Food

 

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Year 7

In year 7 pupils study ‘Cooking and Nutrition’. In this they are taught the principles of healthy eating using the Eatwell plate model and consider the consequences of an unhealthy diet.

  • Pupils are taught how to use the hob, grill, oven and food processor. They are encouraged to work creatively in making their own salad designs and vegetarian burgers. Every lesson has a ‘Challenge Recipe’ for the more confident chefs.
  • Pupils will make some sweet, but predominantly savoury products and apply the key hygiene and safety skills that they are taught.
  • All recipes can be adapted to suit a family’s likes and preferences.

 Food1 Y7 Large  

1 Fruit salad

  • 1 small carton of fruit juice
  • Container with a secure lid

2 Pizza Toast

You will eat your pizza toast in class

  • 2 Slices of bread
  • 30g cheese e.g. cheddar, edam, mozzarella
  • 3 vegetable toppings e.g. spring onion, 1/2 Yellow pepper, 2 mushrooms of your choice


School will provide tomato puree for a moist layer
or you may want to bring make a fresh tomato moist layer. See the "Challenege" below

You may also like to bring a still drink

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Make a fresh tomato topping:

  • A fresh salad tomato, basil (fresh or dried) and a clove of garlic

3 Fruity flapjack

  • 75g Fruit
  • 125g oats or 75g cornflakes and 50g oats
  • 50g self-raising flour
  • 75g sugar
  • 100g butter or margarine
  • 1 x 15ml spoons golden syrup
  • Cake tin and foil to cover the tin

Top tips
Vary the type of dried fruit used, e.g. sultanas, figs, mixed fruit.
Add 1 x 5ml spoon cinnamon, ginger or mixed spice to the oat mixture.
Go for grated fresh apple or carrot.

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In school use the food processor to blend ½ of your oats to create a finer texture

4 Fruity buns -all-in-one method

  • 100g self-raising flour
  • 100g caster sugar
  • 100g soft margarine
  • 2 eggs
  • 50g dried or fresh fruit
  • 12 bun cases
  • Container big enough for 12 buns

Top tips
Use different types of dried or fresh fruit, e.g. dried apricots, fresh banana.
Try adding a little spice, such as cinnamon or ginger.

 

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Make the courgette and chocolate cupcakes

  • 100g caster sugar
  • 100g margarine
  • 75g wholemeal self raising flour
  • 25g white self-raising flour
  • 40g cocoa powder
  • 2 eggs
  • 75g courgette
  • 12 bun cases

5 Deli salads

Layered pasta salad

  • 100g pasta shapes
  • 100g cooked sliced Chicken / tuna / cheese
  • 4 salad vegetables e.g.

1 carrot, 1 baby gem lettuce,
1 tomato, 1/4 cucumber

  • 2 x 15ml low fat salad dressing
  • Container with a lid

 

Vegetable cous cous

  • 1 vegetable stock cube
  • 100g cous cous
  • 4 salad vegetables e.g. 1 tomato,

1 spring onion, 1/4 cucumber,
1/2 yellow pepper

  • 1 x 15ml fresh parsley
  • 2 x 15ml low fat salad dressing
  • Container with a lid

 

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Find your own recipe to make a salad dressing. Make your own salad dressing in class (we have a pestel and mortar-you may need to bring an empty jar with a secure lid)


6 Savoury scones

Cheesy scones

Ingredients

  • 250g self raising flour
  • 1x5ml spoon mustard powder
  • 40g butter or margarine
  • 75g hard cheese
  • 125ml semi-skimmed milk
  • Container with a lid

Variation:

  • Bring extra cheese to add a cheesy topping
  • Replace the milk with egg and 3 tbsp of buttermilk for a richer scone
  • Add a pinch of cayenne pepper for a spicy finish
  • Combine ½ quantity of white  flour and ½ wholemeal flour to make a 50:50 scone
  • Add sundried tomatoes, olives and feta cheese for a Mediterranean scone. Use Cheshire cheese and chives (fresh 1tbsp, dried 1 tsp)
  • Add 1tsp mixed herbs
  • Try adding 1 tbsp marmite (you will either love it or hate it!)

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Make a Chutney

Onion chutney

  • 4 red onions
  • ½ red chilli
  • 1 bay leaves
  • 15 ml olive oil
  • 100g brown sugar
  • 75ml balsamic vinegar
  • 75ml red wine vinegar

 

Beetroot, apple and onion chutney

  • 125g cooked beetroot
  • 150g red onions
  • 175g cooking apples
  • 3 tbsp brown sugar
  • 1 tsp fresh ginger peeled and grated
  • 100ml malt vinegar
  • 1 tsp salt

7 Burgers

Tuna, Carrot and Cheese Patties

Ingredients:

  • 2 cans Tuna Steak in Water
  • 2 Carrots, grated
  • 1 small Onion, finely chopped
  • 100g White or Wholemeal Breadcrumbs
  • 1 Egg, beaten
  • 50g Lighter Mature Grated Cheese
  • 1 tbsp fresh Parsley, chopped
  • 1 pinch ground Black Pepper
  • 2 handfuls Lettuce Leaves to serve
  • Container

Jamie Oliver's bean Burgers

  • 1 x 400 g tin of chickpeas
  • 1 x 340 g tin of sweetcorn
  • ½ a bunch of fresh coriander
  • ½ teaspoon paprika
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • zest of 1 lemon
  • 3 heaped tablespoons plain flour, plus extra for dusting
  • Container

Veggie burgers

  • 1 onion
  • 1 garlic clove
  • 100g peas
  • ½tsp ground ginger
  • 2x 410g cans cannellini beans
  • 1 slice of bread
  • 2 tbsp chopped coriander (if dried use 1 tbsp)
  • 1 egg
  • 1tbsp parsley (if dried use 1tsp)
  • 2 carrots
  • Container

Spicy butterbean burgers

  • 1 can of butter beans
  • 1 small onion finely chopped
  • 1 tablespoon of finely chopped jalapeno pepper
  • 6 crackers crushed
  • 1 egg beaten
  • 80g grated cheddar cheese
  • ¼ teaspoon of garlic powder or 1 fresh clove crushed
  • Container

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Make coleslaw to go with your burger
Coleslaw

  • 6tbsp plain yoghurt
  • ½ tsp Dijon mustard
  • 2 tbsp mayonnaise
  • ½ white cabbage
  • 2 carrots
  • ½ onion

8 Soups

Tomato soup

  • 1 large onion
  • 2 tbsp olive oil
  • 8 large tomatoes
  • Vegetable stock cube
  • 4 tbsp tomato ketchup
  • ½ tsp dried oregano
  • 75ml double cream
  • Container

Vegetable chowder

  • 1 onion
  • 1 carrot
  • 1 leek
  • 1 potato
  • 1 celery stick
  • 1 vegetable stock cube
  • 1 x 15ml spoon coriander, chopped (optional)
  • Container

Spiced parsnip soup

  • small knob of butter
  • 1 onion, sliced
  • 1 garlic clove, sliced
  • small piece fresh root ginger, peeled and sliced
  • 3 large parsnips, peeled and chopped
  • ½ tsp cumin seed
  • ½ tsp coriander seed
  • 1 cardamom pods
  • ½  tbsp garam masala
  • Vegetable stock cube
  • 75ml double cream
  • Container

Red lentil chickpea and chilli soup

  • 2 tsp cumin seeds
  • large pinch chilli flakes
  • 1 red onion, chopped
  • 140g red split lentils
  • Vegetable stock cube
  • 400g can tomatoes, whole or chopped
  • 200g carton chickpeas or ½ a can, rinsed and drained (freeze leftovers)
  • small bunch coriander, roughly chopped (save a few leaves, to serve)
  • 4 tbsp 0% Greek yogurt, to serve
  • Container

Morrocan chickpea soup

  • 1 medium onion, chopped
  • 2 celery sticks, chopped
  • 2 tsp ground cumin
  • Vegetable stock cube
  • 400g can chopped plum tomatoes with garlic
  • 400g can chickpeas, rinsed and drained
  • 100g frozen broad beans
  • zest and juice ½ lemon
  • large handful coriander or parsley to serve
  • Container

Sweet potato and lentil soup

  • 1 tsp medium curry powder
  • 1 tbsp olive oil
  • 1 onions, grated
  • ½ eating apple, peeled, cored and grated
  • 2 garlic cloves, crushed
  • 10g pack coriander, stalks chopped
  • Small finger-size piece fresh root ginger, grated
  • 400g sweet potatoes
  • Vegetable stock cube
  • 50g red lentils
  • 150ml milk
  • Juice ½ lime
  • Container

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Make flatbread

  • 250g self-raising flour
  • ½ teaspoon sea salt
  • ½  tablespoon baking powder
  • 250g natural yoghurt

9 Risotto or Savoury Rice

Savoury rice

  • 1 onion
  • 3 mushrooms
  • ½ red pepper
  • 1 tomato
  • 150g long grain rice
  • 1 x 5ml spoon vegetable stock powder / stock cube
  • 50g peas
  • 1 x 10ml spoon curry powder
  • Container

Mushroom risotto

  • 150g chestnut mushrooms
  • 1 onion
  • 2 cloves garlic
  • 250g risotto rice
  • 1 x 5ml spoon vegetable stock powder / stock cube
  • 1 x 15ml spoon parmesan, grated
  • 1 x 10ml spoon thyme, chopped
  • Container

Top tips   

  • Try using different ingredients, such as Mediterranean vegetables.
  • Use different herbs and spices e.g. basil, parsley or chilli

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Make a parmesan crisp

  • 100g fresh parmesan cheese

 

Year 8

In year 8 pupils continue to study ‘Cooking and Nutrition’. They learn how to cook a repertoire of savoury dishes from around the World, using a broad range of ingredients.

  • The aim of the project is to develop confidence in the kitchen so that pupils become competent chefs.
  • Pupils learn about nutrition in more detail and focus on the nutritional needs of teenagers. Each product that they make reflects a different country e.g. Italy.
  • In year 8 pupils learn the safe use of raw meat, however all recipes are adaptable for vegetarians.  
  • Pupils are encouraged to sample their products to check flavours and encouraged to present food creatively for a digital record to be taken. Every lesson has a ‘Challenge Recipe’ for the more confident chefs.

         Food2 Y8 Large     Food3 Y8 Large

Practical Week 1 Curry to go

Choose one curry recipe. Bring ingredients for your chosen dish

Spicy chickpea pot

  • 2 small onions
  • 2 tablespoons vegetable oil
  • 2 cloves garlic
  • 1 tsp crushed chillies
  • 1-inch piece fresh ginger
  • 1 tsp (each) ground cumin, garam masala , turmeric
  • 1 can chopped tomatoes
  • 1 can chick peas
  • Juice of half lemon
  • 3 tbsp fresh coriander
  • Container

Or Thai green curry

  • 6 spring onions
  • 2 clove of garlic
  • 160g sugar snap peas
  • 2 small chicken breast chopped
  • 4 x 15ml Thai green curry paste
  • 400ml coconut milk (reduced fat)
  • 1 lime
  • Small bunch of coriander
  • Container

Or Lamb Korma

  • 1 clove garlic
  • 1 black peppercorn
  • 1 cardamom pod
  • 1 10ml spoon oil
  • 200g lamb leg steaks
  • ½ small cauliflower
  • ½ green chilli
  • ½ 5ml spoon turmeric
  • ½ 5ml spoon ground cumin
  • ½ 5ml chilli powder
  • 3 15ml spoons plain yogurt
  • Pinch black pepper
  • 1 15ml spoon coriander
  • Container

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  • Bring 200g rice

 

Practical Week 2 Fajitas

  • 1 lime
  • 1 clove garlic
  • 1 green chilli
  • Small bunch coriander
  • 1 x 10ml spoon oil
  • 2 small chicken breast or 6-8 thighs (chop at home)
  • 1 onion
  • 1 green pepper / red pepper or yellow pepper
  • 2 tomatoes
  • 50g Cheddar cheese
  • 4 tortillas
  • 2 x 15ml spoon guacamole (or salsa), optional
  • Container to take home in

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Make your own tortillas

  • 200g self-raising flour
  • 1/4 tsp salt
  • 1 ½  tbsp extra virgin olive oil

 

Practical Week 3 Pizza

  • 225g strong plain flour
  • 1 sachet fast action yeast
  • 6tbsp tomato puree
  • 150g cheese (plus 200g for stuffed Crust optional)
  • Selection of toppings such as:
  • Cooked lean meat (not pepperoni)
  • Vegetables

You will also need a plate and tinfoil or a pizza box to take your pizza home in.

 

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  • Make a Bolognese sauce layer – see ingredients list week 6
  • Roast tomatoes for a fresh tomato sauce
  • Shape your pizza into a Stromboli shape

 

Practical Week 4

No ingredients required this week

Practical Week 5 Macaroni Cheese

Remember in your lesson you have designed your own recipe

  • 100g macaroni
  • 100g Cheddar cheese
  • 1 tomato
  • 25g soft margarine
  • 25g plain flour
  • 250ml semi-skimmed milk
  • Black pepper
  • Oven proof dish or cake tin

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  • Bring a slice of bread to make a breadcrumb topping
  • Make your own pasta- 200g plain or 00 flour and 2 eggs
  • Make your white sauce using the roux method
  • Roast vegetables e.g. cherry tomatoes, peppers, onions and garlic. You will need olive oil to coat your vegetables in.

Practical Week 6 Spaghetti bolognaise or Lasagne

Spaghetti Bolognese   

  • 1 onion
  • 1 clove garlic
  • 1 carrot
  • 1 celery stick
  • 250g lean minced beef
  • 400g can chopped tomatoes
  • 1 x 15ml spoon tomato puree
  • 1 x 5ml spoon mixed herbs
  • 150g spaghetti
  • Container with a lid

Or Quick Vege Lasagne

  • 1 onion
  • 1 garlic clove
  • 1 carrot
  • 2 celery sticks (Optional)
  • 100g green lentils
  • 400g canned chopped tomatoes
  • 1 x 5ml dried mixed herbs
  • 1 x 15ml tomato puree
  • 200ml crème fraiche (reduced fat)
  • 25g cheese grated
  • 50ml semi skimmed milk
  • 6 lasagne sheets
  • Oven proof dish

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Make your own pasta

  • 200g plain or 00 flour
  • 2 eggs

 

Year 9

 

In year 9 pupils study Food Preparation and Nutrition. They make a range of products, predominantly savoury, that build upon their skills learnt in year’s 7 and 8.

They are encouraged to use new recipes, adapt existing recipes and use new equipment, such as the anti-griddle, to build their skill base and experience when working with food.

The theory work covers a range of topics such as the new 'Eatwell guide', nutrition, the importance of eating a healthy diet and the impact of diet on health

FoodLarge1   FoodLarge2 FoodLarge3

 

Pratical 1 Jambalaya

  • 1 or 2 chicken breasts OR 200g Quorn chicken pieces
  • 25g chorizo sausage (optional)
  • 1 clove garlic
  • 75g long grain rice
  • ½ pepper
  • 1 small onion
  • 1 stick celery
  • ½ tsp dried thyme
  • ½ tsp paprika
  • ½ tsp tabasco sauce
  • 150ml chicken stock (made with 1 stock cube)
  • 200g tin chopped tomatoes

Practical 2 Victoria Sponge Cake

 Sponge

  • 3 eggs
  • 150g self-raising flour
  • 150g soft margarine
  • 150g caster sugar

Filling

  • 150g icing sugar
  • 75g butter
  • Jam or lemon curd

You will also need 2 cake tins and a container big enough to take an 18cm cake home in

Practical 3 Shepherds Pie

  • 1 onion
  • 1 carrot
  • 5 medium potatoes (white or sweet potatoes)
  • 1/4 Savoy cabbage (optional)
  • 250g lean minced lamb/beef/Quorn
  • 1 x 15ml spoon plain flour
  • 1 x 15ml spoon tomato purée (optional)
  • 1 x 15ml spoon Worcestershire sauce (optional)
  • 1 stock cube
  • 50ml semi-skimmed milk  (optional)
  • 25g butter/margarine

Oven proof dish and foil to cover it.

Practical 4 Fish Pie

Topping:

  • 5 medium potatoes
  • 40g butter or vegetable fat
  • 50ml semi-skimmed milk (optional)
  • 20g grated cheese
  • 1 tomato – sliced (optional)

Fish:

  • 350g haddock or other white fish
  • 100g peas or sweetcorn

Béchamel sauce:

  • 50g plain flour
  • 50g butter
  • 570ml milk

 

Practical 5 Lasagne

  • 1 onion
  • 1 clove of garlic
  • 450g minced beef/lamb/turkey/Quorn
  • 1 large can of chopped tomatoes
  • 1 tbsp. tomato puree
  • 1 tsp. mixed herbs
  • 50g mushroom or 1 pepper (or another vegetable)
  • 50g plain flour
  • 50g butter
  • 570ml milk
  • 200g grated cheese
  • 350g lasagne sheets

Practical 6 Your choice of a savoury main meal

 

Practical 7 Tomato and Basil bread

  • 225g strong white plain flour
  • 7g sachet fast action yeast
  • 2 tbsp of tomato oil (from the sun-dried tomatoes below)
  • 150ml warm (not hot water)
  • Extra flour (for rolling out)
  • 2-3 tbsp sun-dried tomatoes in oil, drained and chopped
  • 10-12 fresh basil leaves

Equipment: 23cm round cake tin.

 

 

Practical 8 Kebabs and Pitta Bread

Ingredients for the vegetable skewers

  • 200g halloumi cheese, cut into 2.5cm cubes
  • 8 cherry tomatoes
  • 8 button mushrooms
  • 2tbsp olive / vegetable oil
  • 1 tsp dried oregano

Ingredients for pitta breads

  • 250g strong white flour, plus extra for dusting
  • 1 x 7g sachet instant yeast
  • 20g nigella seeds or black onion seeds (optional)
  • 1 tsp salt
  • 160ml/5½fl oz water
  • 2 tsp olive oil, plus extra for kneading

 

GCSE

In Year 10 students begin by learning about the important hygiene issues in Food Technology including correct storage and quality control. The following topic is a ‘Sweet Baked Project’ where students take part in a range of practical lessons including the melting, whisking, creaming and rubbing-in methods. This concludes with a final product which students design and make themselves. Students are taught another range of skills during the functions of ingredients topic which includes techniques such as pastry making and sauce making and both sweet and savoury products.

GCSE Food Technology coursework begins in April. Students are encouraged to choose from a selection of design briefs for their coursework which is worth 60% of their final Grade. The remaining 40% is a 2 hour exam.  The course work includes design work and making skills as well as experimental development work.

Further information from the AQA can be found on the link below:
http://www.aqa.org.uk/subjects/design-and-technology/gcse/design-and-technology-food-technology-4545

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 Click here to view more photo from GCSE Food Technology Gallery

 

Tips

 Storage of Ingredients

Upon arrival at school, pupils must store ingredients for practical lessons in their Food Technology room. High risk foods must be refrigerated in the fridge, ambient foods e.g. bread to be stored in the store-room.

Storerooms have clearly identified shelves for each practical lesson.

Classrooms have a clearly identified fridge for morning lessons and one for afternoon lessons. Raw meat must be stored at the bottom of these.

Here are some essential storage tips that you may find useful:

  • Raw meat, fish and poultry should be stored on the bottom shelf of a fridge so they do not drip onto other foods.
  • The temperature of the fridge should be below 5°C
  • The temperature of a freezer should be -18°C
  • A use by date is on foods that go off quickly. After this date food is not safe to eat
  • A best before date is on foods that have a longer life e.g. breakfast cereal. After this date the food will probably be safe to eat but may not look or taste as good
  • Use up leftovers within 2 days

Tips for Weighing and Measuring

  • Label your box and ingredients that need to go into the fridge.
  • Remember that your container will need to be big enough to take your food home in.
  • If you are bringing an egg either wrap carefully in tissue or cut off a section off the egg carton. You could also crack the egg into a container but if you do this make sure that you put it in the fridge.
  • Use small pop bottles for transporting milk and fruit juices.
  • When you are given ingredient lists they are in grams, if your scales at home only weigh in ounces you will need to convert the recipe, 25g=1oz.
  • A 5ml spoon is a teaspoon, 10ml dessert spoon and 15ml tablespoon.
  • Measure out and bring in what you need. Use small containers, take away boxes and cling film wraps.

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