THE BILLERICAY SCHOOL YEAR 8 FOOD TECHNOLOGY. RECIPES FOR HEALTHY EATING

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1 THE BILLERICAY SCHOOL YEAR 8 FOOD TECHNOLOGY. RECIPES FOR HEALTHY EATING 1

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 product. We will be making a different product in each of 8 lessons. In the interests of keeping organised 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. 2

3 AVAILABLE FROM SCHOOL IN SMALL AMOUNTS ( HERBS SPICES CONDIMENTS BAKING Mixed herbs Cayenne pepper mustard baking powder Basil Garam Masala vinegar *plain Flour Oregano coriander soy sauce *Self-.Raising flour Rosemary cumin (Ground/seeds) Ketchup *strong bread flour Bay leaves Chilli powder Worcester sauce * caster sugar Tarragon curry powder olive oil *granulated sugar Sage cinnamon vegetable oil * icing sugar Salt allspice golden syrup *brown sugar Black pepper paprika food colouring Gravy granules Thyme mixed spice *garlic puree stock cubes Fennel turmeric *Tomato puree cornflour Dried parsley Ground ginger dried yeast Ground cloves *Cocoa powder Ground nutmeg *(SOME BAKING INGREDIENTS MAY CARRY A SMALL CHARGE FOR USE) 3

4 THE SCHEME OF WORK. YEAR 8 FOOD TECHNOLOGY. LESSON LEARNING SKILLS HOMEWORK 1 HEALTH & SAFETY; Working in teams Understanding importance of Health & Safety 2 NUTTRITION 1; Vitamins & minerals To learn about the need and uses of Vitamins & Minerals Proteins & Fats To learn about the need and used of Protein & fat in 3 PRACTICAL 1; RICE SALAD Inclusion of vegetables with rice to promote V & Ms 1.Design a poster to promote safe working in the kitchen. Complete the wheel to show why we need to eat a rainbow every day. How much protein & fat do you have in your diet? What could you change to maintain Protein and change type of fat? 3. Design a Pizza Evaluate your practical work and add a picture (can be from Google 4 PRACTICAL 2; PIZZA Bread application; invention &Shaping, Topping prep, Baking. 4. Make a picture spider gram to show 6 other vegetables that could be used on a pizza. Evaluate your practical work & add a 5 NUTRITION 2; Carbohydrates To learn about the need and uses of carbohydrates 5. Complete the table to show different types of carbs and their functions. 6 PRACTICAL 3; VEGETABLE CRUMBLE Rubbing in Application savoury Veg. use + Using herbs; baking 8 PRACTICAL 4; SHORTBREAD Evaluate your practical work and add a picture Evaluate your practical work and add a picture. Rubbing in; Portion control; Baking 9 PRACTICAL 5; FRUIT CHEESECAKE Whisking; Biscuit base; Assembly; Decoration 7. Design a collage to show at least 6 different types of sea fish. 10 PRACTICAL 7; VICTORIA SPONGE One -stage method; freezing 11 PRACTICAL 8; CAKE DECORATION. Using a design to a theme 8. Design decoration for the cake make butter cream icing and collect decorations. 9. Evaluate the cake you made. END OF COURSE 4

5 1. RICE SALAD DATE 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. 5

6 2. PIZZA DATE 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. 6

7 3. HERB VEGETABLE CRUMBLE DATE... rubbing in revised, making a savoury crumble mixture, layering, Vegetable preparation revised. 40 g butter or margarine 150g wholemeal flour 50g cheese, grated 50g oats 2 tsp herbs* or fresh (e.g. basil / oregano / Italian herbs etc.) 1 medium leek 1 red pepper 4 6 mushrooms 1 can chopped tomatoes (400g) You can substitute any of the vegetables to suit your tastes. You will need to provide an oven proof dish to cook it in and a container to carry it home in. 7

8 4. SHORTBREAD DATE.. 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. 8

9 5. FRUIT CHEESECAKE DATE... 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! 9

10 7. VICTORIA SANDWICH; DATE. 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. 10

11 8. DECORATING THE CAKE DATE. 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! 11