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Cultural bread

Cultural bread. Lesson 16 . Starter. Lesson 1 Dips. Lesson 13 PRACTICAL Bread and share. Lesson 14 Manufacturing quality and CAD/CAM. Lesson 23 Labelling and packaging. Lesson 24 SECE. Lesson 2 PRACTICAL Dips. Lesson 11 & 12 Functions of foods. Lesson 15 Equipment.

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Cultural bread

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  1. Cultural bread Lesson 16

  2. Starter

  3. Lesson 1 Dips • Lesson 13 PRACTICAL Bread and share • Lesson 14 Manufacturing quality and CAD/CAM • Lesson 23 Labelling and packaging • Lesson 24 SECE • Lesson 2 PRACTICAL Dips • Lesson 11 & 12 • Functions of foods • Lesson 15 Equipment • Lesson 22 Acids, alkaline and additives • Lesson 25 Technological Developments - NANO • Lesson 3 Dips • Lesson 10 Research Techniques • Lesson 16 PRACTICAL Cultural breads • Lesson 21 Combining ingredients and structures • Lesson 26 & 27 PRACTICE EXAM BIG PICTURE OF EXAM PREP SHEET LESSONS • Lesson 4 & 5 Safe storage • Lesson 8 & 9 Design exam Questions • Lesson 17 Prototypes and sensory testing • Lesson 20 PRACTICAL Pastry twist development • Lesson 6 Standard components • Lesson 7 PRACTICAL Bread sticks • Lesson 18 Nutrition and healthy Eating • Lesson 19 Nutrition and healthy Eating

  4. Learning Outcomes • KNOW How to make breads from other cultures • UNDERSTAND How to link this to the exam – section A and section B • BE ABLE TO… • CREATE a cultural bread based snack following a recipe. • JUSTIFY choice of additional ingredients linking to the design criteria. • DESCRIBE what ingredients could you add to develop TASTE, TEXTURE, APPEARANCE of the cultural breads. • IDENTIFY at least 2 dips that would the cultural bread based snack be suitable for. JUSTIFY your choice of dip – why?

  5. Task • There are 4 cultural bread recipes and you will be working in groups of 4. • Your task is to • Follow the recipe creating the cultural bread • DECIDE and JUSTIFY which method of sensory testing you would use to test the bread. • CREATE a design criteria that your recipe meets.

  6. NAAN BREAD CULTURAL BREADS What dips could they be served with? POTATO CAKES OR SCONES

  7. Review • Meet up with a student from a different group. • Each of you must • Verbally describe the process for making the bread you have made today.

  8. Extension tasks

  9. Extension task – application of knowledge • Using the chart below, produce a plan for making your cultural bread in a test kitchen. • You should use the key (H) Hygiene. (S) Safety. (T) Temperature • (Q) Quality (T) Time

  10. Extension task • What are the functions of each of the ingredients for the bread.

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