Year 9 Food Technology

Name: ______________________ Form Group: _________ Technology Group: __________ Food Technology Teacher: ______________

http://www.licencetocook.org.uk/
Licence to Cook Login: ____________ Password: ____________
Year 9 Food Technology (JSharp) 1

Year 9 Food Technology (JSharp)

What is this cheme o! Work a"out# Food Technology is one area within Design and Technology. In this Scheme of Work we want you to gain an understanding of ingredients and cooking methods used to make uality food products. We also want you to gain useful life skills in preparing nutritious meals. This unit !uilds on the work you did in "ear #. It will teach you more challenging food preparation skills and gi$e you the confidence and ideas to design your own healthy meal. What do these sym"ols mean# "ou will find the following sym!ols posted throughout the !ooklet. They tell you of a particular acti$ity. The Che!s $at % Cooking &cti'ity The %hefs hat means that there is a cooking acti$ity to complete. This focuses on your food preparation skills and will gi$e you opportunities to practice food hygiene& food preparation& knife skills& cooking skills and e'periment with ingredients.

The Popcorn ym"ol ()(*)ideo The popcorn sym!ol means that there is a D(D/$ideo to watch. )any of the $ideos can !e $iewed on the Internet so you can also watch them at home.

The + ym"ol % ,nternet &cti'ity This sym!ol tells you to complete a task on the Internet. There are plenty of opportunities for you to use the Internet throughout this pro*ect. "ou will particularly need to use a new we!site called Licence to Cook to complete the assessment acti$ities.

The &- ym"ol % &ssessment !or Learning There are many opportunities to reflect on your progress and impro$e things !efore your teacher awards a final le$el. +ead the ,e$el Descriptors carefully- The ,e$el Descriptors tell you e'actly how to get a good le$el in this unit.

What le$el did you get in the last SoW.

)inimum target le$el for this SoW.

Year 9 Food Technology (JSharp)

cheme o! Work

Week .

Lesson . Introduction. /%s Food Standards 0gency (ideo / %s to Food 1ygiene. Food poisoning 3ractical Tomato +agu with pasta or +atatouille with rice. Starch sauces and gelatinisation Demonstration of )acaroni %heese Discussion a!out the 4atwell plate. 4atwell 0cti$ities.

Lesson / Demonstration +education Sauces. 2asic +agu Sauce +atatouille 4$aluating Food 3roducts 4$aluation of Tomato +agu/ +atatouille 3ractical: )acaroni cheese

$omework Spelling errors. Food 3oisoning Wordsearch

,icence to %ook 3rotecting Tutorial 567. 4$aluation of )acaroni cheese

+ead notes on meat. Discussion a!out choosing& storing& cooking meat. +esearch curry recipes. %omplete research acti$ities. 3ractical: )ake the curry that you designed.

Demonstration: Spinach& 3otato and %hickpea %urry Demonstration ,am! 8orma 3lan to make your own curry.

Internet ui9. 0re you a healthy eater.

,icence to %ook 1ealthy 4ating Tutorials. %omplete plan to make your own curry. ,icence to %ook: Shopping Tutorial. 4$aluation of curry.

+ecipe for research of risotto. 3lan of making for risotto. Demonstration: Stir:fry Design your own stir:fry $egeta!les& meat and sauce. 3ractical: Stir:fry

Demonstration: +isotto +ecipe research of ingredients you can use in risotto. Design your own risotto. 3ractical: +isotto

4$aluation of risotto.

Disassem!ly

+esearch recipe ideas for stir:fry. 3lan of making for stir: fry. +ead design !rief to design a healthy meal. 2rainstorm ingredients and ideas. Discussion of Sur$ey Design ideas

Finish research and plan of make of risotto. Sur$ey

Finish design ideas

Year 9 Food Technology (JSharp)

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3ractical: 1ealthy meal.

3lan of making 4$aluation

and plan of making&

Year 9 Food Technology (JSharp)

The 1Cs !or Good Food $ygiene

Learning 7"8ecti'e 2y the end of this acti$ity you should know the /%s for good food hygiene. 9eywords: hygiene& food poisoning& cross:contamination& temperature& !acteria ;try using the word !acteria rather than germs.< Food hygiene is a!out pre$enting food poisoning. Food poisoning !acteria grow $ery uickly in food if it is not handled properly& cooked properly or stored properly. There are laws which control how food manufacturers can prepare and sell food. Statistics show that you are more likely to get food poisoning from a home :made meal than you are from a !ought one. What are the symptoms of food poisoning.

)ake a list of the types of food that are most likely to gi$e you food poisoning. These foods are usually high in moisture and protein and are called high risk foods.

The Popcorn ym"ol ()(*)ideo Watch the $ideo from the Food Standards 0gency and read !rochure titled Preventing Food Poisoning. Write food hygiene rules of each of the /%s. ;http://www.flyonthewall.com/Fly2roadcast/FS0/2acteria2ite2usiness/ < The 1Cs 5. C

_____________

7. C

_____________ _____________ :::::::::::::

=. C

/. C

Year 9 Food Technology (JSharp)

Food Poisoning
Food poisoning can happen when contaminated food or drink is consumed. It can cause $omiting& diarrhoea& stomach pain and weakness. In $ery e'treme cases& food poisoning can cause death. Food poisoning in the >8 is on the increase. In 5?#7 there were 5/&7@= reported cases of food poisoning. In 5??A there were #=&7== cases of food poisoning. Food poisoning dou!les in the summer months. It usually occurs from eating a home:cooked meal or !ar!e ue& either !y not washing hands& cross:contamination& not cooking chicken and minced meat properly or incorrect storage. The food industry must follow strict laws a!out the way in which food must !e cooked and stored. These laws are set out in the Food Standards 0ct 5???. ,nternet &cti'ities Licence to Cook and ;esearch &cti'ities 1. ,og onto the Licence to Cook We!site and complete Protecting Tutorial /. 7. 1ow good are you at finding information on the Internet. >se the Boogle or another search engine or a te't!ook to find the answer to following uestions. 5. What conditions do food poisoning !acteria need to grow.

7. In what foods do the following food poisoning !acteria grow. %ampylo!acter ____________________________________________ Salmonella ____________________________________________________________ ,isteria monocytogenes __________________________________________________ 4scherichia coli 4. coli __________________________________________________ =. In the food industry& define the phrase danger 9one.

/. 0t what temperature does the Food Standards 0ct 5??? say that high risk foods !e cooked.

@. What temperature should high risk foods !e stored.

Year 9 Food Technology (JSharp)

Food $ygiene and Food Poisoning Wordsearch

There are the names of food poisoning !acteria or high risk foods in this word search !elow. See if you can find them.

, 2 C T > , I S ) S
Words 2acteria 1igh risk Storage

4 0 3 > S + S 1 S >

D 2 0 % T 4 + I 0 ,

S + ) 1 C % , B + I

T S D > + C 4 1 ) S

0 + > + 0 , 0 + 4 T
2otulism )eat 4ggs

F I S 1 B I F I 0 4

, % F D 4 B B S T +

I 4 C " ) I , 8 " I
Fish )ilk +ice

S 0 , ) C E 4 , , 0

e%oli Salmonella ,isteria

Common pelling <rrors in Food Technology %ircle the correct spelling Eife (egeta!les Ingredients 3otatoe 3otatoes Tomatos Self:raising flour %auliflour 2rocolli 8nife (egata!les Ingrediants 3otato 3otatos Tomatoes Self:raising flower %auliflower 2roccoli

Year 9 Food Technology (JSharp)

a'oury auces
0 tasty sauce can transform a dish from a plain fare to a delecta!le delightG yet making one can !e as simple adding a few drops of $inegar to a pan after frying meat or could !e as complicated as !lending !utter and flour or adding an emulsifying agent such as an egg. There are lots of different sauces. Gra'ies are made from the *uice of meat. Sometimes stock is added for e'tra fla$our. ;ou= sauces are a cooked mi'ture of flour and !utter. The white sauce !Hchamel is the !est:known e'ample of a rou':!ased sauce& and a good one to master as it can !e used in many different dishes& including macaroni cheese& lasagne and soufflHs. %heese& onion& parsley and mushroom are among the many possi!le $ariations of the !Hchamel recipe. <mulsi!ying sauces are the rich& smooth& utterly lu'urious sauces made with emulsified eggs and !utter are among the most intimidating for !eginners !ecause they can easily curdle if you donIt pay careful attention while making them. They are well worth the effort howe$er& as they turn simple pieces of poached fish& shellfish& chicken and green $egeta!les into gourmet treats. )egeta"le and her" sauces> These sauces are $i!rant and 9ingy rather than rich and creamy and& on the whole& theyIre healthy too& as their fresh ingredients are high in antio'idants. 9etchups? relishes and &sian oriental sauces> These sauces can !e stored in the cup!oard are an essential part of the cookIs repertoire. Sauces such as cran!erry and %um!erland& or creamy horseradish are a !oon and re uire no last:minute preparation to ser$e. There are also 0sian and oriental sauces such as soy sauce& sweet chilli sauces& Thai and (ietnamese fish sauces& %hinese hoi sin and oyster sauces. ;educing sauces> The simplest techni ue for thickening a sauce is reduction. ItIs also popular !ecause it doesnIt re uire additional fat or starch. The sauce is simply simmered to e$aporate some of the water content& resulting in an intensely fla$oured yet clean:tasting sauce. Pureeing sauces> 3ureeing is the method used most often for sauces made from raw or cooked $egeta!les or fruit. It gi$es a smooth creamy te'ture without the addition of cream so sauces made this way are a healthy option. 4g. guacamole and hummus.

Year 9 Food Technology (JSharp)

Classic Tomato ;agu @;eduction auceA

;agB is an Italian term for a meat:!ased sauce& which is traditionally ser$ed with pasta. In this acti$ity you will make a $egeta!le !ased sauce to ser$e with pasta. Learning 7"8ecti'e In this acti$ity& you will: learn how to make a sauce using the reduction methodG demonstrate safe use of a knife and other small tools and e uipmentG prepare a range of fresh ingredients& e.g. peeling& slicingG use the cooker safely. 9eywords: sweat& fry& !oil& simmer& reduce.

,ngredients 5 onion 5 clo$e garlic& peel and crush 5'5@ml spoon oil 5 ' /JJg canned chopped tomatoes handful of fresh !asil !lack pepper <Cuipment 8nife& chopping !oard& garlic press& measuring spoons& saucepan& wooden spoon& saucepan. Dethod 5. 3eel and chop the onion and peel and crush the garlic. 7. Fry the onion and garlic in the oil for @ minutes& until soft. 2e careful not to !urn the onion and garlic otherwise it will make your product taste !itter. =. 0dd the tomatoes and tear in the !asil lea$es. /. 0dd a few twists of !lack pepper& then allow to simmer gently for =J minutes ;longer if possi!le<. 7ptional "ou may wish to ser$e the tomato ragu with pasta: after 5@ minutes& put a large saucepan of water on to !oil. When rapidly !oiling& add the 5JJg pasta and cook for around 5J minutes until al dente. DrainG mi' the cooked pasta and tomato sauce together. Top tips >se dried her!s if you do not ha$e fresh. 0dd K red chilli& for a sauce with a kick. 0dd L@g mushrooms and L@g courgette& after stage 7& for a simple $eggie sauce. 0dd and !rown 7JJg minced !eef after stage 7 for a simple meat sauce. Stir:in !lack oli$es and tuna. 0dd chicken or chickpeas and ser$e o$er rice. 3our the !asic sauce o$er white fish& sprinkle with cheese and !ake for 7J minutes until golden. kills >sing the ho! Cnion preparation ;2ridge hold / %law grip< Simmering ;heat control<

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Year 9 Food Technology (JSharp)

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;atatouille @;eduction auceA

+ataouille is a traditional French stewed $egeta!le dish& originating in Eice. It can !e ser$ed as part the main part of a meal with rice or as an accompaniment of $egeta!les with meat or chicken. Learning 7"8ecti'e In this acti$ity& you will: learn how to make a sauce using the reduction methodG prepare a range of fresh ingredients& e.g. peeling& slicingG use the cooker safelyG apply your knowledge of reduction sauces to make ratatouille. 9eywords: sweat& fry& !oil& simmer& reduce. ,ngredients 5 onion 5 clo$e garlic 5/7 small au!ergine 5/7 green pepper 5/7 courgette 5 can chopped tomatoes ;/JJg< 5 '5Jml spoon oil 5 handful fresh !asil <Cuipment %hopping !oard& knife& garlic press& saucepan& measuring spoons& wooden spoon& can opener. Dethod 5. 3repare the $egeta!les: peel and chop the onionG peel and crush the garlicG dice the au!ergineG de:seed and chop the green pepperG slice the courgette. 7. Sweat the onion and garlic in the oil for 7 minutes. =. 0dd the au!ergine and fry for a further = minutes. /. 0dd the pepper& courgette and tomatoes. @. Stir:in the torn !asil lea$es. A. 2ring to the !oil and then simmer gently& with the lid on the saucepan& for 7J:=J minutes. Top tips >se dried her!s if you do not ha$e fresh !asil. Bo for different $egeta!les : try adding oli$es& mushrooms& red inions& peas or !eans. Ser$e with rice& potatoes or !read for a low fat snack. kills >sing the ho! Cnion preparation 2ridge hold %law grip

Ese this space to write an ingredient list !or the design o! your own ;atatouille> &dd high protein ingredients that would make ;atatouille a complete meal !or 'egetarians>

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<'aluating Food Products

ensory analysis in$ol$es the measurement of food characteristics such as taste& te'ture& appearance& smell& and aftertaste. It is used in industry e$aluate and de$elop the !est possi!le product. Different types of tests are used to o!tain different information. Three main tests are used: descripti$e preference tests discrimination tests. (escripti'e Tests This is the most common type of test. It is sometimes called a sensory attri"ute or attri"ute test. This test in$ol$es gi$ing a score out of @ for each sensory characteristic.
ensory &nalysis Tasty )editerranean 0fter taste )oist Short pastry Soft Bolden !rown 7 5 7 @ / @ =
Soft Moist Short pastry Golden brown Even shaped

core out o! 2
Tasty 5 4 3 2 1 0 After taste Mediterranean

Pre!erence Tests These tests are used to find out which product tasters prefer. There must !e two or more products. The two e'amples !elow are called the +anking Test and the 1edonic +anking Scale.
;anking test 3roduct 0 3roduct 2 3roduct % $edonic ranking scale ;ank in order o! pre!erence = 5 7 Like a lot Like a little Neutral (islike a little (islike a lot

3roduct 0 3roduct 2

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<'aluation o! Tomato ;agu or ;atatouille

ensory &ttri"ute Test

5. Tick the appropriate !o' on the hedonic scale for your product. $edonic scale Like a lot Like a little Neutral (islike a little (islike a lot

Tomato +agu/ +atatouille 7. Descri!e the strengths and weaknesses of the meal.

=. What do other people think of your product.

/. Suggest changes would you make to the ingredients& cooking times and temperatures and/or appearance to impro$e the product. ;2e specific a!out the impro$ements that you would make.<

&ssessment !or Learning Working towards ,e$el / I ha$e written an e$aluation and included strengths& weaknesses and suggestions for impro$ement. Working towards ,e$el @ I ha$e written a detailed e$aluation& including strengths& weaknesses and clear suggestions for improvement ;eg. suggest changes to ingredients and uantities or changes to cooking processes.<. Working towards ,e$el A I ha$e written a detailed e$aluation& taking into account what other people said, and have several very clear suggestions for improvement.

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tarch auces
Sauces are an important food product. They add fla$our& colour& moisture and nutritional $alue to food. Starch is a polysaccharide car!ohydrate and is found in wheat& corn& rice and potatoes. Starches are often used to thicken a sauce !y a process known as gelatinisation. Starchy sauces can !e thickened with

What starches are used to thicken the sauces in the following foods. )acaroni cheese ,asagne cheese sauce ,eek and potato soup %ommercial custard powder ,emon meringue pie %hicken and mushroom pie Spinach& potato and chickpea curry Bra$y

$ow does starch thicken a sauce# Starch thickens a sauce !y a process called gelatinisation. This is where starch granules swell and thicken when they are heated with a li uid. When the starch granule is heated with water& the wall of the starch granule softens and the granules a!sor! the li uid and swell and the mi'ture !egins to thicken. Belatinised starch products are easier for the !ody to digest than are uncooked starchy products. ;ules !or Gelatinisation o! tarch Flours Blending with a separating agent : starch ;flour< must !e !lended with a separating agent !efore it is heated& otherwise the starch granules *oin together to form lumps. The separating agent may !e: melted fat ;eg. )elted !utter in a rou'.< cold water or another cold li uid such as milk other dry ingredients such as sugar Stirring The product needs to !e stirred continually when it is heated& otherwise the starch granules settle to the !ase on the saucepan and the sauce !ecomes lumpy. Temperature the temperature needs to !e high enough so that the mi'ture will simmer& !ut not so high that it will !urn. The product will not gelatinise if !oiling point is not reached. mount of li!uid The consistency of the gelatinised product depends on the proportion of starch to li uid. The greater the amount of starch& the thicker the product will !e.

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Dacaroni Cheese @;ou= auceA

Learning 7"8ecti'e In this acti$ity& you will: learn how to make a rou' ;!lend of !utter and flour sauce<G demonstrate safe use of the cooker and other small tools and e uipmentG prepare a range of fresh ingredients& e.g. gratingG understand the principle of gelatinisation. 9eywords: stir& !oil& simmer& !ake& separating agent.

,ngredients Fuantity 7@Jml =Jg 7Jg 5L@g 7JJg

,ngredient )ilk 2utter flour %heddar cheese ;grated< )acaroni

Function For the !Hchamel sauce Separating agent. 3re$ents flour from forming lumps in the sauce. Thicken the sauce ;gelatinisation< Taste Forms the !ulk of the product

<Cuipment C$en proof casserole dish 7 saucepans 5 for pasta and the other to make the sauce )easuring *ug Wooden spoon )easuring e uipment Brater %olander Dethod 5. 3reheat the o$en to 77Jo% / Bas L. 7. 2oil a saucepan of water. 0dd pasta and !ring to the !oil. =. In another saucepan melt the !utter o$er a medium heat and& when foaming& add the flour. Stir well. The mi'ture will !e thick to start with. DonIt allow it to !urn. /. Bradually add the milk to the !utter and flour mi'ture& stirring constantly. 0dd the milk slowly until itIs all used up. @. The finished white sauce is called a !Hchamel sauce. Simmer and stir the !Hchamel sauce until it has a rich& smooth consistency and is free from lumps. A. 0dd 7/= grated cheddar to the !Hchamel and stir until melted and smooth. Turn off the heat. Cnce the cheese is added to the !Hchamel& donIt allow it to !oil or the cheese will !ecome stringy. L. Drain the pasta using a colander. 3ut the pasta !ack in the saucepan. #. )i' the cheese sauce to the pasta and mi' thoroughly. ?. 3lace the macaroni into a shallow o$enproof dish and sprinkle with remaining cheese. 3ut it in the preheated o$en to !ake until golden !rown& a!out 5@ minutes. 5J. Ser$e indi$idual portions straight from the !aking dish. uggest ingredients you would add to impro'e the recipe

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The <atwell Plate

If you want to get the !alance of your diet right& use the eatwell plate. The eatwell plate makes healthy eating easier to understand !y showing the types and proportions of foods we need to ha$e a healthy and well !alanced diet. The eatwell plate shows how much of what you eat should come from each food group. This includes e$erything you eat during the day& including snacks. Study the 4atwell 3late and then complete the acti$ities at the !ottom of the page.

,nternet FuiG Try out these 7 Internet ui99es on the Food Standard 0gency we!site. 0re you a healthy eater. Do you know whats good for you. (o you know whats good !or you# http://www.eatwell.go$.uk/agesandstages/teens/eat!etter ui95/ What was your score. &re you a healthy eater# http://www.eatwell.go$.uk/agesandstages/teens/ ui97/ What was your score.

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,s &my eating well#

1ere are all the foods that 0my ate yesterday. Blass of milk for !reakfast 3acket of crisps %hocolate muffin at !reak %hip& cheese and gra$y for lunch. 0 can of cola. Four slices of !read with peanut !utter at /pm %heese and ham pi99a for dinner Two packets of crisps and a K a packet of *affa cakes Write the foods that 0my ate onto the 4atwell 3late !elow.

Think a"out itH 5. Which section ha$e too many foods in them.

7. Which sections of the 4atwell plate do not ha$e enough foods in them.

=. 1ow can 0my change the foods she eats so that she does not ha$e so many in the high in fats and sugar section.

/. Suggest three healthy snack foods 0my could eat instead of crisps& cakes and chocolate.

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&re you eating well#

Write the foods that you ate yesterday on the 4atwell plate.

Think a"out itH 5. Which section;s< ha$e too many foods.

7. Which sections of the 4atwell plate do not ha$e enough foods in them.

=. Suggest a healthy eating plan for 5 day that would fit the 4atwell plate. 2reakfast 2reak ,unch 0fternoon Tea Dinner

,nternet &cti'ity: Licence to Cook %omplete $ealthy <ating Tutorial Two and the 0ssessment on www.licencetocook.org.uk

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pinach? Potato and Chickpea Curry

0 curry is the 4nglish description of any $ariety of spicy dishes& !est:known in Indian& 3akistani& 2angladeshi& Sri ,ankan& Eepali& Indonesian& )alaysian& Thai& and other South 0sian and Southeast 0sian cuisines. The ne't two recipes teach you a!out making a curry dish in one pan and there are a few nutrition and safety tips for those of you who eat meat. This is an opportunity for you to !e creati$e and select ingredients that could !e com!ined into the dishes. Learning 7"8ecti'es In this acti$ity& you will: learn how to make a curry using minimal pieces of e uipmentG demonstrate safe use of the cooker and other small tools and e uipmentG prepare a range of fresh ingredients& e.g. peeling& chopping& crushing garlic& de:seeding chilliG !uying& storing& preparing and cooking meatG demonstrate fry& !oil and simmer. 9eywords: fry& !oil& simmer& cross:contamination. ,ngredients 5 onion 5 clo$e garlic 5 ' @ml spoon oil 7 ' 5@ml spoons curry paste =JJml water 5 large potato /JJg can chopped tomatoes /5Jg chickpeas& canned ;drained< = handfuls of fresh spinach <Cuipment 8nife& chopping !oard& garlic press& frying pan& measuring spoons& measuring *ug& wooden spoon& can opener. Dethod 5. 3repare the onion& garlic and potatoes: slice the onionG peel and crush the garlicG peel and cu!e the potatoes. 7. Fry the onion and garlic for 7 minutes in the oil. = Stir in the curry paste& potatoes and water. /. 0dd the tomatoes and chickpeas& then allow to simmer for 7J minutes& until the potato is tender. @. Stir in the fresh spinach& and allow to cook for a further 7 minutes. A. Ser$e. Top tips Ser$e with !oiled rice& naan !read and a side salad. +eplace the tomatoes with thinly sliced courgettes& peppers or okra. 2atch cook free9e portions for a rainy ;!usy< day kills >sing the ho!

2ridge:hold

%law:grip

Stir:fry

%om!ining

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Choosing? toring and Cooking Deat

)eat is a good source of protein and $itamins and minerals& such as iron& selenium& 9inc& and 2 $itamins. It is one of the main sources of $itamin 257& which is only found in foods from animals& such as meat and milk. Cutting down on !at Some types of meat are high in fat which can raise cholesterol le$els. 1a$ing high cholesterol increases the chances of de$eloping heart disease. When youIre !uying meat& the type of cut or meat product you choose ;and how you cook it< can make a !ig difference. For e'ample& a lean pork leg *oint& roasted medium& typically contains one uarter of the fat of a pork !elly *oint with fat& grilled ;@.@g fat per 5JJg compared with 7=./g fat per 5JJg<. Fried chicken !reast in !readcrum!s contains nearly A times as much fat as chicken !reast grilled without the skin ;57.Lg fat compared with 7.7g fat per 5JJg<. Try to go for the leanest option whene$er you can. 0s a general rule& the more white you can see on meat& the more fat it contains. Dake healthier choices when "uying meat If youIre !uying pre:packed meat& check the la!el to see how much fat it contains and compare products. Bo for turkey and chicken& without the skin& !ecause these are lower in fat. Try not to eat too many meat products such as sausages& salami& pMtH and !eef!urgers& !ecause these are generally high in fat. They are often high in salt too. +emem!er that meat products in pastry& such as pies and sausage rolls& are $ery high in fat. Cutting down on !at when cooking meat If youIre trying to ha$e less fat& itIs a good idea to cut off any $isi!le fat and skin !efore cooking !ecause fat& crackling and poultry skin are much higher in fat than the meat itself. Brill meat rather than frying. Try not to add e'tra fat or oil when cooking meat. +oast meat on a metal rack a!o$e a roasting tin& so fat can run off. Try using smaller uantities of meat in dishes and more $egeta!les& pulses and starchy foods. Cooking meat sa!ely ItIs $ery important to cook meat properly to make sure that any harmful !acteria ha$e !een killed. Ctherwise you might get food poisoning. 2acteria can !e found all the way through certain meat. So this means you need to cook the following sorts of meat until the *uices run clear and there is no pink or red left in them: poultry and game such as chicken& turkey& duck and goose !urgers and sausages ke!a!s rolled *oints toring meat sa!ely Store raw meat/poultry in clean sealed containers on the "ottom shel! o! the !ridge& so it canIt touch or drip onto other food. When you ha$e cooked meat and youIre not going to eat it straight away& cool it as uickly as possi!le and then put it in the fridge or free9er. +emem!er to keep cooked meat separate from raw meat.

Store raw meat on the bottom shelf!

Why are red chopping !oards used for raw meat in the Food Technology room.

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Lam" 9orma
The korma is a type of mild curry dish that originated in India and is made with yoghurt or coconut milk to add a creaminess to the curry. 2oth $egetarian and non:$egetarian kormas e'ist. In this recipe we use lam! !ut if you could use chicken& !eef of for a $egetarian option try using Duorn. ,ngredients 5 clo$e 5 clo$e of garlic 5 !lack peppercorn 5 cardamom pod 5'5Jml spoon oil 7JJg lam! leg steaks 5/7 small cauliflower 5/7 green chilli 5/7'@ml spoon turmeric 5/7'@ml spoon ground cumin 5/7'@ml spoon chilli powder ='5@ml spoons plain yogurt pinch !lack pepper 5'5@ml spoon coriander <Cuipment %hopping !oards& kni$es& frying pan& fish slice& measuring spoons& garlic press& spoon. Dethod 5. 3repare the garlic& chilli and cauliflower: peel and crush the garlicG de:seed and chop the chilliG !reak the cauliflower into florets. 7. Cn a different chopping !oard& using a fresh knife& cut the lam! into cu!es. =. Fry the clo$e& peppercorn and cardamom in the oil until they si99le. /. Stir:in the garlic and chilli. @. 0dd the lam! and cauliflower& co$er and slowly cook for a!out 5J minutes. A. )i' the tumeric& chilli powder& pepper and cumin into the yogurt. L. Increase the heat and stir:in the yogurt mi' to the frying pan. #. 0llow to cook for a further 5J minutes. ?. %hop the coriander and stir into the korma. kills >sing the ho!

(egeta!le preparation

Frying

,nternet &cti'ity: Licence to Cook %omplete hopping Tutorial Two and the 0ssessment on www.licencetocook.org.uk

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;esearch
>se the curry recipe cards and cook!ooks to in$estigate ingredients that you could use in the design of your own curry.

Suggest = com!inations of ingredients for curries. Bi$e reasons for your answers. 5 7 = What could you ser$e with this dish.

Eame = types of !eans or pulses that could !e added. 5 7 = What would !e your top tips for preparing hot& spicy foods.

Suggest / different $egeta!les that could !e used in a curry dish. 5 7 = /

Eame = alternati$es to lam! that could !e successfully used in this recipe.

,ist / li uids that can !e added to curry to reduce Suggest three ways you could reduce the fat the hot fla$our. content of the curry. 5 7 = / 5 7 =

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(esign your own Curry

Plan o! Daking !or Curry Design your own curry recipe. 3lan how you are going to make it. "ou can use a recipe to help you !ut you need to include any changes on your plan. ,ngredients <Cuipment

Dethod

&ssessment !or Learning> Working towards ,e$el / I ha$e writte step:!y:step plans and selected appropriate e uipment. ,e$el @ : written detailed plans& changing them where appropriate. Working towards ,e$el A I ha$e !een creati$e in my use of ingredients. I ha$e written a detailed plan that outlines alternati$e methods/ingredients.

Le'el !or this work

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<'aluation o! your Curry ;ecipe

ensory &ttri"ute

5. Tick the appropriate !o' on the hedonic scale for your product. $edonic scale Like a lot Like a little Neutral (islike a little (islike a lot

7. What did you like a!out your product. ;2e specific a!out taste& te'ture and appearance.<

=. What did you dislike a!out your product. ;2e specific a!out taste& te'ture and appearance.<

/. What did other people think of your product.

@. 1ow could you impro$e your curry. ;2e specific a!out the changes to cooking methods or ingredients.<

&ssessment !or Learning Working towards ,e$el / I ha$e written an e$aluation and included strengths& weaknesses and suggestions for impro$ement. Working towards ,e$el @ I ha$e written a detailed e$aluation& including strengths& weaknesses and clear suggestions for improvement ;eg. suggest changes to ingredients and uantities or changes to cooking processes.<. Working towards ,e$el A I ha$e written a detailed e$aluation& taking into account what other people said, and have several very clear suggestions for improvement.

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Dushroom ;isotto
;isotto is a traditional Italian dish made with a suita!le $ariety of rice such as ar!orio& carnaroli or vialone nano. It is one of the most common ways of cooking rice in Italy. When risotto is cooked& the rice is first cooked !riefly in !utter or oli$e oil until e$enly coated and the rice starts to turn translucent& !efore stock is added& one ladle at a time. Learning 7"8ecti'es In this acti$ity you will demonstrate competence in cooking a rice !ased dish& using minimal pieces of e uipmentG prepare a range of $egeta!les& e.g. peeling& slicing& dicingG use the ho! safely. 9eywords: stocks& a!sorption& gelatinisation. ,ngredients 5@Jg chestnut mushrooms 5 onion 7 clo$es garlic 5 ' 5@ml spoon oli$e oil 7@Jg risotto rice 5 ' @ml spoon $egeta!le stock powder 5:5.@ litres water& !oiling 5 ' 5@ml spoon parmesan& grated 5 ' 5Jml spoon thyme& chopped <Cuipment %hopping !oard& knife& garlic press& weighing scales& measuring spoons& frying pan& wooden spoon& kettle& measuring *ug. Dethod 5. 3repare the $egeta!les: peel and chop the onionG slice the mushroomsG peel and crush the garlic. 7. Fry the onion and garlic in the oil until softened. =. 0dd the mushrooms& and fry for another 7 minutes. /. Stir in the rice. @. )i' the stock powder with the water. A. 0dd a little of the stock to the rice a little at a time. Wait for the stock to !e a!sor!ed& stirring constantly. L. %ontinue adding the stock until the rice cooks this will take 7J:7@ minutes. The rice should !e soft& !ut still retain a nutty !ite. #. Stir in the parmesan and thyme into the rice. Top tips Try using different ingredients& such as chicken& prawns or )editerranean $egeta!les. >se different her!s and spices e.g. !asil& parsley or chilli kills >sing the ho! 2ridge:hold %law:grip Cnion preparation

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;esearch
>se the recipe cards and cook!ooks to find out other ingredients you can add to risotto. "ou will then design your own risotto. Eame = different com!inations of ingredients that could !e added to risotto. Bi$e reasons for your answers. 5 7 = ,ist four different her!s that are used to add fla$our in a risotto.

1ow could you make this a complete& !alanced meal. ;%onsider the 4atwell 3late: $egeta!le and protein needs.<

What would !e your top tips for making a risotto.

,nternet &cti'ity: Licence to Cook %omplete Cooking Tutorial Three and the 0ssessment on the www.licencetocook.org.uk

Year 9 Food Technology (JSharp)

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(esign your own ;isotto

Plan o! Daking !or ;isotto Design your own risotto recipe. 3lan how you are going to make it. "ou can use a recipe to help you !ut you need to include any changes on your plan. &ssessment !or Learning Working towards ,e$el / : write step:!y:step plans and select appropriate e uipment. ,e$el @ : write detailed plans& changing them where appropriate. ,e$el A : 2e creati$e. Detailed plans that outline alternati$e methods/ingredients. ,ngredients <Cuipment

Dethod

Le'el !or this work

Year 9 Food Technology (JSharp) 28

iGGling tir%!ry
0 stir:fry is an oriental dish traditionally made in a round:!ottom pan called a wok using a high heat and a small amount of cooking oil. Dry seasonings are added including ginger and garlic& then at the first moment the seasonings can !e smelled& meat is added. Cnce the meat is seared& $egeta!les along with li uid ingredients ;for e'ample premi'ed com!inations of soy sauce& $inegar& oyster sauce& fish sauce& sugar& and cornstarch< are added. 2efore you design your own recipe& look up some good recipes ideas for the sauce.

Learning 7"8ecti'es In this acti$ity you will: !ecome more confident preparing and cooking more am!itious main dishes. prepare a range of ingredients& e.g. de:seeding chillies& grating fresh ginger. ,ngredients 5JJg noodles 5 ' chicken !reast ;or =:/ thighs< K red chilli 5 clo$e garlic 5cm fresh ginger K red onion 5 !ok choi 5/7 yellow pepper = mushrooms 5'5Jml spoon oil 5'5Jml spoon soy sauce ;reduced salt< <Cuipment %hopping !oards& kni$es& garlic press& grater& wok or frying:pan& wooden spoon& saucepan& colander& measuring spoon& ser$ing dish& weighing scales. Dethod 5. %ook the noodles in !oiling water. %heck the packet for details. 7. While the noodles are cooking& remo$e any skin from the chicken and cut into strips. 3lace in the fridge& co$ered& until needed. =. 3repare the $egeta!les with a fresh knife on a clean chopping !oard: peel and crush the garlicG de:seed and slice the chilliG peel and slice the gingerG slice the onion& pepper and mushroomsG shred the !ok choi. /. 1eat the oil in the wok or frying pan. @. 0dd the onion& garlic& chilli and ginger. 0llow to cook for 5 minute. A. 0dd the chicken and stir:fry for =:/ minutes. %heck that the chicken is cooked. L. 0dd the remaining $egeta!les and soy sauce and continue to cook for a further 7 minutes. #. Drain the !oiling hot water away from the noodles into a colander in the sink ?. Stir in the cooked noodles and cook for 7 minutes until hot. 5J. Ser$e. Top tips >se noodles that ha$e already !een cooked. (ary the $egeta!les leeks& courgettes and carrots all work well. Bo for tofu instead of chicken for a $egetarian alternati$e.
Year 9 Food Technology (JSharp) 29

(esign your own tir%!ry

Plan o! Daking !or tir%!ry Design your own stir:fry recipe. 3lan how you are going to make it. "ou can use a recipe to help you !ut you need to include any changes on your plan. &ssessment !or Learning Working towards ,e$el / : write step:!y:step plans and select appropriate e uipment. ,e$el @ : write detailed plans& changing them where appropriate. ,e$el A 2e creati$e. Write a detailed plan that outline alternati$e ingredients/ methods. ,ngredients <Cuipment

Dethod

Le'el !or this work

Year 9 Food Technology (JSharp) 30

<'aluation o! your tir%!ry ;ecipe

ensory &ttri"ute

5. Tick the appropriate !o' on the hedonic scale for your product. $edonic scale Like a lot Like a little Neutral (islike a little (islike a lot

7. What did you like a!out your product.

=. What did you dislike a!out your product.

/. What did other people think of your product.

@. 1ow could you impro$e your product.

&ssessment !or Learning Working towards ,e$el / I ha$e written an e$aluation and included strengths& weaknesses and suggestions for impro$ement. Working towards ,e$el @ I ha$e written a detailed e$aluation& including strengths& weaknesses and clear suggestions for improvement ;eg. suggest changes to ingredients and uantities or changes to cooking processes.< Working towards ,e$el A I ha$e written a detailed e$aluation& taking into account what other people said, and have several very clear suggestions for improvement.

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Fuick ) Lasagna
,asagna ;singular< or lasagne ;plural< is an Italian dish made from layers of pasta sheets& cheese sauce and ragN. In 0merica& lasagna sheets are sometimes rippled& !ut you are $ery unlikely to find rippled lasagna in Italy-

,ngredients 5 onion 5 garlic clo$e 5 carrot 7 celery sticks 5JJg green lentils 5 ' 5Jml spoon oil /JJg canned chopped tomatoes 5 ' @ml spoon mi'ed her!s 5 ' 5@ml spoon tomato puree 7JJml creme fraiche& reduced fat 7@g parmesan& grated @Jml semi:skimmed milk 2lack pepper A lasagne sheets <Cuipment Weighing scales& chopping !oard& knife& peeler& garlic press& saucepan& wooden spoon& measuring spoons& measuring *ug& metal spoon& o$enproof dish or foil trays. Dethod 5. 3reheat the o$en to 5?Jo% or gas mark @. 7. 3repare the $egeta!les: peel and chop the onionG peel and crush the garlicG peel and slice the carrotG slice the celery. =. Fry the onion& garlic& carrot and celery in the oil until soft : a!out / minutes. /. 0dd the lentils& tomatoes& her!s and tomato puree. @. 3our in some water& *ust enough to co$er the mi'ture& !ring to the !oil and then allow to simmer for 5@ minutes with the lid on. A. 2lend the creme fraiche& half the grated cheese& milk and pepper together. L. In an o$enproof dish or foil tray& spread some lentil mi'ture in the !ottom& co$er with lasagne sheets and a little creme fraiche sauce. +epeat this& finishing with the sauce on top. #. Sprinkle the remaining grated cheese on top and !ake for 7J minutes. Top tips

4'periment with different her!s& for e'ample fresh !asil or oregano for different fla$our sensationsTry using different $egeta!les such as courgettes& peppers or au!ergine.

kills >sing the ho!/o$en

Cnion preparation

2ridge hold / %law grip

0ssem!ling/layering

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(esign Irie! (esign a healthy meal

Learning 7"8ecti'es 2y the end of this task you should !e a!le to:

demonstrate confidence and competence cooking a main meal dishG manage your time effecti$elyG prepare a range of $egeta!les& e.g. peeling& slicing& dicingG make a meat or alternati$e !aseG use the ho! and/or o$en safely.

(esign Irie! Design a healthy meal for one person suita!le to !e ser$ed for lunch or dinner. ;We will !e in$iting the school chef to the lesson to choose a winning dish which could !e ser$ed for lunch as a school dinner.< The meal should !e: ser$ed hot ;or part of it must !e hot< !e healthy ;fit within the 4atwell plate. 1igh in car!ohydrates and $egeta!les& low in fat and salt.< ha$e a com!ination of fla$ours ha$e an attracti$e appearance ha$e an interesting fla$our that appeals to a wide range of tastes can !e made within AJ minutes including washing up not cost more than O@ to ser$e one person.

Irainstorm o! ,deas

2rainstorm of ideas and ingredients that you could make for your main course meal.

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(isassem"ly Iought ;eady Deals

Product Name: :::::::::::::::::::::::::::::::::::::::::::::: (escription: :::::::::::::::::::::::::::::::::::::::::::::::::

Cost Target Group@sA Who is the product designed for. 4g. %hildren& teenagers& adults& families& singles& working adults& $egetarians& people on a special diet& religious groups.

Weight @in gramsA torage and Preparation 1ow is the product stored and prepared.

,ngredients &ppearance % consider the different parts to the product& the colour& shape& uality.

ummary o! ensory &nalysis 1ow would you descri!e the taste of the product. What are the strengths and weaknesses of the product.

Nutritional &nalysis @per .66gA %alories %ar!ohydrate 3rotein Fat Fi!re Salt

Drawing

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$omework % Fuestionnaire
&im: Find out what sort of meals people like. Dethod: Sur$ey 7J people to find out what sort of meals& fla$ours and $egeta!les people like to eat. 3resent your results here as graphs. <=tension: >se 4'cel to present your graphs.

Conclusion:

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Dain Deal (esign ,deas

Design two different ideas for a main meal. +emem!er that you should consider the sur$ey results. &ssessment !or Learning Working towards ,e$el / : draw and la!el sketches. Working towards ,e$el @ : draw and la!el uality coloured sketches. Working toward ,e$el A : present detailed drawings that are la!elled and colour rendered.

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Dain Deal Danu!acturing peci!ication

8eyword: peci!ication. 0 )anufacturing Specification is a $ery detailed recipe sheet that e'plains to factory workers how to make the recipe. This final task re uires you to apply your knowledge on food preparation and food hygiene and safety to writing a )anufacturing Specification for your main meal. &ssessment !or Learning Working towards ,e$el / : produce step:!y:step plans and select tools and e uipment. Working towards ,e$el @ : write detailed plans/ check your work as it de$elops. Working towards ,e$el Ac %reati$e. Detailed plans that outline alternati$e methods. 3rogress checks.

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Start
Wash hands& wear and apron& tie your hair !ack. %ollect ingredients and e uipment.
%heck e uipment is clean and food is within date.

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Crossword PuGGle
1

2 4 5

6 ! "

10 11

12

13

&C;7 5 We should eat this high protein food at least twice a week. @ 0 stewed $egeta!le dish from France. ? These are a great source of fi!re& $itamins and minerals. 55 Cne of the /%s. Temperature control to slow !acterial growth in food. 57 3assing !acteria from raw food to cooked food or raw meat to other foods. 5= 4ating too much of this ingredient will gi$e you high !lood pressure.

(7WN 5 0 healthy option high fi!re snack. 2etter than crisps or !iscuits. 7 Sausages& cheese& !utter& cakes and !iscuits are all high in ______ . = The thickening of starch when heated with water. / 3rotein foods that can easily gi$e you food poisoning. A Fruit& $egeta!le and wholegrain cereals are high in this. Important for digestion. L 0 tasty Italian dish made with rice and fla$oured with stock and $egeta!les. # The name of a sensory test used to e$aluate a food product. 5J Too much food high in this ingredient can lead to dia!etes and tooth decay.

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Food Technology el!%&ssessment

Worked well Eeeds impro$ing

I worked uickly and effecti$ely in practical lessons without wasting time. I prepared $egeta!les correctly !y using the !ridge and/or claw hold e.g. slicing& dicing. I measured li uids accurately using a measuring *ug and solids using weigh scales. I used the ho! and o$en safely. I can control the temperature to !oil and simmer. I ha$e written e$aluations that include strengths& weaknesses and suggestions for impro$ement. I used a range of ingredients and e'perimented with some of my own ingredients to make a high uality products. I ha$e used three rele$ant research techni ues. ;eg. Internet& %ook!ooks& Disassem!ly and Sur$ey.< I wrote detailed step:!y:step plans including ingredients and e uipment that I ha$e used. I wrote detailed e$aluations& including strengths& weaknesses and clear suggestions a"out how the ingredients or methods could improve. I sur$eyed other people to find out what they thought of the product and ha$e included their suggestions for impro$ement in my e$aluation. I used a range of interesting ingredients to make some high uality products with many different skills ;knife and cooking skills.< I used four or more rele$ant research techni ues ;eg. Internet& %ook!ooks& Disassem!ly and Sur$ey.< I applied the research to my designs. I ha$e detailed drawings that are annotated to show the function of ingredients. The drawings are colour rendered. I wrote detailed step:!y:step plans that outline alternati$e ingredients/ methods that I could use. I wrote detailed e$aluations& taking into account what other people said, and have very clear suggestions for improving my recipes. What le$el do you think you are working at. ,ist two targets for impro$ement in the ne't design pro*ect.

Teacher 0ssessment

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Working towards Le'el 3

Working towards Le'el 2

Working towards Le'el 1

tudent ur'ey
DC ECT W+IT4 "C>+ E0)4 CE T1IS FC+)
W$&T (7 Y7E T$,N9 &I7ET L< F77( T<C$N7L7GY# 7N ,N trongly agree &gree (isagree trongly (isagree

,essons were prepared well I understood what I need to do in the lessons I feel I ha$e learned useful things I know my target le$el I know what I ha$e to do to meet my target le$el ,essons !egan on time I feel I was encouraged to work well )arked teacher marked my work at least once )y teacher pro$ided constructi$e comments for impro$ement Students are encouraged to !eha$e appropriately I en*oyed doing this pro*ect

Which recipes did you en8oy making# Tomato +agu +atatouille )acaroni cheese ;rou'< %urry +isotto Stir:fry ,asagna Design your own meal

Like a lot

Like a little

Neutral

(islike a little (islike a lot

What suggestions do you ha$e for impro$ing the pro*ect.

Thank you for completing this sur$ey. It will help the Food Technology Department to impro$e this su!*ect.

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