Y7 Food

Technology

Name ..............................................................

Form ...............

Group ............... Teacher................................

Your Food Technology Teacher expects the following from

students:

Class work:

Your booklet and project work must be in every lesson – it is part of your equipment

Take pride in your work, present it neatly

You WILL be asked to repeat your work if it is not of an acceptable quality

Remember to date your work and give it a title

Always write and label in black or blue pen

Draw in pencil

Colour or shade in pencil crayons

DO NOT USE FELT TIPS

Hand home learning in on time

Make sure you fill in all sections of planning and development sheets

Practical work: To act sensibly, safely and hygienically at all times

To arrive on time

Weigh your ingredients out at home before the lesson, if you can’t do this at home

come to the classroom BEFORE your lesson (by 8.25am or at the start of

break/lunchtime)

Take responsibility for cleaning your unit and surrounding area

To work as a team member by helping other people when you can

Failure to bring ingredients twice in a row will result in a department detention for

30 minutes on a Monday evening

We do hope that you will enjoy your time in Food Technology and that you will

leave with the confidence to experiment with a variety of ingredients and the

ability to produce some fantastic products

My unit is number

3

Technology Writing Tips

You must make sure that you follow health and safety guidelines in Food Technology

or risk earning points on your licence. If you collect more 3 points on your licence,

you may be asked to leave the classroom and will not be able to take part in

practical lessons until you have completed a subject report.

4

Ingredients 125g self raising flour 50g block margarine 50g castor sugar 500g fresh fruit (e.g. Cooking apples, Rhubarb, Blackberries) 75g castor sugar (for the fruit)

Method 1. Rub margarine and flour together to create breadcrumbs 2. Stir in the first lot of sugar (50g) 3. Prepare the fruit by washing, peeling and slicing into equal pieces 4. Place the fruit into an oven proof dish and layer up with the second

lot of sugar (75g) 5. Pour the crumble mix over the top of the fruit 6. Cook 190 C / Gas 5 for 25 mins until the fruit has softened and the

crumble is golden brown on top

Fruit crumble *Reminders* • Weigh ingredients at home • Bring in an ovenproof dish to cook the crumble in (and a tin to carry it home in would be handy) • DO NOT prepare any fruit at home!

Ingredients 330ml liquid e.g. fresh fruit juice, milk, flavoured water etc (not fizzy pop or energy drinks!) A variety of fresh fruits Decorations

Method 1. Wash the fruit in a colander 2. On a chopping board, prepare the fruits and place in a mixing bowl 3. Pour the liquid in 4. Blitz until smooth with a hand blender or liquidiser 5. Pour into a glass and decorate

Fresh Fruit Smoothie

*Reminders* • Bring a container with a tight fitting lid to take the smoothie home (if you don’t want to drink it at school) • Bring liquids in a leak proof container.

Ingredients 2 slices of bread (thick, sliced, preferably white, wholemeal or seeded)

2tbsp tomato puree 1 tsp mixed dried herbs (optional) 100g cheese (mature cheddar is best) 100g toppings (a mixture of protein ingredients and vegetables)

Method 1. Preheat the grill onto the highest setting – make sure you remove the grill

tray 2. Place the bread onto the grill tray and place under the grill until golden - or

toast the bread to how you like it! 3. Remove from under the grill and turn over (soft side up) 4. Prepare topping ingredients and place onto bread base 5. Cover with cheese and place back under the grill for 5 minutes or until the

cheese has browned and melted

Pizza Toast

*Reminders* • Use oven gloves when using any part of the oven • Keep checking your products when under the grill as they can burn very easily!

5

Flapjack

Ingredients 200g rolled oats ( not ready brek or oatso simple ) 100g Block margarine 75g Sugar 2 tablespoons golden syrup

Method 1. Pre heat oven Gas 5, 180ºC. 2. Place the margarine syrup and sugar in a saucepan 3. On a medium heat, melt the ingredients together – stir with a

wooden spoon 4. Put the pan on a pan stand and add the oats, stir gently with a

metal spoon until well combined. 5. Pour the mixture into a lined tin and smooth the surface with a

palette knife. 6. Cook for 15 - 20 minutes until golden brown. 7. Cut into 8 pieces when still warm 8. Leave to cool in the tin.

*Reminders* • Weigh ingredients at home • Bring a box to take the flapjack home in

Ingredients 500ml Milk (Small carton, Full fat is best!) 30g Butter 30g Plain Flour 175g Cheddar cheese (grated ) 200g Cooked Macaroni (or other pasta shapes)

Method

1. In a saucepan melt the butter, then add the milk into the pan

2. Stir in the flour with a coil whisk so that no lumps are created

3. Simmer and stir the béchamel sauce until it smooth and free from lumps.

4. Add 2/3 grated cheddar to the béchamel and stir until melted and smooth. Turn off the heat. Once

the cheese is added to the béchamel, don't allow it to boil or the cheese will become stringy.

5. Mix the pasta into the cheese sauce and mix thoroughly

6. Place the macaroni into a shallow ovenproof dish and sprinkle with remaining cheese. Place in oven

at 220C for 15 minutes or grill until golden on top.

Cheesy Pasta Bake *Reminders* • Bring an oven proof dish for this practical, then you will be able to carry it home easily. • You could add handfuls of vegetable ingredients, a teaspoon of mixed herbs or other seasonings to your pasta dish.

Ingredients • 100g soft brown sugar •75g margarine •2 eggs •100g apple grated (grate at school otherwise it will turn brown and nasty!) •2 tablespoons sultanas • 50g wholemeal flour (can be substituted with extra SR flour) •100g self - raising flour • 1 teaspoon baking powder •1 teaspoon cinnamon (optional)

Method 1.Cream together the sugar and margarine 2.Add the grated apple , eggs, and sultanas 3.Sieve together the flour, cinnamon and baking powder and mix in quickly 4.Pour mixture into 9 muffin cases 5.Cook 180C / Gas 4 for 25 minutes

High Fibre Muffins *Reminders* • Bring a tin to take your muffins home in! • You will also need to bring at least 9 muffin cases for this practical

6

Task

Can you fill in the missing letters to complete your equipment

checklist?

T_____________

D_____________

T_____________

C_____________

K_____________

V_____________

K_____________

P_____________

K_____________

F_____________

R_____________

P_____________

P_____________

B_____________

S____________

V_____________

P_____________

W___________

S___________

P_____________

M___________

S_____________

F_____________

S_____________

R_____________

W____________

C_____________

W____________

B_____________

W____________

E_____________

W____________

M____________

B_____________

B_____________

T_____________

P___________

S___________

7

F_____________

D_____________

G_____________

C_____________

W____________

S_____________

B_____________

T_____________

S_____________

B_____________

M____________

J_________

S_____________

F_____________

P______

C_____________

R_____________

Notes…

8

Task

Write 5 simple rules to keep the Food Technology Classroom:

A hygienic Place to work in

1

2

3

4

5

A safe place to work in

1

2

3

4

5

LITERATE 1. Use PEEAD

2. Check your spellings

3. Use correct grammar

Teacher verbal feedback: (You must record what the teacher has said)

9

Task

Label the parts of the cooker and write 3 simple rules to help

you use it safely

1

2

3

Extension Task - Research

Find out the meaning of the following words when related to the

cooker;

1. Conduction

2. Convection

3. Radiation

This is the H______

It is used for

_____________________________________

_____________________________________

This is the H______

It is used for

_____________________________________

_____________________________________

This is the G______

It is used for

_____________________________________

_____________________________________

This is the T______ O_______

It is used for

_____________________________________

_____________________________________

This is the M______ O_______

It is used for

_____________________________________

_____________________________________

LITERATE Developing vocabulary with key words from Food Technology

10

Stick your post

it notes from

demonstrations

here

11

12

Teacher Assessment

Title of work

Food Product

that this work

relates to

Self –

Assessment (tick and comment

when complete)

Requ

ires

Impr

ovement

–

See f

eedback

Satisf

act

ory

Exce

llent

Design Brief Analysis

Specification

Questionnaire

Planning Sheet

Development of Ideas

Final Idea Drawing

Evaluation (all products)

Packaging Design/Nutritional

Analysis (Food in Focus 2)

Flowchart

ORGANISED

INDEPENDANT

REFLECTIVE THINKER

RISK TAKER

Y7 Food Technology Project

Within Food Technology you will be producing 6 practical outcomes.

Along with practical work, you will also be completing work on the following

areas and must produce at least one of each for your final assessment.