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Name ........................ Class..........................

Name ........................ Class..........................

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Name ........................ Class..........................

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  1. Name ........................ Class..........................

  2. Before we start The kitchen: Clean and ready? Before you start preparing and cooking food, you need to make sure that the kitchen ready. Make sure that:* the work surfaces are clear and clean;* you have clean kitchen cloths and tea towels;* the equipment you are going to use is clean;* you have a separate chopping board for raw meat and ready-to-eat food, e.g. vegetables.

  3. Are you ready to cook? Personal hygiene: Are you ready to cook? Good personal hygiene is important to prevent risk of food poisoning. Before you start preparing or cooking food, make sure that you are hygienic.Tie back long hair, as it: * stops it dangling in food;* prevents it from landing in food;* prevents it from being caught in equipment.If you’ve got a hat, wear it!

  4. Are you ready to cook? Jewellery: Remove it! Remove jewellery, as it: * prevents any dirt touching food;* stops it being mixed into food;* stops it from getting dirty. If you wear nail varnish, remove it before cooking.

  5. Are you ready to cook? Cuts and coughs: Beware! Cut or boils should be covered with a waterproof dressing. Do not cough or sneeze over food as this spreads bacteria onto the food.

  6. Always Wash your hands: Keep them clean Always wash your hands with hot soapy water to remove dirt before you start preparing or cooking food. Hands must also be washed after going to the toilet, blowing your nose or handling waste. If in doubt, give your hands a wash!

  7. Important Facts!!!! Is hygiene important?: Yes! Is hygiene important? Yes! Every year it is estimated that almost 1 in 10 people in the UK suffer from food poisoning. If food poisoning bacteria are allowed to survive and multiply, they can cause illness when the food is eaten. Sometimes these bacteria are spread from a ‘source’ to other foods, for example by hands. This is known as cross-contamination.

  8. Contamination Contamination: Be careful! Sometimes food poisoning bacteria can be passed from a ‘source’ to a food. Sources of food poisoning bacteria include: * you - bacteria can be found in the nose, mouth, intestine and cuts;* raw food - especially raw meat, poultry, eggs and shellfish;* insects, especially flies; * rodents - through their droppings, urine and hair; * waste food;* pets.  

  9. Contamination Contamination: Be careful! The source of food poisoning bacteria can be passed to a food by a ‘vehicle’. The main vehicles are: * hands - by touching food, your nose/cuts or rubbish;* dirty cloths or equipment, especially those that have been used to prepare raw foods;* hand-contact surfaces, such as handles;* food-contact surfaces, such as work surfaces, where pets or rodents may have been.This is known as cross-contamination.

  10. Keep food safe!1 Prevention: Be aware! Food poisoning can be prevented easily by taking the following four simple precautionary measures. 1) Wash your hands properly and keep them clean. 2) Cook food properly. 3) Chill food properly. 4) Avoid cross-contamination.

  11. The kitchen The cooking area : Your space At home, you will cook in a kitchen. At school, you will probably cook in the food technology room. Both these cooking areas have similar layouts. It is important to become familiar with this area. Think about: * where basic equipment is stored; * where ingredients are stored;* how to use the cooker safely;* where and how washing is done; * where to put waste and rubbish.

  12. Know your equipment Basic equipment : What are they called? Basic equipment includes: * a basin;* a chopping board;* a cooling rack;* a colander;* a grater;* a mixing bowl;* a pastry brush;* a palette knife;* a measuring jug;* measuring spoons;* a sieve;* a spatula;* a wooden spoon;* a whisk;* a vegetable knife;* a vegetable peeler.

  13. Safety in the kitchen • Safety Rules • Do not run.  • Work quietly at all times.  • Listen carefully to all instructions given to you. • Put bags and coats on the pegs . • Always push stools under the tables.  • ………………………………………………………….. • ………………………………………………………….. • ………………………………………………………….. • ………………………………………………………….. • ………………………………………………………….. • .............................................................. • Fire Safety: It is unlikely that a fire will start in the classroom. However, it is important for everyone to know what to if there is a fire. • What should you do if there is a fire? Who should you tell? Where should you go? • ............................................................................................................................................................................................................................................................................................................................................................................................................................................................................... • Learning Objectives • By the end of this task you should be able to: • list safety rules for working in the Food Technology room; • know how to use the fire blankets in the Food Technology room. • Keywords: safety, hazards, dangerous, prevention. • The Food Technology classroom is one of the most dangerous rooms in the school. There are 20 students using hobs, ovens, electrical appliances, hot water and knives. Therefore, everyone must agree on some simple safety rules to prevent accidents from happening.

  14. Basic Cooking Learning objective To be able to categorise food into their groups. To know what equates to a portion of fruit or vegetable. To know the and be able to follow the health and safety rules during the practical session.

  15. Eating Well: What is it? The Eatwell Plate shows the balance and variety of different foods that make a healthy, balanced diet. It is made up of five different food groups.1) Fruit and vegetables2) Bread, rice, potatoes, pasta and other starchy foods3) Milk and dairy foods4) Meat, fish, eggs, beans and other non-dairy sources of protein5) Foods and drinks high in fat and/or sugar.Healthy eating is about getting a good balance of different foods. All foods can be included in a healthy diet, so long as the overall balance is right. No foods are banned! You should eat more of the foods shown in the 2 largest groups and less of the foods shown in the smallest group. www.licencetocook.org.uk

  16. Fruits and Vegetables: Do you eat enough? The main message about fruit and vegetables is to eat plenty of different types. They should make up 1/3 of the food you eat. We all need to eat at least 5 portions of fruit and vegetables every day. They can be fresh, canned, dried, frozen or juiced. A portion is roughly what fits into the palm of your hand, like an apple or 2 plums, or a glass of juice. All fruits and vegetables count, except potatoes as these are in the starchy food group. www.licencetocook.org.uk

  17. Bread, rice, potatoes, pasta and other starchy foods : Eat plenty! This group includes: * different types of bread, rice, pasta and noodles;* potatoes, yam and plantain;* breakfast cereals. Foods in this group are needed for energy. They also provide fibre, which helps keep our gut healthy. Eat plenty of foods from this group and include something from this food group at each meal. Choose wholemeal and whole grain types when you can, like wholemeal bread, brown rice and pasta. www.licencetocook.org.uk

  18. Milk and dairy foods : What's in this group? This group includes: * milk;* cheese;* yogurt. This food group is important for healthy bones and teeth. Choose lower fat varieties when possible, for example a glass of semi-skimmed milk, a pot of low fat yogurt or a piece of reduced-fat cheese. www.licencetocook.org.uk

  19. Meat, fish, eggs, beans ... The full name of this group is: Meat, fish, eggs, beans and other non-dairy sources of protein. This group includes: * meat, e.g. beef, chicken or lamb;* fish, e.g. tuna, salmon or cod;* eggs;* beans;* non-dairy sources of protein, e.g. tofu, nuts, lentils.This group provides protein, which is needed for growth and repair of body cells and maintenance of health. In addition, important vitamins and minerals are also provided, such as vitamins B12, vitamin D, iron, zinc.We need to include moderate amounts of these types of foods in our diet. www.licencetocook.org.uk

  20. Food and drinks high in fat and/or sugar : Go easy! This group contains: * foods high in fat, e.g. pastry, oil, crisps;* foods high in sugar, e.g. jam, biscuits, sweets;* drinks high in sugar, e.g. cola, lemonade, squash. This is the smallest food group. Foods from this group should be eaten now and again in small amounts. It is important to have some fat in our diet because fat helps the body absorb some vitamins, it is a good source of energy and a source of essential fatty acids (that the body cannot make itself). Although it is important to eat less fat, we need to think about the type eaten – cutting down on foods high in saturated fat. www.licencetocook.org.uk

  21. These provide vitamins and minerals and are low in fat These are a good source of energy as well as starch, these foods contain fibre, calcium, iron and B vitamins. These are needed for growth and repair of the body. These foods are a great sources of protein and vitamins A and B12 and also calcium, which helps to keep our bones strong. Too much of these can lead to people becoming overweight and having health issues.

  22. Government guidelines • 1. Base your meals on starchy foods • 2. Eat lots of fruit and veg • 3. Eat more fish  • 4. Cut down on saturated fat and sugar • 5. Try to eat less salt - no more than 6g a day • 6. Get active and try to be a healthy weight • 7. Drink plenty of water • 8. Don't skip breakfast

  23. Definition Of A Balanced Diet. • A balanced diet is one that helps maintain or improve health. It is important for the prevention illness such as obesity, and heart disease. It involves eating appropriate amounts all of the food groups and enough water. • A balanced diet is a diet that contains adequate amounts of all the necessary nutrients required for healthy growth and activity without causing weight gain. It is important for good health • A balanced diet is one which contains carbohydrate, protein, fat, vitamins, minerals and fibre in the correct proportions. • Fill in the gaps using the words at the bottom of the page. You can use one of the words twice.

  24. Research – What is a balanced diet Definition of a balanced diet .......................................................................................................................................................................................................................................................................................................... ..................................................................................................................................................... The eat well plate shows .................................................................................................... . ............ of our diet should be made up of fruits and vegetables. It is advised that we consume ............. portions a day. Starchy food should make up about ............... of our diet. As well as starch, these foods contain ......................., calcium, iron and B vitamins. Milk and dairy products such as ......................, and ................. are great sources of protein and vitamins A and B12. They're also an important source of ............................., which helps to keep our bones strong. If you're trying to cut down on fat, it's a good idea to go for lower fat milks and yoghurts and reduced fat cheeses. Meat is a good source of ......................... and vitamins and minerals. Some types of meat are high in fat, particularly ........................................ fat. When you're buying meat, the cut or type of meat product you choose (and how you ................... it) can make a big difference. We should try to focus on cutting down on .................................. fat. We should be eating at least two portions of ....................... a week including one of oily fish. Fish and shellfish are rich in .............................. and minerals, and oily fish is rich in omega 3 fatty acids. Eggs, pulses, ........................ and seeds are all good sources of protein, and they're easy to prepare. Food and drinks containing lots of added sugars contain .................................... but often have few other nutrients, so we should try to eat these types of foods only .................................... calories cook fibre cheese yoghurts vitamins calcium fish saturated 1/3 1/3 protein occasionally nuts

  25. Research – What is a balanced diet Definition of a balanced diet .......................................................................................................................................................................................................................................................................................................... ..................................................................................................................................................... The eat well plate shows .................................................................................................... . ............ of our diet should be made up of fruits and vegetables. It is advised that we consume ............. portions a day. Starchy food should make up about ............... of our diet. As well as starch, these foods contain ......................., calcium, iron and B vitamins. Milk and dairy products such as ......................, and ................. are great sources of protein and vitamins A and B12. They're also an important source of ............................., which helps to keep our bones strong. If you're trying to cut down on fat, it's a good idea to go for lower fat milks and yoghurts and reduced fat cheeses. Meat is a good source of ......................... and vitamins and minerals. Some types of meat are high in fat, particularly ........................................ fat. When you're buying meat, the cut or type of meat product you choose (and how you ................... it) can make a big difference. We should try to focus on cutting down on .................................. fat. We should be eating at least two portions of ....................... a week including one of oily fish. Fish and shellfish are rich in .............................. and minerals, and oily fish is rich in omega 3 fatty acids. Eggs, pulses, ........................ and seeds are all good sources of protein, and they're easy to prepare. Food and drinks containing lots of added sugars contain .................................... but often have few other nutrients, so we should try to eat these types of foods only .................................... calories saturated cook fibre cheese yoghurts vitamins calcium fish 5 saturated 1/3 1/3 protein occasionally nuts The proportion of our diet that should be made up of each food group. 1/3 5 1/3 fibre cheese yoghurt calcium protein saturated cook Saturated fat fish vitamins nuts calories occasionally

  26. Making sense of dishes: The food groups Most of the food we eat will be from more than just one food group. These types of foods are known as composite dishes. Examples of composite dishes include pizzas, sandwiches, pasta dishes and soups. They are dishes that include ingredients from more than one food group. For example, a chicken, mushroom and tomato pizza would fit into the following groups: * pizza base: bread, rice, potatoes, pasta and other starchy foods;* tomato topping and mushrooms: fruit and vegetables;* cheese: milk and dairy foods;* chicken: meat, fish, eggs and beans and other non dairy sources of protein. www.licencetocook.org.uk

  27. Food groups • We don’t eat individual foods, we combine foods to make a meal. • Can you decide what good groups the following meals are made up of? • Do you think they are balanced?

  28. Are these meals balanced?

  29. Eat well plate questions • What quantity of your diet should be made up of fruit and vegetables? • How many portions should we aim to eat? • What food group should we base our meals around? • Give some examples of these foods? • What type of fat should we try to eat less of? • Why is too much sugar in the diet a disadvantage to us?

  30. Eat well plate questions • What quantity of your diet should be made up of fruit and vegetables? • ........................................................................................ • How many portions of fruit and vegetables should we aim to eat? • ..................... • What food group should we base our meals around? • .......................... • Give some examples of food from this group? • ................................. • What type of fat should we try to eat less of? • .......................................... • Why could we try to eat less of this fat? • ............................................................................................................................................................................................................................................................................ • Why is too much sugar in the diet a disadvantage to us? • ............................................................................................................................................................................................................................................................................ • What important substance do we get from dairy foods? • .......................................................... • Why do we need this/ • .........................................................................................................................................................................................

  31. What is a portion? three heaped tablespoons of beans (up to one portion of your five can be beans) two handfuls of raspberries, seven fresh strawberries or one handful of grapes two tablespoons of vegetables (frozen, canned, raw or cooked) one medium apple, orange or banana a small glass of fruit juice (150ml) a cereal bowl of salad leaves

  32. One Portions of fruit and vegetables

  33. Summary : Important points to remember! The Eatwell Plate is the healthy eating model for the UK and most people can use it as a general guide. It is made up of 5 food groups and shows the balance and variety of foods we should include in our diet.A wide variety of foods is needed to make up a healthy, balanced diet.The majority of the food in our diet should come from the fruit and vegetables and the bread, rice, potatoes, pasta and other starchy foods groups.Aim for at least 5 portions of fruit and vegetables each day and two portions of fish a week.Much of the food we eat, such as meals and snacks, contains foods from more than one food group. These are known as composite dishes. To achieve a balanced diet we should think about which food groups the meals and snacks we choose come from. www.licencetocook.org.uk

  34. Fruit Kebabs Red grape strawberry kiwi Pineapple Water melon Equipment -................................................................................................................. Method .......................................................................... ......................................................................... ........................................................................ ........................................................................ Skills used .................................................................................................................... ....................................................................................................................... Evaluation .............................................................................................................................................................................................................................................................................. .......................................................................................................................................

  35. Fruit Smoothies Electrical equipment : Mixer and food processor MixerThese have a bowl attached where ingredients are mixed, whisked or kneaded, depending on what is required and are useful for preparing larger amounts. They should be unplugged while changing the hooks or whisks. Food processor These are useful to blend, grate or chop ingredients. They have different blades that can be changed, depending on what you are using them for.

  36. Fruit Kebabs Equipment -................................................................................................................. Method .......................................................................... ......................................................................... ........................................................................ ........................................................................ Skills used .................................................................................................................... ....................................................................................................................... Evaluation .............................................................................................................................................................................................................................................................................. .......................................................................................................................................

  37. Fruit Kebabs/Fruit smoothis Skills Used • Selecting fruit – checking freshness • Washing fruit • Removing pips from fruit • Chopping fruit safety • Cleaning surfaces and washing up • Using a blender

  38. Using a knife Using a knife : Be safe The bridge hold Hold the top of the food with your thumb and fingers on either side. Place the knife in the opening and cut down, making sure you use the sharp edge of the knife. This is a safe method of cutting as your fingers are not in the path of the knife. If possible, make sure the food is flat side down so that it does not move. The claw grip  Make one hand into a claw and rest it on the food. Place the knife next to your fingernails, and using these as a guide, cut down. Move your fingers back slightly and cut again.

  39. Vegetable preparation Preparation : Ingredients Many ingredients need to be washed, peeled, sliced, chopped or grated before you start cooking. It is important to use a knife safely to avoid accidents. Select a knife which is the right size for your hand, and for the job to be done. The main techniques for using a knife safely are the Bridge hold and Claw grip.

  40. Vegetable Preparation Preparation : Peeling and grating GratingLots of different types of food can be grated, such as cheese, carrot and apple. When grating, it is important that you use the full length of the grater and that you push down to steady the grater. Press the food against the sharp edge of the grater. Make sure that you don’t grate your fingers! Grate on a chopping board or plate - this makes it easier to gather up the grated food. PeelingSome fruits can be peeled by hand, e.g. a banana or orange. However, some fruit and vegetables are peeled using a vegetable peeler, e.g. cooking apple or potato. To use a vegetable peeler safely, run the peeler away from you along the vegetable. Turn the vegetable around and repeat. Place the peelings into a small bowl, plate or kitchen paper to keep your work area clean and clear.

  41. Pizza Learning Objective • To learn the skills necessary to make a dough. • To be able to follow instructions carefully and consider health and safety checks that will ensure a good quality pizza.

  42. The oven : What is it used for? The oven is used to: * bake - flapjacks or muffins;* roast - beef or potatoes;* casserole - meat and/or vegetables slowly cooked in liquid. When using the oven you should: * pre-heat the oven at the start of cooking;* make sure that the shelves are in the right positions;* always place and remove foods using oven gloves;* try not to use it for just one dish as this is wasteful;* turn off the oven after use. You will use the oven to cook your pizza.

  43. Preparing onions Preparing an onion : Be careful Use the claw grip to cut away the non-root end of the onion. Use the bridge hold to cut the onion in half. Peel away the outer skin. Place one half of the onion flat down, and using the claw grip, cut length ways into the onion, but do not cut through the root. The root keeps the onion together. Lastly, use the claw grip to slice across the onion.

  44. Pizza Ingredients 125g strong plain four tomato puree 1 tbsp olive oil onion ¼ teaspoon salt ham ½ teaspoon sugar sweetcorn 1 rounded teaspoon fast action yeast 75ml tepid water Method Sieve flour into mixing bowl Add salt and sugar and yeast Make a well in the mixture Add olive oil Add the tepid water and mix with a round bladed knife. Knead the dough for 10 minutes Roll out into a round Spread the tomato puree Add vegetables Grate cheese Bake 220 C

  45. Health/Safety and Quality checks for pizza

  46. Health/Safety and Quality checks for pizza