Year 8 Lesson Plan 4 1114

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Lesson 4

Key Stage 3 Year 8

Lesson number: 4 Date:

Time: 1 hour

Lesson title: Mini carrot cakes


This lesson enables pupils to develop and demonstrate food preparation skills when preparing and
cooking mini carrot cakes, e.g. peeling and grating carrots, melting and mixing ingredients, folding-in,
dividing mixtures evenly, and using the oven (baking). The lesson also recaps how to use a nutritional
analysis programme to calculate the nutrition information for a recipe and how to create a food label.

Learning
Learning objective Learning outcomes
To develop and All pupils will … develop and demonstrate measuring, knife skills, cake
demonstrate making and using the oven (baking) to prepare and cook
measuring, knife skills, mini carrot cakes.
cake making and using Most pupils develop and demonstrate measuring, knife skills, cake
the oven (baking) to should … making met and using the oven (baking) to prepare and
prepare and cook mini cook mini carrot cakes, and describe the food skills used.
carrot cakes. Some pupils independently develop and demonstrate measuring,
could … knife skills, cake making methods and using the oven
(baking) to prepare and cook mini carrot cakes, and
explain the food skills used.
To develop and All pupils will … list and demonstrate the principles of food hygiene and
demonstrate the safety, focusing on handling eggs, using small pieces of
principles of food electrical equipment and the hob/oven.
hygiene and safety, Most pupils describe and demonstrate the principles of food hygiene
focusing on handling should … and safety, focusing on handling eggs, using small
eggs, using small pieces of electrical equipment and the hob/oven.
pieces of electrical Some pupils explain and independently demonstrate the principles of
equipment and the could … food hygiene and safety, focusing on handling eggs,
hob/oven. using small pieces of electrical equipment and the
hob/oven.
To calculate the All pupils will… calculate the nutritional content information for a recipe
nutritional content and create a food label for a dish.
information for a recipe Most pupils independently calculate the nutritional content
and create a food label should ... information for a recipe and create a food label for a
for a dish. dish.
Some pupils calculate the nutritional content information for a recipe ,
could… consider portion size and the energy provided; create a
food label for a dish.

© Food – a fact of life 2020 www.foodafactoflife.org.uk


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Teaching and learning activities
Time Activity Resources and
equipment
0 Register and introduction
Explain to the pupils that they will be making mini carrot cakes. Go Lesson plan
through the learning objectives for the lesson.

5 Starter
Gather the pupils around a demonstration area, with your tray of Ingredients and
ingredients (if needed) and equipment. Ensure that all pupils have equipment
removed their blazers/jumpers, rolled up long sleeves, tied up long hair,
put on a clean apron and thoroughly washed and dried their hands. Mini carrot cakes
recipe
Briefly talk through the recipe – note your expectations, for example:
 preheating the oven;
 measuring accurately;
 melting the butter or spread;
 preparing the carrot;
 sifting the flour into the mixing bowl;
 checking the egg (wash hands afterwards);
 combining ingredients together to make a smooth mixture;
 dividing the mixture equally between 12 cake cases;
 being hygienic and safe when preparing food.

10 Demonstration
Remind pupils about pre-heating the oven and that when placing and
removing items from the oven they must always wear oven gloves. Equipment and
ingredients
Demonstrate the method; melt the butter/spread (remind the pupils not
to overheat the fat). Top and tail, peel and grate one carrot (have
others prepared). Combine the carrots, sugar and butter/spread in the
mixing bowl. Sift in the flour, cinnamon and baking powder. In a
separate bowl beat the eggs and then add to the mixture. Mix in the
sultanas and nuts.

Show pupils the consistency of a uniform mixture, e.g. no traces of flour


Functional
around the bottom of the bowl.
properties of
During the demonstration explain the main functions of the ingredients
ingredients
and the raising agent, what is going to happen when the cakes are
cooked? Use subject specific vocabulary including coagulation (protein
in the flour and eggs setting and hardening), dextrinsation (starch in the
flour turning to sugars and caramelising to form the brown top), carbon
dioxide produced by the raising agent when mixed with a liquid (in this
case egg), aeration (when the eggs are beaten to incorporate air).

Divide mixture equally between cases, using 2 spoons. Using oven


gloves, place the cakes into the hot oven carefully.
20 Main activity 2
Ensure that pupils all thoroughly wash and dry their hands. Allow them
to start making their mini carrot cakes.

During this time, circulate the room to ensure that pupils are preparing
ingredients and using the oven safely. In this time, pupils should:
 preheat their oven;
 measure their ingredients;
 combine all the ingredients together to make a uniform mixture.

© Food – a fact of life 2020 www.foodafactoflife.org.uk


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Check that most pupils have reached this stage. Pupils should then:
 divide the mixture equally between cases, using two spoons;
 place the patty/bun tin in the preheated oven using oven
gloves.

All mini carrot cakes should be baking, as they take 15-20 minutes.
Remind pupils that all washing-up should be completed, work surfaces
should be clean.
Circulate the room, checking that work areas are clean and equipment
is put away properly.

Main activity 3
Gather the pupils and remind them how to calculate the nutrition
information for a recipe, if necessary (nutritional analysis completed for Explore food
50 homework last lesson). or alternative
. nutrition analysis
Show the pupils how to create a food label for their mini carrot cakes programme.
using Explore food.

55 Plenary
Ask the pupils:
 Explain why the egg is cracked into a separate bowl.
 Explain why it is important to thoroughly wash and dry hands
after touching raw egg.
 Name 5 different ingredients that could be added to the cake
mixture.
 Identify the main functions of the ingredients used.
 Name the ingredient that made the cakes rise.

Homework
Calculate the nutritional value of the mini carrot cakes you have made and create a food label.

Extension
Whilst the recipes made in school should be predominantly savoury, cake making does provide an ideal
opportunity to understand the functions of some ingredients. Discuss the four main methods for cake
making, and the functions of the various ingredients, and challenge the pupils to make a cake using one
of the methods, for example:
 rubbing-in (rock cakes);
 creaming or all-in-one (Victoria sponge or fairy cakes);
 whisking (Swiss roll);
 melting (ginger cake);

Literacy and numeracy


Literacy Numeracy
Starter:  listen with a purpose, selecting relevant
Require pupils to: information. They are expected to listen
for a detailed understanding of content
and to focus on specific areas for
comment.
Main activities:  develop efficient reading and focus on  use units of measurement to
Requires pupils the important features of a text. weigh and measure
to: ingredients accurately.
 measure/calculate time.
Plenary:  use Standard English confidently in their
Requires pupils own writing and speech.
to:

© Food – a fact of life 2020 www.foodafactoflife.org.uk


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© Food – a fact of life 2020 www.foodafactoflife.org.uk
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