Transcript Food Technology: Year 8

Food Technology: Year 7
Healthy Meals Project 2008/09
Lesson 1
STARTER

Make a list of all the
meals you have ever
cooked at home:

Make a list of all the
meals you really
want to cook that
would be good as a
school meal:
What will we be doing?
Week
Number
First Lesson
Second Lesson
Homework
1
1.Recap yr6, targets
1. Recap on how to make
the salad
Project work
given out
2
3.Timescale, Design
criteria, functions
4. Make your salad
½ HACCP
Discussion
about what is
expected of you
3
2.Safety, storage,
planning
6. Evaluation of the recipe
outcome
4
7. Plan Fruit Salad
8.
Nutrition/Malnutrition
5
6
9. Design ideas – your
own version of the fruit
salad
10. What do we need on
our plates (rainbow)
12. Vitamins in the diet
Conclusion
How will we assess our work?
To National Curriculum levels
(goes into your reports)
 To criteria from Sainsbury’s Taste of
Success Award – Gold level
 You may be presented with a certificate
by Sainsbury’s

Assessment For Learning
Look, now, at the Assessment for
Learning Chart
 Think back to your last report
 Look at the differences between the
statements
 Remember, there are 3 sub-levels in
each
 Which level will you aim for in FOOD?

Assessment for Learning Chart
Level 4
Level 5
Level 6
I can produce a step by
step flow chart plan to
show how to make my
Pizza.
I can work from my own
flow chart plan, using
timings and at least 4
decision boxes, to check
the quality as I go along.
I can modify my flow chart
plan for making another
pizza to show alternative
methods.
I can work with some
accuracy using a range of
tools, raw meat and a
variety of vegetables to
make my Stir Fry.
I can use my detailed plan
to make a quality Stir Fry,
making modifications if
necessary and using a
range of tools with some
precision.
I can show I understand
the characteristics of my
Stir Fry ingredients by
cooking the meat
thoroughly and prepping
the vegetables correctly
but not over cooking them.
How can you achieve success in
Food Technology?
Work hard and do your best work in
class
 Always cook when it is your turn
 Hand in your homework
 Work quietly, safely, neatly
 Present your work neatly
 Save all lessons to your Food Tech efolder.

Lesson 1: Objectives
Seating plan and folders
 Recap to know: Tools, Washing up,
Weigh and measure, Prep tasks
 To understand that school lunches must
now meet the National Nutritional
Standards
 To be able to put together all the healthy
eating information covered so far.

Key words
Nutritional standards
 Grammes (g)
 Millilitres (ml)
 Healthy eating

Recap: Tools

Can you remember the equipment that is
kept in the draws and cupboards in each
Food Technology room?
Did you get them all?

Label
them
and
say
what
is
each
used
for?
Recap: Washing Up
1. What things do you
need for washing
up?
2. What temperature
should the water
be?
3. How do you drain
the dishes?
4. Where do you get
a clean tea-towel?
5. Where do you put it
at the end of the
lesson?
6. What do you use
dish-cloths and a
brush for?
Recap: Weighing
1. What are the 2 checks you
should make before you
start to weigh?
2. What does every black line
on the outside of the dial,
whatever size, represent?
3. Scales are delicate and
need to be accurate. How
should you carry them.
4. If the pointer is on the 5th
black line, what does the
food weigh?
What’s the difference?
Advantages?
Disadvantages?
Advantages?
Disadvantages?
Recap: Measuring
Label the jug with
these
measurements:
1. 500ml
2. 250ml
3. 150ml
4. 50ml
Recap: Prep Tasks

These are the jobs
you must do each
time you start to
cook.



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



Chair
Hair
Apron
Tie
Cloths
Hands
Anti-bac
Tray
C
H
A
T
C
H
A
T
Task 1: Copy Design Brief





Many school meal services rely on readymade dishes or products, which can be heated
and served quickly and conveniently.
Make a range of meal options for a school
canteen that
# follow current healthy eating principles
# can be successfully chilled and reheated
# have pupil appeal.
Task 2: What are the current healthy
eating principles?
What are the ‘8
You may also remember
Tips for eating
the Balanced Plate from
well’?
your Junior schools and
from Year 7.
 Go to
www.eatwell.gov.
uk
 Select Nutrition
 What is the Balanced
essentials, then 8
Plate? Draw and label it.
Tips

The Balanced Plate
Task 3: National Nutritional
Standards



Use:
www.dfes.gov.uk/schoollunc
hes
Go to Nutritional Standards
for caterers

Or use the web based
document




Look at page 2.
What is a healthy
diet?
Scroll down to page
4. Read the
compulsory
standards and say
what foods should
be on the menu:
Daily
Weekly
Never
Pizza Recipe
1.

150g

25g
 1/2
 2tbs
 2tbs

50g
selfraising flour
hard margarine
egg
milk
tomato and herb
pasta sauce
grated cheese
2.
3.
4.
5.
6.
7.
8.
9.
10.

and 2 other prepared toppings
of your choice: 25g chopped
onions or sliced bacon or
sausage or pepperoni or
mushrooms or peppers
 Must have 2 portions of
vegetables
11.
12.
13.
14.
PREP TASKS
Switch on oven (200 C/Gas 6)
Put greaseproof paper onto baking tray
Sieve flour
Rub margarine into flour until it disappears
Crack egg into jug and add the milk. Mix
with a fork
Add this to make a soft dough
Knead on clean surface, using as little
flour as possible
Roll very thinly and shape
Place on baking tray
Put toppings onto base in the right order
(tomato sauce first, then others, then any
raw meat on top)
Bake until golden brown and toppings are
cooked 20-25 minutes.
WASH UP / READY FOR INSPECTION
Cover, cool and refrigerate
Homework

Introduction
 Chapter 1

Next lesson this will
be explained!
Plenary

Save the
Homework
Project to
your Food
Folder on
your u drive
so you can
access it next
lesson