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 eggs?
Bell Work
How many foods can you think of which include eggs?

3. Food Preparation & Nutrition GCSE
Title
Denaturation &
Coagulation
Food Preparation & Nutrition GCSE
W.A.L.T
Objectives
Understand the two terms above
Poach an egg (denaturation and coagulation)
Identify when denaturation & coagulation is occurring in foods
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………………………………
Successfully poach an egg
Describe the processes of denaturation and coagulation
Explain where denaturation and coagulation happen in other protein products

5. Food Preparation & Nutrition GCSE
Starter
Yolk (fat)
Food Preparation & Nutrition GCSE
White (protein)
So far we have learned about the NUTRITIONAL benefits of protein and tasted non-animal protein alternatives.
Today we are going to begin to look at the FUNCTIONAL properties of protein. Eggs are a great source of HBV protein and have many important functions in our food.
EGGS are central to cakes, meringues, omelettes, quiches etc
Watch the short animation on coagulation P.107

6. Food Preparation & Nutrition GCSE
Activity 1
Food Preparation & Nutrition GCSE
Poaching Eggs
Share a pan with your partner
Fill pan 1/3 water & bring to the boil (you can add vinegar ‘acid’ to help the denaturation)
Turn the heat down until the water is only just moving
Crack egg into small bowl then gently tip into water
Watch heat (& acid) denature protein (white part of egg)
Watch heat coagulate (set) protein (white part of egg)
After 3 minutes, remove poached egg with slotted spoon

7. Food Preparation & Nutrition GCSE
Activity 2
Food Preparation & Nutrition GCSE
Toasting Bread
Switch on the grill. Turn to medium heat
Put your bread on the grill. Leave the grill door open!
Grill until it is lightly toasted. No burnt areas!
Turn over and toast the other side
Put onto your plate
Now…poach your egg

8. Food Preparation & Nutrition GCSE
Activity 2
Food Preparation & Nutrition GCSE
In your exercise books
Copy the ‘causes of denaturation’ mind map from P.106 of text book
Extension: choose the right protein definition (next slide)

9. Food Preparation & Nutrition GCSE
Extension: choose the right protein definition

10. Will be able to………………………………
Plenary
Food Preparation & Nutrition GCSE
Review Objectives
All pupils
Most pupils
Some pupils
Will be able to………………………………
Successfully poach an egg
Describe the processes of denaturation and coagulation
Explain where denaturation and coagulation happen in other protein products
Understand the two protein terms
Poach an egg (denaturation and coagulation)
Identify when denaturation & coagulation is occurring

11. Food Preparation & Nutrition GCSE
Homework
Food Preparation & Nutrition GCSE
Bring ingredients & container for Fish Pie
To be completed by ……………………………………………