Re: Food Technology : Year 8A3 Practical Work

LCN/jap

5th January 2016

Dear Parent / Carer,

Your son / daughter has commenced their Year 8 Food Technology course.

I enclose a list of ingredients for each weeks practical lesson. Recipes can be adapted to suit your personal tastes.

Please can you ensure your son/daughter has a suitable container to carry their practical work home in.

If there is a problem with the provision of ingredients please do not hesitate to contact me the day before the lesson so that we can assist where possible.

Thank you in anticipation of your continued support.

Yours sincerely,

Mrs L Newman Food Technology Teacher

WEEK B : Wednesday, 13 th January – SPAGHETTI BOLOGNESE

250g minced beef or soya meat 1 onion 450g can chopped tomatoes or cook in sauce 1 beef stock cube 100g dried spaghetti

Optional: green/red pepper; 100g mushrooms; 1 carrot

CONTAINTER TO CARRY IT HOME IN WEEK A – Friday, 22 nd January : CHILLI CON CARNE

200g minced beef 1 onion 215g tin red kidney beans 2 tbsp cooking oil 1 green or red pepper 1 beef stock cube 400g tin chopped tomatoes 150g long grain or basmati rice Chilli powder (amount varies according to taste – 1 tsp at a time)

Optional : 50g peppers / 50g mushrooms

CONTAINER TO CARRY IT HOME IN

WEEK B – Wednesday, 27 th January : CURRY & RICE

4 raw chicken breasts 2 medium onions 1 medium apple 2 cloves garlic 2 tablespoons oil 200g basmati or long grain rice 1 level teaspoon ground ginger } 1 heaped teaspoon tomato puree } OR 1 jar of 1 rounded dessertspoon curry powder } curry cook- of your preferred strength } in-sauce 1 tin tomatoes }

OVENPROOF DISH / CONTAINER TO CARRY IT HOME IN

WEEK A – Friday, 5 th February : Lasagne

300g minced beef 450g can chopped tomatoes or cook in sauce 1 medium onion ½ green pepper (optional) 1 beef stock cube 75g lasagne sheets Optional: 100g mushrooms Cheese Sauce 50g margarine 50g plain flour 500ml milk 100g cheddar sauce

OVENPROOF DISH / CONTAINER TO CARRY IT HOME IN WEEK B – Wednesday, 10 th February : FLAPJACKS (decorated)

225g rolled oats 100g margarine 75g sugar 75g golden syrup (3 tablespoons) 100g flavourings – choose from: Dried fruit; nuts; chocolate chips, cherries

Topping – 200g chocolate – for melting OR Glace icing – 100g icing sugar & water Sprinkles to decorate

CONTAINER TO CARRY HOME IN

WEEK A – Friday, 26 th February : BREAD

The Academy will provide the ingredients for this.

WEEK B – Wednesday, 2 nd March – EXAM WEEK

WEEK A – Friday, 11 th March : Bread PIZZA

500g strong plain flour 1 packet of dried yeast Or 150g pizza base mix 1 teaspoon of sugar 50g margarine 1 onion 75g cheese 1 small tin of tomatoes or tube of tomato puree

Choose from: 100g cooked ham; chicken; bacon; tuna; sweetcorn; peppers; pineapple; mushrooms (choose 2 or more)

CONTAINER TO CARRY IT HOME IN WEEK B – Wednesday, 16 th March : PLAIT

Basic Ingredients 1 packet frozen pastry 50g flour (to roll out) 1 egg (to glaze)

Then choice of:-

Savoury Sausage Meat OR 200g sausage meat 1 onion (chopped) Cheese & Onion 1 green pepper (chopped) 200g grated cheddar cheese 50g mushrooms (chopped) 2 onions (chopped) 2 tbsp tomato puree 1 tsp mixed herbs OR

OR Corned Beef 1 small tin corned beef Apple & Sultana 1 onion 400g cooking apples 50g sugar 75g sultanas 2 tsp cinnamon 2 tbsp water