Food Technology

Year 7 Food Technology Remote Learning

It is extremely disappointing for students in Year 7 currently studying Food Studies because they are missing out on the face to face practical learning that would normally be occurring in on site; however, they are learning about measuring, interpreting recipes, safe use of tools and equipment and hand hygiene. 

Some students are going ‘above and beyond’ and are preparing food for their families at home, applying their learning from online lessons. 

Here are some of the images of Quesadilla’s Year 7 students have made following our lesson on reading and modifying a recipe. 

And for those who may want to have a go making a Quesadilla, here is the recipe students studied.

Cheese, Capsicum & Corn Quesadilla

Serves 1

Equipment

Baking tray lined with baking paper (note: a sandwich press or a frypan can also be used)

Measuring cups

Measuring spoons

Vegetable knife

Chef’s knife

Green chopping board

Ingredients

2 fresh 8” corn or wheat tortillas

1 Tablespoon ricotta cheese

¼ cup grated mozzarella cheese

20 g Fetta cheese, crumbled

1Tablespoon corn kernels

4 pitted olives, chopped

1/8 slice red capsicum, diced

1 Tablespoon Parmesan cheese

Fresh basil leaves / and or coriander, shredded.

*Optional chilli flakes

*Accompaniments: Serve with a teaspoon each of sour cream / guacamole dip and salsa

Method

1. Preheat oven to 200º C
2. Place tortilla on baking tray lined with baking paper.
3. Dice red capsicum into small squares.
4. Arrange equally on your tortilla the ricotta, mozzarella, crumbled fetta, corn kernels, chopped olives, diced capsicum, and shredded basil/coriander.
5. Cover with remaining tortilla like a sandwich.
6. Spray top of tortilla with oil and sprinkle with Parmesan cheese.
7. Bake for 10 minutes, until cheese has melted and the tortilla is golden brown and crisp.
8. Cut into 4 wedges and serve warm with, sour cream, guacamole dip and chunky tomato salsa.
9. Garnish with fresh basil leaf, coriander or parsley.

* You can substitute other ingredients such as ham, cooked bacon, red kidney beans, baby spinach. If you do not have tortilla wraps you could use Lebanese pittas or sliced bread to make a jaffle or a toasted sandwich.

Ms Fiona Matthews

Food Technology Teacher