an abbreviation for the word of a pork ‘cutlet’ in Japanese (katsuretsu, カツレツ)

a diet that comprises lots of fruit, vegetables, cereals, beans, legumes, seeds and nuts

steps taken to prevent cross-contamination and reduce the risk of food poisoning

income and expenditure over a period of time

Making sweet potato katsu curry

Cooking and nutrition

Making Chelsea buns

Making a sweet & sour fakeaway

Through three recipes, the emphasis of this unit is on accurate and precise use of a range of food skills, and independent working. High standards of food safety are embedded, and pupils modify recipes for health and explore food science in action and the cost of ingredients.

Accurate and precise cooking

a sweet bun dough, rolled-up with a mixture of dried fruit, sugar and spices

the process of pulling, folding and stretching dough

a protein found mainly in flour milled from wheat

descriptions of what a ‘good one looks like’ in order for it to be considered successful

a meal that looks and tastes like a takeaway, but is made at home

finely ground maize, used for thickening sauces

an acronym that highlights fours areas of food hygiene: cleaning, cooking, chilling and cross-contamination

the process of starch absorbing liquid and swelling, causing a sauce to thicken

Accurate and precise cooking

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