Great British Bake Off Challenge

Getting Ready for Practical Work 1 Place bags under the desk 2 Stack the stools at the front 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   Piping Bag Nozzle Baking tray Baking parchment

Meringue What: to practice piping skills and to consider quality control, to reinforce colloid work How: by making a batch of identical meringues Why: to ensure your cake decoration is neat and precise and to learn to work to tolerances. Challenge: follow the recipe with minimal help, make a uniform batch of meringues Aspire: follow quality control procedures to produce a completely uniform batch of meringues with excellent piping techniques

Produce a batch of 5 identical meringues The Challenge Produce a batch of 5 identical meringues What: to practice piping skills and to consider quality control, to reinforce colloid work How: by making a batch of identical meringues Why: to ensure your cake decoration is neat and precise and to learn to work to tolerances.

Meringues Equipment   Piping Bag Nozzle Baking tray Baking parchment 60g caster sugar 1 large egg white Gel colours Preheat oven to 140 gm 2. Make sure your bowl is squeaky clean. Place the egg whites in the electric mixer with a balloon whisk attachment. Whisk on low for 1 minute, then speed up to medium for 2-3 minutes, or until the whites form stiff peaks (you should be able to hold your bowl upside down without it falling out). Gradually add the sugar a tablespoon at a time until the mixture is stiff and glossy. Beat very well after each addition. Pipe a small amount into the 4 corners of your baking tray to fix down the parchment. Add stripes of colouring to your piping bag (if desired), fill your piping bag and pipe 5 identical meringues. Re – pipe if you aren’t happy. Bake for 30-40 minutes or until pale and dry, turn off the oven and leave until cold. What: to practice piping skills and to consider quality control, to reinforce colloid work How: by making a batch of identical meringues Why: to ensure your cake decoration is neat and precise and to learn to work to tolerances. .

Lemon Curd  grated zest and juice 3 large juicy lemons  3 large eggs 260g golden caster sugar 170g unsalted butter, at room temperature, cut into small lumps  1 level dessertspoon cornflour Begin by lightly whisking the eggs in a medium-sized saucepan, then add the rest of the ingredients and place the saucepan over a medium heat. Whisk continuously using a balloon whisk until the mixture thickens – about 7-8 minutes. Lower the heat to its minimum setting and let the curd gently simmer for a further minute, continuing to whisk. Remove it from the heat.

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

Who’s are the most uniform?

Main types of colloidal system Disperse phase Continuous phase Product Sol Solid Liquid Uncooked custard, unset jelly Gel Jelly, jam, blancmange Emulsion Mayonnaise, milk Solid emulsion Butter, margarine Foam Gas Whipped cream, whisked egg white Solid foam Meringue, bread, cake, ice cream

Plenary