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. Fish Pie Year 10 Bell Work Prepare for Practical Prepare work area:
POP
COB
Prepare for Practical
Prepare work area:
2 sprays antibac on cloth, disinfect bench
Ingredients on white tray
Tea towel over cupboard door
Dishcloth over tap
No plastic/outdoor bags
Prepare for Practical
Prepare yourself:
Hands
Apron
Hair
Nails
Jewellery

3. Food Preparation & Nutrition GCSE
Year 10
Food Preparation & Nutrition GCSE
Today we will be practicing …..
* Gelatinisation
* Hygienic Working Practices
* Following a recipe independently
Objectives
© Crown copyright 2007

4. 1 2 3 FISH PIE:- Practical 3 Place on baking tray FISH: FAST METHOD
POTATO TOPPING:
THIS MUST BE DONE AT HOME PRIOR TO LESSON
Peel & chop potatoes into small chunks
Place in a pan of water. Bring to a gentle boil fro minutes until soft.
Drain water away and mash with butter and milk until fluffy & smooth
Season with a little salt & pepper 1
FISH:
FAST METHOD
Cut into bite size pieces and spread evenly into the base of your ovenproof dish
Sprinkle over the peas/sweetcorn
INGREDIENTS
(serves 4)
TOPPING:
500g potatoes
40g butter
45ml milk
Seasoning
25g grated cheddar
FISH:
350g fish pie mix (haddock/cod/smoked haddock/salmon etc.)
75g peas/sweetcorn
BECHAMEL SAUCE:
40g plain flour
480ml
BECHAMEL (roux) SAUCE:
Melt the butter gently in the pan on the hob
Add the flour, stirring continuously with your white spoon, for 1 minute (roux)
Remove pan from the heat
Gradually add the milk, stirring well all the time to avoid any lumps forming, until all the milk has been added
Put the pan back on the heat. Stir continuously until it boils and thickens-the sauce should coat the back of the spoon and look smooth and glossy
NB if lumps appear you can usually whisk it out with a balloon whisk 2
ASSEMBLING & COOKING THE PIE:
Heat oven to Gas 5/190c/180c fan
Pour the sauce over the fish and stir in gently to ensure all the fish is coated
Spread the mash potato evenly over the top. (SKILL- use a piping bag and a star nozzle and pipe the potato on instead. This will give it a more professional finish)
Sprinkle a little grated cheese over the top
Place into the oven for approximately 35 minutes until the top is golden brown 3
Place on baking tray

5. Kitchen Alliteration Spotless Sinks Happy Hobs Perfect Pans
Food
Hygiene
Kitchen Alliteration Spotless Sinks Happy Hobs Perfect Pans
Always demonstrate school expectation for washing up
Bone-dry Benches

6. Always demonstrate school expectation for washing up
Food Hygiene
Food Preparation & Nutrition GCSE
Always demonstrate school expectation for washing up
Stack all dirty items beside sink
Wipe down your bench
Wash one item at a time! Knives!
Ask teacher to check your unit!

7. Taste - Flavour Texture - Mouthfeel Appearance - Colour Aroma - Smell
Plenary
Taste - Flavour Texture - Mouthfeel Appearance - Colour Aroma - Smell
Think about your product……
which words could you use to describe the T, T, A, A?

8. 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

9. Appearance
Aroma
Taste
Texture
Positive
Negative
Sensory Vocabulary

10. No container = No cooking
Homework
On………………………………………..
We will be making Lemon Flan: Practical 4
You need to bring:
Biscuit base must be made at home in advance
Bring ingredients for Lemon Flan
Container to take product home in
No container = No cooking
BISCUIT BASE (this must be done at home before lesson):
Melt the butter in a pan on a low heat OR in a microwave oven. Do not let it burn or boil.
Crush the digestives in a food bag with a rolling pin OR in a food processor.
Stir in the melted butter until all crumbs are coated.
Press the mixture into your dish using the back of a metal spoon.
Recipe Book

11. Make notes on P.106 _ Denaturation Make notes on P.107 – Coagulation
P.109 – What is the science behind the Lemon Flan recipe? Copy the information in the box
Key Assessment Topics – Test wed 9th Nov
Protein (Lifeline book P.3)
Food Science (Lifeline book P.13)
Food Contamination (Lifeline book P.15-17)
Sensory Testing (Lifeline book P.21 & 22)
Learn the 4 topics for your test. Use the lifeline book to help you revise. There are also quizzes in the Digi book.

12. Key Assessment Topics – Test Fri 4th Nov
Protein (Lifeline book P.3)
Food Science (Lifeline book P.13)
Food Contamination (Lifeline book P.15-17)
Sensory Testing (Lifeline book P.21 & 22)
Learn the 4 topics for your test. Use the lifeline book to help you revise. There are also quizzes in the Digi book.