H.E.MATTEN HEAD OF FOOD TECHNOLOGY THE BILLERICAY SCHOOL.

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1 NAME FORM...

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 lesson apart from two, one of which will be Health and Safety, and the other which will be Nutrition theory work. In the interests of keeping organised for the lessons, this booklet contains shopping lists of all the ingredients you may need to stock up on for the practical lessons. Some ingredients which are used in very small amounts are available from the Food Department store cupboard and are listed overleaf. (These are marked in the recipes with an *) We make a small charge for baking ingredients used when the student may have forgotten an ingredient. If you wish to obtain the full recipe, these can be found on the Billericay School Website on the Design Technology page, in pdf format. The recipes can be printed. Lost workbooks and this booklet may also be printed from the same area. We teach Healthy Eating in all aspects of Food Technology, and try to ensure that the pupils 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. If anyone in the family has a special dietary need please use your usual ingredients for the dish. (e.g. gluten-free flour or vegetarian ingredients. ) I hope you enjoy the products that your son / daughter will be making. H.E.MATTEN HEAD OF FOOD TECHNOLOGY THE BILLERICAY SCHOOL.

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)

4 LESSON LEARNING HOMEWORK. HEALTH & SAFETY 1 SAFETY IN THE KITCHEN EQUIPMENT 2 3 HEALTH & SAFETY TEMPERATURE CONTROL; FOOD HYGIENE AND SAFETY VITAMINS & MINERALS Nutrition Good food Healthy body CARBOHYDRATES & Dietary Fibre Nutrition Good food Healthy body Identify dangers in the kitchen and complete work Make vegetable poster Collage of foods high in carbohydrates and dietary fibre Prepare ingredient for practical LESSON 1 4 ;PRACTICAL 1;, FRUIT CRUMBLE Rubbing in Components Oven control Prep for practical Evaluate your work 5 PRACTICAL 2; FRUIT SALAD Fruit prep Knife skills Presentation Fruit salad evaluation Prep for practical PRACTICAL 3; STIR FRY Prep & shaping veg Stir frying W.W.O PRACTICAL 4;FLAT BREAD PIZZA Using component parts Assembly MELTING MOMENTS Creaming Coating Portion size Baking Prep for practical Evaluate your work and add picture Prep for practical Evaluate your work and add picture 5 Designing bread rolls Evaluate your work and add 9 10 BREAD ROLLS Measuring Kneading Shaping Proving ROASTED VEGETABLE PASTA Roasting vegetables Vegetable preparation Prep for practical Evaluate your work and add picture Evaluate your work and add picture

5 1. APPLE CRUMBLE DATE. SKILLS TAUGHT; rubbing in, reading a recipe, assembling a product. 125g plain wholemeal flour 75g block margarine (NOT tub) 50g brown / golden caster sugar Can of apple slices (not fruit pie filling please!) Teaspoon of cinnamon * (optional) 25g jumbo rolled oats or 1 weetabix Serves 3 4 You will need to provide an oven proof dish to cook it and take it home in. Serve cold with ice cream or hot with cream or custard.

6 2. ZINGY FRUIT SALAD DATE... SKILLS TAUGHT; knife skills, bridge and claw grip, size consistency, presentation. 1 eating apple 1 orange (not Satsuma type) 1 small carton orange juice 3 fruits in season of your own choice to complete your fruit salad. N.B; We do NOT allow the use of any canned fruits! Serves 4. You will need to provide a leak-proof container to take it home in Serve with ice cream or cream or just on its own.

7 3. STIR FRY WITH NOODLES DATE SKILLS TAUGHT; using a wok, stir-frying, using ready-prepared noodles. 2 spring onions Small pack baby corn 1 pepper any colour 1 carrot 1 sachet straight to wok noodles (NOT dried noodles please) 3 tablespoons oil 1 tblsp soy sauce * } mix at home 1 tbslp orange juice } in a screw top 1tsp runny honey } jar. Serves 2 3 You will need to provide a container to take it home in! Reheat in a wok or frying pan or in the microwave. Add chicken or other cooked meat / prawns etc to the vegetables. Serve with rice.

8 SKILLS TAUGHT; 4. FLATBREAD PIZZA DATE. Slicing tomatoes, grating, assembly, using the grill 1 Pack pitta breads or garlic/plain Naan breads 75g cheddar or mozzarella cheese 1 large or 2 small tomatoes 1 tblsp tomato paste 1 ingredient of your choice (e.g. mushrooms / pepperoni / olives) 1 clove garlic Container to take them home in Heat through in the oven or eat cold with any of the salad recipes.

9 6. MELTING MOMENTS DATE SKILLS TAUGHT; coating, shaping, batch consistency revised, creaming revised. 50g caster sugar 100g soft butter 1 tsp. vanilla extract * 150g self-raising flour 70g oats or desiccated coconut 8 glacé cherries N.B. THE RECIPE REQUIRES 1/2 EGG. PLEASE SEND 10P TO COVER THE COST AND SCHOOL WILL PROVIDE 1 EGG BETWEEN 2 STUDENTS. Container to take them home in These will keep for up to a week in an airtight tin if you can keep them that long!!

10 7. BREAD ROLLS DATE. SKILLS TAUGHT; using yeast, kneading, shaping, baking, timing 225g mix strong wholemeal and white bread flour (total weight) (ie; 115g wholemeal strong flour + 110g white bread strong flour) (ordinary flour will not work) 1 sachet easy-blend yeast. 1/2 teaspoon salt (put into flour) * 1 teaspoon sugar 1 teaspoon oil * Poppy seeds* or sesame seeds* to decorate. Makes 4 rolls You will need to provide a container to carry them home in. Warm them through in the oven to soften them a little.

11 8. ROASTED VEGETABLE PASTA DATE. SKILLS TAUGHT; roasting, cooking pasta revised, assembly, simple sauce THESE VEGETABLES ARE SUGGESTIONS AS THEY ROAST WELL. YOU MAY SUBSTITUTE IF YOU WISH, BUT PLEASE MAKE SURE THAT THE VEGETABLES CHOSEN WILL ROAST. 1 small aubergine (optional) 1 small courgette 1 small onion 1/2 pepper any colour 6 cherry tomatoes 3 tblsp olive oil 100g pasta shapes Small tub crème fraiche 75g cheddar cheese (please grate at home) 2-3 tsp wholegrain mustard (optional) You will need to provide a largish deep ovenproof dish to cook it in, plus a tin to carry it home in. The dish can be reheated in the oven or microwave. Serve as an alternative to potatoes with chicken or sausages etc.