Cupcakes

These are sweet little treats but they are laden with sugar. Don't eat too many!

Cup cakes

Equipment

Mixing Bowl

Wooden spoon

Whisk

Sieve

Measuring cup/spoons

Cupcake cases (12 small or 6 large)

Small or large muffin tray

Cooling rack

Ingredients (per pair- makes 6 large or 12 small cupcakes)

Butter, 50g

Sugar, ¼ cup

Flour, ½ cup

Baking powder, 1 tsp

Egg, 1

Vanilla essence, ½ tsp

Milk, 3 Tbsp

Icing

Icing sugar, 1/2 cup

Small amount of butter

Hot water, 3 tsp

Food colouring, 2 drops

Method

Oven on to 190⁰C.

1.    Cream butter, vanilla and sugar until light and fluffy.

2.    Add the egg, beating well.

3.    Sift the flour and baking powder together.

4.    Fold into the creamed mixture.

5.    Stir in the milk.

6.    Place the cases into the tins.

7.    Spoon the mixture evenly into the paper cases.

8.    Bake for 15 minutes or until the cake springs back when lightly touched.

9.    Remove from oven and place cupcakes on the cooling rack.

10. Make up the icing with the required colour.

11. Pour into the piping bag and ice the cupcakes when they are cool.

Share the icing around the class so everybody gets different colours

Home made Pizza

Sure beats ordering a pizza, it may take it some time but it is worth it.
Remember not to add too much toppings.
Allow pizza dough to prove until it doubles in size.

Homemade Pizza

Equipment

Small bowl

Large bowl

Measuring cup/spoons

Rolling pin

Oven tray, oiled

Sharp knife and chopping board

Base Ingredients (per pair)

Dried yeast, 2 tsp

Lukewarm water, about 125ml

High grade flour, 1 ½ cups

Sugar, 1 tsp

Olive oil, 1 tsp

Salt, 1/2 tsp

Toppings

Tomato paste, 1 Tbsp

Onions, ½, sliced fine

Garlic, 1 clove, crushed and chopped

Cheese, Mozzarella, half cup grated

Plus toppings of your own choice (meats, sauces, vegetables)

Method

Oven on to 200⁰C and warmer drawer on

1.    Mix yeast with warm water and sugar in a small bowl.

2.    Sieve the dry ingredients (flour and salt) in a large bowl and make a well in the middle.

3.    Pour activated yeast and oil into the dry ingredients and mix to form  dough.

4.    Knead the dough on a clean, floured bench until smooth and elastic.

5.    Place back in an oiled bowl and let rise in the warmer drawer for 20 minutes.

6.    Prepare the toppings while you wait.

7.    After 20 minutes, remove the dough from the bowl and knock back.

8.    Using a floured rolling pin, roll out the dough to a circular shape.

9.    Place the pizza dough on the oiled oven tray.

10.  Smear the tomato paste on the base.

11. Arrange the toppings and cheese.

12. Bake for 15-20 minutes.

13. Slide off the oven tray onto a board and slice up.

Self Saucing Chocolate Pudding

This pudding is dangerous!
It comes with a warning about eating too much cocoa, sugar and fat.
But the end product is delicious.
This dessert really needs to eaten in small amounts and with fresh fruit to cut through the richness.
This recipe makes enough for 3-4 people.
Also be aware that the dessert will bubble in the oven and may overflow your oven dish and will then burn on the bottom of the oven.

Self Saucing Chocolate Pudding.

Equipment:

Oven dish

Large bowl

Sieve

Wooden spoon

Spatula

Measuring cups/spoons

Ingredients: (per pair)

3/4 cup self raising flour (or 3/4 cup plain flour and 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 and 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.   Cut and serve on a plate with fresh fruit. 

Homework for Yr 7

The paperwork below is to be done by end of week 8. You can either bring me a hard copy or email the whole document to me (evan.skipworth@tawaint.school.nz)
Practice making a dish (can be any dish of your choice, maybe a family favourite) at home and have your parents/siblings evaluate it. Take a photo of it. Find the recipe and work out what ingredients you need to bring to school to be able to make it.
You will make this dish at school (in week 9) to be assessed. Bring enough ingredients for only 2 people. Mr Skipworth will supply most of the basic ingredients. Your cooking partner will assist you.

Tawa Intermediate 2012

Yr 7 Food Technology

“Citizenship”

Objective:  Plan, prepare and serve a cultural dish at home and then at school for 2 people.

1. Students name____________________________________

2. Name of Dish_______________________________________

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

4. Ingredients purchased:

5. Equipment used:

6. Methods of cookery (e.g baking, frying, roasting etc):

7. photo of dish (produced at home):

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

·      Taste (flavours):

·      Smell (aroma's):

·      Texture (what it feels like in your mouth):

·      Appearance (describe what it looks like in terms of colour, size and shape):

·      Healthy meal? (is it a well balanced meal?):

Signature of evaluator:_______________________________________

Teacher Assessment (at school)

(A- Above expectation, B- At expectation, C- Below expectation)

Correct Equipment & Food Safety:

Cooking Techniques (follow the recipe):

Presentation:

Quiche Lorraine

The recipe has a fancy french name but it is just a modified ham and egg pie. You could add all sorts of stuff to the filling (spinach, mixed vege, cheese, different meats etc). The trick with this recipe is to dock (poke holes in the pastry to stop rising) and blind bake (cook pastry with a weight on it) before the filling is added. The egg mix does not need long in the oven to set, just as long there is not too much other liquid present. Too much cheese will also stop the egg from setting.
Beware: this recipe is not a low fat option but you could make it healthier by reducing the cheese, making it vegetarian, using low fat pastry, use low fat milk instead of using cream

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, finely diced and fried, 1

Oil for frying

Cheese, mild, 1 ramekin

Egg, 2, whisked up

Cream, ¼ cup

Salt, small pinch

Cayenne pepper, 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).

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, cheese 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, let cool down, cut into slices and serve.