Food Technology ingredients list for students

As part of the KS3 curriculum your child will be taking part in fortnightly food technology lesson. It is required that students bring in the ingredients that they need in order to take part in the practical and make required progress.

Should you have any issues with purchasing ingredients please provide your child with a note and send them to their teacher with 24hrs notice or please do not hesitate to call the school.

The lessons are delivered with one lesson being theory and then the following week being practical unless stated otherwise. Please provide your child with a container. All the ingredients needed for your child’s practical are listed below. Should you require any further information please refer to show my homework where exact dates are listed or contact your child’s food technology teacher (Miss Constable or Mrs Fletcher).

Term 1.1 Year 7

Practical 1 – Apple Crumble

  • 100g Plain flour
  • 50g Margarine or butter
  • 25g Sugar + extra to
  • 1 Cooking apple or 2 small apples
  • 40p for foil tins

Practical 2 – Potato and leek soup

  • 1 Large potato
  • 1 Leek
  • 15g Butter
  • 1 Stock cube of your choice

Practical 3 – Smoothies

  • 2 – 3 Fruits of your choice (They must be whole so you can chop them in class)
  • 150ml Milk or yoghurt
  • Bottle to take home in

Year 8

Practical 1 – Curry

  • 1 chicken breast
  • 25g butter
  • 1 chicken stock cube
  • 100ml coconut milk
  • 1 small onion
  • 1 garlic clove

If students wish to adapt the recipe to change the meat or add vegetables then they may do so.

Practical 2 – Bean Burgers

  • 1 can of your choice of the following beans kidney beans, chickpeas or butter beans
  • 25g fresh breadcrumbs or 2 slices of bread
  • 1 egg
  • ½ small onion
  • 1 garlic clove

Term 1.2 Year 7

Practical 1 – Courgette and cheese muffins

  • 1 small courgette
  • 100g cheddar cheese
  • 225g self-raising flour
  • 50ml oil
  • 175ml semi-skimmed milk
  • 1 egg

Practical 2 – Full English Breakfast

Students will be set a brief in class and can then make a suitable full breakfast of their choice to meet the criteria. This will demonstrate the skills they have learnt from making a full English breakfast.

Year 8

Practical 1 – Spaghetti Carbonara

  • 100g Spaghetti dry pasta
  • 100g cheese 
  • 25g soft margarine/butter 
  • 25g plain flour  
  • 250ml milk  
  • 100g bacon or 4 slices

Practical 2 – Cottage pie

  • 100g raw beef mince
  • ½  onion
  • 1 tbsp. tomato puree
  • 1 stock cube (eg OXO)
  • 1 large potato
  • 12g margarine
  • 50ml water
  • 3 tbsps milk
  • Tomato, Parsley, Grated cheese to garnish if you wish.
  • 40p for foil tins