Year 9 Home Economics

Practical 6/8/18

We have done two recipes since we have started food tech, Savoury Bread Cases and Chicken Stir Fry. We, unfortunately, only have a photo of my group with our chicken stir fry. I'm on the left, Nadia is in the middle and Molly is on the other end.

Health And Safety 10/8/18

What is the difference between Hygiene and Personal Safety?

Hygiene means to keep yourself and your food clean and healthy to eat, while personal safety means to make sure that you don't get yourself hurt while using a knife or another utensil.

How have we demonstrated these so far in our first two practicals this term?

We have demonstrated keeping hygienic by washing our hands before and after practicals, also after handling raw meats like chicken, we have also shown how we can keep hygienic by using the right knife with the right chopping board and wiping down our tables before and after practicals.

We have demonstrated personal safety by carrying knives by our sides when we take them to and from our tables, we have also kept our eye on the elements when they have been on and used oven mitts when taking things out of the oven.

When we use chicken, what are some key things to remember to ensure it is cooked and safe to eat?

• If chicken is cooked properly, it will be white all the way through.
• A tip, when cooking diced chicken, take the largest piece of chicken and check to see if it white all the way through, if not, it will need to be cooked for longer, if it is white all the way through then it and all the other chicken pieces are most likely cooked, although it might be a good thought to check other pieces too for good measure.
• When cutting the chicken make sure that you both wash the board before and after using it, and that you wash the knife thoroughly, preferably with warm water and soap, before using it again.
• Always use a clean knife and board when cutting chicken, do not use that knife or board until it is cleaned properly.
• Chicken is cooked at 75 degrees Celcius.

BACTERIA 10/8/18 and 13/8/18

What is bacteria?

Bacteria are the smallest living things in the world and they are spread from unhygienic practices, bacteria can be spread when people are sick and preparing food, or have dirty hands, unclean clothes, open cuts or dirty fingernails, those are not the only ways that bacteria are spread.

What do bacteria need to survive?

Bacteria thrive in warm and sweaty environments full of food, like a kitchen.

Here are three example of how we can avoid spreading bacteria.

1. Make sure all food is covered or stored correctly, bacteria need oxygen to survive, so find ways to cut that off.
2. Food should not be left out for longer than two hours.
3. Clean surfaces with anti-bacterial spray.

What does cross-contamination mean?

Cross-contamination means to spread germs from one food onto another, an example is when you are using a knife for cutting up chicken and then, without changing or cleaning boards or knives you start to cut up vegetables.

Bacteria 13/8/18

Bacteria need six things to survive - 

1. Oxygen
2. Moisture
3. Time
4. Food
5. Neutral Ph levels
6. Temperature ranging from 4 degrees Celsius to 60 degrees Celcius

What are two ways we can stop bacteria from growing?

Store food in air-tight containers and store it in a fridge or leave it out for a maximum time of two hours.

I have created a makeshift thermometer with the key temperatures on in, the blue shows where bacteria stop growing.

Practical 17/8/18

On Friday we started our baking practicals and started with scones. They didn't turn out the best and some people did feel a bit queasy after eating them because they were undercooked, but had they been cooked properly, they would have turned out all right. My group wanted to do the version with sultana's but when we were rolling out the dough to cut we realised we had forgotten to put the sultanas into the dough mixture.

I think that the entire class could have improved on our time management, we had arrived late to the class because the school's bells weren't working and then our practical went into the interval so everyone was rushing to get out and we didn't realise that they were undercooked.

I think that I learnt how not to make scones, and that scones are not easy to make in a crowded classroom with only one teacher to help all six groups all making scones.

Word Art 20/8/18

Using key things to remember in a kitchen I have made this word art of phrases. I used a site called wordart.com. and used a png I found online to make this.

Practical 24/8/18

For our practical, we made pizza scones and made the dough using the same recipe from the scones. We added onions and ham to our scones as well after putting on tomato paste, cheese and mixed herbs. The pizza scones turned out a lot better than the scones, they were well cooked and we all managed our time much better, some of us even stayed in class for an extra ten minutes to clean and wait for our pizza scones to be fully cooked.

Preserving 27/8/18

What is preserving?
Preserving is the act of making foods last for a longer period of time. A preserving method is to

freeze beef and defrost it to use on a later date.

Research 24/9/18

Students are to find three facts about one of the following allergies eg, what is it and how does it affect people?

 - Celiacs Disease 

 - Lactose intolerance

 - Allergy to food groups such as egg, nuts 

Lactose intolerance is a condition that causes indigestion, bloating, diarrhea and abdominal cramps. It is also known as an inability to digest lactose that is found in dairy products. There is no cure, but treatment includes the avoiding of dairy products and products that include dairy including items like cheese, ice cream and yogurt.

Then make a statement about why food labels are relevant for people that suffer from these allergies. What will they be looking for on labels?

Food labels are relevant to people with allergies because they need to know about the ingredients and maybe even the place it was produced in because certain products have been made in a factory where certain other products are also made and include things that they are allergic to. When looking on a food label and having allergies you would want to be looking at the ingredients on the nutritional information portion of the packaging.

Nutrients 15/10/18

Nutrient	Source	Function
Carbohydrates - simple	Breads, Grains, Pasta, Potatoes	Short bursts of energy
Carbohydrates - complex	Breads, Grains, Pasta, Potatoes	Slow energy and you’re fuller longer
Carbohydrates - fibre	Breads, Grains, Pasta, Potatoes	Helps your digestion
Protein	White Meat, Eggs, Plants, Chickpeas,	Repairs and builds muscles, help with growing hair and nails
Vitamin C	Citrus	Immune system and wellbeing
Vitamin D	Sun	Helps with absorption of calcium to kidneys
Iron	Red Meat	Carries oxygen through your bloodstream,
Sodium	Salt	Cognitive development
Calcium	Dairy,	Teeth and bone development
Fats	Avocado, Olive Oil,	Insulation (warmth) and protection

Macro-nutrient - 3 main ones, complex, simple and fibre

• CHO - Carbohydrates
• Protein comes from plants and animals
• Fat comes from plants and animals

Micro-nutrient - Minerals

• Iron
• Sodium
• Calcium
• Vitamins, C, D, etc

Carbohydrates 19/10/18

Carbohydrates are important because they are a good 60% of your daily intake and is the source of most of our energy. They are important for athletes especially because they provide some good energy to use before a game or competition.