WHAT: HOW: WHY: • To develop sauce making skills • Creamy pasta bake • Spot demonstrations throughout the lessons: sauce making Preparation skills: Sauce making Skill 2: Knife skills: bridge hold, claw grip, peel, slice Skill 3: Preparing fruit and vegetables, peel, pipe Skill 8: Sauce demonstrating starch gelatinisation: roux, all-in-one, ratio affecting viscosity HOW: WHY: So that you can learn key practical processes and replicate it in your NEA Expert: Competently executes a wide range of complex technical skills/processes(eg filleting fish or cutting vegetables with precision and accuracy eg julienne) to produce excellent quality dishes. Challenge: Executes technical skills/processes with accuracy, including some complex technical skills (eg filleting fish or cutting vegetables with precision and accuracy eg julienne) to produce very good quality dishes. Aspire: Demonstrates technical skills/processes with some accuracy to produce good quality dishes.

Getting Ready for Practical Work 1 Place bags on middle desk 2 Stack the stools 3 Hang up blazer and put on an apron 4 Run some hot soapy water in your bowl 5 Tie hair up 6 Wash hands 7 Clean your work surface 8 Set out your equipment and ingredients Equipment Chopping board Chefs knife Large sauce pan Wooden spoon Grater Get one of these per group:- Colander and large bowl

Activity: Copy the following animation into your work book https://www.youtube.com/watch?v=zjyhMzjDaVI

Creamy Ham and Pasta Bake Using a Roux Ingredients 250g farfalle 50g butter , plus a little extra 100g small mushrooms, halved Half a bunch spring onions , finely sliced 50g plain flour 500ml milk 70g thickly cut ham , chopped 70g mature cheddar , grated Method Heat oven to 200C/fan 180C/gas 6 Put colander in the sink, remove sink bowl. Bring a pan of water to the boil with a lid on, add the pasta boil for 10 minutes, then drain. Meanwhile Slice the mushrooms, top and tail the spring onions, dice the ham, grate the cheese. YOU ARE IN CHARGE OF THE PAN, MAKE SURE THAT IT DOESN’T OVER BOIL

Creamy Ham and Pasta Bake Using a Roux http://www.youtube.com/watch?v=bynJX7S3pOQ https://www.youtube.com/watch?v=zjyhMzjDaVI

Creamy Ham and Pasta Bake Using a Roux Ingredients 250g farfalle 50g butter , plus a little extra 100g small mushrooms, halved Half a bunch spring onions , finely sliced 50g plain flour 500ml milk 70g thickly cut ham , chopped 140g mature cheddar , grated Roux Method Melt a little butter in a large saucepan. Fry the mushrooms and onions for a couple of mins, then scoop out and set aside. Scoop out and set aside. Stir in the flour for 1 min, then gradually stir in the milk until you have a lump-free sauce. Increase the heat and simmer the sauce, stirring for a few mins to thicken. Turn off the heat, stir in the ham, onions, mushrooms and ¾ of the cheese, then season to taste. Combine the sauce and pasta, tip into a large ovenproof dish. Top with cheese bake for 10 mins until golden. What: to make a roux sauce How: by making a pasta bake Why: to back up our theory work on thickening agents.

Clearing Away After Practical's 1 Clear all dirty equipment and stack on the counter 2 Wipe down your area 3 Rinse our your dirty equipment. 4 Change your water and wash your equipment 5 Dry your crockery and place on a clean surface 6 Dry out the sink and bowl 7 Put your dirty cloths in the basket 8 Have your bowls checked

Home learning Print off a current news article for next week