Year 10 BTEC Food Home Cooking Skills 5

Year 10 BTEC Food Home Cooking Skills - 5 STAR AWARD To encourage students to keep practicing the skills needed for this course I am sending out 3 task sheets for the bronze, silver and gold award. It would be really good if students can complete all tasks on the sheet but even partially completed sheets are valuable. The evidence box should show the date it was completed with the initials of the parent or adult who witnesses it. Further comments are always valuable ( eg he organised everything by himself and left the kitchen in a clean and hygienic state etc. ) and pictures are an excellent addition. There are recipes and supporting worksheets that can be completed on computer or printed off, or even written on a piece of paper if that is easier. Please email me the Award sheets once complete – or when the student has completed all that they can manage with any supporting evidence/picture etc. I will then send them the next level power point. My email address is: p. humberstone@dovehouse. hants. sch. uk (If you need any further help or guidance with this task please email me) Happy cooking!!

Food Technology Learning outcomes – Silver Award Extend your understanding and skills at preparing meals safely, particularly when using meat. Steps for success: v Be really confident of the 5 rules for handling meat safely. v Successfully combine the preparation and cooking of meat, with a carbohydrate and vegetables. v Serve a suitable sized portion of the meal in an attractive way. v Talk to family members and use the computer to research information.

https: //www. youtube. com/watch? v=8 QMZ_h 47 Or. Q Poster task: Watch the video. Write out the 5 safety rules then use drawings/Google Images to find pictures to illustrate each rule. Advanced task: Write an explanation for each rule, saying why it is important in keeping food safe from food poisoning.

Look for your own recipe that meets the brief or use one of the school recipes (below) (You may want to try out the recipe with help from a parent or friend before taking on the challenge to work independently)

75 g long grain rice Picture method

Serves 2 200°c gas 6 Ingredients 1 small onion 1 small carrot ½ stick of celery olive oil 100 g lean beef mince ½ x 400 g tin tomatoes ½ tbsp tomato purée ½ tsp dried rosemary 25 g frozen peas ½ beef stock cube 1 tbsp cornflour/gravy granules salt and black pepper 300 g floury potatoes, Milk, butter & seasoning Equipment Chopping board Knife Potato peeler Masher Small white bowl Measuring spoon Medium saucepan Frying pan Colander Fork Mixing spoon Cottage Pie Method To prepare your base 1. Peel and finely chop the onion , carrot & celery. 2. Heat 1 tbsp oil in a frying pan on a medium heat. 3. Add the vegetables and sweat for 10 to 15 mins, stirring occasionally. 4. Increase the heat & stir in mince and rosemary for 5 to 10 mins until brown. Stir regularly to break lumps. 5. Add tomatoes and tomato pure e. 6. Crumble stock cube into meat & stir well. 7. Measure 100 ml cold water. Add into meat with gravy granules and stir until thickened. 8. Season, reduce to a low heat and simmer for 15 mins. 9. Stir occasionally. Add peas & taste test. Leave to cool. To prepare your topping 1. Preheat oven to 200ºC/gas 6. Boil a kettle of water. 2. Peel and chop potatoes into equal chunks. Place in a pan and cover with boiling water. Add 1 tsp salt. 3. Cover and simmer for around 15 mins, or until soft. 4. Drain in a colander. 5. Shake off water then return to pan. Add the milk & butter and a pinch of pepper then mash well. To assemble pie 1. ¾ fill an oven proof dish & cover with mashed potatoes. 2. Smooth the top & bake for 30 – 40 min until golden brown

Chilli Con Carne Serves 1 Ingredients 1 small onions 1 cloves of garlic 1 small carrots ½ sticks of celery ½ red peppers olive oil 100 g tinned red kidney 100 g tinned tomatoes 1 tbsp tomato puree 100 g minced beef ½ tsp chilli powder ½ tsp ground cumin ½ tsp ground cinnamon salt & black pepper 1 tbsp chopped coriander 75 g Brown rice Equipment Chopping board Sharp knife Frying pan Saucepan & lid Colander Measuring spoons Stirring spoon Method 1. Peel and finely chop the onions and garlic 2. Peel & chop carrots into small cubes 3. Trim and chop the celery & pepper 4. 5. 6. 7. Heat 1 tbsp oil in a large pan. “Sweat“ vegetables on medium-high heat for 10 to 15 mins until soft, stir occasionally Turn up heat & add meat. Cook 5 -10 mins until brown all over – stir to break up meat with a spoon as you go Add the spices, kidney beans. tinned tomatoes, and pure e. Stir well. Reduce to a low heat, simmer for 20 -30 min. Stir occasionally. 8. 9. Chop coriander. Boil a kettle of water. Half fill a pan with boiling water. Add rice & cover. Cook until “al dente” (about 15 mins) 10. Check seasoning in sauce. Drain rice in a colander. 11. Arrange rice on a plate & top with meat sauce. Garnish with coriander.

Serves 1 Ingredients ½ red onions 1 cloves of garlic 100 g lean beef mince ½ tin tomatoes ½ tablespoon tomato purée 1 stock cube ½ sticks of celery small sprigs of rosemary olive oil salt and ground pepper 75 g dried spaghetti grated Parmesan cheese Equipment Chopping board Sharp knife 2 x. Saucepan & lid Colander Measuring spoons Stirring spoon Spaghetti Bolognese Method 1. Peel and finely chop the onions and garlic 2. Trim and finely chop the celery 3. Finely chop the rosemary leaves 4. Heat 1 tablespoon of oil in a large saucepan on a medium-high heat and add rosemary, garlic and vegetables. “Sweat “the vegetables with the lid on for 10 to 15 minutes, or until softened. Stirring occasionally 5. Stir in the mince, turn the heat up and cook for 5 to 10 minutes until browned all over - stirring and breaking it up with a spoon as you go 6. Add the tomatoes, tomato pure e and stock cube. 7. Stir well and season. Reduce to a low heat, simmer for 20 -30 min. Stir occasionally. 8. Boil a kettle of water and half fill a medium pan 9. Add spaghetti and cook until “al dente” 10. Drain in a colander. 11. Once sauce is thickened, add enough to coat the spaghetti well. Check seasoning. 12. Serve with grated parmesan cheese

MEAL PREPARATION My meat recipe is: …………………. . Use the Eatwell Guide to answer these question: MEAT ALTERNATIVES Suggest changes to your recipe to make it meat free Ingredient(s) in the recipe that contain: protein………………………………. . carbohydrates ………………………. . …. vegetables………………………. …… dairy ………………………………. . salt ………………………. fat ………………………. Suggest ONE change to the recipe to make it healthier: Skills checklist Look on a supermarket shopping site. Compare the cost of buying the meat for your recipe with the meat alternative. circle the traffic light that best reflects the way you worked I followed the 5 safety rules for handling meat I cleaned & cleared my work area regularly I knew how to test meat & carbohydrate to check they were cooked. I carried out the tests by myself Circle the best description of your meal. . Give one example of something you did well in preparing the meal. Suggest one thing you could improve when serving or preparing the meal. There are many reasons why people cook without meat. Choose one from the suggestions above and research some interesting facts to support this claim.

Health benefits Reasons for using alternatives to meat and fish Cost Lower fat Religion reasons Protein and alternatives Good for the environment Animal welfare

Imagine you are having a BBQ on a hot summers day. You have chicken drumsticks in the freezer and sausages and burgers in the fridge. You will also serve bread rolls and a green salad and coleslaw. Using the two information clips and your own research : • Explain which foods are most likely to cause food poisoning - and why. • Suggest steps you must take to be confident that the food is safe to eat

https: //www. youtube. com/watch? v=9 Bf. YLPg. Cj. GU You. Tube clips like this one from Jamie Oliver Apply information on the fact sheets about bacteria activity and the effect of temperatures Ways to find out about how to avoid food poisoning when using the BBQ Search websites like these for information about food safety when using the BBQ Suggestions of ways to present your information: This can be written or a poster or maybe a video clip where you interview someone – or a game or quiz based on the facts you have learnt. Make it fun! Talk to friends and family

Make a batch of sausage rolls - or some other snack of your choice that would be easy to eat on a picnic. Suggest ways to make sure they do not cause food poisoning when preparing and packing them.

Advice: How to prepare, pack & transport your sausage rolls safely.