NAME……………………………………………… FORM……………………….... Dear Parent, Welcome to the Billericay School Food Technology department! Your son / daughter is about to start his / her Food course. He / she is expected to bring in the ingredients for each dish to be made, along with a suitable dish or container for the finished product. We will be making a different product in each lesson apart from two, one of which will be Health and Safety, and the other which will be Nutrition theory work . In the interests of keeping organised for the lessons, this booklet contains shopping lists of all the ingredients you may need to ‘stock up’ on for the practical lessons. Some ingredients which are used in very small amounts are available from the Food Department store cupboard and are listed overleaf. (These are marked in the recipes with an *) We make a small charge for baking ingredients used when the student may have forgotten an ingredient. If you wish to obtain the full recipe, these can be found on the Billericay School Website on the Design Technology page, in pdf format. The recipes can be printed . Lost workbooks and this booklet may also be printed from the same area. We teach Healthy Eating in all aspects of Food Technology, and try to ensure that the pupils do the same. This also fits in with our ‘Healthy School’ status. Fresh foods are used wherever possible, and they should return home to you as a tasty dish or product batch. May we please ask that you do not pre-prepare or pre-mix any of your child’s ingredients at home. These skills form the basis of the lessons in year 7 and 8.They cannot learn new skills and processes if it has been done for them! Thank you. If anyone in the family has a special dietary need please use your usual ingredients for the dish. (e.g. gluten-free flour or vegetarian ingredients. ) I hope you enjoy the products that your son / daughter will be making. S MUTSURE HEAD OF FOOD TECHNOLOGY THE BILLERICAY SCHOOL. AVAILABLE FROM SCHOOL IN SMALL AMOUNTS ( HERBS SPICES CONDIMENTS BAKING Mixed herbs Cayenne pepper mustard baking powder Basil Garam Masala vinegar *plain Flour Oregano coriander soy sauce *Self-.Raising flour Rosemary cumin (Ground/seeds) Ketchup *strong bread flour Bay leaves Chilli powder Worcester sauce *caster sugar Tarragon curry powder olive oil *granulated sugar Sage cinnamon vegetable oil *icing sugar Salt allspice *golden syrup * brown sugar Black pepper paprika food colouring Gravy granules Thyme mixed spice * garlic puree stock cubes Fennel turmeric *Tomato puree cornflour Dried parsley Ground ginger dried yeast Ground cloves *Cocoa powder Ground nutmeg * (SOME BAKING INGREDIENTS MAY CARRY A SMALL CHARGE FOR USE) Lesson Content Skills/ Techniques Cooking method/ Commodity/ Core 1 Health and safety: Safety in the kitchen equipment Safety poster Parts of a cooker job roles 2 Food Hygiene/ Food poisoning; Temperature control; 3 Nutrients: Function of Nutrients. Deficiency Nutrition Good food Healthy body Excess sources 4 Practical Skills: Apple Crumble Claw, Bridge, Microwave 5 Practical : Fruit salad; Fruit prep Knife skills Presentation Rubbing in Baking, safe use of oven 6 Practical: Stir fry; Prep & shaping veg Stir frying W.W.O Chopping, Dressing, Boiling 7 Practical: Flat bread pizza. Using component parts Assem- Rubbing in bly, Using the grill/oven ;Oven control Dividing and shaping Baking 8 Practical: Melting Moments; Oven control. Creaming Coating Forming a dough Portion size Baking Kneading Batch production Rolling out 9 Shortbread Rubbing in, Shaping, baking 10 Practical : Bread rolls Forming a dough Oven control. Kneading Batch production Rolling out 11 Practical : Egg & Potato salad Boiling, Garnish 12 Practical: Eton Mess Decorating, Whisking, Crushing 13 Practical: Fruit scones; Rubbing in Measuring Cutting out Batch Production Baking Baking Portioning 14 Practical: Pasties readymade puff pastry Batch, Portion control, Shaping 15 Rice Salad Claw. Bridge, Microwave 16 Practical: Roasted Veg pasta; Whisking, Whipping Roasting vegetables Vegetable preparation Cooking pasta. Layering, decorating Assembling 17 Practical: Cupcakes: Whisking, baking, creaming 18 Practical: Decorating cakes Piping, glace, decorating 19 Evaluation Skills Audit 1. APPLE CRUMBLE DATE…………………. SKILLS TAUGHT; rubbing in, reading a recipe, assembling a product. 125g plain wholemeal flour 75g block margarine (NOT tub) 50g brown / golden caster sugar Can of apple slices (not fruit pie filling please!) Teaspoon of cinnamon * (optional) 25g jumbo rolled oats or 1 weetabix Serves 3—4 You will need to provide an oven proof dish to cook it and take it home in. Serve cold with ice cream or hot with cream or custard. 2. ZINGY FRUIT SALAD DATE…………... SKILLS TAUGHT; knife skills, bridge and claw grip, size consistency, presentation. 1 eating apple 1 orange (not Satsuma type) 1 small carton orange juice 3 fruits in season of your own choice to complete your fruit salad. N.B; We do NOT allow the use of any canned fruits! Serves 4. You will need to provide a leak-proof container to take it home in Serve with ice cream or cream or just on its own. 3. STIR FRY WITH NOODLES DATE………………… SKILLS TAUGHT; using a wok, stir-frying, using ready-prepared noodles. 2 spring onions Small pack baby corn 1 pepper—any colour 1 carrot 1 sachet ‘straight to wok’ noodles (NOT dried noodles please) 3 tablespoons oil 1 tblsp soy sauce * } mix at home 1 tbslp orange juice } in a screw top 1tsp runny honey } jar. Serves 2—3 You will need to provide a container to take it home in! Reheat in a wok or frying pan or in the microwave. Add chicken or other cooked meat / prawns etc to the vegetables. Serve with rice. 4. FLATBREAD PIZZA DATE………………………………. SKILLS TAUGHT; Slicing tomatoes, grating, assembly, using the grill 1 Pack pitta breads or garlic/plain Naan breads 75g cheddar or mozzarella cheese 1 large or 2 small tomatoes 1 tblsp tomato paste 1 ingredient of your choice (e.g. mushrooms / pepperoni / olives) 1 clove garlic Container to take them home in Heat through in the oven or eat cold with any of the salad recipes. 5. MELTING MOMENTS DATE…………………………………… SKILLS TAUGHT; coating, shaping, batch consistency revised, creaming revised. 50g caster sugar 100g soft butter 1 tsp. vanilla extract * 150g self-raising flour 70g oats or desiccated coconut 8 glacé cherries N.B. THE RECIPE REQUIRES 1/2 EGG. PLEASE SEND 10P TO COVER THE COST AND SCHOOL WILL PROVIDE 1 EGG BETWEEN 2 STUDENTS. Container to take them home in These will keep for up to a week in an airtight tin—if you can keep them that long!! 6. SHORTBREAD DATE………………….. SKILLS TAUGHT; weighing and measuring, Recipe proportions, kneading, shaping, baking. 175g plain flour 50g cornflour 75g caster sugar (Plus 2 tsp extra for sprinkling ) 140g unsalted butter SERVES 4—6 You will need to provide a tin to carry them home in. 7. BREAD ROLLS DATE……………. SKILLS TAUGHT; using yeast, kneading, shaping, baking, timing 225g mix strong wholemeal and white bread flour (total weight) (ie; 115g wholemeal strong flour + 110g white bread strong flour) (ordinary flour will not work) 1 sachet easy-blend yeast. 1/2 teaspoon salt (put into flour) * 1 teaspoon sugar 1 teaspoon oil * Poppy seeds* or sesame seeds* to decorate. Makes 4 rolls You will need to provide a container to carry them home in. Warm them through in the oven to soften them a little. 8. Egg & Potato Salad Date…………………………. Skills Taught: Boiling dicing Slicing I kg new potatoes 3 hard boiled eggs 3 rashes Crispy bacon I red onion I handful Fresh leaf parsley Chives 3 tablespoons Mayonnaise OR salad dressing You will need to provide a container to take it home in! 9. Eton mess DATE……………………. SKILLS TAUGHT Whisking, slicing 1 punnet of strawberries 1 punnet raspberries 50g icing sugar 4 meringue nests 300ml double cream 10. HIGH FIBRE FRUIT SCONES DATE……………...….. SKILLS TAUGHT; blending liquids and dry ingredients, shaping/cutting out, batch consistency, baking. 75g margarine 120g wholemeal flour 75g plain flour 11/2 tsp baking powder * 1 egg 75ml semi-skimmed milk 25g raisins or sultanas or chopped glacé cherries Serves 3—4 You will need to provide a box or tin to take them home in. Serve maybe with strawberry jam and cream! 11. LUNCHBOX PASTIES Date ………………………………... Skills Taught : chopping, grating, folding, baking 500g Just Roll Puff pastry block 1 onion 100g grated cheese GRATED AT HOME 100g ham (optional) 1 egg to glaze You will need to provide a tin to carry them home in. 12. Rice Salad Date…………………….. SKILLS TAUGHT; using the microwave, vegetable preparation revised, making & using a dressing presentation, 1 pouch plain ‘Uncle Ben’s’ microwave rice 1 /2 red pepper 1/2 green pepper 1 small red onion 5 cherry tomatoes, A handful of flat leaf parsley For the salad dressing: Prepare at home tbsp olive oil* 1 tsp mustard * 1 tsp honey 1 clove garlic black pepper* 1 tbsp red wine vinegar* OR 1 tsp lemon juice Please bring a lidded container to carry it home in. N.B. Rice must be refrigerated if it is not to be eaten immediately 13. ROASTED VEGETABLE PASTA DATE……………………………………………. SKILLS TAUGHT; roasting, cooking pasta revised, assembly, simple sauce THESE VEGETABLES ARE SUGGESTIONS AS THEY ROAST WELL. YOU MAY SUBSTITUTE IF YOU WISH, BUT PLEASE MAKE SURE THAT THE VEGETABLES CHOSEN WILL ROAST . 1 small courgette 1 small onion 1/2 pepper—any colour 6 cherry tomatoes 3 tblsp olive oil 100g pasta shapes Small tub mascarpone 75g cheddar cheese (please grate at home) 2-3 tsp wholegrain mustard (optional) You will need to provide a largish deep ovenproof dish to cook it in, plus a tin to carry it home in.