Pizza Dough Pract Learning Plan Sewctet PIZZA DOUGH Pract Year 9bc Observation Scribd

8/12/2019 Pizza Dough Pract Learning Plan Sewctet PIZZA DOUGH Pract Year 9bc Observation Scribd

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Learning and Teaching Plan

Date: 10/02/2014 Year : Year 9bc No. of learners: 29(16 male 13 Female)

Monday Period 3

11.20

Duration: 1 hour

Context/Topic/Subject / NC Ref: Practical of Pizza Dough and topping

In response to previous assessments and evaluations of learning, what actions are you taking? Following

the Year 9 Scheme of work, the students have been cooking every week following a demonstration. They have

been cooking alternative Savoury and sweet dishes and at the same time learning about Hygiene and Safety

measures, to ensure they understand what is expected of them during practical lessons. We also made the

students aware and more accustomed with to the kitchen equipment and utensils, their uses and where to find

them in the kitchen classroom.

Which specific literacy and/or numeracy skills are being developed?

Literacy - in the plenary worksheet for homework Numeracy- Quantities and measuringAim: For students to observe: Practical lesson making pizza dough The recipe has already been demonstrated

by the teacher (me) and the pupils while they watched were asked to follow the method carefully. I asked the

pupils to write it down during my demo so they stayed on task and so they could become more familiar with the

method and if they wanted to practice at home.

Learning Objectives:

1. Apply their method and describe and demonstrate techniques of kneading and proving.

2. To work effectively as individuals to make pizza dough and topping

3. Produce a pizza of acceptable quality, taste and appearance

Success criteria(range of abilities)

All:You can identify and use the equipment,

utensils and techniques. You produce a

pizza. You may have some help.

Most:

You can accurately identify and use the

equipment, utensils and techniques. You

produce a pizza. Should work mostly

independently.

Some:

You identify and use the appropriate

equipment/ techniques; describe the

function of ingredients and offer any

alternatives or adaptations. You produce

a pizza. You should work independently

Assessment strategies (How will you assess?)

List all of the ingredients in their recipe

Identify the processes used in their practical and in the correct order

Starter:

Pupil confidence indicated using traffic light

Main:

Questioning during the spot demonstration of kneading the

dough.

Observation and targeted questioning during practical

activities.

Plenary:

3, 2, 1 plenary activity to focus on core learning points,

including effective working.

Revisit traffic light to indicate confidence at the end of the lesson

Differentiation (What specific strategies will you use to ensure access and challenge for ALL learners?)


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There are 4 pupils on the AEN register. The pupils have been placed into teams and their learning needs have

been taken into consideration. I will make extra time for these pupils.

Ensuring questions are open ended and more able learners are not restricted within their learning.Timing

Introduction

Starter( 5 min)

Practical

35 min

11.50

It is important that students understand the format of the lesson they are

about to participate in, I will spend a few minutes explaining how the

lesson will be run with the learning objective.

Get the pupils to indicate their confidence in the forthcoming practical, byasking them to choose a traffic light colour. The class will then be given

instructions and told of their time targets. They will enter the kitchen one

team at the time.

The Dough should be in the oven by 12oclock at the latest

Instruct the students to get their equipment ready, check ovens are

at the correct temperature.

Students will told that the method for the dough is on the right hand

whiteboard. Use Brain Buddy Boss before asking for help1. Grease Baking sheet.

2. Measure out your flour and then sift into your bowl using your Sieve.

(Strong flour should be used for pizzas and bread making as it has a high

protein content)

3. Add your salt. (Q. Why dont add to much or your dough wont rise)

4. Add in the yeast. (Q. Why Yeast a microorganism which eats the

sugar in the flour, produces CO2 which helps make the dough rise)

5. Add the oil to your flour, yeast and salt.

6. Add the WARM water to your ingredients. (Q. Why Water must be at

body temp as the yeast likes the same temp as us to activate best. You

must measure it using the measuring jug)

7. Stir the ingredients in the bowl using either a pallet knife or Round

Bladed knife.

Time warning given

8. Once the dough has come together it has to be kneaded. Q.Kneading

9. Sprinkle a little coating of flour from the dredger onto your work area

then put your dough on it. You will have to knead your dough for about

10 minutes until it becomes stretchy. Use the heel of your hand when

kneading. (the dough becomes stretchy because you are turning the

proteins in the flour into gluten)

10. You will have to leave your dough to prove. (This gives the yeast time

to eat sugar in the flour and release CO2 which will be trapped by the

stretchy Gluten in the dough and create bubbles of gas which will make

the dough rise.) Is there anything you could do while waiting?

11. You now need to shape your doughyou can either use a rolling pin.

(dont forget to put flour on so the dough doesnt stick to it or shape with

Resources

Register, whiteboard

with learning

objectives,Traffic lights on

desks ready

PowerPoint

indicating traffic

lights

Whiteboards with

Equipment and

Method

Ingredients

Strong Flour

Tsp Salt

Tbsp. Sugar

Yeast

Warm water

Olive Oil

Cheese

Tomato puree

Cheese

Pepperoni

Chicken

Mushrooms

Onions

Equipment list

Mixing Bowl

Measuring jug

Sieve

Tablespoon

Teaspoon

Rolling pin

Baking Tray

Cooling rack

Palette knife


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12.00

10 min

Plenary

(10 min)

your hands as the demo showed)

Time warning given

12. Place your pizza dough on the baking sheet. Put name on sheet and

leave on top of the oven for 10 mins. Q. Why ask if they remember time

Prepare the topping

13. put in oven for 10 minsWash up

14. Cover the base with a very thin layer of tomato pureethis should be

as thin as possible.

15. Sprinkle the grated cheese on and then some herbs.

16. Place the baking sheet into the oventhe lip should be facing you so

it makes it easier to take out of the oven and you should be wearing oven

gloves to put things into as well as taking out of the oven.

17. Your Pizza should take between 15-20 minutes to cook at

210 C

18. When removing your Pizza from the oven place the baking sheet on

top of the hob and leave to cool.

19. Pizzas can then be cut.

Students to complete the 321 plenary sheet for me to assess learning

Go around the class this will assess the learning

Using the dojo ask the classrevisit the objectives and use the plenary

sheet to ascertain their learning and understanding.

Apron

Learning and Skills across the curriculum (see guidance)

Developing thinking -

Developing number - proportions and temperatures

Developing literacyas above

Development of Welsh language/ incidental Welsh

Greeting at the door in welsh, praise converted to welsh and register taken in welsh. Encourage all pupils to

greet/answer in welsh also. (Da iawn, Yma, dawel, arddechog). Numbering in welsh if appropriate.

Health and safety issues (as applicable)

Bags/ coats/Blazers in the allocated areapotential trip hazard. Hazardous equipment in the food

room is: cookers, spillages. Clear any spillages immediately as this will prevent someone from slipping

and seriously injuring themselves. Sharp knives to be handled with care when they are used but may

not be needed for this session. The use of oven gloves must be used when handling hot equipment.

Homework set (as applicable) Give recipe for next lesson

Evaluation / Review of lesson with targets for the next stage of learning

Documents

Pizza Dough Pract Learning Plan Sewctet PIZZA DOUGH Pract Year 9bc Observation Scribd