Term 2 Yr 7 class begins

The new Year 7 students begin their experience in the kitchen.
Mr Skipworth takes them through the routines, safety and equipment before they cook pancakes. Trying to make them perfectly round, golden brown and fluffy is a lot easier said than done but some of them master it the first time. A positive start to the 10-week block.

Yr 7 Introduction to Food Spec

Introduction

Teacher- Evan Skipworth

I am a qualified Chef (worked at various cafes and restaurants around Wellington 2005-2008) and Food Technology/ Hospitality teacher at Aotea College for 3 years (2008-2011).

I am an enthusiastic hands-on teacher who enjoys being able to pass on culinary skills and knowledge to the next generation.

Groups

Each work station (bench) is set up for 4 students.

There will be 2 cooking groups per bench (2 students each side) with each pair having a set of equipment but having to share the oven and sink.

The students will cook as pairs but clean up as a bench (4 students).

Each student will be given a clean up duty (4 different jobs- washing up, drying, putting away and wiping benches) which will be rotated each week.

Mr Skipworth will check each work station before releasing each group.

Clean up is very important as the next group will want the kitchen to be nice and clean.

If every body in the group works together, clean up will only take 10-15 minutes. You won’t be allowed to leave the kitchen until your work station is clean.

Routines

·      Enter the kitchen

·      Put on an apron, wash your hands, get your equipment out and sit around the front bench.

·      Be quiet while Mr Skipworth marks the roll.

·      Watch and listen while Mr Skipworth demonstrates/ explains the recipe.

·      Collect ingredients.

·      Prepare the ingredients.

·      Cook.

·      Mr Skipworth may stop you at regular intervals (with a 3…2….1…clap or just by holding his hand in the air) to give you more instructions and further demonstrations.

·      Complete the cooking and “plate up”.

·      Eat the food.

·      Start cleaning up (washing the dishes, drying the dishes, putting the dishes away and wiping down the benches).

·      When the clean up is complete, sit at the bench and wait for the check from Mr Skipworth.

·      Hang apron up and leave the kitchen.

Safety

The kitchen can be a very dangerous place.

To avoid serious injuries, you need to aware of the following:

·      Knives- use as directed (carrying and using correct chopping techniques) and no silly behavior with knives.

·      Cuts- notify teacher, use a paper towel to stop blood flow, then apply blue plaster when stopped bleeding, finally put on a glove.

·      Hot oven/ stove top- use oven gloves and dry tea towel to hold hot equipment. Be careful of other students around you.

·      Fires- any oil/fat left on the heat may catch fire. Take off the heat immediately and smother with another pot/fry pan. Do NOT put water on the flames! It will make the fire spread.

·      Burns- notify teacher and run under cold water immediately for 10 minutes.

·      Water spillage- any water spilled on the floor should be cleaned up with the skody towel or dirty tea towel. Any water left on the floor could be a potential hazard (slipping over while carrying hot items).

·      Food safety- make sure you wash your hands before cooking and after handling raw meat, eggs, rubbish or touching nose and face/hair. Don’t eat anything off the floor.

·      Long hair- make sure any long hair is tied back with a hair tie or it may catch fire and drop into your food.

Rubbish and Laundry

Each bench has a rubbish container (with paper in it) and a compost container.

Place paper and plastic and meat in the rubbish container and vegetable scraps into the compost bin.

These need to be emptied into the big bins (at the front of the class) at the end of the lesson.

The clean wash cloths, tea towels and hand towels are found in the hot water cupboard.

Replace the wash cloth and tea towels after every lesson but the hand towels are only replaced if they are really wet.

Dirty laundry goes into the big blue bin at the front of the class at the end of the lesson.

Eating

Bring a plastic container to take home any leftovers.

Plate up the food on the plates found in the back cupboard.

Knives and forks are found in the drawer at each bench.

Equipment

Mr Skipworth will go through the equipment at each work station.

Pancakes

Equipment (per pair)

Bowl

Wooden spoon

Whisk

Sieve

Measuring cup/ spoons

Small fry pan

Fish slice

Ingredients (per pair)

Flour, plain, 1/2 cup

Baking powder, 1/2 tsp

Eggs, 2

Sugar, ¼ cup

Milk, ¼ cup

Butter, 1 tsp

Oil for frying

Method

Try to make perfectly round, golden brown, fluffy pancakes.

1.    Measure sugar into a bowl.

2.    Crack the eggs into the bowl and whisk together with sugar.

3.    Sieve the flour and baking powder into the bowl and mix together to form a thick paste.

4.    Add the milk (more if still too thick) and mix until smooth and creamy.

5.    Heat the small fry pan and add a small amount of butter and oil to coat the bottom of the fry pan (roll around)

6.    Add a tablespoon of pancake mix to fry pan and roll around.

7.    Cook pancakes until bubbles come through and pancake is free from fry pan.

8.    Carefully turn over and cook other side until golden brown and risen.

9.    Cook all the mix before eating (keep warm in oven on low)

1. Serve with jam & cream or golden syrup or icing sugar and lemon.