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1
YEAR 8 FOOD TECHNOLOGY.
RECIPES FOR HEALTHY EATING
THE BILLERICAY SCHOOL
Name ………………………………………………………….
Form …………………………………………………………….
Group………………………………………………...
2
Dear Parent,
Welcome to the Billericay School Food Technology
department!
Your son / daughter is about to start his / her Food course.
He / she is expected to bring in the ingredients for each dish to be
made, along with a suitable dish or container for the finished prod-
uct.
We will be making a different product in each of 8 lessons. In the interests of keeping organ-
ised for the lessons, this booklet contains lists of all the ingredients you may need to ‘stock
up’ on for the practical lessons, as well as a brief overview of the scheme of work your child
will be following in the next 6 weeks. If you wish to make any of the recipes at home, they
are obtainable from the Design Technology page of the main website in pdf format… These
may be printed.
(file path; website/subjects/Design & Technology/ food technology, then year group..)
Lost recipes booklets and work books may also be found here for printing.
Some ingredients which are used in very small amounts, and which you may not have at home, are available from the Food Department store cupboard and are listed overleaf. (These are marked in the recipes with an * in the recipes). We make a small charge for
baking ingredients used when the student may have forgotten an ingredient.
We teach Healthy Eating in all aspects of Food Technology, and try to ensure that the
students do the same; this also fits in with our ‘Healthy School’ status.
Fresh foods are used wherever possible, and they should return home to you as a tasty dish or product batch. May we please ask that you do not pre-prepare or pre-mix any of your child’s ingredients at home. These skills form the basis of the lessons in year 7 and 8. They cannot learn new skills and processes if it has been done for them! Thank you.
I hope you enjoy the products that your son / daughter will be making.
Mrs S Mutsure
HEAD OF FOOD TECHNOLOGY
THE BILLERICAY SCHOOL.
3
Lesson
Content Skills/ Techniques Cooking method/Commodity/ Core
Health and safety
Food Hygiene/ Food poisoning Research
Nutrients : Vitamins and Minerals AC 1.1 Function of Nutrients. Deficiency Excess sources
Practical Skills: Rice Salad
Claw, Bridge Microwave
Practical : Fruit Cobbler
Rubbing in Baking, safe use of oven
Practical: Salad Nicoise
Chopping Dressing Boiling
Nutrients: Carbohydrates .Environmental considerations
Practical: Shortbread
Rubbing in Dividing and shaping Baking
Practical: Pizza
Forming a dough Kneading Rolling out
Nutrients: Proteins &fats AC1.1Production methods
Practical : lunchbox pasties
Batch Production Portion control Shaping
Practical: Cheesecake
Cold setting Decorating Whisking Crushing
Nutrition: Fibre & Water AC1.1 .Production methods
Practical: Rock Cakes
Batch Production Baking Portioning
Fruit mousse Creaming Whisking cooling
Practical: Fruit trifle
Whisking Whipping Layering decorating
Skills: Pastry – Mini Quiches
Rolling out Dividing Shaping
Skills: Roux – Cauliflower Cheese
Roux Steaming Heat control
Skills: Whisking- Victoria Sandwich Cake
One off production Whisking Baking creaming
Skills: Piping- Decorating Cakes
Piping Creaming Garnishing
4
AVAILABLE F
ROM
SCHOOL I
N S
MALL A
MOUNTS (
HERBS
SPI
CES
CONDIM
ENTS
BAKING
Mix
ed h
erbs
C
ayenn
e p
epp
er
m
usta
rd
bak
ing
pow
der
Bas
il
Gar
am M
asal
a
v
inega
r
*pla
in
Flo
ur
Ore
gano
cori
ander
soy
sauc
e
*Self
-.R
aisi
ng f
lour
Ros
em
ary
c
umin
(G
roun
d/s
eed
s)
K
etc
hup
*str
ong
bre
ad f
lour
Bay
leav
es
C
hilli p
owder
Wor
cest
er s
auce
*
cas
ter
suga
r
Tar
rago
n
curr
y po
wder
oliv
e o
il
*gra
nula
ted s
ugar
Sag
e
ci
nnam
on
v
ege
table
oil
*
ici
ng s
ugar
Sal
t
al
lspi
ce
go
lden
syru
p
*b
row
n su
gar
Bla
ck p
epp
er
papr
ika
fo
od c
olou
ring
G
ravy
gra
nule
s
Thym
e
mix
ed s
pice
*
garl
ic p
uree
st
ock c
ubes
Fenn
el
tu
rmer
ic
*T
omat
o pu
ree
co
rnfl
our
Dri
ed p
arsl
ey
Gro
und g
inge
r
dri
ed y
eas
t
G
roun
d c
love
s
*C
ocoa
pow
der
G
roun
d n
utm
eg
*(SOM
E B
AKING I
NGREDIENTS M
AY C
ARRY A
SM
ALL C
HARGE F
OR U
SE)
5
SKILLS TAUGHT;
using the microwave,
vegetable preparation revised,
making & using a dressing
presentation,
1 pouch plain ‘Uncle Ben’s’ microwave rice
1 /2 red pepper
1/2 green pepper
1 small red onion
3 button mushrooms,
5 cherry tomatoes,
A handful of flat leaf parsley
For the salad dressing:
tbsp olive oil* 1 tsp mustard * 1 tsp honey
1 clove garlic black pepper*
1 tbsp red wine vinegar* OR 1 tsp lemon juice
Please bring a lidded container to carry it home in.
N.B. Rice must be refrigerated if it is not to be eaten immediately.
1. RICE SALAD
DATE…………………………
6
2. Fruit cobbler
Date
SKILLS TAUGHT
Rubbing in, baking
I packet mixed berries
200g SR flour (white or brown) 1 egg
50g margarine 100ml milk
50g oats
1/2 teaspoon cinnamon
7
3. Salad Nicoise
Date
SKILLS TAUGHT
Boiling, peeling, Bridge cutting, presentation
12 cherry Tomatoes
50 g black olives
Lettuce or mixture of salad leaves
1/2 cucumber
450g New potatoes
110g French beans
I tin Tuna
4 shallots
3 eggs
Dressing N.B This can be prepared at home
I clove garlic
1 rounded teaspoon mustard *
I tablespoon white wine vinegar*
6 tablespoons Extra virgin oil
Finely chopped herbs choose any (chives, parsley, basil)
Black pepper*
8
4. SHORTBREAD
DATE…………………..
SKILLS TAUGHT;
weighing and measuring,
Recipe proportions,
kneading, shaping, baking.
175g plain flour
50g cornflour
75g caster sugar
(Plus 2 tsp extra for sprinkling )
140g unsalted butter
SERVES 4—6
You will need to provide a tin to carry them home in.
9
5. PIZZA
DATE……………………
SKILLS TAUGHT;
making bread dough, shaping,
topping a pizza, grating cheese
baking at high temperature.
BREAD DOUGH;
225g strong bread flour
1 sachet easy blend yeast
1/2 tsp salt*
1tsp oil*
TOPPING
50g cheese (your choice)
1 tblsp Tomato paste
+ 1 topping of your choice
E.g. tomatoes
Pepperoni
Ham
Mushrooms etc
1 tsp oregano*
1 tsp olive oil*
You will need to provide a tin to carry it home in.
10
6. LUNCHBOX PASTIES
Date ………………………………...
Skills Taught : chopping, grating, folding, baking
500g Just Roll Puff pastry block
1 onion
100g grated cheese GRATED AT HOME
100g ham (optional)
1 egg to glaze
You will need to provide a tin to carry them home in.
Makes 6
11
7. FRUIT CHEESECAKE
DATE………………...
SKILLS TAUGHT;
using an electric mixer,
making biscuit base,
Decoration
Small packet digestive or hobnob biscuits
75g butter or margarine
200g tub Philadelphia light cream cheese
1/4 pint double or whipping cream
30g caster sugar
Fruit of choice; 1 can mandarins / cherries/
Peaches/strawberries (or fresh in season)
SERVES 4
You will need to provide an 8” flan dish or deep cake tin to make it in + container to take it
home in!
12
8. ROCK CAKES:
Date………………………………………...
Skills taught:
Rubbing in, reading a recipe, consistency, Baking
225g self-raising flour.
75g caster sugar.
1 tsp baking powder.
125g unsalted butter, cut into cubes.
150g dried fruit.
1 free-range egg.
1 tbsp milk.
2 tsp vanilla extract or Lemon Juice
Makes 12
You will need to provide a tin to carry it home in.
13
9. Fruit Mousse
DATE
SKILLS TAUGHT
Whisking, layering, separating eggs
6 egg whites
500g frozen berries or other fruit
2 tablespoons of sugar
Fresh berries
whipped cream for serving (optional)
14
10. Simple Trifle
DATE
SKILLS TAUGHT
Whisking, layering, whipping, decorating
Ingredients
I carton custard
300ml double cream
Selection of frozen fruit
Small pack sponge fingers or 1 Swiss will roll
Fresh berries to decorate
15
11. Mini Quiches
Date
SKILLS TAUGHT
Rolling out. Blind baking
1 block shortcrust pastry
1/2 onion
300ml milk or cream
2 eggs
100g grated cheese
6 cherry tomatoes
2 rashes crispy bacon
16
12. Cauliflower Cheese
Date
Skills TAUGHT
Roux, par boiling,
I large cauliflower
50g butter
4 tablespoons plain flour
500ml milk
150g cheddar, grated
Crispy bacon
17
13. VICTORIA SANDWICH;
DATE………………………….
SKILLS TAUGHT;
1 stage cake making or creaming method,
lining a cake tin,
baking, freezing.
150g margarine or butter
150g caster sugar
150g self-raising flour
3 medium / 2 large eggs
(For a chocolate cake, substitute 50g flour for 50g cocoa powder, plus 1/2 tsp
baking powder * )
SERVES 4—6
You need 2 labelled freezer bags to freeze your cake in.
N.B.
This practical is part 1 of 2— next week they will be decorating the cake and
bringing it home.
18
14. DECORATING THE CAKE
DATE……………………….
SKILLS TAUGHT;
using buttercream,
piping,
cake decoration, presentation.
BUTTERCREAM (TO BE MADE AT HOME);
250g butter / margarine
250g icing sugar, sifted
Beat the butter until soft then carefully mix in the sieved icing
sugar until smooth and creamy.
GLACÉ ICING; (ALTERNATIVE METHOD)
200g icing sugar, sifted
Food colouring. Plus; Your own decorations etc.
Bring a plate to put the cake on.
You will need to provide a tin to carry the finished cake home in!