PLAN OF LEARNING:- you will…

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Presentation transcript:

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!

Fish Pie Year 10 Bell Work Prepare for Practical Prepare work area: POP COB Prepare for Practical Prepare work area: 2 sprays 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 ….. * Gelatinisation * Hygienic Working Practices * Following a recipe independently   Objectives © Crown copyright 2007

1 2 3 FISH PIE:- Practical 3 Place on baking tray FISH: FAST METHOD 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 1 FISH: FAST METHOD Cut into bite size pieces and spread evenly into the base of your ovenproof dish Sprinkle over the peas/sweetcorn INGREDIENTS (serves 4) TOPPING: 500g potatoes 40g butter 45ml milk Seasoning 25g grated cheddar FISH: 350g fish pie mix (haddock/cod/smoked haddock/salmon etc.) 75g peas/sweetcorn BECHAMEL SAUCE: 40g plain flour 480ml BECHAMEL (roux) SAUCE: Melt the butter gently in the pan on the hob Add the flour, stirring continuously with your white spoon, for 1 minute (roux) Remove pan from the heat Gradually add the milk, stirring well all the time to avoid any lumps forming, until all the milk has been added Put the pan back on the heat. Stir continuously until it boils and thickens-the sauce should coat the back of the spoon and look smooth and glossy NB if lumps appear you can usually whisk it out with a balloon whisk 2 ASSEMBLING & COOKING THE PIE: Heat oven to Gas 5/190c/180c fan Pour the sauce over the fish and stir in gently to ensure all the fish is coated Spread the mash potato evenly over the top. (SKILL- use a piping bag and a star nozzle and pipe the potato on instead. This will give it a more professional finish) Sprinkle a little grated cheese over the top Place into the oven for approximately 35 minutes until the top is golden brown 3 Place on baking tray

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…… which words could you use to describe 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

No container = No cooking Homework On……………………………………….. We will be making Lemon Flan: Practical 4 You need to bring: Biscuit base must be made at home in advance Bring ingredients for Lemon Flan Container to take product home in No container = No cooking 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. Recipe Book

Make notes on P.106 _ Denaturation Make notes on P.107 – Coagulation P.109 – What is the science behind the Lemon Flan recipe? Copy the information in the box Key Assessment Topics – Test wed 9th Nov Protein (Lifeline book P.3) Food Science (Lifeline book P.13) Food Contamination (Lifeline book P.15-17) Sensory Testing (Lifeline book P.21 & 22) Learn the 4 topics for your test. Use the lifeline book to help you revise. There are also quizzes in the Digi book.

Key Assessment Topics – Test Fri 4th Nov Protein (Lifeline book P.3) Food Science (Lifeline book P.13) Food Contamination (Lifeline book P.15-17) Sensory Testing (Lifeline book P.21 & 22) Learn the 4 topics for your test. Use the lifeline book to help you revise. There are also quizzes in the Digi book.