Year 7 Food Technology

Practical

  1. Basic Salad/Greek Salad
  2. Tabbouleh
  3. Cous Cous
  4. Pasta Salad
  5. Rice Salad
  6. Potato Salad
  7. Roasted Vegetables
  8. Ratatouille
  9. Stir Fried Vegetables
  10. Fruit Salad
  11. Fruit Flan
  12. Fruit Drink
  13. Milk Drink
  14. Vegetable Soup/Tomato Soup
  15. Leek and Potato Soup
  16. Coleslaw
  17. Baked Apples
  18. Apple Crunch
  19. Jacket Potatoes/Soufflé Potatoes

20.Tacos/Burritos

21.Cheesy Slaw Pittas

22.Toasted Sandwiches/Croque Monsieur

23.French Bread Pizza/Pizza

24.Stuffed Naan bread (Chapattis)

Videos

  1. Catering Skills
  2. Cooking Utensils
  3. Handling Foods Safely
  4. Kitchen Safety: Accidents Aren’t Accidental

YEAR 7

BASIC SALAD

Ingredients

2 lettuce leaves

1 tomato

1 carrot

5cm cucumber

Method

  1. Wash and dry lettuce leaves. Place on plate.
  2. Cut tomato into a ‘lilly’ shape.
  3. Slice cucumber thinly.
  4. Peel and grate carrot.
  5. Arrange tomato, cucumber and carrot in a neat pattern on the lettuce.

YEAR 7

TABBOULEH

Ingredients

75g burghul (cracked wheat)

½ onion, finely chopped

½ cucumber, cut into very small cubes

3 tomatoes, finely chopped

4tbs chopped parsley

a handful of fresh chopped mint

or 1tbs dried mint

juice of 1½ lemons

or 4tbs lemon juice

4tbs oil (olive oil tastes best)

salt and pepper

½ Cos lettuce

or some good lettuce leaves

Method

  1. Cover the burghul with cold water and leave to soak for 10 minutes. Drain and place in a large bowl.
  2. Mix in the onion, tomatoes, cucumber, parsley and mint and season well with salt and pepper.
  3. Mix in the oil and lemon juice and leave to stand for 15 minutes.
  4. Arrange the lettuce leaves on a dish and pile the tabbouleh on top. Serve on its own or with bread, hummus and kebabs.

Serves 4

YEAR 7

COUS COUS

Ingredients

75g cous cous

75 / 100ml boiling water

salt and pepper to season

½ lemon

handful of coriander

1 clove garlic

½ red pepper

50g dried apricots

25g flaked almonds

Method

  1. Put cous cous in a bowl and cover with boiling water. Leave to soak.
  2. Slice and chop finely the red pepper.
  3. Peel, crush or chop garlic.
  4. Chop dried apricots and almonds.
  5. Finely chop coriander.
  6. Add salt, pepper, juice of lemon, chopped pepper, garlic, almonds and apricots to cous cous. Mix well.

YEAR 7

PASTA SALAD

Ingredients

50g pasta shells

25g Sweetcorn

½ red pepper

½ onion

2tbs mayonnaise

Optional small tin of tuna in brine

Method

  1. Cook the pasta in boiling salted water until tender and soft.
  2. Wash and deseed the pepper then slice and dice finely.
  3. Peel and chop the onion.
  4. Drain the sweetcorn and tuna.
  5. Mix all the ingredients together in a mixing bowl.
  6. Add mayonnaise and mix again.

YEAR 7

RICE SALAD

Ingredients

50g rice

½ red pepper

½ onion

25g sweetcorn

25g peas

salt and pepper

Method

  1. Bring a saucepan of salted water to the boil.
  2. Add the rice, peas and sweetcorn.
  3. Cook or simmer until rice is cooked.
  4. Meanwhile, prepare the pepper and onion as shown by the teacher.
  5. Drain the cooked rice and vegetables, add the pepper and onion.
  6. Season to taste.

Variations

  • Use a selection of frozen mixed vegetables.
  • Use peppers of a different colour e.g. green or yellow
  • Add 50gms of button mushrooms cooked in a small amount of butter.
  • Add your own choice of fresh herbs finely chopped.
  • Add your own choice of spices e.g. garlic finely crushed.

YEAR 7

POTATO SALAD

Ingredients

150g potatoes

2tbs mayonnaise

small bunch of chives

salt and pepper

Optional2 spring onions

Method

  1. Peel and dice the potatoes. New potatoes do not need to be peeled, just cut into small pieces.
  2. Cook in boiling, salted water until just soft.
  3. Drain potatoes and replace in saucepan.
  4. Stir in the mayonnaise and chopped chives.

Variations:

  • Use 300gms new potatoes
  • Use spring onions instead of chives
  • Use a ‘flavoured’ mayonnaise such as garlic
  • Add a teaspoon of curry paste to the mayonnaise to give a different flavour

YEAR 7

ROASTED MEDITERRANEAN VEGETABLES

Ingredients

1 clove garlic

1 red onion

½ small aubergine

1 courgette

1 yellow/orange pepper

50g mushrooms

10 cherry tomatoes

olive oil

dried mixed herbs

Optional:1 small chilli

fresh basil leaves

Method

  1. Peel and chop the garlic and onion.
  2. Wash the vegetables.
  3. Deseed the peppers.
  4. Slice and dice the vegetables.
  5. Place all vegetables in roasting tin.
  6. Toss with oil and herbs.
  7. Place in oven Gas mark 6 or 200o Electric for about 15-20 minutes until vegetables soften slightly.

YEAR 7

RATATOUILLE

Ingredients

1 large onion

1 clove of garlic

1 aubergine

1 green pepper

3 courgettes

1 tin tomatoes

2tbs vegetable oil

1 level tbs tomato puree

salt and freshly ground black pepper

Method

  1. Peel and chop the onion, peel and chop the garlic very finely. Fry in the oil in a large pan for 5-10 minutes.
  2. Wash and dry the other vegetables. Cut the aubergine into chunks and add to the pan. Fry for 5 minutes.
  3. Deseed the pepper and cut into small pieces. Slice the courgettes. Discard the juice from the tin of tomatoes. Add all the vegetables to the pan together with the tomato puree.
  4. Simmer gently until all the vegetables are soft. Check the taste and add salt and pepper.

Variations

  • Cook 100gms of any kind of pasta, drain and put into a serving dish. Pour the Ratatouille sauce on the top, sprinkle with 75gms grated cheese and grill until brown.
  • Use up any ‘leftover’ vegetables for this recipe.
  • Other vegetables which could be used are mushrooms, sweetcorn.

YEAR 7

STIR FRIED VEGETABLES

Ingredients

1 clove garlic

5cm of stem ginger

1 onion

1 carrot

½ green pepper

½ red pepper

50g mushrooms

50g sweetcorn

50g beansprouts

1tbs sunflower oil

salt and pepper

1tbs soya sauce

Optional50g waterchestnuts

50g bamboo shoots

Method

  1. Peel garlic and ginger chop finely.
  2. Peel and cut the onion into rings.
  3. Peel and slice the carrot into thin strips.
  4. Wash the mushrooms and slice thinly.
  5. Slice the pepper into thin strips.
  6. Wash the beansprouts.
  7. Heat the oil in a Wok or large frying pan. Carefully add the carrot, onion and pepper to the oil. Fry until soft.
  8. Add the other ingredients and continue to fry until soft.
  9. Serve hot.

YEAR 7

FRUIT SALAD

Ingredients

100ml apple juice

1 red apple

1 pear

1 orange

1 banana

few grapes

Method

  1. Prepare the fruits by cutting into small pieces and placing into the mixing bowl.
  2. Cover fruit with apple juice.
  3. Do all your clearing up, making sure you wash up in hot water!

YEAR 7

FRUIT FLAN

Ingredients

1 small sponge flan ring

1 tin of mandarins or slice peaches

1 kiwi

2 strawberries to decorate

1 sachet of quick gel.

Method

  1. Open flan ring and place on plate ready to decorate.
  2. Open tinned fruit; drain using a sieve and reserve the juice for later.
  3. Wash and take stalks off the strawberries and slice as needed then set aside.
  4. Peel and slice kiwi fruit, then set aside.
  5. Arrange fruit attractively in the flan ring.
  6. Use the reserved juice to make up the quick gel as directed on the packet.
  7. Cool slightly then cover the arranged fruit.
  8. Leave to set.

YEAR 7

FRUIT DRINK

Ingredients

Variety of fresh fruits or tinned fruit, e.g.

apple,

grapes,

orange,

banana,

pear,

strawberries,

apricots.

Water to mix

Method

  1. Peel and chop the fruits you have chosen
  2. Place in the blender/liquidiser and blend together.
  3. If the mixture is too thick add water to thin the texture you want or add some of the juice from tinned fruit if used.
  4. Pour into a glass. Decorate with some of the cut fruit.
  5. Drink and enjoy!

YEAR 7

MILKSHAKE

Ingredients

100ml semi-skimmed milk or

100ml natural yoghurt

optional100ml crème fraiche

100ml creamed coconut

100ml coconut milk

variety of tinned and fresh fruit e,g.

banana,

strawberries,

raspberries,

tinned peaches.

Method

  1. Prepare fruit by peeling and chopping according to type of fruit.
  2. Place milk or yoghurt in blender/liquidiser.
  3. Add chopped fruit and blend until smooth.
  4. Pour into a glass. Decorate with cut fruit.
  5. Drink and enjoy!

YEAR 7

GOLDEN VEGETABLE SOUP

Ingredients

1 potato

1 carrot

1 onion

1tbs oil

1 vegetable stock cube

500ml water

salt and pepper

Optional1 leek

2 sticks celery

50g sweetcorn

50g peas

100g broccoli

Method

  1. Peel all the vegetables and chop into small pieces.
  2. In a sauce pan heat the oil and gently fry the vegetables for about 3 minutes.
  3. Add the water and stock cube, bring to the boil and simmer for about 10 minutes until all the vegetables are soft.
  4. Season to taste.
  5. Allow to cool slightly and then carefully blend in a blender until smooth**
  6. Re-heat and serve immediately.

**If the soup seems a bit too thin at this point, mix 1tbs of cornflour with water to make a smooth liquid. Return the soup to the saucepan and add the cornflour mixture. Gently heat stirring all the time until the soup thickens.

YEAR 7

TOMATO SOUP

Ingredients

1 large tin tomatoes

500ml water

1 potato

1 onion

1 carrot

1 vegetable stock cube

salt and pepper

Method

  1. Peel and very finely chop all the vegetables.
  2. Place all the vegetables, tomatoes, stock cube, water, salt and pepper into a large saucepan.
  3. Bring to the boil and then simmer until all the vegetables are cooked, stir occasionally to dissolve the stock cube.
  4. Check the seasoning and allow to cool slightly.
  5. Pour the soup into a blender and blend until smooth.
  6. Before serving reheat thoroughly.

YEAR 7

LEEK AND POTATO SOUP

Ingredients

1 small onion, peeled and chopped

400g leeks, cleaned and sliced

400g potatoes, peeled and cubes

600ml chicken stock (600ml + chicken stock cube)

100ml skimmed milk

black pepper

Method

  1. Place all the ingredients in a saucepan and cover with a lid.
  2. Bring gently to the boil and simmer for 20 minutes.
  3. Mash the potatoes and leeks with a potato masher until you get rid of large pieces.
  4. Serve with crusty French bread.

YEAR 7

COLESLAW

Ingredients

½ small white cabbage

1 onion

1 carrot

small jar of mayonnaise

salt and pepper

Optional2 sticks of celery finely chopped

1 eating apple sliced

25g raisins/sultanas

Method

  1. Grate the cabbage, using either a food processor, grater or a knife. Place in a mixing bowl.
  2. Peel and grate the carrot.
  3. Peel and chop the onion, do not grate as this will make your eyes water!!
  4. Mix all the vegetables together with the mayonnaise and season to taste.
  5. Compare your results with each other.

YEAR 7

BAKED APPLES

Ingredients

1 large cooking apple

25g polyunsaturated margarine

25g brown sugar

25g mixed dried fruit

Method

  1. Wash the apple. Remove the core.
  2. Mix the margarine, sugar and dried fruit together in a small bowl.
  3. Push all of the margarine mixture into the centre of the apple.
  4. Place in an over-proof dish. Bake for 15-20 minutes. Gas No.5 or 180o electric.
  5. Bake until apple is soft.

YEAR 7

APPLE CRUNCH

Ingredients

1 large Cooking Apple (approx. 350g), peeled, cored and sliced

2tbs water

150g carton natural yoghurt

Crunchy layers

50g chopped raisins or sultana

4 digestive biscuits, roughly chopped

Method

  1. Put the sliced apples in the saucepan with the water.
  2. bring to the boil, reduce the heat and simmer covered for 8-10 minutes, stirring occasionally until the apples have fallen into a mush. Leave to cool.
  3. Spoon a layer of apple into the bottom of a tumbler. Add a layer of yoghurt and then a layer of dried fruit mixed with the digestive biscuits.
  4. Repeat the three layers again.

YEAR 7

SOUFFLE POTATOES

Ingredients

1 Potato cooked in jacket

1 egg separated

Salt and Pepper

Choice of flavourings

2 rashers of bacon crisply grilled and chopped and/or

25g grated cheese.

Method

  1. Set the oven to 200oC/400o/Gas 6.
  2. Cook potato in oven/microwave.
  3. Cut the potatoes in half along their length and scoop out all the flesh, retaining the skins.
  4. Mix the flesh with the egg yolks, seasoning and your chosen flavourings.
  5. Whisk the egg whites until stiff and mix with the potato mixture, then spoon the mixture into the potato skins.
  6. Place on a baking tray and bake for 20 minutes until set and golden.

YEAR 7

JACKET POTATOES

Ingredients

1 Potato

25g polyunsaturated Margarine

Salt and Pepper

50g grated cheese or

1 small tin of baked beans or

50g coleslaw

Method

  1. Scrub potato and bake for 1 hour 200oC or 5 minutes in microwave on high.
  2. Cut in half; mash in margarine and season.
  3. Top with chosen flavouring; if beans heat in microwave first; if cheese place on top and put under grill to brown.

YEAR 7

MEXICAN TACOS and BURRITOS

Ingredients

1 green pepper, peeled and chopped

2 cloves garlic, peeled and cut in half

1 onion, roughly copped

1tbs sunflower cooking oil

430g can red kidney beans, well drained

1-2tsp ground chilli powder

1 small tin tomatoes

4 taco shells or 2 flour tortillas

4 lettuce leaves, shredded

50g cheddar cheese, grated

salt and pepper to taste

Optional1-2tbs chilli sauce

2-3tbs sour cream

1-2 spring onions

2 chopped tomatoes

50g chopped fresh coriander

Method for filling

  1. Fry the garlic, onion and pepper in very hot oil for a few minutes to flavour it. Remove from the pan with a slotted spoon.
  2. Place the beans and tomatoes in the pan and stir and mash for about 10 minutes.
  3. Add onion, garlic and peppers. Mix well.

To assemble Tacos

  1. Meanwhile set the oven as directed on the pack of taco shells. Place the taco shells on a baking tray and heat through in the oven.
  2. Spoon a little of the bean mixture into each taco shell and top with lettuce and grated cheese and chilli sauce/sour cream.

To assemble the Burritos

  1. Place 3 spoonfuls of the bean mixture on the tortillas.
  2. Top with 2tbs of cheese, sour cream, few lettuce pieces and some chopped tomatoes
  3. Fold the opposite sides of the tortilla to meet in the centre then fold one end under.
  4. Place in a warm dish.
  5. Repeat with the other tortillas until all the filling has been used.

YEAR 7

CHEESY SLAW PITTAS

Ingredients

1 carrot

2 spring onions

25g raisins

75g cheddar cheese, grated

2tbs mayonnaise (ready made, or home made)

salt and pepper

1 large or 2 small pitta breads

Optional2-3 slices of ham

1 green pepper

Methods

  1. Peel and grate the carrots. Trim the spring onions and slice them finely, cutting diagonally to make long, thin strips.
  2. Mix the carrot, onion, raisins and cheddar together in a bowl, then stir in the mayonnaise and season to taste with salt and freshly ground pepper.
  3. Refresh the pittas by putting them in a very hot oven for three minutes, or popping them in the toaster. If using large pittas, cut them in half and open them out to form pockets. If using small pittas, cut a slit around one side edge and open them up.
  4. Tuck the filling into each of the pitta pockets. If making them for a packed lunch, wrap them in Clingfilm or greaseproof paper.

YEAR 7

TOASTED SANDWICHES

Ingredients

2 slices of bread

10g polyunsaturated margarine

50g grated cheese

Optional1 slice ham

¼ red onion, peeled, chopped

1 tomato, washed, sliced

1 small tin of tuna

1 small tin of baked beans

50g mushrooms peeled, sliced

Method

  1. Prepare fillings for sandwich; shopping, slicing and grating.
  2. Spread margarine on to two slices of bread.
  3. Place the ‘buttered’ side down and top with chosen flavouring.
  4. Top with the second slice of bread with side with the margarine facing the top.
  5. Place sandwich in sandwich toaster.
  6. Toast for 5 minutes until sandwich is sealed and golden.
  7. Remove carefully with a palette knife taking care not to scratch the sandwich toaster.

YEAR 7

CROQUE MONSIER

Ingredients

2 slices of bread

10g polyunsaturated margarine

1 slice of ham

75g grated cheese

Optionala dash of Worcester sauce

Method

  1. Grate cheese.
  2. Spread margarine on both sides of the bread.
  3. Toast all sides of the bread lightly.
  4. Make sandwich with ham and half of the cheese.*
  5. Top toasted sandwich with remaining cheese and grill until golden.

*Add Worcester Sauce if chosen before grilling

YEAR 7

STUFFED NAAN BREAD/ROLLED CHAPATIS

Ingredients

1 naan bread or 2 chapatis

2 cloves of garlic peeled, chopped

2tsps curry powder/paste

1 onion peeled, chopped

1 carrot peeled, grated

1 potato peeled, grated

1 parsnip peeled, grated

50g frozen peas

1tbs polyunsaturated oil

1-4tbs water

Method

  1. Warm naan breads or chapatis.
  2. Prepare vegetables as described.
  3. Slowly fry garlic, onion and curry powder/paste. If it starts to stick add a tablespoon of water.
  4. Add all vegetables and stir fry slowly allowing vegetables to sweat together.
  5. Add water when necessary to prevent the mixture from sticking.
  6. Cook for 10 minutes.
  7. Split naan bread and fill with vegetable mixture or split mixture between 2 chapatis and roll up.

YEAR 7

FRENCH BREAD PIZZA

Ingredients

½ French stick of bread

2-3tbs tomato puree

150g cheese

1 small onion

Optional50g pepperoni

50g ham

1 green pepper

50g mushrooms

50g pineapple

1 medium sized pizza base

1 small tin tuna

Method

  1. Slice the bread in half longways.
  2. Spread with tomato puree.
  3. Peel and chop onion. Put on top of tomato.
  4. Prepare any of the other ingredients you have chosen and place on top of onion.
  5. Grate cheese and cover all the other ingredients.
  6. Place on a grill pan.
  7. Grill until golden brown.

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The LanfrancSchool / Food Technology / Recipes