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Recap – Primary and secondary processing – think-pair-share! You discussed this topic in your lessons about cheese and yoghurt. What can you remember? What Processing food straight after harvest or slaughter to get them ready to be eaten or to be used in other food products. (eg wheat>flour, pig>pork chops) What Primary processed food are used (on their own or mixed with others) to be turned into other food products (e. g. wheat flour>bread, pork chops>casserole) is primary processing? is secondary processing?
Objectives Understand the process of turning wheat into flour (primary processing). Be aware that processing food changes its nutritional makeup.
The primary processing of wheat into flour. Watch this video https: //www. youtube. com/wat ch? v=0 g. ITBy-N 6 X 0 (5 min) OR https: //www. youtube. com/wat ch? v=3 wyhz. KX 97 Vk (7 min) During the video, watch out for all the steps shown in the table opposite.
In your workbooks… Title: “Primary processing – wheat into flour” Use page 276 and your knowledge from the video, draw a flow chart to show wheat is turned into flour on a commercial/industrial scale. Copy this flowchart into your workbooks (just use words, no need to draw the pictures if you don’t want to!)
Lesson 2, Week 14 How food is changed during processing. Objectives Understand that the processing of food causes changes to its nutritional value.
How food is changed during processing. Teacher led class discussion. Students copy question into books, discuss and answer. Question: How is the nutritional value of the wheat changed by the milling process (when it is turned into white flour)? Answer: A large part of the wheat grain is removed when making white flour (for example the outside part of the grain – the aleurone and bran layers – contain a lot of fibre, but also contain a lot of vitamins. ) Question: How can this nutritional change be avoided or corrected? Answer: By choosing less processed food (for example brown flour or wholemeal flour where more of the grain is left in during processing) Answer: The final product can be FORTIFIED by putting nutrients taken out in the processing of the food back in. For example most white bread in this country is fortified by adding B vitamins and iron to it, to replace that taken out in the milling process. FORTIFICATION of foods is common (breakfast cereals for example). Do you know how the water we drink in this area is also fortified to help with dental health?
Secondary Processing - bread Bread – recap from Y 9. Complete the table and stick into your workbook STAGE Question Answer 1. Weigh flour salt, sugar and yeast Why is it important to weigh ingredients? 2. Add oil and accurately weighed water What is the purpose of the oil? 3. Mix with one hand or a white spoon How will you avoid CROSS to a soft dough CONTAMINATION at this stage? 4. Tip onto table and knead 5 minutes What do you need to do to ensure until smooth and elastic NO contamination? What happens during kneading? 5. Cut into 6 equal pieces and shape How could you ensure accuracy at this point? 6. Place on floured baking tray. Why do you flour the tray? 7. Oven on gas 7 / 210°C. Bake 15 -20 Why does the oven need to be so mins until sound hollow when knocked hot? What chemical processes occur on base during cooking? What colour should the rolls be when cooked?
Homework – Secondary Processing. Task 1 - Pasta is produced in many different shapes. Do you know why? Find out and write in your workbook. In your workbook, neatly sketch and colour a range of (at least 6) pasta shapes. This will help you to practice your food sketching skills. Pasta can be produced in a range of colours using natural food colourings. In you book produce a simple table to show what natural colourings can be used. Use page 280 to help you out. Flipped learning – preparation for next lesson Fats & Oils – Read through page 10 -14 in text book.