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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 suita-
ble dish or container for the finished product.
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 methods
1 Health and safety: Safety in the kitchen
What could the 4C’s be (words relating to health, safety and hygiene in the kitchen)
Cleaning;
Cooking;
Chilling;
Cross contamination.
Design a safety poster
2 Food Hygiene: Food poisoning Complete work sheet; design a food safety post-er
Equipment: Complete worksheet
Job roles: Complete different roles to play in the kitchen.
Research
Food poisoning
3 Nutrients : Vitamins, Minerals Carbohydrates AC1.1
Function of Nutrients. Deficiency: Excess; sources
To learn about the need and uses of Vitamins & Minerals
Nutrients: Fibre. Fat. Proteins AC1.1
Function of Nutrients.: Deficiency: Excess: sources
To learn about the need and uses of Vitamins & Minerals
4 Knife skills: Storage, Use, Cleaning
Question why food is cut in different ways and different shapes/sizes. Class mind map on different cutting methods in food e.g. mandolin, grater, food processor/blender, vegetable peeler etc. Demo x 4 cuts with one carrot. Each student given a carrot and a laminated sheet to present cutting work on for photographing. Carrots to be frozen ready to put in large pan at the front and made into carrot and coriander soup to try in the next lesson.
Create a risk assessment for using knives in the kitchen.
Bridge Hold Video
Claw Grip Video
5 Practical: Carrot and Coriander Soup
Vegetable cuts: Vitamins and minerals Claw, Bridge, Blending, Defrosting, boiling seasoning
6 Practical: Rice Salad
Inclusion of vegetables with rice to promote V & Ms
Claw, Bridge: Microwave
7 Practical: Salad Nicoise
Nutrition: Identify nutrients in this dish and say why we need them in our diet
Chopping; Dressing; Boiling
8 Practical: Pizza
Show 6 other vegetables that could be used on a pizza.
Forming a dough; Kneading, Rolling out
9 Practical: Savoury Muffins
Frying; Folding; grating
10 Practical : Fruit Cobbler
Rubbing in
Baking, safe use of oven
11 Practical: Shortbread
Rubbing in; Dividing and shaping; Baking
12 Practical: Cheesecake Cold setting; Decorating
Whisking; Crushing
13 Practical: Fruit trifle Whisking; Whipping
Layering; decorating 14 Practical : lunchbox pasties Short crust
Portion control; Shaping
1 5 Practical: Cheese twists Puff pastry
Rolling; Twisting; seasoning
16 Practical: Macaroni Cheese Roux; boiling; Heat control
17 Practical: Rock Cakes
Batch Production; Baking
18 Practical: Victoria Sandwich Cake One off production; Whisking
Baking; creaming
19 Practical: Decorating Cakes Themed Piping; Creaming;
Garnishing
4
AVAILABLE F
ROM
SCHOOL I
N S
MALL A
MOUNTS (
HERBS
SPI
CES
CONDIM
ENTS
BAKING
Mix
ed h
erb
s
Cay
enn
e p
eppe
r
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
eeds)
Ketc
hup
*str
ong
bre
ad f
lour
Bay
leav
es
C
hilli p
owder
Wor
cest
er
sauc
e
*
cas
ter
suga
r
Tar
rago
n
curr
y po
wder
ol
ive o
il
*g
ranu
late
d 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
m
ixed s
pice
*
garl
ic p
uree
st
ock c
ubes
Fenn
el
tu
rmeri
c
*Tom
ato
pure
e
corn
flou
r
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
1 tbsp vegetable oil
1 Onion chopped
1 tsp ground coriander
450g carrots peeled and chopped
¾ litre vegetable stock
handful coriander (about ½ a supermarket packet
1. Carrot and Coriander Soup
6
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.
2. RICE SALAD
DATE…………………………
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
250g New potatoes
100g French beans
I tin Tuna
4 spring onions
3 boiled 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 . 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.
9
Savoury Muffins
5. Cheese and bacon Muffins
225g self-rising flour
50ml oil
175ml semi-skimmed milk
1 egg
100g cheddar cheese
4 rashes cooked bacon
Black pepper
10
6. 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
11
7. 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.
12
8. 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!
13
9. 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
14
10. 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
15
11. Cheese Twists
Skills taught: rolling, twisting. baking
500g puff pastry
1 egg
100g parmesan
40 g strong cheddar
Pinch of cayenne
16
12. Macaroni Cheese
Date
Skills TAUGHT
Roux, boiling, frying
250 g pasta
50g butter
2tablespoons plain flour
250ml milk
150g cheddar, grated
Crispy bacon
17
13. 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.
18
14. 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.
19
15. DECORATING THE CAKE
DATE……………………….
SKILLS TAUGHT; using buttercream, piping, cake decoration,
BUTTERCREAM (TO BE MADE AT HOME);
250g butter
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!