Scheme of Work Food technology Teacher: Mrs Ivana AL-SAKKAF Year: 7 Mariam Term 3 2016/2017 Week Topic Learning objectives Learning outcomes Activities Resources Assessment for learning 1 Sensory Testing 2 Flowchart In this lesson you will: Find out about discriminatory testing. Learn when to use Triangle test and/or ‘A not A testing’ Learn facts about Flowcharts. All: To be able to differentiate between Triangle test and ‘A not A test’ Most: To create a flowchart showing some of the steps for a given task. Some: To write 6 possible combinations of Triangle test. Starter: “Name all sensory testing methods” Main: Write all methods on the board Ask students to summarize a rating test, a ranking test, an attribute profile Discriminatory testing – explain (slide 9) Triangle test 10) – explain and give example A not A test (slide 10) – explain and give example Compare Triangle test with A not A test Q: “What do we have to do if we want to make the same quality biscuit each time?” - Discussion Keyword: flowchart Symbols used in flowcharts Example of flowchart – Fast food – explain in details Activity: Use the flowchart above to help you to draw a flowchart for your chosen product that you made/going to make. Plenary: What was new for you? Sensory testing (Power Point Presentation) Flowcharts (Power Point Presentation) Flowchart (MS Word) Glue sticks Rulers Pencils Class discussion Observation Q&A Comparison
Week Topic Learning objectives Learning outcomes Activities Resources Assessment for learning 2 Desserts In this lesson you will: Find out about the functions of different ingredients in a dessert. Learn how ingredients thicken and set. Understand the term gelatinisation and coagulation. All: To name some major categories in which desserts can be placed. Most: To explain the difference between a starch and a modified starch. Some: To understand the process of setting and thickening. Starter: "Name 5 different desserts" Main: What is dessert? (Keyword) 3) Categories of desserts (slide 4) Keyword: coagulation Keyword: gelatinisation Thickening Cream (picture B p. 28) Yoghurt Fruit puree (picture C p. 28) Sauces Modified starches Video 1: gelatinisation (process) Setting gelatine egg protein Video 2: gelatine (production) Alternatives to gelatine (slide 7) - discuss Scheme: thickening and setting of desserts Picture A + first paragraph (discuss) Worksheet 4.4 – go through Activity: Worksheet 4.11 Plenary: What do you know about and understand that you did not at the start of the lesson? (2-3 students) Student book p. 28-29 Desserts (Power Point Presentation) Video 1: Video 2: Scheme – desserts (MS Word) A chilled dessert (Worksheet 4.1 Core) Desserts (Worksheet 4.4 Core) Developing a design for a layered dessert (Worksheet 4.11 Core) Colours Glue sticks EAL support worksheets Q&A Discussion Designing Observation
Week Learning objectives Learning outcomes Activities Resources Assessment for learning 4 Chilling & freezing In this lesson you will: Learn about food preservation by chilling and freezing. Find out about the advantages and disadvantages of chilling and freezing. To find out what ‘cook chill’ and ‘accelerated freeze drying’ mean. All: To explain the difference between chilling and freezing of the food. Most: To be able to compare advantages and disadvantages both low temperature methods. Some: To summarize how are AFD restored. Starter: "Letter P" Main: Recap on bacteria and temperature topic Low temperature methods Keywords (slide 3) Shelf-life Dormant Blanching Video 1 – explain before they watch Chilling – book p. 34 – read, explain Class discussion – Why has chilling become ‘very popular’? Class discussion – Quality of chilled food Freezing – book p. 34 – read, explain Class discussion – Why has freezing become ‘the most popular’ domestic method of food preservation? Peer-discussion: p. 34 picture B Compare chilling & freezing Advantages/disadvantages of both methods Cook-chill (slide 5) – explain, they copy AFD (slide 6) – explain, they copy Video 2: AFD – explain before they watch Activity: A-List Airline (slide 7-8) – give them worksheets and explain what to do Plenary: What concepts did you find difficult in this lesson? Chilled Food Association website Chilling and freezing Point Presentation) Video 1: blanching Video 2: AFD Students book p. 34-35 Pictures of food used in Airplanes (worksheet) Class discussion Peer discussion Comparison Q&A