Beaumont School Food Technology Department
Recipe title: Cake Decorating
Ingredients
Cake Filling: 75-100g Jam, Lemon Curd, Chocolate Spread or Buttercream (see below)
Cake Icing: Buttercream 150-200g Icing Sugar, 75-100g soft margarine
or
Glace Icing 150g Icing Sugar, 3 teaspoons water (approx)
Decorations: Small quantities of sweets or chocolate, according to your design!
Method
1. Carefully remove all of the packaging from freezing your cake and dispose of it.
2. Take out a chopping board and wipe any crumbs away from the area in which you will be working
3. Fill the inside of your chosen cake shape as directed (if this is applicable)
4. To make the icings:
Buttercream: Sieve the icing sugar into a large mixing bowl. Add ½ teaspoon of water or vanilla essence and cream with the margarine until very smooth. Check the consistency of the butter cream by taking a spoonful of the mix and tapping the spoon on the edge of the mixing bowl. If most of the mixture falls off the spoon easily it is the correct consistency. If it is too thick, add a very small quantity of liquid and repeat the test.
Glace Icing: Sieve the icing sugar into a large mixing bowl. Add ½ teaspoon of water or vanilla essence and mix with the margarine until very smooth. If the mixture is thick enough to stick to a spoon and pours off only very slowly, it is correct.
5. Ice the cakes by pouring or scraping all of the icing out onto the cakes (equally if you have muffins or fairy cakes) and decorate.
Skills checklist:
Preparing icing
Filling and decorating a cake
Following a design plan
Thursday, 30 July 2009
Year 8/9 - Cake
Beaumont School Food Technology Department
Recipe title: Sponge Cake
Ingredients
3 Eggs (size medium)
150g Self Raising Flour
150g Sugar
150g Soft Margarine or Butter
Method
1. Pre-heat the oven to 160oc.
2. You will be shown how to prepare your cake mix by either the creaming method or the all-in-one method, depending on the speed of your group!
Creaming Method: Cream the margarine and sugar in a mixing bowl; in a separate container (e.g. a jug) crack the eggs and briefly mix the yolk with the white; beat the egg into the mixture a little at a time; sieve the flour over the egg, sugar and margarine mix. Fold in the flour.
All-in-one method: Crack the eggs into a mixing bowl. Add the sugar, flour, margarine and 1 level teaspoon of baking powder. Use an electric whisk to beat all of the ingredients until smooth.
3. Prepare your pattie tin, muffin tin or sandwich tins as you are shown.
4. Carefully place equal amounts of the cake mix into cake cases or tins, scraping as much mixture out of the tins as you can.
5. Bake for the appropriate length of time, before checking to see if the cakes are cooked. You may check to see that the cakes have cooked after the specified time below using a cocktail stick and by checking the colour and texture of the cakes.
Fairy cakes 12 minutes (approx)
Muffins 15-18 minutes (approx)
Victoria sandwich cake 20-25 mins (approx)
Skills checklist:
Preparing a cake using the creaming or all-in-one method
Using the electric whisk
Preparing a cake mix
Baking, cooling and freezing food
Recipe title: Sponge Cake
Ingredients
3 Eggs (size medium)
150g Self Raising Flour
150g Sugar
150g Soft Margarine or Butter
Method
1. Pre-heat the oven to 160oc.
2. You will be shown how to prepare your cake mix by either the creaming method or the all-in-one method, depending on the speed of your group!
Creaming Method: Cream the margarine and sugar in a mixing bowl; in a separate container (e.g. a jug) crack the eggs and briefly mix the yolk with the white; beat the egg into the mixture a little at a time; sieve the flour over the egg, sugar and margarine mix. Fold in the flour.
All-in-one method: Crack the eggs into a mixing bowl. Add the sugar, flour, margarine and 1 level teaspoon of baking powder. Use an electric whisk to beat all of the ingredients until smooth.
3. Prepare your pattie tin, muffin tin or sandwich tins as you are shown.
4. Carefully place equal amounts of the cake mix into cake cases or tins, scraping as much mixture out of the tins as you can.
5. Bake for the appropriate length of time, before checking to see if the cakes are cooked. You may check to see that the cakes have cooked after the specified time below using a cocktail stick and by checking the colour and texture of the cakes.
Fairy cakes 12 minutes (approx)
Muffins 15-18 minutes (approx)
Victoria sandwich cake 20-25 mins (approx)
Skills checklist:
Preparing a cake using the creaming or all-in-one method
Using the electric whisk
Preparing a cake mix
Baking, cooling and freezing food
Year 8/9 - Enchiladas
Beaumont School Food Technology Department
Recipe title: Chicken and Bean Enchiladas serves 4
Please bring from home:
I oven proof dish (3 pint size minimum) or 40p
4 Skinless chicken breasts (fillets or pieces)
4 Flour tortillas
150g Cheese
1 can Sweetcorn (or 150g frozen)
1 can Beans (refried, black, pinto or mixed)
1 Red pepper
1 Onion (red if possible)
1 bottle Passata (or 1 tin tomatoes)
2 tbs Oil*
1-2 tsp Chilli powder*
1 heaped tsp Cumin*
1 heaped tsp Coriander*
1 tsp Garlic powder*
1 tsp Caster sugar*
Time plan/Method
1. Pre-heat oven to 200oc.
2. Wash, chop and prepare any vegetables. Drain the beans and sweetcorn using a sieve over the plughole. Dice the chicken breast on a red chopping board.
3. Heat the oil in your large pan, then fry the onions, peppers, chilli and coriander the garlic for 5 mins until soft on a medium heat (number 3 or 4 on the control).
4. Add to the frying pan the chicken (or quorn) until lightly browned.
5. Stir the beans, sweetcorn, coriander, chilli and 150ml of the passata (or ½ can tomatoes) into the veg and chicken pan.
6. In your serving (oven proof) dish, a bowl, mix the rest of the passata with the garlic and the sugar.
7. Lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Place the folded enchiladas onto the tomato layer and sprinkle with grated cheese.
8. Bake for 25- 30 mins, until golden brown and 75 oc.
Recipe title: Chicken and Bean Enchiladas serves 4
Please bring from home:
I oven proof dish (3 pint size minimum) or 40p
4 Skinless chicken breasts (fillets or pieces)
4 Flour tortillas
150g Cheese
1 can Sweetcorn (or 150g frozen)
1 can Beans (refried, black, pinto or mixed)
1 Red pepper
1 Onion (red if possible)
1 bottle Passata (or 1 tin tomatoes)
2 tbs Oil*
1-2 tsp Chilli powder*
1 heaped tsp Cumin*
1 heaped tsp Coriander*
1 tsp Garlic powder*
1 tsp Caster sugar*
Time plan/Method
1. Pre-heat oven to 200oc.
2. Wash, chop and prepare any vegetables. Drain the beans and sweetcorn using a sieve over the plughole. Dice the chicken breast on a red chopping board.
3. Heat the oil in your large pan, then fry the onions, peppers, chilli and coriander the garlic for 5 mins until soft on a medium heat (number 3 or 4 on the control).
4. Add to the frying pan the chicken (or quorn) until lightly browned.
5. Stir the beans, sweetcorn, coriander, chilli and 150ml of the passata (or ½ can tomatoes) into the veg and chicken pan.
6. In your serving (oven proof) dish, a bowl, mix the rest of the passata with the garlic and the sugar.
7. Lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Place the folded enchiladas onto the tomato layer and sprinkle with grated cheese.
8. Bake for 25- 30 mins, until golden brown and 75 oc.
Year 8/9 - Potato Wedges
Beaumont School Food Technology Department
Recipe title: Potato Wedges serves 2-4
Please bring from home:
2 containers, one for the dip, one for the wedges or 50p
450g/1 lb (3 large) Potatoes (suitable for baking e.g. King Edward)
10-30ml Oil*
Seasoning e.g. salt, dried herbs or spices*
Dip ingredients, chose one to make from the list:
1 – For a creamy dip choose a ‘base’ ingredient from sour cream, crème fraiche, mayonnaise, salad cream or plain yoghurt (bring one small carton)
add to this, one or more flavouring ingredients. E.g 25g chopped spring or other onion, 2 teaspoons of crushed or dried garlic, dried herbs or spices* see above, 25g of pesto or gated cheese.
2 – For a salsa type dip – Drain ½ can or one small can of chopped tomatoes, add to this 25g chopped onion, 1 teaspoon mixed herbs and ½ teaspoon of chilli powder* (optional
Method
1. Pre-heat the oven to 200 oc
2. Wash the potatoes very thoroughly under a running cold water tap. Use a colander to help the potatoes drip dry on the draining board.
3. Line a baking tray with tin foil.
4. Collect a sharp knife and a green chopping board. Cut the potato in half lengthways, not through the middle! Place the cut side down on the chopping board and continue to cut chunky wedges, lengthways, approx 3cm thick.
5. In a large mixing bowl, place the wedges, oil and any seasoning. Carefully mix with clean hands or a metal tablespoon to coat the wedges in oil and seasoning.
6. Place the wedges on a baking tray and roast them for approximately 25 minutes, until they are golden brown on the outside and soft in the centre.
7. Clear away, then prepare the dip by stirring the prepared ingredients together.
To reheat: Place the wedges in a suitable container and microwave on medium power for 1-3 minutes until hot.
Recipe title: Potato Wedges serves 2-4
Please bring from home:
2 containers, one for the dip, one for the wedges or 50p
450g/1 lb (3 large) Potatoes (suitable for baking e.g. King Edward)
10-30ml Oil*
Seasoning e.g. salt, dried herbs or spices*
Dip ingredients, chose one to make from the list:
1 – For a creamy dip choose a ‘base’ ingredient from sour cream, crème fraiche, mayonnaise, salad cream or plain yoghurt (bring one small carton)
add to this, one or more flavouring ingredients. E.g 25g chopped spring or other onion, 2 teaspoons of crushed or dried garlic, dried herbs or spices* see above, 25g of pesto or gated cheese.
2 – For a salsa type dip – Drain ½ can or one small can of chopped tomatoes, add to this 25g chopped onion, 1 teaspoon mixed herbs and ½ teaspoon of chilli powder* (optional
Method
1. Pre-heat the oven to 200 oc
2. Wash the potatoes very thoroughly under a running cold water tap. Use a colander to help the potatoes drip dry on the draining board.
3. Line a baking tray with tin foil.
4. Collect a sharp knife and a green chopping board. Cut the potato in half lengthways, not through the middle! Place the cut side down on the chopping board and continue to cut chunky wedges, lengthways, approx 3cm thick.
5. In a large mixing bowl, place the wedges, oil and any seasoning. Carefully mix with clean hands or a metal tablespoon to coat the wedges in oil and seasoning.
6. Place the wedges on a baking tray and roast them for approximately 25 minutes, until they are golden brown on the outside and soft in the centre.
7. Clear away, then prepare the dip by stirring the prepared ingredients together.
To reheat: Place the wedges in a suitable container and microwave on medium power for 1-3 minutes until hot.
Year 8/9 - Spaghetti Bolognaise
Beaumont School Food Technology Department
Recipe title: Spaghetti Bolognaise
serves 4
Please bring from home:
250g (approx) Minced Beef, Lamb, Turkey, Quorn, canned lentils or mixed vegetables
1 Onion
1 can Beans Kidney or baked beans
1 Can Chopped tomatoes
3 rashers Bacon (optional)
100g (approx) Vegetables (optional e.g. carrot, mushrooms, pepper)
1 Rounded tablespoon of flour*
1 Tablespoon oil*
1 Stock cube*
*
Method
1. Peel and chop the onions on a green board.
2. Place 1 tbsp oil in a large frying or saucepan.
3. Place the chopped onion and any raw bacon or hard vegetables (e.g. carrot) into the same pan. Use kitchen scissors or a sharp knife to cut up the bacon. Fry on a gentle heat (2 or 3) for 3-4 minutes, or until the onion is softened and the bacon slightly brown.
4. Into the same pan, add the meat. Fry for a further 5mins, or until it turns brown. ‘Chop up’ and stir the meat often to make sure that it brown evenly. (Beef mince will noticeably change colour, other meats will brown more slightly and lentil and vegetarian mince will not change colour but warm through).
5. Add the chopped tomatoes and seasoning.
6. Stir to mix all the ingredients. Add any soft vegetables (e.g. mushrooms). Cover and simmer for 15-20 mins, or until the sauce has reduced (become thicker) and the meat is 75 oc when checked with a temperature probe. If the sauce remains watery, simmer (reduce it) for a longer time. If it becomes very thick, add cold water from the tap to reconstitute the tomato sauce.
Reheat this dish at home in a microwave on a medium/high power setting. Heat for 1-2 minutes at a time, stirring frequently. Reheat in the oven (in a suitable, covered, container) for 20-35 mins on 200oc or gas 6. The dish needs to be piping hot before it is eaten.
Recipe title: Spaghetti Bolognaise
serves 4
Please bring from home:
250g (approx) Minced Beef, Lamb, Turkey, Quorn, canned lentils or mixed vegetables
1 Onion
1 can Beans Kidney or baked beans
1 Can Chopped tomatoes
3 rashers Bacon (optional)
100g (approx) Vegetables (optional e.g. carrot, mushrooms, pepper)
1 Rounded tablespoon of flour*
1 Tablespoon oil*
1 Stock cube*
*
Method
1. Peel and chop the onions on a green board.
2. Place 1 tbsp oil in a large frying or saucepan.
3. Place the chopped onion and any raw bacon or hard vegetables (e.g. carrot) into the same pan. Use kitchen scissors or a sharp knife to cut up the bacon. Fry on a gentle heat (2 or 3) for 3-4 minutes, or until the onion is softened and the bacon slightly brown.
4. Into the same pan, add the meat. Fry for a further 5mins, or until it turns brown. ‘Chop up’ and stir the meat often to make sure that it brown evenly. (Beef mince will noticeably change colour, other meats will brown more slightly and lentil and vegetarian mince will not change colour but warm through).
5. Add the chopped tomatoes and seasoning.
6. Stir to mix all the ingredients. Add any soft vegetables (e.g. mushrooms). Cover and simmer for 15-20 mins, or until the sauce has reduced (become thicker) and the meat is 75 oc when checked with a temperature probe. If the sauce remains watery, simmer (reduce it) for a longer time. If it becomes very thick, add cold water from the tap to reconstitute the tomato sauce.
Reheat this dish at home in a microwave on a medium/high power setting. Heat for 1-2 minutes at a time, stirring frequently. Reheat in the oven (in a suitable, covered, container) for 20-35 mins on 200oc or gas 6. The dish needs to be piping hot before it is eaten.
Year 8/9 - Chilli Con Carne
Beaumont School Food Technology Department
Recipe title: Chilli Con Carne serves 4
Please bring from home:
250g (approx) Minced Beef, Lamb, Turkey, Quorn, canned lentils or mixed vegetables
1 Onion
1 can Beans Kidney or baked beans
1 Can Chopped tomatoes
100g Bacon (optional)
100g Vegetables (optional e.g. mushrooms, carrot, celery)
2 cloves Garlic* (optional)
1 Tbsp Tomato puree (optional)
1 Tbsp Oil*
1 Tsp Chilli powder*
Time plan/Method
1. Wash, peel and chop the onions and any vegetables on a green board.
2. Place 1 tbsp oil in a large frying or saucepan.
3. Place the chopped onion and any raw bacon or hard (e.g. carrot) vegetables into the same pan. Use kitchen scissors or a sharp knife to cut up the bacon. Fry on a gentle heat (2 or 3) for 3-4 minutes, or until the onion is softened and the bacon slightly brown.
4. Into the same pan, add the meat. Fry for a further 5mins, or until it turns brown. ‘Chop up’ and stir the meat often to make sure that it brown evenly. (Beef mince will noticeably change colour, other meats will brown more slightly and lentil and vegetarian mince will not change colour but warm through).
5. Add the chilli powder, and puree, the chopped tomatoes. Drain the beans carefully and add these at the same time as any soft vegetables (e.g. mushrooms, peppers).
6. Stir to mix all the ingredients. Cover and simmer for 15-20 mins, or until the sauce has reduced (become thicker) and the meat is 75 oc when checked with a temperature probe. If the sauce remains watery, simmer (reduce it) for a longer time. If it becomes very thick, add cold water from the tap to reconstitute the tomato sauce.
Reheat this dish at home in a microwave on a medium/high power setting. Heat for 1-2 minutes at a time, stirring frequently. Reheat in the oven (in a suitable, covered, container) for 20-35 mins on 200oc or gas 6. The dish needs to be piping hot before it is eaten.
Recipe title: Chilli Con Carne serves 4
Please bring from home:
250g (approx) Minced Beef, Lamb, Turkey, Quorn, canned lentils or mixed vegetables
1 Onion
1 can Beans Kidney or baked beans
1 Can Chopped tomatoes
100g Bacon (optional)
100g Vegetables (optional e.g. mushrooms, carrot, celery)
2 cloves Garlic* (optional)
1 Tbsp Tomato puree (optional)
1 Tbsp Oil*
1 Tsp Chilli powder*
Time plan/Method
1. Wash, peel and chop the onions and any vegetables on a green board.
2. Place 1 tbsp oil in a large frying or saucepan.
3. Place the chopped onion and any raw bacon or hard (e.g. carrot) vegetables into the same pan. Use kitchen scissors or a sharp knife to cut up the bacon. Fry on a gentle heat (2 or 3) for 3-4 minutes, or until the onion is softened and the bacon slightly brown.
4. Into the same pan, add the meat. Fry for a further 5mins, or until it turns brown. ‘Chop up’ and stir the meat often to make sure that it brown evenly. (Beef mince will noticeably change colour, other meats will brown more slightly and lentil and vegetarian mince will not change colour but warm through).
5. Add the chilli powder, and puree, the chopped tomatoes. Drain the beans carefully and add these at the same time as any soft vegetables (e.g. mushrooms, peppers).
6. Stir to mix all the ingredients. Cover and simmer for 15-20 mins, or until the sauce has reduced (become thicker) and the meat is 75 oc when checked with a temperature probe. If the sauce remains watery, simmer (reduce it) for a longer time. If it becomes very thick, add cold water from the tap to reconstitute the tomato sauce.
Reheat this dish at home in a microwave on a medium/high power setting. Heat for 1-2 minutes at a time, stirring frequently. Reheat in the oven (in a suitable, covered, container) for 20-35 mins on 200oc or gas 6. The dish needs to be piping hot before it is eaten.
Year 8/9 - Pasta Bake
Beaumont School Food Technology Department
Recipe title: Tuna Pasta Bake serves 3-4
Please bring from home:
I large oven proof dish
300g (dried weight) Cooked Pasta*
300ml Milk
125g Cheddar Cheese*
1 x 160g Canned tuna*
25g Butter or margarine
25g Plain flour (or cornflour)*
150g approx. Sweetcorn *
Method
1. Prepare the flavouring ingredients by draining the sweetcorn and tuna. Prepare any other flavouring ingredients you may want to use. Remember to pre-cook any meat or hard vegetables (e.g. broccoli can be steamed, bacon fried).
2. In a large saucepan, place the butter, flour and milk (a tablespoon of the butter and flour, a pint of milk). Heat the sauce on a medium heat (temperature 3 or 4), stirring all of the time, until the mixture begins to simmer. Allow to simmer for one minute only before removing the pan from the heat.
3. With the sauce removed from the heat (onto a wooden triangle) stir in ¾ of the cheese and any flavourings. Season. Add a little extra water if the sauce appears too thick to coat the pasta.
4. Pour the pasta and sauce into the oven proof dish, sprinkle with the remaining cheese and clean round the edges of the dish before baking.
To bake: Pre-heat the oven to 180oc or gas mark 4 for 15-20 mins. or until the cheese on top is golden brown. Pupils will be given the option to do this at home if preferred.
Recipe title: Tuna Pasta Bake serves 3-4
Please bring from home:
I large oven proof dish
300g (dried weight) Cooked Pasta*
300ml Milk
125g Cheddar Cheese*
1 x 160g Canned tuna*
25g Butter or margarine
25g Plain flour (or cornflour)*
150g approx. Sweetcorn *
Method
1. Prepare the flavouring ingredients by draining the sweetcorn and tuna. Prepare any other flavouring ingredients you may want to use. Remember to pre-cook any meat or hard vegetables (e.g. broccoli can be steamed, bacon fried).
2. In a large saucepan, place the butter, flour and milk (a tablespoon of the butter and flour, a pint of milk). Heat the sauce on a medium heat (temperature 3 or 4), stirring all of the time, until the mixture begins to simmer. Allow to simmer for one minute only before removing the pan from the heat.
3. With the sauce removed from the heat (onto a wooden triangle) stir in ¾ of the cheese and any flavourings. Season. Add a little extra water if the sauce appears too thick to coat the pasta.
4. Pour the pasta and sauce into the oven proof dish, sprinkle with the remaining cheese and clean round the edges of the dish before baking.
To bake: Pre-heat the oven to 180oc or gas mark 4 for 15-20 mins. or until the cheese on top is golden brown. Pupils will be given the option to do this at home if preferred.
Year 8/9 - Pizza/Calzone 2
Beaumont School Food Technology Department
Recipe title: Pizza or Calzone
Please bring from home:
150g (approx) Cheese
50g Tomato Sauce*
50-150g Flavouring ingredients*
Method
1. Pre-heat the oven to 190oc.
2. Prepare all your topping ingredients for the pizza (wash, chop, slice, grate, cube or cut any cheese, vegetables or meat).
3. Roll out your pizza dough to the shape of the tray.
4. Spoon the tomato sauce layer onto the base of the pizza, leaving a 1-2cm gap between the edge of the base and the tomato (puree especially burns very easily, so should be covered by the cheese and other flavouring ingredients). If you are making a calzone, remember to cover only half of the pizza base so you can ‘fold’ it shut!
5. Add any vegetables or meat in a flat layer to the edges of the base. Add any herbs or spices.
6. Sprinkle on the cheese to cover the flavouring ingredients and the pizza base. If you are making calzone, wet the edges of the base and ‘fold’ it shut.
7. Bake for 15-20 mins, or until the cheese is speckled golden brown.
At home, you can serve your dish reheated in the microwave (1-3 mins on a medium/high power setting) or in the oven (15-20 mins) on gas 5,190oc, until piping hot.
Recipe title: Pizza or Calzone
Please bring from home:
150g (approx) Cheese
50g Tomato Sauce*
50-150g Flavouring ingredients*
Method
1. Pre-heat the oven to 190oc.
2. Prepare all your topping ingredients for the pizza (wash, chop, slice, grate, cube or cut any cheese, vegetables or meat).
3. Roll out your pizza dough to the shape of the tray.
4. Spoon the tomato sauce layer onto the base of the pizza, leaving a 1-2cm gap between the edge of the base and the tomato (puree especially burns very easily, so should be covered by the cheese and other flavouring ingredients). If you are making a calzone, remember to cover only half of the pizza base so you can ‘fold’ it shut!
5. Add any vegetables or meat in a flat layer to the edges of the base. Add any herbs or spices.
6. Sprinkle on the cheese to cover the flavouring ingredients and the pizza base. If you are making calzone, wet the edges of the base and ‘fold’ it shut.
7. Bake for 15-20 mins, or until the cheese is speckled golden brown.
At home, you can serve your dish reheated in the microwave (1-3 mins on a medium/high power setting) or in the oven (15-20 mins) on gas 5,190oc, until piping hot.
Year 8/9 - Pizza
Beaumont School Food Technology Department
Recipe title: Pizza Dough
Please bring from home:
40p, or:
250g Strong flour *
1 sachet Fast acting dried yeast
½ Tsp Salt
Method
1. Carefully weigh and measure out all of the dried ingredients – the flour, ½ teaspoon salt and yeast. Mix together briefly with a knife or palette knife.
2. Carefully measure out 180mls of warm water for white flour, or 200mls water for wholemeal. Stir the water carefully into the dried ingredients using a knife.
3. Observe how much the dough is able to ‘stick’ to itself. Add more water or flour if necessary to correct the dough to achieve a ‘chewing gum’ consistency. That means, sticky enough to stick together! Not fall apart or stick badly to the surfaces and your hands.
4. Tip the contents of the mixing bowl out onto the work surface and knead for 5 minutes, until the dough is smooth.
5. Package the dough ready for freezing.
Pupils who are absent from this lesson are welcome to make the dough at home and join in next lesson or used ready made muffins, rolls or French bread to make their pizza.
Recipe title: Pizza Dough
Please bring from home:
40p, or:
250g Strong flour *
1 sachet Fast acting dried yeast
½ Tsp Salt
Method
1. Carefully weigh and measure out all of the dried ingredients – the flour, ½ teaspoon salt and yeast. Mix together briefly with a knife or palette knife.
2. Carefully measure out 180mls of warm water for white flour, or 200mls water for wholemeal. Stir the water carefully into the dried ingredients using a knife.
3. Observe how much the dough is able to ‘stick’ to itself. Add more water or flour if necessary to correct the dough to achieve a ‘chewing gum’ consistency. That means, sticky enough to stick together! Not fall apart or stick badly to the surfaces and your hands.
4. Tip the contents of the mixing bowl out onto the work surface and knead for 5 minutes, until the dough is smooth.
5. Package the dough ready for freezing.
Pupils who are absent from this lesson are welcome to make the dough at home and join in next lesson or used ready made muffins, rolls or French bread to make their pizza.
Year 8/9 - Pasta or Rice Salad
Beaumont School Food Technology Department
Recipe title: Pasta or Rice Salad
Please bring from home:
A container (2 pint) or 40p for a foil container
250g Cooked and cooled pasta or 100g rice, cous- cous or quinoa
150g (up to) Any salad vegetables (e.g. cucumber, peppers, tomato, sweetcorn, mushrooms, onion, carrot) as a single or mixed quantity
4 Tbsp. Any oil based or low fat salad dressing (e.g. mayonnaise, salad cream, french)
100g (up to) Cooked/prepared meat (or a vegetarian equivalent) e.g. ham, fish e.g. tinned tuna or salmon, or cheese
2 tsp. (up to) Seasoning ingredients e.g. salt*, pepper*, herbs*, spices
Method
1. Prepare all of the flavouring ingredients (meat, cheese, veg) as required. Remember to wash carefully any vegetables required and use the colour coded chopping boards for cooked meat, dairy and veg as appropriate.
2. Add the pasta to the salad dressing. With a metal spoon or spatula, carefully coat one with the other.
3. Either add most of the other ingredients to the pasta mix and serve, or layer the pasta and other ingredients into your container.
4. Clean the edges of the dish with wet paper towel and garnish as desired.
Recipe title: Pasta or Rice Salad
Please bring from home:
A container (2 pint) or 40p for a foil container
250g Cooked and cooled pasta or 100g rice, cous- cous or quinoa
150g (up to) Any salad vegetables (e.g. cucumber, peppers, tomato, sweetcorn, mushrooms, onion, carrot) as a single or mixed quantity
4 Tbsp. Any oil based or low fat salad dressing (e.g. mayonnaise, salad cream, french)
100g (up to) Cooked/prepared meat (or a vegetarian equivalent) e.g. ham, fish e.g. tinned tuna or salmon, or cheese
2 tsp. (up to) Seasoning ingredients e.g. salt*, pepper*, herbs*, spices
Method
1. Prepare all of the flavouring ingredients (meat, cheese, veg) as required. Remember to wash carefully any vegetables required and use the colour coded chopping boards for cooked meat, dairy and veg as appropriate.
2. Add the pasta to the salad dressing. With a metal spoon or spatula, carefully coat one with the other.
3. Either add most of the other ingredients to the pasta mix and serve, or layer the pasta and other ingredients into your container.
4. Clean the edges of the dish with wet paper towel and garnish as desired.
Year 8/9 - Tomato Sauce and Pasta
Beaumont School Food Technology Department
Recipe title: Chicken Noodle Salad
Please bring from home:
A medium plastic container with lid
100g Cooked & chilled noodles*
75g (approx) Cooked chicken
¼ Cucumber, washed
1 handful (50g) Sugar snap peas, washed
2 Spring onions, washed (optional, garnish only)
Method
1. On a green chopping board, cut the cucumber into thin strips
2. On the same chopping board, slice the spring onions diagonally or into thin strips
3. On a blue chopping board, cut the chicken into slices
4. In a mixing bowl, place the all of the ingredients - noodles, chicken, sugar snap peas, cucumber and the salad dressing. Toss (mix) thoroughly.
5. To make the salad dressing - mix the soy sauce, sesame oil, rice vinegar with a pinch of sugar in a measuring jug.
6. Transfer the salad mix into your container to take home. Garnish with the spring onion.
Recipe title: Chicken Noodle Salad
Please bring from home:
A medium plastic container with lid
100g Cooked & chilled noodles*
75g (approx) Cooked chicken
¼ Cucumber, washed
1 handful (50g) Sugar snap peas, washed
2 Spring onions, washed (optional, garnish only)
Method
1. On a green chopping board, cut the cucumber into thin strips
2. On the same chopping board, slice the spring onions diagonally or into thin strips
3. On a blue chopping board, cut the chicken into slices
4. In a mixing bowl, place the all of the ingredients - noodles, chicken, sugar snap peas, cucumber and the salad dressing. Toss (mix) thoroughly.
5. To make the salad dressing - mix the soy sauce, sesame oil, rice vinegar with a pinch of sugar in a measuring jug.
6. Transfer the salad mix into your container to take home. Garnish with the spring onion.
Year 7 - Chicken Noodle Salad
Beaumont School Food Technology Department
Recipe title: Chicken Noodle Salad
Please bring from home:
A medium plastic container with lid
100g Cooked & chilled noodles*
75g (approx) Cooked chicken
¼ Cucumber, washed
1 handful (50g) Sugar snap peas, washed
2 Spring onions, washed (optional, garnish only)
Method
1. On a green chopping board, cut the cucumber into thin strips
2. On the same chopping board, slice the spring onions diagonally or into thin strips
3. On a blue chopping board, cut the chicken into slices
4. In a mixing bowl, place the all of the ingredients - noodles, chicken, sugar snap peas, cucumber and the salad dressing. Toss (mix) thoroughly.
5. To make the salad dressing - mix the soy sauce, sesame oil, rice vinegar with a pinch of sugar in a measuring jug.
6. Transfer the salad mix into your container to take home. Garnish with the spring onion.
Recipe title: Chicken Noodle Salad
Please bring from home:
A medium plastic container with lid
100g Cooked & chilled noodles*
75g (approx) Cooked chicken
¼ Cucumber, washed
1 handful (50g) Sugar snap peas, washed
2 Spring onions, washed (optional, garnish only)
Method
1. On a green chopping board, cut the cucumber into thin strips
2. On the same chopping board, slice the spring onions diagonally or into thin strips
3. On a blue chopping board, cut the chicken into slices
4. In a mixing bowl, place the all of the ingredients - noodles, chicken, sugar snap peas, cucumber and the salad dressing. Toss (mix) thoroughly.
5. To make the salad dressing - mix the soy sauce, sesame oil, rice vinegar with a pinch of sugar in a measuring jug.
6. Transfer the salad mix into your container to take home. Garnish with the spring onion.
Year 7 - Scone Base Pizza
Beaumont School Food Technology Department
Recipe title: Scone Base Pizza
Please bring from home:
A large plastic or metal container with lid or 35p
50g Tomato sauce* (see below)
75g (2 handfuls, approx.) Grated cheese*
Flavourings* (as desired, but please prepare these at home ready to use directly)
Method
1. Pre-heat the oven to 190 oc. Grease a baking tray.
2. Place the scone mix, in a mixing bowl with dried herbs you might like to use.
3. Pour in 20ml (1 tablespoon) of oil and 50ml (3 tablespoons) of water, cutting/stirring the mix with a knife until a ‘plasticine’ or ‘play dough’ texture is achieved (sticky enough to stick to itself, not too wet or too dry). You may need to add a little extra flour or water to correct the mixture at this stage.
4. On the baking tray, spread out the mixture with your hands to a thickness of 1cm.
5. Use a metal spoon to spread the tomato layer on the scone base, leaving the crust of the pizza plain (without the tomato, the idea is to cover the crusts with cheese and flavourings to prevent the tomato layer, especially puree from burning).
6. Place the flavouring ingredients on in a flat layer to the edges of the crust).
7. Sprinkle on the cheese to the edges of the flavours.
8. Bake for 10-12 mins, until the cheese and any remaining crust you can see are golden brown in colour.
Depending on time, you may be asked to bake the pizza at home. 190 oc is gas mark 5.
Recipe title: Scone Base Pizza
Please bring from home:
A large plastic or metal container with lid or 35p
50g Tomato sauce* (see below)
75g (2 handfuls, approx.) Grated cheese*
Flavourings* (as desired, but please prepare these at home ready to use directly)
Method
1. Pre-heat the oven to 190 oc. Grease a baking tray.
2. Place the scone mix, in a mixing bowl with dried herbs you might like to use.
3. Pour in 20ml (1 tablespoon) of oil and 50ml (3 tablespoons) of water, cutting/stirring the mix with a knife until a ‘plasticine’ or ‘play dough’ texture is achieved (sticky enough to stick to itself, not too wet or too dry). You may need to add a little extra flour or water to correct the mixture at this stage.
4. On the baking tray, spread out the mixture with your hands to a thickness of 1cm.
5. Use a metal spoon to spread the tomato layer on the scone base, leaving the crust of the pizza plain (without the tomato, the idea is to cover the crusts with cheese and flavourings to prevent the tomato layer, especially puree from burning).
6. Place the flavouring ingredients on in a flat layer to the edges of the crust).
7. Sprinkle on the cheese to the edges of the flavours.
8. Bake for 10-12 mins, until the cheese and any remaining crust you can see are golden brown in colour.
Depending on time, you may be asked to bake the pizza at home. 190 oc is gas mark 5.
Year 7 - Scones
Beaumont School Food Technology Department
Recipe title: Sweet Scone s
Please bring from home:
25g Sugar
75ml Milk*
Method
1. Pre-heat the oven to 190 oc. Grease a baking tray.
2. Place the scone mix, sugar and fruit in a mixing bowl.
3. Pour in the milk a little at a time, cutting/stirring the mix with a knife until a ‘plasticine’ or ‘play dough’ texture is achieved (sticky enough to stick to itself, not too wet or too dry). You may need to add a little extra flour or milk to correct the mixture at this stage.
4. Pat with your hands or roll out the dough to a thickness of 3cm. Cut into portions.
5. Glaze with beaten egg or leftover milk.
6. Bake for 10-12 mins, until golden brown. Cool on a wire cooling rack.
Depending on time, you may be asked to bake these scones at home. If so, follow instructions 1 and 6. Serve these with jam, butter and/or clotted cream!
Recipe title: Sweet Scone s
Please bring from home:
25g Sugar
75ml Milk*
Method
1. Pre-heat the oven to 190 oc. Grease a baking tray.
2. Place the scone mix, sugar and fruit in a mixing bowl.
3. Pour in the milk a little at a time, cutting/stirring the mix with a knife until a ‘plasticine’ or ‘play dough’ texture is achieved (sticky enough to stick to itself, not too wet or too dry). You may need to add a little extra flour or milk to correct the mixture at this stage.
4. Pat with your hands or roll out the dough to a thickness of 3cm. Cut into portions.
5. Glaze with beaten egg or leftover milk.
6. Bake for 10-12 mins, until golden brown. Cool on a wire cooling rack.
Depending on time, you may be asked to bake these scones at home. If so, follow instructions 1 and 6. Serve these with jam, butter and/or clotted cream!
Year 7 - Scone and Pizza Mix
Beaumont School Food Technology Department
Recipe title: Scone Mix
Please bring from home:
400g Self-raising flour*
100g Butter or margarine
If you can put these two ingredients in a plastic food bag to store in the fridge together (tied or sealed so we can open and re-use it to freeze the contents, marked clearly with your name – that will save time, help the contents keep cool which they need to be to rub in and save packaging!)
Method
1. Place the flour and butter or margarine in mixing bowl, add 1 level teaspoon (3g) salt.
2. Use a knife to cut the fat into small pieces.
3. Use your hand to ‘rub in’ the fat until you can shake the bowl and find lumps no bigger than your little finger nail in the mix!
4. Divide this mixture into 2 bags with your name on, ready to make scones and pizza.
5. Freeze.
At home, if you are absent from this lesson you can follow the instructions above to make the mix. Bring it in to school anytime (we can freeze it for you). If you have a food processor you can blend the fat with the flour in this. Alternatively, you can freeze your fat and use a grater to ‘shred’ it into the mix.
Recipe title: Scone Mix
Please bring from home:
400g Self-raising flour*
100g Butter or margarine
If you can put these two ingredients in a plastic food bag to store in the fridge together (tied or sealed so we can open and re-use it to freeze the contents, marked clearly with your name – that will save time, help the contents keep cool which they need to be to rub in and save packaging!)
Method
1. Place the flour and butter or margarine in mixing bowl, add 1 level teaspoon (3g) salt.
2. Use a knife to cut the fat into small pieces.
3. Use your hand to ‘rub in’ the fat until you can shake the bowl and find lumps no bigger than your little finger nail in the mix!
4. Divide this mixture into 2 bags with your name on, ready to make scones and pizza.
5. Freeze.
At home, if you are absent from this lesson you can follow the instructions above to make the mix. Bring it in to school anytime (we can freeze it for you). If you have a food processor you can blend the fat with the flour in this. Alternatively, you can freeze your fat and use a grater to ‘shred’ it into the mix.
Year 7 - Bruschetta
Beaumont School Food Technology Department
Recipe title: Bruschetta
Please bring from home:
Container e.g. Tub or tin with lid or 35p
½ Ciabatta loaf (or ½ french stick or 4 breakfast muffins)
1 pack Cherry tomatoes (or equivalent in any tomato variety)
1 bunch Fresh basil*
1 clove Garlic*
Method
1. Preheat the oven to 170C.
2. Use a white chopping board Slice the loaf into 2cm thick slices. Lay the slices in a single layer on a large baking sheet and bake the bread for 10mins until it is pale golden and crisp. (*You can rub a cut clove of fresh garlic on the bread before baking).
3. Wash the tomatoes and drain them in a colander. Use a green chopping board chop the tomatoes. Tear the basil. Add ½ teaspoon or salt and ½ teaspoon of pepper (with ½ teaspoon of dried garlic, if used). Mix.
4. Scatter the tomato mix over the bread.
At home, you can serve your dish hot or cold, (follow the instructions to prepare the bread in stage one, gas mark equivalent is 3). Add mozzarella or cheese if you wish. Serve with a drizzle of olive oil!
Recipe title: Bruschetta
Please bring from home:
Container e.g. Tub or tin with lid or 35p
½ Ciabatta loaf (or ½ french stick or 4 breakfast muffins)
1 pack Cherry tomatoes (or equivalent in any tomato variety)
1 bunch Fresh basil*
1 clove Garlic*
Method
1. Preheat the oven to 170C.
2. Use a white chopping board Slice the loaf into 2cm thick slices. Lay the slices in a single layer on a large baking sheet and bake the bread for 10mins until it is pale golden and crisp. (*You can rub a cut clove of fresh garlic on the bread before baking).
3. Wash the tomatoes and drain them in a colander. Use a green chopping board chop the tomatoes. Tear the basil. Add ½ teaspoon or salt and ½ teaspoon of pepper (with ½ teaspoon of dried garlic, if used). Mix.
4. Scatter the tomato mix over the bread.
At home, you can serve your dish hot or cold, (follow the instructions to prepare the bread in stage one, gas mark equivalent is 3). Add mozzarella or cheese if you wish. Serve with a drizzle of olive oil!
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