Yr 8 begins- American Brownies

Year 8 Kitchen Routine

1.   Get an apron on, wash hands (for 30 seconds) and get your equipment out.

2.   2 boys and 2 girls per table.

3.   Each student will be assigned a duty (washing, drying, put away and benches), which will change every lesson.

4.   During the demonstration, students need to watch and listen quietly. If this is not possible, the class will be told to sit at their benches for the demonstration. If the chatter continues, the students will be sent from the kitchen. 

5.   Dirty laundry (use only 1 tea towel and wash cloth per lesson) into blue bin at end of the lesson. Don’t replace any of the towels, I will do this after you go.

6.   Spray Bottles are to be used for the tables only. If you are caught spraying anybody, you will lose your food the next lesson.

7.   Any water spilt on the floor must be cleaned using the “Skody” towel.

8.   Bring a container to take food away in. I will not provide any containers or glad wrap or tinfoil. Even bring a fork as we have very few.

9.   All food scraps go into the compost bin.

10.                 Appropriate behavior is required in the kitchen (no running around, fighting, stealing, yelling etc) otherwise you will be sent from the kitchen.

11.                 Remember the dangers in the kitchen (hot surfaces- burns, knives- cuts, long hair – need to tie up, food hygiene- washing hands, don’t eat anything off the floor).

12.                  You will cook the recipe as required but you don’t have to eat it. You need to learn to cook safe food for others.

13.                  Learn and enjoy. Don’t stress too much. The best lessons come from mistakes.

2013 Yr 8 Menu List

1.    Kitchen routine revision/ Year 8 Menu/ Sustainability in food production / American Brownies

2.    Marinated chicken and potato salad. - chicken production, battery hens

3.    Fresh Fruit kebabs with chocolate ganache - chocolate production

4.    Warm salad (bacon and croutons) – pork production

5.    Banana cake with lemon icing *- banana’s imported to NZ.

6.    Grilled Steak with mushroom garlic sauce- Beef production in NZ vs US.

7.    Apple & Cinnamon turnover with Chantilly cream- fruit production

8.    Rice Pilaf - rice

9.    Sponge cake *- wheat

10. Fish cakes.

11. Cheesecake

12. Filo parcels (feta & pumpkin/ cheese and spinach)- pastry

13. Pumpkin pie.

14. Lamb curry or Fish pie- sustainability in fisheries

15. Lemon coconut Slice

16. Lasagne with basic tomato sauce

17. Custard Squares

18.  Individual cooking for assessment

19.  Individual cooking for assessment

Extension class meal

American Brownies

Equipment

·      Small pot

·      Wooden spoon

·      Measuring cups/spoons

·      Mixing bowl

·      Baking dish, greased

·      Chopping board and sharp knife

·      Sieve

·      Whisk

·      Cooling rack

Ingredients

·      Butter, 100g

·      Sugar, ½ cup

·      Vanilla, 1/2 tsp

·      Eggs, 2

·      Cocoa, 2 tsp

·      Baking powder, ¼ tsp

·      Salt, pinch

·      Flour, ½ cup

·      Chocolate chips, ramekin

Method

1.    Oven onto 180⁰C bake.

2.    Melt the butter in a pot on low heat. Cut up butter into small pieces first to make the melting easier.

3.    Stir in the sugar and vanilla.

4.    Take off the heat.

5.    Beat in the eggs, one at a time.

6.    Mix cocoa, baking powder and salt together in a mixing bowl.

7.    Pour in the melted ingredients and mix together well with wooden spoon.

8.    Sieve in the flour and stir in chocolate chips.

9.    Pour into a greased baking dish.

10. Bake at 180⁰C for 15 minutes (should spring back when touched).

11. Remove from oven and leave to cool for 5-10 minutes.

12. Cut into shapes and eat.