L11. Cooking Lesson Outcomes How I did Targets Connector: (Grade D) APP: AF4 PLTS: Team workers How I did Targets Task 1: Describe the changes that occur when egg, meat or potato is cooked. Grade C Task 2: Explain the changes observed during cooking. Grade B Task 3: Describe what happens when baking powder is heated. Grade A/A* Connector: (Grade D) Describe the keywords- Chemical change Protein texture Carbohydrates starch

Homework Homework task: 1. Use the Internet to research the changes that happen to meat as a result of cooking Due date: Criteria for Grade C: Criteria for Grade B: Criteria for Grade A/A*:

BIG picture What skills will you be developing this lesson? Numeracy Literacy  Team work Self management  Creative thinking Independent enquiry  Participation  Reflection  How is this lesson relevant to every day life? (WRL/CIT)

Task 1 (Grade C) Task 1: Demonstration 1 Egg being poached. Keywords for Task 1: Colour State Temperature Bubbling Gas Task 1: Demonstration 1 Egg being poached.

Task 1 Watch presentation_001: Food in their cooked and uncooked state. Now write down one change that happens when a piece of food is cooked. Share your answer with a partner. Pairs feed back one of their answers to the rest of the class, ‘passing’ if their answer has already been given.

How can I improve on task 1? Task 1: Review Go back to your lesson outcome grid and fill out the ‘How I did’ and the ‘Targets’ column. Lesson Outcomes How I did Targets Task 1: Describe the changes that occur when egg, meat or potato is cooked. Grade C Met? Partly met? Not met? How can I improve on task 1?

Task 2 (Grade B) Task 2: Use student book pages 62-63 to explain what changes are seen when egg and meat cook. Show video_001 : Egg frying and potato cooking.

Task 2 Practical: To investigate the changes that happen to potato during cooking While you are doing the practical here is something you should do: Thinking about Why do the pieces of potato become floppy during cooking? Asking questions What changes to the potato cells did you observe? Spreading the word Describe what you did and what you found out. What happened to the starch grains and the texture of the potato as a result of cooking?

Answers 1 Answer could include cells breaking and starch grains increasing in size. 2 Answer depends on observations; could include starch grains increasing in size and potato becoming floppy or soft

How can I improve on task 2? Task 2: Review Go back to your lesson outcome grid and fill out the ‘How I did’ and the ‘Targets’ column. Lesson Outcomes How I did Targets Task 2: Explain the changes observed during cooking. Grade B Met? Partly met? Not met? How can I improve on task 2?

Demonstration : Thermal decomposition of Sodium hydrogen carbonate Task 3: (Grade A/A*) Task 3: Demonstration : Thermal decomposition of Sodium hydrogen carbonate

Extension: Write the balanced equation for this reaction Task 3: (Grade A/A*) Task 3: Explain in your own words what happens during the thermal decomposition of sodium hydrogen carbonate and how this is useful in cooking. Extension: Write the balanced equation for this reaction

How can I improve on task 3? Task 3: Review Go back to your lesson outcome grid and fill out the ‘How I did’ and the ‘Targets’ column. Lesson Outcomes How I did Targets Task 3: Grade A/A* Met? Partly met? Not met? How can I improve on task 3?

What is happening??? Review of lesson Interactive_001, a drag and drop activity: Complete the word and symbol equations for the decomposition of sodium hydrogen carbonate. Show video_001 of a cake rising in the oven. What is happening???

Technicians’ notes Demonstration 1 Eye protection 250 cm3 beaker Bunsen burner Gauze Heatproof mat Kettle Tripod Fresh egg Notes: Demonstration 1 For Demonstration 1, boil some water in the beaker – use the kettle to heat the water first so that this takes less time. Break the egg into the water and observe the changes as it poaches.

Technicians’ notes Student Activity 1.11 Eye protection 250 cm3 beaker Bunsen burner Cutting blade Gauze Heatproof mat Microscope Three microscope slides and cover-slips Tongs Tripod Iodine solution Potato slices Student Activity 1.11 In the potato practical (Student Activity 1.11), emphasise that students must work carefully. Warn them that iodine solution will stain skin and clothes. It is a good idea to get them to draw some potato cells from their microscope observations.

Technicians’ notes Demonstration 2 Eye protection Boiling tube Bunsen burner Delivery tube Heatproof mat Spatula Stand, boss and clamp Test tube Sodium hydrogencarbonate (low hazard) Limewater (corrosive) Demonstration 2 For Demonstration 2, add sodium hydrogencarbonate powder to a test tube to a depth of around 1 cm. Clamp the test tube and fit the delivery tube so that it enters the boiling tube. Add some limewater to the boiling tube. Heat the test tube. Observe bubbles entering the limewater and the change from colourless to cloudy white, showing that carbon dioxide is given off. Remove the end of the delivery tube to avoid ‘suck back’ as the apparatus cools.