Home Economics

This subject involves an understanding of diet, health, food choices, current production techniques, new technology and legislation. It also offers the chance for pupils to develop their practical ability in a safe and controlled environment.

Home Economics – Food is a non-core subject in the National Curriculum. However it does provide a vital life skill by encouraging and developing new skills, enhancing knowledge and understanding through practical hands on involvement.

PRACTICAL WORK

This can be expensive, approximately £6 - £10 per week, depending on the task set and the dishes chosen by the pupil. A good standard of practical skills is required with particular emphasis on basic skills, hygiene and safe use of equipment.

Presentation of work will need to be good, attractive and appropriate to the task. It is helpful to be able to analysis, investigate, communicate and evaluate one’s own work and be self-critical, but also accept help and advice.

In Year 10, there is a high emphasis on practical work, and in the autumn term a Christmas cake may be produced. By the summer term pupils should be competent cooks. A variety of short tasks will be completed arising naturally from the syllabus.

The three short tasks are chosen from titles provided by OCR.

Two assess planning, practical work and evaluation and one task assess investigational skills.

In Year 11 candidates complete and submit one food study test chosen from a list of themes provided by OCR. It is designed to assess the candidate’s ability to research, select and justify choices, planning, practical work and evaluation.

All the coursework is internally marked and then externally moderated.

GSCE REQUIREMENTS

Coursework

Consists of 1 food study task: 22 hours work - 30% of total marks

3 short tasks: 7 hours work - 30% of total marks

External Examination

The final 1 ½ hour theory paper carries 40% of the total GSCE marks and is externally assessed. Questions are banded to allow for differentiation among grades and abilities from A* - G.

GENERAL AIMS

1. To increase the pupil’s awareness of basic human needs through the study of food and related hygiene practices.
2. To understand the relationship between correct nutrition and health within the family and community, bearing in mind the diverse social, economic and cultural conditions within our society.
3. To make informed choices concerning food and the management of the families’ resources.
4. To be aware of the implications for Home Economics of the rapid technological change, the use of information and communication technology and the growth of scientific knowledge and understanding.
5. To stimulate an interest in Home Economics and increase the ability, knowledge and skills required for the effective and safe use of resources when producing well balanced, healthy dishes, which are attractively presented.
6. To develop a critical and analytical approach to decision making and problem solving.

SYLLABUS CONTENT

Nutrition and health, Food Commodities, Meal Planning, Food Preparation and cooking, Food safety and preservation, Consumer Education.

THEORY WORK

The syllabus topics will support and run alongside the practical work. They will include user testing, comparisons and observations, to test the pupil’s knowledge and understanding of the subject matter.

RECIPES

YEAR 8 - AUTUMN TERM RECIPES

LEMONADE

Equipment from school: A measuring jug, A small saucepan, Lemon squeezer, substitute, Wooden spoon, Sharp knife, Chopping board, Potato peeler, Sieve.

Ingredients from home:

1 lemon or lime, 250mls 10floz cold water, 25g 1oz sugar or sugar, Ice if wished, Food colouring for frosting, 1 tablespoon sugar, A glass.

Method

Collect all equipment needed.
Peel the rind thinly if wished using the potato peeler. Cut the lemon or lime in half. Cut 1 slice for decoration
Squeeze the lemon/lime halves using lemon squeezer.
Put the sugar, lemon rind and water into the saucepan.
Heat gently, stirring with a wooden spoon until the sugar dissolves.
Mix together the sugar solution and juice in the measuring jug.
Strain through a sieve into the saucepan. Return to jug and allow to cool.
Mix one drop of food colouring with the tablespoon of sugar in a small container, shake well.
Dip the rim of the glass in the lemonade and then in the frosting.
Put some ice into a glass and add the lemonade, decorate with lemon slices.
Wrap all peelings in newspaper.

TRIFLE

Ingredients

1/2 Jam or chocolate Swiss Roll, 5mls 1tablespoon sugar, 1 tin fruit – pears, peaches, apricots, pineapple, mixed fruit, raspberries, strawberries, 20mls 1 heaped tablespoon custard powder or corn flour, 250mls 10fl oz milk or flavoured milk e.g. banana, strawberry, chocolate, 1 chocolate flake or hundreds and thousands. Please note: No sugar needed if sweetened milk used, 125mls 5floz double cream optional - DO NOT BRING TO SCHOOL

Equipment needed

Mixing bowl, measuring jug, saucepan, wooden spoon, tablespoon, pan stand, sieve, cook’s knife, tin opener, a serving dish or container with lid to take it home in.

Method

1. Wash hands, put apron on and organise equipment.
2. Open tin of fruit and drain juice into a measuring jug.
3. Cut Swiss roll into thin slices and place in bottom of serving dish.
4. Pour over 60mls 4 tablespoons fruit juice and arrange fruit over the top.
5.Place 45mls 3tablespoons milk into the mixing bowl, add the sugar and custard powder, mix together.
6. Pour remaining milk into the saucepan and bring to the boil over a medium heat.
7. Pour the hot milk over the cold stirring all the time until well blended.
8. Pour custard back into the saucepan and return to the heat stirring all the time until it comes to the boil and thickens to coat the back of the wooden spoon.
9. Pour the custard over the fruit and leave to cool.
10. Decorated with chocolate or hundreds and thousands.
11. If wished whipped cream can be spread over the top of the trifle once the custard is cold and then decorated.

PITTA BREAD PIZZA

Ingredients

1 Pita bread, or small baguette, or Panini or slice of bread or Naan
1 dessertspoon homemade tomato sauce, ketchup, tomato puree or pizza base sauce
50 g 2 oz cheese – cheddar, mozzarella, Gouda, etc

Any of the following as wished OR your own ideas

1-2 mushrooms, piece of red or green pepper, 1 dsp sweet corn, 1 piece of ham , Few slices salami or chorizo sausage, 1 dsp tinned tuna, Olives, anchovy filets, sliced chili pepper, 1 tomato, 1/4 piece of onion

Equipment: Chopping board, Cooks knife, Vegetable knife, Dessertspoon, Grater, Grill pan, Pan stand, Palette knife, Fish slice, Plate.

Method

1.   Turn on and preheat the grill
2.   Spread the tomato base over the pita bread
3.   Prepare topping by chopping or slicing
4.   Add any of the toppings liked
5.   Grate the cheese and cover the toppings with it
6.   Place on the grill rack and grill until golden brown.
7.   Turn off the grill
8.   Serve and eat at once

For the pizza's tomato base: Small tin chopped tomatoes, 1 clove garlic, 1 small onion, 2 tsp. Tomato ketchup, 1/4 tsp brown sugar, mixed herbs, oregano or basil, splash Worcestershire sauce, salt and pepper

Method

1. Finely chop the onion and garlic.
2. put all the ingredients into a small saucepan.
3. Cook over a gentle heat until the onion is soft and the mixture has thickened, approx 20 mins.
4. Use as a base for pizzas or a sauce for pasta etc

STUFFED EGGS

Ingredients

2 eggs

Filling

1 small tin tuna OR sardines OR 1 tbsp. cream cheese, OR 25g 1oz chopped ham OR grilled bacon, OR tomato OR sweetcorn etc.
1 tbsp. mayonnaise, salad cream or cream, salt and pepper, Parsley, cucumber, tomato to garnish, Dish to put them in. Kitchen paper.

Method

1. Prick the eggs to stop them cracking. Place in a small saucepan and just cover with cold water.
2. Put lid on and bring to boil, reduce heat and simmer for 10 minutes until hard-boiled.
3. Finely chop the ham or bacon or tomato, drain and mash the fish, mix together with the mayonnaise, or cream, or salad cream or cream cheese.
4. Add seasonings.
5. When cooked plunge eggs into cold water to cool, crack and remove shell and dry.
6. Cut eggs in half lengthways and carefully remove yolk, add to filling mixture and stir well.
7. Using a teaspoon place the filling into the eggs, decorate with parsley, cucumber or tomato and place in serving dish.

BREAD AND BUTTER PUDDING

Ingredients

6 Slices bread – white, fruit, brown etc, 25g 1oz butter or margarine, 25g 1oz white or brown sugar, 1 egg, 250mls 10floz milk, 5mls 1 tsp. vanilla essence, 50g 2oz mixed fruit OR dates OR cherries OR chocolate chips OR banana OR 1 apple OR mixed nuts OR cheese OR ham OR tomato etc. Nutmeg or cinnamon optional, 1.5pt ovenproof dish.

OVEN TEMP: Gas 5 190 c COOKING TIME: 30 – 45 minutes

Method

1. Butter bread and cut into neat squares or triangles.
2. Arrange about one third of the bread butter side up in the dish, cover with half the fruit and some sugar.
3. Cover with more bread, fruit and sugar ending with a layer of bread.
4. Break the egg into a clean bowl and whisk, add the milk and vanilla essence, whisk together.
5. Strain the egg mixture through a sieve, pour into a jug and pour carefully over the bread.
6. Sprinkle remaining sugar over the top, dot the top with remaining butter and sprinkle with nutmeg or cinnamon. Wipe edge of dish.
7. Place on baking sheet and bake until golden, well risen and egg mixture is set when tested with a knife, it should come out clean
8. TO RE-HEAT Pour a little milk over the surface, add some sugar and knobs of butter and bake for 15 mins in a pre-heated oven until piping hot.

BAKED STUFFED APPLES

Filling for apples

Ingredients

1 cooking apple

EITHER 25g 1oz dried fruit OR cherries OR apricots OR dates OR chopped nuts OR banana OR chocolate chips OR raisins & honey OR mincemeat.

1 dessertspoon of brown OR white sugar OR honey OR golden syrup

Lemon rind and juice if wished, Cinnamon or mixed spice

Knob of butter or margarine, 2 tablespoons water

An ovenproof dish large enough to take all your apples.

OVEN TEMP: Gas 5 190 c
COOKING TIME: 30 – 40 mins depending on size
MICROWAVE: 100% for 4 – 6 mins

Method

Pre heat oven and organise equipment.
Wash apple and remove the core using an apple corer or potato peeler.
Cut a line through the skin of the apple all the way round the centre.
Add the filling into the centre hole, packing it firmly.
Place in the ovenproof dish, pour over the honey or syrup or sprinkle sugar on top.
Place knob of butter on top of sugar or syrup. Pour water around base.
Place in oven or microwave and bake until the apple splits around the middle and a knife goes in easily.
Eat while still hot with custard or cold with cream or ice-cream.

STUFFED VEGETABLES

Ingredients

4 large flat mushrooms OR 2 large tomatoes, OR 1red,yellow OR green pepper

Stuffing

25g 1oz butter, 1/4 a small onion, 50g 2oz bread made into breadcrumbs, 1 tomato or mushroom, Pinch dried herbs or fresh basil, parsley, salt & pepper, 25g 1oz grated, Parmesan or cheddar cheese, 2 teaspoons oil.

Ovenproof dish to bake them in.

OVEN TEMP: Gas 6 200 c COOKING TIME: 20 minutes

Method

1. Light oven, put 250mls 10floz water into a small saucepan and bring to the boil.
2. Take stalk out of mushroom and chop up, cut tomatoes in half scoop out centre using a teaspoon, cut pepper in half lengthwise remove seeds
3. Peel and chop the onion finely, grease the ovenproof dish with oil.
4. Place the tomato (for stuffing) into the boiling water carefully using a tablespoon, count to 20 then remove and run under the cold tap before peeling.
5. Empty and dry the small saucepan and melt the butter and oil in it, gently fry the onions and chopped mushroom over a low heat until they look transparent.
6. Cut the tomato in half remove the core and dice finely, add to the onion.
7. Add breadcrumbs, stir mixture, turn off heat and add the chopped herbs and season with salt and pepper.
8. Put the mushrooms, tomatoes or pepper halves into the ovenproof dish divide the stuffing mixture evenly between them. Sprinkle over a little grated cheese if wished.
9. Bake until golden brown and vegetables feel soft, peppers may take a little longer.
10. Place on pan stand Turn off oven. Decorate with basil leaves or side salad.

CHOCOLATE LOG

Ingredients

1 ready made or bought Swiss roll 50g 2oz margarine or butter

15mls 1tbsp cocoa 15 - 30mls 1 - 2 tbsp milk

250g 8oz icing sugar plus a little extra for sprinkling

Cake board to put cake on or a foil covered tablemat.

Decorations - Father Christmas, holly etc.

Method

Cut a piece diagonally from the Swiss roll and put it beside the main log as a branch place both on the board.
Cream the margarine until soft, gradually add the sieved icing sugar a tablespoon full at a time and then add the cocoa. Add enough milk to make a soft dropping consistency.
Completely cover the Swiss roll with butter cream starting with the ends, and then attach the branch to the main log, leaving no gaps. Use a palette knife to spread the cutter cream and if necessary dip it into warm water to help spread the butter cream evenly.
Mark the 'bark' on the butter cream using a fork; mark the ends in a circle to show the grain. Clean the board.

Sprinkle the extra sugar through a fine sieve to represent snow. Decorate as wished with decorations

YEAR 8 - SPRING TERM RECIPES

FRUIT CRISP

Ingredients

1 large tin of fruit such as - apricots, plums, rhubarb, apple, fruit pie fillings etc, OR 500g 1lb Cooking apples, 1 lemon, 75g 3oz Self raising flour, 50g 2oz margarine or butter, 50g 2oz white or Demerara sugar, 25g 1oz coconut OR oats OR ground almonds OR extra flour, Ovenproof dish e.g. Pyrex, china, pottery or metal NOT LOOSE BASED

OVEN TEMP: Gas 5 190c COOKING TIME: 20-30 minutes

Method

Open can of fruit and drain off the juice into a measuring jug.
Grate just the yellow rind of the lemon using the fine holes of the grater onto a chopping board. Brush out the holes using a pastry brush.
Sift the flour into a mixing bowl
Cut the fat up into small pieces in the bowl then rub in using fingertips until no lumps are left.
Add the sugar, coconut or oats or almonds and lemon rind mix well with a palette knife.
Pour the fruit into the ovenproof dish and add a little of the fruit juice.
Sprinkle the topping evenly over and place dish onto a baking sheet.
Bake near the top of the oven until crisp and golden brown.

SHORTBREAD

Ingredients

150g 6oz plain flour, 50g 2oz caster sugar, 4tbsp. flour for rolling out OR 100g 4oz plain flour & 50g 2oz Cornflour, 100g 4oz yellow cooking fat, 1tbsp extra sugar for sprinkling.

OVEN TEMP: Gas 5 190c COOKING TIME: 15 - 20 minutes

Method

1. Pre heat oven and organise equipment.
2. Sieve flour and cornflour into a mixing bowl. Cut fat into small pieces.
3. Rub fat into the flour until it resembles fine breadcrumbs, using only your fingertips.
4. Add the sugar and squeeze to dough. Knead until smooth on a lightly floured table.
5. Shape the dough into an oblong, flour rolling pin and roll out to an oblong ºì Ωcm thick (use handle of vegetable knife as a guide).
6. Trim edges, cut into squares and then triangles or fingers.
7. Place on greased baking sheet, crimp edge and prick top with fork.
8. Bake until PALE golden brown and just firm to touch.
9. Sprinkle with extra sugar if wished and carefully lift onto a cooling rack when slightly cool.

SCONE BASED PIZZA

Ingredients

Scone base

150g 6oz S.R flour – white or brown, pinch of salt – optional, 50g 2oz yellow cooking fat, 1 egg, 60-90mls 4-6tbsp milk - You will need more if no egg used

Topping

Choose a selection of food items from the list that you and your family like or come up with your own ideas., Small tin of tomatoes or tomato puree or pizza base sauce – to cover the base, Seasonings and herbs, 150g 6oz grated cheese – Cheddar, Edam, Mozzarella or red Leicester etc, 50g 2oz of any of the following – mushrooms, green or red pepper, sweetcorn, pineapple, onion, bacon, ham, salami, pepperoni, tuna etc, olives, anchovies can be added if liked.

OVEN TEMP: Gas 6 190c COOKING TIME: 20-30 minutes

Method

1. Sieve flour into a mixing bowl, cut up and rub in fat until it resembles breadcrumbs.
2. Crack an egg into a separate bowl, make a well in the centre of the mix, add the egg and enough milk to make non-sticky dough.
3. Flour the worktop, knead the dough lightly, roll out to a circle large enough to fit pizza dish or baking tray. Crimp edge.
4. Chop ham or bacon, peel and finely chop onion, wash and chop mushrooms and peppers. Grate cheese and slice salami.
5. Spread drained and chopped tomatoes or pizza base sauce over pizza base. Add all the other ingredients ending with the cheese. Decorate with olives and anchovies.
6. If using vegetables to decorate the pizza brush lightly with oil to stop them burning and shrivelling up.
7. Bake until the top is golden brown and the base is brown and firm to touch. Lift onto a cooling rack using a pair of fish slices.

Serving suggestion: Serve hot or cold with salad or coleslaw.

RUBBING IN METHOD, SHORTCRUST PASTRY.

PLATE TART

Ingredients

150g 6oz plain flour – white, brown or mixed, 33g 1 1/2oz white cooking fat (cookeen or lard), 33g 11/2oz block stork or butter – HARD AND COLD, approx 30ml/2 tablespoons cold water.

Filling

90ml 6tbsp. Jam, lemon curd or mincemeat OR Golden syrup. With the syrup you will need one of the following-25g 1oz white breadcrumbs, or porridge oats, or coconut or cornflakes.

Rind and juice of half a lemon if wished.

7-8” round ovenproof dish or plate or shallow cake tin.

OVEN TEMP: Gas 6,400 f,190c COOKING TIME: 20-30 minutes.

Method

Preheat oven and organise equipment.
Sieve flour, cut up fat into small pieces. Rub the fat into the flour using fingertips until it resembles fine breadcrumbs.
Add sufficient water to mix to stiff non-sticky dough using the palette knife. Brown flour may require more water.
Flour the table and rolling pin; gently knead the dough until smooth. Roll out to a circle using short sharp rolls, turn to avoid sticking and to keep shape.
Lift the pastry carefully onto the rolling pin,place in a dish and gently press into shape , take care not to stretch the dough.
Place the filling inside, not too much or it boils over, trim edges with palette knife.
Decorate the edges – scissor cut, - with knife or fork print, - thumb pinches,- cut and fold diagonally,- cut and fold in half,- extra pieces.
Place on a baking sheet and bake until the pastry is golden brown.

CAKE MAKING & CREAMING METHOD

SEMI-RICH MIXTURES & SMALL CAKES

Ingredients

2 Eggs, 100g 4oz caster sugar, 30mls 2tbsp milk if necessary, 100g 4oz margarine or butter, 150g 6 oz S. R. flour.

Flavourings

75g 3oz mixed fruit or cherries or nuts or chocolate chips OR grated rind and juice of half a lemon or orange OR 5ml 1tsp vanilla essence or 10ml 2 tsp. cocoa OR coffee dissolved in 10mls 2tsp. Boiling water, 18 cake cases.

OVEN TEMP: Gas 5 180 c COOKING TIME: 15 – 20 minutes

Method

1. Pre heat oven and organise equipment
2. Soften the margarine in a mixing bowl, add the sugar and cream until light and fluffy with a wooden spoon.
3. Crack the eggs into a separate bowl gradually beat in one at a time until smooth.
4. Add liquid flavourings, beat well
5. If the mixture curdles add 15mls 1 tbsp. sieved flour and beat in
6. Sieve flour and cocoa into the bowl, carefully fold in using a metal spoon and a cut and fold motion.
7. Add the fruit, nuts or chocolate chips etc. If the mixture is too stiff add some milk to make a soft dropping consistency.
8. Place teaspoonfuls of the mixture into the paper cases - half fill.
9. Bake until well risen and golden brown, they should spring back when touched.
10. Cool on a cooling rack and decorate as wished.

CREAMING METHOD - BISCUITS (IF TIME ALLOWS)

Ingredients

150g 6oz plain flour - white or brown, 75g 3oz butter or margarine, 1 egg, extra sugar for sprinkling.

Method

Cream sugar and butter together until light and fluffy.
Separate the egg, add yolk to creamed mixture, beat well.
Add currants and mixed peel, mix well.
Sieve flour and gradually mix to a stiff non - sticky dough, add a little egg white if the mixture is too stiff.
Roll out on floured surface to 1/4' 1/2cm thick, cut into rounds with a medium sized cutter.
Place on greased baking sheet, brush with egg white and sprinkle with sugar.
Bake until pale golden brown and just firm to touch. BISCUITS ALWAYS CRISP UP WHEN COLD.

OVEN TEMP: Gas 5 190c COOKING TIME: 10 -15 minutes

EASTER BISCUITS

50g 2oz currants, 12g 1/2oz mixed peel-optional, 75g 3oz caster sugar or soft brown

GARILBALDI BISCUITS

These are made with the same mixture, but roll out the dough and cut into squares, brush with egg white.

SHREWSBURY BISCUITS

100g 4oz butter or margarine, 100g 4oz caster sugar, 200g 8oz plain flour, 1 egg, 10ml 2 tsp. grated lemon rind.

OVEN TEMP: Gas 5 190c COOKING TIME: 10 -15 minutes

Method

1. Cream fat and sugar together until light and fluffy, gradually add beaten egg.
2. Add sieved flour and lemon rind, mix to a stiffish dough.
3. Knead lightly on a floured table, roll out to 1/2cm 1/4" thick.
4. Cut into rounds, place on greased baking sheet, and bake until pale golden brown and just firm to touch.
5. Cool on cooling rack.

RICH CAKE MIXTURE - ALL IN ONE.

(Spring or Summer term)

VICTORIA SANDWICH OR MARBLE CAKE

Ingredients

2 eggs, 100g, 4oz S.R. flour, 5mls, 1tsp. baking powder, 100g, 4oz soft margarine, 100g, 4oz caster sugar.

Flavourings

10mls, 2tsp.coffee powder (dissolved in boiling water) OR cocoa, OR rind and juice of half a lemon/orange, OR 5mls, 1tps vanilla essence.

For Victoria sandwich (time permitting)

60mls, 4tbsp jam or lemon curd or readymade butter-cream

150g, 6oz icing sugar plus a food colour if wished.

2 x 6.5” round tins for a 2 egg mixture /2 x 7.5” round tin for a 3 egg mixture, OR 1 x 7”square tin.

2 circles /1square of greaseproof paper, to fit tins.

Container to carry cake home.

OVEN TEMP Gas 5,180c COOKING TIME 25-30 minutes

METHOD

Pre heat oven, grease and line cake tins.
Soften margarine in bowl; add sieved flour, baking powder, sugar and flavourings.
Crack eggs into a separate bowl then add to other ingredients.
Beat well with a wooden spoon for 2 minutes until smooth and a soft dropping consistency.
If too stiff add a little milk or water.
For the marble cake divide the mixture into 2, colour one half chocolate.
For the Victoria sandwich, divide the mixture evenly between the 2 tins and smooth flat.
For the marble cake put alternate blobs of white and chocolate mixture into the tins and smooth over the top
Bake until well risen, golden brown and springs back when touched.
Cool on a cooling rack. When cold spread jam on one half or the Victoria sandwich and sandwich together.

If time allows – mix the icing sugar with 2-3 tsp. water and mix to form a thickish icing, carefully spread over with palette knife and decorate as wished.

UPSIDE DOWN PUDDING

For the topping

25g 1oz butter or margarine, 25g 1oz soft brown sugar or golden syrup, 1 tin fruit e.g. pineapple rings, pears, peaches, apricots, Glace cherries, nuts or angelica for decoration.

For the sponge

100g 4oz soft margarine or butter, 100g 4oz caster sugar, 2 eggs , 100g 4oz S.R. flour, 1 teaspoon baking powder.

OVEN TEMP: Gas 5 190 c COOKING TIME: 20 – 30 minutes

8" square baking tin or a 9" round tin (not loose base) or a 9" Pyrex dish
Container to take it home in.

METHOD

Pre heat oven and organise equipment.
2. Cream 25g butter with the 25g sugar or syrup and spread over the base of a tin.
3. Drain fruit and place on topping decorate with cherries, nuts or angelica.
4. Crack eggs into a separate bowl.
5. Cream the butter or marg until soft; add in the sugar, sieved flour, baking powder and eggs.
6. Beat well for 2 minutes until a smooth soft dropping consistency is formed.
7. Carefully place dollops of mixture over the fruit and spread with a palette knife to cover.
8. Place on baking sheet and bake until golden brown, well risen and springs back when touched.
9. Loosen the edges with a palette knife and turn upside down onto a cooling rack or serving plate.
10. Eat hot or cold with custard, cream or ice-cream

YEAR 8 SUMMER TERM

MELTING METHOD - BISCUITS

Choose ONE of the following biscuits to make.

FLAPJACK

Ingredients

100g 4oz margarine, 75g 3oz sugar, 150g 6oz rolled oats (porridge), 45mls 3 tbsp. golden syrup*

Equipment needed

18cm 7" square tin.

OAT CRUNCHIES

Ingredients

100g 4oz margarine, 100g 4oz brown sugar, 225g 9oz rolled oats, 30mls 2tbsp golden syrup*, 25g 1oz plain flour.

GINGERNUT BISCUITS

100g 4oz plain flour, 2.5mls 1/2 tsp. bicarbonate of soda, 50g 2oz brown sugar, 50g 2oz margarine, 15mls 1tbsp. Golden syrup*, 10mls 2tsp ground ginger.

METHOD

1. Preheat the oven.
2. Melt together the syrup, margarine and sugar in a saucepan over a gentle heat.
3. Sieve the flour and spices together into a mixing bowl or put oats in.
4. Add the melted ingredients and mix well.
5. Grease the baking tin and add in the flapjack mixture. Bake in the centre of the oven until JUST firm to touch in the centre.
6. Place round balls of Gingernuts or oat crunchies onto a well-greased baking tray, space well apart and flatten slightly. Bake until golden and just firm to touch.
7. When cooked remove from the oven and leave the biscuits for 2-3 minutes before removing from the trays.
8. Mark and cut flapjack into squares while still warm BUT remove from tin when cold.

Please note: *With pouring syrup you will need more as it is thinner. Biscuit always become firmer as they cool so do not over cook or they will be very hard and crunchy.

OVEN TEMP: Gas 5 190 c
COOKING TIMES: Flapjack - 30minutes, Gingernuts - 10-15mins, Oat crunchies - 15-20mins

WHISKING METHOD - SWISS ROLL

Ingredients

2 large eggs, 50g 2oz caster sugar, 50g 2oz Plain white or SR flour, 10mls 2tsp. Cocoa – optional.

Either: 60mls 4tbsp. Jam or lemoncurd OR Butter cream ready made from 150g 6oz icing sugar, 50g 2oz butter, 15mls 1tbsp milk, 5mls 1tsp vanilla OR 10mls 2tsp cocoa.

Equipment needed

2 sheets greaseproof paper, 1 tea towel.

OVEN TEMP: Gas 7 210 c COOKING TIME: 8 - 15 minutes

METHOD

1. Separate the eggs, place yolks in a small bowl and the whites in the large mixing bowl.
2. Whisk whites until very stiff and you can turn the bowl upside down.
3. Add the yolks and sugar; continue whisking until thick and pale in colour.
4. Sieve the flour (and cocoa) into the mixture and very carefully cut and fold into the mixture using a metal spoon.
5. Grease and line a Swiss roll tin, cut paper diagonally into the corners to fit.
6. Pour in the mixture and tilt carefully to level.
7. Bake until sponge is golden brown and springs back when touched.
8. Fold the tea towel in half ands place on the table, damp one side of the greaseproof paper, place damp side down, sprinkle dry side with a little flour.
9. Turn out Swiss roll and carefully tear off the baking paper.
10. Trim the 2 long edges and mark the short front edge with the back of a knife.
11. Spread jam over Swiss roll and starting with the marked edge start to roll up using a push pull motion away from you. (Keep paper inside if using butter cream)
12. Sit Swiss roll on its seam, brush away any spare flour and sprinkle with caster sugar.
13. When cold unwrap plain Swiss roll and carefully fill with butter cream (having first removed the paper) re-roll and display on doyle on a plate.

FRESH FRUIT SALAD

BASIC FRUIT

Ingredients

1 Apple, 1 Pear, 1 Banana, 1 Orange, 1/2 Lemon, 1/4 pt Orange or grape or apple juice.

OPTIONAL FRUIT

Ingredients

50g 2oz black or white grapes, 1 peach, Few raspberries or strawberries, 1 kiwi
1 Mango, a few lychees, 1/4 Pineapple or other fruit in season.

Container with lid to take it home in.

METHOD

Squeeze the lemon and add it to the fruit juice in a large mixing bowl.
2. Cut peel off the orange using a very sharp knife. Cut between each segment to remove flesh. Squeeze juice into bowl.
3. Wash fruit, quarter, core and peel (if wished) the apple and pear cut into small pieces.
4. Peel and slice kiwi fruit. Peel and slice banana. Cut grapes in half and remove pips.
5. Prepare other fruit according to type. Put all into bowl and coat well with the fruit juices.
6. Chill and serve in a large bowl of individual dishes.

VEGETABLE DISH - OWN CHOICE (IF TIME ALLOWS)

PRACRICAL EXAM IN MAY.

YEAR 9 SESSION 1 RECIPES AND PRACTICAL WORK

QUICHE LORRAINE

Ingredients

For the Shortcrust Pastry

150g 6oz plain flour, 40g 1.5oz hard margarine, 1-2 tbsp. cold water, 40g 1.5oz hard white cooking fat.

For the Filling

4 rashers chopped bacon or ham*, 1 small onion, 50g 2oz cheddar cheese, 2 eggs, 125mls milk or single cream, mixed herbs salt and pepper, 50g mushrooms, courgette, peppers etc.**, 1 tomato**, a little oil or butter or margarine for frying, 50g 2oz smoked salmon or tuna*.

*Leave out bacon, ham or fish for vegetarians.
** These are optional or add any other vegetables liked.

Equipment needed

18cm-flan dish glass or china or a sponge sandwich tin or a square gingerbread tin.

OVEN TEMP: Gas 5 190 c COOKING TIME: 30 – 40 minutes

METHOD

1. Preheat oven
2. Sieve flour into mixing bowl, cut up fat and add to flour, rub in until the mixture looks like fine breadcrumbs.
3. Add sufficient cold water to make non-sticky dough, approx 30mls 2tbsp
4. Roll pastry to a circle on a floured worktop. Carefully lift into the tin and gently ease into corners.
5. Peel, and finely dice the onion, wash and slice the mushrooms.
6. Melt the butter or oil and fry over a low heat add the diced bacon for a few minutes together with the onion and mushrooms. Cool.
7. Grate the cheese and thinly slice the tomato.
8. Crack the eggs into a separate bowl, whisk well then add the milk and seasonings.
9. Put the bacon mixture ( or salmon/tuna) into the flan tin and pour over the milk mixture.
10. Place the tomato carefully on top cover with grated cheese.
11. Place the tin onto a baking tray and bake until golden brown and firm to touch.

Please note: This flan may be made with white or brown flour for the pastry, for best results use either wheatmeal flour or a mixture of wholewheat and white flour.

For variations on the fillings try using: Tinned tuna, sweetcorn, low fat cream cheese, mixed peppers, courgettes and tomatoes, smoked salmon, tarragon and cream cheese OR different cheeses.

OWN CHOICE HEALTHY EATING DISH

SAUSAGE/VEGETARIAN ROLLS USING ROUGH PUFF PASTRY

Ingredients

150g 6oz strong plain flour OR plain flour plus 1 teaspoon lemon juice, 50g 2oz hard block margarine or butter (these must be cold and hard), 50g 2oz hard block lard or white cooking fat, approx. 6 tablespoons iced water.

200g 8oz sausagemeat or vegetarian sausages OR sos mix made according to directions on packet, 1 small onion, or apple, mixed herbs and seasonings – optional, 1 egg or milk for glazing.

OVEN TEMP: Gas 7 220 c COOKING TIME: 20 – 30 minutes

METHOD

For Rough Puff Pastry

1. Sieve the flour into a mixing bowl. Cut up the fat into small pieces and drop them into the flour.
2. Add the lemon juice and most of the water, using a palette knife mix to a dough, taking care not to break up the lumps of fat. Add remaining water if necessary.
3. It should be a rough slightly sticky dough.
4. Lightly flour the worktop and rolling pin. Turn the dough out and press to a brick shape with the palette knife and rolling pin.
5. Gently roll the pastry to an oblong keeping all the edges square and straight.
6. Fold the top third of the pastry to the middle and the bottom third over it to form a square. Press the edges firmly with the rolling pin to trap in air.
7. Quarter turn the pastry and repeat steps 5,6&7 three more times.
8. Put pastry in the fridge to chill and relax for 15 minutes.
9. Pre heat oven.

For Sausage/Vegetarian rolls

1. Finely chop onion/apple and add to the sausage meat with seasonings.
2. Divide the mixture in half and roll out using hands to a long sausage shape.
3. Flour work top, divide pastry in half lengthways (return unused half to fridge until needed)
4. Roll pastry to an oblong the same length as the sausagemeat.
5. Place sausagemeat onto pastry, brush long edge with milk, water or egg.
6. Fold pastry lengthways around sausagemeat and seal.
7. Trim the top and bottom edges straight, knock back the long edge with the edge of the palette knife.
8. Divide into 5cm 2î lengths, place on baking sheet.
9. Glaze with egg, cut two marks in the top of each to allow the steam to escape.
10. Bake until well risen, golden brown and sausagemeat is firm to touch.
11. Cool on cooling rack

These may be served hot or cold and are suitable for freezing.

JAM MAKING

Ingredients

500g 1lb strawberries* raspberries, blackberries and apple or plums**etc, May be fresh or frozen, 500g 1lb sugar, 15g 1/2oz butter, *juice of 1 lemon for strawberries, **125mls 5floz water for plums.

This will make just over 500g 1lb jam.

Equipment needed

You will need either 1 large or 2 smaller jam jars with lids.
Jam pot covers or cling film and design your own labels in advance.

METHOD

1. Wash the jam jars in hot soapy water and put them on a baking tray and place in the oven on the lowest setting to sterilise.
2. Prepare the fruit hull strawberries, blackberries and raspberries and pick over DO NOT WASH. Wash plums and cut in half removing stones, quarter, core and peel apples and thinly slice.
3. Put fruit into saucepan with water or lemon juice if used and cook gently until completely soft.
4. Add the sugar and dissolve thoroughly. Add butter.
5. Boil vigorously until setting point is reached.
6. Remove from heat and allow to cool for 5-10 minutes to prevent the fruit rising in the jars.
7. Carefully pour jam into warm jars
8. Saucepan on pan stand jars on chopping board, fill cup with jam pour into jars, wipe jars, cover, seal, label and allow to cool.
9. Place saucepans, cup, spoons etc in hot water allow to soak before washing.

Tests for setting: Once sugar has dissolved in the cooked fruit, it is boiled for about 15-20 minutes until setting point is reached. It can then be tested to see if the jam will set. While testing the jam remove it from the heat to ensure you do not over cook it.

1. The wrinkle test: Place a little jam from a teaspoon onto a saucer and allow it to cool a little. Then push the jam with your fingertips over the plate, if it wrinkles on the surface it should set.
2. The flake test: Use a clean, dry wooden spoon to remove a little of the jam from the pan. Allow to cool slightly. Gently pour the jam over the side of the spoon. If it comes off in wide flakes it is ready, if it pours off in a thin trickle it needs further cooking.
3. The thermometer test: The jam should reach a temperature of 104-105 c before it has a sugar concentration of 65% which is necessary for a good set. Keep the thermometer in a jug of very hot water in-between tests; this also makes it easier to clean.

OWN CHOICE DISH USING SOME COMMERCIALLY PREPARED FOOD

OWN CHOICE HOT VEGETABLE DISH

CHRISTMAS COOKERY

CHRISTMAS PUDDING TRUFFLES

25g 1oz cream cheese, 25g 1oz plain chocolate, 75g 3oz icing sugar, 121/2g 1/2oz drinking chocolate, 25g 1oz white chocolate, 8 mini cake cases, 16 holly leaves and 8 berries made from coloured marzipan/ready ice for decoration or bought holly leaves.

MAKES 8

Equipment needed

Small saucepan, small bowl, wooden spoon teaspoon, saucer, pan stand.

METHOD

1. Melt the plain chocolate in a small bowl over a saucepan of hot water. Stir with a wooden spoon; remove from heat place pan on pan stand.
2. Add the cream cheese to the chocolate and beat well.
3. Gradually add the icing sugar and mix until very stiff.
4. Turn mixture onto worktop. Divide the mixture into 8 even sized pieces and roll into balls.
5. Dip balls into drinking chocolate in saucer and completely cover, place in cake cases.
6. Melt white chocolate in a small bowl over hot water, remove from heat.
7. Using a teaspoon spoon a little chocolate over each pudding.
8. Decorate with holly leaves and berries leave to harden before putting into sweet cases.

NOTE –Bake the finished dish once you get home, it is not wise to keep reheating food.

STAINGLASS WINDOW BISCUITS

Ingredients

100g 4oz plain flour, 1/2 teaspoon ground ginger, 2 teaspoons sugar, 25g 1oz margarine OR butter, 1 rounded tablespoon golden syrup, 10 – 12 boiled fruit sweets (Fox’s glacier fruits work best)

Equipment needed

Saucepan, wooden spoon, rolling pin, cutters, straw, palette knife, flour dredger, baking tray, non- stick paper, cooling rack, pan stand, card marker.

OVEN TEMP: Gas 5 190 c COOKING TIME: 6 – 10 minutes

Method

1. Place the sugar, syrup and margarine into the saucepan.
2. Light the hob and stir until melted over a LOW heat. Turn off gas.
3. Stand the pan on a pan stand; add the flour and ginger mix to a dough.
4. Lightly flour the worktop using the flour dredger, knead the dough to a round shape.
5. Lightly flour the rolling pin and roll out the dough until it is Ωcm ºî thick.
6. Cut out the main shape and carefully lift onto the non-stick paper on the baking tray. Use the palette knife.
7. Cut out the inside shape and use the straw to make the ribbon hole at the top of the biscuit.
8. Place a fruit sweet in each cut out shape. Repeat with each biscuit.
9. Place baking tray into the oven and cook until golden brown and biscuit is firm to touch.
10. Leave to cool on non-stick paper until sweet is hard in centre.
11. Once cool thread ribbon through hole and hang on the Christmas tree.

YEAR 9 SESSION 2 RECIPES

USE OF CEREAL PRODUCTS and COOKING USING HOT WATER

MACARONI OR PASTA IN CHEESE SAUCE

Ingredients

75g 3oz macaroni or pasta shapes, 1 tomato or parsley –optional, 15mls 1tbsp. fresh breadcrumbs, 100-150g 4-6oz grated cheese, 1lt. 2pt ovenproof dish.

OPTIONAL EXTRAS

2-3 rashers bacon cooked and diced, or ham diced, 1 finely chopped onion, 1 red pepper diced, 25g 1oz sweet corn or peas etc. Try some Red Leicester or Red hot Dutch cheese for a change.

For the Roux Sauce

25g 1oz margarine or butter, 25g 1oz plain flour, 250mls 10floz milk, Salt, pepper, mustard, brown sugar or Worcestershire sauce to flavour – optional.

OVEN TEMP: Gas 6 200 c COOKING TIME: 20 – 30 minutes
OR grill at once for 3 – 5 minutes

METHOD

Half fill a saucepan with cold water and bring to the boil with the lid on.
2. Add the macaroni or pasta return to boil then simmer until tender when bitten.
3. Fry the bacon, onion and pepper in a saucepan with the margarine or butter.
Then make the Roux sauce – melt the margarine or butter in a saucepan ( if not already melted) add the flour, stir to form a dry paste (ROUX) take care not to burn it, remove from the heat.
4. Gradually add the liquid stirring well between each addition until a smooth liquid results.
5. Return to the heat, bring to the boil stirring all the time until it thickens and coats the back of the wooden spoon. Remove from the heat.
6. Add the seasoning and æ grated cheese, stir well if too thick add a little of the cooking water from the macaroni.
7. Add the extra ingredients to the sauce and stir well
8. Drain the macaroni or pasta using a colander, return to saucepan and pour over the cheese sauce, mix well.
9. Pour mixture into the serving dish and add the sliced tomato, sprinkle with remaining cheese and breadcrumbs,
10. Either grill and serve at once or bake until golden brown and bubbling.

DISH FROM ANOTHER COUNTRY USING CEREAL GRAIN

BREAD MAKING

Ingredients

250g 8oz strong plain flour white or brown, 2.5ml 1/2tsp salt, 5ml 1tsp sugar, 25g 1oz margarine, 125mls 5floz warm water 12g 1/2 oz fresh yeast OR 1 teaspoon of quick action bread yeast.

RISING TIME: 20 minutes

OVEN TEMP: Gas 7 210 c COOKING TIME: 15 – 20 minutes

METHOD

1. Sieve flour into a mixing bowl (add in bran if using brown flour) Add in salt and sugar, rub in fat.
2. Add the quick action yeast to the flour and stir well OR Cream the fresh yeast with the warm water until all dissolved.
3. Make well in centre of flour mixture, pour in water, and mix using ONE hand to elastic dough.
4. Lightly flour worktop and knead dough until smooth for 5 minutes.
5. Divide into 6 rolls, knead, shape and place on a greased baking tray.
6. Rise in a warm place (oven on lowest setting) until doubled in size.
7. Bake in a pre-heated oven until well-risen, golden brown and the base sounds hollow when tapped.
8. Cool on a cooling rack.

CHOUX PASTRY FOR CHOCOLATE ECLAIRS or PROFITEROLES

Ingredients

75g 2 1/2oz plain flour, 50g 2oz butter or margarine, 125mls 5floz water, 2 eggs medium.

Filling for Eclairs and Profiteroles: 150mls 5floz double cream OR 250mls 10floz double cream for profiteroles.

Topping for Eclairs: 150g 6oz icing sugar and 10mls 2tsp cocoa or coffee essence OR 150g 6oz chocolate OR fresh fruit e.g. strawberries, raspberries OR Chocolate sauce recipe at bottom of page.

OVEN TEMP: Gas 7 220 c COOKING TIME: 20 – 30 minutes

METHOD

1. Sieve the flour. Turn on oven to Gas 5 or 190∞c
2. Put the water and fat into a saucepan and bring to the boil. When boiling fast, remove from heat and beat in the flour.
3. When a panada is formed it will come away from the sides of the pan ( a very thick shiny looking paste)
4. Leave to cool, crack the eggs into a bowl and beat well.
5. Grease and damp a baking sheet.
6. Gradually beat in the egg adding a little at a time until very smooth and glossy.
7. Place spoonfuls of mixture on prepared baking sheet or use a large piping bag and nozzle.
8. Turn oven up to correct temperature and put in Choux pastry.

Please note: The damp baking tray and increased temp will help the water to turn to steam and push up the framework of the pastry. Giving a well-risen puffy appearance.

9. Take out the buns when they are a rich golden brown and feel firm to touch.
10. Pierce the buns to allow the steam to escape and put them onto a cooling rack.
11. Gently whip the cream and when cool spoon in.
12. Make the glacÈ icing or melt the chocolate
13. Sieve the icing sugar into a bowl, adding the flavouring and then gradually add 5mls of water at a time until a coating consistency is obtained.
14. Carefully dip the buns into it or spread using a palette knife.

RICH CHOCOLATE SAUCE

Ingredients

250mls 10 fl oz water, 150g 6 oz good quality plain chocolate, 100g 4 oz sugar.

METHOD

1. Break the chocolate into small pieces and place in a saucepan
2. Add the water and heat gently until dissolved
3. Add the sugar and heat gently until the sugar has dissolved
4. Bring to the boil and then simmer for 5-10 minutes stirring occasionally until the sauce coats the back of the wooden spoon.

Allow to cool and pour into a serving jug or pour over profiteroles.

SCOTCH PANCAKES

Ingredients

100g, 4oz SR flour or plain flour plus 10ml, 2 teaspoons baking powder, 5ml,1tsp. sugar or honey, 50g,2oz lard or oil, 5mls,1tsp salt, 1egg, 120mls,4floz milk.

Optional

5mls,1tsp grated lemon rind, 25g,10z raisons or chocolate chips or nuts.

1 tea towel and a plate 3 pieces of kitchen paper

Method

Sieve the dry ingredients’ into a mixing bowl, make a well in the centre. Crack the egg into a separate bowl.
Mix the egg and milk, stir from the centre outwards using a wooden spoon, until smooth. Do not over mix. Add fruit, nuts or chocolate, honey and lemon rind. The batter should just find its own level in the bowl; if too thick add some more milk or water.
PROVE THE PAN. Heat a little oil or fat in pan until it hazes. Sprinkle on the salt and heat slightly. Remove the pan from the heat and rub oil and salt around the pan using kitchen paper used as a pad. Wipe out all the salt and wipe the pan clean with a dry dishcloth.
Heat 5mls oil or fat in the proved pan until hot over a moderate heat. Spoon 15ml/1 tablespoon batter into the pan to form a 6-8cm pancake.
Cook for 3-4 minutes until the edges are dry and bubbles cover the surface. NOTE. You will need to keep adjusting the heat to start with to ensure even cooking.
Cook second side for 2-3 minutes until golden brown.
Place on a cooling rack folded inside a rtea towel to keep warm and soft.
Serve with butter, low fat spread, jam, syruip or honey for breakfast or tea.

TWO DISHES USING 2 DIFFERENT METHODS OF COOKING

ADAPTING RECIPES TO MAKE THEM HEALTHIER

PREPARE A DISH USING A NEW PIECE OF EQUIPMENT

PRACTICAL EXAM IN MAY.

FRUIT SPONGE FLAN

Ingredients

50g 2oz Plain or SR flour, 50g 2oz caster sugar, 2 eggs, 400g 14oz fresh raspberries, strawberries or other fruit in season or tinned fruit, 60mls 4 tbsp redcurrant jelly or other fruit jelly (i.e. smooth jam), 125mls 5fl oz double cream – optional

Equipment needed

1 sheet greaseproof paper, plate to fit into tin, piping bag and star nozzle, tin to take it home in.

OVEN TEMP: Gas 6 190 c COOKING TIME: 20 – 30 minutes

METHOD

1. Pre heat the oven. Cut a circle to fit the raised base of the flan tin, grease tin and line.
2. Separate the egg whites and yolks.
3. Place the egg whites in a large mixing bowl and whisk until very stiff and the bowl can be turned upside down.
4. Add the egg yolks and sugar whisk again until it is pale in colour and leaves a thick trail on the surface.
5. Sift the flour into the mixture and very carefully fold in using a metal spoon and a cut and fold motion.
6. Pour into tin and bake until well risen, golden brown and firm to touch.
7. Carefully loosen edges of the flan with a palette knife and turn onto a cooling rack, remove the greaseproof paper.
8. Check over the fruit and remove the hulls from strawberries.
9. Place the flan case onto the plate and arrange/pile the fruit into the flan case.
10. Place the redcurrant jelly in a small saucepan heat gently until melted.
11. Using a teaspoon or a pastry brush cover the fruit with a thin even layer of the glaze.
12. Whisk cream CAREFULLY until thick spoon into a piping bag with a star nozzle and pipe a ring of stars around the top of the flan.

BUTTER WHIRLS

Ingredients

150g 6oz butter, 50g 20oz icing sugar, 150g 6oz plain flour, 5mls 1tsp vanilla essence, 6-8 glace cherries.

Equipment needed

Large piping bag and large star nozzle.

OVEN TEMP: Gas 5 190 c COOKING TIME: 10 – 15 minutes

METHOD

1. Cream the butter and icing sugar together until soft and creamy. Add the vanilla essence.
2. Sieve the flour and gradually add in beating well between each addition until a smooth paste is formed.
3. Place the nozzle into the piping bag and place in a measuring jug. Fill with the biscuit mix.
4. Grease a baking sheet and pipe stars onto it.
5. Top each with a small piece of cherry and bake until VERY PALE GOLDEN BROWN.

Cool on cooling rack.