Year 9 Home Economics Revision Checklist
Summer Examination 2017
I Can:
Recognise the Potatoes, Bread, Rice, Pasta and other starchy
carbohydrates food group in the Eat well guide and explain the
nutritional benefits of this group
Recognise the Fruit and Vegetables food group in the Eat well guide
and explain the nutritional benefits of this group
Recall facts on Vitamin C to include chemical name, functions, solubility
and efficiency
Recognise the Dairy and alternatives food group in the Eat well guide
and explain the nutritional benefits of this group
Identify different types of yoghurt and cheese (recall portion sizes
where appropriate)
Recognise the Beans, Pulses, Fish, Meat and other proteins food group
in the Eat well guide and explain the nutritional benefits of this group
List examples of pulses, fish, processed meat and meat alternatives
(recall portion sizes where appropriate)
Suggest examples of recipes which use eggs
Recognise how to purchase, store, prepare and cook the Meat group
safely
Explain the health, environmental and financial issues when selecting
foods from the Meat group
Recognise facts regarding obesity, coronary heart disease, dental
caries, diabetes and osteoporosis
Define food poisoning, identify risk factors and recall ideal conditions
for bacterial growth
Recognise symptoms and sources of salmonella and e-coli and be
aware of high risk groups
Recall the 4 C’s in relation to good food hygiene
Examine a recipe and identify equipment used, skills demonstrated,
methods of heat transfer, food safety issues and suitable
accompaniments and garnishes
Suggest how each of the main food groups in the Eatwell guide can be
incorporated into meal planning
Home Economics Department
Ballymena Academy
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