Assessment Week Topic Learning objectives Learning outcomes Activities Resources for learning 2 Desserts In this lesson you will: All: Starter: "Name Student book p. 28-29 Q&A 5 different desserts" Discussion To name some major Desserts (Power Point Find out about the Main: Designing categories in which Presentation) functions of different What is dessert? (Keyword) 3) Observation desserts can be placed. Video 1: ingredients in a Categories of desserts (slide 4) dessert. Keyword: coagulation Video 2: Most: Keyword: gelatinisation To explain the difference Learn how ingredients Scheme desserts (MS Word) Thickening – between a starch and a thicken and set. Cream (picture B p. 28) A chilled dessert (Worksheet modified starch. Yoghurt 4.1 Core) Understand the term Fruit puree (picture C p. 28) Desserts (Worksheet 4.4 Core) gelatinisation and Some: Sauces Developing a design for a coagulation. To understand the Modified starches layered dessert (Worksheet process of setting and Video 1: gelatinisation (process) 4.11 Core) thickening. Setting Colours gelatine Glue sticks egg protein EAL support worksheets 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)
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
MTP_table_Y7M-U3_-_SoW.docx