Year 7 - Cooking and nutrition
Making veggie tarts
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 veggie tarts.
Key Notes
- Quiches are savoury tarts, comprising a pastry crust and a filling of eggs and milk and/or cream, with roots in France.
- During cooking, the pastry becomes crisp (due to the fat in the flour) and the egg mixture sets (known as coagulation).
- Eggs that have the British Lion mark have been produced to ensure high levels of food safety and traceability.
- The food skills used to make tarts are measuring, rubbing-in, rolling-out, forming, cutting, lining and using the oven.
- The outcome of a final dish can be judged by a set of criteria.
Vocabulary To Learn
- quiche: a savoury tart; a pastry crust and a savoury egg/cream filling
- shortcrust: a type of traditional pastry used for tarts, pies and flans
- coagulation: the process of changing a liquid to a solid
- criteria: a standard by which something may be judged
Common Mistakes To Avoid
- Some might think that shortcrust pastry works best when the butter (or baking fat) and water used are warm, not cold.
3 Quick Questions (With Answers)
1. Explain the lesson in two key points.
Quiches are savoury tarts, comprising a pastry crust and a filling of eggs and milk and/or cream, with roots in France. During cooking, the pastry becomes crisp (due to the fat in the flour) and the egg mixture sets (known as coagulation).
2. What does this key word mean in this lesson? 'quiche'
a savoury tart; a pastry crust and a savoury egg/cream filling.
3. Correct this common mistake.
Mistake: Some might think that shortcrust pastry works best when the butter (or baking fat) and water used are warm, not cold. Correction: Make sure the butter or baking fat is cold, and that pupils use cold water, this helps to ensure that the pastry works better. When rubbing-in the fat to the flour, use fingertips only, as less heat is passed from the hands to the fat.
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