Q3. Based on your evaluation of the colour, fl avour and texture and the comments of your critical friend, identify any changes you would make to your fruit crumble.
Q4. Stewing and baking are the cooking methods used in making fruit crumble. State one advantage of stewing the apples before baking the apple crumble.
Q5. Optional activity: When making fruit crumble, identify two modifi cations that could be made to the crumble topping to contribute to its sensory attributes.
Modifi cations 1.
2.
Q6. Optional activity: It is important to encourage people of all ages to eat more fruit.
(a) Gather pictures from magazines or online of interesting and varied ways of including fruit in the diet. Bring the pictures to class.
(b) Form a collage of pictures showing the varied ways of including fruit in the diet. Display this collage on the Home Economics notice board.
(c) As a class, discuss the benefi ts of including fruit in the diet.
