Presentation on theme: "Apple Pie Ingredients: 250gms plain flour 65gms margarine 60gms lard approx 8 tsp cold water 500gms cooking apples cold water and caster sugar for glazing."— Presentation transcript:
Apple Pie Ingredients: 250gms plain flour 65gms margarine 60gms lard approx 8 tsp cold water 500gms cooking apples cold water and caster sugar for glazing Method: 1.Make short crust pastry. Sieve flour into mixing bowl. 2.Rub in fats so mixture resembles fine breadcrumbs. 3.Add enough water so mixture binds together. 4.Leave pastry to rest. 5.Peel, core and slice apples thinly. 6.Divide pastry in two. 7.Roll out one half and line the dish. 8.Place sliced apples on top and sprinkle sugar over. 9.Roll out remaining pastry and cover fruit. 10.Decorate edges and glaze with water and sugar. 11.Bake in top of oven until pale brown. 12.Wash up and clear away. 13.Evaluate your work. Oven Temperature: 200ºC or Gas Mark 6 Cooking Time: 20-25mins Equipment required: Mixing Bowl Sieve, measuring jug Teaspoon, rolling pin green chopping board Peeler, sharp knife pastry brush Newspaper, white tray High skilled dish using short crust pastry
Scones Ingredients: Plain Scones 200gms (80zs) self raising flour 1 teaspoon baking powder 50gms (2ozs) margarine 125mls (¼ pint) milk Extra flour for rolling out Sweet scones 25-50gms (1-2ozs) sugar Fruit scones 25gms (1oz) sugar 50gms dried fruit Cheese scones 100gms (4ozs) grated cheese 1 teaspoon (5ml) powdered mustard Cheese & herb scones 75gms cheese 1 tbsp chopped fresh parsley teaspoon fresh thyme leaves 1tbsp fresh basil torn into shreds Oven Temperature:220ºC or Gas Mark 7 Cooking Time:10-15mins Equipment required: 1 mixing bowl Sieve Knife Teaspoon Tablespoon measuring jug rolling pin 2 cutter baking tray cooling rack This is a medium skilled dish which requires the rubbing in method.
Scones Cont... Method: 1.Switch on oven. 2.Sieve flour and baking powder into mixing bowl. 3.Cut and rub in margarine. Add sugar/cheese and mustard powder. 4.Mix to a soft dough with milk. Add milk gradually. 5.Place on baking tray and bake until well risen and firm. 6.Leave to cool on a wire rack. 7.Wash up and clear away. 8.Check your oven is switched off. 9.Evaluate your work. This is a medium skilled dish which requires the rubbing in method.
Pineapple Upside Down Pudding Ingredients: 2 tbsp golden syrup 1 small can pineapple rings 2 glace cherries 50gms margarine 50gms caster sugar 50gms self raising flour 1 egg Method: 1.Grease and line sponge tin. 2.Place golden syrup in tin. 3.Put pineapple on top of syrup. 4.Cut cherries in half and place upside down in each pineapple ring. 5.Make sponge mixture using the all-in-one method. 6.Spoon the cake mixture over the pineapples. 7.Bake in the centre of a moderately hot oven for 30 minutes. 8.Turn out onto plate and serve. 9.Wash up and clear away. 10.Evaluate your work. Oven Temperature:180ºC Gas Mark 4 Cooking Time: 30 minutes Equipment required: Chopping board sharp knife measuring jug Fork wooden spoon metal spoon mixing bowl
Swiss Roll Ingredients: 50gms self raising flour 50gms caster sugar 2 eggs 2 tbsp jam Method: 1.Grease and line tin with greaseproof paper. 2.Whisk eggs and caster sugar together until pale light and fluffy and mixture will hold a trail for 5 seconds. 3.Fold in sieved flour with metal spoon. 4.Pour mixture into tin and bake in the top of the oven until brown and firm. 5.Warm the jam in the microwave. 6.Tip sponge onto sugared greaseproof paper. 7.Cut off the edges and spread hot jam over. 8.Roll up in the greaseproof paper and leave on a cooling wire to cool. 9.When cold unwrap the paper. 10.Wash up and clear away. 11.Evaluate your work. Oven Temperature:210ºC Gas Mark 7 Cooking Time: 7-10 minutes Equipment required: mixing bowl, sieve white tray, electric whisk table spoon, Swiss roll tin palette knife large sharp knife cooling wire 2 pieces of greaseproof paper High skilled dish using the whisking method of cake making.
Gingerbread Ingredients: 250gms of plain flour 1 tsp ground ginger 1 tsp mixed spice 1 tsp bicarbonate of soda 50gms sugar (any kind) 100gms margarine 150gms golden syrup 1 egg 125ml milk Method: 1.Grease and line the tin with greaseproof paper. 2.Beat egg and milk together in measuring jug. 3.Sieve flour, spices and bicarbonate of soda together. Stir in sugar. 4.Put syrup and margarine in pan and melt without boiling. 5.Pour onto flour and beat well. 6.Add egg and milk a little at a time, beating until smooth. The mixture will be very soft. 7.Pour into tin. Bake for 40 minutes until firm. 8.Leave in tin until almost cold, then remove paper and cut into about 15 squares. 9.Wash up and clear away. 10.Evaluate your work. Oven Temperature:180ºC Gas Mark 4 Cooking Time: 40 minutes Equipment required: white tray, mixing bowl, sieve, teaspoon, 18cm x 30cm baking tray small saucepan, wooden spoon, greaseproof paper, measuring jug, fork High skilled dish using the melting method of cake making.
Sweet and Sour Chicken Ingredients:300gms chicken breast fillet 1 onion 1 green pepper 1 small can of pineapple rings 25gms margarine 1 tbsp corn flour 1 tbsp sugar 1 tbsp tomato puree 1 tbsp vinegar 1 tbsp soy sauce 1 tsp ground ginger Method: 1.Peel and chop onion, pepper and cut chicken into cubes. 2.Drain pineapple juice into measuring jug and make up to 200ml with water. 3.Add corn flour, puree, vinegar, soy sauce and ginger to pineapple juice and stir well. 4.Fry onion, pepper and chicken together. 5.Stir in the sauce and bring to the boil. 6.Add pineapple pieces and simmer for 20 minutes. 7.Wash up and clear away. 8.Evaluate your work. Cooking Time: 20 minutes Equipment required: chopping boards sharp knife Newspaper measuring jug Saucepan can opener This is a medium skilled dish which should be served with boiled rice.
Lasagne Ingredients: 200gms minced beef 1 onion 1 med tin tomatoes 50gms mushrooms 1 tbsp flour 1 beef stock cube 1 tbsp tomato puree 9 sheets of lasagne Cheese Sauce: 500ml milk 50gms margarine 50gms flour 100gms cheese salt & pepper Oven Temperature:190ºC Gas Mark 5 Cooking Time: 15 and 30 minutes Equipment required: Chopping board sharp knife measuring jug saucepan This is a high skilled dish and it can be made with a roux sauce.
Lasagne Cont... Method: 1.Light oven and grease dish. 2.Peel and chop onion. Wash and slice mushroom. 3.Make stock with 150ml water. 4.Dry fry beef, onion and mushroom together. 5.Stir in flour, tomatoes, puree and stock. 6.Leave to simmer for 15 minutes. 7.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. 8.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. 9.Bake in the centre of the oven for 30 minutes until golden brown. 10.Wash up and clear away. 11.Evaluate your work. This is a high skilled dish and it can be made with a roux sauce.
Shepherds Pie Ingredients: 1 large onion peeled & chopped 25gms (1oz) plain flour 275ml (½ pint stock) 450gms (1lb) beef salt & pepper Optional: 1 x 15ml spoon (tbsp) tomato puree or dessertspoon of horseradish sauce Topping: 600gms potatoes 25gms (1oz) margarine 2 x 15ml spoons (2 tbsp) milk Oven Temperature:190ºC Gas Mark 5 Cooking Time: minutes Equipment required: chopping board sharp knife Saucepan measuring jug Fork Newspaper wooden spoon This is a medium skilled dish and can be made into a high skilled dish if you pipe the potatoes.
Shepherds Pie Method: 1.Peel and chop potatoes, place in salted water, bring to the boil and simmer for 15 minutes. 2.Peel and chop onion, place with minced beef in saucepan and dry fry until onion is soft and meat is cooked. 3.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. 4.For topping: mash potatoes with margarine, milk and seasoning. 5.Carefully spread over the meat and mark with a fork. 6.Place under a hot grill for 5 mins until golden brown of bake in a pre-heated oven for mins. 7.Wash up and clear away. 8.Evaluate your work.
Spaghetti Bolognese Ingredients: 1 onion 100gms (4ozs) mushrooms 1 green pepper (optional) 15gms (½oz) margarine 250gms (8ozs) minced beef/turkey/pork/lamb/Quorn 1 rounded tbsp flour 100ml (5fl oz) water 1 stock cube salt & pepper 1 tin chopped tomatoes 1 tbsp tomato puree Method: 1.Peel and chop the onions and pepper. Wash and slice the mushrooms. 2.Melt the margarine in a large pan, fry onions, pepper and mushrooms for 5 minutes. 3.Add the mince and fry, stirring gently until brown. 4.Stir in the flour, tomatoes and stock cube. Add the water if it seems necessary, then add the salt and pepper. 5.Bring to the boil, then simmer very gently, stirring occasionally for 30 minutes. 6.Wash up and clear away. 7.Evaluate your work. Cooking Time:30 minutes Equipment required: large saucepan chopping board sharp knife wooden spoon metal plate measuring jug newspaper for rubbish tablespoon This is a low to medium skilled dish.
Chicken Curry Ingredients: 300gms chicken breast pieces 2 onions 2 cloves of garlic 1 cooking apple 25gms margarine 1 tsp ground ginger 1 dsp curry powder 1 tsp tomato puree 250ml water Method: 1.Peel and chop onions and apple. 2.Wash and cut the chicken into pieces. 3.Crush garlic. 4.Gently fry the onion and apple in the margarine until the onion is soft. 5.Add chicken and fry until the chicken is white. 6.Stir in ginger, curry powder, tomato puree and water. 7.Simmer for 20 mins. 8.Wash up and clear away. 9.Evaluate your work. Serve with plain boiled rice. Cooking Time:20 minutes Equipment required: chopping board sharp knife saucepan wooden spoon newspaper garlic press This is a medium skilled dish.
Bread Rolls Ingredients:250gms strong plain flour 25gms margarine 1 tsp salt 1 packet dried yeast 150ml tepid water Method: 1.Sieve flour and salt into mixing bowl. 2.Rub in margarine. 3.Stir in yeast. 4.Add tepid water. 5.Knead dough on table for 10 minutes. 6.Leave dough to rest for 5 mins. 7.Cut into 8 equal portions. 8.Shape into rolls and leave in a warm place to rise until rolls have risen twice their size. 9.Place on a floured baking tray. 10.Bake for 10 mins or until rolls are brown on top and their bases sound hollow when tapped. Cool on a wire cooling rack. 11.Wash up and clear away. 12.Evaluate your work. Oven Temperature: 220ºC Gas Mark 8 Cooking Time: 10 minutes Equipment required: Sieve mixing bowl measuring jug flour for kneading baking tray wire cooling rack This is a highly skilled dish.
Pasta Bake Ingredients: 75gms pasta 25gms margarine 25gms flour 250ml milk 50gms cheese salt & pepper Either:small tin of tuna and small can sweetcorn Or:2 slices ham Or:50gms cooked chicken and 50gms mushrooms Oven Temperature: 200ºC Gas Mark 6 or Hot grill Cooking Time: 20 mins in oven until brown or under grill until golden brown Equipment required: medium size saucepan small saucepan wooden spoon can opener grater This is a medium skilled dish using a roux sauce.
Pasta Bake Cont... Method: 1.Cook pasta in a saucepan of simmering water. 2.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. 3.Add tuna and sweetcorn or ham, chicken and mushrooms. 4.Stir in most of the grated cheese, salt & pepper. 5.Add cooked pasta and pour into an oven proof dish. 6.Sprinkle the remaining cheese on the top. 7.Either place under the grill and cook until golden brown or cook in the oven for 20mins until golden brown. 8.Wash up and clear away. 9.Evaluate your work. This is a medium skilled dish using a roux sauce.
Sponge Flan Ingredients: 2 eggs 50gms caster sugar 50gms self raising flour margarine for greasing tin 1 tin fruit 1 packet Quick Jel Method: 1.Light oven. 2.Grease and line sponge flan tin. 3.Whisk eggs and sugar together until pale, light, fluffy and mixture leaves a trail for 5 seconds before it disappears. 4.Gently fold in the sieved flour. 5.Pour mixture into tin and bake in the centre of the oven until the mixture is golden brown and firm to touch. 6.Leave for 5 mins and then turn out onto a cooling wire. 7.Make Quick-Jel according to instructions on the packet. Leave to cool slightly. 8.Put sponge flan onto your plate. 9.Arrange fruit attractively in sponge base. 10.Pour Quick-Jel over and leave to set. 11.Wash up and clear away. 12.Evaluate your work. Oven Temperature:180ºC Gas Mark 4 Cooking Time: mins
Lentil Soup Ingredients: 75gms lentils 1 large carrot 1 onion 1 medium potato ½ small turnip or swede 1 celery stalk (optional) 40gms margarine 750ml water chicken or vegetable stock cube salt & pepper chopped parsley Cooking Time:30 minutes Equipment required: large saucepan wooden spoon white tray green chopping board peeler newspaper sharp knife measuring jug sieve blender A medium skilled dish
Lentil Soup Cont... Method: 1.Wash the lentils in a sieve and drain. 2.Peel the carrot, onion, potato and turnip. 3.Thinly slice the carrot, onion and celery. 4.Dice the potato and turnip. 5.Melt the margarine in the pan and fry the vegetables for about 5 mins. 6.Add the lentils, water, stock cube, salt and pepper. Bring to the boil and simmer for 30mins. 7.Check the vegetables are cooked. 8.Liquidize and check the flavour. 9.Serve hot sprinkled with chopped parsley. 10.Wash up and clear away. 11.Evaluate your work. A medium skilled dish
Lemon Meringue Pie Ingredients: 150gms plain flour 40gms margarine 35gms lard approx 6 tsp cold water filling 25gms corn flour 250ml cold water 1-2 lemons 50gms sugar 15gms margarine 2 egg yolks meringue 2 egg whites 100gms caster sugar Cooking Time: 15mins then 20mins Oven Temperature: 210ºC gas mark 7 then 180ºC gas mark 4 Equipment required: white tray mixing bowl Sieve metal knife rolling pin measuring jug Teaspoon small saucepan wooden spoon, lemon squeezer sharp knife Whisk green chopping board Basin tablespoon This is a very high skilled dish that uses short crust pastry. You also make a custard like filling and a meringue.
Lemon Meringue Pie Cont... Method: 1.Light oven and make short crust pastry. (Refer to apple pie recipe). 2.Roll out and line flan dish. Bake blind for 15 mins. Place greaseproof paper on pastry and weigh down with rolls of spare pastry. 3.Finely grate zest from lemons and squeeze the juice, place in saucepan. 4.Stir in corn flour and add water and 50gms sugar. 5.Bring to the boil stirring continually. 6.Separate eggs. 7.Remove the lemon mixture from the heat and stir in the egg yolks, pour mixture into the pastry case. 8.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. 9.Whisk in the 100gms sugar, a spoonful at a time. 10.Spoon meringue onto flan and bake until pale brown. 11.Wash up and clear away. 12.Evaluate your work. This is a very high skilled dish that uses short crust pastry. You also make a custard like filling and a meringue.
Mince Pies Ingredients: 300gms plain flour 75gms margarine 75gms lard approx 12 teaspoons cold water ¾ jar mincemeat icing sugar for dusting Method: 1.Light oven. 2.Make short crust pastry. (See recipe for apple pie). 3.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). 4.Place the bases in the bun tin. 5.Fill with mincemeat, done not overfill. 6.Place lids on top. 7.Bake in the top of the oven until pale golden. 8.Remove from the tin and cool on a cooling wire. 9.Sieve the icing sugar over. 10.Wash up and clear away. 11.Evaluate your work. Oven Temperature:210º C Gas mark 7 Cooking Time: mins Equipment required:white tray mixing bowl sieve, rolling pin metal knife bun tin, cutters teaspoon pastry brush This is a high skilled dish using short crust pastry.
Cheese Pasties Ingredients: 250gms plain flour 70gms margarine 65gms lard cold water 1 onion 1 potato 100gms cheese salt & pepper 1 egg Method: 1.Light oven. Grease baking tray. 2.Make short crust pastry, leave to rest. 3.Peel and chop onion and potato, grate the cheese, mix together and season with salt & pepper. 4.Roll out pastry and cut into circles. 5.Divide potato mixture between the pastry circles. 6.Brush the edges with water and shape into pasties, glaze with egg. 7.Bake in oven until golden, and the potatoes are cooked. 8.Wash up and clear away. 9.Evaluate your work. Oven Temperature:200º C Gas mark 6 Cooking Time: mins Equipment required:white tray, mixing bowl, sieve, metal knife rolling pin pastry brush, green chopping board sharp knife, peeler basin, grater baking tray This is a highly skilled dish using short crust pastry and it is suitable for vegetarians.
Beef & Vegetable Casserole Ingredients: 250gms stewing beef 25gms plain flour 25gms margarine 2 carrots 2 onions ½ small turnip 1 beef stock cube 375ml boiling water salt & pepper, parsley Method: 1.Wipe the meat, remove any excess fat. Cut into cubes and coat with flour. 2.Peel and slice onions and carrots. Peel the turnip and cut into cubes. 3.Melt the margarine and fry the meat and vegetables for about 5 mins. Stir in the rest of the flour. 4.Dissolve the stock cube in water, add to the pan and bring to the boil stirring. Add salt & pepper. 5.Pour into casserole dish, cover and bake in the centre of the oven for 1 - 1½ hours or until the meat is tender. 6.Wash up and clear away. 7.Evaluate your work. Oven Temperature:170ºC Gas Mark 3 Cooking Time: 1 - 1½ hours Equipment required: white tray green and red chopping boards sharp knife, newspaper peeler, measuring jug Saucepan, wooden spoon This is a medium skilled dish that serves three.
Chicken Casserole Ingredients: 4 chicken thighs 1 onion 2 carrots 100gms mushrooms 25gms margarine 25gms flour 1 chicken stock cube 375ml boiling water Method: 1.Light oven. 2.Peel and chop onion and carrots. Wash and slice mushrooms. 3.Wash and coat chicken in seasoned flour. 4.Fry onion in margarine, until onion is soft. 5.Add chicken and cook until chicken is white. 6.Add carrots and mushrooms and cook for 2 mins. 7.Add remaining flour and pour on stock, bring to the boil. 8.Pour into casserole dish, cover with a lid and cook for 1-1½ hours or until chicken is tender. 9.Wash up and clear away. 10.Evaluate your work. Oven Temperature: 170ºC Gas Mark 3 Cooking Time: 1 - 1½ hours Equipment required: white tray green and red chopping boards sharp knife newspaper, peeler measuring jug Saucepan wooden spoon This is a medium skilled dish which requires the preparation of meat and vegetables.
Fish Pie Ingredients: 250gms white fish 500gms potatoes 15gms margarine 2 tbsp milk sauce 250ml milk 25gms plain flour 25gms margarine salt & pepper 100gms cheese 1 tbsp lemon juice 1 tbsp chopped parsley Oven Temperature:200ºC Gas Mark 6 or use the grill Cooking Time: 20 mins in the oven or 8 mins in the grill Equipment required: white tray 2 saucepans metal plate lid green chopping board peeler sharp knife newspaper black spoon piping bag and nozzle grater measuring jug This is a highly skilled dish that uses piped mash potatoes, a roux sauce and requires you to cook fresh fish.
Fish Pie Cont... Method: 1.Peel and slice potatoes, place in saucepan with water and a little salt. 2.Wash fish and place on metal plate, put plate on top of potatoes and cover with a lid. 3.Bring potatoes to the boil and simmer for 15-20mins, until the potatoes are soft and the fish is cooked. 4.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. 5.Mash the potatoes with the 15gms margarine and the 2 tbsp milk. 6.Flake the fish. 7.Add the fish to the roux sauce, stir in the lemon juice, grated cheese and chopped parsley. Pour into dish. 8.Pipe the mashed potatoes on top. 9.Either place under the grill to brown or put in the oven to brown. 10.Wash up and clear away. 11.Evaluate your work. Serve with vegetables of your choice. This is a highly skilled dish that uses piped mash potatoes, a roux sauce and requires you to cook fresh fish.
Fish Cakes Ingredients: 100gms white fish (or can of mackerel, tuna or salmon) 250gms potatoes 15gms margarine salt & pepper 1 level tbsp parsley (optional) Coating: Flour 1 beaten egg breadcrumbs oil for frying Cooking Time: 5-8 mins Equipment required: white tray saucepan metal plate lid peeler sharp knife newspaper mixing bowl masher basin fish slice kitchen paper This 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.
Fish Cakes Cont... Method: 1.Wash and peel the potatoes. Cut them into even sized pieces, put in a pan and cover with cold water, adding a little salt. 2.Wash the fish and place on a plate, put the plate on top of the potatoes and cover with a lid. 3.Bring the potatoes to the boil and simmer for 20mins. The fish steams and will take about 15mins to cook. 4.Wash and chop the parsley. 5.Mash the cooked potatoes, flake the fish and add to the potatoes with the margarine, salt, pepper and parsley. 6.Divide the mixture into 6 pieces, shape into fishcakes. 7.Coat each one with flour, beaten egg and breadcrumbs. 8.Heat the oil in the frying pan. Fry the fishcakes carefully, turning over once. 9.Drain well on kitchen paper. 10.Serve on a shallow dish, garnished with a sprig of parsley. 11.Wash up and clear away. 12.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.
Cheese Biscuits or Straws Ingredients: 150gms plain flour 100gms butter or margarine 75gms cheese ½ tsp salt ½ tsp mustard pepper Method: 1.Light oven and grease baking tray. 2.Grate the cheese finely. 3.Using a wooden spoon, beat the butter until soft. 4.Work in the cheese, seasoning and flour and form into a dough. 5.Cover with cling film and leave in the fridge to cool. 6.Roll out the pastry onto a lightly floured surface to 5mm thickness. 7.Cut into biscuits 3 cms across or straws 5mm wide and 8cm long. 8.Place on baking sheet and mark with a fork. 9.Bake for about 15 mins until light golden and slightly crisp. 10.Carefully place on a cooling wire. 11.Wash up and clear away. 12.Evaluate your work. Oven Temperature:180ºC Gas Mark 4 Cooking Time: 15 mins Equipment required: white tray baking tin mixing bowl Sieve Grater rolling pin wooden spoon This is a medium skilled dish.
Shortbread Biscuits Ingredients: 150gms plain flour 100gms margarine 50gms sugar some extra sugar to sprinkle on top Method: 1.Light the oven. 2.Grease and flour the baking tray. 3.Sieve the flour in a bowl. 4.Add the sugar and rub in the butter. 5.Squeeze together firmly with your fingers until the mixture forms a dough. 6.Roll out to 1cm thick. Cut into circles with a medium sized cutter or cut into fingers. 7.Carefully place on baking tray. 8.Bake for 15-20mins until pale golden brown. 9.The biscuits will not crisp until they are cool. 10.Lift onto a wire tray. Sprinkle with a little sugar. 11.Wash up and clear away. 12.Evaluate your work. Oven Temperature:170ºC Gas Mark 3 Cooking Time: 15-20mins Equipment required: white tray baking tray Cutter mixing bowl Sieve rolling pin cooling wire palette knife This is a medium skilled dish.
Oat Biscuits Ingredients: 75gms plain flour ½tsp bicarbonate of soda 75gms caster sugar 75gms rolled oats 75gms margarine 1 tbsp milk 1 level tbsp syrup Method: 1.Light oven. 2.Grease two baking trays. 3.Sieve the flour and bicarbonate of soda into mixing bowl. 4.Stir in the sugar and oats. 5.Heat margarine, milk and syrup together until melted. 6.Pour onto flour and oats mixture. 7.Roll into small balls and place on baking tray 10cms apart. Makes Flatten slightly. 9.Bake 20-25mins. 10.Cool on baking tray for 2-3 mins. 11.Wash up and clear away. 12.Evaluate your work. Oven Temperature:150ºC Gas Mark 3 Cooking Time: 20-25mins Equipment required: 2 baking trays Sieve mixing bowl Saucepan wooden spoon measuring jug This is a medium skilled dish.
Pancakes Ingredients: 100gms plain flour 1 egg 250ml milk lard or oil for frying filling of own choice sugar and lemon juice is the traditional way to serve pancakes Cooking Time:3-4 mins per pancake Equipment required: white tray mixing bowl Sieve electric whisk measuring jug frying pan Saucepan metal plate Lid fish slice This is a highly skilled dish.
Pancakes Cont... Method: 1.Sieve the flour into the mixing bowl. 2.Beat the egg and milk together in a measuring jug. 3.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. 4.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. 5.Heat a little oil in the frying pan. 6.When the pan is hot pour in just enough batter to cover the base of the pan. 7.Cook for 2-3 mins until the bottom of the pancake is brown. 8.Toss or turn it over to cook the other side. 9.Put it on the plate to keep hot. Sprinkle with water or lemon juice. 10.Cook the rest of the pancakes. 11.Wash up and clear away. 12.Evaluate your work. This is a highly skilled dish.
Lemon Curd Ingredients: 4 lemons 4 eggs 100gms butter 450gms sugar Method: 1.Place clean jam jars in the oven at 70ºC Gas Mark 1. 2.Grate rind and juice the lemons. 3.Beat the eggs. 4.Place the lemon rind and juice in the double saucepan or the glass bowl. 5.Add the eggs, butter and sugar. 6.Put the bowl over a pan of simmering water and stir until the sugar has dissolved. 7.Continue heating stirring from time to time until the curd thickens. 8.Strain into the sterilised jam jars and cover in the usual way. 9.Wash up and clear away. 10.Evaluate your work. Cooking Time: 20-30mins Equipment required: white tray, basin fork, lemon squeezer, cheese grater or lemon zester double saucepan or large saucepan and glass bowl, black spoon measuring jug This is a medium skilled dish that shows you the theory of preservation.
Blackberry & Apple Jam Ingredients: 1 kilo blackberries 150ml water 600gms cooking apples (when prepared) 1½ kilos sugar Method: 1.Wash jam jars and place them in the oven at 70ºC Gas Mark 1. 2.Peel, core and slice the apples. 3.Wash the blackberries. 4.Place the blackberries with 75ml water in the pan. Simmer slowly until soft. Remove them from the pan. 5.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. 6.Add the blackberries and sugar, bring to the boil and boil rapidly, stirring frequently, until setting point is reached. 7.Pot and cover in the usual way. 8.Wash up and clear away. 9.Evaluate your work. Cooking Time:approx 30mins Equipment required:white tray, measuring jug, green chopping board sharp knife, peeler newspaper, wooden spoon large saucepan or preserving pan This is a highly skilled dish that involves the use of fresh fruit when it is in season.
Victoria Sandwich Ingredients: 100gms self raising flour 100gms margarine (solid) 100gms caster sugar 2 eggs 1 tsp baking powder For chocolate cake add: 1 dsp cocoa powder from flour allowance Filling:Raspberry or butter cream Oven Temperature:190ºC Gas Mark 5 Cooking Time: 20 mins Equipment required: mixing bowl measuring jug Fork wooden spoon 2 greased & lined sandwich tins wire cooling rack This is a highly skilled dish, using the creaming method of cake making.
Victoria Sandwich Cont... Method: 1.Light oven. 2.Grease and line 2 x 15cm sponge tins. 3.Cream margarine and sugar together until light and fluffy. 4.Beat eggs gradually. 5.Fold in sieved flour and baking powder. 6.Divide between two tins. 7.Bake in the centre of the oven for 20mins or until risen, golden brown and firm. 8.Turn out onto a wire cooling rack. 9.Cool before filling with jam or butter cream. 10.Wash up and clear away. 11.Evaluate your work. This is a highly skilled dish, using the creaming method of cake making.
Quiche Lorraine Ingredients: Pastry Case: 200gms plain flour pinch salt 50gms margarine 50gms lard cold water flour for rolling out Filling:1 onion 2 slices bacon 25gms margarine 2 eggs 150ml milk 50gms cheese salt & pepper Oven Temperature:200ºC Gas Mark 6 Cooking Time: 30 minutes Equipment required: mixing bowl measuring jug sharp knife chopping boards rolling pin Grater fork This is a highly skilled dish and is usually served with a salad.
Quiche Lorraine Cont... Method: 1.Light oven. 2.Make pastry, sieve flour and salt into mixing bowl, rub in margarine and lard, add enough water until a soft dough is formed. 3.Roll out pastry on a floured surface and line flan dish. 4.Peel and chop onion, slice bacon. 5.Fry bacon and onion in margarine until soft. 6.Beat egg and milk together. 7.Grate cheese. 8.Stir most of the cheese into the milk mixture, season with salt & pepper. 9.Place bacon and onion into pastry case. 10.Pour the egg mixture on top of the bacon. 11.Sprinkle with the remaining cheese. 12.Bake in the centre of the oven for 30mins until golden and firm. 13.Wash up and clear away. 14.Evaluate your work.
Fruit Crumble Ingredients: Crumble Topping: 150gms (6ozs) plain flour 75gms (3ozs) block margarine 50gms (2ozs) white sugar Filling:Either 500gms (1lb) cooking apples Variations: 1 – use ½ wholemeal and ½ white flour 2 – use all wholemeal flour 3 – use ½ white flour and ½ oatmeal flour 4 – add 25gms (1oz) chopped nuts Method: 1.Switch on oven. 2.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. 3.Place prepared fruit into ovenproof dish. 4.Spoon crumble on top of the fruit. Smooth flat with a fork. 5.Bake until crumble is golden brown. 6.Wash up and clear away. 7.Check oven is turned off. 8.Evaluate your work. Oven Temperature:190ºC Gas Mark 5 Cooking Time: minutes Equipment required: mixing bowl Sieve pastry knife Tablespoon fork This is a low skilled dish using the rubbing in method and the preparation of fresh fruit.
Golden Vegetable Soup Ingredients:1 onion 1 carrot 1 parsnip 2 sticks celery 25gms margarine 1 tbsp flour 750ml stock (cube/vegetable powder) 100ml milk salt & pepper Method: 1.Peel and chop onion, carrot and parsnip. 2.Wash and slice celery. 3.Make stock with boiling water. 4.Gently fry vegetables in margarine until onion is transparent. 5.Add stock and simmer for 20 mins. 6.Mix flour and milk together in measuring jug. 7.Add to soup and bring to the boil. 8.Season with salt & pepper. 9.Liquidise the soup. 10.Wash up and clear away. 11.Evaluate your work. Cooking Time: 20 minutes Equipment required: chopping board small knife medium saucepan metal spoon Kettle measuring jug This is a medium skilled dish.
Pizza Ingredients: Bread Base: 250gms strong plain flour 25gms margarine 1 tsp salt 1 packet dried yeast 150ml tepid water Topping:1 tbsp tomato puree 1 small can chopped tomatoes 100gms grated cheese Method: 1.Sieve flour and salt into mixing bowl. 2.Rub in margarine. 3.Stir in the yeast. 4.Add tepid water. 5.Knead dough on table for 10 mins. 6.Roll out into a circle and place on a baking tray. 7.Add toppings and finish with grated cheese. 8.Bake for 25 mins. 9.When cooked transfer to wire cooling tray. 10.Wash up and clear away. 11.Evaluate your work. Oven Temperature: 190ºC Gas Mark 5 Cooking Time: 25 minutes Equipment required: mixing bowl measuring jug Grater chopping board sharp knife baking tray This is a highly skilled dish.