GCSE+FT+Unit+1+Lesson+Information

flat In this unit you will study Nutrition, Primary & Secondary Foods, and Preservation & Processing. 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. media type="custom" key="23493788"
 * Unit 1**

1.2 Carbohydrates - Sugar & NSP (Fibre) || || HBV, LBV, Protein alternatives || || 1.8 Government Recommendations 1.8 Government Recommendations
 * = ** Week ** || **Content** || **Link** ||
 * = 1. || 5.1 & 5.2 Analysing Products || [[image:btn_ft_link.jpg width="125" height="40" link="GCSE FT Unit 1 Lesson 1 5.1&5.2 Analysing Products"]] ||
 * = 2. || Outline 5 Nutrients
 * = 3. || 2.1 Primary Foods - Wheat, corn, rice, oats & sugar || [[image:btn_ft_link.jpg width="125" height="40" link="GCSE FT Unit 1 Lesson 3 Primary Foods"]] ||
 * = 4. || 1.2 Carbohydrates - plan a practical with at least 1 CHO & a good source of fibre || [[image:btn_ft_link.jpg width="125" height="40" link="GCSE FT Unit 1 Lesson 4 Carbohydrate practical"]] ||
 * = 5. || 1.2 Carbohydrates
 * Practical** - Homework: Nutrition panel || [[image:btn_ft_link.jpg width="125" height="40"]] ||
 * = 6. || 1.1 Fats & 2.1 Primary Foods
 * Practical -** Fat experiment with muffins || [[image:btn_ft_link.jpg width="125" height="40" link="GCSE FT Unit 1 Lesson 6 Fats & primary foods"]] ||
 * = 7. || 2.1 Primary Foods - Eggs: form, function & uses || [[image:btn_ft_link.jpg width="125" height="40" link="GCSE FT Unit 1 Lesson 7 Primary Foods Eggs"]] ||
 * = 8. || 3.4 Food Preparation Techniques - Home
 * Practical** - Quiche || [[image:btn_ft_link.jpg width="125" height="40" link="GCSE FT Unit 1 Lesson 8 - Quiche Practical"]] ||
 * = 9. || 1.3 Protein & 2.1 Primary Foods
 * = 10. || 2.1 Primary Foods (Milk, cream, cheese, yoghurt) & 1.4 Vitamins (A, C, D, B1,B2, folic acid) & 1.5 Minerals (calcium, iron, fluoride, sodium) || [[image:btn_ft_link.jpg width="125" height="40" link="GCSE FT Unit 1 Lesson 10 Promary Foods - Dairy"]] ||
 * = 11. || 1.6 Energy Balance & 1.7 Dietary Guidelines &
 * Research Tasks** || [[image:btn_ft_link.jpg width="125" height="40" link="GCSE FT Unit 1 Lesson 11&12 Energy Balance, Dietary Guidelines & Government Recommendations"]] ||
 * = 12. || 1.6 Energy Balance & 1.7 Dietary Guidelines &
 * Research Tasks** || [[image:btn_ft_link.jpg width="125" height="40" link="GCSE FT Unit 1 Lesson 11&12 Energy Balance, Dietary Guidelines & Government Recommendations"]] ||
 * = 13. || 1.10 Special Diets & 4.2 Product & Recipe Development
 * Mini Project** || [[image:btn_ft_link.jpg width="125" height="40" link="GCSE FT Unit 1 Mini Project 1"]] ||
 * = 14. || 5.2 Disassembly, Qulaity of Design, Quality of Manufacture
 * Mini Project** || [[image:btn_ft_link.jpg width="125" height="40" link="GCSE FT Unit 1 Mini Project 1"]] ||
 * = 15. || 1.10 Special Diets & 4.2 Product and Recipe Development
 * Mini Project** || [[image:btn_ft_link.jpg width="125" height="40" link="GCSE FT Unit 1 Mini Project 1"]] ||
 * = 16. || 1.10 Special Diets & 4.2 Product and Recipe Development
 * Mini Project** || [[image:btn_ft_link.jpg width="125" height="40" link="GCSE FT Unit 1 Mini Project 1"]] ||
 * = 17. || 1.10 Special Diets & 4.2 Product and Recipe Development
 * Mini Project** || [[image:btn_ft_link.jpg width="125" height="40" link="GCSE FT Unit 1 Mini Project 1"]] ||
 * = 18. || 1.10 Special Diets & 4.2 Product and Recipe Development
 * Mini Project** **Practical** || [[image:btn_ft_link.jpg width="125" height="40" link="GCSE FT Unit 1 Mini Project 1"]] ||
 * = 19. || 1.10 Special Diets & 4.2 Product and Recipe Development
 * Mini Project** || [[image:btn_ft_link.jpg width="125" height="40" link="GCSE FT Unit 1 Mini Project 1"]] ||
 * = 20. || 4.2 Product and Recipe Development || [[image:btn_ft_link.jpg width="125" height="40"]] ||
 * = 21. || 2.2 Functional Properties & Working Characteristics
 * Research Tasks** || [[image:btn_ft_link.jpg width="125" height="40" link="GCSE FT Unit 1 Lesson 22 - 24"]] ||
 * = 22. || 2.2 Functional Properties & Working Characteristics
 * Research Tasks** || [[image:btn_ft_link.jpg width="125" height="40" link="GCSE FT Unit 1 Lesson 22 - 24"]] ||
 * = 23. || 2.2 Functional Properties & Working Characteristics
 * Research Tasks Practical** || [[image:btn_ft_link.jpg width="125" height="40" link="GCSE FT Unit 1 Lesson 22 - 24"]] ||
 * = 24. || 2.2 Functional Properties & Working Characteristics
 * Research Tasks Presentation** || [[image:btn_ft_link.jpg width="125" height="40"]] ||
 * = 25. || 2.3 Secondary Foods & 3.3 Processing
 * Research Tasks** || [[image:btn_ft_link.jpg width="125" height="40" link="GCSE FT Unit 1 Lesson 26 Secondary Foods"]] ||
 * = 26. || 3.8 Food Processing Techniques - Industry
 * Practical** - Biscuit Production using Tunnel Oven || [[image:btn_ft_link.jpg width="125" height="40" link="GCSE FT Unit 1 Lesson 27 Food Processes"]] ||
 * = 27. || 4.1 Production Methods
 * Practical** || [[image:btn_ft_link.jpg width="125" height="40"]] ||
 * = 28. || 3.7 Food Preparation Techniques - Industry
 * Research Tasks** || [[image:btn_ft_link.jpg width="125" height="40"]] ||
 * = 29. || 3.11 Standard Components
 * Practical** || [[image:btn_ft_link.jpg width="125" height="40"]] ||

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