Name: _________________
Tutor group: ____________
DT group: _______________
You will need to bring the required ingredients to your Food
Technology lessons every week. If for some reason you cannot bring in the
ingredients, please bring in a note in your student handbook from a parent/
guardian. Please do not bring nuts into school as there are a few nut allergy
sufferers and we do not wish to cause any incidents. All the recipes can be
found on the school’s VLE . Thank you.
What will you learn in Year 7 Food Technology?
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Essential health & hygiene practices
Health & safety in the kitchen
A variety of sweet & savoury dishes
Cookery methods & skills -knife skills, boiling, simmering,
frying, baking, kneading, rubbing in & creaming method.
LESSON ONE
Fresh fruit kebabs
LESSON TWO
‘Anything goes’ chilled salad
LESSON ELEVEN
Omelettes
Ingredients—serves 4
1 apple
1 orange
300g of any other seasonal fruit, your
choice e.g. banana, strawberries,
grapes, kiwi, pears, plums, peaches
etc.
2 kebab sticks*
Few drops lemon juice*
Large leak proof container to take
home in
Ingredients—serves 2
100g dried pasta shapes or rice
3 or 4 different seasonal salad
vegetables: e.g. onions, spring
onions, mushrooms, cucumber,
radishes, celery, frozen peas, sweet
corn, tomatoes, peppers etc.
EITHER 1-2 tbsp mayonnaise OR 2
tbsp oil* & 1 tbsp vinegar* or lemon
juice* to make a salad dressing
Leak proof container
Ingredients—serves 1
2 eggs
2 tbsp milk*
1 tbsp olive oil*
Fillings of your choice e.g. 50g
cheese, 2 spring onions or ¼ onion, ½
red, green or yellow pepper, ham, 3
mushrooms, 30g smoked salmon, 1
rasher bacon smoked or
un-smoked.
Will be eaten during lesson time.
Method
1)Boil water in saucepan.
2)Add pasta or rice.
3)Cook for 10-12mins until just soft.
4)Wash salad vegetables.
5)Chop vegetables into mouth sized
pieces.
6)Make salad dressing by adding the
oil and vinegar or lemon juice in a
small bowl and mixing or use
mayonnaise. Season with salt,
pepper and herbs.
7)Drain pasta or rice.
8)Mix together pasta or rice with
salad vegetables and dressing.
Method
1)Crack eggs into a mixing bowl, add
milk, season & whisk.
2)Grate the cheese.
3)Chop filling vegetables or meats
into mouth sized pieces.
4)Add oil to frying pan and heat on a
medium temperature.
5)Add the beaten egg mixture to the
frying pan and leave to cook.
6)Add cheese and other fillings to the
omelette.
7)Once all of the omelette is looking
firm with no runny egg, fold the
omelette in half with the fish slice.
Method
1)Wash the fruit.
2)Segment the orange.
3)Cut fruit into mouth sized pieces
using the claw and bridge chopping
methods.
4) Put fruits that go brown into a
bowl with water and lemon juice in
e.g. bananas, apples and pears etc.
4)Carefully thread fruit onto kebab
sticks in a pattern.
5) Serve.
*ingredient will be provided by school
*ingredient will be provided by school
*ingredient will be provided by school
LESSON NINE
Homemade soup
Ingredients—serves 2/3
Choose one:
Leek and potato
1 onion
1 potato
1 leek
25g butter
1 chicken/vegetable stock cube
500ml water*
OR
Tomato Soup
1 can chopped tomatoes
1 potato
1 onion
1 carrot
25g butter
1 chicken/vegetable stock cube
500ml water*
Leak proof container to take home
in. A large flask would be ideal.
Method
1)Wash vegetables.
2)Chop vegetables.
3)Fry vegetables in butter on a
medium heat for 5 minutes until
softened.
4)Crumble stock cube into saucepan
5)Add 500mls water.
6)Heat soup up to boiling and
simmer for 15 minutes or until
vegetables are soft and cooked.
7)Season with salt, pepper or herbs
8)Purée if desired with blender.
LESSON TEN
Savoury kebabs
Ingredients—2/3 kebabs
1 chicken breast or 1 rump steak
1 clove of garlic
Choose 2-3 seasonal vegetables e.g.
½ red
onion, 1 courgette, ½ red, yellow or
green pepper, 3 mushrooms, cherry
tomatoes etc
2 tbsp oil*
Herbs*
Spices*
2-3 kebab sticks*
Container to take home in
Method
1)Preheat the grill or BBQ.
2)Wash the vegetables.
3)Chop the chicken & vegetables into
mouth sized pieces.
4)In a small mixing bowl make the
marinade. Add the oil, herbs, spices,
salt and pepper & mix.
5)Marinate the chicken &
vegetables.
6)Make the kebabs by piercing the
chicken & vegetables through the
kebab sticks.
7)Place the kebabs under the grill &
turn every now and again.
8)Check the chicken/beef is cooked
by choosing the largest piece, cut it in
half & make sure it is white (chicken)
or brown (beef) inside.
*ingredient will be provided by school
*ingredient will be provided by school
LESSON THREE
Italian pasta
LESSON FOUR
Sweet or savoury scones
Ingredients—serves 2/3
1 onion
1 clove garlic
400g of chopped tinned tomatoes
1 tbsp tomato purée*
1 tsp mixed herbs*
Pinch of sugar*
200g dried pasta shapes
1 tbsp oil*
EITHER 3-4 rashers of bacon/
pancetta OR 1 small can of tinned
tuna
Leak proof container to take
home in
Method
1)Boil water in
saucepan.
2)Add pasta &
cook for 1012mins.
3)Peel & dice onion & garlic.
4)Chop bacon into mouth sized
pieces or open tinned tuna.
5)Fry onion & garlic in oil on a
medium temperature until soft but
not browned.
6) Add bacon or tinned tuna.
7)Once bacon is cooked and tuna
is heated up add the tomato
puree, tinned tomatoes, mixed
herbs, sugar & seasoning.
8)Cook for 5 minutes until piping
hot.
9)Drain pasta with colander.
10)Combine pasta and sauce.
Serve.
Ingredients—6 scones
225g self-raising flour
40g chilled hard
margarine or butter
110ml milk
1 tsp baking powder*
Pinch of salt*
EITHER 50g caster sugar &
50g dried fruit
OR 50g strong cheddar cheese
A container to take home in
*ingredient will be provided by school
*ingredient will be provided by school
Method
1)Preheat oven 200°C or Gas mark 6
2)Grease a baking tray.
3)Sift flour, salt & baking powder into
mixing bowl.
4)Rub in the margarine or butter until
it looks like breadcrumbs. Grate
cheese if necessary. Add sugar & fruit
or cheese. Mix.
5)Make a well and add milk gradually.
6)Mix to make a dough.
7)Flour the work surface and roll out
the scone dough to 2cm thick.
9)Cut out scone shapes with a
cutter.
10)Place on greased baking tray.
11)Bake for 10-15minutes until well
risen & lightly golden.
12)Cool on wire rack.
LESSON FIVE
Fruit crumble
Ingredients– serves 4
225g plain flour
110g butter
150g caster/brown sugar
3 whole hard fruits e.g. cooking apples or pears or rhubarb
200g seasonal soft fruit. eg. plums,
gooseberries, blackberries, peaches
etc.
Optional: 30g oats
Oven proof dish to cook and take
home in
Method
1)Preheat the oven to 190°C or
Gas 5.
2)Sift flour into mixing bowl and rub
in the margarine or butter.
3)Add half the sugar & stir.
4)Wash the fruit.
5)Prepare the fruit by removing peel
& stones & chopping into
similar sized pieces.
6)Add hard fruits to a saucepan with
1 tbsp of water.
&) Gently heat until fruit has
softened & turn off heat. Add remaining sugar & stir.
7)Add softened fruit to ovenproof
dish & add soft fruits.
8)Sprinkle crumble topping & optional oats on top.
8)Bake in oven for 20-25minutes
until golden brown & bubbling.
*ingredient will be provided by school
LESSON SIX
Bread rolls
Ingredients
400g strong plain/bread flour
1 tsp dried yeast*
1 tbsp oil*
125ml warm water*
Pinch of salt*
Container to take home in
Method
1)Preheat
the oven to
220°C/Gas 6
& grease a
baking tray.
2)Sieve the flour into a mixing bowl.
3)Add 1 tsp dried yeast.
4)Add 1 tbsp oil & salt.
5)Gradually add 125ml lukewarm
water.
6)Mix with wooden spoon until a
dough forms.
7)Knead the dough for 5-10mins until
springy.
8)Shape the dough into 4 bread rolls
& place on a baking tray.
9) Leave in a warm place to prove.
10)Glaze with milk using a pastry
brush.
11)Bake in the oven for 15-20
minutes until golden & hollow
sounding when knocked.
12)Cool completely on a wire rack.
*ingredient will be provided by school
LESSON SEVEN
Mama Mia pizza
LESSON EIGHT
Fairy cakes
Ingredients
(Dough made in Lesson 6)
100g cheddar cheese and/or
mozzarella ball
1-3 tablespoons tomato purée*
Toppings e.g. mushrooms, ham,
pepperoni, peppers, onions,
pineapple, bacon, tuna, tomatoes,
olives, courgette...
1 tsp dried oregano*
Container to take home in
Method
1)Preheat the oven to 200°C or
Gas 6.
2) Grease baking tray.
3)Make the bread dough using bread
rolls recipe but then roll out the
dough & transfer onto baking tray.
4)Grate the cheese.
5)Chop the toppings.
6)Spread the tomato purée onto the
pizza base & sprinkle with herbs.
7)Sprinkle the grated cheese on top
of the tomato purée.
8) Arrange toppings on top of pizza.
9).
10)Bake in oven for 20-25minutes
until the cheese has melted, pizza
looks
golden &
the bread
base is
firm.
Ingredients—12 cakes
100g self-raising flour
100g unchilled butter or margarine
100g caster sugar
2 eggs
1 tsp vanilla essence*
1 tsp baking powder*
40g chocolate chips or dried fruit
12 cake cases*
Optional: 140g butter, 280g icing
sugar, food colouring.
A container to take home in
*ingredient will be provided by school
*ingredient will be provided by school
Method
1)Preheat the oven to 180°C or
Gas 4.
2)Sift in the flour & baking powder
into mixing bowl.
3)Add the butter or margarine.
4)Crack in the 2 eggs.
5)Add 1 level teaspoon (tsp) vanilla
essence & sugar.
6)Use an electric whisk to cream the
mixture together until light & fluffy.
7)Stir in the choc chips or dried fruits.
8)Spoon the cake mixture into the
bun cases about half full.
9)Bake in the oven for 15-20mins
until well risen, golden & springy to
the touch.
10)Cool on a wire rack.
11) Optional: whisk the butter and
icing sugar together until light and
fluffy.