Year 7 Food Technology Booklet - Milford Haven School 7... · Situation Brief Many people today use...

Year 7

Food Technology

Booklet

Name :

Teacher : Form :

Class :

Situation

Brief

Research

Specification

Designs

Development

Final Idea

Planning

Making

Evaluation

Date Started: ……

Global grade: …….

End of year target:………

Situation

Brief

Many people today use ready made-meals as alternatives to cooking

from scratch. This means that skills such as biscuit making, are being lost.

Design, make and evaluate a range of products suitable for

Children’s Party.

Key Words

What things do we have to consider?

Date:

1. Look at drawing of person and label 4 personal hygiene hazards that need to be addressed for Food Technology lessons.

2. In the space below write 5 rules for hygiene and safety for the Food Technology room.

Date:

Look at the picture below and circle all the Hazards that you can see and describe why they are a hazard

Ho

mew

ork

. To

help y

ou impr

ove y

our

kitch

en

skills y

ou n

eed t

o pr

act

ice t

he f

ollowing

task

s at

hom

e.

Get

mum

or

dad

to

help

you

and

sig

n an

d d

ate e

ach t

ask

when

you

hav

e d

one it.

R

EM

EM

BE

R gett

ing

you

r ingr

edient

s re

ady t

o bring

to

schoo

l is p

art

of

the less

on.

Ask

mum

or

dad f

or h

elp if

you

need it

but

DON

’T let

them d

o it f

or y

ou.

Du

e in

……

……

……

……

……

……

Date:

Task Parents signature Date

Open a tin

Turn on the hob

Turn on the oven

Peel a carrot or apple

Peel and chop an onion

Weigh some flour

Grate some cheese

Measure some liquid in a jug

To help you improve your kitchen skills you need to practice the following tasks at home.

Get mum or dad to help you and sign and date each task when you have done it. REMEMBER getting your ingredients ready to bring to school is part of the lesson.

Ask mum or dad for help if you need it but DON’T let them do it for you.

Always bring a suitable container with your name on it to take your cooking home.

Equipment

Ingredients

200g Self Raising Flour

50g Block Margarine

¼ Pint milk

Grated Cheese / Mozzarella

2 Tbsp Tomato Puree

1Tbsp Tomato Ketchup

Any Toppings

Large Mixing Bowl

Small Mixing Bowl

Sharp and table knife

Tablespoon

Jug

Rolling Pin

Baking Tray

Method 1. Light ovens to Gas mark 6 or 200*c and grease the baking

tray.

2. Sieve flour into mixing bowl

3. Rub in the margarine into the flour so that its turns like breadcrumbs.

4. Add the milk to the mixture slowly, mixing with a knife until a ball in formed.

5. Remove the ball of dough from the bowl and place on the floured work surface.

6. Lightly knead, then roll out to the shape and size required.

7. Place onto a greased baking tray.

8. In the small mixing bowl, mix together the tomato puree and ketchup, spread this over the base.

9. Place the cheese onto and prepare any toppings to go on.

10. Once pizza is assembled, bake in the oven for 30 –40 mins

In the oven at:…..

Out the oven at:….

On this page you should have

A drawing of the original design.

3 drawings showing how the design could be developed – Use

the acronym opposite to help

you develop your idea.

Labelling including how

the idea fits into your chosen area of sustainability,

the materials used and

likes/dislikes.

Substitute

Combine

Adapt

Modify

Presentation

Eliminate

Rearrange

Spelling corrections

1.

2.

3.

1.

2.

3.

Look at the ingredients list below. What could you change and why?

200g Self Raising Flour

50g Block Margarine

¼ Pint milk

Grated Cheese / Mozzarella

2 Tbsp Tomato Puree

1Tbsp Tomato Ketchup

Date:


A range of initial ideas that you could possibly make for this

project.

You should label them and

annotate them.


1.

2.

3.

1.

2.

3.

You should remember to label and colour your work

Hom

ework

.

You w

ill

nee

d t

he

foll

ow

ing i

ngre

die

nts

: 20

0g

Self

Ra

ising

Flo

ur, 5

0g

Blo

ck M

arg

arin

e, ¼

Pin

t m

ilk,

Gra

ted

Che

ese

/ Moz

zare

lla, 2

Tb

sp T

oma

to P

ure

e, 1T

bsp

Tom

ato

Ket

chup

Du

e in

……

……

……

……

……

……

Date:

Marking criteria Satisfactory

1 mark Good

2 Marks Outstanding

3 marks Attractive design/finish

Quality control measures if making batch

Knowledge of ingredients used

Standard of safety/hygiene

Ability to work independently/meet time deadlines

Total mark out of 15

Ask your partner to assess the quality of your product using the following criteria.

What went well?....................................................................................................

Even better if ........................................................................................................

Assessed by............................................................................................................

I made a ….

Because…

I was well prepared for the lesson

I worked quietly, hygienically and safely, listened to instruction and followed the recipe.

I developed / changed the original recipe

I learnt a new skill

I cleaned my workspace

If I had to change/ improve anything about the recipe I would ...

Because….

My target for the next lesson is…..

Date:

STARTER:

Match the abbreviation to the full word

Oz Degrees centigrade

Tsp Millilitres

Lb Hours

Pt Degrees Fahrenheit

G Packet

Kg Ounces

Tbsp Grams

ml Minutes

Mins Seconds

L Pints

*c Kilograms

Hrs Litres

*F Fluid ounces

Fl oz Teaspoon

pkt Pounds

secs Tablespoon


1.

2.

3.

1.

2.

3.

First good feature:________________________________ _______________________________________________ _______________________________________________ _______________________________________________

Second good feature:______________________________

_______________________________________________

_______________________________________________

_______________________________________________

I would improve this by____________________________ _______________________________________________ _______________________________________________ _______________________________________________

Party Food Party Food

First good feature:________________________________ _______________________________________________ _______________________________________________ _______________________________________________

Second good feature:______________________________

_______________________________________________

_______________________________________________

_______________________________________________

I would improve this by____________________________ _______________________________________________ _______________________________________________ _______________________________________________

Date:

Use the following words to complete the sentences: GAS MARK BEFORE HOT FAHRENHEIT COOL MOVED HEAT TEN

CELSIOUS COLD

If you are using the oven see that it is turned on ……………….…………… you begin.

All electric and gas cookers have a numbered dial on the outside of the oven.

This is called the ……….……………. ………………………. on gas cookers.

A low number will give you a ……………………….……… oven.

A high number will give you a ……………………………… oven.

Electric cookers are numbered as degrees in ………………..………………... or

…………………………….…….... .

The shelves in side the oven may need to be ……………………..……. if they are not in the

correct position. Do this whilst the oven is ………..…………………………

Your recipe will tell you the temperature you require.

Set the dial in the correct position, and allow about …………..……… minutes for the oven to

……………………………………. up.

Date:

Label the Cookers

Main Parts

1. Label the hob burners below with their location on the cooker, eg rear left.

2. I want to turn on the front left ring/burner on the hob, which of the diagrams below refers to the correct switch? Tick the correct diagram.

3.How do you know when you have turned the switch off fully? 4. What do you use to remove food from the oven?

Hom

ework

.

Des

ign a

Post

er o

n S

afet

y i

n t

he

food r

oom

. T

his

can

be

com

ple

ted b

y h

and o

r on a

com

pute

r.

It s

hould

incl

ude

rule

s sp

ecif

ic t

o t

he

nee

ds

of

the

food r

oom

lookin

g a

t hygie

ne

or

food s

afet

y.

Du

e in

……

……

……

……

……

……

Date:

Stick your homework here – Health and Safety Poster.

Get a partner to mark your work and use the Two stars and wish to tell you about two things that you thought were really good or

that you really liked and one thing that you think could be changed or made better.

Spelling Test

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

Equipment

Ingredients

150g Plain Flour

100g Block Margarine / unsalted butter

50g Caster Sugar

Mixing Bowl

Fork

Flour dredger

Table knife

Rolling pin

Baking tray

Cutter

Method 1. Light ovens to Gas mark 4 or 170*c and grease the baking

tray.

2. Place all the ingredients in the mixing bowl.

3. Rub ingredients together until they start to get sticky.

4. Using your hands, knead the mixture until you have a soft, pliable ball of dough.

5. Lightly flour the table, roll the dough top about half a centimetre thick.

6. Cut the dough using the cutters into shapes.

7. Lightly prick the top of the dough with the fork.

8. Place the cut shapes onto baking tray.

9. Cook for 15-20mins

10. Take out of oven when slightly browning on edges and put on a cooling rack.











likes/dislikes.

Substitute

Combine

Adapt

Modify

Presentation

Eliminate

Rearrange


1.

2.

3.

1.

2.

3.

150g Plain Flour

100g Block Margarine / unsalted butter

50g Caster Sugar


Date:



project.


annotate them.


1.

2.

3.

1.

2.

3.

You should remember to label and colour your work

Hom

ework

. Y

ou w

ill

nee

d t

he

foll

ow

ing i

ngre

die

nts

:

150

g P

lain

Flo

ur,

100

g B

lock

Ma

rgar

ine

/ uns

alt

ed b

utt

er,

50g

Ca

ster

Su

gar

Du

e in

……

……

……

……

……

……

Date:


1 mark Good

2 Marks Outstanding








What went well?....................................................................................................

Even better if ........................................................................................................

Assessed by............................................................................................................

I made a ….

Because…







Because….


Date:

Keywords:

It is a legal requirement to inform customers about the food products they are buying. The Food Labelling Regulations 1996 states the information that must be displayed. Legally the following information must be displayed: •Name of the food (people should know what the product is.) •List of ingredients •Food allergies •Nutritional information •Date Marking. There are two types: •Use by Day and Month or Day, Month Year for perishable foods •Best Before - date until which the food will maintain its optimum quality, e.g. foods that become stale or develop off-flavours, such as biscuits, crisps, or soft drinks. •Storage conditions •Instructions for use •Business name and address •Place of origin Traffic Light Labelling You're standing in a supermarket aisle looking at two similar products, trying to decide which to choose. You want to make the healthier choice but, you're in a hurry. Well, help is at hand. A growing number of supermarkets and food manufacturers are using traffic light colours on the labels of some products.

Date:

Activity

Use coloured pencils and

the information from the

PowerPoint to decide

whether each nutrient

below should be green,

orange or red.

Which of these breakfast

cereals is the healthiest?

The nutrition tables below

are all per 100g

Cornflakes £2.26 for 750g

kJ 1580

Protein 7g

Carbohydrate

- sugar

- starch

84g

8g

76g

Fat

Saturates

0.9g

0.2g

Fibre 3g

Sodium 0.7g

Bran Flakes £1.76 for 500g

kJ 1503

Protein 10g

Carbohydrate

- sugar

- starch

67g

22g

45g

Fat

Saturates

2g

0.5g

Fibre 15g

Sodium 0.4g

Frosties £2.38 for 750g

kJ 1587

Protein 4.5g

Carbohydrate

- sugar

- starch

87g

37g

50g

Fat

Saturates

0.6g

0.1g

Fibre 2g

Sodium 0.45g

Nutri-Grain raspberry bake bar£2.26

for 8bars

kJ 1720

Protein 4.5g

Carbohydrate

- sugar

- starch

64g

33g

31g

Fat

Saturates

15g

2g

Fibre 2.5g

Sodium 0.1g

2) Which of the above breakfast cereals is the healthiest and why? 3) Calculate and compare the cost of eating a Mars Bar and cola drink every morning for 5 mornings to the cost of eating the healthiest breakfast cereal on this page.

Mars Bar and Cola Drink Healthiest breakfast cereal with milk

Mars bar £0.43 x 5= ____________

Cola drink £0.50 x 5= ____________

TOTAL= ____________

Price ÷ Weight bought= price per gram Price per gram x weight used = price of product used TOTAL= ____________

4) Suggest three ideas for improving the nutritional value of the healthiest breakfast cereal?

Questions 1) Explain the importance of eating breakfast

each day? (Use the word ‘energy’ in your answer.)

Date:

Equipment

Ingredients

100g Margarine

3 tablespoons golden syrup

75g brown sugar

200g Rolled oats

Large Mixing Bowl

Saucepan

Wooden spoon

Swiss roll tin

Sharp Knife

Cooling rack

Method 1. Light ovens to Gas mark 6 or 200*c and grease the Swiss roll

tin.

2. In to a saucepan place the margarine, brown sugar and golden syrup.

3. Heat on the hob, on a gentle heat until melted.

4. Place the oats into a bowl.

5. Once the saucepan mixture has melted pour over the oats in the bowl – be careful not to put the hot pan down and make sure you put it some where safe – as it is still hot!

6. Mix the oats and syrup mixture together until they are all coated.

7. place the mixture into a baking tray. Ensure it is firmly pushed down as this will help it to set.

8. Cook in the oven for 20 minutes.











likes/dislikes.

Substitute

Combine

Adapt

Modify

Presentation

Eliminate

Rearrange


1.

2.

3.

1.

2.

3.


100g Margarine

3 tablespoons golden syrup

75g brown sugar

200g Rolled oats

Date:



project.


annotate them.


1.

2.

3.

1.

2.

3.

You should remember to label and colour your work Hom

ework

. Y

ou w

ill

nee

d t

he

foll

ow

ing i

ngre

die

nts

:

100

g M

arg

arin

e, 3

ta

ble

spoo

ns g

old

en s

yrup

, 75

g b

row

n su

gar,

20

0g

Rol

led

oat

s .

Du

e in

……

……

……

……

……

……

Date:


1 mark Good

2 Marks Outstanding








What went well?....................................................................................................

Even better if ........................................................................................................

Assessed by............................................................................................................

I made a ….

Because…







Because….


Date:

Level 5 Outline specification q

Level 6 Developed specification q

Level 7 Detailed specification q

What level have you achieved?

Sensory (the taste or texture of the product)

Function (what do I want the product to do?)

Aesthetics (the look of the product)

Cost (how much will it cost to make the product and what will it sell for?)

Size (how big will the product be?)

Safety (what safety considerations are there?)

Target market (who will use the product)

Environment (what will the environmental effect of the product be?)

Materials (what will I make the product from?)

Function:...............................................................................................................................……

................................................................................................................................................….

Aesthetics:.....................................................................................................................…………..

....................................................................................................................................................

Cost:...........................................................................................................................………………

....................................................................................................................................................

Size:.........................................................................................................................................….

....................................................................................................................................................

Safety:.........................................................................................................................................

....................................................................................................................................................

Target market:............................................................................................................................

................................................................................................................................................….

Environment:......................................................................................................................……..

................................................................................................................................................….

Materials:.............................................................................................................................…….

................................................................................................................................................….

Date:









likes/dislikes.

Substitute

Combine

Adapt

Modify

Presentation

Eliminate

Rearrange


1.

2.

3.

1.

2.

3.

I could change my Best Idea in the following ways….

Date:

You now need to get the views of others.

PARTNER 1

Explain how you think the work can be improved .................................................................................................. .................................................................................................. .................................................................................................. .................................................................................................. ...................................................................................................................................................................................................

PARTNER 2

Explain how you think the work can be improved ................................................................................. ................................................................................. ................................................................................. .................................................................................

..................................................................................................................................................................

Say if you agree with your partners and give your reasons, will you change anything?

.................................................................................

.................................................................................

................................................................................. ..................................................................................................

..... ..................................................................................................

................................................................

On this page you should have:

A drawing with labelling and annotation of your final developed idea.

This should have dimensions and material properties.


1.

2.

3.

1.

2.

3.

On this page draw a picture of what you want your Final Make to look like.

This picture should be •drawn in pencil, • coloured •Labelled •Have measurements •Have a sentence written about what you have changed and why.

Stick a photo of your final make in this box. You can compare it to your idea in

your final evaluation

.

Date:


1.

2.

3.

1.

2.

3.

Hom

ework

.

You w

ill

nee

d t

o b

ring i

n t

he

ingre

die

nts

to p

roduce

your

Bes

t Id

ea.

Du

e in

……

……

……

……

……

……

Step 1 Step 2 Step 3

Step 6 Step 5 Step 4

Date:

Specification Point

Explain if you did or did not achieve this

Function

Aesthetics

Cost

Size

Safety

Target Market

Environment

Materials

Date:

5

4

3

2

1

5

4

3

2

1

1

2

3

4

5

5 4 3 2 1

1 2 3 4 5

1

2

3

4

5

5

4

3

2

1

5

4

3

2

1

The star profile has shown me...............................

....………………………………………………………………………

.........................................................................….…

………………………………………………………………………….

.........................................................................….…

……………………………………………………………………………

.........................................................................……

……………………………………………………………………………

THREE FINAL QUESTIONS

I could improve my product by......................………………………..

........................................................................………………………..

.........................................................................………………………..

.........................................................................………………………

……………………………………………………………………………………………….

The problems I encountered were…………………………………………

..........……………………………………………………………………………………

………………………………………………………………………………………………

………………………………………………………………………………………………

……………………………………………………………………………………………….

I tested my product by……………………………………………………………

………………………………………………………………………………………………

………………………………………………………………………………………………

………………………………………………………………………………………………

………………………………………………………………………………………………

Date:

In my opinion…

My reason is..

This fulfils my

specification because…

I plan too..

I prefer this

design because…

This new design is better

than the old

because…

In my investigation I have learned..

I plan to use

(choice of material) because…

The function of my

product is…

I think this design is better

because…

I think that…

Next time I would…

I plan to develop my

design by…because

…

Having tested my product I found out

that…

I chose not to…

because…

When I plan my

next make I will…

The best thing

about…

This answers

my design brief by… I matched

my specification

by…

If we/I did this again….

Next time we/I

would…

One mistake we/I can

avoid next time is…

I think the method

was good/bad because…

Year 7 Food Technology Booklet - Milford Haven School 7... · Situation Brief Many people today use...

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Transcript of Year 7 Food Technology Booklet - Milford Haven School 7... · Situation Brief Many people today use...