Harris Academies
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Art

 

Below are three homework tasks to be completed this half term.

  Class teachers may set homework in addition to this or homework tasks instead of this.  This will be made clear in lessons.  All homework is to be completed in homework books.

 

Subject: Catering

Year Group 10

During this term we will be looking at cooking methods.

 

Homework task: Answer exam style questions.

 

Deadline:

 

 Frying means cooking food in hot fat.

 

 

  • State two, safety rules,  that you should follow when, you are frying food(2)
  • Discuss how frying can have an impact on the nutritional properties of the food.(2)
  • Compare shallow frying and deep fat frying, discus the differences between each method.(4)

 

 

A successful homework task for a 4 mark question will have two points that are justified.

 

 

 

Homework task: Revise the subject cooking methods.

 

Deadline:

 

Cooking Methods.

 

  • Give two advantages of using grilling as a cooking method to cook meat.(2)

 

 

Shin of beef is a tough cut of meat. It needs to be cooked slowly at a low temperature.

 

  • Why is stir frying not a good method for cooking a shin of beef?(2)
  • Select  a suitable  method that could be used to cook a shin of beef.(2)

 

 

 

 

A successful homework task will be answered in full sentences, with each point justified.

 

 

 

 

 

 

 

 

 

Deadline:

 

Homework task: Continuation of revision of cooking methods.

 

Cooking Methods.

 

  • Describe the cooking method of Stew. (2)
  • Explain what cooking method uses the steam from the boiling water to the food.(2)
  • Suggest three foods that are suitable for: poaching, roasting and baking.(2)
  • Discuss the term “blanch”. What benefits does this bring to the food product?(2)

 

 

 

A successful homework task will be answered in full sentences, with each point justified.