Food Technology. Year 9 Recipe Booklet Walton High School. Introduction

Size: px
Start display at page:

Download "Food Technology. Year 9 Recipe Booklet Walton High School. Introduction"

Transcription

1 Food Technology Year 9 Recipe Booklet Introduction Design and Technology is all about designing and making products for anyone and everyone to use. Products can be made from paper, metal, plastic, textile, food and a whole range of other materials. In food technology we will, of course, be designing and making with food as a material. As you work through key stage 3 (years 7-9) you will need to build up your skills and knowledge of food as a material. We have tried to include as many practical activities as possible, but this may not always be making a product to take home, it may be an experiment, a tasting analysis or evaluating products already on the market. Whatever you do will be helping you to learn how and why food products arrive on supermarket shelves or on restaurant menus. All of the recipes in this booklet can be completed within the time of the lesson, including the clearing up of the work area. The clearing up at the end of the lesson is an important part of your learning and you are constantly assessed by your teacher on your time management, hygiene and safety practices. You teacher will go through the recipe booklet each week with you in time for your next practical lesson, so that you can organise your ingredients to bring into the lesson. Participating within the practical lessons is compulsory. You may not make all of the recipe s during your Food module, however we have including some that you may wish to try at home. In all of the recipes we have indicated the healthiest option ingredient however as a department we encourage students to adapt recipes/ingredients to suit individual preferences. E.g. Wholemeal plain flour can be adapted to white plain flour etc. Walton High School For hygiene and safety reasons all students are expected to tie up their hair if it is long. Students are not allowed to wear nail varnish for practical lessons. We hope that you enjoy the course.

2 A word about measurements Metric measurements have been used for the recipes in this booklet but because not everyone uses metric, imperial measurements have been added. Generally in cooking 1 ounce (oz) = 25 grams (g) 1oz = 25g 2oz = 50g 3oz = 75g 4oz = 100g 8oz = 200g 12oz = 300g Liquids are measured in litres parts of litres are millilitres. Imperial measurements are measured in pints parts of pints are fluid ounces. 1 fluid ounce = 30ml (millilitres) ¼ pt = 5 fluid oz = 150ml ½ pt = 10 fluid oz = 300ml 1pt = 20 fluid oz = 600ml Temperature conversion chart Degrees Celsius tsp = teaspoon tbsp = tablespoon Gas Mark / Fruit Pie Pastry *8 Metal or oven proof plate 250g/10oz plain flour *Tin to carry home in 65g/2.5oz hard margarine 65g/2.5oz lard Oven Temp. 180oC Pinch salt (optional) Gas 5 Cooking Time minutes Filling 500g/1 lb stewed or chopped fruit (you may choose not to stew your fruit) 50g/2oz sugar (optional) milk to glaze Light oven 180oC/Gas 5 To make pastry Place flour and salt into a large mixing bowl. Add the lard and margarine, rub in so that the mixture resembles breadcrumbs Add approx 10 tablespoons water (TAKE CARE add water gradually/mixtures vary, some need more water some need less!), mix using a palette knife until the mixture binds together Divide the mixture in half, on a floured surface roll out two circles from the pastry halves Line your metal/ovenproof plate with one of the pastry circles Place stewed/chopped fruit onto the pastry on the plate Damp edges of pastry with milk and cover pie with remaining pastry Seal and decorate edges, glaze Bake in the oven 180oC/Gas 5 for minutes until golden brown

3 Pasties (4 pasties) 300g/12oz pkt puff/flaky pastry Egg to glaze *Tin to carry home in Fillings Cheese and onion 75g/3oz grated cheese and 1 onion (chopped) Corned beef small tin corned beef, 1 onion (chopped) and 1 tablespoon pickle (optional) You may choose your own fillings discuss with your teacher Light oven 200oC/Gas 6 Grease baking tray Oven Temp 200oC Gas 6 Cooking Time minutes Divide the pastry into four equal pieces. On a floured surface roll out into a circle. Cut out 4 circles around a tea plate Mix the fillings into a large bowl, add half the egg to bind ingredients together slightly Place a few spoonfuls of the filling onto each of the pastry circles Brush the edges of each pastry circles with egg and fold over in half, seal and flute the edges. Place the pasties onto the greased baking tray and glaze Bake in the oven 200oC/Gas 6 for minutes until golden brown Cool on a wire cooling tray Chicken and Bacon Lasagne (serves 4) 8 sheets of Lasagne *Oven proof dish g/ 10-12oz raw chicken *Tin to carry home in OR 250g/10oz Quorn (vegetarian option) 1 onion (chopped) 50g/2oz margarine Oven Temp. 200oC 40g/ 1½ oz plain flour Gas 6 1 chicken oxo Cooking Time minutes 1 pint milk 50g/2oz chopped raw bacon g/4-6oz grated cheese Green Pepper (chopped) or a leek (chopped) Variations Vegetable 350g/14oz mixed vegetables (chopped and sliced) Light oven 200oC/Gas 6 Melt margarine in a saucepan, fry onion, chicken, bacon and pepper Add flour and stir using a wooden spoon, cook on a low heat for two minutes Remove from heat and SLOWLY beat in the milk, return to boil. Add chicken oxo to sauce Place 1/3 of the chicken sauce mixture in the base of your ovenproof dish Cover with ½ the pasta, then 1/3 of sauce Cover with remaining pasta and lastly top with sauce Sprinkle cheese over the top Bake in the oven 200oC/Gas 6 for minutes until golden brown and pasta is cooked

4 Sweet and Sour Chicken (serves 3) 1 Carrot *Dish to carry home in 1 Green pepper 1 onion 2 piece of cucumber Small can of pineapple 4 tablespoon of tomato puree 4 tablespoon of soy sauce 8 tablespoon of vinegar 1 tablespoon of corn flour 1 tablespoon of oil 3-4 raw chicken pieces boneless are easier Deluxe Meat Sauce (Bolognese) 400g/1lb of minced beef *Container to carry home in 2 rashers of bacon - raw (chopped) 1 onion (chopped) 1 stick of celery (chopped) 100g/4oz mushrooms (sliced) 1 clove of garlic (crushed) 1 carrot (grated) 400g/15oz can of tomatoes (chopped) 2 tablespoons of tomato puree 1 beef stock cube 1/2 pint of water 25g/1oz cornflour (optional to thicken sauce) Salt and pepper Slice the onion and the pepper Thickly slice the cucumber Open pineapple and keep the juice, chop pineapple Cut up chicken Place oil in wok or saucepan and heat Add chicken and fry to seal Add onion, carrot and pepper and fry for 3 minutes Add pineapple, puree, soy sauce, vinegar and cucumber Blend corn flour with pineapple juice and add then stir, at this point if you like a lot of sauce add a little more water Bring to the boil and simmer until meat is cooked Serve with boiled rice Prepare all vegetables, chop bacon and crush garlic In a large saucepan brown the mince and drain off any fat Add onion, celery, carrot and bacon and fry for five minutes Add garlic, mushrooms and chopped tomatoes, continue to fry Crush oxo cube and sprinkle in, along with a good sprinkle of salt and pepper Add tomato puree Add any additional water if necessary (If Using) Mix corn flour in a small basin with two to three tablespoons of water and smooth into a paste Add mixed corn flour to pan stirring all the time Simmer for thirty minutes and adjust seasoning if necessary Serve with spaghetti, rice or baked potatoes

5 Quiche Equipment from Home g/6-8oz short crust pastry (depending on size of dish) *7 (18 cm) quiche dish 100g/4oz grated cheese *Container to carry it 2 medium tomatoes home in 2-3 eggs (depending on size of dish) 5 fl oz/1/4 pint of milk/cream Oven Temp-200oC Salt and pepper Gas 4 Cooking Time 35 minutes Optional 1oz sweet corn, 1 cooked onion, 1oz mushrooms, 1oz broccoli, 2 rashers of raw bacon Short Crust Pastry (Traditional) 1/2 fat to flour (usually a mixture of lard and margarine) 110mls/4 fl.oz of water to every 1kg/16oz of flour 1/2 level teaspoon of salt per 1kg/16oz of flour 250g/10oz plain flour 65g/2.5oz margarine 65g/2.5oz lard 1/2 level tsp of salt 75mls/2.5 fl.oz of water (one eighth of a pint) Roll out pastry into a round, suitable to line the quiche dish. Leave to relax De-rind bacon (if used) and chop into small pieces, fry. Slice tomatoes thinly Line flan dish and fill with bacon, cheese and tomatoes Beat egg with seasoning and milk/cream and pour into dish Bake in the oven for 35 minutes, until the quiche is set. Place flour in mixing bowl with salt Add fat cut into pieces Rub in with fingertips till mixture resembles breadcrumbs Add water slowly until mixture holds together Leave to relax and use accordingly *If time allows you may bake your pastry blind to give a crisper pastry your teacher will explain this process.

6 Bakewell Tart 200g/250g/8oz 10oz shortcrust pastry (depending on size of dish) 100g/4oz margarine *7 (18cm) flan dish 100g/4oz self raising flour *Container to carry home in 2 eggs 2 tbsp Jam Oven Temp oC 100g/4oz castor sugar Gas 4 1/2 teaspoon baking powder 2 drops Almond essence Cooking Time 30 minutes Optional flaked almonds Line the tin with pastry, reserve the trimmings Spread the pastry base with jam Place margarine, sugar, flour, baking powder and egg into large bowl Using the all in one method beat well until mixed together Add almond essence if used Pour sponge mix over the jam and level the top Sprinkle with flaked almonds if desired Bake in the oven for 30 minutes, until the cake is golden brown, well risen and firm to the touch. Stir Fry 200g strips of chicken (or equivalent meat analogue) Small selection of vegetables suitable for stir frying 2 tablespoons of vegetable oil 1 tablespoon of soy sauce or other suitable flavouring *Container to carry home in Prepare all vegetables Cut chicken into strips Heat the oil in a large wok or saucepan Add chicken fry until sealed (approx 5 mins) Add vegetables crunchiest vegetables first fry (approx 5 mins) Add soy sauce *If time allows you may bake your pastry blind to give a crisper pastry your teacher will explain this process.

7 Fruit flan whisked sponge Pasta recipe 3 standard eggs plate and tin to carry flan 3oz (75 grams) caster sugar home in 3oz (75 grams) self raising flour *School will provide the tins to make it in Filling 6oz(150g) fresh fruit 1oz/25g sugar 1 pkt quick gel can be purchased from school for 40p arrange with teacher You may choose to decorate your fruit flan at home with piped whipped cream however your flan will not be cooled enough in school to do this. Sieve flour onto greaseproof paper Prepare flan tin In a large bowl whisk eggs and sugar Continue to whisk for approx 8 10 mins (or until mixture is very light in colour and thick in texture and doubled in volume) Gently fold in flour with a metal spoon Transfer mixture into prepared 7 inch tins Bake in centre of oven gas mark 4 for mins until golden brown Wash and prepare fruit Once your flan is cooked and turned out onto wire tray, allow to cool slightly Decorate your flan with the fruit Make up the quick gel in accordance to the pkt and your teachers instructions Allow the quick gel to COOL SLIGHTLY before spooning over the flan this is a difficult process as if it cools too much it will set in the pan, if you put it onto the flan too soon it will seep into the sponge Listen to teacher instructions. 300g (10oz) OO grade pasta flour 1/2 teaspoon salt 3 large eggs Extra flour for dusting 1 teaspoon olive oil Mix flour and salt into a bowl Make a well in the centre and add eggs and oil Beat eggs with a fork while drawing in the flour from the sides Use your hands to mix in as much flour as possible to make a rough dough If the dough is too sticky sprinkle with a little extra flour As soon as dough has formed a ball turn onto work surface and lightly dust with flour Knead dough until smooth and elastic and no longer sticky Rest the dough for 30 mins Using pasta machine roll and turn dough into required shapes Cook for 3 mins The ingredients for a small sample of pasta (1 egg mixture) may be purchased from school for 50p if prior arrangement has been made with your class teacher.

8 Rogan Josh Fresh Fruit Tiramisu 300g/12oz raw chicken, lamb, beef or Quorn 1 onion 2 tomatoes 1 clove garlic 5ml spoon of oil 2 x 15ml spoons of Rogan Josh curry paste 400g can of chopped tomatoes 1 x 15ml spoon of fresh coriander Courgettes or peppers (optional) 100mls water Equipment from Home: *Container to carry home in 250g/ 8oz Natural Set Yogurt Suitable bowl, 250g/ 8oz Marscapone Cheese Container to carry home in 75g/ 3oz Caster Sugar 1 x packet of sponge fingers 3 Tbsp Orange Juice 350g/ 12oz Fresh Soft Fruit eg, raspberries, Strawberries, blueberries or a mix 2 Tsp Vanilla Essence Icing Sugar to garnish if required Rogan Josh paste and fresh coriander can be brought from school for 60p if you arrange this with your teacher Slice the meat On a clean chopping board slice the onion, cut the tomatoes and crush the garlic Heat the oil in a large pan and add the meat cook for 3 4 minutes Add the Rogan Josh curry paste, sliced onion and garlic cook for a further 2 3 minute Add the canned and fresh tomatoes and cook for a further 2 minutes Add the 100mls of water Simmer for 15 mins Chop the coriander Stir in the fresh coriander Collect equipment, Organise work area. Place the Caster Sugar in a large bowl with the yogurt, Marscapone cheese and Vanilla Essence and beat using a balloon whisk until smooth and lump free. Do not over whisk as mixture will become runny. Place the Orange Juice into a small bowl, and dip in half of the sponge fingers, and arrange over the bottom of a serving dish. Pour over half of the Yogurt mixture and smooth, keeping the sides of the bowl clean. Follow this with most of the fruit, leaving some for the topping. Repeat the process once more using the remaining yoghurt mixture, Finish by decorating with the remaining fruit. Cover and chill for 2 hours Dust with Icing Sugar before serving if required. Serve with rice, naan bread or jacket potato.

9 Chicken Parcels Chocolate Tiffin Equipment from Home Container to carry home in 15g Butter 1 small onion, chopped 2 medium carrots, diced 1 tablespoon flour 1 teaspoon mild curry powder 200ml chicken stock 225g boneless raw chicken Oven Temperature Salt and pepper to taste 200oC/Gas 6 500g packet puff pastry Cooking Time 15-20mins Beaten egg to glaze Melt the butter in a large saucepan, add the chicken, and cook until white. Add the onions and carrots and cook until the onion is transparent. Stir in the flour and the curry powder and cook for one minute whilst stirring. Stir in the stock and bring to the boil, stirring continuously, then simmer for two to three minutes until thickened. Season and leave to cool. Roll out the pastry on a lightly floured surface to a 35cm square. Cut into four squares using a sharp knife. Place the squares onto a baking sheet. Spoon the chicken mixture onto the pastry squares, leaving a border around the edges. Brush the edges of each square with water. Fold each square in half and seal to make a parcel. Crimp the edges. Make two small slashes on the top of each parcel. Brush with beaten egg to glaze. Bake at 220c / fan 200c gas 7 for 15 to 20 minutes, or until the pastry is golden. Serve hot with a selection of vegetables, or cold with a mixed salad. Good for picnics or packed lunches. 150g butter 18cm Victoria sandwich tin 65g golden syrup Tin to carry home in 35g cocoa powder 270g digestive biscuits, broken into small chunks 65g raisins 150g milk or plain chocolate Chocolate or sweets to decorate. Put the butter, golden syrup, and cocoa powder into a large saucepan over a low heat and heat until melted and smooth, stirring occasionally. Put the biscuit chunks and raisins in a large bowl, and pour in the chocolate mixture. Mix with a wooden spoon until everything is covered and the biscuits and raisins are well dispersed. Press this mixture into the baking tin, and use the back of a spoon to flatten and compress it. Wash the bowl and saucepan. Place the chocolate into the bowl and place over a pan of simmering water on the hob until the chocolate is melted and smooth. Pour over the biscuit mixture, smooth and decorate with sweets and chocolate. Wash up, clean and check unit.

10 Notes

Food Technology. Food Technology. Year 9 Recipe Booklet Year 9 Recipe Booklet Walton High School. Walton High School

Food Technology. Food Technology. Year 9 Recipe Booklet Year 9 Recipe Booklet Walton High School. Walton High School Food Technology Year 9 Recipe Booklet 2013-2014 Food Technology Year 9 Recipe Booklet 2013-2014 Walton High School Walton High School Introduction Design and Technology is all about designing and making

More information

Food Technology. Year 8 Recipe Booklet Walton High School. Introduction

Food Technology. Year 8 Recipe Booklet Walton High School. Introduction Food Technology Year 8 Recipe Booklet 2 2015-2016 Introduction Design and Technology is all about designing and making products for anyone and everyone to use. Products can be made from paper, metal, plastic,

More information

Food Technology. Food Technology. Year 7 Recipe Booklet Year 7 Recipe Booklet Walton High School. Walton High School

Food Technology. Food Technology. Year 7 Recipe Booklet Year 7 Recipe Booklet Walton High School. Walton High School Food Technology Year 7 Recipe Booklet 2013-2014 Food Technology Year 7 Recipe Booklet 2013-2014 Walton High School Walton High School Introduction Design and Technology is all about designing and making

More information

Food Technology. Year 7 Recipe Booklet Walton High School. Introduction

Food Technology. Year 7 Recipe Booklet Walton High School. Introduction Food Technology Year 7 Recipe Booklet 2015-2016 Introduction Design and Technology is all about designing and making products for anyone and everyone to use. Products can be made from paper, metal, plastic,

More information

Cloughside College. Recipe Book

Cloughside College. Recipe Book Cloughside College Recipe Book Table of Contents Cupcakes... 2 Victoria Sandwich Cake... 3 Banana Cake... 4 Muffins... 5 Chocolate Chip Cookies... 6 Almond Biscuits... 7 Shortbread... 8 Jam Buns... 9 Scones...

More information

Bread rolls. Milk for glazing Additional ingredients optional; E.g. cheese, cooked bacon, ham, sesame seeds, poppy seeds.

Bread rolls. Milk for glazing Additional ingredients optional; E.g. cheese, cooked bacon, ham, sesame seeds, poppy seeds. Ingredients 300g strong white flour ½ x 5ml spoon salt 15g margarine 1 sachet of quick acting yeast (7g) 200ml warm water Bread rolls Milk for glazing Additional ingredients optional; E.g. cheese, cooked

More information

Vegetable soup. Recipe: 1 potato 1 carrot 1 onion 1 stick of celery 1 vegetable or chicken stock cube

Vegetable soup. Recipe: 1 potato 1 carrot 1 onion 1 stick of celery 1 vegetable or chicken stock cube Vegetable soup 1 potato 1 carrot 1 onion 1 stick of celery 1 vegetable or chicken stock cube Prepare the vegetables using the claw and bridge action. Chop the carrots into a small dice (Brunoise) Chop

More information

Risotto Method Curry Method

Risotto Method Curry Method Risotto 75g (3oz) Rice 1 Onion 200g (8oz) minced beef/chicken/ pork or quorn 200ml beef stock use other flavours as appropriate ¼tsp herbs Salt & Pepper 100g (4oz) Mushrooms 2-4 Tomatoes Parsley Cook rice

More information

Y8 RECIPES. Academic Year:

Y8 RECIPES. Academic Year: Y8 RECIPES Academic Year: 2018-2019 Ingredients List 150g butter 150g light muscovado sugar 1 ½ tbsp. golden syrup 225g self-raising flour 1 tube Smarties SAM S SMARTIE COOKIES 1. Preheat oven to gas mark

More information

Y8 RECIPES. Academic Year:

Y8 RECIPES. Academic Year: Y8 RECIPES Academic Year: 2018-2019 SAM S SMARTIE COOKIES Ingredients List 150g butter 150g light muscovado sugar 1 ½ tbsp golden syrup 225g self-raising flour 1 tube Smarties 1. Preheat oven to gas mark

More information

Chicken Tortilla Pouches. Ingredients (Serves2) Equipment 2 tablespoons oil Frying pan

Chicken Tortilla Pouches. Ingredients (Serves2) Equipment 2 tablespoons oil Frying pan Chicken Tortilla Pouches (Serves2) 2 tablespoons oil Frying pan ½ pepper large plate ½ red onion vegetable knife 1 chicken breast Chopping board ½ teaspoon chilli sauce teaspoon 2 soft tortillas wooden

More information

Minestrone Soup. Method: Recipe: 1. In a large saucepan heat the oil and saute the onion, carrot, celery until they begin to colour.

Minestrone Soup. Method: Recipe: 1. In a large saucepan heat the oil and saute the onion, carrot, celery until they begin to colour. Minestrone Soup ½ can chopped tomatoes ½ onion ½ carrot ½ stick of celery ½ potato 25g French beans 250 ml stock Salt & pepper 1T pasta 1. In a large saucepan heat the oil and saute the onion, carrot,

More information

SPALDING HIGH SCHOOL FOOD AND NUTRITION

SPALDING HIGH SCHOOL FOOD AND NUTRITION SPALDING HIGH SCHOOL FOOD AND NUTRITION YEAR 9 Food in the wider world Recipe Booklet During the first half of your year 9 food and nutrition module you will be cooking the following recipes. Keep this

More information

Fruity Flapjack Tuna pasta bake Equipment: Baking dish for pasta bake

Fruity Flapjack Tuna pasta bake Equipment: Baking dish for pasta bake Fruity Flapjack 80g soft brown sugar 100g butter or margarine 250g cheap porridge oats 1 banana or 1 apple or handful of dried apricots /cranberries or fruit of your choice 2 tablespoons of syrup or honey

More information

Year 10 Recipe Book NAME: For practical lessons you must:-

Year 10 Recipe Book NAME: For practical lessons you must:- Year 10 Recipe Book For practical lessons you must:- Bring your recipe booklet Bring a suitable container Bring your valuables, pencil case, HE file and homework diary to the classroom Come to class prepared

More information

Home Economics Department. S2 Recipe Book

Home Economics Department. S2 Recipe Book Home Economics Department S2 Recipe Book Potato and Leek Soup 200g potatoes 1 leek 12.5g margarine 1 chicken stock cube 500 mls water pinch of mixed herbs salt and pepper 1. Wash potatoes. Wash leeks 2.

More information

Practical work in Home Economics. The following guidelines are intended to help pupils organise themselves and prepare for practical lessons:

Practical work in Home Economics. The following guidelines are intended to help pupils organise themselves and prepare for practical lessons: RECIPE SECTION Practical work in Home Economics Practical cookery is a popular and enjoyable part of Home Economics. The activities are part of the school curriculum. Everyone is expected to participate

More information

Year 8 Food Technology. Go Crazy With Cakes. Recipe Booklet

Year 8 Food Technology. Go Crazy With Cakes. Recipe Booklet Year 8 Food Technology Go Crazy With Cakes Name: Recipe Booklet Please keep this booklet in a safe place and bring it to every lesson When cooking, keep it in a protective plastic wallet These recipes

More information

Year 9 Recipe Book NAME: For practical lessons you must:-

Year 9 Recipe Book NAME: For practical lessons you must:- Year 9 Recipe Book For practical lessons you must:- Bring your recipe booklet Bring a suitable container Bring your valuables, pencil case, HE file and homework diary to the classroom Come to class prepared

More information

Recipe Booklet. Food and Nutrition Year 8 REMEMBER TO BRING TO EVERY LESSON. Name: Form:

Recipe Booklet. Food and Nutrition Year 8 REMEMBER TO BRING TO EVERY LESSON. Name: Form: Pasta Bake 225g dried pasta shapes 200ml milk 295gm approx. can condensed Soup (any variety) 1 slice of bread (for breadcrumbs) 125g cheese Remember an 50gm frozen peas and or 50gms sweetcorn oven proof

More information

KS3 Food Preparation and Nutrition. Recipe Book. Year 8

KS3 Food Preparation and Nutrition. Recipe Book. Year 8 KS3 Food Preparation and Nutrition Recipe Book Year 8 1 Food Safety Food hygiene standards in the food room are taken very seriously: Personal hygiene routines for students are monitored by the teacher

More information

SPALDING HIGH SCHOOL FOOD AND NUTRITION Year 8

SPALDING HIGH SCHOOL FOOD AND NUTRITION Year 8 SPALDING HIGH SCHOOL FOOD AND NUTRITION Year 8 Recipe Booklet During year 8 in food and nutrition you will be cooking the following recipes. Keep this recipe booklet at home so that you always know the

More information

Nairn Academy S1-S2 BGE Recipes

Nairn Academy S1-S2 BGE Recipes Nairn Academy S1-S2 BGE Recipes Index 1. Stewed Apple and Custard 2. Cheese and Onion Toastie 3. Flapjacks 4. Ginger Biscuits 5. Shortbread 6. Pasta Salad 7. Pasta in Tomato Sauce 8. Cinnamon Toast 9.

More information

Year 7 Recipe Book. Name:... Form:... Teacher:... Weeks Skills Date of Practical Health and Safety Hazard Kitchen. Dips and Dippers Knife skills /

Year 7 Recipe Book. Name:... Form:... Teacher:... Weeks Skills Date of Practical Health and Safety Hazard Kitchen. Dips and Dippers Knife skills / Year 7 Recipe Book Name:... Form:.... Teacher:... Weeks Skills Date of Practical Health and Safety Hazard Kitchen Dips and Dippers Knife skills / French Bread Pizza Using the oven Ragu Sauce Using the

More information

Double Chocolate chip muffins. Chicken Goujons with potato wedges

Double Chocolate chip muffins. Chicken Goujons with potato wedges Chicken Goujons with potato wedges Double Chocolate chip muffins 1 chicken breast 1 egg 2 slices of bread 1 medium sized potato Named container with a lid 1 tsp mixed herbs, 140g self raising flour 1 medium

More information

Year 8 RECIPE SECTION

Year 8 RECIPE SECTION Year 8 RECIPE SECTION 1 Practical work in Home Economics Practical cookery is a popular and enjoyable part of Home Economics. The activities are part of the school curriculum. Everyone is expected to participate

More information

Calderside Academy National 4 & 5 Hospitality. Recipe Pack

Calderside Academy National 4 & 5 Hospitality. Recipe Pack Calderside Academy National 4 & 5 Hospitality Recipe Pack 1 Desserts 1. Apple Crumble (page 43) 2. Apple Tart (44) 3. Banoffee (page 45) 4. Chocolate Gateau (page 46) 5. Custard (page 47) 6. Eve s Pudding

More information

Intermediate 1. Hospitality: Practical Cookery. Past Exam Recipes

Intermediate 1. Hospitality: Practical Cookery. Past Exam Recipes Intermediate 1 Hospitality: Practical Cookery Past Exam Recipes 2009 Tagliatelle Bolognese (4 portions) Celery Carrot Onion Fresh garlic (peeled) Minced beef Tomato puree Tinned chopped tomatoes Dried

More information

Year 9 Recipe Book. Name:... Form:... Teacher:...

Year 9 Recipe Book. Name:... Form:... Teacher:... Year 9 Recipe Book Name:... Form:.... Teacher:... Weeks Skills Date of Practical Marinade Chicken BBQ and coleslaw Chicken Stir Fry Sausage Pasta Honey Roast Vegetables Chilli Con Carne Fruit Frisbees

More information

If you have any queries regarding the recipes or problems getting the ingredients, please do not hesitate to contact the subject teacher.

If you have any queries regarding the recipes or problems getting the ingredients, please do not hesitate to contact the subject teacher. The recipes used in Y8 have been carefully chosen to provide a range of opportunities for students to develop their confidence in using practical skills. Students will be able to apply their creative thinking

More information

Food Preparation & Nutrition Recipe Booklet Year 8 REMEMBER CONTAINERS TO TAKE PRODUCT HOME IN!!

Food Preparation & Nutrition Recipe Booklet Year 8 REMEMBER CONTAINERS TO TAKE PRODUCT HOME IN!! Food Preparation & Nutrition Recipe Booklet 2017-18 Year 8 REMEMBER CONTAINERS TO TAKE PRODUCT HOME IN!! Name of practical Savoury Mince Apple Crumble Savoury pinwheels Turnovers Scone based pizza Celebration

More information

Cookery Club Recipes 3

Cookery Club Recipes 3 Cookery Club Recipes 3 Date: Wednesday 6 th February Wednesday 13 th February Wednesday 27 th February Wednesday 6 th March Wednesday 13 th March Wednesday 20 th March Wednesday 27 th March Wednesday 3

More information

2018 AUTUMN SHOW RECIPES. Version 1 (May). 1 version1

2018 AUTUMN SHOW RECIPES. Version 1 (May). 1 version1 2018 AUTUMN SHOW RECIPES Version 1 (May). 1 version1 NOTE YOU ARE REQUIRED TO USE THE STATED BAKING TIN SIZE FOR JUDGING. BAKEWELL TART Class 246 : Sugar Pastry: Filling: Frangipane: Plain flour 200g.

More information

Year 9 Cooking and Nutrition Recipes

Year 9 Cooking and Nutrition Recipes Year 9 Cooking and Nutrition Recipes 2018-19 Chicken Fajitas 2 red peppers (sliced into strips at home) 1 large red onion (sliced at home) 2 chicken breasts (or alternative meat or vegetarian equivalent)

More information

Y7 RECIPES. Academic Year:

Y7 RECIPES. Academic Year: Y7 RECIPES Academic Year: 2018-2019 Sweet Scones Ingredients List: 400g S.R. Flour 100g butter or margarine 100g caster sugar (do not add if making cheese scones.) 200ml milk 100g sultanas or chopped cherries

More information

Year 8 Recipe Booklet 2017/18 Miss Shannon

Year 8 Recipe Booklet 2017/18 Miss Shannon Year 8 Recipe Booklet 2017/18 Miss Shannon 1. Shortbread 2. Carrot cupcakes 3. Victoria sponge 4. Brownies 5. Swiss roll 6. Courgette cupcakes 7. Bread rolls 8. Pizza 9. Chicken goujons 10. Fish fingers

More information

Method 1. Bring a large pan of water to the boil, add the pasta and cook for minutes

Method 1. Bring a large pan of water to the boil, add the pasta and cook for minutes Year 9 Recipes Penne Fiorentina 1 red pepper 1 onion 1 clove garlic 200g penne pasta 1 x 15ml spoon oil 1 x 400g cans chopped tomatoes Fresh basil leaves or 1 x 5ml spoon dried basil 100g baby spinach

More information

Year 7 Recipes. The following recipes are from the Year 7 Food Rotation

Year 7 Recipes. The following recipes are from the Year 7 Food Rotation Year 7 Recipes The following recipes are from the Year 7 Food Rotation The students will hopefully complete one practical per week in the order of the slides where possible Practical 1: Ragu Ingredients

More information

Notes to parents/carers:

Notes to parents/carers: Notes to parents/carers: Please name label ingredients and containers clearly. Ingredients with a * will be provided by school. Chilled food must be refrigerated in the food room before am tutor. Cooking

More information

Fruit Smoothie. Ingredients. Variations. Method. 1 Banana 200g Strawberries (approx 12) 120ml (¼ pint ) Orange Juice.

Fruit Smoothie. Ingredients. Variations. Method. 1 Banana 200g Strawberries (approx 12) 120ml (¼ pint ) Orange Juice. Fruit Smoothie 1 Banana 200g Strawberries (approx 12) 120ml (¼ pint ) Orange Juice. Variations 1 - Use raspberries, Apples, Mango, Orange, Passion Fruit, Peach. 2 - Use Apple juice, Cranberry Juice Bring

More information

YEAR 7 AUTUMN TERM 2017 HE Recipes

YEAR 7 AUTUMN TERM 2017 HE Recipes YEAR 7 AUTUMN TERM 2017 HE Recipes NAME: TUTOR GROUP: Year 7 Year 8 Year 9 Intro lesson Apple and Blackberry Cake Sausage and Bean Casserole Fruit Crumble Cornish Pasties Apple, Lemon and Elderflower Cake

More information

Year 10. Updated sept

Year 10. Updated sept Year 10 Updated sept 2013 1 One Pot Chicken Pilaff 1 tsp vegetable oil 2 chicken fillets (or chicken thighs can be used) 1 medium onion 1 tblsp curry paste (your favourite) 150g Basmati rice 500 ml Chicken

More information

Practical work in Home Economics. The following guidelines are intended to help pupils organise themselves and prepare for practical lessons:

Practical work in Home Economics. The following guidelines are intended to help pupils organise themselves and prepare for practical lessons: RECIPE SECTION 1 Practical work in Home Economics Practical cookery is a popular and enjoyable part of Home Economics. The activities are part of the school curriculum. Everyone is expected to participate

More information

Year 8 Food Technology: Recipe Book

Year 8 Food Technology: Recipe Book Year 8 Food Technology: Recipe Book Always remember your named container to take your product home in. Please adapt the recipes to suit your families tastes and needs. Lost book? Check the school website

More information

Food and Nutrition Year 8. Recipe Booklet

Food and Nutrition Year 8. Recipe Booklet Food and Nutrition Year 8 Recipe Booklet 1 Crunchy Biscuits Remember a named box to 100g soft margarine take your Crunchy 80g castor sugar Biscuits home in 100g self-raising flour 50g porridge oats Few

More information

Perth Academy. Home Economics Department. Eating for Health. S2 Recipes

Perth Academy. Home Economics Department. Eating for Health. S2 Recipes Perth Academy Home Economics Department Eating for Health S2 Recipes MUFFINS 150g plain flour (allergen) 2.5ml baking powder (allergen) 50g raisins 50g margarine (allergen) 1 egg (allergen) 40g caster

More information

Crostata. Equipment: Baking sheet Pastry and vegetable board Sharp knife Wire rack. Method:

Crostata. Equipment: Baking sheet Pastry and vegetable board Sharp knife Wire rack. Method: Miss Jones Crostata Ingredients to serve 6: 1 roll of ready-to-bake puff pastry 250g cream cheese Small jar of pesto Half a red pepper Few cherry tomatoes Optional extras like pitted olives and herbs Baking

More information

Ragu 1 onion 1 clove garlic 1 tbsp oil 1 tin tomatoes Handful of fresh basil Black pepper

Ragu 1 onion 1 clove garlic 1 tbsp oil 1 tin tomatoes Handful of fresh basil Black pepper Year 8 Recipes Ragu 1 onion 1 clove garlic 1 tbsp oil 1 tin tomatoes Handful of fresh basil Black pepper Possible modifications: Use dried herbs if you do not have fresh. Add ½ red chilli, for a sauce

More information

Recipes from Vegan Food Sample Stall on Gloucester Road Saturday 8 December 2012

Recipes from Vegan Food Sample Stall on Gloucester Road Saturday 8 December 2012 Recipes from Vegan Food Sample Stall on Gloucester Road Saturday 8 December 2012 Vegan Scotch eggs 1 packet sos-mix ½ tsp nutmeg ½ tsp sage ½ tsp parsley Approx 3 tbsp flour 15 button mushrooms 1 packet

More information

Tania s Cooking Recipes: Part 2

Tania s Cooking Recipes: Part 2 Tania s Cooking Recipes: Part 2 1. Smoked Mackerel Dip (Serves 4) - 1 smoked mackerel fillet - 2 tbsp of natural yoghurt or fromage frais - 1 tsp of creamed horseradish - 1 tbsp of fresh chopped chives

More information

Gosford Hill School Year 7 Recipe Booklet September

Gosford Hill School Year 7 Recipe Booklet September Gosford Hill School Year 7 Recipe Booklet September 2016-2017 Name:. Special Dietary Needs Every year the number of students and their family members with special dietary needs increases. Whether this

More information

Gosford Hill School Year 8 Recipe Booklet September 2016

Gosford Hill School Year 8 Recipe Booklet September 2016 Gosford Hill School Year 8 Recipe Booklet September 2016 Name:. Special Dietary Needs Every year the number of students and their family members with special dietary needs increases. Whether this is due

More information

Oven baked risotto. Scones

Oven baked risotto. Scones Oven baked risotto 100g risotto rice 75g frozen peas 1 pepper 1 onion 1 stock cube (chicken or vegetable) 400g can chopped tomatoes Handful of parsley 200ml boiling water Oil Salt & Pepper Garnish Equipment:

More information

Hand crafted BBQ beef burgers

Hand crafted BBQ beef burgers Hand crafted BBQ beef burgers 450g/1lb lean minced beef 1 onion peeled and finely chopped 1 tbsp chopped parsley (optional) 1 beef stock cube, finely grated 1/2 lightly beaten egg 60g Nuttimalt TFC 1/2

More information

Year 8 Food + Nutrition: Food Technical Skills Book. Name:... Teacher:...

Year 8 Food + Nutrition: Food Technical Skills Book. Name:... Teacher:... Year 8 Food + Nutrition: Food Technical Skills Book Name:... Teacher:... Technical Skills: 1. General practical skills 2. Knife skills 3. Preparing fruit and vegetables 4. Use of the cooker 5. Use of equipment

More information

Practical work in Home Economics. 1. Ingredients for practical cookery lessons are provided by the pupil.

Practical work in Home Economics. 1. Ingredients for practical cookery lessons are provided by the pupil. Practical work in Home Economics 1. for practical cookery lessons are provided by the pupil. 2. Preparing for practical lessons is the responsibility of the pupil. It is part of their learning and is a

More information

Calderside Academy S1-S2 Third Level. Recipe Pack

Calderside Academy S1-S2 Third Level. Recipe Pack Calderside Academy S1-S2 Third Level Recipe Pack 0 P a g e Main Courses Contents Page 7 Spicy noodles Page 8 Pizza Page 9 Pizza pinwheels Page 10 Vegetable stir-fry Page 11 Bombay potato Page 12 Chicken

More information

Fruit Fusion. Dippy Dippers. Method

Fruit Fusion. Dippy Dippers. Method Dippy Dippers ½ carrot ¼ red or yellow pepper ¼ cucumber 1 x 15ml tablespoon hummus 1 x 15ml tablespoon plain yogurt 3 fresh chives Chopping board, vegetable peeler, teaspoon, plastic plate School will

More information

Spicy Chickpea Couscous

Spicy Chickpea Couscous YEAR 9 RECIPES Spicy Chickpea Couscous 225g couscous 2 garlic cloves 1 small onion 2 tblsp unsaturated oil 3 ripe tomatoes ¼ cucumber 4 spring onions 410g can chickpeas ½tsp ground cinnamon ½ tsp ground

More information

1 onion 500ml water 1 carrot 1 stock cube 1 potato ½ x 5ml spoon dried chilli flakes 1 x can chopped tomatoes (400g) 1 x 15ml spoon tomato puree

1 onion 500ml water 1 carrot 1 stock cube 1 potato ½ x 5ml spoon dried chilli flakes 1 x can chopped tomatoes (400g) 1 x 15ml spoon tomato puree Spicy Tomato Soup Bring an airtight container to take your soup home in (or flask) Add different herbs or spices or leeks or mushrooms to change the flavour 1 onion 500ml water 1 carrot 1 stock cube 1

More information

Year 7 Recipe booklet 2017/2018 Miss Shannon

Year 7 Recipe booklet 2017/2018 Miss Shannon Year 7 Recipe booklet 2017/2018 Miss Shannon 1. Fruit salad 2. Couscous salad 3. Pizza Toast 4. Apple crumble 5. Cheesy Scones/Fruit Scones 6. Muffins 7. Tomato Ragu 8. Savoury Rice 9. Stir fry Always

More information

Wednesday 28 th November (Single lesson) Make homemade pasta Practice shaping pasta-either using the pasta machine or by hand.

Wednesday 28 th November (Single lesson) Make homemade pasta Practice shaping pasta-either using the pasta machine or by hand. Y11 Practical Lessons These practical sessions have been designed to enable you to practice higher level making skills and food styling and presentation techniques for NEA 2 Thursdays 22 nd November Potato

More information

Thai Green Curry. Method:

Thai Green Curry. Method: Mr Gardner Thai Green Curry Ingredients to serve 4: 1 or 2 x tablespoons of oil 3 or 4 x cloves of garlic 1 x onion 1 x red pepper 1/2 x packet of baby corns 1/2 x packet of mushrooms 1/2 x jar of green

More information

Recipe Booklet. Food and Nutrition Year 7 REMEMBER TO BRING TO EVERY LESSON. Name: Form:

Recipe Booklet. Food and Nutrition Year 7 REMEMBER TO BRING TO EVERY LESSON. Name: Form: Omelette 2 eggs 2 tbsp. milk 10g margarine or butter 50g cheese and or 2 slices of ham Salt and pepper * provided by school Don t forget a container to take your Omelette home in Recipe Booklet Blue tray,

More information

Year 10 Food Technology: Recipe Book

Year 10 Food Technology: Recipe Book Year 10 Food Technology: Recipe Book Always remember your named container to take your product home in. Please adapt the recipes to suit your families tastes and needs. Lost book? Check the school website

More information

Holsworthy Community College. Recipe Booklet

Holsworthy Community College. Recipe Booklet Holsworthy Community College Recipe Booklet - 1 - Contents Vegetable Soup page 3 (Year 7) Hot Water Crust Pastry page 3 Cornish Pasties page 4 (Year 8) Mince or Fruit Pies page 4 (Year 8) Sausage Rolls

More information

Year 7 Food Technology Recipe and ingredients list for your Food Technology lessons

Year 7 Food Technology Recipe and ingredients list for your Food Technology lessons May 2015 Dear Parents/Carers, Year 7 Food Technology Recipe and ingredients list for your Food Technology lessons We hope you find the list of recipes and ingredients required for your son/daughter useful.

More information

NICK COFFER S WEEKEND KITCHEN

NICK COFFER S WEEKEND KITCHEN Tune in to Weekend Kitchen every Saturday from 12-2pm Go to bbc.co.uk/threecounties to listen to the show live or to listen again to it for 7 days afterwards NICK COFFER S WEEKEND KITCHEN Recipes for the

More information

Year 7 Food + Nutrition: Food Technical Skills Book

Year 7 Food + Nutrition: Food Technical Skills Book Year 7 Food + Nutrition: Food Technical Skills Book Name:... Teacher:... Technical Skills: 1. General practical skills 2. Knife skills 3. Preparing fruit and vegetables 4. Use of the cooker 5. Use of equipment

More information

Recipe Book. Bon appetit!

Recipe Book. Bon appetit! Recipe Book Following are a collection of recipes from THE MEAD ACADEMY KITCHEN We hope that you will find this useful to know how we make our school meals and how you could potentially replicate some

More information

St. Genevieve s High School. Year 9 Recipe Booklet

St. Genevieve s High School. Year 9 Recipe Booklet St. Genevieve s High School Year 9 Recipe Booklet Baked Potato Ingredients: 1 large baking potato Choice of fillings: Cheddar cheese, baked beans, ham, tuna, onion Remember to use oven gloves for hot trays

More information

Yr9. STEM Project RECIPE BOOK. Student. Group. Teacher. Target Grade

Yr9. STEM Project RECIPE BOOK. Student. Group. Teacher. Target Grade Yr9 Student Group STEM Project Teacher Target Grade RECIPE BOOK Top Tips Before you get started some tips to help you! UNIFORM Remember you need your apron and a clean tea-towel for every practical lesson,

More information

RECIPE BOOK. Eat Well Save Money Waste Less

RECIPE BOOK. Eat Well Save Money Waste Less RECIPE BOOK Eat Well Save Money Waste Less healthy sweet treat banana bread 1 loaf 15 65 250g plain flour 1 teaspoon bicarbonate of soda pinch salt 115g butter 115g dark brown soft sugar 2 eggs, beaten

More information

NCFE Food and Cookery. 1. Briefs 2. Preparation 3. Recipes

NCFE Food and Cookery. 1. Briefs 2. Preparation 3. Recipes NCFE Food and Cookery 1. Briefs 2. Preparation 3. Recipes The Brief Cultural Fusion Foods From Around the World Recipe 1 Starter: Vegetable Soup with Bread Rolls Main: Koftas with Salsa Sauce Recipe 2

More information

HOME ECONOMICS DEPARTMENT

HOME ECONOMICS DEPARTMENT HOME ECONOMICS DEPARTMENT Year 10 (2017/2018) My Recipe Collection Name: Class: Teacher: Recipe Collection Learning Intentions for Practical Lessons: Build and develop new skills to be practiced in Home

More information

FOOD TECHNOLOGY YR8 RECIPE BOOK

FOOD TECHNOLOGY YR8 RECIPE BOOK FOOD TECHNOLOGY YR8 RECIPE BOOK Spaghetti Bolognaise Melting Moments Oaty cookies Meatloaf Beef Burgers Cake Scone Based Pizza Remember to 1. Weigh your ingredients at home. 2. Bring your own tea towel

More information

LCCC. recipe book. The LCCC Foundation is a company limited by guarantee ( ) and a registered charity ( )

LCCC. recipe book. The LCCC Foundation is a company limited by guarantee ( ) and a registered charity ( ) LCCC FOUNDation healthy recipe book Featuring recipes from lccc players, joe hart and phil neville. For more information, please email foundation@lccc.co.uk or call 0161 282 4028 www.lcccfoundation.co.uk

More information

Apple and rhubarb crumble

Apple and rhubarb crumble Apple and rhubarb crumble Preparation time: 15 minutes Cooking time: 35 minutes Apples (cooking or solid apple pack) 200g 400g Canned rhubarb, drained 200g 400g Caster sugar 20g (1 tablespoon) 40g (2 tablespoons)

More information

Christmas recipes. For kidney (renal) patients. Information for patients Sheffield Dietetics

Christmas recipes. For kidney (renal) patients. Information for patients Sheffield Dietetics Christmas recipes For kidney (renal) patients Information for patients Sheffield Dietetics Melon balls in Cointreau (serves 4) 1 Galia melon 8 tablespoons of Cointreau or Brandy 4oz sugar 250ml of water

More information

Y9 RECIPES. Academic Year:

Y9 RECIPES. Academic Year: Y9 RECIPES Academic Year: 2017-2018 CHEESECAKE 150g digestive biscuits 75g soft spread/butter 200g cream cheese 125ml whipping cream 50g caster sugar 1 lemon 15-18cm flan dish Decorate the top of your

More information

Wk Practical Homework Cooked. 3 Enchiladas Bring ingredients for Cheesy Potato Cakes & a container to take them home in

Wk Practical Homework Cooked. 3 Enchiladas Bring ingredients for Cheesy Potato Cakes & a container to take them home in PART 1 - RECIPE BOOK Wk Practical Homework Cooked 1 Introduction to Year 8 Food and Nutrition Bring ingredients for flapjack. 1 small tin or 30p for an aluminium tin. 2 Flapjack Bring ingredients for Enchiladas

More information

Calderside Academy S1-S2 Third Level. Recipe Pack

Calderside Academy S1-S2 Third Level. Recipe Pack Calderside Academy S1-S2 Third Level Recipe Pack 0 P a g e Desserts/bakery Page 21 Boston Chocolate Brownies Page 22 Banana cakes Page 23 Sponge cakes Page 24 Apple Crumble Page 25 Flapjacks Page 26-27

More information

Food & Nutrition Recipe Booklet. Year 9. Name: Form: Group: Teacher: Book replacement Cost 1

Food & Nutrition Recipe Booklet. Year 9. Name: Form: Group: Teacher: Book replacement Cost 1 Food & Nutrition Recipe Booklet Name: Form: Group: Teacher: Year 9 Book replacement Cost 1 Expectations Long hair to be tied back and nail varnish to be removed for all practical lessons. Long sleeves

More information

Ecclesfield School Y8 Food Technology Recipe booklet

Ecclesfield School Y8 Food Technology Recipe booklet Ecclesfield School Y8 Food Technology Recipe booklet Y8 Food Technology rotation: 1. Fruit Scones 2. Scone Based Pizza 3. Danish apple cake 4. High fibre Muffins 5. Cheese Scones 6. 2 practical try outs

More information

Leek & Potato Soup. Ingredients 1 piece of leek ½ onion 1 potato 1 stock cube 350ml water Seasoning

Leek & Potato Soup. Ingredients 1 piece of leek ½ onion 1 potato 1 stock cube 350ml water Seasoning Leek & Potato Soup 1 piece of leek ½ onion 1 potato 1 stock cube 350ml water Seasoning 1 peeler 1 chopping knife 1 chopping board 1 grater 1 large pan 1 measuring jug 1 Collect ingredients. 2 Wash potato

More information

Riverton Organic Growers - Fact Sheet

Riverton Organic Growers - Fact Sheet ANY VEGETABLE FRITTATA In a large fry pan sauté one or two onions in butter. Chop finely and add any vegetables you have- (the denser the vegetable the finer you chop) or add the vegetable leftovers from

More information

White oven bread loaf

White oven bread loaf White oven bread loaf White oven bread loaf Nothing beats the smell of freshly baked bread. This deliciously soft, yet crunchy loaf can be enjoyed with just a spread of butter or accompanied with your

More information

Year 8 Recipe Book 1

Year 8 Recipe Book 1 Year 8 Recipe Book 1 Bolognaise Sauce FOOD SAFE FOCUS! Heat your meat to 73oc to kill bacteria Always store meat in a fridge 225g / 8oz minced beef 1 medium size onion 1 pepper 110g /4oz mushrooms 1 garlic

More information

Year 8 Recipes

Year 8 Recipes Practical work in Home Economics 1. for practical cookery lessons are provided by the pupil. 2. Preparing for practical lessons is the responsibility of the pupil. It is part of their learning and is a

More information

SPALDING HIGH SCHOOL FOOD AND NUTRITION

SPALDING HIGH SCHOOL FOOD AND NUTRITION SPALDING HIGH SCHOOL FOOD AND NUTRITION YEAR 7 Recipe Booklet During year 7 food technology you will be making the following recipes. Keep this recipe booklet at HOME so that you always know the basic

More information

3 Star Chef Award. and lots more! Recipes.

3 Star Chef Award. and lots more! Recipes. 3 Star Chef Award and lots more! Recipes. Health and safety in the Food Technology rooms The following rules are very important whilst in T9 T10 and T11. Safety Rules 1. Do not run. 2. Stop quickly and

More information

Banana & Vanilla Smoothie

Banana & Vanilla Smoothie Banana & Vanilla Smoothie Ingredients (between 2) 2 glasses 250ml semi skimmed milk measuring jug 1 banana small bowl 1 scoop vanilla ice-cream spoon Vanilla essence Make sure that the dispensing tap lever

More information

Fish en Papillotte. American Muffins Ingredients 100g caster sugar 75g margarine 1 egg 200g self-raising flour 150ml milk

Fish en Papillotte. American Muffins Ingredients 100g caster sugar 75g margarine 1 egg 200g self-raising flour 150ml milk Fish en Papillotte 2 fish fillets, (any fresh or frozen fish will work) 1 2 onion, finely sliced 1 medium tomato, sliced 1 4 fennel bulb, finely sliced (optional) 2 tbsp olive oil squeeze lemon juice (or

More information

RECIPES. Reg Charity No C I T Y I S S I O N

RECIPES. Reg Charity No C I T Y I S S I O N RECIPES Reg Charity No. 1051023 BIRMINGHAM C I T Y M I S S I O N Chewy Golden Syrup Cookies 100g/4oz butter 100g/4oz light brown sugar 1 tablespoon golden syrup 150g/6oz self-raising flour 85g/3oz Smarties

More information

Year 9 Food + Nutrition: Food Technical Skills

Year 9 Food + Nutrition: Food Technical Skills Year 9 Food + Nutrition: Food Technical Skills Name:... Teacher:... Technical skills 1. General practical skills 2. Knife skills 3. Preparing fruit and vegetables 4. Use of the cooker 5. Use of equipment

More information

Year 8 Recipe Book. Yummy things! Name: Group:

Year 8 Recipe Book. Yummy things! Name: Group: Year 8 Recipe Book Yummy things! Name: Group: Year 8 Mapping Sheet 2017-18 Week 1 3 Week 4 6 Theory: Introduction to the course. Identify the different food groups based on the Eatwell Guide. Outline that

More information

Cooking and Nutrition Cooking Method Recipe Book Year 9. Name: Form: Teacher: Recipe Dates Cooking Methods. Roasting. Honey glazed root vegetables

Cooking and Nutrition Cooking Method Recipe Book Year 9. Name: Form: Teacher: Recipe Dates Cooking Methods. Roasting. Honey glazed root vegetables Cooking and Nutrition Cooking Recipe Book Year 9 Name: Form: Teacher: You will learn to prepare and cook a broad range of recipes using many different cooking methods Recipe Dates Cooking s Flapjack Baking

More information

Year 9 Recipe Booklet 2018/19

Year 9 Recipe Booklet 2018/19 Year 9 Recipe Booklet 2018/19 1. Pineapple upside down cake 2. Macaroons 3. Naan bread 4. Practical investigation of gluten and yeast 5. Pastry scrunchies/spring rolls 6. Pasties 7. Sausage rolls 8. Profiteroles

More information

Name: Teacher: Room: Group:

Name: Teacher: Room: Group: Name: Teacher: Room: Group: Food Department Bodmin College Lostwithiel Road Bodmin PL31 1DD Dear Parent/Carers. Welcome to Food Preparation and Nutrition. Over the next year your child will be cooking

More information

If you have any queries regarding the recipes or problems getting the ingredients, please do not hesitate to contact the subject teacher.

If you have any queries regarding the recipes or problems getting the ingredients, please do not hesitate to contact the subject teacher. The recipes used in Y7 have been carefully chosen to provide a range of opportunities for students to develop their confidence in using practical skills. Students will be able to apply their creative thinking

More information