NAME:
FORM:
GROUP:
TEACHER:
Target Grade
Poynton High School
Food
& Nutrition
BREAD
YEAR 9
Term 3
ASSESSMENT
Designing Skills and Targets
a.
b.
c.
d.
e.
f.
g.
h.
i.
j.
k.
Practical Skills & Targets
1. Organisation
2. Hygiene
3. Washing up
4. Safety
5. Food Preparation skills
6. Cooking skills
7. Speed
8. Flexibility
9. Independence
10. Teamwork
11. Presentation
12. Suggest improvements
13. Understanding ingredients
14. Remember ingredients
15. Keep up this standard
Hand in on time
Presentation
Detail
Explanations
Examples
Spellings
Range of ideas
Evaluation
Planning
Modifying recipes
Keep up this standard.
PRACTICAL
INTRODUCTION
DESIGNING
BREAD PRODUCT
Plain bread
EVALUATION
Toppings
Shapes & toppings
Flavours shapes &
toppings
Final bread product
Evaluation
Date
SELF
ASSESSMENT
TEACHER
ASSESSMENT
strengths
TARGET
Level 3
Level 4
Level 5
(all of Level 3, plus)
(all of level 4, plus….)
Some research
I have presented some
research to help me in
my designing.
I have asked the people
who will use this
product about their
opinions
I have analysed the task.
I have used different
sources of information in
my research, including
new technologies.
I have written a
specification
I have compared similar
products.
I have written a detailed
specification
I have thought about the
needs and opinions of
different users
I have written a detailed
specification based on my
research summary
I have thought
about my research
when designing
products.
I have used my
research to help me to
design my product.
Drawings help to
communicate my ideas.
I have thought about
plus and minus points
and improvements for
my idea
Making
I have asked how to
make the product
I have used a range
of equipment with
safety and thought
about quality
control
Evaluating
I can talk about
how successful my
product is with
reference to my
own needs.
I can work
independently using an
existing plan.
I can name the
equipment and
processes I will use
I have selected the
correct equipment to
use. Quality control has
been applied
I can explain plus
points, minus points and
improvements
I can draw or make the
improved design
I have sketched a range of
ideas and final idea with
notes, based on my detailed
specification.
Regular use of technical
language
I have tried out my ideas
and changed them to
include improvements.
I have asked users their
opinions and acted on their
feedback
I can write a step-by-step
plan
I have shown precision in
all aspects of my work.
A wide range of equipment
has been used.
Technical language used with
confidence.
I can talk about my
reasons for design
developments
My ideas have been
explained well using
drawings and notes that
refer to my research.
Some technical language
used.
I have recorded the plus
and minus points and
improvements for a range
of ideas
I have checked my work as
I went along and solved
problems.
I have suggested further
improvements
I have explained how useful
my research was
I have used and evaluated my
product.
I have referred to other
peoples’ opinions
I have considered the life
cycle of my product.
Designing
I have modified my plan
as I worked and shown
the changes made
I have shown precision in
parts of my work.
My product is complete &
care has been taken.
I have tested my
prototype and recorded
the results
I have studied the work
of a designer working in a
similar area.
Level 6
(all of level 5, plus)
Level 7
Level 8
(all of level 6, plus)
(all of level 7, plus)
I have developed my best
ideas further.
I have thought about the use
of materials / ingredients
and their suitability for the
product
I can predict the time it will
take to make my product at
each stage
Equipment has been used
skilfully.
My product is excellent
I have written an analysis
that summarises my research
findings
I have written a detailed
specification based on my
research analysis that sets out
my aims and
clearly explains them.
I have used a wide range of
strategies to produce ideas eg
paper models, sketches,
computerised drawings,
photographs, prototypes
(trial ideas), scale models.
I have identified different
users’ preferences and included
these in my product.
I can identify and solve my own
design problems.
I can explain my choice of tools
and materials
I have shown different ways of
making my product in industry.
I have worked completely
independently to achieve an
outstanding finish.
I am able to problem solve to
continue working independently
with machinery and processes.
I have chosen tests to help me
improve my product
I can explain the environmental,
ethical, social and cultural
aspects of my product.
Bread is such a common part of our diet
(a staple food) that we often take it for
granted.
Bakers need to come up with interesting
new ideas to keep consumers buying
their bread.
It is your job to develop a new savoury
bread product of such a high quality
that it could be sold in a shop.
Use this booklet to record your
research, ideas, planning and evaluation.
There are extension tasks at the back
to help you to get a higher national
Curriculum level at the end of the task
1. Loaf
2. Barrel
3. Bloomer
Bread is a really important food around the world. In many cultures it is the staple food, being a major
5. Loaf
part of the diet.
There is a wide variety of different types of bread and in this 6 week course you will learn to make
some traditional shapes as well as develop some of your own ideas.
17
1
10.Plait
14
16
11. Cottage loaf
12.Crumpets
13.Malt
13
19
14.Split Tin
27
15.Farmhouse
25
2
16.Cholla
17.Danish
28
24
18.Muffins
12
19. Vienna
20. Soda Bread
20
21.Wholemeal
23
22.White sliced
21
11
22
5
6
7. Coburg
9. Currant Loaf
26
4
6. Cob
8. French stick
15
18
3
4. Baguette
23. White rolls
24.Wholemeal
7
9
10
baps
25. Pitta
26. Chapatis
8
27. Naan
28. Rye bread
At home, carry out a survey of the different types of bread at one
bakery or supermarket.
Complete the criteria in the chart below to plan your research
Strengths
Assessment criteria
The work is well presented
A description, picture or sketch of the bread
The price of each bread
comment
Make your corrections / additions in red pen
Targets
Analyse the bread product and complete the information in the chart below
Description
Cost
Weight
Texture of crust
Texture of crumb
Value for money
Sensory Analysis
5 = like a lot
4 = like a little
3 = neither like nor dislike
2 = dislike a little
1 = dislike a lot
Criteria for
testing
Your rating
Learning objective.
Today we are learning… to apply the theory of bread making,
so that… we can make a well risen loaf.
Recipe
250g Strong white bread flour
½ level tsp salt
15g/1 tsp dried yeast
¼ pint water
Additional Ingredients Available
(If your favourites don’t appear on this list
you are welcome to provide them yourself)
Curry Powder
Mixed herbs
Black pepper
Garlic powder
Chilli powder
Poppy seeds
Sunflower seeds
Sesame seeds
Equipment
Mixing bowl
Table knife
Victoria sandwich tin
Measuring jug
Flour dredger
Method
1. Light the top oven to the lowest
heat.
2. Light the main oven to 200°C
3. Grease tin
4. Put the flour into the mixing bowl
5. Collect the yeast from the teacher
6. Mix in ¼ pint water with a knife
7. Knead for 10 mins
8. Shape the dough
9. Prove the dough (turn off top oven)
10.
Bake the dough
11. Turn the bread out onto a cooling
rack when baked (golden brown and
sounds hollow when the base is
tapped)
12.
Wash up
13 EVALUATE
Time
Ingredients in Bread Making
1. The basic ingredients used in yeast mixtures are ________, ________, ______& _______
Flour
2.
Hard or Strong plain flour is used. This means that it contains a lot of the Protein________
3.
Which word best describes the texture of this protein?_________
4.
Wholemeal flour can be used (as long as it is strong plain wholemeal). Why is
wholemeal flour better for you than white flour?
____________________________________________________
Salt
5.
Why is salt added to dough?_______________________________
Yeast
6.
Yeast is a living organism. Which conditions does it need in order to multiply?
MITE _______THAWRM__________DOFO________RUSTIMOE__________
7.
Whilst it is multiplying under the right conditions, yeast cells give off the gas
_________________, that gets trapped in the dough and causes it to rise.
8.
The process of producing this raising agent is called _______________________
Liquid
9.
Suggest 2 different liquids you could use in a recipe
______________or_______________
Sugar
10.
Sometimes sugar can be added to the dough to give the yeast some quick food. If sugar
isn’t added, which ingredient will the yeast have to break down to use as its
food?______________
Fat
11.
What effect does adding fat (such as margarine or butter) have on the finished bread?
_____________________________________________________________________
Method
Why is the dough kneaded?
How long should you prove the bread for?
Why is a warm oven used for proving?
Why is a hot oven used for baking?
How do you know when the bread is cooked?
Why should you take the bread out of the tin to cool?
Describe the perfect loaf of bread
CRUST =
CRUMB =
Add Something To It
You can add extra ingredients to improve the bread in the following ways
● COLOUR
● FLAVOUR
BASIC RECIPE
● TEXTURE
200g Strong Plain White flour
● COST
25g Easy Blend Yeast
● NUTRITIONAL VALUE
½tsp.Salt
● IMAGE
7fl oz warm water
Be careful that the extra ingredients don’t spoil the recipe because of the
QUANTITY you add or because of their WORKING CHARACTERISTICS.
Extra Ingredient
Eg . CHILLI
POWDER
Quantity
1/2 tsp
Reasons for adding Effect on the
Any adjustments to
this ingredient
bread
the basic recipe
For red colour
No effect on
Add the chilli
texture.
powder with the
For spicy flavour
Colour of crumb
becomes pink
flour in the bowl
DRAW 4 DESIGN IDEAS FOR A NEW SAVOURY BREAD
LABELS TO INCLUDE-SIZE, EXTRA INGREDIENTS, DETAILS
OF HOW THE BREAD IS MADE
1.
_________________________________________________
2.
3.
_________________________________________________
4
EVALUATION
Strengths
Assessment criteria
Correct use of technical language
Eg, knead, prove, bake, fermentation, shape, etc
Good spelling, punctuation and grammar
Good description of the different processes used to make
bread
Good explanation of the functions of the ingredients used
in your product.
Explanation of how well you worked
Eg. Timing, skill, hygiene, organisation
Description of the colour, flavour, texture and shaping of
your finished bread
comment
Make your corrections / additions in red pen below
Targets