Year 8 Recipe Book. Yummy things! Name: Group:

Transcription

1 Year 8 Recipe Book Yummy things! Name: Group:

2 Year 8 Mapping Sheet Week 1 3 Week 4 6 Theory: Introduction to the course. Identify the different food groups based on the Eatwell Guide. Outline that each group provides a range of different nutrients. Discuss the 5 main nutrients. Split in to macro and micronutrients. Theory: Fish. Look at the different groups, nutritional value and sustainability. Practical: Fruity Cookies Establishing routines within a practical. Techniques for achieving consistency and quality. Practical: Paella Further knife skills. Handling poultry and seafood safely. Safe use of the hob for shallow frying. Practical: Chilli Practising knife skills. Handling meat safely. Safe use of the hob for dry frying. Practical: Tuna Pasta Bake Time management skills. Safe use of the hob for boiling. Week 7 9 VK Theory: Cake making methods. Different types - advantages and disadvantages. Blind tasting of the different types. Practical: Carrot Cakes Cake making using the melting method. Dividing the mixture consistently to achieve a quality outcome. Safe use of the oven. Practical: Chocolate Cake Cake making using the melting method. Lining a tin correctly. Using the oven safely. Effective time management. Week Theory: Chicken. Look at jointing, cost, social and moral implications and cooking methods. Practical: Chicken Tikka Safe preparation of poultry. Further knife skills. Production of a reduced sauce. Practical: Naan Breads Production of a dough. Practising the kneading technique. Accurate shaping. Safe use of the oven. Week Theory: Fruits. Identify the different groups, preservation techniques and preparation techniques. Practical: Cheesecake Produce an original design. Beating and spreading techniques. Practical: Scones Production of a dough using the rubbing in method. Uniform shaping and sizing techniques. Week Theory: Theory: Test and Student survey. Practical: Pizza Bread making using yeast as a raising agent. Skilled kneading and shaping of dough. Practical: Sausage Rolls Good handling of ready made pastry. Uniform shaping and sizing. Glazing techniques.

3 Fruity Cookies 100g SR flour 60g butter 75g sugar 50g raisins, sultanas, cranberries or chopped dried apricots 1 egg Apron Named tub to take cookies home in. Use a different dried fruit such as freeze dried raspberries and pair with white chocolate. Remember freeze dried fruits don't weigh much so do a couple of tbsp. of fruit and 30g chocolate chips. 1. Prepare self and area. Set the oven to Gas 4 or 180 C. 2. Separate the egg and place the yolk in a large bowl. 3. Add all the other ingredients and mix well, with a wooden spoon to form a dough. 4. Lightly grease a tray. 5. Roll the mixture into balls and place well spaced out on the tray. Flatten slightly. 6. Bake for minutes until golden. 7. Whilst the cookies are baking you need to wash up and sort your area. Use the following tips to help: wash up in hot, soapy water, dry up with a clean tea towel, check that the cupboards and drawers have all the equipment listed on the cupboard door, check that all the surfaces and cupboard fronts are wiped clean. 8. Take the cookies out of the oven and leave to cool for a few minutes. Carefully place in your tin. Wash your baking tray and leave criss-crossed on top of the cooker. 9. Wipe around the sink and place your cloths in the washer. At home: Store in an airtight container.

4 Chilli Con Carne 250g minced beef or Quorn 1 onion 2 cloves garlic - peel at home! 1 green pepper 1 tin chopped tomatoes 1 tbsp tomato purée (provided by school) 1 tsp chilli powder (provided by school) 1 can kidney beans Apron Named tub or dish to take Chilli home in. Omit the meat and use butter beans along with the kidney beans for a veggie version. Add a beef stock cube for extra seasoning. Add a tsp. of cumin and half tsp. of oregano along with the chilli powder. 1. Prepare self and area. Peel and chop the onion and crush the garlic. 2 Deseed and chop the pepper. 3. Dry fry the mince in a large pan. 5. Add the onions to the pan and cook for 5 minutes. Stir to stop the mixture from sticking. Add the pepper and leave to cook gently. 6. Add the tin of tomatoes and the tomato purée, along with the chilli powder. Stir well. Add 200 ml water if the mixture seems dry. Place the lid on the pan and leave to simmer for 10 minutes. 7. Drain the kidney beans and start to wash up. 8. Add the kidney beans to the chilli and cook through. 9. Season to taste and wash pan. At home: Store in the fridge until ready to eat. Reheat until piping hot either on the hob or in the microwave. Serve with a jacket potato or rice and soured cream.

5 Paella 1 onion 100g chorizo sausage 1 tsp (5ml) turmeric - can be obtained from school 150g paella or easy cook rice 1 chicken stock cube 100g peas 200g raw chopped chicken or raw prawns Apron Named dish or tub to take food home in. Add additional vegetables such as red pepper or olives. Add a few chilli flakes for a hint of spice. Add some extra seafood such as mussels! 1. Prepare self and area. Boil the kettle and measure out 500ml water. Add the stock cube and stir to dissolve. Leave to one side for later use. 2. Peel and chop the onion. Skin and slice the chorizo. 3. Heat the oil in a frying pan. Add the chicken and cook for 5 minutes. 4. Add the onion to the pan and cook until soft. Add the chorizo and cook until it releases its oil and colours the onion and chicken. 5. Stir in the turmeric and rice until they are also coated by the oils. 6. Add the stock and bring to a simmer. Cook for 15 minutes, stirring every now and again. 7. Start to wash up. 8. Add the peas and prawns and cook for a further 5 minutes or until the rice is cooked. 9. Season to taste and place in dish to take home. 10. Finish washing up. At home: Store in the fridge until ready to eat. Reheat until piping hot.

6 Tuna Pasta Bake 200g pasta shapes e.g. fusilli, farfalle or penne 1 tin tuna 1 tin condensed chicken or mushroom soup or a jar of pasta sauce e.g. carbonara 50g breadcrumbs and 50g grated cheese in the same bag! 1 packet ready salted crisps (optional) Apron Ovenproof dish Add some sweetcorn and frozen peas for extra colour. Stir some fresh parsley into the mix. Swap to a condensed tomato soup or a different flavoured creamy pasta sauce if you prefer. 1. Prepare self and area. 2. Half fill a pan with water and place on the hob to boil. Add the pasta and cook for 10 minutes. 3. Meanwhile, carefully open the tuna and drain the liquid down the sink. Open the soup or jar of sauce. Gently crush the crisps in the packet - don't crush to a powder. 4. Test the pasta, then drain through a colander if cooked. Place back in the pan and add the tuna, soup/pasta suace and additional vegetables if using. Stir to mix evenly. 5. Carefully place in your ovenproof dish and wipe any spills off the edges. 6. Mix the crisps in with the breadcrumbs and cheese. Sprinkle over the top of the pasta and sauce. 7. Wash up and tidy area. At home: Bake at Gas 4 or 180 C for 20mins until crisp and golden. Ensure the product is piping hot before serving.

7 Mini Carrot Cakes 150g margarine 250g carrots - grate at home! 200g sugar 200g wholemeal SR flour 2 x 5ml cinnamon - provided by school 2 x 5ml baking powder - provided by school 2 large eggs 125g sultanas 12 paper cases Apron Named tin to take them home in 1. Prepare self and area. Preheat the oven to 200 o C or gas mark Melt the margarine in a medium pan. 3. Add the carrots and sugar to the pan. 4. Stir in the flour, cinnamon and baking powder. 5. Beat the eggs in a small bowl, and then add to the mixture. 6. Mix in the sultanas. 7. Divide the mixture equally between the paper cases. Wash up and check area. 8. Bake for 20 minutes. 9. Cool the cakes in the tin for a few minutes before placing in your tin. Wash muffin tray and criss cross on top of the cooker. At home: You may wish to make a cream cheese topping. Combine 50g cream cheese and 25g icing sugar together. Beat well and spoon on top. Decorate with grated carrot or chopped walnuts.

8 Chocolate Cake 75g margarine 100g caster sugar or soft brown sugar 2 tbsp. golden syrup 150g SR flour ½ tsp. bicarbonate of soda - provided by school 50g cocoa powder 1 egg 150ml milk Apron 20cm square cake tin or Ovenproof dish It can t be a loose bottomed tin! Add 50g of chocolate chips to the mix you could use white chocolate for a contrast. 1. Prepare self and area. Set the oven to Gas 5 or 180 C. 2. Grease tin and line with greaseproof paper. 3. Place the margarine, sugar and syrup into a saucepan and melt gently. Do not overheat! 4. Sieve the flour, bicarbonate of soda and cocoa into a large bowl. Pour in the melted mix from the pan and stir. Add the milk and egg and beat really well. The mixture should be runny and lump free. 5. Stir in the chocolate chips if using, then pour the cake mixture into your tin and bake for minutes until firm and springy to the touch. 6. Wash up and tidy area. At home: Store in an airtight container. You could decorate the top with chocolate fudge frosting, then cut into squares.

9 Tikka Masala Ingredients: 1 onion 250g chicken breast 2 tsp. tikka paste (can be obtained from school) 1 tsp. tandoori paste (can be obtained from school) 1 small carton single or double cream fresh coriander leaves (optional) 40p for pastes Dish or tub to take Tikka home in Apron Choose a different meat such as turkey or pork. Use Quorn for a veggie option. Use mixed vegetables of your choice instead of meat for another vegetarian option. Add tinned chickpeas or a selection of vegetables to extend the meal more cheaply. 1. Prepare self and area. 2. Peel and chop the onion. Chop the chicken in to bite sized pieces. 3. Measure out 150 ml water in a jug for later use! 3. Place 1 tbsp oil in a frying pan and gently fry the onion for 5 minutes, stirring all the time. 4. Add the chicken, turkey, Quorn or vegetables and fry for 5 more minutes still stirring all the time. 5. Stir in the tikka and tandoori pastes and fry for 2 more minutes. Add the additional vegetables. 6. Add the water and bring the mixture to the boil. Simmer gently for minutes, stirring occasionally. Start washing up. 7. Turn off the heat and stir in the cream. Pour the rice into your ovenproof dish and arrange the Tikka mixture carefully for good presentation. Sprinkle with chopped coriander leaves if you have them. 8. Wash pan and place Tikka in the fridge. At home: Place in the fridge until ready to serve. To reheat place in a pan and heat until piping hot.

10 Naan Bread Ingredients: 200g SR flour 1 tsp salt 200ml Greek yoghurt 1 tbsp. oil - provided by school 1 tsp dried yeast - provided by school Nigella seeds - provided by school Apron Named tub to take your Naans home in. Add a finely chopped clove of garlic and some fresh coriander to the dough. 1. Prepare self and area. 2. Preheat the oven to Gas 7 or 220 C. 3. Place the flour, salt and yeast in a large bowl and combine well. 4. Add the oil, yoghurt and nigella seeds. Mix well to form a firm dough. 5. Knead the mixture for 5 minutes then divide into 4 equal pieces. Roll out into a thin oval shape and place on a baking tray. 6. Leave to rise for 10 minutes or so then bake in the oven for 10 minutes until golden. 7. Wash up. At home: Place in the fridge until ready to serve. To reheat place on a baking tray and splash with a little water. Bake or grill to warm up! Remake the Chicken Tikka to serve it with.

11 Cheesecake Ingredients: 150g digestive biscuits - crush your biscuits at home 75g butter or margarine 200g Philadelphia type full fat soft cheese 150ml double cream 50g caster or icing sugar 1 flake 20 cm cake tin or flan dish Apron Use a different type of biscuit such as Oreo or Hobnobs. Use the chocolate Philadelphia. 1. Prepare yourself and area. Place the biscuits in the food processor and blend to make crumbs. 2. Melt the butter in a small pan and remove from the heat. Stir in the crumbs and use to line your dish. Put to one side. 3. Carefully whip the cream until thick - you must not overwhip or it will be useless! 4. Beat the cheese to soften it and stir into the cream. Fold in the sugar. 5. Place blobs of mixture over the crumbs and spread out carefully. Smooth the top and decorate with the crumbled flake. 6. Leave to firm up in the fridge. 7. Wash up and check your area. At home: Add some extra decorations such as strawberries or kiwi fruit and chill until ready to eat.

12 Scones 225g SR flour 2 tsp baking powder - provided by school 50g butter 25g caster sugar 1 egg 100 ml milk Named tin to take Scones home in Apron Add 50g raisins or sultanas for a fruity version. Alternatively add 50g chopped glacé cherries. You could even do a savoury version and leave out the sugar - replace with a pinch of salt and 50g grated cheese. 1. Prepare self and area. Set oven Gas 7 or 220 C. Lightly grease a baking tray. 2. Sieve the flour and baking powder in a large bowl. 3. Add the butter and rub in with your finger tips until the mixture looks like bread crumbs. 4. Stir in the sugar and fruit if using. Alternatively add the salt and cheese. 5. Crack the egg into a measuring jug and make up to 150 ml with milk. Beat the mix together. 6. Stir the egg and milk mix into the flour, adding a bit at a time so it doesn't go sticky! 7. Lightly knead the mixture and roll out to 2 cm thick. Cut into circles and place on the greased tray. Brush with the remaining egg and milk mix for a golden finish. 8. Bake for 10 to 15 minutes, until golden and set. Wash up. 9. Remove from the oven and place in your tub, leaving the lid off until they cool. Wash the baking tray and criss cross on top of the cooker. At home: Store in an airtight container. Cut in half and top with clotted cream and jam!

13 The Perfect Pizza 150g strong plain flour ½ tsp. salt ½ tsp. sugar 1tsp. dried yeast (provided by school) 75 ml warm water 2 tbsp. tomato purée or pizza topping sauce 100g cheese toppings of your choice - these must be chopped and ready to use Apron Plate or tub to take Pizza home in. You could bring a baking tray or Pizza tray to save on the washing up! Use wholemeal flour in the base. Use a BBQ sauce instead of the pizza topping mix. 1. Set the oven to Gas 8 or 230 C. Grease a baking tray. 2. Place the flour, salt, sugar and yeast in a big bowl and mix well. 3. Carefully add the water a bit at a time to make a soft but not sticky dough. 4. Knead the dough for 5 minutes to get the yeast working, then roll out into the shape you want. 5. Spread the tomato purée or pizza topping sauce over the base and sprinkle with the cheese. 6. Arrange your ready prepared toppings on the pizza. 7. Bake for mins until golden. 8. Wash up. 9. Take the pizza out of the oven. Leave it to cool, then wash up the tray and criss - cross on top of the cooker. At home: Warm in the oven for about 10 minutes. Cover with foil if you think it will burn.

14 Sausage Rolls 200g ready made flaky/puff pastry 200g sausage meat or skinless sausages 1 egg Named tin to take Sausage Rolls home in Apron Use Quorn Chipolata sausages instead or mash some potatoes at home and add plenty of cheese and fried onions for a veggie alternative! 1. Prepare self and area. Set oven Gas 7 or 220 C. Lightly grease a baking tray. 2. Roll out the pastry into a long strip about 15 cm wide and cut in half down the middle. 3. Roll the sausage meat with floured hands into 2 sausages as long as the strips of pastry. 4. Place on the edge of the strip. Roll over the pastry to enclose the sausage meat and dampen the edges with water. 5. Seal well and flute using the back of a knife. Cut into individual Sausage Rolls and place on the baking tray. Brush with beaten egg and place 3 cuts on top. 6. Bake for 20 minutes until golden and cooked through. Wash up. 7. Remove from the oven and allow to cool for a few minutes before carefully placing in your tub. 8. Wash tray and criss cross on top of your cooker. At home: Store in the fridge until ready to eat. Reheat until piping hot. Cover with foil if browning too much.

15 Year 8 skills and targets for practical sessions! Fruity Cookies Chilli Con Carne Well shaped and even sized cookies. Interesting choice of flavour. Evenly baked. Good knife skills when chopping onion. Good hob control. Colourful chilli with a nicely thickened sauce. Paella Tuna Pasta Bake Carrot Cakes Chocolate Cake Meat and seafood handled well. A range of vegetables all chopped in school. All ingredients are chopped consistently. Hob control good. Well presented final product and garnished Good adaptations. Safe use of hob and draining of pasta. Good organisational skills. Well presented and garnished Well aerated mixture. Mixture divided evenly. No spills on paper cases. Well risen and golden Good use of the hob. Well aerated mixture. Cake tin filled cleanly and evenly. Impressive organisation and timekeeping. Interesting flavour additions. Tikka Masala Naan Breads Meat handled safely. Good use of colour coded equipment. Excellent knife skills and consistent chopping. Additional ingredients added. Presented well and garnished. Well produced dough. Skilful kneading and divided evenly. Good shaping and golden brown finish. Cheesecake Biscuits evenly cover the base and the sides of the dish. Filling is evenly spread. Well presented finish. Scones Perfect Pizza Impressive dough production. Well rolled and shaped. Even sized and golden finish. Well risen and glazed to perfection. Lovely flavour choices. Well made bread. Dough handled and shaped well. The pizza is an interesting flavour and has good colour. The dough is thin and crispy round the edges. Sausage Rolls Pastry rolled out in lesson and handled well. Good shaping of sausage rolls. Even in size and well sealed and glazed. Cuts are uniform.