Merchant Taylors Girls School. Home Economics: Food and Nutrition. Year 9 Work Book. Name:... Form:... Group:... Start Date:...

Transcription

1 Merchant Taylors Girls School Home Economics: Food and Nutrition Year 9 Work Book Name:... Form:... Group:... Start Date:...

2 page 2

3 Course plan Over the next 14 weeks you will develop your understanding of science in the kitchen as you improve your practical culinary skills as you make a range of tasty and (mostly) healthy dishes. Learning Objectives: To understand the function of ingredients in a recipe; To develop your understanding of science behind successful cooking. To develop your food preparation and presentation skills; To be confident working with a variety of ingredients and processes; To know how to work safely and efficiently in the kitchen. 1 Why food matters! Cooking and eating food 2 Making chocolate brownies 3 Nutrients and how our bodies use them 4 Making Paella 5 Food choices and the psychology of shopping 6 Making sticky lemon chicken 7 Exploring cereals, tasting breads 8 Making bread 9 Cooking meat and poultry 10 Making chilli con carne 11 Food spoilage: food safety 12 Experiments in the kitchen understanding raising agents 13 Exciting eggs 14 Making Swiss roll page 3

4 FOOD PRACTICAL LESSONS 1. As soon as you get to school put all your perishable items in the chiller (fresh meat, fish and dairy products). All items must be labelled with your name. Put your bag with your non-perishable items (fruit, veg, tins, eggs, and dry ingredients) on the shelves at the end of the corridor 2. At the beginning of your lesson take off your blazer, roll up your shirt sleeves, tie long hair back, wash your hands. Put your apron on. 3. Read through your recipe before you start, then work methodically following the instructions given. 4. Present your finished dish on the table-cloth with your name label, ready to be marked. 5. Work with your partner to organise who will wash and who will dry. First clear your workspace and scrape all your waste in to the bin. 6. Stack all your washing-up next to the sink and wipe your unit clean before starting. Always wash-up with hot soapy water in the plastic bowl, not under a running tap - glass, china, wood then metal. Never put sharp knives to soak in the bowl. 7. When you put away; place all your equipment neatly in your drawer or in the cupboard. This makes it easier for your teacher to check. There are lists stuck inside the drawer and cupboard telling you what should be where. If anything is missing, search for it, and if it does not turn up, tell your teacher. 8. When everything has been put away, wipe the draining board, taps and sink dry with a dishcloth wrung dry. Place scraps of food from the plughole in the bin; do not push it down the plughole! 9. Place the washing-up liquid bottle and washing-up sponge back under your sink. 10. Place all dirty/used tea-towels, dishcloths, hand-towels, in the laundry basket. 11. Cover your food and in the store it in the chiller, all containers should be labelled with your name. You may collect your food at the end of the day. You are not allowed to take it with you to another lesson. Throughout the lesson consideration must be given to hygiene. You do not nibble as you go along, or lick bowls out. If you need to assess seasonings in a dish, you use a clean spoon for each taste. page 4

5 Year 9 Targets By the end of this course you will have developed a range of skills and knowledge. Some of these are listed in this table. Please let your teacher know when you have mastered each skill! Achieved Teachers initials I work independently and carefully as I follow a recipe I can demonstrate how to work safely with high risk foods I always work quickly and effectively in practical lessons without wasting time I can work with a variety of spices to flavour dishes I understand the function of a range of ingredients I always present my finished dishes attractively I have developed my sensory analysis skills I understand how raising agents are used in food production I understand the information contained on food labels I can identify at least five functions of eggs in cooking I can modify a basic recipe I understand the role of starchy carbohydrates in a balanced diet I can evaluate my dishes and identify ways to improve them. Setting my own target As well as these targets you need to decide what you want to achieve by the end of this course. By the end of this course I will... To achieve this target I need to... page 5

6 Marking Policy Your teacher will mark all the dishes you make you will also need to assess your work and award a mark using the grades and criteria listed below. For each practical session you will need to think about how well you worked and how good your dish looked and tasted. This will help you to identify how you can do even better next time. Grade Criteria A During the lesson I worked independently and followed the recipe accurately with very little help. My final dish is attractively presented; it looked appetising and tasted good. My practical work was completed in the time available I was well organised throughout the lesson and completed all washing up and equipment checks independently and in good time. I used my own judgement during the practical lesson I identified ways of improving my dish I identified way of improving the way I worked B During the lesson I needed some support from the teacher I attempted to follow the recipe, but needed some clarification My final dish was good, but not perfect. I needed to be reminded how to wash up and to carry out an equipment check. I found it difficult to complete my work in the time available. I identified at least one way of improving my dish C I needed a lot of teacher support during this practical My final dish was satisfactory I was disorganised during the practical My work took much longer than expected (over ran by at least 10 minutes) I needed help with my washing up and clearing away. I did not complete an evaluation of my dish during the lesson. page 6

7 Why Cook Food? page 7

8 Methods of cooking food page 8

9 What happens when you cook food? Cooking involves chemical changes: new substances are made the process is irreversible an energy change occurs Proteins Eggs and meat are good sources of protein. The protein molecules change shape as a result of the heat energy they absorb. This causes changes in the appearance and texture of the eggs and meat when they are cooked. For example: Egg white solidifies and becomes white instead of transparent. Meat becomes firmer and turns from red to brown. Carbohydrates Potatoes are a good source of carbohydrate, mainly as a complex carbohydrate called starch. Raw potato is hard and has an unpleasant taste. Potato becomes softer when is cooked, the starch is converted into simple sugars, and the potato becomes sweeter. Heat transfer Conduction Conduction heat is transferred from one solid to another or through one to another Convection Heat travels through air and liquid. Heat rises and falls, as it cools down it creates circular movements called convection currents Radiation Radiated heat travels in rays through space from the source of heat to the food. The heat hits the food and is absorbed by the food. page 9

10 Why Eat? Why Eat? page 10

11 Nutrients and how our bodies use them Food is eaten and digested in the body to allow the absorption of energy and nutrients. We need large quantities of some types of nutrients these are the macronutrients. We only need very small amounts of micronutrients. There are three macronutrients that are essential for health. Macronutrient Needed for, benefits, risks Carbohydrates starchy: Carbohydrates sugars: Proteins: Fats: page 11

12 Diet and good health Healthy eating guidelines page 12

13 Vitamins Fat soluble Water soluble page 13

14 Food choices Factors affecting food choice page 14

15 Food and the psychology of shopping What tricks of the trade do shops employ to make us dig deep into our pockets and spend our hard-earned cash? Work with your group to research the methods used by... to encourage us to buy their goods. You will present your findings to the rest of the class. Notes: page 15

16 Cereals Nutrition and diet Cereals contain lots of starchy carbohydrates, B vitamins and low levels of protein. Starchy carbohydrate is an important source of energy. 1 gram of carbohydrate provides 4kcal (17kJ). Half of all the energy in our diet should come from starchy carbohydrates. All types of carbohydrate are compounds of carbon, hydrogen and oxygen. Starch is found in a variety of foods. It is made up of many sugar molecules (polysaccharides). Cereal and cereal products are the main source of carbohydrate for adults in Britain. They are known as a food staple. Recommendations on carbohydrate Base your meals on starchy foods: these foods are good sources of starchy carbohydrate which is an important source of energy. What are cereals? Cereals are edible grass grown and harvested for their grain. Popular cereals include wheat, rice, oats, maize and barley. Cereal based foods page 16

17 Staple foods - About Bread For thousands of years, grains and pulses have been harvested for food. Grains like wheat and rice, and pulses like lentils, chickpeas or corn, can all be dried, and then ground into the fine powder we call flour. When flour is mixed with water, it makes dough, and this can be shaped and cooked in hundreds of different ways. In Italy, wheat flour is mixed with eggs and water then rolled into different pasta shapes; In North Africa, semolina dough is turned into tiny grains of couscous and then steamed and served with stews called tagines ; Native Americans make dough from corn flour, then roll it flat for their cornbreads; In China, wheat or rice dough is stretched into long thin noodles, or rolled flat for the thin pancakes you often get with crispy duck. But perhaps the most common use for flour across the world is as a main ingredient in bread. What is bread made of? In its simplest form, most bread is a mixture of flour and water, with a little seasoning. Once again, different parts of the world all have their own takes on this food staple: Italy: dough is made from wheat then rolled out and turned into all sorts of breads including ciabatta and foccacia. Scandinavia: rye flour is used to make thin, dry crisp breads that can then be kept and eaten over a long period of time. Middle East: wheat flour is used to make soft round pita breads. India: wholewheat flour is rolled out for chappatis and rotis then served with curries. Can you bake bread at home? Yes! All you need to make bread is flour, water, a pinch of salt, a pinch of sugar, yeast and an oven. Scales will help you get the quantities spot on, and baking the bread in a baking tray or tin will give the finished loaf a nice shape. Once you ve mastered a basic bread dough recipe you ll be able to add your own personality to the bread by adding all sorts of different flavours. Text Jamie Oliver JAMIESHOMECOOKINGSKILLS.COM page 17

18 Baking Bread The role of ingredients page 18

19 Investigating food labels: the nutritional value of bread Kingsmill 50/50 Bread, Medium Sliced 800g 0.95 Ingredients Wheat Flour (33%) (with Calcium, Iron, Niacin (B3) and Thiamin (B1)), Wholemeal Wheat Flour (33%), Water, Yeast, Salt, Vinegar, Emulsifiers: E472e, E481,Vegetable Oils (Rapeseed, Sustainable Palm), Soya Flour, Preservative: Calcium Propionate (added to inhibit Mould Growth),Flour Treatment Agent: Ascorbic Acid (Vitamin C) Per 100g Per Slice %RI Per Slice Energy 981kJ 392kJ 5% 232kcal 93kcal 5% Fat 1.7g 0.7g 1% of which: saturates 0.3g 0.1g <1% Carbohydrate 42.5g 17.0g 7% of which: sugars 3.4g 1.4g 2% Fibre 4.9g 2.0g - Protein 9.2g 3.7g 7% Salt 0.98g 0.39g 7% **Reference Intake of an average adult (8400kJ/2000kcal) RI = Reference Intake This pack typically contains 20 slices (including crusts) How much does this loaf of bread cost?... How much salt is in each slice of bread?... How much energy would 2 slices of this bread provide?... Why is vitamin C included in the ingredients?... Why is Calcium propionate added to this loaf?... page 19

20 Comparing different Breads: Sensory evaluation Sample 1 Sample 2 Appearance Flavour Texture Aroma page 20

21 Sensory Evaluation Sensory evaluation is a scientific discipline that analyses and measures human responses to the composition of food and drink, e.g. appearance, touch, odour, texture, temperature and taste. Sensory evaluation can be used to: compare similarities/differences in a range of dishes/products; evaluate a range of existing dishes/food products; analyse food samples for improvements; gauge responses to a dish/product, e.g. acceptable v unacceptable; explore specific characteristics of an ingredient or dish/food product; check whether a final dish/food product meets its original specification; provide objective and subjective feedback data to enable informed decisions to be made. Taste The tongue can detect five basic tastes: bitter; salt; sour; sweet; savoury (umami). Taste may be described by association with a particular food e.g. meaty, minty or fruity. The intensity of taste can also be recorded, e.g. mild or strong Cheddar. What is Umami? Umami is a savoury taste, often known as the fifth taste. It is a subtle taste and blends well with other tastes. It was discovered by Dr Kikumae Ikeda, from Tokyo Imperial University, Japan, in He undertook research into Dashi, a traditional Japanese stock made from kombu (kelp). Umami has its own distinct savoury taste, often associated with ripe tomatoes and cheese. page 21

22 Meat and poultry Types of meat and poultry page 22

23 What is meat? Meat muscle is made up of bundles of muscle fibres held together by creamy white connective tissue Tendons join the muscle (made up of bundles of muscle fibres, surrounded by connective tissue) to the bones of animals. page 23

24 Cooking meat and poultry Heat will denature and coagulate the proteins in meat, poultry and fish. These changes cannot be reversed. Cooking softens the connective tissue but if the proteins are overcooked they become hard tough and dry. Acids, as in lemon juice and tomatoes also soften meat connective tissue. Lime juice can be used t cook raw fish. The method of cooking selected for a cut of meat will depend on: the type of muscle fibre it is made up from; the amount of connective tissue it contains. Cuts of meat which are from muscle areas which do a lot of work will need longer, slower cooking methods, e.g. stew, casserole. Cuts of meat which are from muscles areas not so heavily used by the animal can be cooked much more quickly, e.g. grilling, stir-frying. Offal such as oxtail and heart need longer, slower cooking such as braising or casseroling. Liver and kidney need shorter cooking methods. Liver can also be cooked and minced to make pâté. page 24

25 Types of cut Different methods of heat transfer Methods of cooking meat and poultry page 25

26 Food Spoilage Causes of food spoilage How to store food safely page 26

27 page 27

28 Nutrition Exciting Eggs Eggs are one of the most nutritious foods money can buy - they are a natural source of many nutrients including high quality protein, vitamins and minerals. A medium egg contains less than 70 calories. Eggs are naturally rich in vitamin B2 (riboflavin), vitamin B12, vitamin D, selenium and iodine. They also contain vitamin A and a number of other B vitamins including folate, biotin, pantothenic acid and choline, and essential minerals and trace elements, including phosphorus. Nutritional Information Each medium sized egg contains: page 28

29 Eggs and Food Safety Salmonella Since its introduction in 1998, the British Lion scheme has been extremely successful in effectively eliminating salmonella in British eggs. The British Lion mark on eggs means that they have been produced by hens vaccinated against salmonella and that the eggs have been produced to the highest standards of food safety. Safe egg storage and handling page 29

30 Function and uses of eggs in cooking Function Uses Examples Binding Binds or sticks other ingredients together Coating To make pastry and breads golden when baked Trapping air Egg is a liquid food that contains protein, this coagulates with gentle heat page 30

31 Year 9 Recipes Brownies Paella Sticky lemon chicken Bread Chilli con carne Swiss roll page 31

32 Chocolate Brownies Chocolate brownies Ingredients 150g dark chocolate 125g butter or margarine 150g soft light brown sugar 2 large eggs 75g plain flour 25g cocoa powder 2 ½ tablespoons malted milk powder (available from school) Method 1. Pre heat oven to 160 o C/Gas Mark Line a baking tin with baking parchment/greaseproof paper. 3. Put the chocolate, butter, sugar and malt powder in a saucepan and gently melt together, stirring occasionally. 4. Life off the heat and leave for 5 minutes before the next stage 5. Beat the eggs, one by one into the chocolate mixture with a wooden spoon 6. Sieve over the flour and cocoa and mix in. 7. Scrape into the tin and bake for 30 minutes. 8. Cool completely before cutting into squares. 9. Chill overnight for slightly firmer brownies. page 32

33 Spanish Paella Ingredients 4 spring onions 200g petit pois 1 tbsp tomato puree 200g chopped tomatoes 200g Paella rice 1 stock cube (fish if using fish, or veg. or chicken) 1 fresh chilli 1tsp turmeric (available from school) 1tsp smoked paprika (available from school) 1tbsp oil (available from school) Salt and pepper (available from school) or a pinch of chilli flakes (available from school) You need to choose your main ingredient from the following list 300g mixed seafood (i.e. prawns, mussels, squid) or 300g boneless chicken (breast or thigh) or 300g mix of chorizo and boneless chicken, prawns etc. Equipment: From home: Container to carry paella home, make sure it is large enough and has a tight fitting lid From school: Wok, jug, sharp knife, chopping board, wooden spoon, pot stand. Method 1. Boil water in a kettle and make up 800ml of stock. 2. Heat the oil in a deep frying pan add the spring onions, chorizo and chicken (if using) and cook until onions are softened. 3. Add the turmeric, smoked paprika, chilli, tomato puree and chopped tomatoes, stir till mixed. 4. Add the rice and combine all ingredients. 5. Add the stock and bring to the boil, simmer for 15 minutes. 6. Add the mixed seafood and cook for 5 minutes. 7. Add the peas and stir through and cook for a couple more minutes, until rice is cooked. Taste to check seasoning, add salt and pepper if needed. page 33

34 Sticky lemon chicken Ingredients: (serves 4): 1 tbsp honey 1 lemon 1 chicken stock cube 1 tbsp soy sauce (available from school) 400g skinless and boneless chicken breasts or thighs 1 tbsp corn flour (available from school) 1 tsp vegetable oil (available from school) 2 carrots 1 red pepper 140g sugar snap peas or mange tout Equipment: From home: Container with lid to carry chicken home From school: Chopping board, wok, jug, sharp knife, wooden spoon, mixing bowl Method: 1. Cut the lemon in half and juice it. 2. In a jug, make up 250ml of stock using the stock cube. Then mix in the honey, lemon and soy sauce, and set aside. 3. Peel and finely slice the carrot and cut the pepper into chunks, set aside. 4. Place the corn flour in a mixing bowl. Cut the chicken in to bite size pieces and then place in the bowl, toss with the corn flour so it is completely coated. 5. Heat the oil in a wok, add the chicken and fry until it changes colour and starts to become crisp around the edges. 6. Add the carrots and red pepper, then fry for 1 minute. 7. Pour the stock into the pan, bring to a simmer, then add the sugar snap peas and bubble everything together for 5 minutes until the chicken is cooked and the vegetables are tender. 8. Serve with noodles. page 34

35 Bread Ingredients: 350g strong plain flour ½ tsp salt ½ tsp sugar 15g butter or margarine 15g fresh yeast (available from school) 1 vitamin C tablet (available from school) 200mls warm water (available from school) Equipment: Large mixing bowl, palette knife, jug, baking parchment, baking tray, cooling rack Method: 1) Turn oven on to the lowest setting 2) Put baking parchment onto baking tray 3) Place flour, salt, sugar and crushed vitamin C tablet into a large mixing bowl 4) Crumble in the yeast and rub in the butter or margarine 5) Make a well and add the warm water. Stir with a wooden spoon to mix all the ingredients together. The mixture should now be a soft dough. 6) Pour a little oil on to your work surface. Turn onto the table top and knead thoroughly for 5 minutes 7) Shape the dough into rolls or a loaf and put onto the baking tray 8) Allow these to rise in the oven until they have doubled in size 9) Turn Oven up to Gas Mark 8 / 220 and bake until they are golden brown and they sound hollow when tapped page 35

36 Chilli con carne Ingredients From home 1 large onion 1 red pepper 500g lean minced beef 400g can chopped tomatoes 410g can red kidney beans 2 tbsp tomato purée 2 garlic cloves, peeled From school 1 tbsp oil 1 heaped tsp hot chilli powder (or 1 level tbsp mild) 1 tsp paprika 1 tsp ground cumin 1 beef stock cube ½ tsp dried marjoram 1 tsp sugar Method 1. Prepare your vegetables. Chop 1 large onion into small dice, Cut 1 red pepper in half lengthways, remove stalk and seeds then chop. Peel and crush 2 garlic cloves. 2. Heat the oil in a wok over a medium heat. Add the onions and cook, stirring fairly frequently until the onions are soft. 3. Add the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin. Cook for another 2 minutes, stirring occasionally. 4. Add the meat to the pan and break it up with your spoon or spatula. 5. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew. 6. Crumble 1 beef stock cube into the pan and add300ml hot water. Add chopped tomatoes, ½ tsp dried mixed herbs and 1 tsp sugar, and 2 tbsp tomato purée and stir the sauce well. 7. Simmer it gently for 20 minutes. 8. Drain and rinse the red kidney beans in a sieve and stir them into the chilli. Bring to the boil again, and simmer for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. Serve with soured cream and plain boiled long grain rice. page 36

37 Swiss Roll Ingredients: 100g self-raising flour 100g caster sugar 4 eggs 2 tbsp sugar for rolling 3-4 tbsp jam Equipment: From home: Container to carry cake home From school: Mixing bowl, electric whisk, Swiss roll tin, table spoon, palette knife, table knife Method: 1. Pre heat oven to 200C GM6. 2. Break the eggs into a large mixing bowl, add the sugar. 3. Using an electric whisk, whisk until the mixture is thick and creamy. 4. Sieve in the flour and FOLD using a metal spoon. 5. Pour into the prepared tin and bake for 7-10 minutes until it is well risen, golden and springy. 6. Whilst the cake is cooking sprinkle a piece of greaseproof paper with the extra sugar, making sure it is lengthwise in front of you. 7. Turn the Swiss roll onto the greaseproof paper and... the edges. 8. Carefully spread the jam over the warm Swiss roll. Score a line across the cake approximately 1.5cm from the bottom of the Swiss roll. 9. Gently fold over the 1.5cms and roll the cake using the greaseproof paper to help you. page 37