Year 9 Recipe Book - greatsankey.org€¦ · 1 onion 1 green pepper 1 small carrot 250g chicken or...
Transcript of Year 9 Recipe Book - greatsankey.org€¦ · 1 onion 1 green pepper 1 small carrot 250g chicken or...
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.