NAME: _ FORM: _ - You MUST bring an apron - Canon Slade School
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NAME: ____________________________________
FORM: ____________________________________
You MUST bring an apron
You will always need to eat!
The Food industry is a major employer. Although basic jobs are low paid, many technical
jobs in the Food Industry are very well paid.
Food is exciting and fun.
Food is important for a healthy lifestyle.
The subject teaches nutrition and food hygiene. Both are important for independent living.
Food prepares you for university living.
One lesson each week involves cooking (so it is not about sitting down and writing).
Food helps us celebrate and party.
1.
MARI NADE S
Use for barbeque chicken
These liquids add flavour and improve the texture of the food.
(Acids tenderize meats).
JAR
______________________________________________
Acid - 3 tbsps
e.g. balsamic vinegar,
_________________________________ lemon juice etc.
e.g. olive oil, sunflower
Oil - 3 tbsps oil etc.
Add optional ingredients of your choice - e.g.:
soy sauce
salt
pepper
honey or sugar
garlic
herbs
spices
SHAKE THE JAR AND YOU HAVE A READY TO USE MARINADE!
(Cheaper than a bought one and no additives!)
2.
REMEMBER TO BRING AN APRON
Year 8
Week Practical Theory Homework
1 Small cakes demonstration Introduction and dates Collect images of dishes
Proteins (and which contain eggs
vegetarianism) or taste test
sponge
2 Small cakes Using eggs Complete classwork about
eggs
Stick on your images
3 Sausage rolls Vegetables 1 Complete classwork
4 Shortbread Vegetables 2 Complete classwork
5 Pasta salad Healthy eating - eatwell Print a copy of the eatwell
advice 1 advice plate and place it on
your fridge
6 BBQ chicken with coleslaw Healthy eating - eatwell None set
or salsa advice 2
3.
Featured macronutrients - fat in margarine, carbohydrate in sugar and flour, protein in egg
EGGS USED IN COOKING -
Small Cakes
Skills used - all-in-one method
Try to weigh out at home
From Home
Please bring 10 muffin cases or 12 bun cases.
Don’t forget an apron and a tin/tub to carry them home.
Basic Ingredients
You bring (weighed out - weigh your eggs in the shell then weigh the other ingredients
to the same amount e.g. 120g)
e.g. 125g soft tub margarine (not low fat)
125g sugar (caster)
125g SR flour (can be SR wholemeal or SR gluten free flour)
2 eggs (large)
1 level teaspoon baking powder
Optional Choices
Up to 100g dried fruits eg. cranberries, chopped apricots, raisins
Or 1 very ripe banana
Or 2 tablespoons desiccated coconut
A few drops of orange/almond/vanilla essence
1 teaspoon ginger/mixed spice
Equipment
Mixing bowl, wooden spoon, teaspoon, bun tray, dinner knife, plastic spatula.
Method
1. Wash hands. Turn oven on 180°C. Collect equipment.
2. Place all the basic ingredients (including the eggs) into the bowl and beat well for 2
minutes.
3. Beat in optional ingredients.
4. Spoon the mixture into the cake cases (2-3 full spoons in each case). Scrape the bowl
well.
5. Bake for about 15 minutes until golden brown and springy to the touch.
You could decorate these at home (they are too hot to decorate in school). How about trying
a healthy topping? Mix together 100g low fat cream cheese with 1 tablespoon icing sugar
and 1 tablespoon orange juice. Spread on the top or fill the cake like butterfly cakes.
Sprinkle with coconut or chopped nuts.
4.
Featured macronutrient - protein (meat) and fat, micronutrient - iron in the meat
(also pastry for carbohydrate and egg for protein)
EGGS USED IN COOKING -
Sausage Rolls
Using Bought Puff Pastry
Skills used - shaping savoury baked goods
From Home:
Apron, tea towel, plastic box, carrier bag.
Ingredients
Packet flaky or puff pastry (approximately 200g-300g)
(can be pre-rolled)
8 thick link sausages (about 300g-400g)
1 egg between 2 people (glaze)
2 tablespoons flour between 2 people (rolling out)
Equipment
Rolling pin, sharp knife, jug and fork, one between 2 .
Method
1. Self. Equipment.
2. Flour surface. Roll pastry to oblong (about the thickness of a 10p piece).
3. Divide pastry into 2 or 3 long oblongs. Leave to one side.
4. Skin sausages.
5. Place sausage along centre of one oblong of pastry. Brush edge of pastry with egg.
6. Fold pastry over sausage. Seal edge leaving a flat seam. Press well and shape with
hands. Repeat with second piece of pastry and remaining sausage.
7. Trim the edge of the pastry so it is straight. Cut sausage rolls to desired length (e.g.
each roll into 8 equal pieces).
8. Cut slits in tops of sausage rolls.
9. Glaze with beaten egg and refrigerate.
10. Wash and tidy up.
11. At home, bake for 10-20 minutes until brown.
Vegetarian Option
Cheese Pasties
Bring pastry with 100g-150g grated cheese (you may add some chopped spring onions into
the bag if you wish).
1. Roll out pastry.
2. Cut into squares.
3. Glaze the edges of the square with egg.
4. Add cheese filling.
5. Fold and shape to pasties.
6. Seal edges well and glaze.
7. Refrigerate.
8. Wash and tidy up.
9. At home bake for 10-20 minutes until brown.
5.
Featured macronutrient - fat and carbohydrate (sugar and flour)
Shortbread Buttons
Skills used - creaming method
Try to weigh out at home
From Home
Bring a box to carry them home and don’t forget your apron.
Ingredients
100g butter (soft margarine will also work)
50g caster sugar
125g plain flour
Equipment
Mixing bowl, wooden spoon, teaspoon, greased and lined baking tray, cooling tray, palette
knife, fork.
Method
1. Wash hands. Turn oven on 180°C. Collect equipment.
2. Cream butter and sugar with wooden spoon until soft.
3. Stir in flour to make a soft mixture.
4. Take teaspoonfuls of the mixture, roll into balls using your hands. Place on the baking
tray. Flatten to give circles. Decorate with fork marks.
5. Bake for 10-15 minutes until pale golden.
6. Wash and tidy up.
7. Cool biscuits on a cooling tray if time allows (lift with a palette knife).
6.
Featured nutrients - Vitamin C and fibre in vegetables, macronutrient - carbohydrate in pasta
and fat in the dressing
Pasta Salad
Skills used - cooking pasta, preparing vegetables
From Home:
Apron, tea towel, suitable container (plastic), carrier bag.
Ingredients
100-200g of pasta e.g. penne
(can be gluten free pasta)
(can be wholemeal pasta for more fibre)
Choice of Dessing - according to your design
E.g. ½ jar of mayonnaise
French dressing
Caesar salad dressing
Honey and mustard dressing etc.
Extra ingredients of your choice.
Aim for at least 5.
Cucumber, radish, spring onion, celery, carrot, tomato, tuna, cooked chicken, ham, sausages,
fresh or dried herbs (e.g. basil, coriander), chilli, frozen peas, beans, sweetcorn
Equipment
Saucepan, colander, vegetable knife, tablespoon, green chopping board for salad vegetables,
white chopping board for cheese, yellow chopping board for cooked meats.
Method
1. Self.
2. Equipment. Boil kettle.
3. Cook pasta in boiling water, according to the instructions on the packet (dried pasta
needs about 10 minutes).
4. Meanwhile prepare optional ingredients. Place in your container.
5. Drain pasta carefully and rinse with cold water to cool. Dry with kitchen roll.
6. Stir in pasta. Taste hygienically and season to taste.
7. Store in chiller.
8. Wash and tidy up.
7.
Featured macronutrient - carbohydrate in the rice
Rice Salad
Skills used - cooking rice, preparing vegetables
(a wheat-free option)
From Home:
Apron, tea towel, suitable container.
Ingredients
75g long grain rice (could be brown rice for more fibre)
25g frozen peas
25g sweetcorn
Seasoning
Extra ingredients of your choice.
Aim for at least 5.
1 tomato, cucumber, 1 pineapple ring, 1 small red pepper, 4 spring onions, 25g mushrooms,
1 tablespoon sultanas, ½ tin mandarin oranges
Equipment
Sieve, saucepan, wooden spoon, vegetable knife, tablespoon, green chopping board for salad
and vegetables, brown chopping board for mushrooms and onion.
Method
1. Self. Utensils. Ingredients.
2. Wash rice in sieve. Cook in boiling water for approximately 10 minutes (cook brown
rice for 25 minutes).
3. Prepare vegetables being used.
4. Drain rice and rinse with cold water to cool. Drain well.
5. Stir in remaining ingredients.
6. Store in chiller.
7. Wash and tidy up.
8.
Featured macronutrient - protein in chicken
Making a Meal - BBQ Chicken AND Salad
BBQ Chicken
Skills used - making a marinade, checking your chicken is cooked
MUST BE MADE WITH COLESLAW, COUSCOUS SALAD OR TOMATO SALAD
- see next pages
(otherwise you won’t have enough to do in the lesson!)
From Home:
Apron, tea towel, named plastic box to carry home.
Ingredients
Chicken - 4 drumsticks/wings/thighs/breasts
Marinade - design your own and bring to school in a jar (see page 2).
In a jar put a mix from the following:
4 tablespoons tomato ketchup or brown sauce
1 tablespoon (brown) sugar
1 teaspoon chilli powder/paprika or a chopped fresh chilli
1 crushed garlic clove
1 dessertspoon honey
1 tablespoon soy sauce or balsamic vinegar
Salt and pepper
Equipment
Plastic bag, sharp knife to open the packet of chicken.
(Share a temperature probe).
Roasting tray covered in foil.
Method
1. Oven 200°C.
2. Pour marinade into plastic bag. Tip in chicken pieces. Mix together. Throw away
plastic container.
3. Tip chicken into a foil lined baking tray. Bake for 20-30 minutes.
4. Check the chicken is cooked thoroughly by using a temperature probe. It should read
72°C or above.
5. Wash and tidy up. Disinfect your hands and table before making the salad.
9.Featured nutrients - Vitamin C and fibre in vegetables
Coleslaw
Skills used - vegetable preparations
From Home:
Apron, tea towel, named plastic box to carry home.
Ingredients
¼ hard white cabbage
1 carrot
3 tablespoons mayonnaise or other suitable dressing (try a low fat one)
Optional ingredients (to incr ease the fibr e content)
2 tablespoons raisins or sultanas
1 small tin pineapple or mandarins
1 small bunch seedless grapes
A few spring onions or some chives
Equipment
Green chopping board for vegetables, vegetable knife, grater, tablespoon.
Method
1. Finely chop the cabbage.
2. Grate carrot.
3. Mix with dressing.
4. Add optional ingredients and stir well.
5. Place in chiller.
6. Wash and tidy up.
10.Featured nutrients - carbohydrate in the couscous, Vitamin C and fibre in the vegetables
Couscous Salad
Skills used - vegetable preparations
From Home:
Apron, tea towel, named plastic box to carry home.
Ingredients
1 packet of couscous (can be a flavoured type e.g. lemon and coriander)
Vegetables of your choice e.g. ¼ cucumber, tomatoes, 2 tablespoons frozen peas,
1 pepper
Optional - her bs e.g. cor iander , 2 tablespoons r aisins
Equipment
Kettle, jug, tablespoon, green chopping board for vegetables, vegetable knife.
Method
1. Boil kettle. Measure correct amount of water in jug according to packet. Pour in
couscous and leave to stand.
2. Prepare vegetables.
3. Combine couscous and vegetables.
4. Wash and tidy up.
11.Featured micronutrients - Vitamins A and C in tomatoes (and fibre)
Tomato Salad
Skills used - vegetable preparation
From Home:
Apron, tea towel, named plastic box to carry home.
Ingredients
4 tomatoes
2-3 spring onions
1 bunch coriander
1 juice of a lime
Salt and black pepper
1 teaspoon sugar
Optional
2 tablespoons sweetcorn
½ ripe mango
3 tablespoons of tomato passata
1 clove garlic
1 green or red chilli
Equipment
Vegetable knife, tablespoon, green chopping board for tomatoes, scissors, lemon squeezer,
brown board for onion.
Method
1. Chop the ingredients and stir together in the plastic box.
2. Chill.
3. Wash and tidy up.
12.Featured nutrient - fibre in oats
Try this one at home
Flapjacks Biscuits
Skills used - melting method
From Home:
Apron, tea towel.
Square tin (about 20cm)
Ingredients
200g porridge oats
100g brown sugar
100g margarine
1 tablespoon golden syrup
Equipment
Large pan, wooden spoon, pan stand, greased square tin, dinner knife, cooling tray.
Method
1. Self. Equipment. Oven gas 4/180°C. Ingredients.
2. Put margarine, sugar and syrup in a pan. Heat gently (do not allow to boil) until
margarine melts.
3. Pour the oats into contents of the pan. Mix well.
4. Pour the mixture into the greased and lined tin. Soak pan. Press the mixture firmly
into the tin. Smooth with the back of the spoon.
5. Bake for 20 minutes until golden. Wash and tidy up.
6. Cut the flapjacks into fingers while hot. Lift from the tin when cold and firm.
13.Homework Help Page
Each Homework is Explained Here
1. Using Eggs 1
Collect at least 12 images of dishes that contain eggs. Bring to the next lesson.
2. Using Eggs 2
Make your booklet look attractive by sticking on the images that you collected last
week. Label each image with its name and explain how eggs are used in each dish.
Answer the questions from the sheet started in school. Bring to the next lesson.
3. Pasta Salad Recipes Research
Find 2 recipes for pasta salads.
4. Pasta Salad Story Board
Using the recipe from your booklet, write out the method and draw a picture to
illustrate each stage in the making progress. Bring to the next lesson.
5. Healthy-Eating
Google The Eatwell Advice Plate. Print the image and stick on your fridge.
6. No homework for the last lesson.
14.Name: _______________________ Product: ___________________
SENSORY EVALUATION
I taste tested my product.
Here are my results. All marks are out of 5.
Descriptor e.g. Taster 1 Taster 2 Taster 3 Taster 4
sweet
I have used these results to draw the star profile below.
Colour code: Taster 1s views are shown in _____________, Taster 2s in
______________, Taster 3s in ______________ and Taster 4s in ___________.
5
4
3
2
1
1
2
3
4
5
Conclusions
Overall my tasters thought that my product was ____________________________________
and _________________________________________. It was not ____________________
or __________________________________________.
15.You can also read
