IMPORTANT INFORMATION.

Transcription

1 IMPORTANT INFORMATION. Your child will have a food lesson every week throughout the whole of year 8 and they will cook every fortnight. They will be expected to provide all their own ingredients unless specified by their food teacher. Where only small amounts of ingredients are required, your child will be informed that these can be purchased from school for a nominal amount. Your child will also need to bring their ingredients weighed BEFORE the lessons. This can be done, either at home or in school before the lesson starts. It is important that your child is prepared every week for their lesson as food is a compulsory subject at KS3. Your child will also require a plastic box to take home their food. If your child is unable to cook they must have a note. If the reason for not cooking is financial please contact your child s teacher who will discuss the available options with you. If you child fails to cook on 2 occasions they will be placed in after school detention for 30 minutes. If this continues the detention will increase to a maximum of 1 hour and you will be brought into school to meet with the Head of Department and your child s Head of Year. During year 8 your child will be learning about how to cook a range of dishes safely and hygienically, to apply their knowledge of nutrition, factors that affect food choices, food availability and food waste. During this year, they will then have a choice if this wish to continue to study food at GCSE level in year 9 as part of the options process. Pupils will complete several practical design and make tasks throughout the year and it is essential that we ensure that the dishes your child makes are as safe to eat as possible. An important aspect of food safety is temperature control and therefore it will be necessary for pupils to place their highrisk ingredients (meat, fish and dairy) in the fridges in the food room before the start of the school day. High risk ingredients not placed in the fridge will not be used. Low risk ingredients (flour, sugar, dried fruit, canned foods, fruit, vegetables and eggs) should also be stored in the food room until required but on the shelves provided. In addition, pupils will be required to store their finished dishes in the fridge, or on the shelves in the food room, and collect them at the end of the school day. They will not be allowed to take dishes away to eat for lunch. Any dishes, spare ingredients and containers not collected after two days will be disposed of. Pupils will be actively discouraged from eating during a practical lesson unless it is to taste their products using a suitable utensil. Personal hygiene is also an important consideration and therefore pupils must not wear jewellery, watches or nail varnish or false nails, they must tie their hair back and must wear a clean apron. My food teacher is.. They can be contacted by My Cooking schedule is Sept - Oct Nov- Dec Jan- Feb Feb - March March- May June -July

2 Recipe 1 Macaroni cheese 100g pasta 100g Cheddar cheese 25g soft margarine 25g plain flour 250ml semi-skimmed milk Black pepper Two saucepans, grater, chopping board, knife, colander, measuring jug, wooden spoon, ovenproof dish or foil tray, pan stand. 1. Bring a saucepan of water to the boil, and then add the macaroni. Cook for about minutes, until al dente. 2. Grate the cheese. 3. While the pasta is cooking, make the sauce. Place all the ingredients into the pan while cold. DO NOT add the cheese and mix on a low light until the sauce thickens and bubbles. Remove the pan from the heat and place onto a pan stand to add the cheese. Drain the boiling hot water away from the macaroni into a colander in the sink. 4. Stir the drained macaroni into the cheese sauce and add a few twists of black pepper. 5. Pour the macaroni into an oven-proof dish or foil tray. 6. Arrange the tomato slices over the macaroni. 7. Sprinkle over the remaining cheese. 8. Place under a hot grill until the cheese is bubbling and golden brown. Top tips Try different varieties of pasta shapes, such as rigatoni or shells. Add fresh herbs to the sauce, like chopped parsley or basil. During the last 2-3 minutes of cooking the macaroni, add a range of small pieces of vegetables, such as broccoli, cauliflower, courgette or peppers. Grating Using a hob Using a grill Making a savoury sauce Combining Claw grip Draining

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4 Recipe 2 Sizzling stir-fry 100g noodles 1 x chicken breast (or boneless 3-4 thighs) 1/2 yellow pepper 3 mushrooms small bag of stir fry vegetables 1 dessert spoon oil 1 dessertspoon soy sauce (reduced salt preferably) Chopping boards, knives, garlic press, grater, large pan, wooden spoon, saucepan, large mixing bowl, colander, pan stand, serving dish. 1. Place the noodles in boiling water in a mixing bowl and leave to soften. Check the packet for details. 2. While the noodles are cooking, remove any skin from the chicken and cut into strips. 3. Prepare the vegetables with a fresh knife on a clean chopping board: slice the pepper and mushrooms; 4. Heat the oil in the pan. 5. Add the chicken and stir-fry for 3-4 minutes. Check that the chicken is cooked 6. Add the vegetables and allow to cook for 1 minute. 7. Drain the boiling hot water away from the noodles into a colander in the sink 9. Place the cooked noodles in your box and sprinkle with soya sauce then add the food from your pan and stir together. Top tips Use noodles that have already been cooked. Vary the vegetables leeks, courgettes and carrots all work well. Go for tofu instead of chicken for a vegetarian alternative. Other types of meat could be used, e.g. thin strips of beef or turkey. Mix in ready cooked noodles or rice for a quick main meal. Using the hob Bridge-hold Claw-grip Stir-fry Combining

5 Recipe 3 Chicken Curry 1 tablespoon oil 1 onion 1 clove garlic (can buy for 5p) tin tomatoes 1 tablespoon tomato puree 1 chicken breast or 3-4 boneless chicken thighs 1 tablespoon curry powder (can buy for 5p) small pot of natural yoghurt (optional) handful of fresh coriander (optional) Why not share the cost with a friend? red chopping board and knife, green chopping board and knife, large pan, pan stand, wooden spoon, tablespoon, tin opener. 1. Chop the chicken into small cubes (dice) about 1.5cm in size and set aside. Make sure that you wash your hands and surface after handling raw meat. 2. Peal and finely dice your onion. 3. Add the oil to the pan and cook the onions until they are soft. 4. Now add the chicken and cook until white on the outside and firm in the centre. Once cooked add the curry powder and cook for 30 seconds. Then add the tomatoes and tomato puree and stir. 5. Bring the pan to the boil and then reduce to a simmer and cook for a further 20 minutes. Top tips You may wish to add some extra vegetables to enhance the taste. Be creative and experiment with other vegetables like mushroom, peppers, chick peas or lentils. You can make the curry hotter by changing the type of curry powder or paste you use. Using an oven Rubbing in Combining Coring

6 Recipe 4 Mushroom Risotto 150g mushrooms 1 onion 2 cloves garlic 1 x table spoon olive oil 250g risotto rice (Arborio) 1 stock cube litres water, boiling 1 x table spoon cheese, grated (preferably parmesan) 1 x tablespoon thyme, chopped (optional) Chopping board, knife, garlic press, large pan, wooden spoon, kettle, measuring jug, pan stand. 1. Prepare the vegetables: peel and chop the onion; slice the mushrooms; peel and crush the garlic. 2. Fry the onion and garlic in the oil until softened. 3. Add the mushrooms, and fry for another 2 minutes. 4. Stir in the rice. 5. Mix the stock cube with the water in a measuring jug. 6. Add a little of the stock to the rice - a little at a time. Wait for the stock to be absorbed, stirring constantly. 7. Continue adding the sock until the rice cooks this will take minutes. The rice should be soft, but still retain a nutty bite. 8. Stir in the cheese and thyme into the rice. Top tips Try using different ingredients, such as chicken, prawns or Mediterranean vegetables. Use different herbs and spices e.g. basil, parsley or chilli Using the hob Bridge-hold Claw-grip Onion preparation

7 Recipe 5 Spaghetti Bolognese 1 onion 1 clove garlic 1 carrot(optional) 1 celery stick(optional) 250g minced beef 400g canned chopped tomatoes 1 x tablespoon tomato puree 100ml water 1 x tea spoon mixed herbs chopping board, knife, garlic press, peeler, 1 saucepan, wooden spoon, measuring jug, colander, pan stand. 1. Prepare the vegetables: Peel and chop the onion; Peel and crush the garlic; Peel and slice the carrot; Finely slice the celery. 2. Fry the onion, garlic, carrot and celery in the oil. 3. Add the meat and cook until the mince is lightly browned. 4. Add the tomatoes, tomato puree, mixed herbs and water and mix all the ingredients together. Then add a few twists of black pepper. 5. Bring to the boil, then simmer for 20 minutes. Top tips Try serving your spaghetti bolognaise with parmesan cheese and fresh basil. For a vegetarian option swap the minced beef for veggie mince or lentils. Using the hob/oven Bridge-hold / Claw-grip Onion preparation Boiling/Simmering Using a mini chopper

8 Recipe 6 Vegetarian Chili ½ tined green lentils or 25p 1 tablespoon sunflower oil 1 large onion, chopped 2 cloves garlic, crushed or 10p 2 tsp chilli powder or 10p ½ red and ½ green pepper (why not share with a friend) 1 carrots 1 x 400g cans chopped tomatoes 1 heaped tablespoon tomato purée 1 stock cube 150ml water 50g frozen peas 80g mushrooms, 1 can kidney beans, drained or any other type of tin beans without a sauce 1. Heat the oil in a large saucepan and fry the onion and garlic together with the chilli until the onions are soft. 2. Add the peppers, carrots and drained green lentils and cook for five minutes, stirring all the time. 3. Add the tomatoes, purée, stock and peas, bring to the boil and simmer until the lentils are tender. 4. Add the mushrooms and simmer for five minutes more. 5. Add the cooked kidney beans and simmer for five more minutes. Top Tips Why not change some of the vegetables Using the hob/oven Bridge-hold / Claw-grip Onion preparation Boiling Simmering

9 Recipe 7 Sausage rolls 250g sausage meat or skinned or hot dog type sausage) ½ onion 1 packet ready made puff pastry sausages (not Richmond skinless sausage Large mixing bowl, black or green knife, brown or green chopping board, fork, flour dredger, English knife, rolling pin, greased and lined baking tray, pan stand. 1. Pre heat the oven to 200C or gas mark 6. Line a baking tray with greaseproof paper. 2. Top and tail the onion and then slice in half. Now peel the onion. Using half the onion cut into 4 pieces and bring to the station to chop your onion using the mini chopper. You will need to bring your onion in a mixing bowl to make sure that you can take you cut up onion back to your work station. 3. Add the sausage meat to the bowl and using your hands mix the onion and meat together. WASH YOUR HANDS when handling RAW MEAT and wipe your surfaces. 4. Flour your surface and roll out the pastry until it is roughly the same size as your baking tray. If you have pastry in cardboard tube this WILL NOT need to be rolled out. Simply open the packet and roll out leaving it on the paper. 5. Put the pastry rectangle with the shortest side facing you. Now place the sausage meat filling down the centre of the pastry from top to bottom. Wet one side of the pastry lightly with cold water using your fingers and then pull the pastry over to meet the other side. 6. Using the side of your hands tuck in the pastry to form a clear cylinder of meat through the pastry. 7. Trim the pastry at the ends and fork the edge to seal the pastry and create a decorative edge. 8. Using the English knife mark the large roll in half, each half in half and then again to create 8 even sized sausage rolls. 9. Go to the glazing station and paint with egg wash to make your sausage rolls shiny and improve their appearance. 10. Using oven gloves and a buddy place the food into the oven for about 15 mins or until golden brown. REMEMBER to check the time the food went in and keep and eye on this. Top Tips Add some sage or tarragon to develop the flavor Add some chilli or curry powder to make a spicy sausage roll Using the hob/oven Bridge-hold / Claw-grip Onion preparation Rolling out Portion control decoration Food hygiene Using mini chopper Glazing Adapting recipe

10 Recipe 8 Basil and tomato tart 100g plain flour 25g butter or block margarine 25g lard or trex (or 10p) 2-3 table spoons cold water 2 tomatoes Handful of basil leaves 2 eggs 125ml semi-skimmed milk 50g cheese, e.g. Mozzarella, Gruyere or Cheddar Black pepper Sieve, mixing bowl, 6 inch sandwich tin 20p, palette knife, measuring jug, rolling pin, flour dredger, small bowl, chopping board, knife, fork, grater, pan stand, baking tray if using foil tray (can share) 1. Preheat the oven to 180 o C or gas mark Make up the short crust pastry. Sift the flour into the bowl. Rub the butter or margarine and lard into the flour, using your fingertips, until it resembles breadcrumbs. Shake the bowl to check it is correct. Be careful NOT TOO over rub the mixture. If unsure ask for help. Add the cold water a bit at a time and start to mix together. Mix to form a firm, smooth dough. 3. Roll out the pastry, on a lightly floured surface. 4. Line the flan ring or sandwich tin. 5. Trim the edges of the pastry using the palette knife. 6. Prick the bottom of the pastry with a fork. If using a foil tray make sure you do not pierce the foil tray or your filling will come out. 7. Slice the tomatoes. 8. Grate the cheese. 9. Whisk the eggs and milk together. Tear in the basil into the mixture, then add a few twists of black pepper. 10. Pour the egg mixture into the pastry shell. 11. Arrange the tomato slices and cheese over the top. 12. Bake for 30 minutes, until golden and firm. Top tips Add canned tuna or smoked salmon bits and chopped cooked asparagus for a fancy dinner. Use goats cheese and add sliced red pepper for a change. Using the oven Rubbing-in Rolling-out Combining coagulation

11 Recipe 9 Swiss Roll : 75g caster sugar 3 eggs 75g plain flour (this could be half white, half whole-meal) ½ jar jam or lemon cheese Electric whisk, swiss roll tin, metal spoon, sieve, large mixing bowl, sugared greaseproof paper. : 1. Preheat the oven to 190C or gas mark 5 2. Grease and line a swiss roll tin. 3. Place the eggs and caster sugar into a mixing bowl and whisk until thick and foamy and should leave a shape for a couple of seconds. This is called the ribbon stage. Check the mixture is thick enough before adding the flour. 4. Sieve all the flour, at once, into the mixing bowl and fold in very gently with a metal spoon. 5. Pour the mixture into the prepared tin and bake for 8-10 minutes until golden brown and springs back up when pressed. REMEMBER to check the time you put your food into the oven. 6. When cooked, turn out onto sugared greaseproof paper and carefully remove the paper and leave to cool. 7. Remove the paper and then spread jam over the whole surface of the cake and roll up Using the oven Whisking method Aeration decoration shaping Top Tips You could change the flavor of the sponge by adding lemon or orange zest You could add spices to the mixture to change the flavor; cinnamon, mixed spice. You could add cream and fruit (we won t have time to do this in year 8)

12 Recipe 10 Quick vegetarian lasagna 1 onion 1 garlic clove 1 carrot 2 celery sticks 100g tin green lentils or 25p 1 x dessert spoon oil 400g canned chopped tomatoes 1 x teaspoon mixed herbs 1 x tablespoon tomato puree 200ml creme fraiche 25g cheese 50ml semi-skimmed milk Black pepper 6 lasagne sheets Oven proof dish or 40p for foil container chopping board, knife, peeler, garlic press, saucepan, wooden spoon, table spoon, tea spoon, measuring jug, ovenproof dish or foil trays. 1. Preheat the oven to 190oC or gas mark Prepare the vegetables: peel and chop the onion; peel and crush the garlic; peel and slice the carrot; slice the celery. 3. Fry the onion, garlic, carrot and celery in the oil until soft - about 4 minutes. 4. Add the lentils, tomatoes, herbs and tomato puree. 5. Pour in some water, just enough to cover the mixture, bring to the boil and then allow to simmer for 15 minutes with the lid on. 6. Blend the creme fraiche, half the grated cheese, milk and pepper together. 7. In an ovenproof dish or foil tray, spread some lentil mixture in the bottom, cover with lasagne sheets and a little creme fraiche sauce. Repeat this, finishing with the sauce on top. 8. Sprinkle the remaining grated cheese on top and bake for 20 minutes. Top tips Experiment with different herbs, for example fresh basil or oregano for different flavour sensations! Try using different vegetables such as courgettes, peppers or aubergine. Using the hob/oven Onion preparation Bridge hold / Claw grip Assembling/layering

13 Recipe 11 (school to provide ALL ingredients as meat filling needs to be cold before the lesson - pupils will need 1.00) Moroccan Lamb parcels 250g lamb mince 1 small red onion 1 medium carrot 1 clove garlic handful of fresh mint or teaspoon dried 1 small pack filo pastry ½ teaspoon ground cumin ½ teaspoon fenugreek salt and pepper. 1. Preheat oven to 190C or gas mark 6 2. Prepare all vegetables Top and tail the onion, slice in half and then peel and finely dice. Peel and grate the carrot. 3. Add the mince to the pan with the onions and cook. Remember to break up the mince with your wooden spoon. Now add the carrot and continue to cook for another minute. 4. Add the garlic, tomato and spices, then add the seasoning and simmer for 20 mins. 5. Using a rectangle piece of filo pastry place a small amount of picture at the top. Follow the diagram below on how to fold your samosa. Place onto a greased baking tray and cook for 15 mins or until golden brown. Top Tips Why not change the mince to either beef or chicken You can change the spices for a more delicate flavor. Using the hob/oven Onion preparation Using filo pastry Enhancing food with spices Bridge hold / Claw grip Healthier eating Folding

14 Recipe 12 Thai Green Curry 1 x tablespoon oil 3 spring onions 1 clove of garlic 80g sugar snap peas or mange tout 1 small chicken breast ½ jar Thai green curry paste or 75p to buy from school 200ml coconut milk 1/2 lime Small bunch of coriander (optional) Two chopping boards, two knives, garlic press, large pan, Pan stand, wooden spoon, can opener, juicer. 1. Prepare the vegetables: slice the spring onions; cut sugar snap peas in half; crush the garlic. 2. Cut the chicken into small chunks. 3. Fry the spring onions, garlic and chicken in the oil for 3-4 minutes. 4. When the chicken has turned white, stir in the green curry paste, followed by the sugar snap peas. 5. Pour in the coconut milk and simmer for 15 minutes. 6. Squeeze the lime and pour over the curry. 7. Tear the coriander and add to the curry. 8. Serve. Top tips Serve with boil rice why not try a mix of white, brown and wild? For a vegetarian curry, replace the chicken with quorn pieces, chickpeas and/or mushrooms? Try different vegetables, try frozen peas, runner beans or soy beans.

15 Recipe 13 Cheesecake 8-10 biscuits (digestive, ginger nut, rich tea) 75g Butter or margarine 200g Cream Cheese (Philadelphia) 125ml double or whipping cream 50g Caster sugar Fruit of your choice (1 x lemon, 1 x orange, 100g strawberries, 100g blueberries, 100g Cherries) 7 inch sandwich tin or 20p to buy one from the teacher. 1. Using a pan or the microwave melt the butter. 2. In a large bowl add your biscuits and crush using a rolling pin, remember to shake the bowl to make sure you have NO large lumps. 3. Add the butter to the biscuits making sure that all the biscuits are coated as the butter will help to glue the biscuits together. 4. Add the biscuits mixture to your tin making sure it is smooth. You can do this using the back of a metal spoon. 5. Prepare your fruit. If you are using citrus fruits u need to zest them using the small part of the grater and squeeze the juice. If you are using a soft fruit cut some of them up leaving some to decorate the top. 6. Use a hand whisk to mix your cream. It should go thick. Make sure you do not over whisk this as the cream will split and it will be ruined. 7. Add the cream cheese, sugar, juice of the fruit and zest or fruit and mix this all together. 8. Carefully place this onto the biscuit base. You need to try and make sure that the biscuit does not end up on the top of the cheesecake. This will take time and patience, beware!! 9. Now decorate your cheesecake with additional fruit. 10. Refrigerate and serve Top Tips Why not change the biscuits Think about different fruits You could add a sauce to your cheesecake to complement the flavours

16 Recipe 14 Fruit Cobbler 300g fresh, tinned (drained weight) or frozen fruit, such as apples, pears, ripe peaches or plums (peeled and cores removed) or berries such as blackberries, raspberries, cherries or blueberries, or a mixture 1 small orange, juice only 2 2 tablespoon sugar For the cobbler topping 175g self-raising flour (white or wholemeal) 100g butter, 25g porridge oats 50g sugar ½ tsp ground cinnamon or mixed spice 4 tablespoon yoghurt (natural or flavoured) Oven proof dish or 20p for a foil container 1. preheat the oven to 200C/400F/Gas Chop the fruit into chunks. Don t worry about the size being perfect, it is good to have a variety of chunks 3. Place the fruit into an ovenproof dish and pour over the orange juice and the brown sugar. 4. Place the flour into a mixing bowl and chop the butter into small lumps. Rub in the butter roughly using their fingertips. This doesn t have to be perfect, a few lumps are fine. 5. Stir in the oats, sugar and spices to the cobbler mix and stir it through with a spoon or your hands. 6. Add the yoghurt one spoonful at a time. You may need to mix with your hands to form a rough dough. 7. Form the cobbler mix into small balls, about the size of a ping pong ball and arrange them over the top of the fruit. 8. Place in the oven for 30 minutes or until the cobbler is golden-brown on top with the fruit bubbling up around the edges. 9. Leave to cool before serving as the fruit filling will be very hot. Serve warm with ice cream, yoghurt or custard.

17 Rubbing in Recipe 15 Turkey Burgers 450g lean turkey mince (5% fat or less) 1 small onion, grated 3 small courgettes, grated 1 tsp soy sauce or 5p 1 level teaspoon grated fresh root ginger 10p 1 egg yolk Salt and freshly ground black pepper 1. Prepare the vegetables and place into a mixing bowl. Top and tail onion, slice in half and then peel and grate. Grate 3 courgettes Grate ginger 2. Add the meat to the mixing bowl and then mix all the ingredients together in a bowl until well combined. Divide the mixture into four and shape into burgers using your hands. 3. Preheat the grill to a medium setting. Line a grill rack with foil and arrange the burgers on top. Cook for 6-7 minutes on each side until cooked through. 4. Use a food probe to check the burger is cooked. It should be 72C Top Tip Why not add herbs (tarragon, thyme, sage, basil, oregano) Why not add spices (cumin, curry powder, garam masala, chilli) Why not change the vegetables (add peppers, fresh chillies, mushrooms, red onion, leeks)