Entitlement to Cook Units 1 – 16.docVIP

Session: 7 - extension Name: Perfect pasty Welcome This is an extension to session 7. By this stage students should be confident in the cooking area, know the use of many different types of equipment and becoming more creative in their cooking. During this unit, students consolidate their understanding of the rubbing in technique by making a pastry based dish and prepare a range of ingredients for tasty fillings. You may wish to observe students’ practical work using the practical observation sheet. The result of this observation, along with their previous practical work, goes towards their ‘licence to cook’. During this unit, students will make either cheese and onion triangles or a tomato and basil tart. These have been chosen as they allow students to make shortcrust pastry, which uses the rubbing-in technique. It also provides the opportunity for students to roll out pastry and either line a flan ring/sandwich tin with pastry or make pasties. There is lots of room for students to be creative, selecting different types of ingredients that could be combined into the dishes. You could get your students to use the cheese and onion triangles or tomato and basil tart recipe writing frames before cooking to develop their own ideas. The students’ own recipe creations could then be used in this unit. If you have an established lesson plan and/or recipe, which supports the aims and objectives of this unit, feel free to use it instead. Look at the support materials provided within this unit as they support this activity and may well be useful in your own lessons, e.g. worksheets, PowerPoint presentations. This unit can act as a stand-alone lesson, focusing on pastry making and the safe use of the oven. Alternatively, it could be integrated into a series of lessons, e.g. exploring different types of pastry that can be made, plus how these pastries can be used in a range of different dishes. Aims and objectives Aim For students to: become more confident by extending th