Year 7 Food Technology Recipe Booklet Food & cooking module Name: Tutor: Teacher:Group:

Practical 1: Coleslaw Ingredients: ¼ white cabbage 1 medium apple 1 carrot 2 x 15ml spoons of low fat mayonnaise Equipment: Chopping Board Sharp Knife Mixing Bowl (for food waste) Tablespoon Colander Grater Method: 1.Prepare yourself and your equipment. 2.Wash (if necessary) and prepare your fruit using the appropriate cutting techniques. Put food waste into a colander and the vegetables into your container as you go. 3.Shred the cabbage into thin strips. Top and tail the carrot, then peel and grate. Core and grate the apple in the mixing bowl and add the mayonnaise. 4.Mix all the ingredients together. 5.When finished, wash up your equipment and clean your work areas. Skills Shown Bridge hold cutting technique Claw grip cutting technique Grating Combining ingredients

Practical 2: Ratouille Ingredients: 1 onion 1 clove garlic 1 small aubergine 1 green pepper 1 courgette 2 cans chopped tomatoes (800g) 1 x 10ml spoon oil 1 handful fresh basil Apron and container Equipment: Chopping board, knife, garlic press, measuring spoons, saucepan, wooden spoon, can opener. Method 1.Prepare yourself and your equipment. 2.Wash (if necessary) and prepare your vegetables using the appropriate cutting techniques. Put food waste into a colander. 3.Peel and chop the onion and peel and crush the garlic. 4.Dice the aubergine, de-seed and chop the pepper and slice the courgette. 5.Fry the onion and garlic for 3-4 minutes. Add the aubergine and fry for a further 5 minutes. 6.Add the courgette, pepper and tomatoes and stir in the torn basil leaves. 7.Bring to the boil and then simmer gently, with the lid on the saucepan, for 20 – 30 minutes 8.When finished, wash up your equipment and clean your work areas. Skills Shown Bridge hold cutting technique Claw grip cutting technique Even cutting (bite size pieces) Control of heat & hob

Practical 3: Fruit crumble Ingredients: 100g Plain flour 75g butter or Margarine 50g porridge oats 25g sugar 2 eating apples 50g sultanas (optional) Equipment: ____________________ Method: 1. Tie long hair back, wash hands and put on an apron. Preheat the oven to 160c Gas mark In a mixing bowl add the butter to the flour. Rub in the butter with your finger tips until the mixture looks like bread crumbs. Stir in half of the sugar. 3. Shake the bowl to show any large lumps of butter. 4. Cut the apples in half, slice the ends and then remove the core. Thinly slice the apples and place them into a saucepan, add a table spoon of water and cook for 5 minutes. 5. Turn off the hob. Add the sultanas and stir until combined. 6. Spoon the crumble mix over the apples, make sure it is evenly spread. 7. Sprinkle over the remaining sugar. 8. Bake in the oven for about 20 minutes until it is a light golden colour. 9. When finished, wash up your equipment and clean your work areas. Skills Shown Bridge hold cutting technique Claw grip cutting technique Even slicing Rubbing in method Layering/assembling Baking

Practical 4: Chicken Goujons Ingredients: 2-3 x chicken breasts 2 x slices of bread 1 x egg 100g flour with salt and pepper included Dip 100g low fat soft chees 50g low fat yogurt 1 x garlic clove ½ lemon Parsley or chives Equipment: Baking tray Food processor Chopping Board Sharp Knife 3 x small bowls/plate Container Method: 1.Prepare yourself and your equipment. 2.Blitz the bread in the food processor until fine breadcrumbs. Pour the breadcrumbs onto a plate. 3.Slice the meat into long equal pieces. 4.Beat the egg in a small bowl and put the flour onto a plate. 5.Dip the chicken into the flour, then beaten egg and then breadcrumbs. 6.Place finished goujons onto the baking tray. Bake for 20 minutes until golden brown. 7.Mix the cheese and yogurt together. Crush the garlic into the mix, squeeze in the lemon and cut the herbs into the dip using scissors. Mix and put into your container. 8. When finished, wash up your equipment and clean your work areas. Skills Shown Using the oven Coating Claw grip cutting technique Handling meat Portion control

Practical 5: Quesadillas Ingredients: 1 x large tortillas (1 x per person) 50g cheese per person/tortilla Optional Mushrooms Fresh tomatoes Ham, pepperoni or chicken slices lettuce Equipment: Large Saucepan Chopping Board Sharp Knife Grater Palette knife Container Method: 1.Prepare yourself and your equipment. 2.Chop, grate and slice you ingredients. 3.Heat a large cast iron frying pan to a medium heat. Add a small amount of oil. Take one flour tortilla and place in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets will begin to form. 4.Take a hand full of grated cheese and sprinkle over the top of the tortilla, making sure the cheese doesn't’t land on the pan itself. 5.Add whatever other ingredients you have chosen on to the top of the cheese. 6.Reduce the heat to a low. The pan should be hot enough now to melt the cheese. Once the cheese is melted use a palette knife and lift up one side of the quesadilla and flip over the other side. The quesadilla should be brown now. If not keep flipping over every 10 seconds until brown. 7.When finished, wash up your equipment and clean your work areas. Skills Shown Weighing / measuring Using the hob Bridge hold cutting technique Claw grip cutting technique Grating

Practical 6: Breakfast Muffins Ingredients : 300g SR Flour 40g Sugar 1 egg 200ml Milk 2 tbsp. oil Plus your own extra ingredients Equipment: Large mixing bowl Jug Spoon Baking Tray Muffin cases Method: 1. Prepare yourself and your equipment. Light the oven to 180°c or gas 6 2. Sieve the flour into the bowl and add in the sugar and any other dry ingredients. 3. In a jugs mix the eggs, milk and oil. Add the egg/milk/oil liquid into the dry mixture of flour and sugar. Do not over mix as it should be lumpy. 4. Add any further flavourings. 5. Spoon into the muffin cases in the muffin tin. 6. Bake in the oven for 30 minutes Skills Shown Weighing ingredients Combining ingredients Using a raising agent Shaping Portion control Use of the oven

Practical 7: Stir fry Ingredients : 1 x Carrot 1x Red Pepper 5 Mushrooms 1x Onion 1x Chicken Breast (optional) 1x Packet of ready to wok noodles 1x Garlic Clove 1 tbsp. Soy Sauce 1 tbsp. Honey ½ tsp. Chinese Five Spice Equipment: Sharp knife Chopping board colander Measuring spoons Wok Wooden spoon Method: 1. Deseed the red pepper and slice into long, thin strips. Place all prepared vegetables into a bowl. 2. Peel the skin off the carrot and throw away. Then peel all of the remaining carrot into thin strips. 3. Open the tin of bean sprouts or bamboo shouts and drain any water away before adding to the bowl. 4. Slice mushrooms into thin strips and peel a chop the onion. Add to the bowl of prepared vegetables. 5. Put some oil into the wok. Turn the hob onto full and heat up the oil for 1 minute. 6. Add into the heated wok the soy sauce, honey, garlic and Chinese five spice and fry for 1 minute. 7. Into the wok add all the vegetables and continue frying for 2-3 minutes. 8. Add in the noodles and keep frying for 2 minutes. 9. Remove from the heat. 10. Clean up and get all of your washing up done. Skills Shown Bridge hold Claw hold Peeling Sauce making Control of heat/hob