Home Learning Menu - Choose your home learning

Home Learning Menu - Choose your home learning

Home Learning Menu - Choose your home learning tasks from the selection below. The spice level suggests the difficulty or level of challenge that each
task offers (1 chilli = easy, 2/3 chillies = medium, 4 chillies = hard). As a minimum, you should pick one starter and a main but challenge yourself. Food Challenges can
be completed as extra pieces of home learning. Tick each task that you do. Hand in date week beginning 21st March 2016.
Mains

Starters
Design a poster with 510 healthy, safety and
hygiene rules to follow
in the kitchen.

Develop a Presentation
that could be shown to
students to explain
health, safety
and
hygiene considerations
that should be made
throughout a practical
lesson.

Develop a step-by-step
guide to preparing for
and finishing a practical.
Include evidence of you
working through the
stages, e.g. photos or
video footage.

Food Challenge!
Watch a cooking show on TV,

Choose 5 pieces of
kitchen

Produce a guide to
explain how to use

Thinking
about
5-a-day,
conduct a survey to assess how

equipment
and
explain how and
why they would
be used. Use

10 key pieces of
kitchen equipment.
the

many fruit and vegetables
people eat. Present your
results in graphs, analyse your
findings,
and
make

to
your

products you have
made in school,
suggest five ways it
can be modified to

recommendations about how
fruit
and
vegetable
consumption
could
be
improved.

For one of the
products you have
made, develop a
storyboard
or

make it healthier,
considering the five
nutrients.

images
illustrate
work.

timeplan to show
the step-by-step
method.
Design a poster to
promote the Eight
Tips for Healthy
Eating.

For

one

of

Produce an advice
sheet to help people
achieve the eight
tips for
eating.

healthy

Keep a food diary to record
what you eat in one day and
analyse it against the Eatwell
Plate. Then, write an eating
plan you could follow to make
your diet healthier.
Write your own tips for healthy
eating and explain each one in
detail.

and record all of the good and
bad health, safety and
hygiene points that you see.
Research 5 pieces of food
manufacturing
equipment
that would be used in the
food industry.
Research how one of the
products you have made in
class
would
be
mass
manufactured
for
a
supermarket.

Keep a food diary and ask
someone else to do the same.
Compare and analyse both of
them against the Eatwell Plate
and by running an online
nutritional
analysis
at
explorefood.foodafactoflife.or
g.uk.

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