Fresh Fruit Salad 1 apple ( red skinned for extra colour) 1 orange 1 banana 125mls / ¼ pint unsweetened fruit juice

Transcription

1 Idsall School Key Stage 3 Food Technology Year 7 Fresh Fruit Salad 1 apple ( red skinned for extra colour) 1 orange 1 banana 125mls / ¼ pint unsweetened fruit juice Add any two from the following:- 1 pear 1 peach / nectarine 50g / 2oz grapes 50g / 2oz cherries 50g/ 2oz strawberries 2 apricots 50g / 2oz raspberries 1 kiwi fruit 50g / 2oz redcurrants 50g / 2oz pineapple 50g / 2oz blueberries 50g / 2oz melon Plastic box to carry salad home Coleslaw ¼ head of white or red cabbage 1 small carrot 1 small onion or a piece of a large one 125mls prepared dressing of your choice (e.g. mayonnaise/salad cream/french dressing etc) Choose one or two from the following:- 1 stick of celery ½ a pepper green, red, yellow ½ an apple 2 tbs raisins 2 tbs nuts 25g grated cheese Plastic box to carry salad home Pasta / Rice Salad 100g Long Grain Rice or Pasta Shapes ½ Very Small Onion Or Two Spring Onions 2-3 Tablespoons Salad Dressing (e.g. Mayonnaise, Salad Cream, French Dressing, Blue Dressing etc) Vegetables (Choose Three) 50g Cooked Peas or Sweet corn 50g Fresh Pepper (red, green, yellow) 50g Cucumber, 1 Tomato 50g Cooked Red Kidney Beans or other beans. 50g Peanuts or Sultanas 1 Stick of Celery, 1 Carrot OPTIONAL Small sprig of parsley, basil. Plastic box to carry salad home Grilled snack This is a bread based dish similar to cheese on toast. In the lesson pupils will be designing their own ideas. They will plan what ingredients they need for the base e.g. a slice of bread or a crumpet and the toppings e.g. vegetables, cheese, cooked meat, herbs and seasonings. **Please do not send your child with raw meat. Time and space are limited so we cannot cook things like sausages, chicken or bacon from raw.** Plain Scones 250g / 8oz S.R. Flour 50g / 2oz Butter / margarine (block) 125mls /¼ pint milk Pinch of salt Extra flour for rolling For sweet scones add 25g Sugar Plastic box to carry home Fruit Crumble 350g /12oz Canned Fruit (If you wish to use fresh or frozen, this MUST be prepared at HOME). 100g / 4oz Margarine or butter 250g / 8oz S.R. Flour 75g / 3oz Sugar An ovenproof dish this could be glass, ceramic, metal or foil. We do not have any dishes at school Dish Fruit Salad Coleslaw Grilled snack Pasta / Rice salad Scones (Fruit crumble) Date to make If there are difficulties providing ingredients please inform me by letter at least 3 days before the session and we will try to provide them. Pupils are expected to store their finished practical work safely in the food room until the end of the day when it should be collected to take home. Tubs and dishes need to be clearly labelled. The Food Technology curriculum at Key stage 3 requires pupils to design food products which often involves developing and adapting dishes. Please help your child by providing honest feedback about what they have produced to help them further develop their skills. We aim to teach the basic chopping and preparation skills as well as handling the cooker. As our lessons are only an hour long we request that you stick to the quantities on the recipe sheet. (otherwise pupils struggle to complete tasks) Due to limited availability of cooker space the quantity of food produced in each session will be limited please stick to quantities provided in recipes. Thanks for your help. Please contact me if I can be of any help. Methods for most of these dishes are available on the school website or school intranet > Drive R:/Recipes/year7 Design Technology.

2 Fresh Fruit Salad From Home A plastic box/ice cream tub (tight fitting lid) Ingredients 1 apple (red skinned for extra colour) 1 orange 1 banana 125 mls / ¼ pt unsweetened fruit juice ADD ONE OR TWO OF THE FOLLOWING:- 1 pear 1 peach/nectarine 2 apricots 50g / 2oz grapes 50g / 2oz cherries 1 kiwi fruit 50g / 2oz strawberries 50g / 2oz redcurrants 50g / 2oz raspberries 50g / 2oz blackcurrants 50g / 2oz pineapple 50g / 2oz melon 50g / 2oz blueberries You may need a small amount of sugar if the fruit is under ripe, but fruit should be naturally sweet and therefore it is healthier not to add any. Method 1. Wash all the fruit and have some newspaper or a plate ready to put any peelings or waste. 2. Place the juice in the mixing bowl ready to coat the fruit to prevent browning. 3. Prepare the fruit, leaving the skin on the fruits such as apples and pears gives extra colour and fibre. 4. Remove stones, pips, stalks and cores from fruit. 5. Chop fruit into pieces which will fit onto a teaspoon. 6. Remove inedible skins from fruits such as banana, kiwi and orange. 7. Mix fruits and juice together, place in serving dish.

3 COLESLAW From Home A plastic box / ice cream tub Ingredients ¼ head of white cabbage 1 small carrot 1 small onion 125 mls or ¼ pt mayonnaise/salad cream/french dressing Choose one or two of the following:- 1 stick celery ½ a green, yellow, red pepper ½ an apple 2 tbs raisins / sultanas 2 tbs chopped nuts 25g grated cheese Method 1. Wash and dry the vegetables. 2. Shred the cabbage (cut evenly with a sharp knife). 3. Finely chop the onion. 4. Grate the carrot. 5. Dice the apple (cut into cubes). 6. Slice the celery and green pepper. 7. Mix together in a bowl with the dressing.

4 RICE OR PASTA SALAD 100g Long Grain Rice or Pasta Shapes ½ Very Small Onion Or Two Spring Onion 2-3 Tablespoons Salad Dressing (e.g. Mayonnaise, Salad Cream, French Dressing, Blue Dressing etc) Vegetables (Choose Three) 50g Cooked Peas or Sweet corn 50g Fresh Pepper (red, green, yellow, orange) 50g Cucumber 1 Tomato 50g Cooked Red Kidney Beans, Black Eye Beans. 50g Peanuts or Sultanas 1 Stick of Celery 1 Carrot OPTIONAL Small sprig of parsley, basil, coriander Plastic box to carry salad home Method 1. Fill saucepan ½ full with water, bring to the boil. 2. Add rice or pasta shapes, lower the heat but keep the contents on a rolling boil for 10 mins. Remember to keep pan handles turned inwards. 3. While pasta is cooking start to prepare the vegetables. Peel and chop into small pieces. Put all the prepared vegetables into a mixing bowl. 4. When the pasta/rice is ready drain hot water through a colander. 5. Rinse thoroughly with cold water. Leave to drain well. 6. Add the cooled pasta/rice to the prepared vegetables. 7. Pour the dressing (add the chopped herbs if used) and stir all the ingredients together well. 8. Leave in a cool place for flavours to develop.

5 DESIGN TECHNOLOGY FOOD Idea 1 Idea 2 Idea 3 Cheese, Ham and Pepper Delight INGREDIENTS: 2 Crumpets, 25g cheese, 2 slices of ham, a small piece of red pepper METHOD: EQUIPMENT: Grater, Sharp knife, Chopping board Grate cheese Chop pepper Slice ham Place cheese ham and pepper on top of crumpet Grill until cheese bubbles Toast crumpet on both sides Eat snack Light grill Wash up Dry up Put away

6 > SCONES INGREDIENTS 225g (8oz) Self-Raising Flour 50g (2oz) Butter or Margarine 125mls (1/4) pt Milk Pinch of Salt ******** Extra flour for rolling ******** For sweet scones add 25g Sugar EQUIPMENT: Green / blue tray, mixing bowl, sieve, blunt knife, cutter, measuring jug, baking tray, cooling tray, palette knife. FROM HOME: TUB METHOD: 1. Light oven gas 7/ 220 c grease of flour baking tray. 2. Sieve flour and salt into the mixing bowl. 3. Add the butter/margarine cut up. 4. Rub in using fingertips. 5. Add any dry ingredients, e.g. sugar, stir. 6. Add enough milk to make a soft but NOT sticky dough. 7. Knead lightly until smooth on a floured surface. 8. Roll out or flatten until 1 2 cms thick. 9. Cut into shapes and place on prepared baking tray. 10. Glaze with milk, bake for 12-15mins until golden brown. 11. Cool on a wire rack. 12. Serve cut in half and buttered.

7 FRUIT CRUMBLE Ingredients: Equipment (Home): 350g /12oz Fruit (fresh or canned) Ovenproof dish or tin 100g / 4oz Margarine or butter 250g / 8oz SR Flour 75g / 3oz Sugar Equipment (School): Mixing Bowl Sieve Cooling rack Blunt knife Dish cloth Spoon Method Tea towel 1. Heat oven to 190c / gas Place sweetened fresh fruit or canned fruit into base of ovenproof dish or tin. 3. Sieve flour into mixing bowl. 4. Add fat, cut up into small pieces rub in until the mixture resembles breadcrumbs. 5. Add sugar stir thoroughly and spread evenly over fruit. 6. Bake for about 30 minutes until the fruit is cooked and the tope is golden brown. CAUTION: THE OVEN IS HOT USE OVEN GLOVES!!!!!

8 Risotto INGREDIENTS EQUIPMENT 50g Long Grain Rice Saucepan or large frying pan 50g Mushrooms Wooden Spoon 1 Small Onion Chopping Board 1 Rasher of Bacon (without rind) Vegetable knife 1 Tablespoon Oil Plate/newspaper Seasoning 1 Stock cube & 250mls Water OPTIONAL Pepper, Carrot, Sweet Corn, cut into small dice. METHOD 1. Make up stock with 250mls water, use cold for oxo and boiling for others. 2. Peel and chop onion, chop bacon & mushroom. 3. Put oil in pan and heat. REMEMBER SAFETY RULES. Add onion, bacon, mushroom and other vegetables. 4. Cook gently over a LOW heat and STIR. 5. After 3 mins add the rice and cook for a further minute. 6. Add the stock, bring to the boil, then turn it down to just under boiling, SIMMERING. Stir it frequently so it doesn t stick. 7. Cook until the rice is soft. Garnish. 250g Potatoes Salad Cream or Mayonnaise Pinch of Salt Parsley POTATO SALAD Plastic box METHOD 1. Peel the potatoes and cut into 1cm dice. Cover with cold water, add salt and a lid. Bring to the boil. Turn down the heat and simmer for 5 mins. 2. Drain using a colander and rinse gently with cold water. Place in serving dish and add enough salad cream or mayonnaise to coat the potato. 3. Garnish