1. CULTURAL BREAD Lesson 16

2. Starter

3. Lesson 1 Dips Lesson 2 PRACTICAL Dips Lesson 3 Dips Lesson 4 & 5 Safe storage Lesson 6 Standard components Lesson 7 PRACTICAL Bread sticks Lesson 8 & 9 Design exam Questions Lesson 10 Research Techniques Lesson 11 & 12 Functions of foods Lesson 13 PRACTICAL Bread and share Lesson 14 Manufacturing quality and CAD/CAM Lesson 15 Equipment Lesson 16 PRACTICAL Cultural breads Lesson 17 Prototypes and sensory testing Lesson 18 Nutrition and healthy Eating Lesson 19 Nutrition and healthy Eating Lesson 20 PRACTICAL Pastry twist development Lesson 21 Combining ingredients and structures Lesson 22 Acids, alkaline and additives Lesson 23 Labelling and packaging Lesson 24 SECE Lesson 25 Technological Developments - NANO Lesson 26 & 27 PRACTICE EXAM BIG PICTURE OF EXAM PREP SHEET LESSONS

4. Learning Outcomes  KNOW How to make breads from other cultures  UNDERSTAND How to link this to the exam – section A and section B  BE ABLE TO… CREATE a cultural bread based snack following a recipe. JUSTIFY choice of additional ingredients linking to the design criteria. DESCRIBE what ingredients could you add to develop TASTE, TEXTURE, APPEARANCE of the cultural breads. IDENTIFY at least 2 dips that would the cultural bread based snack be suitable for. JUSTIFY your choice of dip – why?

5. Task  There are 4 cultural bread recipes and you will be working in groups of 4.  Your task is to 1. Follow the recipe creating the cultural bread 2. DECIDE and JUSTIFY which method of sensory testing you would use to test the bread. 3. CREATE a design criteria that your recipe meets.

6. CULTURAL BREADS What dips could they be served with? POTATO CAKES OR SCONES NAAN BREAD

7. Review  Meet up with a student from a different group.  Each of you must Verbally describe the process for making the bread you have made today.

8. Extension tasks

9. Extension task – application of knowledge Hygiene and safety checksStages of makingQuality control checks Using the chart below, produce a plan for making your cultural bread in a test kitchen. You should use the key (H) Hygiene. (S) Safety. (T) Temperature (Q) Quality (T) Time

10. Extension task  What are the functions of each of the ingredients for the bread.