food and nutrition year 7 work book - merchant …...spoon, colander, plate method: 1. place grapes...

Merchant Taylors’ Girls’ School

Food and Nutrition

Year 7 Work Book

Name: ..........................................

Form: ..........................................

Learning Objectives

By the end of this course you will:

have a good understanding of basic food hygiene and kitchen safety;

have developed a range of practical cooking skills;

know how to use a range of kitchen equipment safely;

know how to evaluate your work and identify ways to improve it.

Course Plan

Week Learning objectives

1 Introduction to working in T1 and kitchen hygiene

2 Fresh Fruit Salad – developing knife skills

3 Rock cakes – rubbing in and using the oven

4 Soup – using a hand blender and the hob

5 Food safety, introduction to your ILT, Evaluating your work

6 Sausage rolls – working with raw meat

7 Oaty biscuits – using the oven and microwave

8 Chicken Goujons – using a food processor

9 Croque monsieur – using the grill, developing sensory analysis skills

10 Lemon drizzle cake – using an electric whisk and oven

Year 7 Targets

By the end of this course you will have developed a range of skills and

knowledge. Some of these skills are listed in this table. Tick off each skill

once you have mastered it!

Achie

ved

I can measure liquids accurately using a measuring jug

I can weigh solids accurately using scales

I can control the temperature of the hob when griddling

I can use the hob safely

I can use a microwave oven safely

I can use the oven safely

I can use a hand-blender safely

I can use an electric whisk safely

I can use the food processor safely

I can use the claw grip

I can use the bridge grip

I can name a range of kitchen equipment and know how to

use these items

I can prepare vegetables correctly using the bridge and/or claw

hold

I can organise my workspace efficiently

I know what the 4C’s are

I always work hygienically in lessons

I always wash-up effectively

I always evaluate my dishes and write down suggestions for

improvement.

Setting my own target

As well as these targets you need to decide what you want to achieve by the end of

this course.

By the end of this course I will . . .

To achieve this target I need to . . .

Marking Policy

Your teacher will mark all the dishes you make. You will also need to

assess your work and award a mark using the grades and criteria listed

below.

For each practical session you will need to think about how well you

worked and how good your dish looked and tasted. This will help you to

identify how you can do even better next time.

Grade Criteria

A During the lesson I worked independently and followed the

recipe accurately with very little help.

My final dish is attractively presented; it looked appetising

and tasted good.

My practical work was completed in the time available.

I was well organised throughout the lesson and completed all

washing up and equipment checks independently and in good

time.

I used my own judgement during the practical lesson.

I identified ways of improving my dish.

I identified ways of improving the way I worked.

B During the lesson I needed some support from the teacher

I attempted to follow the recipe independently, but needed

some clarification.

My final dish was good, but not perfect.

I needed to be reminded how to wash up and to carry out an

equipment check.

I found it difficult to complete my work in the time available.

I identified at least one way of improving my dish

C I needed a lot of teacher support during this practical

My final dish was satisfactory

I was disorganised during the practical

My work took much longer than expected (over ran by at

least 10 minutes)

I needed help with my washing up and clearing away.

I did not complete an evaluation of my dish during the lesson.

Safety in the kitchen

The food classroom is one of the most dangerous rooms in the school.

There are many pupils using hobs, ovens, electrical appliances, hot water

and sharp knives. It is very important that everyone AGREES on some

simple safety rules to prevent accidents.

Look around the food room, can spot any potential hazards?

Below are a few safety rules. What other rules do you think we need to

keep us safe?

1. Do not run

2. Work quietly at all times

3. Listen carefully to all instructions given

4. Always push stools under the tables

5. ................................................................................................

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6. ................................................................................................

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7. ................................................................................................

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8. ................................................................................................

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9. ................................................................................................

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10. ................................................................................................

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Checklist for Cooking in School

1) Read through your recipe before the lesson.

2) Check you have all the ingredients you need.

3) Weigh ingredients at home. Ask for help if needed but DO

NOT let an adult do it for you.

4) Decide how you will carry your ingredients to school.

5) Bring a serving dish or container to carry home your

cooking.

6) What are the hygiene rules you need to follow?

7) Do you know how to use the equipment listed in the recipe?

8) Does any food need to be put in the refrigerator when you

get to school?

What personal hygiene rules you need to follow when

preparing food?

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Equipment in the Kitchen

This picture shows the equipment from your unit drawer.

Equipment must be clean and will be checked at the end of every practical

session. In your cupboard you will find:

Top shelf: Bottom Shelf:

1) Plate

2) Three metal mixing bowls -

small, medium and large

3) Sieve

4) Cheese grater

5) Measuring jug

1) Baking tray

2) Bun tray

3) Chopping board

4) Swiss roll tin

5) Cooling rack

Storing Food in fridges and freezers

Do’s Don’ts

Keep fridges and cupboards clean

Fridge temperature between 1°C and 4°C

Freezer temperature below 18°C

Cover food

Always follow instructions and eat

within the use-by-date

Keep raw meat at the bottom of the

fridge to stop it dripping onto other

food.

No raw food next to cooked food

No out of date food

No open cans

No hot foods

No over loading

FOOD PRACTICAL LESSONS

1. As soon as you get to school put all your perishable items in the chiller (fresh

meat, fish and dairy products). All items must be labelled with your name.

Put your bag with your non-perishable items (fruit, veg, tins, eggs, and dry

ingredients) on the shelves at the end of the corridor.

2. At the beginning of your lesson take off your blazer, roll up your shirt

sleeves, tie long hair back, wash your hands and put your apron on.

3. Read through your recipe before you start, then work methodically

following the instructions given.

4. Present your finished dish on the table-cloth with your name label, ready to

be marked.

5. Work with your partner to organise who will wash and who will dry. First

clear your workspace and scrape all your waste in to the bin.

6. Stack all your washing-up next to the sink and wipe your unit clean before

starting. Always wash-up with hot soapy water in the plastic bowl, not

under a running tap - glass, china, and wood then metal. Never put sharp

knives to soak in the bowl.

7. When you put away; place all your equipment neatly in your drawer or in

the cupboard. This makes it easier for your teacher to check. There are lists

stuck inside the drawer and cupboard telling you what should be where. If

anything is missing, search for it, and if it does not turn up, tell your teacher.

8. When everything has been put away, wipe the draining board, taps and sink

dry with a dishcloth wrung dry. Place scraps of food from the plughole in

the bin; do not push it down the plughole!

9. Place the washing-up liquid bottle and washing-up sponge back under your

sink.

10. Place all dirty/used tea-towels, dishcloths, hand-towels, in the laundry

basket.

11. Cover your food and store it in the chiller, all containers should be labelled

with your name. You may collect your food at the end of the day. You are

not allowed to take it with you to another lesson.

Throughout the lesson you must work hygienically. You do not nibble

as you go along, or lick bowls. If you need to assess seasonings in a

dish, use a clean spoon for each taste.

Fresh Fruit Salad

Learning objective: Understand how to work safely in the

kitchen and develop knife skills

Ingredients:

Small carton of fresh fruit juice

(approx. 200ml)

2 apples (1 red, 1 green)

1 orange

Small bunch of red grapes

Small bunch of green grapes

1 pear

1 kiwi fruit

Equipment:

From home: Container- with close fitting lid to carry home the

fruit salad

From school: Chopping board, sharp knife, peeler, dessert

spoon, colander, plate

Method:

1. Place grapes in colander and wash in cold water.

2. Slice grapes in two length-ways, and place in your container.

3. Use a sharp knife to peel the orange and cut carefully into

segments. Add to container.

4. Top and tail the kiwi fruit and then peel using a sharp knife.

Next, cut in half length wise and cut into bite-size pieces and

add to container.

5. Add fruit juice to container and mix gently.

6. Rinse the apples in cold water and pat dry. Cut apples into

quarters and remove cores, then cut into bite-size pieces and

add to container.

7. Rinse the pear in cold water, pat dry and peel the pear using

a peeler or sharp knife. Cut into quarters length-wise and

remove core. Cut into bite-size pieces and add to container.

Rock Cakes

Learning objective: Understand how to work safely with the

oven to make a cake using the rubbing in method

Ingredients:

225g self-raising flour

100g butter or margarine

75g caster sugar

100g mixed dry fruit

1 egg

30ml milk (2 tbsp.)

Equipment:

From home: container to carry home cakes.

From school: large mixing bowl, sieve, 2 tablespoons, jug, fork,

baking parchment, baking tray, cooling rack.

Method:

1. Pre-heat oven to 180oC / Gas Mark 5.

2. Sift flour into large mixing bowl.

3. Rub butter or margarine into flour until mixture resembles

fine breadcrumbs.

4. Add sugar and fruit, mix together and make a well in the

centre.

5. Break egg into a jug, add the milk and beat with a fork.

6. Add egg and milk and mix to make a very stiff batter.

7. Place 10 spoonsful of mixture in rocky mounds on baking tray

lined with baking parchment, allow room between each one

as they will spread slightly.

8. Place in oven and bake for 15-20 minutes.

9. Cool on a wire cooling rack.

Tomato Soup

Learning objective: Understand how to safely use an electric

blender and know how to make a healthy soup.

Ingredients:

1 x 400g tin tomatoes

1 onion

1 carrot

1 tbsp. tomato puree

1 stock cube (chicken or

vegetable)

500ml water (available from school)

2 tbsp. fresh basil or 2 tsp. dried basil (dried available from

school)

Salt and pepper (available from school)

Equipment:

From home: container to carry home soup- must have close

fitting lid

From school: sharp knife, hand blender, chopping board, pan,

pan stand

Method:

1. Peel and roughly chop the onion and carrot.

2. Place the vegetables, tinned tomatoes, tomato puree and

dried basil (if using) in to a saucepan. Add 500ml of water

and crumble in the stock cube. Place on the hob and bring to

the boil.

3. Simmer for 15 minutes.

4. Remove from the heat and place saucepan on a pan stand.

Use a hand blender to blend the mixture, making sure there

are no lumps.

5. Tear up fresh basil and add (if using).

6. Taste and season.

Remember to bring a container to carry home soup – make sure it is big

enough and suitable for carrying liquid, it must have a tight fitting lid.

Food safety and Hygiene

Watch the Food Standards Agency video on food safety and hygiene

What are the 4 C’s?

C .............................................................................................

C .............................................................................................

C .............................................................................................

C ..........................................................................................................

Be a safe food handler

Match up the following terms with their definition

Personal

Hygiene

Perishable

food

Cross-

contamination

Contaminated

food

Danger

Zone

Thorough

cooking

High-risk

foods

The transfer of harmful bacteria from one food to another.

Harmful bacteria can also be transferred to food from

another source, such as hands.

Foods that becomes unsafe and spoil quickly if not stored in

a fridge.

Keeping yourself clean

Foods that contain harmful bacteria

Cook food to a safe temperature, right to the middle.

The range of temperatures at which most bacteria multiply

rapidly.

5oC to 63oC

Foods that provide ideal conditions for pathogenic bacteria

to grow.

Food Safety

Think about what you have learned today – how could

you teach others to work safely with food?

For your ILT you need to promote food safety.

You could make a video, poster or PowerPoint (or

similar) presentation.

Planning your ILT

Sausage Rolls

Learning objectives: To understand how to work safely with

raw meat and to know how to work safely with the oven, to

make a snack using pastry

Ingredients:

1 packet of puff pastry either a block

(approx. 450g) or ready rolled (375g)

1 pack of sausage meat or sausages, these

can be vegetarian, approx. 450g

1 egg

2 tbsp. flour for rolling (available from school)

CONTAINER

Method:

1. Pre-heat oven to 200oC/Gas Mark 6 place baking parchment

on baking tray.

2. Roll out pastry on a floured table into long strips,

approximately 10cm wide.

3. Divide sausage meat into the number of strips you have.

4. Roll out the sausage meat into long sausage shapes, the same

length as the strips and place in the centre of the pastry.

5. Beat the egg in your jug.

6. Using a pastry brush, brush the edges of the pastry with egg.

7. Fold over pastry and seal along the longest edge, seal the

join firmly.

8. Brush the pastry with beaten egg.

9. Decide on the length of sausage roll and cut to length.

10. Snip the surface with scissors to allow the steam to escape.

11. Put rolls on baking sheet and bake in a hot oven for 20

minutes.

12. Cool on a wire cooling rack.

Oaty Biscuits

Learning objective: Understand how to work safely with the

microwave and oven to make tasty biscuits using the melting

method

Ingredients:


100g porridge oats

75g caster sugar

75g margarine or butter

3 tbsp. golden syrup

1 tsp. ground ginger

Equipment:

From home: CONTAINER to take home biscuits.

From school: Mixing bowl, wooden spoon, baking sheet, baking

parchment, and tablespoon.

Method:

1. Pre-heat oven to 180oC/ Gas Mark 5, put baking parchment

on baking tray.

2. Put flour, oats, sugar and ginger in a large mixing bowl, mix

and make a well in the centre.

3. Put margarine and syrup into a microwaveable bowl.

4. Microwave on HIGH power for 30 seconds until the

margarine has melted.

5. Pour the wet mixture into the dry ingredients.

6. Mix well using a wooden spoon.

7. Divide mixture into 12 and roll into balls, flatten slightly and

put onto baking tray.

8. Bake in the oven for 12-15 minutes, until they are golden

brown

Carefully transfer to a wire rack to cool.

Healthy Chicken Goujons

Learning objective: Understand how to work safely with raw

meat and how to make a favourite recipe healthier

Ingredients:

250g of boned skinless chicken (thighs or

breast)

125g bread (slightly stale)

1 egg

3tbsp plain flour

Spray oil (available from school)

Flavouring: i.e. ½ tsp. cayenne pepper or

1 teaspoon of dried herbs (available from school)

Salt and pepper (available from school)

CONTAINER

Method:

1. Preheat the oven to 190C/Gas 5, place baking parchment on

baking tray.

2. Use the food processor to make bread crumbs and place

them in your large mixing bowl.

3. Beat your eggs and place them in your medium mixing bowl.

4. Put your flour in your small mixing bowl and add any

flavourings you have and mix well.

5. Cut your chicken into strips.

6. Dip the chicken pieces in plain flour, then in the beaten egg

and finally coat in the breadcrumbs. Shake off the excess and

lay the chicken goujons on the baking tray.

7. Spray the goujons all over with the vegetable oil.

8. Bake in the oven for 30-35 minutes, turning once. Remove

from the oven when completely cooked through and golden-

brown all over.

Croque Monsieur

Learning Objectives: understand how to use the grill safely to

make a toasted snack and to develop sensory analysis skills

Ingredients

50g hard cheese, e.g. Cheddar, Edam, Gruyere

1 tomato

2 slices bread, preferably wholegrain

1 slice ham

Equipment from school: Chopping board, grater, knife, fish slice,

and grill.

Method

1. Pre-heat the grill.

2. Grate the cheese on a chopping board – divide into 3.

3. Slice the tomato.

4. Place the slices of bread on the chopping board.

5. Lay the ham over one slice of bread.

6. Arrange the tomato over the other slice of bread.

7. Sprinkle a portion of cheese over both slices of bread.

8. Place the sandwich under the hot grill.

9. When the cheese is bubbling hot, remove from the grill.

10. Press the 2 slices of bread together, and sprinkle the

remaining cheese on top.

11. Place under the grill until the cheese is melted and golden.

Keywords: slice, spread, grate, grill.

Sensory Analysis

How does your croque monsieur taste?

What senses do you use when eating food?

What words can you use to describe your croque monsieur?

Developing your own tasting word bank -

Can you think of any other words to describe how food tastes, smells, looks or feels

when you eat it?

Taste/ Flavour

Smell/ Aroma Appearance Texture

These words are sensory descriptors

Lemon Drizzle Cake

Learning objective: Understand how to work safely with an

electric whisk and oven, to make a cake using the all-in-one

method

Ingredients:


150g soft margarine

150g caster sugar

3 eggs

1 lemon

2 tbsp. extra caster sugar

Equipment:

From home: container large enough to carry 20cm square.

From school: large mixing bowl, sieve, electric whisk,

tablespoon, jug, fork, lemon squeezer, 20cm square cake tin.

Method:

1. Pre-heat oven to 180oC / Gas Mark 5.

2. Grease and line a 20cm cake tin.

3. Put the margarine, 150g caster sugar, flour and eggs into a

large mixing bowl.

4. Use an electric whisk to cream the mixture until it is soft,

white and fluffy (about 5 minutes).

5. Put the mixture into the tin, spread evenly and bake in the

oven for approximately 20 minutes, until it is well risen,

golden brown and springy to the touch.

6. Whilst your cake is cooking, cut your lemon in half and

squeeze the juice.

7. In a small mixing bowl mix the lemon juice and sugar.

8. While the cake is still warm drizzle the lemon mixture over

it.

9. When it is cool cut into squares.

Kitchen Equipment Quiz

What W is a special frying pan for Chinese cooking? W ........................

What J is the utensil for measuring liquids? J .............................

What P is used for removing the skin from potatoes? P ........................

What M is the item of electrical equipment that can

cook a jacket potato in 5 minutes? M ..........................

What P is the type of knife you use for spreading cake

mixtures or lifting biscuits from a tray? P .............................

What B is the electrical equipment for pureeing

or liquidizing foods? B .............................

What S is used for removing lumps from flour? S .............................

What T are utensils used for turning over grilled foods

such as beef burgers? T .............................

What C is the utensil you use for draining vegetables? C ......................

What S is a metal utensil you use when cooking kebabs? S .....................

What P is placed under hot pans or dishes to avoid

burning the work surface? P ............................

What F is the correct place to store ice cream? F ............................

What A do you need to wear when you are preparing food?

A ...........................

What F is the correct place to store fresh milk? F ............................

What G is the utensil used for preparing raw carrots for coleslaw?

G ...........................

Correct the kitchen spelling errors

Incorrect spelling Correct spelling

Vegatables

Ingrediants

Potatoe

Potatos

Tomatoe

Tomatos

Self-raising flower

Cauliflour

Brocoli

Need the doe

Creeming method

Contamenation

Food poosening

Choclate

Scaling up a recipe

The following recipe makes 6 servings of carrot cake

Can you work out how much you would need

of each ingredient to make 12 and 18 servings?

Ingredient Quantity for

4 servings

Quantity for

12 servings

Quantity for

18 servings

vegetable oil 450ml

plain flour 400g

bicarbonate of

soda

2 tsp.

eggs 5

salt ¼ teaspoon

ground cinnamon 2½ tsp.

grated carrots 525g

chopped walnuts 150g

food and nutrition year 7 work book - merchant …...spoon, colander, plate method: 1. place grapes...

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