INDIAN CULINARY INSTITUTE NOIDA

Lesson Plan

OOM Topic: Thickening Agents

Figure 1: Google Images July 2019

Objectives:

By the end of this session participants will be able to:

Knowledge:

 Identify different thickening agents

 Different ways to use thickening agents

Skills:

 Will test and compare the uses of thickening agents in the upcoming practical.

Attitude:

 Understanding the use and compare what will be the effect of using different
thickening agents on the appearance and flavour of the food.

Time: 45 minutes

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Need:

Applying the knowledge of thickening agents, participants will be able to understand

the different uses of them in the culinary world and how can they use the same for
the best result on the dishes they further prepare in the kitchen.

Interest:

We use different thickening agents when cooking, do we really understand where

they come from and what effect they have in the dishes we use them?

TIME ACTIVITY MEP REMARKS

1st 5 Min Attendance Attendance Sheet
and
Greetings
Next 5 Min Small Talk  What is a sauce?
and recap of  What are the uses of
the previous Sauce?
session  What is the
importance of the
sauce?
Next 3 Min Check the Collect and give the
homework feedback.
given in
previous
session.
Next 2 Min Distribute Give feedback on the same.
the Previous
days
Checked
Homework
Next 15 Min Lesson  Introduction to  What do you understand
Thickening Agents by thickening agents?
 Uses of  Where do you see this
Thickening Agents being used?
 Traditional  Can you name few
Thickening Agent thickening agents?
 Modern  Why temperature control
Thickening Agents is required when using

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thickening agents?
 What should you do to
minimise the effect on
flavour and colour when
using thickening agents?
Next10-15 Min Skill test Reasoning with Ask the participants about
understanding different dishes where
thickening agents are used.
And give suggestions on
whether the thickening agent
could be replaced by some
other thickening agents?
Discuss the results.
Next 5 Min Summarise  Summary
and Link  Assignment
Forward  Topic for next class
 Distribution of abstract of
today’s lecture

Facilitator

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