NAME………………………………………………

FORM………………………....

Dear Parent,

Welcome to the Billericay School Food Technology department!

Your son / daughter is about to start his / her Food course.

He / she is expected to bring in the ingredients for each dish to be made, along with a suitable dish

or container for the finished product.

We will be making a different product in each lesson apart from two, one of which will be Health and

Safety, and the other which will be Nutrition theory work .

In the interests of keeping organised for the lessons, this booklet contains shopping lists of all the

ingredients you may need to ‘stock up’ on for the practical lessons.

Some ingredients which are used in very small amounts are available from the Food Department

store cupboard and are listed overleaf. (These are marked in the recipes with an *) We make a

small charge for baking ingredients used when the student may have forgotten an ingredient. If you

wish to obtain the full recipe, these can be found on the Billericay School Website on the

Design Technology page, in pdf format. The recipes can be printed .

Lost workbooks and this booklet may also be printed from the same area.

We teach Healthy Eating in all aspects of Food Technology, and try to ensure that the pupils do the

same. This also fits in with our ‘Healthy School’ status. Fresh foods are used wherever possible, and

they should return home to you as a tasty dish or product batch.

May we please ask that you do not pre-prepare or pre-mix any of your child’s ingredients at home.

These skills form the basis of the lessons in year 7 and 8.They cannot learn new skills and processes if

it has been done for them! Thank you.

If anyone in the family has a special dietary need please use your usual ingredients for the dish.

(e.g. gluten-free flour or vegetarian ingredients. )

I hope you enjoy the products that your son / daughter will be making.

S MUTSURE

HEAD OF FOOD TECHNOLOGY

THE BILLERICAY SCHOOL.

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Lesson

Content Skills/ Techniques Cooking method/

Commodity/ Core

1 Health and safety: Safety in the kitchen equipment

Parts of a cooker job roles

Safety poster

2 Food Hygiene/ Food poisoning; Temperature control;

3 Nutrients: Function of Nutrients.

Nutrition Good food Healthy body

Deficiency

Excess

sources

4 Practical Skills: Apple Crumble Claw, Bridge, Microwave

5 Practical : Fruit salad; Fruit prep Knife skills Presentation Rubbing in

Baking, safe use of oven

6 Practical: Stir fry; Prep & shaping veg Stir frying W.W.O Chopping, Dressing, Boiling

7 Practical: Flat bread pizza. Using component parts Assem-bly, Using the grill/oven ;Oven control

Rubbing in

Dividing and shaping

Baking

8 Practical: Melting Moments; Oven control. Creaming Coating Portion size Baking

Batch production

Forming a dough

Kneading

Rolling out

9 Shortbread Rubbing in, Shaping, baking

10 Practical : Bread rolls

Oven control.

Batch production

Forming a dough

Kneading

Rolling out

11 Practical : Egg & Potato salad Boiling, Garnish

12 Practical: Eton Mess Decorating, Whisking,

Crushing

13 Practical: Fruit scones; Rubbing in Measuring Cutting out

Baking

Batch Production

Baking

Portioning

14 Practical: Pasties readymade puff pastry Batch, Portion control, Shaping

15 Rice Salad Claw. Bridge, Microwave

16 Practical: Roasted Veg pasta;

Roasting vegetables Vegetable preparation Cooking pasta. Assembling

Whisking, Whipping

Layering, decorating

17 Practical: Cupcakes: Whisking, baking, creaming

18 Practical: Decorating cakes Piping, glace, decorating

19 Evaluation Skills Audit

1. APPLE CRUMBLE

DATE………………….

SKILLS TAUGHT; rubbing in, reading a recipe,

assembling a product.

125g plain wholemeal flour

75g block margarine (NOT tub)

50g brown / golden caster sugar

Can of apple slices (not fruit pie filling please!)

Teaspoon of cinnamon * (optional)

25g jumbo rolled oats or

1 weetabix

Serves 3—4

You will need to provide an oven proof dish to cook it and take it home in.

Serve cold with ice cream or hot with cream or custard.

2. ZINGY FRUIT SALAD

DATE…………...

SKILLS TAUGHT; knife skills, bridge and claw grip, size

consistency, presentation.

1 eating apple

1 orange (not Satsuma type)

1 small carton orange juice

3 fruits in season of your own choice

to complete your fruit salad.

N.B; We do NOT allow the use of any canned fruits!

Serves 4.

You will need to provide a leak-proof

container to take it home in

Serve with ice cream or cream or just on its own.

3. STIR FRY WITH NOODLES

DATE…………………

SKILLS TAUGHT; using a wok, stir-frying, using

ready-prepared noodles.

2 spring onions

Small pack baby corn

1 pepper—any colour

1 carrot

1 sachet ‘straight to wok’ noodles (NOT dried noodles please)

3 tablespoons oil

1 tblsp soy sauce * } mix at home

1 tbslp orange juice } in a screw top

1tsp runny honey } jar.

Serves 2—3

You will need to provide a container to take it home in!

Reheat in a wok or frying pan or in the microwave.

Add chicken or other cooked meat / prawns etc to the vegetables. Serve with rice.

4. FLATBREAD PIZZA

DATE……………………………….

SKILLS TAUGHT;

Slicing tomatoes, grating, assembly, using the grill

1 Pack pitta breads or garlic/plain Naan breads

75g cheddar or mozzarella cheese

1 large or 2 small tomatoes

1 tblsp tomato paste

1 ingredient of your choice (e.g. mushrooms / pepperoni / olives)

1 clove garlic

Container to take them home in

Heat through in the oven or eat cold with any of the salad recipes.

5. MELTING MOMENTS

DATE……………………………………

SKILLS TAUGHT; coating, shaping, batch

consistency revised, creaming revised.

50g caster sugar

100g soft butter

1 tsp. vanilla extract *

150g self-raising flour

70g oats or desiccated coconut

8 glacé cherries

N.B. THE RECIPE REQUIRES 1/2 EGG. PLEASE SEND 10P TO COVER THE

COST AND SCHOOL WILL PROVIDE 1 EGG BETWEEN 2 STUDENTS.

Container to take them home in

These will keep for up to a week in an airtight tin—if you can keep them that long!!

6. SHORTBREAD

DATE…………………..

SKILLS TAUGHT;

weighing and measuring,

Recipe proportions,

kneading, shaping, baking.

175g plain flour

50g cornflour

75g caster sugar

(Plus 2 tsp extra for sprinkling )

140g unsalted butter

SERVES 4—6

You will need to provide a tin to carry them home in.

7. BREAD ROLLS

DATE…………….

SKILLS TAUGHT; using yeast, kneading,

shaping, baking, timing

225g mix strong wholemeal and white bread flour (total weight)

(ie; 115g wholemeal strong flour + 110g white bread strong flour)

(ordinary flour will not work)

1 sachet easy-blend yeast.

1/2 teaspoon salt (put into flour) *

1 teaspoon sugar

1 teaspoon oil *

Poppy seeds* or sesame seeds* to decorate.

Makes 4 rolls

You will need to provide a container to carry them home in.

Warm them through in the oven to soften them a little.

8. Egg & Potato Salad

Date………………………….

Skills Taught: Boiling dicing Slicing

200 new potatoes

3 hard boiled eggs

3 rashes Crispy bacon

I red onion

I handful Fresh leaf parsley

Chives

3 tablespoons Mayonnaise OR salad dressing

You will need to provide a container to take it home in!

9. Eton mess

DATE…………………….

SKILLS TAUGHT

Whisking, slicing

1 punnet of strawberries

1 punnet raspberries

50g icing sugar

4 meringue nests

300ml double cream

10. HIGH FIBRE FRUIT SCONES

DATE……………...…..

SKILLS TAUGHT; blending liquids and dry ingredients,

shaping/cutting out, batch consistency, baking.

75g margarine

120g wholemeal flour

75g plain flour

11/2 tsp baking powder *

1 egg

75ml semi-skimmed milk

25g raisins or sultanas or chopped glacé cherries

Serves 3—4

You will need to provide a box or tin to take

them home in.

Serve maybe with strawberry jam and cream!

11. LUNCHBOX PASTIES

Date ………………………………...

Skills Taught : chopping, grating, folding, baking

500g Just Roll Puff pastry block

1 onion

100g grated cheese GRATED AT HOME

100g ham (optional)

1 egg to glaze

You will need to provide a tin to carry them home in.

12. Rice Salad

Date……………………..

SKILLS TAUGHT;

using the microwave, vegetable preparation revised, making &

using a dressing presentation,

1 pouch plain ‘Uncle Ben’s’ microwave rice

1 /2 red pepper

1/2 green pepper

1 small red onion

5 cherry tomatoes,

A handful of flat leaf parsley

For the salad dressing: Prepare at home

tbsp olive oil* 1 tsp mustard * 1 tsp honey

1 clove garlic black pepper*

1 tbsp red wine vinegar* OR 1 tsp lemon juice

Please bring a lidded container to carry it home in.

N.B. Rice must be refrigerated if it is not to be eaten immediately

13. ROASTED VEGETABLE PASTA

DATE…………………………………………….

SKILLS TAUGHT; roasting, cooking pasta revised,

assembly, simple sauce

THESE VEGETABLES ARE SUGGESTIONS AS THEY ROAST WELL. YOU MAY SUBSTITUTE

IF YOU WISH, BUT PLEASE MAKE SURE THAT THE VEGETABLES CHOSEN WILL ROAST .

1 small courgette

1 small onion

1/2 pepper—any colour

6 cherry tomatoes

3 tblsp olive oil

100g pasta shapes

Small bottle pasta sauce

75g cheddar cheese (please grate at home)

2-3 tsp wholegrain mustard (optional)

You will need to provide a largish deep ovenproof dish to cook it in, plus a tin to carry

it home in.

The dish can be reheated in the oven or microwave.

Serve as an alternative to potatoes with chicken or sausages etc.

14. Cupcakes

DATE………………………….

SKILLS TAUGHT;

1 stage cake making or creaming method, baking, freezing.

150g margarine or butter

150g caster sugar

150g self-raising flour

3 medium / 2 large eggs

1tsp vanilla essence

12 cupcake cases

SERVES 12

You need 2 labelled freezer bags to freeze your cakes in.

N.B.

This practical is part 1 of 2— next week they will be decorating the cakes and

bringing it home.

15. DECORATING THE CAKES

DATE……………………….

SKILLS TAUGHT; using buttercream, piping, presentation.

BUTTERCREAM

200g soft butter

200g icing sugar, sifted

Vanilla essence

Bring 50p for food colouring school will provide

You will need to provide a tin to carry the finished cake home in