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 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. 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. 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. 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.
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) 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 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) 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 tsp = teaspoon tbsp. = tablespoon ¼ pt = 5 fluid oz = 150ml ½ pt = 10 fluid oz = 300ml tsp = teaspoon tbsp. = tablespoon Temperature conversion chart Temperature conversion chart Degrees Celsius Gas Mark Degrees Celsius Gas Mark 140 1 150 2 160/170 3 180 4 190 5 200 6 220 7 230 8 240 9 140 1 150 2 160/170 3 180 4 190 5 200 6 220 7 230 8 240 9
Fresh Fruit Salad (serves 4) Fresh Fruit Salad (serves 4) Choose a selection of six fruits Apples Pears Grapes Kiwi Oranges Banana *Plastic container with lid *Tin to carry home in Choose a selection of six fruits Apples Pears Grapes Kiwi Oranges Banana *Plastic container with lid *Tin to carry home in Other fruits in season strawberries, raspberries, plums, nectarines, melon, star fruit 600ml/1 pint sugar free fruit juice Other fruits in season strawberries, raspberries, plums, nectarines, melon, star fruit 600ml/1 pint sugar free fruit juice Collect equipment, organise work area Wash and dry the fruit. Open the fruit juice and put into your plastic container Using a sharp knife and chopping board, prepare fruit by chopping into even sized pieces. (You will have been shown the correct preparing techniques for each fruit by your teacher) Put fruit into container as you go along, ensure the fruit is covered with the juice to prevent browning (oxidation) Wrap up waste in a paper towel and put for compost Wash up, clean and check equipment Collect equipment, organise work area Wash and dry the fruit. Open the fruit juice and put into your plastic container Using a sharp knife and chopping board, prepare fruit by chopping into even sized pieces. (You will have been shown the correct preparing techniques for each fruit by your teacher) Put fruit into container as you go along, ensure the fruit is covered with the juice to prevent browning (oxidation) Wrap up waste in a paper towel and put for compost Wash up, clean and check equipment
Fruit crumble (serves 4) 150g/6oz plain flour (wholemeal) *Oven proof dish 50g/2oz porridge oats *Tin to carry home in 75g/3oz sugar 75g/3oz hard margarine Oven Temp. 200oC Tin pie filling or 300g/12oz stewed fruit Gas 6 Time 20 minutes Fruit crumble (serves 4) 150g/6oz plain flour (wholemeal) *Oven proof dish 50g/2oz porridge oats *Tin to carry home in 75g/3oz sugar 75g/3oz hard margarine Oven Temp. 200oC Tin pie filling or 300g/12oz stewed fruit Gas 6 Time 20 minutes Collect equipment, organise work area Light oven 200oC/Gas 6 Peel and chop fruit (stew if required) Place fruit into oven proof dish Place flour into a large mixing bowl Rub in margarine to resemble breadcrumbs Stir in sugar and oats Cover fruit with crumble topping Bake in the pre-heated oven for 20 minutes (approx) until golden brown Wash up, clean and check equipment Collect equipment, organise work area Light oven 200oC/Gas 6 Peel and chop fruit (stew if required) Place fruit into oven proof dish Place flour into a large mixing bowl Rub in margarine to resemble breadcrumbs Stir in sugar and oats Cover fruit with crumble topping Bake in the pre-heated oven for 20 minutes (approx) until golden brown Wash up, clean and check equipment
Low sugar rock cakes (8-10 cakes) 200g/8oz Self Raising flour (wholemeal) *Tin to carry home in 75g/3oz margarine 25g/1oz caster sugar 100g/4oz dried fruit Oven Temp. 190oC 1 egg Gas 5 2-3 tablespoons milk Time 20-25 minutes Low sugar rock cakes (8-10 cakes) 200g/8oz Self Raising flour (wholemeal) *Tin to carry home in 75g/3oz margarine 25g/1oz caster sugar 100g/4oz dried fruit Oven Temp. 190oC 1 egg Gas 5 2-3 tablespoons milk Time 20-25 minutes Collect equipment, organise work area Light oven 190oC/Gas 5 Grease baking tray Place flour into a large mixing bowl Rub in margarine until mixture resembles breadcrumbs Stir in sugar and fruit Beat egg and milk together in a small bowl Add milk and egg mixture gradually *TAKE CARE* (you might not need all of the egg/milk mixture), stir continuously with a palette knife until a stiff mixture is formed Place small rocky piles of mixture onto the greased baking tray (use a tablespoon and fork) Bake in the preheated oven 190oC/Gas 5 for 20-25 minutes until golden brown Remove from baking tray and cool on a wire cooling tray Wash up, clean and check equipment Collect equipment, organise work area Light oven 190oC/Gas 5 Grease baking tray Place flour into a large mixing bowl Rub in margarine until mixture resembles breadcrumbs Stir in sugar and fruit Beat egg and milk together in a small bowl Add milk and egg mixture gradually *TAKE CARE* (you might not need all of the egg/milk mixture), stir continuously with a palette knife until a stiff mixture is formed Place small rocky piles of mixture onto the greased baking tray (use a tablespoon and fork) Bake in the preheated oven 190oC/Gas 5 for 20-25 minutes until golden brown Remove from baking tray and cool on a wire cooling tray Wash up, clean and check equipment
Spicy Tomato Soup Spicy Tomato Soup 1 Carrot *Container to carry soup home in 1 medium onion (chopped) 1 potato 1 x tin chopped tomatoes (400g) Serve with grated cheese 500 mls water-approx bread 1 tablespoon tomato puree 1/2 teaspoon dried chilli flakes 1/2 teaspoon sugar (optional) 1 stock cube 1 Carrot *Container to carry soup home in 1 medium onion (chopped) 1 potato 1 x tin chopped tomatoes (400g) Serve with grated cheese 500 mls water-approx bread 1 tablespoon tomato puree 1/2 teaspoon dried chilli flakes 1/2 teaspoon sugar (optional) 1 stock cube Collect equipment, organise work area Prepare the vegetables peel and slice the onion, Top and tail, peel and slice the carrot Peel and cut the potato into small cubes Put all the ingredients into a large saucepan Stir everything together and bring to the boil and then simmer for 20 mins. You may wish to add more boiling water at this point if your soup is too thick. Once the soup is cooked carefully pour into the liquidiser and blend until smooth. Wash up, clean and check equipment Collect equipment, organise work area Prepare the vegetables peel and slice the onion, Top and tail, peel and slice the carrot Peel and cut the potato into small cubes Put all the ingredients into a large saucepan Stir everything together and bring to the boil and then simmer for 20 mins. You may wish to add more boiling water at this point if your soup is too thick. Once the soup is cooked carefully pour into the liquidiser and blend until smooth. Wash up, clean and check equipment
Flapjacks (10-12 portions) 100g/4oz margarine *Baking tin/foil tray 100g/4 level tablespoons golden syrup (approx 18cm / 7 inch) 75g/3oz granulated sugar *Tin/container to carry home in 200g/8oz porridge oats Oven Temp. 160oC 50g/2oz self raising flour (wholemeal) Gas 3 ¼ teaspoon salt Time 30-40 minutes Other ideas to try Add 50g/2oz chopped glace cherries, dried apricots or your choice of flavouring Flapjacks (10-12 portions) 100g/4oz margarine *Baking tin/foil tray 100g/4 level tablespoons golden syrup (approx 18cm / 7 inch) 75g/3oz granulated sugar *Tin/container to carry home in 200g/8oz porridge oats Oven Temp. 160oC 50g/2oz self raising flour (wholemeal) Gas 3 ¼ teaspoon salt Time 30-40 minutes Other ideas to try Add 50g/2oz chopped glace cherries, dried apricots or your choice of flavouring Collect equipment, organise work area Light oven 160c/Gas 3 Grease baking tin Put margarine, syrup and sugar into a large saucepan Over a low heat stir with a wooden spoon until the margarine has melted (CARE MUST BE TAKEN) Remove from the heat, add oats and salt mix thoroughly Add flour and mix (add cherries/apricots if used) Turn mixture into greased baking tin and cook 160Oc/Gas 3 for 30-40 minutes until golden brown Leave to cool in the tin for 5 minutes, then cut into 12 portions Place onto a wire cooling tray Wash up, clean and check equipment Collect equipment, organise work area Light oven 160c/Gas 3 Grease baking tin Put margarine, syrup and sugar into a large saucepan Over a low heat stir with a wooden spoon until the margarine has melted (CARE MUST BE TAKEN) Remove from the heat, add oats and salt mix thoroughly Add flour and mix (add cherries/apricots if used) Turn mixture into greased baking tin and cook 160Oc/Gas 3 for 30-40 minutes until golden brown Leave to cool in the tin for 5 minutes, then cut into 12 portions Place onto a wire cooling tray Wash up, clean and check equipment
Potato Salad Potato Salad 400g / 1lb new potatoes 3 tbs. mayonnaise / salad cream 2 tbs. chopped chives (optional) 2 chopped gherkins (optional) 1/2 tsp salt (optional) *Plastic container to carry home in 400g / 1lb new potatoes 3 tbs. mayonnaise / salad cream 2 tbs. chopped chives (optional) 2 chopped gherkins (optional) 1/2 tsp salt (optional) *Plastic container to carry home in Scrub potatoes and cut into even sized pieces Place in saucepan and just cover with water Add 1/2 level tsp salt (if using) Bring to boil, cover saucepan and simmer for 10 minutes Drain potatoes and place in mixing bowl Add mayonnaise whilst still hot and stir in chives and gherkins if used Wash up, clean and check equipment Scrub potatoes and cut into even sized pieces Place in saucepan and just cover with water Add 1/2 level tsp salt (if using) Bring to boil, cover saucepan and simmer for 10 minutes Drain potatoes and place in mixing bowl Add mayonnaise whilst still hot and stir in chives and gherkins if used Wash up, clean and check equipment
Coleslaw Coleslaw ngredients Small hard cabbage 1 carrot 1 small onion 3 table spoons of mayonnaise Salt and pepper *Plastic container to carry home in ngredients Small hard cabbage 1 carrot 1 small onion 3 table spoons of mayonnaise Salt and pepper *Plastic container to carry home in Wash and slice cabbage finely Wash and grate the carrot Chop the onion Place all of the ingredients into a bowl Add the salt and pepper Mix together, place into container Wash up, clean and check equipment Wash and slice cabbage finely Wash and grate the carrot Chop the onion Place all of the ingredients into a bowl Add the salt and pepper Mix together, place into container Wash up, clean and check equipment
Pizza Toast Pizza Toast 1 bread muffin *50p to cover cost of 2 tbsp chopped tomatoes ingredients Pinch of herbs Salt and pepper 30g hard cheese e.g. cheddar, edam 1 spring onion (optional) Grill Temp Medium 1 tbsp tuna (optional) 1 tbsp sweet corn (optional) Time -10 mins 1 mushroom (optional) 1 bread muffin *50p to cover cost of 2 tbsp chopped tomatoes ingredients Pinch of herbs Salt and pepper 30g hard cheese e.g. cheddar, edam 1 spring onion (optional) Grill Temp Medium 1 tbsp tuna (optional) 1 tbsp sweet corn (optional) Time -10 mins 1 mushroom (optional) Into a large saucepan empty your chopped tomatoes, remove any cores and mash with a fork, add mixed herbs and seasonings. Simmer on a low heat for approx 10 mins. Pre-heat the grill on medium heat. Meanwhile grate the cheese, drain the tuna and chop the spring onion and mushroom. Slice the muffin bread in half through the middle Once the tomato mixture has reduced down spread onto the top of both halves of the muffin Arrange your fillings onto the top and sprinkle with cheese. Place under the grill, until the cheese bubbles (take care not to allow your pizza to burn). Approximately 5-10 mins. Wash up, clean and check equipment. Into a large saucepan empty your chopped tomatoes, remove any cores and mash with a fork, add mixed herbs and seasonings. Simmer on a low heat for approx 10 mins. Pre-heat the grill on medium heat. Meanwhile grate the cheese, drain the tuna and chop the spring onion and mushroom. Slice the muffin bread in half through the middle Once the tomato mixture has reduced down spread onto the top of both halves of the muffin Arrange your fillings onto the top and sprinkle with cheese. Place under the grill, until the cheese bubbles (take care not to allow your pizza to burn). Approximately 5-10 mins. Wash up, clean and check equipment.