Aims – lemon meringue pie practical

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Presentation transcript:

Aims – lemon meringue pie practical To know how to make a lemon meringue pie To understand the performance characteristics of Eggs & Flour To be able to explain the behaviour changes including: Whisking, Shortening, Heating which may occur in the production of food products e.g. sauces(lemon filling) & pastry Photograph processes – ready for homework

Pastry making Rubbing in Adding water Rolling out Baking blind

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Homework Photo diary of lemon Meringue Pie use handouts & text books to help with annotation Complete magic word sheet Next week’s practical – Scotch eggs, mayonnaise and coleslaw. Work in pairs?