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Jan 20, 2018 · Raking Light is a reduction linocut using traditional artists/battleship lino, printed in oil-based inks onto Fabriano Rosaspina paper using an Albion printing press. By reduction printing, I mean that the whole print is created from one piece of lino (which I’ll refer to as the block in this blog).
- Linores
Linores - How it’s made: reduction linocut my way… | Laura...
- Linocut
Linocut - How it’s made: reduction linocut my way… | Laura...
- Printmaker
SOLD OUT - JOIN THE WAITING LIST. Focus on Reduction. The...
- Printing
Printing - How it’s made: reduction linocut my way… | Laura...
- Printmaking
Update. Times have changed and I’ve moved over to video with...
- Resource
Resource - How it’s made: reduction linocut my way… | Laura...
- Uncategorized
I’m part proud that I’ve dredged the poem up from my primary...
- Artist
I mean the one who messed up your confidence with a few...
- Linores
**Cooking should be taught in schools for the following reasons:** 1. **Promoting healthy eating habits:** Teaching cooking enables students to understand the importance of wholesome ingredients and encourages them to prepare nutritious meals rather than resorting to unhealthy fast food options. 2.
- The standards for school lunch
- School food other than lunch
- How to increase the iron, zinc and calcium content of meals
- Managing food allergies and intolerances
- Procurement and government buying standards
- Further information and advice
- Useful organisations
Starchy foods
Starchy food is an important source of energy and B vitamins. Flour is fortified with iron and calcium. Wholegrain varieties of bread and pasta are good sources of fibre, which is important for a healthy digestive system. Starchy foods help children feel full, so they are less likely to snack on foods high in fat, saturated fat, sugar or salt. You should include: one or more portions of food from this group every day 3 or more different starchy foods each week one or more wholegrain varieties of starchy food each week starchy food cooked in fat or oil no more than 2 days each week (applies across the whole school day) bread - with no added fat or oil - must be available every day You can: use wholegrain varieties of starchy foods try using a 50:50 mix for pasta and rice use at least half wholemeal or granary flour when making bread, puddings, cakes, biscuits, batters and sauces use different types of bread and look for products with higher fibre Do not add salt to water when cooking pasta, rice and other starchy foods. Instead, add flavour to the main dish by using herbs, spices, garlic and vegetables.
Fruit and vegetables
Getting children to eat more fruit and vegetables is vital for good health. Introducing children to a wide variety of fruit and vegetables establishes healthy eating habits for life, reducing the risk of heart disease, stroke and some cancers. Fruit and vegetables are a good source of essential vitamins and minerals. They are also often a good source of fibre. Fruit and vegetables add colour, flavour and variety to meals. You should include: one or more portions of vegetables or salad as an accompaniment every day one or more portions of fruit every day a dessert containing at least 50% fruit 2 or more times each week at least 3 different fruits and 3 different vegetables each week You can: make sure your meal deals always contain at least one portion of vegetables and one portion of fruit provide at least 2 different coloured vegetables and fruits each day buy fruit and vegetables that are in season choose canned products in water or natural juice, with no added salt or sugar steam vegetables or boil them in a minimal amount of water display fruit and vegetables prominently and attractively talk to the children to encourage them to try new vegetable and fruit dishes using produce from the school garden is a great way to encourage children to try new vegetables and fruit price a portion of fruit so that it is cheaper than a dessert add lots of vegetables into composite dishes such as Bolognese or chilli con carne Pulses count as vegetables. However, if you are serving pulses as a non-dairy protein for vegetarians, you will need a separate vegetable serving as well. Do not serve baked beans more than once a week and choose low-sugar and low-salt varieties.
Milk and dairy
Dairy foods are a rich source of energy, protein, calcium, vitamin A and riboflavin. You should include: a portion of food from this group every day lower fat milk, which must be available for drinking at least once a day during school hours You can: offer frozen yoghurt as an alternative to ice cream buy low-sugar varieties of milkshakes and yoghurt drinks. You could make them yourself using fruit to sweeten them Hard cheeses such as cheddar tend to be higher in saturated fat than softer cheese. When using hard cheeses, choose stronger-tasting varieties and use smaller amounts.
Many of the food-based standards apply to food served throughout the school day, including breakfast, midmorning break and after school clubs, as well as from vending machines and tuck shops.
Use the checklist for school food other than lunch.
Starchy foods
Iron: wholemeal bread fortified breakfast cereals Zinc: wholegrain and wheat germ breads plain popcorn Calcium: bread (except wholemeal) bread-based products
Fruit and vegetables:
Iron: pulses, for example. chickpeas, lentils, beans (not green beans) dried apricots raisins Calcium: dried figs
Milk and dairy foods
Zinc: cheese Calcium: milk yoghurt cheese milk-based desserts for example custard soya drinks enriched with calcium
Food allergies or intolerances must be taken seriously.
Schools and caterers should work closely with parents to support children with medical needs, allergies or intolerances. Please read the allergy guidance for schools.
The following resources are available to caterers and cooks to help them source their food responsibly.
Sustainable procurement: The Government Buying Standards for food and catering services set clear technical specifications to assist with buying food and catering services.
Buy seasonal and local food. As well as often being more sustainable in production, it can build greater awareness of local produce and build stronger links with local food suppliers. You can find out more about local and sustainable food at Sustain.
Choose fish from verifiably sustainable sources, and ideally Marine Stewardship Council (MSC) certified.
The School Food Plan website provides ideas about what schools can do to transform their school food, including what children eat in school and how they learn about food. It also provides examples of what other schools are doing to encourage children to eat well and provides the details of many excellent organisations who are there to support schoo...
The Department for Education sets the standards for school food and is responsible for The Requirements for School Food Regulations 2014.
Public Health England is an executive agency of the Department of Health and Social Care. Its mission is to protect and improve the nation’s health and to address inequalities. Its social marketing campaign is Change4Life, which aims to help Key Stage 1 and 2 pupils understand the benefits of eating well and living a more active lifestyle from an early age.
The Lead Association for Catering in Education is the lead membership organisation for the School Food sector. It has lots of information and advice on school food for members.
Food for Life Catering Mark provides independent endorsement that food providers are meeting the school food standards and serving food prepared from fresh, sustainable and locally sourced ingredients. It provides a framework to transform food culture through improving school food, meal take up and food education through a whole school approach.
Jun 21, 2023 · 1. How to read a recipe — like really read one. Learning how to read a recipe is arguably the most important thing you can learn as a new cook. It’s not about just reading directions and gathering ingredients.
- The start to successful cooking is mise en place. Mise en place is just a fancy term for having everything prepped, organized, and ready to go before you start.
- When it comes to seasoning food, acid is as important as salt. Lots of people know the importance of salt, but acid is just as essential! Acid helps brighten flavors, adds freshness, and can help make a heavy dish feel lighter.
- Those crusty brown bits stuck to the bottom of your pan are the secret to making restaurant-quality sauces. They’re actually called fond (French for base) and they are a key ingredient for making super-flavorful sauces.
- Sugar can help balance savory dishes. Although you might think of sugar as exclusive to desserts, it actually comes in handy when trying to balance out savory dishes as well.
A unique culinary school in Warminster, Wiltshire offering cooking lessons, children’s parties, team building, one to one tuition and more! Classes are now available to book online from now until the end of 2024.
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Writing a recipe, ordering ingredients and steps, is a great way to learn Key Stage 2 instruction writing skills. Explain to your kids that a recipe is, at heart, a set of precise, chronological ...
