Year 9: Food and Nutrition
Bread
Learning objective: Understand how to work with fresh yeast to make
bread
Ingredients:
350g ................................. plain flour
½ tsp salt
½ tsp sugar
15g fresh yeast
1 ........................................ tablet
15g ....................................
200mls .............................. water
Equipment:
large mixing bowl, palette knife, jug, baking parchment, baking tray, cooling rack
Method:
1)
Turn oven on to the ............................................ setting
2)
Put baking parchment onto baking tray
3)
Place flour, salt, sugar and crushed vitamin C tablet into a large mixing bowl
4)
Crumble in the ......................................... and rub in the margarine
5)
Make a well and add the warm water. Stir with a wooden spoon to mix all the
ingredients together. The mixture should now be a soft dough.
6)
Pour a little oil on to your work surface. Turn onto the table top and
thoroughly for 5 minutes
7)
Shape the dough into rolls or a loaf and put onto the baking tray
8)
Allow these to rise in the oven until they have ......................................... in size
9)
Turn Oven up to Gas Mark 8 / 220 and bake until they are golden brown and
they sound hollow when tapped
Doubles
strong
Use the following words to complete the recipe
yeast
lowest
margarine
vitamin C
warm
knead
page 1
Year 9: Food and Nutrition
Swiss Roll
Learning objective: Understand how eggs contribute to aeration and know to work
safely with the oven and electric whisk to make a fatless sponge using the whisking
method
Ingredients:
100g ............................ flour
100g ............................ sugar
4 .................................
2 tbsp sugar for rolling
3-4 tbsp .......................
Equipment:
From home: Container to carry cake home
From school: Mixing bowl, electric whisk, Swiss roll tin, table spoon, palette knife,
table knife
Method:
1.
Pre heat oven to 200C GM6.
2.
Break the eggs into a large mixing bowl, add the sugar.
3.
Using an .................................... whisk, whisk until the mixture appears thick
and creamy.
4.
Sieve in the flour and FOLD using a ................................ spoon.
5.
Pour into the prepared tin and bake for 7-10 minutes until it is well risen, golden
and ....................................... .
6.
Whilst the cake is cooking sprinkle a piece of greaseproof paper with the extra
sugar, making sure it is lengthwise in front of you.
7.
Turn the Swiss roll onto the greaseproof paper and ................. the edges.
8.
Carefully spread the jam over the warm Swiss roll. Score a line across the cake
approximately 1.5cm from the bottom of the Swiss roll.
9.
Gently fold over the 1.5cms and ................................. the cake using the
greaseproof paper to help you.
Use the following words to complete the recipe
Self-raising
roll
eggs
Metal
trim
caster
jam
electric
springy
page 2
Year 9: Food and Nutrition
Spanish Paella
Learning objective: To know how to adapt a basic recipe and work safely
with high risk foods.
Ingredients
4 spring onions
200g petit pois
1 tbsp tomato puree
200g chopped tomatoes
200g Paella rice
1 stock cube (fish if using fish, or veg. or chicken)
1tsp turmeric (available from school)
1tsp smoked paprika (available from school)
1tbsp oil (available from school)
Salt and pepper (available from school)
1 fresh chilli (from home)
or a pinch of chilli flakes (available from school)
You need to choose your main ingredient from the following list
300g mixed seafood (prawns mussels, squid) or 300g boneless chicken (breast or
thigh) or 300g mix of chorizo and boneless chicken, prawns etc.
Equipment:
From home: Container to carry paella home, make sure it is large enough and has a
tight fitting lid
From school: Wok, jug, sharp knife, chopping board, wooden spoon, pot stand.
Method
1. Boil water in a kettle and make up 800ml of stock.
2. Heat the oil in a deep frying pan add the spring onions, chorizo and chicken (if
using) and cook until onions are softened.
3. Add the turmeric, smoked paprika, chilli, tomato puree and chopped tomatoes,
stir till mixed.
4. Add the rice and combine all ingredients.
5. Add the stock and bring to the boil, simmer for 15 minutes.
6. Add the mixed seafood and cook for 5 minutes.
7. Add the peas and stir through and cook for a couple more minutes, until rice is
cooked.
8. Taste to check seasoning, add salt and pepper if needed.
page 3
Year 9: Food and Nutrition
Chocolate Brownies
Ingredients:
115g soft butter/margarine (stork)
170g caster sugar
2 eggs
100g chocolate (65% cocoa solids)
55g flour
55g cocoa powder
1 tsp baking powder (available from school)
Equipment:
From home: Container to cake home
From school: foil baking tray, large mixing bowl, wooden spoon, teaspoon.
Method:
1. Switch on oven GM5 200 °C
2. Grease and line a baking tray.
3. Cream margarine and sugar together.
4. Beat in eggs one at a time.
5. Chop chocolate into small pieces and add to mixture, fold in gently.
6. Sift in flour, cocoa powder and baking powder and fold in gently.
7. Pour into baking tray.
8. Cook for 30 minutes.
9. Leave in tray to cool.
page 4
Year 9: Food and Nutrition
Sweet potato Soup
Learning objective: To develop knife skills and understand how to cook
safely using the hob whilst making a tasty dish rich in vegetables.
Ingredients (serves 4):
500g of sweet potatoes
1 medium carrot
1 onion
1 tablespoon of vegetable oil
1 stock cube
500ml water
1 tsp ground coriander (available from school)
1 tsp ground cumin (available from school)
Equipment:
From home: Container with lid to carry soup home
From school: Chopping board, sharp knife, large saucepan, jug, vegetable
peeler and kettle.
Method:
1. In a jug, make up 500ml of stock using the stock cube and boiling
water.
2. Prepare the vegetables
i. Peel and slice the carrot into 1 cm slices
ii. Peel and slice the onion
iii. Peel and chop the sweet potatoes into piece
approximately 2cm square.
3. Heat the oil in the saucepan and add the onion and sauté until starting
to colour.
4. Add the cumin and coriander and stir
5. Add the carrot and sweet potato and cook for a further minute Add the
stock and bring to the boil, simmer for 15 to 20 minutes – until the
sweet potato is cooked.
6. Use a hand blender to blend your soup until it is smooth.
7. Serve with crusty bread.
page 5
Year 9: Food and Nutrition
Sticky lemon chicken
Learning objective: Understand how to work safely with raw meat to make a healthy
stir fry
Ingredients: (serves 4):
1 tbsp honey
1 lemon
1 chicken stock cube
1 tbsp soy sauce (available from school)
400g skinless and boneless chicken breasts or thighs
1 tbsp corn flour (available from school)
1 tsp vegetable oil (available from school)
2 carrots
1 red pepper
140g sugar snap peas or mange tout
Equipment:
From home: Container with lid to carry chicken home
From school: Chopping board, wok, jug, sharp knife, wooden spoon, mixing bowl
Method:
1.
Cut the lemon in half and juice it.
2. In a jug, make up 250ml of stock using the stock cube. Then mix in the honey,
lemon and soy sauce, and set aside.
3. Peel and finely slice the carrot and cut the pepper into chunks, set aside.
4. Place the corn flour in a mixing bowl. Cut the chicken in to bite size pieces and
then place in the bowl, toss with the corn flour so it is completely coated.
5. Heat the oil in a wok, add the chicken and fry until it changes colour and starts
to become crisp around the edges.
6. Add the carrots and red pepper, then fry for 1 minute.
7. Pour the stock into the pan, bring to a simmer, then add the sugar snap peas and
bubble everything together for 5 minutes until the chicken is cooked and the
vegetables are tender.
8. Serve with noodles.
page 6
Year 9: Food and Nutrition
Banana chocolate muffins
Learning objective: To know how to incorporate more fruit into baking
Ingredients:
3 very ripe bananas
125 ml vegetable oil
2 large eggs
250g plain flour
100g caster sugar
½ tsp bicarbonate of soda (available from school)
1 tsp baking powder (available from school)
150 grams of chocolate chips
Equipment:
From home: Container to carry cakes home
From school: Mixing bowl (x2), wooden spoon, muffin tray, paper cases, fork, jug
Method:
1.
Preheat the oven to 200°C GM6 and line a 12-bun muffin tin with muffin papers.
2. Mash the bananas and set aside.
3. Pour the oil into a jug and beat in the eggs.
4. Put the flour, sugar, bicarbonate of soda and baking powder into a large bowl
and mix in the beaten-egg-and-oil mixture, followed by the mashed bananas.
5. Fold in the chocolate chips, then place equal quantities in the prepared muffin tin
and bake in the oven for 20 minutes.
page 7
Year 9: Food and Nutrition
Spicy Lentil Stew
Learning objective: To develop knife skills and understand how to cook with pulses
and spices.
Ingredients
400g can green lentils
400g can chopped tomatoes
2 onions
Thumb sized piece of fresh ginger
4 cloves of garlic
1 red chilli (optional)
2 tbsp oil
1 tbsp tomato puree
Spices are all available from school
1stp cumin
1tsp coriander
1tsp turmeric
3tsp garam masala
½ tsp sugar
1tbsp white wine vinegar
Method
1.
Peel onions, cut in half and slice
2. Heat 1 tbsp oil in a wok and cook onions on a gently heat.
3. Peel the garlic and roughly chop
4. Peel ginger and roughly chop
5. Deseed chilli and roughly chop
6. Blitz garlic, chilli, ginger, tomato puree, oil and all spices with a hand blender.
7. When onions are transparent add paste to the wok, cook for 2 minutes.
8. Add lentils, tomatoes, sugar and vinegar to the wok, stir to combine, simmer for
15 minutes. Do not let the stew get too dry, you may need to add up to 400ml of
water.
9. Taste and season with salt and pepper.
page 8