HOME ECONOMICS DEPARTMENT

Transcription

1 HOME ECONOMICS DEPARTMENT Year 10 (2017/2018) My Recipe Collection Name: Class: Teacher: Recipe Collection Learning Intentions for Practical Lessons: Build and develop new skills to be practiced in Home Economics and at home; Plan ahead, work independently and efficiently when cooking; Show initiative and responsibility when cooking; Experiment with ingredients to create a healthy dish or dessert; Avoid food wastage; Be creative in your choice of food; Develop presentation skills.

2 Vision Statement Home Economics will provide you with the skills you need to become more independent by allowing you to develop practical skills that can be used in your daily diet and lifestyle. Important Practical Reminders 1. Avoid food wastage - Think about how you are bringing your dish home; and - Store ingredients and dishes safely both in school and at home; - Don t forget to collect your finished dish at the end of the school day. 2. Avoid Wasting Time - Always come to class fully prepared with your recipe book so that you will understand what you will be doing. This will improve your ability to plan ahead and help you to work more efficiently. 3. Cookery Reminders - Remove your blazer and jumper; - Long hair tied back; - Put on your apron and secure at the back; - Wash your hands; - Wash and dry all dishes thoroughly and ensure that you have completed your duties. - Put all equipment away in appropriate place before leaving the classroom. Remember that our school is a nut free zone

3 Chicken Curry & Rice Ingredients ½ pint of chicken stock 1 chicken fillet 1 onion 1 pepper 2 tbsp curry powder 2 tbsp cornflour Handful of frozen peas 50g long grain rice Equipment 2 medium size saucepans 1 chopping board Vegetable knife Pot stand Plate Tablespoon (tbsp.) Measuring jug Wooden spoon Method 1. Collect equipment and ingredients. 2. Chop the onion and pepper up finely. 3. Fry the chicken until cooked through. 4. Add the onion to the chicken. 5. Add the curry powder and fry for 2-3 minutes. 6. Add the stock and gradually bring to the boil. 7. Simmer for 15 minutes. 8. Place 50g of rice in 500ml of water and bring to the boil. Simmer until grains are soft. 9. Drain rice 10. Serve the chicken curry and rice in a large serving dish. 11. Do dishes and other duties.

4 Evaluation for Chicken Curry & Rice Key Words: Vegetables Quorn Brown rice Steam Boil Grill What else could you serve with this dish? How could you adapt this recipe if someone was a vegetarian? How could you make this recipe healthier? My dish was presented well. I enjoyed how my dish tasted. I would make this dish again at home.

5 Pasta with Spicy Red Pepper and Tomato Sauce Ingredients 50g dried pasta shapes ½ tin of tomatoes ½ onion 1 clove garlic 1-2 tsp of tomato puree 1 tsp of Worcester sauce Pinch of herbs Pinch of chilli powder 1 tsp of sugar Cooking oil Equipment Saucepan Colander Vegetable knife Garlic press Teaspoon (tsp) Wooden spoon Pot stand Chopping board Method 1. Collect equipment and ingredients. 2. Put water into saucepan. 3. Add pasta and boil for 5-10 minutes until soft before using sieve to drain. 4. Make tomato sauce. 5. Heat a little oil in a saucepan. 6. Finely chop onion and add to the saucepan. Crush garlic and add to the onion. 7. Cook on a low heat, do not let the onion brown. 8. Add remaining ingredients and cook for minutes. 9. Puree using hand blender or leave for a chunky sauce. Pour over cooked pasta and serve.

6 Spicy Pasta in Tomato Sauce Worksheet Name the following equipment which you would have used in creating your pasta dish. What are the names of the three different types of pasta? How can you tell if the pasta is properly cooked?

7 Shortbread Note: Please bring in 1.00 if you wish to add chocolate chips to your shortbread and bring in a suitable container to carry your shortbread home. Ingredients 125g Margarine 175g Plain Flour 50g Castor Sugar Equipment Baking Bowl Wooden Spoon Plate Sieve Flan Tin Palette Knife Wire Tray Method 1. Collect all ingredients and equipment. 2. Cream the margarine and the sugar together until light and fluffy. 3. Fold in the sieved flour. 4. Turn on to a lightly floured table and knead gently until the dough becomes light and fluffy. 5. Press into a floured sandwich tin, prick with a fork and place in a preheated oven at 150C for 15 minutes. 6. Wash up and do all dishes and work surfaces. 7. Remove from the oven and allow to cool on a wire rack.

8 Evaluation for Shortbread What type of dish did you make? (Please circle appropriately) Starter Main Vegan Side Dish Dessert Snack What additional ingredients could you add to change this recipe? What cooking/preparation methods did you use? (Please circle appropriately) Baking Grilling Creaming method All-in-one method What skills do you think you used and developed? Could your shortbread have been improved?

9 Spicy Potato Wedges Ingredients 1 large baking potato ½ teaspoon garlic ½ teaspoon paprika ½ teaspoon chilli powder 1-2 tablespoons oil Equipment 1 baking tray 1 small bowl Serving plate Baking sheet Method Skills 1. Collect equipment and ingredients. 2. Preheat oven 180oC. 3. Slice potato into wedges before covering with oil. 4. Mix garlic, paprika and chilli powder in a bowl. 5. Sprinkle ingredients on the potato wedges. 6. Place wedges in the oven and cook for minutes. 7. Clear up and do dishes. How to slice a potato into wedges. How to experiment with different herbs and spices to create different tastes. How to create a healthier option to regular fries.

10 Evaluation for Potato Wedges Complete this section after your practical work. 1. Complete the following sentences using the words in the box below: Safety Hygiene Presentation (i) (ii) (iii) When slicing your wedges with a sharp knife, you must make. a priority. Washing the potato thoroughly before slicing the wedges is an important part of. The. of any dish can be improved by the use of colourful ingredients. 2. Mark yourself and your partner out of ten for each of the criteria below: Criteria Mark (10) Me Safety/ Hygiene Working with others Organisation Presentation 3. Name 3 foods that you could serve this dish with. Mark (10) My Partner (i) (ii) (iii) 4. Suggest 2 other ingredients you could add to improve this dish....

11 Vegetable Chilli Noodles Ingredients 150g dried noodles ½ onion ½ red, yellow and green pepper ½ sliced carrot Tbsp Sweet Chilli Sauce 1-2 tbsp of sweetcorn Equipment Tablespoon (tbsp.) Chopping board Wok Pot Method Skills 1. Wash vegetables and slice or chop as required. 2. Fill pot with water and bring to the boil. 3. Add noodles to the boiling water and simmer for minutes. 4. Drain noodles in a colander and add to the wok with vegetables. 5. Add sweet chilli sauce to your ingredients and cook for 1 minute. 6. Serve piping hot. 7. Clear up and do your dishes. How to create a quick and healthy alternative snack. How to confidently use a wok. How to finely chop raw vegetables.

12 Evaluation for Vegetable Chilli Noodles Rate, on a scale from 1 to 5, (1 being I did not manage well and 5 being I managed this very well ) each success criteria shown below. Health and Safety Score Yourself I prepared my work area safely and hygienically. I washed my hands, I wore my apron and I tied back my hair. I used all of the correct equipment. I used the oven safely. I washed and dried my dishes well and put them back in their correct place. Product Quality Score Yourself I chopped my vegetables finely and to the appropriate consistency. I did not under or overcook my noodles. My finished product was presented well. Input Score Yourself I needed a little help from my teacher. I worked well with my partner and we shared our tasks evenly. Tasting The texture of my dish was perfect. The noodles were neither too hard nor too soft. The Vegetable Chilli Noodles tasted just as they should have. Score Yourself What was your overall mark? Total: /60

13 Oaty Wheaten Loaf Ingredients 250g coarse wholemeal flour 60g plain flour ½ tablespoon melted butter ½ tablespoon golden syrup ½ tablespoon soft brown sugar ½ teaspoon of salt ½ teaspoon of bicarbonate of soda 300mls of buttermilk 1 tablespoon of porridge oats Equipment Tablespoon Teaspoon Measuring jug Loaf tin Saucepan or mixing bowl for melting butter Scales Loaf liner Baking bowl Method 1. Preheat oven to 180oC. 2. Sieve flour, salt and bicarbonate of soda into a large baking bowl. 3. Melt the butter in a microwave or a small saucepan. 4. Make a well in the centre of the flour. Add the sugar, golden syrup, melted butter and buttermilk. 5. Mix well to a soft, sticky dough. 6. Place a loaf liner inside a loaf tin and add your mixture. 7. Place on a baking tray and bake for 45 minutes.

14 Oaty Wheaten Loaf Worksheet Choose three of the following foods that you could serve with your Oaty Wheaten Loaf: Please tick the appropriate box Yes No Strawberry Jam Butter/Margarine Sliced ham/ other cooked meat Cheese Smoked Salmon or other seafood Soup Explain why you would make these choices to accompany your dish.

15 Spaghetti Carbonara Ingredients 125g smoked bacon diced 1 garlic clove, finely chopped 1 tbsp olive oil g dried spaghetti 2 very large eggs (or 3 small) 140ml single cream 5 tbsp parmesan cheese, freshly grated Equipment Garlic press Saucepan Wok Tablespoon Chopping board Vegetable knife Sharp knife Whisk Method 1. Fry the bacon in olive oil until crisp 2. Boil the spaghetti according to the packet instructions. 3. In a bowl, mix the eggs, single cream and two tablespoons of grated parmesan. 4. Once combined, add the cooked bacon. 5. Drain the spaghetti, return to the pan and immediately pour in the carbonara sauce. 6. Toss to coat and allow the eggs to set slightly. 7. Serve with the remaining parmesan sprinkled on top. Serving suggestion: Serve with a leafy green salad for added colour.

16 Evaluation for Spaghetti Carbonara Please answer the following questions; 1. How was the consistency of your Carbonara Sauce? 2. What other ingredients could you add that could enhance this dish? 3. How did you know that your spaghetti was cooked well? 4. Name two accompaniments that you would recommend to serve with Spaghetti Carbonara. 5. What other meat/fish would you add to the recipe to make it more appealing? Why?

17 Chunky Chocolate Cookies (Treat Cookery) Note: Please bring in an appropriate container to bring your cookies home. Ingredients 125g Margarine 75g Sugar 150g Self Raising Flour 100g Chocolate Chips Equipment Mixing bowl White spoon Baking tray Grease proof paper Cooling rack Method Skills 1. Preheat oven to 180oC 2. Beat margarine and sugar until light and fluffy. 3. Stir in flour and mix well. Then stir in the chocolate chips. 4. Divide the mixture into 9 portions. Shape each piece into a ball and place and flatten on a baking tray covered in baking parchment. 5. Flatten each one slightly before baking for minutes. They should be pale golden around the edges, but still soft in the centre. 6. Cool on the baking tray for 5 minutes before transferring them onto a cooling rack. How to knead and shape dough by hand. How to beat ingredients to appropriate consistency. How to make a quick and easy snack.

18 Evaluation for Chunky Chocolate Cookies Please tick the appropriate box below: My cookies were a pale golden colour. My cookies were soft in the centre. My cookies were a good shape. I did not use too much dough in any of my cookies. Please answer the following questions: 1. Would you use this recipe again at home? Why? 2. What could you add to this recipe to improve it? 3. What new skills have you learned from making this dish? 4. Can you suggest how you could improve the presentation of this dish?

19 Lemon Drizzle Ingredients 225g unsalted butter, softened 225g caster sugar 4 eggs Finely grated zest of lemon 225g self-raising flour Drizzle Topping Juice 1 ½ lemons 85g caster sugar Equipment White spoon Juicer Lemon zester Mixing bowl Sieve Loaf tin/greaseproof paper Skewer/Fork Method 1. Preheat oven to 180oC. 2. Beat together softened butter and caster sugar until pale and creamy. 3. Add your 4 eggs, one at a time, slowly mixing through. 4. Sift in your flour and add the finely grated zest of one lemon. Mix this until well combined. 5. Line your loaf tin then spoon your mixture in. Level the top with a spoon. 6. Bake this for minutes. 7. Mix together the juice of 1 ½ lemons and caster sugar to make the drizzle. 8. Prick the cake with a fork then pour the drizzle over the cake. 9. Leave in the tin until completely cool, then remove and serve.

20 Evaluation for Lemon Drizzle Rate, on a scale from 1 to 5, (1 being I did not manage well and 5 being I managed this very well ) each success criteria shown below. Health and Safety Score Yourself I prepared my work area safely and hygienically. I washed my hands, I wore my apron and I tied back my hair. I used all of the correct equipment. I used the oven safely. I washed and dried my dishes well and put them back in their correct place. Product Quality Score Yourself I beat my butter and sugar until it was pale and creamy. I mixed my ingredients for the Drizzle to the right consistency. My finished product was presented well. Input Score Yourself I needed a little help from my teacher. I worked well with my partner and we shared our tasks evenly. Tasting The texture of my dish was perfect. The cake was baked thoroughly to the right consistency. The Lemon Drizzle tasted just as it should have. Score Yourself What was your overall mark? Total: /60

21 Exotic Fruit Salad Ingredients ¼ pineapple ¼ Fresh mango 1 kiwi 1 Banana ½ Passion fruit 1 Red apple black grapes 3-4 lychees 100mls Fruit juice Equipment Chopping board Sharp knife Measuring jug Mixing bowl Apple corer Tin opener Method Skills 1. Skin the pineapple and chop into chunks. 2. Core the apple, peel the kiwi and cut into bite size chunks. Add to the pineapple. 3. Cut grapes in half and add. 4. Cut other fruit into chunks (Slice banana) and add to bowl. 5. Add your tinned fruit and fruit juice. 6. Best served chilled. Peeling large, exotic fruit. Chopping fruit into chunks (Knife skills) Presentation skills. Individual and paired work.

22 Tropical Fruit Salad Evaluation The aspect I most enjoyed today was; I felt I worked well when I was; Nutrients provided by this dish includes: Fibre Fat Sodium Protein Vitamin A Carbohydrates 1. Other fruits that could be added to this dish include; 2. At what point in a three course meal could you suggest to serve this dish? 3. What Health and Safety issues did you have to consider today?

23 Procedures for Practical Class Follow the steps below for a safe and successful practical class. Line up and wait for teacher s arrival. When instructed by teacher, enter the classroom quietly. Remove jumper, place inside schoolbag and place neatly the back of the classroom. Put on apron. Remove jewellery, tie back hair and wash hands. Collect basin, washing up cloths and place basin on stool and push beneath desk. Collect equipment and ingredients when told to do so by the teacher. Listen carefully to the teacher s instructions. After cooking, wash and dry dishes thoroughly and leave to be checked by the teacher. Once checked, return all dishes to the correct cupboard or drawer. Complete your duty. Remove and hang all aprons when instructed by the teacher.

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