Food science of Swiss roll

• Food Technology
• Lower Secondary (Key Stage 3)

Do first

Complete a DIRT evaluation of today's practical lesson and post it to the Padlet. Remember to add the photo and explain the points you make!

The next practical is making flatbreads in a frying pan, so try to pick a target relevant to this.

The link is  on Teams.

Do next

Go to the food science key word wall. How many words can you find that are part of today's practical? Put them into the mind map on the next slide!

Identify up to 8 key words from
today's lesson

Next...

Look at the photo of a Swiss roll on the next slide. Compare with your photo for today. List 2 similarities and up to 2 differences. Why do you think there are differences in our finished products?

Discuss with a partner and see if they agree with you - 2 minutes.

Don't worry if you are not sure why - try to work it out if you can.

Now create...

An iMovie or PowerPoint  about:

How to make a Swiss roll using the whisking method

The food science of a Swiss roll ( use key words and terms!)

Extension - how you can up-skill a Swiss roll

You can include short clips from YouTube as part of your work.

Work in pairs as allocated by the teacher.

You can use...

The 2 Power Points that follow and your own research using iPads.

Don't just copy as this will show less understanding of the points involved. Use your own words to explain the points you are making.

Make sure you cover how a whisked sponge is made and also the food science involved.

Rainbow anyone?

How can a coloured Swiss roll be made?

Complete, take a screenshot and upload to the Padlet. Remember to add your name!

Extension 1

Explain which food science processes contribute the the outside of the Swiss roll going brown in the oven. The food science word wall may help you.

Upload a screenshot of your work to the same Padlet as before.

Extension 2

Find other products that are made using the whisking method.

Make a Pic Collage of images of them.

Upload to the same Padlet as before.