1. Aims – lemon meringue pie practical
To know how to make a lemon meringue pie
To understand the performance characteristics of Eggs & Flour
To be able to explain the behaviour changes including: Whisking, Shortening, Heating which may occur in the production of food products e.g. sauces(lemon filling) & pastry
Photograph processes – ready for homework

2. Pastry making
Rubbing in Adding water
Rolling out Baking blind

3. Sauce making & meringue
Corn flour – starch = amylose.
Lemon Meringue Pie
Egg white foam

4. Homework
Photo diary of lemon Meringue Pie use handouts & text books to help with annotation
Complete magic word sheet
Next week’s practical – Scotch eggs, mayonnaise and coleslaw. Work in pairs?