Creating a recipe bank with food science links.

I am excited about the new Food Preparation and Nutrition Curriculum. One of the first jobs I have decided to do in preparation is to replan and rewrite all the recipes which will be used in the KS 3 curriculum to include notes on food science.

This means that both staff and pupils will have access to important food science terminology from year 7 onwards. Hopefully as a result pupils will get into the habit of referring to these key words which will improve knowledge and understanding when they do finally get to GCSE level.

So here is a little example below.Lots of work to do but I have completed 10 recipes with a Mediterranean theme which are on TES resources if anyone is interested. Just have to write the matching scheme of work now but it’s all exciting as I love planning new resources and lessons. Yes, I am a food teacher geek ☺️😊😊


Food Preparation and Nutrition
Recipe Booklet

Name: ………………………………………….
Form Group: ………………
Term: ……………………………
Teacher: ………………………………………….




Tortilla Tapas
1 tablespoon vegetable oil
1 onion
2 medium sized potatoes
1 garlic clove
1 red pepper
1 green pepper
3 large eggs
½ teaspoon dried crushed chilli flakes
Handful of flat leave parsley


Preheat oven to fan 200C/gas 6.
Heat 2 tablespoons of vegetable oil in a pan. Fry onion and potatoes gently for 15 minutes until the potatoes are tender, turning frequently. Add garlic and peppers for the last 5 minutes and stir gently.
Tip into a large bowl, season and cool for 5 minutes.
Stir in the eggs, chilli flakes and parsley leaves. Leave to sit for 5 minutes.
Brush a nonstick 10cm square tin (foil trays are good to use in schools) with oil. Pour in the egg mixture and place in the oven.
Cook for 12-15 minutes. (Check it’s ready by pressing the top lightly. If it is still runny, return to the oven for a couple of minutes.) Once cooked, remove and leave to cool for 5 minutes, then turn out on to a board.
Cut into squares, garnish with parsley and serve.

Food Science Links
Properties of starch
Potato starch softens as it is fried and thickens.

Properties of eggs
Eggs are a high protein food.
When eggs are whisked it changes the structure of the protein. This is called denaturation.
When eggs are heated they set and become more solid. This is called coagulation.Changing the shape of the protein through whisking or cooking also changes its properties. The protein becomes easier to digest and more useful to the cells of the human body.


Quiche Lorraine
200g plain flour 
50g butter
50g white fat
50ml cold water (preferably chilled in advance)
2 rashers of back bacon
3 eggs
100ml single cream
100ml milk
¼ tsp grated nutmeg
spring onion – finely chopped
black pepper to season
100g cheese preferably Gruyere


Preheat the oven to 180C or Gas Mark 5.
Sieve flour into a bowl. Cut fat into flour and rub the flour and fat between your fingers and thumbs until you get a mixture with the consistency of breadcrumbs.
Add the water and use a table knife to cut water through the mixture to eventually form a soft and pliable dough. Do not knead the dough.
On a floured surface, roll the dough out to about 4mm thick – it should behave like standard dough, so if you find it is cracking, add a little more water (if the pastry has become too warm it may also benefit from 10 minutes in the fridge).
Line a 20cm loose-bottomed tin and trim the edges neatly using a knife.
Grill the bacon and cut off the rind. Cut up the bacon into small pieces using kitchen scissors.
In a bowl, beat the eggs and whisk in the cream and milk, add the nutmeg, the spring onions and a little pepper to taste.
Sprinkle the bacon over the pastry base then pour the egg mixture on top. Sprinkle over the grated cheese.
Bake the quiche for 25 minutes or until the top has browned and the filling has set.

Food Science Links
Grilling – the heat radiates or travels in straight lines from the grill and is absorbed at the surface of the bacon, cooking it, changing its colour and making it safer to eat.

Pastry Making
The aim is to make a short crumbly pastry by keeping the gluten strands short by reducing the hydration of the starch granules. If the fat coats the flour particles sufficiently it will prevent the absorption of water resulting in a crumbly texture.

When eggs are whisked it changes the structure of the protein in the eggs. This is called denaturation. When eggs are heated they set and become more solid. This is called coagulation.

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