Year 7 – Practicals€¦ · Web viewBread and Butter Pudding Apple Crumble Shortbread Cheese...

Year 8 – Practical

1. Bread and Butter Pudding2. Apple Crumble3. Shortbread4. Cheese Straws5. Flapjacks/Emma’s Biscuits6. Nutty Cheese Flapjacks7. Ginger Biscuits8. Bread9. Garlic Bread10.Chelsea Buns11.Sweet Scones12.Savoury Scones13.Sweet Rock Buns14.Savoury Rock Buns15.Fairy Cakes16.Banana Cake17.Coconut and Carrot Loaf18.Brownies19. Jamaican Gingerbread20.Swiss Rolls21.Mandarin and Raspberry Flan22.Jam Tarts23.Fruit/Mincemeat Lattice Tarts24.Sausage Rolls/Cheese Rolls25.Fruit Slices26.Filo Money Bags

Seasonal1. Mince Pies2. Chocolate Logs3. Chocolate Cake Easter4. Simnel Cakes5. Valentine’s/Mother’s Day

Videos1. Bread Making2. Biscuit Making3. Designing New Food Products

BREAD AND BUTTER PUDDING

Ingredients

The Lanfranc School / Food Technology / Recipes 1

2 slices of wholemeal bread25g polyunsaturated margarine25g dried fruit25g sugar125ml milk1 eggpinch of nutmeg

Method

1. Light the oven to Gas Mark 4 or 180C2. Grease an ovenproof dish with a small amount of the

polyunsaturated margarine.3. Butter the bread with the remaining polyunsaturated margarine.

Cut into small squares.4. Put a layer of bread in the dish, sprinkle with half of the sugar

and dried fruit.5. Repeat stage 4 ending with bread on top as the last layer.6. In a bowl beat the egg and milk together until well mixed.7. Pour milk mixture over the bread in the dish. Sprinkle with

nutmeg.8. Allow to soak for a few minutes.9. Place in the oven for 30-40 minutes until set and golden brown.

APPLE CRUMBLE

Ingredients

1 cooking apple100g wholemeal plain flour50g polyunsaturated margarine50g sugar

Method

Make the crumble first

1. Put the flour into a large mixing bowl.


2. Add the margarine.3. Rub the flour into the margarine using your fingertips and lifting

the mixture out of the bowl.4. The mixture should now look like fine breadcrumbs.5. Stir in 25g sugar with a spoon. Put this mixture to one side and

prepare the apple.

Prepare the apple

1. Carefully peel the apple with a vegetable peeler.2. Cut into quarters and remove the core.3. Slice the apple thinly and place evenly in an ovenproof dish.4. Sprinkle the remaining 25g sugar over the apple.

5. Complete the recipe by spreading the crumble mixture evenly over the apples in the dish.

6. Bake in the oven Gas Mark 5 or 180C for about 20 minutes.7. When cooked it will be golden brown and the apple will feel soft

when tested with a knife.

SHORTBREAD BISCUITS

Ingredients

150g wholemeal plain flour100g polyunsaturated margarine50g sugar

Method

1. Light the oven to Gas Mark 5 or 190C.2. Put the flour in a mixing bowl, add the polyunsaturated

margarine, carefully rub in the butter to form fine breadcrumbs.3. Stir in the sugar.4. With your hands squeeze the mixture together into a dough that

will roll out.5. Put a small amount of flour on the work surface and roll out to

1cm thick.6. Cut the biscuits using suitable cutters, place on a greased baking

tray.7. Bake for about 20mins until golden brown, they will still be soft.


CHEESE STRAWS

Ingredients

100g wholemeal plain flourpinch of salt75g polyunsaturated margarine¼ tsp cayenne pepper¼ tsp mustard powder25g grated cheese

Method

1. Heat the oven to 200C/400F/Gas 6. 2. Sift the flour and salt into a bowl. Rub in the polyunsaturated

margarine until the mixture resembles fine breadcrumbs, then stir in the cayenne pepper, mustard and cheddar cheese. Stir in one tablespoon water and draw together with a knife to make a stiff dough.

3. Lightly flour your work surface and roll out the remaining dough into a rectangle 6mm thick. Trim the edges and cut into 7.5cm x 12mm strips.

4. Transfer to the baking sheets with a palette knife.5. Bake the strips for 10-15 minutes or until golden. Serve warm or

transfer to wire racks to cool. Cheese straws can be stored for up to a week in an airtight container.


EMMA’S BISCUITS

Ingredients

100g polyunsaturated margarine1 rounded tbs golden syrup125g sugar75g oats75g self-raising flour

Method

1. Heat the oven to Gas Mark 3 or 160C.2. Grease a baking tray.3. Put the margarine, sugar and syrup in a saucepan and melt over

a low heat until the margarine has melted.4. Remove from the heat and stir in the oats and flour.5. Allow the mixture to cool slightly, then roll into small balls and

place apart on the baking tray.6. Bake for about 20mins until golden brown.7. Allow to cool in the tin.


FLAPJACKS

Ingredients

200g oats100g sugar75g polyunsaturated margarine4 level tablespoons golden syrup

Method

1. Heat oven to Gas Mark 4 or 180C.2. Great a baking tin.3. Put the margarine, sugar and syrup into a saucepan and heat

gently over a low heat until all the ingredients have dissolved.4. Stir in the oats.5. Press into the prepared tin.6. Cook until golden and set, about 30mins.7. Cool for a few minutes, mark into fingers or squares and remove

from the tin.

Variations

Add 75g dried fruit. Add 1tsp ginger to make the flapjacks spicy in flavour. Add 50g peanut butter instead of 50g polyunsaturated

margarine.

NUTTY CHEESE FLAPJACKS

Ingredients


100g rolled oats75g wholemeal plain flour50g walnuts, finely chopped½ level tsp dried mixed herbs100g cheddar cheese, gratedsalt and pepper75g polyunsaturated margarine1 egg

Method

1. Place the oats, flour, nuts, herbs and grated cheese in a bowl and mix well. Add salt and pepper to taste.

2. Melt the polyunsaturated margarine in a saucepan over a low heat. Allow to cool slightly, then add the egg and mix well.

3. Pour on the dry ingredients and mix to make a moist consistency.4. Take a tsp of the mixture and roll into small balls.5. Place onto a baking tray and flatten slightly.6. Bake 190C/375F/Gas 5, for 25-35 minutes or until firm and

golden. Leave in the tin until cold.

GINGER BISCUITS

Ingredients

100g wholemeal plain four½ level tsp bicarbonate of soda25g brown sugar50g polyunsaturated margarine75g golden syrup1 level tsp ground ginger


Method

1. Light oven Gas Mark 3 or 160C.2. Grease a baking tray3. In a saucepan gently heat the sugar, syrup and margarine until

thoroughly melted.4. In a large mixing bowl, sieve the flour, ginger and bicarbonate of

soda.5. Pour the cooled mixture in the saucepan into the flour and beat

well.6. Shape the biscuits in one of the following ways:

Take a tsp of the mixture and just place on the baking tray Take a tsp of the mixture and shape by hand into a small ball

and place on the baking tray. Take the whole mixture and shape into a long roll, slice and

place on the baking tray.NB:Allow enough space on the tray for the biscuits to spread in cooking.

7. Bake in a pre-heated oven for about 15 to 20mins until firm and golden.

BREAD

Ingredients

250g strong bread wholemeal flour1 level tsp salt15g polyunsaturated margarine1 sachet of dried yeast150ml warm water.

Method

1. Light the oven to Gas Mark 8 or 250C.2. Put flour into a bowl, add the salt and rub in the margarine. Stir

in the yeast.3. Measure warm water into a jug.4. Slowly add water to the flour mixture until a soft dough is formed.


5. Turn onto a floured work surface and knead thoroughly until smooth.

6. Shape into bread rolls (see diagrams below) or place into a loaf tin.

7. Place in a warm not hot place to rise for about 15 minutes.8. Bake for about 40 minutes until golden brown and risen.

GARLIC BREAD

Ingredients

250g strong bread wholemeal flour1 level tsp salt15g polyunsaturated margarine1 sachet dried yeast125ml warm water2 cloves of garlic peeled and chopped1 tbs mixed herbs.

Method

1. Light the oven to Gas Mark 8 or 250C.2. Put flour into a bowl, add the salt and rub in the margarine. Stir

in the yeast.3. Add the chopped garlic and herbs.4. Measure warm water into a jug.5. Slowly add water to the flour mixture until a soft dough is formed.6. Turn onto a floured work surface and knead thoroughly until

smooth.


7. Shape into bread rolls (see diagrams below) or place into a loaf tin.

8. Place in a warm not hot place to rise for about 15mins.9. Bake for about 40mins until golden brown and risen.10. Optional – Lightly top with grated cheese just before it is

completely cooked.

CHELSEA BUNS

Ingredients

200g wholemeal strong bread flourpinch of salt25g sugar1 sachet dried yeast25g polyunsaturated margarine1 eggless than 125ml skimmed milk

For the Filling50g polyunsaturated margarine50g sugar50g dried fruit1tsp mixed spice (optional)

Method

1. Rub the margarine into the flour, stir in the sugar, dried yeast and salt.

2. Add the egg and enough milk to make a soft dough that will roll out.

3. Roll the dough to a rectangular shape about 1cm thick.4. Spread on to the dough the polyunsaturated margarine, then

sprinkle the sugar, dried fruit and spice.5. Follow the diagrams below, and roll the dough into the shape of a

Swiss roll, slice and place into a baking tin cut side up.


6. Allow to rise in a warm place for about 15 mins.7. Bake at Gas Mark 7 or 220C electric for 15-20 minutes until

golden brown. Whilst still hot brush with melted sugar and water to give a glaze.

SWEET SCONES

Ingredients

250g wholemeal self-raising flour50g polyunsaturated margarine50g sugar125ml skimmed milk

Optional: 50g dried fruit

Method

1. Light the oven to Gas Mark 7 or 200C electric.2. Grease a baking tray.3. Sieve the flour and salt into a mixing bowl. Rub in the margarine.4. Sir in the sugar and dried fruit.5. Pour in the milk slowly and mix with a knife to a fairly soft

dough. The mixture should not be sticky.6. Knead lightly, then roll out. The dough must be at least 2cm

thick. Cut into rounds and place on the baking tray.7. Brush with a little milk or beaten egg.8. Bake for about 12-15mins until golden brown.


CHEESE SCONES

Ingredients

250g wholemeal self raising flour50g polyunsaturated margarine75g grated cheddar cheese125ml skimmed milk

Method

1. Light the oven to Gas Mark 7 or 200C.2. Grease a baking tray.3. Sieve the flour and salt into a mixing bowl. Rub in the margarine.4. Stir in the grated cheese.5. Pour in the milk slowly and mix with a knife to a fairly soft

dough. The mixture should not be sticky.6. Knead lightly, then roll out. The dough must be at least 2cm

thick. Cut into rounds and place on the baking tray.7. Brush with a little milk or beaten egg.8. Bake for about 12-15 mins until golden brow.

SAVOURY ROCK CAKES

Ingredients


225g wholemeal self raising floursalt and pepper100g polyunsaturated margarine75g cheddar cheese, grated1 small onion, skinned and finely chopped6 rashers streaky bacon, derinded and finely chopped1 egg beaten

Method

1. Sift the flour into a bowl with salt and pepper to taste. Add the margarine in pieces and rub into the flour until the mixture resembles fine breadcrumbs.

2. Cut bacon into small pieces and cook in microwave with onion for 3 mins.

3. Place tomato in boiling water until skin is easily removed. Chop into small pieces.

4. Stir in the cheese, onion, tomato and bacon. Mix well.5. Add the egg and mix to stiff dough. Place 12 to 14 mounds on an

oiled baking sheet.6. Bake 190C/375F/Gas 5, for 15 to 20 mins or until firm and golden.

Cool on a wire rack.

ROCK BUNS

Ingredients

200g wholemeal self raising flour50g sugar75g polyunsaturated margarine 2 eggs100g dried fruit¼ tsp mixed spice2-3 tbs of skimmed milk to mix


Method

1. Heat oven to Gas No 5 or 180C. Grease baking tray.2. Sieve flour and spice into a mixing bowl.3. Rub polyunsaturated margarine into the flour until fine

breadcrumbs are formed.4. Stir in the sugar and dried fruit.5. Stir the egg into the mixture to make a stiff dough.6. Using a tablespoon place ‘heaps’ of the mixture on the baking

tray.7. Bake for approx. 20 mins until golden brown.

FAIRY CAKE

Ingredients

50g wholemeal self raising flour50g polyunsaturated margarine150g sugar1 egg

Method

1. Set oven to Gas Mark 5 or 180C.2. In a large mixing bowl put the margarine and sugar. Beat

together with a wooden or plastic spoon until creamy.3. Beat in the egg slowly, adding a little at a time.4. Fold in the flour with a metal spoon.5. Put a tsp of the mixture into paper cases placed in a bun tin.6. Bake for 15-20 mins until golden brown and firm to the touch.


Variations

Add 25g dried fruit e.g. sultanas, raisins or currants Replace 25g wholemeal flour with 50g cocoa to make chocolate

cakes. Cakes can be decorated with icing once cool.

VICTORIA SANDWICH CAKE

Ingredients

150g caster sugar150g polyunsaturated margarine150g wholemeal self raising four3 eggs

Jam to sandwich cake together

Method

1. Light the oven Gas Mark 5 or 180C.2. Grease and line with greaseproof paper two sandwich tins.3. In a large mixing bowl, place all the ingredients except the jam.4. With a wooden or plastic spoon beat all the ingredients together

until smooth and soft.5. Divide the cake mixture between the two sandwich tins evenly.6. Place in the oven and bake for 20 mins until golden brown and

springs back to the touch.7. Turn onto a wire rack to cool. When cool sandwich together with

the jam.


Variations

Replace 50g flour with 50g cocoa powder to make a chocolate cake.

Add grated lemon rind to give a lemon taste.

BANANA CAKE

Ingredients

75g polyunsaturated margarine100g sugar1 egg1 large ripe banana150g plain wholemeal flour1 rounded tsp baking powder1 pinch salt1tbs water

Method

1. Light oven Gas Mark 4, 180C. Put shelf in the middle.2. Grease and line a small loaf tin.3. Beat the margarine and sugar until light and fluffy. 4. Beat in the egg. 5. Mash the banana and mix in.6. Mix the flour, baking powder and salt and add to the mixture.

Stir in the water.7. Put into the tin and bake for about 1 hour. Test with a skewer to

see if the centre is cooked.


COCONUT AND CARROT LOAF

Ingredients

150g wholemeal plain flour1 tsp baking powerpinch of salt100g castor sugar2 eggs1 large lemon100ml sunflower oil½ tsp vanilla essence1 large carrot50g desiccated coconut

Method

1. Heat the oven to 180C or Gas Mark 4.2. Grease and line a large loaf tin.3. Grate the lemon and squeeze out the juice. Place in a bowl.4. Peel and finely grate the carrot. Place in a bowl.5. Sift the flour, baking powder and salt into a large bowl, then stir

in the sugar.6. In another bowl beat the eggs, lemon zest and juice, oil and

vanilla essence together until well mixed.7. Fold in the flour mixture, carrot and coconut.8. Pour into the prepared tin.9. Place in oven and cook for about 40-50 mins until set and a

skewer inserted comes out clean.


BROWNIES

Ingredients

50g chocolate50g polyunsaturated margarine150g sugar1 tsp vanilla essence50g wholemeal self raising flour2 eggs

Optional: 50g walnuts

Method

1. Grease and flour a shallow baking tin.2. Heat oven to Gas Mark 4 or 180C.3. Put the chocolate and margarine in a heatproof bowl over a

saucepan of hot water. Or place in the microwave to melt4. Stir until melted and then add the sugar and the vanilla essence.

Remove from the heat.5. Sift the flour and salt into a bowl and add the walnuts.6. Add the eggs and the chocolate mixture to the flour and beat

until smooth.7. Pour into the prepared tin and bake for 35-40 mins until well

risen.8. When cold cut into 12 squares.

DARK JAMAICAN GINGERBREAD

Ingredients

350g wholemeal plain flour175g polyunsaturated margarine1 ½ tsp ground ginger


2 tsp ground cinnamon½ tsp ground nutmeg1 level tsp bicarbonate of soda4 tbs milk3 tbs black treacle3 tbs golden syrup175g dark soft brown sugar2 eggs

Method

1. Grease and line a 900g loaf tin.2. Sift the four and spices into a large mixing bowl. Leave to one

side.3. Mix the bicarbonate of soda with the milk. Leave to one side.4. Into a saucepan, measure out the treacle, golden syrup, sugar

and butter. Add to this 50ml water. Place on a low heat and allow to melt. Do not allow the mixture to boil.

5. Add the mixture in the saucepan to the flour and spices in the mixing bowl. Beat very well until the mixture is smooth.

6. Now slowly beat in the eggs a little at a time.7. Finally beat in the milk and bicarbonate of soda.8. Pour the mixture into the prepared tin and bake for about 1 ½

hours until well risen and firm to the touch.9. Allow the cake to cool before turning out of the tin.10. This cake is best left for about a day to mature before eating.

SWISS ROLL

Ingredients

3 eggs75g caster sugar75g wholemeal plain flourjam to fill the spongeextra caster sugar for rolling (about 100g)

Method

1. Light the oven to Gas No 7 or 220C.


2. Line a Swiss roll tin, your teacher will help you here.3. In a large mixing bowl, place the eggs and 50g sugar. Using an

electric whisk, whisk these ingredients together until very thick and creamy.

4. Sieve and fold in the flour with a metal spoon.5. Pour the mixture into a prepared tin. Place in a hot oven for

about ten mins.6. Meanwhile, place a sheet of greaseproof paper on the table and

sprinkle with sugar.7. When the Swiss roll is golden brown, remove from the oven. Turn

out onto the sugar on the paper. Spread the jam all over the cake quickly. All of this stage must be done while the cake is hot.

8. Using the paper, roll up the Swiss roll and hold in position to ‘set’ the cake in place.

RASPBERRY AND MANDARIN FLAN

Ingredients

2 eggs100g caster sugar100g plain wholemeal flour200g low fat soft cheese such as Philadelphia2tbs sugara few drops vanilla essence1 tin drained raspberries1 tin drained mandarins

Method

1. Set the oven to 200C/400F/Gas 6 and grease a sponge flan tin. Line the centre base with greased baking paper.


2. Whisk the eggs and sugar until they form a thick foam and leave a trail.

3. Fold the wholemeal flour in gently, using a tablespoon.4. Spoon the mixture into the prepared flan and level off.5. Bake for 10-15 mins until it springs back to the touch. Leave to

cool in the tin.6. Mix the soft cheese with the sugar and vanilla essence and spoon

into the flan.7. Top with raspberries and mandarin segments.

JAM TARTS

Ingredients

100g plain wholemeal flour50g polyunsaturated margarine2-3 tbs water2-4 tbs jam

Method

1. Measure wholemeal flour into mixing bowl.2. Rub margarine into the flour until fine breadcrumbs are formed.3. Add the water slowly, mixing with a palette knife until a soft

dough is formed.4. Roll out to ½ cm thick, cut with a pastry cutter.5. Place the cut out pastry into a ‘bun tin’.6. Put 1tsp jam into each case.7. Bake for 15 mins at Gas mark 6 or 200C until jam bubbles.


MINCE PIES

Ingredients

200g wholemeal plain flour100g polyunsaturated margarine2 tbs water1 jar mincemeat

Method

1. Put the wholemeal flour into a large mixing bowl, add the polyunsaturated margarine.

2. Rub the margarine into the flour until fine breadcrumbs are formed.

3. Carefully add the water and mix to a soft dough.4. Roll out on a lightly floured surface to ½ cm thick, cut out enough

tops and bottoms to fill a 9 hole bun tin.5. Place the larger circle in the bottom of the tin, put 1tsp of

mincemeat into this.6. Dampen the edges with water and place the top circle of pastry

onto the mince meat.7. Brush the tops with water and sugar.8. Bake for 15-20 mins at Gas Mark 6 or 180C until golden brown.


LATTICE FRUIT TART

Ingredients

250g plain wholemeal flour125g polyunsaturated margarinecold water to mixfruit pie filling

Method

1. Make the pastry by rubbing the fat into the flour until fine breadcrumbs are formed.

2. Add 2tbs of water and mix to a soft dough.3. Cut pastry into 2/3 and 1/3 portions. Roll out one part and line a

shallow pie dish with it.4. Spread the pie filling on top evenly.5. Roll out the remaining pastry and cut into long strips about 1cm

wide and the length of the dish.6. Place these strips over the pie filling in a ‘criss-cross’ fashion.7. Trim the edges.8. Bake in a hot oven Gas Mark 6 or 200C until pastry is golden in

colour.


SAUSAGE ROLLS

Ingredients

½ packet of puff pastryegg to glaze200g sausage meat

Method

1. Roll out pastry into a long oblong.2. Trim off the edges and cut in half lengthways.3. Have the sausage meat and use flour to roll out two long

sausages.4. Place in the centre of pastry strips.5. Brush water down the side of the pastry and roll over.6. Use a fork to seal and cut large sausage roll into 4 or 8.7. Place on baking tray. Brush with egg glaze.8. Bake at 220C/Gas Mark for 20 mins until golden brown.

FRUIT SLICE

Ingredients

½ packet of puff pastry, defrosted if frozenflour for dusting1 packet of ‘Quick gel’ glaze in orange


tinned peaches or apricots

Method

1. Heat the oven to Gas Mark 7 or 220C.2. Roll out the pastry to 2 rectangles. Trim the edges with a sharp

knife.3. Cut and shape according to the diagrams below:

FOLD PLACE ON PLACE BORDER ON

BAKING TRAY TOP OF PASTRY

4. Bake in the hot oven for about 20 mins until golden brown and risen.

5. Open and drain the peaches/apricots6. Arrange neatly on the pastry.7. Make the ‘quick gel’ glaze according to instructions on packet.8. Leave to set.9. Serve with cream or crème fresh

Variations Any fruit that is in season can be used. Place a layer of cold custard on the base before arranging the

fruit.

FILO MONEY BAGS

Ingredients

1 packet of filo pastry75g polyunsaturated margarinesweet mincemeat

Method


Cut

Border 2cm

cut Roll centre of pastry out to 2cm

larger

Prickbase

Mark border with crosses

xxxx

. . . .

1. Put the oven on to Gas mark 6 or 200C 2. Melt the butter in a saucepan3. Carefully unroll the filo pastry and lay on the work surface.4. Cut the pastry into even sized squares. Each parcel will need at

least 4 squares.5. Brush each square with the melted butter and lay at angles on

top of each other.6. Place a spoonful of the mincemeat in the centre and gather up

the pastry over the top of the filling to form a parcel shape.7. Brush with melted butter and place on a baking tray.8. Bake for about 10 minutes until the pastry is golden and crisp.

Variations

Use dried figs, apricots, prunes, etc. as an alternative to the mincemeat.

Vary the spices you put into the mixture.


Year 7 – Practicals€¦ · Web viewBread and Butter Pudding Apple Crumble Shortbread Cheese...

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Transcript of Year 7 – Practicals€¦ · Web viewBread and Butter Pudding Apple Crumble Shortbread Cheese...