To know three or more cooking methods.

To understand why we cook food.

To be able to carry out a cooking method,

recording what happens and relaying it back to

their peers.

» To make food easier to digest.

» To add flavour to the food.

» To make food more appetising.

» To make food smell more appetising.

» To make food safer to eat (destroys bacteria).

» To prevent spoilage and increase keeping qualities.

» http://youtu.be/nRUf5bDk0_8

» All food contains protein, fat, carbohydrates, vitamins, minerals and water.

» Animal proteins need to be broken down and vegetable proteins need to be softened.

» Fats need other foods such as vegetables and starchy foods to enable the body to digest easier.

» Heating breaks down foods and brings out the flavour and produces a appetising smell.

» Heat can also destroy important vitamins for this reason cooking times need to be kept short and the correct method of cooking needs to be applied.

See book

» The three main methods of cooking are

» Cooking in water.

» Cooking in fat

» Cooking in the oven.

» You will be put into six teams

» Where you will carry out a cooking method

» Note down on your mind map what has happen within your method and also from the tip card about the method. (try to make 3 or more main points of your method)

» You will then report back to the class on what you have found so they can note down on in the empty space for that method.

In your teams report back to the class

All will know three cooking methods. C

Most will know three or more cooking methods. B

Some will know three or more cooking methods and be

able to recall key points within the cooking method.

A

All will understand why we cook food. C

Most will understand what cooking dose to food. B

Some will understand there are healthier ways within

cooking food and be able to identify them.

A

All will carry out a cooking method. C

Most will note down key points throughout the cooking

method.

B

Some will be able to tell their peers what happen within

their cooking method.

A

Methods of cooking

Microwave Poaching

Shallow frying

Stir frying Grilling

Baking

Key points . . .

Key points . . .

Key points . . .

Key points . . .

Key points . . .

Key points . . .