Thursday, April 30, 2015

Beef Sausage Rolls.

Easy Peasy Lemon Squeezy.
Making your own sausage rolls is so much better than buying the frozen ones.
It is a easy recipe that anybody can master.
A good recipe to start with.

Beef Sausage Rolls

Equipment

Sharp knife
Wooden chopping board
2 Bowls
Wooden spoon
Whisk
Oven tray

Ingredients

Beef mince (or spinach if vegetarian), 1 ramekin
Onion, ½, diced finely
Breadcrumbs, 1/3 cup
Egg, 1, whisked up
Tomato paste/sauce, 1 tsp
Seasoning (salt, pepper, herbs etc)
Flakey puff pastry, 1 sheet
Parsley, 1 tsp, chopped finely
Flour for rolling
Egg wash with pastry brush

Method
Oven on to 2000C
1.    Combine beef mince, diced onion, breadcrumbs, tomato paste, chopped parsley and whisked egg into a bowl and mix well with wooden spoon.
2.    Season and mix again.
3.    Sprinkle some flour on to the clean bench, divide the mince into half and roll out mince mix into 2 long sausages.
4.    Set out the sheet of puff pastry and cut in half.
5.    Roll the mince onto the middle of each pastry sheet and roll up the pastry, sealing the edge by brushing with egg/water mixture.
6.    Brush more egg/water mix over the sausage roll.
7.    Cut the sausage rolls into 10cm lengths.
8.    Place on the oven tray and bake for 15-20 minutes or until golden.

9.    Serve with a small amount of tomato sauce.

Tuesday, April 28, 2015

Food Academy- Making fresh Pasta

This is easy if you have a Pasta Rolling machine. 
You also need to use High grade flour with lots of gluten in it. 
I wilted some spinach, then blended it up to make a spinach puree. I added some of this to my dough which turned it green. You could alternatively use tomato puree, pumpkin puree, even squid ink to colour and flavour the dough.
Make sure you have lots of flour on the thin sheets of dough before you cut it into spaghetti or fettucini.
Remember to cook your pasta in lots of salted boiling water for 2-3 minutes. Add some olive oil to the pasta after you have drained it, this will stop it sticking together.


Making Pasta

Egg Pasta
Ingredients
·      Strong flour (lots of gluten), 1 cup
·      Salt, ½ tsp
·      Olive oil, 2 tsp
·      Eggs, 2 (beaten)

Method
1.    Sieve the flour and salt together.
2.    Make a well in the middle of the flour and add the oil and beaten eggs.
3.    Mix and knead to form a smooth dough.
4.    Cover the dough and allow to rest at room temp for 30 minutes.
5.    Roll out and cut into required shapes.

Basic Tomato sauce
Ingredients
·      Onions, ½ ,diced
·      Garlic, 1 clove, crushed
·      Tomato, ½ tin
·      Bacon pieces
·      Fresh basil, 3 leaves, chopped
·      Salt and pepper
·      Olive oil
·      Parmesan cheese, ¼ cup

Method
1.    Heat up a small fry pan.
2.    Add a little olive oil and then fry the onions until soft.
3.    Add garlic and tomatoes. Simmer for 10 minutes.
4.    Add the Basil leaves, season and remove from the heat.
5.    Boil the fresh pasta for about 3-5 minutes in lots of salted water and drain.
6.    Arrange on a plate and pour the sauce over the top.
7.    Sprinkle the parmesan cheese over the top and serve.






Term 2 Year 7 Introduction.

 Yr 7 Introduction to Food Spec

Introduction

Me
Teacher- Evan Skipworth
I am a qualified Chef (worked at various cafes and restaurants around Wellington 2005-2008) and Food Technology/ Hospitality teacher at Aotea College for 3 years (2008-2011). Worked at Tawa Intermediate from 2011.

I am an enthusiastic hands-on teacher who enjoys being able to pass on culinary skills and knowledge to the next generation. I like to have a laugh and tell stories but I also expect hard work and good behaviour from my students. We have limited time in the kitchen so we have to work together well as a team when we cook and clean up.

You
My objective is to get you to learn the basics of cooking in this kitchen.
It will be hard but fun. Cooking is a valuable life skill and we all should be able to cook the basics.
I will teach you how to read a recipe, follow the instructions with good measurement and timing, use the right techniques to produce and present a quality product. (show the Year 7 Menu List)
Then I want you to be able to go home and cook these recipes for your family (once a week). We cook a sweet dish at the start of the week and a savoury dish at the end. These 2 recipes should be a complete meal.
The recipes can be accessed on the Food Spec Blog on the Tawa Intermediate website (go to Blogs> Foods).

Activity:
Choose a food that begins with the same letter as your name.
e.g  Anne Apple,  Brian Biscuit,  Claire Cake,  David Dumpling…
Learn the names of the students at your table.
Be prepared to tell the rest of the class.

Kitchen setup

Each work station (bench) is set up for 4 students or 2 groups of 2.

Numbered 1-7 (6 normal workstations and Mr Skipworth’s one).

There will be 2 cooking groups per bench (2 students each side) with each pair having a set of equipment but having to share the oven and sink.
The students will cook as pairs but clean up as a bench (4 students).

Each student will be given a clean up duty. There are 4 different jobs- washing up, drying, putting away and wiping benches which will be rotated each week. See the Duty letters at the front of the class. Mr Skipworth will record who has what letter.

Record Duty letter.

Mr Skipworth will check each work station before releasing each group.
Clean up is very important as the next group will want the kitchen to be nice and clean.
If every body in the group works together, clean up will only take 10-15 minutes. You won’t be allowed to leave the kitchen until your work station is clean.


Routines

·      Enter the kitchen
·      Put on an apron, wash your hands and set up your equipment. Sit at your bench when you are finished
·      Be quiet while Mr Skipworth marks the roll.
·      Stand around the front bench to watch/ listen/ learn while Mr Skipworth demonstrates/ explains the recipe.
·      Collect ingredients.
·      Prepare the ingredients.
·      Cook.
·      Mr Skipworth may stop you at regular intervals to give you more instructions and further demonstrations.
·      Complete the cooking and “plate up”.
·      Eat the food.
·      Start cleaning up (washing the dishes, drying the dishes, putting the dishes away and wiping down the benches).
·      When the clean up is complete, sit at your bench and wait for the check from Mr Skipworth.
·      Hang apron up and leave the kitchen.

Safety

The kitchen can be a very dangerous place.
To avoid serious injuries, you need to aware of the following:
·      Knives- use as directed (carrying and using correct chopping techniques) and no silly behavior with knives.
·      Cuts- notify teacher, use a paper towel to stop blood flow, then apply a plaster when stopped bleeding, finally put on a glove.
·      Hot oven/ stove top- use oven gloves and dry tea towel to hold hot equipment. Be careful of other students around you.
·      Fires- any oil/fat left on the heat may catch fire. Take off the heat immediately and smother with another pot/fry pan. Do NOT put water on the flames! It will make the fire spread.
·      Burns- notify teacher and run under cold water immediately for 10 minutes.
·      Water spillage- any water spilled on the floor should be cleaned up with the old green towel or a dirty tea towel. Any water left on the floor could be a potential hazard (slipping over while carrying hot items).
·      Food safety- make sure you wash your hands before cooking and after handling raw meat, eggs, rubbish or touching nose and face/hair. Don’t eat anything off the floor.
·      Long hair- make sure any long hair is tied back with a hair tie or it may catch fire and drop into your food.


Rubbish and Laundry

The kitchen has a large rubbish bin (with black plastic in it) and a white compost container.
Place paper, plastic and meat scraps into the rubbish bin.
Only vegetable scraps go into the compost bin.

The clean wash cloths, tea towels and hand towels are found in the hot water cupboard (opposite dryer). Use only 1 tea towel and 1 washcloth per lesson and replace at the end of the lesson. The hand towels are only replaced if they are really wet.
Dirty laundry goes into the big blue bin at the front of the class at the end of the lesson.

Eating
Bring a plastic container to take home any leftovers.
You can “plate up” the food using the plates found under the sink or in the back cupboard. This means you arrange the food nicely on the plate ready to serve.
Fork and knives are in limited supply and are found on the demo bench.


























Equipment
Mr Skipworth will go through the equipment found at the work station.

Under the sink
Pot and lid
Small fry pan
Large fry pan
Dinner plates
Dessert bowls

Drawer
Wooden spoons
Whisk
Tongs
Measuring spoons
Spatula
Fish slice

Left cupboard
Large and small stainless steel bowls
Measuring cups (1-2)
Grater
Sieve

Right cupboard
Chopping board
Rolling pin
Flour container

Any extra equipment will be on the demo bench.

Activity: Complete the hand equipment sheet.












Measuring

Volume using a measuring cup
1.    ½ cup
2.    1 cup
3.    ¼ cup
4.    2 cups
5.    1 ½ cups
6.    1/8 cup
7.    250ml
8.    100ml
9.    50ml
10.  25ml

Amounts using spoons
1.    1 tsp
2.    1/4 tsp
3.    ½ tsp
4.    2 tsp
5.    1 ½ tsp
6.    1 Tbsp
7.    1 dsp
8.    2 Tbsp

How to use the Oven.

There are 4 elements. Big pots on big elements, small pots on small elements.
Using the bake and grill function.
Warmer drawer.




Tawa Intermediate Food Spec.

Year 7 Menu List
Note: This list may change due to unforeseen circumstances.

Lesson breakdown:

1.    Introduction/ routines/safety /equipment/ names/ measuring volume & spoons
2.    American Brownies (measuring demo)
3.    Sausage rolls- beef or spinach (food evaluation introduction)
4.    Chocolate chip muffins (assessment cooking introduction, extension class and merits explained)
5.    Bangers and Mash (sausages, mash potato, caramelized onions and gravy)
6.    Carrot cake with cream cheese icing
7.    Chicken curry and rice
8.    Apple crumble and custard
9.    Macaroni cheese
10. Anzac biscuits
11. Quiche Lorraine
12. Self saucing chocolate pudding
13. Pizza (home made base)
14. Cupcakes
15. Sushi Nori
16. Energy (chocolate weetbix) slice
17. Eggs benedict
18. Assessment cooking
19. Assessment cooking
20. Extension class (2 whole days in kitchen)

*Remember to bring your food container to take food away. I will not be giving out cling film, tinfoil or containers for any extra food.