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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 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.

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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

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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

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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*

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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.

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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.

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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 6

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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!

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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.

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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)

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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

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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

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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

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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.

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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!