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. The Naonal Curriculum has placed a big emphasis on pupils being able to cook a wide repertoire of predominantly savoury dishes to build cooking skills and learn about healthy eang, different user groups and sustainability. Whilst we cannot guarantee which date your child will cook each dish the recipes will follow the order below and school will somemes provide some of the ingredients. We do ask that pupils adhere to the expectaons set out by their teacher for storing their ingredients when they get to school for health and safety purposes. We hope you enjoy trying the products your son/daughter has made, the recipes are designed so that you may personalise them and the teacher will discuss the recipes with the pupils beforehand. Product Ingredients Oponal Inspiraon Fruit Salad 5 fruits Fruit juice provided by school NORTHGATE HIGH SCHOOL Sidegate Lane Ipswich IP4 3DL Tel: 01473 210123 Fax: 01473 281084 Headteacher: Mr David Hutton Pasta Salad 200g pasta provided by school Up to 4 vegetables (e.g. spring onion, red onion, tomato, etc.) 1 or 2 sources of protein (e.g. cooked meat, cheese, egg, etc.) 2-3 tablespoons salad dressing / pesto etc Potato Salad 200g potatoes 30g mayonnaise provided by school 2 spring onions Garnish such as paprika or herbs Tomato Fish Cakes (Follows pupils learning about sustainable fishing) 450g potatoes (please try to bring these in ready mashed students learnt the skill of peeling and boiling potatoes last week) 1 egg 1tbsp plain flour provided by school 1 n of tuna or salmon Lemon zest 60g cheese Fresh or dried herbs Website: www.northgate.suffolk.sch.uk Email: northgate@northgate.suffolk.sch.uk Northgate safeguards and promotes the welfare of pupils and requires all staff and visitors to share this commitment.
Product Ingredients Oponal Inspiraon Quorn Spaghe 250g Quorn mince provided by school Fresh herbs Bolognese 1 onion (Follows pupils 1 carrot learning about different target 4 mushrooms groups) 1 clove of garlic 1tsp mixed herbs provided by school 1 vegetable stock cube provided by school 1 n tomatoes 1 tablespoon of oil provided by school Pepper Sweetcorn Scones 250g Self-raising flour provided by school Pinch of salt provided by school 40g margarine or buer 50ml milk provided by school 1 egg 25g sugar if making sweet scones- provided by school 75g extra ingredients for example: raisins, sultanas, apricots, onion, sun dried tomato, cheese Short crust pastry (frozen in school for use in the next praccal) 150g plain flour provided by school 75g buer or hard margarine NOT so spread Cold water provided by school 1 food bag provided by school You may add a small amount of parmesan (15g) or herbs to the pastry (1 tsp) Quiche Pastry from last week 2 large eggs 150ml single cream 75ml milk 1 foil round dish provided by school 70g cheese Extra flavours for example: broccoli, pea, tomato, onion, cooked bacon, mushroom approx 100g Fruit Crumble 500g Fruit (apples/rhubarb/plums) 50g sugar for base if using sour fruits 25g for sweeter fruits 150g Plain flour provided by school 50g Buer/Margarine 25g sugar for the top 1 foil dish provided by school Cinnamon to taste Demerara sugar to sprinkle on the top Oats for top 25g Raisins 25g Soup Pupils will research, plan and make their own choice of soup.
Practical 1: Fruit Salad 3/5 Pieces of Fruit 100ml fruit juice (e.g. apple, orange, pineapple) Green Chopping Board Mixing Bowl Vegetable Knife Plate (for food waste) Tablespoon Peeler? Corer? Bridge hold cutting technique Claw grip cutting technique Even cutting (bite size pieces) Combining ingredients 1. Prepare yourself and your equipment. 2. Wash (if necessary) and prepare your fruit using the appropriate cutting techniques. Place fruit into your large mixing bowl 3. Add your fruit juice to your container and stir the fruit salad using a tablespoon to ensure all fruit is evenly distributed. 4. When finished, wash up your equipment and clean your work areas. Thinking evaluation for discussion: What fruit did you choose to add to your fruit salad and why? What went well during the practical? Sensory Analysis Choose 3 words to describe your fruit salad using the Sensory Analysis Word Bank.
Practical 2: Pasta Salad 200g pasta 4 vegetables (e.g. spring onion, red onion, tomato, etc.) 1 or 2 sources of protein (e.g. cooked meat, cheese, etc.) 2 3 tablespoons salad dressing / pesto etc Large Saucepan Wooden Spoon Chopping Board Green? Red? White? Vegetable Knife Mixing Bowl Tablespoon Colander Container Waste plate Weighing / measuring Using the hob Bridge hold cutting technique Claw grip cutting technique Even cutting (bite size pieces) Combining ingredients Boiling Draining 1. Prepare yourself and your equipment. 2. Half fill a large saucepan with cold water, and put it on the hob on a high heat to bring it to the boil. Wait for the water to reach boiling point before adding your pasta. Turn the heat down so that the pasta simmers. 3. Meanwhile, prepare the ingredients you are adding to your pasta salad, and add them to a mixing bowl. 4. When your pasta is cooked, drain it over the sink using a colander, and run it under cold water until it has cooled down. 5. Add the pasta to the mixing bowl with your other ingredients. Then add your salad dressing and mix all of the ingredients together. 6. When finished, wash up your equipment and clean your work areas and check your student checklist What is the main difference between boiling and simmering? Which parts did you find difficult today and how could you work on these areas?
Practical 3: Potato Salad 200g potatoes (any type) 30g / 2 tablespoons mayonnaise or salad cream Optional 2 spring onion, ½ onion or chives Optional Garnishes (paprika), tomato Large Saucepan White Tray and plate Wooden Spoon Green Chopping Board Peeler Vegetable Knife Mixing Bowl Tablespoon Colander Using the hob Bridge hold cutting technique Claw grip cutting technique Even cutting (bite size pieces) Combining ingredients Peeling Boiling Draining 1. Prepare yourself and your equipment. 2. Half fill a large saucepan with cold water, and put it on the hob on a high heat to bring it to the boil. 3. Peel and chop your potatoes into evenly sized small chunks on a chopping board 4. When the water reaches boiling point add in your potatoes. Turn the heat down so that the potatoes simmer. 5. Meanwhile, prepare the ingredients you are adding to your potato salad, and add them to a mixing bowl. 6. When your potato chunks are cooked, drain them over the sink using a colander, and run them under cold water until they have cooled down. 7. Add the potatoes to the mixing bowl with your other ingredients. Then add your mayonnaise/salad cream and mix all of the ingredients together. 8. When finished, wash up your equipment and clean your work areas and check your student checklist Did you add a garnish today, if not how could you garnish your potato salad?
350g cold mashed potatoes 1 egg 60g cheese 1tbsp plain flour 1 tin of tuna or salmon Optional flavours herbs, lemon zest Practical 4: Fishcakes Using the hob Bridge hold cutting technique Claw grip cutting technique Even cutting (bite size pieces) Combining ingredients Frying pan Green Chopping Board? Peeling homework Vegetable Knife? Boiling homework Mixing Bowl Draining homework Grater White chopping board Mashing homework Fish slice Frying White tray and plate 1. Prepare yourself and your equipment. 2. Grate the cheese and place into a mixing bowl. 3. Crack your egg into the mixing bowl. 4. Drain the tuna or salmon and place into the mixing bowl with the flour. 5. Add the potato into the mixing bowl with any extra ingredients and mix well. 6. Shape into small balls and flatten slightly. 7. Heat a teaspoon of oil in a large shallow frying pan and cook the fishcakes over a medium heat for approximately 5 minutes, or until they are hot throughout and each side is golden brown, use a fish slice to flip and transfer to your container 8. When finished, wash up your equipment and clean your work areas and check your student checklist Today you have learnt new skills, what are they and how successful do you feel you were?
Practical 5: Quorn Spaghetti Bolognese 250g Quorn mince per pupil 1 onion 1 carrot 4 mushrooms 1 Garlic 1tsp mixed herbs (In school) 1 vegetable stock cube 1 tin tomatoes 1 tablespoon of oil (In school) Large Saucepan White tray Plate Green Chopping Board Vegetable Knife Wooden Spoon Peeler Grater Garlic crusher Using the hob Bridge hold cutting technique Claw grip cutting technique Even cutting (bite size pieces) Combining ingredients Peeling Frying Correct coloured chopping board 1. Prepare yourself and your equipment. 2. Chop the onion and mushroom into small pieces on a green chopping board. Crush the garlic and peel and grate your carrot. 3. Heat the oil in a saucepan and when warm add the onion, garlic, carrot and mushroom and fry for 2/3 minutes. 4. Add in the tin of tomatoes, dried herbs and vegetable stock cube and simmer for 5 minutes. 5. Stir in the quorn mince and add a little water if it is too dry. Season to taste. Simmer for a further 10 minutes. 6. Transfer to your container and allow to cool down before placing into the fridge. 7. When finished, wash up your equipment and clean your work areas and check your student checklist How is quorn mince different in taste and texture to meat mince?
Practical 6: Scones 250g Self raising flour Pinch of salt (in school) 40g margarine or butter 50ml milk 1 egg And 25g sugar if making sweet scones 75g extra ingredients (raisins/cheese etc) Sieve Mixing bowl Measuring jug Fork Rolling pin Palette knife Pastry Cutter Baking tray Flour dredger Pastry brush Sieving Weighing & measuring Rubbing in Adding a liquid to form a dough Using a cutter Cracking an egg Glazing Using the oven Prepare yourself Apron/hair/hands/sanitise work area Get equipment out and place ingredients on a white tray Put oven on 220C Sieve the flour and salt into a mixing bowl Rub in the margarine to the flour (rubbing in method) until it looks like sand Add in the sugar if you need Prepare and add the flavouring of your choice and stir in (cheese/raisins etc) Add the milk into the measuring jug and then crack in the egg, mix together with a fork. Gradually add in the milk and egg to the flour mixture a little at a time to make dough. Stir in with a palette knife. Knead lightly on a floured surface and press with the hand or rolling pin to 1c.m thick. Cut into rounds using the cutter and place on the baking tray. Brush with a little milk, then bake for 12 15 minutes until golden brown When finished, wash up your equipment and clean your work areas and check your student checklist How did your scones rise today?
150g plain flour 75g butter Cold water from the tap 1 food bag per pupil Practical 7: Shortcrust Pastry Weighing & Measuring Rubbing in Sieve Mixing bowl Measuring Jug Tablespoon Using liquid to form a dough Sieving 1. Sift the flour with a pinch of salt into a large mixing bowl. 2. Rub the butter into the flour using just your fingertips until you have a soft breadcrumb/sand texture. 3. Place very cold water into a jug and with a tablespoon slowly add the water stirring with a spoon until you have a dough. 4. Bring the dough together with your hands you should have a clean bowl free of pastry at this stage. 5. Place the pastry into the sandwich bag and put a label on it which states your name / form / teacher and day/period of lesson and place into the freezer. 6. When finished, wash up your equipment and clean your work areas and check your student checklist. What products can be made using shortcrust pastry? What are key words to remember / associated with making short crust pastry?
Practical 8: Quiche Pastry from last week 2 large eggs 150ml single cream 75ml milk 1 Foil round dish per pupil 70g cheese of choice Extra flavours e.g. broccoli/pea/tomato/onion, etc Mixing bowl Measuring jug Grater White chopping board Green Chopping board? Vegetable knife? Rolling pin Flour dredger Baking tray Sieving Weighing & measuring Rubbing in Adding a liquid to form a dough Using a cutter Cracking an egg Glazing Using the oven 1. Prepare yourself and preheat the oven to 180oc. 2. Roll out the pastry on a light floured surface and line your foil dish with the pastry. Prick the bottom of the pastry with a fork several times. Place the dish onto a baking tray. 3. Grate the cheese onto a white chopping board. 4. Beat the eggs, cream and milk together with a fork in a mixing bowl and then add the cheese and extra ingredients. Do extra ingredients need preparing first? 5. Pour the mixture into pastry case. 6. Bake for 30 minutes until the filling is set, starting to turn golden and slightly puffed up above the pastry case. Use oven gloves to take the quiche out of the oven. 7. When finished, wash up your equipment and clean your work areas and check your student checklist How do the eggs set in the quiche?
Practical 9: Seasonal Fruit Crumble 200g plain flour 100g butter 75g sugar Optional 25g oats/1 biscuit 500g of your chosen fruit 75g sugar Optional 1 tsp cinnamon/1 tsp vanilla Sieve Mixing bowl Tablespoon Green chopping board Vegetable knife Foil dish provided by school Baking tray Sieving Weighing & measuring Rubbing in Adding a liquid to form a dough Using a cutter Cracking an egg Glazing Using the oven 1. Prepare yourself and preheat the oven to 180oc. 2. Get out all equipment and place ingredients on white tray. 3. Sieve the flour into the mixing bowl. 4. Add in the butter and do the rubbing in method (like scones and pastry) until all the lumps of butter have gone. 5. Add in 75g of sugar and stir with the tablespoon. 6. Add any biscuit or oats. 7. Place the bowl to one side. 8. Prepare the fruit and lay in the bottom of the foil container. 9. Sprinkle over the other 75g of sugar. 10. Sprinkle over cinnamon or vanilla. 11. Spoon the crumble topping all over the fruit. Place the dish on to a baking tray and place in the oven for 25 30 minutes,. 12. When finished, wash up your equipment and clean your work areas and check your student checklist 13. Remove from the oven when golden brown and place in the cupboard with your lid. 14. Your lid should have your name and form on it.