Document

Report
Basic bread recipe
Method
1) Grease the sandwich tin.
Ingredients
200g strong flour
½ teasp salt
2 teasp easy-blend yeast
1 tbsp oil
150ml warm water
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.
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
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.
Health and Safety
Put on an apron, check hair is
tied back, wash hands and
turn the oven on.
Pizza recipe
Ingredients
200g strong flour
½ teasp salt
2 teasp easy-blend yeast
1 tbsp oil
150ml warm water
Your pizza toppings
ingredients
Equipment
Baking tray
Mixing bowl
Flour dredger
Palette knife
Oven
Method
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.
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.
Cooling rack
Measuring jug
Oven temperature
210°/ Gas mark 7
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.
Health and Safety
Put on an apron,
check hair is tied
back, wash hands and
turn the oven on.
Chelsea buns
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
Method
1) Turn on oven and grease the sandwich tin.
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.
Health and
Safety
Put on an apron,
check hair is tied
back and wash
hands.
Bread and butter pudding
Ingredients
4 slices bread/shop bought
bread product
Method
Health and Safety
1) Butter the bread and cut into
pieces.
25g margarine/butter
150ml milk
50g dried fruit
1 egg
25g sugar
Spices e.g. nutmeg
Equipment
Knife
Chopping board
1 measuring jug
1 sieve
1 oven-proof container
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.
1 fork
Oven temperature
180°C or Gas Mark 5
Homework
Bring the ingredients for your bread and butter pudding
and your testing and evaluation for lesson 6.
Cobbler
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
Method
1) Turn the oven on to the correct
temperature.
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 1520 minutes until cobbler is well risen and
brown in colour.
Health and Safety
Put on an apron, check
hair is tied back and wash
hands.
Spaghetti
Bolognaise
Ingredients
Method
200g lean minced meat
1 small onion
1 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
Equipment
Chopping board
Wooden spoon
Frying pan
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.
Vegetable knife
Saucepan
Hob temperature
Medium hob heat
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.
Health and Safety
Burger
Ingredients
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
Equipment
Chopping board
Vegetable knife
Frying pan
Mixing bowl
Grill pan
Fork
Grill temperature
Medium grill
Method
1) Chop the onion and tomato very
finely.
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.
Health and Safety
Collect equipment, turn grill
on, put on apron, tie hair
back and wash hands.
Melting Moments
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
Method
1) Cream fat and sugar until pale, soft
and a fluffy texture.
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.
Health and Safety
Put on an apron, check
hair is tied back, wash
hands and turn the oven
on.
Savoury Streudel
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
Method
1) Turn the oven on.
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 20-25 minutes until
golden brown.
9) Cool on wire rack
Health and Safety
Wear apron, tie hair back
and wash hands.
Sweet Streudel
Ingredients - sweet
Method
1) Turn the oven on.
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
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 20-25 minutes until golden
brown.
9) Cool on wire rack
Health and Safety
Wear apron, tie hair
back and wash hands.
Fresh pasta
Ingredients
Method
Health and Safety
1 egg
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.
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
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.

similar documents