Yr 9 Home Economics

1st practical = Savory cases
For our first practical we made savory bread cases which are like spaghetti but my group put cream corn in replace of spaghetti. Below is the recipe we used, we did have to multiply everything by 3 so we would have enough. Ways that I showed hygiene and personal safety was wiping down tables, wearing oven mittens when needed, tying hair up.

Savory Bread Cases

Ingredients

• 2 slices of wholegrain bread
• 1t margarine
• 2T grated cheese
• 2T baked beans or creamed corn
• 1T finely diced celery or onion
• 1 slice of ham

Method

1. Trim crusts off the bread
2. Spread margarine thinly onto one side of bread
3. Press into muffin tins margarine side down
4. Fill each case with fillings (baked beans or corn, celery, onion, ham and cheese)
5. Bake in oven until lightly brown and cheese is bubbling.

2nd practical = Chicken stir fry
We cooked veges (carrots, broccoli, cabbage) and chicken. My group decided to use sweet and sour chili sauce as our sauce, there was also soy, honey and soy, and teriyaki. I actually made this for dinner and it was really good. I demonstrated personal hygiene and safety by washing my hands, holding the knife correctly, making sure the wok handle is facing towards the back of the stove, and using the correct cutting boards and knifes

Chicken Stir Fry

Ingredients:

70g Chicken (1breast)

1 carrot

1 onion

3-4 pieces of broccoli

1 zucchini  

2T sesame oil

1 pkt 2min noodles

Method:

1. Chop up chicken into strips
2. Place in glass bowl with sesame oil
3. Chop up vegetables in julienne strips
4. Sauté chicken and onions together. Sauté means to brown.
5. Add broccoli and carrots and cook for five minutes.
6. Add remaining vegetables of your choice and cook for a further 5 min
7. Boil a pot of water
8. Place the broken noodles into the boiling water and cook for 2 minutes
9. Drain noodles in a colander and add to the vegetable and chicken mixture
10. Serve

What is the difference between Personal Hygiene and Personal Safety?

Personal hygiene involves looking after yourself and keeping yourself clean, eg: washing hands, tying hair back, sneezing away from food, etc. Personal Safety is keeping yourself safe whether it's by holding a knife the correct way and not flailing it around the room or making sure chicken is cooked correctly

What's somethings that we need to remember when handling chicken

1. It's white inside and out when cooked
2. You're using the correct cutting board and knife
3. You wash your hands afterwards (or wear gloves).
4. You haven't cross contaminated anything

Health and safety

What does bacteria need to survive?

- Bacteria needs warmth, moisture, good temperature (4C - 60C), neutral PH levels, food, and time (only takes 1 hour for it to grow and 20min to multiply). 

2 ways we can control conditions and avoid bacteria from growing 

1. keep food that is left out in airtight containers or just keep them covered
2. Make sure your not keeping food for too long. Things like rice and chicken should be kept only for 2 - 3 days, otherwise it should be thrown out. Read expiration dates as well, for yogurt if the lid is raised then you should probably throw it out.

What is cross contamination? 

- Cross contamination is when you mix raw meats with cooked meats/fruit and vegetables. This can be done by stacking raw meats on top of cooked meats/fruit and vegetables or cutting vegetables/fruits in the juices of raw meats. Easy ways to avoid this is by stacking them on separate shelves and cleaning your cutting board and knife before you start cutting raw meats or fruits/veges, or just using a different cutting board and knife all together.

Important temperatures:

If we are not careful with the temperature our food is at then we but ourselves in the place where we could become sick.

Reflection on last weeks work

Last week we made scones for the start of our baking and measuring unit. Unfortunately the bells to signal end of class weren't working so we were late, were going slow when adding ingredients, went over time and had to stay in for half the break. All these caused the scones to be under cooked and half the class got sick. Also pretty much everyone forgot to add the cheese/sultanas to their dough, my group's sultanas all fell off and we ended up leaving with bags full of burnt raisins. I think my group communicated well though so there's that.

Scones

Ingredients

3 cups plain flour

6 teaspoons Baking Powder

¼ teaspoon salt

75g butter

1 to 1 ½ cups milk

Method

1. Sift flour, baking powder, and salt into a bowl
2. Cut butter in until it resembles fine breadcrumbs
3. Add milk and mix quickly with a knife to a soft dough
4. Knead a few times
5. Place baking paper on tray.
6. Press scone dough onto this. cut into 12 pieces.
7. brush with milk
8. Bake at 180c for  10 minutes

Variations

1. Cheese scones

Add ¾ cup grated cheese, pinch of cayenne pepper to flour.

Before baking top with a little cheese

2. Sultana scones

Add ¾ cup sultanas to flour

We also made word arts that depict words we associate with personal and food hygiene. 

Preserving

Where to preserve various foods

If you preserve something in the fridge you should chuck it 2-3 days after opening. If in the freezer than store it for 3-6 months. For Cupboards you need to keep it in a airtight container and refer to the expiration date.

What exactly is preserving?

Preventing food from decomposing and preventing bacteria from growing so we are able to keep it for longer, examples are fruits in syrup, salt on meat, etc.

Recycling

Our part in recycling

We have to put in our best efforts to make sure we are not cross contaminating recyclable materials. We can do this by rinsing tin cans, bottle, etc, before we place them in the recycling bin. Also make sure you are putting the correct materials in the correct bins.

Baking Measurements