KS4 WJEC Home Economics Food & Nutrition

• Always do your best work.• BEST work needs concentration.• Concentration is sitting, working

quietly.• Treat others & their work with

respect.• Do not wander round the room.• If you get stuck try asking a

friend?• Do not run/throw things in the

room.• Enjoy your lesson.

To understand what HACCP is required when making your dish/esTo understand why a time plan is needed when completing practical tasks To produce a time plan of your dish with at least 3 HACCP pointsTo complete a nutritional analysis

Learning Objectives

I will learn:• Why HACCP is needed• Stages of making my dish/es• What a time plan is

By the end I will begin to……………….• Understand the key words• List checks to make (HACCP)

when completing a practical for my dish/es

• Start to complete my time plan and nutritional analysis for my dish/es

Success CriteriaAll: List two HACCPs for making your dish/es. List the ingredients, create a basic time plan for making and start a nutritional analysis of your dish/es (Up to Grade C)

Most: List three HACCPs for making your dish/es. List the ingredients, create a good time plan for making and complete a nutritional analysis of your dish/es (Grade B)

Some: List at least 5 HACCPs for making your dish/es. List the ingredients, create an accurate time plan for making and complete a nutritional & costing analysis and a food label for your dish/es (Grade A- A*)

Key WordsTemperature Time PlanFunctionQuality ControlCross-ContaminationDisinfect

Hazard AnalysisCritical HACCP ControlPoint Cleaning

L.O. To understand what HACCP is and how it is used

When it comes to your controlled assessments it is essential you create a specific and methodical time plan to help

you achieve your best.A time plan is a step by step guide of how to prepare and make your dish in the time given.

L.O. To understand why a time plan is needed when completing practical tasks L.O. To understand what a Time Plan is and how it is used

Important facts to include…..

L.O. To understand why a time plan is needed when completing practical tasks L.O. To understand what a Time Plan is and how it is used

Now complete your own time plan. Must: Complete a basic time plan including times, ingredients, equipment and basic instructions and identify some special points.Should: Complete a number of special points (e.g. temps of ovens)Could: Use your own words, don’t just copy out the recipe as it is on the copy given to you.

GO!!!!!

L.O. To understand why a time plan is needed when completing practical tasks L.O. To understand what a Time Plan is and how it is used

Exemplar Work - Quality Control Checklist for Scones

Process Quality Checks1. Collecting ingredients –flour, butter, sugar, water

Check dates on ingredients, check storage temperatures, check weights of raw ingredients

2. Set oven to correct temperature

Check temperature of oven using oven thermometer

3. Collect equipment and prepare the work area

Check equipment is clean and wipe work surface

4. Rub in the butter to the flour with fingertips

Texture check on rubbed in mixtureVisual check for foreign bodies

5. Add enough water to make a soft dough

Texture check on dough, colour check on dough & visual check for foreign bodies

6. Roll out to desired shape Thickness check, colour check, texture check, visual check

7. Place scones on greased baking tray and brush with milk

Weight check of individual “raw” scones, thickness check

8. Bake at 230°C/Mark 9 for 7-9 mins until risen

Temperature check on oven

9. Take scones out of the oven and cool on a wire rack

Colour check, visual check, weight check, organoleptic testing

L.O. To understand what HACCP is and how it is used

L.O. To understand why a nutritional analysis programme is needed when completing practical tasks

L.O. How to complete a costing breakdown for a practical task/ controlled assessment

GO!!!!!

Complete a nutritional analysis and calculate the costing's of your dish/es using:

Success CriteriaAll: Did you list two HACCPs for making your dish/es. Did you list the ingredients, create a basic time plan for making and start a nutritional analysis of your dish/es (Up to Grade C)

Most: Did you list three HACCPs for making your dish/es. Did you list the ingredients, create a good time plan for making and complete a nutritional analysis of your dish/es (Grade B)

Some: Did you list at least 5 HACCPs for making your dish/es. Did you list the ingredients, create an accurate time plan for making and complete a nutritional & costing analysis and a food label for your dish/es (Grade A- A*)

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1. Name 3 HACCP checks you are going to carry out when making your dish/es

2. Say how you can reduce the fat content in your dish /es

3. Say how you can increase the NSP content in your dish/es