and the use of spices to Flavourings and meat, safe use of the add flavour and colour. seasonings. hob, safe use of a kettle, Factors affecting food draining (rice). choice. Quick Pizza The rubbing- in method Functions of ingredients Weigh/measure, peel, to make a pizza base shortening, cut/slice, grate, rub in, – and the functions of the coagulation of protein, mix and shape, main ingredients. dextrinisation of assemble, use of starches. decoration/finishing How cooking affects techniques, bake, safe ingredients. use of the oven. Applied nutrition and current healthy eating guidelines. Activities
and the use of spices to add flavour and colour. Flavourings and seasonings. Factors affecting food choice. meat, safe use of the hob, safe use of a kettle, draining (rice). Quick Pizza The rubbing- in method to make a pizza base and the functions of the main ingredients. Functions of ingredients – shortening, coagulation of protein, dextrinisation of starches. How cooking affects ingredients. Applied nutrition and current healthy eating guidelines. Weigh/measure, peel, cut/slice, grate, rub in, mix and shape, assemble, use of decoration/finishing techniques, bake, safe use of the oven. Activities
Recipes%201%20-%206%20Teacher's%20Guide_0.docx