CULTURAL BREADLesson 16

Starter

Lesson 1 Dips

Lesson 2 PRACTICAL

Dips

Lesson 3 Dips

Lesson 4 & 5 Safe storage

Lesson 6 Standard

components

Lesson 7 PRACTICAL Bread sticks

Lesson 8 & 9 Design exam

Questions

Lesson 10 Research

Techniques

Lesson 11 & 12Functions of

foods

Lesson 13 PRACTICAL Bread and

share

Lesson 14 Manufacturing

quality and CAD/CAM

Lesson 15 Equipment

Lesson 16 PRACTICAL

Cultural breads

Lesson 17 Prototypes and sensory testing

Lesson 18 Nutrition and healthy Eating

Lesson 19 Nutrition and healthy Eating

Lesson 20 PRACTICAL Pastry twist

development

Lesson 21 Combining

ingredients and structures

Lesson 22 Acids, alkaline and additives

Lesson 23 Labelling and

packagingLesson 24 SECE

Lesson 25 Technological

Developments - NANO

Lesson 26 & 27 PRACTICE

EXAM

BIG PICTUREOF EXAM

PREP SHEET

LESSONS

Learning Outcomes

KNOWHow to make breads from other cultures UNDERSTANDHow to link this to the exam – section A and section B BE ABLE TO… CREATE a cultural bread based snack following a recipe. JUSTIFY choice of additional ingredients linking to the design

criteria. DESCRIBE what ingredients could you add to develop TASTE,

TEXTURE, APPEARANCE of the cultural breads. IDENTIFY at least 2 dips that would the cultural bread based snack

be suitable for. JUSTIFY your choice of dip – why?

Task

There are 4 cultural bread recipes and you will be working in groups of 4.

Your task is to1. Follow the recipe creating the cultural bread2. DECIDE and JUSTIFY which method of sensory

testing you would use to test the bread. 3. CREATE a design criteria that your recipe meets.

CULTURAL BREADSWhat dips could they be

served with?

POTATO CAKES

OR SCONES

NAAN BREAD

Review

Meet up with a student from a different group. Each of you must Verbally describe the process for making the bread

you have made today.

Extension tasks

Extension task – application of knowledge

Hygiene and safety checks Stages of making Quality control checks

•Using the chart below, produce a plan for making your cultural bread in a test kitchen.

•You should use the key (H) Hygiene. (S) Safety. (T) Temperature(Q) Quality (T) Time

Extension task

What are the functions of each of the ingredients for the bread.