Self Saucing Chocolate Pudding

Woohooo!
Warning: Sugar and Cocoa alert.
Children may go crazy after eating this dish.

This is a good winter pudding. But only for special occasions. It contain lots of sugar and cocoa which may trigger hyperactivity in some people.
I have used orange as garnish. The citrus cuts through the sweet sticky chocolate.
Be aware that the pudding may bubble over in the oven, creating a mess. Place the oven dish on a tray to stop this.

Self Saucing Chocolate Pudding.

Equipment:

Oven dish

Large bowl

Sieve

Wooden spoon

Spatula

Measuring cups/spoons

Ingredients: (per pair)

3/4 cup plain flour

3/4 tsp baking powder

2 Tbsp cocoa

1/4 cup sugar

1/2 cup milk

75g butter (melted)

1/4 tsp vanilla essence

Sauce:

3/4 cup boiling water

1/4 cup sugar

2 tsp cocoa

METHOD:

1. Preheat the oven to 180ºC and lightly grease a 3 cup capacity oven proof dish.
2. In a mixing bowl, sift flour, baking powder, cocoa and stir in the sugar.
3. Make a well in the dry ingredients. 
4. Pour in the milk, vanilla and butter and mix quickly to form a stiff mixture.
5. Spread the batter into the prepared oven dish.
6. Mix the boiling water, sugar and cocoa together and pour over the back of a spoon, evenly over the batter.
7. Bake in the oven for 25 minutes or until the sponge is cooked. Place a tray under the oven dish to stop spillages.
8. Remove from oven and let cool down for 5 minutes.
9. Scoop out with a spoon and serve on a plate. 
10. Garnish with orange zest and slices.

Year 7 Cooking Assessment sheet.

Tawa Intermediate 2013

Year 7 Food Spec.

Final Cooking Assessment

Topic- “Citizenship”

Objective:  Plan, prepare and serve a “family favourite” dish at home and then at school for 2 people.
This dish can be any type of food (mains, desserts, biscuits, cakes, pastries etc). It needs to cooked according to the recipe and well presented.

1. Students name____________________________________

2. Name of Dish_______________________________________

3. Recipe (either written in, glued in or printed off)






















4. Ingredients required:








5. Equipment used:



6. Methods of cookery:


7. photo of the dish if possible (produced at home):

















8. Evaluation (done by the parents at home):

1. •      Taste (identify the flavours):.



2. •      Smell (aroma's):



3. •      Texture (what it feels like in your mouth):



4. •      Appearance (describe what it looks like in terms of colour, size and shape, is it well presented?):


5. •      Healthy meal? (is it a well balanced meal?):



Signature of evaluator (parent): ______________________________

Note: The students will now be assessed on how well they reproduce this recipe in the school kitchen. This will take place at the end of the 10-week block. They will need to provide their own ingredients (apart from the basics) on the correct assessment day. 
They will only need enough ingredients to make 2 plates.
Mr Skipworth will sample a very small portion of the dish for the assessment and then the student and cooking partner can consume the rest.

Food Academy 2.

Making Pasta

Egg Pasta

Ingredients

·      Strong flour (lots of gluten), 1 cup

    Gluten flour, 1 tsp 

·      Salt, ½ tsp

·      Olive oil, 2 tsp

·      Eggs, 2 (beaten)

Method

1.    Sieve the flours 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

·      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. 

Quiche Lorraine

A simple but tasty recipe. It is a flash Ham and egg pie.
Using savoury short pastry as your base, dock with a fork and blind bake before adding your fillings.
Wobble the filling to see if it is cooked. Melt the cheese on top after it has come out of the oven.

Quiche Lorraine

Equipment

Flan ring

Chopping board

Sharp knife

Baking paper

Large bowl

Whisk

Small fry pan

Wooden spoon

Measuring cup/spoons

Ingredients

Short pastry, 1 sheet

Ham (and/or spinach/mixed vege), chopped, 1 slice

Onion, ½, finely diced and fried

Oil for frying

Cheese, mild, 1 ramekin

Egg, 3, whisked up

Cream, 2 Tbsp

Salt, pinch

Cayenne pepper, small pinch

Parsley, chopped, 1 tsp

Method

Ovens on to 190⁰C.

1.    Cut the pastry out to fit the flan ring. Mould the pastry in the base and around the sides.

2.    Dock with a fork and bake blind (baking paper with rice in it) until lightly set (15 minutes in the oven). Remove from oven.

3.    Fry the onion in a little oil until soft.

4.    Whisk the eggs then add the cream, salt and cayenne pepper.

5.    When the pastry is ready, add the ham, spinach/ mixed vege, onions and parsley.

6.    Carefully pour the egg mix over the top.

7.    Bake until golden and set (about 15 minutes).

8.    Remove from the oven and sprinkle the cheese over the top. Let cool down, then cut into slices and serve.

ANZAC Biscuits

Remember the ANZAC soldiers in WW1 when you make and eat these biscuits. They would have received these biscuits when they were sitting in a cold, muddy trench wanting to go home, instead of having to go "over the top" to a certain death.
They are high in energy and can be stored unrefrigerated for a reasonable length of time (2 months). This was the time it took to send the parcel of biscuits from NZ to the other side of the world on a old ship.

Anzac Biscuits

EQUIPMENT:

Measuring cup/spoons

Baking tray

Baking paper

small pot

Wooden spoon

Large bowl

INGREDIENTS: per pair

1/2 cup plain flour

1/4 cup sugar

1/2 cup rolled oats

1/4 cup desiccated coconut

50g butter

50ml boiling water

1 Dsp golden syrup

1/2 tsp baking soda 

METHOD:

1.   Preheat oven to 180ºC and line baking tray with paper.

2.   In a large bowl, combine all the dry ingredients.

3.   In a small saucepan over a medium heat, combine the butter and golden syrup until the butter has melted.

4.   In a small jug, combine the boiling water and bicarbonate of soda.

5.   Add the baking soda and water mixture with the melted butter and golden syrup.

6.   Combine all ingredients in a large bowl and mix thoroughly.

7.   Dollop spoonfuls of the biscuit mixture onto the greased baking tray, leaving room for them to spread.

8.   Bake for 12 minutes, or until golden brown.

9.   Remove from oven and allow to cool and harden.