Food Technology

Healthy EatingBack to Basics

Name:

Group:

1

My kitchen team:

Previous rotation level:

End of rotation level:

Practical Assessments

Self Assessmen

t

Level C / S / P

Practical 1 – Fruit Salad

Practical 2 – Pasta Salad / bake

Practical 3 – Cakes

Practical 4 - Scones `

Practical 5 –Sausage / Cheese and Onion Rolls

Practical 6 – Bread Buns

Fill in these boxes yourself.Worked Well

Needs improving

I worked quickly and effectively in practical lessons without wasting time.

Working

towards

Level 4

I prepared ingredients correctly by using the bridge and/or claw hold e.g. slicing, dicing. (I can use the knife safely)I measured liquids accurately using a measuring jug and solids using weighing scales.I used the hob and oven safely. I can control the temperature to boil and simmer.I have written evaluations that include strengths, weaknesses and suggestions for improvement.I used a range of ingredients and experimented with some of my own ideas to make a range of high quality products.

Working

towards

Level 5

I wrote detailed step-by-step plans including ingredients and equipment that I have used.I wrote detailed evaluations, including strengths, weaknesses and clear suggestions about how the ingredients or methods could improve my products.I surveyed other people to find out what they thought of the product and have included their suggestions for improvement in my evaluation.

What level do you think you are working at?

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Safety in the Food RoomLook at the picture of a food classroom below.

What dangers can you spot? Highlight 10 and describe what the hazard is.

What hazards have you found?1. 6.2. 7.3. 8.4. 9.5. 10.

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Health and SafetyWhen you make food for yourself or for other people, you must make sure that it is safe to eat and that it does not cause food poisoning.Follow these top tips to keep you safe while you’re cooking:

1. Wear an apron. They aren’t just designed to keep your clothes clean; chefs wear them so that if they’re splashed with _______________ or __________ they can quickly pull the apron away before the liquid soaks through to their skin.

2. If you spill a little water or oil on the floor while you’re working, tell anyone else in the room to watch out for it, then stop and _______________________________________________________________________________.

3. When cooking on the _________, angle your pans so the handles face out _____________________________.

4. Wash your hands carefully using __________________________________ before preparing food. Also wash your hands after going to the toilet or blowing your nose.

5. Tie ___________________ back to prevent it from dropping into the food.

6. Cover cuts with a ____________ plaster (these are used because they can be easily seen if they fall into food). They also contain a magnetic strip that can be picked up by a metal detector.

7. Never lick ______________ or equipment and then put them into food. There are harmful ______________ in your mouth and these could be transferred to food.

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clean it up straight away hot Liquids hot Oils to the side

blue fingers long hair germs hob

hot soapy water

EquipmentWhy would you use each of the following pieces of equipment?

Sieve

To remove lumps

from flour and add air

into the

mixture.....................

...........................................

Blender

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Colander

..................................

..................................

..................................

..................................

Whisk

................................

................................

................................

................................

Measuring Jug

.........................................

.........................................

.........................................

Scales

............................................

............................................

...........................................

5

.........................................

...........

.................................

What colour chopping board would you use for the following foods.

Vegetables Fish Fruit and Salads Raw Meat Cooked foods

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Fruit SaladChoose at least three different fruits to put in your fruit salad. Try to make sure these are different colours and would taste nice together. Choose a tinned fruit or a fruit juice to preserve your fruit salad and bring in a container to take your fruit salad home in.

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The Fruits I will use are:

The equipment I will need to make my fruit salad and why:

A green chopping board - To prevent cross-contamination when chopping fruit.

Evaluation of my fruit salad:

Correctly label each of the five food groups on the ‘eat

well plate’. Then, using the word bank below, place the following

foods in to the correct sections: Apple, broccoli, cheese, chicken, chocolate, cucumber, bread, milk, muesli, pasta, pepper, potatoes, raisins, rice, lemonade,

tuna, yogurt, olive oil, ice-cream, mango, salmon.

Try to make this page colourful and easy to understand.

How to Eat a Healthy Diet

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Carbohydrates

(x5 daily)

Carbohydrates

(x5 daily)

Carbohydrates

(x5 daily)

Carbohydrates

(x5 daily)

Eat Less Fat:By eating too much fat we build up store of surplus material in our bodies and just like an overstocked warehouse, the surplus begins to show, and we become overweight. Eating too much saturated fat (found mainly in animal foods) causes an increase in Cholesterol in the blood, which builds up inside the arteries. This can cause a blockage and lead to a heart attack. Cut down on foods containing saturated fats and substitute them with polyunsaturated fats (foods containing vegetable fats).

How to Eat Less Fat:•Use low fat spread instead of butter or margarine•Grill food instead of frying•Cut fat off meat before cooking - trim fat off chops•Buy low fat products such as cheese, yoghurts•Use skimmed or semi-skimmed milk instead of full fat milk•Eat more chicken and fish and less red meat•Use polyunsaturated fat or oil in cooking - use corn oil•Eat fewer cakes, biscuits, crisps, chips and pies

Eat More Fibre:Fibre is the carbohydrate part of food which the normal human digestive enzymes cannot breakdown. Fibre helps to protect against diseases of the bowel. It gives you a feeling of fullness and so can help in diets.

How to Eat More Fibre:•Eat lots of fresh fruit and vegetables•Eat more wholemeal flour, bread, pasta, rice•Use more canned beans, peas and lentils - eat more•Try jacket potatoes with a variety of fillings•Choose high fibre cereals but check packaging for sugar

Eat Less Salt:Eating too much salt can lead to high blood pressure. This will increase the risk of suffering heart problems and strokes.

How to Eat Less Salt:•Don’t add salt to cooking, let people add their own to taste.•Use herbs and spices as an alternative to salt

Eat Less Sugar:Sugar contains no other nutrients besides carbohydrate. We should cut down on the amount of sugar we eat to avoid obesity and tooth decay.

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How to Eat Less Sugar:•Avoid fizzy drinks and high calorie drinks•Look at food labels – 5g sugar = 1 teaspoon•Eat fewer cakes, biscuits and sweets•Eat more fruit as an alternative•Buy low calorie drinks and pure fruit juice.•Don’t add sugar to tea and coffee.•Use a little less sugar in cakes and puddings•Try the natural sweetness of fresh fruit in puddings instead of sugar•Sucrose, glucose, dextrose, on labels are all forms of sugar

Questions on how to eat a healthy diet1. Why should we eat less fat?______________________________________________________________________________________________________________________

2. Which type of fat should we eat instead of saturated fat?___________________________________________________________

3. List three foods containing fibre:________________ ________________ ________________

4. What are the other names for sugar found on food labels?________________ ________________ ________________

5. Which foods would you have instead of the following?White bread ________________ Butter ________________Coca Cola ________________ Cakes ________________

6. List 4 ways you could encourage your family to eat healthily:(i)_____________________________________________________(ii)_____________________________________________________(iii)_____________________________________________________(iv)_____________________________________________________

Pasta Salad Design

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Can you match the pasta shapes to the

correct names?

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My Ingredients (remember to write the amount)

The pasta I have decided to use is:

For protein I am going to use:

The salad Vegetables I will use are:

The sauce I will use will be:

Using the Cooker

Use the following words to complete the sentences:

If you are using the oven see that it is turned on ………………… you begin.

All electric and gas cookers have a numbered dial on the outside of the oven.

This is called the …………… Mark ……………… on gas cookers.

A low number will give you a ……………… oven.

A high number will give you a ……………… oven.

Electric cookers are numbered as degrees in ………………………

The shelves inside the oven may need to be ……………………… if they are

not in the correct position. Do this whilst the oven is ……………………

Your recipe will tell you the temperature you require.

Set the dial in the correct position, and allow about ……………… minutes for the oven to ……………………… up.

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Label the Cookers Main Parts:

Hob, Oven, Grill

Gas Before Hot Cool

Moved Heat Ten Celsius Cold

Using the Cooker 2 1. Which is the healthiest way of cooking sausages – baking, grilling or

frying? Explain why.

2. When cooking on the hob, why should we always stir with a wooden spoon rather than a metal spoon?

3. What must we wear when we remove food from the oven?

4. I want to turn the front left ring on the hob, which of the diagrams below refers to the correct switch? Circle the correct diagram.

You will be required to pass a practical assessment of your ability to use the cooker safely. To be successful you will need to demonstrate that you can

use the cooker safely and with confidence.

Teachers SignatureCongratulations you have passed your cooker safety assessment!

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Fairy Cakes

Ingredients Equipment100g SR Flour Mixing bowl

100g Sugar (caster sugar is best)

100g Margarine

2 eggs

Flavouring e.g. vanilla / cocoa powder / lemon zest

200g Icing Sugar + decorations

12 Paper Cases

Method

1. Wash hands, tie hair back and put an apron on.

2. Preheat your oven to °C / gas mark 5

3. Place sugar and margarine in the mixing bowl and cream together until light and

4. Beat eggs in a separate bowl / jug. Add into the creamed mixture a little at a time, mixing well.

5. Sift the flour into the bowl and in using a wooden spoon. (Add any flavouring here)

6. Spoon mixture into 12 paper cases, use spatula to scrape all the mixture from the sides of the bowl

7. Bake in oven for about minutes. Cakes should be golden brown and spring back when gently touched with a finger.

8. Put cakes on a cooling rack to cool. Use when picking up the baking tray.

9. Sift icing sugar into a mixing bowl. Mix with 1 tablespoon water. Stir well. Add a little extra if necessary – a teaspoon at a time.

10. Spread over cakes neatly with a knife. Decorate with your choice of toppings.

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Target Market

1. Who are you going to make your cakes for?

2. What flavours might they like?

3. What colours do they like?

4. Do they have any hobbies? (or any other interests?)

5. What toppings might they like on their cakes?

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Evaluation

Did your target market like your cakes?

What did they say about them?

Fairy CakesDesign ideas for the bunsDraw, colour and label some designs that could be used on top of the cakes that will be suitable for your target market

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Buttercream icing flavoured with cocoa powder and piped using a

rosette nozzle on a piping bag.Chocolate flavoured sponge with grated orange zest to add an extra flavour and chocolate chips to create another texture.

Evaluation of cakes

Self-Assessment

Tick / circle / highlight the criteria you think you have met

Level 3 Level 4 Level 5

I prepared my ingredients with some accuracy.

I prepared my ingredients very carefully.

I adapted the recipe to demonstrate more skills

I think my cakes look ok to eat. There are no extra

ingredients.

The overall presentation is good.

I carefully considered the presentation. They look

like they could be bought from a bakery.

As I was making my cakes, I thought about what might go wrong.

If something went wrong or wasn’t quite right, I

knew what to do to correct it.

I adapted the recipe in a creative way.

I followed the recipe carefully to make sure it

turned out well.

I checked my cake mixture as it developed and

changed the recipe when needed.

I checked my cake mixture as it developed and

changed the recipe when needed.

I think overall for my cakes I would give myself a level:.....................

If I made my cakes again, to improve it I would:

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Words I would use to describe the texture of my

cakes:

Words I would use to describe the taste of

my cakes:

Words I would use to describe the appearance of my cakes:

Scones Planning SheetRecipe

250g Self-Raising flour

50g Margarine

25g Sugar

125mls Milk

1 x egg

Method

1. Light oven, 220°C electric, gas mark 7.

2. Grease baking tray.

3. Sieve flour into bowl, add fat and cut up. Rub in until like fine breadcrumbs, using fingertips.

4. Stir in sugar and/or flavourings.

5. Crack egg into a measuring jug. Add milk to 150ml level and mix with a fork.

6. Stir in enough milk mixture and mix with palette knife to form dough.

7. Flour the work surface with a flour dredger. Knead the dough lightly with your hands and press out to about 2cm thick (check depth with palette knife).

8. Cut out the scones with a cutter, knead leftover dough and cut out. (makes approx. 6 scones with a medium sized cutter)

9. Put onto a baking tray and brush the tops of the scones with the egg and milk mixture.

10. Bake for 10 - 15 minutes until golden and firm.

Equipment needed

Mixing bowl Pastry brush Flour dredgerSieve Palette knife Medium cutterMeasuring jug Tablespoon Baking tray

Kitchen knife

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Additional / Adapted ingredients:

Scones QuestionsScones only take a short time to make and bake. They should be eaten quite soon after

being made as they contain little fat and so go stale quickly. Scones should be light, well risen and golden brown.

1. Which of the ingredients is the fat in scones?

2. Why are scones better for us than fairy cakes?

3. What method is used to make scones?

4. Give two tips when rubbing in the flour and fat:

5. What additional ingredients can you add to make savoury scones?

6. What additional ingredients can you add to make sweet scones?

7. How do you know when the scones are cooked?

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Evaluation of SconesThings I liked about my scones were:

Things I disliked about my scones were:

Star Profile: Write in suitable sensory descriptive words on each arm and complete the star profile by rating each property out of 5.

What did people say about the taste, texture and appearance of your scones?

Person 1:

Person 2:

Person 3:

If you had to make these again, what would you do differently to improve them?

Practical Planning Sheet20

54321

Name of Practical:

Ingredients Equipment Reason For Choice

Sequence of work

Time MethodSafety & Quality

Checks

     

     

   

   

     

   

     

     

     

     

Preparation time = Cooking time = Total =

Evaluation of Puff Pastry Practical

Self-Assessment of

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Tick / circle / highlight the criteria you think you have met

Level 4 Level 5 Level 6

I rolled out my pastry and shaped my rolls with some

accuracy.

I very carefully rolled out my pastry, filled them and

cut them up

I skilfully rolled out my pastry, shaped my rolls and cut them up using appropriate techniques

I think my sausage rolls look ok to eat. There are

no extra ingredients.

The overall presentation is good.

I carefully considered the presentation. They look

like they could be bought from a bakery.

As I was making my sausage rolls, I thought

about what might go wrong.

If something went wrong or wasn’t quite right, I

knew what to do to correct it.

I adapted the recipe in a creative way.

I followed the recipe carefully to make sure it

turned out well.

I checked my sausage rolls as they developed

and changed the method when needed.

I checked my sausage rolls as they developed

and changed the method when needed.

I think overall for my sausage rolls I would give myself a level:.....................

If I made my sausage rolls again, to improve it I would:

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Words I would use to describe the texture of my

sausage rolls:

Words I would use to describe the taste of

my sausage rolls:

Words I would use to describe the appearance of my sausage

rolls:

Bread Rolls Planning SheetIngredients – To make 4 bunso 1 x tsp runny honey or 1 tsp sugar

o 1 x 7g sachet dried yeast

o 160ml tepid water

o 250g strong white bread flour,

-plus extra for dusting

o 1 teaspoon sea salt

o 1 tablespoon vegetable oil

Method1. Preheat the oven to 220˚C / Gas mark 7.

2. Put the flour, yeast, salt and sugar into the mixing bowl.

3. Add the vegetable oil and then add the water a little at a time (stirring with a palette knife) until it comes together as dough. You may not need to use all of the water.

4. Put the dough on to a lightly floured work surface, and knead the dough for about 5 minutes until it looks like smooth.

5. Shape the dough into rolls. Put them onto a greased baking tray and put them in a warm place

6. When the rolls have doubled in size, then you can decorate them however you want.

7. Bake them for 15-20 minutes depending on their size. Put them on a wire rack to cool once they have come out of the oven.

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Additional / Adapted ingredients:

Bread MakingComplete the chart below to explain the function of each ingredient when

making bread.

Ingredient Function

Strong plain flour

Yeast

Salt

Fat (oil/margarine)

Sugar

What conditions does yeast need to grow?

How does yeast make the dough rise?

Why is kneading an important part of bread making?

How can you make bread look more attractive?

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Bread wordsearch

You can buy many different types of bread and bread shapes in the shops. See if you can find the following in the wordsearch below.

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Equipment Wordsearch

baking tray basin chefs knifechopping board fork measuring jugmetal plate mixing bowl palette knifeplastic spatula rolling pin saucepansieve table knife tablespoonteaspoon tongs vegetable knifevegetable peeler weighing scales white plateswire cooling rack wooden spoon

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Food Technology Safety

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