1. PLAN OF LEARNING:- you will…
YEAR 10
Over the 4 weeks you will learn about:
Sensory Testing Techniques
Functions of Protein in food
Making Fish Pie, Lemon Flan & Poaching Eggs
Sit your first test
Food Preparation & Nutrition GCSE
Week
Lesson
PLAN OF LEARNING:- you will…
Wk 5
Tasting
Taste test protein alternatives. Learn about sensory Testing
Taste test something sweet. Learn about setting up a taste panel
Wk 6
Practical & Theory
Learn about Denaturation & Coagulation – Practice how to denature & coagulate egg (aka Poaching!)
Learn about Gelatinisation – Practice the skill of gelatinisation
Wk 7
Practical
Practice the skill of gelatinisation – Make Fish Pie
Theory
Learn how to fillet a fish. Learn about denaturing meat.
Wk 8
FPT
Practice Denaturing milk protein – Make Lemon Flan
Test your knowledge so far!

2. How many foods can you think of which include a sauce? (not ketchup!)
Bell Work

3. Gelatinisation of Starch
Title
Gelatinisation of Starch
Food Preparation & Nutrition GCSE
W.A.L.T
Objectives
The process of sauce making (gelatinisation)
Practice gelatinising starch (in groups)
Identify which foods include gelatinisation
Write into your exercise books

4. Will be able to………………………………
By the end of the lesson
Food Preparation & Nutrition GCSE
All pupils
Most pupils
Some pupils
Will be able to………………………………
Show the skill of gelatinising starch
Describe the processes of gelatinising starch
Explain what is happening at each step of gelatinisation

5. Food Preparation & Nutrition GCSE
Starter
Food Preparation & Nutrition GCSE
Can you identify the 3 things needed for gelatinisation to occur?
S…..
L….. H…
S = Starch (could be wheat flour, corn flour, potato flour etc.)
L = Liquid (could be water, milk, juice, gravy etc.)
H = Heat
Watch the animation on gelatinisation P.117

6. Food Preparation & Nutrition GCSE
Activity 1 - Gelatinisation
Sauce making In Pairs
Share a pan with your partner
Accurately measure 25g of flour (digital scales/small bowl)
Carefully add 1 tbsp. of cold water and mix to a smooth paste. (add a little more water if needed. It should be the consistency of milk and should not be lumpy!)
Measure 300ml of cold water (digital scales/measuring jug)
Add flour mixture to water and bring to the boil. Stir/whisk continuously. It should increase in thickness as it gelatinises.

7. Food Preparation & Nutrition GCSE
Activity 2
In your exercise books
Food Preparation & Nutrition GCSE
Cut up the 8 steps and put them in the right order. Stick them in your book when you’ve got the order right!
Correct order
G, D , H, A, B, E, F, C
Extension: create an 8 step list of key words for Gelatinisation process

8. Food Preparation & Nutrition GCSE
Extension:
create an 8 step list of key words for Gelatinisation process 1 2 3 4 5 6 7 8

9. Will be able to………………………………
Plenary
Food Preparation & Nutrition GCSE
Review Objectives
All pupils
Most pupils
Some pupils
Will be able to………………………………
Show the skill of gelatinising starch
Describe the processes of gelatinising starch
Explain what is happening at each step of gelatinisation
Learn process of sauce making (gelatinisation)
Practice gelatinising starch (in groups)
Identify which foods include gelatinisation

10. No container = No cooking
Homework
On………………………………………..
We will be making Fish Pie: Practical 3
You need to bring:
Mashed Potato Topping must be made at home in advance
Bring ingredients for Fish PIe
Container to take product home in
No container = No cooking
POTATO TOPPING:
THIS MUST BE DONE AT HOME PRIOR TO LESSON
Peel & chop potatoes into small chunks
Place in a pan of water. Bring to a gentle boil fro minutes until soft.
Drain water away and mash with butter and milk until fluffy & smooth
Season with a little salt & pepper
Recipe Book