Food Preparation & Nutrition Recipe Booklet 2017-18 Year 7 REMEMBER CONTAINERS TO TAKE PRODUCT HOME IN!! Name of practical Fruit Salad Scones Pizza Toast Celebration log Final assessed practical Maximum Assessment level 2m 3l 2h 3h 4l 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 Fresh Fruit Salad These days there is no need for a fruit salad to be dull and boring. Choose 4 or 5 fruits from the list below to make an interesting dish for the family to enjoy. Apple Orange Banana Pear A few grapes Kiwi Pineapple Peach EQUIPMENT Large bowl Colander Vegetable knife Peeler Green hopping board Measuring jug Newspaper 200ml Fruit juice (15ml Lemon juice optional) Large, named spill-proof container 1. Wash hands. Apron on. Collect equipment. 2. Wash all fruits which are not going to be peeled. 3. Place lemon juice into a large bowl. 4. Prepare any fruit which will not turn brown when cut: a) Keep the peel for extra fibre in the diet. b) Remove core and pips. c) Cut into bite sized, not giant sized pieces. 5. Prepare the remaining fruit and mix into the juice. 6. Stir well to coat all the fruit in the juice. 7. Put in spill proof container. 8. Chill in fridge before serving. 9. Wash up all equipment.
Scones 250g SR flour 50g Margarine hard/block 150ml Milk Flavourings 75g Grated cheese OR 75g Dried fruit 25g Caster sugar Equipment Large mixing bowl Pastry knife Jug Pastry brush Flour dredger Baking Tray Tablespoon Medium scone cutter 1. Light the oven 220c/Gas 7/Fan oven 200c. 2. Measure milk into jug. 3. flour into mixing bowl. 4. Put margarine into flour and cut up. 5. Rub margarine using finger tips until mixture looks like breadcrumbs. 6. VARIATION add sugar and/or fruit OR cheese. 7. Add most of the milk quickly and mix with a cutting action using a pastry knife. Only add extra milk if the dough is dry. Be quick, but take care. 8. Sprinkle flour over the table top and place dough on top. Knead lightly for 10 seconds (count). 9. Press dough gently with flat of hand leaving it quite thick (2.5cm). 10. Cut with medium cutter and place on baking tray. 11. Brush tops with remaining milk. 12. Bake for 10 minutes until golden brown, well risen and set.
Pizza Toast SERVES 2 2 Slices of bread (or bagel, pannini, ciabatta or pitta Not French bread/baguette 2 x 15ml Spoons tomato pizza sauce/puree Choose from the following ½ Yellow/red/green pepper 1 2 Spring onions 1 2 Mushrooms 2 tbs Tinned sweetcorn Olives 50g Hard cheese, eg Cheddar, Edam or Gruyere Ready cooked meat like pepperoni, ham etc ½ x 5ml Spoon mixed herbs EQUIPMENT Large mixing bowl Pastry knife Jug Pastry brush Flour dredger Baking tray Tablespoon Medium scone cutter 1. Preheat the grill. 2. Slice the pepper, spring onion and mushroom etc. 3. Grate the cheese. 4. Place only the bread under the grill and toast on one side panini etc. does not need pre-grilling. 5. Remove the bread from the grill and place on the chopping board uncooked side-up. 6. Spread the tomato sauce over the bread. 7. Arrange the other ingredients over the slices. 8. Sprinkle the cheese and mixed herbs over the bread 9. Place under the grill until the cheese bubbles you must watch it carefully all the time to prevent the toasts from burning 10. wash up all equipment and put away neatly
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 1. Wash hands. Apron on. Ingredients on a white tray. Collect all the equipment. 2. Light oven Gas6/Fan oven 200C 3. 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 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 practical 1. Put margarine or butter into a large mixing bowl. 2. 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.