Transcript Ingredients

1
Food Technology is about students developing their practical skills and creativity during
their learning, as well as learning a valuable skill for life. Working in line with the
requirements of the National Curriculum and after speaking with the students I have tried
to create a varied, interesting and appealing selection of dishes, each linked to the
learning in lesson. The recipes will sometimes have optional additions and students may
wish to swap certain ingredients to suit their preferences.
There are a few requirements to ensuring a successful food technology experience that I
recommend to all students, parents and carers:
 Students should weigh the ingredients at home prior to the lesson (the night before),
this helps students to become familiar with weighing and prepares them better for
baking.
 Ingredients should be stored in a bag or sealed container with a lid, this should be
labelled clearly with the student’s full name to avoid items getting mixed up (we can
have over 150 students cooking on one day!)
 Students should bring the ingredients into school on the day of the practical lesson
and leave the food in the fridge or store cupboard in the morning before tutor period.
If you are struggling to get ingredients or are unable to cook due to additional
circumstances, please contact the Design Technology department at least 24 hours before
the practical lesson so we can try to make alternative arrangements.
Don’t forget to check out Food Technology on our school website. We have a great
gallery of pictures of student work and they get a chance to see what all the different
years are up to in food technology: http://www.epschool.org/content/food-technologyks3
Many thanks and keep cooking!
Mrs J Moss
Head of department, Food Technology
The food technology teachers can be emailed at:
[email protected]
[email protected]
Recipe Title
Year
Rock Cakes
7
Cous Cous / Pasta salad
7
Pasta Bake
7
Exotic fruit crumble
7
Vegetable tart
7
Mixed bean chilli
7
Cupcakes
7
Carrot & Coriander soup
8
Ragu Sauce
8
Macaroni Cheese
8
Curry
8
Cheesecake
8
Sweet & sour chicken
8
French onion soup with cheesy toast
8
Welsh Cakes
8
Victoria sponge
9
Cookies
9
Quiche
9
Apple turnovers
9
Swiss Roll
9
Pizza
9
3
Exotic Fruit Crumble
Ingredients:
2 apples (fresh)
50g butter/marg
100g plain flour
50g oats
25g sugar
50g sultanas (optional)
Additional fruits (choose one or two)
These can be fresh, frozen or tinned in juice/light syrup.
Mango, blueberries, raspberries, peach, nectarine, Kiwi, Lychee, Pineapple,
blackcurrant, strawberry, blackberries, passion fruit
Equipment:
Ovenproof dish / cake tin / loaf tin
Rock Cakes
Ingredients:
200g self raising flour
75g butter / marg
75g sugar
75g dried mixed fruit
1 egg
Additions / changes:
•
•
Swap the self raising flour to a wholemeal version
Swap the dried mixed fruit for dried cranberries or raisins
Equipment:
Container with sealed lid to carry home rock cakes
4
Pasta Bake
Ingredients:
175g pasta (e.g. penne, fusilli – not spaghetti)
1 onion
1 tsp herbs (oregano / basil / mixed herbs) – available in school
1 garlic clove
1 tin of chopped tomatoes / passata
50g cheddar cheese
Additional ingredients:
(Choose 3, 2 should be vegetables)
Sweetcorn, mushrooms, pepper, olives, ½ courgette, ½ aubergine, cooked
ham slices, tuna, pepperoni, chorizo, cooked chicken
Additions / changes:
•
•
Add tortilla crisps for a crunchy topping option
Slice a tomato and add to the top to improve presentation
Equipment:
Ovenproof dish / cake tin / loaf tin
Cous Cous / Pasta Salad
Ingredients:
150g Cous Cous (can be plain or a flavoured packet) / 150g cooked pasta
1tbsp pesto / ½ stock cube
Additional ingredients:
(Choose 3-5)
Sweetcorn, spring onion, carrot, ¼ cucumber, cherry tomatoes, olives,
cooked ham, cooked chicken, peppers, celery, radish, beetroot, peas, mange
tout, pumpkin seeds, pepperoni, chorizo
Garnish? Add some coriander or parsley to improve presentation
Equipment:
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Container with sealed lid to carry home salad
Vegetable Tart
Ingredients:
1 small pack of Pre made puff pastry (chiller section of supermarket)
3 tbsp tomato puree
1tsp mixed herbs
3 Vegetables to put on top: Sweetcorn, onion, 4 mushroom, ½ courgette, ¼
aubergine, 1 pepper, olives
Additions / changes:
50g cheese (optional)
Equipment:
Container with sealed lid to carry home Tarts
Mixed bean Chilli
Ingredients:
1 onion
1 clove of garlic
1 pepper
1 carrot
1 tin of Kidney Beans/chickpeas/cannillini beans
30g red lentils
1 tsp chilli powder
1tsp cumin
1 tin of chopped tomatoes
Additions / changes:
Tortilla chips, 50g cheese
Equipment:
Container with sealed lid to carry home Chilli
6
Cupcakes
Ingredients:
150g margarine
150g caster sugar
3 eggs (medium / large)
150g self raising flour
1tsp vanilla extract
Additions / changes:
2-3 Tbsp cocoa powder (not drinking chocolate as this contains sugar & changes the ratio of ingredients)
1 lemon
1 tbsp coffee granules
50g chocolate chips
50g sultanas
Equipment:
Container with sealed lid to carry home Cupcakes
7
Carrot & Coriander Soup
Ingredients:
3 carrots
1 potato
1 onion
1 clove of garlic
1 stock cube (chicken or vegetable as beef turns the soup brown!)
2 tsp dried coriander powder
Additions / changes:
•
Add 30ml cream (single or double)
Equipment:
Container with sealed lid to carry home – a large flask is advised as
Students have made 3 Litres before!
Ragu Sauce
Ingredients:
1 onion – essential as students will be dicing this as part of their assessment
1 garlic clove
1 x 400g can of chopped tomatoes
1 tsp dried or fresh herbs – available in school
Salt & pepper – available in school
150g pasta (not spaghetti)
Additions / changes:
(Choose 1-3)
½ courgette, ½ pepper, 5 mushrooms, 3 Tbsp sweetcorn, chopped black
olives, 2 slices of cooked ham, chorizo
Equipment:
Container with sealed lid to carry home Ragu Sauce & pasta
8
Macaroni Cheese
Ingredients:
350g macaroni or small pasta
30g butter
30g flour
400ml milk
200g cheddar cheese / Red Leicester
Additions / changes:
(Choose 1 or 2)
3 slices of cooked ham, 2 tomatoes to be sliced in class for decoration, tin of
chopped tomatoes can be mixed in, 40g breadcrumbs for the topping,
tortilla crisps or plain crisps for the topping
Equipment:
Ovenproof dish / cake tin / loaf tin
Curry
Ingredients:
1 onion
1 garlic clove
1 tbsp curry paste / curry powder
1 tin of chopped tomatoes / passata sauce
1-2 chicken breast / Quorn fillets / 100g red lentils
1 small potato
Additions / changes:
(Choose 1-3)
50g fresh spinach, 5 mushrooms, ½ pepper, ½ courgette, ½ can coconut milk
Equipment:
Container with sealed lid to carry home curry.
9
Cheesecake
Ingredients:
150g digestive biscuits
60g butter, melted
200g soft cheese such as Philadelphia
150ml pot double cream (not Elmlea as this does not whisk easily)
50g icing sugar / caster sugar
Additions / changes:
You could swap the soft cheese for a chocolate flavour soft cheese
Equipment:
Container to put finished product in such as a round tin or plastic container
with lid.
Sweet & Sour Chicken
Ingredients:
2-3 chicken breasts / boneless thigh meat / Quorn pieces
1 small red pepper
1 small green pepper
2 garlic cloves, chopped
1 onion
1 small can sliced pineapple
Chicken stock cube (diluted in school - dissolved in 175ml hot water)
For the sauce - provided in school for the students
1 tbsp soft light brown sugar
2 tbsp rice vinegar
2 tbsp dark soy sauce
2 tbsp tomato purée
2 tbsp cornflour mixed with
2 tbsp water
Additions / changes:
Add in: 1x220g can water chestnuts, drained and sliced
Equipment:
Container with sealed lid to carry home sweet & sour chicken
10
French onion soup with cheesy toast
Ingredients:
50g butter
3 large onions
2 garlic cloves
1 beef stock cube (vegetable for vegetarians)
1 tbsp plain flour
4 slices French bread / baguette
100g cheese (cheddar)
Additions / changes:
Swap the baguette for a crusty roll or a couple of slices of bread.
Equipment:
Container with sealed lid to carry home Soup
Welsh Cakes
Ingredients:
225g self-raising flour
1 level teaspoon mixed spice
75g caster sugar
110g spreadable butter
110g mixed dried fruit / raisins
1 large egg
a little milk (if needed) – provided in school
Additions / changes:
Equipment:
Container with sealed lid to carry home Welsh cakes
11
Victoria Sponge
Ingredients:
150g margarine
150g caster sugar
3 eggs (medium / large)
150g self raising flour
1tsp vanilla extract
Additions / changes:
For the filling: Jam, Lemon curd, chocolate spread
Equipment:
Container with sealed lid to carry home Victoria sponge.
Cookies
Ingredients:
150g butter
80g light brown sugar
80g granulated sugar
2 tsp vanilla extract
1 large egg
225g plain flour
½ tsp bicarbonate of soda
¼ tsp salt
200g plain chocolate chips or chunks
Additions / changes:
Swap the chocolate chips for raisins
Equipment:
Container with sealed lid to carry home
12
Quiche
Ingredients:
150g plain flour
75g butter
2 eggs
125ml milk
50g grated cheese
Additions / changes:
2 slices cooked ham, 1 onion, 1 tbsp sweetcorn, ½ pepper, 4 mushroom,
1Tbsp pesto
Equipment:
Container with sealed lid to carry home Quiche.
Apple Turnovers
Ingredients:
Pack of pre-made filo pastry – 270g (approx £1.50)
100g sugar
2 apples (fresh)
50g butter
1tsp cinnamon / ginger
1 egg
Additions / changes:
Add 50g raisins
Equipment:
Container with sealed lid to carry home
13
Swiss Roll
Ingredients:
2 eggs
50g caster sugar
50g self raising flour
2tbsp jam / chocolate spread
Additions / changes:
•
•
Add icing sugar to decoration
Add in 2 Tbsp cocoa powder for a chocolate Swiss roll
Equipment:
Container with sealed lid to carry home Swiss roll.
Pizza
Ingredients: Pizza dough – 20p – available to purchase from Food
Technology in lesson
Toppings – Essential:
150-200g cheese (cheddar or mozerella)
3 Tbsp tomato puree
1 tsp dried mixed herbs – available in school
Additions / changes:
Sweetcorn, cooked ham, olives, pepper, onion, mushroom, tomatoes,
anchovies, pineapple, cooked chicken, pepperoni.
Equipment:
Container with sealed lid to carry home Pizza.
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