2 Cooking Dry cooking methods Prac 1: Chocolate soufflé Clickview: methods Watch Turning up the heat! Basic dry Focus: baking cooking methods Food Technology 9/10 Prac 2: Quiche Read page 43 Focus: blind baking Activity When things go wrong 3 Cooking Watch Raymond Blanc: How to cook Prac 1: Spring rolls filling Clickview: – methods well - Frying Prac 2: Spring rolls Focus: knife skills, shallow frying, Food Technology 9/10 Read page 44-46 deep frying, baking, sensory Activity evaluation How to blind bake Safety consideration 4 Cooking Introduce Task 2: Cooking methods Prac 1: make tomato sauce Task 2: Cooking Task 2 Booklet methods Focus: adapting recipes, boiling, methods Work on task 2 simmering Prac 2: Chicken Parma Focus: crumbing, frying, baking 5 Cooking Work on task 2 Prac 1: Stir pork and noodles methods Focus: knife skills, boiling, marinating, stir frying Prac 2: Thai green curry boiling, simmering, sauteing 6 Cooking Work on task 2 Prac 1: Raspberry swirl baked methods Food Order Due cheesecake Focus: baking Prac 2: Tomato pasta Focus: boiling, sautéing 7 EXAMS 8 Cooking Ensure workflow plan is complete. Prac 1: Task practical Task 2 Due methods
2 Cooking methods Dry cooking methods Watch Turning up the heat! Basic dry cooking methods Read page 43 Activity When things go wrong Prac 1: Chocolate soufflé Focus: baking Prac 2: Quiche Focus: blind baking Clickview: Food Technology 9/10 3 Cooking methods Watch Raymond Blanc: How to cook well - Frying Read page 44-46 Activity How to blind bake Safety consideration Prac 1: Spring rolls – filling Prac 2: Spring rolls Focus: knife skills, shallow frying, deep frying, baking, sensory evaluation Clickview: Food Technology 9/10 4 Cooking methods Introduce Task 2: Cooking methods Work on task 2 Prac 1: make tomato sauce Focus: adapting recipes, boiling, simmering Prac 2: Chicken Parma Focus: crumbing, frying, baking Task 2: Cooking methods Task 2 Booklet 5 Cooking methods Work on task 2 Prac 1: Stir pork and noodles Focus: knife skills, boiling, marinating, stir frying Prac 2: Thai green curry boiling, simmering, sauteing 6 Cooking methods Work on task 2 Food Order Due Prac 1: Raspberry swirl baked cheesecake Focus: baking Prac 2: Tomato pasta Focus: boiling, sautéing 7 EXAMS 8 Cooking methods Ensure workflow plan is complete. Prac 1: Task practical Task 2 Due
Year_10_FTE_program_2018.docx