Unit #2: Mousse Mastery

Lesson 2 of 30: "Understanding Ingredients: The Role of Eggs"

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Curriculum Context

Subject: Technology
Curriculum Area: Materials and Processing Technology
NCEA Level: Level 3 (Year 13)
Relevant Standards:

• AS91611 (3.21): Develop a prototype considering fitness for purpose in the broadest sense.
• Linked Learning Matrix Focus: Function of ingredients and their transformation during technological processes; use of sensory analysis, cultural values, and scientific understanding in product development.

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Lesson Description

Students will explore the functional role of eggs in mousse preparation, with a scientific investigation into the processes of aeration and emulsification. This inquiry-based lesson scaffolds student understanding of ingredient behaviours and supports the development of technical and scientific vocabulary related to culinary technology.

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Learning Intentions

Students will:

• Understand the scientific role of eggs in mousse, specifically aeration and emulsification.
• Investigate the structural changes of egg proteins during aeration.
• Apply scientific and technological reasoning to evaluate the outcome of a practical egg foam experiment.
• Reflect on how knowledge of ingredients contributes to technological product development.

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Success Criteria

By the end of the session, students will be able to:

• Explain the function of the egg in a mousse in terms of structure, stability, and texture.
• Demonstrate an ability to create and assess egg foam technically and reflectively.
• Use correct scientific and technology terminology (e.g., denaturation, coagulation, emulsification, foam stability).
• Record and analyse results using appropriate vocabulary and evaluative thinking.

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🕒 Timing & Activities (70 Minutes Total)

⏱️ 0–5 mins – Welcoming & Recap

• Teacher Actions: Greet ākonga, outline learning goals and success criteria.
• Brief recap of Lesson 1: "What is a mousse? Sensory, structural and artistic elements."
• Student Discussion Prompt: "What ingredients make a mousse light or rich?" (Set up today’s focus: eggs)

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⏱️ 5–20 mins – Interactive Mini-Lecture: Science of Eggs

• Presentation Topics:
  • Protein structure of egg whites and changes during whisking
  • The significance of yolks in emulsification
  • The culinary role of egg aeration (volume, texture, stability)
• Engagement Strategy:
  • Use analogies (e.g., "Egg whites are like balloons for air")
  • Provide real mousse samples (optional, small tasting to experience structural differences)
• Student Task: Take notes in a provided handout with diagrams and vocabulary prompts.

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⏱️ 20–45 mins – Hands-on Experiment: Whipping Egg Foams

Aim: Investigate the effects of different variables on the stability and volume of egg foams.

Groups: Pairs or solo (due to small class size)

Experimental Setup:
Each student group whips egg whites under different conditions:

• Room temp vs chilled
• Clean bowl vs slightly greasy
• With sugar added early vs sugar added late

Resources:

• Eggs (3 per pair), electric beaters, stainless steel/glass bowls, sugar, measuring spoons, grease for simulation, thermometers
• Observation sheet for notes on time to soft peak, volume increase, appearance, stability (time to deflate)

Safety Note: Highlight food hygiene and equipment safety.

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⏱️ 45–55 mins – Debrief and Scientific Analysis

• Each group quickly presents their findings.
• Teacher Facilitation:
  • Guide analysis using questions: Why did the foam collapse faster? What adjusted the volume?
  • Link observations back to protein theory, process control, and product consistency in commercial food technology.

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⏱️ 55–65 mins – Concept Reflection Task

• Student Prompt:
  • “In your tech journal, answer: How do changing techniques or variables affect the technological performance of ingredients when developing a prototype like mousse?”
  • Translate this to a real-world application: How do chefs or technologists solve quality control issues with sensitive ingredients like eggs?
• Format: Written reflection (teacher may allow oral reflection with digital recording)

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⏱️ 65–70 mins – Lesson Wrap-up

• Quick-fire quiz (3 questions) using whiteboards:

  1. What is the name of the process where proteins unfold when whisked?
  2. Why is a clean bowl essential for egg foaming?
  3. What role does sugar play in foam stability?

• Homework / Extension:

  • Research: Look into vegan alternatives to eggs in mousse and their chemical behaviour.
  • Prep for next lesson: Bring your favourite commercial mousse to deconstruct ingredient list or take a photo of it.

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🧠 Teacher Notes & Reflection Prompt

Keep an eye on:

• How well students can link hands-on results with scientific knowledge.
• Who is using scientific terminology confidently.
• Which conditions produce best foam — use data to support prototype development in future lessons.

Reflection Prompt for Teacher (optional journal entry):
“How did the balance of practical and theoretical learning work for these students today? Could further integration of visual aids or cultural references deepen understanding?”

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🛠️ Equipment & Materials Checklist

• Eggs (15 total)
• Sugar
• Thermometers
• Electric beaters (3 ideally)
• Bowl sets (metal/glass)
• Sanitiser and paper towels
• Whiteboards & markers
• Printed egg foam observation sheets
• Laptops or exercise books for reflection

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🌱 Mātauranga Māori Integration

Whakaaro: “He kai kei aku ringa” (There is food at the end of my hands) – Focus on how knowledge, experimentation, and craftsmanship in the use of native ingredients or traditional culinary methods also signify innovation. Consider how Māori knowledge systems may view natural ingredients like eggs as taonga — how we treat and use these resources matters.

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This lesson invites students not only to learn scientific and culinary processes but to begin crafting their own understanding of ingredient function within a culturally responsive, innovative food technology framework.