1. Planners and equipment out please.
Welcome Year 7
Planners and equipment out please.

2. How it’s made!

3. Star Challenge
I can identify the functions of sugar, fats and flour in biscuits by conducting a sensory taste test identifying them.
I can demonstrate my knowledge of the functions of sugar, fats and flour in biscuits by conducting a sensory test and describing them
I can relate my knowledge of the functions of sugar, fats and flour in biscuits by conducting a sensory taste test describing the functions and identifying how the biscuits could be improved.

4. Biscuit Experiment
In groups of four you are going to prepare a batch of biscuits using the same method but changing one of the ingredients to see how this affects the outcome.

5. Biscuits in the oven at 12:10!!
Method
Mix sugar and flour together.
Rub in fat to form bread crumbs.
Knead well and roll into a rectangle.
Cut into rectangles and prick with a fork
Bake for 20 – 25 on Gas 3 / 160°C until golden brown.
Biscuits in the oven at 12:10!!

6. Ingredient Functions Flour Sugar Butter Forms the structure. Sweetens.
Adds colour.
Adds bulk
Flour
Sugar
Contains a raising agent
Provides fibre if wholemeal
Acts as a preservative.
Traps air.
Adds colour.
Adds flavour.
Butter
Helps add a crumbly texture.
Binds ingredients.

7. Experiment predictions
Using the information we have just learnt on ingredient functions, what predictions can you make about the different ingredients? Which do you think will be the darkest? Which do you think will be the most risen? Which do you think will be the sweetest?

8. Plenary
Hot seat challenge. Think of a question about today’s lesson to ask the person in the hot seat.