1. • To understand the protein alternatives, e. g
• To understand the protein alternatives, e.g. TVP, soya, mycoprotein and tofu
• To develop knowledge and understanding of sensory testing and fair testing
WHAT:
Practical: alternative protein
HOW:
WHY:
To practice using an alternative protein to meat
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 and blazers on a peg in the middle room 2
Stack the stools 3
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
You decide!!

3. This is an assessed practical
Activity:
Take out your recipe
Mise en place – prepare your ingredients for your recipe
This is an assessed practical

4. Name: Dish:
Target …

6. HOME LEARNING: Bring the ingredients for fish pie
Organise an ovenproof baking dish for your fish pie
HOME
LEARNING: