Year 8 - Cooking and nutrition
Making herby focaccia
Cooking techniques and proficiency
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This pupil-friendly study guide includes a unit summary, clear notes, common mistakes, and quick questions with answers.
Unit Summary
This unit extends pupils' cooking techniques, focusing on their food skill proficiency. Pupils develop food skills and apply their nutrition understanding. Recipe modification is undertaken, through nutritional analysis, and the functional properties of key ingredients are analysed.
Lesson Summary
You will learn to use food skills to make herby focaccia.
Key Notes
- Focaccia is an Italian bread flavoured with olive oil and herbs, and sometimes olives and sundried tomatoes.
- There are many types of bread which can form the basis for other dishes, such as pizza bases, Chelsea buns and pretzels.
- The food skills used to make focaccia are measuring, mixing, kneading, shaping and using the oven (baking).
- Yeast produces carbon dioxide which helps the bread to rise. The gas is held in the dough when baked.
- Some people have an allergy to specific ingredients, such as wheat flour, nuts and milk.
Vocabulary To Learn
- focaccia: a traditional bread from Italy
- yeast: a microorganism that can produce carbon dioxide
- carbon dioxide: a colourless, odourless gas
- knead: to mix a bread dough until it is smooth and elastic
- coeliac disease: a reaction to gluten (a protein), which is found in wheat, barley and rye
Common Mistakes To Avoid
- Coeliac disease is caused by a reaction to gluten in wheat flour only.
3 Quick Questions (With Answers)
1. Explain the lesson in two key points.
Focaccia is an Italian bread flavoured with olive oil and herbs, and sometimes olives and sundried tomatoes. There are many types of bread which can form the basis for other dishes, such as pizza bases, Chelsea buns and pretzels.
2. What does this key word mean in this lesson? 'focaccia'
a traditional bread from Italy.
3. Correct this common mistake.
Mistake: Coeliac disease is caused by a reaction to gluten in wheat flour only. Correction: Coeliac disease is caused by a reaction to gluten (a protein), which is found in flours from wheat, barley and rye.
More Lessons In This Unit
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