Name: Grade

MINI PROJECT;

Afternoon Tea

THE BRIEF

Many hotels and restaurants serve Afternoon tea to their guests. Work in teams

to plan and serve an afternoon tea to your invited guests.

You will complete the work and present an Afternoon tea to invited guests.

How to gain marks;

Research: Afternoon tea food service and menus.

Share and write up your findings.

Research suitable recipes

Complete practical work to test and trial your recipes.

Work as a united team.

Welcome to year 9 Food Technology

Food Safety

Skills

Afternoon Tea Project

We all have expectations of what we want to happen this year. It is important that

we first set some guidelines:

School will provide the following ingredients on a small scale if you do not use them regularly at home.

Ingredients carry a small charge for supply.

S Mutsure

Head of Food Technology

N.B.: These items carry a small charge

HERBS

Basil

Bay leaves

Fennel seeds

Mixed herbs

Rosemary

Sage

Tarragon

Thyme

CONDIMENTS

Black pepper

Food colouring

Garlic puree

Gravy granules

Ketchup

Mustard

Olive oil

Salt

Soy sauce

Stock cubes

Tomato puree

Vegetable oil

Vinegar

SPICES

Allspice

Cayenne pepper

Chilli powder

Cinnamon

Coriander

Cumin;

(ground /seeds)

Curry powder

Garam masala

Mixed spice

Paprika

Turmeric

BAKING

Baking Powder

Brown sugar

Caster sugar

Golden syrup

Granulated sugar

Icing sugar

Plain flour

Self-raising flour

Strong bread flour

Timeline

Lesson Date 9M/C Lesson Content Homework

1 A Wednesday

16/11 1. Expectations 2. Complete dates in book and

planners 3. Food safety. 4. Kitchen Hygiene. 5. Food storage.

Mind map of good Hygienic practices in the kitchen.

2 A Thursday May need to book an ICT suite 17/11

1. Introduction to Afternoon tea project.

2. Research afternoon tea. 3. Mood board of foods that can be

served. 4. Choose teacher guests.

Analyse Research and evaluate how research has been useful in planning.

3 B Tuesday 22/11

1. Practical: Cheese Pinwheel scones. Evaluate practical Complete Food Nutrients worksheet.

4 A Wednesday

30/11

1. Practical: Shortcrust Pastry: Mini Quiches.

Practical evaluation.

5 A Thursday 1/12

1. Practical :Flaky Pastry: Jalousie and Sausage Plait.

Practical Evaluation.

6 B Tuesday 6/12

1. Decorating Cupcakes. Demonstration by Mrs Dowdell.

2. Give out cupcakes recipe 3. Students attempt techniques

covered in the lesson.

Complete own research For next three lessons. Be creative and modify recipes.

7 A Wednesday 14/12

1. Orders of work back to basics: Planning.

2. Discuss how to complete plans

8 A Thursday 15/12

1. Practical: Cupcakes: Variety of flavours.

N.B ONLY BRING INGREDIENTS TO MAKE CAKES

Evaluate Practical. Decorate cakes at home

9 B Tues 20/ 12 Need ICT Suite

1. M and C sides Christmas around the world research

2. Choose a country you have never visited and research how they celebrate Christmas

3. Create 3 slides power point

10 A Wednesday 4/1/17

1. Practical: Mini Trifles: use ready prepared custard. NB:NO JELLY

Evaluate Practical.

11 A Thursday 5/1/17

1. Practical :Cheese Straws

Evaluate Practical.

12 B Tuesday 10/1/17

2. Final planning 3. Design Menu 4. Room layout 5. Table decorations

13 A Wed 18/1/17 Mr Paul

1. C side: Afternoon Tea MR PAUL 2. C Side Ms Mutsure Teamwork in

hospitality. 3. M Side Paul and Mutsure Team

work in Hospitality DVD

Event evaluation.

13 A Thurs 19/1/17 Mutsure M side Mr Paul Free choice cooking

1. M Side: Afternoon Tea MRS MUTSURE

2. M side Mr Paul Free choice cooking

3. C Side Mr Paul Event evaluation 4. C side Mrs Mutsure Final Menu

Nutritional analysis

14 B Tues 24/1/17 Paul C side both classes Free choice cooking

1. M Side Mr Paul Afternoon Tea 2. M side Mrs Mutsure Event

evaluation 3. C Mrs Mutsure Free choice

cooking 4. C side Paul Free Choice cooking

Event Evaluation.

16 A Wed 1/2/17 Mutsure M side Mrs Mutsure free choice cooking

1. C Side Afternoon Tea Mrs Mutsure 2. C Mr Paul Final event Evaluation 3. M Side Mr Paul Final event

evaluation 4. M side Mutsure Free choice

cooking

16 A Thurs 2/2/17

Final project Evaluation

Level

Grade

Food Preparation and Handling Skills Food Safety

9 Be able to understand the functional and chemical properties of food. Filleting fish and jointing chicken High quality finishing techniques

To know and understand the use of microorganisms in food production.

8 Skilfully using decoration and garnishing techniques to improve aesthetics

To know and understand the food safety principles when buying and storing food.

7 Be able to change recipes and dishes to make them healthier and more appealing by altering ingredients, and/or by using different cooking methods, e.g. using herbs instead of salt, using low fat yogurt, grilling instead of frying.

To know and understand the food safety principles when preparing and cooking food.

6 Apply skills and understanding competently to plan, prepare and safely cook dishes and menus for a healthy, varied and balanced diet.

Use equipment to test for safety eg temperature probes

5 Modify recipes and cook predominantly savoury dishes that are based on current healthy eating messages. Use equipment for consistency and accuracy Sauce making, emulsification Understanding technical developments associated with better health

Know about food poisoning, its symptoms and preventative measures.

4 Understanding the science of food preparation such as aeration, shortening, enzymic browning

Understand the principles of cleaning, preventing cross-contamination, chilling, cooking food thoroughly and reheating food until it is steaming hot. Understand that some foods have a higher risk of food poisoning than others, e.g. raw chicken.

3 Understanding the functions and sources of nutrients Use a broad range of preparation techniques and methods when cooking, e.g. stir-frying, steaming, and blending.

Understand the use of date-marks and storage instructions on food and drink labels.

2 Demonstrate an increasing range of food preparation skills, e.g. accurate weighing and measuring, kneading. Know how to store, prepare and cook a variety of predominantly savoury dishes safely and hygienically.

Know that food safety means preventing contamination, spoilage and decay when handling and storing food, so that it is safe to eat. Demonstrate good food safety practices when getting ready to store, prepare and cook food, e.g. keep raw meat away from other food, thorough hand washing.

1 Be able to use all parts of the cooker competently Able to produce a range of mainly savoury foods which show a range of skills

Recognise the importance of preparing and cooking food safely and hygienically, e.g. handwashing, cleaning up regularly, keep work surfaces clean.

WT Name and use a range of basic tools safely, e.g. small knife, chopping board, measuring spoon. Use a range of food preparation skills with supervision, e.g. peeling, slicing, mixing, scooping, grating, spreading. With help prepare a range of healthy dishes and drinks safely and hygienically.

Be able to get ready to cook, e.g. tie back long hair, wash hands, wear an apron.

Be aware that food purchased or cooked needs to be stored in different ways to keep it safe, e.g. fridge, freezer.

What are your expectations of yourself?

What are your expectations of the group?

What are the expectations of your teacher?

Lesson 1.

Lesson 2.

Lesson 3.

4.

5.

6.

7.

8.

9

10.

11.

12.

13

14

Signed Student: Signed Teacher:

Target Grade Attainment grade

Food Safety:

Personal Hygiene: What is personal hygiene?

______________________________________________________

____________________________________________

Kitchen Hygiene

What is kitchen hygiene?

It ensures kitchens are clean and well organised so that customers are not at risk of

food poisoning!

Kitchens should:

1)

2)

3)

4)

5)

6)

7)

8)

9)

10)

Fire Safety Information: Read and understand.

Safe food storage

Put the following food away:

Milk Tinned tomatoes Shoulder of lamb Rice Bread

Ice cream Sandwich ham Cheesecake Lettuce Feta cheese

Fish Finger Eggs Tuna steaks Pork pie Pasta

EHO: what do they do?

What does EHO stand for:

What Year was the current Food Safety Act introduced?

What does the food safety act cover?

The Act gives the EHO the power to:

1)

2)

3)

4)

5)

6)

Cupboard!!!

Why is it important that food is stored correctly?

FOOD Hygienic Practices: Write a mind map of Good hygienic

practices in the kitchen.

HOMEWORK

Introduction to task: Make notes here from the power point about afternoon tea and team work.

Key Points

RESEARCH: Working with others

Write up your research about Afternoon Tea and say where you found your

information (quotes and references)

Create a thought shower or mood board of the foods that can be served.

Analyse your research and say what you are going to use to help you design and

plan your menu. Evaluate how useful the research has been to your team.

Choose Teacher guests

Design an invitation card to give to your guests. Place sample invitation here.

FOOD NUTRIENTS WORKSHEET: HOMEWORK

Use this information to understand importance of food nutrients when planning a

menu.

Nutrient Group Foods with this

nutrient in

What it is used for in

the human body

Carbohydrate

(Sugars)

Carbohydrate

(Starch)

Protein

Fat

Fibre

Vitamins

Minerals

Water

Evaluation: What have I learnt about food Nutrients?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

CHEESE PINWHEEL SCONES INGREDIENTS COOKING DETAILS

350g self-raising flour making time; 20 mins

1 tsp baking powder* oven temp; 210ºC / Gas 7

85g butter/margarine (block NOT tub) Cooking time; 15 - 20 mins

175ml semi-skimmed milk

1 tsp lemon juice

75g grated cheese (any hard type of your choice)

1 tsp herbs (dried* or fresh)

#H.A.C.C.P.#

Good personal hygiene throughout

Clean work area

TIME ORDER OF WORK SPECIAL POINTS

10

mins

MISE EN PLACE

Prepare the baking sheet with greaseproof

paper

Grate the cheese.

Cut the butter into small pieces

Measure the milk.

Observe HACCP throughout

Making and cooking.

Make sure ovens are switched on

To correct temperature

15

mins

Sieve flour and baking powder into bowl

Rub cut butter into flour.

Add lemon juice

Add milk GRADUALLY to flour mixture to

form firm dough.

The dough should be soft

but firm and NOT sticky.

The lemon juice WILL curdle the

milk

10

mins

Roll out into an oblong no thinner than

1.5cm

Sprinkle with the grated cheese and

herbs. Roll up into a ‘sausage’. Slice into 3cm

3cm rounds. Re-shape and press gently.

Place onto lined baking sheet.

Rolled dough should be no thinner

than 1.5cm.

See picture A

scones must be 3cm cut height

15

mins

Bake the scones until they are well risen

and golden brown.

Wash up and clean down while scones are cooking.

EVALUATION

The dish I am evaluating is;

The skills I used to make this dish were;

The good points about my dish are;

1

2

3

4

The bad points about my dish are;

1

2

3

The improvements and modifications I could make to my dish are;

1

2

3

Your opinions and other peoples’ opinions. Include Teacher’s feedback.

WWW

EBI

#

Safe storage of food throughout

SHORT CRUST PASTRY DISH – MINI QUICHES

INGREDIENTS COOKING DETAILS

Pastry; 150g plain flour making time; 20 mins

75g BLOCK margarine oven temp; 200ºC/gas 6

cook time; 30 mins

Filling; 100ml semi-skimmed milk

(OR 100ml double cream)

2 eggs

1 medium onion (chop up finely home)

75g grated cheese (grate at home)

2 rashers bacon, crisp fried & diced (done at home.) – optional

black pepper to season*

#H.A.C.C.P.#

Good personal hygiene throughout

Clean work area

Safe practice throughout

Safe storage of food throughout

TIME ORDER OF WORK SPECIAL POINTS

10 mins MISE EN PLACE

Prepare all ingredients ready to use

Prepare butter and iced water for

Pastry.

Prepare milk or cream and beat in

eggs.

Bacon and onion should have been

prepared in advance (at home)

Iced water helps keep the pastry

easy to handle

# Observe HACCP throughout

10 mins Make the pastry using rubbing in

method.

Roll out and line the bun tins dish.

Trim edges.

Roll out to same shape as dish.

Should be 3cm higher than depth of

dish

Trim edges to give good finish

10 mins Add prepared cheese and diced

bacon together with cream or milk

Pour mixture gently into cut out pastry

Do not overfill the dish as it will

rise slightly during cooking.

Place onto a baking tray to minimise

spillage.

25 mins Bake the mini Quiches for 20 mins.

Meanwhile wash up and clean down.

Allow the Quiche to cool and set

before trying to cut.

NB. The focus of the

lesson is on MAKING

the pastry.

EVALUATION

The dish I am evaluating is;

The skills I used to make this dish were;

The good points about my dish are;

1

2

3

4

The bad points about my dish are;

1

2

3

The improvements and modifications I could make to my dish are;

1

2

3

Your opinions and other peoples’ opinions. Include Teacher’s feedback.

WWW

EBI

JALOUSIE AND SAUSAGE PLAIT

USING STANDARD COMPONENTS

INGREDIENTS COOKING DETAILS

1 pack readymade flaky pastry making time; 25 mins

(NOT ready rolled!)

200g stewed fresh fruit of choice oven temp; 210ºC/gas 7

200g sausage meat + ½ tsp herbs* cook time; 20 mins

1 egg per team for glazing

TIME ORDER OF WORK SPECIAL POINTS

15 mins MISE EN PLACE

Prepare stewed fruit – drain juice

THEN

Prepare sausage meat by softening

and adding pepper and herbs

Sausage meat must be softened and

shaped with seasoning added and

mixed in.

# Observe HACCP throughout#

10 mins Cut pastry in half. Keep one half in

the fridge until needed. Roll out and

prepare pastry for first dish.

Jalousie; cut in two and cut ‘ladder’ in

one half

Plait; roll into rectangle and make

diagonal slices into each edge.

‘Plait’ the strips across the meat neatly.

‘Jalousie’ is French for ‘ladder’

shape sausage meat to fit down the

centre of the pastry

15 mins Place fillings onto pastries and

complete the dishes according to what

you are making.

Brush with beaten egg to seal edges.

‘knock up’ edges and glaze with

rest of beaten egg.

20 mins Bake the flaky pastry dishes until well

risen and golden brown

Wash up and clean down while dish is

cooking

*H.A.C.C.P.

Good personal hygiene throughout

Clean work area

EVALUATION

The dish I am evaluating is;

The skills I used to make this dish were;

The good points about my dish are;

1

2

3

4

The bad points about my dish are;

1

2

3

The improvements and modifications I could make to my dish are;

1

2

3

Your opinions and other peoples’ opinions. Include Teacher’s feedback.

WWW

EBI

RESEARCH AND COMPLETE YOUR OWN RECIPES FOR NEXT THREE

LESSONS

Name of the dish: 12 Decorated cup Cakes INGREDIENTS COOKING DETAILS

2 large eggs

100g soft margarine

100g Caster sugar

100g selfraising flower

Drop of vanilla extract

12 cupcake cases

*H.A.C.C.P.

Good personal hygiene throughout

Clean work area

Safe practice throughout

Safe storage of food throughout

TIME ORDER OF WORK SPECIAL POINTS

MISE EN PLACE

*Observe HACCP throughout.

Name of the dish: Mini Trifles

BRING CLEAR PLASTIC CUPS TO ASSEMBLE TRIFLE

NB NO JELLY IN TRIFLE INGREDIENTS COOKING DETAILS

Can or carton custard

300ml double cream

1 packet frozen mixed berries (Fresh berries optional)

Small pack sponge fingers Or 1 Swiss roll

*H.A.C.C.P.

Good personal hygiene throughout

Clean work area

Safe practice throughout

Safe storage of food throughout

TIME ORDER OF WORK SPECIAL POINTS

MISE EN PLACE

*Observe HACCP throughout.

Name of the dish: Cheese Straws INGREDIENTS COOKING DETAILS

1 block ready to roll puff pastry 180 Degrees Celsius

A pinch of Cayenne Pepper OR Ground Paprika (optional)

150g of Grated Cheddar Cheese

30g of Grated Parmesan Cheese

1 egg yolk

*H.A.C.C.P.

Good personal hygiene throughout

Clean work area

Safe practice throughout

Safe storage of food throughout

TIME ORDER OF WORK SPECIAL POINTS

MISE EN PLACE

*Observe HACCP throughout.

Design your final Menu, Room layout and decorations

Nutritional Analysis

You now need to complete the table below:

Nutrient Needed in body for: How much is in your

dish?

Fat

Carbohydrate

Protein

Sodium

Calcium

Iron

Vitamin A

Vitamin B

Vitamin C

Vitamin D

DO you think that your dishes are healthy? Please explain why...

What improvements can be done to ensure dishes are nutritionally balanced?

________________________________________________

________________________________________________

________________________________________________

________________________________________________

________________________________________________

_______________________________________________

Write your final evaluation.

How successful was your task in terms of; Team work Costing (how much per head did the dishes cost to make?

Timing.

Customer satisfaction; (feedback from your guests).

What would you change and why?

Put pictures of the event here.