LCN/jap
11th February 2016
Dear Parent / Carer,
Re: Food Technology : Year 8B1 Practical Work
Your son / daughter has commenced their Year 8 Food Technology course.
I enclose a list of ingredients for each weeks practical lesson. Recipes can be adapted to suit your personal tastes.
Please can you ensure your son/daughter has a suitable container to carry their practical work home in.
If there is a problem with the provision of ingredients please do not hesitate to contact me the day before the lesson so that we can assist where possible.
Thank you in anticipation of your continued support.
Yours sincerely,
Mrs L Newman
Food Technology Teacher
WEEK A : Monday, 7th March – Spaghetti Bolognese
250g minced beef or soya meat
1 onion
450g can chopped tomatoes or cook in sauce
1 beef stock cube
100g dried spaghetti
Optional: green/red pepper; 100g mushrooms; 1 carrot
CONTAINTER TO CARRY IT HOME IN
WEEK B – Friday, 18th March : CHILLI CON CARNE
200g minced beef
1 onion
215g tin red kidney beans
2 tbsp cooking oil
1 green or red pepper
1 beef stock cube
400g tin chopped tomatoes
150g long grain or basmati rice
Chilli powder (amount varies according to taste – 1 tsp at a time)
Optional : 50g peppers / 50g mushrooms
CONTAINER TO CARRY IT HOME IN
WEEK A – Monday, 21st March : CurrY & RICE
4 raw chicken breasts
2 medium onions
1 medium apple
2 cloves garlic
2 tablespoons oil
200g basmati or long grain rice
1 level teaspoon ground ginger }
1 heaped teaspoon tomato puree } OR 1 jar of
1 rounded dessertspoon curry powder } curry cook-
of your preferred strength } in-sauce
1 tin tomatoes }
OVENPROOF DISH / CONTAINER TO CARRY IT HOME IN
WEEK B – Friday, 15th April : Lasagne
300g minced beef
450g can chopped tomatoes or cook in
sauce
1 medium onion
½ green pepper (optional)
1 beef stock cube
75g lasagne sheets
Optional: 100g mushrooms
Cheese Sauce
50g margarine
50g plain flour
500ml milk
100g cheddar sauce
OVENPROOF DISH / CONTAINER TO CARRY IT HOME IN
WEEK B – Friday, 13th May – BURGERS
200g minced beef
1 onion
1 egg yolk
CONTAINER TO CARRY HOME IN
WEEK A –Monday, 16th May : FLAPJACKS (decorated)
225g rolled oats
100g margarine
75g sugar
75g golden syrup (3 tablespoons)
100g flavourings – choose from: Dried fruit; nuts; chocolate chips, cherries
Topping – 200g chocolate – for melting OR Glace icing – 100g icing sugar & water
Sprinkles to decorate
CONTAINER TO CARRY HOME IN
WEEK A – Monday, 6th June : PLAIT
Basic Ingredients
1 packet frozen pastry
50g flour (to roll out)
1 egg (to glaze)
Then choice of:-
Savoury Sausage Meat OR
200g sausage meat
1 onion (chopped) Cheese & Onion
1 green pepper (chopped) 200g grated cheddar cheese
50g mushrooms (chopped) 2 onions (chopped)
2 tbsp tomato puree
1 tsp mixed herbs OR
OR Corned Beef
1 small tin corned beef
Apple & Sultana 1 onion
400g cooking apples
50g sugar
75g sultanas
2 tsp cinnamon
2 tbsp water
CONTAINER TO CARRY IT HOME IN
WEEK B : Friday, 17th June : SHORTCRUST PASTRY PIE
Pastry
1 packet ready made shortcrust pastry
25g flour to roll out
Fillings
Minced Beef – 400g minced beef, 1 oxo, 1 onion, selection of vegetables; OR
Cheese & Onion – 300g cheese, 25g flour, 25g margarine, 250ml milk, 1 onion; OR
Apple & Sultana – 500g apples, 50g sultanas, 50g sugar, teaspoon mixed spice
OVENPROOF PLATE or SHALLOW DISH & container to carry home in
WEEK A : Monday, 4th July – PINEAPPLE UPSIDE DOWN PUDDING
1 small tin pineapple rings
4 cherries
2 tablespoons golden syrup
100g margarine
100g sugar
100g self raising flour
2 large eggs
PLATE AND CONTAINER TO CARRY IT HOME IN