PowerPoint 3: Get your Mush-Up On!
What will I learn this lesson? • Learn to follow my own recipe, working safely and taking account of Food Safety and Hygiene rules. • Work in a pair to produce a high quality, healthy everyday meal, which includes mushrooms. • Understand the importance of evaluating our Mush-Up meal, and how to do so fairly and effectively. • Learn how to set up a taste test, and to use the results to inform my evaluation.
Health, Safety and Hygiene!Remember… • To wear an apron. • Tie back long hair. • Roll up your sleeves. • Sanitise your hands. • Handle ingredients correctly to avoid cross contamination. • Keep raw and cooked food separate and store ingredients correctly. • Use knives safely: use bridge hold and claw grip. • When using the hob, grill, and oven take care not to burn or scald yourself, or cause a fire, or an explosion. • Use oven gloves when putting items into or taking them from the oven or grill. • Cook food thoroughly and at the correct temperature, for the right amount of time.
Task 1: Tasting time! Taste your Mush-Up meal. Really think about the taste, texture, aroma and appearance of the meal and write descriptive words which describe your Mush-Up meal in the table on your activity sheet. The help box has some suggestions. Or you could use the descriptions we shared and collected in lesson 1.
Task 2: Sensory Evaluation Rate the appearance, taste, texture and aroma of your dish out of 5. 5 = excellent, 1 = very poor
Task 2: Sensory Evaluation continued Task 3: (complete for Homework) You should ask three other people to taste your Mush-Up meal and collect scores in the table. Work out the average for each of the attributes as this is the score you need to put on your radar diagram.
Homework Task 4: What Went Well? Even Better If? What Went Well in the Mush-Up meal? (Scored high) What could you improve if you were to make it again? (Scored low)
What have I learnt today? Did we follow our own recipe, working safely and taking account of Food Safety and Hygiene rules? Did I work well with a partner to produce a high quality, healthy everyday meal, which includes mushrooms? Have I chosen appropriate sensory descriptors to describe my Mush-Up meal? Do I understand the importance of evaluating our Mush-Up meal, and how to do so fairly and effectively?