Year 7 recipes

WAGOLL What

Go Task:

Demonstrate high levels of health, safety and hygiene for cookery. (Hair, Bag, Blazer, Apron, Hands)

Golden Question:

Why do we have to wash our hands before handling food?

What are the safe cutting practices for preparing vegetables?

Method:

• Wash your hands

• Wash your Vegetables

Crudités

Skills: Washing up Bridge & Claw This recipe makes 1 portion

37p per portion £66.60 per year group

Ingredients: •½ Pepper

• Peel your Carrots

• Use the Claw Technique to cut ends off Carrots.

• Use the Claw Technique to cut your Carrots in half or thirds.

• Use the Bridge Technique to cut into batons.

• Cut your Pepper in Half.

• Scoop out the seeds and slice into lengths.

Dips

Equipment:

• Chopping board

• Knife • Peeler

• Use the Claw Technique to cut your Cucumber/celery in half lengths ways.

• Use the claw technique to cut into batons.

• Try different dips with your Crudités

Make sure you wash all of your equipment in hot soapy water.

Please make sure you dry it all with a clean tea towel.

Ingredients:

•1 large baking Potato

•Cooking oil

•Mixed herbs

Go Task:

Demonstrate high levels of health, safety and hygiene for cookery.

(Hair, Bag, Blazer, Apron, Hands)

Golden Question:

What are the safe cutting techniques learnt about last lesson?

Why microwave before oven baking?

Method:

1. Preheat oven to 220°C.

Herby wedges

Skills: Bridge & Claw Baking/ Microwaving

This recipe makes 1 portion

2. Using the bridge technique, cut length ways down each Potato.

3. Put the flat side face down.

4. Use the claw technique and cut into wedges.

Equipment

• Chopping board

• Baking tray

• Knife

• Oven

• Palette Knife

• Takeaway bags

16p per portion

£28.80 per year group

5. Once you have cut each wedges, microwave for 4 minutes in a microwavable bowl.

6. Lay out onto a baking tray.

7. Brush a small amount of cooking oil across them then sprinkle herbs.

8. Bake, turning occasionally, until potatoes are browned and tender, about 15 minutes.

9. Allow to cool down, then place into your 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.

Go Task:

Demonstrate high levels of health, safety and hygiene for cookery.

(Hair, Bag, Blazer, Apron, Hands)

Golden Question:

Why do we take the bowl of the scales when finished weighing? What technique is used to make scones?

Method:

•Ingredients:

•200g Self Raising Flour

•50g Butter (Cubed)

•50g caster sugar

•1 egg plus milk to make up to 80ml (3fl.oz)

•30g Sultanas. Optional

Equipment:

• Mixing bowl

• Mixing spoon

• Scales

• Sieve

• Measuring Jug

• Baking tray

• Pastry cutters

• Cooling rack

• Palette knife

• Takeaway bag

Scones

Skills:

Rubbing in technique

Baking

This recipe makes 1 portion

74p per portion £133 per year group

1. Weigh out the flour, butter and sugar into a mixing bowl.

2. Using the “Rubbing in” Technique with your finger tips, rub together to get crumbs.

3. Add the sultanas into the mix.

4. Crack your egg into a jug and then measure your milk to make up to 80ml (3Fl.oz)

5. Pour in part of the egg and milk into the mixture to form a dough, You may not need it all.

6. Once your dough is combined you need to press it out to 3cm thickness. Make sure you flour the table.

7. Use your cutters to cut your Scones, place on a tray and bake for 10-15 minutes.

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: How will we know when the soup is ready? What is the difference between simmering and boiling?

Method:

Ingredients:

• 2 potatoes

• 1 leek

• 1 stock cube

• 400ml water

Equipment:

• Chopping board x 2

• Vegetable knife x 2

• Peeler

• Sauce pan

• Mixing spoon

• Measuring jug

Leek and Potato soup

Skills: Bridge/Claw Simmering

This recipe makes 2 portions

1. Wash and peel the potatoes and leek.

2. Dice the potatoes into small cubes

3. Slice the leeks into rounds

4. Put the vegetables and stock into the saucepan

5. Heat until the stock is boiling.

6. Simmer until the vegetables are soft.

7. Add some black pepper then serve

87p per pair 44p per portion £79.20 per year group

Make sure you wash all of your equipment in hot soapy water.

Please make sure you dry it all with a clean tea towel.

Ingredients:

•100g Plain Flour

•50ml Water

•Half Sachet of yeast.

•Peppers

•Mushrooms

•Tomatoes

•Mozzarella cheese

•Herbs

•Tomato puree Equipment

• Chopping board

• Baking tray

• Scales

• Mixing bowl

• Mixing spoon

Go Task:

Demonstrate high levels of health, safety and hygiene for cookery.

(Hair, Bag, Blazer, Apron, Hands)

Golden Question:

What is the active ingredient in the bread dough? What processes are involved when making bread? How can we make sure our pizza cooks evenly and quickly?

Method:

1. Preheat oven to 200°C.

Vegetable pizza

Skills: Kneading / Baking Bridge & Claw

This recipe makes 1 portion

93p per portion

£167.40 per year group

2. Choose from the following vegetables: Mushrooms, Tomatoes or Peppers.

3. Using the Bridge or Claw techniques to slice/dice your vegetables.

4. Weigh out 100g of Plain flour in a mixing bowl.

5. Add half a Sachet of Fast action yeast.

6. Stir the yeast into the flour.

7. Add the water and mix until it becomes a Dough.

8. Flour a chopping board and knead your Dough for 2 minutes.

9. On a Baking tray, spread your Dough out until thin.

10. Spread the Tomato puree thinly onto the Dough.

11. Sprinkle the cheese, then add your vegetables.

12. Oven bake for 15 minutes until browned.

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

WAGOLL

Go Task:

Demonstrate high levels of health, safety and hygiene for cookery.

(Hair, Bag, Blazer, Apron, Hands)

Golden Question: What technique is used to make the crumble topping?

Apple Crumble

Skills: Rubbing in technique

Baking & Stewing

Method:

Ingredients:

For the crumble:

• 40g plain flour

• 20g caster sugar

• 20g butter

For the filling:

• 2 apples

• 4 Teaspoons Caster sugar

• 2 Teaspoons Butter

Equipment:

• Scales

• Chopping board

• Knife

• Sauce pan

• Mixing spoon

• Takeaway bag

• Mixing bowl

1. Preheat oven to Gas Mark 7/ 220°C/425°F.

This recipe makes 2 portions

£88.20 per year group

2. Prepare your apple, peel, core and Dice. (1 apple per person)

3. Add butter to Sauce pan, add Apple and sugar.

4. Cook until softened.

5. Pour mixture into Aluminium foil tray.

6. Weigh the Flour, sugar and butter into mixing bowl.

7. Using your finger tips, rub the mixture together until it turns to pale yellow crumbs. Then set aside to start your filling.

8. Add Crumble topping and bake in the oven 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 meat traditionally goes into sausage rolls and where does it come from? (source)

How will we know our sausage rolls are cooked?

What are the layers in puff pastry and how are they made?

Method

1. Turn on oven to 200°c.

Ingredients:

• 2 sausages

• ¼ of a pack of puff pastry

• Egg wash

• Flour

Equipment:

• Chopping board

• Rolling pin

• Sharp knife

• Baking Tray

Sausage Rolls

Skills: Rolling Baking

This recipe makes 1 portion

87p per portion £156.60 per year group

2. Flour work surface and roll out pastry into a rectangle

3. Remove skin from sausages

4. Roll sausage meat into one and place onto the pastry.

5. Roll pastry around sausage and seal ends using egg wash.

6. Cut into 6cm lengths

7. Place sausage rolls onto a greased baking tray.

8. Slash the tops with a sharp knife.

9. Brush tops of sausage rolls with egg wash and place into the hot oven for 20-25mins until golden brown and meat is 75 °c or over.

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

Go Task:

Demonstrate high levels of health, safety and hygiene for cookery. (Hair, Bag, Blazer, Apron, Hands)

Golden Question:

What could you add to a flapjack to make it healthier?

How will we know when our flapjacks are ready?

Method:

Fruity Flapjacks

Skills: Melting Baking This recipe makes 1 portion

69p per portion £124.20 per year group

Ingredients:

•50g butter

•20ml syrup

•65g caster sugar

•120g oats

•40g sultanas

(Optional)

Equipment:

• Scales

• Baking tray

• Aluminium tray

• Mixing spoon

• Small Pan

1. Preheat oven to 180ºC.

Pan Bowl

2. Weigh 120g of Oats and 40g Sultanas into a mixing bowl.

3. Weigh then melt the 50g Butter, 20ml syrup & 65g Caster Sugar in a small pan on a low heat.

4. Add the oats and Sultanas when mixture is melted.

5. Mix well, place into foil tray.

6. Oven 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.

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 does reduce mean and how can we reduce the liquid? How do we know when the sauce is ready?

Method

Bolognese sauce

Skills: Boiling & Simmering Bridge & Claw

This recipe makes 2 portions

£1.29 per pair

65p per portion

£117 per year group

Meat sauce

• 100g beef

• Half onion

• 1/2 can chopped tomatoes

• 1 tablespoon tomato puree

• 1 tablespoon oil

• Salt and pepper

• 1 teaspoon Mixed herbs

• 1 beef stock cube

• 150ml hot water

1. Using the bridge and claw method, dice your onion.

2. Weigh out 100g minced beef into a mixing bowl.

3. Add the chopped onion to a pan with a tablespoon of oil.

4. Fry for 2 – 3 minutes until translucent.

5. Add minced beef and brown all over for a few minutes. You can add a touch of water to avoid it sticking to the pan.

6. Add the mixed herbs then beef stock and stir.

7. Add the tinned tomatoes & tomato puree. Bring to the boil and season with salt, pepper.

8. Simmer the sauce and allow to cook for 20 – 30 minutes, to thicken and reduce.

9. Check the meat sauce is over 75° with the temperature probe to ensure it’s cooked.

10. Carefully transfer to an aluminum foil tray. Equipment

• Chopping board

• Vegetable knife

• Large pan

• Mixing spoon

• Measuring jug

• Foil tray

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

Go Task:

Demonstrate high levels of health, safety and hygiene for cookery.

(Hair, Bag, Blazer, Apron, Hands)

Cupcakes

Golden Question: What ingredient helps our cupcakes rise?

Why don’t you open the oven if the cakes are fully baked? How do we know when they are ready?

Method:

Ingredients:

•60g Butter

•60g Caster Sugar

•1 egg

•1 Teaspoon Vanilla Extract

•60g Self Raising Flour

Equipment:

• Scales

• Mixing bowl

• Cupcake cases

• Mixing spoon

• Takeaway bag

• spatula

Skills: Creaming / Whisking Folding / Baking

This recipe makes 1 portion

What a Gold one looks like 51p per portion £91.80 per year group

1. Preheat the oven to 180ºC and line a 12-hole muffin tin with 6 paper cases. (1 tray between 2)

2. Cream the 60g butter/margarine and 60g caster sugar together in a bowl until pale.

3. Whisk the eggs in a measuring jug and add a little at a time into the mixture then stir in the vanilla extract.

4. Sieve in the self raising flour then carefully fold in to combine the mixture.

5. Spoon the mixture into the paper cases until they are half full using 2 tea spoons. Make sure you clean any drips off the tray to avoid it burning.

6. Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean.

7. Allow to cool on a cooling 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.

What

WAGOLL

Go Task:

Demonstrate high levels of health, safety and hygiene for cookery.

(Hair, Bag, Blazer, Apron, Hands)

Chocolate loaf

Skills:

Creaming / Whisking Folding / Baking

Method:

1. Preheat the oven to 180ºC

Ingredients:

•60g Butter

•60g Caster Sugar

•1 egg

•50g Self Raising Flour

•1 tablespoon cocoa powder

Equipment:

• Scales

• Mixing bowl

• Cupcake cases

• Mixing spoon

• Takeaway bag

• spatula

This recipe makes 1 portion

2. Cream the 60g butter/margarine and 60g caster sugar together in a bowl until pale.

3. Whisk the eggs in a measuring jug and add a little at a time into the mixture

4. Sieve in the self raising flour & a tablespoon of cocoa powder then carefully fold in to combine the mixture.

5. Put into a small aluminium tray then onto a baking tray.

6. Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean.

7. Allow to cool on a cooling 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 a Gold one looks like

Go Task:

Demonstrate high levels of health, safety and hygiene for cookery.

(Hair, Bag, Blazer, Apron, Hands)

Golden Question:

Why should you boil the potatoes before combining with the sauce? What does aroma mean?

Method

Ingredients

1 garlic clove

½ chopped tomatoes

2 potatoes

½ onion

½ mustard seeds

½ ground coriander

½ cumin

½ turmeric

½ garam masala

Equipment

Chopping board

Vegetable knife

Vegetable peeler

Grater

Mixing bowl

Baking tray

Pastry brush

Oven gloves

Sauce pan

Bombay potatoes

Skills:

Bridge/ Claw/Boiling

Frying

1. Fill a pan with half water and bring to the boil.

This recipe makes 2 portions

74p per portion

£133 per year group

2. Wash and dice the potatoes place into the saucepan and bring to a simmer over a medium heat. Cook for 8-10 mins, or until just tender. Drain using a colander in a clean sink.

3. Cut the top and bottom of the garlic, peel and crush into another sauce pan with a drizzle of oil.

4. Dice the onion and add to the saucepan with the garlic and oil. Gently fry until softened and starting to brown.

5. Add the mustard seeds, ground coriander, turmeric, cumin and garam masala to the pan and fry for another 2 mins to release the aroma.

6. Add the chopped tomato and bring to a gentle simmer, then carefully stir in the potatoes.

7. Gently simmer the Bombay potatoes for a few mins until everything is warmed through, then serve topped with the coriander.

Make sure you wash all of your equipment in hot soapy water. Please make sure you dry it all with a clean tea towel.