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| KS3 Food | |
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The Meatrix : Part 2
http://www.moremeatrix.com/ The Meatrix .. brilliant parody about animal factory farming ...this may turn you into a vegetarian .... but maybe not quite as good as part 1 is. |
 
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Backwards Hamburger
http://www.backwardshamburger.com/ Backwards Hamburger Details that you may not want to know about hamburgers. |
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Fast Food Nation - The Fat Lane
http://www.youtube.com/watch?v=5ey9M26W_pk Fast Food Nation - The Fat Lane A family gathers around the table for a Fast Food Meal that can lead to a Fast death. Family Obesity, get your family out of the Fat Lane. Fast Food Nation, a new film directed by Richard Linklater, based on the best selling book by Eric Schlosser. |
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Free Food Recipes with Pictures
http://www.3dreal.com Free recipes of vegetables, soups, chicken, sauses and gravies, salads and snacks, sandwiches, poultry and game, rice and pasta, meat dishes, and many more. And you will also find detailed facts about food and hints on cooking food. |
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Baking Bread - Virtual Field Trip
http://www.field-trips.org/sci/bake/index.htm A field trip created with TourMaker guides you through a sequence of Web pages on any given topic. For each page, there is simultaneous commentary in an accompanying frame. You move forward and back through the Field Trip using the tour Control Panel and you can leave the Tour to explore links and return to it whenever you want. This field trip about Bread Baking utilizes Internet resources to introduce the principles, tools, and techniques of bread making. It is designed for elementary school children in grades 4-6 but is appropriate for students of many ages. (Please note that there are important safety issues in baking and take appropriate measures to ensure safety, especially with elementary school children.) |
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Ensuring quality production
http://www.standards.dfee.gov.uk/word/secondaryschemes/det9ei.doc The main aim of this unit is for pupils to make and produce their work in quantity. In this unit, pupils tackle a design and make assignment (DMA) on the theme ‘Bread batch production’, in which they present a prototype of a new bread that can be manufactured on a larger scale. They make their product in volume, reflecting similar processes to those that might be used commercially. They develop quality assurance procedures, and use production aids, eg moulds, weighing and measuring devices, moulded baking trays, where appropriate, to improve the quality of their manufacturing. |
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Designing for clients
http://www.standards.dfee.gov.uk/word/secondaryschemes/det8bi.doc The main aim of this unit is to develop pupils' designing skills and to teach them about designing for clients. |
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This is the KS3 Food link area
/pages/learning/DandT_S/KS3Food/ Bookmark this page for easier return visits. |
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Understanding materials
http://www.standards.dfee.gov.uk/word/secondaryschemes/det7ai.doc The main aim of this unit is to develop pupils’ understanding of the properties of materials/ingredients and how to apply this understanding when designing with food. In this unit, pupils tackle a design and make assignment (DMA) on the theme ‘Salads and soups’, in which they design and make a new salad or soup that encourages people to eat plenty of fruit and vegetables. They must use ingredients appropriately to meet a specific technical purpose. |
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Designing and making for yourself
http://www.standards.dfee.gov.uk/word/secondaryschemes/det7bi.doc The main aim of this unit is to develop pupils’ understanding of designing for manufacturing, and of manufacturing itself. In this unit, pupils tackle a design and make assignment (DMA) on the theme ‘Snacks’, in which they design and make a new and appetising pasty filling for a target group of customers. To help them develop their design ideas they make prototypes and models, which they evaluate and modify before starting to make their final product. |
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Exploring materials
http://www.standards.dfee.gov.uk/word/secondaryschemes/det8ai.doc The main aim of this unit is for pupils to explore the properties of materials/ingredients when designing, so that they will be able to identify appropriate materials/ingredients for a task. In this unit, pupils tackle one of two design and make assignments (DMAs) on the themes: ·Layered dessert ·The right combination |
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Producing batches
http://www.standards.dfee.gov.uk/word/secondaryschemes/det8ei.doc The main aim of this unit is for pupils to learn how to make and produce their work in quantity. In this unit, pupils tackle a design and make assignment (DMA) on the theme ‘Pasta production’, in which they develop a pasta prototype product that is suitable for batch production. They should choose an appropriate method of making the products, and manufacture them with precision, observing health and safety regulations and taking action to control identified risks. |
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Selecting materials
http://www.standards.dfee.gov.uk/word/secondaryschemes/det9ai.doc The main aim of this unit is for pupils to apply their understanding of the properties of materials/ingredients when designing. In this unit, pupils tackle a design and make assignment (DMA) on the theme ‘Specialist diets’. They design and make a meal for customers with special dietary needs, selecting the ingredients they will use according to their nutritional and working characteristics, and matching them to appropriate making processes. The optimum use of materials/ingredients should reconcile a number of criteria, including the working characteristics, production processes, environmental and social issues, costs and aesthetics. |
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Designing for markets
http://www.standards.dfee.gov.uk/word/secondaryschemes/det9bi.doc The main aim of this unit is for pupils to learn about designing for manufacturing and the main commercial processes that are used by manufacturers. The emphasis is on thinking about how a product will be made as an integral part of the design process, rather than as an afterthought once the design is complete. In this unit, pupils tackle one of two design and make assignments (DMAs) on the themes ‘Mini-enterprise’ and ‘Designer–makers’. |
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