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 eggs? Bell Work How many foods can you think of which include eggs?
Food Preparation & Nutrition GCSE Title Denaturation & Coagulation Food Preparation & Nutrition GCSE W.A.L.T Objectives Understand the two terms above Poach an egg (denaturation and coagulation) Identify when denaturation & coagulation is occurring in foods 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……………………………… Successfully poach an egg Describe the processes of denaturation and coagulation Explain where denaturation and coagulation happen in other protein products
Food Preparation & Nutrition GCSE Starter Yolk (fat) Food Preparation & Nutrition GCSE White (protein) So far we have learned about the NUTRITIONAL benefits of protein and tasted non-animal protein alternatives. Today we are going to begin to look at the FUNCTIONAL properties of protein. Eggs are a great source of HBV protein and have many important functions in our food. EGGS are central to cakes, meringues, omelettes, quiches etc Watch the short animation on coagulation P.107 http://www.illuminate.digital/aqafood/
Food Preparation & Nutrition GCSE Activity 1 Food Preparation & Nutrition GCSE Poaching Eggs Share a pan with your partner Fill pan 1/3 water & bring to the boil (you can add vinegar ‘acid’ to help the denaturation) Turn the heat down until the water is only just moving Crack egg into small bowl then gently tip into water Watch heat (& acid) denature protein (white part of egg) Watch heat coagulate (set) protein (white part of egg) After 3 minutes, remove poached egg with slotted spoon
Food Preparation & Nutrition GCSE Activity 2 Food Preparation & Nutrition GCSE Toasting Bread Switch on the grill. Turn to medium heat Put your bread on the grill. Leave the grill door open! Grill until it is lightly toasted. No burnt areas! Turn over and toast the other side Put onto your plate Now…poach your egg
Food Preparation & Nutrition GCSE Activity 2 Food Preparation & Nutrition GCSE In your exercise books Copy the ‘causes of denaturation’ mind map from P.106 of text book Extension: choose the right protein definition (next slide)
Food Preparation & Nutrition GCSE Extension: choose the right protein definition
Will be able to……………………………… Plenary Food Preparation & Nutrition GCSE Review Objectives All pupils Most pupils Some pupils Will be able to……………………………… Successfully poach an egg Describe the processes of denaturation and coagulation Explain where denaturation and coagulation happen in other protein products Understand the two protein terms Poach an egg (denaturation and coagulation) Identify when denaturation & coagulation is occurring
Food Preparation & Nutrition GCSE Homework Food Preparation & Nutrition GCSE Bring ingredients & container for Fish Pie To be completed by ……………………………………………