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YEAR 8 FOOD TECHNOLOGY.
RECIPES FOR HEALTHY EATING
THE BILLERICAY SCHOOL
Name ………………………………………………………….
Form …………………………………………………………….
Group………………………………………………...
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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 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.
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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
4 Nutrients: Fibre. Fat. Proteins AC1.1
Function of Nutrients.: Deficiency: Excess: sources
To learn about the need and uses of Vitamins & Minerals
5 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 pro-cessor/blender, vegetable peeler etc. Demo x 4 cuts with one carrot. Each stu-dent given a carrot and a laminated sheet to present cutting work on for photo-graphing. 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
6 Practical: Carrot and Coriander Soup Vegetable cuts
Vitamins and minerals
Claw, Bridge, Blending,
Defrosting, boiling
seasoning
7 Practical: Rice Salad
Inclusion of vegetables with rice to promote V & Ms
Claw, Bridge: Microwave
8 Practical: Salad Nicoise
Nutrition: Identify nutrients in this dish and say why we need them in our diet
Chopping; Dressing; Boiling
9 Practical: Pizza
Show 6 other vegetables that could be used on a pizza.
Forming a dough; Kneading, Rolling out
10 Practical: Savoury Muffins
Frying; Folding; grating
11 Practical : Fruit Cobbler
Rubbing in
Baking, safe use of oven
12 Practical: Shortbread
Rubbing in; Dividing and shaping; Baking
13 Practical: Cheesecake Cold setting; Decorating
Whisking; Crushing
14 Practical: Fruit trifle Whisking; Whipping
Layering; decorating
15 Practical : lunchbox pasties Short crust
Portion control; Shaping
1 6 Practical: Cheese twists Puff pastry
Rolling; Twisting; seasoning
17 Practical: Macaroni Cheese Roux; boiling; Heat control
14 Practical: Rock Cakes
Batch Production; Baking
Portioning
18 Practical: Victoria Sandwich Cake One off production; Whisking
Baking; creaming
19 Practical: Decorating Cakes Themed Piping; Creaming;
Garnishing
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1. Carrot and Coriander Soup
Date……….
Skills taught: Peeling , slicing, dicing, boiling
3 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
You will need to provide a container to carry it home in.
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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…………………………
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3. 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.
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4. 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.
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5. 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.
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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 4
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7. Cheese Twists
Date………………………….
Skills taught:
Rolling out, filling, baking twisting
500g puff pastry
1 egg
100g parmesan
40 g strong cheddar
Pinch of cayenne
12
8. Cheese and bacon Muffins
Skills taught: Baking, grating. Folding, whisking
225g self-rising flour 50ml oil
175ml semi-skimmed milk 1 egg
100g cheddar cheese 4 rashes cooked bacon
Black pepper*
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9. 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!
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10. 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.
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11. 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!