1. L11. Cooking Lesson Outcomes How I did Targets Connector: (Grade D)
APP: AF4
PLTS: Team workers
How I did
Targets
Task 1:
Describe the changes that occur when egg, meat or potato is cooked.
Grade C
Task 2: Explain the changes observed during cooking. Grade B
Task 3:
Describe what happens when baking powder is heated.
Grade A/A*
Connector: (Grade D)
Describe the keywords-
Chemical change
Protein
texture
Carbohydrates
starch

2. Homework
Homework task:
1. Use the Internet to research the changes that happen to meat as a result of cooking
Due date:
Criteria for Grade C:
Criteria for Grade B:
Criteria for Grade A/A*:

3. BIG picture What skills will you be developing this lesson?
Numeracy
Literacy 
Team work
Self management 
Creative thinking
Independent enquiry 
Participation 
Reflection 
How is this lesson relevant to every day life? (WRL/CIT)

4. Task 1 (Grade C) Task 1: Demonstration 1 Egg being poached.
Keywords for Task 1:
Colour
State
Temperature
Bubbling
Gas
Task 1: Demonstration 1
Egg being poached.

5. Task 1
Watch presentation_001: Food in their cooked and uncooked state.
Now write down one change that happens when a piece of food is cooked.
Share your answer with a partner.
Pairs feed back one of their answers to the rest of the class, ‘passing’ if their answer has already been given.

6. How can I improve on task 1?
Task 1: Review
Go back to your lesson outcome grid and fill out the ‘How I did’ and the ‘Targets’ column.
Lesson Outcomes
How I did
Targets
Task 1:
Describe the changes that occur when egg, meat or potato is cooked.
Grade C
Met?
Partly met?
Not met?
How can I improve on task 1?

7. Task 2 (Grade B)
Task 2:
Use student book pages to explain what changes are seen when egg and meat cook.
Show video_001 : Egg frying and potato cooking.

8. Task 2
Practical: To investigate the changes that happen to potato during cooking
While you are doing the practical here is something you should do:
Thinking about
Why do the pieces of potato become floppy during cooking?
Asking questions
What changes to the potato cells did you observe?
Spreading the word
Describe what you did and what you found out. What happened to the starch
grains and the texture of the potato as a result of cooking?

9. Answers
1 Answer could include cells breaking and starch grains increasing in size.
2 Answer depends on observations; could include starch grains increasing in size and potato becoming floppy or soft

10. How can I improve on task 2?
Task 2: Review
Go back to your lesson outcome grid and fill out the ‘How I did’ and the ‘Targets’ column.
Lesson Outcomes
How I did
Targets
Task 2:
Explain the changes observed during cooking.
Grade B
Met?
Partly met?
Not met?
How can I improve on task 2?

11. Demonstration : Thermal decomposition of Sodium hydrogen carbonate
Task 3: (Grade A/A*)
Task 3:
Demonstration : Thermal decomposition of Sodium hydrogen carbonate

12. Extension: Write the balanced equation for this reaction
Task 3: (Grade A/A*)
Task 3:
Explain in your own words what happens during the thermal decomposition of sodium hydrogen carbonate and how this is useful in cooking.
Extension: Write the balanced equation for this reaction

13. How can I improve on task 3?
Task 3: Review
Go back to your lesson outcome grid and fill out the ‘How I did’ and the ‘Targets’ column.
Lesson Outcomes
How I did
Targets
Task 3:
Grade A/A*
Met?
Partly met?
Not met?
How can I improve on task 3?

14. What is happening??? Review of lesson
Interactive_001, a drag and drop activity: Complete the word and symbol equations for the decomposition of sodium hydrogen carbonate.
Show video_001 of a cake rising in the oven.
What is happening???

15. Technicians’ notes Demonstration 1 Eye protection 250 cm3 beaker
Bunsen burner
Gauze
Heatproof mat
Kettle
Tripod
Fresh egg
Notes: Demonstration 1
For Demonstration 1, boil some water in the beaker – use the kettle to heat the water first so that this takes less time. Break the egg into the water and observe the changes as it poaches.

16. Technicians’ notes Student Activity 1.11 Eye protection 250 cm3 beaker
Bunsen burner
Cutting blade
Gauze
Heatproof mat
Microscope
Three microscope slides and cover-slips
Tongs
Tripod
Iodine solution
Potato slices
Student Activity 1.11
In the potato practical (Student Activity 1.11), emphasise that students must work carefully. Warn them that iodine solution will stain skin and clothes. It is a good idea to get them to draw some potato cells from their microscope observations.

17. Technicians’ notes Demonstration 2 Eye protection Boiling tube
Bunsen burner
Delivery tube
Heatproof mat
Spatula
Stand, boss and clamp
Test tube
Sodium hydrogencarbonate (low hazard)
Limewater (corrosive)
Demonstration 2
For Demonstration 2, add sodium hydrogencarbonate powder to a test tube to a depth of around 1
cm. Clamp the test tube and fit the delivery tube so that it enters the boiling tube. Add some
limewater to the boiling tube. Heat the test tube. Observe bubbles entering the limewater and the
change from colourless to cloudy white, showing that carbon dioxide is given off. Remove the end
of the delivery tube to avoid ‘suck back’ as the apparatus cools.