YEAR 9 DESIGN & TECHNOLOGY: FOOD TECHNOLOGYw1.qehs.net/files/docs/departments/food_technology/Year9_Recipe... · YEAR 9 DESIGN & TECHNOLOGY: FOOD TECHNOLOGY Name Form Group ... Recipes

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QUEEN ELIZABETH HIGH SCHOOL

YEAR 9 DESIGN & TECHNOLOGY: FOOD TECHNOLOGY

Name

Form Group

Teacher

Lessons

RECIPE BOOK

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Dear Parent

At QEHS Year 9 students have one lesson of Food Technology a week.

As well as covering National Curriculum requirements, the depart-

ment is keen for students to become competent cooks and consider

food and diet related issues. Much of our work is carried out through practical activity. Where a

dish is suitable for home use students are asked to organise ingre-

dients letting us know as soon as possible if assistance is required.

In our experience students arriving unprepared for practical sessions

are less motivated and miss valuable experiences.

It is important that students measure ingredients and sometimes

carry out home preparation tasks as this forms homework for the

subject. We therefore ask for your help by supervising but not carry-

ing out the task. Refrigeration facilities are available in food rooms. Perishable and

high risk foods should be stored there before registration. Once made,

high risk foods will be cooled and then refrigerated until the end of

school. Passes to excuse students early from last lesson are issued

for those who use school transport and need to collect high risk prod-

ucts.

We also aim to be inclusive of dietary needs. We are happy to provide

alternative recipes and understand that parents may wish to make

minor amendments to existing recipes to suit individual tastes and

requirements. Should you have any problems or queries do not hesitate to contact

the Food Technology department on 610335.Miss Lambert, Ms Pringle.

Signed Parent:

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Dear Student

Welcome to Food Technology. We hope that you will find your time

spent with us useful and enjoyable.

We expect you:

1 To be punctual for lessons.

2 To be prepared for theory lessons by bringing a pen, pencil

and ruler.

3 To organise ingredients for practical sessions (including

remembering something to carry your food home in).

4 Tell your teacher immediately if you have problems

concerning ingredients - so we can help.

Due to food hygiene regulations you will need to:

i. Store coats and bags in the correct place

ii. Remove chewing gum

iii. Wash your hands and put on an apron

iv. Remove jewellery and nail varnish.

v. Tie back long hair.

vi. Store food at safe temperatures.

If you have any problems or queries please ask. We are here to help.

Miss Lambert, Ms Pringle.

Signed Student:

A copy of this booklet is available on the school's website under Food

Technology.

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CONTENTS

Costings ��FoodSafety 4FoodTemperatureControl 5Introduction �LettertoParents �OrganisationforPracticals 9OvenTemperatures&ShelfPositions 8PortionSizes �0Weights&Measures 7

RecipesAnzacBiscuits 45ApplePie �5Bread �4Buns �9ChickenCasserole 4�ChiliConCarne �0ChocolateChipCookies 44Lasagne ��MacaroniCheesewithbaconorbroccoli �4MaidsofHonour ��Muffins - Breakfast 50 - Chocolate 48 - Summerfruit 49MushroomRissotto ��Pasticcio �5Pasties �6PineappleUpsideDownPudding �0PipedBiscuits 4�Pizza(breadbase) �7QuicheLorraine �8QuickBread �4RockBuns 4�SalmonFishcakes 40SandwichCakes �8SausageRolls �7Scones ��Shepherd'sPie ��Shortbread 46ShortcrustPastry �4Soups - CreamofMushroomSoup 27 - CreamofVegetableSoup 25 - LentilSoup 28 - TomatoSoup 26SpaghettiBolognaise �9SpongeCake ��StrawberryShortcake 47SwissRoll ��VegetarianPizza 36WholemealFlan �9

4

FOOD SAFETY

FoodisasourceofBACTERIAwhichifgivenfood,moisture,warmth and time can reproduce rapidly and cause FOODPOISONING.

Bacteriareproducebetween50and6�0C.ThisiscalledtheDANGERZONE.

Below50Cbacteriareproducemoreslowlyandby-180Caredormant.

• Fridgesshouldoperatebelow50C• Domesticfreezersshouldoperateat-180C

Whenreheatingfooditshouldreachatemperatureofatleast7�0Cforatleast�mins.

HIGHRISKFOODSaremoreliabletocausefoodpoisoningandrequirespecialstorageandhandling.Highriskfoodsinclude:

• Rawandcookedmeat• Poultry• Dairyproduce• Productscontainingrawegg• Cookedrice• Stocks,soupsandsauces• Shellfishandseafood

Theseingredientsneedtobestoredbelow50C.Aftercookingifnoteatenimmediatelytheyneedtobecooledandrefrigeratedbelow50Cwithin�hour�0mins.

5

FOOD TEMPERATURE CONTROL

Bacteriacausemostcasesoffoodpoisoning.Foodpoisoningcanbepreventedby:

stoppingbacteriagettingontofoodstoppingbacteriainthefoodfrommultiplyingtoadangerousleveldestroyingthebacteria

Howdobacteriamultiply?TheymultiplybysplittingintotwoSomeonlytakebetween�0and�0minutestodivide!Youmaynotseethemas�00millionwouldonlybethesizeofapinhead!Givebacteriafood, warmth, moisture & timeandeachbecomesmillionsBytakingoneoftheconditionsaway-food,warmth,moisture,time-youcanslowdownorevenstopbacteriafromgrowing

WHAT HAPPENS AT DIFFERENT TEMPERATURES?

COPY AND COMPLETE

Most food poisoning is caused by.................... Bacteria multiply

very quickly by splitting into .......... The four things needed for

bacteria to grow are .............. .............. , ..................... and ...........

If you .............. bacteria down it makes them sleepy and slows down

multiplication. If you ............. to a high enough temperature for long

enough most bacteria are killed. The DANGER ZONE is between .........

and ..........0C.

•••

•••••

Tempera-ture

Conditions What bacteria are doing

Safe or not

-18OC Freezers Dormant [sleeping], not able to multiply

Safe

1-4OC Fridges and cold stores Bacteria multiply only slowly

Safe

5 - 630C Room temperature 10 - 360CBody temperatue 370CWarm food 38-630C

Bacteria able to multiply DANGER

64-720C Keeping food hot Most bacteria cannot multiply

Safe

73-1000C Cooking temperature Most bacteria die SafeAbove 1000C Boiling food,

pressure cookersMost bacteria killed Safe

6

Foods are in the danger zonewhenleftinthesunorleftoutinawarmroomwhencoolingdownaftercookingwhenbeingslowlyheatedupifhotsauceorgravyispouredontocoldfood

Microwave cooking

Microwavesdonotkillbacteriabutiffoodisheatedtoatemperatureof720C for 2 minutes, theheatwillkillmostof thebacteria. Ifcold spotsarepresent in foodcookedinthemicrowave,thedangerousbacteriacansurvive.Foodneedstobestirredtoavoidcoldspotsandrecommendedstandingtimesshouldbeused.

High-risk and low-risk

Somefoodsarehigh-riskfoodsbecausebacteriacaneasilygrowonthemandtheymaybeeatenwithoutfurthercooking.High-riskfoodsareusuallymoistandhigh in proteinandshouldalwaysbestoredinarefrigerator.

Place each of the following foods in the correct columns:

fish, salt, cheese, milk, flour, pickle, chocolate mousse, lentil soup, coffee, gravy, chicken casserole, honey, cooked gammon, yoghurt, dried rice, sugar, syrup, cooked rice, prawns, dried pasta

••••

High risk foods include: Low risk foods include:Cooked poultrycooked meatssoups and stocksmilk and creamraw eggs in foods such as mayonnaise or mousseshellfish and seafoodcooked rice

•••••

••

dried or pickled foodchemically preserved foodfoods with a very high sugar content [jam,syrup etc]food with a very high salt content

•••

•

HIGH RISK LOW RISK

7

WEIGHTS AND MEASURES

IN RECIPES : 1/2 means half 1/4 means quarter

DO NOT mixmetricand imperialquantities inthesamerecipe.

Imperial Metric

�oz �5g.

�oz 50g.

�oz 75g.

4oz �00g.

�/4pint ��5ml.

�/�pint �50ml.

�/4pint �75ml.

� pint 500ml.

�tsp. 5ml.

�dsp. �0ml.

�tbsp. �5ml.

8

OVEN TEMPERATURES

GasMark C Description

� �40

� �50 Cool

� �60

4 �80 Moderate

5 �90

6 �00 Hot

7 ��0

8 230 Veryhot

NB.Whenusingafanovenreducethetemperatureby�0OCandthecookingtimebyabout5mins.

SHELF POSITIONS

Atthebeginningofapracticallessonmakesuretheovenshelfisinthecorrectposition

Top GasMark8 ��0C Bread

MiddletoTop GasMark6 �00C Shortcrust pastry/sponge

Middle GasMark4 �80C CreamedMixtures

9

White Tray and Ingredients

Tea Towel

Mixing Bowl

Baking trayor tin

ORGANISATION FOR PRACTICALS

BEFORE THE LESSON

�. Organiseingredientsandcontainer�. Readthroughrecipe�. Onarrivalatschoolrefrigeratehighriskfoods

BEGINNING OF LESSON

�. Storecoatandbag-removevaluables�. Washhandsandputonapron�. Removejewelleryandnailvarnish.Tielonghairback4. Collectdishcloth,teatowelandwashingupbowl5. Setuptable6. Lightoven

Washingupbowlundertable Dampdishcloth

AT END OF LESSON

�. Wipetable.�. Washdishesinhot soapy waterusingawashingupbowl.�. Putdishesaway.Havepansandbakingtrayscheckedbyteacher4. Tidyandcheckunit.5. Wipedowncooker.6. Putdishclothandteatowelinlaundrybasket.7. Refrigeratehighriskfoods

�0

PORTION SIZES

Meat �00g ChocolateBiscuit 50gBurger 50g ChocolateBar(small)50gBacon(rasher) 50g Cake(slice) �00gSausage(thick) 50g Scone 50g Quiche �50g Pie �50gFish �00g

Egg 50g Soup �00ml

Preparedvegetables 50g Fruitjuice �00mlUnpreparedvegetables �00g Tea(cup) ��5ml Tea(mug) �50mlPotatoes �50g

Chips(smallportion) �50g Drinks(glass) �00ml Drinks(can) ��0mlApple �50g

Banana �50g Custard ��5ml

Rice(uncooked) 50g Yogurt �50ml

Pasta(uncooked) 50g

Bread(slice) 25-50g

Breadroll 50g

Butter/margarine �5g

Jam �0g

Breakfastcereal 25-50g

Biscuit(plain) �5g

��

COSTINGS Price per 100 g.

MEAT

Mince beeflean 50p lamb 65p turkey 50p

Chicken breast 80p portion 45p

Bacon middle �00p

FRUIT

Apple eating �5p cooking �7pBanana �0pLemon 50pOrange 50pTomato �5p

VEGETABLES

Broccoli �4pCarrots �0pCelery �5pCucumber �0pGarlic �00pLettuce 50pMushrooms ��pOnion �0pPeas-frozen 15pPepper �5pPotato �0pSweetcorn-tinned 20p

DAIRY PRODUCE

Milk 9pYogurt �0pCream �0pCheddar cooking 80pCottage �0pEdam 50pEgg 40p

FATS

Butter 50pLard ��pMargarine �5pOil sunflower 10pOlive �7pWhiteFlora �5p

SUGARS

Sugar granulated�0p caster ��p icing ��p syrup �6p

RICE/PASTA

Macaroni �0pPastashapes ��pSpaghetti �0pRice longgrain��p easywhite��p Basmati �5p Brown �6p

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FLOUR

Plain/SR ownbrand 4p named 7pBrown 9pWholemeal �0pStrongplain �0p

BREAD

White ownbrand �6pWholemeal �0p

MISCELLANEOUS

Chocchips 6�pChocolate quality 77p cooking �0pCocoa 66pCurrypowder �40pDriedfruit �0pGlacecherries 7�pJam �6pKidneybeans �0pLentils �7pOats-rolled 15pPineapplescanned �5pTomatoes canned ��pTuna 55pSalt 6pStock �pTomatopuree �6pYeastdried 78p

��

SCONES

Scones are made by the rubbing-in method as the fat is rubbed into the flour.

Basic recipe

200gS.R.flour Container�levelteaspoonbakingpowderPinchsalt50gmargarineApprox.��5mlmilk.

Alternatives:

Cheese Scones Add50ggratedcheddarcheesetobasicrecipe

Fruit SconesAdd50gdriedfruitand50gsugartobasicrecipe

Sweet Plain SconesAdd50gsugartobasicrecipe

Method:

1. LightovenNo.8-230C2. Putflour,bakingpowderandsaltintobowl.3. Cutmargarineintosmallpiecesandrubintoflour.4. Addremainingdryingredients.Mix.5. Makeawellinthemixture.Addsufficientmilktogivea

softbutnotstickydough(approx.�00ml).6. Mixintodoughusingaround-bladedknife.7. Turndoughontoalightlyflouredtable.Patoutusingyour

handuntilmixtureis�cminheight.8. Cutintoroundsusingaplaincutterforcheesesconesand

aflutedcutterforfruitorsweetscones9. Placesconesonflouredbakingtray.�0. Carefullyglazetopswithmilk.��. Cookapproximately�0minutesuntilwellrisenandgolden.��. Removefromoven.Cooloncoolingtray.

�4

SHORTCRUST PASTRY

This is made by the rubbing-in method. To make good shortcrust pastry it is important to:

1. Keep everything as cold as possible2. Handle as little and lightly as possible.

The proportion of fat to flour is half. e.g. 50g fat: 100g flour.

Traditionally two different types of fat are used - white fat and hard margarine. Margarine gives the pastry colour and flavour, whilst white fat makes the pastry short (i.e. crumbly - melts in the mouth). Salt can be added for flavour. Softer fats can be used to make pastry but they are harder to rub in and make a pastry that is less short.

Too much water makes the pastry tough. You should only use 11/2 to 2 tablespoons per 100g of flour.

Method:

1. Placeflourinabowl2. Cutfatintosmallpiecesusingaround-bladedknife3. Rubfatintoflourusingfingertips-asthesearethecoolest

partsofyourhands4. RubinuntilmixtureresemblesbreadcrumbsTAKINGGREAT

CARENOTTOOVERRUB5. Makeawellinthemixture6. Addonetablespooncoldwater.Cutinwitharoundbladed

knife7. Bringdoughtogetherusingfingertips9. Gentlyrolloutonalightlyflouredtable,takingcareto: • keeprollingpinscrapedclean • rollinonedirection • keeppastryonthemove • notturnpastryover

N.B. Whenrecipesaskfor�00gshortcrustpastry,itdoesnotmeanexactly100gpastrybut100gp.flourmadeintopastry,ie.100gp.flour,25gmargarineand25gwhitefat.

�5

APPLE PIE

Medium sized ovenproof plate

Pastry:

200gPlainflour50gwhitefateg.FloraorTrex]50gmargarine ]or�00gmargarine3-4tablespoonscoldwater

Filling:

450gcookingapples �0gsugar �tablespoonswater

Method:

�. LightovenGas6Electric�00C2. Makepastry-rubfatintoflouruntilitresembles

breadcrumbs,addwatergraduallyandmixtoafirmdoughwitharound-bladedknife.

�. Dividepastryintotwopieces.Rollonepieceonalightlyflouredtableuntilthesizeoftheplate.

4. Addstewedfruit-leaveaborder-dampenwithwater5. Coverwithasecondpieceofpastry,sealedges,trimand

decorate6. Bakeapprox.�0minutesuntilgoldenbrown.

N.B. Ifusingafoilplateplaceonabakingtray.

Applepreparedandstewedathome.

�6

PASTIES

Pastry Cheese&Onion

200gPlainflour 75gcheese[grated]50gmargarine ] or�00g halfoniondiced50gwhitefateg.FloraorTrex]margarine

Method:

�. Lightoven�00CGasno6�. Makepastry.Cutintoroundsusingamediumsizedpanlid3. Placefillingonpastryrounds5. Brushedgeofpastrywithwater6. Sealpastry7. Bakeforapproximately�0minutes.

Othervariations.

Cornedbeefandcookedpotato-prepared at home.

Cookedminceandcookedpotatowithorwithoutcarrot-prepared at home.

FOOD SAFETY

Keepfillingbelow50C

�7

SAUSAGE ROLLS

Pastry:

150gPlainflour�5gwhitefateg.FloraorTrex]40gmargarine]or75gmargarine2-3tablespoonscoldwater�00gsausagemeat.

Method:

1. Lightoven210C-GasNo7�. Makeshortcrustpastry3. Rolloutpastryintoanoblongonlightlyflouredtable Cutpastryinhalflengthways4. Cutsausagemeatinhalf-rolleachpieceintoalongsausage roll5. Placelengthofsausagemeatoneachpieceofpastry6. Rollpastryaroundsausagemeat-brushjoinwithmilkand presstogetherfirmly7. Cuteach"long"sausagerollinto4or6smallones.Cut�slits intopofeachone.Putonbakingtray8. Bake15minutes.Reduceoventemperatureto190C-Gas Mark5.Cookforfurther5-10minutes9. Putoncoolingtraytocool

FOOD SAFETY

Storesausagemeatandmilkandthefinishedproductbelow50C

�8

SANDWICH CAKES

Creamed mixtures are so called as the fat is creamed with the sugar using a wooden spoon to trap air.

�00gmargarine�00gcastersugar�00gS.R.Flour�eggs

JamIcingsugar

Method:

�. LightovenGasNo4,�80C�. Greaseandline�x�5cmcaketins�. CreammargarineandsugarusingaWOODENspoonuntil

themixtureislightandfluffyapproximately10mins.4. Beateggsinsmallbowl5. Graduallybeatintheegg,takingcarenottocurdlethe

mixture6. Sievetheflour7. Carefully FOLDin,usingaMETALspoon8. Checktheconsistencyofthemixture-softdropping9. Dividethemixtureequallybetweenthetins.Spreadout Cleansidesoftins�0. Cookapprox.�0minutesuntilgoldenbrownandmixture

springsbackwhentouched��. Coolthensandwichwithjamanddredgewithicingsugar

FOOD SAFETY

Storeeggsbelow50C

�9

BUNS

CreamingMethod

BasicMixture:

50gmargarine Buncases50gcastersugar�egg50gS.R.flour

Theflavour/typecanbealteredbytheadditionof:

i) cocoa (leveltablespoon)ii) coffee (�teaspoon)iii) driedfruit(�5g)iv) cherries (�5g)

Method:

�. Lightoven�80C,GasNo4�. Placemargarineandsugarinbowl.CreamwithWOODEN

spoonuntillightandfluffy5-10mins.�. Beategg.Addtomixturealittleatatimeusingawooden spoon4. Sieveflour.FOLD intomixtureusingaMETALspoon5. Addanyadditionalflavouring6. Checkforasoftdroppingconsistency7. Dividemixturebetween8buncases8. Cook15-20mins.untilmixturespringsbackwhen touched.9. Cool�0. Ifliked,decoratewithglaceicingorbuttercreamtomake intobutterflies.

GlaceIcing:4to6tbs.icingsugar,littlewater,flavouringorcolouringifdesired.

ButterIcing:50gmargarine.�00gicingsugarcolour/flavouringifdesired.

�0

PINEAPPLE UPSIDE DOWN PUDDING

All In One Cake MixThe mixture is similar to a creamed mixture but much quicker. It is important to use a soft (tub) margarine. Baking powder provides carbon dioxide to raise the cake rather than air as in a creamed mixture. This is a good recipe to use in a food processor.

�tablespoonsyrup�cherriessmallcanpineapplerings-driedonkitchenpaper.

Allinonemix:

50gsoftmargarine50gcastersugar�egg50gSelfRaisingFlourHalflevelteaspoonbakingpowder

Method:

�. Greaseandlinetin.LightovenNo.4,�80C�. Coverbaseoftinwithsyrup�. Placepineappleringsinposition.Putpieceofcherryin

centreofeachring4. Makeallinonecakemix:putingredientsinabowland

mixfor�minutesusingawoodenspoon5. Placemixtureontopofpineapples.Smoothout6. Cookapproximately�5min.untilmixturespringsback

whentouched

N.B. Thismixturetakesslightlylongertocookthanasandwichcakeduetothesyrup.

Themoresyrupyouusethelongerthecookingtimesobewarnedaslessonsareshort!

FOOD SAFETY

Storeeggsbelow50C

��

MAIDS OF HONOUR

Shortcrustpastry Allinonemixture

150gplainflour 50gmargarine40gmargarine] 50gcastersugar35gwhitefat]or75gmargarine 50gS.R.flour Halfaleveltsp.bakingpowder �egg alittlejam.

Method:

1. LightovenNo5-190C.�. Makeshortcrustpastrybytherubbingmethod3. Rolloutandcutinto12roundsusingafluttedcutterslightly

largerthanbuntin4. Lineatrayofbuntinswithpastryrounds5. Placealittlejamineachpastryround6. Makeuptheallinonemixture7. Placeateaspoonofthemixtureoverthejamineachtart8. Cookapprox.�0minsuntilthemixturespringsbackwhen

touched

FOOD SAFETY

Storeeggsbelow50C

��

SWISS ROLL

Whisked mixtures generally have no fat added. THeY CAn eASIlY gO wrOng And CAnnOT Be puT rIgHT. pAY ATTenTIOn TO InSTruCTIOnS.

�eggs 75gcastersugar75gplainflour JamCastersugarfordredging.

Method:

�. LightovenGasNo7,��0C�. GreaseandlineSwissrolltin�. Usinganelectricmixerwhiskeggsandsugaruntilmixtureleaves

atrail,approximately�0mins.4. Sieveflour.CarefullyFOLD inusingametalspoon5. Pourintotin6. Cook7-9minutes7. Softenjam.Preparesugaredpaper8. Removespongefromoven.Turnrightsideoverontosugaredpaper9. Trimedges.Makeacut�.5cmfrombottomandhalfway

throughsponge�0. Spreadwithjam��. Rollup��. Leavetocool

FOOD SAFETY

Storeeggsbelow50C

��

SPONGE CAKE

Whisked mixtures generally have no fat added. THeY CAn eASIlY gO wrOng And CAnnOT Be puT rIgHT. pAY ATTenTIOn TO InSTruCTIOnS.

�eggs 75gcastersugar75gplainflour jamIcingsugar.

Method:

�. Greaseandline�x�5cm.tins�. LightovenGasNo6,�00C�. Useanelectricmixertowhiskeggsandsugaruntilstiffand

mixtureleavestrailapproximately�0mins.4. Sieveflour.CarefullyFOLD flourintomixtureusinga

metalspoon5. Divideinto�tins.Cookapprox.�5mins.untilmixture

springsbackwhentouched6. Cool.Sandwichwithjam.Dustwithicingsugar

FOOD SAFETY

Storeeggsbelow50C

�4

QUICK BREAD

The best bread is made from strong plain flour which is high in gluten. wholemeal, brown or plain flour can be used though the texture will not be quite so good.

250gflour 1teaspoonsaltHalfteaspoonsugar �tbs.oilLevelteaspoonFastActiondriedyeast approx.��5mls.

lukewarmwater

Method:

1 Placeflour,saltandsugarinlargemixingbowl2. Addyeasttoflour�. Makeawell.Addoil4. Addwatergraduallyusingaroundbladedknifetogiveasoft

elasticdough5. Flourhandsandtableandkneaddoughtodevelopthegluten.

Kneaduntilsmooth(5-10minutes)6. Shape,riseandcookasrequired

BREAD ROLLS

�. Rolldoughintosausage�. Cutintoeight�. Shape4. Placeonflouredbakingtray.Coverwithgreasedpolythene

oradampclothandleavetoriseinawarmplacefor15-20minutes

5. Glaze.CookNo.8.��0Capprox.�5minutesuntilrollssoundhollowwhentappedonbase

6. Coolontray

CORONET

�. Rolldoughintosausage.Cutintosix.Shapeintorolls�. Greasesandwichcaketinandplacebreadrollsinposition3. Coverandleavetoriseinwarmplace15-20mins4. Glaze5. Sprinklewithpoppyseeds6. Cook220C,No8.20-25minutesuntilbreadsoundshollow

whentappedonbase

�5

FOOD SAFETY

• Liquidstockisahighriskfoodandmustbestoredbelow50C.• Thesoupneedstobecooledandrefrigeratedtobelow50C

within�hour�0mins.ofbeingmade.• Toserve,heatto7�0Cforatleast�mins.

CREAM OF VEGETABLE SOUP

�00g.vegetablese.g.carrot,onion,leek,celery,turnip,potato.500mlchickenstockor�stockcubemadeupwith500mlboilingwater(notOXO)1-2tspoil.��5mlmilk.

Method:

�. Preparevegetablesandcutintodice.2. Puttheoilinpanandsautevegetables- ie.frygentlywithlidonuntilsoft.(approx.�0mins)�. Makeupstockandaddtovegetables.Simmer�5mins.4. Liquidisesoup.5. Addmilktosoup.Bringtotheboilstirringallthetime.6. Season.7. Checktheconsistency.8. Servegarnishedwithchoppedparsley,croutonsormelbatoast.

N.B.Oxocubesarenotusedinsoupsastheyhavetoostrongacolour.

Prepareanddicevegetablesathome

�6

TOMATO SOUP

50gonion 50gcarrot 50gcelery(ifliked)1-2tsp.oil�tintomatoes500mlchickenstockor�stockcubemadeupwith500mlboilingwater(notOXO)�bayleaforbouquetgarni(optional)Seasoning�tsp.sugar

Method:

�. Peelandchoponion,carrotandcelery2. Putoilinpanaddonion,carrotandcelerysautefor5-

�0minutes�. Addtomatoes,stock,sugar,salt,pepperandbayleafor

bouquetgarni.4. Simmer�5minutes5. Removebayleaforbouquetgarniandliquidisesoup6. Bringtoboilstirringallthetime7. Checkconsistencyandseasoning.Serve


FOOD SAFETY




�7

FOOD SAFETY


within�hour�0minsofbeingmade.• Toserve,heatto7�0Cforatleast�mins.

CREAM OF MUSHROOM SOUP

�00g.mushrooms�5gmargarine25gflour�00mlmilk�50mlstockor�stockcubeand�50mlboilingwater(notOXO)Seasoning

Method.

1. Washmushrooms-slicethinly.2. Meltmargarineinsaucepan-addmushrooms.Cook

gentlyfor2-3minutesuntilsoftbutNOTbrown. Reduceheatandputlidonpan-sweatmushrooms. Removepanfromheat.3. Stirinflour.Graduallyaddmilkandstock.4. Bringtotheboilstirringallthetimeuntilsoupthickens.5. Checkseasoningandconsistency.


�8

LENTIL SOUP

(Usingpressurecooker)

�00glentils �or�sticksofcelerysliced(optional)�00g.carrots(peeledandsliced) �onions(peeledandchopped)800mlstockor�stockcubesmadewith800mlboilingwater(NOTOxo)�50mlmilkSeasoning

Method:

�. PutalltheingredientsEXCEPTthemilkintothepressurecooker.2. Bringsteadilytopressure-Add15lb.weight�. Lowerheatandcookfor�5minutes.4. Allowpressuretoreduceatroomtemperature.5. Liquidise6. Returntopressurecooker.Addmilk-re-heat,adjust

seasoning. (Addextramilkorwaterifthesoupistoothick.)


FOOD SAFETY



Preparevegetablesathome

�9

SPAGHETTI BOLOGNAISE

250gminceorQuornorTVP�onion�carrot�tintomatoes�tablespoontomatopureeHalfateaspoonherbs(optional)cloveofgarlic(optional)Pepper

50gspaghettiperperson.

Method:

�. Peelanddiceonionandcarrot�. Dryfrymeatuntilbrown�. Addonionandcarrotandcookuntilsoft4. Addtomatoes,tomatopureeandseasonings.5. Coverandsimmer�5mins.

Spaghetti(Youmayprefertocookthisathome.)

�. Boilhalfapansaltedwater�. Addspaghettiandcook�0mins.�. Placeinsieveandpouroverhotwatertoprevent

sticking.4. Serve.

FOOD SAFETY

• Storehighriskingredientsbelow50C.• Thisdishmustbecooledandrefrigeratedtobelow50C

within�hour�0mins.ofbeingmade• Toserve,heatto7�0Cforatleast�mins.

�0

CHILI CON CARNE

250gminceorQuornorTVP 1tsp.chilipowder�onion Halfatsp.sugar�greenpepper(optional) �tbs.tomatopuree�smalltinkidneybeans �tintomatoes

50glonggrainriceperperson.

Method:

�. Skinanddiceonion�. Seedandchoppepper�. Dryfrymeatuntilbrown4. Addonionsandcook5. Addpeppers,tomatoes,chilipowder,sugarandtomatopuree6. Cover,simmerfor�0minutes7. Addkidneybeansandsimmerforanother5minutes

Rice(Youmayprefertocookthisathome)�. Putriceinpanwithwaterandtsp.salt(�00gricewith�50ml

water)�. Bringtoboil.Stirandpartiallycover3. Reduceheat,simmer14-15minutes

FOOD SAFETY

• KidneyBeanscontaina toxin (poison)andmustbeboiledtodestroyit.Thishappensduringthecanningprocesssocannedkidneybeansneednoextratreatment.

• Cookedriceisahighriskfood.• Storehighriskingredientsbelow50C.• Thisdishmustbecooledandrefrigeratedtobelow50Cwithin�hour�0mins.ofbeingmade• Toserve,heatto7�0Cforatleast�mins.

��

SHEPHERD’S PIE

250gminceorQuornorTVP 500gpotatoes�onionDICED AT HOME �5gmargarine�stockcube+�50mlboilingwater alittlemilkPepper �5gCheddarcheesegrated (ifliked)

Ovenproofdish

Method:

�. Putwatertoboilforpotatoes�. Wash,peelandcutpotatoesintoevensizedpieces�. Putpotatoesintoboilingwater.Simmergentlywithlidonpan

for�0minutes4. Dryfryminceuntilbrown5. Addoniontomince6. Addstock.Bringtotheboil.Simmerfor�0minswithlidon

pan7. Whenpotatoesarecooked-drainwell8. Mashpotatoeswithmargarineandmilk9. Reducethemincemixtureifneeded�0. Pourintoanovenproofdish��. Carefullyspreadpotatoesoverthemeatstartingaroundthe

edge-makepatternontop��. Sprinklecheeseontop

FOOD SAFETY

• Storehighriskingredientsbelow50C.• Thisdishmustbecooledandrefrigeratedtobelow50Cwithin

�hour�0mins.ofbeingmade• Toserve,heatto7�0Cforatleast�mins.

��

LASAGNE

Topping�50gminceorQuorn �50mlcremefraiche,reducedfat�oniondiced OR�50mlnaturalyogurt 400gcannedtomatoes �5gparmesan �to�tbs.tomatopuree OR50gcheddargrated 1garlicclove 50mlsemi-skimmedmilk �carrotdiced Blackpepper(availablefromschool)�teaspoonoregano

Lasagne6lasagnesheets

Mediumsizeovenproofdishorfoiltray

Method:

Dryfrymince.Addtheonion,garlic,carrot,tomatoes,herbs andtomatopuree.(IfusingQuornfryvegetablesin�tbsoil thenaddQuornasitisverylowfat)

Simmerfor�5minuteswiththelidonMaketoppingbyblendingcremefraiche,halfthegrated

cheese,milkandpeppertogether.Layerragu,cremefraicheandlasagneinanovenproofdishor

foiltrayfinishingcremefraiche.Sprinkletheremaininggratetcheeseontop.

Athomecooklasagneat190˚Cgasmark5forabout30minuntilpipinghot.

�.

�.�.

4.

5.

FOOD SAFETY



Preparethevegetablesathome•peel&dicetheonion•peel&crushgarlic•peel&dicecarrot

��

MUSHROOM RISSOTTO

�50gmushroomssliced(youcanchoosewhichtypetouse)�50grisottorice(aborioorcarnarolirice),longgrainricecanbe

usedbutdoesn'tgivethecorrecttexture�clovesgarliccrushed�tbsfreshthymeor�tbspdriedthyme(optional)�to�tbsoil�onion�vegetablestockcubes(notoxo)750mlwater,boiling�5gparmesan,grated

Method:

FrytheonionandthegarlicintheoiluntilsoftenedAddthemushrooms,andfryforanother�minutesStirinthericeMakethestockAddalittleofthestocktotherice.Waitforthestocktobe

absorbed,stirringconstantly.Continueaddingthestockalittleatatimeuntilthericecooks

-thiswilltake20-25minutes.Thericeshouldbesoft,but stillretainanuttybite.

Stirintheparmesanandthymeintotherice.

�.�.�.4.5.

6.

7.

Preparethevegetablesathome•peel&dicetheonion•peel&crushgarlic•slicethemushrooms

FOOD SAFETY



�4

FOOD SAFETY



MACARONI CHEESE with bacon or broccoli

All in one sauceA roux sauce is made from flour, fat and milk. An all in one sauce is made from the same ingredients but uses a quicker simpler method to give the same result.

�00gmacaroni Ovenproofdish50gmargarine lidortinfoiltocover50gflour500mlmilk��5ggratedcheese�tbs.freshbreadcrumbs(optional)Pepper&�/�tspdrymustard100g.baconor225g.broccoliflorets.

Method:

1. Boilkettle.Halffillpanwithboilingwater.Addmacaroniandcookfor7-10mins.Drain.Placeinalargemixingbowl

�. Chopbaconanddryfryorcookbroccoliinboilingwateruntiljusttender(�mins.)Addtomixngbowl

3. Makesauce-putmilk,flour,andmargarineinapan.Whiskcontinuouslyoveramediumheatandbringtotheboil.Simmer

4. Addseasoning,�00g.cheese,addtobowlandmix5. Pourintoanovenproofdish.Sprinklewiththeremaining

cheeseandbreadcrumbs

AT HOME Bakeat�00CGasNo6forabout�0minutesuntilgolden

brownorbrownunderahotgrill.

�5

FOOD SAFETY

• Storehighriskingredientsbelow50C.• Thisdishmustbecooledandrefrigeratedtobelow50C

within�hour�0mins.ofbeingmade• Toserve,heatto7�0Cforatleast�mins.

PASTICCIO

��5gpasta(small)eg.macaroni,twists,bows.250gleanmincedbeeforQuornorTVP.50gbacondiced(optional)�onion�carrot �celerystick�garlicclove�tablespoonstomatopuree�stockcube(beef)madeupwith�50mlboilingwater�00gfrozenpeas

50gflour 50gmargarine500mlmilk 50gcheese-grated.

Ovenproofdish(Lidortinfoiltocover)

Method:

1. BoilKettle.Halffillpanwithboilingwater.Addpastaandcook

2. Chopbacon,onion,carrot,celery-crushgarlic�. Dryfrymincedbeefinasaucepanuntilbrown4. Addbacon,onion,carrot,celery,garlic,tomatopureeand

stock5. Bringtotheboil.Coverandsimmer�0mins.6. Makesauce.Placemilk,flour,margarineinasaucepan.Heat.

Whiskcontinuouslyuntilsaucethickens,boilsandissmooth7. Removefromheat.Addhalfthecheeseandstiruntilmelted.

Seasontotaste8. Mixmeat,drainedmacaroniandpeas.Placeinanovenproof

dish9. Poursauceoverbeef.Sprinklewithremainingcheese10. ATHOME;Preheatoven-180CGasNo4.Cook30mins.


�6

FOOD SAFETY

Toserve,heatto7�0Cforatleast�mins.

VEGETARIAN PIZZA

SconeBase:

100gS.R.flour�5gmargarineMilktomix(approx.�00ml)

Topping:�00gcheddarcheese(grated)TomatopureeSmalltintomatoestsp.herbseg.oreganoormixedherbs�onionslicedordicedMushrooms,peppersetc.(Optional)

Method:

�. Lightoven��0C,Gas72. Placeflourinabowlandrubinfat�. Mixtodoughwithmilk4. Pressdoughinto18cm.flanringonbakingsheet.5. Draintomatoes6. Spreadtomatopureeoverdough7. Sprinklewithmixedherbs.8. Coverpizzawithonions,thentomatoes,toppingsand

cheese9. Cookapproximately20-25minutes.

Prepareonionandgratecheeseathome

�7

FOOD SAFETY

Toserve,heatto7�0Cforatleast�mins.

PIZZA (Bread base)

Dough Topping

250gPlainorWholemealflour 100gcheddarcheese(grated)�tsp.salt tomatopureeHalfatsp.sugar smalltintomatoes�tablespoonoil �tsp.mixedherbs1tspfastactiondriedyeast 1onion-diced at homelukewarmwater. �rasherbacon mushrooms]ifliked peppers]

Method:

�. Lightoven��0C.GasNo8.2. Placeflour,&sugarinbowl.Stirinyeast3. Makeawellintheflourandaddoil.4. Graduallyaddwarmwaterusingaroundbladedknifetoforma

softdough5. Knead5-10mins.6. Placeonflouredtray.Pressintoaround2cmthick7. Spreadtomatopureeoverdoughwithin�cmofedge.8. Sprinklewithmixedherbs9. Coverpizzawithonions,thentomatoes,baconandcheese10. Cookapprox.20-25mins.

�8

QUICHE LORRAINE

18cmflanringordish

Pastry:

100gPlainflourPinchsalt�5gwhitefateg.FloraorTrex�5gmargarine11/2-2tablespoonswater

Filling:

�rasherbacondiced�smalloniondiced�tspoil�eggs��5mlmilk50gcheese-gratedseasoning

Method:

�. Lightoven�90C,GasNo5.2. Makepastry,rolloutandlineflanring3. Sauteonions.Placeinflan4. Dryfrybaconandplaceinflan5. Mixegg,milkandhalfofcheeseandseasoning Pourintoflan6. Coverwithremaininggratedcheese7. Cook25-30minutesuntilset

FOOD SAFETY

Storehighriskingredientsusedinthisdishandthefinishedproductbelow50C

Prepareanddicebaconandonionathome

�9

WHOLEMEAL FLAN

18cmflandishorring

Pastry:

100gS.R.wholewheatflour�5gmargarine�5gwhitefateg.FloraorTrexApprox.�tablespoonsofcoldwater�tablespoonofoil.

Fillings:

Tuna & Sweetcorn OR Tomato & Mushroom

�sml.tintuna(inbrineorwater) �tomatoessliced�sml.tinsweetcorn 50gmushroomssliced�eggs 50gcheddarcheesegrated125ml-milk 2eggsseasoning 125ml-milk

seasoning

Method:

�. LightovenGas6,Electric�00C2. Makepastry-rubfatintoflourtoformbreadcrumbs.Makea

well�. Addoilandwaterandchopinwitharoundbladedknifeto

makeafirmdough4. Onalightlyflouredtablerollpastryoutandlinetheflandish5. Bakeblindfor10mins.whilepreparingthefilling6. Assembleflan-draintuna&sweetcornandputthisor

tomatoes,mushrooms&gratedcheeseonbasefollowedbybeatenegg,milkandseasoningmix.

7. ReduceoventemperaturetoGas5,Electric�90C.8. Cookforafurther25-30minsoruntilset.

FOOD SAFETY


40

SALMON FISHCAKES

�mediumcan(��9gapprox)Salmon450gpotatoes(formashing)�5gmargarine/spread1tbsflour�5gchoppedparsleyGratedrindofhalfalemon3-4springonionsfinelysliced(optional)�egg

Method:

Boil�/�panwaterPeelpotatoesusingapeeler.Cutpotatoesintoevenpiecesandboil15-18minsuntiljust

soft(testwithafork).Drainsalmon.Putintomixingbowl.Season.Addmargarinetopotatoesandmash.Addpotatoestosalmon.Addparsley,lemonrind,flourandspringonions.Lightlybeateggwithfork.Addhalftheeggtothemixture,onlyaddmoreifneeded.Flourtableandhands.Formmixtureintosausageshape.Cutinto8pieces.Shapeintofishcakes2cmthick.Leaveinfridge1hourtofirm.COOKATHOME.Shallowfry3-4minsoneachsideuntil

golden.Servewithlemonjuice,agreenvegetable,saladoratomato

sauce.

�.�.�.

4.5.6.7.8.9.�0.��.��.��.�4.

�5.

FOOD SAFETY



4�

CHICKEN CASSEROLE

2-4Chickenjoints 50gmushrooms-slicedOil(forfrying) 2sticksofcelery(optional)-sliced2largecarrots-sliced Pepper1largeonion-diced

Casseroledishwithlidorfoil.

Sauce

50g.Plainflour 250mlwater50g.margarine �50mlmilk1Chickenstockcube 2tsp.parsleychopped[optional]

Method:

�. LightovenGas4,Electric�80C�. Skinchicken,fryuntilslightlybrowned.Drainonkitchenpaper.

Placeincasserole�. Addvegetablestocasserole4. Makeupstock5. Tomakesauceplacemilk,stock,flourandmargarineina

saucepan6. Bringtotheboilwhiskingallthetime7. Addparsleyandpourintocasserole8. Coverandcookfor�hour�0minutes

FOOD SAFETY

• Chickenisaveryhighriskfood.Careisneededtoavoidcrosscontamination.

• Storehighriskingredientsbelow50C..• Thisdishmustbecooledandrefrigeratedtobelow50Cwithin

�hour�0mins.ofbeingmade• Toserve,heatto7�0Cfor�mins.

Prepareanddicebaconandonionathome

4�

ROCK BUNS

Makes8-10 225gselfraisingflour�00gmargarine75gcastersugar50gmixeddriedfruitor50gcoconut�eggbeaten10-20ml(2-4tbs)freshmilk.

Method:

�. Lightoven�00CorGasno.62. Rubmargarineintoflouruntilmixtureresemblesfinebread-

crumbs.�. Addsugarandfruit.4. Mixtoaverystiffdoughwithbeateneggandmilk.5. Placeapproximately8spoonfulsofmixture,inrocky

mounds,onabakingtray(allowroombetweeneachoneastheyspreadslightly)

6. Bakefor15-20mins.7. Coolonacoolingtray.

FOOD SAFETY

Storehighriskingredientsbelow50CHeatto7�0Cfor�minutes

4�

PIPED BISCUITS

�50g margarine50g castersugar150g plainflour2-3 glacecherries

Method:

�. Lightoven�80CGasNo.42. Creammargarineandsugaruntilsoft5-10minsusinga

WOODENspoon�. UsingaTABLESPOONaddflour.Mixwelltoformasoft

dough4. Pipeintowhirlsonabakingtray5. Decoratewithalittlepieceofcherry6. Cook�0mins.Donotoverbrown7. Coolonrack

44

CHOCOLATE CHIP COOKIES

��0gmargarine70gcastersugar�eggyolk110gplainflour�00gchocolatechips�0gcocoa

Method:

�.Heatoven�90°C,GasNo.5.2.Creammargarineandsugaruntillightandfluffy.Beatineggyolk.Stirinflour,cocoaandchocolatechips.�.Divideinto��.Rollintoballs.Flatten.4.Bakeforabout��minsuntilset.5.Leaveontraysfor5minsbeforeliftingontocoolingtrays

45

ANZAC BISCUITS

85gporridgeoats85gdesiccatedcoconut100gplainflour�00gcastersugar�00gmargarine�tbspgoldensyrup�tspbicarbonateofsoda

Method:

�. Lightoven�800CNo4.2. Putcoconut,flour,sugarandoatsinabowl�. Halfmeltmargarineinapan.Allowtomeltofftheheat.4. Addsyruptopan5. Measure�tbspboilingwaterintoajug.Addbicarb. Pourintopan.6. Mixthemeltedmixturewiththedryingredients.7. Placeinspoonfuls(approx.20)onatray.Cook15-20mins.8. Cool

46

SHORTBREAD

Butter is more expensive than margarine but if the biscuits are not to be eaten immediately it gives a better flavour

150gplainflour�00gmargarineorbutter50gcastersugar+alittleextrasugarfordredging

Method:

�. LightovenNo4.,�800C.2. Placeflourandsugarinbowl3. Cutfatintosmallpiecesandrubintoflour.Continuerubbing

inuntilmixturecomestogethertogiveadough N.B.NOLIQUIDISADDEDTOSHORTBREAD4. Rolloutonflouredtable5. Cutintoroundsusingaflutedcutter.Placeonabakingtray.

Prickwithfork6. Cookapprox.�5minutes.Takegreatcarenottoovercook.

Shortbreadshouldbepaleincolour N.B.biscuitsonlycrispenwhentheycomeoutoftheoven7. Sprinklewithsugar8. Transfertoacoolingtrayusingapaletteknife

47

FOOD SAFETY


STRAWBERRY SHORTCAKE

200gselfraisingflour 75gmargarine75gsugar�egg1-2tbsmilk.

Smallpunnetofstrawberries-cleanedCartonofwhippingcream1-2tbsicingsugar

Method:

�. Lightoven�90CorGasNo5.�. Grease�x�5cmcaketins3. Rubfatintoflour4. Addsugar5. Graduallyaddeggandmilk(ifneeded)tomakeafairlyfirm

dough6. Cutinto2androllout-pressintotins.7. Bakeapprox20mins-cool8. Whipcream9. Reservestrawberriesfordecoration-sliceremainder.�0.Decoratetopwithcreamandstrawberries.Dustwithicingsugar��. Fillwithslicedstrawberriesandremainingcream��. Storeinacoolplace

48

MUFFINS

Irresistible!Andwithlesssugarandfatthanstandardchocolatecake.

250gselfraisingflourHalfateaspoonbicarbonateofsoda4leveltablespoonscocoapowder[notdrinkingchocolate]�40ggranulatedsugar�egg�40mlmilk90mloil12Muffincases

Method:

1. Preparemuffintins.Preheatovento1900CGasMark5.2. In a large bowl,mix flour, bicarbonate of soda and cocoa

powder.Stirinsugar�. Inameasuringjugaddmilk,oil theneggandbeatwitha

fork4. Pourallofwetingredientsintodryingredientsandstiruntil

justcombined. [Batter will be lumpy but no dry flour should be visible. DO NOT OVERMIX]

5. Fillmuffin cases 3/4 full. Bake for20-25minutes,untilset.

Variations:

Double Chocolate Muffins: Add50gplainchocolatechipstodryingredients.

FOOD SAFETY


49

SUMMER FRUIT MUFFINS

280gselfraisingflour�teaspoonbakingpowder��0ggranulatedsugar�egg�60mlmilk90mloil140gsummerfruit-(any'berries',eitheraloneorincombination:blueberries,raspberries,blackberries,strawberries,redcurrants,blackcurrants,cherriesetc.),freshorfrozen-donotthawfrozenberries;larger-sizedberriesshouldbecutup.12Muffincases

Method:

1. Preparemuffintins.Preheatovento1900CGasMark5.2. Inalargebowl,mixtogetherflourandbakingpowder.Stir

insugar.Makeawellincentreandsetaside.�. Inameasuringjugaddmilk,oil theneggandbeatwitha

fork.4. Pourallofwetingredientsintodry,andstir just until combined.

Gentlyfoldinberriesattheend,usingonly2-3strokes.5. Spoonimmediatelyintomuffincases.Bakefor20-25minutes.

Frozenfruitwillrequireanextra4-5minutes.6. Muffinsaredonewhentopsarelightlybrownedandthemixture

isset.

FOOD SAFETY


50

BREAKFAST MUFFINS

250gSRflour�tspbakingpowder �00mlmilk85mloil(notolive)�eggs

�rashersbacon50gcheddarcheese(grated)12muffin(notbun)cases

Method:

�. Preheatovento�000CGasMark6.�. Mixdryingredientsinbowl.�. Addbaconandcheese.4. Putwetingredientsinjugandmixwithfork.5. Mixwetingredientswithdryingredients. DONOTOVERMIX!6. Putintomuffincases.7. Cook18-20mins.

}Drymix

}Wetmix

FOOD SAFETY


AtHome.GrillBacon.Chopintosmallpieces.GrateCheddarCheese

5�

NOTES

5�

NOTES

24 HOUR FOOD INTAKE RECORDRecord all you consumed in a 24 hour period. Include meals, drinks, snacks and sweets i.e. everything you swallowed.

Name: Date:

BREAKFAST

Morning Snacks

LUNCH

Afternoon Snacks

EVENING MEAL

Snacks

SUPPER

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