BELPER SCHOOL

Design & Technology: Cooking and Nutrition

YEAR 7 RECIPE BOOK

NAME ______

TUTOR GROUP ______TECHNOLOGY GROUP ______

During the lesson

Week / Your choices / Date you need to bring ingredients / How did it turn out?
& Next steps
1
Safety & Knife skills / Fruit Salad OR Coleslaw
2
Eat well plate / Vegetable Stir Fry
3
Starchy foods / Pasta & tomato sauce
4
Dairy foods / Fruity muffins
5
Safe use of the grill / Pizza Toast OR Stripy Cheese Toast
6
Protein alternatives / Tuna bake OR
Courgette Tomato & Lentil bake
7
Rubbing in method / Fruit crumble OR Savoury crumble
8
Adapting recipes / Scones – (Cheese OR Fruit OR Plain)
9
Use of vegetables / Soup
10
Creaming Method / Melting Moments
11
All-in-one sauce / Macaroni Cheese

INTRODUCTION

  1. You are expected to take full part, in all practical sessions (not just help a friend!).
  1. You will usually have at least one week’s notice to organise your ingredients – PLEASE DO NOT LEAVE IT UNTIL THE NIGHT BEFORE TO ASK YOU PARENTS FOR INGREDIENTS! You MUST write down what you are making & when in your recipe book and your planner (reminders are posted in the window of T8)
  2. The recipe books are available from the library or to down load from weblearn.
  1. These recipes cover a variety of skills and will hopefully cater for all tastes. All recipes can be adapted to make them more suitable for your family. Please talk to us about how the recipe can be changed if they need to be made more suitable for you.
  1. Although we don’t supply all ingredients on a regular basis, we do have a well-stocked larder of herbs, spices, salt, pepper, oil etc., and staff will discuss what can be provided prior to the practical lessons. This should save having to buy a whole jar of, for example herbs, which may not be used again at home. (These ingredients are highlighted with an asterix * on most recipes.)
  1. If anyone had difficulties providing ingredients for ANY reason, please talk to your teacher. In some circumstances ingredients will be provided, but a note from home will be needed and staff will ask for a small contribution (50p - £1) if you want to take the food product home. Please try to give us plenty of notice if at all possible.
  1. You will need to provide a container to take your food home in, complete with something suitable to cover it. Please make sure that these are named.
  1. Do not carry your ingredients around school with you; put them in the store room as soon as you arrive at school. Put anything perishable in the fridge.
  1. Please remember that we have only one hour in which to do our practicals, read the recipe beforehand so that you have a good idea of what you will have to do. Please do not double the quantity of ingredients if you have a large family (as that often takes double the time to prepare all the ingredients)
  1. Finally – enjoy the experience & look out for young chef awards, Sainsbury’s active kids awards, and extra activities / competitions which we run throughout the year!

When reheating food at home, please make sure your food reaches 75°C to ensure it is safe to eat.

If you suffer from any food allergies, please tell your teacher. Most recipes can be adapted so that you can make them.

FRUIT SALAD

Ingredients

Bring from Home


COLESLAW

Ingredients Bring from home

CHICKEN CHOP SUEY

Vegetable Stir Fry

Ingredients List From Home

*Available in school

Preparation at Home

Next steps…have a go at the Sainsbury’s Active Kids Award

PASTA WITH A TOMATO SAUCE

*Available in school

.

Next steps: Remember – have a go at the Sainsbury’s Active Kids Award

Fruity muffins


Top tips

  • Vary the type of fruit you use. Try bananas, cherries or blueberries.
  • If you struggle to complete practicals independently go for 1 type of frozen or dried fruit, or a fresh fruit which needs little preparation such as blueberries.
  • If you are more able in practical lessons try 2 different fruits and practise your knife skills, and experiment with different spices, such as cinnamon, ginger or mixed spice.

Next steps – have a go at the Sainsbury’s Active Kids Award

PIZZA TOAST

STRIPY CHEESE TOAST

IngredientsBring from home

STRIPY CHEESE TOAST

IngredientsBring from home

CRISPY TUNA BAKE

Ingredients(Serves about 2-3)Bring from home

Next steps – have a go at the Sainsbury’s Active Kids Award

COURGETTE AND TOMATO BAKE

Ingredients(Serves 2)

*Available in school

Next steps – have a go at the Sainsbury’s Active Kids Award

FRUIT CRUMBLE

Ingredients List:Bring from home:

*available from school

Preparation at home

Note: the margarine was rubbed into the flour using the rubbing –in method

Extension task:

Write yourself 3 “top –tips” to remember about the

rubbing-in method for when we make this again.

Next steps – have a go at the Sainsbury’s Active Kids Award

SAVOURY CRUMBLE

Ingredients List:Bring from home:

*available in school

Preparation at home

Note: the margarine was rubbed into the flour using the rubbing –in method

Extension task:

Write yourself 3 “top –tips” to remember about the

rubbing-in method for when we make this again.

Next steps– have a go at the Sainsbury’s Active Kids Award

SCONES

Ingredients List: Bring from home:

Preparation

Preparation at home:

Spicy tomato soup

Bring from home:

Preparation Preparation at home:

If you don’t like spicy food – just miss out the chilli flakes!

Ensure the soup reaches boiling point when you reheat it at home.

Serve with wholegrain bread.

Use different herbs and spices, e.g. basil, mixed herbs, paprika

Extension task: find out how soup can be garnished

(stick ideas from magazines in the back of your recipe book)

Next steps– have a go at the Sainsbury’s Active Kids Award

MELTING MOMENTS

Nest

MACARONI CHEESE

Storage – Allow to cool then refrigerate.