Year 7 Unit 2 Biscuits Booklet

Key staff member: NLS

Previous targets: Attitude to learning: Always

Usually

Occasionally

Rarely

Class work

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2

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4

Homework

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4

Participation

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2

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Subject criteria: Research

Target

Ideas

Planning

Evaluation

Areas for Improvement

Target

Making

K&U

Sha Tin College Design & Technology Year 7

Year 7 - Biscuits

Areas for Improvement

Complete all set tasks

Annotate sketches/ideas

Complete homework

Add colour to your sketches/ideas

Read instructions carefully

Add more detail to your research/evaluations

Focus on the presentation of your work

Label star diagrams & include a key

Submit booklet on the due date

Add more detail to timeplans

CREDIT

Optional Comment/Target:

CREDIT

CREDIT

Name:

TG:

Date: CREDIT

The Functions of Eggs Protein plays an important role during cooking. Protein will set or COAGULATE when foods containing protein are heated, e.g. frying an egg. Egg also has many other functions. Use the key words to explain the functions of eggs for each food product. You can use each word more than once. Key words glaze

set

binds

light

coats

shiny

coagulate

holds air

sticks

aerates

FOOD PRODUCT Fried Chicken

FUNCTION OF EGGS

Fruit Pies

Egg Fried Rice

Beef Burger

Egg Custard Tart

Cakes

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Muffins Key words: Carbon Dioxide

sweeten

set

milk

colour

flavour

The ingredients used in muffins: 1. Flour is the main ingredient used in muffins and so it forms the main part of the muffin. Self raising flour contains baking powder. This flour helps the muffins to rise because when heated it produces carbon dioxide. _____________________ helps the muffins to rise when they are baked and gives them a ‘light’ and ‘aerated’ texture. If whole-meal flour is used the muffins need extra baking powder or they will have a ‘heavy’ texture. 2. Fat gives the muffins a good ________ and colour. Butter, oil or margarine is used. 3. Liquid is needed to turn the other ingredients into a soft dough. This is called binding the ingredients together. The liquid chosen is often ____________ but yoghurt or buttermilk and be used instead. 4. Egg is used to bind the ingredients together and help the mixture ________. 5. Sugar is used to _____________ or if brown sugar is used to add ___________. Other ingredients: Extra ingredients are added to give muffins more variety. Sweet ideas: Sugar, dried fruits or fresh fruit, honey, nuts, jam, cream. Savoury ideas: Salt, grated cheese, nuts, mustard, herbs, tomato, sun dried tomatoes, cooked bacon, olives, cream cheese, spinach, zucchini.

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Muffin Designing Develop three different ideas for a muffin • Draw 3D sketches. • Label and colour the sketches

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MUFFIN PLANNING Choose up to 100g of additional ingredients and add to the table below. Name of product: Quantity

Ingredient 190g

Self raising flour

60ml

oil

155ml

milk

110g

Castor sugar

1/2

Time

egg

Making process

Reason

Preheat the oven to 180°C. Prepare a muffin tin. Sieve the flour into a large bowl. Chop or prepare chosen additional ingredients. Beat the egg in a separate bowl Add the oil, milk and egg and mix with a wooden spoon. Add additional ingredients Spoon the mixture into the muffin cases. Bake for 15 to 20 minutes. Wash and tidy the work area Leave the muffins to cool on a wire rack then place in a container. 5

Muffin Questions Answer the questions on the lined page 1. Name the THREE basic ingredients used to make muffins. 2. Why is self raising flour used to make muffins? 3. If self raising whole-meal flour is used to make muffins would you need to add more or less water? Explain your answer. 4. If you only had plain flour could you still manage to make muffins? Explain your answer. 5. Why is fat needed when making muffins? 6. Name THREE liquids that could be used to make muffins. 7. Explain THREE reasons why muffins can be considered to be quite a healthy snack. ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ 6

Muffin Questions

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Methods For Making Biscuits Working in groups you will be making one batch of biscuits for the class to test. As always you must work extremely hygienically and follow all the safety rules. Once the biscuits are made and the washing up is completed, you will be completing the appearance texture and taste of the three different biscuits.

Creamed method (hand shaped)

Rubbed-in method (rolled out dough)

50g margarine 50g caster sugar 100g plain flour 1 small egg (beaten)

50g margarine 50g caster sugar 100g plain flour 1 small egg (beaten) extra flour for rolling

Oven temperature: 180ºC 1 Using a wooden spoon, cream the margarine and sugar together in a large mixing bowl. 2 Gradually mix in the beaten egg 3 Stir in the flour 4 On an oiled tray, place ten teaspoons of mixture. 5 Bake for 15 to 20 minutes. 6 Cool on a wire rack.

Melted method (hand shaped) 50g margarine 50g caster sugar 50g self raising flour 50g rolled oats 1 tablespoon water 1 tablespoon syrup Oven temperature: 150ºC

Oven temperature: 180ºC 1 Using your fingertips, rub the flour and margarine together to form a crumbly mixture. 2 Stir in the sugar, 3 Add the beaten egg and mix to form a dough. 4 Roll out the dough on a floured work surface and cut ten biscuits with a cutter. 5 Place the biscuits on an oiled tray. 6 Bake for 15 to 20 minutes. 7 Cool on a wire rack.

1 Place the flour, sugar and oats in a large mixing bowl. 2 Heat the margarine, water and syrup in a small saucepan over a LOW heat. 3 Pour the melted mixture onto the dry ingredients to form a dough. 4 Roll the mixture into ten balls and place on an oiled baking tray. Flatten the biscuits with a wet fork. 5 Bake for 25 to 30 minutes. 8

Creamed Method

Score Rubbed-in Method

Score Melting Method Score

Appearance

Texture

Taste

Totals Key 5 = very good 4 = good

3 = satisfactory

2 = poor

1 = very poor

Evaluation The biscuit with the best appearance was the _____________ method because _________________________________________________________________ _________________________________________________________________ The biscuit with the best texture was the _____________ method because _________________________________________________________________ _________________________________________________________________ The biscuit with the best taste was the _____________ method because _________________________________________________________________ _________________________________________________________________ I will design and make a biscuit using the ______________ method. I will use this method because ________________________________________ _________________________________________________________________ 9

Biscuit Designing Design Specification List six characteristics you want your biscuit to achieve: 1. 2. 3. 4. 5. 6. Design Idea Draw a plan and cross section view of your design design. Label the diagram.

Name: Food product: Quantity:

Practical date: Ingredient:

Equipment:

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Biscuit Flowchart Making process

Quality or safety check

Step 1

Q/

Step 2

Q/

Step 3

Q/

Step 4

Q/

Step 5

Q/

Step 6

Q/

Step 7

Q/

Step 8

Q/ 11

Biscuit Evaluation • • • • •

A star diagram is used by the food industry to describe the appearance and taste of a food. Label the star diagram with eight words that describe the colour, texture and taste of the biscuits. Here are two examples of descriptors e.g. ‘crisp’ and ‘chewy’. Now you must think of six more descriptive words. Include a key and a title.

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Biscuit Evaluation 1.

Did your biscuits meet the requirements of your design specification? _________________________________________________________________ _________________________________________________________________ _________________________________________________________________ _________________________________________________________________ _________________________________________________________________ _________________________________________________________________ _________________________________________________________________ _________________________________________________________________ _________________________________________________________________ _________________________________________________________________ _________________________________________________________________ _________________________________________________________________ _________________________________________________________________ _________________________________________________________________ _________________________________________________________________

2.

What other ingredients could be added to change the appearance, texture and taste of the biscuits? _________________________________________________________________ _________________________________________________________________ _________________________________________________________________ _________________________________________________________________ _________________________________________________________________ _________________________________________________________________ _________________________________________________________________

3.

Did you have any problems when making the biscuits? What new skills did you learn? _________________________________________________________________ _________________________________________________________________ _________________________________________________________________ _________________________________________________________________ _________________________________________________________________ _________________________________________________________________ _________________________________________________________________ _________________________________________________________________

4.

Which safety and hygiene rules are important to remember when making this recipe? _________________________________________________________________ _________________________________________________________________ _________________________________________________________________ _________________________________________________________________ _________________________________________________________________

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Making Biscuits on a Large scale Equipment

Use

Draw the school tunnel oven below

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Making Biscuits on a Large scale Equipment

Use

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Extrusion Definition: How is extrusion used in Design and Technology? Example of extrusion

Explanation

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Food product:

PIZZA MUFFINS (Tunnel oven)

Ingredients:

Group of 4 students

4 English muffins 4 tablespoons tomato pizza sauce 80g grated cheese Optional: (two toppings) 2 slices of ham 2 pineapple ring 50g sweet corn ½ pepper

Equipment:

Cutting board, sharp knife, table knife, paper tray

Preparation:

1 2 3 4 • • •

Method:

1 2 3 4 5 6 7 8

Wash hands and put on apron Collect ingredients Collect equipment The tunnel oven will be heated to: Upper - 380°C Lower - 325°C Speed - 5.80

Split the muffins in half. Spread the tomato pizza sauce over the cut side of the muffins. Cut the toppings into small pieces. Sprinkle the toppings over the muffins. Sprinkle over the cheese. Place on a baking tray. Cook the Pizza Muffins in the tunnel oven. Cool the Pizza Muffins on a cooling rack.

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Using the Tunnel Oven to Make Mini Pizza 1.

List the advantages of a tunnel oven?

2.

List the disadvantages of a tunnel oven?

3.

What other types of ovens are used in the food manufacture and catering industry?

4. How did you work successfully to batch produce the mini pizza? ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ 18

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