S1 Practical Assessment for all classes

S1 Recipe for use week beginning 12th January 2015

Broccoli Pasta Bake


75g Pasta Twists

2 Broccoli florets

25g Wholemeal breadcrumbs


25g Plain flour

25g Margarine

250mls Milk

50g Cheese

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.

11. Serve.

S2 Practical Assessment notice

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.

Chow Mein

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


  1. 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

  1. Wash spring onion. Cut off root and excess green shoots. Chop into slices.
  2. Deseed peppers and cut into thin strips.
  3. Wipe mushrooms and slice.
  4. Cut chicken into bite sized pieces.
  5. Heat oil in saucepan and fry chicken for 5 minutes
  6. Add onion, peppers and mushrooms and cook for a further 3 minutes
  7. Meanwhile, place couscous in a glass bowl,
  8. Add stock cube to boiling water and stir. Add to couscous and cover with cling film.
  9. Add beansprouts, Chinese seasoning, soy sauce and water to chicken and simmer for 3 minutes
  10. Remove cling film from couscous and stir.
  11. Serve couscous and chicken chow mein neatly in a deep tin foil dish


National 5 Hospitality Practical Cookery Final Assessment

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.

National 5 Hospitality Practical cookery student support opportunity for all!

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.

National 5 Hosptality Practical cookery Prelim

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.

Recipes are

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.

Royal Navy visit the Home Economics department

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!

Rotary Young Chef competition 2013/14

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.

New Recipe books available in HE publications

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!!

Intermediate 2 Hospitality Practical Cookery Prelim dates

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

Cranachan Shortcake