- Learning about bread's cultural
origins
- Knowing that bread is a staple
food in most cultures around the world
- Understanding that bread is made
from flour which comes from wheat
- Tasting and testing different
breads
- Developing descriptive vocabulary
- Discussing characteristics of
foods, egs. doughy, stretchy, risen, chewy
- Having a go at using bread in
different ways, egs. sandwiches, toast, snacks, pizzas
- Making bread
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- Understanding that wheat is
an example of cereals which are grown as food crops
- Knowledge of primary and secondary
processing of grain into wheat and flour
- Understanding that there are
different types of flour suitable for different purposes, egs. strong
flour for bread, self-raising flour for cake making
- Reading and following recipes
Writing instructions
- Adapting basic recipes, egs.
flavour, shape, texture and appearance
- Safe and hygienic practice with
food, tools, equipment
- Weighing and measuring skills
- Methods of cooking, eg. baking
- Knowledge of sensory characteristics
of bread egs. yeasty, chewy, doughy, elastic, risen
- Understanding nutritional value
of wheat, eg contribution of bread to a balanced diet
- Experiencing processes involved
in making bread products - commercial and domestic
- Knowledge of how technology has
changed over time, eg. in flour milling
- Knowledge of what happens to
bread when ingredients are mixed, yeast action starts and bread is baked
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- Awareness of the social and
cultural role of bread
- Being able to classify cereals
as a food group
- Nutritional value of bread in
the diet
- Knowledge of the nutritional
value of cereals
- Practical knowledge of the different
ways of using cereals and flour
- Investigating and using different
flour types according to their suitability for different purposes
- Knowledge of the UK bread market,
egs. traditional and new trends
- Considering the aesthetics of
food and how this affects what consumers choose
- Evaluating breads and bread mixes
with different characteristics
- Carrying out sensory tests
- Developing descriptive vocabulary
- Understanding about primary and
secondary industrial food processes and their control
- Selecting and combining ingredients
appropriately
- Knowledge of the bread-based
snack market
- Developing ideas for specific
bread products
- Exploring the effects of varying
raw materials, egs. ratios, proportions and ingredients
- Making bread products
- Using bread machines to simulate
batch production
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- Awareness of the diversity of
the cereal/grain market
- Evaluating consumer need and
how effectively it is met
- Evaluating bread mixes, recipes
and products through sensory evaluation
- Awareness of the function of
the constituent ingredients of bread
- Making nutritional comparisons
of different types of flour, egs. wholemeal, granary, scofa, white,
brown, unbleached
- Learning about processes that
change the working properties of materials, egs. wheat can be processed
into flour for bread, pasta, breakfast cereals
- Data-logging activities when
carrying out investigations into the action of yeast and optimum temperatures
for its action
- Investigating the gluten quality
of different flours
- Safety and hygiene (HACCP) procedures
relating to milling and bread-making
- Learning about the applications
and uses of modern materials and ingredients
- Using a number of sources to
find out about industrial milling, primary and secondary processing,
egs. Internet, visits, videos, local area
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- Awareness of current consumer
issues in relation to milled products, egs. organic, genetically modified
ingredients and packaging
- Carrying out a market analysis
of bread and baked products
- Making links with industry and
using it as a source of information and expertise
- Developing scientific understanding
of cereal production and processing
- Developing ideas for own bread
mixes
- Developing product and recipe
ideas for new ways with bread and/or flour
- Considering the speciality bread
market
- Developing flour and bread recipes
for specific dietary needs, egs. coeliac
- Trialling of product ideas using
a bread-making machine to simulate industrial processes
- Carrying out a comparative study
of commercial bread-making at different scales of production
- Investigating the role of ICT
in the food industry (in food product design and manufacture)
- Trialling ways in which a basic
product may be varied for different client groups and markets
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