Pupils are responsible for the following:
- Remembering when they need to bring in their ingredients.
- To measure out their own ingredients at home.
- To use suitable labelled containers to both bring ingredients to school and take food home in. Food that require refrigeration must be in separate containers and put in refrigerators in the Food Technology room before morning registration.
- Remembering to take their food home and put in the refrigerator.
- To complete the food evaluation worksheet for each dish.
- Click here to view the Food Technology Dish Evaluation (PDF)
If you have any questions, please contact the school at admin@ralphsadleir.herts.sch.uk
Recipes and Ingredients
The tables below are only a guide to what will be taught during Food Technology lessons. Students will be told which of the topics below they will be covering in the following lesson and if they need to bring in ingredients.
Home Learning
The table below contains links to the full recipe so students could practice their cooking skills by reproducing the dish at home.
Allergies or Dietary Needs
Please contact the school if your child has specific allergies or dietary needs that would require the ingredients below being substituted.
E.g. Vegetarians bringing in a suitable meat substituted.
Please note:
No nuts or kiwi fruit should be taken to school.
Year 7 – Spring Term
Session Summary T – Theory Lesson, C – Practical Cooking Lesson
Recipes and Ingredients
Please note: No nuts or kiwi fruit should be taken to school.
Please contact the school if your child has specific allergies or dietary needs that would require the ingredients below being substituted.
E.g. Vegetarians bringing in a suitable meat substituted.
| Topic | Type | Recipe, Food Recourses and Ingredients | ||
| 1 | Welcome to Food Technology | T | No Ingredients Required
Food Safety and Hygiene Food Storage |
|
| 2 | Delicious Couscous Salad. | C | Vegetable Couscous Salad Recipe Link – click here
1 vegetable stock cube 100g couscous 1 medium tomato 1 spring onion ½ cucumber ½ yellow pepper Optional 4 dried apricots instead of the sultanas
|
Provided by the school:
2 x 15ml spoons low fat dressing 2 tbs sultanas 1 small bunch fresh parsley
|
| 3 | All About Food | T | No Ingredients Required | |
| 4 | Ratatouille | C | Ratatouille Recipe – click here
1 onion 1 clove garlic 1 small aubergine 1 green pepper 1 courgette 2 cans chopped tomatoes (800g)
|
Provided by the school:
1 x 10ml spoon oil 1 handful fresh basil
|
| 5 | Starchy Foods Focus | T | No Ingredients Required | |
| 6 | Savoury Crumble
Option: Change to Apple Crumble |
C | Herby Veggie Crumble – click here
40g butter or margarine 150g wholemeal flour 50g cheese 50g oats 2 leeks (small) 1 red pepper 4 mushrooms 1 can chopped tomatoes (400g)
|
Provided by the school:
2 x 5ml mixed herbs
|
| 7 | In The Dairy | T | No Ingredients Required | |
| 8 | Pizza Toast | C | Pizza Toast Recipe – click here
½ yellow pepper 1 spring onion 1 mushroom 30g hard cheese, e.g. Cheddar, Edam, Gruyere 2 slices bread (or a bagel or a piece of French stick sliced in half or pita bread)
|
Provided by the school:
2 x 15ml spoons tomato pizza sauce ½ x 5ml spoon mixed herbs |
| 9 | Packed with Protein | T | No Ingredients Required | |
| 10 | Something Fishy
|
C | Lemon and Herb Fish Goujons Recipe – click here
225g Fish fillets, skinned Suggestions: White Fish (Pollock), Cod, Haddock, Hake, 45g corn flakes ½ lemon 1 egg
|
Provided by the school:
1 x 5ml spoon mixed herbs 2 x 15ml spoons plain flour
For a tangy dip: 2 x 15ml spoons low-fat mayonnaise 2 x 15ml spoons plain yogurt 2 x 15ml spoons tomato ketchup 1/2 x 5ml spoon paprika Dash Worcestershire sauce |
| 11 | Breakfast Muffins | C | Breakfast Berry Banana Muffins Recipe – click here
75g porridge oats 150g low fat natural or Greek yogurt 1 very ripe banana 1 large egg 75g soft brown sugar 150g self-raising flour 100g berries Fresh or frozen. If frozen they need to be refrigerated and thawed in time for the lesson. |
Provided by the school:
3 x 15ml spoon semi skimmed milk 3 x 15ml spoon vegetable oil
|
| 12 | Curry in a Hurry – Potato and Mushroom Curry | C | Potato and Mushroom Curry Recipe – click here
1 onion 1 large potato 1 aubergine 250g button mushrooms 150ml reduced salt vegetable stock 400ml can reduced-fat coconut milk
Option to add when serving at home: Chopped coriander |
Provided by the school:
1 x 15ml spoon oil 2-4 x 15ml spoons curry paste (depending on how hot you like it)
|
| 13 | That’s food technology! | T | No Ingredients Required | |
Year 8 – Spring Term – first half
| Title | Type | Ingredients | ||
| 1 | Diet and health | T | No Ingredients Required | |
| 2 | Savoury Rice | C | 1 onion
3 mushrooms ½ red pepper 1 tomato 150g long grain rice 50g peas |
Provided by school
1 x 10ml spoon curry powder 1 x 5 ml spoon vegetable stock powder or cube 1 x 10ml spoon oil
|
| 3 | Healthy lifestyle | T | No Ingredients Required | |
| 4 | Mini Fruit Cakes | C | 100g self-raising flour
100g caster sugar 100g soft margarine 2 eggs 50g dried fruit, e.g. sultanas |
|
| 5 | Carbohydrate matters | T | No Ingredients Required | |
| 6 | Pizza wheels | C | 150g strong bread flour
25g tomato purée Topping – Possible students choice 50g low fat cheese, grated 1 tomato sliced 3 mushrooms sliced 1 onion sliced
|
Provided by school
½ x 5ml spoon instant yeast ½ x 5ml spoon salt ½ x 15ml olive oil 1 x 5ml spoon dried herbs
|
Year 8 – Spring Term – second half
The Food Industry
For this half term you will be working in pairs.
Design Brief
To develop a fixed menu for a new restaurant situated in a community sport and leisure centre which has a gym, swimming pool and sports hall. The ethos of the restaurant is:
Healthy Food For An Active Lifestyle
Extension
To promote healthy eating within the wider community it wants to also sell elements of its menu as pre-packaged food for customers to take home.
Design Specification
You will need to plan, cook and present two dishes.
- A Main Dish
- A Starter or Desert
All recipes must have a nutritional breakdown.
Extension
One dish to be produced as a pre-package meal with the appropriate labelling.
Session Summary
| Session | Topic | Resources
To consolidate understanding and support independent learners. |
| 1 | Intro
Finding Recipes
|
Food product development
You will be given a list of over one hundred recipes to choose from.
|
| 2 | Cooking
Starter or Desert Sensory Evaluation
|
Practical Session
Students are responsible to bring in all required ingredients.
|
| 3 | Theory | Sensory Evaluation
|
| 4 | Cooking
Main Dish |
Practical Session
Students are responsible to bring in all required ingredients. |
| 5 | Theory
Analysing Nutritional value of dishes.
|
Recipe ingredient breakdown – Interactive resource Food Explore |
| 6 | Food Packaging and Labelling | Food packaging and labelling
|
Year 8 Design and Technology Home Learning Due: First D&T Lesson after Christmas Holidays
Design the food packaging for one of your dishes ready to sell as a Ready Meal.
It can be either in the form of a label (2D) or the whole package (3D).
| Must have the following information: | Could also include: | |
| Front | · A Picture
· Illustration or Photo · Name of product · Descriptions of product |
· Net weight
· nutritional information · Traffic Light · Price |
| Back | · Ingredients
· nutritional information · Cooking/heating instructions (if appropriate) |
· Storage instructions
· Serving suggestions · Shelf Life · Customer guarantee · Bar code · Manufacturer’s name and address |
