1. Modifying a cake recipe
FOOD TECHNOLOGY .
Modifying a cake recipe
Year 8

2. By the end of this lesson you will Know how to modify a recipe
FOOD TECHNOLOGY .
Lesson Objectives:
By the end of this lesson you will
Know how to modify a recipe
Produce a quality product of equal shape and size
To work independently

3. Basic Cake Recipe 75g self raising flour ½ tsp baking powder
FOOD TECHNOLOGY .
Basic Cake Recipe
75g self raising flour
½ tsp baking powder
50g caster sugar
50g margarine
1 egg
When cooked put half of your cakes in a bag with your name on. They will then be placed in the freezer until next week – ready for you to decorate!!

4. When music stops: Your sink should be clear of dirty equipment and food debris. All your work area clean and wiped down. Equipment put away when checked Your finished product should be placed in a labelled container. Dirty cloths placed in wash basket Your apron hung up You are sat ready to leave!!

5. 60 Seconds Timer on board –
Set students the challenge of summing up the lesson in sixty seconds.
Students then read out their summations until a really full picture is presented to the class.
(Develop by setting paired work – one speaker, one scribe; giving certain words/phrases to include; adjusting the time for more quick-fire/in-depth answers)
Back to Plenaries

6. Remember to put your name on the sheet!
FOOD TECHNOLOGY .
Homework – Due in 18th Nov
Carry out a taste test of your modified cake.
Complete the table on the sheet. Use the key and write the number in based on what your tasters think.
Remember to put your name on the sheet!
NEXT WEEK…

7. FOOD TECHNOLOGY .
DECORATING!!!!

8. Butter Cream / Icing Ingredients
2 tablespoons / oz / 50g butter or margarine
5 tablespoons / oz / 130g icing sugar
optional :- few drops vanilla essence or
1 tablespoon cocoa powder or
3 tablespoons drinking chocolate or
½ tablespoon coffee liquid (cold) or
other flavouring
Method
In a mixing bowl beat the butter with a wooden spoon, until it is soft and creamy.
Gradually mix in the sieved icing sugar.
Beat well and finally mix in the flavouring.
Check the consistency.

9. Melted Chocolate Ingredients 3oz / 76g cooking chocolate Method
Quarter fill a small pan with hot water. Place on the hob to boil.
Meanwhile, break up the chocolate and place in a mixing bowl or basin.
Remove the pan from the cooker and place it on a pan-stand or wooden triangle.
Place the mixing bowl or basin over the pan, making sure that the water does NOT touch the bowl. Allow the chocolate to melt slowly, about 5 mins.

10. Glacé Icing Ingredients 5 tablespoons / oz / 130g icing sugar
cold water to mix
Method
Sieve the icing sugar into a basin or mixing bowl.
Fill a measuring jug with some cold water, and leave a teaspoon in it.
Mixing with a metal spoon, add 1 teaspoon water to the icing sugar and mix. When it gets too thick add another spoon water. Continue until the icing is thick enough to coat the back of a spoon.

11. This work will be assessed…
FOOD TECHNOLOGY .
Decide how you will decorate your cakes and bring in your ingredients for next lesson on the 18th Nov. Be creative!!
This work will be assessed…