LP1/6 Written Homework: Evaluation of Shortbread To understand an alternative use of the rubbing biscuits. in method. To produce a batch of shortbread biscuits that Practical Homework is uniform in shape and size. To show understanding of the function of the 250 g Digestive Biscuits 175 g Butter / Margarine main ingredients. 125 g Mixed Dried Fruit or Learn how to weigh solids accurately as well as standard packet of learn about the cooker. Maltesers (37g) 125 g Castor Sugar Use a range of basic equipment correctly and 1 tbsp Cocoa Powder safely. 150g Chocolate Bars - Dairy Milk or Cooking Chocolate Develop time management skills managing – Chocolate Strands the lesson time to produce a quality food or plastic 8” Sandiwch tin product container. Peer assessment of practical work LP1/7 Written Homework: Evaluation of Mud Pie To understand the melting method. Practical Homework: To produce a Mud Pie that is uniform and finished to a high standard. 125 g Self Raising Flour Learn how to design a number of ideas for 125 g Butter / Margarine pupils own batch of fairy cakes. 125 g Castor Sugar 1 tsp Vanilla Essence Use a range of basic equipment as well as the 2 eggs cooker correctly and safely. 12 Paper Bun Cases Develop time management skills managing – Tin with lid to take the the lesson time to produce a quality food cakes home in. product Peer assessment of practical work LP1/8 Written Homework: Evaluation of Fairy Cakes To understand the All- in- one method and alternative methods. Practical Homework: To produce a batch of Fairy cakes that is uniform and decorated using a variety of 200g Plain Flour, 25g decorative techniques to a high standard. Cocoa Powder, 1tbsp Baking Powder, ½ tsp salt, 1tsp Use a range of basic equipment as well as the Vanilla cooker correctly and safely. 115g Caster Sugar, 100 g Develop time management skills managing – Chocolate chips,2 eggs,225ml the lesson time to produce a quality food Milk, 100ml Oil Paper Muffin Cases. product Container to take muffins home Peer assessment of practical work in.
LP1/6 To understand an alternative use of the rubbing in method. To produce a batch of shortbread biscuits that is uniform in shape and size. To show understanding of the function of the main ingredients. Learn how to weigh solids accurately as well as learn about the cooker. Use a range of basic equipment correctly and safely. Develop time management skills – managing the lesson time to produce a quality food product Peer assessment of practical work Written Homework: Evaluation of Shortbread biscuits. Practical Homework 250 g Digestive Biscuits 175 g Butter / Margarine 125 g Mixed Dried Fruit or standard packet of Maltesers (37g) 125 g Castor Sugar 1 tbsp Cocoa Powder 150g Chocolate Bars - Dairy Milk or Cooking Chocolate Chocolate Strands 8” Sandiwch tin or plastic container. LP1/7 To understand the melting method. To produce a Mud Pie that is uniform and finished to a high standard. Learn how to design a number of ideas for pupils own batch of fairy cakes. Use a range of basic equipment as well as the cooker correctly and safely. Develop time management skills – managing the lesson time to produce a quality food product Peer assessment of practical work Written Homework: Evaluation of Mud Pie Practical Homework: 125 g Self Raising Flour 125 g Butter / Margarine 125 g Castor Sugar 1 tsp Vanilla Essence 2 eggs 12 Paper Bun Cases Tin with lid to take the cakes home in. LP1/8 To understand the All- in- one method and alternative methods. To produce a batch of Fairy cakes that is uniform and decorated using a variety of decorative techniques to a high standard. Use a range of basic equipment as well as the cooker correctly and safely. Develop time management skills – managing the lesson time to produce a quality food product Peer assessment of practical work Written Homework: Evaluation of Fairy Cakes Practical Homework: 200g Plain Flour, 25g Cocoa Powder, 1tbsp Baking Powder, ½ tsp salt, 1tsp Vanilla 115g Caster Sugar, 100 g Chocolate chips,2 eggs,225ml Milk, 100ml Oil Paper Muffin Cases. Container to take muffins home in.
FT-Y07-LP1.docx