To get fed up with having to spend a fiver each week on ingredients..

[HexagonalQueenofEverything]

...For DD1's cookery lesson at school.

The recipes each week are getting more and more unusual and more and more expensive. Brands are often specified, and there are obscure ingredients that we don't have at home half the time, that I have to buy. What's worse too is a) cooking isn't DD1's strong point and b) the lesson is first thing in the morning and they ae not allowed to put their food in a fridge as there isn't the room, so DD ends up walking round all day with a box of spaghetti bolognaise or chicken salad, that isn't edible by the time she gets home at 4pm.

Oh and they get a detention if they don't have all the ingredients. Fortunately we can afford it but it must be a struggle for those that don't have any spare money.

AIBU to be peed off with it?

I suppose I was thinking that if they are making a lasagne, then a jar of sauce might not be that bad-there´s still the white sauce to make & layering it up.

We all have to start somewhere?

Am I missing something? If they cook at say 10, cook it for an hour, the lasagne wouldn't even be cool enough for the fridge at hone time!

Are these still de rigueur?

Lasange Recipe
That is a recipe I have loosely followed in the past, and it has always been great. I don't put in mushrooms, but carrots in their place is nice.

YADNBU - and using a jar? That is hardly cooking class is it? Anyone who can read can pour a jar into some cooked beef. Home Economics is ment to teach proper skills.
At our school most cooking lessons were double sessions, and most were at the end of the day for my class. Other classes used the fridges or the "side" to store their food.
We were even allowed to drop of ingredients in a morning ready for our lesson at 1:30pm, especially fridge items.
What a waste of food.

Stealth -No, n hour isn't really enough for a lasagne from scratch. Maybe they have to cheat on the sauce. DD will be making lasagne in a couple of weeks time - same stage but 2 hour lesson. The ingredients are:
1 onion - chopped
1 clove garlic
1 carrot - chopped
1 celery stick or 2-3 mushrooms
10ml oil (available from school)
250g minced beef (or Quorn or soya or vege mince)
400g can chopped tomatoes
15ml tomato puree
100 ml water (available from school)
5ml basil or oregano or mixed herbs
salt and black pepper (available from school)
8-12 sheets no-cook lasagne

sauce:
40g plain white flour
500ml semi-skimmed milk
40g margarine
75g cheddar cheese, grated
parmesan cheese to sprinkle on top.

There is a vegetarian alternative using green lentils even though the above can be vege anyway.

Apart from that I'd use butter rather than marge (and if I send her with butter that will be fine) - there's not much wrong with that is there? Sensible quantities, no rubbish.
So it can be done

Oh, and during the 2 hours - presumably once the lasagne is in the oven - they also make a swiss roll. She's going to be a bit laden, but should come home with a decent 2-course meal. (the spag bol day she also made pear upside down cake - it was all very nice.)

No I mean its actually baked for an hourbpresumably. So it won't come out of the oven much before lunch. I find it hard to believe it needs refridgeratinf before 3.30.

35-40 mins is enough to bake a lasagne but that doesn't leave enough time to make ragu and cheese sauces in an hour lesson. (maybe they can put them in the oven and the teacher will turn them off later?).

As the lesson is first thing, I'd have thought it would be cool enough to go in fridge by lunchtime... some kids don't get home till nearly 5.

Oh, mine always take longer than that. And I leave stuff from the oven out all night to cool of needed

Sounds very badly organised to me- especially bad they can't keep it fresh- what a waste and rather defeats the point of teaching them about food hygiene...

At DDs school they all seem to get together to share ingredients so we don't have to buy a whole tin of something where only a few teaspoons are required.

Her teacher also supplies the spices (rather than buying 4 jars of obscure spices we never use!)

DD made Lamb korma recently (from scratch- not from a jar ) which needed loads of different spices/ odd ingredients-we paid £1 and she got them from school. (It was yummy too!)

Sorry just coming back to the thread - 800g of mince! Wtaf are they doing with it? Is this perhaps a way of reducing costs on school dinners and they're selling the lasagnes on in the dinner hall???!

when I was at school cookery was always a double period,one year it was the first two periods but we were allowed to go back to the cookery room and have what inwe made for our lunch(just the kindness of the teacher I suppose)Also if a time consuming recipe at afternoon break the day before we could go and prep the ingredients

DD is Yr 7 and has a double lesson on a Tues afternoon last thing, so she brings the stuff straight home. Cookery is part of Design & Technology at her school, so all the Yr 7 pupils do cookery as one subject amongst other things like woodwork, etc.

Her teacher is actually sensible and DD has come home with basic recipes, no unusual or expensive ingredients, and we've even eaten her cooking. She's quite good with the basics.

She does weigh it out at home, and I make this her "homework"; she sorts it all herself.

So far, it's been cheese scones, cheese & potato pie, apple crumble (no tinned apples), fruit salad and similar.

They get to do more complicated recipes in later years, but DD is happy to do basic cookery at home.