Starter quiz
- Which equipment is used to measure liquids?
- weighing scales
- measuring jug ✓
- measuring spoons ✓
-
- To ensure good food hygiene, what do you need to do before you cook?
- Remove watches and jewellery. ✓
- Wear a clean apron. ✓
- Wear a jumper.
-
- What is the main ingredient in pastry?
- butter
- sugar
- water
- flour ✓
-
- A ______ is used to roll out pastry.
- 'rolling pin' ✓
- What is used to place and remove a baking tray in an oven?
- tea towel
- dish cloth
- oven glove ✓
-
- Match the three main parts of a cooker to the cooking method/food.
- Hob⇔Stir-frying noodles ✓
- Grill⇔Toasting sliced bread ✓
- Oven⇔Baking muffins ✓
Exit quiz
- True or false? Shortcrust pastry works best when warm butter (or baking fat) and water are used.
- True
- False ✓
- What is another name for a savoury tart?
- quince
- quiche ✓
- quail
- quinoa
-
What food skill is being shown here?- rolling-out
- rubbing-in ✓
- forming
-
- Which of these could be used as criteria to assess how successful the final dish is?
- the pastry has a golden brown appearance ✓
- worked safety and tidily
- the egg is thoroughly cooked and set ✓
- used the bridge hold correctly
-
- Order the veggie tarts recipe in the correct sequence.
- 1⇔Make and roll-out the shortcrust pastry.
- 2⇔Cut into circle and place in the tin.
- 3⇔Add grated cheese in the circles.
- 4⇔Whisk the egg and milk, and pour in the pastry circles.
- 5⇔Slice the tomato and place on top.
- 6⇔Bake.
- During cooking, the egg and milk mixture sets (becomes firm) due to the heat. This process is known as ______.
- 'coagulation' ✓
Worksheet
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Video
Lesson Details
Key learning 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).
- 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.
Common misconception
Shortcrust pastry works best when cold butter (or baking fat) and water are used. If warm, the fat is harder to rub into the flour, and the pasty is hard to roll-out and use.
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.
Keywords
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
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