Year 7 - Cooking and nutrition
Making mini carrot & orange cakes
Food origins
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This pupil-friendly study guide includes a unit summary, clear notes, common mistakes, and quick questions with answers.
Unit Summary
Pupils describe the origins of different foods, identifying how they have been produced, processed and sold. Food labels are used to investigate ingredient origins. Pupils cook two dishes, investigating ingredient source, as well as functional properties.
Lesson Summary
You will learn to use food skills to make mini carrot & orange cakes, using the all-in-one method.
Key Notes
- The origins of carrot cake are from medieval cooking of puddings. It was revived due to rationing in World War II.
- Cakes rise due to self-raising flour (chemical raising agent) and beaten eggs, with the action of whisking (adding air).
- Cakes cook in an oven via convection (circulation of hot air) and conduction (the cake mix touching the metal tin).
- The food skills used to make mini carrot cakes are measuring, grating, zesting, juicing and using the oven (baking).
- Ingredients in a recipe can be traced to their origins, such as flour from UK wheat, or oranges from Spain.
Vocabulary To Learn
- zesting: remove the peel from a citrus fruit
- all-in-one: a quick method of making, incorporating all ingredients at the same time
- self-raising flour: flour with a raising agent already added
- convection: heat transferred via a liquid or air
Common Mistakes To Avoid
- The 'all-in-one' method produces poor results, as the ingredients are not creamed together and/or whisked.
3 Quick Questions (With Answers)
1. Explain the lesson in two key points.
The origins of carrot cake are from medieval cooking of puddings. It was revived due to rationing in World War II. Cakes rise due to self-raising flour (chemical raising agent) and beaten eggs, with the action of whisking (adding air).
2. What does this key word mean in this lesson? 'zesting'
remove the peel from a citrus fruit.
3. Correct this common mistake.
Mistake: The 'all-in-one' method produces poor results, as the ingredients are not creamed together and/or whisked. Correction: The 'all-in-one method' is a quicker cake making method, producing good results. Using self-raising flour and mixing throughly ensure the cakes rise well.
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