The aim of this unit is for pupils to explore the properties of ingredients when designing so that they will be more able to identify appropriate ingredients for designing a product. The pupils are involved in designing a sauce combined with other ingredients to make a ready prepared meal. Pupils gain the knowledge, skills and understanding they need to carry out their practical tasks. They also consider the aesthetics of the food and how this could affect what consumers choose.
SUMMARY OF THE UNIT
Creating a range of pasta sauces
• Generating ideas on pasta dishes
• Sensory testing
• Research activities
• ICT spreadsheet
• Making prototypes dishes
• Scientific facts on pasta
• Evaluating each stage of designing and making
• End of unit assessment
• Self assessment
| Week 1 | Week 2 | Week 3 |
Discussion on the unit
Recap on food safety
Investigate the different types of pasta sauces
Evaluate existing sauces
Sensory testing on sauces
Characteristics and properties of sauces. | Generate ideas on pasta sauces
Evaluate the ideas.
Investigate the different types of herbs and seasoning to enhance flavour of the sauces.
Select herbs of choice and make a prototype sauce
Evaluate the sauce and suggest ways to modify or to adapt the sauce. | Develop another sauce and compare the results with product analysis and 1st sauce.
Carry out consumer testing on other students.
Write an evaluation .
Investigate pasta types . Make note of the characteristics of each type .
Suggest suitable type pasta for the sauce being developed. |
| Week 4 | Week 5 | Week 6 |
The thickening process of heated liquid and starch (gelatinisation
The roux method of making sauce.
Flavourings for the sauce for the
Sauce.
Design ideas for type of dishes. .
select and make a pasta dish with white flavoured sauce. | Discussion on a lasagne and macaroni dish .
Recreating these dishes . show modification and adaptation that could be used.
Feedback on the different is
Ideas. Predict the likely outcome. Make new version a macaroni cheese | End of unit assessment
Practical and written assessment
Student self assessment .
Teachers feedback to individual pupils.
Pupils to write new target for the next units. Select a piece of written work with the lowest level and improve it. |
