The Step by Step Picture Recipe Book. by Pauline Salta. 54 Delicious & Nutritious No Cook Recipes. Cable Educational Ltd

Transcription

1 The Step by Step Picture Recipe Book by Pauline Salta 54 Delicious & Nutritious No Cook Recipes For Children & the Special Chef Cable Educational Ltd

2 ISBN First published 2009 Author Pauline Salta Published by Cable Educational Ltd Copyright 2009 Cable Educational Ltd Printed in Great Britain for Cable Educational Ltd P.O. Box 9, Filey, N. Yorkshire YO14 0YY Cable books are protected by international copyright laws. All rights reserved. The copyright of this book remains the property of the publisher. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, for whatever purpose, without the written permission of Cable Educational Ltd. Whilst every effort has been made to ensure the materials in this publication are accurate, Cable Educational Ltd shall not be held liable to any person or persons in respect of accidents or incidents caused, by what is contained in or left out of this publication. Cable Educational Ltd 2009 i

3 Introduction This is a great resource for children and special needs people who love to cook. Special features include: Recipes can be prepared in a regular classroom or at home. The recipes require no cooking and no to minimal measuring. The step by step layout means recipes are easy to follow. The colourful clear pictures help early readers and non readers. The clear layout promotes independence and will enable people of all abilities to experience success in the kitchen. The recipes promote healthy balanced eating. Differentiated worksheets are great for classroom discussion work and can also be used for homework. Recipes can be projected onto the wall so you can let the students work at their own pace, giving you more time and freedom to observe, interact and record progress. This resource pack will help you with your Food Technology lesson preparations; teach you and your students simple food preparation techniques and inspire everyone to get cooking. Thanks to Brian Smith of Passion Studios, Brian s patience, sense of humour and endless supply of music made it all possible! And thanks to Jackie for a bed, a warm meal and some slippers. Also thanks to the students at Belvue for their help in testing and tasting recipes. Each recipe gives guidance on how many people the recipe will serve. This should be used as guidance only. It will depend on what else is served with the meal and how hungry you are! Abbreviations used: T = Tablespoon or big spoon, tsp = teaspoon or small spoon Cable Educational Ltd 2009 ii

4 Contents Worksheets Recipes Prepare yourself to cook (Level 1) 1 Crumpets 22 Sunshine Salad 70 Prepare yourself to cook (Level 2) 3 Cereal with Fruit 23 Chicken Caesar Salad 73 Prepare your working area (Level 1) 5 Toast and Spreads 24 Bean Salad 74 Prepare your working area (Level 2) 6 Muffins & Marmalade 26 Salad Bar 75 Knife safety 7 Cream Cheese Bagel 27 Soup and Bread 77 Coloured chopping boards 8 Fruit Salad 28 Prawn Cocktail 78 Washing up & keeping clean (Level 1) 9 Fruit Kebabs with Dipping Sauce 30 Chilli Chicken Wraps 79 Washing up & keeping clean (Level 2) 10 Crepes with Fruit & Maple Syrup 32 Sandwich Bar 81 Food storage (Level 1) 11 Ham and Cheese Breakfast Roll 33 Finger Food 83 Food storage (Level 2) 12 Pizza Breakfast Muffins 34 Cheese and Tomato Crackers 85 Food storage (Level 3) 14 Avocado & Tomato Toasties 36 Party Food 86 Cleaning equipment (Level 1) 16 Chilli Cream Cheese Dip 38 Birds Nests 88 Cleaning equipment (Level 2) 17 Cucumber Dip 39 Caramel Tart 89 Cleaning equipment (Level 3) 18 Guacamole 41 Ice Cream Sandwich 90 Recycle (Level 1) 19 Tomato Salsa Dip 44 Ice Cream Sundae 91 Recycle (Level 2) 20 Crab Dip 47 Papaya Boat 92 How to chop onions 21 Mango Salsa 49 Fruit with Yoghurt 93 Cucumber and Onion Dip 51 Fruit with Custard 94 Cucumber and Carrot Dip 53 Fruit with Ice Cream 95 Dippers 55 Chocolate Balls 96 Tuna Salad 58 Banana Chocolate Crepes 97 Waldorf Salad 60 Fruit Smoothies 98 Coleslaw 62 Mango Lassi 99 Garden Salad 64 Coffee 100 Greek Salad 66 Hot Chocolate 101 Potato Salad 68 Tea 102 Mustard Potato Salad 69 Custard 103 Cable Educational Ltd 2009 iii

5 Prepare yourself to cook ➊ Tie up long hair. Talk about why you tie up your hair. ➋ Apron Talk about why you wear an apron. Ask for help! It s hard to tie a bow behind your back. If the tie is long enough tie it in front of you. Warning if working on a gas stove do not tie in front of you as the tie may catch on fire. Cable Educational Ltd

6 Prepare yourself to cook Wash your hands (do as a practical activity) ➊ Soap. ➋ Palms. ➌ Fingers. ➍ Thumbs. ➎ Backs of your hands. ➏ Remove nail polish. Are your nails clean? Cable Educational Ltd

7 Prepare yourself to cook ➊ Why do you need to tie up long hair? ➋ When should you wear a hair net? ➌ List two reasons for wearing an apron. ➍ Can you tie your own bow? a) Yes/no b) Cable Educational Ltd

8 Prepare yourself to cook ➎ Why do you need to wash your hands? ➏ When should you wash your hands? ➐ Why do you have to remove nail polish? Extension: What is cross contamination? ➊ Soap. ➋ Palms. ➌ Fingers. ➍ Thumbs. ➎ Backs of your hands. ➏ Remove nail polish. Are your nails clean? Cable Educational Ltd

9 Prepare your working area ➊ Clean your area. use a spray and a dishcloth kill germs clean Do practical activities and talk about why it s important to be clean, hygienic and organised. Get ready ➋ Find equipment. ➌ Find ingredients. Cable Educational Ltd

10 Prepare your working area ➊ List four reasons for cleaning your working surface. i) ii) iii) iv) Get ready ➋ Why should you take out the equipment and food you need before you start? Cable Educational Ltd

11 Knife safety Discuss and do practical demonstrations ➊ The claw grip. ➋ The Bridge hold. ➌ NO! ➍ NO! Curl your fingers to make a claw shape. Slide them back as you go. This is a safe way to chop lots of foods. Make a bridge. Fingers on one side and thumb on the other side. The knife goes under and through the bridge. Always cut on the chopping board. Keep your fingers out of the way. ➎ Use blue plasters ➏ Knife by side So that if the plaster falls into food you will see it. When you are walking around the room, carry the knife down beside you. Check that you have the knife sharp side down. A small serrated edged knife is easy to use. Keep knives sharp. Point knives away from you when chopping. Do not put knives in the sink, wash them separately under hot water. Do not leave sharp knives loose in a drawer. Cable Educational Ltd

12 Tomato Salsa Dip Serves: 6. Cut in half 7. Remove seeds 8. Slice 9. Dice 10. Add 11. Remove one end only 12. Chop in half 13. Peel off skin 14. Slice (not all the way) 15. Slice (1/2 a centimetre width not all the way). It should still hold together at one end 16. Turn and slice 17. Small 18. Add Cable Educational Ltd

13 Tomato Salsa Dip Serves: 19. Pull cloves out 20. Chop ends off 21. Peel 22. Press 23. Add garlic 24. Gloves (chillies can burn your skin) 25. Half 26. Slice (leave seeds if you like it hot) 27. Dice small 28. Add chilli 29. Chop coriander 30. Add coriander & serve with corn chips Cable Educational Ltd

14 Crab Dip Serves: You need: Bowl Plate Chopping board Knife & Spoon Can opener Bowl & strainer 1-2 Peppers 1 small tin crab meat 1-2 red chillies (HOT! use gloves) 1-2 salad onions 2T Parsley Juice of 1 Lime 4T Mayo Pepper Salt Tabasco 1-5 drops (HOT!) 1T Worcestershire Cable Educational Ltd

15 Crab Dip Serves: Steps: 1. Prepare pepper 2. Open & drain 3. Chop chilli 4. Chop salad onions 5. Chop parsley 6. Squeeze lime 7. Add mayo salt & pepper 8. Add sauces 9. Stir and serve with water crackers Cable Educational Ltd

16 Mango Salsa Serves: You need: Bowl Chopping board Knife Spoons 1 Mango ½ Red onion ½ Red pepper 1tsp Ground ginger 1tsp Marjoram 1T oil Steps: 1. Slice (get close to the seed) 2. Slice (don t cut the skin) 3. Slice 4. Push 5. Slice off 6. Bowl Cable Educational Ltd

17 Mango Salsa Serves: 7. Remove (one end only) 8. Chop in half 9. Peel off skin 10. Slice (not all the way) 11. Slice (1/2 a centimetre width not all the way) It should still hold together at one end 12. Turn and slice 13. Bowl 14. Slice 15. Cubes 16. Add 17. Add marjoram 18. Add ground ginger 19. Add oil serve with chicken Cable Educational Ltd