1 2019-20

NAME……………………………………………………………… FORM/HOUSE…………………………………………………… GROUP DT8…………. WORKING TOWARDS GRADE FINAL GRADE………...

N.B. If you lose this book or your recipe book, print your own copy from the

Billericay School Website in the Design Technology subject section. Books will

NOT be replaced from stock.

YEAR 8 FOOD TECHNOLOGY WORK BOOK & Class

Schedule

2 2019-20

Lesson Content Skills/ Techniques Cooking

methods

1 Health and safety: Safety in the kitchen

What could the 4C’s be (words relating to health, safety and hygiene in

the kitchen)

Cleaning;

Cooking;

Chilling;

Cross contamination.

Design a safety poster

2 Food Hygiene: Food poisoning Complete work sheet; design a food safe-

ty poster

Equipment: Complete worksheet

Job roles: Complete different roles to play in the kitchen.

Research

Food poisoning

3 Nutrients : Vitamins, Minerals Carbohydrates AC1.1

Function of Nutrients. Deficiency: Excess; sources

To learn about the need and uses of Vitamins & Minerals

4 Nutrients: Fibre. Fat. Proteins AC1.1

Function of Nutrients.: Deficiency: Excess: sources

To learn about the need and uses of Vitamins & Minerals

5 Knife skills: Storage, Use, Cleaning

Question why food is cut in different ways and different shapes/sizes.

Class mind map on different cutting methods in food e.g. mandolin,

grater, food processor/blender, vegetable peeler etc. Demo x 4 cuts

with one carrot. Each student given a carrot and a laminated sheet to

present cutting work on for photographing. Carrots to be frozen ready

to put in large pan at the front and made into carrot and coriander soup

to try in the next lesson.

Create a risk assessment

for using knives in the

kitchen.

Bridge Hold Video

Claw Grip Video

6 Practical: Carrot and Coriander Soup

Vegetable cuts

Vitamins and minerals

Claw, Bridge, Blending,

Defrosting, boiling

seasoning

7 Practical: Rice Salad

Inclusion of vegetables with rice to promote V & Ms

Claw, Bridge: Microwave

8 Practical: Salad Nicoise

Nutrition: Identify nutrients in this dish and say why we need them in

our diet

Chopping; Dressing; Boiling

9 Practical: Pizza

Show 6 other vegetables that could be used on a pizza.

Forming a dough; Kneading,

Rolling out

10 Practical: Savoury Muffins

Frying; Folding; grating

11 Practical : Fruit Cobbler

Rubbing in

Baking, safe use of oven

12 Practical: Shortbread

Rubbing in; Dividing and

shaping; Baking

13 Practical: Cheesecake Cold setting; Decorating

Whisking; Crushing

14 Practical: Fruit trifle Whisking; Whipping

Layering; decorating

15 Practical : lunchbox pasties Short crust

Portion control; Shaping

1 6 Practical: Cheese twists Puff pastry

Rolling; Twisting; seasoning

17 Practical: Macaroni Cheese Roux; boiling; Heat control

14 Practical: Rock Cakes

Batch Production; Baking

Portioning

18 Practical: Victoria Sandwich Cake One off production;

Whisking

Baking; creaming

19 Practical: Decorating Cakes Themed Piping; Creaming;

Garnishing

3 2019-20

THE HAZARDOUS KITCHEN.

OBJECTIVE; TO FIND OUT HOW TO MAKE A KITCHEN

A SAFE WORKING ENVIRONMENT. Label around the picture below pointing out all the things that are a

HAZARD in this kitchen.

Identify Risks and recommend the control measures for these

risks.

Risk Control measure

4 2019-20

In the Kitchen Identify the following which you need to check regularly and state reasons why?

1__________________________________________________________________ 2 _________________________________________________________________ 3 _________________________________________________________________ 4 _________________________________________________________________

5 _________________________________________________________________

6 __________________________________________________________________

7 __________________________________________________________________

List 3 things that should be done to keep the kitchen hygienic.

____________________________________________________________________ ____________________________________________________________________ ______________________________________________________________________

5 2019-20

MAKE IT SAFE OBJECTIVE; TO UNDERSTAND ABOUT SAFETY AND HYGIENE

COMPLETE ALL THE ACTIVITIES ON THE NEXT 2 PAGES.

THINK ABOUT HOW YOU WILL NEED TO WORK SAFELY IN THE KITCHEN.

USE THE HAZARDOUS KITCHEN PAGE TO HELP YOU WITH THIS WORK.

LOOK AT THE KITCHEN TOOLS AND EQUIPMENT BELOW. NAME EACH TOOL

AND SAY WHAT IT IS USED FOR.

1Name………………. 2.Name…………………….. 3.Name……………………….

Uses…………………….. Uses…………………………. Uses…………………………..

4 NAME__________ 5 NAME ___________ 6 NAME______________

Uses………………………... Uses…………………………... Use…………………………………

Can you name 3 other pieces of equipment you have used already and state their .

Find equipment in the room Activity In your teams, look around the rooms and identify different equipment you will

use during the course.

6 2019-20

Homework: Health and Safety To consolidate your learning about Health and Safety in the kitchen, you are going to design a poster to promote safe working in the kitchen. It should be well made and coloured. Remember that posters are meant to be seen from a distance, so include more pictures than writing to get your message across..

7 2019-20

Food Poisoning

1. Which of these are symptoms of food poisoning? Circle the correct

answers Fever Sore throat Sickness Diarrhoea Runny nose 2. Food poisoning is an illness caused by harmful ________in food.

3. Bacteria multiply best in ______________ Temperatures.

4. High risk foods are usually _________________

5. High risk foods are ____________ in protein.

6. An example of high-risk food is ____________

7. An example of low-risk food is ______________

8. How do bacteria multiply? ____________________

Warm moist jam Binary fision cheese bacteria high

Food Safety& Hygiene 1. Food must be chilled at__________

2. Food must be frozen at ____________

3. Food must be hot-held at ____________

4. The core temperature of cooked meat is ________

63° C 5° C 75 ° C - 18° C

Homework: Research

Type of bacteria Food where its found Symptoms

8 2019-20

Teacher Feedback Grade 8……...

Job Roles

The Billericay school needs to advertise for the following jobs in the Food Technology Kitchen. Complete the advert for the jobs.

Responsibilities will include: Head chef: Chief washer upper: Chief Drier: Health and Safety officer:

9 2019-20

VITAMINS & MINERALS IN THE DIET

Vitamins are compounds made of carbon, hydrogen and oxygen. They prevent illness, ensure good health, aid building and repair, and control the release of energy needed by the body. Many cannot be stored or made by the body, so we need to take them every day to stay healthy. What Vitamins do you know about?

An adequate supply of minerals in the body is very important for good health. They are found in most body fluids, and help in building the body and controlling how it works. What Minerals do you know about?

Nutrient Function Examples Excess & Deficiency

Iron

Calcium

Flouride

Potassium

Sodium

Nutrient Function Examples Excess & Deficiency

Vitamin A

Vitamin B

Vitamin C

Vitamin D

Vitamin E

10 2019-20

CARBOHYDRATES IN THE DIET.

Carbohydrates are complex nutrients that provide our body with warmth and energy. Carbohydrates are divided into STARCHES( Complex) and SUGARS ( Simple). Starch: Provides energy: Is found in potatoes and other root vegetables, cereal crops and some in

beans and pulse (and bananas!) Is the best way to get energy because: It gives a slow release of energy that keeps blood sugar levels the same. You stay calm and happy all the time.

Sugar Is found in cakes, biscuits, sweets, ice cream, chocolate and some drinks. Is a bad way to get energy because: It gives a fast release of energy that means your blood sugar levels go up and then down.

This makes you hyperactive but then tired and miserable.

DO SOME RESEARCH AND FIND OUT HOW TYPE 2 DIABETES CAN AFFECT THE BODY.

Starches (Complex) Sugars (Simple)

11 2019-20

NUTRITION 3; PROTEIN AND FAT IN THE DIET.

PROTEIN is the most important nutrient in the diet. It is responsible for GROWTH and REPAIR of the body, and keeps us generally healthy and full of energy. A lot of Protein foods also contain FATS, so you are going to learn about these two nutrients together. The amino acids then can be reused to make the proteins your body needs to maintain muscles, bones, blood, and body organs. The really important proteins come from ANIMAL sources, and are known as HIGH BIOLOG-CAL VALUE (HBV) Proteins.

Other Proteins are found in vegetable based foods and are known as Low Biological Value (LBV) Proteins, and are very important for Vegetarians and Vegans.

Label the types of protein foods.

THE IMPORTANCE OF FATS IN THE DIET. Fats can generally be divided into TWO groups; the ANIMAL FATS (Saturated) solid at room temperature, and the VEGETABLE FATS, oils (Unsaturated) are liquid at room temperature. The fats are found mainly in the same Protein foods we have looked at.

What diseases are caused by eating too much saturated fat?

_________________________________________________________________

__________________________________________________________________

HBV LBV

Saturated Unsaturated

12 2019-20

YEAR 8 FOOD TECHNOLOGY HOMEWORK 8 DUE ON …………………

OBJECTIVE; YOU ARE GOING TO DECORATE THE VICTORIA SPONGE CAKE YOU MADE LAST LESSON. THIS WILL BE A FUN COMPETITION! YOU CAN EARN A CERIFICATE FOR YOUR FOLDER, AND HOUSE POINTS. Design your cake topping in the circle so it looks appetising and pretty—you want people to eat it! Hints; keep your design simple so that you can finish it properly in class. Think about what you can use to decorate the top—sweets, sprinkles, or sugar flowerswill make it look pretty. Don’t use too many decorations or it will just look

Make sure you colour your cake

design so you know what it will look like.

You must bring this to the

lesson as you will be marked on how accurately you are

completing your cake to the design.

BUTTERCREAM RECIPE;

****MAKE THIS AT HOME AND BRING IT IN A PLASTIC

CONTAINER TO USE IN CLASS.***

250g icing sugar

250g butter / margarine

Put butter into a mixing bowl and beat until soft and creamy.

Sieve the icing sugar into the bowl a little at a time and beat in. (if you don’t

have a sieve at home, make sure you beat out all the lumps!)

Beat it until it is fluffy and creamy, then put into the container and keep in

the fridge until ready to use it.) DO NOT PUT INTO THE FRIDGE AT SCHOOL!!

I have chosen this design be-cause

N.B.

Teacher Feedback Grade 8__

13 2019-20

Cake Decoration. DUE ON ………………… Now you have made your cake and decorated it, you must evaluate it so you will

know how to improve next time.

You also want to know what your family and friends thought of your cake!

You can do this by making a STAR CHART.

OBJECTIVE; TO COMPLETE THE STAR CHART AND EVALUATE YOUR WORK

Think of 5 things about your cake that

you can score.

E.g. is it cooked well? Did it rise well?

Write these down in the box under

your star.

Give each comment a mark out of 5 and

put a little x on that bar.

(1=poor;5=perfect)

Next, join all the marks

together to make a ‘web’

effect.

See the example right. he five things I want to mark are;

1 is the cake cooked well?

Now you have done that, write down three things people said about your cake.

What are your own opinions?

Teacher Feedback Grade 8____

1

2

4 3

14 2019-20

Skill Techniques

General Practice skills

Weigh and measure Accurate measurement of liquid and solids

Prepare ingredients

and equipment.

Grease/oil line flour evenly and within attention to finished product

Select and adjust cook-

ing times

Select and adjust the cooking process and length of time to suit the ingredient for e.g.:

to match the cut of meat fish and alternatives

Test for readiness Use a temperature probe knife, skewer, finger or poke test, bite, visual colour check,

or sound to establish whether an ingredient or recipe is ready

Judge and modify sen-

sory properties

How to taste and season during a cooking process. Change the taste and aroma

through the use of infusions, herbs and spices, paste. How to change texture and fla-

vour use browning and glazing add crust, crisp and crumbs. Presentation and food

styling use garnishes and decorative techniques to improve aesthetic qualities,

demonstrate portioning, presenting and finishing.

Knife Skills

Fruit and Vegetables Bridge hold, claw grip, peel, slice dice, and cutting to even sizes.

Preparing fruit and

vegetables

Preparing fruit and

vegetables

Mash, shred, scissor snip, scoop, crush, grate, peel, segment, de-skin, de-seed, shape

pipe, blend juice and prepare garnishes whilst demonstrating the technical skills of

controlling enzyme browning spoilage and preventing food poisoning (wash and dry

where appropriate)

Use of the cooker

Using the grill Use a range of foods such as vegetables meat, fish, or alternatives, such as halloumi,

seeds, nuts, char/grill, or toast.

Using the oven Baking, roasting, casseroles and/or tagines, braising.

Use of equipment

Using equipment Use of blender, food processor, mixer, pasta machine, microwave oven.

Cooking methods

Water based methods

using the hob

Steaming, boiling and simmering

Dry heat and fat based

methods using the hob

Dry frying, shallow frying, stir frying.

Dough

Making a dough

(bread pastry, pasta)

Use technical skills of shortening, gluten formation, fermentation (proving) for bread,

pastry, pasta.

Shaping and finishing Roll out pastry, line a flan dish create layers proving and resting, glazing and finish-

ing, bread rolls, pasta, flat breads, pinwheels, pizza

Raising agents

Eggs as a raising agent Create a gas-in-liquid foam, whisking egg whites, whisked sponge.

Chemical raising

agents

The use of self raising flour, baking powder, bicarbonate of soda.

Biological raising

agent

Use of yeast in bread making.