Year 10
Ingredients:
• 60g Butter/ Margarine
• 60g Caster Sugar
• 60g Self Raising Flour
• 1 egg
• 1 Teaspoon Vanilla Extract
For the filling:
• 25g Butter/Margarine
• 50g Icing sugar
• 2 Tablespoons Jam
Equipment:
• Scales
• Mixing bowl
• Aluminium tray
• Mixing spoon
• Takeaway bag
• Measuring jug
• Fork
Go task:
Demonstrate high levels of health, safety and hygiene for cookery.
(Hair, Bag, Blazer, Apron, Hands) Golden Question: How will we know when the cake is ready? What technique is used to make a sponge cake?
Method:
1. Preheat the oven to 180°C.
Victoria Sponge cake
Skills:
Creaming/Folding Baking
This recipe makes 1 portion
51p per portion £20 per year group
2. Weigh out 60g Caster sugar and 60g butter/margarine into the mixing bowl
3. Cream the margarine and sugar together in a bowl until pale.
4. Crack an egg into a measuring jug and whisk with a fork.
5. Beat in the eggs a little at a time and stir in the vanilla extract.
6. Fold in the flour using mixing spoon.
7. Spoon the mixture into the Tray and level.
8. Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer cake to check it comes out clean.
9. Whilst baking, Cream icing sugar and margarine together.
10. When the sponge has cooled, cut in half, spread jam and butter cream.
Make sure you wash all of your equipment in hot soapy water. Please make sure you dry it all with a clean tea towel.
WAGOLL What a Gold one looks like
Go task:
Demonstrate high levels of health, safety and hygiene for cookery.
(Hair, Bag, Blazer, Apron, Hands)
Golden Question: How do you make meatballs? What temperature does the core of meatball need to be? What is a healthy way to cook meatballs?
Ingredients:
• 2 tsp oil
• Half an onion finely chopped
• 100g freshly minced beef
• 1 tsp mixed herbs
• 1/2 freerange egg, beaten
• 3 Tablespoon Breadcrumbs
• Pepper/salt Sauce
• 1 tsp oil
• 1 clove Garlic
• Half a can of chopped tomatoes
• Half onion
• Mixed herbs
• 1 Tablespoon
Tomato Puree
Equipment:
• Scales
• Mixing bowl
• Aluminium tray
• Mixing spoon
• Takeaway bag
• Measuring jug
• Fork
Skills:
Frying/Bridge/ Claw/Baking
Meatballs
This recipe makes 1 portion
85p per portion £34 per year group
Method:
• Dice half an onion.
• Brown and soften the onions for a few minutes.
• Allow to cool.
• Weigh 100g of Beef in a bowl, mix the minced beef with the cold sweated onion.
• Add the breadcrumbs.
• Add the herbs and the beaten egg. Season the mixture with salt and pepper.
• Divide the mixture into round balls.
• Oven bake the meatballs for 15 minutes on a baking tray until cooked through and browned.
• Use a temperature probe to check they are cooked to over 75ºc.
Sauce:
• Soften half an onion.
• Add half a tin of chopped tomatoes and reduce until it’s a thick consistency.
Make sure you wash all of your equipment in hot soapy water. Please make sure you dry it all with a clean tea towel.
WAGOLL What a Gold one looks like
Go task:
Demonstrate high levels of health, safety and hygiene for cookery. (Hair, Bag, Blazer, Apron, Hands)
Golden Question: Can you work in a team?
Can you produce chicken cacciatore & Parmentier potatoes
How do you know when both dishes are ready?
Chicken Cacciatore & Parmentier potatoes
Skills:
Frying/Bridge/ Claw/Roasting/ simmering
This recipe makes 2 portions
Ingredients
• 100g chicken
• Sprinkle herbs
• 1 tablespoons cooking or olive oil
• 1/2 large onion
• 1 clove garlic
• 1/2 tin chopped tomatoes
• 1 stock cube and 150ml water
• 4-5 mushrooms
Parmentier potatoes
• 1 large potato
• Herbs
• Oil
Equipment:
• Chopping board
• Knife
• Saucepan
• Mixing spoon
Equipment (Parmentier Potatoes)
• Chopping board
• Knife
• Baking tray
• Baking parchment
Method Chicken Cacciatore:
1. Peel and chop onion. Slice mushrooms. Peel and crush garlic.
2. Weigh the chicken into a mixing bowl for later.
78p per portion
£1.56 per pair £32 per year group
3. Fry the onion and garlic in the sauce pan with a drizzle of oil on a medium heat. Do not over brown
translucent.
4. Add the chicken and gently cook for a few minutes. (Do not let brown)
5. Add tin of tomatoes, stock cube, water and sprinkle of herbs.
6. Slowly bring to boil stirring all the time.
7. Lower heat and simmer for approx. 30 minutes. (Check the chicken is 75C)
8. Add mushrooms and simmer for a further 5 – 10 minutes until chicken is tender .
Method Parmentier potatoes:
9. Place large baking tray in oven and preheat to 200C/fan 180C/gas 6.
10. Wash, Peel and dice potatoes into half inch/1cm cubes.
11. Add baking parchment to a baking tray.
12. Sprinkle herbs and oil over all potatoes.
13. Roast for 30 mins, shaking halfway to prevent sticking.
Make sure you wash all of your equipment in hot soapy water. Please make sure you dry it all with a clean tea towel.
–
⁰
WAGOLL What a Gold
Go task:
Demonstrate high levels of health, safety and hygiene for cookery. (Hair, Bag, Blazer, Apron, Hands)
Golden Question:
• Can you work independently and how do we know when it’s done ?
• Where does Ratatouille originate from?
• What cooking method are we using?
Skills: Frying/Bridge/ Claw/ Simmering/ stewing
Ratatouille
This recipe makes 1 portion
Ingredients
• ½ onion
• ½ aubergine
• ½ courgettes
• ½ red or green pepper
• ½ tin chopped tomatoes
• 1 tablespoons tomato puree
• 1 vegetable stock cube
• ½ tsp mixed dried herbs
• 1 clove garlic Oil
Method:
1. Peel and chop onion.
2. Top and tail aubergine and cut into large dice.
3. Top and tail courgettes and cut into large dice.
4. De-seed pepper and dice.
5. Peel and crush garlic.
6. Place all vegetables in pan.
Equipment:
• Mixing spoon
• Sauce Pan
• Chopping board
• Sharp knife
• Garlic press
• Measuring jug
£1.04 per portion £41.50 per year group
7. Add tin of tomatoes, stock cube, tomato puree, 125mls water and mixed herbs.
8. Bring to the boil stirring carefully. Reduce heat and allow to simmer gently for at least 30 minutes. Stir occasionally
Make sure you wash all of your equipment in hot soapy water. Please make sure you dry it all with a clean tea towel.
WAGOLL What a Gold one looks like
Go task:
Demonstrate high levels of health, safety and hygiene for cookery.
(Hair, Bag, Blazer, Apron, Hands) Golden Question: Can you work independently to produce potato croquettes? Why do we need to evenly shape them?
Potato croquettes
Skills: Peeling/Bridge/ Claw/Roasting/ Simmering
This recipe makes 1 portion
Ingredients
• 2 potatoes
• 10g butter
• Egg
• Flour
• Breadcrumbs
Method:
• Preheat the oven to 200C/180 Fan/Gas 6.
• Wash and peel 2 potatoes.
• Dice into small cubes that are even in size.
Equipment:
• Vegetable knife
• Peeler
• Saucepan
• Chopping board
• Baking tray
• Colander
32p per portion £13 per year group
• Place into saucepan and simmer the potatoes in lightly salted water for 15 minutes, or until soft.
• Drain with a colander and mash thoroughly. Beat in the butter and then season to taste.
• Cover and leave until firm and cool enough to handle.
• Shape the mixture into 6-8 croquettes.
• Put the flour, whole eggs and breadcrumbs into three separate shallow bowls and beat the eggs. Roll each croquette in the flour, pat off any excess, then coat in the egg before dipping in the breadcrumbs.
• Transfer to a baking tray with greaseproof paper on.
• Bake for 15- 20 minutes, or until golden-brown.
Make sure you wash all of your equipment in hot soapy water. Please make sure you dry it all with a clean tea towel.
WAGOLL What a Gold one looks like
Ingredients
• 50ml double cream
• 50ml milk
•
1 garlic clove
• 1 potato
• 30g cheese
Equipment:
• Measuring jug
• Pan
• Peeler
• Chopping board
• Sharp knife
• Mixing spoon
Go task:
Demonstrate high levels of health, safety and hygiene for cookery.
(Hair, Bag, Blazer, Apron, Hands)
Golden Question:
What cooking methods do you use for Potato Dauphinoise?
How do you know when they are cooked?
Method:
1. Wash and peel the potato
2. Slice the potato as thin as you can.
Dauphinoise potatoes
Skills:
Peeling/Bridge/ Claw/Roasting/ Simmering
This recipe makes 1 portion
72p per portion £29 per year group
3. Measure the cream and milk into a measuring jug- then pour into the sauce pan.
4. Chop the ends off the garlic, peel and crush. (Can leave whole instead of crushing, to remove later)
5. Add the garlic and potato slices to the saucepan.
6. On a low heat simmer (small bubbles) but don’t over heat as it will burn quickly
7. Gently stir to prevent the potatoes burning on the pan.
8. When the potatoes have softened, remove and layer into your foil tray.
9. Season the cream mix then pour the cream, milk and garlic mixture over the top on the layered potatoes.
10. Grate the cheese then sprinkle over the top of the sliced potatoes and cream mixture.
11. Place on a baking tray and oven cook until golden brown and potatoes are soft.
Make sure you wash all of your equipment in hot soapy water. Please make sure you dry it all with a clean tea towel.
WAGOLL What a Gold one looks like
Ingredients
• 55g margarine
• 55g Demerara sugar
• 55g golden syrup
• 50g Plain flour
• ½ level tsp ground ginger
• ½ tsp lemon juice
Equipment
•Scales
•Sauce pan
•Mixing spoon
•Mixing bowl
•Cooling rack
•Fish slice or palette knife
Demonstrate high levels of health, safety and hygiene for cookery.
(Hair, Bag, Blazer, Apron, Hands)
Golden Question:
Why leave gaps between each brandy snap before baking?
Why put greaseproof paper on the tray?
How will we know when they are baked?
Brandy snaps
Skills: Baking/ Melting/Shaping
This recipe makes 1 portion
40p per portion
£16 per year group
Method
1. Preheat the oven to 180C
2. Line a baking trays with baking parchment
3. Measure 55g Demerara sugar, 55g syrup and 55g margarine into a sauce pan.
4. Weigh out 50g plain flour and ½ teaspoon of ground ginger into a mixing bowl for later.
5. Heat the butter, margarine and syrup gently until the butter has melted and the sugar has dissolved. Don’t let the mixture boil as it may crystallise.
6. Leave the mixture to cool slightly, about 2-3 minutes, then sieve in the flour and ginger.
7. Pour in the lemon juice and stir well to mix thoroughly.
8. Drop four teaspoonfuls of the mixture onto each of the prepared baking trays to make neat circles, about 10cm/4in apart.
9. Bake in the pre-heated oven for about 10-15 minutes, or until the mixture is well spread out, looks lacey and is a dark golden colour.
10. Remove from the oven and cool for 1 minute, lift from the baking tray using a fish slice
11. Quickly roll a circle of the warm mixture around the handle of the wooden spoon, having the join underneath. Press the join lightly together to seal, then slide the brandy snap off the spoon and leave it to firm up on the wire rack, again with the join underneath
Make sure you wash all of your equipment in hot soapy water.
Please make sure you dry it all with a clean tea towel.
Go Task:
WAGOLL
a Gold one looks like
What
WAGOLL
Go Task:
Demonstrate high levels of health, safety and hygiene for cookery. (Hair, Bag, Blazer, Apron, Hands)
. Golden Question:
• What makes bread rise?
• Independently make garlic bread
Garlic bread
Skills: Kneading/ Baking
This recipe makes 1 portion
Method:
25p per portion
£10 per year group
Equipment
• Mixing bowl
• Mixing spoon
• Measuring jug
• Knife
• Baking tray
Ingredients
• 250g strong white bread flour
• ½ tsp fast-action yeast
• 1/2 tsp salt
• 2 garlic cloves, crushed
• 20g soft butter
• Sprinkle herbs
1.Measure the flour, yeast and salt into a large bowl.
2.Mix 150ml hand-hot water in a jug, then pour into the dry mix, stirring all the time to make a soft dough.
3.Turn the dough out onto a lightly floured surface, then knead for 5 mins until the dough no longer feels sticky, sprinkling with a little more flour as you need it.
4.Now Plait the dough using 3 strands of rolled out dough.
5. Cut the ends off the garlic, peel and crush the garlic clove.
6.Mix the garlic with the butter, then dot over the dough.
7.Sprinkle over the herbs.
8.Heat oven to 200C/fan 180C/gas 6. Remove the cling film, then bake the bread for 20 mins until golden and risen. Leave to cool.
Make sure you wash all of your equipment in hot soapy water. Please make sure you dry it all with a clean tea
towel.
What a Gold one looks like
WAGOLL
What a one looks like
Go Task:
Demonstrate high levels of health, safety and hygiene for cookery. (Hair, Bag, Blazer, Apron, Hands)
. Golden Question: Can you independently make swirled shortbread using the creaming technique? How do you create the swirled effect?
Method:
Swirled shortbread
Skills: Rolling/ Creaming/ Baking
This recipe makes 2 portions
42p per portion £17 per year group
Ingredients
• 60g Caster sugar
• 90g Butter
• 120g Plain flour–add later
1. Heat the oven to 190C/375F/Gas 5.
2. Weigh 90g butter and 60g caster sugar into a bowl.
3. Repeat a 2nd time into another bowl.
4. Cream the butter and the sugar together until smooth.
5. Stir in the flour to get a smooth paste. Then add 2 tablespoons of water.
6. Person making the chocolate add 10g less flour and add 1 tablespoon of cocoa powder
Both bowls need these ingredients
1 bowl needs cocoa powder
Equipment
• Scales
• Rolling pin
• Baking tray
• Knife
• 2x Mixing spoons
• 2x Mixing bowls
7. Cool the mixture in the chiller for 5 minutes. (If you had longer)
8. Roll out the 2 doughs to the same thickness. (Roughly £1 coin thickness) on a floured surface.
9. Brush one layer with water then lay the cocoa dough on top of the plain dough.
10. Brush the top layer with water then roll into a cylinder carefully.
11. Slice into disks and place on baking tray. (£1 thickness)
12. Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.
Make sure you wash all of your equipment in hot soapy water.
Please make sure you dry it all with a clean tea towel.
WAGOLL What
Demonstrate high levels of health, safety and hygiene for cookery. (Hair, Bag, Blazer, Apron, Hands).
Golden Question: What will thicken the filling? What temperature should the chicken be to be cooked?
Method:
•Ingredients:
• 1 tsp. oil
• 100g diced chicken
• 10 g butter
• 10 g plain flour
• 100 ml double cream
• 100 ml chicken stock
• 75 g frozen peas
• Small handful fresh parsley leaves, chopped
• ½ roll shortcrust pastry
Equipment
• Sauce pan
• Mixing spoon
• Scales
Skills: Baking/ Frying
This recipe makes 2 portion
99p per portion £1.98p per pair £39.60 per year group
1.Preheat the oven to 200°C (180°C fan) mark 6. Heat oil in a large pan and fry chicken for 8min until golden. Check with a temperature probe.
2.Tip chicken out on to a plate and set aside.
3.Heat butter in empty chicken pan until melted, stir in flour, then cook for a further minute.
4.Remove from heat and gradually whisk in cream and stock until smooth.
5.Put back on the heat, bring mixture to the boil and bubble for 3min, stirring constantly, until thickened.
6.Stir in chicken, peas, parsley and check the seasoning.
Make sure you wash all of your equipment in hot soapy water. Please make sure you dry it all with a clean tea towel.
Chicken & Pea pie Go Think Task:
a Gold one looks like
Go Task:
Demonstrate high levels of health, safety and hygiene for cookery. (Hair, Bag, Blazer, Apron, Hands)
. Golden Question: Can you independently make pasta dough? What methods do we use to make pasta?
Pasta & Sauce
Skills: Kneading/Rolling
Cutting
This recipe makes 2 portions
25p per portion
50p per pair £10 per year group
Equipment
• 1 mixing bowl
•
1.Measure the flour into a mixing bowl.
2.Add the egg and combine.
Mixing spoon
• Pasta machine
Ingredients
• 100g ‘00’ flour
• 1 egg
Sauce
• 1 tablespoon tomato puree
• ½ onion
• 1 clove of garlic
• ½ tin chopped tomatoes
• Herbs
3.Cut into 2 sections and flour.
4.Using the pasta machine roll through on the widest section until thin for lasagne.
5.For spaghetti now put through the other section to cut into spaghetti.
6.Cook until soft
7.For the sauce – peel and dice an onion
8.Peel and crush garlic in oil
9.Fry garlic and onion
10.Add the tomatoes, puree and herbs and cook until thickened.
Make sure you wash all of your equipment in hot soapy water. Please make sure you dry it all with a clean tea towel.
WAGOLL What a Gold one looks like
Go Task:
Demonstrate high levels of health, safety and hygiene for cookery. (Hair, Bag, Blazer, Apron, Hands) Golden Question:
• What temperature should the meat sauce be cooked to?
• How will we know when the pasta is cooked?
• What does Al Dente mean?
Method:
Spaghetti Bolognese
Skills: Simmering/ Boiling Chopping/ Frying
This recipe makes 2 portions
60p per portion £1.20 per pair £24 per year group
• Mixing bowl
• Mixing spoon
• Measuring jug
• Knife
• Sauce pan x2
• Garlic press
Ingredients
100g beef
1/2 onion
1/2 can chopped tomatoes
1 tablespoon tomato puree
1 tablespoon oil
Salt and pepper
1 teaspoon garlic puree
1 teaspoon mixed herbs
1 beef stock cube in 200ml hot water
50g spaghetti
1. Cut the top/bottom off the onion, chop in half, peel then dice.
2. Cut the top and bottom off the garlic clove, peel then crush.
3. Weigh out the beef into a bowl ready for later.
4. Add the chopped onion and garlic to a sauce pan. Fry for 2 – 3 minutes .
5. Bring a 2nd pan of water (Half filled) to the boil ready to add your spaghetti later.
6. Add minced beef and brown all over for a few minutes.
7. Add the mixed herbs and stock and stir before adding the tinned tomatoes, tomato puree and water. Bring to the boil and season with salt, pepper.
8. When you 2nd pan of water is boiling, add your spaghetti for 10-12 minutes until soft/Al Dente
9. Place the lid on the saucepan and allow to cook for 15 – 20 minutes. Check the sauce is 75 C and thicken to preference. ⁰
Make sure you wash all of your equipment in hot soapy water. Please make sure you dry it all with a clean tea towel.
WAGOLL What a Gold one looks like
WAGOLL
Go Task:
Demonstrate high levels of health, safety and hygiene for cookery.
(Hair, Bag, Blazer, Apron, Hands)
Golden Question:
• What temperature should the meat sauce be cooked to?
• How will we know when the pasta is cooked?
• What does Al Dente mean?
Skills: Simmering/ Boiling
Chopping/ Frying
Assembling
This recipe makes 2 portions
Ingredients
Meat sauce
100g beef
1/2 onion
1/2 can chopped tomatoes
1 tablespoon tomato puree
1 tablespoon oil
Salt and pepper
1 teaspoon mixed herbs
1 beef stock cube in 200ml hot water
White sauce
25g butter
25g plain flour
150ml (1/2 pint) milk
Salt and white pepper
75g (3oz) cheese, grated
Pasta
2 sheets per pupil
£1.13 per portion £2.26 per pair £45.20 per year group
Equipment
• Mixing bowl
• Mixing spoon
Method: Meat sauce
1. Cut the top/bottom off the onion, chop in half, peel then dice.
2. Cut the top and bottom off the garlic clove, peel then crush.
3. Weigh out the beef into a bowl ready for later.
4. Add the chopped onion and garlic to a sauce pan. Fry for 2 – 3 minutes .
5. Add minced beef and brown all over for a few minutes.
6. Add the mixed herbs and stock and stir before adding the tinned tomatoes, tomato puree and water. Bring to the boil and season with salt, pepper.
7. Place the lid on the saucepan and allow to cook for 15 – 20 minutes. Check the sauce is 75 C and thicken to ⁰ preference.
Method: White sauce
1. Place the butter in a pan and heat until it melts. Add the flour and stir for 1 minute. This will cook the flour/butter.
2. Stir in the milk a little at a time on a medium heat.
3. Bring to the boil, whisking continuously until the sauce comes to the boil and begins to
4. thicken. Add some cheese, salt and pepper and mustard to sauce and allow to thicken.
Assembling your Lasagne
Layer your lasagna, starting with meat sauce at the bottom. Followed by a lasagna sheet, then white sauce. Repeat once more.
• Sauce pan x2
• Garlic press
• Measuring jug
• Knife
• Chopping board
Make sure you wash all of your equipment in hot soapy water. Please make sure you dry it all with a clean tea towel.
What a Gold one looks like
Lasagne
Ingredients
•
Demonstrate high levels of health, safety and hygiene for cookery.
(Hair, Bag, Blazer, Apron, Hands)
Golden Question: What will set the cheesecake?
How can the cheesecake be customised?
Cheesecake
Skills: Whisking/ Setting Boiling/Melting
Working in pairs
This recipe makes 2 portions
Method
1. Crush the biscuits and mix with butter.
• 60g melted butter
• 1 packet gelatin or 1 sheet
• 100ml boiling water
• 200g cream cheese, softened.
• 40g caster sugar.
• 150ml double cream, whipped
• 1 tbsp vanilla essence
• 200g chocolate (Optional)
Equipment:
• 2 Sauce pans
• 2 bowls
• 2 measuring jugs
• Weighing scales
• 2 mixing spoons
£1.92 per portion £3.84 per pair £76.80 per year group
2. Weigh 60g margarine/butter into a small sauce pan and gently melt until it’s a golden liquid.
3. Place into 2 Small takeaway tray, press down and put in the fridge.
4. Measure the double cream using a measuring jug then put into a mixing bowl. Whisk until the cream is thickened.
5. Add the softened cream cheese to the double cream.
6. Measure 100ml of boiling water to a measuring jug then sprinkle the gelatin into the boiling water and stir. (If using gelatin leaf boil the water and gelatin after soaking.)
7. Then add to the gelatin and water to the cream/cheese mixture.
8. Add the sugar to the cream mixture.
9. If you are making a vanilla cheesecake add the vanilla now.
10. If adding chocolate, melt chocolate then add cream mixture to melted chocolate.
11. Check biscuits are set, add cream cheese mixture.
12. Chill in fridge.
Make sure you wash all of your equipment in hot soapy water.
Please make sure you dry it all with a clean tea towel.
What a Go Task:
Go Task:
Demonstrate high levels of health, safety and hygiene for cookery. (Hair, Bag, Blazer, Apron, Hands) Golden Question:
What happens if you add the sugar too soon to the egg?
What processes are involved with meringue? How will you know when the meringues are ready?
Mini Meringues
Skills: Whisking / Piping Baking
This recipe makes 2 portions
33p per pair
16p per portion
£13 per year group
Ingredients
• 1 egg white
• 50g caster sugar
Equipment
• Mixing bowl
• Whisk
• Scales
• Piping bag
• Piping nozzle
Method
1.Preheat oven to 120°C. Line a baking tray with non-stick baking paper.
2.In a large clean bowl, beat egg whites until stiff. (Peaks are formed)
3.Gradually beat in sugar until a little of the mixture between your thumb and forefinger feels smooth, not gritty.
4.Pipe or spoon small portions onto tray and bake for 35 minutes, or until dry but not browned.
5.Turn off the oven but leave meringues to cool down completely inside it.
Make sure you wash all of your equipment in hot soapy water. Please make sure you dry it all with a clean tea towel.
WAGOLL What a Gold one looks like
WAGOLL
What a Gold one looks like
Go Task:
Demonstrate high levels of health, safety and hygiene for cookery.
(Hair, Bag, Blazer, Apron, Hands)
Golden Qestions: How will we know when they are baked?
What could you make using shortcrust?
Jam tarts
Skills: Rolling/ Shaping Baking
This recipe makes 1 portion
Ingredients for the shortcrust pastry
•150g Flour
•75g margarine
•3 tablespoons of water
•Jam
Method
1.Weigh out the flour into a mixing bowl.
2.Cut Margarine into chunks
3.Sieve the Flour into the bowl
4.Using the rubbing in method to bind together.
5.Add the water and combine into a dough using the creaming method.
41p per portion £16.40 per year group
Equipment
• Mixing bowl
• Scales
• Muffin tray
• Rolling pin
• Table spoon
• Sieve
• Pastry cutter
6.Flour your bench and roll out your dough. (Don’t over flour as it will become too dry)
7.Use the cutter to cut the bases of your pies. (Large cutters for the base)
8.Place into the bases into baking tray.
9.Spoon 1 teaspoon of jam into each pie.
10.Bake 10-15 mins or until golden brown.
Make sure you wash all of your equipment in hot soapy water. Please make sure you dry it all with a clean tea towel.
•20g icing sugar
•1/2 large free-range egg, beaten
For the lemon filling
•3 lemons, zest and juice (6 tablespoons)
•30g cornflour
•125g caster sugar
•3 free-range egg yolks
For the meringue topping
•2 free-range egg whites
•120 caster sugar
•1 tsp cornflour
Demonstrate high levels of health, safety and hygiene for cookery.
(Hair, Bag, Blazer, Apron, Hands)
Golden questions:
Why do we blind bake the pastry?
What happens to the lemon filling if you add egg to hot ingredients the wrong way?
How can you tell when the meringue is ready to pipe?
Method
1.Pre-heat the oven to 180C/350F/Gas 4.
Lemon meringue pie
This recipe makes 3 portions
£2.89 per group of 3 96p per portion £77 per year group
2.First make the pastry. Measure the flour and butter using the rubbing in method to combine together until the mixture resembles fine breadcrumbs. Add the icing sugar, egg and one tablespoon of water and use a spoon to turn into your dough.
3.Cut the dough into 2 pieces, roll out and lift using your rolling pin to line your aluminium foil tray.
4.Trim any excess dough overhanging.
5.Line the pastry case with parchment and fill with baking beans. Bake for about 10 minutes then remove the beans and parchment and return to the oven for a further five minutes.
6.Remove from the oven and allow to cool. Whilst the pastry bakes:
7.For the filling, mix the lemon zest and juice with the cornflour and stir to form a smooth paste. Measure 225ml of water into a pan and bring to the boil. Add the lemon cornflour mixture to the hot water and stir over the heat until the mixture has thickened, then remove from the heat.
8.In a bowl mix together the sugar and egg yolks and carefully whisk into the lemon mixture in the pan. Stir over a medium heat until thickened. Set aside for a few minutes and then pour into the baked pastry case.
9.For the meringue, whisk the egg whites in a free-standing mixer until soft peaks form when the whisk is removed. Add the caster sugar a little at a time, still whisking until the meringue is stiff and glossy. Add the cornflour and whisk again.
10.Spoon on top of the filled pastry case and spread the meringue to completely cover the lemon filling. Then create a swirl on the top of the meringue.
11.Bake in the oven for about 15 minutes until the filling is completely set and the meringue is lightly golden and crisp. Allow to cool completely before cutting or serve very slightly warm.
Make sure you wash all of your equipment in hot soapy water. Please make sure you dry it all with a clean tea towel.
Go Task:
WAGOLL What a Gold one looks like
What a one looks like
Go Think Task:
Demonstrate high levels of health, safety and hygiene for cookery. (Hair, Bag, Blazer, Apron, Hands)
Golden Question:
• How can you present your dish?
Coulis & Shortbread
Skills:
Presentation skills
• Why do we need to sieve the coulis?
• What does reduce mean?
Shortbread Method
Shortbread Ingredients:
• 60g Butter/Margarine
• 30g Caster Sugar
• 90g plain flour – add later
Coulis Ingredients
100g Berries (In pairs)
25g sugar
Water Equipment
• Sauce pan
• Scales
• Pastry cutter
• Baking tray
• Mixing spoon
• Palette knife
1. Heat the oven to 190°C
Stewing/ Creaming
This recipe makes 2 portions
44p per portion
88p per pair £17.60 per year group
2. Cream the butter and the sugar together until smooth.
3. Stir in the flour to get a smooth paste. Then add 2 tablespoons of water.
4. Roll out the dough to the thickness of a £1 coin.
5. Slice/cut using a pastry cutter into the shapes you want for the dish and place on baking tray.
6. Bake in the oven for 10-15 minutes, or until pale golden-brown. Set aside to cool on a wire rack.
Coulis Method
7. Weigh berries & sugar into a saucepan
8. Add water that just half covers the berries.
9. Cook on low temperature until softened.
10. Sieve to remove seeds etc. If over reduced (Too thick) add more water. If too runny simmer more until water reduces.
Present the biscuits and coulis. You can use bottles/piping bags to pipe the coulis.
Make sure you wash all of your equipment in hot soapy water. Please make sure you dry it all with a clean tea towel.
Feathered icing
WAGOLL
What a Gold one looks like
Glace Icing
125g Icing sugar
15ml water
Method
25p per person
50p per pair
£10 per year group
Go Think Task:
Demonstrate high levels of health, safety and hygiene for cookery.
(Hair, Bag, Blazer, Apron, Hands)
Golden Question:
• How can we present desserts using icing and buttercream?
• How can we feather icing?
• What dishes would these finishes be applied to?
40p per person
80p per pair
£16 per year group
Piping
WAGOLL
What a Gold one looks like
Skills:
Presentation skills
Creaming/piping/ feathering
• Sift the icing sugar into a bowl and gradually add the warm water until the icing becomes thick enough to coat the back of a spoon.
• If necessary, add more water (a drop at a time) or icing sugar to adjust the consistency.
• Spoon ¼ mixture into another bowl.
• Add red food colour. (1/16 teaspoon)
This recipe makes 2 portions
Butter cream
150g Icing sugar
75g butter Method
• Sift icing sugar into a mixing bowl.
• Add the butter and cream using
the back of the mixing spoon.
WAGOLL
What a Gold one looks like
Go Think Task:
Demonstrate high levels of health, safety and hygiene for cookery.
(Hair, Bag, Blazer, Apron, Hands)
Golden Question:
What techniques are used for the Bakewell tart?
What pastry will we make and why do we blind bake it?
Bakewell tart
Skills:
Rubbing/Creaming
Blind Baking
This recipe makes 2 portions
£1.64 per pair
82p per portion
£33 per year group
Ingredients:
For the sweet shortcrust pastry
•110g plain flour, plus extra for dusting
•75g margarine
•1 Tbsp icing sugar
•1/2 large free-range egg, beaten
For the filling
•75g margarine, softened
•75g caster sugar
•75g ground almonds
•1/2 large free-range egg, beaten
•1/2 tsp almond extract
For the icing
•150g icing sugar
•15ml Water
•Pink food
colouring
Method:
1.Preheat the oven to 200C/180C Fan/Gas 6.
2.For the pastry, measure the flour into a bowl and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the icing sugar. Add the egg and 1 tablespoon cold water, mixing to form soft dough.
3.Roll out the dough on a lightly floured work surface to the thickness of a pound coin. Line a few mini tartlet tins.
4.Line the pastry case with non-stick baking paper and fill with baking beans or uncooked rice. Bake blind for 15 minutes, then remove the beans and paper and cook for a further 5 minutes to dry out the base. Set aside to cool a little before adding the filling.
5.For the filling, spread the base of the pastry case with 2 tablespoons of raspberry jam.
6.Cream the butter and sugar together until pale and fluffy. Add the ground almonds, egg and almond extract and mix together. Spoon the mixture into the pastry case and smooth the surface using a palette knife.
7.Reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for 20-25 minutes, until golden-brown and a skewer inserted in the centre comes out clean. Remove from the oven and leave to cool completely in the tin.
8.For the icing, sift the icing sugar into a bowl. Stir in the almond extract and about 1 tablespoon cold water to make a smooth, fairly thick icing. Place 2 tablespoons of the icing in a separate bowl and add a little pink food colouring gel to make a raspberry coloured icing. Spoon the pink icing into a small piping bag fitted with a small plain nozzle.
9.When the tart has cooled completely, spoon the white icing on top and spread to form a smooth surface. Pipe parallel lines of pink icing over the white icing, then drag a cocktail stick through the lines (at a 90 degree angle to the lines) to create a feathered effect. Leave to set.
Mixing bowl
Mixing spoon Scales
Sieve
Baking tray
Tartlet trays
Cooling rack
Palette knife
Takeaway bag
Make sure you wash all of your equipment in hot soapy water. Please make sure you dry it all with a clean tea towel.
Measuring Jug
one looks like
Go Think Task:
Demonstrate high levels of health, safety and hygiene for cookery.
(Hair, Bag, Blazer, Apron, Hands)
Golden Question: What does lamination mean? How can we separate the egg white from the yolk?
Method
Ingredients
1 egg
2 egg yolks
115g golden caster sugar
2 tbsp cornflour
400ml full fat milk
2 tsp vanilla extract
1 sheet ready rolled puff pastry
Equipment
Rolling pin
Knife
Weighing scales
Sauce pan
Measuring jug/fork
Mixing bowl
Whisk
Portuguese Custard Tart
Skills: Measuring Simmering/Baking
This recipe makes 2 portions
£1.50 per person
£3 per pair
£60 per year group
1. Lightly grease a 12 hole muffin tin and pre-heat oven to 200°C. (Between 2 people)
2. Cut pastry sheet into two pieces and place them on top of each other. Roll the pastry tightly, from the short side, into a log and cut the log into 12 even sized rounds.
3. On a lightly floured board, roll each round into a disc (approx. 10cm) and press the pastry discs into the muffin tin.
4. Weigh sugar and cornflour into a sauce pan
5. Put the whole egg into a measuring jug, whisk with a fork, then add to your saucepan.
6. Separate the other eggs so the egg yolks go into the pan and the egg white into a mixing bowl. Then mix the whole egg, egg yolks, sugar and cornflour.
7. Measure the 400ml of milk into a measuring jug then gradually add the milk to the pan until mixture is well mixed and smooth.
8. Place pan on medium heat and whisk constantly until mixture thickens and comes to the boil. Remove pan from heat and stir in vanilla extract.
9. Spoon in the cooled custard and bake for 20-25mins until golden on top. Leave to cool in the tin for 5mins then move to a cooling rack to finish cooling although they can be eaten warm
Make sure you wash all of your equipment in hot soapy water.
Please make sure you dry it all with a clean tea towel.
Go Task: Demonstrate high levels of health, safety and hygiene for cookery. (Hair, Bag, Blazer, Apron, Hands) Golden Question: Why are gaps needed between each crisp?
What are the purpose of the cheese crisps?
Method:
Ingredients:
•30g cheese
Cheese crisps
Skills: Weighing/ Melting
This recipe makes 1 portion
53p per portion
£42.40 per year group
1. Preheat oven to 180° C. Line with a sheet of greaseproof paper.
2. Weigh 30g cheese into a bowl.
Equipment:
• Baking tray
• Weighing scales
• Mixing bowl
• Tablespoon
3. Using a tablespoon make 6 small even mounds of cheese, leaving gaps in-between.
4. Bake for 6-8 minutes, watching carefully. You want the cheese to melt and just about stop bubbling. Do NOT let it brown too much though, as it will be bitter.
5. Remove from the baking sheet and arrange on a plate. Serve.
Make sure you wash all of your equipment in hot soapy water. Please make sure you dry it all with a clean tea towel.
WAGOLL What a Gold one looks like
Go Task:
Demonstrate high levels of health, safety and hygiene for cookery.
(Hair, Bag, Blazer, Apron, Hands)
Golden Question:
How thick should the Tuiles be?
How can we shape the Tuiles?
Why should we use greaseproof paper to line the baking tray?
What could you serve the Tuiles with?
Ingredients:
•1 egg white
•30g plain flour
•30g caster sugar
Tuiles
Skills: Whisking/ baking This recipe makes 2 portions
Method:
1. Separate 1 egg white from the yolk.
Equipment:
• Electric Whisk
• Mixing bowl
• Baking tray
• Tablespoon
• Scales
8p per portion 16p per pair £3.20 per year group
2. Weigh out 30g plain flour and 30g of caster sugar into the mixing bowl with the egg white.
3. Whisk until a smooth and aerated mixture.
4. Spoon the mixture onto a baking tray lined with greaseproof paper.
5. Using the back of a spoon, spread the mixture until 2mm thick.
6. Bake for 8-10 minutes until the edges start going golden brown.
7. Carefully remove and place onto a cooling rack with a palette knife.
8. To shape, roll around the end of a mixing spoon and cool.
Make sure you wash all of your equipment in hot soapy water. Please make sure you dry it all with a clean tea towel.
WAGOLL What a Gold one looks like
Go Task:
Demonstrate high levels of health, safety and hygiene for cookery. (Hair, Bag, Blazer, Apron, Hands) Golden Question:
What could you serve the Boulangère potatoes with?
Why do the potatoes need to be evenly and thinly sliced?
Boulangère potatoes
Skills: Frying/ Roasting
This recipe makes 2 portions
30p per portion £24 per year group
Ingredients:
•½ Onion
•Thyme sprig
•1 large potato
•100ml stock
Equipment:
• Baking tray
• Chopping board
• Knife
• Measuring jug
• Mixing spoon
• Peeler
Method:
1. Heat oven to 200C.
2. Peel and thinly slice the potato
3. Thinly slice the onions and fry with sprigs of thyme and oil until lightly brown and soft.
4. Spread a layer of potatoes over the base of a foil tray. Sprinkle over a few onions. Sprinkle the onions between each layer and continue layering, finishing with a layer of potatoes.
5. Pour over the stock (Do not over fill as it will overflow) and bake for 25-30 mins until the potatoes are cooked and the top is golden and crisp.
Make sure you wash all of your equipment in hot soapy water. Please make sure you dry it all with a clean tea towel.
What a Gold one looks like
WAGOLL
Meat sauce
• 125g plain flour
• 75ml water
• 110g butter
Demonstrate high levels of health, safety and hygiene for cookery.
(Hair, Bag, Blazer, Apron, Hands)
What does lamination mean?
Why should you chill between layers?
Rough puff pastry
Skills: Lamination Rolling This recipe makes 1 portion
16p per portion
£13 per year group
1. Combine the flour and water together until it becomes a dough.
2. Cling film and chill for 10 minutes.
3. Lightly flour your table and roll the dough into a rectangle.
4. Dot small amounts of your butter evenly across the dough, then fold into thirds then chill.
5. Rotate the dough 90 degrees then roll out into a rectangle again repeatedly the butter dotting process.
Equipment
• Mixing spoon
• Measuring jug
• Rolling pin
• Cling film
• Weighing scales
6. Repeat this process of rolling, dotting the butter, folding into thirds, rotating and rolling until you have used all the butter.
7. Cling film, put your name on a sticker and chill ready for next week.
Make sure you wash all of your equipment in hot soapy water. Please make sure you dry it all with a clean tea towel.
• 100ml beef stock
• 1 tsp soy sauce
• 1 tsp Worcestershire sauce
• Puff pastry
Equipment:
• Mixing bowl
• Mixing spoon
• Scales
• Sauce pan
• Measuring Jug
• Garlic press
• Rolling pin
• Baking tray
Go Task:
Demonstrate high levels of health, safety and hygiene for cookery.
(Hair, Bag, Blazer, Apron, Hands)
Golden Question:
How will we know when the beef is cooked and the pie is cooked?
Why should we crimp the pastry?
Method:
Mince beef & onion pie
Skills:
Frying/Dicing/ Crimping/Baking
This recipe makes 2 portions
74p per portion
£133 per year group
Roll out the puff pastry until it is big enough to cover 2 aluminium trays and cut to size. Weigh out the beef into a mixing bowl for later.
Cut the top and bottom off the onion, slice in half and dice. Add the diced onion to the sauce pan and add a drizzle of oil.
Cut the ends off 1 garlic clove, peel and crush into the pan.
Gently fry the garlic and onions on a medium heat for 2-3minutes or until starting to soften.
7. Add the minced beef and fry until browned all over. Stir in the flour, ensuring the mixture is evenly coated, then cook for 2-3 minutes more.
8. Add the beef stock, Worcestershire sauce and dark soy sauce to the pan, then simmer for 10 minutes or until slightly thickened.
9. Remove from the heat and spoon the mixture into 2 takeaway trays.
10. Cover the 2 sections of pastry over the top of the filling, crimp and trim.
11. Place onto a baking tray, bake until golden brown.
Make sure you wash all of your equipment in hot soapy water. Please make sure you dry it all with a clean tea towel.
Go task:
Demonstrate high levels of health, safety and hygiene for cookery.
(Hair, Bag, Blazer, Apron, Hands) Golden Question: What happens if you add cold to hot? How can we thicken it up more?
Method:
Ingredients:
• 120 ml double cream
• 1 tsp vanilla extract
• 2 egg yolks
• 30g caster sugar
Equipment:
• Scales
• Mixing bowl
• Aluminium tray
• Mixing spoon
• Whisk
• Sauce pan
Crème Anglaise
Skills: Whisking/ Simmering
This recipe makes 1 portion
1. Measure the double cream & vanilla essence into a sauce pan.
2. Weigh the caster sugar into the mixing bowl
3. Put the egg yolks into the mixing bowl.
4. Whisk the sugar and egg yolks together.
85p per portion
£34 per year group
5. Gently heat the cream and vanilla essence on a low heat until small bubbles form around the edges.
6. Whisk in a small amount of the cream into the sugar and egg mixture. (Add hot to cold).
7. Add the rest of the cream mix into the sugar/egg whilst continuing to whisk.
8. If it doesn’t coat the back of the spoon, pour back into the pan and simmer until thickened.
Make sure you wash all of your equipment in hot soapy water. Please make sure you dry it all with a clean tea towel.
WAGOLL What a Gold one looks like
WAGOLL
Go Think Task:
Demonstrate high levels of health, safety and hygiene for cookery.
(Hair, Bag, Blazer, Apron, Hands)
Golden Question: What does aerated mean?
Honeycomb
•Ingredients:
• 100g caster sugar
• 3 tablespoons Syrup
• 1 teaspoon Bicarbonate soda
Equipment:
• Mixing bowl
• Mixing spoon
• Scales
• 2 foil trays
• Teaspoon measure
Method:
Melting/Aerating This recipe makes 1 portion
How can we aerate the honeycomb?
Skills:
28p per portion
£11.20 per year group
• Weigh out the 100g sugar and 3 tablespoons of syrup into a pan.
• Measure the Bicarbonate soda ready for later.
• Gently melt until the mixture is golden/amber and there are no granules of sugar.
• Quickly add the bicarbonate and stir.
• Pour into you foil trays and leave until set.
Video: https://www.bbcgoodfood.com/recipes/honeycomb-0
Make sure you wash all of your equipment in hot soapy water. Please make sure you dry it all with a clean tea towel.
What a Gold one looks like
Ingredients:
150g plain flour
1/2 tsp salt
2 tsp vegetable oil
60-70 ml milk
finely chopped fresh coriander
½ sachet of yeast
Go Think Task:
Demonstrate high levels of health, safety and hygiene for cookery.
(Hair, Bag, Blazer, Apron, Hands)
Golden Questions:
What are some of the important steps when making dough?
Why do we knead the dough?
Garlic & Coriander Naan
Skills:
Kneading/ Baking
This recipe makes 1 portion
20p per portion £8 per year group
Combine the flour, salt, yeast and oil in a large mixing bowl. Slowly add the milk to this mix until it forms a smooth soft dough. You might not need all the milk.
3. Knead this dough for a few minutes. Put it in an oiled bowl, cover it with cling film and leave it to rest.
4. Prepare your garlic by cutting the ends off, peeling and crushing. Mix with a table spoon of oil and your chopped coriander.
5. When you are ready to eat divide the dough roughly into 6 to 7 balls. Preheat the grill to its highest setting.
6. Roll out the dough into any shape you like, round or oval shape, then gently prick all over with a fork.
7. Spread the oil, garlic and coriander across the top of the naan
Equipment:
• Scales
• Mixing bowl
• Mixing spoon
• Takeaway bag
8. Now place the naan on a slightly floured baking sheet and bake it for 1-2 minutes or till its done.
9. You might want to turn it over and grill the other side for less than 1 minute.
Make sure you wash all of your equipment in hot soapy water.
Please make sure you dry it all with a clean tea towel.
