<p>LCN/jap</p><p>5th January 2016</p><p>Dear Parent / Carer,</p><p>Re: Food Technology : Year 8A3 Practical Work</p><p>Your son / daughter has commenced their Year 8 Food Technology course.</p><p>I enclose a list of ingredients for each weeks practical lesson. Recipes can be adapted to suit your personal tastes.</p><p>Please can you ensure your son/daughter has a suitable container to carry their practical work home in.</p><p>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.</p><p>Thank you in anticipation of your continued support.</p><p>Yours sincerely,</p><p>Mrs L Newman Food Technology Teacher</p><p>WEEK B : Wednesday, 13 th January – SPAGHETTI BOLOGNESE</p><p>250g minced beef or soya meat 1 onion 450g can chopped tomatoes or cook in sauce 1 beef stock cube 100g dried spaghetti</p><p>Optional: green/red pepper; 100g mushrooms; 1 carrot</p><p>CONTAINTER TO CARRY IT HOME IN WEEK A – Friday, 22 nd January : CHILLI CON CARNE</p><p>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)</p><p>Optional : 50g peppers / 50g mushrooms</p><p>CONTAINER TO CARRY IT HOME IN</p><p>WEEK B – Wednesday, 27 th January : CURRY & RICE</p><p>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 }</p><p>OVENPROOF DISH / CONTAINER TO CARRY IT HOME IN</p><p>WEEK A – Friday, 5 th February : Lasagne</p><p>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</p><p>OVENPROOF DISH / CONTAINER TO CARRY IT HOME IN WEEK B – Wednesday, 10 th February : FLAPJACKS (decorated)</p><p>225g rolled oats 100g margarine 75g sugar 75g golden syrup (3 tablespoons) 100g flavourings – choose from: Dried fruit; nuts; chocolate chips, cherries</p><p>Topping – 200g chocolate – for melting OR Glace icing – 100g icing sugar & water Sprinkles to decorate</p><p>CONTAINER TO CARRY HOME IN </p><p>WEEK A – Friday, 26 th February : BREAD</p><p>The Academy will provide the ingredients for this.</p><p>CONTAINER TO CARRY IT HOME IN</p><p>WEEK B – Wednesday, 2 nd March – EXAM WEEK</p><p>WEEK A – Friday, 11 th March : Bread PIZZA</p><p>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</p><p>Choose from: 100g cooked ham; chicken; bacon; tuna; sweetcorn; peppers; pineapple; mushrooms (choose 2 or more)</p><p>CONTAINER TO CARRY IT HOME IN WEEK B – Wednesday, 16 th March : PLAIT</p><p>Basic Ingredients 1 packet frozen pastry 50g flour (to roll out) 1 egg (to glaze)</p><p>Then choice of:-</p><p>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</p><p>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</p><p>CONTAINER TO CARRY IT HOME IN</p>