Name

Tutor Group D&T group Teacher:

Year 7 Food and Cooking

This booklet contains recipes and techniques you will use during your first few weeks of food lessons. All of our recipes will be linked to the Eatwell plate, healthy eating guidelines, will show you the equipment you will need to make it and changes you can make to the recipe. It will also give you an idea of its nutritional value and link it to the Five a day campaign - this is important so you can be healthy! You can take it home to work from but it needs to be in every Food lesson.

1

Bridge grip

Claw grip

Peel away

g = grams

ml = millilitre(s)

cm = centimetre(s)

mm = millimetre(s)

tsp = teaspoon(s)

tab = tablespoon(s)

mins = minute(s)

hrs = hour(s)

Abbreviations used in the booklet

Useful websites to enhance your enjoyment of Design and Technology:

www.foodafactoflife.org.uk

www.fishisthedish.co.uk

Student drive > curriculum > D and T > Food > recipes

Remember to plan ahead and bring your ingredients on the correct day. They should be brought to your food room before school and stored safely.

A photograph is needed for every practical. Space is provided for these in the booklet – they are your record of the practical.

Fork secure

2

Link to knife skills

Equipment: Chopping board, Large bowl, sharp knife, 1 large spoon, grater, scissors, jug

1. Wash the beetroots and carrots under cold running water, 2. Coarsely grate the carrots and cabbage into a large bowl.3. Remove the stalk from the pear, coarsely grate into the bowl.4. Hold the root end of the beetroots and coarsely grate then add to the

bowl.5. Pick off the mint and parsley leaves, then discard the stalks. 6. Put the leaves into a jug and using the scissors snip them up into small

pieces.7. Divide the salad between the tortilla wraps, then crumble a little feta

over each.8. Roll up the wraps, tucking them in at the sides as you go, then serve.

Rainbow salad serves 31 small raw beetroot2 carrots100g white cabbage1 firm pear½ a bunch of fresh mint½ a bunch of fresh flat-leaf parsley6 small wholemeal tortilla wraps50g feta cheese

Recipe © Jamie Oliver

Practical date:

that went well

Skills: bridge and claw grip, vegetable preparation, grating, peeling, mixing,

What about? Take out the feta and add Edam cheese, add apple instead of pear, sprinkle cooked bacon in the wrap, use grated red cabbage

Method

You can add a salad dressing to this recipe

3

Ratatouille serves 2Ingredients 1 onion1 clove garlic1 small aubergine1 green pepper1 courgette1 x 400g can chopped tomatoes 1 x10ml spoon oil 1 handful fresh basil

Equipment: Chopping board, knife, garlic press, saucepan and lid, savoury spatula, can opener.

Skills: Using the hob, vegetable preparation, bridge and claw grip, heat control

What about? Missing out the garlic, adding red or yellow pepper, using a red onion, adding butternut squash, adding chopped mushrooms.

Method 1. Prepare the vegetables: peel and chop the onion; peel and crush the garlic; dice the aubergine; de-seed and chop the green pepper; slice the courgette.2. Fry the onion and garlic in the oil for 5 minutes.3. Add the aubergine and fry for a further 5 minutes. 4. Add the pepper, courgette and tomatoes. 5. Stir-in the torn basil leaves. 6. Bring to the boil and then simmer gently, with the lid on the saucepan, for 20 minutes.

Practical date:

that went well

4

Spinach, potato and chickpea curry serves 4Ingredients1 onion1 clove garlic1 x 5ml spoon oil2 x 15ml spoons curry paste300ml water1 large potato400g can chopped tomatoes410g chickpeas, canned (drained)3 handfuls of fresh spinach

Serve with 2 tab natural yoghurt mixed with 1 tsp mint sauce

Equipment: knife, chopping board, garlic press, frying pan, measuring spoons, measuring jug, wooden spoon, can opener.Skills: Using the hob, bridge hold, claw grip, stir fry, combiningWhat about? Using cauliflower, courgettes and mushrooms instead of chick peas. Add 2 chicken breasts.

Method1. Prepare the onion, garlic and potatoes: slice the onion; peel and crush the garlic; peel and cube the potatoes.2. Fry the onion and garlic for 2 minutes in the oil.3 Stir in the curry paste, potatoes and water.4. Add the tomatoes and chickpeas, then allow to simmer for 20 minutes, until the potato is tender.5. Stir in the fresh spinach, and allow to cook for a further 2 minutes.

Practical date:

that went well

5

Fruit Crumble 200g P flour100g Hard margarine75g sugar1 tin pie fillingor400g cooked fruitOven proof dish from home

Method1. Oven 4 / 180oC2. Sieve flour into a bowl3. Rub in margarine until like fine

breadcrumbs4. Stir in sugar5. Put fruit in an oven proof dish6. Sprinkle over the crumble mix7. Bake for about 30 minutes until golden

brown

Skills: weighing, fruit preparation, sieving, rubbing in, layering, using the oven

Equipment: mixing bowl, sharp knife, tablespoon, chopping board

What about? Change to wholemeal flour instead of white, add 2 tab muesli to the topping, sprinkling cinnamon on top. Changing to healthier polyunsaturated margarine. Serving it with cream, custard, yogurt or fromage frais.Make it savoury! Add 50g grated cheese to the topping and replace the fruit with cooked mince.

that went well

P = Plain SR = Self Raising

Practical date:

6

Savoury Slice1 sheet of ready rolled pastry (puff or shortcrust)100g grated cheese2 tsp. tomato puree

Then choose 2 or 3 from:1 sliced tomato4 slices of pepperoni2 slices of ham1 sliced onion4-5 mushrooms, thinly sliced½ tsp mixed herbs

Equipment: knife and chopping board, tablespoon, baking traySkills: shaping, knife skills, vegetable preparation, layering,using the ovenWhat about? Swap grated cheese for mozzarella ball, 4-5 pieces of cooked chicken, 6 basil leaves, swap puree for 2 tab pesto.

that went well

Analysis of the basic recipe using puff pastry

Practical date:

7

Oaty sultana cookies (makes 16)

125g SR flour125g soft brown sugar125g porridge oats ½ tsp bicarbonate of soda125g margarine1 tab golden syrup100 g sultanas

Equipment: mixing bowl, metal spoon, table spoon, measuring spoons,Small saucepan, baking tray, palette knife

Skills: melting, mixing, portioning, shaping

What about: changing sultanas for chopped cherries; add ½ tsp mixed spice or cinnamon; adding chopped ginger; for a real treat swapping sultanas for chocolate chips

Method1. Preheat oven to 180oC gas 4, grease baking tray.2. Mix together flour, sugar, oats and bicarbonate of soda.3. Melt margarine and syrup in a pan.4. Mix together in the bowl with the flour mixture.5. Divide into golf ball shapes, roll into a ball and put on baking tray, squash

slightly.6. Bake until golden brown – about 15 minutes.7. Leave to cool for 3 mins on the tray and then lift off onto a cooling tray.

that went well

Practical date:

8

To make the dip, mix all of the ingredients together in a small bowl. Serve with the fish (or chicken) goujons.

that went well

Practical date:

Method1. Preheat the oven to 200oC or gas mark 6. 2. Line a baking tray with foil – oil the foil3. Cut the fish (or chicken) into finger-sized pieces. 4. Zest the lemon.5. Crush the corn flakes and mix with the lemon zest and herbs in a small bowl or

plate.6. Beat the egg in a small bowl. 7. Using fork secure, dip the fish (or chicken) in the egg and then in the crumbs. Put

on a baking sheet and repeat until all is done.8. Cook the fish (or chicken) goujon for 10-15 minutes, until golden brown.

Equipment: baking tray, weighing scales, measuring spoons, knife, chopping board, plate, cling film, grater/zester, small bowl, fork, small plate, oven gloves.What about? Using chicken breast pieces, use lime in stead of lemon.

Lemon and herb fish goujons, with a tangy dip Ingredients225g white fish fillets, skinned45g corn flakes or fresh breadcrumbs½ lemon1 x 5ml spoon mixed herbs1 egg1 tsp oil[Make the dip at home]For the tangy dip2 x 15ml spoons low-fat mayonnaise2 x 15ml spoons plain yogurt2 x 15ml spoons tomato ketchup½ x 5ml spoon paprikaDash Worcestershire sauce

9

Meatballs in tomato sauce (Ragu) serves 2Ingredients200g beef minceSalt and pepper

Serve with pasta or riceSkills: bridge hold, claw grip, mixing, using the hob, simmering, heat control, dividing.EquipmentKnife, chopping board, garlic press, measuring spoons, saucepan, savoury spatula.

Method 1. Peel and chop the onion and peel and crush the garlic. 2. In a saucepan, fry the onion and garlic in the oil for 5 minutes, until soft. 3. Add the tomatoes and tear in the basil leaves. 4. Mix together the mince and seasoning.5. Divide and roll into 2 cm balls (golf ball size).6. Put carefully into the tomato sauce.7. Add a few twists of black pepper, cover and simmer gently for 20 minutes.8. You can test to see if they are cooked using a food probe – 72oC or see if they

are not pink inside.

Practical date:

Tomato sauce1 onion1 clove garlic1x15ml spoon oil2 x 400g canned chopped tomatoeshandful of fresh basil black pepper

What about: using minced chicken or pork?

that went well

10

7 I can use a wide range of

preparation techniques such as stir-

frying, steaming, blending.

I can use a range of finishing

techniques to create a high level of

finish—garnishing, decoration,

piping and coating.

I can make a batch of products with

precision.

I know the main dietary

requirements of the different life

stages.

I understand the implications of

dietary excess or deficiency of

macro nutrients.

I can modify a recipe to improve its

nutritional profile giving reasons for

the changes.

I can plan a healthy diet for a

specific dietary need.

I can structure paragraphs using PEE.

I can contribute ideas to develop

existing products and communicate

these in a variety of ways - written,

drawn, spoken.

I can accurately calculate costs.

6 I can use electrical equipment safely

and independently.

I can apply heat in a variety of

different ways.

I use taste, texture and smell to

select ingredients.

I consistently demonstrate high

levels of personal, kitchen and food

hygiene.

I can analyse the nutritional content

of a dish and suggest improvements.

I know the function and sources of

the main nutrients.

I know about different levels of

processing of food from origin.

I can plan a healthy and varied diet.

I can make targeted

recommendations to improve to my

dishes sensory qualities.

I can conduct a written sensory

analysis, using sensory descriptors

within well-constructed sentences.

I can explain skills I have developed

and what I have learnt in a lesson

succinctly.

5 I know that food is produced,

processed and sold in different

ways.

I know that food is influenced by

availability, season, need, cost,

where the food is produced, culture

and religion.

I can use finishing techniques

effectively.

I can select, use and clean a wide

range of kitchen utensils safely.

I know that food and drink contains

specific nutrients, water and fibre.

I understand and can explain the

eight tips for healthy eating.

I can use nutrition information on

food labels to make informed

choices.

I can analyse the nutritional content

of a dish and identify areas to

improve.

I can identify specific areas for

improvement and development in

my work. Amendments are made in

green pen.

I can produce a star diagram to

communicate a sensory analysis.

I can discuss my work using full

sentences and paragraphs

appropriately.

Most SPaG is accurate.

4 I know about seasonal cooking.

I can adapt a recipe to change

appearance, taste, texture and

aroma.

I can make a batch of similar

products.

I can produce a quality finished

product.

I know how a balanced diet is

depicted on the Eatwell plate.

I can state a range of food and drink

I need to be healthy and active.

I know about how one food is

processed ready to eat.

I can analyse the nutritional content

of a dish

I can discuss my progress during the

lesson, explaining WWW and EBI.

I can explain my practical work in full

sentences using the evaluation

techniques.

I can reflect on my work, act on

feedback and amend using green

pen.

3 I can name foods that are grown,

reared or caught.

I can use a heat source safely.

I can peel, chop, slice, grate, mix,

spread, and bake.

I keep myself and my food safe and

clean.

I can sort food into the five main

groups of the Eatwell plate.

I know that the food and drink I

consume have health implications

now and in the future.

I know that different foods provide

different nutrients to my body.

I can write a sentence suggesting

one way in which my product can be

improved.

I can state something new I learnt in

each lesson.

Cooking and Nutrition Levels

11

Notes

WWW.

Attitude to Learning:

VIVO:

EBI:

Date:

WWW.

Attitude to Learning:

VIVO:

EBI:

Date:

12