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Progetto alimentazione Scuola media G. Pascoli Aversa LETTERA GAETANO II° H.

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Presentation on theme: "Progetto alimentazione Scuola media G. Pascoli Aversa LETTERA GAETANO II° H."— Presentation transcript:


2 Progetto alimentazione Scuola media G. Pascoli Aversa LETTERA GAETANO II° H

3 1 Nutty carrot cake 2 Chocolate cake 3 Scones 4 Easter biscuits 5 Schema 6 Conclusion

4 Ingredients (8 – 10 slices) 225g/8 oz/1 cup butter 4 eggs, separated 15ml/1 tbsp lemon juice 175g/6oz/11/2 cups self-raising flour 50g/2oz ground almonds 1 Preheat the oven to 180°C/350°F/gas 4. Grease and line a 20 cm/ round cake tin with grease proof paper. Beat together the butter and sugar until light and fluffy, then beat in the egg jolks one a time, beating well after each addition. 2 Stir the orange rind and lemon judice into the butter mixture, followed by the flour, baking powder, ground almonds, carrot and walnuts. 3 Whisk the egg whites until stiff but not dry, then lightly fold into the carrot mixture. Transfer to the tin, make a slight hollow in the centre, then bake for about 1 hour,until risen and golden;cover the top if it becomes too brown. 4 Leave the cake in the tin to cool slightly,then turn out on to a wire rack.Remove the lining paper and leave to cool completely.

5 Ingredients (Makes about 10 slices) 150g/5oz plain (semi- sweet) chocolate,chopped 115g/4oz butter, chopped 115g/4oz ground lightly toasted hazelnuts 50g/oz fresh grated rind of 2 oranges 60ml/4 tbsp chopped hazelnuts,to decorate For the icing 150g/5oz plain chocolate, chopped 1 Preheat the oven to 180°C/350°F/Gas 4. Butter a 23cm round cake tin and line the base with greaseproof paper. 2 Put the chocolate into a small bowl placed over a saucepan of hot water, leave until beginning to melt, then stir until smooth. Remove the bowl from the heat. 3 Beat the butter and sugar together until light and fluffly, then gradually beat in the egg yolks, beating well after each addition. Beat in the chocolate, then fold in the hazelnuts and orange rind. Whisk the egg whites until but not dry, then fold into the chocolate mixture. Transfer to the cake pan and bake for 40 – 45 minutes, until just set in the cantre. 4 Remove from the over, then transfer to a wike rack until cold. 5 To make the icing, place the chocolate and butter in a bowl over a pan of hot warer and stir until smooth. Leaveuntil cool and thick. Spread the cake with marmalade, then spread over the icing. Scatter over the nuts, then leave to set.

6 Ingredients Makes g\8oz flour 50g\2oz butter,diced 75ml milk 15ml baking powder 1 egg beaten Beaten egg,to glaze 1 Preheat the oven to 220°C\425°F\Gas 7.Butter a baking (cookie) sheet.Sift the flour and baking powder toghether,then rub in the butter. 2 Make a well in the centre of the flour mixture,add the egg and milk and mix to a soft dough. 3 Turn out the scone dough on to a floured surface,knead very lightly until smooth. 4 Roll out the dough to about a 2cm thick and cut into 10 or 12 rounds. 5 Transfer to the baking sheet,brush with egg,than bake for about 8 minutes,until risen and golden.Cool slightly on a wire rackthen serve with butter,jam and cream.

7 Ingredients: Makes 16 – g/4oz butter or margarine 1 egg, separated 2.5ml/1/2tsp ground mixed spice 50g/2oz currants 15 – 30ml/1 – 2 tbsp milk 75g/3 oz/6tbsp sugar, plus extra for sprinkling 200g/7oz flour 2.5ml/1/2tspground cinnamon 15 ml/1tbsp chopped mixed candided peel Method: 1 Preheat the oven to 200°C/400°F/Gas 6. Lightly grease two baking sheets. 2 Beat together the butter or margarine and sugar until light and fuffly, then beat in the egg yolk. 3 Sift the flour and spices over the egg mixture, then fold in with the currants And peel, adding sufficient milk to mix to a fairly soft dough. 4 Turn the dough onto a floured surface, knead lightly until just smooth, then rool out using a floured rolling pin, to about 5mm/1/4 in thick. Cut the dugh into rounds using 5cm/2in fluted biscuit (cookie) cutter. Transfer the rounds to the boking sheets and bake for 10 minutes 5 Beat the egg white, then brush over the biscuits: Sprinkle with sugar and return to the over for a further 10 minutes, until golden. Transfer to a wire rack to cool.

8 Make several weeks ahead – Preparation time 45 minutes – Cooking time 8 hours 4ozs (28 gr.) breadcrumbs; 2 ozs almonds blanched and chopped; 4ozs flour; rind of ½ lemon grated; 1/2 lb suet; pinch of salt; 1/2 lb currants; pinch of mixed spice; 1/2 lb sultanas; 1 grated apple; 1/2 lb raisins; 3 large eggs; 3 ozs candied peel; 3/8 pint (15/16 cups) stout; 4 ozs demerara sugar; Method:Mix all the ingredients together except the eggs and stout. Beat the eggs in a bowland add the stout. Pour the egg mixture on to the other ingredients and stir them together. Put the mixture into a 2 pind pudding basin and cover with tinfoil steam for about 6 hours taking care that the saucepan does not boil dry. Remove the pudding from the steamer and keep in a dry, cool atmosphere until required. On the day it is to be eaten return it to the steamer and cook for a further 2 hours


10 ITALY G. BRITAIN At about 07:30 at home: Milk, biscuits, coffee, chocolate, orange juice, apple juice. At about 07:30 at home: Traditional Traditional Fruit juice, white or black tea, istant coffee, sugar, honey, brown bread, eggs and bacon or ham, toast with kippers, butter, marmalade, jam, cereals. Modern Modern Cornflakes, rice krispies, milk, toast with butter.

11 ITALY G. BRITAIN At about 10:30 at school: A packet of cereals, sandwich, brioches, orange or apple juice, pastries.

12 ITALY G. BRITAIN At about 13:45 at home: Pasta and tomatoes, hamburgers, chips, vegetables, fish or meat and fruit. At about 14:00 at school: Hamburgers, chickhen, steak, boiled eggs, chips, salad, orange juice, ham or cheese sandwich, mineral water, coffee, yogurt, crisps, beer.

13 ITALY G. BRITAIN At about 16 :30 at home: Cereals, brioches, pastries, orange or apple juice. At about 17:00 at home or tea rooms: Tea with milk, sugar or lemon, pastries, scones.

14 ITALY G. BRITAIN At about 21:00 at home: Pizza, chicken, chips, wrustel, vegetables, fish or meat and fruit. At about 20:00 at home: Soup, roast beef, steak, chicken, fish, cheese, pasta or pizza, vegetables, salad, fruit and dessert.

15 Thanks to the project of Health Education, we have learned to recognize the values of different foods and pay attention to our eating habits. From a survey in our class about our eating habits, we have found that: Most of children have breakfast with milk, coffee, cereal, biscuits and cornflakes in school mornings. A few children have no breakfast in the morning. A students have a snak at school. It is usually a sandwich or a packet of crackers or crisps. All students have lunch at home, they usually eat pasta, meat, eggs, chips.Only some children like vegetables and fruit. Lunch is a complete meal. All students have a snak at home in the afternoon. It usually consists of a sandwich or a croissant and fruit juice… Most students have dinner at home at 8.30 p.m., they usually eat fish, meat, hamburger, eggs, chips. A few children eat pasta or soup. Dinner is a light meal. All children usually have pizza and coke at weekends.

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