Victoria sponge - Task 2 - Discrimination test

tests to rate the intensity of sensory attributes or compare similar foods

a sweet, soft baked food, usually made with sugar, butter, flour and eggs

mixing in flour through the action of cutting and turning the mixture using a spoon

to work two ingredients into a smooth paste

Making mini Victoria sponges

Cooking and nutrition

Eat local to taste the world

Making a Thai curry

This unit focuses on the wide range of cuisines, ingredients, cooking techniques and equipment that are used around the world. Pupils explore food imports, food produced in the UK, and food waste. They cook two dishes to highlight cuisine differences, undertaking different types of evaluation.

Local food to worldwide cuisine

Physical activity and equipment requiring safe use

Use of ingredients which may contain allergens.

Risk assessment required - may contain allergens

Use of equipment that may require supervision for safety, e.g. scissors in KS1, needles, paint, knives, cooking.

True or false? A cake and sponge are the same.

Match the following information about a Victoria sponge:

evaluate the likes and dislikes of similar foods.

rate the intensity of sensory attributes.

compare similar products for a specific attribute.

Divide the mixture between the muffin cases.

Arrange this recipe into the correct order.

After touching eggs, we should always ...

Match the following ingredients to their origin:

turn it on when you need it in the recipe

When using the oven for baking, what should we always do?

To measure small quantities of ingredients, such as baking powder or spices, {{}} are used.

If we eat foods high in fat, salt and sugars they should be ...

Starter Quiz

After touching eggs, we should always ...