1. GCSE AQA Food Technology
Revision
Lesson 1:Upside down Desserts.

2. Connect:
How many ‘upside down’ desserts can you think of?

3. Plum & raspberry upside down cake Pineapple & mango upside down cake
Pineapple & mango upside down cake
Apple & cinnamon upside down cake
Sticky upside down banana cake
Chocolate Marquise
Tart Tatin (caramelised apple & pastry)
Individual coconut and pineapple upside down cakes
Crème Caramel
Orange crème caramel cheesecakes
Summer Pudding

4. Lesson Objectives: Activate:
To revise information to help with Section A of the written exam.
Success Criteria:
I can name at least 5 ‘upside down’ desserts.
I can annotate at least two ‘upside down’ desserts.
I can explain what quality control checks must be carried out to ensure a quality product.

5. Design idea annotation
Activate:
Design idea annotation
Example Section A question:
A food manufacturer wants to extend their range of family ‘upside down’ desserts.
Design Criteria (these will be different in the actual exam)
The successful product will:
• have at least two layers
Be suitable for vegetarians
Contain at least one seasonal fruit
Be suitable to be easily divided into individual portions
Additional credit may be given for the quality of communication skills i.e.
clarity of design idea – make sure your sketch is recognisable
identification of other design criteria e.g.
sensory attributes,
dimensions,
nutritional profiling,
production techniques,
serving details,
portion sizes,
functions of ingredients identified
You MUST make sure that your labelling clearly covers all these criteria so state the obvious!
Name your product
Say why it is suitable for the target group
Explain the two layers
Explain WHY it is suitable for vegetarians
Name the fruit
Make sure you clearly explain how your design meets ALL the design criteria

6. Demonstrate:
Now draw and label TWO different design ideas that fit the design brief:
A food manufacturer wants to extend their range of family ‘upside down’ desserts.
Design Criteria
The successful product will:
have at least two layers
be suitable for vegetarians
contain at least one seasonal fruit
be suitable to be easily divided into individual
portions
Example Mark Scheme:
Sketch is recognisable & fits design criteria (1 mark)
Product name given (1 mark)
Fruit ingredient identified (1 mark)
Layers clearly identified(1 mark)
Method of cooking / cooking techniques or finishing technique given (max 2)
Functions of ingredients (max 2)
Dimensions / portion size stated (1 mark)
Suitable for vegetarians(1 mark)
Peer Assess your partner’s work using the marking criteria.
What have they done well?
What could they do better?

7. Activate:
Quality Control
What is ‘quality control’?
Quality control mean to check the standards of a food product as it’s being designed and made. When it is being designed it will be checked to see if it matches the specification (like you’ve done when you’ve cooked your initial products. During manufacture many quality control checks will be carried out. These include:
Visual checks
Time checks
Physical contamination checks
Temperature checks
Biological and chemical contamination checks
See slide 9 of your revision booklet for more detailed examples.
Demonstrate:
Explain HOW you could use quality control checks to ensure your chosen food product is hygienically prepared.
4 marks
Remember Point, Example, Explanation

8. Key Terminology & techniques:
How to melt chocolate & make chocolate curls:
Break chocolate and place into a heatproof bowl.
Sit over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally.
Once melted, use as required. Make curls by spreading melted chocolate over a baking sheet in a thin layer.
Leave to set until firm but not completely solid.
Hold a knife at a 45 degree angle to the surface of the chocolate and push along so it causes a thin layer to curl up.
Video link:
Caramelisation:
This is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavour and brown colour. Caramelisation is a type of non-enzymatic browning reaction.
A bain marie (ban mah-REE) is the fancy term for a hot water bath. It's used for cooking delicate foods like custards and terrines to create a gentle and uniform heat around the food. We use it to describe melting chocolate in a bowl over a pan of simmering water.
Thickening (function of eggs when making a custard): egg protein coagulates on heating and this causes the custard to thicken.
How to make caramel:
Oil a baking sheet and palette knife.
Place caster sugar in a dry frying pan.
Heat over a high heat to dissolve the sugar. Try not to stir the sugar just tilt the pan carefully to move it around.
Allow the mixture to dissolve completely and turn to a deep caramel, swirling the pan as you go.
If making a brittle, add nuts and swirl them around in the pan to coat them.
Tip the caramel/brittle out onto the prepared baking tray.
Brittle can be broken into shards or blitzed into a dust to sprinkle over desserts.
To clean a caramel pan, simmer water in it until all the caramel has dissolved then wash as normal.
Video link:
Not finished!

9. Consolidate:
Q & A to test knowledge & understanding of information covered this lesson using the epraise ‘randomiser’ .
Success Criteria:
I can name at least 5 ‘upside down’ desserts.
I can annotate at least two ‘upside down’ desserts.
I can explain what quality control checks must be carried out to ensure a quality product.