Year 7
Food Technology
Recipes
Dear Parent
Year 7 Food Technology lessons focus on healthy eating.
Pupils will make a variety of
sweet and savoury healthy dishes to learn new skills.
Pupils will be informed in advance, during the previous lesson, which recipe they will be
cooking next.
Please bring ingredients weighed out ready.
If this is not possible at
home, then the pupil must weigh out the ingredients prior to the lesson at 8.45am, morning
break or lunchtime.
Ingredients must be brought to the Food Technology room (G1) before morning registration
and placed in the fridges, if necessary. Some ingredients can be substituted for another
if preferred. Look at the ‘top tips’ on the recipe for alternative ideas.
Selecting an appropriate container to take the finished food product home is important.
Often a snap on lid box is a good choice. Ensure these are clearly ‘named’.
Each lesson will begin with a teacher demonstration.
Please note that we do not always follow the order of the recipe book, or use every
recipe.
If in any doubt, the student must speak to the Food Technology Teacher or
Technician prior to the day of the lesson, wherever possible.
Fruit Flapjacks
Ingredients
75g dried apricots
150g oats
50g sugar
50g butter or margarine
2x15ml spoons golden syrup
Equipment
Chopping board, knife, weighing scales, measuring spoons, saucepan, mixing spoon,
spatula, silicone baking tray, palette knife.
Method
1.
2.
3.
4.
5.
6.
7.
8.
Preheat the oven to 180 oC or gas mark 4.
Chop the apricots into small pieces.
Place the butter or margarine, sugar and syrup into a saucepan and gently heat
until the butter or margarine has melted.
Stir in the oats and apricots.
Spoon into the silicone tray making sure each ‘bar’ is level.
Pat down the mixture.
Bake for 15 - 20 minutes, until lightly browned.
Remove from the oven, using oven gloves allow to cool for 10 minutes, then push
them out of the tray.
Top tips
Vary the type of dried fruit used, e.g. sultanas, figs, mixed fruit.
Add 1 x 5ml spoon cinnamon, ginger or mixed spice to the oat mixture.
Go for grated fresh apple or carrot.
Skills
Using the
oven
Claw grip
Using the
hob
Combining Weighing/measuring
Vegetable Chowder
Ingredients
1 onion
1 carrot
1 leek
1 potato
1 celery stick
1 x 10ml spoon oil
600ml stock (water and stock cube)
1 x 15ml spoon coriander, chopped
Container with ‘snap on’ lid
Equipment
Chopping board, knife, vegetable peeler, measuring spoons, saucepan, mixing spoon,
measuring jug.
Method
1. Peel and chop the onion.
2. Top and tail the carrot, then peel and dice.
3. Top and tail the leek, then slice.
4. Peel and cube the potato.
5. Slice the celery.
6. Heat the oil in a saucepan and fry all the vegetables, except the potatoes, for 5
minutes.
7. Add the stock to the saucepan and bring to the boil.
8. Add the potatoes and simmer for 20 minutes.
9. Stir in the chopped coriander and serve.
Top tips
Try using a sweet potato.
Vary the types of vegetables used depending on what is in season.
Add canned or frozen sweetcorn or a can of beans.
Bring a ‘snap on lid’ box. Do not bring a flask.
Skills
Onion
preparation
Claw grip
Bridge hold
Using the hob
Measuring
Courgette and cheese muffins
Ingredients
225g self raising flour
50ml oil
175 ml semi-skimmed milk
1 egg
100g Cheddar cheese
1 courgette
Black pepper
12 muffin cases
Equipment
Weighing scales, measuring jug, chopping board, vegetable knife, grater, mixing bowl,
mixing spoon, 2 metal spoons, cake tin, cooling rack.
Method
1.
2.
3.
4.
5.
6.
7.
8.
Preheat oven to 200oC or gas mark 6.
Place the muffin cases in the muffin tin.
Cut the ends off the courgette.
Grate the courgette and cheese.
Mix all the ingredients together to form a smooth batter.
Divide the mixture equally between the muffin cases using 2 spoons.
Bake for 20 minutes, until golden. Remove from oven using gloves.
Allow to cool on a cooling rack.
Top tips
Try using a grated carrot instead of courgette.
Add finely sliced chilli or ginger for a different flavour.
Crumble in a little crispy grilled bacon.
Skills
Weighing/ measuring Using a oven
Grating
Claw grip
Dividing Combining/
Mixing
Triple P Muffins
Ingredients
250g self raising flour
2 x 5ml spoons of baking powder
100g caster sugar
230ml semi skimmed milk
1 egg
60ml oil
150g canned fruit, drained
12 muffin cake cases
Equipment
Weighing scales, large bowl, measuring spoons, measuring jug, wooden spoon, bun tin,
can opener, 2 metal spoons, cooling rack.
Method
1.
Preheat oven to 180oC or gas mark 4.
2.
Place the muffin cases into the muffin tin.
3.
Mix all the ingredients together to form a smooth batter.
4.
Stir in the fruit.
5.
Divide the mixture equally between the cake cases using 2 spoons.
6.
Bake for 20 - 25 minutes, until golden. Remove from oven using gloves.
7.
Allow to cool on a cooling rack.
Top tips
Vary the type of fruit you use. Try bananas, cherries or blueberries.
Experiment with different spices, such as cinnamon, ginger or mixed spice.
Skills
Weighing/ measuring Using an oven
Combining/ Mixing
Dividing
Mini carrot cakes
Ingredients
150g margarine
250g carrots – grate at home
200g sugar
2 large eggs
200g plain flour
2 x 5ml cinnamon
2 x 5ml baking powder
125g sultanas
12 cake cases
50g nuts (optional)
Equipment
Chopping board, knife, vegetable peeler, grater, measuring spoons, weighing scales,
small bowl, mixing bowl, wooden spoon, sieve, bun tin, 2 metal spoons.
Method
1.
2.
3.
4.
5.
6.
7.
8.
9.
Preheat the oven to 200oC or gas mark 6.
Melt the margarine in the microwave.
Top and tail, and then peel and grate the carrots.
Combine the carrots, sugar and margarine in the mining bowl.
Sift in the flour, cinnamon and baking powder.
Beat the eggs in a small bowl, and then add to the mixture.
Mix in the sultanas and nuts.
Divide the mixture equally between the cake cases, using the two metal spoons.
Bake for 20 minutes. Remove from oven using oven gloves.
Top tips

When the mini-carrot cakes are cool, you may wish to make a cream cheese
topping. Combine 50g cream cheese and 25g icing sugar together.
Skills
Weighing/ measuring Using an
oven
Combining/
Mixing
Grating
Using a knife
Dividing
Apple and sultana crumble
Ingredients
100g plain flour
50g butter or margarine
50g oats
25g sugar
2 eating apples
50g sultanas
Ovenproof dish
Equipment
Weighing scales, sieve, mixing bowl, wooden spoon, chopping board, knife, baking tray.
Method
1.
Preheat the oven to 190oC or gas mark 5.
2.
Rub in the butter or margarine into the flour until it resembles breadcrumbs.
3.
Stir in the oats and sugar.
4.
Cut the apples into quarters and remove the core. Slice thinly.
5.
Arrange the apple slices in the oven-proof dish, and then add the sultanas.
6.
Sprinkle the crumble topping over the apple slices.
7.
Bake for 25-30 minutes, until the apple is soft and the crumble is golden.
Remove from oven using oven gloves.
Top tips
You may wish to put the dish onto a baking tray when placing it in the oven.
Be creative and experiment with other fruits, such as blackberries, apricots,
raspberries, peaches, nectarines or plums.
Try mixing different fruits, e.g. pear and plum.
You may wish to use canned apple or another type of canned fruit.
Skills
Using an oven
Rubbing in
Combining
Coring
Claw grip/bridge hold
Rocking Rock Cakes
Ingredients
200g self-raising flour
75g butter or margarine
75g sugar
75g mixed dried fruit
1 egg
Equipment
Non-stick baking tray (lined), sieve, mixing bowl, weighing scales, palette knife, small
bowl, fork, spoons, cooling rack.
Method
1. Preheat the oven to 220oC or gas mark 7.
2. Sieve the flour into the bowl.
3. Rub in the butter or margarine into the flour until it resembles breadcrumbs.
4. Stir in the sugar and dried fruit.
5. Whisk the egg lightly in a small bowl.
6. Make a well in the middle of the flour and carefully add the egg.
7. Mix to form a soft, yet firm, dough.
8. Using 2 spoons, divide the dough into 8 ‘rocks’ and place on the baking tray.
9. Bake for 12-15 minutes, until golden brown. Remove using oven gloves.
10. Allow to cool on a cooling rack.
Top tips
Use 50g coconut instead of the dried fruit.
Leave out the dried fruit, and when on the baking tray, add a small spoon of jam
in the middle of each cake.
Add a few drops of water if the dough is too dry.
Skills
Using the oven
Rubbing in
Forming a dough
Dividing
Cheesy Scones
Ingredients
250g self raising flour
1x5ml spoon mustard powder
40g butter or margarine
75g hard cheese
125ml semi-skimmed milk
Equipment
Non-stick baking tray (lined), weighing scales, sieve, mixing bowl, measuring spoons,
grater, chopping board, palette knife, measuring jug, flour dredger, rolling pin, scone
cutter, pastry brush, cooling rack.
Method
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
Top
Preheat the oven to 220oC or gas mark 7.
Prepare a baking tray, e.g. greased and lined.
Sieve the flour and mustard into the bowl.
Rub in the butter or margarine into the flour until it resembles breadcrumbs.
Grate the cheese.
Stir in the cheese.
Make a well in the middle of the flour and carefully pour in the milk. (Save just a
little of the milk.)
Mix to form a soft dough.
Place the dough on a lightly floured work surface.
Roll out the dough to about 1½cm thick.
Shape the scones using a cutter.
Place the scones on a baking tray and brush each top with a little milk.
Bake for 12-15 minutes, until golden brown. Remove using oven gloves.
Allow to cool on a cooling rack.
tips
To make fruit scones, add 25g sugar and 75g currants or sultanas before the
milk and leave out the cheese.
Traditionally, fluted scone cutters are used for sweet scones and plain cutters
for savoury scones.
You could experiment with different flavourings by adding herbs or spices.
Skills
Using the oven
Rubbing in
Forming dough/Shaping
Grating
Rolling out
Vegetable couscous salad
Ingredients
175ml water, boiling
1 vegetable stock cube
100g couscous
1 medium tomato
1 spring onion
¼ cucumber
½ yellow pepper
4 dried apricots
1 x 15ml spoon parsley
2 x 15ml spoons low fat dressing
Equipment
Kettle, measuring jug, measuring spoons, weighing scales, large bowl, fork, chopping
board, sharp knife, can opener, scissors, mixing spoon.
Method
1.
2.
3.
4.
5.
6.
7.
8.
9.
Make up the stock by dissolving the stock cube in the boiling water.
Pour the stock over the couscous in a large bowl.
Fluff with a fork and leave to stand for 5 minutes.
Chop the tomato and cucumber into small chunks.
Slice the pepper into small strips.
Slice the dried apricots and parsley into small pieces.
Add all the vegetables to the couscous and snip the spring onions into the bowl
using the scissors.
Stir everything together.
Add the dressing.
Top tip
Vary the vegetables in the couscous dish, e.g. use celery, sweetcorn, peas, olives
or mushrooms. Try adding some chickpeas, chopped cooked chicken, ham, tuna
or chunks of feta cheese.
Skills
Using a kettle
Bridge hold
Claw grip
Combining
Layered pasta salad
Ingredients
100g pasta shapes
1 carrot
100g cooked sliced chicken
1 baby gem lettuce
1 tomato
¼ cucumber
2 x 15ml spoons low fat dressing
Equipment
Weighing scales, saucepan, chopping board, knife, vegetable peeler, grater, measuring
spoons, tablespoon, colander, serving dish.
Method
1.
Bring a small saucepan of water to the boil, and then add the pasta. Simmer for
about 8-10 minutes (check the packet instructions).
2.
While the pasta is cooking, prepare the other ingredients:
shred the lettuce;
slice the tomato;
chop the cucumber into small chunks;
peel and grate the carrot.
3.
4.
5.
6.
Drain the boiling hot water away from the pasta into a colander in the sink. Cool
the pasta by rinsing it under a cold tap for a few moments. Drain well.
Place the pasta in the serving dish and stir in 1x15ml spoon of dressing.
Assemble the remaining ingredients over the pasta in layers.
Lastly, drizzle over the remaining dressing.
Top tips
Vary the type of pasta and/or vegetables used.
Why not add some fruit, seeds or nuts?
Instead of cooked chicken, why not go for sliced ham, grated cheese, canned
tuna, slices of boiled egg, or red kidney beans?
Skills
Using a hob Bridge hold /Claw grip
Grating
Draining
Combining