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Food Prep & Nutrition GCSE: Sensory Testing, Protein Functions, Sauce Making & More

Over 4 weeks, learn about sensory testing techniques, protein functions in food, making fish pie, lemon flan, poaching eggs, and sauce making. Includes gelatinisation of starch and identifying foods with gelatinisation.

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Food Prep & Nutrition GCSE: Sensory Testing, Protein Functions, Sauce Making & More

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  1. 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

  2. How many foods can you think of which include a sauce? (not ketchup!) Bell Work

  3. Gelatinisation of Starch Title Food Preparation & Nutrition GCSE • The process of sauce making (gelatinisation) • Practice gelatinising starch (in groups) • Identify which foods include gelatinisation W.A.L.T Objectives Write into your exercise books

  4. Food Preparation & Nutrition GCSE By the end of the lesson

  5. Food Preparation & Nutrition GCSE Starter Can you identify the 3 things needed for gelatinisation to occur? S….. L….. H… Watch the animation on gelatinisation P.117 http://www.illuminate.digital/aqafood/

  6. Food Preparation & Nutrition GCSE Activity 1 - Gelatinisation Sauce making In Pairs • Share a pan with your partner • Accurately measure 25g of flour (digital scales/small bowl) • Carefully add 1 tbsp. of cold water and mix to a smooth paste. (add a little more water if needed. It should be the consistency of milk and should not be lumpy!) • Measure 300ml of cold water (digital scales/measuring jug) • Add flour mixture to water and bring to the boil. Stir/whisk continuously. It should increase in thickness as it gelatinises.

  7. Food Preparation & Nutrition GCSE Activity 2 In your exercise books Cut up the 8 steps and put them in the right order. Stick them in your book when you’ve got the order right! Extension: create an 8 step list of key words for Gelatinisation process

  8. Food Preparation & Nutrition GCSE Extension: create an 8 step list of key words for Gelatinisation process

  9. Plenary Food Preparation & Nutrition GCSE Review Objectives • Learn process of sauce making (gelatinisation) • Practice gelatinising starch (in groups) • Identify which foods include gelatinisation

  10. Homework On……………………………………….. We will be making Fish Pie: Practical 3 You need to bring: • Mashed Potato Topping must be made at home in advance • Bring ingredients for Fish PIe • Container to take product home in No container = No cooking • POTATO TOPPING: • THIS MUST BE DONE AT HOME PRIOR TO LESSON • Peel & chop potatoes into small chunks • Place in a pan of water. Bring to a gentle boil fro 15-20 minutes until soft. • Drain water away and mash with butter and milk until fluffy & smooth • Season with a little salt & pepper Recipe Book

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