LESSON 1

What is Food Technology?

Food Technology allows you to find out about your needs and the environment

Food Technology will help you think and learn about:

You will learn new skills through:

•Practical work

•Investigation using Worksheets, Recipies and DVDs

•Project work

•Working individually and in groups

LESSON 1

Welcome to Food Technology and Design

Kirkwall Grammar SchoolWe hope that you will enjoy the work that you do in

Food Technology and Design

What you learn here will be of use to you for the rest of your life

During S1 you will be working in a kitchen

The Food Technology teachers are

Mr Griffiths

Mrs Maclean

We ask you to remember the following rules:

1. Leave coats and bags in areas provided

2. Pay your money and take a suitable container from home

3. Ask for help if you are unsure

LESSON 1

KITCHEN SAFETY

Aim of the lesson: 1) To be aware of potential dangers in the kitchens

2) To understand the reasons for and to use basic safety rules in the kitchen

A kitchen must be safe There are many ways in which we can make sure that our kitchen

is a safe place to work

Here are some safety rules to remember Write a reason for each rule in the space provided 1. Always wipe up spills immediately

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2. Do not run in the kitchens

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3. Never touch electrical equipment with wet hands

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4. Always use oven gloves when putting things IN and taking things OUT of the oven

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5. Place bags, coats in space provided

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LESSON 1

Welcome to Food Technology

This may be a completely new experience for you but it is a very important subject that teaches very

necessary life skills

In Food technology you will:

•Learn about safety and hygiene in the kitchen

•Become familiar with cookers and be able to use them safely and with confidence

•Weigh and measure ingredients

•Read and follow a recipe

•Learn about Healthy Eating

•Gain practice in simple food preparation skills

Many of the lessons in Food Technology are practical lessons

In order that you can work in a safe environment you will be expected to:

•Remove outdoor clothing

•Remove baggy sleeved jumpers

•Tie long hair back

•Wear sensible shoes with laces tied properly

•Wear an apron

•Remove jewellery, watches and nail varnish

KITCHEN SAFETY

Now think of some more safety rules that should be followed in a kitchen

and give reasons why.

1. Safety rule_______________________________________

Reason_________________________________________

2. Safety rule______________________________________

Reason __________________________________________

3. Safety rule_______________________________________

Reason ___________________________________________

4. Safety rule________________________________________

Reason ___________________________________________

5. Safety rule ________________________________________

Reason ___________________________________________

LESSON 1

LESSON 2

KITCHEN HYGIENE

WASHING UP

USING THE WORD BANK AT THE BOTTOM OF THE PAGE COMPLETE THE FOLLOWING SENTENCES

1. Half fill the basin with ______ water and add a little ______ ___ _______ .

2. The dishes should be stacked ___________ .

3. Wipe the table with a ______ _______ cloth.

4. Wash the dishes in the following ordera)_____________b)_____________c)_____________d)_____________

5. Dry the dishes with a _________ _________ .

6. Put the _________neatly back in the cupboard, your _________ will check the cupboard before the end of the lesson.

7. Rinse and _______ the basin and _________ the top of your cooker.

8. Put your dirty dish cloths and towels in the ________ ___________ .

Everything in the kitchen must be cleaned properly so that no germs are left to cause food poisoning

Washing Bucket clean towel glassesplates/bowls clean

Cutlery pots hot washing up liquid damp

Dry wipe neatly teacher equipment

LESSON 4

GERMOMETERDraw a germometer in the space below and label what happens to bacteria at different temperatures.

LESSON 4

FOOD HYGIENE

Germs are all around us. Germs are also known as bacteria. Some bacteria are good for us but some make us ill. To avoid becoming ill we must keep ourselves and our kitchen clean.

Bacteria need four things to grow:1. 2.3.4.

We can help prevent food from contamination by:

1. Keeping food covered2. Handling food as little as possible.3. Raw and cooked food should be kept separate.4. Store perishable foods in a fridge or freezer until needed.

Now complete the following:

1. How can you prevent bacteria growing on food?

2. What does perishable mean?

3. Give 5 examples of perishable foods.

4. What happens to bacteria when food is stored in the fridge?

5. What happens to bacteria when you boil water?

6. What happens to bacteria when stored in the danger zone?

LESSON 6

WEIGHING AND MEASURING

Getting the correct amount of food is very important. If your weighingand measuring is wrong your recipe is very unlikely to turn out properly.

There are different pieces of equipment used to weigh and measure in the kitchen. These are measuring scales, measuring spoons and measuring jugs.

The equipment you use is depending on whether you are weighing • small or large amounts• and if the food is solid or liquid

Scales are used to measure large amounts of dry food in grams (g).

Measuring jugs are used to measure large quantities of liquids in millilitres (ml). More than 100ml

Measuring spoons are used to measure small amounts of liquid or dry foods in millilitres (ml) less than 100ml

LESSON 4

COOKINGOrganise the foods under the part of the cooker where it should be cooked. Remember some foods may go under 2 headings.

baconStir fry

pasta

Boiled egg

steakRoast chicken

cake Beans on toastSpaghetti bolognaise

Baked potatoes

Tomato soup Apple pie

HOB GRILL OVEN

LESSON 6

MEASURING

Look at the list of food below.

They can be measured using scales, measuring jug or measuring spoons.

Place each food under the correct piece of weighing/measuring equipment.

125g flour 3x15ml yogurt 100g nuts50ml vinegar 100g caster sugar 50ml lemon juice250ml stock 5 ml mixed spice 500ml cream100ml water 125ml milk 450g raisins10ml cocoa powder 10ml syrup 50g cabbage2.5ml salt 500g carrots 250ml juice

Measuring scales Measuring jug Measuring spoons

LESSON 1

EXPLORING A RECIPEWords make up the way we communicate or talk to each other. In most subjects that you study there are special ways of using words.A recipe is one way in which we communicate food preparation in Food

Technology.A recipe is a set of directions for mixing and preparing foods.

Recipes contain three parts • Name • Ingredients• Method

Tomato Casserole

6 firm tomatoes

250g breadcrumbs

60g margarine

60g cheese

Seasoning

5ml parsley

1. Peel and slice tomatoes

2. Arrange layers of sliced tomatoes, breadcrumbs, margarine and seasoning in a greased casserole dish.

3. Finish with a later of breadcrumbs and dot with margarine.

4. Bake in the oven for 20 mins. (180’C)

5. Sprinkle grated cheese on top and bake for a further 10 minutes.

6. Sprinkle with chopped parsley and serve.

NAME

The name of the dish

INGREDIENTS

Types and amounts of foods needed

METHOD

The instructions set out in order

LESSON 4

THE COOKER

Your teacher will have told you how to use a cooker, and what parts are used for cooking certain foods. Using the word bank label the parts of cooker below.

Oven grill/top oven controls hob front left ring

LESSON 1

EXPLORING A RECIPE

Answer the following questions

1. What is a recipe?

2. What do these words mean?ingredients

method

3. Why are the instructions usually numbered?

4. What is an abbreviation?

5. Write the abbreviations for the following

litremillilitregramkilogram

LESSON7

FOOD DIARY

BREAKFAST

LUNCH

DINNER

SNACKS

DRINKS

LESSON 8

THE EAT WELL PLATE

LESSON 10

Cake Decoration

Design your cake or buns below. Draw how the finished product will

look. Label what everything is. The teacher will provide you with icing and food colouring, you must

bring in any additions yourself.ENJOY!