

Golden Pale Sticky

Soft

Light Heavy Thin

Thick Crumbly Flaky

Spelling Test 1

Aesthetics Design Technology Research Analysis Safety Evaluate Ingredients Dessert Healthy

17

Your son/daughters task is to create a healthy layered dessert to a design of their choosing. They will have around 8 weeks to complete this booklet before it needs to be handed in (the hand in date will be written in your son/daughters planner). Throughout the booklet you will find that the sheets have icons next to them to let you know what you are covering by completing that particular sheet. The icons are as follows:

Maths based task Literacy based task

ICT based task

Higher order thinking task (Lv7-8)

Research Area Can you please fill in and return the reply slip on the left hand side to show that you have seen the homework booklet. Due to budget restrictions, if your son/daughter misplaces or defaces either this booklet or their school booklet, he or she will need to buy a new one at a cost of £1.50 each. If you have any problems regarding your son/daughters homework or class work then please feel free to contact their class teacher on:

01623 843517 Ext: 136

Thank you for taking the time to go through this booklet with your son/daughter.

Many Thanks

Meden School Technology Department

2

3

These level ladders are here to help you evaluate your own work. When working at home you should have you level ladders open at all times so you can constantly see how to improve your work. If you are wondering how to improve your work when in class or at home all you do is see what level it is currently at by reading the statements and seeing which one relates best to you. Once you have found your level you can the look at the next level for ways of improving your work. These are the only areas that you will be assessed on in this project.

- “Self evaluation will be used in all years, therefore it is vital that you learn how to use it effectively now, so it can help you throughout your school life.”

I found it hard I kind of get it I understand this

The abc grid is for you to evaluate your own work. If you think your work is the best it can be you would put a tick in the a box, if you think your work is ok you would tick the b box and if you think your work could be a lot better you would tick the c box.

DO NOT fill in this column as this is for your teacher.

At the base of each level ladder is a section for overall level. LEAVE THIS BLANK for your teacher.

By now you should be familiar with the properties of some ingredients. What you need to do now is give reasons for using the ingredients in your healthy layered dessert design. Try to use the correct terminolo-gy. E.g. rubbing in method, whisking, crunchy texture, sour flavour.

Low fat Double Cream—As topping for Trifle. Creamy Smooth

Texture.

Wholemeal Crumble topping—Used to top off fruit crumbles and make a high fibre crunchy

top.

16

I found it hard I kind of get it I understand this

Ingredients in food can be used in products in foods for a number of reasons E.g. adding calcium, texture, or adding vitamins. A list of key ingredients are described below. Your task is to research what each of the ingredients properties are and write down what you have discovered in the spaces below. Make sure that you don't just copy your research information down, read it through and place it in your own words so that your teacher can see that you understand what you have written. Some of the ingredients you should already know the properties as they have been done in lesson using the eat well plate. Milk: Pasta: Fruit: Chicken: Kidney Beans (Pulses):

15 4

Hea

lth

y D

esse

rts

com

e in

all

,fla

vou

rs, s

hap

es a

nd

siz

es a

nd

co

me

incl

ud

e w

ide

ran

ge o

f in

gred

ien

ts Y

ou

r ta

sk is

to

fin

d a

wid

e se

lect

ion

of

hea

lth

y d

esse

rts

(th

ese

can

incl

ud

e p

acka

gin

g), s

tick

th

em b

elo

w a

nd

ad

d a

nn

ota

tio

ns

to t

he

imag

es y

ou

hav

e fo

un

d. T

hes

e an

no

tati

on

s sh

ou

ld t

alk

abo

ut

wh

at y

ou

like

ab

ou

t th

e d

esig

ns,

wh

eth

er e

ach

des

sert

is h

ealt

hy

or

no

t an

d w

hat

yo

u h

ave

lear

ned

fro

m t

he

des

sert

s.

I fo

un

d it

har

d

I kin

d o

f ge

t it

I u

nd

erst

and

th

is

In food technology it is vitally important that you keep yourself safe and are aware the of safety of others around you. We have briefly discussed safety in the food classroom. Now design a health and safety poster for the food room to show your understanding of the key safety rules. This can include what to do and what not to do in the food room. - “you can use printed images or drawings, stick what your work across both pages.”

Name: What part of the making is this used for? Why is it used?

Name: What part of the making is this used for? Why is it used?

Name: What part of the making is this used for? Why is it used?

14

Name: What part of the making is this used for? Why is it used?

Name: What part of the making is this used for? Why is it used?

Name: What part of the making is this used for? Why is it used?

13

5

Once you have collected a range of different dessert designs it is now time to collect a range of images that will help to inspire you when you create your own healthy layered dessert. These images can have noth-ing to do with a dessert, they are simply chosen for inspiration. For ex-ample if you liked the shape of an object such as a sea shell, you would explain in your annotations how and why the shape could influence the design of your healthy layered dessert. - “Stick what you have found across both pages.”

I found it hard I kind of get it I understand this

12

Name: What part of the making is this used for? Why is it used?

Name: What part of the making is this used for? Why is it used?

Name: What part of the making is this used for? Why is it used?

11

Name: What part of the making is this used for? Why is it used?

In order to reach the higher levels you need to show that you are able to look into ways of making your Healthy Layered Dessert and explain why each particular piece of equipment is used. These pages ahead will help you to do so. Make sure you explain your answers in detail.

Name: What part of the making is this used for? Why is it used?

Name: What part of the making is this used for? Why is it used?

I found it hard I kind of get it I understand this

6

9

- “In order to get a better picture of what people want from a healthy layered dessert your task is to de-sign a series of questions to ask 20 people (you must ensure that you get 20 results, as when you come to fill in the graph and chart on the next page they are divided into 20 segments for you. Questions could revolve around cost, size, materials, recyclability, flavour, colour etc. You must think of 4 and write them in the spaces below, once written give your questionnaire to people to complete.”

Question 1

Question 2

Question 3

Question 4

Example Question: What texture would you like a dessert to be?

Creamy

Crunchy

Chewy

Crumbly

I found it hard I kind of get it I understand this

10

With your questionnaire complete select 2 different questions and input the results into the pie and bar chart.

Key

Question:

0

4

8

12

16

20

Question:

I found it hard I kind of get it I understand this