Poynton High School
NAME:
FORM:
GROUP:
TEACHER:
Target Grade
Food
& Nutrition
LOVE FOOD, HATE
WASTE
YEAR 9
Term 1
ASSESSMENT FOR LOVE FOOD, HATE WASTE
Designing Skills and Targets
Practical Skills & Targets
1. Organisation
a. Hand in on time
2. Hygiene
b. Presentation
3. Washing up
4. Safety
c. Detail
5. Food Preparation skills
d. Explanations
6. Cooking skills
e. Examples
7. Speed
f. Spellings
8. Flexibility
g. Range of ideas
9. Independence
h. Evaluation
10. Teamwork
11. Presentation
i. Planning
12. Suggest improvements
j. Modifying recipes
k. Keep up this standard.
13. Understanding ingredients
14. Remember ingredients
15. Keep up this standard
PRACTICAL
Love Food / Hate waste
FOOD HYGIENE –
homework
MAKING
Savoury mince
(chilli / Bolognese)
MAKING
Tuna pasta bake
MAKING
Sausage rolls /
Savoury plait
MAKING
Samosas
MAKING
Frittata
Date
SELF
ASSESSMENT
TEACHER
ASSESSMENT
STRENGTHS
TARGETS
Level 3
Level 4
Level 5
Level 6
Level 7
(all of Level 3, plus)
(all of level 4, plus….)
(all of level 5, plus)
I have thought
about the task and
carried out some
research
I have presented some
research to help me in
my designing.
I have asked the people
who will use this
product about their
opinions
I have analysed the task.
I have used different
sources of information in
my research, including
new technologies.
I have written a
specification
I have compared similar
products.
I have written a detailed
specification
I have thought about the
needs and opinions of
different users
I have written a detailed
specification based on my
research summary
I have thought
about my research
when designing
products.
I have used my
research to help me to
design my product.
Drawings help to
communicate my ideas.
I have thought about
plus and minus points
and improvements for
my idea
Making
I have asked how to
make the product
I have used a range
of equipment with
safety and thought
about quality
control
Evaluating
I can talk about
how successful my
product is with
reference to my
own needs.
I can work
independently using an
existing plan.
I can name the
equipment and
processes I will use
I have selected the
correct equipment to
use. Quality control has
been applied
I can explain plus
points, minus points and
improvements
I can draw or make the
improved design
I have sketched a range of
ideas and final idea with
notes, based on my detailed
specification.
Regular use of technical
language
I have tried out my ideas
and changed them to
include improvements.
I have asked users their
opinions and acted on their
feedback
I can write a step-by-step
plan
I have shown precision in
all aspects of my work.
A wide range of equipment
has been used.
Technical language used with
confidence.
I can talk about my
reasons for design
developments
My ideas have been
explained well using
drawings and notes that
refer to my research.
Some technical language
used.
I have recorded the plus
and minus points and
improvements for a range
of ideas
I have checked my work as
I went along and solved
problems.
I have suggested further
improvements
I have explained how useful
my research was
I have used and evaluated my
product.
I have referred to other
peoples’ opinions
I have considered the life
cycle of my product.
Designing
I have modified my plan
as I worked and shown
the changes made
I have shown precision in
parts of my work.
My product is complete &
care has been taken.
I have tested my
prototype and recorded
the results
I have studied the work
of a designer working in a
similar area.
(all of level 6, plus)
I have developed my best
ideas further.
I have thought about the use
of materials / ingredients
and their suitability for the
product
I can predict the time it will
take to make my product at
each stage
Equipment has been used
skilfully.
My product is excellent
Level 8
(all of level 7, plus)
I have written an analysis
that summarises my research
findings
I have written a detailed
specification based on my
research analysis that sets out
my aims and clearly explains
them.
I have used a wide range of
strategies to produce ideas eg
paper models, sketches,
computerised drawings,
photographs, prototypes
(trial ideas), scale models.
I have identified different
users’ preferences and included
these in my product.
I can identify and solve my own
design problems.
I can explain my choice of tools
and materials
I have shown different ways of
making my product in industry.
I have worked completely
independently to achieve an
outstanding finish.
I am able to problem solve to
continue working independently
with machinery and processes.
I have chosen tests to help me
improve my product
I can explain the environmental,
ethical, social and cultural
aspects of my product.
FOOD TECHNOLOGY
Welcome to Food Technology. You will be making some traditional
favourites as well as some new recipes, sometimes using foods you may not have tried
before.
NOTES TO PARENTS:
All the recipes are quick to prepare but they may not make enough food to feed
a large family because the lessons are only one hour long. The quantities given in
the recipe can be prepared in the time we have for a lesson.
WE CANNOT LEND BAKING TINS, BAKING TRAYS OR DISHES TO STUDENTS
Please send ingredients into school in plastic containers or bags with your child's name
on.
Due to Environmental Health rules, pupils may not collect their food during the school
day including lunch time, only at 3pm.
If your child needs to leave school early (for example to attend a dental appointment)
please put a note in their planner.
Food that is left behind or forgotten will be stored for 48 hours and then disposed
of. The empty container will be stored for ½ term and then sent to charity.
We do not stock spare ingredients to purchase from school.
NOTES TO STUDENTS: Only Foods that you would normally store in a fridge at
home, should be put into the fridge at school with your name on at the start of the
day. When you have finished cooking, label your food and store it where your teacher
tells you until 3pm when you can collect it to take home. You cannot come back for it
at lunch time or leave lesson 5 early. The buses wait until 3.10pm.
If you forget your ingredients you will be set some appropriate written work.
If you know in advance that you will not be able to cook, please let your teacher know.
Please give your family plenty of warning so that they can collect the ingredients for
you.
Parents signature___________________
Pupils signature____________________
FOOD SAFETY ACT
VISIT
www.lovefoodhatewaste.com
Food is an expensive part of a household’s budget so it
makes sense not to waste it.
 Shop wisely in the first place by reading the labels on
food packets and making your own meals from raw ingredients rather than
buying ready made and processed meals and snacks.
 Plan meals carefully so that you don’t buy too much food
 Make use of any left over food to make rechauffe dishes.
 Store food correctly to make it last longer.
 Decide on a food budget and stick to it.
 Use coupons and make use of special offers if you would buy the food
anyway. Only choose ‘buy one, get one free’ offers if you will use the food.
 Don’t shop when you are very hungry because you buy more.
 Make a list after planning meals for the week. Stick to the list.
 Try shopping at discount supermarkets.
 Visit local market stalls for locally produced foods.
 Shop at the end of the day when food is often discounted.
 Buy in bulk if possible.
 Make use of the freezer for storage of bulk bought fruit and vegetables,
and for left overs or batches of main courses cooked in advance.
 Pasta, rice, bread, potatoes and cereals are inexpensive, versatile and filling.
 Don’t over eat protein foods as these are expensive
During this term, you will be making a range of inexpensive and healthy
savoury dishes. Try to follow the Love Food, Hate Waste principles when
you choose your ingredients.
Write a fact sheet about food hygiene and safety.
This information is important, especially when re-heating or storing
leftovers.
The Fact-sheet must include the following criteria.
Strengths
Assessment criteria
Neat and colourful presentation with eye
catching layout
Language and appeal is suitable for a Yr.9
reader
A list of high risk foods and explanation of
why they are high risk
Facts about how left over food should be
stored
Example dishes that use up leftover
ingredients
Explanation of what ‘cross-contamination’ is
Temperatures for the safe storage of food
Temperatures for the safe re-heating of
food
Name 3 common food poisoning bacteria
.
List the symptoms of food poisoning
LEVEL & comment
Make your corrections / additions in red pen
Targets
Stick your factsheet on this page.
 How effective were your methods of research?
 What could you have done differently to achieve a better
result?
Making date: ___________
Learning objective.
Today we are learning…
so that…
Recipe
1 small potato
1 small onion
25g frozen peas defrosted
1 teaspoon curry powder
1 pack of filo pastry
25g butter
Variations
Use leftover, cooked vegetables
Equipment to get out
at school
White tray
Chopping Board
Peeler
Vegetable knife
Saucepan
Baking tray
Pastry brush
Table spoon
Method
1) Preheat oven to 200 degrees C or gas mark 6
2) Prepare vegetables for stir frying: dice the
potato into 1cm cubes and dice the onion.
3) Heat the oil in a saucepan and add the potato
and onion. Fry for 5 minutes.
4) Add curry powder and peas. Cook for 1 minute
and then turn off the heat.
5) Lay 2 sheets of filo pastry on the worktop.
6) Cut into 10cm wide strips.
7) Brush with butter.
8) Place a tablespoon of mixture in the bottom,
left had corner.
9) Fold over to make a triangle. Repeat this
process until the strip has been folded up.
10)
Place each samosa on the baking tray.
11)Brush with butter then bake for 10 minutes.
12)
Wash up
FOOD FACT
Filo pastry can also be used to make sweet items such as apple
strudel
Storage
Freeze or keep refrigerated. Wrap in a damp tea towel whilst
using to avoid the filo pastry drying out.
Learning objective.
Today we are learning… how to make a roux sauce
so that… we can add texture to a dish
Tuna Pasta Bake
200g pasta spirals / penne
1 small tin tuna
½ tin sweetcorn
100g of grated cheddar cheese
White sauce
40g (1 ½oz) flour
575ml (1 pint) milk
40g (1 ½ oz butter or margarine)
Oven proof dish / tin from home
Equipment to get out at school
Vegetable knife
Chopping board
2 Saucepans
Colander
Wooden spoon
Balloon whisk
White tray and washing up equipment.
Method
1) Collect equipment
2) Half fill a saucepan with water and when it boils,
tip in the pasta and boil for 10-15 minutes then
drain well in a colander.
3) Meanwhile, put the drained tuna and sweetcorn
into your oven proof dish from home.
4) Put your cooked pasta over the tuna in your dish
5) Place margarine, flour and milk in a saucepan and
bring to the boil, whisking continuously until
thickened. This will be when it boils.
6) As soon as the sauce boils, take it off the heat
and pour it over the tuna in your dish.
7) Top with grated cheese.
8) Wash up.
Learning objective.
Today we are learning… how to work with puff pastry
so that… we can make a pastie or sausage roll
Making date: ___________
We should… include fish in the diet at least twice a week
so that… we can achieve government recommendations for health.
Recipe for SAVOURY PLAIT
Baking tray from home
1 pack of ready-made puff pastry
Filling –
1 large tin of fish eg tuna / salmon
1 tin of condensed soup or ¼ pint white sauce.
Any left over, cooked vegetables
OR 200g Cheddar cheese + 1 onion
Recipe for SAUSAGE ROLLS
1 pack of ready-made puff pastry
400g sausage meat or 1 pack of sausages
Equipment to get out at school
Flour dredger
Rolling pin
Table knife
Table Spoon – for the plait
Measuring jug – for the plait
FOOD FACT
If you need to reroll the pastry, keep the layers horizontal to
preserve its ability to puff up.
1) Method
2) Light oven Gas 6/200°C
3) Roll out pastry to the thickness of £1 coin and size of an
A3 piece of paper (for the plait), or 10cm wide strip (for
the sausage rolls)
4) Place pastry onto the baking tray.
For the plait,
1. Mix the fish and vegetables with a tin of condensed soup
or ¼ pint of white sauce in the measuring jug.
2. Add filling to the centre of the pastry leaving a border
down each side.
3. Cut angled strips on the outer edges (see picture above).
Fold the angled strips in across the filling
For the sausage rolls.
1. Lie the sausage meat on the pastry strips.
2. Brush the edges with water and fold the pastry over.
Press together.
3. Cut 3 vents in the pastry top, for steam to escape.
4.
Making date: ___________
Learning objective.
Today we are learning… how to modify a Bolognese recipe
so that… it helps us meet government guidelines
Method
Recipe
1) Collect equipment
1 onion
2) Cook the mince until brown
250g (1/2 lb) mince beef
3) Meanwhile, peel and chop the onion and any other
1 large can chopped tomatoes
vegetables demonstrating the bridge and claw knife
1 beef stock cube
skills.
Options
4) Add the onion and any other vegetables. Cook for 5
1 teaspoon chilli powder and a can of kidney beans
minutes.
Or 2 teaspoons curry powder and a can of baked beans
5) Add the tomatoes and stock cube, spices and beans if
A variety of vegetables to add with the onion.
used.
6) Add ¼ pint cold water.
Container to carry home
7) Bring to the boil then turn the heat down to simmer.
Equipment to get out at school
8) Simmer for 20 minutes. Stir.
Chopping board
9) Transfer to your container and leave to cool.
Vegetable knife
10)
Wash up.
Wooden spoon
Measuring jug
Large saucepan
White tray
Washing up equipment
Learning objective.
Today we are learning… how to adapt a recipe according to taste and foods in season,
so that… it will be cheaper and more popular at home.
Recipe
Oven proof dish to bake in
1 onion
1 courgette
1 red pepper
1 clove of garlic
5 medium eggs
150ml ( ¼ ) pint milk
½ teaspoon mixed herbs
Equipment to get out at school
Saucepan
Chopping board
Fork
Wooden spoon
Measuring jug
Vegetable knife
Garlic crusher
Making date: ___________
Method
1) Collect equipment and organise ingredients on a white tray
2) Light oven gas 5/180°C.
3) Chop the onion, pepper and courgette and crush the garlic.
Gently fry for 5 mins.
4) Beat the eggs in the measuring jug. Add the milk and
herbs.
5) Put the cooked vegetables into your dish.
6) Pour the egg mixture over it.
7) Bake for 20 mins or until set.
AT HOME
Serve cold or warm through.
WISE SHOPPING
Vary the recipe to include the vegetables you like, especially
those that are in season as they are less expensive and high in
nutrients. Frozen vegetables could also be used as they are just
as high in nutrients as fresh. Use up left-overs too.