Lemon Meringue pie Task 4 Protein Denaturation What
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Lemon Meringue pie Task 4: Protein Denaturation
What I know? https: //www. mentimeter. com/s/237 a 3 ca 841 a 52 e 62217 c 19672 b 87 b 0 a 6/d 163 3947 ca 1 f
● ● ● Learning Intentions Explain the term protein denaturation To make pastry. To make the lemon curd. To make the meringue topping To assemble all ingredients for the lemon meringue pie. To evaluate the sensory and specific requirements of the recipe.
Reminder of the brief The functional properties of food are the physical and chemical changes that occur during its preparation and cooking. 1. Explain protein denaturation with reference to the coagulation of food. 2. Investigate and elaborate on the application of coagulation in the making of a range of dishes explaining the principle involved. 3. Prepare, cook and serve one of the dishes that you have investigated. 4. Evaluate the assignment in terms of (a) implementation and (b) success in applying the property of coagulation in the making of the selected dish.
Making the pastry!
Timer = 5 minutes! Don’t forget
Making the lemon curd Focus Questions ● Why are the egg yolks added off the heat? ● Why cover the lemon curd with clingfilm?
Timer = 5 minutes! Don’t forget
Baking Blind, Making Meringue, Assembling the dish Focus Questions ● Why bake blind?
Complete the Evaluation https: //app. wizer. me/learn/5 SR 3 QB
