Design and

Technology
Food
Preparation and
Nutrition
Mel Hayton
Teacher of Design Technology
Food and Textiles
Wednesday 29th June 2022
 225g Plain Flour

½ Teaspoon of salt
Ingredients
for Sausage 80g butter (cold and in cubes)
Rolls 80g Lard (cold and in cubes)

4-6 tablespoons of cold water

Puff Pastry
Sausage rolls
• Pre heat your oven to 200*c
• Sieve the flour and salt into a large bowl and add half
of the lard cubes. Mix with a knife
• Add enough water to make a softy dough – do this
gradually
• Mix the butter and remaining lard in a separate mixing
bowl
• Roll out the dough into a rectangle
• Dot 1/3 of the butter and lard mixture onto 2/3 of the
rectangle
• Fold the 1/3 without any fat on over the middle 1/3 of
the pastry
• Fold the last 1/3 onto the top
• Roll out into a rectangle again
• Repeat 2 more times
• Chill for 10-15 minutes then turn onto a floured
worktop and flour your rolling pin
• Roll out the pastry – turning as you go until you are
ready to add the sausage meat.
Puff Pastry
• Puff pastry’s final quality is dependent on how well the lamination process is carried out. The formation
of crisp and flaky texture is caused by the vapor generated from the dough during baking and further
entrapment by the fat layers. This vapor exerts sufficient pressure against the layers leading to their
expansion. The higher the number of layers, the crispier the corresponding product. The generation of
high quality puff pastry requires a variety of factors to be taken into consideration:
• Sheetability: The process should avoid overstressing the dough. In some cases, proteases and/or
reducing agents may be added to the dough during mixing to improve its sheetability.
• Lamination thickness: The layers must be sheeted to an even thickness to ensure even rise during
baking.
• Production temperature: A low  temperature (10–20°C) must be maintained to prevent the roll-in fat
from melting or from becoming too hard to sheet well.
• Melting point: The butter or fat must always have an adequate melting point and plasticity to ensure
smooth running of the line. Traditionally, flour is mixed with the roll-in butter and set in a refrigerator
prior to lamination to increase the dough’s plasticity and to keep it from melting.
Food Waste
Most  Fresh vegetables and salad,

wasted
 Drink,
 Fresh fruit,
 Bakery items such as bread and

foods…
cakes.
 • Love Food Hate Waste - YouTube

• We throw away 7 million tonnes a year – almost half of this is

food and drink we could have eaten
• 24,000,000 slices of bread are thrown away every day
• Almost 50% of the total amount of food thrown away in the

Did you UK comes from our homes

• Wasting food costs on average £470 a year per household,
know… rising to £700 a year for houses with children (£60 a month!)
• If we all stopped wasting food that could have been eaten, the
benefit to the planet would equal taking 1 out of 4 cars off the
road!
• 800 million adults/children go to bed hungry every night – we
could feed them with only 1/4 of the food waste in the UK.
Why should we
reduce waste?
 Plan Ahead
How can we reduce food waste?
Recycle what you Buy what you need
Cant eat
Any food that is left over can be recycled as
compost

Eat it all or store

What foods can be composted? Store correctly
As leftovers

How long does it take for foods to be ready to

use as compost?
Cook the right amount

What foods cannot be recycled?

 • - supermarkets have bought out a ‘wonky veg’
range to try to reduce waste
• Is ‘buy one get one free’ always the best deal?

Supermarkets • KFC – State on their website that if a piece of

chicken isn’t sold within 90 minutes of being
and made, they throw them in the bin! This means
Restaurants approx. 2,550,000 chicken are reared,
slaughtered, prepared and binned every year!
• 320 out of 870 KFc resturants have now signed
up with the YMCA charity who will pick up the
chicken no longer for sale and give it the
homeless for free.
 What can we
make from
leftovers?
• Leftover cake for trifles
• Leftover meat for curries
• Leftover mash for fishcakes
• Stale bread for breadcrumbs

• Is there any you do at home now

as a family?
 Activity

01 02 03
Create a mind map Indicate clearly in Love Food Hate Wa
of a range of dishes the dish what ste |
– both sweet and leftover ingredients - Provides a range
savoury that use you will use of recipes
leftover foods specifically for food
waste
What is food
security?
The current population of humans
on the earth is around 7 and a half
billion people.

All these people need to be fed.

Food security is having enough food

to feed a population. Food security
occurs when all people are able to
access enough safe and nutritious
food to meet their requirements for
a healthy life.
There are 4
features of food
security
1) Availability of foods
2) Access to foods
3) Use of food
4) Stability of the supply

• Food security requires all 4

features to be met at the same
time
 Short term – People do not have enough food
to each for a short period, this is caused by a
sudden drop in harvest (poor weather, lack of
access to food). To prevent this we can carefully

Types of
plan for possible shortages and stepping in
quickly when they happen. A failed harvest
could be a short term food insecurity

food
insecurity Long Term – People do not have enough food to
eat for a long period, this can be people living
in poverty such as education and supply
resources
 https://www.youtube.com/watch?v=zkyIDfglf2Y

Why is
food
security an How did this video make you feel? Is there
anything extra you can think of that can be
issue? done to help?
 What factors affect food security?
Food insecurity; Food security
Running out of exists when; all
food and not being people always
able to buy more, have physical
fear of running out and economic
causing anxiety and access to food to
stress, low quality meet their
food, hunger when dietary needs
extreme! and food
preference for a
healthy life.
 The population is growing - we need enough food to feed
everyone

Diets are changing in the developing world – transporting

What foods means we take away food from areas that need it.
Also drives food prices up.

factors New pests and pathogens affecting food availability as the

destroy crops.
affect food Environmental changes – drought, flooding or
security? desertification can lead to food insecurity due to crop
failures or inability to grow on the land
Conflict affecting access to water or food – religious or
racial tensions. Infrastructure such as water pipes can be
destroyed.
 • Maintain soil quality
• Find different ways of growing food e.g.,
hydroponics
How can https://www.youtube.com/watch?v=FecuxU0tMmE

we make • Apply fishing quotas and keep fish stocks high

• Agroforestry – combing trees with crops – the trees

sure we suck carbon out of the atmosphere benefiting the

land and nature

grow food
• Promoting energy efficient food production
• Urban agriculture – growing food closer to home

sustainably?
e.g., rooftop farms, bee keeping.
 • The UK enjoys a high level of food security because
it produces a lot of food. The amount of food
Self- produced by a country is called self- sufficiency

sufficiency - The UK is self-sufficient for 60% of the food we

need
- The remaining 40% is imported
Closer to home – How has the pandemic
affected our food security?
- Increase usage of food banks
- Unemployment rose – families reliant on the government
- Importation issues - cultural workers from harvesting crops - disrupting domestic and
international food supply chains and reducing access to healthy, safe and diverse diets.
- Panic buying / bulk buying
- Restaurants and local businesses forced to close
Positive impact that has come from covid 19

MORE FAMILIES ARE COOKING MORE PEOPLE ARE BUYING MORE AWARENESS NOW ON
FROM SCRATCH AT HOME LOCALLY FOOD BANKS
Plenary -
Food • If you were rationed and limited to 10 items of
Food per week. What would you buy and why?

security
task
Food Poisoning
Common, unpleasant illness which can in
some cases lead to serious health
complications in some people

Microorganisms make food unsafe to eat

because they contaminate it with their
waste products, their physical products,
physical presence and their toxins that
they produce. Microorganisms that cause
food poisoning are called pathogens
 Start
Food Poisoning here

• 1. The source of contamination could be putting a sandwich on a

chopping board that has had raw chicken on it. The bacteria from the
raw chicken transfer onto the sandwich. This is the source of
contamination.
• 2. The bacteria can be transferred from the board to the sandwich by
direct contact or human hand. The ring of
contaminati
• 3. Bacteria cannot multiply on dry food – moist, high protein foods are
particularly risky, such as raw meat, soft cheese and shellfish.
on
• 4. 5C – 65C is the danger zone that bacteria need in order to multiply.
They need heat, time, food and moisture to multiply rapidly.
• 5. Once the food is eaten, onset time will depend on the vulnerability
of the person, the amount eaten and the type of bacteria.
• 6. Food poisoning symptoms, depend on the type of bacteria and can
last from a few hours to many days.This is the duration time. Symptoms
include vomiting, diarrhoea, fever and nausea.
 Campylobacter

• Campylobacter is a spiral shaped foodborne bacterium and is

the most common cause of food poisoning in the UK. The
disease can be contracted from eating food contaminated
with campylobacter species.

What food sources can What are the How can you
it be found in? symptoms? avoid/control it?
•Raw or undercooked •Nausea •Cook meat, especially
meat, particularly raw •Diarrhoea (can be poultry, thoroughly
poultry bloody) •Prevent cross-
•Unpasteurised milk •Vomiting contamination
•Untreated water •Abdominal pain •Don't wash raw chicken
•High fever •Wash pre-packed salads
Food Poisoning
activity
• You have 30-40 minutes to create
/ draw / make a resource or
poster on one food poisoning
• Include the incubation period,
symptoms, duration and foods
that could cause the food
poisoning