• To understand the protein alternatives, e. g

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Presentation transcript:

• To understand the protein alternatives, e. g • To understand the protein alternatives, e.g. TVP, soya, mycoprotein and tofu • To develop knowledge and understanding of sensory testing and fair testing WHAT: Practical: alternative protein HOW: WHY: To practice using an alternative protein to meat Expert: Competently executes a wide range of complex technical skills/processes(eg filleting fish or cutting vegetables with precision and accuracy eg julienne) to produce excellent quality dishes. Challenge: Executes technical skills/processes with accuracy, including some complex technical skills (eg filleting fish or cutting vegetables with precision and accuracy eg julienne) to produce very good quality dishes. Aspire: Demonstrates technical skills/processes with some accuracy to produce good quality dishes.

Getting Ready for Practical Work 1 Place bags and blazers on a peg in the middle room 2 Stack the stools 3 Put on an apron 4 Run some hot soapy water in your bowl 5 Tie hair up 6 Wash hands 7 Clean your work surface 8 Set out your equipment and ingredients Equipment You decide!!

This is an assessed practical Activity: Take out your recipe Mise en place – prepare your ingredients for your recipe This is an assessed practical

Name: Dish: Target …

HOME LEARNING: Bring the ingredients for fish pie Organise an ovenproof baking dish for your fish pie HOME LEARNING: