GCSE+FT+Unit+1+Lesson+22+-+24

[toc] =Unit 1 Lesson 24 Functional Properties & Working Characteristics PRACTICAL.=

· Thickening & gelatinization - Florence and Chantal · Setting: coagulation & gelation **-** Jodie and Mikee · Aeration - Sam · Foaming - Victoria · Fermentation - Zoe and Grace · Shortening - Mohsan · Fortification - Vivian · Browning - Amber · Binding - Rhea · Coating - Jessica · Glazing - Pinky · Emulsification - Felix and Anthony · Dextrinisation - Rachel · Caramelisation - Janice

BNF Site "How to......."

**TASK**
Plan the production of a food product that uses the process you have researched. It needs to be a simple item that can be easily produced in a 75 minute lesson and that is suitable for batch production. It is entirely appropriate to bring in prepared items which need finishing ie a pastry dish that requires a glaze. The practical lesson should focus on using the method that you have researched rather than producing the entire item. You may work in teams to produce a single item. There should be one portion/serving per team member.