Assessment for Learning

Year 9 Food Technology

“Special occasion dinner party”

Name: ______________________________ House: __________________

Tutor’s Name: _______________________ Food Teacher: ________________

PROGRESS: What I now know that I didn’t know before &/or what I can do now that I hadn’t done or couldn’t do before

There are a lot of terms to define throughout the course: Start your glossary here
Term Definition
 Assessment for Learning

Lesson: Party time! – Brief, its analysis & planning of research

By the end of today’s lesson you will have: Success Criteria ??
The importance to thoroughly analyse a set
Understood: design brief and scenario.
Identifying the opportunities for research
Learned about: after analysing the brief and mind mapping
Completing an analysis of a brief, writing
Challenged yourself by: objectives and a research plan.
Focussed on literacy: Mind map, brief, analysis
Focussed on numeracy: Finding costs, quantities, percentages, statistics
Today’s Lesson Work Tonight’s Independent Work
Deconstruct a brief and scenario. You will also write an Complete set tasks from today’s lesson.
introductory paragraph which will outline what you will have to Add the literacy focus words to your vocabulary
do to meet the requirements of this coursework. You will then Complete the questionnaire and have it answered by 10 people
create a plan of research based on your analysis of task. By Bring in a party food product to complete a full sensory analysis
creating a questionnaire you will discover what people want and an analysis of packaging and its information.

‘Plan Prepare and make a range of multicultural finger foods that could be served at a party.
The finger foods should be made using ingredients and cooking techniques which lower the
total and saturated fat, sugar and salt’

1. Complete the following mind map to analyse the brief in detail.

2. Write what you think the brief is expecting you to do as a Food Technologist.
 PROGRESS: What I now know that I didn’t know before &/or what I can do now that I hadn’t done or couldn’t do before

3. What are your personal goals for this task? What do you want to prove by the end?

4. Types of research: Describe each type of research then identify, from the mind map, which methods of
research would be best suited to find out the information.
Method of Which aspects will be researched from mind
Explanation of research & advantages
Research map analysis?

Mood board

Shop
survey

Product
Analysis

Practical
Investigations

Questionnaire

Interview a
specialist

Food
modelling
 Assessment for Learning

5. Using these 3 types of question styles, create a questionnaire to find the answers to your questions.
Open
Closed
Multiple choice

6. Create a small mood board with pictures of product which are suitable for the given brief:

7. Analyse the pictures above. LIST the characteristics that make party food a successful product:
 PROGRESS: What I now know that I didn’t know before &/or what I can do now that I hadn’t done or couldn’t do before

8. Complete the following table with examples of your favourite foods:

Picture of favourite Full explanation as to why it is your Explain how you would make it
food favourite food suitable to be served as a canapé
Starter
Main Meal
Pudding
Cake
Bread product

9. Make a list of what makes a product suitable to be served as a canapé product. (You may add more later)
 Assessment for Learning

Lesson: Party time! – Research – Product & Packaging analysis:

By the end of today’s lesson you will have: Success Criteria ??
The advantages of product analysis as a
Understood: method of research.
The various types of information that can be
Learned about: gained using this method
Fully analysis of existing products in all
Challenged yourself by: aspects and reporting on the findings.
Focussed on literacy: Analysis, pre-existing, shop survey, sensory descriptors
Focussed on numeracy: Cost, sizes, number of serves, nutritional values, percentages etc.
Today’s Lesson Work Tonight’s Independent Work
You will be fully analysing several products which already exist on Complete set tasks from today.
the market which are suitable to be used as a canapé product. You Add the literacy focus words to your vocabulary
will analyse the product in terms of the sensory characteristics as
well as the packaging and environmental aspects.

List reasons why packaging is so important to the consumer and the manufacturer:
Packaging & the consumer Packaging and the manufacturer

Complete a full analysis of the materials used in the packaging of the product:
Packaging Materials Reason why this material is used

If your canapé product came in packaging with a photo, compare the differences. You may wish to include
photos of both:
PROGRESS: What I now know that I didn’t know before &/or what I can do now that I hadn’t done or couldn’t do before

List the types of information that you have found on the label. Then decide whether it is compulsory by law to
include it or if it is voluntary, justify your response where needed.
Label information Example from packet C V

Have a look at the ingredients list on your product:

What do you notice? What is the legal requirements for ingredient lists of foods?

Choose 2 ingredients that you don’t really know about and find out about their function in the product.
Ingredient Function

Using the traffic light nutrition panel, evaluate the product and suggest improvements for the areas that are
not green.
 Assessment for Learning

Sensory Analysis
(VIDEO: http://youtu.be/KhVhN350fQ0)
Remind yourself of the 5 senses & examples of adjectives which can be used to describe foods eaten.

Select 8 words that you think would be used to describe the various sensory properties of your canapé.

Using the sensory descriptors above, taste and rate your canapé against each descriptor and give a score out of
5. Create a star chart and analyse the strengths and weakness of the product:
Strengths:

Weaknesses:
PROGRESS: What I now know that I didn’t know before &/or what I can do now that I hadn’t done or couldn’t do before

Review what you have highlighted as ‘weaknesses’ of the product. These can then be identified as areas for
development. Explain below how you could possibly improve the product so that they would become strengths.
You would be wise to offer 2 -3 suggestions per area of improvement.
Area for development Suggestions for trialling improvements

Explain how useful you believe this method research is when you are designing your own product:

After completing the packaging and sensory analysis today, what were other questions that came up? What
other information do you need to find out in regards to designing, making and packaging your new canapé?
How will you find out this information?
The new questions raised Method of research to find out
 Assessment for Learning

Lesson: Party time! – Research – Practical investigation – Planning

By the end of today’s lesson you will have: Success Criteria ??
The importance of planning a practical
Understood: investigation
A fair test and how to implement it including
Learned about: the use of a control.
Planning the practical investigation and record
Challenged yourself by: sheets from making a large quiche, small.
Focussed on literacy: Trials, experimentation, research.
Focussed on numeracy: Timings, quantities, cost, statistics
Today’s Lesson Work Tonight’s Independent Work
You are going to learn about the importance of experimenting Complete set tasks from today including the design for your party
in Food Technology. You will then use the analysis of the quiche product. Be prepared for class with necessary ingredients
existing products and recipes to determine suitable areas to and equipment. Have you remembered the garnish?
test in regards to the quiche components. Add the literacy focus words to your vocabulary

Learning question: What do you think is the importance of practical investigations as a method of research?

Heston Blumenthel is one of Britain’s leading creative food scientists and cooks. Watch the following video
(http://youtu.be/VN2snMPi3sc) and take notes:

What is Heston’s overall objective?

To …

How does he find out what consumers want from a Peking Duck?

What specification is devised by Heston for the perfect Peking Duck??

List the practical investigations, experiments and trials that Heston and his team carry out.
PROGRESS: What I now know that I didn’t know before &/or what I can do now that I hadn’t done or couldn’t do before

What other methods of research does Heston employ throughout his search for the perfect Peking duck?
Method of research Outcomes of research and/ or decisions made

Technologies seen or
What role does technology play in Heston’s investigations?
mentioned

What was the solution to Heston’s problem?

What is the importance of practical investigations as a method of research?

The Task
 Assessment for Learning

Investigation question: How does one go from a large

full sized quiche to mini or party quiche?

Think about: What aspects need to change when scaling up or scaling down a product’s recipe?

Specifically for producing a party quiche product, which aspects do you think should be investigated before
producing a whole batch of mini quiches?

Bacon & Onion Quiche

Ingredients Method (Processes)
130g plain wheat flour 1. Rub the butter into the salt and flour mixture until it resembles
pinch of salt breadcrumbs.
60g butter, cubed 2. Using a flat bladed knife, form into a ball of pastry with the water.
2-3 tablespoons cold water 3. Cover in cling film and refrigerate for 15 minutes.
3 eggs 4. Prepare the egg custard mixture by whisking eggs and cream together.
150mL cream 5. Prepare the ingredients for the filling.
½ onion, diced finely 6. Grease a quiche flan tin.
100g grated cheese 7. Roll out the pastry and ease into the quiche pan.
2 rashers of bacon, cooked 8. Refrigerate for 15 minutes.
9. Line base with baking paper and fill with baking beans.
10. Blind bake for 10 minutes.
11. Place onions on pastry, then grated cheese, top with bacon and other
ingredients.
12. Gently pour the egg custard mixture over the filling.
13. Bake for 40 minutes or until golden and quiche is set.
PROGRESS: What I now know that I didn’t know before &/or what I can do now that I hadn’t done or couldn’t do before

Your objective is to successfully make a batch of 12 mini quiches. The product may be of any flavour
combination of your own choosing. You will need to reformulate the recipe on the previous page to ensure that
your new quiche products will be successful as canapé products:

Reformulated Recipe – Quiche canapés

Ingredients Process

Preparation equipment list Cooking equipment list Serving equipment list

Complete a fully annotated sketch of your design idea

 Assessment for Learning

Lesson: Party time! – Practical investigations – Mini Quiche

By the end of today’s lesson you will have: Success Criteria ??
The principals of changing recipe processes
Understood: when altering shape & size of products.
The quality assurance controls when making
Learned about: short crust pastry products.
Making your own design of a quiche
Challenged yourself by: product suitable to be served as a canapé.
Focussed on literacy: Quality control, ease, greased, depan, whisk, roll out
Focussed on numeracy: Thickness, quantity, surface area.
Today’s Lesson Work Tonight’s Independent Work
You will be creating your canapé quiche product during this Complete set tasks from today.
double session. You will be demonstrating your careful Add the literacy focus words to your vocabulary
planning and implementing the changes that was required to Create a word search using the key literacy terms used so far in
make a successful transition from large to small products. this unit.

Safety, hygiene & quality

Ingredients
130g plain wheat flour
pinch of salt
60g butter, cubed
2-3 tablespoons cold water
2 eggs
100mL cream
½ onion, diced finely
80g grated cheese
2 rashers of bacon, cooked
Other possible ingredients:
Cherry tomatoes
Smoked salmon
Tuna & sweet corn
Chicken & asparagus
Processes
controls
1. RUB the butter, salt and flour together until it resembles
breadcrumbs.
2. ADD enough water to bring into a ball of dough.
3. COVER with cling film & REFRIGERATE for 10 minutes.
Meanwhile ...
4. PREHEAT oven to 180oC (Gas4).
5. PREPARE ingredients.
6. WHISK eggs, cream, salt & pepper together.
7. ROLL out pastry on a lightly floured surface. Using a pastry
cutter which is slightly bigger than the bun tin, CUT out
round of pastry and place them into the well-greased tin.
8. PLACE onion, then cheese and then flavours/topping in
pastry shells.
9. POUR in custard mix very carefully until ¾ filled.
10. BAKE for 15 minutes in oven or until quiche / pastry are
golden brown and egg is set.
11. DEPAN quiches onto a cooling rack or onto serving platter.

1. Insert a photo of your finished product then evaluate it using your 5 senses:
APPEARANCE (SIGHT)

AROMA (SMELL)

FLAVOURS (TASTE)

TEXTURES (FEEL)

SOUNDS (HEARING)
 PROGRESS: What I now know that I didn’t know before &/or what I can do now that I hadn’t done or couldn’t do before

2. Explain 3 aspects that you would change to make your product better next time. Give an example of how
you would make this improvement. (Think about the healthiness of the product too)
Aspect that you would change / improve How you would change / improve that aspect.
1

3. What were some of the safety & Hygiene aspects that you needed to watch out for in today’s recipe?
SAFETY HYGIENE

4. How could your product be further developed in order to meet the needs of other people and groups
People:

Changes:

5. As part of advanced KS3 you need to be able to identify ingredients which have healthier alternatives. Look
at the list of ingredients in the original recipe and choose 4 ingredients to change.
Ingredient: Salt Cream Butter White Flour
Alternative:

Why is it healthier?

6. Having a look through your responses in the evaluations that you have completed. Which further
investigations or trials would you need to complete to make the perfect quiche canapé product?
Area to improve Possible trials or experiments you would use.
 Assessment for Learning

Lesson: Party time! – Analysis of research & design specification

By the end of today’s lesson you will have: Success Criteria ??
The importance of drawing out all of the
Understood: information from research gathered.
Writing an informed analysis of data to
Learned about: communicate the findings.
Creating a design specification from the key
Challenged yourself by: points raised in the analysis of research.
Focussed on literacy: Key points, design criteria, specification, decisions, justification
Focussed on numeracy: Statistics, percentages, measurable criteria
Today’s Lesson Work Tonight’s Independent Work
You will be analysing all of the research that you have Complete any work that was incomplete this lesson.
completed. The quality of presenting the research is important Add the literacy focus words to your vocabulary lists.
so that you demonstrate all of your findings in a very clear, Compile a list of 6 possible ideas, reference their recipes and
succinct manner. annotate sketches or images to justify how they are suitable for
You will then finally use the decisions made to write a design the set brief.
specification Organise yourself for a pizza wheel product to suit your
specification from the analysis of the brief.
1. Write an introductory paragraph explaining the importance of research to this project including a summary
of the methods.
2. For each of the methods of research that you completed, you are going to present your main findings and an
analysis of each type. Make sure that you use the appropriate ICT methods to make your work stand out.

The analysis will include:

 The title of the research method.
 A very brief introduction to the method of research.
 Present the findings clearly in charts, graphs, diagrams and photos. (All annotated clearly)
 Write an analysis of the findings
 Clearly highlight the decisions made.
 Identify possible further research that could be completed to clarify or extend the knowledge.

3. Design Criteria for the new canapé product: Write a list of all the ESSENTIAL aspects that your new product
MUST contain and a list of the DESIRABLE criteria.
Look at all of the research that you have done to complete this list:
The essential qualities of the canapé product MUST…

The desirable qualities of the canapé would be…

 PROGRESS: What I now know that I didn’t know before &/or what I can do now that I hadn’t done or couldn’t do before

4. List 6 possible ideas that could be produced that would match your design criteria written above. Include
the source of the recipe. Make sure that the source of the recipe is reliable! Ensure that the recipe is in
metric measure (grams, kilograms, millilitres)

5. Complete a chart that is similar to this one for your design ideas. Fill in the design criteria across the top and
design ideas down the side. Cross or tick if they’re suitable.
a canapé
Must be

product

Specification:

Design Idea

Pizza Wheel
(School recipe)

6. Using internet images, fully annotate pictures of the 6 possible design ideas that you have identified.
Remember to name each product, and outline the details of ingredients, dimensions, shapes, finishes and
other notes such as nutrition and functional properties.

7. Collect the recipes for the 6 design ideas / scan / screen capture and attach to this lesson ready for next
session.

Explain the importance of a design specification and the resulting concept screening
 Assessment for Learning

Lesson: Party time! – Concept screening a canapé idea. Pizza wheels – practical
By the end of today’s lesson you will have: Success Criteria ??
The importance of screen testing a product
Understood: before selecting it as a product to develop.
Batch consistency with canapé products
Learned about: including accuracy and time management.
Create a batch of quality products which are
Challenged yourself by: suitable to be served as a canapé product.
Focussed on literacy: Concept, concept screening, puff pastry, sprinkle
Focussed on numeracy: Hot oven, timing
Today’s Lesson Work Tonight’s Independent Work
You will be creating Pizza Wheels as a practical using a standard Complete any work that was incomplete this lesson.
component puff pastry product. It will be your choice of the Add the literacy focus words to your vocabulary lists.
fillings and it should be suitable as a screen testing for your brief. Make sure that you are fully prepared with the recipes for the
possible design ideas that you have chosen last week.

Ingredients Process.
½ small pepper (finely chopped) 1. Preheat the oven to 180oC.
15g chopped fresh parsley 2. Combine the peppers, parsley, oregano, ham and cheese in a
2 tablespoons fresh oregano bowl.
100g finely chopped ham or salami or 3. Spread the tomato paste onto each sheet of pastry, leaving a 2cm
a mixture of both border along one side.
60g grated cheddar or mozzarella 4. Sprinkle the peppers mixture evenly on top.
60g tomato puree (paste) 5. Roll up the pastry, leaving the plain 2cm edge until last.
2 sheets ready-rolled puff pastry, 6. Brush the edge lightly with water and seal the pastry closed.
thawed. 7. Cut each roll into 1cm rounds and place onto greased oven trays.
8. Bake for 20 minutes or until golden.

FUNCTIONS OF INGREDIENTS
Ingredient Functions in the body (Nutritional) Functions in the Pizza Wheels

Peppers

Parsley

Ham / Salami

Cheese

Tomato paste

Puff Pastry
 PROGRESS: What I now know that I didn’t know before &/or what I can do now that I hadn’t done or couldn’t do before

Explain how this product is suitable for the design brief given and the specification that you have written.

Complete a full sensory analysis of the product including areas that need developing and how you would
develop:
Sensory Areas to improve and suggestions for
Sensory analysis
Property improving the product.

Aroma

Appearance

Textures

Flavour &
Taste

Explain how you worked:

Safely Hygienically

Altering the product or extending the range

Have a look at the following scenarios which concern this product. Suggest ways to improve, change or extend
the range to suit the scenarios.
What is the problem in regards to
Scenario What are possible solutions?
the product made today?
Marco has been told by his doctor
that he must lose weight otherwise
he could be at risk of heart disease.
Gertrude suffers from severe
stomach pains when she eats
wheat products.
Rajan needs to avoid foods which
contain vitamin-C because it brings
him out in a rash.
Philipe is a very fussy eater and will
not eat anything that has ‘chunky’
texture.
 Assessment for Learning

Lesson: Party time! – Selection of design idea & planning for making
By the end of today’s lesson you will have: Success Criteria ??
The importance of careful planning in order
Understood: to be organised for a successful outcome.
Extracting information from the recipe and
Learned about: from prior knowledge and experiences.
Creating a fully detailed plan of work
Challenged yourself by: including trades order for chosen idea.
Focussed on literacy: Preparation, mise-en-place,
Focussed on numeracy: Quantities of ingredients, dimensions of products, number of equipment
Today’s Lesson Work Tonight’s Independent Work
You came up with a list of 6 design ideas that you compared the Complete any work that was incomplete this lesson.
product against the specification and decided on their suitability You are to create observation tables and/or questionnaires to
as a canapé product. ensure that you have sufficient feedback from consumers about
Today you are going to choose one design idea which you will your prototype. You must include sensory analysis and be
take through to make as a prototype. prepared to ask for areas that need improving. Think about how
the product must meet the specification as well.

CHOSEN IDEA TO SCREEN TEST

1. Name your chosen design idea: __________________________________________________

2. Draw the design idea you are going to create in 3-D, colour.
a. Using detailed labels (annotation) show how your quiche will meet the design criteria.
b. Have you included dimensions? Colour? Clean lines?
PROGRESS: What I now know that I didn’t know before &/or what I can do now that I hadn’t done or couldn’t do before

TRADES ORDER
Fruit & Vegetables Butcher / Fish Monger Dry store / pantry

Bakery

Preparation equipment Production Equipment Serving equipment

TIME PLAN
Safety, hygiene & quality
Time Processes
controls
 Assessment for Learning

Lesson: Party time! – Prototype production – practical

By the end of today’s lesson you will have: Success Criteria ??
The importance of following the trades and
Understood: time plans for a successful outcome.
Sensory testing of products and identify
Learned about: their usefulness in product development.
Creating your chosen canapé product to a
Challenged yourself by: high standard and have it fully evaluated.
Focussed on literacy: Rating, ranking, feedback criteria
Focussed on numeracy: Timing, temperatures, quantities, sizes, averages
Today’s Lesson Work Tonight’s Independent Work
Today you will be producing the final idea that you have worked Complete any work that was incomplete this lesson.
through and believe is the best suitable product that meets the Add the literacy focus words to your vocabulary lists.
given brief for a canapé product. Complete the analysis of your design idea as outlined in the
Throughout the practical you will be following and noting following tasks.
changes to your time plan. You will then fully evaluate your
finished product and ask others to complete a full evaluation.

1. Insert a picture of your final prototype and annotate it fully to demonstrate how it meets the specification.

2. Consumer feedback on your product: Each tester of your product should give a score out of 5
Criteria Tester 1 Tester 2 Tester 3 Tester 4 Average
 PROGRESS: What I now know that I didn’t know before &/or what I can do now that I hadn’t done or couldn’t do before

3. Complete a full evaluation of the practical session: Write in full sentences:

How I worked safely Even better next time if…

How I worked hygienically Even better next time if…

How I worked following the time plan Even better next time if…

How I worked with quality controls Even better next time if…

What I thought of the overall end product Even better next time if…

What I thought about the overall practical Even better next time if …

Your turn to be teacher: Give yourself a grade for the practical session out of 10. Justify your grade.
 Assessment for Learning

Lesson: Party time! – Prototype analysis using ICT.

By the end of today’s lesson you will have: Success Criteria ??
The benefits of using ICT and existing
Understood: software packages to help presentations.
The various functions of a food modelling
Learned about: software program such as Food for a PC
Completing a full analysis of sensory,
Challenged yourself by: costing and nutritional properties.
Focussed on literacy: Rating, ranking,
Focussed on numeracy: Timing, temperatures, quantities, sizes, averages
Today’s Lesson Work Tonight’s Independent Work
Food for a PC is one of the many food modelling programs which Complete all areas that are incomplete at this stage. You should
are available to help nutritionists and food technologists to be typing up your final copies and be up to date.
complete a formal, robust and accurate analysis of food Labelling section should be completed including a design for an
products whether they are finished or simply a design idea. appropriate net and selection of materials that designed to
Some programs have a full integration to help complete a full make the most of your product.
analysis including that of packaging, nutrition and costing.

1. Open up Food for a PC and input the ingredients and their correct quantities.

Nutritional Analysis:

2. Complete a full nutritional analysis for the main nutrients: Fibre, Salt, Carbohydrate, Protein & Fat.
3. Complete a nutritional analysis of the main vitamins and minerals which are present in the dish as outlined
by the program.
4. Copy and paste the traffic light data for ‘snacks’ and analyse each of the colours. Include way in which to
improve the product including the green aspects – how could it be improved even further. Give good, solid
examples with justification for their inclusion.

Sensory Analysis:

5. Last lesson during the making and for the independent work at home, you were asked to seek the opinion of
4 people and yourself for the sensory analysis. You were to find out the average score. Using the raw
information in the chart from last lesson, input that information on Food For a PC.
6. Copy and paste the chart generated showing the average responses into your document.
7. Fully analyse this feedback including the strengths and the weaknesses. Where ever the product did not
receive a ‘5’ you MUST comment and suggest improvements with plausibility, accuracy and sensibility.

Homework if insufficient time: Labelling:

8. Use the label tab to create a design of a packaging net for your final prototype. You should consider the
annotations very carefully including the use of appropriate packaging design materials and show evidence of
environmental concerns. (http://www.nhs.uk/Livewell/Goodfood/Pages/food-labelling.aspx is a great point of
reference)
PROGRESS: What I now know that I didn’t know before &/or what I can do now that I hadn’t done or couldn’t do before

Look at the following label which has sections circled. Label each component on the packaging that MUST
be present by law: (reference: http://www.food.gov.uk) <<HERE>>

Explain what you see … what is the legal requirement?

Which product does this list of ingredients belong to?

Explain the differences between BEST BEFORE and USE BY dates.

 Assessment for Learning

By the end of today’s lesson you will have: Success Criteria ??

How thickening through gelatinization
Understood: occurs and at what temperatures.
Flavourings and how these can quickly and
Learned about: cheaply extend the range of products.
Producing and cooling down filling for a
Challenged yourself by: party pie product ready for next session.
Focussed on literacy: Gel, Gelatinisation, Absorption, Suspension, Starch granules, Thickening
Focussed on numeracy: Temperatures for boiling, cooking, gelatinisation, cooling and freezing
Today’s Lesson Work Tonight’s Independent Work
Create the filling of a party pie. Cooling it down effectively so Complete the outstanding work from today.
that it can be stored safely for next practical session. Design the finish of your party pies. You are to create 4 possible
finishes that are appropriate.

Aussie Meat Pie Filling

Ingredients Methods
¼ medium onion, very finely diced. 1. COOK meat and onion over a medium heat until meat is well
125g ground beef mince browned.
¼ teaspoon soy sauce 2. DRAIN off any excess fat.
½ tablespoon cornflour 3. ADD crumbled stock cube, water, salt, pepper and nutmeg.
½ beef stock cube 4. STIR until boiling. REDUCE HEAT, COVER, SIMMER for 25 minutes.
¼ teaspoon vegemite or marmite 5. REMOVE from heat.
200mL water 6. COMBINE 2 tablespoons of extra water with corn flour and mix to a
1 pinch ground nutmeg smooth paste.
¼ teaspoon ground black pepper 7. ADD flour mixture to meat mixture. STIR to combine.
8. RETURN to heat, STIR until meat boils and thickens.
9. ADD soy sauce, stir until mixed through.
10. REMOVE from heat. POUR into large mixing bowls.
11. FILL sinks with cold water and stir until mixture has reduced in
temperature.
12. COVER the filling and place in refrigerator until required.

Engineering The Recipe Food Safety & Hygiene

To make it suitable for vegetarians I could … What temperature range does a fridge operate at?

1. Why should only cool food be placed in the fridge?

2.

I could change the minced beef with ... Explain why the recipe says COVER the filling?

1.

2.

I could use this recipe to make different flavoured pies List all the possible hazards which could cause food
by adding ... poisoning in this recipe.

1.

2.
PROGRESS: What I now know that I didn’t know before &/or what I can do now that I hadn’t done or couldn’t do before

Use the cartoon, temperatures & vocabulary to help explain the process of gelatinisation..

60oC Gel
Gelatinisation
Absorption
80oC Suspension
Starch granules
100oC Thickening

Research to find 3 other recipes which use gelatinisation as a process, include the reference.

Obviously, if the pie filling boils at 100oC the flour will fully gelatinise and as a consequence upon cooling it
will form a __________. Which methods are best for cooling a mixture down quickly?
At home
In Industry

In order to make the pies next week, you will have to use the defrosted pie filling. How will you do this
safely?
 Assessment for Learning

Lesson: Party time! – Prototype analysis continued & Final Conclusions

By the end of today’s lesson you will have: Success Criteria ??
The benefits of using ICT to help with
Understood: certain aspects such as calculations.
Using the costing function of a food
Learned about: modelling software program such as Food
for a PC
Finishing the analysis and drafting the
Challenged yourself by: conclusions for the project.
Focussed on literacy: Writing full sentences, justified with data and concrete examples. (PEE)
Focussed on numeracy: All relevant statistics as required to substantiate responses.
Today’s Lesson Work Tonight’s Independent Work
You will be finishing the analysis of the prototype and the Complete the final project in final copy ready for submission as
commencing the draft of the project’s conclusions. you walk through the door next lesson.

Costing & Analysis:

1. If you haven’t got the receipt for your goods. Go onto Tesco.com or another supermarket website and
find the prices for each of the products. NOTE the size of the package and the cost. You will need that
information in the costing tab.
2. Analyse the costing: Look at the different components. Think about how the cost could be improved and
how a greater profit margin could be created.
3. Compare the cost of your finished product per 100g with that of an existing, similar product on the
market again per 100g. Is there a great significance in differences?

COSTING A
PRODUCT
PROGRESS: What I now know that I didn’t know before &/or what I can do now that I hadn’t done or couldn’t do before

Final Conclusions: (Usually a page)

You are going to finish this project and be ready to submit it next lesson upon entry to the class. You
must conclude this project with an overall summary of what you have done, learned, proven, discuss the
successes and areas of improvement. Discuss the final product and how it could be extended further to
make new and different varieties. Good luck!

You may wish to use diagrams and illustrated which are fully annotated to show how you could extend
the range of this product.

PLANNNING OF CONCLUSIONS
 Assessment for Learning

Lesson: Party Time! Construction & Baking of Party Pies – Practical

By the end of today’s lesson you will have: Success Criteria ??
The importance of finish on a pastry pie
Understood: product.
Learned about: Filling pie products and sealing successfully
Constructing, finishing & Baking a consistent
Challenged yourself by: batch of party pie products.
Focussed on literacy: Seal, finish, decoration, garnish, egg wash
Focussed on numeracy: Temperatures, time, quantity.
Today’s Lesson Work Tonight’s Independent Work
You will be finishing your pies that you started last practical Finish the evaluation of these products.
session. You will be working with ready-made pastry again. You
were to concentrate on the finish of your products to make sure
that they are all consistent products.

Ingredients
The cold party pie mixture
1 packet ready rolled shortcrust pastry
1 packet ready rolled puff pastry
2 tablespoons of water
1 egg + 1 tablespoon milk. (Beaten
together)
Process
1. PREHEAT oven to 210oC (gas mark 7)
2. GREASE a patty cake tin.
3. Using a pastry cutter, CUT rounds of the shortcrust pastry that
are slightly larger than the base.
4. EASE the pastry rounds into the tins.
5. PLACE a tablespoon of mixture into the pastry cases.
6. Using a pastry cutter that is the size of the patty cake tin, cut
rounds of the puff pastry.
7. Using your finger, DIP into the water and run your wet finger
around the edge of the puff pastry round.
8. PRESS gently into the rim of the short crust pastry to ensure that
it is joined.
9. BRUSH tops of pie with egg glaze, Sprinkle with preferred
topping.
10. BAKE in oven for 15 minutes, reduce temperature to 170oC for
another 15 minutes or until golden brown.
11. SERVE with preferred sauce.

1. LIST the possible ingredients you could use to make the pies look more appetizing or higher qualities on top
of the pie lid as a finish.

2. How could you use the puff pastry differently to affect the finish of the party pies?

3. How would you serve these pies if produced for an opening night at a theatre?
 PROGRESS: What I now know that I didn’t know before &/or what I can do now that I hadn’t done or couldn’t do before

7. Explain 3 aspects that you would change to make your product better next time. Give an example of HOW
you would make this improvement. (Think about the healthiness of the product too)
Aspect that you would change / improve How you would change / improve that aspect.
1

8. What were some of the safety & Hygiene aspects that you needed to watch out for in today’s recipe?
SAFETY HYGIENE

9. How could your product be further developed in order to meet the needs of other people and groups
People:

Changes:

10. As part of the advanced KS3, you need to be able to identify ingredients which have healthier alternatives.
Look at the list of ingredients in the recipe and choose 4 ingredients to change.
Ingredient: Salt Cream Butter White Flour
Alternative:

Why is it healthier?

11. Review your responses in the evaluations that you have completed. Which further investigations or trials
would you need to complete to make the perfect party pie canapé product?
Area to improve Possible trials or experiments you would use.
 Assessment for Learning

Lesson: Dinner Time! – A quick two course meal for two people - Planning I
By the end of today’s lesson you will have: Success Criteria ??
How to transfer learned skills to bigger and
Understood: more complicated tasks.
The process to plan a 2 course meal for 2
Learned about: people to enjoy.
Planning a meal that is suitable and
Challenged yourself by: demonstrates a high level of skill for KS3.
Focussed on literacy: Planning, design ideas, progress, skills
Focussed on numeracy: Quantities
Today’s Lesson Work Tonight’s Independent Work
You are going to complete a quick Design and Make project Start typing up your final copy of this project. Also, on the recipes
based on a new brief that would follow on from the canapé that you have selected to make, identify the safety and quality
product. You will be planning and organising yourself very controls which are necessary to observe to ensure that the final
quickly. product is of high quality and safe to eat.

The Task

You have been requested to plan, prepare, make and serve a two course meal to serve friends
for a special occasion.

To do this successfully, you will have to choose the two courses, decide on the dishes to serve, find their recipes,
decide where to buy the ingredients, plan the practical session to make sure all the dishes are ready when they
are needed! You will also have to consider how you are going to serve the dish to make sure it is attractive and
appetising.

When you are cooking, you will need to show how carefully, safely and hygienically you can cook. You will also
show off how you can cook using the skills that you have learned in this course. Your finished product will be
photographed so that you can prove how well you cooked and presented it.

You will be able to discuss at least three ways to make recipes cheaper for friends and families to make.
For the last part of the recipe, you are going to create a ‘PROOF’ file that you have been able to share your
cooking skills, recipes and ideas with other people. You may have a photo of you showing someone how to cook
something, people enjoying your food, they may write an email or letter to explain what the food was like and
how you cooked it and how you explained to them about what you have learned and achieved in your cooking
classes.

After reading through this scenario can you identify the main objectives which will be assessed?
1.1
2.1
2.2
2.3
2.4
3.1
4.1
 PROGRESS: What I now know that I didn’t know before &/or what I can do now that I hadn’t done or couldn’t do before

Plan a nutritious, home cooked meal using basic ingredients: 2 courses:

Course Recipe name & Reference Justified reasons for choice

Recipe #1 Recipe #2
Ingredients: Ingredients:

Method: Method:

Fruit & Vegetables Butcher / Fish Monger Dry store / pantry

Bakery

Preparation equipment Production Equipment Serving equipment

 Assessment for Learning

Lesson: Party time! – Chinese Style Chicken Wings - Practical

By the end of today’s lesson you will have: Success Criteria ??
The benefits of marinating products and the
Understood: difference between marinade and marinate
How to use a temperature probe to ensure
Learned about: food is cooked thoroughly.
Produce a batch of sticky, glossy, tasty and
Challenged yourself by: succulent Chinese style chicken wings.
Focussed on literacy: Style, succulent, doneness, spicy, glossy, marinade, marinate.
Focussed on numeracy: Temperatures for safety, for hygiene, for doneness.
Today’s Lesson Work Tonight’s Independent Work
You will be finishing the analysis of the prototype and the Complete the final project in final copy ready for submission as
commencing the draft of the project’s conclusions. you walk through the door next lesson.

INGREDIENTS PROCESSES
500g chicken drumettes or wings 1. Mix all of the ingredients for the marinade together.
80mL vegetable oil 2. Place chicken in the marinade. Soak for as long as possible.
80mL honey 3. PREHEAT oven to 180oC
80mL soy sauce 4. Place chicken and marinade in an oven proof dish.
80mL sweet chilli sauce 5. BAKE chicken for 30 minutes or until it is dark brown and well glazed.
1 teaspoon sesame seeds 6. Prepare your serving dishes ready for the chicken.
4 cloves garlic, crushed 7. USE a temperature probe to check that chicken has reached an
1cm ginger, grated. internal temperature of 75oC.

THE SERVING PLATTER Find out why it is important that the chicken reaches
Draw and label how you will present the chicken. 75oC in the middle of the thickest part?
Sauces? Garnish? Salad?

Someone at the event commented on how good your chicken pieces are. They have recommended that it could be
used as a main meal.
Think about how you could change this recipe (engineer) and what you could serve it with to make it a main meal.
Use sketches to help explain your answer.
 PROGRESS: What I now know that I didn’t know before &/or what I can do now that I hadn’t done or couldn’t do before

12. Explain 3 aspects that you would change to make your product better next time. Give an example of how
you would make this improvement. (Think about the healthiness of the product too)
Aspect that you would change / improve How you would change / improve that aspect.
1

13. What were some of the safety & Hygiene aspects that you needed to watch out for in today’s recipe?
SAFETY HYGIENE

14. How could your product be further developed in order to meet the needs of other people and groups
People:

Changes:

15. As part of advanced KS3 you need to be able to identify ingredients which have healthier alternatives. Look
at the list of ingredients in the original recipe and choose 4 ingredients to change.
Ingredient: Salt Cream Butter White Flour
Alternative:

Why is it healthier?

16. Having a look through your responses in the evaluations that you have completed. Which further
investigations or trials would you need to complete to make the perfect Chinese canapé product?
Area to improve Possible trials or experiments you would use.
 Assessment for Learning

Lesson: Dinner Time! – A quick two course meal for two people - Planning 2
By the end of today’s lesson you will have: Success Criteria ??
How to transfer learned skills to bigger and
Understood: more complicated tasks.
The process to plan a 2 course meal for 2
Learned about: people to enjoy.
Planning a meal that is suitable and
Challenged yourself by: demonstrates a high level of skill for KS3.
Focussed on literacy: Planning, design ideas, progress, skills, dovetail
Focussed on numeracy: Quantities, timing, simultaneous
Today’s Lesson Work Tonight’s Independent Work
Having identified the safety and quality controls in your recipe, To complete the final copy of the work that you have planned in
you are today to write up the timed work plan for your practical today’s class. Prepare yourself for the next week’s practical
next session for your 2 course meal. session including familiarising yourself well with the recipes &
In the second lesson you are to analyse your chosen recipes equipment. You may consider doing a practice run at home &
against the Eat Well Plate to ascertain how healthy they are. taking photos as proof of sharing and explaining the ideas.

Looking at the 2 recipes. You will be guided on how to ‘dovetail’ the steps in the recipes to make sure that
the 2 dishes can be made at the same time to ensure an effective use of the allocated 90 minutes.

Timed Work Plan & Quality Assurance Plan

TIME METHOD Safety & Quality Controls
PROGRESS: What I now know that I didn’t know before &/or what I can do now that I hadn’t done or couldn’t do before

Use the Eatwell plate to classify the ingredients of both of the recipes ready to analyse.

In a paragraph, explain the nutritional properties of the ingredients that you have used in the recipe:

In a further paragraph, explain how your recipe is healthy.

Explain, with examples, how a family can ‘Cook Economically’. Think about ways that money can be saved.
 Assessment for Learning

Lesson: Dinner Time! – A quick two course meal for two people - Production!
By the end of today’s lesson you will have: Success Criteria ??
The importance of being prepared and
Understood: organised when cooking a 2 course meal
Time control, quality assurance and their
Learned about: importance to product quality food.
Producing a two course meal of high quality,
Challenged yourself by: well presented dishes at high level KS3.
Focussed on literacy: Planning, design ideas, progress, skills
Focussed on numeracy: Quantities
Today’s Lesson Work Tonight’s Independent Work
All of your hard work and planning is about to pay off! You are Write up the complete assignment, ready for submission upon
ready to enter the cook off zone! entry to the classroom next session.
Using all of your effective planning, you are going to prove your
organisation and high skills of preparation, cooking and plating Study for your unit test.
of a two course meal for two within 90 minutes.

Present your meal attractively

DISH ONE DISH TWO

PHOTO PHOTO

Explain how your 1st dish was well presented Explain how your 2nd dish was well presented

Explain the feedback that others have given you about the finished dish. What feedback did the teacher/s give
you? Other students? Your guests?
PROGRESS: What I now know that I didn’t know before &/or what I can do now that I hadn’t done or couldn’t do before

For the final part of this project, you are to produce a ‘Proof File’ for the sharing of information that you
have produced whilst you have studied this subject.

Proof could include:

 Photos of you cooking with friends and family, including an annotation and brief description of the
recipe.
 A letter / email from people that you have cooked for throughout the course and shared your
recipes with.
 A copy of a ‘sent’ email to someone that you know to share a recipe that you have cooked or
cooking tips to help them to cook the recipe as intended.
 A screen capture of an SMS or two about food that you have cooked and feedback from the people
who tried it.

You need to collect at least 4 pieces of proof that you have been sharing your ideas, recipes and food with
other people!

I cooked a breakfast for

Dad on Father’s day. This is
me. I made a fry up and
they were very happy with
everything.

Nanna comes over every

Sunday and usually
cooks for us. This
Sunday, we cooked a
family sized quiche from
one of the recipes that
we were given at school.
It was very successful.

You need to make sure that your assignment is perfectly detailed should you wish to achieve the set
criteria.
 Re-read your work thoroughly checking for grammar, spelling and punctuation.
 Check that you have all your diagrams and photos, coloured, titled and annotated as required.
 Ensure that your responses are detailed, justified with excellent examples.
 Be confident with your presentation and be proud of the work that are submitting.

Lesson: PARTY TIME – Sweet Treats
 Selection of a design choice
 Justification of why a design idea was chosen.
 Being aware of health implications of eating sweet, fatty foods.
Lemon Coconut Slice
Base:
1 x 250g packet of Rich Tea
biscuits, crushed
100g coconut
1 grated lemon rinds
125g butter (more if too
crumbly)
200ml condensed milk
Method:
Combine biscuit crumbs,
coconut and lemon rind in a
large bowl.
Melt butter in small saucepan,
add condensed milk, stir over a
low heat until combined.
Pour over crumb mixture. Mix
well.
Press firmly into two foil lined
18cm x 28cm slice tins.
Refrigerate.
Icing:
250g of sifted icing sugar
60g butter
3 tablespoons lemon juice
(more if needed)
Combine all ingredients,
stir/beat until smooth.
Spread over chilled base.
If desired, sprinkle with more
coconut. Allow to set in fridge.
Lift off tin using foil as handle.
Cut into fingers.
Assessment for Learning
Chocolate Truffles
Ingredients:
125g coconut
50g cocoa powder
1 Packet Rich Tea Biscuits
400g tin condensed milk
Extra coconut for dusting
Method:
Firstly crush the biscuits in the
bag until they're down to a fine
crumble texture.
Then mix the cocoa, coconut and
crushed biscuits together.
Open and add the condensed
milk and stir all the ingredients
together until a thick chocolate
mixture is formed.
Using your hands, roll the
mixture into truffles (the smaller
the size, the more you can
make).
Dust with extra coconut and
enjoy.
You can put the truffles in the
fridge to harden them.
Choc Hedgehog Slice
Ingredients:
300g Rich Tea biscuits,
coarsely chopped
120g chopped walnuts
45g desiccated coconut
250g butter, chopped
315g caster sugar
45g cocoa powder
1 egg, lightly beaten
150g dark chocolate, melted
½ teaspoon vegetable oil
Method:
Grease a 20cm x 30cm tray;
line base and two long sides
with baking paper, extending
paper 2cm above edges of
pan.
Combine biscuits, nuts and
coconut in large bowl.
Place butter, sugar and sifted
cocoa in a medium pan; stir
over heat until butter is
melted and sugar is dissolved.
Remove from heat; whisk in
egg.
Pour chocolate mixture over
biscuit mixture; mix well. Press
into prepared pan. Cover;
refrigerate overnight.
Turn slice onto a chopping
board; cut into pieces. Drizzle
combined melted chocolate &
oil over top of slice; refrigerate
for 15 minutes.
PROGRESS: What I now know that I didn’t know before &/or what I can do now that I hadn’t done or couldn’t do before

SUGARY & FATTY FOODS

List all of the fatty and sugary foods from all 3 recipes in this box.

Saturated Fats

Explain why saturated fats are less List the ingredients which contain Explain how fat is important for our
healthy than unsaturated fats: saturated fats bodies. ( 3 positive aspects)

1.

2.
What’s another negative effect of Which ingredients could be
too much fat in the diet? swapped for the saturated fats?

3.

Sugar

Explain some positive aspects to What are some negative effects of How could you reduce the sugar
using sugar in cooking eating too much sugar as part of a content of sweet foods without losing
daily diet? the ‘sweet’ taste?

Energy Balance

Look at the picture opposite and explain why exercise is so important,

especially when you eat more sugary and fatty foods.
 Assessment for Learning

Continue your glossary here:

Term Definition
 PROGRESS: What I now know that I didn’t know before &/or what I can do now that I hadn’t done or couldn’t do before

Term evaluation
What went well this term?

At the start of the term I thought… By the end …

I have achieved the following aspects…

I have learned about …

Areas I need to improve on are …

Topics I will need to further revise include …

I give myself the following grades for this term:

A* 90-100
Homework & Write up & Practical
/10 /10 /10 A 80-89
preparation Theory Work Classes
X1 X5 X4 B 70-79
C 60-69
= = =
D 50-59
TOTAL + + =
%