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!

Lemon Flan Year 10 Bell Work Prepare for Practical Prepare work area: POP COB Prepare for Practical Prepare work area: 2 squirts antibac on cloth, disinfect bench Ingredients on white tray Tea towel over cupboard door Dishcloth over tap No plastic/outdoor bags Prepare for Practical Prepare yourself: Hands Apron Hair Nails Jewellery

Food Preparation & Nutrition GCSE Year 10 Food Preparation & Nutrition GCSE Today we will be practicing ….. * Denaturing milk protein (last time it was egg protein we denatured – poached eggs) Safe & Hygienic Working Practices Following recipe independently   Watch whipped cream video on digibook. P.153   Objectives © Crown copyright 2007

Always demonstrate safe use of electric whisks Kitchen Safety Food Preparation & Nutrition GCSE Always demonstrate safe use of electric whisks 1. Don’t trail wires across oven/hob 2. Only switch on when in food 3. Separate to wash 4. Keep away from water 5. Wash carefully 6. Switch off when not using

Lemon Flan: Practical 4 CREAM TOPPING: BISCUIT BASE (this must be done at home before lesson): Melt the butter in a pan on a low heat OR in a microwave oven. Do not let it burn or boil. Crush the digestives in a food bag with a rolling pin OR in a food processor. Stir in the melted butter until all crumbs are coated. Press the mixture into your dish using the back of a metal spoon. Lemon Flan: Practical 4 CREAM TOPPING: In a large bowl, whip the cream until it forms SOFT PEAKS- DO NOT OVER WHISK OR THE CREAM WILL SPLIT Add the condensed milk and mix thoroughly – with WHITE SPOON (use whisk again if needed) Finely grate the zest from the lemon. Squeeze the juice into the cream mixture and add a little of the zest too (keep a little to sprinkle on the top). Use Zester & Juicer! Mix together thoroughly-the mixture will thicken as you do this. Spoon the mixture over the biscuit base and spread out evenly. Put the flan into the refrigerator to chill. Decorate with fruit of your choice and serve. STORAGE INSTRUCTIONS Refrigerator: cover & store for up to 3 days Freezer: Can be frozen but freeze WITHOUT fruit topping. Cover with foil and freeze for up to 3 months. Defrost thoroughly and then decorate.

Kitchen Alliteration Spotless Sinks Happy Hobs Perfect Pans Food Hygiene Kitchen Alliteration Spotless Sinks Happy Hobs Perfect Pans Always demonstrate school expectation for washing up Bone-dry Benches

Always demonstrate school expectation for washing up Food Hygiene Food Preparation & Nutrition GCSE Always demonstrate school expectation for washing up Stack all dirty items beside sink Wipe down your bench Wash one item at a time! Knives! Ask teacher to check your unit!

Taste - Flavour Texture - Mouthfeel Appearance - Colour Aroma - Smell Plenary Taste - Flavour Texture - Mouthfeel Appearance - Colour Aroma - Smell Think about your product…… How could you change the T, T, A, A?

Sensory Vocabulary Positive Negative Appearance Aroma Taste Texture Appetising Attractive Clear Colourful Firm Fresh Hard Healthy Hot Moist Runny Smooth Soft Tasty Crumbly Fragrant Fruity Garlicky Spicy Sweet Freshly baked Zesty Aromatic Bitter Cheesy Creamy Herby Meaty Salty Sharp Sour Tangy Airy Chewy Crisp Crunchy Fizzy Flaky Foamy Gooey Sticky Tender Negative Dry Fattening Greasy Tough Burnt Yeasty Sickly Stale Eggy Acid Bland Old Tasteless Undercooled Watery Brittle Fatty Gritty Lumpy Mushy Powdery Slimy Soggy Stringy Sensory Vocabulary

Appearance Aroma Taste Texture Positive Negative Sensory Vocabulary

Homework Prepare for KA test. Revise all work completed so far. Use lifeline book, exercise book and digi book.