Food technology year 10 recipes
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Food Technology Year 10 Recipes. Apple Pie. High skilled dish using short crust pastry. Ingredients: 250gms plain flour 65gms margarine 60gms lard approx 8 tsp cold water 500gms cooking apples cold water and caster sugar for glazing. Oven Temperature: 200ºC or Gas Mark 6

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Food Technology Year 10 Recipes

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Food technology year 10 recipes

Food TechnologyYear 10 Recipes


Food technology year 10 recipes

Apple Pie

High skilled dish using short crust pastry

Ingredients: 250gms plain flour

65gms margarine

60gms lard

approx 8 tsp cold water

500gms cooking apples

cold water and caster sugar for glazing

  • Oven Temperature: 200ºC or Gas Mark 6

  • Cooking Time: 20-25mins

  • Equipment required: Mixing Bowl

    • Sieve, measuring jug

    • Teaspoon, rolling pin

    • green chopping board

    • Peeler, sharp knife

    • pastry brush

    • Newspaper, white tray

Method:

Make short crust pastry. Sieve flour into mixing bowl.

Rub in fats so mixture resembles fine breadcrumbs.

Add enough water so mixture binds together.

Leave pastry to rest.

Peel, core and slice apples thinly.

Divide pastry in two.

Roll out one half and line the dish.

Place sliced apples on top and sprinkle sugar over.

Roll out remaining pastry and cover fruit.

Decorate edges and glaze with water and sugar.

Bake in top of oven until pale brown.

Wash up and clear away.

Evaluate your work.


Food technology year 10 recipes

Scones

This is a medium skilled dish which requires the rubbing in method.

  • Ingredients:

  • Plain Scones

  • 200gms (80zs) self raising flour

    • 1 teaspoon baking powder

    • 50gms (2ozs) margarine

    • 125mls (¼ pint) milk

    • Extra flour for rolling out

  • Sweet scones

  • 25-50gms (1-2ozs) sugar

  • Fruit scones

  • 25gms (1oz) sugar

  • 50gms dried fruit

  • Cheese scones

  • 100gms (4ozs) grated cheese

  • 1 teaspoon (5ml) powdered mustard

  • Cheese & herb scones

  • 75gms cheese

  • 1 tbsp chopped fresh parsley

  • ⅓ teaspoon fresh thyme leaves

  • 1tbsp fresh basil torn into shreds

    • Oven Temperature:220ºC or Gas Mark 7

    • Cooking Time:10-15mins

    • Equipment required:

      • 1 mixing bowl

      • Sieve

      • Knife

      • Teaspoon

      • Tablespoon

      • measuring jug

      • rolling pin

      • 2” cutter

      • baking tray

      • cooling rack


    Food technology year 10 recipes

    Scones Cont ...

    This is a medium skilled dish which requires the rubbing in method.

    Method:

    Switch on oven.

    Sieve flour and baking powder into mixing bowl.

    Cut and rub in margarine. Add sugar/cheese and mustard powder.

    Mix to a soft dough with milk. Add milk gradually.

    Place on baking tray and bake until well risen and firm.

    Leave to cool on a wire rack.

    Wash up and clear away.

    Check your oven is switched off.

    Evaluate your work.


    Food technology year 10 recipes

    Pineapple Upside Down Pudding

    Ingredients:

    2 tbsp golden syrup

    1 small can pineapple rings

    2 glace cherries

    50gms margarine

    50gms caster sugar

    50gms self raising flour

    1 egg

    • Oven Temperature:180ºC Gas Mark 4

    • Cooking Time: 30 minutes

    • Equipment required:

      • Chopping board

      • sharp knife

      • measuring jug

      • Fork

      • wooden spoon

      • metal spoon

      • mixing bowl

    Method:

    Grease and line sponge tin.

    Place golden syrup in tin.

    Put pineapple on top of syrup.

    Cut cherries in half and place upside down in each pineapple ring.

    Make sponge mixture using the all-in-one method.

    Spoon the cake mixture over the pineapples.

    Bake in the centre of a moderately hot oven for 30 minutes.

    Turn out onto plate and serve.

    Wash up and clear away.

    Evaluate your work.


    Food technology year 10 recipes

    Swiss Roll

    High skilled dish using the whisking method of cake making.

    • Oven Temperature:210ºC Gas Mark 7

    • Cooking Time: 7-10 minutes

    • Equipment required: mixing bowl, sieve

      • white tray, electric whisk

      • table spoon, Swiss roll tin

      • palette knife

      • large sharp knife

      • cooling wire

      • 2 pieces of greaseproof paper

    Ingredients:

    50gms self raising flour

    50gms caster sugar

    2 eggs

    2 tbsp jam

    Method:

    Grease and line tin with greaseproof paper.

    Whisk eggs and caster sugar together until pale light and fluffy and mixture will hold a trail for 5 seconds.

    Fold in sieved flour with metal spoon.

    Pour mixture into tin and bake in the top of the oven until brown and firm.

    Warm the jam in the microwave.

    Tip sponge onto sugared greaseproof paper.

    Cut off the edges and spread hot jam over.

    Roll up in the greaseproof paper and leave on a cooling wire to cool.

    When cold unwrap the paper.

    Wash up and clear away.

    Evaluate your work.


    Food technology year 10 recipes

    Gingerbread

    High skilled dish using the melting method of cake making.

    Ingredients: 250gms of plain flour

    1 tsp ground ginger

    1 tsp mixed spice

    1 tsp bicarbonate of soda

    50gms sugar (any kind)

    100gms margarine

    150gms golden syrup

    1 egg

    125ml milk

    • Oven Temperature:180ºC Gas Mark 4

    • Cooking Time: 40 minutes

    • Equipment required:

      • white tray, mixing bowl, sieve,

      • teaspoon, 18cm x 30cm baking tray

      • small saucepan, wooden spoon,

      • greaseproof paper,

      • measuring jug, fork

    Method:

    Grease and line the tin with greaseproof paper.

    Beat egg and milk together in measuring jug.

    Sieve flour, spices and bicarbonate of soda together. Stir in sugar.

    Put syrup and margarine in pan and melt without boiling.

    Pour onto flour and beat well.

    Add egg and milk a little at a time, beating until smooth. The mixture will be very soft.

    Pour into tin. Bake for 40 minutes until firm.

    Leave in tin until almost cold, then remove paper and cut into about 15 squares.

    Wash up and clear away.

    Evaluate your work.


    Food technology year 10 recipes

    Sweet and Sour Chicken

    This is a medium skilled dish which should be served with boiled rice.

    • Cooking Time: 20 minutes

    • Equipment required:

      • chopping boards

      • sharp knife

      • Newspaper

      • measuring jug

      • Saucepan

      • can opener

    • Ingredients:300gms chicken breast fillet

    • 1 onion

      • 1 green pepper

      • 1 small can of pineapple rings

      • 25gms margarine

      • 1 tbsp corn flour

      • 1 tbsp sugar

      • 1 tbsp tomato puree

      • 1 tbsp vinegar

      • 1 tbsp soy sauce

      • 1 tsp ground ginger

    Method:

    Peel and chop onion, pepper and cut chicken into cubes.

    Drain pineapple juice into measuring jug and make up to 200ml with water.

    Add corn flour, puree, vinegar, soy sauce and ginger to pineapple juice and stir well.

    Fry onion, pepper and chicken together.

    Stir in the sauce and bring to the boil.

    Add pineapple pieces and simmer for 20 minutes.

    Wash up and clear away.

    Evaluate your work.


    Food technology year 10 recipes

    Lasagne

    This is a high skilled dish and it can be made with a roux sauce.

    Ingredients:

    200gms minced beef

    1 onion

    1 med tin tomatoes

    50gms mushrooms

    1 tbsp flour

    1 beef stock cube

    1 tbsp tomato puree

    9 sheets of lasagne

    Cheese Sauce:

    500ml milk

    50gms margarine

    50gms flour

    100gms cheese

    salt & pepper

    • Oven Temperature:190ºC Gas Mark 5

    • Cooking Time: 15 and 30 minutes

    • Equipment required:

      • Chopping board

      • sharp knife

      • measuring jug

      • saucepan


    Food technology year 10 recipes

    Lasagne Cont ...

    This is a high skilled dish and it can be made with a roux sauce.

    Method:

    Light oven and grease dish.

    Peel and chop onion. Wash and slice mushroom.

    Make stock with 150ml water.

    Dry fry beef, onion and mushroom together.

    Stir in flour, tomatoes, puree and stock.

    Leave to simmer for 15 minutes.

    Make cheese sauce, place milk, margarine and sieved flour into saucepan, stir over a medium heat until thick. Stir in most of the cheese and seasoning.

    Place 3 sheets of lasagne in dish. Pour half the mince on top. Place 3 more sheets of lasagne on to the mince, cover with the remaining mince. Finally put the last 3 sheets of lasagne on top and pour cheese sauce over. Sprinkle the grated cheese over the sauce.

    Bake in the centre of the oven for 30 minutes until golden brown.

    Wash up and clear away.

    Evaluate your work.


    Food technology year 10 recipes

    Shepherds Pie

    This is a medium skilled dish and can be made into a high skilled dish if you

    pipe the potatoes.

    Ingredients:

    1 large onion peeled & chopped

    25gms (1oz) plain flour

    275ml (½ pint stock)

    450gms (1lb) beef

    salt & pepper

    Optional:

    1 x 15ml spoon (tbsp) tomato puree

    or dessertspoon of horseradish sauce

    Topping:

    600gms potatoes

    25gms (1oz) margarine

    2 x 15ml spoons (2 tbsp) milk

    • Oven Temperature:190ºC Gas Mark 5

    • Cooking Time: 15-20 minutes

    • Equipment required:

      • chopping board

      • sharp knife

      • Saucepan

      • measuring jug

      • Fork

      • Newspaper

      • wooden spoon


    Food technology year 10 recipes

    Shepherds Pie

    Method:

    Peel and chop potatoes, place in salted water, bring to the boil and simmer for 15 minutes.

    Peel and chop onion, place with minced beef in saucepan and dry fry until onion is soft and meat is cooked.

    Add flour and stir over low heat, gradually stir in stock. Add remaining ingredients. Simmer very gently for 5 mins. Pour into an 850ml dish.

    For topping: mash potatoes with margarine, milk and seasoning.

    Carefully spread over the meat and mark with a fork.

    Place under a hot grill for 5 mins until golden brown of bake in a pre-heated oven for 15-20 mins.

    Wash up and clear away.

    Evaluate your work.


    Food technology year 10 recipes

    Spaghetti Bolognese

    This is a low to medium skilled dish.

    Ingredients:

    1 onion

    100gms (4ozs) mushrooms

    1 green pepper (optional)

    15gms (½oz) margarine

    250gms (8ozs) minced beef/turkey/pork/lamb/Quorn

    1 rounded tbsp flour

    100ml (5fl oz) water

    1 stock cube

    salt & pepper

    1 tin chopped tomatoes

    1 tbsp tomato puree

    • Cooking Time:30 minutes

    • Equipment required:

      • large saucepan

      • chopping board

      • sharp knife

      • wooden spoon

      • metal plate

      • measuring jug

      • newspaper for rubbish

      • tablespoon

    Method:

    Peel and chop the onions and pepper. Wash and slice the mushrooms.

    Melt the margarine in a large pan, fry onions, pepper and mushrooms for 5 minutes.

    Add the mince and fry, stirring gently until brown.

    Stir in the flour, tomatoes and stock cube. Add the water if it seems necessary, then add the salt and pepper.

    Bring to the boil, then simmer very gently, stirring occasionally for 30 minutes.

    Wash up and clear away.

    Evaluate your work.


    Food technology year 10 recipes

    Chicken Curry

    This is a medium skilled dish.

    Ingredients:

    300gms chicken breast pieces

    2 onions

    2 cloves of garlic

    1 cooking apple

    25gms margarine

    1 tsp ground ginger

    1 dsp curry powder

    1 tsp tomato puree

    250ml water

    • Cooking Time:20 minutes

    • Equipment required:

      • chopping board

      • sharp knife

      • saucepan

      • wooden spoon

      • newspaper

      • garlic press

    Method:

    Peel and chop onions and apple.

    Wash and cut the chicken into pieces.

    Crush garlic.

    Gently fry the onion and apple in the margarine until the onion is soft.

    Add chicken and fry until the chicken is white.

    Stir in ginger, curry powder, tomato puree and water.

    Simmer for 20 mins.

    Wash up and clear away.

    Evaluate your work.

    Serve with plain boiled rice.


    Food technology year 10 recipes

    Bread Rolls

    This is a highly skilled dish.

    Ingredients:250gms strong plain flour

    25gms margarine

    1 tsp salt

    1 packet dried yeast

    150ml tepid water

    • Oven Temperature: 220ºC Gas Mark 8

    • Cooking Time: 10 minutes

    • Equipment required:

      • Sieve

      • mixing bowl

      • measuring jug

      • flour for kneading

      • baking tray

      • wire cooling rack

    Method:

    Sieve flour and salt into mixing bowl.

    Rub in margarine.

    Stir in yeast.

    Add tepid water.

    Knead dough on table for 10 minutes.

    Leave dough to rest for 5 mins.

    Cut into 8 equal portions.

    Shape into rolls and leave in a warm place to rise until rolls have risen twice their size.

    Place on a floured baking tray.

    Bake for 10 mins or until rolls are brown on top and their bases sound hollow when tapped. Cool on a wire cooling rack.

    Wash up and clear away.

    Evaluate your work.


    Food technology year 10 recipes

    Pasta Bake

    This is a medium skilled dish using a roux sauce.

    Ingredients:

    75gms pasta

    25gms margarine

    25gms flour

    250ml milk

    50gms cheese

    salt & pepper

    Either:small tin of tuna and small can sweetcorn

    Or:2 slices ham

    Or:50gms cooked chicken and 50gms mushrooms

    • Oven Temperature: 200ºC Gas Mark 6

    • or Hot grill

    • Cooking Time: 20 mins in oven until brown or

    • under grill until golden brown

    • Equipment required:

    • medium size saucepan

      • small saucepan

      • wooden spoon

      • can opener

      • grater


    Food technology year 10 recipes

    Pasta Bake Cont ...

    This is a medium skilled dish using a roux sauce.

    Method:

    Cook pasta in a saucepan of simmering water.

    Make roux sauce: Place margarine and flour in saucepan and heat until margarine and flour are mixed together. Gradually add the milk, stirring well between each addition. Bring to boil.

    Add tuna and sweetcorn or ham, chicken and mushrooms.

    Stir in most of the grated cheese, salt & pepper.

    Add cooked pasta and pour into an oven proof dish.

    Sprinkle the remaining cheese on the top.

    Either place under the grill and cook until golden brown or cook in the oven for 20mins until golden brown.

    Wash up and clear away.

    Evaluate your work.


    Food technology year 10 recipes

    Sponge Flan

    Ingredients:

    2 eggs

    50gms caster sugar

    50gms self raising flour

    margarine for greasing tin

    1 tin fruit

    1 packet Quick Jel

    Oven Temperature:180ºC Gas Mark 4

    Cooking Time: 10-15 mins

    Method:

    Light oven.

    Grease and line sponge flan tin.

    Whisk eggs and sugar together until pale, light, fluffy and mixture leaves a trail for 5 seconds before it disappears.

    Gently fold in the sieved flour.

    Pour mixture into tin and bake in the centre of the oven until the mixture is golden brown and firm to touch.

    Leave for 5 mins and then turn out onto a cooling wire.

    Make Quick-Jel according to instructions on the packet. Leave to cool slightly.

    Put sponge flan onto your plate.

    Arrange fruit attractively in sponge base.

    Pour Quick-Jel over and leave to set.

    Wash up and clear away.

    Evaluate your work.


    Food technology year 10 recipes

    Lentil Soup

    A medium skilled dish

    Ingredients:

    75gms lentils

    1 large carrot

    1 onion

    1 medium potato

    ½ small turnip or swede

    1 celery stalk (optional)

    40gms margarine

    750ml water

    chicken or vegetable stock cube

    salt & pepper

    chopped parsley

    • Cooking Time:30 minutes

    • Equipment required:

      • large saucepan

      • wooden spoon

      • white tray

      • green chopping board

      • peeler

      • newspaper

      • sharp knife

      • measuring jug

      • sieve

      • blender


    Food technology year 10 recipes

    Lentil Soup Cont ...

    A medium skilled dish

    Method:

    Wash the lentils in a sieve and drain.

    Peel the carrot, onion, potato and turnip.

    Thinly slice the carrot, onion and celery.

    Dice the potato and turnip.

    Melt the margarine in the pan and fry the vegetables for about 5 mins.

    Add the lentils, water, stock cube, salt and pepper. Bring to the boil and simmer for 30mins.

    Check the vegetables are cooked.

    Liquidize and check the flavour.

    Serve hot sprinkled with chopped parsley.

    Wash up and clear away.

    Evaluate your work.


    Food technology year 10 recipes

    Lemon Meringue Pie

    This is a very high skilled dish that uses short crust pastry. You also make a custard like filling and a meringue.

    • Cooking Time: 15mins then 20mins

    • Oven Temperature: 210ºC gas mark 7 then 180ºC gas mark 4

    • Equipment required:

      • white tray

      • mixing bowl

      • Sieve

      • metal knife

      • rolling pin

      • measuring jug

      • Teaspoon

      • small saucepan

      • wooden spoon,

      • lemon squeezer

      • sharp knife

      • Whisk

      • green chopping board

      • Basin

      • tablespoon

    Ingredients:

    150gms plain flour

    40gms margarine

    35gms lard

    approx 6 tsp cold water

    filling

    25gms corn flour

    250ml cold water

    1-2 lemons

    50gms sugar

    15gms margarine

    2 egg yolks

    meringue

    2 egg whites

    100gms caster sugar


    Food technology year 10 recipes

    Lemon Meringue Pie Cont ...

    This is a very high skilled dish that uses short crust pastry. You also make a custard like filling and a meringue.

    Method:

    Light oven and make short crust pastry. (Refer to apple pie recipe).

    Roll out and line flan dish. Bake blind for 15 mins. Place greaseproof paper on pastry and weigh down with rolls of spare pastry.

    Finely grate zest from lemons and squeeze the juice, place in saucepan.

    Stir in corn flour and add water and 50gms sugar.

    Bring to the boil stirring continually.

    Separate eggs.

    Remove the lemon mixture from the heat and stir in the egg yolks, pour mixture into the pastry case.

    Make meringue. Whisk egg whites in a clean mixing bowl until they are firm and you are able to turn the bowl upside down without the egg whites falling out.

    Whisk in the 100gms sugar, a spoonful at a time.

    Spoon meringue onto flan and bake until pale brown.

    Wash up and clear away.

    Evaluate your work.


    Food technology year 10 recipes

    Mince Pies

    This is a high skilled dish using short crust pastry.

    Ingredients:

    300gms plain flour

    75gms margarine

    75gms lard

    approx 12 teaspoons cold water

    ¾ jar mincemeat

    icing sugar for dusting

    • Oven Temperature:210º C Gas mark 7

    • Cooking Time: 15-20 mins

    • Equipment required:white tray

      • mixing bowl

      • sieve, rolling pin

      • metal knife

      • bun tin, cutters

      • teaspoon

      • pastry brush

    Method:

    Light oven.

    Make short crust pastry. (See recipe for apple pie).

    Roll out pastry and cut into an equal number of bases and tops. (You may use a star cutter or holly leaf cutter for the tops).

    Place the bases in the bun tin.

    Fill with mincemeat, done not overfill.

    Place lids on top.

    Bake in the top of the oven until pale golden.

    Remove from the tin and cool on a cooling wire.

    Sieve the icing sugar over.

    Wash up and clear away.

    Evaluate your work.


    Food technology year 10 recipes

    Cheese Pasties

    This is a highly skilled dish using short crust pastry and it is suitable for vegetarians.

    Ingredients:

    250gms plain flour

    70gms margarine

    65gms lard

    cold water

    1 onion

    1 potato

    100gms cheese

    salt & pepper

    1 egg

    Oven Temperature:200º C Gas mark 6

    Cooking Time: 20-25 mins

    Equipment required:white tray, mixing bowl, sieve, metal knife

    rolling pin

    pastry brush, green chopping board

    sharp knife, peeler

    basin, grater

    baking tray

    Method:

    Light oven. Grease baking tray.

    Make short crust pastry, leave to rest.

    Peel and chop onion and potato, grate the cheese, mix together and season with salt & pepper.

    Roll out pastry and cut into circles.

    Divide potato mixture between the pastry circles.

    Brush the edges with water and shape into pasties, glaze with egg.

    Bake in oven until golden, and the potatoes are cooked.

    Wash up and clear away.

    Evaluate your work.


    Food technology year 10 recipes

    Beef & Vegetable Casserole

    This is a medium skilled dish that serves three.

    Ingredients:

    250gms stewing beef

    25gms plain flour

    25gms margarine

    2 carrots

    2 onions

    ½ small turnip

    1 beef stock cube

    375ml boiling water

    salt & pepper, parsley

    • Oven Temperature:170ºC Gas Mark 3

    • Cooking Time: 1 - 1½ hours

    • Equipment required:

    • white tray

      • green and red chopping boards

      • sharp knife, newspaper

      • peeler, measuring jug

      • Saucepan, wooden spoon

    Method:

    Wipe the meat, remove any excess fat. Cut into cubes and coat with flour.

    Peel and slice onions and carrots. Peel the turnip and cut into cubes.

    Melt the margarine and fry the meat and vegetables for about 5 mins. Stir in the rest of the flour.

    Dissolve the stock cube in water, add to the pan and bring to the boil stirring. Add salt & pepper.

    Pour into casserole dish, cover and bake in the centre of the oven for 1 - 1½ hours or until the meat is tender.

    Wash up and clear away.

    Evaluate your work.


    Food technology year 10 recipes

    Chicken Casserole

    This is a medium skilled dish which requires the preparation of meat and vegetables.

    Ingredients:

    4 chicken thighs

    1 onion

    2 carrots

    100gms mushrooms

    25gms margarine

    25gms flour

    1 chicken stock cube

    375ml boiling water

    • Oven Temperature: 170ºC Gas Mark 3

    • Cooking Time: 1 - 1½ hours

    • Equipment required: white tray

      • green and red chopping boards

      • sharp knife

      • newspaper, peeler

      • measuring jug

      • Saucepan

      • wooden spoon

    Method:

    Light oven.

    Peel and chop onion and carrots. Wash and slice mushrooms.

    Wash and coat chicken in seasoned flour.

    Fry onion in margarine, until onion is soft.

    Add chicken and cook until chicken is white.

    Add carrots and mushrooms and cook for 2 mins.

    Add remaining flour and pour on stock, bring to the boil.

    Pour into casserole dish, cover with a lid and cook for 1-1½ hours or until chicken is tender.

    Wash up and clear away.

    Evaluate your work.


    Food technology year 10 recipes

    Fish Pie

    This is a highly skilled dish that uses piped mash potatoes, a roux sauce and requires

    you to cook fresh fish.

    Ingredients:

    250gms white fish

    500gms potatoes

    15gms margarine

    2 tbsp milk

    sauce

    250ml milk

    25gms plain flour

    25gms margarine

    salt & pepper

    100gms cheese

    1 tbsp lemon juice

    1 tbsp chopped parsley

    • Oven Temperature:200ºC Gas Mark 6

    • or use the grill

    • Cooking Time: 20 mins in the oven

    • or 8 mins in the grill

    • Equipment required:

      • white tray

      • 2 saucepans

      • metal plate

      • lid

      • green chopping board

      • peeler

      • sharp knife

      • newspaper

      • black spoon

      • piping bag and nozzle

      • grater

      • measuring jug


    Food technology year 10 recipes

    Fish Pie Cont ...

    This is a highly skilled dish that uses piped mash potatoes, a roux sauce and requires

    you to cook fresh fish.

    Method:

    Peel and slice potatoes, place in saucepan with water and a little salt.

    Wash fish and place on metal plate, put plate on top of potatoes and cover with a lid.

    Bring potatoes to the boil and simmer for 15-20mins, until the potatoes are soft and the fish is cooked.

    Make the roux sauce. Put the margarine and flour in the pan and cook for 2mins. Gradually add the milk and bring the sauce to the boil stirring all the time until the sauce thickens.

    Mash the potatoes with the 15gms margarine and the 2 tbsp milk.

    Flake the fish.

    Add the fish to the roux sauce, stir in the lemon juice, grated cheese and chopped parsley. Pour into dish.

    Pipe the mashed potatoes on top.

    Either place under the grill to brown or put in the oven to brown.

    Wash up and clear away.

    Evaluate your work.

    Serve with vegetables of your choice.


    Food technology year 10 recipes

    Fish Cakes

    This is a highly skilled dish that involves the cooking of fish and potatoes. Using fresh fish is more skilful than using tinned fish. The fishcakes are coated in egg and breadcrumbs and then they are fried. Makes 6.

    Ingredients:

    100gms white fish

    (or can of mackerel, tuna or salmon)

    250gms potatoes

    15gms margarine

    salt & pepper

    1 level tbsp parsley (optional)

    Coating:

    Flour

    1 beaten egg

    breadcrumbs

    oil for frying

    • Cooking Time: 5-8 mins

    • Equipment required:

      • white tray

      • saucepan

      • metal plate

      • lid

      • peeler

      • sharp knife

      • newspaper

      • mixing bowl

      • masher

      • basin

      • fish slice

      • kitchen paper


    Food technology year 10 recipes

    Fish Cakes Cont ...

    Method:

    Wash and peel the potatoes. Cut them into even sized pieces, put in a pan and cover with cold water, adding a little salt.

    Wash the fish and place on a plate, put the plate on top of the potatoes and cover with a lid.

    Bring the potatoes to the boil and simmer for 20mins. The fish steams and will take about 15mins to cook.

    Wash and chop the parsley.

    Mash the cooked potatoes, flake the fish and add to the potatoes with the margarine, salt, pepper and parsley.

    Divide the mixture into 6 pieces, shape into fishcakes.

    Coat each one with flour, beaten egg and breadcrumbs.

    Heat the oil in the frying pan. Fry the fishcakes carefully, turning over once.

    Drain well on kitchen paper.

    Serve on a shallow dish, garnished with a sprig of parsley.

    Wash up and clear away.

    Evaluate your work.

    If you are using a can of fish, just open the can, drain the liquid, remove any skin and bone, and mix with the mashed potatoes.


    Food technology year 10 recipes

    Cheese Biscuits or Straws

    This is a medium skilled dish.

    Ingredients:

    150gms plain flour

    100gms butter or margarine

    75gms cheese

    ½ tsp salt

    ½ tsp mustard

    pepper

    • Oven Temperature:180ºC Gas Mark 4

    • Cooking Time: 15 mins

    • Equipment required:

      • white tray

      • baking tin

      • mixing bowl

      • Sieve

      • Grater

      • rolling pin

      • wooden spoon

    Method:

    Light oven and grease baking tray.

    Grate the cheese finely.

    Using a wooden spoon, beat the butter until soft.

    Work in the cheese, seasoning and flour and form into a dough.

    Cover with cling film and leave in the fridge to cool.

    Roll out the pastry onto a lightly floured surface to 5mm thickness.

    Cut into biscuits 3 cms across or straws 5mm wide and 8cm long.

    Place on baking sheet and mark with a fork.

    Bake for about 15 mins until light golden and slightly crisp.

    Carefully place on a cooling wire.

    Wash up and clear away.

    Evaluate your work.


    Food technology year 10 recipes

    Shortbread Biscuits

    This is a medium skilled dish.

    Ingredients:

    150gms plain flour

    100gms margarine

    50gms sugar

    some extra sugar to sprinkle on top

    • Oven Temperature:170ºC Gas Mark 3

    • Cooking Time: 15-20mins

    • Equipment required:

      • white tray

      • baking tray

      • Cutter

      • mixing bowl

      • Sieve

      • rolling pin

      • cooling wire

      • palette knife

    Method:

    Light the oven.

    Grease and flour the baking tray.

    Sieve the flour in a bowl.

    Add the sugar and rub in the butter.

    Squeeze together firmly with your fingers until the mixture forms a dough.

    Roll out to 1cm thick. Cut into circles with a medium sized cutter or cut into fingers.

    Carefully place on baking tray.

    Bake for 15-20mins until pale golden brown.

    The biscuits will not crisp until they are cool.

    Lift onto a wire tray. Sprinkle with a little sugar.

    Wash up and clear away.

    Evaluate your work.


    Food technology year 10 recipes

    Oat Biscuits

    This is a medium skilled dish.

    Ingredients:

    75gms plain flour

    ½tsp bicarbonate of soda

    75gms caster sugar

    75gms rolled oats

    75gms margarine

    1 tbsp milk

    1 level tbsp syrup

    • Oven Temperature:150ºC Gas Mark 3

    • Cooking Time: 20-25mins

    • Equipment required:

      • 2 baking trays

      • Sieve

      • mixing bowl

      • Saucepan

      • wooden spoon

      • measuring jug

    Method:

    Light oven.

    Grease two baking trays.

    Sieve the flour and bicarbonate of soda into mixing bowl.

    Stir in the sugar and oats.

    Heat margarine, milk and syrup together until melted.

    Pour onto flour and oats mixture.

    Roll into small balls and place on baking tray 10cms apart. Makes 20.

    Flatten slightly.

    Bake 20-25mins.

    Cool on baking tray for 2-3 mins.

    Wash up and clear away.

    Evaluate your work.


    Food technology year 10 recipes

    Pancakes

    This is a highly skilled dish.

    • Cooking Time:3-4 mins per pancake

    • Equipment required:

      • white tray

      • mixing bowl

      • Sieve

      • electric whisk

      • measuring jug

      • frying pan

      • Saucepan

      • metal plate

      • Lid

      • fish slice

    Ingredients:

    100gms plain flour

    1 egg

    250ml milk

    lard or oil for frying

    filling of own choice

    sugar and lemon juice is the traditional way to serve pancakes


    Food technology year 10 recipes

    Pancakes Cont ...

    This is a highly skilled dish.

    Method:

    Sieve the flour into the mixing bowl.

    Beat the egg and milk together in a measuring jug.

    Add the milk mixture to the flour a little at a time and beating well with the electric whisk. Add all of the milk mixture.

    Put a pan of water to heat, with a plate on top. This is to keep the pancakes warm until all of them are made.

    Heat a little oil in the frying pan.

    When the pan is hot pour in just enough batter to cover the base of the pan.

    Cook for 2-3 mins until the bottom of the pancake is brown.

    Toss or turn it over to cook the other side.

    Put it on the plate to keep hot. Sprinkle with water or lemon juice.

    Cook the rest of the pancakes.

    Wash up and clear away.

    Evaluate your work.


    Food technology year 10 recipes

    Lemon Curd

    This is a medium skilled dish that shows you the theory of preservation.

    Ingredients:

    4 lemons

    4 eggs

    100gms butter

    450gms sugar

    Cooking Time: 20-30mins

    Equipment required:

    white tray, basin

    fork, lemon squeezer,

    cheese grater or lemon zester

    double saucepan or large saucepan and glass bowl,

    black spoon

    measuring jug

    Method:

    Place clean jam jars in the oven at 70ºC Gas Mark 1.

    Grate rind and juice the lemons.

    Beat the eggs.

    Place the lemon rind and juice in the double saucepan or the glass bowl.

    Add the eggs, butter and sugar.

    Put the bowl over a pan of simmering water and stir until the sugar has dissolved.

    Continue heating stirring from time to time until the curd thickens.

    Strain into the sterilised jam jars and cover in the usual way.

    Wash up and clear away.

    Evaluate your work.


    Food technology year 10 recipes

    Blackberry & Apple Jam

    This is a highly skilled dish that involves the use of fresh fruit when it is in season.

    Ingredients:

    1 kilo blackberries

    150ml water

    600gms cooking apples (when prepared)

    1½ kilos sugar

    • Cooking Time:approx 30mins

    • Equipment required:white tray, measuring jug,

      • green chopping board

      • sharp knife, peeler

      • newspaper, wooden spoon

      • large saucepan

      • or preserving pan

    Method:

    Wash jam jars and place them in the oven at 70ºC Gas Mark 1.

    Peel, core and slice the apples.

    Wash the blackberries.

    Place the blackberries with 75ml water in the pan. Simmer slowly until soft. Remove them from the pan.

    Add the apples and the remaining water to the pan. Simmer slowly until soft to make a pulp with a spoon or a potato masher.

    Add the blackberries and sugar, bring to the boil and boil rapidly, stirring frequently, until setting point is reached.

    Pot and cover in the usual way.

    Wash up and clear away.

    Evaluate your work.


    Food technology year 10 recipes

    Victoria Sandwich

    This is a highly skilled dish, using the creaming method of cake making.

    Ingredients:

    100gms self raising flour

    100gms margarine (solid)

    100gms caster sugar

    2 eggs

    1 tsp baking powder

    For chocolate cake add:

    1 dsp cocoa powder from flour allowance

    Filling:Raspberry or butter cream

    • Oven Temperature:190ºC Gas Mark 5

    • Cooking Time: 20 mins

    • Equipment required:

      • mixing bowl

      • measuring jug

      • Fork

      • wooden spoon

      • 2 greased & lined sandwich tins

      • wire cooling rack


    Food technology year 10 recipes

    Victoria Sandwich Cont ...

    This is a highly skilled dish, using the creaming method of cake making.

    Method:

    Light oven.

    Grease and line 2 x 15cm sponge tins.

    Cream margarine and sugar together until light and fluffy.

    Beat eggs gradually.

    Fold in sieved flour and baking powder.

    Divide between two tins.

    Bake in the centre of the oven for 20mins or until risen, golden brown and firm.

    Turn out onto a wire cooling rack.

    Cool before filling with jam or butter cream.

    Wash up and clear away.

    Evaluate your work.


    Food technology year 10 recipes

    Quiche Lorraine

    This is a highly skilled dish and is usually served with a salad.

    Ingredients:

    Pastry Case:

    200gms plain flour

    pinch salt

    50gms margarine

    50gms lard

    cold water

    flour for rolling out

    Filling:1 onion

    2 slices bacon

    25gms margarine

    2 eggs

    150ml milk

    50gms cheese

    salt & pepper

    • Oven Temperature:200ºC Gas Mark 6

    • Cooking Time: 30 minutes

    • Equipment required:

      • mixing bowl

      • measuring jug

      • sharp knife

      • chopping boards

      • rolling pin

      • Grater

      • fork


    Food technology year 10 recipes

    Quiche Lorraine Cont ...

    Method:

    Light oven.

    Make pastry, sieve flour and salt into mixing bowl, rub in margarine and lard, add enough water until a soft dough is formed.

    Roll out pastry on a floured surface and line flan dish.

    Peel and chop onion, slice bacon.

    Fry bacon and onion in margarine until soft.

    Beat egg and milk together.

    Grate cheese.

    Stir most of the cheese into the milk mixture, season with salt & pepper.

    Place bacon and onion into pastry case.

    Pour the egg mixture on top of the bacon.

    Sprinkle with the remaining cheese.

    Bake in the centre of the oven for 30mins until golden and firm.

    Wash up and clear away.

    Evaluate your work.


    Food technology year 10 recipes

    Fruit Crumble

    This is a low skilled dish using the rubbing in method and the preparation of fresh fruit.

    Ingredients:

    Crumble Topping:

    150gms (6ozs) plain flour

    75gms (3ozs) block margarine

    50gms (2ozs) white sugar

    Filling:Either 500gms (1lb) cooking apples

    Variations:

    1 – use ½ wholemeal and ½ white flour

    2 – use all wholemeal flour

    3 – use ½ white flour and ½ oatmeal flour

    4 – add 25gms (1oz) chopped nuts

    • Oven Temperature:190ºC Gas Mark 5

    • Cooking Time: 15-20 minutes

    • Equipment required:

      • mixing bowl

      • Sieve

      • pastry knife

      • Tablespoon

      • fork

    Method:

    Switch on oven.

    Sieve flour into mixing bowl. Cut up margarine and add flour. Rub in using fingertips only until the mixture looks like fine breadcrumbs. Add sugar and stir well.

    Place prepared fruit into ovenproof dish.

    Spoon crumble on top of the fruit. Smooth flat with a fork.

    Bake until crumble is golden brown.

    Wash up and clear away.

    Check oven is turned off.

    Evaluate your work.


    Food technology year 10 recipes

    Golden Vegetable Soup

    This is a medium skilled dish.

    • Cooking Time: 20 minutes

    • Equipment required:

      • chopping board

      • small knife

      • medium saucepan

      • metal spoon

      • Kettle

      • measuring jug

    Ingredients:1 onion

    1 carrot

    1 parsnip

    2 sticks celery

    25gms margarine

    1 tbsp flour

    750ml stock (cube/vegetable powder)

    100ml milk

    salt & pepper

    Method:

    Peel and chop onion, carrot and parsnip.

    Wash and slice celery.

    Make stock with boiling water.

    Gently fry vegetables in margarine until onion is transparent.

    Add stock and simmer for 20 mins.

    Mix flour and milk together in measuring jug.

    Add to soup and bring to the boil.

    Season with salt & pepper.

    Liquidise the soup.

    Wash up and clear away.

    Evaluate your work.


    Food technology year 10 recipes

    Pizza

    This is a highly skilled dish.

    • Oven Temperature: 190ºC Gas Mark 5

    • Cooking Time: 25 minutes

    • Equipment required: mixing bowl

      • measuring jug

      • Grater

      • chopping board

      • sharp knife

      • baking tray

    Ingredients:

    Bread Base: 250gms strong plain flour

    25gms margarine

    1 tsp salt

    1 packet dried yeast

    150ml tepid water

    Topping:1 tbsp tomato puree

    1 small can chopped tomatoes100gms grated cheese

    Method:

    Sieve flour and salt into mixing bowl.

    Rub in margarine.

    Stir in the yeast.

    Add tepid water.

    Knead dough on table for 10 mins.

    Roll out into a circle and place on a baking tray.

    Add toppings and finish with grated cheese.

    Bake for 25 mins.

    When cooked transfer to wire cooling tray.

    Wash up and clear away.

    Evaluate your work.


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