Assessment Week Learning objectives Learning outcomes Activities Resources for learning 4 Chilling & In this lesson you will: All: Starter: "Letter P" Chilled Food Association website Class discussion Peer discussion To explain the difference Chilling and freezing Point freezing Learn about food Main: Comparison between chilling and Presentation) preservation by Recap on bacteria and temperature topic Q&A freezing of the food. Video 1: blanching chilling and freezing. Low temperature methods Keywords (slide 3) Video 2: AFD Most: Find out about the Shelf-life To be able to compare advantages and Dormant Students book p. 34-35 advantages and disadvantages of Blanching Pictures of food used in disadvantages both low chilling and freezing. Video 1 explain before they watch – Airplanes (worksheet) temperature methods. To find out what Chilling book p. 34 read, explain – – chill’ and Some: ‘cook Class discussion Why has chilling become – freeze To summarize how are ‘accelerated popular’? ‘very drying’ mean. Class discussion Quality of chilled food AFD restored. – Freezing book p. 34 read, explain – – Class discussion Why has freezing become – most popular’ domestic method of food ‘the 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?
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
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