2017 Introduction lesson and 2017 Menu Plan

Tawa Intermediate Food Spec.

2017 Menu Plan

Note: This list may change due to unforeseen circumstances.

Lesson breakdown: 20 lessons a term, 2 lessons a week, 1½ hours each lesson.

1.    Introduction/ seating arrangement- getting to know each other/ routines/safety /equipment/ measuring volume & spoons.

2.    American Brownies (measuring demo).

3.    Sausage rolls- beef or spinach (Cooking review introduction).

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

5.    Bangers and Mash  

6.    Carrot cake with cream cheese icing

7.    Chicken curry and rice

8.    Apple crumble and custard

9.    Macaroni cheese

10. Anzac biscuits and Assessment reminder

11. Quiche Lorraine

12. Cupcakes (icing comparison)

13. Pizza (home made base, comparison with others pizza)

14. Energy (chocolate weetbix) slice and Assessment check

15. Sushi Nori

16. Chocolate cake - Assessment practice, presentation comp.

17. Assessment cooking. This is where the students decide on a recipe of their choice but not any of the above. They practice cooking their dish at home, then bring the ingredients to school and cook it individually for assessment.

18. Assessment cooking. The assessment dish is marked on Food hygiene, Techniques, Taste and Appearance. The syndicate teachers sample the dish and write a comment. A photo is taken of the dish and emailed to the student.

19. Cleaning (each syndicate cleans a certain area of the kitchen) and completing paperwork (Assessment review and reflection, Key Competency?, Food Spec review)

20. Extension class for high ability students. The extension class is chosen based on ability in the cooking assessment (3 –4 students are chosen from each foods class). It also requires students to be well behaved, hardworking and enthusiastic. The students spend 2 whole days in kitchen at the end of the term. They create a menu, then plan and prepare a 3-course lunch for a group of 50. The extension students get to eat the leftovers, of which there are lots!

*Remember to bring your food container (and cutlery) to keep your food in.

All the recipes above, will be posted onto the Foods Blog on the TIS website, as they are cooked at school.

1. Introduction Lesson to Food Spec.

Me

Teacher- Evan Skipworth

Call me Mr Skipworth or Chef.

I am a qualified Chef (trained at WelTech in Petone 2004-2005 then worked at various cafes and restaurants around Wellington 2005-2008) and Food Technology/ Hospitality teacher at Aotea College for 3 years (2008-2011). I have worked at Tawa Intermediate from 2011 (nearly 6 years).

I live in Tawa and have 2 sons who are at Greenacres school. I enjoy being in the outdoors amongst nature.

I started cooking when I was about 12 years old when my mother was working the afternoon shift. I began with basic recipes (pasta, rice, roasts) until I had the confidence to try others ones. It wasn’t until much later in life that I decided to train as a chef.

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 prepare and present a quality product.

The Spec blocks are 10 weeks longs (18-19 lessons). See the 2017 Menu plan for further detail. 2017 Plan

You will get to cook about 16 different recipes in the school kitchen. 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.

We will also cover some basic Nutrition and learn about healthy well balanced diets.

At the end of the program, you will be asked to cook a dish for assessment which will then be “judged” to figure out your progress.

Cooking Assessment

Towards the end of the Spec block (lessons 17 & 18), you will have to cook a dish for assessment.

This will be a dish that you choose but it can’t be anything that we have already cooked in the kitchen here at school.

A Cooking Assessment plan will be given to you and will need to be completed before the dish can be cooked at school.

You will need to organise your own ingredients to bring to school (Mr Skipworth will provide the basics) and cook your dish on an allocated day towards the end of the 10 week block.

Mr Skipworth and your syndicate teachers will judge your dish on various criteria.

• Collecting the correct Equipment and Ingredients,
• Food Safety and Hygiene,
• Techniques,
• Healthy meal,  
• Taste and Appearance,
• And a comment about how you worked.

 

A photo will be taken of your assessed dish, which will be sent to your school email. You will make 2 plates for assessment, one for the judges and one for you.

Kitchen setup

Groups

Each workstation (2 benches) is set up for 4 students. There will be a mix of year 7 and 8 students at each table (ideally 2 of each).

Activity:

Ability continuum.

All students to line up in order of perceived ability. Separate lines for year 7 and 8.

Mr Skipworth will select low and high ability students for each work bench to mix up the class. This seating plan will exist until Mr Skipworth is aware of the abilities of each student, then he will decide who gets to shift.

Once the students are seated at the workstation, they will need to introduce themselves to each other.

Pair-Share: find out the name of your partner, what school they came from and one food they like. Write it down in the spaces below.

Partners name:______________,School:_________________, A food they like:____________.

Share with the class.

There will be 2 cooking groups per workstation (1 or 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 (3-4 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 demonstrate each of the duties.

Mr Skipworth will check each workstation before releasing each group.

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

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

Mr Skipworth will now give you a duty letter.

Write your duty letter here:____________

Remember your duty letter!

Routines

1. Enter the kitchen
2. Put on an apron, wash your hands and set up your equipment. A recipe will be on the overhead projector. Sit at your bench when you are finished
3. Be quiet while Mr Skipworth marks the roll.
4. Stand around the front bench to watch/ listen/ learn while Mr Skipworth demonstrates/ explains the recipe.
5. Collect ingredients and recipe.
6. Prepare the ingredients.
7. Start cooking.
8. Mr Skipworth may stop you at regular intervals to give you more instructions and further demonstrations, by using the “3,2,1 clap” or standing with hand up.
9. Complete the cooking and “plate up”.
10. Eat the food and complete “Cooking Review” if necessary. Put any leftover food in your container.
11. Start cleaning up (washing the dishes, drying the dishes, putting the dishes away and wiping down the benches).
12. When the cleanup is complete, sit at the bench and wait for the check from Mr Skipworth.
13. Hang your apron up and leave the kitchen with your recipe and container.

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 skody 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 visiting the toilet, 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

There is a compost bin and rubbish bin at the front of the class.

Place paper and plastic in the rubbish bin and foods scraps into the compost bin.

Please don’t put plastic into the compost bin as it does not rot!

The clean washcloths, tea towels and hand towels are found hanging up above your sink.

Use the tea towel for drying the dishes only (it should last the whole lesson if used correctly).

Use the washcloth only for wiping the work surfaces down and the hand towel for drying your hands only.

Place the dirty wash cloths and tea towels into the laundry basket at the very end of the lesson, after all the dishes are done.  The hand towels are only replaced if they are really wet.

Mr Skipworth will replace the dirty laundry after the class has finished.

Eating

Please bring a plastic container to store any leftovers.

You may also want to bring your own cutlery (knife, fork and spoon) as there is limited numbers in the kitchen.

You can plate up your food with the plates found under your sink.

Extra cutlery is found on Mr Skipworth’s bench.

Recipes

Each recipe will be printed off and can be collected from the front of the kitchen. Take one copy for you to use during the lesson and to take home at the end.

The recipes will also be put on the Foods blog on the TIS website.

A Cooking Review will also need to filled out at various stages through the course and these will be kept by Mr Skipworth (placed in the syndicate tote trays)

There will be more paperwork when the Cooking Assessment Plan is handed out. This paperwork will need to be completed before you can cook your assessment dish.

Equipment

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

Drawer:

2 Wooden spoons,

1-2 sets of Measuring spoons,

Whisk,

Fish slice,

Pair of tongs,

Spatula.

Top left shelf in cabinet:

1-2 Measuring cups,

2-3 Mixing bowls.

Bottom left shelf in cabinet:

Grater,

Sieve.

Right shelf in cabinet:

Flour container,

Wooden chopping board,

Rolling pin.

Left Cabinet under the sink:

2 pots with lids,

2 small fry pans,

2 large fry pans.

Directly under the sink:

Dish rack,

Dish drainer.

Right cabinet under the sink:

Dinner plates,

Dessert bowls.

Mr Skipworth will then go over some other equipment that you may not know.

Students to then complete the Hand equipment worksheet.

Using the Oven and Stove top.

How to turn the oven on

Big pot and frypan on the big element.

Small pots on the little element.

How to clean the tray underneath the element.

How to use the dial.

Oven usage (Temperature)

Bottom drawer equipment.

Measuring Volume.

Students to practice measuring volume with cups and spoons.

Using the Measuring cups, measure:

1. 1 cup
2. ½ cup
3. ¼ cup
4. 1 ½ cup
5. ¾ cup
6. 125 mls
7. 250 mls
8. 50 mls

Using the measuring spoons, measure:

1. 1 tsp
2. ½ tsp
3. ¼ tsp
4. 2 tsp
5. 1 Tbsp
6. 2.5 mls
7. 7.5 mls
8. 10 mls
9. 12.5mls
10. 27 mls