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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

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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!