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NOTES FOR TEACHERS |
Design and Technology at Key Stages 3 and 4
[KS 3: Unit 08ai: Exploring materials focus: food ; Section 9: Focused practical tasks
and GCSE Project work]
Apples and Nutrition Worksheet:
The worksheet entitled “Apples and Nutrition” contains an apple tasting exercise and an oxidation experiment. The nutritional values for an apple are supplied as are a range of sources, both books and websites involving research on apples and apple cider.
The apple tasting for example, introduces students to the varieties of apples available and their different taste and textures. Students can consider the aesthetics of apple products and how this affects what consumers choose. Apples also provide one of the recommended five fruit and vegetable servings a day and thus doing an apple tasting would encourage healthy eating as well.
The Apple Project Worksheet:
Students can choose from three recipes involving apple products and are encouraged to further improve these dishes. They will be expected to design appropriate packaging, cost the product and provide nutritional details for a serving.
The DfES/QCA scheme of work for year 8 suggests several possibilities for food projects. Among these are:
? The right combination - develop a meal in which a sauce is combined with other ingredients
? Develop a food product range - Identify a local or famous food product and redevelop it as a different product to extend the product range.
Apples, apple juice, cider, cider vinegar, pears and perry, are very “British” foods and most suitable to be used as a base for such a project.
A section on packaging is included as well as an interview with a cider producer who discusses packaging and labels in a marketing context.
Yeast and Fermentation Worksheet:
The Fermentation experiment involves some basic biochemistry. Students will learn how the physical and chemical properties of foods are used to achieve particular effects, in this case how cider is produced from special varieties of apples through fermentation. There is an experiment to test yeast fermentation, another to show the growth of a yeast population, and finally instructions for making cider. The chemical basis for cider vinegar is also discussed.
To find out in more detail about the complete process of cider production, click onto “industrialisation 1860s onwards” on the homepage of the apples and pears past home page.
www.historyatthecidermuseum.org.uk/Industrialisation.htm