Year 8

Food Technology
Course book
Practical Booklet
2015

Name:
Home-Group:
Food Technology day:

Scheme of Work
What is this Scheme of Work about?
Food Technology is one area within Design and Technology. In Food Technology
you will design and make healthy meals from food. In this unit we want you to
introduce you to learn lots of different cooking skills so that you become
confident in designing and making meals and food. There is an emphasis on
vegetables, finishing techniques (glazing, piping, garnishes, dusting and bread
crumb toppings) and understanding the sensory and functional properties of
ingredients (raising agents and starches such as flour, rice and pasta.)

FOOD TECHNOLOGY

2015 SEMESTER ONE OUTLINE

Domains Covered: Design, Creativity & Technology, Personal Learning, The Arts
Assessment Tasks:
Investigation to be completed Term 2.
Production & Evaluation- on-going assessment during the unit.
.
This unit further explores the models of healthy eating and the
application of knowledge gained to personal food habits. This unit also
introduces the students to the nutrients present in foods, the
importance of nutrition and a daily Breakfast. Assessments based on
observation of the products produced, group participation, relevant
evaluation tasks and the use of the Flipped Classroom.

Week

Lesson 1
PRACTICLE

Lesson 2
THEORY LESSON

Introduction. Where is
everything in the room? Fire
Safety
Safety in the kitchen.
Classroom rules
PRACTICLE:
Chocolate balls

Complete fire safety Qs

Reading a recipe Qs
Food Standards Agency
Video
4 Cs to Food Hygiene.
Equipment
Knife Safety Assessment

Knife Safety Assessment

Cutting Demonstration
PRACTICLE:
Pita Bread Pizza

Cooker Safety Assessment

PRACTICLE:
Apple & Sultana Crumble

Recap on rubbing in method

PRACTICLE:
Savoury rock cakes

Evaluation of pita bread

pizza
Using the Cooker
Using the Cooker Questions
Cooker Safety Assessment
Rubbing in method
questions
Research how you could
change this recipe to create
a different crumble.
Reading food labels.
Traffic light labelling. Qs

5
PRACTICLE
Basic Muffin Recipe

Design and make a sweet

baked food item to meet design
brief

Preparation for
ASSESSMENT Practical
Class
Design and make a sweet
baked food item to meet
design brief
Analysis and Evaluation
questions.
Food Safety information

ASSESSMENT Practical Class

7

Discussion on handling raw

meat.
PRACTICLE
Oriental Chicken Kebabs

Food Safety information

Storing & Cooking meat
questions
Oriental chicken kebabs
evaluation

Homework

During Food
technology, any w
that is not finished
during class, you w
be required to finis
home.

Preparation for
ASSESSMENT Prac
Class
Design and make
sweet baked food
to meet design bri

PRACTICLE
Sausage rolls

Grading your food experiences:

Hedonic scale

Like a
lot

Like a
little

Neutral

Dislike a
little

Dislike a
lot

Safety in the Kitchen

Learning Objectives
By the end of this task you should be able to:
list safety rules for working in the Food Technology room;
know how to use the fire blankets in the Food Technology room.
Keywords: risk, safety, hazards, dangerous, prevention.
The Food Technology classroom is one of the most dangerous rooms in the
school. There are 20 students using hobs, ovens, electrical appliances, hot water
and knives. Therefore, everyone must agree on some simple safety rules to
prevent accidents.
Below are a few safety rules. See if you can spot any potential hazards in the
classroom and write safety rules to share with the class.
Safety Rules
Do not run.
Work quietly at all times.
Listen carefully to all instructions given to you.
Always push stools under the tables.
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7.
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8.
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9.
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10.
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Fire Safety
It is very unlikely that a fire will start in the classroom. However it is
important to make sure everyone knows what to if there is one.
Where are the fire blankets located?

What do you use the fire blankets for? How do you use the fire blankets?

What should you do if there is a fire? Who should you tell? Where should you go?

Washing Up
It is important that you wash up correctly; this prevents germs from
contaminating your food products.
Stack all equipment to be washed up beside the sink Not in the sink or on the
draining board.
Fill the washing up bowl with hot soapy water. One
squeeze of washing up liquid is sufficient.

Wash the cleanest item first progressing to the

dirtiest. Use a dish cloth, brush or scourer to remove
stuck on food.

Leave the clean equipment upside down on the draining

board.

Meanwhile, your partner is wiping the work surfaces

with a dish cloth.

Then they start to dry the dishes using a tea towel

and put them away in the correct cupboard or drawer.

The person washing up empties the washing up bowl

and wipes around the sink and draining board.

Cupboard and drawers are checked and dish cloths and

tea towels are placed in the washing machine.

Practical 1: Chocolate balls

Ingredients
Equipment
250g Marie biscuit crushed

bowl
1 tin condensed coconut milk

1 blender/rolling pin

1 cup desiccated coconut

1 spoon

1 tbs cocoa

1 serving plate
1 plate

Method

Step 1- Crush biscuits finely.

Step 2- Transfer mixture to a bowl.
Step 3- Add cocoa powder and one quarter of the coconut to bowl.
Step 4- Make a well in the centre of the mixture.
Step 5- Add the condensed milk and mix together with a wooden spoon or
hands.
Step 6- Spread remaining coconut on plate.
Step 7- Roll even teaspoons of the mixture into balls. Roll into the
coconut.
Step 8- Refrigerate for approx. 30 minutes.

The 4Cs for Good Food Hygiene

Learning Objective
By the end of this activity you should know the 4Cs for good food hygiene.

Keywords: hygiene, food poisoning, cross-contamination,

temperature, try using the word bacteria rather than germs.
Food hygiene is about preventing food poisoning. Food
poisoning bacteria can grow very quickly in food if it is not
handled properly, cooked properly or stored properly. There
are laws which control how food manufacturers can prepare
and sell food. Statistics show that you are more likely to get food poisoning from
a home -made meal than you are from a bought one. What are the symptoms of
food poisoning?

Make a list of the types of food that are most likely to give you food poisoning.
These are called high risk foods.

Popcorn Symbol - Video

Watch the you tube clip in class and write food hygiene rules of each
of the 4Cs.
The 4Cs
C

_____________

_____________

_____________

_____________

Equipment
Why would you use each of the following pieces of equipment?

Sieve

Blender

Measuring jug

Colander

Electric whisk

Scales

Correct the spelling errors in Food Technology

Incorrect
spelling
Vegatables
Ingrediants
Potatoe
Potatos
Tomatoe
Tomatos
Self-rasing
flower
Cauliflour
Brocoli
Mesure
Simer

Correct
spelling

Incorrect
spelling
choclate
bactiria
food
poosening
contamenatio
n
wisk
Creeming
method
Need the doe

Correct
spelling

Knife Safety Assessment

You need to pass your kitchen knife safety training in order to be allowed to use
kitchen knives in Food Technology.
Answer the following questions before your knife safety assessment.
How should you carry knives in the Food Technology classroom?

Explain how you would wash your knife when you have finished using it.

You will be required to pass a practical assessment of your knife skills to be

successful you will need to demonstrate that you can use a knife safely and with
confidence.

Teachers Signature
Congratulations you have
passed your knife safety
assessment!

Practical 2 Pita Bread Pizza

2 pita bread rounds
cup tomato-based pasta sauce
4 slices shaved ham (sliced)
1/2 punnet (125g) cherry tomatoes, halved
red capsicum, seeds removed, cut into strips
green capsicum, seeds removed, cut into strips
1/2 cup button mushrooms, sliced
1 cup grated tasty cheese

Method:
1. Preheat oven to 200C. Line 2 baking trays with baking paper
2. Place pita breads onto prepared trays.

3. Spread each evenly with tomato paste.

4. Sprinkle with cheese, ham and vegetables
5. sprinkle basil over the top
6. Bake for 10 to 15 minutes, swapping trays halfway through, or until

cheese has melted and pita bread is crisp.

Evaluation of Ready-made and Home-made Pita Pizza

Activity Compare a ready made pizza to a home made pizza

Decide on the success criteria for a vegetable supreme pizza. Write the
descriptive words on the product profile below. Use coloured pencil to evaluate a
bought vegetable supreme pizza.
After you have made your pizza, use a different coloured pencil to evaluate your
home-made pizza on the product profile below.

3) Tick the appropriate box on the hedonic scale for the two products.
Hedonic ranking
Like a lot Like a
Neutral
Dislike a
Dislike a
scale
little
little
lot
Ready made
pizza
Home made
pizza
3) What did you like about your pizza? (Describe appearance, taste and texture.)

4) What did you dislike about your pizza? (Describe appearance, taste and
texture.)

5) Suggest three ways you could develop (improve) your pizza? (Nutrition,
appearance, taste and texture.)

Using the Cooker

Use the following words to complete the sentences:
GAS MARK
MOVED

BEFORE
HEAT

HOT
TEN

FAHRENHEIT
CELSIOUS

If you are using the oven see that it is turned on

begin.

COOL
COLD
. you

All electric and gas cookers have a numbered dial on the outside of the oven.
This is called the .. . on gas cookers.
A low number will give you a . oven.
A high number will give you a oven.
Electric cookers are numbered as degrees in ..... or
..... .
The shelves in side the oven may need to be ... if they are
not in the
correct position. Do this whilst the oven is ..
Your recipe will tell you the temperature you require.
Set the dial in the correct position, and allow about .. minutes for
the oven to
. up.
Label the Cookers
Main Parts

Using the Cooker

Which is healthier for you baking, grilling or frying? Explain why

When cooking on the hob, why should we always stir with a wooden spoon?

What is preheating and why must you always preheat an oven before using it?

What does the term simmering mean?

Using sentences write down 5 safety precautions you would give to someone
using a gas or electric cooker for the first time?

Cooker Safety Assessment

You need to pass your cooker safety training in order to be allowed to use the
cookers in Food Technology.
Answer the following questions before your cooker safety assessment.
I want to turn on the front left ring/burner on the hob, which of the diagrams
below refers to the correct switch? Tick the correct diagram.

How do you know when you have turned the switch off fully?

What do you use to remove food from the oven?

You will be required to pass a practical assessment of your ability to use the
cooker safely. To be successful you will need to demonstrate that you can use the
cooker safely and with confidence.
Teachers Signature
Congratulations you have passed your
cooker safety assessment!

Practical 3 Apple and sultana crumble

Practical Objective: To be able to use the oven safely.
Ingredients
100g plain flour
50g butter or margarine
50g oats
25g sugar
2 eating apples
50g sultanas
Equipment
Weighing scales, mixing bowl, wooden spoon, chopping board, knife, oven proof
dish/foil tray, 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/foil tray on a baking tray 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.
Top tips
Add a little water to the apples.
Be creative and experiment with other fruits, such as blackberries, apricots,
raspberries, peaches, nectarines, plums or pears.
You may wish to use canned apple or another type of canned or dried fruit.
Try using wholemeal flour for the crumble topping or use muesli instead of oats.
REMEMBER YOU WILL NEED AN OVEN PROOF DISH.

Rubbing In Method

The Popcorn Symbol DVD/Video

Watch the video from the BBC and answer the questions about the
rubbing in method.
(http://www.bbc.co.uk/food/get_cooking/techniques/007001.shtml )

What two ingredients are rubbed in together?

Name two products that can be made using the rubbing in method.

Which part of the hand do you use when rubbing in? Why?

What should the mixture look like when it is ready?

Why would you shake the bowl?

Design and make task: Design and make an original crumble

Objective: To be able to modify a basic recipe.

Complete the mind map for an original crumble

Base
Centre
Topping

Practical 4

Savoury Rock Cakes

Objective: To be able to modify a basic recipe.
You have below a basic rock cake recipe. Your task is to alter it
to enhance its taste.
Ingredients
200g Self Raising Flour
100g Block Margarine
1 Egg
1 tablespoon of milk

You may also choose another ingredient from the below list
-

cup Sultanas
cup Cranberries
teaspoon cinnamon
1 tablespoon honey
cup dates roughly chopped.

Method

Preheat the oven to 180oC or gas mark 5

Add the flour and dry ingredients into a mixing bowl.
Add the butter or block margarine slice into cubes and rub in.
When the mixture looks like bread crumbs add in the optional
ingredients.
5. Pour the milk into a measuring jug and beat in the egg.
6. Add half of the egg and milk mixture into the mixing bowl and mix
with a palette knife.
7. Gradually add more milk and egg mixture and mix until a soft dough
is formed.
8. Tear the dough into six equal sized pieces and place the dough on a
baking tray.
9. Bake in the oven for 15-20 mins until risen and golden brown.
10.
Remove and use a palette knife to place the rock cakes onto a
cooling wire.
1.
2.
3.
4.

Reading a Food Label

Learning Objectives
By the end of this task, you should be able to:
know the legal requirements for food labelling;
make decision about food based on the label.
Keywords: label, analysis.
It is a legal requirement to inform customers
about the food products they are buying. The
Food Labelling Regulations 1996 states the
information that must be displayed.
Legally the following information must be displayed
Name of the food (people should know what the product is.)
List of ingredients
Food allergies
Nutritional information
Date Marking. There are two types:
Use by Day and Month or Day, Month Year for perishable foods
Best Before - date until which the food will maintain its optimum quality, e.g.
foods that become stale or develop off-flavours, such as biscuits, crisps, or soft
drinks.
Storage conditions
Instructions for use
Business name and address
Place of origin
Traffic Light Labelling
You're standing in a supermarket aisle looking at two similar products, trying to
decide which to choose. You want to make the healthier choice but, you're in a
hurry. Well, help is at hand. A growing number of supermarkets and food
manufacturers are using traffic light colours on the labels of some products.

Watch the tv ads on traffic light labelling

http://www.eatwell.gov.uk/foodlabels/trafficlights/

Traffic Light Labelling

Activity
Use coloured pencils and the information from the PowerPoint to decide whether
each nutrient below should be green, orange or red. Which of these breakfast
cereals is the healthiest? The nutrition tables below are all per 100g.

Fibre
Sodium

Cornflakes 750g
kJ
Protein
Carbohydrate
- sugar
- starch
Fat
Saturates
Fibre
Sodium

1580
7g
84g
8g
76g
0.9g
0.2g
3g
0.7g

Frosties 750g
kJ
Protein
Carbohydrate
- sugar
- starch
Fat
Saturates

1587
4.5g
87g
37g
50g
0.6g
0.1g

2g
0.45g

Bran Flakes 500g

kJ
1503
Protein
10g
Carbohydrate
67g
- sugar
22g
- starch
45g
Fat
2g
Saturates
0.5g
Fibre
15g
Sodium
0.4g

Nutri-Grain raspberry bake bar

8bars
kJ
1720
Protein
4.5g
Carbohydrate
64g
- sugar
33g
- starch
31g
Fat
15g
Saturates
2g
Fibre
2.5g
Sodium
0.1g

Questions
1) Explain the importance of eating breakfast each day? (Use the word energy
in your answer.)

2) Which of the above breakfast cereals is the healthiest and why?

3) Calculate and compare the cost of eating a Mars Bar and cola drink every
morning for 5 mornings to the cost of eating the healthiest breakfast cereal on
this page.
You will need to go onto coles online to answer this question.
Mars Bar and Cola Drink

Healthiest breakfast cereal with milk

Mars bar

Price Weight bought= price per gram

??? x 5=

____________
Cola drink

??? x 5=

Price per gram x weight used = price of

product used

____________
TOTAL=
____________
TOTAL= ____________

4) Suggest three ideas for improving the nutritional value of the healthiest
breakfast cereal?

Practical 5: Basic Muffin Recipe

Practical Objective: To be able to use the oven safely
To learn the technique to create a basic muffin for the
upcoming
design a muffin assignment.
Ingredients
1 cup flavouring ingredients
2 cups self raising flour
cup sugar
1 egg, lightly beaten
cup liquid (usually milk)
cup shortening (usually oil)

Method

1. Preheat the oven to 200 degrees Celsius. Grease a 12 cup muffin tray.
2. Prepare flavouring ingredients.
3. Sift dry ingredients into a large bowl.
4. Combine the wet ingredients.
5. Mix the dry, wet and flavouring ingredients together. Do not over mix
because the muffins become tough.
6. Spoon evenly into muffin tray.
7. Bake for 15 20 minutes.
8. Test muffins to see if they are ready and leave longer if necessary.
9. Cool in the tray for 5 minutes them move to a cooling rack

Assessment Task Design a Muffin

Design Brief: Design a muffin that contains some fruit, nuts, flavours and would
be suitable for a morning snack.
Investigating and designing:
Make a list of as many flavouring ingredients as possible that could be used in a
muffin recipe. Organise the flavourings under the headings sweet and savoury.
Sweet Flavourings

Savoury Flavourings

2. Make you own selection of ingredients for you muffin recipe. You can use two
ingredients within one of the functional group but the quantity must not exceed
the total from the basic recipe. Dont forget that you can include some fruit and
nuts.
3. Write a new recipe, incorporating ingredients into the method. Remember to
give your recipe an appealing name.

Recipe map for muffins.

Ingredients

Type

Flours

White self raising

Wholemeal self raising
Gluten free self raising

Quantity
Required
2 cups

125 grams
Shortening

Butter
Margarine
Oil

Liquid

Milk
Buttermilk
Cream

cup

1 cup
Flavours

Sultanas
Pecan nuts
Grated apples

cup
Sweeteners

White sugar
Brown sugar
Honey

Eggs

1 required

Your
Selection

Analysis and Evaluation:

Describe the sensory properties of your muffin appearance, texture, flavour
and aroma.

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Share your muffin with other people and record their comments.

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Suggest improvements you could make to the ingredients and / or method if you
were to make the muffins again.

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Discuss your organisation during the production. Identify areas for
improvements.

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How well did you manage the time you had available to prepare the product?
Consider all aspects of the food production process (collecting ingredients,
keeping your workspace tidy and functional, preparation, cleaning up).

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Storing and Cooking Meat

Cooking meat safely
It's very important to cook meat properly to make sure
that any harmful bacteria have been killed. Otherwise
you might get food poisoning.
Bacteria can be found all the way through certain meat. So this means you need
to cook the following sorts of meat until the juices run clear and there is no pink
or red left in them:
poultry and game such as chicken, turkey, duck and goose
burgers and sausages
kebabs
rolled joints
Storing meat safely
Store raw meat/poultry in clean sealed containers on the
bottom shelf of the fridge, so it can't touch or drip onto other
food. When you have cooked meat and you're not going to
eat it straight away, cool it as quickly as possible and then
put it in the fridge or freezer. Remember to keep cooked
meat separate from raw meat.
Store raw meat on
the bottom shelf!

Why are red chopping boards used for raw meat in the Food Technology room?

What colour chopping board would you use for the following foods.

Vegetables Fish Fruit and Salads -

Practical 7
Practical Objective: To be able to work with raw meat safely, to be able to make
products using a marinade.

Oriental Chicken Kebabs

Ingredients
4 bamboo skewers
1 chicken breast
1 clove garlic
teaspoon fresh ginger
1 tablespoon soy sauce
4 small mushrooms, halved
4 cherry tomatoes
green capsicum, diced
red capsicum, diced
cup pineapple pieces
1 teaspoon oil
Method
Soak bamboo skewers in water.
Cut the chicken into 2 centimetre pieces
Crush the garlic, grate the ginger and mix with soy sauce.
Add chicken pieces and allow them to marinate in the refrigerator for 10
minutes.
Cover the grill pan with foil. Preheat the griller.
Thread the chicken, mushroom, tomatoes, green pepper, red pepper and
pineapple pieces onto the skewers arranging vegetables and chicken so that you
vary the colours.
Brush the oil over the kebabs
Grill the kebabs gently for approximately 3 minutes on each side. Remember to
turn them several times while they are cooking
Serve

Oriental Chicken Kebabs Evaluation

Why does the recipe suggest soaking the bamboo skewers in water before
using them?

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Explain one important food safety rule to observe when preparing the chicken
for the kebabs.

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Explain the purpose of marinating the chicken in the recipe.

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Suggest other ingredients that can be used in the kebabs to vary the recipe.

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Practical 8 Sausage Rolls

Practical Objective: To be able to work with raw meat safely, to be able to make
products using pasrty.
Ingredients

300g sausage meat

1 teaspoon chopped parsley
onion, finely diced
medium sized carrot, grated
tsp salt
3 shakes pepper
2 sheets of puff pastry
2 tbsp plain flour
1 tbsp milk for glazing
Method

1. Set oven at 220 degrees.

2. Combine sausage meat, chopped parsley, prepared vegetables, salt and
pepper.
3. Sprinkle chopping board with flour and roll meat into 2 sausages, the same
length as the pastry.
4. Place sausage meat on top of pastry and moisten edges of pastry with
water.
5. Fold the pastry over the meat, with the cut edge on the side. Trim the
edges.
6. Cut into suitable sizes and place on oven tray. Mark with a knife.
7. Glaze with milk and bake at 220 degrees for 10 minutes, then at 190
degrees for further 10-15 minutes.

Food technology assessment breakdown.

Num
ber

Assessment
Component

Criteria for Assessment

Assessment m

Design and make a

sweet baked food item to
meet design brief

Analysis and evaluation analysis of design

brief
Investigating and designing investigating a
cake to meet the needs of the design brief.
Producing preparing a baked food product.
Analysis and evaluation evaluation after the
preparation of the baked food product.

Design folio and

production. Rese
design, producti
evaluation of a b
muffin recipe.

An understanding of the logical sequence of

production
Safety and hygiene, including the use of tools
and equipment.
Producing and presenting quality food products
consistently over the semester.
Evaluation skills to reflect on production.

practical experie
implementation
design and prod
of chosen recipe
are reflective of
food technology
processes.

Investigating and designing interviewing 10

students in response to a design brief.
Producing creating graphs in response to the
data gathered.
Analysis and evaluation analysing the reasons
for data responses, evaluating food choices
made by students, analysis of menus designed,
researching different breakfast cereals and
analysing health benefits.

Research and an
written assignm
based on breakf
habits of adolesc

30%
Term 1
2

Practical food
preparation skills
After each practicle, Miss
Edwards will come and
assess your final product.
This includes the
certificates you have
completed.
40%
All semester

Breakfast habits of
adolescents
30%
Term 2