Name

Form D&T group Teacher:

Year 9 Making choices

This booklet contains recipes and techniques you will use during your food lessons. All of our recipes will be linked to the Eatwell Plate and healthy eating guidelines, will show you the equipment you will need to make it and changes you can make to the recipe. It will also give an idea of its nutritional value and link it to the Five a day campaign - this is important so you can be healthy! You will notice that the majority of the recipes are savoury, to comply with the current eating guidelines and NC requirements.You can take it home to work from but it needs to be in every Food lesson.

1

2

Remember to plan ahead and bring your ingredients on the correct day. They should be brought to your food room before school and stored safely.

A photograph is needed for every practical.

Each recipe shows the basic nutritional value per portion. This will change if you modify the recipe.

Useful websites:www.foodafactoflife.org.ukhttp://www.redtractor.org.uk/homewww.fishisthedish.co.ukwww.grainchain.commeatandeducation.redmeatinfo.comwww.nhs.uk/Livewell/Goodfood/Pages/eatwell-plate.aspxwww.lovefoodhatewaste.comeatseasonably.co.ukStudent drive > curriculum > DT > Food > recipes

Chicken risotto serves 4

Practical date:

2 chicken portions1 onion4 mushrooms, chopped 25g peas 1 tab oil200g rice1 stock cube + 200ml waterMixed herbs or fresh rosemary/sage

Method1. Peel and chop onion.2. Chop chicken into pieces.3. Heat oil in frying pan and add onions.4. Stir in the chicken and cook for 10 minutes until brown.5. Stir in rice, mushrooms and stock.6. Bring to the boil, reduce heat, then simmer for 15 minutes until the rice is

soft. Keep checking the liquid level in the pan and add more if it dries out.

Equipment needed: knife, chopping board, frying pan, savoury spatula, measuring jug, Skills used: peeling, bridge and claw grip, frying, heat control, boiling simmering, What about? Changing the chicken to sausages or Quorn, adding extra vegetables – peppers, courgettes, small pieces of corn on the cob, add curry spices to change the flavour.

that went well

What can you change to improve this?

3

Cous Cous Salad

Method1. Carefully measure the hot water, then stir in the stock cube. 2. Pour the stock over the cous cous in a large bowl – stir and then allow to

stand until cold or until the water is absorbed.3. Chop the tomatoes, cut the cucumber into chunks 4. Chop the pepper into small strips and dice the dried apricots.5. Snip the spring onions into the bowl using scissors.6. Add the vegetables to the cous cous. 7. Pour over the dressing and stir well.

Practical date:

What about? diced feta cheese, sliced sun dried tomatoes, adding chopped olives, chopped cooked chicken or ham

Equipment needed: kettle, measuring jug, knife and chopping board, large bowl, fork, kitchen scissors

Skills used: using a kettle, bridge and claw grip, measuring hot liquids,

What can you change to improve this?

175ml water, boiling1 vegetable stock cube100g couscous1 medium tomato1 spring onion½ cucumber½ yellow pepper4 dried apricots1 small bunch parsley2 x 15ml spoons low fat dressing

that went well

4

Sizzling stir fry

Method1. Soak the noodles in boiling water in a bowl.2. Prepare the vegetables with a clean knife on a white chopping board: peel and crush

the garlic; peel and slice the ginger; slice the onion, pepper and mushrooms; shred the pak choi (or Chinese leaves).

3. Remove any skin from the chicken and cut into strips on a red board.4. Heat the oil the wok or frying pan.5. Add the onion, garlic, chilli and ginger. Allow to cook for 1 minute.6. Add the chicken and stir-fry for 3 – 4 minutes. Check that the chicken is

cooked – use a food probe.7. Add the remaining vegetables and soy sauce and continue to cook for a

further 2 minutes.8. Drain the boiling hot water away from the noodles into a colander in the

sink.9. Stir in the cooked noodles and cook for 2 minutes until hot.

Practical date:

100g noodles1 x chicken breast (or 3-4 thighs)1 clove garlic 1cm fresh ginger 1 red onion100g mushrooms 1 yellow pepper1 red pepper1 pak choi or Chinese leaves1 x 10ml spoon oil1 x 10ml spoon soy sauce (reduced salt)

Equipment: Saucepan, weighing scales, 2 chopping boards (1 red,1 white), 2 knives, garlic press, wok, savoury spatula, colander.Skills: bridge and claw, vegetable preparation, stir frying, using a wok, hob management, heat control

What about? Using beansprouts, red or green pepper, adding 50g cashew nuts (check for allergies)

5

Basic shortcrust pastry200g plain flourpinch salt50g margarine50g lard2 tablespoons cold water (approx)

Practical date:

This is sufficient to make a pie

1. Pre heat oven 200°C/gas 6.2. Sieve flour and salt into a bowl.3. Add fat and cut into small pieces with a knife.4. Rub fat into flour with fingertips until it resembles breadcrumbs.5. Add water GRADUALLY into a dough.6. Knead gently until smooth.7. Roll onto a floured surface.

Equipment: mixing bowl, sieve, palette knife, jug, rolling pin, baking tray.

Skills used: weighing and measuring, rubbing in, judging consistency, rolling out, shaping, layering, using the oven .

What about? Using it to make, jam or fruit tarts, quiche, Bakewell tartUse ready made puff pastry to make sausage rolls, pinwheels, savoury slice, sausage plait or pasties

that went well

6

Method1. Preheat the oven to 180°C or gas mark 4. Grease and line the cake tin.2. Cream the sugar and margarine together, using a electric hand whisk or a wooden

spoon until light and fluffy.3. Beat the eggs with a fork, in a small bowl. 4. Add the beaten egg, a little at a time, to the margarine and sugar.5. Sieve the flour and baking powder into a bowl and fold into the mixture, a

spoonful at a time.6. Spread the mixture in the cake tin.7. Core the apple and slice thinly.8. Arrange the apple slices over the cake mix and sprinkle with cinnamon and sugar

on top.9. Place in the oven and bake for around 20 minutes, until golden brown and springy

to the touch. Allow to cool.

Practical date: Dutch Apple Cake100g caster sugar100g soft margarine2 eggs100g self raising flour1 x 5ml spoon baking powder1 eating apple1 x 5ml spoon cinnamon1 x 5ml spoon Demerara sugar

Equipment: Weighing scales, mixing bowl, electric hand whisk, small bowl, fork,

sieve, spoon, knife, chopping board, measuring spoons, cake tin or foil trays

Skills: weighing and measuring, using a mixer or creaming method, fruit preparation

What about? adding sliced pear, using mixed spice

What can you change to improve this?

that went well

7

Chocolate pear marble cake Practical date:

Method1. Preheat the oven to 180°C or gas mark 4. Grease and line the cake tin.2. Cream the sugar and margarine together using an electric hand whisk or wooden

spoon, until light and fluffy.3. Add the beaten egg, a little at a time, to the margarine and sugar.4. Sieve the flour and baking powder into a bowl and fold into the mixture, a

spoonful at a time.5. Core and chop the pear into small pieces. Scatter pieces of pear into the lined cake

tin.6. Spoon half of the cake mixture into the tin.7. Stir in the cocoa to the remaining cake mixture.8. Spoon the chocolate mixture into the baking tin and then swirl the two mixtures

together to create a marble effect.9. Place in the oven and bake for 20 minutes, until golden brown and springy to the

touch.

100g caster sugar100g soft margarine2 eggs100g self raising flour1 x 15ml spoon coca powder1 x 5ml spoon baking powder½ pear

Equipment: Baking tin (20cm square)weighing scales, mixing bowl, electric hand whisk or wooden spoon, small bowl, fork, sieve, spoon, chopping board, knife.

Skills: weighing and measuring, using a mixer or creaming method, fruit preparation

What about? Using apples or berries instead; remove cocoa and add 1tsp vanilla essence.

What can you change to improve this?

that went well

8

Method1. Oven 180oC / gas 42. Grease and line a 18cm tin.3. Arrange the fruit and cherries in the base of the tin.4. Gently spread over the syrup.5. Make the cake : 6. Cream margarine and sugar in a bowl.7. Beat in eggs.8. Fold in sieved flour carefully.9. Put into the tin and level gently.10.Bake for 25 minutes or until golden brown and it springs back when pushed

gently.

Practical date:

What about? Using pears, adding cocoa to the sponge mix

4 rings of pineapple (or pears)5 cherries3 tab golden syrup100g margarine100g SR flour100g caster sugar2 eggs

Pineapple upside down cake

Equipment: Baking tin (20cm square) scales, mixing bowl, electric hand whisk or wooden spoon, small bowl, fork, sieve, spoon, chopping board, knife.

Skills: weighing and measuring, using a mixer or creaming method, fruit

preparation

that went well

9

Other basic recipes.

Sauces Cheese Sauce250ml milk25g flour25g margarine

100g grated cheese

1. Put all the ingredients into a saucepan2. Heat gently stirring all of the time using a balloon

whisk3. When thick and smooth take off the heat and add

any flavourings

Tomato Sauce (Ragu)1 Tin of tomatoes1 chopped onion1 clove of garlic1 tsp mixed herbs

1. Peel and chop onion2. Peel and crush garlic clove3. Put all ingredients into a saucepan and heat gently.4. Cover and simmer for 10-15 minutes until the onion

is soft and the sauce has thickened

Can be poured over pasta, sausages, chicken, chopsPasta – serve about 75-100g dry pasta per person as a main dishFor a salad allow 50g dry pasta

Basic scones250g SR flour50g margarine

125ml milk½ tsp baking powder

Sweet flavours+50g sugar+50g chopped cherries+ 50g dried fruit+ 25g coconut

Savoury flavours+ 25g cooked ham+ 50g Cheese+ 1tsp mixed herb+25g ‘bacon bits’

1. Method2. Oven 200oC/gas mark 63. Sieve flour and baking powder into a bowl, rub in margarine.4. Add flavours including sugar.5. Stir in milk gradually to make a soft dough.6. Bring together with your hand.7. Flatten to 2 cm thick and cut into shapes.8. Lift onto a baking tray and bake for 10-12 minutes until golden brown.

Other flavourings to add: 100g grated cheese tuna, cooked bacon, chopped ham, cooked peppers, cooked mushrooms, sweetcorn.Can be used as a coating over cauliflower, broccoli, meat etc This can also be poured over lasagne etcAdd less milk to make the sauce thicker and use as a filling in jacket potatoes

10

7 I can use a wide range of

preparation techniques such as stir-

frying, steaming, blending.

I can use a range of finishing

techniques to create a high level of

finish—garnishing, decoration,

piping and coating.

I can make a batch of products with

precision.

I know the main dietary

requirements of the different life

stages.

I understand the implications of

dietary excess or deficiency of

macro nutrients.

I can modify a recipe to improve its

nutritional profile giving reasons for

the changes.

I can plan a healthy diet for a

specific dietary need.

I can structure paragraphs using

PEE.

I can contribute ideas to develop

existing products and communicate

these in a variety of ways - written,

drawn, spoken.

I can accurately calculate costs.

6 I can use electrical equipment safely

and independently.

I can apply heat in a variety of

different ways.

I use taste, texture and smell to

select ingredients.

I consistently demonstrate high

levels of personal, kitchen and food

hygiene.

I can analyse the nutritional content

of a dish and suggest improvements.

I know the function and sources of

the main nutrients.

I know about different levels of

processing of food from origin.

I can plan a healthy and varied diet.

I can make targeted

recommendations to improve to my

dishes sensory qualities.

I can conduct a written sensory

analysis, using sensory descriptors

within well-constructed sentences.

I can explain skills I have developed

and what I have learnt in a lesson

succinctly.

5 I know that food is produced,

processed and sold in different

ways.

I know that food is influenced by

availability, season, need, cost,

where the food is produced, culture

and religion.

I can use finishing techniques

effectively.

I can select, use and clean a wide

range of kitchen utensils safely.

I know that food and drink contains

specific nutrients, water and fibre.

I understand and can explain the

eight tips for healthy eating.

I can use nutrition information on

food labels to make informed

choices.

I can analyse the nutritional content

of a dish and identify areas to

improve.

I can identify specific areas for

improvement and development in

my work. Amendments are made in

green pen.

I can produce a star diagram to

communicate a sensory analysis.

I can discuss my work using full

sentences and paragraphs

appropriately.

Most SPaG is accurate.

4 I know about seasonal cooking.

I can adapt a recipe to change

appearance, taste, texture and

aroma.

I can make a batch of similar

products.

I can produce a quality finished

product.

I know how a balanced diet is

depicted on the Eatwell plate.

I can state a range of food and drink

I need to be healthy and active.

I know about how one food is

processed ready to eat.

I can analyse the nutritional content

of a dish

I can discuss my progress during the

lesson, explaining WWW and EBI.

I can explain my practical work in full

sentences using the evaluation

techniques.

I can reflect on my work, act on

feedback and amend using green

pen.

3 I can name foods that are grown,

reared or caught.

I can use a heat source safely.

I can peel, chop, slice, grate, mix,

spread, and bake.

I keep myself and my food safe and

clean.

I can sort food into the five main

groups of the Eatwell plate.

I know that the food and drink I

consume have health implications

now and in the future.

I know that different foods provide

different nutrients to my body.

I can write a sentence suggesting

one way in which my product can be

improved.

I can state something new I learnt in

each lesson.

Cooking and Nutrition Levels

11

Notes

WWW

Attitude to Learning:

VIVO:

EBI:

Date:

WWW

Attitude to Learning:

VIVO:

EBI:

Date:

12