Year 7 Food Technology Recipes

Transcription

1 Year 7 Food Technology Recipes Dear Parent Year 7 Food Technology lessons focus on healthy eating. Pupils will make a variety of sweet and savoury healthy dishes to learn new skills. Pupils will be informed in advance, during the previous lesson, which recipe they will be cooking next. Please bring ingredients weighed out ready. If this is not possible at home, then the pupil must weigh out the ingredients prior to the lesson at 8.45am, morning break or lunchtime. must be brought to the Food Technology room (G1) before morning registration and placed in the fridges, if necessary. Some ingredients can be substituted for another if preferred. Look at the top tips on the recipe for alternative ideas. Selecting an appropriate container to take the finished food product home is important. Often a snap on lid box is a good choice. Ensure these are clearly named. Each lesson will begin with a teacher demonstration. Please note that we do not always follow the order of the recipe book, or use every recipe. If in any doubt, the student must speak to the Food Technology Teacher or Technician prior to the day of the lesson, wherever possible.

2 Fruit Flapjacks 75g dried apricots 150g oats 50g sugar 50g butter or margarine 2x15ml spoons golden syrup Chopping board, knife, weighing scales, measuring spoons, saucepan, mixing spoon, spatula, silicone baking tray, palette knife. 1. Preheat the oven to 180 o C or gas mark Chop the apricots into small pieces. 3. Place the butter or margarine, sugar and syrup into a saucepan and gently heat until the butter or margarine has melted. 4. Stir in the oats and apricots. 5. Spoon into the silicone tray making sure each bar is level. 6. Pat down the mixture. 7. Bake for minutes, until lightly browned. 8. Remove from the oven, using oven gloves allow to cool for 10 minutes, then push them out of the tray. Vary the type of dried fruit used, e.g. sultanas, figs, mixed fruit. Add 1 x 5ml spoon cinnamon, ginger or mixed spice to the oat mixture. Go for grated fresh apple or carrot. Using the oven Claw grip Using the hob Combining Weighing/measuring

3 Vegetable Chowder 1 onion 1 carrot 1 leek 1 potato 1 celery stick 1 x 10ml spoon oil 600ml stock (water and stock cube) 1 x 15ml spoon coriander, chopped Container with snap on lid Chopping board, knife, vegetable peeler, measuring spoons, saucepan, mixing spoon, measuring jug. 1. Peel and chop the onion. 2. Top and tail the carrot, then peel and dice. 3. Top and tail the leek, then slice. 4. Peel and cube the potato. 5. Slice the celery. 6. Heat the oil in a saucepan and fry all the vegetables, except the potatoes, for 5 minutes. 7. Add the stock to the saucepan and bring to the boil. 8. Add the potatoes and simmer for 20 minutes. 9. Stir in the chopped coriander and serve. Try using a sweet potato. Vary the types of vegetables used depending on what is in season. Add canned or frozen sweetcorn or a can of beans. Bring a snap on lid box. Do not bring a flask. Onion preparation Claw grip Bridge hold Using the hob Measuring

4 Courgette and cheese muffins 225g self raising flour 50ml oil 175 ml semi-skimmed milk 1 egg 100g Cheddar cheese 1 courgette Black pepper 12 muffin cases Weighing scales, measuring jug, chopping board, vegetable knife, grater, mixing bowl, mixing spoon, 2 metal spoons, cake tin, cooling rack. 1. Preheat oven to 200 o C or gas mark Place the muffin cases in the muffin tin. 3. Cut the ends off the courgette. 4. Grate the courgette and cheese. 5. Mix all the ingredients together to form a smooth batter. 6. Divide the mixture equally between the muffin cases using 2 spoons. 7. Bake for 20 minutes, until golden. Remove from oven using gloves. 8. Allow to cool on a cooling rack. Try using a grated carrot instead of courgette. Add finely sliced chilli or ginger for a different flavour. Crumble in a little crispy grilled bacon. Weighing/ measuring Using a oven Grating Claw grip Dividing Combining/ Mixing

5 Triple P Muffins 250g self raising flour 2 x 5ml spoons of baking powder 100g caster sugar 230ml semi skimmed milk 1 egg 60ml oil 150g canned fruit, drained 12 muffin cake cases Weighing scales, large bowl, measuring spoons, measuring jug, wooden spoon, bun tin, can opener, 2 metal spoons, cooling rack. 1. Preheat oven to 180 o C or gas mark Place the muffin cases into the muffin tin. 3. Mix all the ingredients together to form a smooth batter. 4. Stir in the fruit. 5. Divide the mixture equally between the cake cases using 2 spoons. 6. Bake for minutes, until golden. Remove from oven using gloves. 7. Allow to cool on a cooling rack. Vary the type of fruit you use. Try bananas, cherries or blueberries. Experiment with different spices, such as cinnamon, ginger or mixed spice. Weighing/ measuring Using an oven Combining/ Mixing Dividing

6 Mini carrot cakes 150g margarine 250g carrots grate at home 200g sugar 2 large eggs 200g plain flour 2 x 5ml cinnamon 2 x 5ml baking powder 125g sultanas 12 cake cases 50g nuts (optional) Chopping board, knife, vegetable peeler, grater, measuring spoons, weighing scales, small bowl, mixing bowl, wooden spoon, sieve, bun tin, 2 metal spoons. 1. Preheat the oven to 200 o C or gas mark Melt the margarine in the microwave. 3. Top and tail, and then peel and grate the carrots. 4. Combine the carrots, sugar and margarine in the mining bowl. 5. Sift in the flour, cinnamon and baking powder. 6. Beat the eggs in a small bowl, and then add to the mixture. 7. Mix in the sultanas and nuts. 8. Divide the mixture equally between the cake cases, using the two metal spoons. 9. Bake for 20 minutes. Remove from oven using oven gloves. When the mini-carrot cakes are cool, you may wish to make a cream cheese topping. Combine 50g cream cheese and 25g icing sugar together. Weighing/ measuring Using an oven Combining/ Mixing Grating Using a knife Dividing

7 Apple and sultana crumble 100g plain flour 50g butter or margarine 50g oats 25g sugar 2 eating apples 50g sultanas Ovenproof dish Weighing scales, sieve, mixing bowl, wooden spoon, chopping board, knife, baking tray. 1. Preheat the oven to 190 o C or gas mark Rub in the butter or margarine into the flour until it resembles breadcrumbs. 3. Stir in the oats and sugar. 4. Cut the apples into quarters and remove the core. Slice thinly. 5. Arrange the apple slices in the oven-proof dish, and then add the sultanas. 6. Sprinkle the crumble topping over the apple slices. 7. Bake for minutes, until the apple is soft and the crumble is golden. Remove from oven using oven gloves. You may wish to put the dish onto a baking tray when placing it in the oven. Be creative and experiment with other fruits, such as blackberries, apricots, raspberries, peaches, nectarines or plums. Try mixing different fruits, e.g. pear and plum. You may wish to use canned apple or another type of canned fruit. Using an oven Rubbing in Combining Coring Claw grip/bridge hold

8 Rocking Rock Cakes 200g self-raising flour 75g butter or margarine 75g sugar 75g mixed dried fruit 1 egg Non-stick baking tray (lined), sieve, mixing bowl, weighing scales, palette knife, small bowl, fork, spoons, cooling rack. 1. Preheat the oven to 220 o C or gas mark Sieve the flour into the bowl. 3. Rub in the butter or margarine into the flour until it resembles breadcrumbs. 4. Stir in the sugar and dried fruit. 5. Whisk the egg lightly in a small bowl. 6. Make a well in the middle of the flour and carefully add the egg. 7. Mix to form a soft, yet firm, dough. 8. Using 2 spoons, divide the dough into 8 rocks and place on the baking tray. 9. Bake for minutes, until golden brown. Remove using oven gloves. 10. Allow to cool on a cooling rack. Use 50g coconut instead of the dried fruit. Leave out the dried fruit, and when on the baking tray, add a small spoon of jam in the middle of each cake. Add a few drops of water if the dough is too dry. Using the oven Rubbing in Forming a dough Dividing

9 Cheesy Scones 250g self raising flour 1x5ml spoon mustard powder 40g butter or margarine 75g hard cheese 125ml semi-skimmed milk Non-stick baking tray (lined), weighing scales, sieve, mixing bowl, measuring spoons, grater, chopping board, palette knife, measuring jug, flour dredger, rolling pin, scone cutter, pastry brush, cooling rack. 1. Preheat the oven to 220 o C or gas mark Prepare a baking tray, e.g. greased and lined. 3. Sieve the flour and mustard into the bowl. 4. Rub in the butter or margarine into the flour until it resembles breadcrumbs. 5. Grate the cheese. 6. Stir in the cheese. 7. Make a well in the middle of the flour and carefully pour in the milk. (Save just a little of the milk.) 8. Mix to form a soft dough. 9. Place the dough on a lightly floured work surface. 10. Roll out the dough to about 1½cm thick. 11. Shape the scones using a cutter. 12. Place the scones on a baking tray and brush each top with a little milk. 13. Bake for minutes, until golden brown. Remove using oven gloves. 14. Allow to cool on a cooling rack. To make fruit scones, add 25g sugar and 75g currants or sultanas before the milk and leave out the cheese. Traditionally, fluted scone cutters are used for sweet scones and plain cutters for savoury scones. You could experiment with different flavourings by adding herbs or spices. Using the oven Rubbing in Forming dough/shaping Grating Rolling out

10 Vegetable couscous salad 175ml water, boiling 1 vegetable stock cube 100g couscous 1 medium tomato 1 spring onion ¼ cucumber ½ yellow pepper 4 dried apricots 1 x 15ml spoon parsley 2 x 15ml spoons low fat dressing Kettle, measuring jug, measuring spoons, weighing scales, large bowl, fork, chopping board, sharp knife, can opener, scissors, mixing spoon. 1. Make up the stock by dissolving the stock cube in the boiling water. 2. Pour the stock over the couscous in a large bowl. 3. Fluff with a fork and leave to stand for 5 minutes. 4. Chop the tomato and cucumber into small chunks. 5. Slice the pepper into small strips. 6. Slice the dried apricots and parsley into small pieces. 7. Add all the vegetables to the couscous and snip the spring onions into the bowl using the scissors. 8. Stir everything together. 9. Add the dressing. Top tip Vary the vegetables in the couscous dish, e.g. use celery, sweetcorn, peas, olives or mushrooms. Try adding some chickpeas, chopped cooked chicken, ham, tuna or chunks of feta cheese. Using a kettle Bridge hold Claw grip Combining

11 Layered pasta salad 100g pasta shapes 1 carrot 100g cooked sliced chicken 1 baby gem lettuce 1 tomato ¼ cucumber 2 x 15ml spoons low fat dressing Weighing scales, saucepan, chopping board, knife, vegetable peeler, grater, measuring spoons, tablespoon, colander, serving dish. 1. Bring a small saucepan of water to the boil, and then add the pasta. Simmer for about 8-10 minutes (check the packet instructions). 2. While the pasta is cooking, prepare the other ingredients: shred the lettuce; slice the tomato; chop the cucumber into small chunks; peel and grate the carrot. 3. Drain the boiling hot water away from the pasta into a colander in the sink. Cool the pasta by rinsing it under a cold tap for a few moments. Drain well. 4. Place the pasta in the serving dish and stir in 1x15ml spoon of dressing. 5. Assemble the remaining ingredients over the pasta in layers. 6. Lastly, drizzle over the remaining dressing. Vary the type of pasta and/or vegetables used. Why not add some fruit, seeds or nuts? Instead of cooked chicken, why not go for sliced ham, grated cheese, canned tuna, slices of boiled egg, or red kidney beans? Using a hob Bridge hold /Claw grip Grating Draining Combining