Term 2 Year 7 Introduction.

 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. (show the Year 7 Menu List)

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.

The recipes can be accessed on the Food Spec Blog on the Tawa Intermediate website (go to Blogs> Foods).

Activity:

Choose a food that begins with the same letter as your name.

e.g  Anne Apple,  Brian Biscuit,  Claire Cake,  David Dumpling…

Learn the names of the students at your table.

Be prepared to tell the rest of the class.

Kitchen setup

Each work station (bench) is set up for 4 students or 2 groups of 2.

Numbered 1-7 (6 normal workstations and Mr Skipworth’s one).

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. There are 4 different jobs- washing up, drying, putting away and wiping benches which will be rotated each week. See the Duty letters at the front of the class. Mr Skipworth will record who has what letter.

Record Duty letter.

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 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 your 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 a 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 old green towel or a 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

The kitchen has a large rubbish bin (with black plastic in it) and a white compost container.

Place paper, plastic and meat scraps into the rubbish bin.

Only vegetable scraps go into the compost bin.

The clean wash cloths, tea towels and hand towels are found in the hot water cupboard (opposite dryer). Use only 1 tea towel and 1 washcloth per lesson and replace at the end of the lesson. 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.

You can “plate up” the food using the plates found under the sink or in the back cupboard. This means you arrange the food nicely on the plate ready to serve.

Fork and knives are in limited supply and are found on the demo bench.

Equipment

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

Under the sink

Pot and lid

Small fry pan

Large fry pan

Dinner plates

Dessert bowls

Drawer

Wooden spoons

Whisk

Tongs

Measuring spoons

Spatula

Fish slice

Left cupboard

Large and small stainless steel bowls

Measuring cups (1-2)

Grater

Sieve

Right cupboard

Chopping board

Rolling pin

Flour container

Any extra equipment will be on the demo bench.

Activity: Complete the hand equipment sheet.

Measuring

Volume using a measuring cup

1.    ½ cup

2.    1 cup

3.    ¼ cup

4.    2 cups

5.    1 ½ cups

6.    1/8 cup

7.    250ml

8.    100ml

9.    50ml

10.  25ml

Amounts using spoons

1.    1 tsp

2.    1/4 tsp

3.    ½ tsp

4.    2 tsp

5.    1 ½ tsp

6.    1 Tbsp

7.    1 dsp

8.    2 Tbsp

How to use the Oven.

There are 4 elements. Big pots on big elements, small pots on small elements.

Using the bake and grill function.

Warmer drawer.

Tawa Intermediate Food Spec.

Year 7 Menu List

Note: This list may change due to unforeseen circumstances.

Lesson breakdown:

1.    Introduction/ routines/safety /equipment/ names/ measuring volume & spoons

2.    American Brownies (measuring demo)

3.    Sausage rolls- beef or spinach (food evaluation introduction)

4.    Chocolate chip muffins (assessment cooking introduction, extension class and merits explained)

5.    Bangers and Mash (sausages, mash potato, caramelized onions and gravy)

6.    Carrot cake with cream cheese icing

7.    Chicken curry and rice

8.    Apple crumble and custard

9.    Macaroni cheese

10. Anzac biscuits

11. Quiche Lorraine

12. Self saucing chocolate pudding

13. Pizza (home made base)

14. Cupcakes

15. Sushi Nori

16. Energy (chocolate weetbix) slice

17. Eggs benedict

18. Assessment cooking

19. Assessment cooking

20. Extension class (2 whole days in kitchen)

*Remember to bring your food container to take food away. I will not be giving out cling film, tinfoil or containers for any extra food.