Rules in Home Economics

Getting ready to cook routine:

1) Put your bag at the front of the class.

2) Take off your jumper.

3) Put on an apron.

4) Tie up long hair. (No nail varnish allowed)

5) Wash hands.

6) Collect recipe from front of class.

When you have finished with your dishes, you should:

1) Stack all of the dirty dishes on the white tray.

2) Fill your sink up with hot, soapy water.

3) Decide who will ‘wash’ and who will ‘dry’ the dishes.

4) The person who is drying should wipe down the table-top.

5) The person who washes should put the clean dishes on the silver

sink drainer.

6) The person who dries the dishes should put the dry dishes away in

the cupboard.

Use for washing – white cloth Use for drying – tea towel

Units

In your cupboard you should have:

2 large bowls 2 small bowls 2 jugs 2 sieves

2 cups 2 pot stands 2 graters

In your drawer you should have:

2 RB knives 2 tablespoons 2 rolling pins 2 spatulas

2 fish slice 2 wooden spoons

In your pot cupboard you should have:

2 milk pans 2 frying pans 2 boiling pans 2 stew pans

Other equipment you might find in the Home Economics classroom:

red chopping boar d (meat) green chopping board (veg)

teaspoon pastry brush baking tray

food scissors cooling rack flour dredger

foil dish whisk wok paper towel

Chef’s knife veg knife peeler piping bag

nozzle skewer measuring spoons

Bacteria in the Kitchen

There are two types of bacteria (germs):

1) Food Spoilage Bacteria can be seen (blue mould on bread)

causes food to spoil (can smell, look or taste ‘off’)

doesn’t normally cause illness

2) Pathogens cannot be seen (can only been seen under a microscope)

food looks, smells and tastes normal

can cause illness known as food poisoning (stomach

cramps, vomiting, diarrhoea)

Bacteria need 4 conditions to grow:

warmth (5 - 63oC) food

moisture time

Questions on Bacteria

1) What is the name of the type of bacteria which causes food to

spoil?

_______________________________________

2) What is the name of the type of bacteria that causes food

poisoning?

_______________________________________

3) Name 1 symptom of food poisoning.

_______________________________________

4) What are the four conditions needed for bacterial growth?

1) ____________________________

2) ____________________________

3) ____________________________

4) ____________________________

High Risk Foods

High Risk

High risk foods are ‘ready-to-eat’ and are normally food which is already

cooked. These foods are the most likely to be involved in food poisoning.

cooked meat

cooked meat products (pies, stews, gravy, pate)

milk, cream, soft cheese, custard

eggs and products made from raw eggs (mayonnaise)

shellfish

cooked rice

Low Risk

Bacteria cannot multiply in dried foods because there is no moisture.

Foods high in salt and sugar also prevent bacterial growth.

cereal

dried pasta

bread

biscuits

jam

canned food

crisps

Raw foods to be cooked

Raw foods may contain bacteria; however these bacteria are normally

destroyed when we cook the food. You should always wash your

hands after handling raw foods.

raw meat

raw poultry

raw eggs

Ready-to-eat raw food

Raw foods such as salads or fruit may have bacteria on them. It is

important to wash these foods under running water to wash away the

bacteria.

carrots

apples

strawberries

There are some ready-to-eat raw foods which are considered to be

‘high-risk’ because they have been reported in food poisoning

outbreaks.

bean sprouts

cut melon

spinach

tomatoes

raspberries

lettuce

Personal Hygiene

When preparing food, it is very important to have good personal

hygiene so that the food you are preparing is safe to eat.

Good Personal Hygiene Why?

Hair should be tied up.

Fingernails should be short

and clean.

(No nail varnish or false nails)Jewellery such as rings,

watches and dangly earrings

should not be worn. Aprons should be worn.

Cuts should be covered with

a blue plaster.

Hands should be washed

regularly (before cooking,

after sneezing, after being at

the loo)No smoking in the kitchen.

Task: Look at each example of good personal hygiene and write

down why we should follow the example.

Hand-washing shouldn’t be rushed. You should take your time to

wash them properly to help remove bacteria. Look at the NHS

technique for hand-washing and practice whilst a partner watches you

to see if you remember all of the steps.

Seasonal Food

What does ‘seasonal food’ mean?

Some fruit and veg can be grown all year round, for example; onions.

However some fruit and vegetables can only be grown in certain months

of the year due to temperature and weather in the UK. When the

conditions are right for a fruit or vegetable, these are known as ‘in

season’, for example; strawberries in summer. When foods are ‘in

season’ they are normally better quality, more nutritious and cheaper to

buy.

Example; Strawberries

Summer strawberries

Winter strawberries

Grown in Scotland Spain

Colour Red Pale red/white

Taste Juicy and full of

flavour

Can taste a bit

watery

Nutrition Full of vitamins

and minerals

Some vitamins

and minerals lost

in transport

Price £1 per punnet £3 per punnet

Season

Spring(March, April,

May)

Summer(June, July,

August)

Autumn(September,

October,

November)

Winter(December,

January,

February)

Fruit ‘in

season’

gooseberries

rhubarb

blueberries

currants

loganberries

plums

raspberries

strawberries

apples

blackberries

damsons

elderberries

pears

plums

apples

pears

quince

Veg ‘in season’

asparagus

carrots

cauliflower

celeriac

cucumber

kale

cabbage

spinach

spring onion

watercress

beetroot

carrots

cauliflower

cucumber

fennel

peas

garlic

new

potatoes

lettuce

radishes

tomatoes

mushrooms

lettuce

marrows

potatoes

pumpkin

rocket

squashes

sweetcorn

watercress

Brussels

spouts

cabbage

carrots

cauliflower

celeriac

kale

red cabbage

potatoes

leeks

parsnips

swede

turnip

When are foods ‘in season’?

Sensory Evaluation of Seasonal Food

You will now get to try 3 fruits which are ‘in season’ in Autumn; plums,

pears and apples.

Task : Taste each fruit and circle the number which shows how much

you liked or disliked the fruit.

Apple

1 2 3 4 5

really don’t like don’t like don’t mind like really like

Plum

1 2 3 4 5

really don’t like don’t like don’t mind like really like

Pear

1 2 3 4 5

really don’t like don’t like don’t mind like really like

Which fruit did you like best? ____________________________

*Make sure you let the teacher know which one you want to order*

Task: make your own food calendar which shows the fruit and

vegetables that are ‘in season’.

Seasonal food research (computers)

Task 1:

1) Open Google.com

2) Type in ‘bbc seasonality table’ and search.

3) Choose the first option, ‘BBC Good Food Seasonality Table’

4) This shows when each food is in season with a tick, for the ones which have a half circle, this means that the foods are just starting to come into season, so this still counts.

5) Fill in your own seasonality table worksheet (on the next page).

Food Miles

Task 2:

Use the following websites to answer the questions below:

http://www.foodmiles.com/ (Use food calculator on right hand side)

https://www.google.co.uk/maps

Q1) If you bought leeks from a supermarket in London, which have come from Belgium, how many food miles have they travelled?

____________________ miles

Q2) If this distance was covered by an aeroplane, how many kg of Carbon would be created (scroll down)?

____________________ kg

Q3) If this distance was covered by a car, how many kg of Carbon would be created?

___________________ kg

Q4) If this distance was covered by a train, how many kg of Carbon would be created?

__________________ kg

Q5) If you bought some sweet potatoes from a shop in London, which have come from Vietnam, how many miles have they travelled?

___________________ miles

Q6) If this distance was covered by an aeroplane, how many kg of Carbon would be created?

____________________ kg

Q7) If this distance was covered by a car, how many kg of Carbon would be created?

___________________ kg

Q8) If this distance was covered by a train, how many kg of Carbon would be created?

__________________ kg

Q9) Using Google maps, how many miles is it from London to your house?

____________________ miles

Q10) If you bought Strawberries in Tesco (Danestone) which have travelled from Spain to London to Aberdeen to your home, how many food miles is this?

Spain to London _______________ miles

London to Tesco Danestone _______________ miles

Tesco Danestone to your house _______________ miles

TOTAL FOOD MILES _______________ miles

Food Miles

Food Miles are the total distance food travels from where they are grown

or produced to your plate (field to fork). Food can travel on planes,

trains, lorries, vans and cars to reach your plate. All of these modes of

transport use fuel which produces Carbon Dioxide. Carbon Dioxide

pollutes the environment and contributes to Global Warming. To reduce

this we can buy food which is local to us (food grown in the UK).

Buying Food

Where can we buy food?

Supermarkets Corner shops Farmer’s markets

(Asda, Tesco, Sainsburys) (Spar, Scotmid, Co-op) (Market stall)

Greengrocer Fishmonger Butcher

(specialises in fruit and veg) (specialises in fish) (specialises in meat)

Top Tips

Check that the shop is clean and staff are well presented as this could indicate if the food has been prepared and stored hygienically.

Don’t buy packages which are damaged as bacteria may have entered the food.

Don’t buy tins or cans which have been bashed or are rusty as bacteria may have entered the food.

Check the date to make sure the food is safe to eat. Check fruit and vegetables for bruising. Buy cold and chilled foods last so that they are not defrosting

whilst you do the rest of your shopping.

Watch those pennies!

At certain times of the day, supermarkets will put a reduced price on food which needs to be eaten that day. This means that they will still get a little money for the food and it won’t go into their food waste. This is a great opportunity to save money by buying reduced price foods and freezing them for use at a later date.

Shopping Lists

Shopping lists can help you to keep track of what you need to buy. This can also help you to plan a budget of how much you have to spend on food and can help you to avoid buying things which you don’t need.

Did you know? If you go to the supermarket when you are hungry, you are more likely to buy unhealthy foods. Make sure you go to the supermarket on a full stomach to help you make healthy food choices when shopping.

When is a deal not a deal?

Big supermarkets often advertise deals such as ‘buy one get one free’ or ‘3 for 2’. Sometimes these are good value deals but you should check the original price of the product as sometimes items are cheaper if you buy them separately, for example; a chocolate bar might be 20p but might be on a ‘3 for £1’ offer – it would be cheaper just to buy the chocolate bar on it’s own.

Remember: supermarkets put chocolate bars, cakes and sweets on the end of the aisles so that you will pick them up as you pass them. Try to ignore them, you don’t need them!

Storing Food

In Scotland, every retailer which sells a plastic single-use carrier bag has to charge 5p. This is to help reduce the amount of plastic that we are using and wasting. These plastic bags end up in landfill sites and can take hundreds of years to break down.

Save yourself some money and help the environment by using ‘Bags for Life’!

Where can we store food?

in the fridge in the freezer(milk, yoghurt, meat, chill meals) (frozen meals, frozen veg, pizza)

in the cupboard at room temperatures(pasta, cereal, jam, rice, biscuits) (bananas, eggs, bread)

* When storing meat in the fridge, it should be stored on the bottom shelf and covered. If it is stored on the top shelf, blood or juices can drip down onto other foods that are ready to eat, for example cooked meats

or butter *

Is it safe to eat?

Best before date – this means the food is at its best until this date, but

can still be eaten safely. You can find this on bread, fruit and veg.

Use by date – this means the food is only safe to eat until this date. After

this date it is not safe. You can find this on meat, fish and cream.

Where should it be stored?

Draw a line to show where each food should be stored.

Fridge Freezer

pasta cheese chicken milk

frozen peas cereal bread bacon

bananas frozen pizza butter rice

jam canned soup fresh pasta lettuce

Cupboard Room temp

Food Waste

Facts about food waste…

The average household wastes £460 worth of food each year!

Scotland throws away 600,000 tonnes of food each year

(That’s the same weight as 600,000 polar bears!)

The two main reasons we waste food in Scotland:

1) We don’t eat the food in time (it goes ‘off’ before we eat it).

2) We prepare too much food and the extra goes in the bin.

The foods we waste most are fresh fruit, salad, fresh fruits, bread and

cakes.

Task: Look at the items Sarah has in her house. What could she make?

Fridge: milk, cheese, chicken

Freezer: frozen sweetcorn, frozen peas

Cupboard: pasta, rice

What dish could Sarah make for dinner? ______________________

Weighing and Measuring

When you follow a recipe, you have to use certain amounts of each ingredient. To do this, you need to know how to weigh and measure accurately.

There are four main pieces of measuring equipment:

measuring spoons measuring jug

digital scales manual scales

Weights and Measures

1) What does ’ml’ stand for?

______________________________________

2) What goes ‘g’ stand for ?

_______________________________________

3) How many ml in a litre?

_____________________________________ml

4) How many g in a kg?

________________________________________g

Task: Work your way around the stations and write your answer down as you go.

Station 1: How many ml of liquid is in measuring jug A?

______________________ml

Station 2: How many ml of liquid is in measuring jug B?

______________________ml

Station 3: How many ml of liquid is in measuring jug C?

______________________ml

Station 4: How many ml of liquid is in measuring jug D?

______________________ml

Station 5: Using the digital scales, how much does a pear weigh?

______________________g

Station 6: Using the digital scales, how much does a cooking apple weigh?

______________________g

Station 7: Using the digital scales, how much does a clove of garlic weigh?

______________________g

Station 8: Using the digital scales, how much does a block of margarine weigh?

______________________g

Station 9: Using the manual scales, how much does an apple weigh?

______________________g

Station 10: Using the manual scales, how much does an onion weigh?

______________________g

Station 11: Using the manual scales, how much does a potato weigh?

______________________g

Station 12: Using the manual scales, how much does an orange weigh?

______________________g

Station 13: Looking at the packaging, how much cocoa powder is in the tin?

______________________g

Station 14: Looking at the packaging, how much jam is in the jar?

______________________g

Station 15: Looking at the packaging, how much vanilla essence is in the bottle?

______________________ml

Station 16: Looking at the packaging, how much noodles are in the packet?

______________________g

Station 17: Put the measuring spoons in order of size. What measurement is each spoon?

Biggest _____ml ____ ml _____ml ______ml Smallest

Older cookbooks and recipes refer to oz, lb, fluid oz and pints known as imperial measurements. In the modern day, we use g, kg, ml and litres, known as metric measurements. Therefore, it is handy to have a note of these conversions.

Oz to g

Ounces ¼ ½ 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16

Grams 7 14 28 57 85 113 142 170 198 227 255 284 312 340 369 397 425 454

Lb to kg

Pounds 1 2 3 4 5 6 7 8 9 10

Kilograms0.45

40.907 1.361 1.814 2.268

2.722

3.175 3.629 4.082 4.536

Task: Below is a list of recipe ingredients. Decide which piece of measuring equipment would be best for the quantity needed.

Choose from: measuring spoons OR measuring jug OR digital scales

Ingredient Measuring Equipment

175g plain flour

100ml water

50g onion

15ml cocoa powder

150g margarine

20ml oil

75g cheese

2.5ml baking powder

300ml milk

7.5ml cinnamon

Practical skills and techniques

Task: Match each technique with the correct description.

Technique Description

1.Peel to make food into small, fine particles by rubbing against a grating surface

2.Cut to take food and form them into an appropriate shape

3.Slice to combine ingredients so that they are evenly distributed in the mixture

4.Grate the process of removing the outer skin from fruits or vegetables

5.Roll out to make a pastry or dough thinner and smoother before shaping

6.Shape to cut across a food item, making it into thin pieces

7.Pipe to beat margarine and sugar until mixture is light and fluffy

8.Mix the process of breaking the surface of food to divide or make smaller

9.Whisk to squeeze a piping bag and force the mixture through a tube in a shape

10.Cream to mix ingredients together to add air or increase volume

Electrical Kitchen Equipment

_______________________

_______________________

______________________

____________________________ ______ _______ ______________________ ____________________________

_____________________________ ___________________________________ ____________________________

Your unit

In the cupboard:

Word Bank

Microwave Hob Steamer Hand blenderGrill

Oven Blender Food processor Electric hand mixer

___________________ ________________________________ ____________________________

______________ _________________ ________________________ ____________________

In the drawer:

______________________ ______________________________ _________________________

___________________________ _____________________________ ____________________________

Cookery Processes

Types of cooking:

1) Conduction = when heat is conducted from molecule to molecule (solid or liquid) example: heating soup in a pan

Word Bank

round bladed knife rolling pin sieve measuring jug

small bowl tablespoon wooden spoon large bowl

pan stand spatula cup plate fish slice

2) Convection = when heat travels round liquids and air by convection currents. example: baking a cake in an oven

3) Radiation = when heat falls directly onto the surface of the food. example: grilling bacon

Process Description Suitable foods

Simmer Food is cooked on a low-medium heat (low-medium heat, small bubbles)

Poaching Food is covered with a minimum amount of liquid and gently simmered.

Steaming Food is cooked by steam from boiling water.

Microwaving Microwave energy causes molecules in the food to vibrate which creates heat to cook the food.

Stewing Food, cut into pieces, cooked in a minimal amount of liquid.

Boiling Food is cooked in fast boiling water (100oC) (high heat, big bubbles)

Baking Food is cooked by convection in a preheated oven.

Grilling Food is cooked by heat directly radiated from the grill.

Shallow Frying Food is cooked quickly in a little oil.