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!

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 Use sensory words to describe your favourite food to your partner. Can they guess what it is from your description??? Bell Work

Food Preparation & Nutrition GCSE Title Taste Testing Food Preparation & Nutrition GCSE W.A.L.T Objectives Set up a food tasting panel Record results of taste testing in different ways Develop sensory vocabulary 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……………………………… Complete the 4 sensory testing methods. Identify which result was the most popular and explain why. Explain advantages of each method and identify why you would pick a particular type of test.

Food Preparation & Nutrition GCSE Starter Food Preparation & Nutrition GCSE LBV Protein HBV Last lesson we learned about different types of PROTEIN, why we need it and non-meat protein alternatives. Today we will explore sensory testing techniques by taste testing 3 identical Bolognese sauces – the only difference is one if made with minced beef and the other two are made with a different PROTEIN ALTERNATIVE. Watch the short video on protein alternatives …… https://www.youtube.com/watch?v=ZEFa2BvNYmI

Food Preparation & Nutrition GCSE Activity 1 Food Preparation & Nutrition GCSE Taste Testing Instructions Sit in groups of 4 – 6 (as per teacher instruction) Listen carefully to your teachers instructions Break your cracker into small pieces to test food (don’t double dip!) Have a drink of water between each sample (water bottles) You should observe the Taste, Texture, Appearance, Aroma of each sample Record YOUR results. Do not be influenced by your group!

Test 1 – Preference Test Which sample do you prefer? Food Preparation & Nutrition GCSE Which sample do you prefer? Sample Tick the ONE sample you liked the best XX YY This is the most simple test.

Test 2 – Hedonic Rating Test Food Preparation & Nutrition GCSE Tick one box to show your opinion of each sample Sample I liked it very much I liked it a little bit Neither Like or Dislike I didn’t like it much I didn’t like it at all XX YY This type of test is more specific

Food Preparation & Nutrition GCSE Test 3 – Ranking Test Food Preparation & Nutrition GCSE Put the samples in rank order (best = 1, worst = 3) based on the characteristics below: Sample Taste (flavour) Texture (mouth feel) Appearance Aroma (smell) Total XX YY From the total box, which is the most popular sample? Why?

Food Preparation & Nutrition GCSE Test 4 – Rating Test Food Preparation & Nutrition GCSE Give each sample a score from 1 - 5 (1 = good 5 = bad) based on the characteristics below: Sample Taste (flavour) Texture (mouth feel) Appearance Aroma (smell) Total XX YY From the total box, which is the most popular sample? Why?

Food Preparation & Nutrition GCSE Activity 2 Food Preparation & Nutrition GCSE In your exercise books, stick the tests in & write your conclusion Conclusion The simplest test to use was the …… In test 3 & 4 the most preferred choice was the one with the highest / lowest total? This is because…. The advantage of each test is……. Which test would you use to find out what people thought about a dessert you had been practicing to make? Why?

Food Preparation & Nutrition GCSE Extension In your exercise book: Sketch a image to show how you would set up a taste testing panel for a new dessert. Include annotation to show all of the key features which should be present during a good taste testing session.

Food Preparation & Nutrition GCSE Homework Food Preparation & Nutrition GCSE Read page 247 – 254 in digibook Answer questions on page 254 in your exercise books To be completed by ……………………………………………

Will be able to……………………………… Plenary Food Preparation & Nutrition GCSE Review Objectives All pupils Most pupils Some pupils Will be able to……………………………… Complete the 4 sensory testing methods. Identify which result was the most popular and explain why. Explain advantages of each method and identify why you would pick a particular type of test. See how our senses influence food choice Set up a food tasting panel Record results of taste testing in different ways

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