Year 7 – Practicals€¦ · Web viewScrub potato and bake for 1 hour 200oC or 5 minutes in microwave on high. Cut in half; mash in margarine and season. Top with chosen flavouring;

Year 7 Food Technology

Practical

1. Basic Salad/Greek Salad2. Tabbouleh 3. Cous Cous4. Pasta Salad5. Rice Salad6. Potato Salad7. Roasted Vegetables8. Ratatouille9. Stir Fried Vegetables10. Fruit Salad11. Fruit Flan12. Fruit Drink13. Milk Drink14. Vegetable Soup/Tomato Soup15. Leek and Potato Soup 16. Coleslaw17. Baked Apples18. Apple Crunch19. Jacket Potatoes/Soufflé Potatoes20.Tacos/Burritos21.Cheesy Slaw Pittas22.Toasted Sandwiches/Croque Monsieur23.French Bread Pizza/Pizza24.Stuffed Naan bread (Chapattis)

Videos

1. Catering Skills2. Cooking Utensils3. Handling Foods Safely4. Kitchen Safety: Accidents Aren’t Accidental

YEAR 7

BASIC SALAD

The Lanfranc School / Food Technology / Recipes 1

Ingredients

2 lettuce leaves1 tomato1 carrot5cm cucumber

Method

1. Wash and dry lettuce leaves. Place on plate.2. Cut tomato into a ‘lilly’ shape.3. Slice cucumber thinly.4. Peel and grate carrot.5. Arrange tomato, cucumber and carrot in a neat pattern on the

lettuce.

YEAR 7TABBOULEH

Ingredients

75g burghul (cracked wheat)½ onion, finely chopped½ cucumber, cut into very small cubes


3 tomatoes, finely chopped4tbs chopped parsleya handful of fresh chopped mintor 1tbs dried mintjuice of 1½ lemonsor 4tbs lemon juice4tbs oil (olive oil tastes best)salt and pepper½ Cos lettuceor some good lettuce leaves

Method

1. Cover the burghul with cold water and leave to soak for 10 minutes. Drain and place in a large bowl.

2. Mix in the onion, tomatoes, cucumber, parsley and mint and season well with salt and pepper.

3. Mix in the oil and lemon juice and leave to stand for 15 minutes.4. Arrange the lettuce leaves on a dish and pile the tabbouleh on

top. Serve on its own or with bread, hummus and kebabs.

Serves 4

YEAR 7

COUS COUS

Ingredients

75g cous cous75 / 100ml boiling watersalt and pepper to season½ lemonhandful of coriander1 clove garlic½ red pepper50g dried apricots25g flaked almonds


Method

1. Put cous cous in a bowl and cover with boiling water. Leave to soak.

2. Slice and chop finely the red pepper.3. Peel, crush or chop garlic.4. Chop dried apricots and almonds.5. Finely chop coriander.6. Add salt, pepper, juice of lemon, chopped pepper, garlic, almonds

and apricots to cous cous. Mix well.

YEAR 7

PASTA SALAD

Ingredients

50g pasta shells25g Sweetcorn½ red pepper½ onion2tbs mayonnaise

Optional small tin of tuna in brine

Method

1. Cook the pasta in boiling salted water until tender and soft.2. Wash and deseed the pepper then slice and dice finely.


3. Peel and chop the onion.4. Drain the sweetcorn and tuna.5. Mix all the ingredients together in a mixing bowl.6. Add mayonnaise and mix again.

YEAR 7

RICE SALAD

Ingredients

50g rice½ red pepper½ onion25g sweetcorn25g peassalt and pepper

Method

1. Bring a saucepan of salted water to the boil.2. Add the rice, peas and sweetcorn.3. Cook or simmer until rice is cooked.4. Meanwhile, prepare the pepper and onion as shown by the

teacher.5. Drain the cooked rice and vegetables, add the pepper and onion.6. Season to taste.


Variations

Use a selection of frozen mixed vegetables. Use peppers of a different colour e.g. green or yellow Add 50gms of button mushrooms cooked in a small amount of

butter. Add your own choice of fresh herbs finely chopped. Add your own choice of spices e.g. garlic finely crushed.

YEAR 7

POTATO SALAD

Ingredients

150g potatoes2tbs mayonnaisesmall bunch of chivessalt and pepper

Optional 2 spring onions

Method

1. Peel and dice the potatoes. New potatoes do not need to be peeled, just cut into small pieces.

2. Cook in boiling, salted water until just soft.3. Drain potatoes and replace in saucepan.4. Stir in the mayonnaise and chopped chives.

Variations:

Use 300gms new potatoes


Use spring onions instead of chives Use a ‘flavoured’ mayonnaise such as garlic Add a teaspoon of curry paste to the mayonnaise to give a

different flavour

YEAR 7 ROASTED MEDITERRANEAN VEGETABLES

Ingredients

1 clove garlic1 red onion½ small aubergine1 courgette1 yellow/orange pepper50g mushrooms10 cherry tomatoesolive oildried mixed herbs

Optional: 1 small chillifresh basil leaves

Method

1. Peel and chop the garlic and onion.2. Wash the vegetables.3. Deseed the peppers.4. Slice and dice the vegetables.5. Place all vegetables in roasting tin.6. Toss with oil and herbs.7. Place in oven Gas mark 6 or 200o Electric for about 15-20 minutes

until vegetables soften slightly.


YEAR 7 RATATOUILLE

Ingredients

1 large onion1 clove of garlic1 aubergine1 green pepper3 courgettes1 tin tomatoes2tbs vegetable oil1 level tbs tomato pureesalt and freshly ground black pepper

Method

1. Peel and chop the onion, peel and chop the garlic very finely. Fry in the oil in a large pan for 5-10 minutes.

2. Wash and dry the other vegetables. Cut the aubergine into chunks and add to the pan. Fry for 5 minutes.

3. Deseed the pepper and cut into small pieces. Slice the courgettes. Discard the juice from the tin of tomatoes. Add all the vegetables to the pan together with the tomato puree.

4. Simmer gently until all the vegetables are soft. Check the taste and add salt and pepper.

Variations

Cook 100gms of any kind of pasta, drain and put into a serving dish. Pour the Ratatouille sauce on the top, sprinkle with 75gms grated cheese and grill until brown.

Use up any ‘leftover’ vegetables for this recipe. Other vegetables which could be used are mushrooms,

sweetcorn.


YEAR 7STIR FRIED VEGETABLES

Ingredients

1 clove garlic5cm of stem ginger1 onion1 carrot½ green pepper½ red pepper50g mushrooms50g sweetcorn50g beansprouts1tbs sunflower oilsalt and pepper1tbs soya sauce

Optional 50g waterchestnuts50g bamboo shoots

Method

1. Peel garlic and ginger chop finely.2. Peel and cut the onion into rings.3. Peel and slice the carrot into thin strips.4. Wash the mushrooms and slice thinly.5. Slice the pepper into thin strips.6. Wash the beansprouts.7. Heat the oil in a Wok or large frying pan. Carefully add the

carrot, onion and pepper to the oil. Fry until soft.8. Add the other ingredients and continue to fry until soft.9. Serve hot.

YEAR 7

FRUIT SALAD


Ingredients

100ml apple juice1 red apple1 pear1 orange1 bananafew grapes

Method

1. Prepare the fruits by cutting into small pieces and placing into the mixing bowl.

2. Cover fruit with apple juice.3. Do all your clearing up, making sure you wash up in hot water!

YEAR 7

FRUIT FLAN

Ingredients

1 small sponge flan ring


1 tin of mandarins or slice peaches1 kiwi2 strawberries to decorate1 sachet of quick gel.

Method

1. Open flan ring and place on plate ready to decorate.2. Open tinned fruit; drain using a sieve and reserve the juice for

later.3. Wash and take stalks off the strawberries and slice as needed

then set aside.4. Peel and slice kiwi fruit, then set aside.5. Arrange fruit attractively in the flan ring.6. Use the reserved juice to make up the quick gel as directed on

the packet.7. Cool slightly then cover the arranged fruit.8. Leave to set.

YEAR 7

FRUIT DRINK

Ingredients

Variety of fresh fruits or tinned fruit, e.g. apple, grapes, orange,banana,


pear, strawberries, apricots.

Water to mix

Method

1. Peel and chop the fruits you have chosen2. Place in the blender/liquidiser and blend together.3. If the mixture is too thick add water to thin the texture you want

or add some of the juice from tinned fruit if used.4. Pour into a glass. Decorate with some of the cut fruit.5. Drink and enjoy!

YEAR 7

MILKSHAKE

Ingredients

100ml semi-skimmed milk or 100ml natural yoghurt

optional 100ml crème fraiche100ml creamed coconut100ml coconut milkvariety of tinned and fresh fruit e,g.

banana, strawberries, raspberries, tinned peaches.


Method

1. Prepare fruit by peeling and chopping according to type of fruit.2. Place milk or yoghurt in blender/liquidiser.3. Add chopped fruit and blend until smooth.4. Pour into a glass. Decorate with cut fruit.5. Drink and enjoy!

YEAR 7

GOLDEN VEGETABLE SOUP

Ingredients

1 potato1 carrot1 onion1tbs oil1 vegetable stock cube500ml watersalt and pepper

Optional 1 leek2 sticks celery50g sweetcorn50g peas100g broccoli

Method

1. Peel all the vegetables and chop into small pieces.


2. In a sauce pan heat the oil and gently fry the vegetables for about 3 minutes.

3. Add the water and stock cube, bring to the boil and simmer for about 10 minutes until all the vegetables are soft.

4. Season to taste.5. Allow to cool slightly and then carefully blend in a blender until

smooth**6. Re-heat and serve immediately.

**If the soup seems a bit too thin at this point, mix 1tbs of cornflour with water to make a smooth liquid. Return the soup to the saucepan and add the cornflour mixture. Gently heat stirring all the time until the soup thickens.

YEAR 7TOMATO SOUP

Ingredients

1 large tin tomatoes500ml water1 potato1 onion1 carrot1 vegetable stock cubesalt and pepper

Method

1. Peel and very finely chop all the vegetables.2. Place all the vegetables, tomatoes, stock cube, water, salt and

pepper into a large saucepan.3. Bring to the boil and then simmer until all the vegetables are

cooked, stir occasionally to dissolve the stock cube.4. Check the seasoning and allow to cool slightly.5. Pour the soup into a blender and blend until smooth.6. Before serving reheat thoroughly.


YEAR 7LEEK AND POTATO SOUP

Ingredients

1 small onion, peeled and chopped400g leeks, cleaned and sliced400g potatoes, peeled and cubes600ml chicken stock (600ml + chicken stock cube)100ml skimmed milkblack pepper

Method

1. Place all the ingredients in a saucepan and cover with a lid.2. Bring gently to the boil and simmer for 20 minutes.3. Mash the potatoes and leeks with a potato masher until you get

rid of large pieces.4. Serve with crusty French bread.


YEAR 7COLESLAW

Ingredients

½ small white cabbage1 onion1 carrotsmall jar of mayonnaisesalt and pepper

Optional 2 sticks of celery finely chopped1 eating apple sliced25g raisins/sultanas

Method

1. Grate the cabbage, using either a food processor, grater or a knife. Place in a mixing bowl.

2. Peel and grate the carrot.3. Peel and chop the onion, do not grate as this will make your eyes

water!!4. Mix all the vegetables together with the mayonnaise and season

to taste.5. Compare your results with each other.


YEAR 7

BAKED APPLES

Ingredients

1 large cooking apple25g polyunsaturated margarine25g brown sugar25g mixed dried fruit

Method

1. Wash the apple. Remove the core.2. Mix the margarine, sugar and dried fruit together in a small bowl.3. Push all of the margarine mixture into the centre of the apple.4. Place in an over-proof dish. Bake for 15-20 minutes. Gas No.5 or

180o electric.5. Bake until apple is soft.

YEAR 7


APPLE CRUNCH

Ingredients

1 large Cooking Apple (approx. 350g), peeled, cored and sliced2tbs water150g carton natural yoghurt

Crunchy layers50g chopped raisins or sultana4 digestive biscuits, roughly chopped

Method

1. Put the sliced apples in the saucepan with the water.2. bring to the boil, reduce the heat and simmer covered for 8-10

minutes, stirring occasionally until the apples have fallen into a mush. Leave to cool.

3. Spoon a layer of apple into the bottom of a tumbler. Add a layer of yoghurt and then a layer of dried fruit mixed with the digestive biscuits.

4. Repeat the three layers again.

YEAR 7

SOUFFLE POTATOES

Ingredients


1 Potato cooked in jacket1 egg separatedSalt and Pepper

Choice of flavourings2 rashers of bacon crisply grilled and chopped and/or25g grated cheese.

Method

1. Set the oven to 200oC/400o/Gas 6.2. Cook potato in oven/microwave.3. Cut the potatoes in half along their length and scoop out all the

flesh, retaining the skins.4. Mix the flesh with the egg yolks, seasoning and your chosen

flavourings.5. Whisk the egg whites until stiff and mix with the potato mixture,

then spoon the mixture into the potato skins.6. Place on a baking tray and bake for 20 minutes until set and

golden.

YEAR 7

JACKET POTATOES

Ingredients

1 Potato25g polyunsaturated MargarineSalt and Pepper


50g grated cheese or1 small tin of baked beans or50g coleslaw

Method

1. Scrub potato and bake for 1 hour 200oC or 5 minutes in microwave on high.

2. Cut in half; mash in margarine and season.3. Top with chosen flavouring; if beans heat in microwave first; if

cheese place on top and put under grill to brown.

YEAR 7MEXICAN TACOS and BURRITOS

Ingredients

1 green pepper, peeled and chopped2 cloves garlic, peeled and cut in half1 onion, roughly copped1tbs sunflower cooking oil430g can red kidney beans, well drained1-2tsp ground chilli powder1 small tin tomatoes4 taco shells or 2 flour tortillas


4 lettuce leaves, shredded50g cheddar cheese, gratedsalt and pepper to taste

Optional 1-2tbs chilli sauce2-3tbs sour cream1-2 spring onions2 chopped tomatoes50g chopped fresh coriander

Method for filling

1. Fry the garlic, onion and pepper in very hot oil for a few minutes to flavour it. Remove from the pan with a slotted spoon.

2. Place the beans and tomatoes in the pan and stir and mash for about 10 minutes.

3. Add onion, garlic and peppers. Mix well.

To assemble Tacos

1. Meanwhile set the oven as directed on the pack of taco shells. Place the taco shells on a baking tray and heat through in the oven.

2. Spoon a little of the bean mixture into each taco shell and top with lettuce and grated cheese and chilli sauce/sour cream.

To assemble the Burritos

1. Place 3 spoonfuls of the bean mixture on the tortillas.2. Top with 2tbs of cheese, sour cream, few lettuce pieces and

some chopped tomatoes3. Fold the opposite sides of the tortilla to meet in the centre then

fold one end under.4. Place in a warm dish.5. Repeat with the other tortillas until all the filling has been used.


YEAR 7

CHEESY SLAW PITTAS

Ingredients

1 carrot2 spring onions25g raisins75g cheddar cheese, grated2tbs mayonnaise (ready made, or home made)salt and pepper1 large or 2 small pitta breads

Optional 2-3 slices of ham1 green pepper

Methods


1. Peel and grate the carrots. Trim the spring onions and slice them finely, cutting diagonally to make long, thin strips.

2. Mix the carrot, onion, raisins and cheddar together in a bowl, then stir in the mayonnaise and season to taste with salt and freshly ground pepper.

3. Refresh the pittas by putting them in a very hot oven for three minutes, or popping them in the toaster. If using large pittas, cut them in half and open them out to form pockets. If using small pittas, cut a slit around one side edge and open them up.

4. Tuck the filling into each of the pitta pockets. If making them for a packed lunch, wrap them in Clingfilm or greaseproof paper.

YEAR 7

TOASTED SANDWICHES

Ingredients

2 slices of bread10g polyunsaturated margarine50g grated cheese

Optional 1 slice ham¼ red onion, peeled, chopped1 tomato, washed, sliced1 small tin of tuna1 small tin of baked beans50g mushrooms peeled, sliced

Method

1. Prepare fillings for sandwich; shopping, slicing and grating.2. Spread margarine on to two slices of bread.3. Place the ‘buttered’ side down and top with chosen flavouring.4. Top with the second slice of bread with side with the margarine

facing the top.5. Place sandwich in sandwich toaster.6. Toast for 5 minutes until sandwich is sealed and golden.


7. Remove carefully with a palette knife taking care not to scratch the sandwich toaster.

YEAR 7

CROQUE MONSIER

Ingredients

2 slices of bread10g polyunsaturated margarine1 slice of ham75g grated cheese

Optional a dash of Worcester sauce

Method

1. Grate cheese.2. Spread margarine on both sides of the bread.3. Toast all sides of the bread lightly.4. Make sandwich with ham and half of the cheese.*5. Top toasted sandwich with remaining cheese and grill until

golden.

*Add Worcester Sauce if chosen before grilling


YEAR 7

STUFFED NAAN BREAD/ROLLED CHAPATIS

Ingredients

1 naan bread or 2 chapatis2 cloves of garlic peeled, chopped2tsps curry powder/paste1 onion peeled, chopped1 carrot peeled, grated1 potato peeled, grated1 parsnip peeled, grated50g frozen peas1tbs polyunsaturated oil1-4tbs water

Method

1. Warm naan breads or chapatis.2. Prepare vegetables as described.3. Slowly fry garlic, onion and curry powder/paste. If it starts to

stick add a tablespoon of water.4. Add all vegetables and stir fry slowly allowing vegetables to

sweat together.5. Add water when necessary to prevent the mixture from sticking.6. Cook for 10 minutes.7. Split naan bread and fill with vegetable mixture or split mixture

between 2 chapatis and roll up.


YEAR 7

FRENCH BREAD PIZZA

Ingredients

½ French stick of bread2-3tbs tomato puree150g cheese1 small onion

Optional 50g pepperoni50g ham1 green pepper50g mushrooms50g pineapple1 medium sized pizza base1 small tin tuna

Method

1. Slice the bread in half longways.2. Spread with tomato puree.3. Peel and chop onion. Put on top of tomato.4. Prepare any of the other ingredients you have chosen and place

on top of onion.5. Grate cheese and cover all the other ingredients.6. Place on a grill pan.7. Grill until golden brown.


Documents

Year 7 – Practicals€¦ · Web viewScrub potato and bake for 1 hour 200oC or 5 minutes in microwave on high. Cut in half; mash in margarine and season. Top with chosen flavouring;