3 Star Chef Award

and lots more!

Recipes….

Health and safety in the Food Technology rooms The following rules are very important whilst in T9 T10 and T11. Safety Rules 1. Do not run. 2. Stop quickly and listen carefully to all instructions given to you. 3. Pay close attention to demonstrations that the teacher gives. 4. Always push stools and bags under the tables. 5. Carry equipment carefully around the room.

Hygiene Rules 1. Always arrive with a clean apron ready for your practical work. Please make sure your name is in it! 2. Tie long hair back.

3. Wash your hands using antibacterial soap and dry them on paper towels before starting to cook.

4. Keep your area tidy. Remember to clean as you go – don’t leave it all until the end.

5. Wash up in hot soapy water. Dry dishes with a clean tea towel.

Expectations 1. You are expected to cook in every practical as it is a compulsory subject (we do choose delicious recipes so this

shouldn’t be an issue!!) If there are exceptional circumstances and you don’t have ingredients you must bring a note to explain.

2. If you don’t like an ingredient miss it out or substitute with a similar one. There are lots of suggestions on each

recipe.

3. If you want to make smaller amounts to keep the costs down you may but you are unable to scale recipes up due to time restrictions.

4. You must return your ‘Permission Slip’ in order to take part in tasting sessions and let us know of any allergies you have.

Homework tasks You will be asked to sort ingredients for your homework. This will include weighing and measuring ingredients. It is your responsibility to sort your things not your parents. Finally...... Remember to place all chilled products in the fridge when you get to school. Remember to put your name on ingredients and tubs.

Chicken Goujons with Lemon Sauce

2 chicken breasts 1 clove garlic 3 tbsp soy sauce 2 tbsp cornflour (provided by school) 2 tbsp sesame oil (optional—provided by school) 2 tbsp vegetable oil (provided by school) 50g green beans 1 red pepper or baby sweetcorn For the sauce 1 chicken stock cube 1 lemon 2 tbsp sugar Salt and black pepper Alternatives: Swap the vegetables for others such as mange tout, broccoli or water chestnuts. If you really don’t like lemon sauce bring a jar of blackbean sauce or another variety of your choice. 1. Cut the chicken diagonally into bite sized strips. Top and tail the beans and slice the

pepper. 2. Place the chicken in a big bowl with the soy sauce and chopped garlic. 3. Mix well then add the cornflour. 4. Heat the oils in a frying pan or wok then add the chicken pieces. Fry for 3 to 4

minutes - do not allow it to stick. 5. Add the vegetables to the pan and gently fry for 5 minutes. 6. Mix the chicken stock cube, 150 ml water, lemon juice and the sugar in a jug, then add

to the frying pan. 7. Bring to the boil stirring constantly, then simmer for 10 minutes. Season to taste. 8. Wash up. Store in the fridge until ready to eat. Reheat until piping hot either on the hob or in the microwave.

Chilli Con Carne

250g minced beef or Quorn 100g bacon (optional) 1 onion 2 cloves garlic 1 green pepper 100g mushrooms (optional) 1 tin chopped tomatoes 1 tbsp tomato purée (provided by school) 1 tsp chilli powder (provided by school) 1 can kidney beans Alternatives: Omit the meat and use butter beans along with the kidney beans for a veggie version. Add a beef stock cube for extra seasoning. Add a tsp. of cumin and half tsp. of oregano along with the chilli powder. 1. Prepare self and area. Peel and chop the onion and crush the garlic. 2 Deseed and chop the pepper. Wash and quarter the mushrooms. 3. Chop the bacon if using. 4. Dry fry the mince in a large pan. Once browned add the bacon and stir well. 5. Add the onions to the pan and cook for 5 minutes. Stir to stop the mixture

from sticking. Add the pepper and mushrooms and leave to cook gently. 6. Add the tin of tomatoes and the tomato purée, along with the chilli powder.

Stir well. Add 200 ml water if the mixture seems dry. Place the lid on the pan and leave to simmer for 10 minutes.

7. Drain the kidney beans and start to wash up. 8. Add the kidney beans to the chilli and cook for a further 10 minutes. 9. Season to taste and wash pan. Serve with rice or jacket potato. Store in the fridge until ready to eat. Reheat until piping hot either on the hob or in the microwave.

250g chicken. turkey, lamb or Quorn (you can go large and double the quantity of meat if you prefer! Keep all the other ingredients the same though.) 1 onion 1 clove of garlic 2x15ml spn curry paste (provided by school 30p) 1x15 ml spn plain flour 1 stock cube 250mls water 50g mushrooms (optional) 1 green pepper 1 fresh chilli (optional) 1 small carton of coconut milk or 1 tin of chopped tomatoes Serving dish & apron

1. Slice chicken or turkey into strips. 2. Peel and chop onion. 3. Remove seeds from green pepper and chilli, chop into small pieces. 4. Peel and crush garlic. 5. Wash and slice mushrooms. 6. Dissolve stock cube in 250mls hot water. 7. Place oil in pan add meat or Quorn fry for 2-3 minutes. 8. Add onion, garlic and chilli. Fry for further 2-3 minutes 9. Add curry paste and flour. Mix well 10. Add green pepper and mushrooms. 11. Add stock slowly mixing well. 12. Add coconut milk or tomatoes. 13. Bring to boil. Simmer for 15 minutes. 14. Transfer to dish. 15. Serve with rice when you get home! Store in the fridge until ready to eat. Reheat until piping hot either on the hob or in the microwave.

Curry

Sweet and Sour Chicken 1 onion 1 green pepper 1 small carrot 250g chicken or turkey 1 small can of pineapple pieces 2 tbsp. sugar 2 tbsp. vinegar (provided by school) 1 tbsp. soy sauce (provided by school) 1 tbsp. tomato puree or ketchup (provided by school) 1 tbsp. cornflour (provided by school) Dish and apron Alternatives: Use Quorn instead of the meat. Use king prawns instead of the meat for an exotic touch! Swap the vegetables for baby sweetcorn and mange tout. 1. Peel, chop and gently fry the onion, stirring occasionally. Meanwhile, cube the pepper and chop the carrot. 2. Cut the chicken into cubes and add to the pan. Cook for 5 mins stirring all the time. 3. Add the pepper and carrot and turn the heat down. 4. Drain the juice from the pineapple into a jug, add enough water to make it up to 250 ml. Add the pineapple to the chicken. 5. Add all the remaining ingredients to the jug and mix until smooth. Pour into the pan and bring to the boil stirring until the sauce thickens. 6. Turn the heat down and simmer for 10 mins. Serve with rice! 7. Wash up. Store in the fridge until ready to eat. Reheat until piping hot either on the hob or in the microwave.

Macaroni cheese Ingredients 200g macaroni 100g Cheddar cheese 1 tomato 25g butter 25g plain flour 375 ml semi-skimmed milk Black pepper Alternatives: Try different varieties of pasta shapes, such as rigatoni or shells. Add fresh herbs to the sauce, like chopped parsley or basil. During the last 2-3 minutes of cooking the macaroni, add a range of small piece of vegetables, such as broccoli, cauliflower, courgette or peppers. Method 1. Bring a saucepan of water to the boil, and then add the macaroni. Cook for about 10-12 minutes, until al dente. 2. Grate the cheese and slice the tomato. While the pasta is cooking, make the sauce.

1 Place the butter or margarine, flour and milk into a small saucepan. 2 Bring the sauce to a simmer, whisking it all the time until it has

thickened. 3 Reduce the heat and allow to simmer for 2 minutes. 4 Stir in 75g of the grated cheese.

4. Preheat the grill. 5. Drain the boiling hot water away from the macaroni into a colander in the sink. 6. Stir the drained macaroni into the cheese sauce and add a few twists of black pepper. 7. Pour the macaroni into an oven-proof dish or foil tray. 8. Arrange the tomato slices over the macaroni. 9. Sprinkle over the remaining cheese. 10. Place under a hot grill until the cheese is bubbling and golden brown. Store in the fridge until ready to eat. Reheat until piping hot either in the oven (Gas6 or 200°C) or in the microwave.

Lasagne

175g lasagne 1 rectangular / square ovenproof dish Cheese sauce: 375mls milk 25g butter 25g plain flour ½ tsp mustard powder (optional) 100g grated cheese salt & pepper Meat sauce: 250g minced beef 1 onion 1 tin chopped tomatoes 2 tbs tomato puree (provided by school) 1 beef stock cube 75mls water a pinch of mixed herbs (provided by school) Alternatives: Add garlic to the meat sauce. Swap the meat for Quorn. Omit the meat and use a selection of Italian vegetables instead. Method 1. Set oven to Gas 5 or Elec 190°C.

2. Peel and chop onion. 3. Dry fry the minced beef. 4. Add chopped onion, fry until soft then add tomato puree, mixed herbs, tinned

tomatoes and stock. Mix well. 5. Gently simmer for 15 minutes. 6. Make cheese sauce using the all-in-one method: put milk, butter, flour and salt

and pepper into a saucepan. Stir continuously until the mixture thickens. 7. Remove from the heat and add ¾ of the grated cheese. 8. Put layers of meat sauce, cheese sauce and lasagne into dish finishing with a layer

of cheese sauce. 9. Sprinkle remaining cheese on top. 10. Bake in the oven for about 30 minutes until golden and bubbling. Store in the fridge until ready to eat. Reheat until piping hot either in the oven (Gas6 or 200°C) or in the microwave.

Fruit Gateaux 3 eggs 75g caster sugar 75g SR flour 1 tin of fruit eg. mandarins or pineapple OR fresh fruit such as strawberries or grapes. 50g toasted coconut, chopped nuts or chocolate curls for the sides 250 ml double cream Plate for cakes to go on. Apron Alternatives: Add jam to the middle along with the cream. Swap the cream for ready made buttercream or fudge frosting. 1. Set the oven to Gas 6 or 200°C. 2. Place the eggs and sugar in a large bowl and whisk with an electric mixer

until white and creamy. 3. Sieve the flour onto a plate. Gently fold into the mixture using a metal

spoon. 4. Grease and line a Swiss Roll tin and pour the mixture into it. 5. Bake for 10 - 15 minutes. 6. Wash up. Drain the tinned fruit and pat dry with kitchen roll or wash and

slice the fresh fruit. Whip the cream and keep it cool. 7. Once the cake comes out of the oven remove the paper and leave to cool. 8. Cut into 3 equal pieces and sandwich together with a little cream. Spread

a little cream on the sides. Tip the coconut or chocolate curls onto greaseproof paper and dip the cake into this to coat the sides.

9. Spread some cream on the top of the cake and decorate with the fresh

fruit. Finish with piped cream! 10. Finish washing up. Store in the fridge until ready to eat.

Sausage Plait

200g flaky pastry 350g sausagemeat 1 egg, beaten 50g mushrooms, chopped 1 small onion, finely chopped 1/2 tsp mixed herbs (optional) Salt & pepper

1. Set oven Gas 7 Elec. 220C. Lightly grease a baking tray. 2. Chop onion and mushrooms. 3. Mix sausagemeat, chopped onion, mushrooms, salt, pepper, mixed herbs and half

the beaten egg in a large mixing bowl until well combined. 4. Roll out pastry into a rectangle approx. 30 cms x 25cms. 5. Place the sausage mixture down the centre of the pastry, leaving a 7cm margin of pastry down each side and a 2.5 cm margin of pastry at the top and bottom. 6. Make horizontal cuts across the side margins of the pastry. Brush over with water or milk. 7. Fold up the top and bottom margins of the pastry. 8. Bring up the strips of pastry alternatively from each side to form a plait effect over the sausagemeat. 9. Glaze the plait with the remaining beaten egg 10. Cook for 25 minutes then reduce temperature to Gas3 Elec. 160C for another 20 minutes. 11. Serve hot or cold. Vegetarian option: See member of staff Store in the fridge until ready to eat. Reheat until piping hot at Gas6 or 200°C. Cover with foil if it is browning too much.

Spanish Spicy Chicken

20 ml turmeric 1 chicken stock cube 2 chicken breasts 30 ml (2 tbsp.) oil 1 onion 1 red pepper 50g chorizo 2 cloves garlic 300g long grain or paella rice 125g frozen peas Salt and pepper

1. Prepare self and area. Make 500 ml stock. Add turmeric and infuse for 5 minutes. 2. Chop chicken and onion. Crush the garlic. Slice the pepper thinly and dice the chorizo. 3. Heat the oil in a large pan. Add the chicken and cook for 10 minutes or until golden. Remove from

the pan and place on a plate. 4. Add the onion to the pan and cook until soft. Add the red pepper and chorizo and cook for 5 more

minutes. 5. Add the garlic and cook gently for 1 minute. 6. Return the chicken to the pan, add the rice and mix well. Add the stock and bring to a simmer. Stir

every now and again. 7. Start to wash up. 8. Add another 400 ml water to the pan along with the peas. Bring to the boil, then simmer for 15

minutes until all the liquid is absorbed and the rice is cooked. 9. Season to taste and place in dish to take home. 10. Finish washing up. At home: Store in the fridge until ready to eat. Reheat until piping hot.

Shepherd’s Pie 750g potatoes 25g butter 2 tbsp milk 250g minced lamb (change to beef or Quorn if you prefer and double the quantity of meat to go large) 1 onion 1 carrot 1 stock cube 1 can tomatoes 1 tbsp Worcestershire sauce (optional) Mixed herbs Ovenproof dish and apron 1. Prepare self and area. Set the oven to Gas 6 or 200ºC. 2. Put a pan of water on to boil. Peel the potatoes and cut into even sized pieces. 3. Place the potatoes in the boiling water and bring to the boil. Simmer for about 20

minutes until cooked. 4. Meanwhile, place the meat in a frying pan and stir well until evenly browned. Peel

and chop the onion and wash and grate the carrot. 5. Add the vegetables to the meat and cook for 5 minutes. 6. Drain the potatoes and mash with the butter and milk. Season to taste and put to one

side. 7. Stir in 50 ml water, the crumbled stock cube and the tin of tomatoes. Bring to the

boil, then add the worcestershire sauce and herbs. Cook for 10 minutes. Start to wash up.

8. Place the meat mixture into your ovenproof dish. Place the mashed potato over the

top and smooth over, before marking with a fork. 9. Bake for 30 minutes until golden and bubbling round the edges. 9. Wash up. At home: Reheat until piping hot. Serve with sausages or a fresh green salad!

Chocolate Roulade 3 eggs 75g caster sugar 75g SR flour 15 ml (1 tbsp.) cocoa powder 45ml (3 tbsp) chocolate spread 300 ml double cream Decorations for the top! You will also need a plate, tin and your apron. 1. Prepare self and area. Set the oven to Gas 6 or 200°C. 2. Place the eggs and sugar in a large bowl and whisk with an electric mixer until white

and creamy. 3. Sieve the flour onto a plate. Remove 1 tbsp. flour and replace with 1 tbsp. sieved

cocoa powder! Carefully fold into the mixture using a metal spoon. 4. Grease and line a Swiss Roll tin and pour the mixture into it. 5. Bake for 10 - 15 minutes. 6. Very important…. Wipe down the area and place a new piece of greaseproof paper on

the table. Collect a sharp knife and place it next to the greaseproof paper. Stir the chocolate spread with a butter knife. If time, start to wash up!!

7. Once the sponge comes out of the oven, tip onto the greaseproof paper and trim the

long edges. Spread with the chocolate spread and tightly roll up. 8. Wash up whilst it fully cools. 9. Beat the cream until it forms soft peaks. Pipe carefully on top and decorate

professionally. 10. Finish washing up and store Roulade in the fridge. At home: Store in the fridge until ready to eat.

Key Lime Pie

150g digestive biscuits 75g butter/margarine 2 limes 2x15ml spns lime/lemon curd (optional) 150mls whipping cream 1 small tin condensed milk Decoration of your choice 20cm flan dish Apron Tin/box

1. Crush digestive biscuits finely in food processor.

2. Place butter/margarine in a small saucepan and heat gently until melted.

3. Add melted butter/margarine to crushed biscuits and mix well.

4. Pour biscuit mixture into flan dish. Press down well using a metal spoon. Chill.

5. Wash and dry limes. Remove rind using a grater.

6. Cut limes in half. Squeeze out the juice.

7. Place whipping cream into a large mixing bowl. Whip until soft peaks are formed. Add condensed milk, lime curd, lime rind and juice. Mix well.

8. Pour onto biscuit base

9. Decorate attractively.

10. Chill. Wash up and check area.

At home: Store in the fridge until ready to eat.

4 (Pass) 5 (Pass) 6 (Merit) 7 (Merit)

Equipment has been used

correctly, safely and with

some confidence. Knife

skills need more practise.

Equipment is selected with

confidence and is handled

accurately. Knife skills are

good.

A variety of equipment is

chosen and used with

precision and confidence.

Knife skills are very good.

A wide variety of equipment is

chosen and used with

precision. Knife skills are

excellent.

Teacher instructions have

been followed correctly on

the whole.

There is evidence of

independent working and

recipe books/ plans have

been used for guidance.

The product is produced

independently following

written instructions within

the recipe book/ plans.

The product is produced

independently following

written instructions within the

recipe book/ plans. Time

management is impressive.

Problems/ adaptations are

dealt with independently.

Some attention has been

paid to quality of finish.

Chopping skills are good

but ingredients are varied

in size. The product is

colourful and attractive.

Quality of finish is accurate

and professional. Chopping

skills are very good and

ingredients are of a similar

size. The design is colourful

and appealing.

The product is very well

presented and garnishing is

professional. Chopping skills

are excellent and

ingredients are

appropriately sized.

The product is outstanding in

terms of colour, texture and

flavour. Attention has been

paid to production throughout

the process. The product

shows real flair.

Cleaning up has been good

on the whole.

Very good cleaning up skills

evident.

Excellent cleaning up skills. Outstanding cleaning up skills.

Marks will be given for your area at the end of each practical. This will be a grade from A to F (A is amazing and F is a fail). You will be given the mark as a team so it is really important that everyone works together and helps out. Your practicals may be teacher assessed, self assessed or peer assessed using the criteria above. It is important that you consider all 4 aspects before each lesson. Each level is then awarded an a b or c, so if you are near the top of the skill section for Level 6 you will be given a 6a. A solid performance would be a 6b and one needing practise would be a 6c.