Unit 2
Week
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 |
In this unit you will study Preservation & Processing, Product Manufacture and Analysing Products. You can track the unit of work in the table below as well as get more detailed information for each lesson by clicking on the relevant link.

Food Product Manufacture
Food Processing



Lesson
Content
Link

1

4.7 Packaging
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2

4.7 Packaging
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3

3.1 Preservation & 3.2 Preservation Methods
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4

3.9 Food Preservation Techniques - Industry
MAP
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5

3.9 Food Preservation Techniques - Industry
Chilling & Freezing
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6

3.9 Food Preservation Techniques - Industry
Practical - Lasagne
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7

3.9 Food Preservation Techniques - Industry
Heat Treatments
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8

3.5 Food Processing Techniques - Home
Mini Project 2
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9

3.5 Food Processing Techniques - Home
Mini Project 2
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10

3.5 Food Processing Techniques - Home
Mini Project 2
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11

3.5 Food Processing Techniques - Home
Mini Project 2 - Practical
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12

4.8 Labelling
Mini Project 2
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13

4.8 Labelling
Mini Project 2
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14

3.10 Additives that change
(Mini Project 2 DUE) Next Lesson: Bring a jar
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15

3.9 & 3.6 Food Preservation Techniques - Industry & Home
Practical - Apple Chutney
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16

4.3 Technological Developments
Modern / Novel / Smart Foods- Research Tasks
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17

4.5 Issues
Moral, Environment, Cultural - Research Tasks
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18

Visit from Claire Brownless from Not Only Olives - Apricot chutney demonstration and taste testing
4.6 ICT
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19

4.6 ICT
Planning - Ice cream
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20

4.6 ICT
Practical - Ice cream
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21

4.4 Quality
HACCP in Action DVD
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22

4.4 Quality
Practical - HACCP for a 20 Minute Meal
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23

Revision Test
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