1. El Día de los Muertos Pan de Muertos

2. Next lessons Project Bongo Activity (no money) Remember homework Homework – Seperate sheet Bring in next lesson

3.  The recipe is too much mixture we only need half of it.  What quantities are needed.  Record these on the recipe sheet which you will use during the lesson.

4. L4c Complete your mise en place Set up your work area so you are ready and able to cook. L4b Following the recipe Work with accuracy when weighing out, cutting, measuring and mixing. Be totally involved in clearing up at the end of the session as a team member. L4A Show good hygiene and safety awareness Begin to work with independence. For L5 - all L4 plus L5c Organise your table in a logical manner throughout your making L5b Work within the time of the lesson Work with precision at all stages L5a Produce a quality finish on your product Work mostly independently with the minimum of help from others

5. Learning Objectives Know how to work with accuracy to produce a “Pan de Muertos” loaf of bread. Understand the terms kneading and proving. Explain the role of Yeast. Lesson Outcome By the end of the lesson you will show learning on; Making achieve skills for level 4c, 4b,4a. Weigh and measure accurately Work with a range of processes – rubbing in, kneading & proving. Produce a final bread product use prior learning from other subjects. Explain what the ingredients do – especially yeast

6. Jumper off 8 Point Start – Getting ready to go!! Hair tidied back  Hot water in sink Wash hands Clean tables Read recipe Apron on Stools away Mise- en place L4c

8. Complete your mise en place Set up your work area so you are ready and able to cook. L4b Following the recipe Work with accuracy when weighing out, cutting, measuring and mixing. Be totally involved in clearing up at the end of the session as a team member. L4A Show good hygiene and safety awareness Begin to work with independence. For L5 - all L4 plus L5c Organise your table in a logical manner throughout your making L5b Work within the time of the lesson Work with precision at all stages L5a Produce a quality finish on your product Work mostly independently with the minimum of help from others

9. Equipment Mixing bowl - Tazón Wooden spoon – cuchara de palo Tablespoon & teaspoon Knife - cuchilla Jug - Jarra Flour dredger Baking tray – lightly greased Cooling tray Palette knife - espátula Remember; Keep your equipment tidy on the worktop

10. Ingredients  200g Strong plain flour  25g Margarine  Pinch salt  1tsp Yeast  125mls Warm Water By the end of the lesson you will be able to; Measure accurately using scales = level 4 Key Words; Scales, ingredients, weigh, accuracy Strong flour = Harina fuerte Tablespoon of olive oil = Cuchara sopera de aceite de oliva Pinch of salt = Pizca de sal Teaspoon of yeast = Una cucharadita de levadura Warm water = Agua caliente

11. 1.Preheat the main oven to 200°C or gas mark 7. Remember; Ovens can be dangerous – use them safely Keywords; Preheating

12. Yeast  Even though we use it dry, it is a living organism.  What do living things need to grow? ▪ Time ▪ Temperature (warm) ▪ Food ▪ Moisture  With these conditions, it produces a gas called carbon dioxide which makes the dough rise.  The time we allow for this rising to take place is called proving. Key Words; Yeast Organism Carbon Dioxide Dough Proving Key Words; Yeast Organism Carbon Dioxide Dough Proving Handy hint to remember conditions; T, T, F, M

13. Method  Put the flour, yeast & salt into a mixing bowl.  Add the margarine, cut up, rub into the flour.  Add half the water, bind together using the knife.  Add more water, a little at a time until a dough forms.  Lightly flour the table.  Knead the dough for 5 minutes until soft & stretchy.

14. Kneading dough Kneading the dough releases stretchy proteins called “gluten”. They form a criss-cross network inside the dough, which traps the carbon dioxide as it is released by the yeast. Key Words; Kneading Gluten Dough Carbon dioxide Key Words; Kneading Gluten Dough Carbon dioxide

15.  Shape the dough into a Pan de Muertos  Place onto greased baking tray.  Cover lightly with greased cling film & place in top oven to prove for 20 minutes.

16.  Wash dishes & tidy up workstations 10 minutes to wash & tidy up while your bread is proving – work as a team; 1 wash (including the worktops), 2 dry, 1 puts away Sinks need to “sparkle”

17. When your Pan de Muertos has approximately doubled in size;  Remove towel.  Cook in main oven for 15-20 minutes until golden brown.  Test if it is cooked by tapping the base – it should sound hollow.  Leave to cool on a cooling tray

18. L4c Complete your mise en place Set up your work area so you are ready and able to cook. L4b Following the recipe Work with accuracy when weighing out, cutting, measuring and mixing. Be totally involved in clearing up at the end of the session as a team member. L4A Show good hygiene and safety awareness Begin to work with independence. For L5 - all L4 plus L5c Organise your table in a logical manner throughout your making L5b Work within the time of the lesson Work with precision at all stages L5a Produce a quality finish on your product Work mostly independently with the minimum of help from others

19. Peer assess first: Using the making levels descriptor sheets: * what skills do you believe your peer is very good at? Now put W to identify 2 wishes. What will you need to do? Be prepared to explain.  Hand back the sheet to your partner.  Do you agree - * and 2 wish the sheet.  At the bottom write what you need to do to improve when making.

20. Learning Objectives Know how to work with accuracy to produce a “Pan de Muertos” loaf of bread. Understand the terms kneading and proving. Explain the role of Yeast. Lesson Outcome By the end of the lesson you will show learning on; Making achieve skills for level 4c, 4b,4a. Weigh accurately using scales. Work with a range of processes – rubbing in, kneading & proving, to produce a final bread product. Explain what the ingredients do – especially yeast

21. Next lessons 26/11/2013 Written work– EXAM in this room. 10/12/2013 – Making for Yr 7 Bongo project Remember homework Homework – Seperate sheet Bring in next lesson

22. THINK AND BE READY TO ANSWER Today I have learnt that….. Before this lesson I could already….. Now I can also….. The most important thing I learned today is….. One thing I need to remember from today’s lesson is that….. I have found out several things on the topic of…. Firstly I found out that….. Furthermore, I found that….. I did not know how to…......but now I can… Today I have tried to….. It was successful when I…..

23. Extension Activity  Think about other types of bread & where they come from.  Make a list of as many different types of bread products available, and their country of origin.