fantastic activities and ideas for your teaching choose … · · 2011-07-08this pack aims to let...

Fully curriculum-linked teaching pack for Key Stage 3

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KFantastic activities and ideas for your teaching

CHOOSECHEESEFOR FOOD TECHNOLOGY

AcknowledgementsAuthor: Rachel Sparks Linfield Illustrations: Graeme Wilson Design and typesetting: Paula Sayer

Thanks are given to Jane Burns, Lynda Walker, Lynn Welch, Connie Linfield and the Food Technology Department at Abbey Grange CEHigh School Humanities College, Leeds for ideas, advice and recipe suggestions.

First published 2007 by Magenta Project Management Ltd www.magentaonline.co.ukRef: M11/196

This edition published 2011 © British Cheese Board

Introduction 1

Section 1: Starter activities 2

Section 2: Design and make assignments 5

Section 3: Recipes and copy masters 8

Section 4: Glossary 22

Contents

This pack aims to let pupils:

● develop their knowledge, skills and understanding of Food Technology

● explore, generate, develop and model ideas

● design and cook high quality, cheese based products for themselves, for clients and a market

● evaluate products

● work both collaboratively and independently

● become aware of cheese as a source of calcium, protein and vitamin B12.

Introduction

This pack is of particular relevance to teachers of Key Stage 3 Food Technology. It can be used as asource of ideas for ‘design and make’ units of work,for ‘one off’ lessons or special end of term/yearactivity weeks/days. Ideas are given for starteractivities and design briefs. Recipes that use cheese as an ingredient, which have been trialled by KeyStage 3 pupils, are included.

Section 1 provides ideas for 24 starter activities. They enable pupils to develop key skills required for Food Technology and also their knowledge ofcheese as a ‘nutrient dense’ ingredient.

Section 2 outlines four ‘design and make’assignments for three different end uses. Dependingon the time available to schools and the skills andknowledge that the pupils already possess it is anticipated that each topic would take between three and six one-hour sessions plus homework.

Section 3 provides a number of recipes and sheetsthat can be photocopied. They include recipes forcheese sauce, scones, pizza bases, pasta bake,lasagne and soup, and copy masters for the designbriefs and some starter activities such as one toanalyse cheese.

Section 4 gives a glossary of terms used within thecheese making process and Food Technology. A DVDshows the cheese making process. It is particularlyuseful for informing pupils about quality control andalso, in helping them to understand the processes and time taken to produce cheese.

Safety All the activities outlined within this pack have been trialled with Key Stage 3 secondaryschool pupils. It is vital that teachers have fullinformation regarding pupils’ food allergies andmedical conditions before undertaking activitiesthat involve handling, smelling or tasting foods.Also, teachers should ensure that all sessionsinvolving food comply with your school’s healthand safety guidelines.

Using this pack

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Starter activitiesTwenty-four starter activities provide opportunities for the pupils to develop key skills required for Food Technology, to collaborate and to workindependently. With practice and good organisation,each activity can be completed in 10–15 minutes.

The Key Stage 3 National Strategy lists six sub-skillgroups for Design and Technology. The followingtable indicates how the starter activities offer theopportunity to develop these sub-skills.

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Exploring Developing Making Starter ideas and Considering and modifying Planning Evaluating high quality activity the task ideas ideas products

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Starter activity 1Provide small pieces of three different cheeses e.g. blue Stilton, mature Cheddar, Wensleydale. Brainstormadjectives for a cheese word bank. Encourage pupils toprovide sensory words for taste, appearance and texture.

Starter activity 3Ask each pupil to make a star profile for one of threedifferent cheeses. In the next session compare profilesfor the same cheese and also with different cheeses.Discuss whether profiles for the same cheese are similar.Can the profiles be used to identify cheeses or are theytoo subjective?

Starter activity 4In groups of three or four pupils, analyse a block ofcheese using Copy master 1 (on page 12). Starter activity 12

Use Copy master 3 (on page 15) to give groups of two to four pupils a sketch of a slice of Margherita pizza. Ask each group to annotate and modify their slice for a given theme such as vegetarian, sporty, autumn,birthday or Valentine’s Day.

Starter activity 5Make a list of all the equipment needed for one of therecipes given in section 3 (on pages 8–11).

Starter activity 10Watch the DVD.

Starter activity 11Over two weeks, working in groups using facts from the DVD/Copy master 2 (on pages 13 and 14), make aproduction plan for cheese.

Starter activity 7Use highlighter pens to identify the processes in one ofthe recipes given in section 3 (on pages 8 –11).

Starter activity 6Use the section 3 recipes (on pages 8 –11) to practisechanging the amounts of ingredients to cater for more or fewer people (e.g. double or halve the quantities of ingredients).

Starter activity 2As a group make a star profile for one cheese.

Starter activity 9Make production plans for jacket potatoes served withgrated cheese or Welsh Rarebit.

Starter activity 8As a class make a production plan for toasted cheese.Use the following notation to make the flowchart.

Activities

crumbly

salty

mellowtasty

colourful smooth

moistattractive

Smoke flavouredCheddar

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Arrows to show the flow of work.

Terminator:start or end of thesystem.

Process: an activitysuch as grate thecheese.

A question with a yes/noanswer toensure theproduct isconsistent, ofgood qualityand safe to eat.

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Starter activity 13Evaluate the different ways that cheese is packaged.Encourage the pupils to consider areas such as ease ofopening, cost, security and environmental friendliness.Show pupils examples of real packaging or use Copymaster 4 (on page 16).

Starter activity 14Evaluate different types of cheese graters. Encourage the pupils to consider safety, ease of use and cleaning,safety and storage.

Starter activity 15Evaluate the use of cocktail sticks for crumbly cheese.Design a way to serve cubes of crumbly cheese at a buffet.

Starter activity 16Set up a circuit of wrapped pieces of cheese and bags of grated cheese. Ask pupils to estimate their weights.

Starter activity 17Practise knife skills by preparing cheese and fruit forcocktail sticks.

Starter activity 18Make a list of ways to use/eat cottage cheese or cream cheese.

Starter activity 19‘Triangle test’ a reduced fat cheese, a half fat hardcheese and a Cheddar. Give each pupil two pieces of one cheese and one of the other. Can they spot the ‘odd one out’? Talk about the use of triangle testingwhen manufacturers want to be sure that ‘healthier’ or cheaper products still retain the appearance, taste and texture of an original product.

Starter activity 20Compare a reduced fat cheese and Cheddar when theyare melted. Make star profiles for each melted cheese.

Starter activity 21Compare a cheese straight out of the fridge and at roomtemperature for ease of cutting and grating, taste,texture and appearance.

Starter activity 22‘Triangle test’ a cheap and more expensive cheese of thesame type.

Starter activity 23Design cheese based fillings for jacket potatoes.

Starter activity 24In groups, design a cheese based product for one of theclients on Copy master 5 (on page 17).

(Note: Copy master 5 could also be used as a stimulusfor a ‘one off’ session on designing for a client. In thiscase pupils should work in groups and be invited topresent their ideas to peers in a plenary.)

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Design and makeassignmentsFour topics are given for design briefs to produce:

● party pizza● cook-chill cheesy meal● cheesy desserts● cheesy scones/biscuits.

For each topic, section 3 provides copy masters of each design brief shown on pages 6–7 andrecipes on pages 8–11 that can be used asexamples of the products to be designed/modified.The following table indicates how the briefs offerthe opportunity to develop the Key Stage 3National Strategy sub-skills.

Design topicParty Cook-chill Cheesy Cheesy scones/pizza cheesy meal desserts biscuits

Exploring ideas Discuss brief. Ensure pupils understand key ideas and timescale for production. and the task Discuss needs of self/client/market.

Considering ideas Look at range of products already available and how these meet the needs of self/client/market. Research recipes/products/nutritional value of ingredients.

Developing and Modify existing recipes. modifying ideas

Planning Sketch and annotate products. List ingredients. Consider unit costs.

Evaluating Complete star profiles. Seek views of peers/family. Consider method and product.

Making high Make range of teacher demonstrated products and final, own design.quality products

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The number of sessions required for each topic will be dependent upon pupils’ year groups and previous experience in Food Technology. For each topic the following activities would be appropriate:

● starter activities drawn from section 1 chosen to link with the main activity for each lesson

● discussion of the key features of the design brief and areas to research

● teacher demonstrations of recipes, from section 3, relevant to the design brief

● evaluation of teacher produced products● discussion of the reasons for using various

ingredients e.g. nutritional benefits● cooking by pupils using the section 3 recipes● designing/modifying based on research

and evaluations● cooking the designed products● evaluating designs and products● where appropriate, carrying out peer

evaluations.

Homework could include:

● researching shop sold products● internet research of products and recipes● consumer surveys● designing● making production plans● evaluating products ● doing star profiles of products● researching packaging● researching the legal requirements for

what must be put on food packaging and also, information that helps consumers orpromotes products

● researching the nutritional value of ingredients.

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Design brief 1 – Copy master 6(on page 18)

Designing for a client (1): Party pizza PARTY PIZZA COMPANY

Dear Pizza Designers,

The Party Pizza Company is keen to purchase designsfor new pizzas that:

• could be eaten with fingers at parties

• give toppings that provide a healthy balance

• are attractive to look at

• taste delicious.

Please help! We need information about suitableingredients and how they should be placed toencourage people to buy and eat the pizzas. We also need proof that the designs will work!

Good luck!Best wishes and many thanks,

Edmund Davies (Managing Director for the Party Pizza Company)

Teacher notes:This design brief is ideal for pupils with limitedexperience of Food Technology. It provides theopportunity for pupils to carry out research intopopular pizza toppings, to consider practical issues such as the appropriate shape for pizzapieces to be eaten as finger food and the amountand type of topping that would be easy to eat. It allows pupils to follow a simple recipe, to makedough/scone mixture, to develop knife skills, todesign and to evaluate products in relation to adesign brief.

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Designing for a client (2): Cheesy scones/biscuits The Good Food CorporationCorporation HouseCheddar StreetCheesewellLancashire

Dear Sir/Madam,

The Good Food Corporation is urgently seeking a new product for its home-bakery counter. It is anxiousto award a contract to a baker able to produce batchesof four scones or savoury biscuits, flavoured withcheese. The Good Food Corporation stresses the needto have a product that is reproducible, healthy,packaged in an environmentally friendly way and atan appropriate unit cost.

We look forward to receiving your proposals.

Yours faithfully,

Suraj Usconi (Managing Director for The Good Food Corporation)

Teacher notes:This topic introduces pupils to ideas ofreproducibility, unit costs and other factors thataffect the marketing of products. Pupils should beencouraged to research the way that food ispackaged and to consider how to make productsthat are appealing for their consumers. When usingthe scone recipe, pupils will need to consider whichcheeses would give their scones the best taste andappearance. They will also need to think how theycan ensure that each scone/biscuit, in a set of four,looks as identical as possible.


Designing for own use: Cook-chill cheesy meal Design and make a cook-chill product that you would enjoy eating that could also be suitable formass production.

Teacher notes:This topic provides pupils with the opportunity toobserve, to cook and to evaluate traditional cook-chill products such as pasta bake, soup and lasagne.In addition pupils have the scope to be creative asthey design cook-chill products for personal use.Pupils should be encouraged to research recipesand to understand why people buy cook-chillproducts. Pupils could also be given a cost foringredients which may not be exceeded.


Designing for a market: Cheesy dessertsWANTED!Designs for cheesy desserts for teenagers.

Teacher notes:Within this topic pupils can be introduced to the ingredients cottage cheese and cream cheeseand have the opportunity to make a cheesecake.They should be encouraged to consider thenutritional content of desserts such as cheesecakesand more savoury alternatives such as cheesemuffins and cheese and biscuits with fruit. Researchcould include making questionnaires to surveyteenagers to ascertain the types of dessert that areliked and preferences for sweet/healthy desserts.The emphasis should be on designing and givingpupils the chance to modify a recipe and to presentand justify their ideas to their peers.

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Recipes and copy masters

Method:1. Sift the flour and rub in the butter/margarine.

2. Add the egg and milk and mix to a dough.(Not all of the liquid may need to be used.)

3. Shape into a round, roll out and place on a baking tray.

4. Top with tomato, grated cheese etc.

5. Bake for 15–20 minutes, at gas mark 6/200°C.

Base ingredients:250g self raising flour 1 egg50g butter/margarine 75ml milk

Topping ingredients:225g tin drained tomatoes or 3 tbsp tomato purée

Possible toppings (choose a selection):150g grated mozzarella or Cheddar cheese50g cooked minced beef/turkey/quorn1 small tin tuna1–2 pineapple rings5 small mushrooms1/2 pepper1/2 small onion

Scone Based Pizza (Serves 2–3)

Method:1. Mix the flour, salt and yeast.

2. Add the warm water and mix to a soft dough.

3. Knead for five minutes, and roll out to a large circle/rectangle. Place on a greased baking tray and leave in a warm place to rise.

4. Top with tomato, grated cheese etc.

5. Bake for 15–20 minutes, at gas mark 7/220°C.

Dough ingredients:250g strong white flour1tsp salt1 sachet fast acting yeast125ml warm water

Topping ingredients:See scone based pizza

Bread Dough Pizza (Serves 2–3)

Method:1. Place the margarine/butter, milk, flour, salt and pepper in a saucepan.

2. Whisk over a gentle heat until the sauce thickens.

3. Remove from the heat and stir in the grated cheese.

Ingredients:50g margarine/butter50g plain flour500ml milkPinch of salt and pepper150g grated cheese1 tsp mustard

Cheese Sauce

Portion sizes/servings are indicative and depend on whether the dish is served as a snack or main meal.

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pasta for about 12 minutes, until tender.

2. To make the cheese sauce, put the flour,margarine/butter, milk, salt, pepper and mustard ina pan. Bring to the boil whisking all the time.

3. Remove from the heat and stir in the grated cheese.

4. Drain the pasta, put it in the cheese sauce, add anyextras and stir well.

5. Place it in an ovenproof dish, sprinkle on thetopping, garnish with slices of tomato and grill untilgolden brown.

Ingredients:100g–150g pasta100g grated mature Cheddar cheese375ml milk25g plain flour25g margarine/butterPinch salt and pepperPinch mustard powder

Possible additions (choose from): 1 tin tuna1 tin sweetcorn3–4 slices ham

Toppings (choose from):25g grated cheese1 tbsp breadcrumbs/1 bag crisps1 thinly sliced tomato

Pasta Bake (Serves 2)

Method:1. Fry the onion, add the meat/quorn and cook until golden brown.

2. Add the chopped mushrooms, tomatoes, pepper and purée.

3. Make the cheese sauce as above.

4. Put a layer of meat/quorn sauce in an ovenproof dish, followedby a layer of cheese sauce and a layer of lasagne.

5. Repeat the layers finishing with a layer of lasagne topped withcheese sauce and sprinkled with grated cheese.

6. Bake for 30 minutes at gas mark 4/180°C until golden brown.

Ingredients:175g lasagne375ml milk25g margarine/butter25g plain flour1/2 tsp mustard100g grated Cheddar cheese

Meat/Quorn sauce:400g minced beef/quorn1 tin tomatoes100g mushrooms1 chopped onion1 chopped pepper1 tsp tomato purée

Lasagne (Serves 4)

Method:1. Melt the butter in a saucepan, remove it from the heat

and add the grated cheese and mustard.

2. Stir in milk to make a stiff mixture.

3. Spread the mixture on the toast and grill the Welsh Rarebituntil it becomes golden brown.

Ingredients:4 toasted buttered slices of bread25g butter/margarine175g grated Caerphilly, doubleGloucester or Cheshire cheese1 tsp English mustard150ml milk

Welsh Rarebit (Serves 4)

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Method:1. Peel and cut the potatoes.

2. Boil the potatoes for about 20 minutes until soft.

3. Drain and mash with the milk and margarine/butter, half thegrated cheese and the beaten egg. Add the chopped onion.

4. If desired, season with salt and pepper and place in an ovenproof dish.

5. Top with chopped bacon, the rest of the grated cheese and asliced tomato.

6. Bake for 20–30 minutes at gas mark 6/200°C until golden brown.

Ingredients:750g potatoes50g margarine/butter2 tbsp milk150g grated Cheddar cheese1 chopped onion1 beaten eggPinch salt and pepper1 sliced tomato50g bacon

Cheese and Potato Bake (Serves 2–3)

Method:1. Peel and chop the vegetables.

2. Heat the oil and cook the vegetables for about 10 minutes.

3. Sprinkle in the corn flour and stir.

4. Add the water and stock cube. Bring to the boil and simmer for about 30 minutes until all the vegetables are soft.

5. Serve sprinkled with grated cheese.

Ingredients:1 potato1 carrot2 sticks of celery1 leek1 chicken stock cube1 level tbsp corn flour2 tbsp oil500ml water50g grated mature Cheddar cheese

Vegetable Soup (Serves 2)

Method:1. Rub the margarine/butter into the flour to form a breadcrumb

consistency.

2. Add the grated cheese.

3. Add the milk gradually to form a dough. (Not all the milk may be needed.)

4. Roll out the dough, on a floured board, to 1.5cm thick.

5. Cut into circles and glaze with any spare milk.

6. Bake for 10–15 minutes at gas mark 6/200°C until golden brown.

Ingredients:200g self raising flour50g margarine/butter125ml milk50g grated mature Cheddar cheese1/2 tsp salt

Cheese Scones (Makes 8–10)

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Method:1. Sift the flours, salt and baking powder into a bowl.

2. Rub in the butter.

3. Stir in the grated cheese.

4. Gradually add enough egg and water mixture to make a stiffdough (it will be a little crumbly).

5. Roll out the dough, on a floured surface, to 5mm thick and cutinto 7.5cm rounds using a cutter.

6. Place on a greased baking sheet and bake for 12 –15 minutes at gas mark 4/180°C until pale golden brown.

Ingredients:150g plain flour75g wholemeal flour1 level tsp baking powder1 level tsp salt90g butter25g grated mature Cheddar cheese1 large egg beaten with 2 tbsp water

Cheesy Biscuits (Makes 30 biscuits)

Method:1. Crush the biscuits and mix with melted margarine/butter. Stir well.

2. Press into an 18cm flan dish with a metal spoon and leave to chill.

3. Rub the cottage cheese through a sieve. (Put cream cheese straight into a bowl.)

4. Whip double cream until thick.

5. Fold the cheese, sugar, lemon rind and juice into the cream and spreadover the biscuit base. Chill for 1 hour before serving.

For strawberry cheesecake replace the lemon with a tin of strawberries.Remove the juice and blend the fruit.

Ingredients:150g digestive biscuits250g cottage cheese/cream (soft) cheese75g butter/margarine150ml double cream50g caster sugar1 lemon (grated rind and juice)

Lemon Cheesecake (Serves 6–8)

Method:1. Melt the butter/margarine in a saucepan.

2. Remove the pan from the heat and stir in the grated cheese.

3. Add the beaten egg, natural yogurt, rolled oats and black pepper and mix.

4. Press the mixture into a greased tin.

5. Bake at gas mark 4/180°C for approximately 30 minutes, until golden.

6. Cut the flapjack into portions.

Ingredients:85g butter/margarine115g grated matureCheddar cheese1 large beaten egg150ml natural yogurt225g rolled oatsblack pepper

Savoury Cheese Flapjack (Makes approximately 12 pieces)

Name of cheese:

Price:

Weight of contents:

Price per 100g:

Appearance:

Smell:

Taste:

Texture:

Nutritional information:

Suitable for use in: (e.g. sandwiches, pizza, salads etc.)

Other information:

Value rating (out of 10):

Cheese analysis

COPY MASTER 1

PHOTOCOPIABLEPUPIL NAME:

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Making cheese

COPY MASTER 2

LOW TEMPERATURE

HIGH TEMPERATURE


Different temperatures are used at this stage to make differenttypes of cheese. Soft cheeses are made from soft curds andthese are formed at lower temperatures. Higher temperaturesare used to make semi-hard cheeses. Hard cheeses such asCheddar need curds formed at medium temperatures.

The next stage is to produce curds. A startermixture that contains bacteria is added tothe milk. This changes the sugars that are inthe milk into lactic acid. Later rennet isadded and curds form.

The first stage in the cheese making process is to pool the milk, which has been previously pasteurised,in a large container. If the cheese is to be coloured dye may be added. Annatto is a natural dye that isoften used.

Although there are many different cheeses most cheeses are madeusing the same process. By making slight changes to one or more of the stages in the process different cheeses can be made.

Cheese is made from milk. Different breeds of cattle producedifferent flavours of milk. The flavours are also affected by

what the cattle eat. Cheese can also be made from themilk of animals such as goats and sheep.

After the curds are formed they are cut to release thewhey. The curds for hard cheeses such as Cheddarare cut many times so that a lot of liquid can be takenaway. The curds for softer cheeses will hardly be cutat all. As well as cutting them, some cheese makersmay heat the curds.

COPY MASTER 2


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Making cheese continued

The final stage is called ripening or maturing. Cheeses are left in rooms where the temperature and the humidity can be carefully controlled. (Humidity is the amount of moisturepresent in the air.) The taste of a cheese will be affected bythe length of time it is left to ripen. Cheese makers carefullycheck the colour, shape, smell and texture of the cheeses asthey ripen. Some also check the ‘sound’ of the cheeses.

When the cheeses are ready to be eaten they are either soldimmediately or coated. Wax, foil, paper, plastic and clothhave all been used to protect cheeses.

The next stage for many cheeses is to beplaced in a mould with holes. The mouldsare made from materials such as stainlesssteel, wood and cheesecloth. The holesallow further whey to drain. Some cheesesare also pressed at this stage to make them firmer.

Salt is added to all cheeses except for the softestcream cheeses and cottage cheeses. The salt slightlychanges the acidity of the cheese and slows down or stops the process that was begun by adding astarter mixture to the milk. It also helps to expelsurplus whey, acts as a preservative and adds flavour.

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Margherita pizza

COPY MASTER 3


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Packaging cheese

COPY MASTER 4

Plastic wrapping Wax wrapping

Paper wrappingPlastic tub container with foil lid

Cloth wrapping


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What do clients want?

COPY MASTER 5

At the end of the week I often run out of food. Last week I only had

potatoes, cheese, fruit, peppers,onions, butter and bacon. I’d

love ideas for how I could havemade an interesting meal

for two people.

I want an interesting cheese salad for a packed

lunch.

I am always in a hurry and need food

for my children that ishealthy but quick and

easy to produce.

I have cheese sandwiches every day. I’d like to find

fruit or salad to put in thesandwich too but I don’t

want it to go soggy!

I want fun, cheesy food for my sixth birthday party.

We want tasty, cheesy ideas for our

wedding finger food buffet. Some of the ideas must be suitable for friends who eat

a vegetarian diet.

I want a meal that is easy to prepare,

tasty and hot. I’d like it tocontain cheese because

that provides calcium andvitamin D and they can

help to prevent osteoporosis.


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Party pizza

COPY MASTER 6

Dear Pizza Designers,The Party Pizza Company is keen to purchase designs for new pizzas that: • could be eaten with fingers at parties• give toppings that provide a healthy balance

• are attractive to look at• taste delicious.Please help! We need information about suitableingredients and how they should be placed toencourage people to buy and eat the pizzas. We also need proof that the designs will work!Good luck!

Best wishes and many thanks,Edmund DaviesEdmund Davies (Managing Director for the Party Pizza Company)


Design and make a cook-chill product that you would enjoy eating that could also be suitable for mass production.

To start, complete the exploration chart below.

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Cook-chill cheesy meal

COPY MASTER 7

Existing cook-chill mealsToppings Sauces

Planning for a cook-chill mealVegetables Other


WANTED!

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Cheesy desserts

COPY MASTER 8


Designs for cheesy desserts for teenagers

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Cheesy scones/biscuits

COPY MASTER 9

Corporation House

Cheddar Street

Cheesewell

Lancashire

Dear Sir/Madam,

The Good Food Corporation is urgently seeking

a new product for its home-bakery counter.

It is anxious to award a contract to a baker able

to produce batches of four scones or savoury

biscuits, flavoured with cheese. The Good

Food Corporation stresses the need to have a

product that is reproducible, healthy, packaged

in an environmentally friendly way and at an

appropriate unit cost.

We look forward to receiving your proposals.

Yours faithfully,

Suraj Usconi

Suraj Usconi

(Managing Director for

The Good Food Corporation)


Acidity The condition of the milk, whey or cheese curd at various stages of manufacture, expressed as a percentage of lactic acid present in the sample tested.

BandagingCovering cheese with a cloth bandage after pressing, for the protection of the cheese andpreventing the cheese from drying out and cracking.

CheddaringTreatment of the curd following removal of the whey; the stacking of slabs of curds on top of eachother in order to produce a sufficiently dry, firm and acid condition for milling.

CoagulationThe joining together of particles. Changing of milk(liquid state) to curd or cheese (solid state).

Cream cheeseA mild, fresh, soft cheese made from unskimmedmilk and cream. Today there are lower fat varietiesavailable. They will be labelled ‘full fat soft cheese’,‘medium fat soft cheese’ or ‘low fat soft cheese’.

Curd The solid mass formed when milk is coagulated by rennet.

HazardA biological, chemical or physical property that may cause food to be unsafe for consumption.

HTST pasteurisation High Temperature Short Term continuous flow milkpasteurisation.

Moulds (hoops, chessels)Containers of various sizes and shapes according to the variety of cheese, into which the milled curd is placed before pressing or draining.

PitchingSetting of the curd to form a mass in the bottom of the vat after scalding and before the whey is run off.

Questionnaire A method of finding out the needs of clients/consumers and their likes/dislikes.

RennetA substance that curdles milk in the cheese makingprocess, now mostly made from non-animal sources.

Ripening of cheeseThe storing or maturing of cheeses after removalfrom the moulds, under controlled conditions oftemperature and humidity varying with the differentvarieties of cheese.

Ripening of milk Development of lactic acid prior to adding rennet.

Starters Cultures of lactic acid-producing bacteria which are added to milk to promote acid development.

Survey An investigation or study to work out trends orpatterns in all aspects of life such as what people like to eat.

Vat Large containers, usually made from stainless steel,that are used in the cheese making process.

Whey The serum or watery part of the milk that remainsafter the separation of the curd by coagulation.

Glossary

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The British Cheese Board has developed five otherresources for schools which cover the FoundationStage, and Key Stage 2 Science, Design andTechnology, Geography, and PSHE/Citizenship. All of these packs are available to download fromwww.britishcheese.com

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Useful websites

British Cheese Board: www.britishcheese.comBritish Nutrition Foundation: www.nutrition.org.ukDesign and Technology Association (DATA): www.data.org.ukNHS Children First for Health: www.childrenfirst.nhs.uk/teens/health/healthy_eating/NHS Healthy Eating: www.nhs.uk/livewell/healthy-eating/Pages/Healthyeating.aspx

fantastic activities and ideas for your teaching choose … · · 2011-07-08this pack aims to let...

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