1. Basic bread recipe Ingredients Equipment 200°/ Gas mark 6
Method
Health and Safety
1) Grease the sandwich tin.
Put on an apron, check hair is tied back, wash hands and turn the oven on.
2) Put the flour, salt and yeast in the mixing bowl. Add the oil and a little of the warm water. Using palette knife, mix the liquid and flour mixture together.
3) Continue to add the water, a little at a time, and stir the mixture until it becomes a dough. It should leave the side of the bowl easily.
4) Sprinkle flour onto the work surface and then put the dough onto it. Knead the dough until it is smooth and elastic.
5) Shape it into 8 even-sized rolls. Place the rolls into the sandwich tin and cover with oiled cling film or a tea towel.
6) Put in a warm place to allow the dough to prove.
7) When the dough has doubled in size, remove the cling film. Brush the top of the bread with water or milk.
8) Bake in the oven until it is well risen and brown in colour (approximately 15 minutes). Remove the bread from tin and allow it to cool on the cooling rack.
Ingredients
200g strong flour
½ teasp salt
2 teasp easy-blend yeast
1 tbsp oil
150ml warm water
Equipment
Sandwich tin
Pastry brush
Mixing bowl
Flour dredger
Palette knife
Oven
Cooling rack
Sheet of oiled cling film
Measuring jug
Oven temperature
200°/ Gas mark 6

2. Your pizza toppings ingredients
Pizza recipe
Ingredients
200g strong flour
½ teasp salt
2 teasp easy-blend yeast
1 tbsp oil
150ml warm water
Your pizza toppings ingredients
Method
Health and Safety
1) Put the flour, salt and yeast in the mixing bowl. Add the oil and a little of the warm water. Using palette knife, mix the liquid and flour mixture together.
Put on an apron, check hair is tied back, wash hands and turn the oven on.
2) Continue to add the water, a little at a time, and stir the mixture until it becomes a dough. It should leave the side of the bowl easily.
3) Put flour onto the work surface and then put the dough onto it. Knead the dough until it is smooth and elastic.
4) Shape it into a pizza base shape on the baking tray.
5) Put your sauce, added ingredients and cheese onto the base.
6) Bake in the oven until it the crust is brown in colour and the toppings are cooked through (approximately 15 minutes). Remove pizza and allow it to cool on the cooling rack.
Equipment
Baking tray
Mixing bowl
Flour dredger
Palette knife
Oven
Cooling rack
Measuring jug
Oven temperature
210°/ Gas mark 7

3. Chelsea buns Ingredients Equipment 200°/ Gas mark 6 Oven temperature
Method
Health and Safety
1) Turn on oven and grease the sandwich tin.
Put on an apron, check hair is tied back and wash hands.
2) Put the flour, salt, 25g sugar and yeast in the mixing bowl. Add the oil and a little of the warm water. Using palette knife, mix the liquid and flour mixture together.
3) Continue to add the water, a little at a time, and stir the mixture until it becomes a dough. It should leave the side of the bowl easily.
4) Put flour onto the work surface and then put the dough onto it. Knead the dough until it is smooth and elastic.
5) Shape it into a long rectangle, approximately 150mm x 250mm..
6) Spread the dough with butter.
7) Sprinkle the buttered dough with the dried fruit and sugar and spices if being used.
8) Roll the dough up, like a Swiss roll and then cut into 8 slices. Place the rolls, flat, circular, face up and touching into the sandwich tin.
9) Allow to prove for 15 minutes until risen.
10) Bake in the oven for approximately 20 minutes.
Ingredients
200g strong flour
½ teasp salt
2 teasp easy-blend yeast
1 tbsp oil
150ml warm water
50g sugar
25g butter
75g dried fruit
Optional extras : mixed
spices/cinnamon
Equipment
Sandwich tin
Pastry brush
Mixing bowl
Flour dredger
Palette knife
Oven
Cooling rack
Measuring jug
Saucepan
Wooden spoon
Oven temperature
200°/ Gas mark 6

4. Bread and butter pudding
Ingredients
4 slices bread/shop bought bread product
25g margarine/butter
150ml milk
50g dried fruit
1 egg
25g sugar
Spices e.g. nutmeg
Method
Health and Safety
1) Butter the bread and cut into pieces.
Wash hands after you have tied your hair back. Turn oven on.
2) Measure the milk and beat in the egg.
3) Layer the bread, fruit, spices, and sugar in the oven-proof container.
4) Pour in the milk/egg mixture through the sieve. Make sure all the bread is coated.
5) Cook in the oven for approximately 20 minutes until it has set.
6) Remove dish from oven. Wash and dry up correctly.
Equipment
Knife
Chopping board
1 measuring jug
1 sieve
1 oven-proof container
1 fork
Homework
Bring the ingredients for your bread and butter pudding and your testing and evaluation for lesson 6.
Oven temperature
180°C or Gas Mark 5

5. Cobbler Ingredients Equipment Oven temperature Method
Health and Safety
1) Turn the oven on to the correct temperature.
Put on an apron, check hair is tied back and wash hands.
2) Place the flour, margarine and salt in the mixing bowl.
3) Rub the margarine into the flour, using your fingertips, until it looks like fine crumbs
4) Stir in any extra dry sweet or savoury ingredients.
5) Add the milk, a little at a time, and mix it together with the palette knife until it becomes a single lump of dough.
6) Lightly flour the surface then place the mixture onto it. Knead the mixture lightly with your fingertips then flatten the dough to a 20mm thickness.
7) Pour the fruit or meat filling into the casserole dish.
8) Cut the dough using a round pastry cutter and arrange neatly on top of the meat/fruit filling.
9) Cook in the oven for approximately minutes until cobbler is well risen and brown in colour.
Ingredients
225g self raising flour
Pinch of salt
50g margarine (cut into small pieces)
150ml milk
50g sugar or teasp herbs
400g tin of fruit pie or meat pie filling
Equipment
Mixing bowl
Oven
Oven proof casserole dish
Flour dredger
Round pastry cutter
Palette knife
Pastry brush
Oven temperature
200°C or Gas Mark 7

6. Optional extra ingredients can include:
By the end of this lesson you should have learnt:
How to complete the Staple Foods project.
What Staple Foods are and why they are important.
How to make a pasta dish.
Spaghetti Bolognaise
Ingredients
200g lean minced meat
1 small onion garlic clove
1 400g tin of chopped tomatoes
2 tablespoons tomato puree
1 tsp Italian herbs
200g dried spaghetti
1 tsp oil 1 tsp sugar
Optional extra ingredients can include:
Celery, carrot and pepper
Method
Health and Safety
1) Chop the onion finely and add to the pan with the warmed oil. Cook gently for a couple of minutes.
2) Add finely chopped garlic and any other finely chopped vegetable and cook for a few minutes.
3) Add the minced meat and stir with a wooden spoon to combine the ingredients and prevent it sticking to the bottom of the pan.
4) When the meat has changed colour, add the chopped tomatoes, herbs and sugar. Continue to cook gently.
5) In the second saucepan boil a quantity of water. Add spaghetti when the water is boiling, making sure the pasta is completely submerged.
6) Cook the pasta according to the packet instructions (approximately 10 minutes) until it is soft all the way through.
7) Drain the pasta using a colander in the sink. Combine the meat sauce and pasta.
Equipment
Chopping board
Wooden spoon Vegetable knife
Frying pan Saucepan
Hob temperature
Medium hob heat

7. Burger Ingredients Equipment Grill temperature Medium grill Method
200g minced meat
1 tomato or dessertspoon tomato sauce
½ small onion
Seasoning (herbs/Worcestershire sauce)
2 burger buns and accompaniments (lettuce, tomato, relish)
1 slice of bread
Method
Health and Safety
1) Chop the onion and tomato very finely.
Collect equipment, turn grill on, put on apron, tie hair back and wash hands.
2) Put into the bowl with the minced meat, seasoning and breadcrumbs and stir together with a fork to combine the ingredients.
3) With your hands, half the mixture and squeeze each piece together and shape into two separate burgers.
4) Place under a pre-heated grill and leave to cook until brown on the top.
5)Turn once (be careful they will be very fragile) and replace under the grill to cook the other side.
6) When fully cooked and no longer pink in the centre (they should be an even colour all the way through) place in the bun with the accompaniments.
Equipment
Chopping board
Vegetable knife
Frying pan
Mixing bowl
Grill pan Fork
Grill temperature
Medium grill

8. 25g Oats or desiccated coconut
Melting Moments
Method
Health and Safety
1) Cream fat and sugar until pale, soft and a fluffy texture.
Put on an apron, check hair is tied back, wash hands and turn the oven on.
2) Stir in vanilla essence and flour.
3) Stir until combined into a smooth dough.
4) Divide into 6 equal pieces and roll each to golf ball shape and size.
5) Put oats or coconut onto a plate and roll each piece until lightly covered.
6) Place on baking sheet and lightly press a half glace cherry into each.
7) Bake at 180 ºC or gas mark 6 for 10 to 12 minutes until golden brown round edges. They will firm up when cooled.
Ingredients
65g self raising flour
40g caster sugar
50g margarine/butter
Vanilla essence
25g Oats or desiccated coconut
3 glace cherries
Equipment
Mixing bowl
Wooden spoon
Baking tray
Small bowl
Wire rack
Knife
Oven temperature
190°C or Gas Mark 5

9. Savoury Streudel Ingredients - savoury Equipment Method
Health and Safety
1) Turn the oven on.
Wear apron, tie hair back and wash hands.
2) Dredge flour onto surface and roll out the pastry so that it is as large as the baking tray.
3) Lay the dill or spinach or other flavouring over the pastry.
4) Spread the meat over the top of the spinach or flavouring leaving a 10mm border around the edge.
5) Roll the pastry up tightly lengthwise, taking care not to break the pastry. It should look like a Swiss roll.
6) Glaze the pastry and seal the end of the pastry with a beaten egg.
7) Place carefully on a baking tray.
8) Cook for minutes until golden brown.
9) Cool on wire rack
Ingredients - savoury
250g puff pastry
1 400g tin of meat pie filling
1 egg
Fresh spinach or dill, finely chopped
Equipment
Baking tray
Rolling pin
Flour dredger
Palette knife
Wooden spoon
Pastry brush
Oven temperature
200°C or Gas Mark 7

10. Sweet Streudel Ingredients - sweet Equipment Method Health and Safety
1) Turn the oven on.
Wear apron, tie hair back and wash hands.
2) Dredge flour onto surface and roll out the pastry so that it is as large as the baking tray.
3) Lay the fruit pie filling evenly on the pastry. Sprinkle any spices sparingly over the fruit, leaving a 10mm border around the edge,
4) Roll the pastry up tightly lengthwise, taking care not to break the pastry. It should look like a Swiss roll.
5) Glaze the pastry and seal it with the beaten egg
6) Sprinkle on some sugar.
7) Place carefully on a baking tray.
8) Cook for minutes until golden brown.
9) Cool on wire rack
Ingredients - sweet
250g puff pastry
1 400g tin of fruit
1 egg
Mixed spices
25g sugar
Equipment
Baking tray
Rolling pin
Flour dredger
Pastry brush
Palette knife
Wire rack
Oven temperature
200°C or Gas Mark 7

11. Fresh pasta Ingredients Equipment Hob temperature Method
Health and Safety
1) Combine the ingredients in a bowl with a fork until it starts to come together in a single lump of dough.
Wear apron, tie hair up and wash hands.
2) Remove the dough and knead on a lightly floured surface until the dough feels smooth, silky and stretchy.
3) Put water in saucepan and heat to boiling point.
4) Roll out pasta with a rolling pin or pasta machine until thin enough to see a shadow of your hand through. Then cut and shape the pasta. If using cream cheese you can stuff your pasta to make ravioli.
5) Place in boiling water for approximately 3 minutes (the thicker the pasta the longer the cooking time and the tougher it will be).
6) When soft all the way through drain the pasta using a colander in the sink.
Ingredients
1 egg
100g strong flour
Flavourings can include:
Pinch of chilli flakes/herbs OR
Dessertspoon of tomato puree
100g cream cheese for filling
Equipment
Saucepan
Mixing bowl
Fork
Flour dredger
Rolling pin or pasta machine
Hob temperature
High