Yr 7 Introduction to Food Spec
Introduction
Me
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).
Worked at Tawa Intermediate from 2011.
I am an enthusiastic hands-on
teacher who enjoys being able to pass on culinary skills and knowledge to the
next generation. I like to have a laugh and tell stories but I also expect hard
work and good behaviour from my students. We have limited time in the kitchen
so we have to work together well as a team when we cook and clean up.
You
My objective is to get you to
learn the basics of cooking in this kitchen.
It will be hard but fun.
Cooking is a valuable life skill and we all should be able to cook the basics.
I will teach you how to read
a recipe, follow the instructions with good measurement and timing, use the
right techniques to produce and present a quality product.
Then I want you to be able to
go home and cook these recipes for your family (once a week). We cook a sweet
dish at the start of the week and a savoury dish at the end. These 2 recipes
should be a complete meal.
Kitchen setup
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.
Assign duties to students
(recorded for future inquiries)
Routines
·
Enter
the kitchen
·
Put on
an apron, wash your hands and set up your equipment. Sit at your bench when you
are finished
·
Be quiet
while Mr Skipworth marks the roll.
·
Stand
around the front bench to watch/ listen/ learn while Mr Skipworth demonstrates/
explains the recipe.
·
Collect
ingredients.
·
Prepare
the ingredients.
·
Cook.
·
Mr
Skipworth may stop you at regular intervals 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. I will change all
the dirty laundry.
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 at
Mr Skipworth’s 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)
10. Serve with jam & cream or golden syrup or
icing sugar and lemon.
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