1. PLAN OF LEARNING:- you will…
YEAR 10
Over the 4 weeks you will learn about:
Sensory Testing Techniques
Functions of Protein in food
Making Fish Pie, Lemon Flan & Poaching Eggs
Sit your first test
Food Preparation & Nutrition GCSE
Week
Lesson
PLAN OF LEARNING:- you will…
Wk 5
Tasting
Taste test protein alternatives. Learn about sensory Testing
Taste test something sweet. Learn about setting up a taste panel
Wk 6
Practical & Theory
Learn about Denaturation & Coagulation – Practice how to denature & coagulate egg (aka Poaching!)
Learn about Gelatinisation – Practice the skill of gelatinisation
Wk 7
Practical
Practice the skill of gelatinisation – Make Fish Pie
Theory
Learn how to fillet a fish. Learn about denaturing meat.
Wk 8
FPT
Practice Denaturing milk protein – Make Lemon Flan
Test your knowledge so far!

2. Appearance
Aroma
Taste
Texture
Appetising
Attractive
Clear
Colourful
Firm
Fresh
Hard
Healthy
Hot
Moist
Runny
Smooth
Soft
Tasty
Crumbly
Fragrant
Fruity
Garlicky
Spicy
Sweet
Freshly baked
Zesty
Aromatic
Bitter
Cheesy
Creamy
Herby
Meaty
Salty
Sharp
Sour
Tangy
Airy
Chewy
Crisp
Crunchy
Fizzy
Flaky
Foamy
Gooey
Sticky
Tender
Choose a sensory word you have not used before. Think of a food which you could use this word to describe.
Bell Work

3. Food Preparation & Nutrition GCSE
Title
Sensory
Evaluation
Food Preparation & Nutrition GCSE
W.A.L.T
Objectives
See how our senses influence food choice
See how we ‘taste’ different foods
Develop knowledge of evaluating food
Write into your exercise books

4. Will be able to………………………………
By the end of the lesson
Food Preparation & Nutrition GCSE
All pupils
Most pupils
Some pupils
Will be able to………………………………
Complete the profiling graph adding labels & colour
Identify 6 most important controlled conditions for a taste panel
Explain the importance of controlled conditions in a tasting panel

5. Food Preparation & Nutrition GCSE
Starter
Food Preparation & Nutrition GCSE
Last lesson we tasted different types of protein alternatives and recorded our taste testing results using 4 different methods.
Today we will taste test another product and complete a further type of sensory evaluation.
Watch the short video on sensory testing…..

6. Test 5 – Profiling Test
Food Preparation & Nutrition GCSE
This is the last of the tests we need to learn.
Rate the intensity (1 = least –> 5 = most) of the characteristics below:
Sample
Taste: Chocolate
Texture: Crumbly
Appearance: Attractive
Aroma/Odour: Oaty
Copy the title & table into your exercise books

7. Taste Testing Instructions
Activity 1
Food Preparation & Nutrition GCSE
Taste Testing Instructions
Sit in groups of 4 – 6 (as per teacher instruction)
Listen carefully to your teachers instructions
You should observe the Taste, Texture, Appearance, Aroma of your sample
Record YOUR results. Do not be influenced by your group!
Sample
Taste: Chocolate
Texture: Crumbly
Appearance: Attractive
Aroma/Odour: Oaty

8. Taste: Chocolate
Test 5 – Profiling
Food Preparation & Nutrition GCSE 5 4 3 2 1
Copy the graph, add your results, colour in the profile area.
Aroma/Odour: Oaty
Texture: Crumbly
Extension: explain where the product could be improved & how.
Example
Appearance: Attractive

9. Food Preparation & Nutrition GCSE
Activity 2
Food Preparation & Nutrition GCSE
Controlled Conditions for setting up a Taste Panel
Look at the C.C for setting up a taste panel
Tick to show the C.C you have seen during your taste testing
Stick the C.C into your book
Choose between C.C. Annotate your page to explain why they are important.
Extension
1. Practice a profile chart for another food of your choice.

10. Will be able to………………………………
Plenary
Food Preparation & Nutrition GCSE
Review Objectives
All pupils
Most pupils
Some pupils
Will be able to………………………………
Complete the profiling graph adding labels & colour
Identify 6 most important controlled conditions
Explain the importance of controlled conditions in a tasting panel
See how our senses influence food choice
See how we ‘taste’ different foods
Develop knowledge of evaluating food

11. Food Preparation & Nutrition GCSE
Homework
Food Preparation & Nutrition GCSE
Read page in digibook
Bring an egg for egg poaching
To be completed by ……………………………………………

12. Sensory Vocabulary Positive Negative Appearance Aroma Taste Texture
Appetising
Attractive
Clear
Colourful
Firm
Fresh
Hard
Healthy
Hot
Moist
Runny
Smooth
Soft
Tasty
Crumbly
Fragrant
Fruity
Garlicky
Spicy
Sweet
Freshly baked
Zesty
Aromatic
Bitter
Cheesy
Creamy
Herby
Meaty
Salty
Sharp
Sour
Tangy
Airy
Chewy
Crisp
Crunchy
Fizzy
Flaky
Foamy
Gooey
Sticky
Tender
Negative
Dry
Fattening
Greasy
Tough
Burnt
Yeasty
Sickly
Stale
Eggy
Acid
Bland
Old
Tasteless
Undercooled
Watery
Brittle
Fatty
Gritty
Lumpy
Mushy
Powdery
Slimy
Soggy
Stringy
Sensory Vocabulary