2Apple Pie High skilled dish using short crust pastry Ingredients: 250gms plain flour65gms margarine60gms lardapprox 8 tsp cold water500gms cooking applescold water and caster sugar for glazingOven Temperature: 200ºC or Gas Mark 6Cooking Time: minsEquipment required: Mixing BowlSieve, measuring jugTeaspoon, rolling pingreen chopping boardPeeler, sharp knifepastry brushNewspaper, white trayMethod:Make short crust pastry. Sieve flour into mixing bowl.Rub in fats so mixture resembles fine breadcrumbs.Add enough water so mixture binds together.Leave pastry to rest.Peel, core and slice apples thinly.Divide pastry in two.Roll out one half and line the dish.Place sliced apples on top and sprinkle sugar over.Roll out remaining pastry and cover fruit.Decorate edges and glaze with water and sugar.Bake in top of oven until pale brown.Wash up and clear away.Evaluate your work.
3SconesThis is a medium skilled dish which requires the rubbing in method.Ingredients:Plain Scones200gms (80zs) self raising flour1 teaspoon baking powder50gms (2ozs) margarine125mls (¼ pint) milkExtra flour for rolling outSweet scones25-50gms (1-2ozs) sugarFruit scones25gms (1oz) sugar50gms dried fruitCheese scones100gms (4ozs) grated cheese1 teaspoon (5ml) powdered mustardCheese & herb scones75gms cheese1 tbsp chopped fresh parsley⅓ teaspoon fresh thyme leaves1tbsp fresh basil torn into shredsOven Temperature:220ºC or Gas Mark 7Cooking Time: 10-15minsEquipment required:1 mixing bowlSieveKnifeTeaspoonTablespoonmeasuring jugrolling pin2” cutterbaking traycooling rack
4Scones Cont ...This is a medium skilled dish which requires the rubbing in method.Method:Switch on oven.Sieve flour and baking powder into mixing bowl.Cut and rub in margarine. Add sugar/cheese and mustard powder.Mix to a soft dough with milk. Add milk gradually.Place on baking tray and bake until well risen and firm.Leave to cool on a wire rack.Wash up and clear away.Check your oven is switched off.Evaluate your work.
5Pineapple Upside Down Pudding Ingredients:2 tbsp golden syrup1 small can pineapple rings2 glace cherries50gms margarine50gms caster sugar50gms self raising flour1 eggOven Temperature:180ºC Gas Mark 4Cooking Time: minutesEquipment required:Chopping boardsharp knifemeasuring jugForkwooden spoonmetal spoonmixing bowlMethod:Grease and line sponge tin.Place golden syrup in tin.Put pineapple on top of syrup.Cut cherries in half and place upside down in each pineapple ring.Make sponge mixture using the all-in-one method.Spoon the cake mixture over the pineapples.Bake in the centre of a moderately hot oven for 30 minutes.Turn out onto plate and serve.Wash up and clear away.Evaluate your work.
6Swiss Roll High skilled dish using the whisking method of cake making. Oven Temperature:210ºC Gas Mark 7Cooking Time: minutesEquipment required: mixing bowl, sievewhite tray, electric whisktable spoon, Swiss roll tinpalette knifelarge sharp knifecooling wire2 pieces of greaseproof paperIngredients:50gms self raising flour50gms caster sugar2 eggs2 tbsp jamMethod:Grease and line tin with greaseproof paper.Whisk eggs and caster sugar together until pale light and fluffy and mixture will hold a trail for 5 seconds.Fold in sieved flour with metal spoon.Pour mixture into tin and bake in the top of the oven until brown and firm.Warm the jam in the microwave.Tip sponge onto sugared greaseproof paper.Cut off the edges and spread hot jam over.Roll up in the greaseproof paper and leave on a cooling wire to cool.When cold unwrap the paper.Wash up and clear away.Evaluate your work.
7Gingerbread High skilled dish using the melting method of cake making. Ingredients: 250gms of plain flour1 tsp ground ginger1 tsp mixed spice1 tsp bicarbonate of soda50gms sugar (any kind)100gms margarine150gms golden syrup1 egg125ml milkOven Temperature:180ºC Gas Mark 4Cooking Time: 40 minutesEquipment required:white tray, mixing bowl, sieve,teaspoon, 18cm x 30cm baking traysmall saucepan, wooden spoon,greaseproof paper,measuring jug, forkMethod:Grease and line the tin with greaseproof paper.Beat egg and milk together in measuring jug.Sieve flour, spices and bicarbonate of soda together. Stir in sugar.Put syrup and margarine in pan and melt without boiling.Pour onto flour and beat well.Add egg and milk a little at a time, beating until smooth. The mixture will be very soft.Pour into tin. Bake for 40 minutes until firm.Leave in tin until almost cold, then remove paper and cut into about 15 squares.Wash up and clear away.Evaluate your work.
8Sweet and Sour ChickenThis is a medium skilled dish which should be served with boiled rice.Cooking Time: 20 minutesEquipment required:chopping boardssharp knifeNewspapermeasuring jugSaucepancan openerIngredients: 300gms chicken breast fillet1 onion1 green pepper1 small can of pineapple rings25gms margarine1 tbsp corn flour1 tbsp sugar1 tbsp tomato puree1 tbsp vinegar1 tbsp soy sauce1 tsp ground gingerMethod:Peel and chop onion, pepper and cut chicken into cubes.Drain pineapple juice into measuring jug and make up to 200ml with water.Add corn flour, puree, vinegar, soy sauce and ginger to pineapple juice and stir well.Fry onion, pepper and chicken together.Stir in the sauce and bring to the boil.Add pineapple pieces and simmer for 20 minutes.Wash up and clear away.Evaluate your work.
9LasagneThis is a high skilled dish and it can be made with a roux sauce.Ingredients:200gms minced beef1 onion1 med tin tomatoes50gms mushrooms1 tbsp flour1 beef stock cube1 tbsp tomato puree9 sheets of lasagneCheese Sauce:500ml milk50gms margarine50gms flour100gms cheesesalt & pepperOven Temperature:190ºC Gas Mark 5Cooking Time: and 30 minutesEquipment required:Chopping boardsharp knifemeasuring jugsaucepan
10Lasagne Cont ...This is a high skilled dish and it can be made with a roux sauce.Method:Light oven and grease dish.Peel and chop onion. Wash and slice mushroom.Make stock with 150ml water.Dry fry beef, onion and mushroom together.Stir in flour, tomatoes, puree and stock.Leave to simmer for 15 minutes.Make cheese sauce, place milk, margarine and sieved flour into saucepan, stir over a medium heat until thick. Stir in most of the cheese and seasoning.Place 3 sheets of lasagne in dish. Pour half the mince on top. Place 3 more sheets of lasagne on to the mince, cover with the remaining mince. Finally put the last 3 sheets of lasagne on top and pour cheese sauce over. Sprinkle the grated cheese over the sauce.Bake in the centre of the oven for 30 minutes until golden brown.Wash up and clear away.Evaluate your work.
11Shepherds PieThis is a medium skilled dish and can be made into a high skilled dish if youpipe the potatoes.Ingredients:1 large onion peeled & chopped25gms (1oz) plain flour275ml (½ pint stock)450gms (1lb) beefsalt & pepperOptional:1 x 15ml spoon (tbsp) tomato pureeor dessertspoon of horseradish sauceTopping:600gms potatoes25gms (1oz) margarine2 x 15ml spoons (2 tbsp) milkOven Temperature:190ºC Gas Mark 5Cooking Time: minutesEquipment required:chopping boardsharp knifeSaucepanmeasuring jugForkNewspaperwooden spoon
12Shepherds PieMethod:Peel and chop potatoes, place in salted water, bring to the boil and simmer for 15 minutes.Peel and chop onion, place with minced beef in saucepan and dry fry until onion is soft and meat is cooked.Add flour and stir over low heat, gradually stir in stock. Add remaining ingredients. Simmer very gently for 5 mins. Pour into an 850ml dish.For topping: mash potatoes with margarine, milk and seasoning.Carefully spread over the meat and mark with a fork.Place under a hot grill for 5 mins until golden brown of bake in a pre-heated oven for mins.Wash up and clear away.Evaluate your work.
13Spaghetti Bolognese This is a low to medium skilled dish. Ingredients: 1 onion100gms (4ozs) mushrooms1 green pepper (optional)15gms (½oz) margarine250gms (8ozs) minced beef/turkey/pork/lamb/Quorn1 rounded tbsp flour100ml (5fl oz) water1 stock cubesalt & pepper1 tin chopped tomatoes1 tbsp tomato pureeCooking Time: 30 minutesEquipment required:large saucepanchopping boardsharp knifewooden spoonmetal platemeasuring jugnewspaper for rubbishtablespoonMethod:Peel and chop the onions and pepper. Wash and slice the mushrooms.Melt the margarine in a large pan, fry onions, pepper and mushrooms for 5 minutes.Add the mince and fry, stirring gently until brown.Stir in the flour, tomatoes and stock cube. Add the water if it seems necessary, then add the salt and pepper.Bring to the boil, then simmer very gently, stirring occasionally for 30 minutes.Wash up and clear away.Evaluate your work.
14Chicken Curry This is a medium skilled dish. Ingredients: 300gms chicken breast pieces2 onions2 cloves of garlic1 cooking apple25gms margarine1 tsp ground ginger1 dsp curry powder1 tsp tomato puree250ml waterCooking Time: 20 minutesEquipment required:chopping boardsharp knifesaucepanwooden spoonnewspapergarlic pressMethod:Peel and chop onions and apple.Wash and cut the chicken into pieces.Crush garlic.Gently fry the onion and apple in the margarine until the onion is soft.Add chicken and fry until the chicken is white.Stir in ginger, curry powder, tomato puree and water.Simmer for 20 mins.Wash up and clear away.Evaluate your work.Serve with plain boiled rice.
15Bread Rolls This is a highly skilled dish. Ingredients:250gms strong plain flour25gms margarine1 tsp salt1 packet dried yeast150ml tepid waterOven Temperature: 220ºC Gas Mark 8Cooking Time: minutesEquipment required:Sievemixing bowlmeasuring jugflour for kneadingbaking traywire cooling rackMethod:Sieve flour and salt into mixing bowl.Rub in margarine.Stir in yeast.Add tepid water.Knead dough on table for 10 minutes.Leave dough to rest for 5 mins.Cut into 8 equal portions.Shape into rolls and leave in a warm place to rise until rolls have risen twice their size.Place on a floured baking tray.Bake for 10 mins or until rolls are brown on top and their bases sound hollow when tapped. Cool on a wire cooling rack.Wash up and clear away.Evaluate your work.
17Pasta Bake This is a medium skilled dish using a roux sauce. Ingredients:75gms pasta25gms margarine25gms flour250ml milk50gms cheesesalt & pepperEither: small tin of tuna and small can sweetcornOr: 2 slices hamOr: 50gms cooked chicken and 50gms mushroomsOven Temperature: 200ºC Gas Mark 6or Hot grillCooking Time: mins in oven until brown orunder grill until golden brownEquipment required:medium size saucepansmall saucepanwooden spooncan openergrater
18Pasta Bake Cont ... This is a medium skilled dish using a roux sauce. Method:Cook pasta in a saucepan of simmering water.Make roux sauce: Place margarine and flour in saucepan and heat until margarine and flour are mixed together. Gradually add the milk, stirring well between each addition. Bring to boil.Add tuna and sweetcorn or ham, chicken and mushrooms.Stir in most of the grated cheese, salt & pepper.Add cooked pasta and pour into an oven proof dish.Sprinkle the remaining cheese on the top.Either place under the grill and cook until golden brown or cook in the oven for 20mins until golden brown.Wash up and clear away.Evaluate your work.
19Sponge Flan Ingredients: 2 eggs 50gms caster sugar 50gms self raising flourmargarine for greasing tin1 tin fruit1 packet Quick JelOven Temperature:180ºC Gas Mark 4Cooking Time: minsMethod:Light oven.Grease and line sponge flan tin.Whisk eggs and sugar together until pale, light, fluffy and mixture leaves a trail for 5 seconds before it disappears.Gently fold in the sieved flour.Pour mixture into tin and bake in the centre of the oven until the mixture is golden brown and firm to touch.Leave for 5 mins and then turn out onto a cooling wire.Make Quick-Jel according to instructions on the packet. Leave to cool slightly.Put sponge flan onto your plate.Arrange fruit attractively in sponge base.Pour Quick-Jel over and leave to set.Wash up and clear away.Evaluate your work.
20Lentil Soup A medium skilled dish Ingredients: 75gms lentils 1 large carrot1 onion1 medium potato½ small turnip or swede1 celery stalk (optional)40gms margarine750ml waterchicken or vegetable stock cubesalt & pepperchopped parsleyCooking Time: 30 minutesEquipment required:large saucepanwooden spoonwhite traygreen chopping boardpeelernewspapersharp knifemeasuring jugsieveblender
21Lentil Soup Cont ... A medium skilled dish Method: Wash the lentils in a sieve and drain.Peel the carrot, onion, potato and turnip.Thinly slice the carrot, onion and celery.Dice the potato and turnip.Melt the margarine in the pan and fry the vegetables for about 5 mins.Add the lentils, water, stock cube, salt and pepper. Bring to the boil and simmer for 30mins.Check the vegetables are cooked.Liquidize and check the flavour.Serve hot sprinkled with chopped parsley.Wash up and clear away.Evaluate your work.
22Lemon Meringue PieThis is a very high skilled dish that uses short crust pastry. You also make a custard like filling and a meringue.Cooking Time: mins then 20minsOven Temperature: 210ºC gas mark 7 then ºC gas mark 4Equipment required:white traymixing bowlSievemetal kniferolling pinmeasuring jugTeaspoonsmall saucepanwooden spoon,lemon squeezersharp knifeWhiskgreen chopping boardBasintablespoonIngredients:150gms plain flour40gms margarine35gms lardapprox 6 tsp cold waterfilling25gms corn flour250ml cold water1-2 lemons50gms sugar15gms margarine2 egg yolksmeringue2 egg whites100gms caster sugar
23Lemon Meringue Pie Cont ... This is a very high skilled dish that uses short crust pastry. You also make a custard like filling and a meringue.Method:Light oven and make short crust pastry. (Refer to apple pie recipe).Roll out and line flan dish. Bake blind for 15 mins. Place greaseproof paper on pastry and weigh down with rolls of spare pastry.Finely grate zest from lemons and squeeze the juice, place in saucepan.Stir in corn flour and add water and 50gms sugar.Bring to the boil stirring continually.Separate eggs.Remove the lemon mixture from the heat and stir in the egg yolks, pour mixture into the pastry case.Make meringue. Whisk egg whites in a clean mixing bowl until they are firm and you are able to turn the bowl upside down without the egg whites falling out.Whisk in the 100gms sugar, a spoonful at a time.Spoon meringue onto flan and bake until pale brown.Wash up and clear away.Evaluate your work.
24Mince Pies This is a high skilled dish using short crust pastry. Ingredients:300gms plain flour75gms margarine75gms lardapprox 12 teaspoons cold water¾ jar mincemeaticing sugar for dustingOven Temperature: 210º C Gas mark 7Cooking Time: minsEquipment required: white traymixing bowlsieve, rolling pinmetal knifebun tin, cuttersteaspoonpastry brushMethod:Light oven.Make short crust pastry. (See recipe for apple pie).Roll out pastry and cut into an equal number of bases and tops. (You may use a star cutter or holly leaf cutter for the tops).Place the bases in the bun tin.Fill with mincemeat, done not overfill.Place lids on top.Bake in the top of the oven until pale golden.Remove from the tin and cool on a cooling wire.Sieve the icing sugar over.Wash up and clear away.Evaluate your work.
25Cheese PastiesThis is a highly skilled dish using short crust pastry and it is suitable for vegetarians.Ingredients:250gms plain flour70gms margarine65gms lardcold water1 onion1 potato100gms cheesesalt & pepper1 eggOven Temperature: 200º C Gas mark 6Cooking Time: minsEquipment required: white tray, mixing bowl, sieve, metal kniferolling pinpastry brush, green chopping boardsharp knife, peelerbasin, graterbaking trayMethod:Light oven. Grease baking tray.Make short crust pastry, leave to rest.Peel and chop onion and potato, grate the cheese, mix together and season with salt & pepper.Roll out pastry and cut into circles.Divide potato mixture between the pastry circles.Brush the edges with water and shape into pasties, glaze with egg.Bake in oven until golden, and the potatoes are cooked.Wash up and clear away.Evaluate your work.
26Beef & Vegetable Casserole This is a medium skilled dish that serves three.Ingredients:250gms stewing beef25gms plain flour25gms margarine2 carrots2 onions½ small turnip1 beef stock cube375ml boiling watersalt & pepper, parsleyOven Temperature:170ºC Gas Mark 3Cooking Time: ½ hoursEquipment required:white traygreen and red chopping boardssharp knife, newspaperpeeler, measuring jugSaucepan, wooden spoonMethod:Wipe the meat, remove any excess fat. Cut into cubes and coat with flour.Peel and slice onions and carrots. Peel the turnip and cut into cubes.Melt the margarine and fry the meat and vegetables for about 5 mins. Stir in the rest of the flour.Dissolve the stock cube in water, add to the pan and bring to the boil stirring. Add salt & pepper.Pour into casserole dish, cover and bake in the centre of the oven for 1 - 1½ hours or until the meat is tender.Wash up and clear away.Evaluate your work.
27Chicken CasseroleThis is a medium skilled dish which requires the preparation of meat and vegetables.Ingredients:4 chicken thighs1 onion2 carrots100gms mushrooms25gms margarine25gms flour1 chicken stock cube375ml boiling waterOven Temperature: 170ºC Gas Mark 3Cooking Time: ½ hoursEquipment required: white traygreen and red chopping boardssharp knifenewspaper, peelermeasuring jugSaucepanwooden spoonMethod:Light oven.Peel and chop onion and carrots. Wash and slice mushrooms.Wash and coat chicken in seasoned flour.Fry onion in margarine, until onion is soft.Add chicken and cook until chicken is white.Add carrots and mushrooms and cook for 2 mins.Add remaining flour and pour on stock, bring to the boil.Pour into casserole dish, cover with a lid and cook for 1-1½ hours or until chicken is tender.Wash up and clear away.Evaluate your work.
28Fish PieThis is a highly skilled dish that uses piped mash potatoes, a roux sauce and requiresyou to cook fresh fish.Ingredients:250gms white fish500gms potatoes15gms margarine2 tbsp milksauce250ml milk25gms plain flour25gms margarinesalt & pepper100gms cheese1 tbsp lemon juice1 tbsp chopped parsleyOven Temperature:200ºC Gas Mark 6or use the grillCooking Time: 20 mins in the ovenor 8 mins in the grillEquipment required:white tray2 saucepansmetal platelidgreen chopping boardpeelersharp knifenewspaperblack spoonpiping bag and nozzlegratermeasuring jug
29Fish Pie Cont ...This is a highly skilled dish that uses piped mash potatoes, a roux sauce and requiresyou to cook fresh fish.Method:Peel and slice potatoes, place in saucepan with water and a little salt.Wash fish and place on metal plate, put plate on top of potatoes and cover with a lid.Bring potatoes to the boil and simmer for 15-20mins, until the potatoes are soft and the fish is cooked.Make the roux sauce. Put the margarine and flour in the pan and cook for 2mins. Gradually add the milk and bring the sauce to the boil stirring all the time until the sauce thickens.Mash the potatoes with the 15gms margarine and the 2 tbsp milk.Flake the fish.Add the fish to the roux sauce, stir in the lemon juice, grated cheese and chopped parsley. Pour into dish.Pipe the mashed potatoes on top.Either place under the grill to brown or put in the oven to brown.Wash up and clear away.Evaluate your work.Serve with vegetables of your choice.
30Fish CakesThis is a highly skilled dish that involves the cooking of fish and potatoes. Using fresh fish is more skilful than using tinned fish. The fishcakes are coated in egg and breadcrumbs and then they are fried. Makes 6.Ingredients:100gms white fish(or can of mackerel, tuna or salmon)250gms potatoes15gms margarinesalt & pepper1 level tbsp parsley (optional)Coating:Flour1 beaten eggbreadcrumbsoil for fryingCooking Time: minsEquipment required:white traysaucepanmetal platelidpeelersharp knifenewspapermixing bowlmasherbasinfish slicekitchen paper
31Fish Cakes Cont ... Method: Wash and peel the potatoes. Cut them into even sized pieces, put in a pan and cover with cold water, adding a little salt.Wash the fish and place on a plate, put the plate on top of the potatoes and cover with a lid.Bring the potatoes to the boil and simmer for 20mins. The fish steams and will take about 15mins to cook.Wash and chop the parsley.Mash the cooked potatoes, flake the fish and add to the potatoes with the margarine, salt, pepper and parsley.Divide the mixture into 6 pieces, shape into fishcakes.Coat each one with flour, beaten egg and breadcrumbs.Heat the oil in the frying pan. Fry the fishcakes carefully, turning over once.Drain well on kitchen paper.Serve on a shallow dish, garnished with a sprig of parsley.Wash up and clear away.Evaluate your work.If you are using a can of fish, just open the can, drain the liquid, remove any skin and bone, and mix with the mashed potatoes.
32Cheese Biscuits or Straws This is a medium skilled dish.Ingredients:150gms plain flour100gms butter or margarine75gms cheese½ tsp salt½ tsp mustardpepperOven Temperature: 180ºC Gas Mark 4Cooking Time: 15 minsEquipment required:white traybaking tinmixing bowlSieveGraterrolling pinwooden spoonMethod:Light oven and grease baking tray.Grate the cheese finely.Using a wooden spoon, beat the butter until soft.Work in the cheese, seasoning and flour and form into a dough.Cover with cling film and leave in the fridge to cool.Roll out the pastry onto a lightly floured surface to 5mm thickness.Cut into biscuits 3 cms across or straws 5mm wide and 8cm long.Place on baking sheet and mark with a fork.Bake for about 15 mins until light golden and slightly crisp.Carefully place on a cooling wire.Wash up and clear away.Evaluate your work.
33Shortbread Biscuits This is a medium skilled dish. Ingredients: 150gms plain flour100gms margarine50gms sugarsome extra sugar to sprinkle on topOven Temperature: 170ºC Gas Mark 3Cooking Time: minsEquipment required:white traybaking trayCuttermixing bowlSieverolling pincooling wirepalette knifeMethod:Light the oven.Grease and flour the baking tray.Sieve the flour in a bowl.Add the sugar and rub in the butter.Squeeze together firmly with your fingers until the mixture forms a dough.Roll out to 1cm thick. Cut into circles with a medium sized cutter or cut into fingers.Carefully place on baking tray.Bake for 15-20mins until pale golden brown.The biscuits will not crisp until they are cool.Lift onto a wire tray. Sprinkle with a little sugar.Wash up and clear away.Evaluate your work.
34Oat Biscuits This is a medium skilled dish. Ingredients: 75gms plain flour½tsp bicarbonate of soda75gms caster sugar75gms rolled oats75gms margarine1 tbsp milk1 level tbsp syrupOven Temperature: 150ºC Gas Mark 3Cooking Time: minsEquipment required:2 baking traysSievemixing bowlSaucepanwooden spoonmeasuring jugMethod:Light oven.Grease two baking trays.Sieve the flour and bicarbonate of soda into mixing bowl.Stir in the sugar and oats.Heat margarine, milk and syrup together until melted.Pour onto flour and oats mixture.Roll into small balls and place on baking tray 10cms apart. Makes 20.Flatten slightly.Bake 20-25mins.Cool on baking tray for 2-3 mins.Wash up and clear away.Evaluate your work.
35Pancakes This is a highly skilled dish. Cooking Time: 3-4 mins per pancakeEquipment required:white traymixing bowlSieveelectric whiskmeasuring jugfrying panSaucepanmetal plateLidfish sliceIngredients:100gms plain flour1 egg250ml milklard or oil for fryingfilling of own choicesugar and lemon juice is the traditional way to serve pancakes
36Pancakes Cont ... This is a highly skilled dish. Method: Sieve the flour into the mixing bowl.Beat the egg and milk together in a measuring jug.Add the milk mixture to the flour a little at a time and beating well with the electric whisk. Add all of the milk mixture.Put a pan of water to heat, with a plate on top. This is to keep the pancakes warm until all of them are made.Heat a little oil in the frying pan.When the pan is hot pour in just enough batter to cover the base of the pan.Cook for 2-3 mins until the bottom of the pancake is brown.Toss or turn it over to cook the other side.Put it on the plate to keep hot. Sprinkle with water or lemon juice.Cook the rest of the pancakes.Wash up and clear away.Evaluate your work.
37Lemon CurdThis is a medium skilled dish that shows you the theory of preservation.Ingredients:4 lemons4 eggs100gms butter450gms sugarCooking Time: minsEquipment required:white tray, basinfork, lemon squeezer,cheese grater or lemon zesterdouble saucepan or large saucepan and glass bowl,black spoonmeasuring jugMethod:Place clean jam jars in the oven at 70ºC Gas Mark 1.Grate rind and juice the lemons.Beat the eggs.Place the lemon rind and juice in the double saucepan or the glass bowl.Add the eggs, butter and sugar.Put the bowl over a pan of simmering water and stir until the sugar has dissolved.Continue heating stirring from time to time until the curd thickens.Strain into the sterilised jam jars and cover in the usual way.Wash up and clear away.Evaluate your work.
38Blackberry & Apple JamThis is a highly skilled dish that involves the use of fresh fruit when it is in season.Ingredients:1 kilo blackberries150ml water600gms cooking apples (when prepared)1½ kilos sugarCooking Time: approx 30minsEquipment required: white tray, measuring jug,green chopping boardsharp knife, peelernewspaper, wooden spoonlarge saucepanor preserving panMethod:Wash jam jars and place them in the oven at 70ºC Gas Mark 1.Peel, core and slice the apples.Wash the blackberries.Place the blackberries with 75ml water in the pan. Simmer slowly until soft. Remove them from the pan.Add the apples and the remaining water to the pan. Simmer slowly until soft to make a pulp with a spoon or a potato masher.Add the blackberries and sugar, bring to the boil and boil rapidly, stirring frequently, until setting point is reached.Pot and cover in the usual way.Wash up and clear away.Evaluate your work.
39Victoria SandwichThis is a highly skilled dish, using the creaming method of cake making.Ingredients:100gms self raising flour100gms margarine (solid)100gms caster sugar2 eggs1 tsp baking powderFor chocolate cake add:1 dsp cocoa powder from flour allowanceFilling: Raspberry or butter creamOven Temperature:190ºC Gas Mark 5Cooking Time: minsEquipment required:mixing bowlmeasuring jugForkwooden spoon2 greased & lined sandwich tinswire cooling rack
40Victoria Sandwich Cont ... This is a highly skilled dish, using the creaming method of cake making.Method:Light oven.Grease and line 2 x 15cm sponge tins.Cream margarine and sugar together until light and fluffy.Beat eggs gradually.Fold in sieved flour and baking powder.Divide between two tins.Bake in the centre of the oven for 20mins or until risen, golden brown and firm.Turn out onto a wire cooling rack.Cool before filling with jam or butter cream.Wash up and clear away.Evaluate your work.
41Quiche LorraineThis is a highly skilled dish and is usually served with a salad.Ingredients:Pastry Case:200gms plain flourpinch salt50gms margarine50gms lardcold waterflour for rolling outFilling: 1 onion2 slices bacon25gms margarine2 eggs150ml milk50gms cheesesalt & pepperOven Temperature: 200ºC Gas Mark 6Cooking Time: 30 minutesEquipment required:mixing bowlmeasuring jugsharp knifechopping boardsrolling pinGraterfork
42Quiche Lorraine Cont ... Method: Light oven. Make pastry, sieve flour and salt into mixing bowl, rub in margarine and lard, add enough water until a soft dough is formed.Roll out pastry on a floured surface and line flan dish.Peel and chop onion, slice bacon.Fry bacon and onion in margarine until soft.Beat egg and milk together.Grate cheese.Stir most of the cheese into the milk mixture, season with salt & pepper.Place bacon and onion into pastry case.Pour the egg mixture on top of the bacon.Sprinkle with the remaining cheese.Bake in the centre of the oven for 30mins until golden and firm.Wash up and clear away.Evaluate your work.
43Fruit CrumbleThis is a low skilled dish using the rubbing in method and the preparation of fresh fruit.Ingredients:Crumble Topping:150gms (6ozs) plain flour75gms (3ozs) block margarine50gms (2ozs) white sugarFilling: Either 500gms (1lb) cooking applesVariations:1 – use ½ wholemeal and ½ white flour2 – use all wholemeal flour3 – use ½ white flour and ½ oatmeal flour4 – add 25gms (1oz) chopped nutsOven Temperature:190ºC Gas Mark 5Cooking Time: minutesEquipment required:mixing bowlSievepastry knifeTablespoonforkMethod:Switch on oven.Sieve flour into mixing bowl. Cut up margarine and add flour. Rub in using fingertips only until the mixture looks like fine breadcrumbs. Add sugar and stir well.Place prepared fruit into ovenproof dish.Spoon crumble on top of the fruit. Smooth flat with a fork.Bake until crumble is golden brown.Wash up and clear away.Check oven is turned off.Evaluate your work.
44Golden Vegetable Soup This is a medium skilled dish. Cooking Time: minutesEquipment required:chopping boardsmall knifemedium saucepanmetal spoonKettlemeasuring jugIngredients:1 onion1 carrot1 parsnip2 sticks celery25gms margarine1 tbsp flour750ml stock (cube/vegetable powder)100ml milksalt & pepperMethod:Peel and chop onion, carrot and parsnip.Wash and slice celery.Make stock with boiling water.Gently fry vegetables in margarine until onion is transparent.Add stock and simmer for 20 mins.Mix flour and milk together in measuring jug.Add to soup and bring to the boil.Season with salt & pepper.Liquidise the soup.Wash up and clear away.Evaluate your work.
45Pizza This is a highly skilled dish. Oven Temperature: 190ºC Gas Mark 5Cooking Time: minutesEquipment required: mixing bowlmeasuring jugGraterchopping boardsharp knifebaking trayIngredients:Bread Base: gms strong plain flour25gms margarine1 tsp salt1 packet dried yeast150ml tepid waterTopping: 1 tbsp tomato puree1 small can chopped tomatoes 100gms grated cheeseMethod:Sieve flour and salt into mixing bowl.Rub in margarine.Stir in the yeast.Add tepid water.Knead dough on table for 10 mins.Roll out into a circle and place on a baking tray.Add toppings and finish with grated cheese.Bake for 25 mins.When cooked transfer to wire cooling tray.Wash up and clear away.Evaluate your work.