PLAN OF LEARNING:- you will… YEAR 10 Over the 4 weeks you will learn about: Sensory Testing Techniques Functions of Protein in food Making Fish Pie, Lemon Flan & Poaching Eggs Sit your first test Food Preparation & Nutrition GCSE Week Lesson PLAN OF LEARNING:- you will… Wk 5 Tasting Taste test protein alternatives. Learn about sensory Testing Taste test something sweet. Learn about setting up a taste panel Wk 6 Practical & Theory Learn about Denaturation & Coagulation – Practice how to denature & coagulate egg (aka Poaching!) Learn about Gelatinisation – Practice the skill of gelatinisation Wk 7 Practical Practice the skill of gelatinisation – Make Fish Pie Theory Learn how to fillet a fish. Learn about denaturing meat. Wk 8 FPT Practice Denaturing milk protein – Make Lemon Flan Test your knowledge so far!

How many foods can you think of which include a sauce? (not ketchup!) Bell Work

Gelatinisation of Starch Title Gelatinisation of Starch Food Preparation & Nutrition GCSE W.A.L.T Objectives The process of sauce making (gelatinisation) Practice gelatinising starch (in groups) Identify which foods include gelatinisation Write into your exercise books

Will be able to……………………………… By the end of the lesson Food Preparation & Nutrition GCSE All pupils Most pupils Some pupils Will be able to……………………………… Show the skill of gelatinising starch Describe the processes of gelatinising starch Explain what is happening at each step of gelatinisation

Food Preparation & Nutrition GCSE Starter Food Preparation & Nutrition GCSE Can you identify the 3 things needed for gelatinisation to occur? S….. L….. H… S = Starch (could be wheat flour, corn flour, potato flour etc.) L = Liquid (could be water, milk, juice, gravy etc.) H = Heat Watch the animation on gelatinisation P.117 http://www.illuminate.digital/aqafood/

Food Preparation & Nutrition GCSE Activity 1 - Gelatinisation Sauce making In Pairs Share a pan with your partner Accurately measure 25g of flour (digital scales/small bowl) Carefully add 1 tbsp. of cold water and mix to a smooth paste. (add a little more water if needed. It should be the consistency of milk and should not be lumpy!) Measure 300ml of cold water (digital scales/measuring jug) Add flour mixture to water and bring to the boil. Stir/whisk continuously. It should increase in thickness as it gelatinises.

Food Preparation & Nutrition GCSE Activity 2 In your exercise books Food Preparation & Nutrition GCSE Cut up the 8 steps and put them in the right order. Stick them in your book when you’ve got the order right! Correct order G, D , H, A, B, E, F, C Extension: create an 8 step list of key words for Gelatinisation process

Food Preparation & Nutrition GCSE Extension: create an 8 step list of key words for Gelatinisation process 1 2 3 4 5 6 7 8

Will be able to……………………………… Plenary Food Preparation & Nutrition GCSE Review Objectives All pupils Most pupils Some pupils Will be able to……………………………… Show the skill of gelatinising starch Describe the processes of gelatinising starch Explain what is happening at each step of gelatinisation Learn process of sauce making (gelatinisation) Practice gelatinising starch (in groups) Identify which foods include gelatinisation

No container = No cooking Homework On……………………………………….. We will be making Fish Pie: Practical 3 You need to bring: Mashed Potato Topping must be made at home in advance Bring ingredients for Fish PIe Container to take product home in No container = No cooking POTATO TOPPING: THIS MUST BE DONE AT HOME PRIOR TO LESSON Peel & chop potatoes into small chunks Place in a pan of water. Bring to a gentle boil fro 15-20 minutes until soft. Drain water away and mash with butter and milk until fluffy & smooth Season with a little salt & pepper Recipe Book