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Introduction
The unit 'Bread' provided # with an opportunity to develop ~ understanding of, and skills in, working with food through a broad range of different activities related to bread products. ^ improved ~ knowledge and understanding of bread by investigating the existing products available. ^ also explored the functions and properties of different bread ingredients. ^ then draw on this knowledge when designing and making ~ own bread product. ^ has used a range of skills and techniques to make ~ product and ^ has experienced using basic food tools and equipment. ^ has learnt how to take into account the appropriate safety and hygiene issues while ^ has been cooking.
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Investigation
Section 1: Investigative, disassembly and evaluative activities (IDEAs)


^ can name and identify the origin of a number of different bread products.
^ has talked about the contribution that bread can make to a healthy diet.
^ demonstrated through ~ recording sheets and understanding of how different bread products were classified.
^ could use a wide sensory vocabulary to describe bread products.
^ has used ICT for researching about bread.
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PracticalTasks
Section 2: Focused practical tasks (FPTs)


^ knows about the processes involved in making bread products.
^ has followed instructions in order to conduct fair tests.
^ has demonstrated an accurate, effective and appropriate use of equipment, using safe and hygienic working practices.
^ could understand that the properties and quantities of ingredients would affect the final product.
^ has experience of following safe procedures for food safety and hygiene while preparing and cooking food.
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Making
Section 3: Design and make assignment (DMA) Design and make a new product for a specific occasion or person

# can apply what ^ has learnt in the investigation and practical tasks in the designing and making stages.
# used ~ investigations to help * select the appropriate ingredients for ~ final bread product.
^ wrote an appropriate specification.
^ could plan the order of work complete with a list of ingredients and equipment required.
^ has worked safely, hygienically and accurately.
^ has evaluated the bread product, taking into account ~ design specification.
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Comment 5

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Comment 6

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