1. WHAT: HOW: WHY: • To develop sauce making skills • Creamy pasta bake
• Spot demonstrations throughout the lessons: sauce making
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: roux, all-in-one, ratio affecting viscosity
HOW:
WHY:
So that you can learn key practical processes and replicate it in your NEA
Expert:
Competently executes a wide range of complex technical skills/processes(eg filleting fish or cutting vegetables with precision and accuracy eg julienne) to produce excellent quality dishes.
Challenge:
Executes technical skills/processes with accuracy, including some complex technical skills (eg filleting fish or cutting vegetables with precision and accuracy eg julienne) to produce very good quality dishes.
Aspire:
Demonstrates technical skills/processes with some accuracy to produce good quality dishes.

2. Getting Ready for Practical Work1
Place bags on middle desk 2
Stack the stools 3
Hang up blazer and put on an apron 4
Run some hot soapy water in your bowl 5
Tie hair up 6
Wash hands 7
Clean your work surface 8
Set out your equipment and ingredients
Equipment
Chopping board
Chefs knife
Large sauce pan
Wooden spoon
Grater
Get one of these per group:-
Colander and large bowl

3. Activity: Copy the following animation into your work book

4. Creamy Ham and Pasta Bake Using a Roux
Ingredients
250g farfalle
50g butter , plus a little extra
100g small mushrooms, halved
Half a bunch spring onions , finely sliced
50g plain flour
500ml milk
70g thickly cut ham , chopped
70g mature cheddar , grated
Method
Heat oven to 200C/fan 180C/gas 6
Put colander in the sink, remove sink bowl.
Bring a pan of water to the boil with a lid on, add the pasta boil for 10 minutes, then drain.
Meanwhile Slice the mushrooms, top and tail the spring onions, dice the ham, grate the cheese.
YOU ARE IN CHARGE OF THE PAN, MAKE SURE THAT IT DOESN’T OVER BOIL

5. Creamy Ham and Pasta Bake Using a Roux

6. Creamy Ham and Pasta Bake Using a Roux
Ingredients
250g farfalle
50g butter , plus a little extra
100g small mushrooms, halved
Half a bunch spring onions , finely sliced
50g plain flour
500ml milk
70g thickly cut ham , chopped
140g mature cheddar , grated
Roux Method
Melt a little butter in a large saucepan.
Fry the mushrooms and onions for a couple of mins, then scoop out and set aside. Scoop out and set aside.
Stir in the flour for 1 min, then gradually stir in the milk until you have a lump-free sauce.
Increase the heat and simmer the sauce, stirring for a few mins to thicken.
Turn off the heat, stir in the ham, onions, mushrooms and ¾ of the cheese, then season to taste.
Combine the sauce and pasta, tip into a large ovenproof dish.
Top with cheese bake for 10 mins until golden.
What: to make a roux sauce
How: by making a pasta bake
Why: to back up our theory work on thickening agents.

7. Clearing Away After Practical's1
Clear all dirty equipment and stack on the counter 2
Wipe down your area 3
Rinse our your dirty equipment. 4
Change your water and wash your equipment 5
Dry your crockery and place on a clean surface 6
Dry out the sink and bowl 7
Put your dirty cloths in the basket 8
Have your bowls checked

8. Home learning
Print off a current news article for next week