Fruit Fusion. Dippy Dippers. Method

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2 Dippy Dippers ½ carrot ¼ red or yellow pepper ¼ cucumber 1 x 15ml tablespoon hummus 1 x 15ml tablespoon plain yogurt 3 fresh chives Chopping board, vegetable peeler, teaspoon, plastic plate School will provide all the ingredients. Fruit Fusion Choose a maximum of 6 different fruits. 1 apple 6-12 grapes 1 pear 2 x slices pineapple 1 clementine 1 x slice melon 1 kiwi fruit 6 strawberries 1 peach or nectarine 200ml fresh fruit juice Chopping board, bowl, spoon, plate. 1. Top and tail the carrot, then peel. 2. Slice the carrot into sticks. 3. Remove the seeds from the pepper and slice into strips. 4. Cut the cucumber into thick slices. 5. Place the hummus and yogurt together in the small bowl. 6. Snip the chives into the bowl. 7. Stir everything together. 8. Serve the dip, surrounded by the vegetables. Bridge hold Claw grip Peeling Using scissors to snip Stirring 1. Peel the clementine and separate into segments. 2. Cut the grapes in half and remove any seeds. 3. Peel the kiwi fruit and slice. 4. Remove the skin and seeds from the melon and chop. 5. Cut the pineapple in chunks. 6. Slice the strawberries. 7. Quarter the apple and pear, remove the core and slice. 8. Quarter the peach or nectarine and remove the stone. 9. Place all the fruit in a bowl. 10. Add the juice and mix together. Bridge hold Claw grip Stirring Measuring Peeling

3 Fruity Flapjacks 75g dried fruit 150g oats 50g sugar 50g butter or margarine 2x15ml tablespoons golden syrup Tablespoon, saucepan, wooden spoon, spatula, palette knife. 1. Preheat the oven to 180 C or gas mark If using cherries or apricots, chop the fruit into small pieces. 3. Place the butter or margarine, sugar and syrup into a saucepan and gently heat until melted. Remove from the heat. 4. Stir in the oats and dried fruit. 5. Spoon the mixture into a foil tray. 6. Pat down the mixture in the tray. 7. Bake for minutes, until lightly browned. 8. Remove from the oven and cut into bars in the foil tray while hot French Bread Pizza A piece of French stick / crust of bread ½ yellow pepper 1 mushroom 50g hard cheese, e.g. Cheddar, Edam, Gruyere Chopping board, knife, dessert spoon. 2 x15ml tablespoons tomato sauce ½ x 5ml spoon mixed herbs 1 spring onion 1. Slice the pepper, spring onion and mushroom. 2. Grate the cheese. 3. Preheat the grill. 4. Place the bread under the grill and toast one side. 5. Remove the bread and place on the tray, uncooked side up. 6. Spread the tomato sauce over the bread. 7. Arrange the pepper, mushroom and onion over the slices. 8. Sprinkle the cheese and mixed herbs over the bread. 9. Place under the grill until the cheese bubbles. Using the oven Claw grip Using the hob Combining Weighing/ measuring Grating Bridge hold Claw grip Using the grill Spreading

4 Spicy Tomato Soup 1/2 onion 1/2 carrot 1/2 potato 1/2 x can chopped tomatoes (200g) 500ml water 1/2 stock cube 1/4 x 5ml spoon dried chilli flakes 1 1/2 x 5ml spoons tomato puree Mini Carrot Cakes 75g margarine 125g carrots 75g sugar 1 large egg 100g self raising flour 75g sultanas 1 x teaspoon cinnamon 1 x level teaspoon baking powder Chopping board, vegetable peeler, saucepan, wooden spoon,, measuring jug 1. Collect equipment. 2. Collect ingredients. 3. Peel and slice the onion. 4. Top and tail, peel and grate the carrot. 5. Peel and grate the potato. 6. Measure 500ml boiling water, crumble in the stock cube and stir. 7. Put all the ingredients into a saucepan. 8. Stir everything together, bring to the boil and simmer for 20 minutes. 9. Remove from heat and liquidise with the stick blender until smooth. 10. Ladle into cups Vegetable peeler, mixing bowl, wooden spoon, dessert spoons, teaspoon, spatula. 1. Preheat the oven to 200ºC or gas mark Top and tail, and then peel and grate the carrots. 3. Cream the sugar and margarine in the mixing bowl, stir in the carrots. 4. Sift in the flour, cinnamon and baking powder, add the egg and mix well. 5. Mix in the sultanas. 6. Divide the mixture equally between the bun cases. 7. Bake for 15 minutes. Using the hob Knife skills Grating Using the blender Using the oven Dividing Grating Combining/ mixing Weighing/ measuring

5 Rocking Rock Cakes 200g self-raising flour 75g butter or margarine 75g sugar 75g mixed dried fruit\ 25g coconut 1 egg Mixing bowl, small bowl, palette knife, small bowl, fork, dessert spoon, knife. 1. Preheat the oven to 200ºC or gas mark Add the flour into the bowl. 3. Rub in the butter or margarine into the flour. 4. Stir in the sugar and dried fruit. 5. Whisk the egg lightly in a small bowl and add the milk. 6. Make a well in the middle of the flour and carefully add the liquid. 7. Mix with a knife to form a soft dough. 8. Using 2 spoons, divide the dough into 8 rocks and place on the baking tray. 9. Bake for minutes, until golden brown. 10. Allow to cool on a cooling rack. Using the oven Rubbing in Forming a dough Dividing 4 x 15ml tablespoons of milk Apple and Sultana Crumble 150g plain flour 75g butter or margarine 75g sugar 2 cooking apples 50g sultanas 25g sugar Plate, mixing bowl, chopping board, peeler. 1. Preheat the oven to 190ºC or gas mark Rub in the butter or margarine into the flour. 3. Stir in the sugar. 4. Peel the apples, cut into quarters, remove the core. Slice thinly. 5. Arrange the apple slices in the oven-proof dish, and then add the sultanas and sugar. 6. Sprinkle the crumble topping over the apple slices. 7. Bake for minutes, until the apple is soft and the crumble is golden. Using an oven Rubbing in Combining Coring

6 Macaroni Cheese 100g macaroni or dried pasta 100g Cheddar cheese 1 tomato 25g soft margarine 25g plain flour 250ml semi-skimmed milk Black pepper Weighing scales, saucepan, measuring jug, wooden spoon, plate. 1. Cover the macaroni with hot water. Boil for about minutes. 2. Grate the cheese and slice the tomato. 3. Drain the pasta into a colander. 4. Place the pasta in the dish. 5. To make the sauce, place the butter or margarine, flour and milk into a saucepan. 6. Bring the sauce to a simmer, stirring it all the time until it thickens. 7. Remove from the heat. 8. Stir in 1/2 of the grated cheese. 9. Stir the drained macaroni into the cheese sauce and add black pepper. 10. Pour the macaroni cheese into an oven-proof dish or foil tray. 11. Arrange the tomato slices over the macaroni sprinkle over the remaining cheese. Pasta Salad 150g pasta shapes Possible options 2 sticks celery 100g cheese 1 tablespoon chopped parsley 4 spring onions 2 or 3 slices salami / ham Other ingredients Add any other ingredients: of your choice: peppers, mushrooms, tuna, sweetcorn, cucumber Optional 3 tbsp mayonnaise or dressing Saucepan, chopping board, vegetable peeler, tablespoon, plate. 1. Cover the macaroni with hot water. Boil for about minutes. 2. While the pasta is cooking, prepare the other ingredients: chop the onions, celery, peppers slice the mushrooms, ham chop the cucumber into small chunks chop the cheese into cubes. 3. Drain the pasta into a colander. Cool the pasta by rinsing it under a cold tap for a few moments. Drain well. 4. Add the pasta into the bowl 5. Add the prepared ingredients 6. Lastly, drizzle over the dressing. Grating Using a hob Combining Making a Draining savoury sauce Using a hob Bridge hold / Claw grip Grating Draining Combining

7 Burgers 200g - 400g minced beef 1 medium onion 50g bread 1 egg Salt and pepper 1 teaspoon Worcestershire sauce 1/2 teaspoon mixed herbs 1/2 teaspoon mustard Red chopping board, large bowl, fork, plate, palette knife, teaspoon 1. Put the meat in the mixing bowl and throw away the packaging. 2. Peel and chop the onion into very small pieces. 3. Add the onion to the bowl. 4. Put the bread in the food processor and make breadcrumbs. Add to the meat in the mixing bowl. 5. Add Worcestershire sauce, herbs, mustard, salt, pepper and egg to the bowl and mix well with a wooden spoon. 6. Divide mixture into 8 equal pieces. 7. Shape using burger press. Refrigerate. 8. Take the burger press apart and wash thoroughly. 9. At home thoroughly cook the burgers Vegetarian burgers 4 spring onions 1 x 410g tin chickpeas 1 lemon 100g white bread 1 large carrot 1 egg 1 x 30g pack fresh coriander Chopping board, large bowl, small bowl, fork, plate, palette knife, lemon zester 1 x 5ml spoon harissa 1 x pinch of salt 1. Put the bread in the food processor and make breadcrumbs. Place in your large bowl. 2. Trim and half spring onions and place in small bowl. 3. Open chickpeas, drain and add to small bowl. 4. Zest lemon into small bowl. 5. Peel and grate carrot and add to large bowl. 6. Break egg into large bowl. 7. Add coriander, pinch of salt and teaspoon of harissa to large bowl. 8. Put contents of small bowl (chickpeas, onions, lemon zest) in the food processor and blitz until it looks like breadcrumbs. 9. Add all other ingredients (contents of large bowl) and blitz until you have a fairly smooth mixture. 10. Shape into burgers (using press or hands). Refrigerate. 11. At home, brush each side with oil and grill 4-5 minutes on each side, until golden brown. Shaping Bridge hold / Claw grip Using food processor Combining Shaping Bridge hold / Claw grip Using food processor Combining

8 Dutch Apple Cake 100g caster sugar 100g soft margarine 2 eggs 100g self raising flour 1 eating apple Mixing bowl, metal spoon, spatula, teaspoon, chopping board. 1. Preheat the oven to 180ºC or gas mark Grease the baking tin or foil trays. 3. Whisk together the sugar, margarine, flour, baking powder and egg together, until light and fluffy. 4. Spread the mixture in the cake tin 5. Core the apple and slice thinly. 6. Arrange the apple slices over the cake mix, then sprinkle the cinnamon and sugar on top. 7. Place in the oven and bake for 20 minutes, until golden brown and springy to the touch. 8. Remove from the oven. 1 x 5ml spoon baking powder 1 x 5ml spoon cinnamon 1 x 5ml spoon demerara sugar Jam Tarts 100g plain flour 50g butter or margarine 2-3x15ml tablespoons cold water 2 x 15ml tablespoons jam Mixing bowl, tablespoon, teaspoon, palette knife, rolling pin 1. Preheat the oven to 200ºC or gas mark Make the shortcrust pastry: Add the flour to the bowl. Rub the butter or margarine into the flour, using your fingertips. Gradually add the cold water and start to mix together. Mix to form a firm dough. 3. Roll out the pastry, on a floured surface. 4. Cut out 12 circles. 5. Gently press the circles into the trays. 6. Add a teaspoon of jam in each pastry case. Do not over fill. 7. Bake for minutes. Using the oven Whisking Weighing and Measuring Claw grip/ Bridge hold Using the oven Cutting Rubbing in Rolling out Combining

9 Vegetable couscous salad 175ml boiling water 1 vegetable stock cube 1 medium tomato 1 spring onion ½ cucumber ½ yellow pepper 50g cheese (cheddar, feta etc.) 4 dried apricots Optional 2 x 15ml spoons low fat dressing Measuring jug, large bowl, fork, chopping board, tablespoon. 100g couscous 1 x 15ml spoon parsley 1. Make the stock by dissolving the stock cube in the boiling water. 2. Pour the stock over the couscous in a large bowl. 3. Leave to stand for 5 minutes and then fluff with a fork. 4. Chop the tomato and cucumber into small chunks. 5. Slice the pepper into small strips. 6. Slice the dried apricots and parsley into small pieces. 7. Cut the cheese into cubes. 8. Add all the vegetables to the couscous and chop the spring onions into the bowl using the scissors. 9. Stir everything together. 10. Add the dressing. Using a kettle Bridge hold Claw grip Combining Arranged / Layered Salad Choose a selection of ingredients no more than eight items. Think about the colours, textures and shapes. Lettuce or cabbage for the base 3 x spring onions 1x carrot 3 x mushrooms 1x apple small red or green pepper 1/4 cucumber 50g tuna/ham 1 x courgette 75g cheese 1 x stick of celery 50g raisins or dried fruit A flat dish, oval or round, with an edge Chopping board, peeler, plate 1. Wash or peel fruit and vegetables as necessary. 2. Grate the cheese and carrot. 3. Slice the mushrooms, courgette, cucumber 4. Chop the onion, celery, pepper 5. Leave all prepared ingredients on a plate 6. Add the cabbage or lettuce to the base of the dish 7. Arrange the prepared ingredients in the dish Bridge hold Claw grip Combining Arranging Grating Cleaning

10 Sizzling Stir-fry 50g noodles ½ red chilli 1 clove garlic 1cm fresh ginger ½ red onion 50g beansprouts 3 mushrooms 1x dessert spoon oil and soy sauce ½ yellow pepper : Chopping board, plate, wooden spoon, saucepan, dessert spoon. 1. Cook the noodles in boiling water for 5 minutes. 2. Prepare the vegetables on a chopping board: peel and chop the garlic; peel and slice the ginger de-seed and slice the chilli; slice the onion, pepper and mushrooms. 3. Wash the beansprouts. 4. Heat the oil in the wok. 5. Add the onion, garlic, chilli and ginger. Cook for 1 minute. 6. Add the remaining vegetables and soy sauce and continue to cook for a further 2 minutes. 7. Drain the boiling water away from the noodles into a colander. 8. Stir in the cooked noodles. Vegetarian burgers 4 spring onions 1 x 410g tin chickpeas 1 lemon 100g white bread 1 large carrot 1 egg 1 x 30g pack fresh coriander Chopping board, large bowl, small bowl, fork, plate, palette knife, lemon zester 1 x 5ml spoon harissa 1 x pinch of salt 1. Put the bread in the food processor and make breadcrumbs. Place in your large bowl. 2. Peel and grate carrot and add to large bowl 3. Break egg into large bowl. 4. Add coriander, pinch of salt and teaspoon of harissa to large bowl. 5. Trim and half spring onions and place in small bowl. 6. Open chickpeas, drain and add to small bowl. 7. Zest lemon into small bowl. 8. Put contents of small bowl (chickpeas, onions, lemon zest) in the food processor and blitz until it looks like breadcrumbs. 9. Add all other ingredients (contents of large bowl) and blitz until you have a fairly smooth mixture. 10. Shape into burgers (using burger press or hands). Refrigerate. 11. At home, brush each side with oil and grill 4-5 minutes on each side, until golden brown. Shaping Bridge hold / Claw grip Using food processor Combining

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