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The main aim of this unit is for pupils to explore the properties of materials/ingredients when designing, so that they will be able to identify appropriate materials/ingredients for a task.
In this unit, pupils tackle one of two design and make assignments (DMAs) on the themes:
- Layered dessert
- The right combination
These involve designing a layered chilled dessert, or a sauce combined with other ingredients to make a ready-prepared meal. They identify suitable ingredients for their food product, taking into account appearance, function, safety and reliability.
Pupils gain the knowledge, skills and understanding they need to carry out the DMA successfully through product evaluation activities and focused practical tasks. They:
- apply their understanding of the physical and chemical properties of foods,
eg coagulation of protein, gelatinisation of starch, caramelisation of sugar, shortening of fats, water absorption of fibre
- consider the aesthetics of food,
eg appearance, taste, odour, texture, and how this affects what consumers choose
- consider nutritional aspects and values, sources and functions,
eg protein, fat, carbohydrate, vitamins, minerals, water
- standardise the results of sensory testing and use their findings
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