Overview of cooking methods Focus: traditions, baking, working Page 38 with dough Read page 38 and complete Activity What do you know? 10 Cooking Wet cooking methods Prac 1: chicken stock Clickview: methods Watch Video: Bringing it to the Boil: Focus: knife skills, boiling, Basic Moist cooking methods (only simmering, reducing Food Technology 9/10 up to, and including braising and stewing chapters 1-8 Prac 2: Chicken soup Focus: knife skills, boiling Read 39-40 Activity: Research task (pg 39) Building blocks (pg 41) 11 Cooking Revision methods Complete any unfinished work from the term, catch up on missed practical lessons Term 2 Wk Learning Focus Learning Activities Learning Activities (Practical Assessment Resources (Theory) Lessons) 1 Cooking Watch Raymond Blanc: How to cook Prac 1: Poached eggs Food Technology 9/10 methods well poaching Focus: poaching – Clickview: Read 41 42 Prac 2: Golden syrup dumplings – Activity Focus: boiling, simmering Healthy habits (pg 42)
Overview of cooking methods Read page 38 and complete Activity What do you know? Focus: traditions, baking, working with dough Page 38 10 Cooking methods Wet cooking methods Watch Video: Bringing it to the Boil: Basic Moist cooking methods (only up to, and including braising and stewing chapters 1-8 Read 39-40 Activity: Research task (pg 39) Building blocks (pg 41) Prac 1: chicken stock Focus: knife skills, boiling, simmering, reducing Prac 2: Chicken soup Focus: knife skills, boiling Clickview: Food Technology 9/10 11 Cooking methods Revision Complete any unfinished work from the term, catch up on missed practical lessons Term 2 Wk Learning Focus Learning Activities (Theory) Learning Activities (Practical Lessons) Assessment Resources 1 Cooking methods Watch Raymond Blanc: How to cook well – poaching Read 41 – 42 Activity Healthy habits (pg 42) Prac 1: Poached eggs Focus: poaching Prac 2: Golden syrup dumplings Focus: boiling, simmering Food Technology 9/10 Clickview:
Year_10_FTE_program_2018.docx