N5 students will be involved in their Practical Prelims on one of the following dates:-
Tuesday 10th or 17th March – Mrs Nicoll’s class
Thursday 12th or 19th March – Mrs Hogg’s class
See information on classroom doors for names of students involved on the specific dates.
Ensure attendance for preparation at 9.45am.
S1 Recipe for use week beginning 12th January 2015
Broccoli Pasta Bake
75g Pasta Twists
2 Broccoli florets
25g Wholemeal breadcrumbs
25g Plain flour
Salt and pepper
1. Put on oven at 220°C
2. Fill a large pot ½ full with cold water. Put the lid on and put on high heat on the back ring of hob to boil.
3. Once water is boiling put in pasta. Do not replace lid. Turn down to medium heat.
4. Meanwhile, grate cheese. Divide into three piles.
5. Wash broccoli florets and cut each into half lengthways. After the pasta has cooked for 4 minutes add prepared broccoli to pasta pot Continue to cook for a further 6 minutes.
6. Meanwhile make sauce. Put flour, margarine, milk, salt and pepper in a small pot. Using a wooden spoon, stir carefully over a low heat. When the sauce starts to bubble and thicken, remove from the heat.
7. With the pot still off the heat, stir 2/3 of the grated cheese into the sauce.
8. Drain pasta and broccoli through a sieve when ready. Place in the bottom of a tinfoil dish. Cover with the cheese sauce.
9. Mix the remaining cheese and breadcrumbs together on a plate. Sprinkle over the top of pasta.
10. Put pasta bake in oven for 5 minutes until golden brown.
All S2 students will carry out their Practical Assessment – week beginning 10th November. A copy of the recipe will be available for them to practise at home in advance.
Chicken Chow Mein with Cous Cous
The focus shall be on :- following the recipe, knife skills, cooker control, safety & hygiene plus organisational skills throughout the task.
100g chicken 1 spring onion
Small piece red and green pepper 2 mushrooms
2 x 15ml sp beansprouts 1x 15ml vegetable oil
1 x 15ml soy sauce 2 x 15ml water
1 x 1.25ml Chinese seasoning
50g couscous 85ml boiling water
½ chicken stock cube
- Collect ingredients:
Red board: chicken.
Plate: spring onion, peppers, mushrooms, beansprouts and couscous
Small bowl: soy sauce, water and Chinese seasoning
Small saucepan: vegetable oil
- Wash spring onion. Cut off root and excess green shoots. Chop into slices.
- Deseed peppers and cut into thin strips.
- Wipe mushrooms and slice.
- Cut chicken into bite sized pieces.
- Heat oil in saucepan and fry chicken for 5 minutes
- Add onion, peppers and mushrooms and cook for a further 3 minutes
- Meanwhile, place couscous in a glass bowl,
- Add stock cube to boiling water and stir. Add to couscous and cover with cling film.
- Add beansprouts, Chinese seasoning, soy sauce and water to chicken and simmer for 3 minutes
- Remove cling film from couscous and stir.
- Serve couscous and chicken chow mein neatly in a deep tin foil dish
Notice for all candidates involved in this Final Assessment
All candidates have now been advised of their particular session between thursday 24th of April and Tuesday 29th April (inclusive). If unsure, details are posted throughout the Home Economics department.
Morning sessions start at 8.30am
Afternoon sessions 12.15pm
Ensure you are there in plenty time.
Every candidate is advised to practise the three recipes prior to the actual day, both individually and as a combined meal. This will help considerably to identify possible challenges in advance.
The recipes are
Red Lentil & Vegetable soup
Spiced Turkey with Flatbreads
Berry Cream Towers
Take the opportunity and be prepared! Make sure ‘Timeplans’ & ‘Service details’ are completed and handed in by the due date.
Calling all National 5 Hospitality Practical cookery students.
There is an opportunity being given on friday 28th March from 12 noon till 2pm for you to come along to the Home Economics department and observe the 3 final recipes being made. This is the only opportunity outwith class time.
Red Lentil & Vegetable Soup
Spiced Turkey with flatbreads
Berry Cream Towers
The final practical assessment (Course assessment) sessions are arranged for Thursday 24th April to Tuesday 29th April (inclusive), morning and afternoon sessions. Ensure you know when your session is – notices are posted in the Home Economics department and your teacher shall also advise you.
You are also advised to practise your dishes during the Easter break as time is limited thereafter.
Notice of the forthcoming Practical Prelim for all students involved in this course. It will be completed in the normal class double period plus one more(either before or after – check with your class teacher).Starting week beginning 17th March & Monday 24th March.
Starter – Smoked Bacon Toasts
Main – Stir fry chicken with Noodles
Dessert – Peach & Coconut Gateau
All students have access to their recipes, take the opportunity to practise in advance to ensure confidence & completing within the allocated 2 hours 30 minutes.
Any questions – ensure you ask your class teacher in advance.
Wednesday 27 th of November saw two members of the Royal Navy visit the Home Economics Department to cook with almost 40 Senior Students from the National 5 Hospitality Practical cookery course. Students experienced creating a delicious Chicken Korma, while learning about the importance of nutrition to the officers being fed on a regular basis in many parts of the World.
They also heard about the many and varied career opportunities on offer within the Royal Navy and Royal Marines. Another aspect they shared was the use of ‘ ration packs’, how officers survived in very challenging environments using these provisions.
The Officers took time to answer questions on their own experiences and shared their skills during the practical cooking, including little tips on cooking in very confined spaces
The students worked exceptionally well throughout and really impressed the Officers. Katie Higgins in S6 offered a vote of thanks on behalf of the students and staff.
Well done to all involved!
Preston Lodge Home Economics department hosted the area round of the competition on Friday 22nd November. Entries included 2 students from Knox Academy, Dalkeith High, Beeslack High & our own two students; Morgan McKinley & Amy Sinclair. The standard was exceptionally high and the judge from ‘Le Monde’ found it a very difficult decision. The eventual winner and runner up now represent the Area at the District final on 1st February at West Lothian College.
The winner was from Knox Academy while the runner up was our very own Amy Sinclair.
Congratulations to Amy!
Enormous thanks must also go to Longniddry Rotary Club members for all their support, tremendous partnership working.
3 Recipe books used in the Home Economics department have been uploaded for use by students before and after their practical classes. They include
S1-3 recipe book £2.50
National 5 Cake craft recipe book £2.50
Hospitality Practical cookery Senior (S4-6) Recipe book. £5
Copies of each are available to purchase from the department. Please contact Mrs E Nicoll if interested. They would make great Christmas Stocking fillers!!
The dates for the Intermediate 2 Hospitality Practical Cookery Prelim exam are
Monday 18th Feb 8.45 – 12.15 Monday 18th Feb 12.30 – 3.45
Tuesday 19th Feb 8.45 – 12.15 Tuesday 19th Feb 12.30- 3.45
Wednesday 20th Feb 8.45 – 12.15 Wednesday 20th Feb 12.30 – 3.45
Pupils involved will be told their actual time slot next week. They should be encouraged to practice as much as possible to achieve success. They will all be issued with the recipes next week.
The menu is :-
Sweet Potato & Red Pepper Soup
Moroccan Chicken & Cous cous