1. Lesson Objectives Expert: Aspire: Challenge: What:
To decide which flour is best for making pasta, bread and cakes.
How:
A scientific experiment – gluten testing.
Why:
To model how we develop a product. To make sure we choose the right ingredients for your practical work
Expert:
Able to create a fair test. Able to accurately interpret the results and choose the correct flour for making pasta, bread and cakes. Able to suggest other uses for these flours.
Aspire:
Able to create a fair test. Able to accurately interpret the results and choose the correct flour for making pasta, bread and cakes.
Challenge:
Able to create a fair test. Can to accurately interpret the results with some assistance and choose the correct flour for making pasta, bread and cakes.

2. Testing Flour For Gluten Content

3. Recording Your Results
Use the writing frame to help you

4. Exam Question
Giving reasons for your choices, explain which flour would be best suited for:-
Cake making
Bread Making
Pasta
(6 marks)

5. So which was the right flour for the job?