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01920 821042 admin@ralphsadleir.herts.sch.uk
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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

Nutritional analysis for schools

Explore Food

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

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