Food Preparation & Nutrition Recipe Booklet 2017-18 Year 8 REMEMBER CONTAINERS TO TAKE PRODUCT HOME IN!! Name of practical Savoury Mince Apple Crumble Savoury pinwheels Turnovers Scone based pizza Celebration roll Final assessed practical Assessment level 3h 4l 4m 4m 4h 3h 5c Date of practical Pease bring ingredients to the food room before tutor on the day of the practical. Please note: food cannot not be stored for extended periods and every Tuesday the fridges are clear
Savoury Mince 500g minced beef, lamb, turkey or soya 1 onion Extras 1 carrot, pepper, courgette, 4 mushrooms 400g tin tomatoes or a stock cube and 150ml water 1 tablespoon tomato puree 1 clove garlic Small tin kidney beans or baked beans 1 teaspoon mixed herbs/oregano/chilli powder/curry powder Equipment White tray Brown Chopping board Vegetable knife Saucepan and lid Wooden spoon Peeler Garnish Herbs of your choice Optional: chilli/chilli flakes Casserole dish or container with tight fitting l 1. Put mince in a medium sized saucepan and dry fry on a medium heat until browned. 2. Open tins and prepare all vegetables by finely dicing or grating them. 3. Stir in the vegetables and other flavourings. 4. Add tomatoes or make up stock with boiling water and add to pan. 5. Bring to the boil then turn down and simmer for 20-25 minutes until vegetables are soft. Stir occasionally with a wooden spoon.
Apple and Sultana Crumble 150g plain flour 75g butter or margarine 50g oats 50g sugar 2 cooking apples 50g sultanas (Experiment with different fruits like peaches or blackberries) Ovenproof container or 20p for silver foil container EQUIPMENT Large mixing bowl Peeler Saucepan Green chopping board Vegetable knife Tablespoon Ovenproof dish 1. Preheat oven to 190c/Gas mark 5. 2. Cut apples into quarters and remove core. Slice thinly. 3. Place apples in a saucepan with a little water. Stew for 10 minutes until soft. 4. Rub butter/margarine into sieved flour until it resembles breadcrumbs. 5. Stir in oats and sugar. 6. Place in ovenproof dish and sprinkle the crumble topping over the top. 7. Bake for 20 to 25 minutes until the crumble is golden. SKILLS USED Using an oven, rubbing in, peeling, combining, coring and slicing.
Savoury Pin wheels 250g SR flour 1 tbsp flour for rolling 50g margarine 150ml milk 100g grated cheese 3 tbsp. tomato puree Dried or fresh herbs EQUIPMENT Large mixing bowl Sieve Pastry knife Flour dredger Baking tray Tablespoon Small jug Rolling pin 5p for baking parchment Apron Large, named container 1. Light oven 220c/Gas7/Fan oven 200c. 2. Sieve flour into mixing bowl. 3. Cut up margarine and rub into flour with finger tips until mixture looks like breadcrumbs. 4. Add milk and stir in using pastry knife. Should be a soft but not sticky dough. 5. Lightly flour the table and rolling pin. Knead dough gently (15 seconds) until smooth.. 6. Roll out to a rectangle the size of A4 paper. 7. Spread on the tomato puree. 8. Sprinkle all over with cheese, herbs and additional ingredients. 9. Roll up. 10. Slice into about 8 equal sized pieces. Lay flat, well-spaced, on baking tray.. 11. Bake 10-15 minutes until golden brown and firm. KEY WORDS Rubbing in, breadcrumbs, dough, knead, flour dredger, spread, sprinkle, slice
Puff Pastry Turnover Practical The Fillings for your turnover must add flavour and moisture. They should be well mixed and it is best if they are pre-cooked 1 packet of ready-made defrosted Puff Pastry 2 tbsp. milk or egg for glazing Large container to take the product home in Then select your filling: Sweet Ideas 1 tin Apple Fruit filling ½ teaspoon cinnamon - optional 50g blackberries - optional EQUIPMENT Flour dredger Rolling pin Template Pastry brush Pastry knife Baking tray Or Savoury ideas Choose any 2/3 from the following: 1 small carrot precooked and diced/sliced at home 4 rashers of bacon or 2 sausages pre-cooked at home 50g mushrooms 1 onion chopped at home 2-3 tablespoons tomato puree 50g corned beef/pepperoni/ham etc. 2 tablespoons baked beans 2 tablespoons sweetcorn 50g grated cheese Pinch of seasoning, 1 tsp herbs 1. Turn on oven 220c/Gas 7/Fan oven 200c. 2. Roll out pastry to approx. 0.5cm on a lightly floured surface. 3. Use a template or cutter to cut out shapes for the turnovers. 4. Put a tablespoon full of filling onto half of each piece of pastry. 5. Wet round half of the pastry edge with water, milk or beaten egg then turn over the other half of the pastry. 6. Seal the edges with a fork or thumb prints. 7. Add fork marks, slits or any decorative finish to the top. 8. Glaze evenly with egg or milk. 9. Bake for 20 mins approx. until golden brown.
SCONE BASED PIZZA Ingredients for base 250g SR flour 50g margarine 150ml milk Toppings 100g grated cheddar or mozzarella cheese 3 tbsp. tomato puree Choose from: peppers, mushrooms, onion, sweetcorn, olives, pepperoni, ham etc. Optional pinch of mixed dry herbs or fresh basil etc. Equipment White tray Large mixing bowl Pastry knife Jug Pastry brush Flour dredger Rolling pin Baking Tray Tablespoon Sieve 1. Wash hands. Apron on. Ingredients on a white tray. Collect all the equipment. 2. Light oven Gas6/Fan oven 200C 3. Sieve flour into mixing bowl 4. Cut up margarine and rub into flour with finger tips until mixture looks like breadcrumbs 5. Add milk a little at a time and stir in using pastry knife. Should be a soft not sticky dough. 6. Lightly flour the table and rolling pin. Knead dough gently (15 seconds) until smooth 7. Roll out to a large rectangle or circle the size of your baking tray or pizza plate. 8. Spread on the tomato puree with a teaspoon or palette knife 9. Arrange the topping ingredients evenly over the pizza base. 10. Sprinkle all over with cheese (and herbs if used) 11. Bake for15-20 minutes until golden brown and crispy. 12. Remove from oven and leave to cool. 13. Wash up everything and put away tidily KEY WORDS Rubbing in, breadcrumbs, dough, knead, flour dredger, spread, sprinkle,
Celebration Rolls suitable for Xmas, Easter, Halloween and Valentine s day etc 1 Large vanilla or chocolate Swiss roll 150g of icing sugar 75g of soft tub margarine or butter A little milk if needed 1-2 tablespoons of cocoa powder or a few drops of food colouring EQUIPMENT Mixing bowl Sieve Wooden spoon Palette knife Fork Optional: Decorations to place on the top. E.g. Icing, sprinkles, chocolate flakes REMEMBER: You MUST bring in a PLATE or CAKE BOARD for this practica 1. Put margarine or butter into a large mixing bowl. 2. Sieve in the icing sugar and mix together with a wooden spoon until soft and creamy. Add a little milk if needed. 3. Add the cocoa powder or food colouring until the correct depth of colour is achieved. 4. Place the Swiss roll onto the plate or cake board. 5. Spread the icing carefully over the top and ends of the roll with a palette knife. 6. Use fork to make the icing look like wood. 7. Add decorations. 8. Wash up and clear away.