Home Economics Has it All
YEAR 8 2009
HEALTHY MIND
HEALTHY BODY
Unit 2
“YOU ARE WHAT YOU EAT”
RECIPE BOOKLET
Name: …………………………..
Teacher’s Name: ………………………………...
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Merrimac State High School
Home Economics Department
Year 8 Healthy Mind Healthy Body
Snack Attack
Practical Food Preparation Calendar
Students will as a general rule, be cooking five items. Some food will be taken home, while
other food consumed at school.
The following Core Curriculum Elements are learnt and practiced while completing cookery
exercises:
recognising, symbols, recall, compiling lists, approximating,
synthesising, justifying, evaluating, manipulating and using
equipment.
Remember: Practical cookery is part of the course. Consequences of failing to complete all
practical exercises include:
A lower rating in participation criteria.
Week Date Recipe
Hot Corn Rolls
Apple Crumble
Banana Muffins
Nachos Tortilla Cups
Hamburgers
Zucchini Slice
Beef Macaroni
Chow Mein
Your Responsibility each week is to bring:
Recipe booklet
2 tea towels
A container to take food home in when
required.
Remember your cookery day is:
_________________________________
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Plan of Action
Eat at school
Task: Hot Corn Roll
Ingredients Method Utensils
1. Preheat oven 200°C.
1 bread roll 2. Hollow out bread
rolls.
1 bacon rasher Chopping board
3. Dice bacon. Cook’s knife
¼ cup grated cheese
¼ cup corn kernels 4. Combine cheese, corn, Bowl
¼ teaspoon mixed herbs herbs, egg, bacon and Measuring cups
1 egg bread from the centre Measuring spoons
of the rolls in a bowl. Wooden spoon
5. Mix well.
6. Place mixture inside
the bread roll.
Foil Tray
7. Wrap bread roll in foil.
8. Bake in hot oven
(200°C) for 20
minutes.
Plan of Action
1. Personal preparation (apron, hair, remove jewellery, hands)
2. Bench organisation (take out ingredients, utensils)
3. Stove preparation (oven, oven shelf, preheat, grease trays)
4. Work through method above
5. Clean up (follow wall chart in kitchen)
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Plan of Action
Eat at school
Task: Apple Crumble
Ingredients Method Utensils
1. Preheat oven to 180°C peeler, corer
1 green apples 2. Peel and remove seed
or core fruit knife – chopping board
2 x tbsps water
1 teaspoon sugar 3. Slice fruit into even saucepan – measuring
slices spoons
4. Place into saucepan, Wooden spoon
add water and sugar
5. Boil until soft.
6. Place into individual
Topping foil containers sieve – bowl – measuring
¼ cup SR flour cups
¼ teaspoon cinnamon 7. Sift flour and
cinnamon into a bowl Bowl, sifter, measuring
20 gm low fat margarine cups
8. Rub in butter until
mixture resembles fine
1 tablespoons brown sugar breadcrumbs
(lightly packed)
9. Add brown sugar, mix
1/2 weetbix (crushed) or thoroughly wooden spoon
other cereal biscuit
10. Add crushed weetbix
11. Sprinkle crumble over
fruit
12. Bake in a moderate
30ml custard oven for 25 to 30
minutes or until
golden brown
13. Serve with custard
Plan of Action
1. Personal preparation (apron, hair, remove jewellery, hands)
2. Bench organisation (take out ingredients, utensils)
3. Stove preparation (oven, oven shelf, preheat, grease trays)
4. Work through method above
5. Clean up (follow wall chart in kitchen)
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Plan of Action
Take home
Task: Banana Muffins
Ingredients Method Utensils
1. Place muffin papers in Muffin Tray & 6 papers.
tray Note: share tray
between 2 people
2. Preheat oven 180°C
½ cup plain flour Measuring cups
1/3 cup self raising flour 3. Sift flours and soda Measuring spoons
½ teaspoon bicarbonate of into a bowl. Bowl
soda Sifter
½ cup unprocessed bran Wooden spoon
4. Mix bran and sugar
1/3 cup raw sugar into flours.
Fork
60 gm low fat margarine 5. Mash the bananas and Bowl
1 large banana softened butter in
separate bowl.
1 small egg 6. Make a well in the
½ cup milk centre of the dry
ingredients. Wooden spoon
7. Add bananas, butter,
egg and milk to the
dry ingredients.
8. Mix lightly. Teaspoon
Dessertspoon
9. Drop spoonfuls of
mixture into patty
cake tray – makes 6.
10. Bake in a moderately
hot oven for 15-20
1 food storage bag Cooling rack
minutes.
11. Cool before putting in
take home container.
Plan of Action
1. Personal preparation (apron, hair, remove jewellery, hands)
2. Bench organisation (take out ingredients, utensils)
3. Stove preparation (oven, oven shelf, preheat, grease trays)
4. Work through method above
5. Clean up (follow wall chart in kitchen)
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Plan of Action
Eat at school
Task: Nachos Tortilla Cups –
Ingredients Method Utensils
1 burrito tortillas (mini) 1. Preheat oven to Oven
Spray Oil moderate, 180◦C. Spray oil
Lightly grease a large Muffin tin
(Texas) muffin tin. (6
students share a tin)
2. Press tortillas into pan
to make cases. Bake
for 5–10 minutes until
golden and crisp.
2 tbsp extra-mild salsa Medium saucepan
3 tbsp refried beans 3. In a medium saucepan, Wooden spoon
combine salsa and
beans. Heat for 1-2
minutes or until heated
¼ avocados, seeded and through. Cook’s knife
peeled Small bowl
4. Meanwhile, make
1 tsp taco seasoning mix Fork
guacamole with
1 tbsp sour cream Wooden spoon
avocados, sour cream
Measuring spoons
and seasoning. Mash
together with a fork.
¼ cup grated tasty cheese to Dessert spoon
serve
5. Fill tortilla cups evenly
with bean mixture. Top
with guacamole and
cheese.
Plan of Action
1. Personal preparation (apron, hair, remove jewellery, hands)
2. Bench organisation (take out ingredients, utensils)
3. Stove preparation (oven, oven shelf, preheat, grease trays)
4. Work through method above
5. Clean up (follow wall chart in kitchen)
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Plan of Action
Eat at School
Task: Hamburgers Date of Prac: ___________________
Ingredients Method Utensils
1/4 small onion (30 gms) 1. Dice onion finely Chopping board
Cook’s knife
100g mince steak 2. Place mince, onion, lightly
1 egg (between 4) beaten egg and China cup
1 teaspoon worstershire Worcestershire sauce into a Fork
sauce bowl. Mix well. Measuring spoons
Bowl
1 tablespoon flour 3. Form into a patty and roll in Plate
flour.
Cooking Oil 4. Add oil to fry pan and heat. Fry pan
5. Cook meat patty. Egg lifter
1 lettuce leaf 6. Shred lettuce, slice tomato, Can opener
60gm ( 3) slices tomato slice cucumber and drain
20gm (2) slices cucumber beetroot.
10gm (1) slice beetroot
1 wholemeal bun 7. Break bun in half.
8. Turn on grill to medium
high. Foil
9. Place bun onto foil lined
grill. Place bun under grill
and brown.
1 tablespoon tomato sauce 10. Arrange salad ingredients,
meat patty and sauce neatly
on bun.
11. Serve on plate or wrap in Plate/Foil
foil.
Plan of Action
1. Personal preparation (apron, hair, remove jewellery, hands)
2. Bench organisation (take out ingredients, utensils)
3. Stove preparation (oven, oven shelf, preheat, grease trays)
4. Work through method above
5. Clean up (follow wall chart in kitchen)
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Plan of Action
Take Home
Task: Zucchini Slice Date of Prac: _____________________
Ingredients Method Utensils
1. Pre- heat oven to 180 degrees.
2 zucchini (small) (300gm) 2. Grate zucchini Grater
1/4 onion 3. Chop onion and bacon Knife
Chopping board
1 rasher bacon 4. Saute bacon and onion in a small fry pan Fry pan
(about 5 mins) Wooden spoon
1 eggs 5. Place the eggs in a bowl and lightly beat Bowl
Fork
1/2 cup (70gm) grated cheese 6.Add remainder of ingredients and mix Wooden spoon
1/4 cup self raising flour together well.
1tbs oil
Spray Oil 7. Grease slice tray using spray oil. Foil slice tray
Foil Tray (15cm x 13cm) 8. Pour mixture into slice tray and bake for 20
- 30 minutes.
Plan of Action
1. Personal Preparation (apron, hair, remove jewellery, hands)
2. Bench Organisation (take out ingredients/ utensils)
3. Stove Preparation (oven, oven shelf, preheat, grease trays)
4. Work through method above.
5. Clean up. (follow wall chart in kitchen)
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Plan of Action
Eat at School
Task: Beef Macaroni Date of Prac: _____________________
Ingredients Method Utensils
1/2 cup macaroni pasta 1. Boil water, add pasta Share 1 large saucepan
(30gms) and cook until tender between 3 people
(approx. 15min). Measuring cups
1/4 onion 2. Chop onion, capsicum Chopping board
1/4 small capsicum and bacon Cook’s knife
1 bacon rashers
100mls tomato soup 3. Open can of soup Can opener
100 gms mince 4. Place onion, capsicum Medium saucepan
and bacon into Wooden spoon
saucepan and fry,
stirring at regular
intervals for 5min
5. Add mince and cook
until brown.
2 tbs water 6. Add soup, water, Measuring jug
1/2 beef stock cube crumbled stock cube,
salt, pepper salt and pepper.
Simmer for 15
minutes
7. Drain and rinse pasta Colander
8. Serve with macaroni Serving plate
Plan of Action
1. Personal preparation (apron, hair, remove jewellery, hands)
2. Bench organisation (take out ingredients, utensils)
3. Stove preparation (oven, oven shelf, preheat, grease trays)
4. Work through method above
5. Clean up (follow wall chart in kitchen)
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Plan of Action
Eat at School
Task: Chow Mein Date of Prac: _____________________
Ingredients Method Utensils
100g finely minced 1. Brown beef in oil in a Fry pan or wok
beef/pork large electric frypan. Wooden spoon
1 teaspoon oil Measuring spoons
1/4 teaspoon curry powder 2. Put onion, celery, Chopping board
½ pkt noodle soup ( 25 gms) beans, cabbage, Knife
½ cup water noodle soup, curry Measuring spoons
¼ onion (sliced) powder and water in a Measuring jug
1/4 celery stick, sliced saucepan Saucepan
40gms cup green beans
(frozen) ¼ cup
100gms cabbage, finely
shredded ¾ cup
3. Cover and simmer for
20 minutes.
.
Plan of Action
1. Personal preparation (apron, hair, remove jewellery, hands)
2. Bench organisation (take out ingredients, utensils)
3. Stove preparation (oven, oven shelf, preheat, grease trays)
4. Work through method above
5. Clean up (follow wall chart in kitchen)
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