1. Year 10 PPE’s start 8th May 6 school weeks away
Will include work: Nutrition and Healthy Eating, Food Science and Food Safety.
Revision plan:
Week 1:Homework: Complete eggs benedict write up and revision cards for principles of nutrition/ Proteins/ Fats/ Carbohydrates using pages 1-7 of workbook
Week 2: Vitamins and minerals and Energy
Week 3: Special dietary needs
Week 4: Food Science… Functional properties of proteins/ carbohydrates and fats in cooking
Week 5: Food Safety
Week 6: Recapping using revision cards

2. Year 10 exam 30 % based on food investigation. Thursday 27th and 28th
20% on practical exam on Friday 5th May
50% on written exam Thursday 11th May

3. Enzymic Browning Investigation Tasks
Year 10 NEA food investigation task
Design an investigation that you can carry out in a 1 hour lesson to find out how enzymic browning in apples can be slowed down.
Write a title and aim for your task.
Research the causing of enzymic browning and write up your findings
Complete a hypothesis for what you predict will help to slow down enzymic browning.
Write a method for what you will do to carry out the investigation
Draw a results table to show any differences to the appearance after 10, 20 & 30 minutes.
Carry out the investigation (Practical)
Complete your results and write an analysis to explain what has happened:
What are your results showing?
Which experiment slowed down enzymic browning? Explain why this happened.
Explain if your results matched your hypothesis.
What else could you have done to stop/slow enzymic browning?
How can you apply your learning to practical work?
Guacamole
Fruit Salad
Potato wedges

4. Year 10 practical exam
Plan, prepare, cook and serve a traditional British hot meal that will appeal to school children.
Time to plan 1 hour
Time to prepare, cook and serve homework + 45 mins
Both will be in exam conditions and must be independent.