year 7 recipe booklet - beacon hill community school
TRANSCRIPT
Year
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CONTENTS Page 3 Weight Conversions Oven Temperatures Page 4 Rules for Practicals Page 5 Before & After Practicals Page 6 Fruit Smoothies Page 8 Banana on Toast Page 10 Croque-monsieur Page 12 Fruit Flap Jack Page 14 Fruit Salad Page 16 Soups—Vegetable, Potato & Tomato Page 18 Rock Buns Page 20 Fruit Crumble Page 22 Fruity Muffins & Carrot Cake Page 24 Shortbread Page 26 Chocolate Crispies Page 28 Cheese & Onion Triangles Page 30 Cheesy Potatoes Page 32 Skills Grid There will be blank pages for you to make notes
on after completing each recipe.
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Rules for Practicals
SAFETY IN THE KITCHEN IS IMPORTANT BOTH PERSONAL SAFETY AND FOOD SAFETY
IN ORDER TO ACHIEVE THIS THERE ARE A SET OF “EXPECTATIONS” ABOUT THE WAY EVERYONE BEHAVES IN PRACTICAL LESSONS. IF WE CAN ALL FOLLOW THEM, WE WILL HAVE PRODUCTIVE LESSONS THAT EVERYONE CAN ENJOY. Arrive at lessons with all the equipment you have been
asked to bring. Look at the recipe/order of work the night before the
lesson so that you are prepared for what you will have to do.
Be on time for the lesson Listen carefully to any instructions you are given and
follow them. If you don’t understand ask to have it explained gain.
Wash your hands before starting work and place bags and chairs under the tables.
Keep your workplace clean & tidy. Don’t shout or run around the kitchen. If you shout then
others can’t hear any instructions. If you run about you risk hurting yourselves or others.
After each practical you are expected to complete a self-assessment, explaining what you have learnt and what you need to do to improve.
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Before you start a Practical
1. Collect all cloths & put on your apron
2. Tie back long hair
3. Wash Hands in warm water
4. Switch on cooker
5. Get out equipment
6. Keep work area clean and tidy at all
times
When you finish a Practical 1. Switch off cooker, clean down top
(hob) if used
2. Clean down all work surfaces
3. Wash all equipment in HOT water,
dry and put on work top
4. When checked put equipment away
in correct place
5. Put all cloths and aprons in laundry
area to be washed
6. Make sure the floor in your area is clean
7. Empty bins if necessary
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Fruit Smoothies
Strawberry and Banana Smoothie Ingredients: 6 large strawberries 1 banana 1 cup or 200ml of whole milk Method: 1. Wash and hull the strawberries. Pat dry with a clean tea towel or
kitchen paper. 2. Peel the banana and just blend all ingredients till smoothie texture is
formed and all fruits are well blended.
Banana Smoothie Ingredients: 1 banana, peeled and sliced 250ml milk 1tsp honey Handful of ice Method: 1. Place the banana, milk, ice & honey in a blender and blend until smooth. 2. Transfer to a serving glass and serve at once.
Apple and Banana Smoothie Ingredients: 1/2 cup or 150ml of pure orange juice 1/4 cup or 75ml low fat milk 1 banana chopped into 4 pieces 1 whole apple, peeled and chopped into 4 pieces Method: 1. Place all ingredients in the blender, blend for approximately 20 sec-
onds. 2. Serve in a glass
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Further adaptations:
What I did well:
What went wrong:
How can I improve next time:
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Banana on Toast
Ingredients: 2 slices wholemeal bread
1 banana peeled and sliced
2tsp Demerara sugar
Method:
1. Toast 2 slices of bread on one side only, using the grill of the cooker.
2. Turn over and on the uncooked side lay out the slices of banana.
3. Sprinkle over the sugar.
4. Pop back under the grill to soften the banana and melt the sugar.
There will be small bubbles when the sugar has melted.
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Croque-monsieur
Ingredients: 30g hard cheese e.g. Cheddar, Edam, Gruyere
1 tomato
2 slices of bread, preferably wholegrain
1 slice of ham
Equipment: Chopping board, grater, knife, fish Slice
Method:
1. Preheat the grill.
2. Grate cheese on a chopping board—divide into 3 amounts.
3. Slice the tomato.
4. Place the slices of bread on the chopping board.
5. Lay the ham over one slice of bread.
6. Arrange the tomato over the other slice of bread.
7. Sprinkle a portion of cheese over both slices of bread.
8. Place the sandwich under a hot grill.
9. When the cheese is bubbling hot remove from the grill.
10. Press the 2 slices of bread together and sprinkle the remaining
cheese on top.
11. Place under the grill until the cheese has melted and is golden.
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What went wrong:
How can I improve next time:
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Fruit Flapjacks
Ingredients: 75g dried apricots
150g rolled oats
50g sugar
50g margarine or
butter
2 x 15ml spoons
golden syrup
Equipment: Chopping board, knife, weighing scales, measuring
spoons, saucepan, wooden spoon, spatula, non-stick
baking tin, palette knife
Method:
1. Preheat the oven to 1800 C or gas mark 4
2. Chop the apricots into small pieces
3. Place the butter or margarine, sugar & syrup into a saucepan and
gently heat until the butter or margarine has melted.
4. Stir in the apricots and oats.
5. Pour the mixture into a non-stick (or lined) baking tin.
6. Pat down the mixture into the baking tin.
7. Bake for 15-20 minutes, until lightly browned.
8. Remove from the oven and cut into bars in the baking tin while still
hot.
Top Tips
Vary the type of dried fruit used, e.g. sultanas, figs or mixed fruit.
Add 1 x 5ml spoon cinnamon, ginger or mixed spice to the oat mixture.
Go for grated fresh apple or carrot.
The baking tin gets hot so remember to use oven gloves.
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Fresh Fruit Salad
Ingredients: 1/2pt or 250ml water 2oz/50g sugar
1 lemon 1 red apple
1 pear 1 banana
1 orange 1 green apple
2oz/50g grapes
OPTIONAL
1 peach 1 kiwi fruit 2 plums
Method:
1. Put sugar and water in a pan
2. Heat Slowly until sugar is dissolved.
3. Boil for 1 minute, pour into a large bowl to cool—this makes the
syrup.
4. Cut the lemon in half crossways, squeeze and add the juice to the
syrup.
5. Wash, quarter and core the apples and pear. Chop and add to the
syrup.
6. Peel and slice the banana and orange, add to the syrup.
7. Wash the grapes, cut in half, remove any pips. Add to the syrup.
8. Prepare and add any of the optional fruit.
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Soups Golden Vegetable Soup Ingredients: 1 potato 1 carrot
1 onion 2 sticks celery or 1 leek
1 1/2 pt or 750ml water 1 stock cube
1tbsp oil salt & pepper
` 1tbsp plain flour or cornflour
Method:
1. Boil the kettle. Dissolve the stock cube in 1/2pt or 250ml of water
and leave to one side.
2. Peel and finely chop the onion, clean and chop the celery or leek.
3. Peel and grate the carrot, peel and finely chop the potato
4. Heat the oil in a saucepan, fry the vegetables for approx 10 minutes,
stirring gently all the time.
5. Add the liquid from the measuring jug and the remaining 1pt/500ml
water.
6. Bring to the boil then simmer for approx. 25 minutes until vegeta-
bles are tender, stirring occasionally.
7. Blend the flour or cornflour with 3tbsps water in a small plastic
bowl.
8. Pour into the soup stirring all the time and simmer for 5mins.
9. Check the taste using a tsp add salt and pepper if needed.
Potato Soup
Ingredients: 4 medium-sized potatoes chopped Milk
1 small onion chopped Salt and pepper
Method:
1. Cover the potatoes and onion with water, add a pinch of salt.
2. Bring to the boil and simmer until soft. (15 – 20 mins)
3. Liquidise and season well.
4. Thin the soup to the required consistency with the milk.
5. Reheat to serve.
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Soups
Tomato Soup Ingredients: 1 onion 1 carrot
1 potato 1 x can chopped tomatoes (400g)
500ml water 1 stock cube
1/2 x 5ml spoon dried chilli flakes
1 x 15ml spoon tomato puree
Equipment: Chopping board, knife, vegetable peeler, saucepan, can
opener, measuring spoons, wooden spoon, liquidiser/
blender, ladle.
Method:
1. Prepare the vegetables: peel and slice the onion; top and tail, peel
and slice the carrot and peel and cut the potato into 8.
2. Put all the ingredients into a saucepan.
3. Stir everything together, bring to the boil and then simmer for 20
minutes.
4. Ladle the mixture into the liquidiser and blend until smooth.
5. Serve.
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Rock Buns
Ingredients: 100g/4oz SR Flour Pinch of Salt
50g/2oz marg 50g/2oz sugar
25g/1oz currants 1 egg
Method:
1. Put on oven 2000C, gas mark 6.
2. Grease baking tray.
3. Beat egg in a small plastic bowl.
4. Put sugar and fruit on a plate.
5. Sieve flour into mixing bowl with a pinch of salt.
6. Rub in marg until mixture is like breadcrumbs.
7. Stir in sugar and fruit.
8. Add egg a little at a time until mixture is bound together.
9. Bake in the oven for 15-20 minutes.
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Further adaptations:
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Fruit Crumble
Ingredients: 300g Fruit
(Cooking Apples, Rhubarb, Plums
and sugar to sweeten)
Crumble: 50g block margarine
100g SR flour
50g sugar
OVENPROOF DISH
Method:
1. Put oven on 1900C, Gas Mark 5.
2. Rub margarine into flour using fingertips.
3. Stir in the sugar, leave bowl to one side.
4. Wash and peel fruit, removing stones & pips
5. Place in ovenproof dish, add sugar to sweeten.
6. Spread the crumble mix over the fruit.
7. Put in oven for approx. 30 mins, until fruit cooked and crumble is
golden brown.
Variations:
Add a pinch of cinnamon or nutmeg to the apple
Add dried fruit and reduce the amount of sugar. Dried fruit is
much sweeter naturally!
Add chopped nuts to the crumble
Replace 25g flour with 25g rolled oats
Replace 25g SR flour for SR brown/wholemeal flour
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Fruity Muffins
Ingredients:
250g SR flour
100g caster sugar
1 egg
60ml oil
230ml semi skimmed milk
150g canned fruit, drained
2 x 5ml spoons of baking powder
Equipment: 12 muffin cases, muffin tin, weighing scales, measuring
spoons, measuring jug, mixing bowl, wooden spoons,
can opener, 2 spoons, cooling rack
Method:
1. Preheat oven to 180oC or gas mark 4.
2. Place the muffin cases into the muffin tin.
3. Mix all the ingredients together to form a smooth batter.
4. Stir in the fruit.
5. Divide the mixture equally between the muffin cases using 2 spoons.
6. Bake for 20 - 25 minutes, until golden.
7. Allow to cool on a cooling rack.
Top Tips
Vary the type of fruit you use. Try bananas, cherries or blueberries.
Go for fresh, frozen, canned or dried fruits.
Experiment with different spices, such as cinnamon, ginger or mixed
spice.
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Mini Carrot Cakes
Ingredients: 150g margarine 250g carrots
200g sugar 200g flour
2 x 5ml cinnamon 2 x 5ml baking powder
2 large eggs 125g sultanas
50g nuts
Equipment: Mixing bowl, chopping board, knife, peeler, grater,
weighing scales, wooden spoon, sieve, small bowl, fork,
muffin cases, muffin tin, 2 spoons.
Method:
1. Preheat the oven to 200oC or gas mark 6.
2. Melt the margarine in the microwave.
3. Top and tail, and then peel and grate the carrots.
4. Combine the carrots, sugar and margarine in the mixing bowl.
5. Sift in the flour, cinnamon and baking powder.
6. Beat the eggs in a small bowl, and then add to the mixture.
7. Mix in the sultanas and nuts.
8. Divide the mixture equally between the muffin cases, using the two
metal spoons.
9. Bake for 20 minutes.
Top Tips
When the mini-carrot cakes are cool, you may wish to make a cream
cheese topping. Combine 50g cream cheese and 25g icing sugar to-
gether.
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Shortbread
Ingredients: 100g Flour 75g Margarine
50g Cornflour 50g Icing Sugar
Extra caster sugar to sprinkle
Method:
1. Turn oven onto Gas mark 5/1900C
2. Mix together
3. Roll out 0.5 cm and cut into fingers or use cutter.
4. Prick with a fork.
5. Sprinkle with sugar.
6. Bake for 10 – 15 mins until pale golden brown
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Further adaptations:
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Chocolate Crispies (Easter Nests)
Ingredients: 1 bar of chocolate
Sufficient crispies to coat in chocolate
Pkt of mini Easter Eggs.
Method:
1. Place paper cake cases into the holes of a bun tin.
2. Boil a kettle. Half fill a saucepan with boiling water. You may wish
to bring the water back up to boiling point on the hob, then turn
off.
3. Breakup chocolate and place in a large mixing bowl.
4. Place mixing bowl on top of saucepan, making sure that it is not
touching the water.
5. Once chocolate has melted. Add tablespoons of crispies at a time
and stir to coat with chocolate.
6. Once there is no pool of chocolate in the bowl, use a teaspoon to
spoon out the chocolate coated crispies into the paper cake cases.
Place in a mini egg if required. Leave to set.
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Cheese & Onion Triangles
Ingredients: 50g Cheddar cheese ½ small onion
100g plain flour 50g butter or margarine
2-3x15ml spoons cold water 1 egg
Equipment: Weighing scales, chopping board, grater, knife, mixing
bowl, sieve, measuring spoons, palette knife, flour
dredger, rolling pin, spoon, fork, 2 small bowls, pastry
brush, fish slice, baking tray.
Method:
1. Preheat the oven to 180oC or gas mark 4.
2. Prepare the cheese and onion filling. Grate the cheese. Slice the on-
ion. Mix the cheese and onion together in a small mixing bowl.
3. Make up the shortcrust pastry: Sift the flour into the bowl. Rub the
butter or margarine into the flour, using your fingertips, until it re-
sembles breadcrumbs. Add the cold water and start to mix together.
Mix to form a firm, smooth dough.
4. Roll out the pastry into a square, on a floured surface.
5. Cut the square into quarters using the palette knife.
6. Spoon some cheese filling in the middle of the square.
7. Next, break the egg into a small bowl and beat with a fork, brush the
edges of the pastry with beaten egg.
8. Fold over each pasty and pinch them together all the way along.
9. Brush each pasty with beaten egg.
10. Transfer them onto the baking tray.
11. Bake for 20 minutes, until golden brown.
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Top tips
Use spices and herbs for different flavour sensations!
Try adding slices of chicken or beef, perhaps with mushrooms and
sweetcorn.
Make up the pastry using wholemeal flour – remember to use a
little more water.
Try using different types of cheese.
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Cheesy Potatoes
Ingredients: 1 kg potatoes 25g margarine
2 tbsp milk 100g Cheddar cheese
Salt and pepper
Equipment: 1 large ovenproof dish
Method:
1. Boil the kettle.
2. Peel potatoes, cut into even sized pieces.
3. Put potatoes into a saucepan, cover with water from the kettle. Bring
to the boil, cook for 20 mins.
4. Grate the cheese onto a plate.
5. Drain potatoes using a colander, return to pan and mash, add the milk,
margarine and most of the cheese.
6. Put mixture into ovenproof dish, sprinkle on the remaining cheese,
grill until cheese is brown.
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Further adaptations:
What I did well:
What went wrong:
How can I improve next time:
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