Listing all results (20)
lesson to understand the about alternative proteins through sensory analysis, research and a tasting activity of alternative proteins
To understand the food safety principles when preparing, cooking and serving food
To know how to correctly use a food probe
To understand how to prevent cross contamination
This resources encourages students to learn why a raising agent is used in food products including key terms such as gas, expands, heated, trapped, volume, texture, structure
This resource includes an introductory powerpoint (including a video) and a data recording sheet. It has an experiment sheet which will also aid with NEA assessment.
Powerpoint to develop sauce making skills, recipe: Creamy Ham and Pasta Bake Using a Roux, gelatinisation
Creamy pasta bake practical using a roux
This covers the following practical skills:
Preparation skills: Sauce making
Skill 2: Knife skills: bridge hold, claw grip, peel, slice
Skill 3: Preparing fruit and vegetables, peel, pipe
Skill 8: Sauce demonstrating starch gelatinisation:...
Function and chemical properties of food – denaturation and coagulation -lemon curd recipe
Practical work and activity sheet with video
Lesson on ingredient functions in bread and a yeast experiment.