Berry and Yoghurt Breakfast Cups

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Lesson 1 Production: Berry and Yoghurt Breakfast Cups Working Solo 5 tablespoons frozen mixed berries Tray to collect ingredients ½ cup Greek vanilla yoghurt Metal spoons 2 large strawberries Measuring cups and spoons ¼ cup toasted muesli Small Bowl 1tablespoon orange juice Plastic serving cup 2 teaspoons honey NB Year 7& 8 Extension: You will be making custard to substitute for the yoghurt. Your teacher will give you the ingredients and method. Method 1. Soak mixed berries in honey and orange juice whilst thawing 2. Wash strawberries. HULL 1 strawberry chop roughly and add to berries 3. Slice remaining strawberry to sit on the side of the cup as a GARNISH Set aside a little of the muesli for the top 4. Place layers of yoghurt, berries and muesli into a cup finishing with a little yogurt 5. Sprinkle top with reserved muesli. 6. Place sliced strawberry on the side of the cup Enjoy your refreshing summer breakfast!

Lesson 2 Production: - design brief Fruit Art Challenge Work in Pairs List below Your choice, 2 Ramekins Of fruit, Vegetable Knife or Vegetables, Chopping board List in next column, 1 collection tray, Paring Knife Method 1. Together with your partner investigate fruit art designs. You can use your I pads. Choose a design that is possible to do with the range of fruits and vegetables available. 2. Fill out the ingredient list with the fruit and vegetables you need. Show the teacher your preferred shopping list and design choice. 3. Go to your work station and collect your equipment and ingredients from your list. 4. Wash any fruit which has not been washed or peeled. For Example a whole apple. 5. Have fun making your design. Collaborate to achieve Success 7. Present your finished design on a plate for evaluation, critique and judging Take a picture and compare your design

Lesson 3 Production: Mini Sausage Dogs/Crunchy Salad Work in Pairs 1/8 cabbage, Vegetable knife ¼ red capsicum 1 sheet paper towel ½ carrot Medium bowl 1tablespoon of French & coleslaw dressing 1 ramekin ½ stick celery, 1 pair metal tongs 4 mini bread rolls 2 metal Forks and Dessert spoon 1 spring onion 2 plates for serving 4 chipolatas Bread Knife ¼ cup cheese 1 Frying pan 1 tablespoon oil for frying Yr 8 Alternative selection of for coleslaw, Method CRUNCHY SALAD MINI SAUSAGE DOGS 1. Wash vegetables Place oil in the fry pan and heat until the pan is coated and warm 2. Grate the carrot and finely shred cabbage Add sausages to pan, gently prick sausages once with a fork. 3. Finely slice the capsicum. Cook until golden brown on all sides turning frequently 4. Finely chop celery and spring onion Place the sausages on the paper towel once cooked 5. Place all the vegetables in a bowl Cut rolls in half not all the way through and ½ fill with crunchy salad 6. Add two dressings and toss the salad mix. Place a sausage in each roll and top with a little cheese Woof! Its Delish

Lesson 4 Production: French Toast with Balmasic Strawberries Work in pairs Balmasic Strawberries Knife 6 strawberries Saucepan ¼ cup water Chopping board 1 Tablespoon sugar Wooden spoon and measuring spoons 1 Teaspoon Balmasic vinegar Bowl and serving plate Method Hull the strawberries and slice in half vertically. Place in a bowl. Place sugar and water in a small pot and cook over medium heat, swirling the pot occasionally, until sugar melts and begins to caramelise. NB CAREFUL CARAMELISED SUGAR CAN CAUSE A SEVERE BURN Stir in the balsamic vinegar and drizzle over the top of the strawberries. Leave to soak and marinade for 10 minutes. French Toast Knife 1 egg Frypan 2 slices of stale bread Whisk and measuring spoons ½ cup milk Medium sized bowl 2 Tablespoons butter Measuring jug Cream or ice-cream Absorbent paper Method- 1. Measure milk into a medium size bowl. Add egg and whisk together. 2. Cut each slice of bread into 2 triangles. 3. Heat the butter in the frypan, till slightly sizzling. 4. Dip each triangle of bread in the egg mixture and place in the hot pan. Cook gently on both sides till golden brown. 5. Drain on absorbent paper 6. Serve on a plate and top with the Balmasic strawberries. Ooh La La!

Lesson 5 : Fried Rice To make Fried rice first we need to learn to boil rice. Work in pairs Boiled Rice Method 1 cup of long grained rice Large Saucepan Place 3 cups of water in a large saucepan 3 cups of water and bring to the boil. When boiling, add long grain rice and stir Boil gently for 8-10 minutes. Tip into a strainer and run cold water Fried Rice week Pieces of red and green capsicum 2 chopping boards 1 egg 2 small bowls 2 slices ham Wok or frypan ½ onion and ½ carrot Wooden Spoon or ¼ cup frozen peas Spatula for stirring 2 teaspoons oil ¼ cup frozen corn 1 tablespoon soy sauce, 2 dash of pepper through it and leave to cool. Place in a labelled freezer bag for next METHOD 1. Dice onion and carrot and place in a small bowl with diced red and green capsicum. Keep separate on your chopping board. 2. On a separate chopping board, dice the ham. 3. Mix frozen peas and corn kernels in a small bowl 4. Crack egg, beat with a fork in a small bowl, and add pepper. 5. Place oil in a frying pan or wok, heat gently. Add the egg and cook gently till set. Remove and slice. 6. Add diced onion to fry pan or wok and cook gently for 1 minute. Add capsicum, carrot, ham, peas and corn. 7. Add cooked rice, soy sauce, and cooked egg to the mixture in the frying pan. 8. Mix gently and heat through Tastes Great! And a family favourite

Lesson 6 Production: Tacos Work in Pairs 100g minced meat Knife 1 clove garlic Small Saucepan with lid ¼ teaspoon ground cumin Wooden Spoon ¼ teaspoon ground coriander Baking Tray 1/8- ¼ teaspoon chilli powder Chopping Board ½ teaspoon Worcestershire sauce ¼ cup water 2 teaspoons oil ½ onion, diced 2 taco shells ¼ tomato Pinch of salt, pepper and sugar 1 tablespoon tomato paste 1 lettuce leaf, shredded 30g cheese, grated Method- 1. Finley dice the onion and crush garlic. 2. In a small saucepan, heat oil and lightly fry onion and garlic till slightly brown. 3. Divide the minced meat in pieces and gradually add to the saucepan. Stir continuously until the meat has browned. 4. Add tomato paste, water, spices and flavouring. 5. Cover the saucepan with lid and simmer for 5-10 minutes until water has almost evaporated and the mixture has thickened. 6. Shred the lettuce finely and dice the tomato 7. Place taco shells on the baking tray with the opening facing down so they remain open during cooking. Heat taco shells in the oven for 4 minutes. 8. Fill with spicy meat, tomato, lettuce and grated cheese. Hay, que Bueno!

Lesson 7 : Baked Potato/coleslaw/cheese and sour cream Work in Pairs 2 potatoes Knife ¼ Carrot Microwave 1/8 of a cabbage Baking Tray 30 g ( 2Tablespoons ) Tasty cheese Bowl 1 Tablespoon Coleslaw Dressing Measuring Spoons 1 spring onion Grater ½ stick celery Oven Pinch of salt, pepper Chopping board Sprig of parsley Serving plate 1 Tablespoon milk Sour cream Method- POTATOES 1. Wash potatoes, (do not peel) stab a couple of holes with a fork. 2. Place around the edge of the microwave tray. 3. Cook on high for 5 minutes until soft. (but not shivelled) COLESLAW cabbage - shred finely carrot - peel and grate stick celery dice spring onion - remove root and some top leaves and slice finely tablespoon parsley chopped tablespoon coleslaw dressing Combine all coleslaw ingredients in a bowl, mix well. FILLING Grate cheese onto a plate FINISHING THE BAKED POTATO 1. Cut off top of the cooked potatoes and scoop centre out leaving a thick shell. 2. Mix potato centres with grated cheese and 1 tablespoon milk. Pile back into potato shells. Place on a baking tray in hot oven, 200 C till heated through and cheese is melted. 3. Place potato on a plate, garnish with sour cream and serve with coleslaw. Do the Hot Potato!

Lesson 8 Production: a café style salad Caesar Salad Work in Pairs 1 rasher of bacon Vegetable Knife 2 eggs Frypan 50 grams of parmesan cheese Measuring spoons I tablespoon of olive oil Medium sized bowl 2 Teaspoons vinegar Slotted Spoon 4 Cos lettuce leaves Small Saucepan I teaspoon of minced garlic Ramekin Baking Tray Small Bowl Method- Cooking Rack 1. Preheat oven to 200C 2. Cut the bread into 2cm cubes, place in bowl and toss in olive oil and garlic. 3. Spread out on a baking tray and cook for 5 minutes until crisp and golden brown. 4. Meanwhile, Place bacon in microwave on baking paper then cover with another piece of baking paper, microwave on high for two minutes, check to see if it crispy, if not give it another minute. Dice into small pieces when cooked. 5. Wash lettuce leaves and tear into medium sized pieces. 6. Add all your ingredients into a medium sized bowl and toss to combine. Go to your designated year 8 person to collect salad dressing. Add dressing, toss salad again. 7. You can now both put your salads on plates for serving. 8. The Soft Poached Egg. Teacher will demonstrate Crack your egg into a ramekin, being careful not to break the yolk 9. Half fill a small saucepan with water, add 2 teaspoons of vinegar. (the vinegar helps set the egg) Bring to the boil and reduce heat. Stir the water to make a whirlpool in the middle of the saucepan. 10. Once your whirlpool has formed, pour your egg into the centre of the pan, poach the egg until the egg white (the runny clear part) has turned white. 11. Remove from the pan with a slotted spoon and arrange on top of your salad, top with your parmesan cheese and you are ready to sit down to a delish fresh salad. 12. Alternatively Year 8 s can cook eggs for other students using an egg poacher, or use the Microwave Method Making The Dressing 2 egg yolks 1tbs red wine vinegar 2 tsp Dijon mustard ¾ cup olive oil 1tsp minced garlic Pinch of pepper Place the egg, garlic, mustard and half the red wine vinegar in a food processor and process to combine. With the motor running, add the oil in a thin, steady stream until the dressing is thick, adding a little of the remaining red wine vinegar until the dressing is a pourable consistency. Season with pepper.

Lesson 9 Production: Easter Bunny Cup Cakes Work in Pairs 1/ 4 cup of caster sugar Muffin tin and muffin cases 1 egg Fork 3 / 4 cup of Self Raising Flour Measuring cups 3 tablespoon of milk Large / Medium and Small sized bowls ¼ Cup of margarine ¼ teaspoon of essence Wooden Spoon Whisk Metal Plate Measuring spoons Sifter Large Metal spoon and a Teaspoon Wire cooling rack Method- 1. Turn oven on to 190 C. 2. Place 6 patty papers into a MUFFIN tin. 3. In a medium bowl place margarine and caster sugar and beat with a wooden spoon until light and fluffy. 4. Beat egg in a small bowl with a fork and add to the margarine / sugar mix (Add only small amount at a time always beating well) 5. Measure milk and vanilla essence into a measuring jug. 6. Collect flour and sift into a large bowl. 7. Sift 1/3 of the flour to the large bowl and add 1/3 of the milk and mix well. 8. Keep adding the flour, then milk, then flour, then milk etc until all your ingredients are added and your cake batter is ready. 9. Fill the patty papers (only up to 2/3) with the cake batter. 10. Bake in an oven for 12 to 15 minutes until golden brown. 11. Turn out onto a wire cooling rack and allow to cool before icing What s Up Doc?

Lesson 9 Production: Icing for cakes 1 cup of soft icing sugar Bowl 1 tablespoon of water Spatula or table knife Drop of food colouring Wooden Spoon Sifter Method- 1. Sift Icing sugar into a bowl 2. Add water and stir to smooth 3. Add drop of food colour if desired to Additional Decorations- Any number of edible sweets and food bits can be used with icing to make decorations. For Easter Bunnies try: MM or Jelly Beans for eyes Licorice for Whiskers Coconut for Fur Marhmallow for ears Can I lick the bowl?

Berry and Yoghurt Breakfast Cups Fruit Art Challenge Mini Sausage Dogs &Crunchy Salad French Toast with Balsamic Strawberries Fried Rice Tacos Baked Potato, Cheese, Coleslaw and Sour Cream Caesar Salad Easter Bunny Cup Cakes