AIBU?
To think that this is excessive for a Food Tech ingredients list
ModreB · 13/05/2013 19:02
DS3 has food tech and was given a long list of specific ingredients to bring. Went to a big supermarket on the way home, got the list and the total came to nearly £9 
. I wasn't buying branded products either, but supermarket own brands.
I am in the lucky position that I can afford this, albeit through gritted teeth 
but AIBU to think that some families would really struggle to pay this amount of money for 1 recipe, to make 1 portion to cook for 1 lesson, and that the sodding school and teacher should at least have some consideration for this!
What happened to teaching how to make affordable food as well
TheRealFellatio · 13/05/2013 19:14
I don't understand why the school cannot buy the ingredients in bulk and then just get a contribution to cover costs from the parents. It would make much more sense than everyone ending up with whole jars and tubes of things they need two teaspoons of.
fuzzpig · 13/05/2013 19:15
Ridiculous. YANBU.
I am dreading this - £9 a week or fortnight would make a big dent in our food budget.
I can see the argument that it can get the DC more involved in buying the ingredients (although how likely that is, when plenty of families use online shopping etc, is another matter...) but surely it would be better generally for the ingredients to be bought in bulk by the school/teacher and an annual contribution made by the parents instead. It is daft when each child has to provide a jar of spices of which only a tiny amount is used.
fuzzpig · 13/05/2013 19:20
Or even a compromise could be made. School keeps/provides ingredients like oil, spices, flour etc, and DCs bring in fresh ingredients (this would work for my DSDs whose food tech lessons are actually quite good - they are encouraged to vary the basic recipe) so for example if they were all making scones then the basic ingredients would be provided and shared, but somebody might bring in raisins, another person brings in cheese etc. Or if they were teaching a basic soup recipe then DCs could choose what veg to bring etc, but they wouldn't need to each spend money on stock cubes or whatever.
fuzzpig · 13/05/2013 19:23
The allergy thing is a bit bizarre. DSD1 has coeliac, but still does cooking with everyone else. Just uses GF flour or whatever. But her classmates would still be cooking with regular, gluteny ingredients - she just has to be extra careful about not sharing spoons etc.
How would not storing ingredients in the kitchen help with that? 
NorbertDentressangle · 13/05/2013 19:25
What age of children are you talking about here as DD is Yr 8 and her food tech seems ridiculously basic TBH?
They have made things like pasta salad, couscous salad, pizza, savoury scones, mini carrot cakes etc.
I don't think we've had to go out and buy anything but they do give them a choice of what to bring in which must help a lot of people out especially when your DC presents you with a list the night before!! eg. for the savoury scones they had to choose 2 or 3 items from a suggested list to add to them so you could go basic (cheese and onion) or more exotic (olives, feta and sun-dried tomato) or any combination you fancied.
ModreB · 13/05/2013 19:30
jacks he is making a pizza. A bleeding pizza.
I cook a lot from scratch, but he needed stuff that some I already have, but not in the format that they want. So, I have a packet of yeast that I use, and is already open, but he needed 1 sachet. A jar of tomato pizza topper. Would tomato puree do - no it had to be pizza topper. Ready grated cheese, as they wouldn't have time to grate it in class, not grated at home and put in a bag (this was specified in the ingredients list, as apparently it might go "off" and needed to be sealed up ). Ready sliced onions, ditto no time to slice them in class, needed to be in a sealed bag etc.
You get the picture.
NorbertDentressangle · 13/05/2013 19:45
ModreB - That's ludicrous about the ready grated/ready sliced pre-packed ingredients.
Withe the pizza for example DD's school would expect them to take a whole onion and a certain weight of cheese. They would then chop and grate during the lesson.
No wonder you find all these ready prepared ingredients in supermarkets....the next generation don't know how to use a grater!
) so they had to take in the whole fruit. Which is why we ended up with about a gallon of fruit salad!ModreB · 13/05/2013 19:55
The thing is, DS3 actually likes cooking at home, grates, chops, slices perfectly happily.
Apparently last year one of the pupils sustained a "grater related injury" which is one of the reasons, as well at time, that they ask for the pre-prepared ingredients. And the fact that ingredients prepared at home might not be "to the required standard"
TravelinColour · 13/05/2013 19:56
This reply has been deleted
Message withdrawn at poster's request.
jacks365 · 13/05/2013 19:58
I'd be complaining about the ready grated and stuff like the yeast and pizza topper. My dd's school encourages them to think for themselves and plan their own dish, they even have to find their own recipe. If they choose to use ready made bases then that's fine too. What your school is doing is unreasonable and i don't blame you for being annoyed at all.
JambalayaCodfishPie · 13/05/2013 20:01
Our first year seven practical is fruit salad.
It teaches chopping/slicing. Many children don't have the slightest clue how to handle a knife safely.
It also teaches them about managing their time - again, many have never had to 'make' something in less than an hour.
And finally, most importantly (
) it introduces them to washing up. Most, if not all of the class, have never done this at age 11.
We let them pick the fruits though, and actively promote cheaper fruits and Aldi super six if suitable.
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