Ecclesfield School Y8 Food Technology Recipe booklet Y8 Food Technology rotation: 1. Fruit Scones 2. Scone Based Pizza 3. Danish apple cake 4. High fibre Muffins 5. Cheese Scones 6. 2 practical try outs for a Healthy snack product (Developments of recipes 1 5) Note to parents /carers Please find attached a list of ingredients needed for the practical work your child will be undertaking this year. Advance notice will be given prior to food practical lessons Students are expected to evaluate their practical work FOR HOMEWORK It would be greatly appreciated if you could encourage your child to fill in the user s evaluation charts and the relevant planning sheet in their work booklet.
1. Fruit Scones Bring a container to take your scones home in 225g self-raising flour 50g block margarine 50g dried fruit or cherries (not chocolate chips!) 50g sugar 1 egg Milk to make 150mls 1. Rub margarine and flour together to create breadcrumbs 2. Stir in the rest of the dry ingredients 3. Add enough egg and milk to make a stiff dough 4. Flatten the mixture out into a round shape on a lightly floured surface. This should be the depth of a palette knife 5. Cut out scone shapes using a scone cutter 6. Place the scones on a greased tray and brush the tops with the remaining egg and milk mixture 7. Cook 210 C / Gas 7 for 15 mins
2. Scone based pizza Base 125g self raising flour 25g block margarine 1 egg + milk to mix Salt and Pepper 1 Teaspoon mixed herbs (optional) Toppings 2 Tablespoons tomato purée (or other sauce) 50g quantities of a variety of meat (cooked), fish or vegetables 75g grated cheese DO Make your base at home, wrap in cling film and put in the fridge overnight Bring a container large enough to take your pizza home in DO NOT- Use a packet mix, or go to the local pizza shop for your base The teacher can tell if you have! prepare any vegetables at home! Forget to cook meat/chicken! 1. Rub margarine and flour together, add the salt, pepper and herbs 2. Add the egg and enough milk to make a stiff dough 3. Roll out the dough and transfer onto a greased baking tray 4. Mix the tomato puree with enough cold water to make a thick sauce 5. Spread the tomato on the dough and cover with the toppings 6. Sprinkle the cheese on top 7. Cook 190 C / Gas 5 for 20 mins
3. Danish apple cake 100g caster sugar 100g soft margarine 2 eggs 100g self raising flour 1 x 5ml spoon baking powder 1 eating apple 1 x 5ml spoon cinnamon 1 x 5ml spoon demerara sugar Bring a container or bag to take your cake home in 1. Preheat the oven to 180ºC or gas mark 4. 2. Grease and line the baking tin. 3. Cream the sugar and margarine together, until light and fluffy. 4. In a jug, beat the eggs with a fork. 5. Add the beaten egg, a little at a time, to the margarine and sugar. 6. Sieve the flour and baking powder into the bowl, and fold gently into the margarine mixture using a metal spoon. 7. Spread the mixture in the cake tin 8. Core the apple and slice thinly. 9. Arrange the apple slices over the cake mix, then sprinkle the cinnamon and sugar on top. 10. Place in the oven and bake for around 20 minutes, until golden brown and springy to the touch. 11. Remove from the oven and allow to cool.
4. High fibre muffins Bring a container to take your muffins home in 9 muffin cases 100g soft brown sugar 75g margarine 2 eggs 100g apple grated (grate at school otherwise it will turn brown and nasty!) 2 tablespoons sultanas (or choc chips) 50g wholemeal flour (can be substituted with extra SR flour) 100g self-raising flour 1 teaspoon baking powder 1 teaspoon cinnamon 1. Cream together the sugar and margarine 2. Add the apple, eggs, and sultanas 3. Sieve together the flour, cinnamon and baking powder and mix in quickly 4. Pour mixture into 9 muffin cases 5. Cook 180 C / Gas 4 for 25 mins
5. Cheese Scones 200g self raising flour ½ teaspoon mustard Salt and pepper 50g margarine 100g grated cheese 1 egg + milk (150mls) Bring a container to take your scones home in 1. Rub margarine and flour together to create breadcrumbs 2. Stir in 75g of the cheese and seasonings 3. Add the egg and milk to make a stiff dough 4. Shape the mixture into a round, the depth of a Palette knife 5. Cut into 8 triangles, place on a greased baking tray 6. Brush the scones with milk and egg and top with the remaining cheese 7. Cook 200 C / Gas 6 for 15 mins
Bring appropriate container Practical try outs 2 practical try outs will be assessed for a Healthy Snack product (Developments of recipes 1-5) will depend on individual student choice