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!
*Assign duties. Recorded on
the marking spreadsheet.
*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
American Brownies
Equipment
·
Small
pot
·
Wooden
spoon
·
Measuring
cups/spoons
·
Mixing
bowl
·
Baking
dish, greased
·
Chopping
board and sharp knife
·
Sieve
·
Whisk
·
Cooling
rack
Ingredients
·
Butter,
100g
·
Sugar, ½
cup
·
Vanilla,
1/2 tsp
·
Eggs, 2
·
Cocoa, 2
tsp
·
Baking
powder, ¼ tsp
·
Salt,
pinch
·
Flour, ½
cup
·
Chocolate
chips, ramekin
Method
1.
Oven
onto 1800C bake.
2.
Melt the
butter in a pot on low heat. Cut up butter into small pieces first to make the
melting easier.
3.
Stir in
the sugar and vanilla.
4.
Take off
the heat.
5.
Beat in
the eggs, one at a time.
6.
Mix
cocoa, baking powder and salt together in a mixing bowl.
7.
Pour in
the melted ingredients and mix together well with wooden spoon.
8.
Sieve in
the flour and stir in chocolate chips.
9.
Pour
into a greased baking dish.
10. Bake at 1800C for 15 minutes (should
spring back when touched).
11. Remove from oven and leave to cool for 5-10
minutes.
12. Cut into shapes and eat.
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