Year 7 Food Technology Recipe Booklet Exploring Food

Year 7 Food Technology Recipe Booklet Exploring Food & Nutrition module Name: Tutor: Teacher: Tech group:

Practical 1: Healthy salad Ingredients • 200 g cous • 250 ml boiling water (from school) • Choose 3 or 4 from: chorizo, ham, feta cheese, olives, peppers, cherry tomatoes, sweetcorn, spring onions, celery, radishes, chickpeas, cucumber, red onion • 1 to 2 tablespoons of oil or dressing Skills Shown ü Bridge hold cutting technique Claw grip cutting technique Grating Combining ingredients Equipment: • • • Chopping Board Sharp Knife Mixing Bowl (for food waste) Tablespoon Colander Method: 1. Place the cous in your mixing bowl. 2. Cover the cous with boiling water – 200 g cous to 250 ml of boiling water. 3. Chop and prepare vegetables into bite-size chunks on a green board. 4. Break up the cous with a fork so all the grains are separated. 5. Mix the cous and vegetables together in the bowl. 6. Add one to two tablespoons of dressing or olive oil to the salad. 7. Mix well and put into a container and into the fridge.

Practical 2: Fruit crumble Ingredients: 150 g Plain flour 50 g butter or Margarine 50 g porridge oats 25 g sugar + extra 25 g sugar (separate) 3 eating apples 50 g sultanas (optional) Skills Shown ü Bridge hold cutting technique Claw grip cutting technique Even slicing Rubbing in method Layering/assembling Baking 1 x oven proof dish 1 x apron Method: 1. Tie long hair back, wash hands and put on an apron. Preheat the oven to 160 c Gas mark 4. 2. In a mixing bowl add the butter to the flour. Rub in the butter with your finger tips until the mixture looks like bread crumbs. Stir in half of the sugar. 3. Shake the bowl to show any large lumps of butter. 4. Cut the apples in half, slice the ends and then remove the core. Thinly slice the apples and place them into a saucepan, add a table spoon of water and cook for 5 minutes. 5. Turn off the hob. Add the sultanas and stir until combined. 6. Spoon the crumble mix over the apples, make sure it is evenly spread. 7. Sprinkle over the remaining sugar. 8. Bake in the oven for about 20 minutes until it is a light golden colour. 9. When finished, wash up your equipment and clean your work areas.

Practical 3: Stir fry Ingredients : • 1 x Carrot • 1 x Red Pepper • 5 Mushrooms • 1 x Onion • 1 x Chicken Breast (optional) • 1 x Packet of ready to wok noodles • 1 x Garlic Clove • 1 tbsp. Soy Sauce • 1 tbsp. Honey • ½ tsp. Chinese Five Spice Skills Shown ü Bridge hold Claw hold Peeling Sauce making Control of heat/hob Equipment: • Sharp knife • Chopping board • colander • Measuring spoons • Wok • Wooden spoon Method: 1. Deseed the red pepper and slice into long, thin strips. Place all prepared vegetables into a bowl. 2. Peel the skin off the carrot and throw away. Then peel all of the remaining carrot into thin strips. 3. Open the tin of bean sprouts or bamboo shouts and drain any water away before adding to the bowl. 4. Slice mushrooms into thin strips and peel a chop the onion. Add to the bowl of prepared vegetables. 5. Put some oil into the wok. Turn the hob onto full and heat up the oil for 1 minute. 6. Add into the heated wok the soy sauce, honey, garlic and Chinese five spice and fry for 1 minute. 7. Into the wok add all the vegetables and continue frying for 2 -3 minutes. 8. Add in the noodles and keep frying for 2 minutes. 9. Remove from the heat. 10. Clean up and get all of your washing up done.

Practical 4: Bread Dough Pizza Ingredients: Skills Shown Bread Dough Weighing / measuring • 200 g strong bread flour Using the hob • 1 x sachet fast action yeast • 1 tbsp olive oil Bridge hold cutting technique • 1 tsp salt Claw grip cutting technique • 1 tsp sugar Grating • 125 ml warm water (added gradually) Topping • Jar of pizza topping or tomato puree • 125 g ball mozzarella or cheddar cheese • 2 toppings of your choice; pepper, onion, mushrooms, pepperoni, ham, cooked meat, tomato. . . • Foil, pizza baking tray, normal baking tray & apron ü Equipment: • Chopping Board • Sharp Knife • Grater • Palette knife • bowel Method: 1. Prepare yourself and your equipment. 2. Make the base: Put the flour into a large bowl, then stir in the yeast, sugar and 3. 4. 5. 6. 7. 8. salt. Make a well, pour in 200 ml warm water gradually and the olive oil and bring together with a round bladed knife until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust. Bag up, label with name and freeze. Pre heat the oven to 220 c fan or gas 6. Roll out the dough: If you’ve let the dough rise, give it a quick knead. On a floured surface, roll out the dough into a large round, about 25 cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the round onto a floured baking sheet. Prepare, chop and grate your topping and your cheese. Spread the pizza topping sauce or tomato puree using a spoon, sprinkle with cheese and add on your 2 toppings. Place in the oven for 8 -10. When finished, wash up your equipment and clean your work areas.

Practical 5: Quesadillas Ingredients: • 1 x large tortillas (1 x person) • 50 g cheese person/tortilla Optional • Mushrooms • Fresh tomatoes • Ham, pepperoni or chicken slices Skills Shown ü Weighing / measuring Using the hob Bridge hold cutting technique Claw grip cutting technique Grating Equipment: • Large frying pan • Chopping Board • Sharp Knife • Grater • Palette knife • Container Method: 1. Prepare yourself and your equipment. 2. Chop, grate and slice you ingredients. 3. Heat a large cast iron frying pan to a medium heat. Add a small amount of oil. Take one flour tortilla and place in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets will begin to form. 4. Take a hand full of grated cheese and sprinkle over the top of the tortilla, making sure the cheese doesn't’t land on the pan itself. 5. Add whatever other ingredients you have chosen on to the top of the cheese. 6. Reduce the heat to a low. The pan should be hot enough now to melt the cheese. Once the cheese is melted use a palette knife and lift up one side of the quesadilla and flip over the other side. The quesadilla should be brown now. If not keep flipping over every 10 seconds until brown. 7. When finished, wash up your equipment and clean your work areas.

Practical 4: Chicken Goujons Ingredients: • 2 x chicken breasts • 4 x slices of bread • 2 x egg • 100 g flour with salt and pepper included Dip • 100 g low fat soft chees • 50 g low fat yogurt • 1 x garlic clove • ½ lemon • Parsley or chives Skills Shown ü Using the oven Coating Claw grip cutting technique Handling meat Portion control Equipment: • Baking tray • Food processor • Chopping Board • Sharp Knife • 3 x small bowls/plate • Container Method: 1. Prepare yourself and your equipment. 2. Blitz the bread in the food processor until fine breadcrumbs. Pour the breadcrumbs onto a plate. 3. Slice the meat into long equal pieces. 4. Beat the egg in a small bowl and put the flour onto a plate. 5. Dip the chicken into the flour, then beaten egg and then breadcrumbs. 6. Place finished goujons onto the baking tray. Bake for 20 minutes until golden brown. 7. Mix the cheese and yogurt together. Crush the garlic into the mix, squeeze in the lemon and cut the herbs into the dip using scissors. Mix and put into your container. 8. When finished, wash up your equipment and clean your work areas.