Dawood Public School Course Outline Food and Nutrition Grade 8

1 Reference book: Dawood Public School Course Outline Food and Nutrition Grade 8 Food & Nutrition by Bethan Jones and Victoria Ellis Reference websites: www.eatright.org www.usda.gov Yearly Syllabus: Month August September Contents Basic Dietary Guidelines and Understanding Nutritional Information Strawberry and Chocolate Baked Alaska Nutrients Proteins Carbohydrates Fats and oils Vitamins Minerals Dietary Fiber Water Glazed Japanese Chicken Meatballs on Skewers October November December January February Food, Health, Safety & Hygiene Pineapple Chiffon Cake Group project Chicken Hariyali Mid Term Examination Additives in food Chocolate-Chip Ice-Cream-Sandwich Cake with Butterscotch Sauce Basic ingredients and mixtures Decadent Chocolate Cake March April May Group projects Group Projects Annual Examination

2 Syllabus Contents Introduction August 2014 Lesson 1: Basic Dietary Guidelines & understanding nutritional information My Pyramid poster display. My Plate handouts. Basic Dietary Guidelines are for students to develop an understanding of a healthy and balanced diet. Students will be able to recognize and understand the basic five food groups i.e. cereals and grains, fruits and vegetables, meat group, fats and sugars, milk and dairy products. Handouts of basic dietary guidelines. Students will be able to learn the importance of meals, what to eat and how much to eat. Recipe 1: Strawberry and Chocolate Baked Alaska Prep Time 40 mins Serves 4 6 ounces bittersweet or semisweet chocolate, chopped 6 tablespoons (3/4 stick) unsalted butter 3/4 ounce unsweetened chocolate, chopped 1 1/2 cups sugar, divided 2 large eggs 1/3 cup all purpose flour 2 tablespoons unsweetened cocoa powder 1/2 teaspoon baking powder 1/8 teaspoon salt 1 pint strawberry ice cream, slightly softened 3 large egg whites Preheat oven to 350 F. Butter 9x9x2-inch metal baking pan; line bottom with parchment paper. Stir bittersweet chocolate, butter, and unsweetened chocolate in small saucepan over low heat until chocolates melt and the mixture is smooth. Cool 10 minutes. Whisk 3/4 cup sugar and eggs in large bowl until well blended, about 1 minute. Whisk in chocolate mixture. Sift flour, cocoa, baking powder, and salt; stir to blend. Transfer batter to a prepared pan. Bake the cake until the top looks dry and tester inserted into center comes out with some thick sticky batter, about 17 minutes. Cool cake in pan to room temperature. Cut around cake in pan. Place cutting board over pan and invert, tapping out cake. Peel off parchment. Using 3-inch round cutter, cut out 6 cake rounds (save remaining cake for another use). 6. Line small baking sheet with parchment paper. Arrange cake rounds on prepared sheet. Using 2 1/4- to 2 1/2-inch-diameter ice cream scoop, place scoop of strawberry ice cream in center of each round, leaving about 1/4-inch plain border. Freeze until ice cream is solid, about 2 hours. Combine remaining 3/4 cup sugar and egg whites in large metal bowl. Set bowl over saucepan of gently simmering water and whisk until the mixture is very warm, about 2 minutes. Remove bowl from over water. Using electric mixer, beat meringue at high speed until very thick and billowy, about 2 minutes. Place baking sheet with cake rounds on work surface. Mound 2 heaping tablespoons meringue atop ice cream on 1 cake round. Spread meringue evenly over to cover, sealing meringue to plain cake border and swirling decoratively. Repeat with remaining desserts. Freeze uncovered on baking sheet until meringue is solid, at least 2 hours and up to 2 days. 9. Preheat oven to 500 F. Transfer desserts still on baking sheet from freezer directly to oven. Bake until meringue is deep brown in spots, turning sheet as needed for even cooking, about 3 minutes. Transfer to plates.

3 September 2014 Lesson 2: Proteins, Carbohydrates, Fats, Vitamins, Minerals, Dietary fiber and Water Main sources of energy. Main sources in our food and functions in our body. Students will be able to identify the food sources of in their regular diets. This will help them in making healthy choices. Recipe 2: Glazed Japanese Chicken Meatballs on Skewers Makes 16 meatballs on 8 skewers Total time 1 hour Sauce: For the sauce: 1/4 cup low-sodium soy sauce In a small saucepan, combine the soy sauce, sake, sugar and vinegar and bring to a boil. Boil over high heat until thickened to a glaze, 2 to 3 1/4 cup dry sake minutes. Taste and season with a fresh splash of vinegar, if you like. 1/4 cup sugar For the meatballs: 2 tablespoons vinegar Preheat the grill for at least 10 minutes, preparing to grill over moderately high heat, and soak 8 double-pronged bamboo Meatballs: skewers or 16 single skewers in water. 1 1/2 pounds ground chicken In a bowl, use your hands to mix together all of the ingredients except for the sesame seeds. 1 tablespoon minced shallot Form the meat mixture into 16 meatballs. Thread the meatballs onto the skewers, leaving just a little space in between and flatten 1 tablespoon minced fresh slightly. ginger Oil the grates well and grill the meatball skewers until light grill 1 teaspoon minced garlic (1 small clove) marks form, 3 to 4 minutes. Flip and grill for 2 minutes longer, until the outside of the meatballs looks cooked. 1 teaspoon salt Brush the sauce over the meatballs, flip and brush the other side. 1 teaspoon toasted sesame oil Flip them and brush them with the sauce constantly for about 1 minute, until glazed and cooked through. If the sauce darkens too quickly, reduce the heat or move the skewers to a cooler part of For serving: the grill. Sesame seeds To serve: Steamed rice (optional) Transfer the skewers to a platter and sprinkle with sesame seeds and serve over rice, if desired. October 2014 Lesson 3: Food, Health, Safety & Hygiene This topic will cover the basic safety measures in kitchen, personal hygiene and food handling safety. Students will make their own rules for domestic kitchen. Students will understand some rules of handling food and equipments in kitchen. Then they will focus on personal hygiene and safety.

4 Recipe 3: Pineapple chiffon cake Preparation time - 15 minutes Cooking time - 10 minutes Needs to be refrigerated for 4 hours to set Serves 6-8 people For the cake 2 eggs 50g sugar 50g plain flour 1 tbsp coco powder(unsweetened) 1 tsp baking powder For Pineapple mousse 200g low fat frozen yoghurt (natural flavoured) 1 tin pineapples(slices or pieces) 1 packet pineapple jelly 1 tsp vanilla essence 75ml boiling water November 2014 Pre heat oven to 200 degrees C. Grease and line the cake tin. Using an electric hand mixer, beat the eggs and sugar until creamy and thick. This will take around 5-7 minutes. Fold in sifted flour and mix well. Then quickly add the sifted coco powder and baking powder and mix. Pour the prepared cake batter into the lined and greased cake tin and bake for 10 minutes. Remove and let it cool. Transfer the cake onto a serving plate and replace outer ring. For the mousse, drain out the syrup from the pineapple tin and purée the pineapple into a paste. You can retain 1-2 slices for decoration purposes. Transfer this purée to a mixing bowl and add the frozen yoghurt and vanilla essence to this and mix well. Add 75ml boiling water to the pineapple jelly crystals and mix until the crystals are dissolved. Pour the jelly mixture into the yoghurt mix and stir well. Pour this onto the chocolate cake and refrigerate for a minimum of 4 hours. After 4 hours loosen the sides of the mousse with a blunt knife and remove the outer ring. Decorate in any way you like. Use chocolate shavings and pineapple pieces. Serve Chilled! Lesson 4: Cooking food What is the aim of food cooking? How and why food is cooked Heat transfer Cookers & Microwave ovens Cooking methods Effects of heat on food Students will be able to different modes of cooking foods. Recipe 4: Chicken Hariyali Preparation time - 10 minutes Mari nation time - 4 hours minimum Cooking time - 30 minutes Serves 4 500 g chicken 1/2 cup cilantro/coriander leaveswashed and chopped 3 tbsps mint leaves-washed and chopped 1 1/2 tsp ginger paste 1 tsp garlic paste 1 tsp garam masala(mixed spices) 2 1/2 tbsp thick creamy yogurt 3 green chillies 2 tsp lemon juice 2 tbsp grated cheese(of your choice) salt to taste December 2014 1. Grind the cilantro, mint,ginger garlic paste, garam masala, green chillies and yogurt into a smooth paste. Add the lemon juice and salt to this and you have the marinade ready. 2. Using a fork or knife make tiny incisions in the chicken pieces to ensure they soak up the marinade well. Then add the chicken to the marinade and top it up with the grated cheese. 3. Mix well, cover and refrigerate for at least 4 hours. 4. When the chicken has marinated and is ready to be cooked, preheat the oven to 250 degrees C and line an oven dish with non grease paper or foil. Line the chicken pieces on this and pop it into the preheated oven for 30 minutes or until tender 1. 5. Once done, serve hot.

5 Midterm exams January 2015 Lesson 5: Additives in foods Introducing food Additives. Keeping track of adding additives in different foods. Students will be able to identify different food items with additives and their negative effects on our health. Recipe 5: Chocolate-Chip Ice-Cream-Sandwich Cake with Butterscotch Sauce Makes 10 Total time 2 hours Butterscotch Sauce 3/4 cup (packed) dark brown sugar 1/2 cup dark corn syrup 6 tablespoons (3/4 stick) unsalted butter, diced 1/4 cup sugar 1/4 teaspoon salt 1/2 cup whipping cream 1 teaspoon vanilla extract Cookies 1 1/2 cups all purpose flour 3/4 teaspoon baking soda 1/4 teaspoon salt 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature 1/2 cup (packed) golden brown sugar 1/4 cup sugar 1 large egg 1 teaspoon vanilla extract 1 1/2 cups semisweet chocolate chips (about 9 ounces) 3 pints chocolate or vanilla ice cream, slightly softened For butterscotch sauce: 1. Combine first 5 ingredients in heavy medium saucepan. Stir over low heat until both sugars dissolve. Increase heat and boil until large bubbles break on surface and sauce drops thickly from spoon, stirring constantly, about 2 minutes. 2. Remove from heat; whisk in cream and vanilla (mixture may bubble vigorously). (Can be made 3 days ahead. Cover; chill. Rewarm slightly over low heat before using.) For cookies: 1. Preheat oven to 350 F. Line two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper; butter paper. Sift flour, baking soda and salt into small bowl. Using electric mixer, beat butter and both sugars in large bowl until well blended. Add egg and vanilla and beat until smooth. Beat in flour mixture. Stir in chocolate chips. Drop half of dough by large spoonfuls into each prepared pan; spread evenly. Bake cookies until light golden, about 18 minutes. Cool cookies in pans on racks. Carefully turn out cookies; peel off parchment. 2. Place 1 cookie, top side up, in 9-inch spring form pan with 2 3/4-inch-high sides. Drizzle 1/4 cup sauce over. Spread evenly with ice cream; drizzle with 1/2 cup sauce. Top with remaining cookie, top side up; press gently to adhere. Drizzle with 2 tablespoons sauce. Cover pan and freeze ice cream cake at least 5 hours. Cover and chill remaining sauce. (Cake and sauce can be prepared 3 days ahead.) 1. 3. Cut around cake with small knife to loosen. Release pan sides. Let cake stand until ice cream is slightly softened, about 20 minutes. Rewarm butterscotch sauce over low heat. Cut cake into wedges; serve with sauce.

6 February 2015 Lesson 6: Basic ingredients in mixtures Making different mixtures. Role of each ingredient in mixtures. Students will be able to learn the components and their use in batters, dough and mixtures. Recipe 6: Decadent Chocolate cake Prep time: 1 hr 50 mins Cook:35 min Serves 6 to 8 serving 2 1/2 cups all purpose flour 1 ½ teaspoons baking soda 1 teaspoon salt 6 oz unsalted butter, at room temperature 1 cup granulated sugar ¼ cup cocoa powder 3 ½ ounces dark chocolate, melted and cooled 1 teaspoon vanilla extract 2 eggs 1 ½ cups cold water Nonstick cooking spray Chocolate Chip Butter cream, recipe follows Dark chocolate shavings, for decoration Chocolate Chip Butter cream: 3 cups powdered sugar 7 tablespoons hot water 4 ounces dark chocolate, melted and cooled 2 teaspoons vanilla extract 1/2 stick unsalted butter, at room temperature 1/4 cup semisweet dark chocolate, finely chopped 1. Position an oven rack in the center of the oven and preheat the oven to 350 degrees F. 2. In a large bowl, sift together the flour, cocoa powder, baking soda and salt; set aside. In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate. Beat in the eggs one at a time. Scrape down the sides of the bowl and beat for another 3 minutes. Gradually mix in the dry ingredients in three batches, alternating with the cold water. Beat for 1 minute after each addition to incorporate the ingredients. Mix until the batter is smooth. 3. Coat two 9-inches round cake pans with nonstick cooking spray. Cut 2 circles of butter paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance. 4. Pour the batter into the prepared pans and smooth the surface with a spatula; the pans should be two-thirds full. Bake for 30 to 35 minutes. The cake is cooked when a toothpick inserted in the center comes out clean and the cake springs back when touched. Leave to cool for 40 minutes. 5. Turn the cakes out of the pans and remove the paper. With a metal spatula, spread 1/2 cup Chocolate Chip Butter cream on top of one of the layers. Start in the center and work your way out. Carefully place the second layer on top. Smooth the sides with butter cream, and then spread the rest over the top so that the cake is completely covered. Refrigerate for 5 minutes before decorating or cutting. 6. With a large knife, scrape some shavings from a block of dark chocolate. Scatter the shavings over the cake. Chocolate Chip Butter cream: In the bowl of an electric mixer, dissolve the powdered sugar and water at low speed. Beat in the dark chocolate and vanilla. Add the butter gradually in small bits. Mix until everything is completely incorporated. Using a spatula, fold in the chopped chocolate and give a final quick spin. March 2015 Group projects April 2015 Group projects May 2015 Annual exams