These two lessons focuses on Food Provenance and is suitable for KS4 students studying Food. The first lesson is a theory lesson covering Processing, preservation, gelatinization & sensory testing. The second lesson is a practical lesson and encourages the cooking of sauces and preparing vegetables when making a broccoli cheese bake.
These lessons are clearly presented and include reliable subject knowledge. Students can approach learning via reliable content, videos, worksheets, recipe, readiness chart, assessment criteria and class discussions.
lesson 1 - Theory
**Learning Objectives: **
- To explore the difference between primary and secondary processing.
- Identify different methods of preservation.
- Discuss sensory testing when tasting a strawberry – jam, frozen and canned.
- Discuss how cooking methods change the colour, texture and flavour of fruit and vegetables.
Lesson 2 - Practical
Learning Objectives
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To demonstrate confidence when selecting and using the appropriate equipment in the kitchen.
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To demonstrate the methods of making a Roux Sauce; and testing the readiness of your bake at each cooking stage.
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