Year 9

Recipe Book

Name: ____________ Group: _____

Year 9 Mapping Sheet 2017 - 18

Week

1 and 2

Theory: Introduction to the course.

Multicultural influence on eating habits.

Identification of staple foods and traditional

dishes. Religious influences on food choices.

Research the factors that have driven changes

in the traditional British diet.

Practical: Chicken Goujons with Lemon Sauce or Sweet and

Sour.

Establishing routines within a practical. Meat and vegetable

preparation techniques. Simple starch based sauce

production.

Week

3 and 4

Theory: Food Safety.

Dodgy demonstrating—understanding and

rectifying cross-contamination when preparing

food.

Practical: Chicken Filo Pie

Safe preparation of chicken. Vegetable preparation. Starch

based sauce production. Assembling of pie.

Week

5 and 6

Theory: Maids of Honour demonstration &

adaptation.

Understand how pastry is made and

demonstrate flair and creativity in flavour

adaptation.

Practical: Maids of Honour

Production of a pastry dough. Rolling and cutting

consistently. Filling and encasing.

Week

7 and 8

Theory: Pasta.

Make pasta in groups and develop shaping

skills.

Practical: Lasagne.

Meat sauce production. Cheese sauce production, using the

all in one method. Layering and assembling of Lasagne.

Week

9 and 10

Theory: Yeast investigation .

Understand how yeast works in bread. Know

the working characteristics of bread production.

Practical: Focaccia

Bread production. Opportunity to develop original design.

Week

11 and 12

Theory: Fruit Gateaux demonstration

Understand the technicality of making a

whisked sponge accurately and ensuring a high

quality product could be achieved.

Opportunity to adapt design to show flair and

creativity.

Practical: Mini Fruit Gateaux

Whisked sponge. Cutting, layering, whisking, piping, coating.

Week

13 and 14

Theory: Meringue Technical Challenge.

In groups following instructions, pupils are to

produce a batch of meringues with no

guidance.

Practical: Meringue Nests

Meringue production. Piping into nests to be decorated at

home and photographed.

Week

15 and 16

Theory: Planning skills.

Produce a plan. Include timings, hygiene, safety

and quality.

Practical: Oreo cupcakes

Bread production. Filling, shaping, dividing and baking.

Week

17 and 18

Theory: Test and survey

QMA5

Practical: Chicken Escalope

Cake production. Frosting production. Piping techniques

and quality finishing.

Chicken Goujons with Lemon Sauce

2 chicken breasts

1 clove garlic

3 tbsp. soy sauce

2 tbsp. cornflour (provided by school)

2 tbsp. sesame oil (optional—provided by school)

2 tbsp. vegetable oil (provided by school)

50g green beans

1 red pepper or baby sweetcorn

For the sauce

1 chicken stock cube

1 lemon

2 tbsp. sugar

Salt and black pepper

How to adapt this recipe: Swap the vegetables for others such as mange tout, carrots, broccoli or water

chestnuts. If you really don’t like lemon sauce bring a jar of black bean sauce or another variety of your

choice.

Method

1. Cut the chicken diagonally into bite sized strips. Top and tail the beans and slice the pepper.

2. Place the chicken in a big bowl with the soy sauce and chopped garlic.

3. Mix well then add the cornflour.

4. Heat the oils in a frying pan or wok then add the chicken pieces. Fry for 3 to 4 minutes - do not

allow it to stick.

5. Add the vegetables to the pan and gently fry for 5 minutes.

6. Mix the chicken stock cube, 150 ml water, lemon juice and the sugar in a jug, then add to the frying

pan.

7. Bring to the boil stirring constantly, then simmer for 10 minutes.

Season to taste.

8. Wash up.

At home: Store in the fridge until ready to eat.

Reheat until piping hot either on the hob or in the

microwave. Serve with rice or noodles.

You will also need:

• Apron

• Dish to present your

food in and take it home

Sweet and Sour Chicken 1 onion

1 green pepper

1 small carrot

250g chicken or turkey

1 small can of pineapple pieces

2 tbsp. sugar

2 tbsp. vinegar (provided by school)

1 tbsp. soy sauce (provided by school)

1 tbsp. tomato puree or ketchup (provided by school)

1 tbsp. cornflour (provided by school)

How to adapt this recipe: Use Quorn instead of the meat. Use king prawns instead of the meat for

an exotic touch! Swap the vegetables for baby sweetcorn and mange tout.

Method

1. Peel, chop and gently fry the onion, stirring occasionally. Meanwhile, cube the pepper and

chop the carrot.

2. Cut the chicken into cubes and add to the pan. Cook for 5 mins stirring all the time.

3. Add the pepper and carrot and turn the heat down.

4. Drain the juice from the pineapple into a jug, add enough water to make it up to 250 ml. Add

the pineapple to the chicken.

5. Add all the remaining ingredients to the jug and mix until smooth. Pour into the pan and

bring to the boil stirring until the sauce thickens.

6. Turn the heat down and simmer for 10 mins.

7. Wash up.

At home: Store in the fridge until ready to eat.

Reheat until piping hot either on the hob or

in the microwave. Serve with rice or noodles.

You will also need:

• Apron

• Dish to present your

food in and take it home

Chicken Filo Pie

1 tbsp. oil

1 carrot

1 small onion

2 tbsp. flour

¼ tsp paprika

75g frozen peas

2 boneless chicken breasts

350mls milk

6 sheets filo pastry

25g butter

Method

1. Prepare self and area. Set oven to Gas 5 or 190°C.

2. Peel and chop onion and carrot.

3. Gently fry the onion until soft.

4. Add the carrot and continue to cook gently until soft.

5. Chop the chicken into small cubes. Sprinkle with flour, salt and pepper and paprika.

6. Add the chicken to the pan and cook stirring well - don’t allow the mixture to stick or burn.

7. After a couple of minutes, add the milk gradually and bring to boil stirring continuously until a

thick sauce forms.

8. Add the peas and simmer for 5-10 minutes. Start to wash up.

9. Transfer the mixture to your ovenproof dish.

10. Coat each sheet of filo pastry with melted butter. Scrunch up pastry sheets and arrange on top of

the chicken mixture.

11. Bake for 10 minutes or until filo pastry is crisp and golden.

12. Wash up.

At home: Chill until ready to eat. Reheat in the oven at Gas 5 or 190°C un-

til piping hot. Cover with foil if the pastry is browning too much.

You will also need:

• Apron

• Ovenproof dish

How to adapt this recipe: Remove the chicken and add additional vegetables such as cauliflower and

broccoli, along with 50g grated cheddar for a veggie version. Swap chicken for stewing steak and

swap flour for gravy granules and remove milk from the recipe.

Maids of Honour

For the pastry

150g plain flour

75g butter not margarine

For the filling

2 tbsp. raspberry jam

For the sponge

50g margarine

50g caster sugar

1 egg

50g self raising flour

How to adapt this recipe: Alter the flavour of the jam. Add vanilla essence or almond

essence to your sponge. Take a tbsp. of flour out of the sponge mix and replace with cocoa

powder. Add lemon zest to the sponge and use lemon curd in place of the jam.

1. Prepare self and area. Preheat the oven to Gas 6 or 200°C.

2. Cube the butter and combine with the flour by rubbing with your fingertips until it

resembles breadcrumbs/sand. Add a teaspoon of water and stir with a rounded knife.

Repeat until a dough is formed. It should require 6-8 teaspoons of cold water.

3. Roll out the pastry on a floured surface to the thickness of a pound coin. Cut into 12

circles and place into a jam tart tin.

4. Place a little jam in each pastry case. (Approx. 1/4 tsp per case)

5. Cream margarine and sugar until light pale and fluffy.

6. Beat in the egg and fold into the flour until well combined.

7. Place a small spoonful (approx. 1 tsp) of mixture in each pastry case.

8. Bake for 15—20 minutes.

9. Wash up.

At home: Store in an airtight container.

You will also need:

• Apron

• Named tub to take tarts home

in

Lasagne

Meat sauce:

500g minced beef

1 onion

1 tin chopped tomatoes

2 tbsp. tomato puree

1 beef stock cube

75mls water

a pinch of mixed herbs (provided by school)

10 sheets of lasagne

Cheese sauce:

375mls milk

25g butter

25g plain flour

100g grated cheese - not mozzarella!

How to adapt this recipe: Add garlic and extra vegetables such as celery and carrots to the meat

sauce. Swap the meat for Quorn. Omit the meat and use a selection of Italian vegetables instead.

Method

1. Prepare self and area. Set oven to Gas 5 or 190°C.

2. Peel and chop the onion.

3. Dry fry the minced beef.

4. Add chopped onion, fry until soft then add tomato puree, mixed herbs, tinned tomatoes and

stock. Mix well. Gently simmer for 15 minutes.

5. Make cheese sauce using the all-in-one method: put milk, butter, flour and salt and pepper

into a saucepan. Stir continuously until the mixture thickens.

6. Remove from the heat and add half of the grated cheese. Stir until melted and smooth.

7. Put layers of meat sauce, cheese sauce and lasagne into dish finishing with a layer of cheese

sauce.

8. Sprinkle the remaining cheese on top.

9. Bake in the oven for about 30 minutes until golden and bubbling.

10. Wash up and check your area.

At home: Store in the fridge until ready to eat.

Reheat in the oven until piping hot.

You will also need:

• Apron

• Square or rectangular oven-

proof dish

Focaccia Ingredients:

250g strong white flour

1 tsp yeast (provided by school)

1 tsp salt

2 tbsp. oil

For topping:

2tbsp oil

100g cherry tomatoes

50g black olives (optional)

Pinch of sea salt (provided by school)

3 tbsps. Pesto

You will also need:

• Apron

• Named tub to take bread

home in

Method

1. Prepare self and area.

2. Set the oven to Gas 6 or 200°C.

3. Place flour, yeast and salt into the bowl. Make a well and add 3 tbsp. oil then gradually pour

150ml warm water and mix with the handle of your spoon.

4. Knead the dough on a lightly floured surface, knead for 10 minutes.

5. Using your fingertips gently push the dough to a rectangle, pushing into the corners. Brush

with remaining oil and cover with paper towels until it nearly doubles in size.

6. With your fingertips create indentations. Drizzle with the remaining oil and press the cherry

tomatoes into the indentations made. Scatter with olives if using and the sea salt. Brush

with remaining oil.

7. Bake for 20 minutes until golden brown.

8. Wash up.

Fruit Gateaux

3 eggs

75g caster sugar

75g SR flour

1 tin of fruit e.g. mandarins or pineapple

OR fresh fruit such as strawberries or grapes.

50g toasted coconut, chopped nuts or chocolate curls for the sides

300ml double cream

How to adapt this recipe: Add jam to the middle along with the cream. Swap the cream for

ready made buttercream or fudge frosting.

Method

1. Set the oven to Gas 6 or 200°C.

2. Place the eggs and sugar in a large bowl and whisk with an electric mixer until white and

creamy.

3. Sieve the flour onto a plate. Gently fold into the mixture using a metal spoon.

4. Grease and line a Swiss Roll tin and pour the mixture into it.

5. Bake for 10 - 15 minutes.

6. Wash up. Drain the tinned fruit and pat dry with kitchen roll or wash and slice the fresh

fruit. Whip the cream and keep it cool.

7. Once the cake comes out of the oven remove the paper and leave to cool.

8. Cut into 3 equal pieces and sandwich together with a little cream. Spread a little cream

on the sides. Tip the coconut or chocolate curls onto greaseproof paper and dip the cake

into this to coat the sides.

9. Spread some cream on the top of the cake and decorate with the fresh fruit. Finish with

piped cream!

10. Finish washing up.

Store in the fridge until ready to eat.

You will also need:

• Apron

• Plate to go on

Meringue Nests

2 eggs

100g sugar

½ tsp cream of tartar (provided by school)

At home:

200ml double cream

Selection of fruit or berries.

Method

1. Set the oven to Gas 2 or 100°C. Line baking tray with grease proof paper.

2. Separate egg white and yolk into separate bowls.

3. Whisk the egg white and cream of tartar on high speed with an electric mixer until it starts to

foam. Whisk until it achieves soft peak.

4. Add the sugar gradually whilst continuing to whisk and beat until it achieves stiff peak.

5. Transfer meringue into a piping bag and pipe into nests onto baking tray.

6. Bake for 1 hour.

7. Wash up area.

At home: Whip up double cream until thick and spoon into each nest. Top with selection of berries.

Keep in the fridge in a sealed container.

You will also need:

• Apron

• Named tub to take

meringues home in

Oreo Cupcakes Ingredients:

For the cupcakes:

100g plain flour

20g cocoa powder

120g caster sugar

1½ tsp baking powder

40g butter

1 egg

100ml milk

1 tsp vanilla essence

8 whole Oreos

For the buttercream frosting:

90g butter

175g icing sugar

½ tsp vanilla essence

1 tbsp. milk

2 crushed Oreos and 4 cut in half to decorate the tops!

You could use mini Oreos if you prefer…..

You will also need:

• Apron

• Named tub to take cupcakes

home in

• 8 paper cake cases

Method

1. Prepare self and area. Set the oven to Gas 4 or 180°C.

2. Sieve the flour, cocoa powder and baking powder into a small bowl and mix around.

3. Beat the butter and sugar together in a large bowl until it combines then add the vanilla

and the egg. Mix well.

4. Add half the milk and mix. Add half the flour mixture and stir again. Add the rest of the

milk and mix again! Add the rest of the flour and stir fully until smooth.

5. Place a whole Oreo in the bottom of the paper case. Divide the cake mixture between the

cases and bake for 18 - 20 minutes. Wash up.

6. Make the buttercream by beating the butter until soft and creamy. Add the icing sugar in 3

goes and beat well after each addition. Crush the Oreos! Add the vanilla essence and

crushed Oreos to the buttercream and mix. Add a drop of milk if it seems too stiff.

7. Make sure the cakes are fully cooled. Pipe the buttercream on top and finish off with half

an Oreo.

8. Place in your tub and finish washing up.

At home: Store in an airtight container.

How to adapt this recipe: Omit the cocoa powder (replace with 20g of extra flour) and the

Oreos from the cupcakes and replace the Oreos with mini marshmallows. Alternatively, replace

the cocoa with flour and Oreos with lemon zest for the cupcakes and top with lemon flavoured

buttercream and jelly lemon slices!

Chicken Escalope

1. Set oven Gas 6 Elec 200°C.

2. Remove any skin from chicken and pound thin. Season chicken on both sides with

salt and pepper.

3. Beat the eggs in a small bowl.

4. Dip the chicken in flour, then dip in beaten egg and then breadcrumbs.

5. Sautéé the escalopes in oil until golden - approximately 2 minutes each side. Remove

from pan and drain on kitchen paper.

6. Chop onion and garlic finely and fry until soft. Add the tomatoes and basil.

7. Place the chicken in your ovenproof dish. Spoon the tomato sauce over each

escalope. Place a round of mozzarella on top and sprinkle with parmesan cheese.

8. Bake for approximately 8 minutes until chicken is cooked and cheese is melted and

golden.

9. Wash up.

2 chicken breasts

1 egg

Salt & pepper

50g plain flour

100g breadcrumbs

1 ball mozzarella

25g grated parmesan

Tomato sauce:

1 small onion

1 clove garlic

125g cherry tomatoes

½ tsp dried basil –provided

by school

Salt & pepper

Apron

Oven-proof dish

Adaptation: You could

swap the chicken fillet for

a pork fillet.