1. Fruit Salad Ingredients 1 apple 1 orange 1 pear 1 banana A small carton of fruit juice Equipment Mixing bowl Vegetable knife Chopping board Apple corer Tablespoon MethodHealth and Safety 1) Wash your fruit. Do not wash hands until hair is tied back. 2) Put the fruit juice into the mixing bowl. 3) Core the apple then slice and dice it. Put straight into the fruit juice so stop it from going brown. 4) Quarter the pear and carefully remove the core. Slice and dice the pear and put it into the mixing bowl. 5) Peel the banana, slice it and put into the fruit juice. 6) Peel the orange, segment it and put it into the juice. 7) Stir the mixture with your tablespoon and serve. 8) Wash all the equipment in warm soapy water and dry with a tea towel. Put away in the correct place.

2. Coleslaw Ingredients 1 small cabbage 1 carrot 1 small onion 1 pepper (optional) 1 stick of celery (optional) 1 apple (optional) 4tbs French dressing or mayonnaise Equipment Mixing bowl Vegetable peeler Vegetable knife Chopping board Grater Colander Tablespoon (tbs) Food processor MethodHealth and Safety 1) Wash your vegetables and fruit. Peel the carrot. Put on an apron, check hair is tied back and wash hands. 2) Shred the cabbage (cut it finely with a knife) 3) Grate the carrot. 4) Dice the apple (cut it into cubes). 5) Slice the celery and pepper finely. 6) Dice the onion finely. 7) Put all the ingredients into a bowl and add the mayonnaise or French dressing. Stir until all the ingredients are coated.

3. Fruit Crumble Ingredients 100g plain flour 50g hard margarine (cut into small pieces) 50g sugar 400g fruit (e.g. tinned pie filling). Equipment Mixing bowl Tin opener Ovenproof dish Oven Pan stand Tablespoon Oven temperature 180°C or Gas Mark 6 MethodHealth 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 then fruit filling in the bottom of the ovenproof dish. 3) Place the margarine (the fat) and the flour into the mixing bowl. 4) Rub the margarine into the flour using your fingertips until it looks like fine crumbs. 5) Stir the sugar into the flour and margarine. 6) Completely cover the fruit with the crumb mixture. 7) Cook for 30 minutes (approximately) until it is light brown in colour.

4. Scones Ingredients 225g self raising flour Pinch of salt 50g margarine (cut into small pieces) 150ml (approximately) milk Optional extras can include : herbs, grated cheese, mustard, dried fruit, sugar, cinnamon or mixed spices Equipment Mixing bowl Baking tray Oven Flour dredger Round pastry cutter Palette knife Pastry brush Cooling rack Oven temperature 200°C or Gas Mark 7 MethodHealth and Safety 1) Place the flour, margarine and salt in the mixing bowl. Put on an apron, check hair is tied back and wash hands. Turn the oven. 2) Rub the margarine into the flour, using your fingertips, until it looks like fine crumbs. 3) Stir in any extra dry sweet or savoury ingredients. 4) Add the milk, a little at a time, and mix it together with the palette knife until it becomes a single lump of dough. 5) 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 with a smooth, level top. 6) Cut the dough using a round pastry cutter, placing onto a baking tray, then brush the tops with milk. 7) Cook in the oven for 10-15 minutes until well risen and brown in colour. When cooked place on a cooling rack to cool.

5. Shortbread Ingredients 75g plain flour 25g caster sugar 50g butter Caster sugar for dredging Equipment Mixing bowl Baking tray, Oven Flour dredger Pastry cutter Palette knife Tablespoon Fork Wooden spoon Cooling rack Oven temperature 150°C or Gas Mark 4 MethodHealth and Safety 1. Turn the oven on to the correct temperature. Put on an apron, check hair is tied back and wash hands. Turn the oven. 2. Mix the flour and sugar together in a mixing bowl using a wooden spoon. 3. Work the butter into the dry ingredients in the bowl using one hand. 4. Work the butter into the dry ingredients in the bowl using one hand. 5. Put the dough onto a lightly floured surface and work the mixture into a smooth, flattened paste. 6. Cut the dough into small sized shapes using a pastry cutter then place on a baking tray. Use a fork to make holes on the surface. 7. Cook for 20 minutes until pale golden brown. 8. Place onto the cooling rack and let the biscuits cool. Then dust with caster sugar.

6. Mini quiches Ingredients 1 egg 1/2 packet or 250g of ready- made short crust pastry 100ml milk Finely chopped fillings Seasoning Equipment Bun tin Rolling pin Flour dredger Pastry cutter Jug Sieve Fork Cutting board Chefs knife Oven temperature 200°C or Gas Mark 6 MethodHealth and Safety 1) Turn the oven on and get all equipment out. Make sure all equipment is clean and hands are washed 2) Dredge a small amount of flour onto the worktop and roll the pastry out. 3) Cut 6 pieces of pastry and place into the bun tin. Beat egg in a small bowl. 4) Put the milk into the jug and strain the egg into the jug. 5) Add your seasonings to the milk mixture and stir with a fork. 6) Place equal quantities of filling into each case. 7) Carefully pour, or spoon, the egg mixture into the 6 pastry cases. 8) Put quiches into the oven for 20 minutes until they are set and golden in colour.

7. Sausage Rolls Ingredients 250g puff pastry 200g sausage meat or 4 sausages Water to seal the edges 1 egg to glaze the top Equipment Rolling pin Flour dredger Palette knife Pastry brush Baking tray Oven temperature 200°C or Gas Mark 6 This will make 6 small sausage rolls MethodHealth and Safety 1) Turn the oven on and get all equipment out. 2) Roll the pastry into an oblong, then mark the centre of it. 3) Divide the sausage meat into two pieces and dust with flour. Using your hands, form the meat into 2 rolls the length of the pastry. 4) Lay the sausage meat in the centre of each half of the pastry. Brush the edge with water and fold the pastry over (seal the edge with a palette knife). 5) Cut the sausage rolls to the correct length (cut into 6) and glaze them with egg. Place these on the baking tray. 6) Cook for 15/20 minutes. Cool on a wire rack.

8. Fairy Cakes Ingredients 1 egg 50g sugar 25g dried fruit 50g self raising flour 50g margarine Equipment Mixing bowl 2 teaspoons Wooden spoon 6 cake cases Bun tin Oven temperature 180°C or Gas Mark 6 MethodHealth and Safety 1) Turn the oven on and get all equipment out. 2) Put the cake cases into the bun tray. 3) Put all of the ingredients in the mixing bowl 4) Beat the mixture with a wooden spoon. Finish when the mixture is pale and fluffy and drops easily from a spoon. 5) Use 2 teaspoons to spoon the mixture into the bun cases. 6) Bake in the oven for approximately 15 minutes until the cakes are golden brown and springy to the touch. You should make 6 buns from this mixture