Year 8 Food & Nutrition

Cultural influence and food science 

In this unit, students make connections between geographical and environmental and the characteristics of food. They learn the purpose and function of aeration in food science, focusing on its function in bread-making. Students explore the lamination processes used to make puff pastry, the role of steam as a raising agent in choux pastry, and the importance of physical aeration in the production of chocolate mousse.

Key knowledge developed: 

• Understanding concepts of thickening, gelatinisation and coagulation
• Understanding how foods are connected to their cultural origins
• Understanding the three types of aeration used in food production

Key skills developed: 

• How to manage viscosity in sauce making
• How to demonstrate a range of aeration techniques
• How to shape and form food items using piping, hand-shaping and lamination
• How to evaluate food outcomes using appropriate terminology 

Assessment: Students receive formative assessment on their progress throughout the unit. Summative assessment of the knowledge and skills learned is informed by students' engagement with their practical work and by their project outcomes.