Border Biscuits S1 Food Challenge

Lesson Plan

Week / Lesson 1 / Lesson 2 / Homework
Week 1 / Intro of design brief and video from border biscuits / Demonstrate basic biscuit and talk about how to use different ingredients / Research ideas for biscuits, internet, recipe books, magazines – use library, HE, home
Week 2 / Biscuit tasting session – different types of biscuits produced in factory, also costing exercise of biscuits / All pupils bake basic biscuit
Week 3 / Costing of border biscuits, bar graph of food tasting results / In pairs design 2 biscuit ideas, food order handed in
Week 4 / Make biscuit 1 / Evaluate and cost biscuit 1
Week 5 / Make biscuit 2 / Evaluate and cost biscuit 2
Week 6 / Holiday/ In service / HACCAP
Week 7 / Evaluate and choose final biscuit idea, making small changes / Labelling worksheet 31/32
Week 8 / Make label for chosen biscuit / Complete label and personalise box / Complete task if this is not done in class
Week 9 / Class competition bake biscuits, store for tasting in lesson 2 this week / Tasting and judging by teacher and class. / Prize for best packaging for each class. Winning biscuit recipe into the final
Final of all class winners, judged by panel including Reps from border biscuits /

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Where Can I Look for Ideas

Ingredients Ideas

Flour / Sugar / Flavouring / Additional Ingredients / Decoration
  • Plain Flour
  • SR Flour
  • Cornflour
  • Semolina
  • Rice flour
  • Porridge Oats
  • Jumbo oats
  • Cocoa Powder
  • Custard powder
  • Flavoured custard
/
  • Caster Sugar
  • Granulated Sugar
  • Soft Brown Sugar
  • Demerara Sugar
  • Honey
  • Syrup
  • Maple Syrup
  • Treacle
/
  • Vanilla essence
  • Cinnamon
  • Ginger
  • Mixed Spice
  • Paprika
  • Sweet chilli
  • Cayenne
  • Strawberry Essence
  • Lemon oil
  • Maple flavouring
  • Blackberry flavouring
  • Orange oil
  • Peppermint
  • Almond ess.
  • Ribena
/
  • Sultanas
  • Toffee bits
  • Milk chocolate
  • Plain chocolate
  • White chocolate
  • Coconut
  • Pumpkin or other seeds
  • Apple pieces
  • Cherries
  • Cranberries
  • Strawberry pieces
  • Blackberry pieces
  • Passion fruit
  • Apricot
  • Dried banana
  • Maltesers
  • Marshmallows
  • Turkish delight
/
  • Butter icing
  • Glace icing
  • Writing icing
  • Fondant icing
  • Sweets
  • Cherries
  • Demerara sugar
  • Sprinkles
  • Treat sauce
  • Maple syrup

Choose ingredients from the table above to make your biscuits. You may add other ingredients you found when doing your research to your recipes. Fill out the food order on the next page for your 2 biscuit recipes.

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H.C.C.A.P.

Objectives: In this lesson you will learn what HACCP is and how it is used for safe food production.

Key Words:Hazard Analysis and Critical Control Point - is a system for caterers and food manufacturers used to control food and safety procedures.

If you cook a dish for your family and it makes them ill, it is unpleasant but only a few people are affected. If a food factory cooks a batch of family-sized spaghetti bolognaise meals and 200 families became ill, it would be a health scandal. The food industry has, by law, to be extremely careful when preparing food products for sale to make sure they are safe to eat. All food manufacturers use a system called HACCP (Hazard Analysis and Critical Control Point) to ensure food products are safe to consume. HACCP is part of quality assurance. Food manufacturers use this HACCP system to analyse what could go wrong during the production and establish controls to stop anything going wrong.

HACCP identifies hazards. - A hazard is anything that can cause harm to a consumer. It can be biological (food poisoning bacteria), chemical (bleach) or physical (glass or metal). All possible hazards that can cause harm become critical control points because they must be stopped or avoided. These critical control points must be monitored regularly to make sure they do not become a hazard.

When you make your biscuits you must also make sure you identify hazard analysis critical control points so that your biscuits are safe to eat. Look at the HACCP plan below and using this word bank complete the sheet so that you will have a working HACCP plan.

WORD BANK

Egg, dirt and germs, oven, gloves, date stamps, temperature, cool quickly, cover cuts, wash hands.

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Costing of Border Biscuits

In the copy table below into you jotter and work out the cost of all the Border Biscuits you tasted

Biscuit Type / Cost per packet / Number of biscuits / Cost per biscuit

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