Fiona - Year 7 Food Technology

-- Expectation --    In this picture on the left, is what a sink should be looking like after a cook/bake. First the sponges are put away in a neat pile. Second, the equipment is now put away where it should belonge. It should always look this way when cleaning the sink.

For breakfast,  I made myself some bacon, scrambled eggs and some toast. I think it was delicious. With just the right amount of salt in the eggs and bacon. Here it is.

Kitchen Appliances Do you know what the names of the equipment you are using are called? These are some of our many kitchen appliances that we use in the kitchen Picture Name Rubber Spatula Potato Masher Garlic Crusher          OR Garlic Press Measuring Spoons Can Opener Frying Pan Blender Butter Knife Juice Glass Teaspoon Baking Tin Tongs Knives Pastry Brush

Planning - Chicken Pasta Salad Here is the planning sheet I used to make my 'Chicken Pasta Salads' For our fourth session in food technology this year, we will be making Chicken Pasta Salad. Here is the planning sheet my partner and I used to make our 'Chicken Pasta Salad'. Enjoy! Name of dish Chicken Pasta Salad The original recipe and  method Ingredients (including amounts) Fiona 2 small tin of baby peas 2 small tin of corn ½ lebanese cucumber 2 small chicken breast-cooked Salt Jessica 1. Cherry tomatoes 2. 150g of pasta shapes 3. Pepper The equipment needed to carry out each step -Knife                     -Large bowl -Saucepan      -Strainer -Chopping board Any special safety or hygiene steps necessary for this dish Special safety steps Hygiene steps When you are chopping be aware of what you are doing. Concentrate on what are you cutting

Smoothies Today, my partner and I made 'Smoothies'. It was tasty. This task had more effort in making the sandwiches look appealing to the audience. We started off by washing all the fruit that had to be washed like mangoes, grapes, etc. Then we sliced the fruit so we could put it in the blender. Next, we blended our fruits together and poured the finished product into our bottles. I personally think, when we/I make smoothies next time, that we/I should put in consideration how much yogurt to put in the smoothie and fruit. So, in the end, this is what our smoothie looked liked.

This exercise was to see if we could do math calculations Numeracy Exercise Ingredients for 4 milkshakes Ingredients for 300 milkshakes Cost per unit (e.g. 500ml/100ml/1000g) Cost of ingredients for 300 shakes 3 mangoes 225 mangoes $3.00 each $675 1 punnet for strawberries 75 punnets $3.50 each $272.50 1 banana 75 bananas $0.79 each $59.20 4 cups of mix wildberries (g) 300 cups $4.50 each cup $1,350 250ml of yogurt 18.75L of yogurt $5.00 for 1L $95.00 6 cups of milk (mL) 4.5L of milk $1.20 for 1L $6 Total $2605.20 Add price for disposable cups $46.50 $46.50 $46.50

Planning - Smoothies Here is the planning sheet I used to make my 'Smoothies' For our third session in food technology this year, we will be making Smoothies. Here is the planning sheet my partner and I used to make our 'Smoothies'. Enjoy! Name of dish Smoothies The original recipe and  method Ingredients (including amounts) strawberries oranges yogurt blueberries The equipment needed to carry out each step A lunchbox/sandwich bag to place the kebabs so you can bring it home/lunch. Any special safety or hygiene steps necessary for this dish Special safety steps Hygiene steps When you are chopping be aware of what you are doing. Concentrate on what are you cutting so no incidents will come. Remember to rinse all raw vegetables before you start cutting to release all the germs out. Presentation requirements Approximate cost of the ingredients you have