Year 7

Food Technology
Mr Phyland
TERM 3

Kitchen Basics & Healthy

Eating
WORKBOOK

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Name:ANNA KATARZYNA RACZYNSKA

What do you already know

1. Do you have any friends in the class that you might like to work with?
HOSSAIN AND JASON MAYBE

2. What is your favourite food/s?

TOAST
3. Have you done much cooking before? If yes where (e.g. home, school, at grandparents) and how often (e.g. once a
week, for special occasions etc.
YES, AT HOME I HAVE COOKED WITH MY GRANDMA
4. What sort of things have you cooked before or do you like to cook?

DINNER
5. The following are different quantities of food items, please list exactly what equipment you would need to
accurately measure the item:

- 150g butter:
- A cup of milk:
- Half a cup of flour:

6. What is your favourite breakfast food/s?

TOAST
7. Do you have a dishwasher at home? If yes, is it ever your job to stack or unstack? If no, do you have to help wash
and dry dishes?

YES I STACK IT
8. Do you have any food allergies or intolerances? If so, do you need any medication or something like an Epipen?
I AM LACTOSE INTOLERANCE
9. Is there any food you cannot eat for religious beliefs or other personal reasons? If so, please list.
I CANT HAVE LACTOSE
10. What do you hope to learn in Food Technology this term?

HOW TO COOK

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Rules in the Kitchen
Safety

1. Walk and do not run in the kitchen.

2. Ensure stools are underneath tables during practical lessons.
3. Breakages - report these to the teacher.
4. Students are not allowed to plug in electrical appliances, please ask the teacher.

Behaviour

1. Show respect for others by being courteous, caring for personal and school property, listening to
opinions and answers of others.
2. Be on time to class. Very important when doing practical lessons.
3. Follow the school rules
4. No taking food and equipment to other students outside the Food Technology room during class time

Hygiene

1. Before starting to prepare food, wash hands with water and soap.
2. Tie long hair back.
3. Always wear an apron.
4. Eating food or licking of cooking utensils during preparation and cooking is an easy way to spread
infections, don’t do it.
5. Wear covered shoes.
6. Remove rings

Portfolio

1. If work is not completed in class please complete it for homework.

2. You will be working on google classrooms for theory lessons. Please make sure you bring your device
to every class.
3. If theory work is not completed you will not be allowed to cook.

Cooking Bay

1. Please make sure you work together in your cooking bay. Please take turns in washing up and drying.
This is your workspace for many years. Keep in tidy and clean.
2. You will not be allowed to leave the kitchens until your work bay is all cleaned.

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Kitchen procedures and Equipment
1. Where does my bag need to go at the start of the lesson?

2. What order should I do the following jobs in?

Wash hands, tie up hair, take down stools, put on aprons, put away bag
a)
b)
c)
d)
e)

Where do I find my Equipment?

Have a look at the list of equipment written on the board, write each item down under equipment, then next to it, list
where you can find it - for example 2nd drawer, top shelf under the sink.

Equipment Location

_____________________ _____________________

_____________________ _____________________

_____________________ _____________________

_____________________ _____________________

_____________________ _____________________

_____________________ _____________________

_____________________ _____________________

_____________________ _____________________

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_____________________ _____________________

_____________________ _____________________

_____________________ _____________________

_____________________ _____________________

_____________________ _____________________

What Should I do if?

I break something?

Can't find dishwashing liquid?

Can’t find any more tea towels?

I am not sure of the steps of the recipe?

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Safe or Not Safe

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Hand Washing
Task: Watch the following clip, then answer the corresponding questions

https://www.youtube.com/watch?v=cCpr11OuYKI&feature=emb_logo

1. Why is it important to wash your hands properly?

2. List the individual parts of the hands that you should wash

3. Why should you use the paper towel to turn off the tap?

4. Why does the towel need to be thrown away?

5. List the sequence of events that you need to follow when washing hands

6. When should you wash your hands (give 4 answers)

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Safety in the Kitchen
TASK 1

Look at the picture of a kitchen below.

What dangers can you spot? List 5 dangers and describe why they are a hazard.

Danger Why is this danger a hazard?

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Kitchen safety depends on you. The kitchen should not only be a safe place for food preparation to take place
but also a safe place for you and others to work.

TASK 2
Below is a list of hazards that could occur in our school kitchen. For each hazard suggest a simple rule which
should be followed to avoid accidents occurring.

Hazards Rule

A spill on the floor

Hot oven tray

Walking with knives

Broken glass

Power points

Students running in kitchen

Fire in an oven

You get a burn from a hot

pan

Using a knife to slice

TASK 3
Fill in the gaps with the words below

1. Wear an apron. They aren’t just designed to keep your clothes clean; chefs wear them so that if they’re
splashed with _______________ or __________ they can quickly pull the apron away before the liquid
soaks through to their skin.

2. If you spill a little water or oil on the floor while you’re working, tell everyone else in the room to watch
out for it, then tell the ___________________.
3. When cooking on the _________, angle your pans so the handles face toward the
_____________________________ of the stove

4. Wash your hands carefully using __________________________________ before preparing food. Also
wash your hands after going to the toilet or blowing your nose.

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5. Tie ___________________ back to prevent it from dropping into the food.

6. Cover cuts with a ____________ bandaid (these are used because they can be easily seen if they fall into
food). Then cover the bandaid with a ____________.

7. Never lick ______________ or equipment and then put them into food. There are harmful
______________ in your mouth and these could be transferred to food.

back soap glove bacteria

hair teacher utensils Hot water

Hot oil coloured stove

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Safety Poster

Design a poster promoting safety in the kitchen.

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Washing Up Procedure
Fill in the gaps

Words: dishes , correct, chook, dirty, benches, rinse, drain, stack, cutlery, pans, hot

1. Put away food and _____ dirty dishes next to the sink. Wipe down the ______________.
2. Put appropriate food scraps into the __________ bucket.
3. Scrape the remaining food from the _________ into the bin.
4. Fill the sink with _____soapy water
5. Wash and _______ the dishes.
6. _____ dishes and dry with a tea towel.
7. Put the equipment away in the ________ place.

Order of washing up:

1. Glassware
2. Bowls, plates and ______ dishes
3. _________
4. Pots and _______

Measurements and Abbreviations

In cooking, sometimes we use shortened words to save space on a page of a recipe/cookbook and also so it can be
written quickly. Please write the meaning of each abbreviation in the table, and answer the measurement questions
below that.

Abbreviation Meaning

tsp

Tbsp

°C

kg

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 g

Equipment
Why would you use each of the following pieces of equipment?

Sieve Blender

To remove lumps from ............................................

flour and add air into ............................................

the mixture..................... ............................................

........................................... ............................................

Colander Whisk

.................................. ................................

.................................. ................................

.................................. ................................

.................................. ................................

Measuring Jug Scales

......................................... ............................................

......................................... ............................................

......................................... ...........................................

......................................... ............................................

What colour chopping board would you use for the following foods. Red or Green

Vegetables- Fish-

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 Fruit and Salads- Raw Meat-
Cooked foods-

Recipe Development
Study the recipe and complete the following activities.
1. Highlight the following element of a recipe on the recipe card
Name Ingredients

Portion Size Method

2. Use the following verbs to complete the recipe

Collect
Slice Fry Spray

Heat Whisk Cutting

Stir

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Fried Rice Serves 2

Ingredients: `
1 egg
1 cup cooked rice
1 bacon rasher
1/4 onion
1 Tbs corn kernels
1 Tbs frozen peas
½ carrot
½ stick celery
2 Tbs soy sauce

Method:

1. ______________ ingredients and equipment.

2. Prepare bacon, onion and celery by ________ into a small dice. Grate carrot.
3. ___________ a frying pan, lightly ______ with oil
4. ____________egg in a measuring jug with a fork and pour into frying pan until cooked.
Remove when cooked and set aside.
5. Add remaining oil to frying pan and _______ the onion and bacon until crispy.
6. Add carrot, celery, peas and corn, and then add the rice and soy sauce.
7. ________ cooked egg into strips and _______ through the fried rice.
8. Place into bowls and enjoy while still warm.

Time Management

In Food Technology, time management is very important. Good

planning saves money and time, and improves the quality of food
products. Complete the food production timeline for your next
practical recipe.

Recipe:
Total time:
Date:

Time Task Student

Hint: Use the recipe method to list and
delegate tasks, remember to include set-up
and clean-up

e.g 10:00-10:05 e.g. Hygiene procedures (wash hands, clean Both students
(5min) surfaces/equipment, aprons)

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 Functions of food
Research the 3 functions of food. Write 3 sentences under each function to explain each function.

1. Energy -

2. Growth -

3. Repair -

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 A Healthy Diet
Eat Less Fat:
By eating too much fat we build up store of surplus material in our bodies and just like an overstocked
warehouse, the surplus begins to show, and we become overweight. Eating too much saturated fat (found
mainly in animal foods) causes an increase in Cholesterol in the blood, which builds up inside the arteries. This
can cause a blockage and lead to a heart attack. Cut down on foods containing saturated fats and substitute
them with polyunsaturated fats (foods containing vegetable fats).

How to Eat Less Fat:

•Use low fat spread instead of butter or margarine
•Grill food instead of frying
•Cut fat off meat before cooking - trim fat off chops
•Buy low fat products such as cheese, yoghurts
•Use skimmed or semi-skimmed milk instead of full fat milk
•Eat more chicken and fish and less red meat
•Use polyunsaturated fat or oil in cooking - use corn oil
•Eat fewer cakes, biscuits, crisps, chips and pies

Eat More Fibre:

Fibre is the carbohydrate part of food which the normal human digestive enzymes cannot breakdown. Fibre
helps to protect against diseases of the bowel. It gives you a feeling of fullness and so can help in diets.

How to Eat More Fibre:

•Eat lots of fresh fruit and vegetables
•Eat more wholemeal flour, bread, pasta, rice
•Use more canned beans, peas and lentils - eat more
•Try jacket potatoes with a variety of fillings
•Choose high fibre cereals but check packaging for sugar

Eat Less Salt:

Eating too much salt can lead to high blood pressure. This will increase the risk of suffering heart problems
and strokes.

How to Eat Less Salt:

•Don’t add salt to cooking, let people add their own to taste.
•Use herbs and spices as an alternative to salt

Eat Less Sugar:

Sugar contains no other nutrients besides carbohydrates. We should cut down on the amount of sugar we eat
to avoid obesity and tooth decay

How to Eat Less Sugar:

•Avoid fizzy drinks and high calorie drinks
•Look at food labels – 5g sugar = 1 teaspoon
•Eat fewer cakes, biscuits and sweets
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 •Eat more fruit as an alternative
•Buy low calorie drinks and pure fruit juice.
•Don’t add sugar to tea and coffee.
•Use a little less sugar in cakes and puddings
•Try the natural sweetness of fresh fruit in puddings instead of sugar
•Sucrose, glucose, dextrose, on labels are all forms of sugar

Questions:
1. Why should we eat less fat?

2. Which type of fat should we eat instead of saturated fat?

3. List three foods containing fibre:

4. What are the other names for sugar found on food labels?

5. Which foods would you have instead of the following?

White bread ________________ Butter ________________
Coca Cola ________________ Cakes ________________

6. List 4 ways you could encourage your family to eat healthily:

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 The Australian guide to healthy
eating
Watch the following clip on the australian guide to healthy eating:

https://www.youtube.com/watch?v=QKWa3bRa4aM

Using the word bank below, place the following

foods in to the correct sections of the grid below:
Apple, broccoli, cheese, chicken, chocolate,
cucumber, bread, milk, muesli, pasta, pepper,
potatoes, raisins, rice, lemonade, tuna, yogurt, olive
oil, ice-cream, mango, salmon.

Food Group Food examples

Grain (cereal) foods.

mostly wholegrain

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 and/or high cereal fibre
varieties

Vegetables and
legumes/ beans

Lean meats and poultry,

fish, eggs, tofu, nuts and
seeds and
legumes/beans

Fruit

Milk, yogurt, cheese,

and/or alternatives
mostly reduced fat

use small amounts

only sometimes and in

small amounts

In the table below, list all the food you ate and drank yesterday at meals and for snacks. For each food mark
the appropriate section of the table

Foods Eaten Grain/ Vegetab Meat/ Fruits Dairy/ Sometim

Cereals les/ alternati alternati es food
legumes ves ves

Breakfast

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 Lunch

Dinner

Snacks

What could you do to improve your food intake?

Breakfast

Breakfast is the most important meal of the day.

1. What did you have for breakfast this morning?

2. What does Breakfast mean?
3. Why should you not skip breakfast?

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 4. Suggest some breakfast foods you can eat in a hurry?

FUNCTIONS OF FOOD

Research the 3 functions of food. Write 3 sentences under each function. What do they mean?

4. Energy -

5. Growth -

6. Repair -

What foods make up a good breakfast?

A guideline to follow is to include a serving from each of the following 3 groups.

Protein-rich foods - List 5 breakfast foods below.

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Breads and Cereals - List 5 breakfast foods below

Fruits and Vegetables - List 5 breakfast foods below

What foods should you avoid for breakfast. List 5 below

A Healthy Diet

Eat Less Fat:

By eating too much fat we build up store of surplus material in our bodies and just like an overstocked
warehouse, the surplus begins to show, and we become overweight. Eating too much saturated fat (found
mainly in animal foods) causes an increase in Cholesterol in the blood, which builds up inside the arteries. This
can cause a blockage and lead to a heart attack. Cut down on foods containing saturated fats and substitute
them with polyunsaturated fats (foods containing vegetable fats).

23
How to Eat Less Fat:
•Use low fat spread instead of butter or margarine
•Grill food instead of frying
•Cut fat off meat before cooking - trim fat off chops
•Buy low fat products such as cheese, yoghurts
•Use skimmed or semi-skimmed milk instead of full fat milk
•Eat more chicken and fish and less red meat
•Use polyunsaturated fat or oil in cooking - use corn oil
•Eat fewer cakes, biscuits, crisps, chips and pies

Eat More Fibre:

Fibre is the carbohydrate part of food which the normal human digestive enzymes cannot breakdown. Fibre
helps to protect against diseases of the bowel. It gives you a feeling of fullness and so can help in diets.

How to Eat More Fibre:

•Eat lots of fresh fruit and vegetables
•Eat more wholemeal flour, bread, pasta, rice
•Use more canned beans, peas and lentils - eat more
•Try jacket potatoes with a variety of fillings
•Choose high fibre cereals but check packaging for sugar

Eat Less Salt:

Eating too much salt can lead to high blood pressure. This will increase the risk of suffering heart problems
and strokes.

How to Eat Less Salt:

•Don’t add salt to cooking, let people add their own to taste.
•Use herbs and spices as an alternative to salt

Eat Less Sugar:

Sugar contains no other nutrients besides carbohydrates. We should cut down on the amount of sugar we eat
to avoid obesity and tooth decay.

24
How to Eat Less Sugar:
•Avoid fizzy drinks and high calorie drinks
•Look at food labels – 5g sugar = 1 teaspoon
•Eat fewer cakes, biscuits and sweets
•Eat more fruit as an alternative
•Buy low calorie drinks and pure fruit juice.
•Don’t add sugar to tea and coffee.
•Use a little less sugar in cakes and puddings
•Try the natural sweetness of fresh fruit in puddings instead of sugar
•Sucrose, glucose, dextrose, on labels are all forms of sugar

Questions on how to eat a healthy diet

1. Why should we eat less fat?

2. Which type of fat should we eat instead of saturated fat?

3. List three foods containing fibre:

4. What are the other names for sugar found on food labels?

5. Which foods would you have instead of the following?

White bread ________________ Butter ________________
Coca Cola ________________ Cakes ________________

6. List 4 ways you could encourage your family to eat healthily:

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