Year 10 Viennese Fingers– Speciality Foods Project. FOOD TECHNOLOGY GCSE.

Slides:



Advertisements
Similar presentations
Year 4 Cakes The Great London Fields Bake Off. Our challenge: Produce two baked products per class good enough to sell at the summer fair!
Advertisements

EGGS.
El Día de los Muertos Pan de Muertos. Next lessons Project Bongo Activity (no money) Remember homework Homework – Seperate sheet Bring in next lesson.
Practical Lessons 1. Give the ingredients list to your parent or carer in plenty of time before the lesson. 2. Weigh out the ingredients at home as time.
Oaty Crunch Cookies Winchmore School Food Technology In this project you are going to learn how to make some cookies Ask an adult to help you!
Crown copyright 2008 Marble pear tray bake Session: 13.
Crown copyright 2008 ANZAC biscuits.
Short crust pastry Ingredients 200g plain flour 100g fat 2 tablespoons cold water to bind or an egg yolk Equipment Mixing bowl Tablespoon Palette knife.
Year 8 Food Technology Booklet Name : Teacher : Form : Class :
Fractions with Mom’s Chocolate Chip Jumbles By Margie MacDonald.
Resistant Materials GCSE Tracking Booklet
Profiteroles / Chocolate Eclairs
Cakes : A step-by-step guide. Step 1 Add 175g of softened butter and 175g caster sugar to a food mixer bowl and whisk with the beaters until pale and.
Taller de cocina en ingles. Naomi Hashimoto. Año 2011.
Name: ………………………………………………………………………………………… Class: ……………………………………..
PIZZA PRODUCT INVESTIGATION.
Spicy Tomato Soup Ingredients 1 onion 500ml water 1 carrot 1 stock cube 1 potato ½ x 5ml spoon dried chilli flakes 1 x can chopped tomatoes (400g) 1 x.
Ice Breaker Directions: Pick up a ½ sheet located on the wooden stool. Answer the questions to the best of your ability.
Y7 Food Technology rotation: 1.Fruit Smoothie 2.Pizza Toast 3.Fruit Crumble 4.Flapjack 5.Cheesy Pasta Bake 6.High Fibre Muffins Note to parents /carers.
Ingredients Macaroons 138 g almond flour 125 g powdered sugar 105 g egg whites 105 g caster sugar Chocolate cream 200 g of dark or white chocolate 125.
Is there is more to take away food than this??.
What we did first First we researched the internet to find a good recipe to make a cake. We decided on chocolate muffins from
My Coursework self help Edexel GCSE Design and Technology Food Technology Unit 1; Creative Design and Make Activities Controlled assessment 60% of your.
PowerPoint 2: Mush-Up a meal!. Starter Activity For homework you were to find some suitable everyday meals which you could Mush-Up. In pairs, share: Which.
Chocolate Chip, Raisin & Sunflower Cookies. Ingredients: 75g margarine, 75g caster sugar, 40g oats, 1 egg, ½ tsp vanilla essence, 75g raisins, 25g choc.
Year 7 Homework Support Booklet The home learning projects is your Food Technology homework. These are tasks that will use researched information, as well.
P7 Welcome to Health & Food Technology Today we are making OAT CRUNCHIES.
Press F5 to play. We are learning to: Write procedures to explain to others how to do something or how something works.
Crown copyright 2007 Rocking rock cakes Session: 7.
 are among the most powerful antioxidants in all of nature..  seem to reduce the occurrence of urinary tract infections…  are a good source of potassium,
Procedure Writing Can you remember any important points when writing instructions or a procedure? L.Flanagan 2013.
Convenience Foods Lesson Objectives. Lesson objective: To discuss the modification suggestions of five different pastry products Success criteria: 1.You.
RESEARCH TECHNIQUES Lesson 10. Starter Activity Research Methods In 1 minute write down as many different RESEARCH METHODS.
Design Specification A list of approximately 8 points from your brief and research which will help you design e.g., savoury, school meal to be served at.
Design and Make a Muffin S1 Home Economics. Lesson 1: Muffin Brief H Ec Dept is planning to have an American Muffin week to raise school funds. They will.
Year 10 Cheesecake– Speciality Foods Project. FOOD TECHNOLOGY GCSE.
PROCEDURE What is A PROCEDURE? A procedure is a piece of text that tells how to do something. Its purpose is to provide instructions for making something,
FOOD TECHNOLOGY Developing and modelling. We are learning to (WALT): Apply knowledge of modified cakes to complete a specification. Use a range of strategies.
Modifying a cake recipe Year 8 FOOD TECHNOLOGY.. Lesson Objectives: By the end of this lesson you will Understand what modification of a recipe means.
FOOD TECHNOLOGY GCSE. Year 10 Design brief for Speciality Foods.
FOOD TECHNOLOGY GCSE. Year 10 Design brief for Main Meals.
Demonstration: Cottage Pie YEAR 10 FOOD TECHNOLOGY GCSE.
In your books please: Date: Title: Muffins and food miles
Modifying a cake recipe
Welcome Date: Today’s date. Title: Making an apple crumble.
Unit 2 Controlled Assessment deadline Thursday 26th January 2017
GCSE AQA Food Technology
Welcome! Planners and equipment out please.
What not to do in a kitchen…….
Where have you seen this symbol before? What does it mean?
Welcome Year 9 Planners and equipment out please.
Year 8 Food Recipes.
Victoria sponge making
Bread – practical lesson
Quiche - Planning Objective today …....
Decorated Whisked Sponge – Assessed
GCSE Food Preparation and Nutrition
Learning objectives To further reinforce knowledge of denaturation, coagulation and foam formation by producing a trifle or tiramisu To demonstrate finishing.
Year 7 E-Me Web design.
Mini GCSE Project: ‘My Still-life’
Starter: Re-arrange the letters to find the word.
Chocolate & Raspberry Tortes (Individual) & Tomato salsa and wedges
Sticky Ginger Cake N5 HPC.
Coconut Cream Buns N5 HPC.
Settler Work individually to identify 5 features of a sock puppet. Write these on each finger. In the palm of the hand write a sentence to say how a sock.
Cup Cakes 150g Caster sugar 150g Margarine 150g Self raising flour
Pineapple upside down pudding
Fruity muffins Ingredients 250g self raising flour
Mini fruit cakes Ingredients 100g self raising flour 100g caster sugar
ANZAC biscuits Ingredients 100g plain white flour 25g rolled oats
Presentation transcript:

Year 10 Viennese Fingers– Speciality Foods Project. FOOD TECHNOLOGY GCSE.

Starter What is the bigger picture/ wider reason for todays lesson ? Discuss with your neighbour for 2 mins, write on scrap paper then feedback to class.

Lesson Objectives: By the end of the series of lessons pupils will be able to make viennese fingers and use a piping bag. Pupils will know the skills they have used and developed – making biscuits, using a piping bag, combining ingredients, modifying a basic recipe, using decorating techniques eg piping, feathering. Pupils will understand how this product is a speciality range and link it to the project and design brief. FOOD TECHNOLOGY GCSE.

Lesson Objectives: By the end of the series of lessons Most pupils will have self assessed, had a digital image taken and received a GCSE making grade for this product. Some pupils will have applied learning from the previous project and improved their working at grade. All pupils will have learnt new skills and new knowledge and understand what a speciality food product is. FOOD TECHNOLOGY GCSE.

Design and make a speciality food product which could be sold in a major retail outlet. FOOD TECHNOLOGY GCSE.

Viennese Fingers are a speciality product... Why? How ? When ?Who ? Where? FOOD TECHNOLOGY GCSE.

Ingredients Viennese Fingers: Fridays lesson bring: 50g Caster Sugar, 175g Margarine, 175g Self Raising Flour, a few drops of vanilla essence (buy from school 5p if you wish). Mondays lesson bring: Jam for filling 4 tablespoons, cooking chocolate 100g. A continer to carry biscuits home in. Remember to weigh out before the lesson. You can modify the recipe, be creative ! FOOD TECHNOLOGY GCSE.

Method Cheesecake: Fridays lesson. 1.General preparation, organisation and hygiene. 2.Put oven onto 160C or Gas Mark 3. 3.Cream the margarine and caster sugar together with a wooden spoon. 4.Sieve in the flour and stir and a few drops of vanilla essence. 5.Place into a piping bag and pipe in 7.5cm lengths on a baking tray. 6.Bake in the oven for 20 mins until golden brown. 7.Wash and tidy up. 8.Take biscuits out of oven and allow to cool before moving into container and into fridge. Remember to weigh out before the lesson. You can modify the recipe, be creative, match the design brief ! FOOD TECHNOLOGY GCSE.

Method Cheesecake: Mondays lesson. 1.General preparation, organisation and hygiene. 2.Melt the chocolate in a bowl over a pan of hot water (called a bain marie or double boiler). 3.Take biscuits out of fridge. 4.Soften jam in a measuring jug by stirring. 5.Sandwich two biscuits together with jam in the middle and coat one end (or both) with melted chocolate. Put into container. 6.Put into fridge with your name on the product.Wash and tidy up. Remember to weigh out before the lesson. You can modify the recipe, be creative, match the design brief ! FOOD TECHNOLOGY GCSE.

Design Brief: To design and make a speciality food product which could be sold in a major retail outlet. You need to include the following to be on target for a Grade C: What have you completed so far ? Project: Due in on 12th March 2010 – lesson before work experience. Design Brief Spider diagram/mind map is complete - include: The intended user - who will use your product and/or who is your client... Existing products - products similar to what you are intending to design... The function of a potential idea - inputs and outputs, how it might work... Materials and components - what you could use to make your product... Initial ideas - what ideas you have for your product... Additionally Even better if: Produce a mood board – images of speciality products Research Speciality products What does it mean and what are the different ranges? Why is there such a variety of speciality ranges? How does it link with society and consumer trends? Additionally Even better if: Include some statistics about speciality ranges and comments about them. You can focus on one range if you wish. Design a questionnaire. Analysis You need to comment on what you found out from your research? Ask yourself: 1.What did I know before? 2.What did I find out? 3. How will this help me with my design project? Additionally Even better if: Write up a survey of products already available to buy. Specification This must contain points about your product and packaging. It should reflect what you have found out in your research and analysis and contain a checklist i.e.: My product must be a speciality product. Be appetising and attractive Be filling etc. Additionally Even better if: You explain how you aim to achieve making your product in line with the specification i.e. You include a detailed time plan to ensure a consistent product. ACCESSFM – see sheet

Project: Due in on Friday 12th March 2010, lesson before work experience. Ideas You need to include: Write up of practicals completed – including a star profile. A sentence saying how your products turned out & how you could improve them. A labelled photograph of your product. Additionally Even better if: You include some 3 or 4 Name of recipe Source of recipe (name of cookery book/internet site). Ingredient list. Any changes you that would make to the recipe. Reasons for choice. Planning Your final design ask yourself - What I am making and why? Time plan including times, hygiene, safety, QA/ QC and CCP points. Top view,side view and exploding view sketches of each product. Additionally Even better if: Produce a flow chart for your final product. This must show the sequence of making, quality control, health and safety points. Making How well did you work? Are you an independent worker? Include a labelled photograph. Additionally Even better if: What skills did you use? Making skills – all in one; creaming; melting; whisking etc. Cooking skills – Baking, boiling, grilling etc. Other skills – Piping, garnishing and decoration. Evaluation Evaluate your final outcome by asking people for written comments about the final product/ produce a star diagram on excel. Did you reach all your specification points? If you did not succeed, what prevented you from doing so? What were the difficulties/problems? Additionally Even better if: Could your product be improved still further? If so, how?

3 weeks left for project – to be handed in on 12th March – before work experience. Use your design brief criteria sheet. During the project have made stew and dumplings, eclairs, lemon meringue pie; and will be making cheesecake, viennese biscuits and your own final choice product. What work have you completed so far on your project? FOOD TECHNOLOGY GCSE.

This is on the school website. No excuses. Use your last project and build on it. FOOD TECHNOLOGY GCSE.