Learning Programme 1 (LP1)
Subject: Catering / Year group: 10 / LP1
During this half term I will be learning … / Homework
LP1/1
•Introduction to GCSE Catering what the course entails and how it will be assessed
•Why did you choose Catering?
•Recipes and dates for this term / Complete of essay on why I chose Catering
LP1/2
•To be able to use a kitchen knife safely and correctly.
•To use a knife to produce cutting techniques; sliced, baton, julienne and diced
•To understand what personnel hygiene rules a chef must follow / Research different knives that a chef uses.
Bring one potato, one carrot and one onion
LP1/3
•To produce soup following a recipe
•Use a food processor safely
•To be able to work as independently as possible
•To recognise what senses we use when we eat food
- How to write a sensory evaluation
Chose one soup from the recipe provide and bring in the ingredients
LP1/4
- To follow a recipe from a choice of starters
- To gain more confidence in following a recipe independently
- To start to recognise and understand catering terms which will be used throughout the GCSE course
Chose one starter recipe from a choice of four and bring in ingredients with container to take home.
LP1/5
- Use of eggs and the versatility of eggs
- Different varieties of eggs free; range verus battery
- Law on eggs
- Four ways to cook eggs – complete each technique in small groups
LP1/6
- To understand coagulation and see it happen
- To make pastry using the correct rubbing in, binding and rolling out technique
- To produce a quiche
Recipe given for chocolate mousse
LP1/7
- To understand the foaming of egg white when they are whisked - aeration
- To experience the separation of egg yolk and white
- To understand the principles of melting chocolate
•Research a suitable recipe which can be made within the 1 hour lesson
•Collect the ingredients required
•Plan the practical to work independently
LP1/8
- Eggs – produce a quality product using eggs to consolidate the egg practical's
- Independent following of a recipe