Food Mid KS3 Y8 Mainly Making - Protein Foods

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Curriculum and Lesson Planning Design for society Food Preparation and Nutrition Planning Research KS3 Secondary

Protein foods – 4 hours

In this students will be developing a range of preparation and cookery methods whilst making protein rich dishes. They will list the sources and function of protein in the diet, describe the consequences of a diet lacking in protein and explain the different needs for protein at different life stages. They will then prepare a selection of ingredients for a range of dishes, following recipes and demonstrating safe use of equipment.

Key learning:

  • Understand the source of and function of protein in the diet
  • Identify and cooking with a variety of protein ingredients

Skills:

  • Sauce making
  • Heat control using hob
  • Use of high risk ingredients
  • Key temperature controls

Content

Each resource pack comprises:

  • Unit of work
  • PowerPoint presentations
  • Self assessment worksheets
  • Homework sheets
  • Support resources

Allergy safety: Before using this activity, check your school’s allergy safety policy and the needs of the pupils taking part. Food ingredients and previously used food packaging may contain allergens or food residue. Check and clean materials as appropriate and use new or non-food packaging where a suitable alternative is needed. Adapt the activity for any pupil with an allergy and follow their individual healthcare plan.