1. Jackets and hoodies off. Homework diaries out. Pencils out.

2. Food Glorious Food REVISION
Learning Outcome
I am learning….
Success Criteria
I can….
To review and revise all we have been learning since we started Home economics
Answer to at least three of the questions today.
Answer to at least six of the questions today.

3. Experiences & Outcomes & Significant Aspects of learning
The Food Experience
Preparing food appropriate to learning
TCH 3-10b - I have gained confidence and dexterity in the use of ingredients and equipment and can apply specialist skills in preparing food.
Keeping Safe & Hygienic
Principles of food safety and hygiene
Minimising risk
HWB 3- 33a - I can apply food safety principles when buy, storing, preparing , cooking and consuming food.

4. Question ? Personal Hygiene
Personal hygiene is related to the food handler.
Nails should be short and clean
Hair should be tied back
Always wear a clean apron
Question ?
Put your hand up don’t shout out can you think of any more personal hygiene points ?

5. Personal Hygiene
Cuts should be covered with a blue waterproof plaster.
Hands should be washed.
No nail polish.

6. Kitchen Hygiene
This is about how clean the kitchen is. It is no use having high standards of personal hygiene if your kitchen is dirty.
In your jotter list 6 examples of good kitchen hygiene.
Here’s one to get you started
Do not have a bin in the kitchen without a lid and don’t let it overflow.
If you’re stuck use your information booklet.

7. Kitchen Safety
It is very important that possible dangers in the kitchen are identified
Can you think of any safety issues?
Write down four examples in your jotter
Here’s one to get you started:
chemicals like bleach and detergents should be stored out of reach of young children 

8. Equipment
It is important to use the right equipment for the task you are doing. It would be very difficult to peel your vegetables with a whisk!
Task_____
Look at the equipment on the table and write down the names and the jobs you would use them for.

9. Weighing and Measuring
It is important to weigh and measure ingredients accurately to ensure success in cooking.
We can either use scales or handy measures. What is a handy measure? HANDS UP
For blocks of margarine we can use mathematics and common sense. How would you measure out 25grams of margarine from a 250gram block without scales?

10. Cookers
We cook foods using a cooker, they can be powered by gas or electricity.
Can you name the three different parts of a cooker?
In your jotter list four safety precautions you should observe when working with a cooker.
Here’s one to get you started:
Always ensure the burner/ring is the right size for the pot.

11. Experiences & Outcomes & Significant Aspects of learning
The Food Experience
Preparing food appropriate to learning
TCH 3-10b - I have gained confidence and dexterity in the use of ingredients and equipment and can apply specialist skills in preparing food.
Keeping Safe & Hygienic
Principles of food safety and hygiene
Minimising risk
HWB 3- 33a - I can apply food safety principles when buy, storing, preparing , cooking and consuming food.

12. Food Glorious Food Answer to at least three of the questions today.
Success Criteria
I can…
Answer to at least three of the questions today.
Answer to at least six of the questions today.