Hinchingbrooke School

Year 7Recipes

2014-15

‘Introduction to Cooking’

Name: ______Form:______

Food Teacher: ______

Making Activity1: Fruit Smoothie

DON’T FORGET A WATERTIGHT CONTAINER TO TAKE THIS HOME

Smoothies are not only healthy and easy to make, but they taste great too!

Ingredients (Choose either)

125 ml semi-skimmed milk125 ml semi-skimmed milk

1 tbsp low-fat yoghurt1 tbsp low-fat yoghurt

½ banana3-4 strawberries

Method

  1. Measure the milk into a cup.
  2. Measure the yoghurt into a cup.
  3. Chop the strawberries into quarters. Or slice the banana.
  4. Place all the ingredients into a blender and blend until smooth.
  5. Pour into a clean glass and enjoy.

Learning Objectives

By the end of this task you should be able to:-

Use a range of basic equipment, eg chopping board, knife, spoon;

Prepare and cut a range of fruit, eg peeling, bridge hold and claw grip;

Measure liquids accurately using a measuring jug;

Use the blender or hand blender safely;

Make a fruit smoothie.

Skills
Measuring / Knife skills / Combining / Blending

Making Activity2:Fruit Salad

DON’T FORGET A LIDDED WATERTIGHT CONTAINER TO TAKE THIS HOME

Learning Objectives

By the end of this activity you should be able to:

prepare ingredients, eg slicing, dicing, peeling

use a knife safely

Ingredients

200ml Fruit Juice

Red / Yellow / Orange / Green
Apple / Pineapple / Satsuma / Apple
Strawberries / Starfruit / Orange / Pear
Cherries / Nectarines / Apricots / Grapes
Grapes / Peaches / Mango / Kiwi
Watermelon / Melon / Mandarins / Greengages
Plums / Plums / Sharon Fruit

Choose one fruit from each column to create a colourful fruit salad as a desert or part of a healthy lunchbox.

Red

Yellow

Orange

Green

If you leave the fruit salad like this some of the fruit might go brown so we use a juice to help stop this. You can choose any flavour pure fruit juice you like, eg. Tropical, orange, apple, etc.

Method

  1. Open the juice and pour in the container you are taking it home in.
  2. Prepare the fruit according to the type. This could include washing, peeling, slicing, coring, or chopping.
  3. The pieces of fruit should be small enough to fit more than one piece on a dessertspoon.
  4. Place the fruit in the juice and stir until covered with juice.

Skills
Chopping/Knife skills / Combining / Blending

Making Activity3:Pizza Toast

DON’T FORGET A CONTAINER TO TAKE THIS HOME

Learning Objectives

By the end of this activity you should be able to:

prepare ingredients, eg slicing, dicing, peeling

use a knife safely

IngredientsEquipment

Crabtree Anne

Pizza Toast Ingredients 2 slices bread preferably wholegrain 2 tabsp spoons tomato pizza sauce (from school) ½ pepper 1 spring onion or small onion 1 mushroom 30g hard cheese eg. Cheddar, Edam Pinch mixed herbs (from school) Method 1. Preheat grill 2. Slice

12:12

2 Slices Bread (preferably wholegrain)Chopping Board

2 tbsp spoons tomato pizza sauce (from school)Knife

½ pepperGrater

1 spring onion or small onionButter Knife

1 mushroom

30g hard cheese eg Cheddar, Edam

Pinch mixed herbs (from school)

Method

  1. Preheat the grill.
  2. Slice the pepper, onion and mushroom.
  3. Grate the cheese.
  4. Place the bread under grill and toast one side.
  5. Remove the bread from the grill and place on a chopping board uncooked side up.
  6. Spread the tomato sauce over top.
  7. Arrange the pepper, mushroom and onion over the bread.
  8. Sprinkle the cheese and herbs over bread.
  9. Place under grill until cheese bubbles.
Skills
Chopping/Knife skills / Arranging / Using the grill

Making Activity 4: Apple and Sultana Crumble

DON’T FORGET AN OVENPROOF DISH TO BAKE THIS IN AND A

CONTAINER TO TAKE IT HOME

Learning Objectives

By the end of this activity you should be able to:

weigh and measure ingredients accurately;

prepare ingredients, eg peeling, slicing;

use the rubbing in technique to make a topping;

use the oven safely.

IngredientsEquipment

80g Plain FlourWeighing scales, Sieve

60g Butter or MargarineMixing bowl, Wooden spoon

40g OatsChopping board, Knife

30g Brown or White SugarOvenproof dish

2 Eating ApplesBaking tray

50g Sultanas

Method

  1. Preheat the oven to 190oC or gas mark 5.
  2. Rub in the butter or margarine into the flour until it resembles breadcrumbs.
  3. Stir in the oats and sugar.
  4. Cut the apples into quarters and remove the core. Slice thinly.
  5. Arrange the apple slices in the oven-proof dish, and then add the sultanas.
  6. Sprinkle the crumble topping over the apple slices.
  7. Bake for 25-30 minutes, until the apple is soft and the crumble is golden.

Top tips

You may wish to put the dish onto a baking tray when placing it in the oven.

Be creative and experiment with other fruits, such as blackberries, apricots, raspberries, peaches, nectarines or plums.

Try mixing together different fruits, eg pear and plum.

Skills
Weighing/ measuring / Knife Skills / Claw grip/Bridge hold / Rubbing in Method
Combining/ Mixing / Arranging / Using the oven

Making Activity 5 : Courgette and Cheese Muffins

DON’T FORGET A LIDDED CONTAINER TO TAKE THEM HOME

Learning Objectives

By the end of this activity, you should be able to:

weigh and measure ingredients accurately;

use the all-in-one method to combine ingredients into a uniform batter;

divide the batter equally between cases;

use the oven safely;

understand the role of raising agents in food production.

Keywords: savoury, all-in-one method, batter, raising agents.

IngredientsEquipment

1 small or ½ large Courgette6 muffin cases, muffin tin

60g Cheddar Cheesechopping board, knife

150g Self Raising flourgrater, measuring jug

100ml Semi-skimmed Milkmixing bowl, wooden spoon

1 Egg2 spoons, cooling rack

30ml Oil (from school)

1 tsp Salt & Black pepper (from school)

Method

  1. Preheat the oven to 200oC or gas mark 6. Place the muffin cases in the muffin tin.
  2. Cut the ends off the courgette. Grate the courgette and cheese.
  3. Mix all the ingredients together with a wooden spoon to form a smooth batter.
  4. Divide the mixture equally between the muffin cases using 2 spoons.
  5. Bake for 25 minutes, until golden.
  6. Allow to cool on a cooling rack.

Top tips

Try using a grated carrot instead of courgette;

Add finely sliced chilli or ginger for a different flavour;

Crumble in a little crispy grilled bacon.

Skills
Weighing/ measuring / Knife Skills / Claw grip/Bridge hole / Combining/ Mixing
Grating / Dividing / Using the oven

What makes the muffins rise?

In order for flour mixtures to rise and have a light texture, a raising agent must be added. Cakes and muffins use self-raising flour which is plain flour with baking powder added. Baking powder is a chemical raising agent which reacts with liquid when it is heated. The reaction causes bubbles of carbon dioxide gas to expand inside the mixture and this causes the mixture to rise.

Making Activity 6 : Rock Buns

DON’T FORGET LIDDED CONTAINER TO TAKE THEM HOME IN

Learning Objectives

By the end of this activity you should be able to:

weigh and measure ingredients accurately;

use the rubbing in technique;

divide the batter equally;

use the oven safely.

IngredientsEquipment

200g Self Raising FlourWeighing scales,

100g Butter or MargarineSieve

Pinch of salt (from school)Mixing bowl,

100g Sugar Wooden spoon

100g Currants Baking tray

1 Egg

Milk to mix (from school)

Method

  1. Preheat the oven to 200 oC.
  2. Mix the flour and salt and rub in the margarine or butter.
  3. Stir in the sugar and currants.
  4. Mix to a stiff dough with the egg and milk.
  5. Place in rough heaps on a greased baking tray.
  6. Bake in the oven for 15 – 20 minutes.
  7. Take out of the oven and place on a cooling rack to cool.

Skills
Weighing/ measuring / Rubbing in Method / Combining/ Mixing / Dividing
Using the oven

Assessment : Flapjack Cookies

DON’T FORGET A LIDDED CONTAINER TO TAKE THEM HOME

Learning Objectives

By the end of this activity, you should be able to:

weigh and measure ingredients accurately, eg oats, apricots and golden syrup;

use the melting method;

divide the batter equally;;

use the hob and oven safely;

IngredientsEquipment

125g OatsBaking Tray

75g Plain FlourWeighing Scales

100g Margarine or ButterTable Knife

50g SugarSaucepan

1 tbsp Golden SyrupWooden Spoon

50g Dried Fruit (of your choice)Tablespoon

Cooling Rack

Palette Knife

Chopping Board

Knife

Method

  1. Preheat the oven to 180˚C.
  2. Chop the fruit into small pieces if it’s not already small.
  3. Place the butter or margarine and syrup into the saucepan and gently heat until the butter or margarine or butter has melted.
  4. Stir in the oats, flour, sugar and dried fruit
  5. Take a teaspoon of the mixture and roll it into the ball the size of a walnut.
  6. Place it onto the baking tray and flatten slightly. Continue with this until the mixture is all gone.
  7. Bake for 10 – 15 minutes until lightly browned.
  8. Remove from the oven and place on a cooling rack to harden and cool.

Top Tips

Vary the type of fruit used, eg, sultanas, figs mixed fruit, apricots

Add 1 x 5ml spoon of cinnamon, ginger or mixed spice to the oat mixture.

Go for grated fresh apple or carrot.

Skills
Weighing/ measuring / Melting Method / Combining/ Mixing / Dividing
Using the Hob / Using the oven
Worked Well / Needs
Improving
Organisation
I came to the lesson ready to cook.
I had my ingredients and got my equipment ready.
I followed the recipes correctly.
I worked orderly, was not messy, used a scrap bowl and kept my work area organised and tidy.
I managed my time effectively to complete the tasks.
Hygiene and safety
I washed my hands before and during cooking.
I wore an apron, tied my hair back and removed jewellery.
I removed my jumper/sweater and rolled my sleeves up.
I cleaned my area, washed the dishes, packed the dishes away, put wet cloths in the basket and swept the floor.
Food preparation skills
I can use a range of basic equipment. e.g. knife, grater
I can use the bridge hold and claw grip to slice, chop and dice food.
I can peel and grate a range of ingredients.
I can measure liquids accurately using a measuring jug.
I can weigh solids accurately using scales.
I used the all-in-one method to make a muffin batter.
Cooking
I can use the cooker safely.
I can manage saucepans on the hob and keep the handles turned in.
I used oven gloves to remove trays from the oven/grill.
I can control the temperature of the hob to boil and simmer.
I can use the oven to bake foods.
Final dish
I used a range of ingredients to make a high quality product. (Good appearance, taste, texture, nutrition and fit for purpose.)
Targets
List two targets that you need to improve on when cooking?
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