Year 8 Kitchen Routine Review
1. Get an apron on, wash
hands (for 30 seconds) and get your equipment out.
2. 2 boys and 2 girls per
table, if possible. Stay at this table until week 5 then you can change.
3. Each student will be
assigned a duty (washing, drying, put away and benches), which will change
every lesson. If you do shift tables, then your duty letter will change. You
are responsible for this.
4. During the demonstration,
students need to watch and listen quietly. If this is not possible, the class
will be told to sit at their benches for the demonstration. If the chatter
continues, the students responsible will be sent from the kitchen.
5. Dirty laundry (use only 1
tea towel and wash cloth per lesson) into blue bin at end of the lesson. Don’t
replace any of the towels from the hot water cupboard. I will do this after you
go.
6. Spray Bottles are to be
used for the work surfaces only. If you are caught spraying anybody, you will
lose your food for the next lesson.
7. Any water spilt on the
floor must be cleaned using the “Skody” towel. It is a hazard.
8. Please bring a container
with cutlery to eat/take your food away in. I will not provide any containers
or glad wrap or tinfoil. We have very little cutlery.
9. All food scraps go into
the compost bin. All rubbish into the black bin.
10.
Appropriate behavior is required in the kitchen (no running
around, fighting, stealing, yelling etc) otherwise you will be sent from the
kitchen. This is a dangerous work space.
11.
Remember the dangers
in the kitchen.
· Hot surfaces- burns,
· Knives- cuts,
· Long hair – need to tie
up,
· Food hygiene- washing
hands, don’t eat anything off the floor.
You will cook the recipe as required but you don’t have to
eat it. You need to learn to cook safe food for others.
Learn and enjoy.
Work as a team.
We learn by doing.
The best lessons come
from mistakes.
C3 B4 ME!
Please ask 3 other
students what to do before asking Mr Skipworth. Or read the recipe on the
board!
*Year 8
Menu List
Year 8 Menu List
Broken into 10 weeks (20 lessons, 2 per week)
1.
Kitchen
routine revision/ Year 8 Menu/ Sustainability in food production / American
Brownies
2.
Marinated
chicken and potato salad. - chicken production, battery hens
3.
Fresh
Fruit kebabs with chocolate ganache - chocolate production
4.
Warm
salad (bacon and croutons) – pork production
5.
Banana
cake with lemon icing - banana’s imported to NZ.
6.
Grilled
Steak with mushroom garlic sauce- Beef production in NZ vs US.
7.
Apple
& Cinnamon turnover with Chantilly cream- fruit production
8.
Rice Pilaf
– rice
9.
Sponge
cake *- wheat and flour production
10.
Fish
cakes - tuna fishery
11.
Cheesecake
– Milk production in NZ
12.
Filo
parcels (feta & pumpkin/ cheese and spinach)- pastry
13.
Pumpkin
pie - Halloween
14.
Lamb
curry/ mutton chops - Sheep farming
15.
Lemon
Coconut Slice
16.
Beef Lasagne
/ Recipe for assessment
17.
Individual cooking for assessment
18.
Individual cooking for assessment
19.
Custard
Squares, cooking assessment results.
20.
Extension
class meal
Energy (Chocolate Weetbix) Slice
Equipment
Small pot
Wooden spoon
Measuring
cups/spoons
Baking tray and
cooling rack
Baking paper
Sieve
Large Bowl
Ingredients
(per pair)
Butter, 100g
Sugar, ¼ cup
Flour, 3/4 cup
Weetbix, 2,
crushed
Baking powder,
1/2 tsp
Cocoa, 2 tsp
Coconut, 1/4 cup
Hot water, 3 Tbsp
Icing
Icing sugar, ½
cup
Cocoa, 1 tsp
2 knobs of butter,
melted
Hot water, 3 tsp
Method
Oven on to 1800C.
1.
Melt
the butter and sugar in a small pot. Don’t burn the butter!
2.
Sieve
the dry ingredients (flour, cocoa, baking powder) into a large bowl.
3.
Add
the crushed weetbix and coconut.
4.
Pour over
the melted butter and sugar and mix together well. Add the water too.
5.
Lay
the baking paper in the bottom of the baking tray.
6.
Scrape
the slice mix into the tin and press down to compact it.
7.
Bake
for 15-20 minutes.
8.
Make
the chocolate icing.
9.
Remove
the slice from the oven and let cool down in the tin for a bit before removing.
10.
Place on a plate and ice with chocolate icing.
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