1. Quiche - Planning Objective today …....
Watch and sort information to complete a plan of making
Explain the key points of the process of making pastry.
Use the eatwell guide to ensure your product is balanced and nutritious.

2. Quiche Ingredients Pastry - 150 grams plain flour
75 grams butter or margarine
2 tablespoons water
pinch of salt
Filling – 2 eggs
150 ml milk
+ bacon, ham, cheese, spring onion, tomato, herbs, spices – you choose!

3. Quiche - Planning Secure assessment
I can make a picture plan which has a step by step method and ingredients , H&S, equipment. I have explained how and why I am doing this process and I can use my plan throughout the practical lesson
Exceeding assessment
I can make a picture plan which has a step by step method and ingredients, H&S, equipment. I have explained how and why I am doing this process and I use my plan throughout the practical lesson. I can add changes and notes to my plan during and after making.
Highest assessment
I can make a picture plan which has a step by step method and ingredients , H&S, equipment. I have explained how and why I am doing this process and I use my plan throughout the practical lesson. I can add changes and notes to my plan during and after. I can estimating timings for and hi light key parts of the process.

4. Quiche - making Objective today …....
Make a quiche independently using your own detailed plan.
Edit your plan during and after making.
Evaluate your lesson and further develop your product.
Remember – your plan is a working document

5. Quiche - making Secure assessment
I am confident and can work with some independence. My quiche is well prepared and put together. I have used various ingredients with thought of flavours and textures. There is some creativity to my product. I can clear away and work with others. I am organised and well prepared. I use my plan to help.
Exceeding assessment
I am independent and can make decisions without consultation. My quiche is every creative and uses different favour combinations. Its carefully made and well finished. I can organise myself and others to complete effectively.
I can use my plan effectively and add notes and changes during and after making
Highest assessment
I am independent and can make decisions without consultation. My quiche is very creative in flavour and ingredients. Its carefully made and well finished. I can organise myself and others to complete effectively.
I can use my plan effectively and add notes and changes during and after making. I have added another process to the making.

6. Year 8 Quiche Ingredients. Equipment. Pastry Filling – 2 eggs
150 grams plain flour
75 grams butter or margarine
2 tablespoons cold water
pinch of salt
Filling –
2 eggs
150 ml milk
+ bacon, ham, cheese, spring onion, tomato, herbs, spices – you choose!
Pastry – mixing bowl, scales, sieve, wooden spoon, butter knife, tablespoon, plastic bowl, plastic bag.
Filling – green/red chopping boards, green/yellow sharp knives, measuring jug, whisk, grater.
Assembly– foil tray, rolling pin, baking tray, oven gloves

7. Year 8 Quiche stage 1 stage 1 stage 1 stage 2 stage 2 stage 3 stage 3
Sift flour and baking powder into the mixing bowl. Add small chunks of butter.
Get yourself ready, tie hair back, take sweatshirt off, put apron on and wash hands.
Using your finger tips rub together until it looks like even breadcrumbs.
Mix in 2 tablespoons of water to make a soft ball of dough. Refrigerate.
Fit pastry into the flan dish making sure it fits into the sides. Trim edges.
Arrange ingredients in the pastry case and poor over the egg custard mixture. BAKE!
Chop and slice ingredients. Grate cheese.
stage 1
stage 1
stage 1
stage 2
stage 2
stage 3
stage 3
stage 3
stage 3
Measure milk into the
measuring jug. Add the eggs and whisk together.
Sprinkle flour onto the table and rolling pin. Roll out the dough to easily fit into the flan dish.
Roll pastry back onto the pin and unroll into the flan dish.