year 7 unit 2 biscuits booklet

8/14/2019 Year 7 Unit 2 Biscuits Booklet

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Key staff member: NLS

Year 7 - Biscuits

ShaTinCollegeDesign&

TechnologyYear7

Name: TG: Date:

Subject criteria:

Target Areas for Improvement Target Areas for Improvement

Complete all set tasks Annotate sketches/ideas

Complete homework Add colour to your sketches/ideas

Read instructions carefully Add more detail to your research/evaluations

Focus on the presentation of your work Label star diagrams & include a key

Submit booklet on the due date Add more detail to timeplans

Optional Comment/Target:

Previous targets:

Research IdeasIdeasIdeas Evaluation PlanningPlanningPlanning Making K&UK&UK&U

CREDIT

CREDIT

CREDIT

CREDIT

Always Usually Occasionally Rarely

Class work 1 2 3 4

Homework 1 2 3 4

Participation 1 2 3 4

Attitude to learning:


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The Functions of EggsProtein plays an important role during cooking. Protein will set or COAGULATE whenfoods containing protein are heated, e.g. frying an egg. Egg also has many other func-tions.Use the key words to explain the functions of eggs for each food product.

You can use each word more than once.

Key wordsglaze set binds light coats

shiny coagulate holds air sticks aerates

FOOD PRODUCT FUNCTION OF EGGS

Fried Chicken

Fruit Pies

Egg Fried Rice

Beef Burger

Egg Custard Tart

Cakes


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Muffins

The ingredients used in muffins:

1. Flour is the main ingredient used in muffins and so it forms the main part of themuffin. Self raising flour contains baking powder. This flour helps the muffins torise because when heated it produces carbon dioxide. _____________________helps the muffins to rise when they are baked and gives them a light and

aerated texture. If whole-meal flour is used the muffins need extra baking

powder or they will have a heavy texture.

2. Fat gives the muffins a good ________ and colour. Butter, oil or margarine isused.

3. Liquid is needed to turn the other ingredients into a soft dough. This is calledbinding the ingredients together. The liquid chosen is often ____________ butyoghurt or buttermilk and be used instead.

4. Egg is used to bind the ingredients together and help the mixture ________.5. Sugar is used to _____________ or if brown sugar is used to add ___________.

Other ingredients:

Extra ingredients are added to give muffins more variety.

Sweet ideas:Sugar, dried fruits or fresh fruit, honey, nuts, jam, cream.

Savoury ideas:Salt, grated cheese, nuts, mustard, herbs, tomato, sun dried tomatoes, cookedbacon, olives, cream cheese, spinach, zucchini.

Key words:Carbon Dioxide sweeten set milk colour flavour


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Muffin Designing

Develop three different ideas for a muffin

Draw 3D sketches. Label and colour the sketches


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Muffin QuestionsAnswer the questions on the lined page

1. Name the THREE basic ingredients used to make muffins.

2. Why is self raising flour used to make muffins?3. If self raising whole-meal flour is used to make muffins would you need to add

more or less water? Explain your answer.

4. If you only had plain flour could you still manage to make muffins? Explain your

answer.

5. Why is fat needed when making muffins?

6. Name THREE liquids that could be used to make muffins.

7. Explain THREE reasons why muffins can be considered to be quite a healthy

snack.

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Muffin Questions


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Methods For Making Biscuits

Working in groups you will be making one batch of biscuits for the class to test.As always you must work extremely hygienically and follow all the safety rules.

Once the biscuits are made and the washing up is completed, you will be completing theappearance texture and taste of the three different biscuits.

Creamed method (hand shaped)

50g margarine50g caster sugar

100g plain flour1 small egg (beaten)

Oven temperature: 180C

1 Using a wooden spoon, cream themargarine and sugar together in alarge mixing bowl.

2 Gradually mix in the beaten egg3 Stir in the flour4 On an oiled tray, place ten

teaspoons of mixture.5 Bake for 15 to 20 minutes.6 Cool on a wire rack.

Rubbed-in method (rolled outdough)

50g margarine

50g caster sugar100g plain flour1 small egg (beaten)extra flour for rolling


1 Using your fingertips, rub the flourand margarine together to form acrumbly mixture.

2 Stir in the sugar,3 Add the beaten egg and mix to form

a dough.4 Roll out the dough on a floured work

surface and cut ten biscuits with acutter.

5 Place the biscuits on an oiled tray.6 Bake for 15 to 20 minutes.7 Cool on a wire rack.

Melted method (hand shaped)

50g margarine50g caster sugar50g self raising flour50g rolled oats1 tablespoon water1 tablespoon syrup


1 Place the flour, sugar and oats in a largemixing bowl.

2 Heat the margarine, water and syrup in asmall saucepan over a LOW heat.

3 Pour the melted mixture onto the dryingredients to form a dough.

4 Roll the mixture into ten balls and placeon an oiled baking tray. Flatten thebiscuits with a wet fork.

5 Bake for 25 to 30 minutes.


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CreamedMethod

Score Rubbed-inMethod

Score Melting Method Score

Appearance

Texture

Taste

Totals

Key5 = very good 4 = good 3 = satisfactory 2 = poor 1 = very poor

Evaluation

The biscuit with the best appearance was the _____________ method because

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The biscuit with the best texture was the _____________ method because

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The biscuit with the best taste was the _____________ method because

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I will design and make a biscuit using the ______________ method.

I will use this method because ________________________________________

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Name:

Food product: Practical date:

Quantity: Ingredient:

Equipment:

Biscuit DesigningDesign Specification

List six characteristics you want your biscuit to achieve:

1.

2.

3.

4.

5.

6.

Design Idea

Draw a plan and cross section view of your design design.Label the diagram.


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Biscuit Evaluation

A star diagram is used by the food industry to describe the appearance andtaste of a food.

Label the star diagram with eight words that describe the colour, texture andtaste of the biscuits. Here are two examples of descriptors e.g. crisp and chewy. Now you must think of six more descriptive words. Include a key and a title.


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Biscuit Evaluation

1. Did your biscuits meet the requirements of your design specification?___________________________________________________________________________________________________________________________________________________________________________________________________

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2. What other ingredients could be added to change the appearance, texture andtaste of the biscuits?

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3. Did you have any problems when making the biscuits?What new skills did you learn?

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4. Which safety and hygiene rules are important to remember when making thisrecipe?

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Equipment Use

Draw the school tunnel oven below

Making Biscuits on a Large scale


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Making Biscuits on a Large scale

Equipment Use


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Food product: PIZZA MUFFINS

(Tunnel oven) Group of 4 students

Ingredients: 4 English muffins4 tablespoons tomato pizza sauce80g grated cheese

Optional: (two toppings)2 slices of ham2 pineapple ring50g sweet corn pepper

Equipment: Cutting board, sharp knife, table knife, paper tray

Preparation: 1 Wash hands and put on apron2 Collect ingredients3 Collect equipment4 The tunnel oven will be heated to: Upper - 380C Lower - 325C Speed - 5.80

Method: 1 Split the muffins in half.2 Spread the tomato pizza sauce over the cut side

of the muffins.3 Cut the toppings into small pieces.4 Sprinkle the toppings over the muffins.5 Sprinkle over the cheese.

6 Place on a baking tray.7 Cook the Pizza Muffins in the tunnel oven.8 Cool the Pizza Muffins on a cooling rack.


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Using the Tunnel Oven to Make Mini Pizza

1. List the advantages of a tunnel oven?

2. List the disadvantages of a tunnel oven?

3. What other types of ovens are used in thefood manufacture and catering industry?

4. How did you work successfully to batch produce the mini pizza?

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year 7 unit 2 biscuits booklet

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