Lesson Title: Savoury Tart

Lesson plan

Key Stage 3 Year 9

Lesson number: 10 Date:

Time: 1 hour

Lesson title: Savoury tart

This lesson enables pupils to demonstrate food preparation skills when making a savour tart, i.e. rubbing in, rolling out, shaping, filling and using the oven. They will also review the scientific principles of shortening.

Learning

Learning objective / Learning outcomes
To prepare and cook a dish that demonstrates shortening, such as savoury tart, mini quiche. / All pupils will … / prepare and cook a main meal dish that demonstrates shortening.
Most pupils should … / prepare and cook a main meal dish that demonstrates shortening and explain the methods used.
Some pupils could … / prepare and cook a main meal dish that demonstrates shortening, explain the methods used, and the functions of the main ingredients.
To demonstrate the skills of rubbing in, rolling out, shaping, filling, use of the oven. / All pupils will … / demonstrate the skills of rubbing in, rolling out, shaping, filling, use of the oven.
Most pupils should … / demonstrate and explain the skills of rubbing in, rolling out, shaping, filling, use of the oven.
Some pupils could … / independently demonstrate the skills of rubbing in, rolling out, shaping, filling, use of the oven.
To demonstrate and apply the principles of food safety and hygiene when cooking. / All pupils will … / list the principles of food safety and hygiene when cooking.
Most pupils should … / explain the principles of food safety and hygiene when cooking.
Some pupils could … / describe the principles of food safety and hygiene when cooking and manage their implementation independently.
To explain the science of shortening. / All pupils will … / describe the process of shortening.
Most pupils should … / explain the science of shortening.
Some pupils could … / explain the science of shortening giving practical examples.

Teaching and learning activities

Time / Activity / Resources and equipment
5 / Introduction
Explain to the pupils that they will be making a savoury tart. Go through the objectives for the lesson.
Starter
Gather the pupils around a demonstration area, with your tray of ingredients and equipment. Ensure that all pupils have removed their jumpers and rolled up long sleeves, tied up long hair, put a clean apron on and thoroughly washed and dried their hands.
Briefly talk through the recipe – note your expectations, for example:
§ measuring accurately;
§ making shortcrust pastry, using the rubbing in technique;
§ lining a flan ring or sandwich tin;
§ preparing the filling ingredients;
§ assembling the tart;
§ using the oven safely to bake the tart;
§ being hygienic and safe when preparing food. / Recipe
10 / Main activity 1
Remind pupils about pre-heating the oven.
Demonstrate the rubbing-in method if required. Explain that this technique is used to make shortcrust pastry – go over the key points.
Demonstrate how to line the flan ring/dish or sandwich tin (if needed).
If you have time, you may wish to show the filling being whisked together and assembled in the pastry case. / Equipment and ingredients.
Using flour skills videos
15
35
50 / Main activity 2
Ensure that pupils all thoroughly wash and dry their hands. Allow them to start making their savoury tart.
During this time, circulate the room to ensure that pupils are preparing ingredients and using the oven safely. In this time, pupils should:
§ preheat ovens;
§ measure their ingredients;
§ make up the shortcrust pastry, using the rubbing-in technique.
At this stage most pupils should have made the pastry. Check the pastry before pupils continue. Then, pupils should:
§ roll out the pastry into a circle;
§ line the flan ring or sandwich tin, trim its edges and prick the base;
§ make up the filling and pour into the pastry case;
§ place the tart in the oven, using oven gloves.
All tarts should be in the oven, as they need 25 minutes cooking. During this time pupils should be washing up, cleaning work surfaces and putting away equipment.
Remind pupils that all washing-up should be completed, work surfaces should be clean and their savoury tarts should be cooling down, ready for storage.
Circulate the room, ensuring that sinks are clean and equipment is put away properly.
Gather the pupils together.
Review the process of shortening with the pupils:
§ What happens to the fat when it is rubbed in?
§ What happens when water is mixed with the gluten in the flour?
§ Describe shortened texture – e. g. crumbly, melt in the mouth.
Review the recipes for the following week and options for adaptation.
They will be making a dish that demonstrates aeration.
Cool tarts quickly and cover with tin foil or place in a container - remember to include a storage/reheating label. Store in a fridge within 2 hours. / Recipe (see session 13)
55 / Plenary
What would be your top tips for making shortcrust pastry? / Homework (recap manufacturing specification)

Literacy and numeracy

Literacy / Numeracy
Starter:
Require pupils to: / § use Standard English confidently in a range of formal and informal contexts, including classroom discussion. / §
Main activities:
Requires pupils to: / § develop efficient reading and focus on the important features of a text. / § use units of measurement to weigh and measure ingredients accurately.
§ measure/calculate time.
Plenary:
Requires pupils to: / § Using Standard English confidently in their own writing and speech. / §

Homework

Write a manufacturing specification for your dish. This should cover (adapt as necessary):

§ The recipe;

§ Food hygiene;

§ The detail of the finished dish including specific ingredients;

§ Detailed instructions for preparing and making;

§ Portion size;

§ Cost;

§ Storage.