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. Appearance
Aroma
Taste
Texture
Appetising
Attractive
Clear
Colourful
Firm
Fresh
Hard
Healthy
Hot
Moist
Runny
Smooth
Soft
Tasty
Crumbly
Fragrant
Fruity
Garlicky
Spicy
Sweet
Freshly baked
Zesty
Aromatic
Bitter
Cheesy
Creamy
Herby
Meaty
Salty
Sharp
Sour
Tangy
Airy
Chewy
Crisp
Crunchy
Fizzy
Flaky
Foamy
Gooey
Sticky
Tender
Use sensory words to describe your favourite food to your partner. Can they guess what it is from your description???
Bell Work

3. Food Preparation & Nutrition GCSE
Title
Taste
Testing
Food Preparation & Nutrition GCSE
W.A.L.T
Objectives
Set up a food tasting panel
Record results of taste testing in different ways
Develop sensory vocabulary
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………………………………
Complete the 4 sensory testing methods.
Identify which result was the most popular and explain why.
Explain advantages of each method and identify why you would pick a particular type of test.

5. Food Preparation & Nutrition GCSE
Starter
Food Preparation & Nutrition GCSE
LBV
Protein
HBV
Last lesson we learned about different types of PROTEIN, why we need it and non-meat protein alternatives.
Today we will explore sensory testing techniques by taste testing 3 identical Bolognese sauces – the only difference is one if made with minced beef and the other two are made with a different PROTEIN ALTERNATIVE.
Watch the short video on protein alternatives ……

6. Food Preparation & Nutrition GCSE
Activity 1
Food Preparation & Nutrition GCSE
Taste Testing Instructions
Sit in groups of 4 – 6 (as per teacher instruction)
Listen carefully to your teachers instructions
Break your cracker into small pieces to test food (don’t double dip!)
Have a drink of water between each sample (water bottles)
You should observe the Taste, Texture, Appearance, Aroma of each sample
Record YOUR results. Do not be influenced by your group!

7. Test 1 – Preference Test Which sample do you prefer?
Food Preparation & Nutrition GCSE
Which sample do you prefer?
Sample
Tick the ONE sample you liked the best XX YY
This is the most simple test.

8. Test 2 – Hedonic Rating Test
Food Preparation & Nutrition GCSE
Tick one box to show your opinion of each sample
Sample
I liked it very much
I liked it a little bit
Neither Like or Dislike
I didn’t like it much
I didn’t like it at all XX YY
This type of test is more specific

9. Food Preparation & Nutrition GCSE
Test 3 – Ranking Test
Food Preparation & Nutrition GCSE
Put the samples in rank order (best = 1, worst = 3) based on the characteristics below:
Sample
Taste (flavour)
Texture (mouth feel)
Appearance
Aroma (smell)
Total XX YY
From the total box, which is the most popular sample? Why?

10. Food Preparation & Nutrition GCSE
Test 4 – Rating Test
Food Preparation & Nutrition GCSE
Give each sample a score from (1 = good 5 = bad) based on the characteristics below:
Sample
Taste (flavour)
Texture (mouth feel)
Appearance
Aroma (smell)
Total XX YY
From the total box, which is the most popular sample? Why?

11. Food Preparation & Nutrition GCSE
Activity 2
Food Preparation & Nutrition GCSE
In your exercise books, stick the tests in & write your conclusion
Conclusion
The simplest test to use was the ……
In test 3 & 4 the most preferred choice was the one with the highest / lowest total?
This is because….
The advantage of each test is…….
Which test would you use to find out what people thought about a dessert you had been practicing to make? Why?

12. Food Preparation & Nutrition GCSE
Extension
In your exercise book:
Sketch a image to show how you would set up a taste testing panel for a new dessert.
Include annotation to show all of the key features which should be present during a good taste testing session.

13. Food Preparation & Nutrition GCSE
Homework
Food Preparation & Nutrition GCSE
Read page 247 – 254 in digibook
Answer questions on page 254 in your exercise books
To be completed by ……………………………………………

14. Will be able to………………………………
Plenary
Food Preparation & Nutrition GCSE
Review Objectives
All pupils
Most pupils
Some pupils
Will be able to………………………………
Complete the 4 sensory testing methods.
Identify which result was the most popular and explain why.
Explain advantages of each method and identify why you would pick a particular type of test.
See how our senses influence food choice
Set up a food tasting panel
Record results of taste testing in different ways

15. Sensory Vocabulary Positive Negative Appearance Aroma Taste Texture
Appetising
Attractive
Clear
Colourful
Firm
Fresh
Hard
Healthy
Hot
Moist
Runny
Smooth
Soft
Tasty
Crumbly
Fragrant
Fruity
Garlicky
Spicy
Sweet
Freshly baked
Zesty
Aromatic
Bitter
Cheesy
Creamy
Herby
Meaty
Salty
Sharp
Sour
Tangy
Airy
Chewy
Crisp
Crunchy
Fizzy
Flaky
Foamy
Gooey
Sticky
Tender
Negative
Dry
Fattening
Greasy
Tough
Burnt
Yeasty
Sickly
Stale
Eggy
Acid
Bland
Old
Tasteless
Undercooled
Watery
Brittle
Fatty
Gritty
Lumpy
Mushy
Powdery
Slimy
Soggy
Stringy
Sensory Vocabulary