1. Convenience Foods Lesson Objectives

2. Lesson objective: To discuss the modification suggestions of five different pastry products Success criteria: 1.You have listed a range of pastry products that could be classed as convenience foods 2.You have come up with a selection of ingredients and have discussed how you could modify them 3.You have used this information to come up with a recipe for next weeks practical lesson Tasks 1.Using the chart in your booklet begin to list the pastry products from the demonstration sheets 2.Using the list come up with a range of alternative ideas that show you have decided on a range of modification suggestions 3.Now using this information write up a planning sheet (in your booklet) for next weeks lesson 4.Extension task – write up the evaluation sheet from last weeks lesson 5.Watch the demonstration recap on how to make good quality Short Crust Pastry

3. Mixed Sweet Buffet Pastry Selection Fancy delights – egg custard and fruit topping tartlets Fruit lattice Pie – made with sweet pastry Traditional Fruit Pie Hot spicy sausage rolls Lesson objective: To discuss the modification suggestions of five different pastry products

4. Cornish Pasties SHORT CRUST PASTRY 1 lb plain flour ½ lb a 50:50 mix of margarine and lard pinch Salt Cold Water FILLING ¾ lb good quality diced steak 2 large potatoes 1 swede or sweet potatoes 1 onion 1 Knob of butter 1. Prepare the Pastry, this is done by: *rubbing the fat into the flour (it helps to soften the fat and then cut it into small pieces) *add cold water until the dough can be rolled into a ball but not too much as to make the dough sticky. 2. Dice the steak into small, cleanly cut pieces but do not mince. 3. Thinly slice the potato, swede or sweet potato and finely dice the onion. 4. Mix all the vegetables together in a large bowl 5. Roll the pastry out on a clean and dusted surface and cut 3-4 circles out roughly the same size as a side plate. 6. place a large spoonful of the vegetable mixture in the centre of each circle. 7. Tip the diced steak into the remainder of the vegetable mixture and mix so that the steak is even. 8. Support the nearest side of one of the cut outs with your rolling pin and spread the steak and vegetable mixture evenly over the surface of he existing filling. 7. place a small knob of butter on top of the filling and dust the surface of the filling with flour, this will encourage a gravy to form. 8. move the pastry supported by the rolling pin into the centre of the filling and then bring the other side of the pastry on top to meet it. 9. where the pastry meets on top of the pasty crimp the two sides together with your fingers, do this all along the top of the pasty to form the traditional ridge. 10. brush the pasty with beaten egg (one egg should do the whole bath of pasties) ad prick two or three holes on each side of the pasty to release steam during cooking. Repeat the preceding processes with all the pastry cut outs. 11. Place on a lightly buttered baking tray in an oven at 200 degrees for approximately 20 mins before reducing the heat to 160 degrees for 40 mins. Enjoy! Lesson objective: To discuss the modification suggestions of five different pastry products

5. Basic pastry recipe 150grams of SR Flour 50 grams of Block Margarine 25grams of block lard 4 table spoons of very cold water (if the pastry is sweet add a dessert spoon of caster sugar Use the recipe sheets for this: Lesson objective: To discuss the modification suggestions of five different pastry products

6. Fruit filling 1. Choose a variety of fruit: Peach, apple, and berry pies are all wonderful, but we think that the best pies have a mix. 2. It's also helpful to add a high pectin fruit in with a low pectin fruit to help the filling thicken properly. For instance, add an apple to a berry pie. 3. Not too much sugar: Pies are best when the fruit is sweet and the sugar is kept to a minimum. We look for sweet apples (Golden Delicious are great in pies) and keep the sugar in the filling to under 1/2 cup. 4. Here is our rough and tumble formula for a fruit pie filling. 4-6 cups of chopped fruit 1-2 tablespoons cornstarch 1/2 cup brown or white sugar Lemon zest Pinch of salt 1/2-2 teaspoons spices 1 tablespoon unsalted butter Lesson objective: To discuss the modification suggestions of five different pastry products

7. Double Crust Lesson objective: To discuss the modification suggestions of five different pastry products A double-crust fruit pie to be precise. For double-crust pies are made by a slightly different method than open-faced pies. Unlike open-faced pies, double-crust pie crusts are not "blind"-baked (i.e. partially baked without the filling inside). Thus extra measures have to be taken to prevent the bottom crust from becoming soggy. The filling is treated a bit differently vis-à-vis an open-faced pie, and it's baked lower in the oven at a higher temperature.

8. Remember more skills you develop the higher the grade 1.Starter AfL – Have you listed a range of pastry products? 2.Building AfL - Have you come up with a range of modification suggestions? 3.Building AfL - have you planned and written up your sheets for next week 4.Secure AfL – have you written up the evaluation notes for next week?