DOCSLIB.ORG

Bake It, Grow It, Eat It! Challenge Pack

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Bake It, Grow It, Eat It! Challenge Pack Grow It, Bake It, Eat It! Challenge Pack Contents All about the Challenge........................................................................................P4 FAQs................................................................................................................................P5 Spring..............................................................................................................................P6 Salt Dough Scenes.....................................................................................P6 National Bread Week................................................................................P6 Jewish Passover...........................................................................................P6 Easter Biscuits..............................................................................................P7 Simnel Cake..................................................................................................P7 Hot Cross Buns.............................................................................................P7 Chocolate Egg Nests..................................................................................P7 Happy Han ds..................................................................................................P8 Glitter Germs.................................................................................................P8 Rock Cake Recipe.........................................................................................P8 The Han d Washing Song.........................................................................P8 Bake Your Own Bread...............................................................................P9 Flour Types.....................................................................................................P9 Gluten Allergies............................................................................................P9 See d Planting...............................................................................................P10 All About Eggs.............................................................................................P10 Decorate an Egg......................................................................................P10 Summer..........................................................................................................................P11 Berry-tastic..................................................................................................P11 Pretty Pavlovas...........................................................................................P11 Fresh Foo ds...................................................................................................P11 Planning Portions.......................................................................................P12 Grow Your Own...........................................................................................P12 Scrumptious Scones.................................................................................P12 Healthy Herbs.............................................................................................P12 Summer S’mores........................................................................................P13 Marzipan Bumble Bees...........................................................................P13 Beach Babies...............................................................................................P13 Sweet as Can Bee.....................................................................................P13 Safe Storage.................................................................................................P14 Chille d Cakes...............................................................................................P14 Waste Not, Want Not.................................................................................P14 Delicate Sponges.........................................................................................P15 Luscious Laven der.......................................................................................P16 Eid-ul-fitr......................................................................................................P16 Autumn..........................................................................................................................P17 Go Organic....................................................................................................P17 Diwali...............................................................................................................P17 Halloween......................................................................................................P18 Pumpkin Soup..............................................................................................P18 Crumble or Crunch...................................................................................P19 Jars an d Jams.............................................................................................P19 Bonfire Night...............................................................................................P20 Biscuits with a Bang...............................................................................P20 Edible Bonfires...........................................................................................P20 Melt in the Mouth...................................................................................P21 Transporting Taste....................................................................................P21 Vegetarian an d Vegan Diets................................................................P22 Menu Planning ..........................................................................................P22 How Far Does Your Foo d Travel.........................................................P22 Winter...........................................................................................................................P23 Cute Christmas Cake..............................................................................P23 Let It Snow...................................................................................................P24 Feathere d Frien ds....................................................................................P24 Sweet Tooth................................................................................................P24 Airy Fairy Cakes.......................................................................................P25 Brilliant Bakers..........................................................................................P25 Allergy Awareness....................................................................................P25 Nut Free Pro ducts....................................................................................P26 Valentine’s Day.............................................................................................p26 World Thinking Day..................................................................................P26 Fairtrade Fortnight...................................................................................P26 Appen dices..................................................................................................................P28 Take 5 Quiz...................................................................................................P28 Take 5 Quiz Answers................................................................................P29 Vegetarian vs Vegan.................................................................................P30 Foo d Storage................................................................................................P31 About the Challenge Written by Girlguiding North West England, the Grow It, Bake It, Eat It is suitable for all ages and sections. Jam packed full of seasonal ideas, this challenge pack requires Units to complete six activities overall. The challenge follows the four seasons and is split into five different areas which are symbolised by different icons: Cook Non-Cook Baking Skills & Hygiene Nutrition & Special Diets Sourcing Food & Grow Your Own Units should do at least one activity from each of the four seasons and six activities in total. Try to choose fairly Remember to always keep safe when completing from each of the challenge areas. To help Grow It, Bake It, Eat It here’s a few tips to help: Units maintain a balanced and enjoyable programme, we have included section • Work tidily and hygienically specific handy planning charts which • Wash hands and tie long hair back can be downloaded from the • Be careful with sharp tools and hot Region website. appliances • Be aware of any allergies in the group It’s time to get started on The Grow It, Bake It, Eat It Challenge! To help answer any more questions you might have, we’ve included some useful FAQs on the next page. 4 FAQS We don’t have access to an oven or a kitchen in our meeting place? Don’t worry! Some of the recipes can be cooked in a pan so you could improvise and use a camping stove. Alternatively, girls can bring in their own pre-baked or shop bought cakes and biscuits for decorative activities. Girls or Leaders could also bake cakes or biscuits before a meeting and freeze them until they are needed. REMEMBER this challenge isn’t set in stone so Units should adapt it to suit their needs. Other girls are going to join the Unit and some of the current members will move on to the next section throughout the year. How do I plan around
Load more

Recommended publications
  • Eighth Edition W Ornamental Confectionery
    ENTE R E D A CC O R D I N G TO A CT O F C ONG R E SS I N T H E Y A R 1 905 B Y E , M ' H E R A N H U E G , I N T H E O F F I C E O F T H E L I B R A R I A N O F T W A H I G T C ONG R ESS A S N ON . P R E F A C E . The pa st ce ntury ha s wi t nes sed a marked advance in the f ti t a s N t t s i t bakin g and con ec onery r de . o doub hi mprovemen ha s been brought about by the many valuable book s and t rade j ournals t hat have be en p ubli s hed in th e interest of our t rades it is l t t t st s ss s men , and a noticeab e fac ha the mo ucce ful baker and confect ioners are those t ha t kept up to date by reading t he bes t books and pe riodica ls devote d to t heir line of work . “ We take pride in looking back t o our first edi tion of TH E AR T or BAK I N G l s t t t rs , which we pub i hed more han wen y yea T ittl ta 48 a t he st a o.
    [Show full text]
  • Sizzle and Drizzle Handy Index
    INDEX A Cake, Yorkshire Teacakes, 103 A Letter from Nancy, 1 Cakes, Intro, 106 Acknowledgements, 414 Cakes, Recipes, 114 Almond Sponge, 340 Caramel, 346 Apple & Cinnamon Scones, 56 Caramel, Cracking (Creme Brûlée), 351 Apple Charlotte, 305 Carrot & Orange Cake, 151 Arctic Bundt, 364 Cheat’s Almond Tarts, 255 Cheese and Onion Flan, 224 B Cheese Scones, 58 Baby Biscotti, 44 Chelsea Buns, 82 Barbados Banana Bread, 118 Cherry Almond Traybake, 120 Biscotti, Baby, 44 Cherry Bakewell Scones, 53 Biscuits, Intro, 27 Cherry Chocolate Roulade, 131 Biscuits, Lemon Shortbread, 29 Chicken and Tarragon Pie, 218 Biscuits, Recipes, 29 Choco-Fudge Slices, Low Sugar, 193 Biscuits, Vanilla Shortbread, 34 Chocolate Recipes, 114, 131, 158, 160, 193, 237, Blackberry Pie, 234 256, 265, 338, 343 Brandy Snaps, 38 Chocolate & Amaretto Festive Cupcakes, 158 Bread & Butter Pudding, 295 Chocolate and Orange Delice, 343 Bread, Barbados Banana, 118 Chocolate Crusted Passion Fruit Tart, 256 Bread, Intro, 61 Chocolate for Profiteroles, 265 Bread, No Knead, 94 Chocolate Fudge Cake, 114 Bread, Recipes, 70 Chocolate Paste, 265 Bread, Soft White, 70 Chocolate Swiss Meringue Buttercream, 175 Bread, Sourdough, 89 Chocolate, Vanilla & Strawberry Drip Cake, 160 Brioche, 98 Choux Pastry, 265 Buttercream, 169 Christmas , 32, 135, 158, 298, 311 Buttercream, Chocolate Swiss Meringue, 175 Christmas Cake, 133 Buttercream, Coffee, Filling, 170 Chutney, End of Season, 382 Buttercream, Italian Meringue, 171 Citrus Passet with Blueberries, 354 Buttercream, Not Too Sweet, 156 Clean a Decanter
    [Show full text]
  • The Magazine of the Launceston Area Methodist Church April 2021 Edition 207
    The Magazine of the Launceston Area Methodist Church April 2021 Edition 207 1 Dear Friends It is a great privilege to be asked to write an Easter message this year to you. We have all had a difficult year because of COVID 19 and I believe that the last three months have been especially difficult. The long days of restrictions have been hard for all of us and we have all probably wondered when they will come to an end so that life can go back to normal. I find it a great comfort to go out on walks with my dog Sam. Sam’s favourite place to go is wherever there are woodlands and if there’s a river as well that’s even better! He loves to chase after sticks and if they go in the water he loves to swim after them. Frank and I get a great deal of pleasure from watching Sam but we also enjoy hearing the birds singing, the golden heads of the daffodils, the snowdrops, the primroses and the trees bursting into blossom; all these things are signs of new life and the promise that warmer weather is on the way. The message of Easter is all about new life, love and hope. It is about the true story of God’s love and forgiveness of sins shown to us through the death of Jesus, His Son; it is also a celebration that God raised Jesus to new life so that our joy may be complete as we trust in Him and follow in His ways.
    [Show full text]
  • A Taste of Yorkshire in Food and Pictures
    Technological University Dublin ARROW@TU Dublin Cookery Books Publications 1979 A Taste of Yorkshire in Food and Pictures Theodora FitzGibbon Follow this and additional works at: https://arrow.tudublin.ie/irckbooks Part of the Arts and Humanities Commons Recommended Citation FitzGibbon, Theodora, "A Taste of Yorkshire in Food and Pictures" (1979). Cookery Books. 141. https://arrow.tudublin.ie/irckbooks/141 This Book is brought to you for free and open access by the Publications at ARROW@TU Dublin. It has been accepted for inclusion in Cookery Books by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License ATASTE OF YORKSHIRE IN FOOD AND IN PICTURES • THEODORA FITZGIBBON Traditional Yorkshire Food A TASTE OF YORKSHIRE Theodora FitzGibbon Period photographs specially prepared by George Morrison " Ward Lock Limited· London for my sister, Adza, with love, and to remind her of the many happy years m Yorkshire Fint published 1979 by Pan Books Lld, <:'..ye Pb«, London SWIO 9PG and simultaneously in hardback by Ward Lock Limited, 116 IbktT Strccl, London WIM 2BB A Pcntos Company CC! Theodor. Fi12Gibbon 1979 ISBN 0 7063 5869 4 Printed in Great Britain by Fletcher &: Son Ltd, Norwich This book is sold subject to the condition that it shall nOl. by way of tnde or otherwise, be: lent, re-sold, hired out or otherwlsc circubted without the publisher's prior mosent in any form of binding or cover other than that In which it IS pubh5~ and without a Similar condition Including this oonditM>n ~inl imposed on the subsequent purchaser ~KNOWLEDGEMENTS We both want to thank several good friends who gave us so much Archive; on pages 37, 38, 42 by kind permission of Clifton Park .
    [Show full text]
  • “Growing in Grace to Love
    The Spire The Newsletter of St. Peter’s Episcopal Church Smyrna, Delaware “A Community of Faith Offering Hospitality, Hope and Healing” April 2019 Volume 38, No. 4 Rector’s Reflections – Walk through Holy Week The 14th of this month begins Holy Week. The time Reflecting on this Gospel reading this week reminds us when the very core of the Christian miracle is of the damage and despair we have the power to represented in prayer and praise through the sacred unknowingly inflict when we impose our self-serving rites. I find this time of the year humbling and awe- agendas rather than the Lord’s agenda. inspiring. Since we celebrate this important week once On Maundy Thursday we gather to share in all that a year, I would like to explain the rich symbols which Jesus did on His last night. We experience a deeper help to make real the events surrounding the Passion level of intimacy with Jesus at the Supper and watch and Resurrection of Jesus. with Him as He prayed in the Garden of Gethsemane. Holy Week begins with a liturgy properly named We acknowledge that on Thursday night in the garden, Palm/Passion Sunday. Prior to our present Book of every part of His humanity wanted to run; but the divine Common Prayer, this Sunday was divided into two love within gave Him the courage to stay and lay down separate Services. The Churches of the catholic order His life in absorbing with suffering the violence, evil, (Anglican, Roman and Orthodox) were concerned that and rejection of the world.
    [Show full text]
  • Space Rock Cakes
    Thursday’s Challenge: Space Rock Cakes Hello all our lovely Foxborough students, Mrs Girn and Miss Khan hope you have been enjoying your time at home with your mummies and daddies and have been keeping them busy with all the fun activities we've been sending you. We have some exciting news: one of our friends from space has written us a letter, let’s take a look at what he’s written: Dear Foxborough, It’s me, David, from space! I have heard you’re exploring the wonders of space. As an astronaut I can tell you it is truly mag- ical up here; there are so many different planets! Can you name any of the planets up in space? Wow you know so many! What else do you know about space? That’s fantastic, I’m very impressed with your knowledge about space. There are also shooting stars which you can sometimes see from where you are at night, all you need to do is look up at the night sky. When you see a shooting star be sure to make a wish! Another fun fact about space is that there are lots of me- teors up here. Meteors are like big flaming rocks- they can be dangerous if you get too close, however from far away they are quite beautiful to look at. Talking about meteors has made me hungry, have you ever heard of space rock cakes? They are one of my favourite cakes to make, they’re also DELICIOUS! You should definitely give them a try.
    [Show full text]
  • Trade Mark Inter Partes Decision (O/331/13)
    O-331-13 TRADE MARKS ACT 1994 IN THE MATTER OF APPLICATION No. 2616784 BY RIVINGTON FOODS LIMITED TO REGISTER THE TRADE MARK CHOCOLATEY RASCAL IN CLASS 30 AND IN THE MATTER OF OPPOSITION THERETO UNDER No. 103684 BY BETTYS & TAYLORS GROUP LIMITED BACKGROUND 1) On 5 April 2012, Rivington Foods Limited (hereinafter the applicant) applied to register the trade mark CHOCOLATEY RASCAL in respect of the following goods in Class 30: Biscuits having a chocolate or chocolate flavoured coating and/or containing chocolate and/or chocolate flavoured ingredients. 2) The application was examined and accepted, and subsequently published for opposition purposes on 25 May 2012 in Trade Marks Journal No.6941. 3) On 15 August 2012 Bettys & Taylors Group Limited (hereinafter the opponent) filed a notice of opposition. The grounds of opposition are in summary: a) The opponent is the proprietor of the following trade marks: Mark Number Date of application Class Specification / registration YORKSHIRE FAT RASCAL 2058298 29 February 1996 30 Biscuits, cakes and 25 October 1996 confectionery. LITTLE RASCAL 2153415 12 December 1997 30 Biscuits; cakes. 16 June 2000 FAT RASCAL 2486947 08 May 2008 30 Fruit scones. 03 October 2008 LITTLE RASCAL 2534997 21 December 2009 30 Fruit scones; cakes; bakery 09 April 2010 goods; chocolate cakes; cakes with chocolate chunks; baked dough products; muffins; cookies; gateaux; biscuits; scones; teacakes; buns; pastries; confectionery. b) The opponent contends that the mark in suit is confusingly similar to its registered trade marks, which form a family of marks. It states that the goods applied for in the mark in suit are similar or identical to those for which its marks are registered.
    [Show full text]
  • SOUTH AUSTRALIA Product Catalogue July 2019 About Balfours a South Australian Icon
    SOUTH AUSTRALIA Product Catalogue July 2019 About Balfours A South Australian icon. Balfours was established in 1853 at 130 Rundle Street and is now Australia’s oldest manufacturers of baked goods. When James Calder and his wife Margaret Balfour arrived in Adelaide, they brought with them the finest traditions of European baking. Through prosperous times, depressions and two world wars we’ve kept those traditions alive with our much-loved range of premium cakes and pastries. Today, Balfours is still wholly South Australian-owned. Our products are baked with the same pride and dedication to quality that has distinguished us since our earliest days. Why Balfours? Balfours continues to strive for quality products and faultless service. We have a customer-centric approach to business and have vast experience with many kinds of businesses; from schools, swimming pools, and local grocers to large supermarkets, our experience ensures our partners get the right product mix and service to make them profitable. For more information or to talk to a customer service representative call 1300 300 032 or visit balfours.com.au 165 Years of History SOUTH AUSTRALIAN owned and operated We’re proud to offer these services in South Australia: OVER 200 SKUs available MARKETING MATERIAL support for select products FREE NEXT DAY DELIVERY state-wide (Monday to Thursday) LOW minimum order quantities $40 LARGE field team resource available CUSTOMER SERVICE centre open Monday to Friday (6:30am to 4:00pm ACST) ONLINE WEBSTORE customer store for easy and efficient orders Contents FRESH PIES, PASTIES & SAVOURY ROLLS QUICHES TARTS Traditional Footy Pie ...........
    [Show full text]
  • The Pastry Room Gluten Free All Butter Rock Cake Mix (2X6kg)
    The Pastry Room Gluten Free All Butter Rock Cake Mix (2x6kg) Product Disclaimer: Whilst every care has been taken to ensure this information is correct, the data contained here has been supplied by the respective brand owners and Creed Foodservice is not responsible for the accuracy or completeness of this data. The information is provided in good faith but is for general information purposes only. Creed Foodservice does not manufacture the product. To ensure that you have the most up- to-date information please check the product label on delivery. For more information, please see our full allergen disclaimer or email [email protected] Product Images Additional Information Product Code 855890 Outer EAN 1 0 29/09/2021 1 https://www.creedfoodservice.co.uk/855890-the-pastry-room-gluten-free-all-butter-rock-cake-mix-2x6kg.html Allergens Celery/Celeriac No Contains Cereals Containing Gluten No Crustacea No Eggs No Fish No Lupin No Milk Yes Molluscs No Mustard No Nuts No Peanuts No Sesame Seeds No Soybeans No Sulphur Dioxide and Sulphites No Ingredients, Storage & Usage How to Use: Defrost mix to +8=10C before use/PreHeat oven to 170c (fan)/180c (conventional) 1. To each 1kg of mix add 220g of mixed fruit and blend until evenly mixed/10 seconds. 2. Add 2 medium whole eggs (100g) and 30g whole milk then mix to firm dough. 3. Shape dough into Directions For Use 160g rough balls and place on a baking tray lined with baking paper one space apart as they will fall during baking, then bake at 170c for 1520 minutes/until firm to the touch 4.
    [Show full text]
  • The Food Timeline
    Culinary History Timeline is a listing of the culinary history timeline with article and/or information resources. http://www.foodtimeline.org/food1.html http://food.oregonstate.edu/ref/culture/ CULTURAL AND HISTORICAL ASPECTS OF FOODS (zu jedem Stichwort- entweder link / oder – Text) http://www.foodtimeline.org/foodfaqa.html Ever wonder what the Vikings ate when they set off to explore the new world? How Thomas Jefferson made his ice cream? What the pioneers cooked along the Oregon Trail? Who invented the potato chip...and why? Welcome to the Food Timeline. Food history is full of fascinating lore and contradictory facts. Historians will tell you it is not possible to express this topic in exact timeline format. They are quite right. Everything we eat is the product of culinary evolution. On the other hand? It is possible to place both foods and recipes on a timeline based on print evidence and historic context. This is what we're all about. About culinary research. P:\Frei_OltersdorfU\eTexte\Ernährungsverhalten - Daten\Ernährungsgeschichte\The food time line.doc American culinary traditions & historic surveys ---Americans at the Table: Reflections on Food and Culture, U.S. Dept. Of State ---Eating in the 20th Century, U.S.Dept. of Agriculture ---Historic American Christmas Dinner Menus ---Historic American Thanksgiving Dinner Menus ---Key Ingredients: America By Food, Smithsonian Insitution ---Not by Bread Alone: America's Culinary Heritage, Cornell Universty ---America the Bountiful, University of California at Davis ---An American Feast: Food, Dining and Entertainment in the United States (1776-1931) ---Cultural Diversity: Eating in America, Ohio State University ---Picnics in America ---School lunches ---State foods, need to cook something up for a school report? Military rations ---U.S.
    [Show full text]
  • Nutritional and Sensory Properties of Cake-Like Snacks Produced from Plantain, Sweet-Potato, Cocoyam and Wheat Flours
    Research Journal of Food & Nutrition Volume 2, Issue 1, 2018, PP 20-27 Nutritional and Sensory Properties of Cake-Like Snacks Produced from Plantain, Sweet-Potato, Cocoyam and Wheat Flours Adegbanke,O. R.1and Ilesanmi,P. O.1 1Department of Food Science and Technology, Federal University of Technology, Akure, Ondo state, Nigeria. *Corresponding Author: Adegbanke,O. R, 1Department of Food Science and Technology, Federal University of Technology, Akure, Ondo state, Nigeria. ABSTRACT Cake-like snacks were produced from Plantain, Sweet potato and Cocoyam flours varied with wheat and the nutritional and sensory evaluations were determined. The experimental designs were T1, T2 and T3 for Plantain, Sweet potato and Cocoyam flour respectively. They were compared with 100% Wheat flour as Sample T4.They were subjected to proximate and functional analysis, and used to produce the cake-like snacks. The proximate, microbial, and mineral analyses were also evaluated on the products. The protein content of the flours ranged from 2.84 – 3.31 %, moisture; 4.88 – 11.12 %, ash; 2.44 – 4.75 %, fat; 4.42 – 12.00 16 %, fiber; 0.39 – 1.18 % and carbohydrate; 74.33 – 82.45 %. The bulk density, swelling capacity, water and oil absorption capacity had a range of 0.77–0.92 g/ml, 0.13–0.60 %, 0.95 –1.54 g water/g flour and 1.37–1.62 g oil/g flour respectively. The proximate composition of the cake-like snacks varied significantly with cake produced from plantain flour and the control having the highest protein content (1.70 %) and cake-like snack from cocoyam flour having the lowest (1.56 %).
    [Show full text]
  • Family Friendly Simnel Cake
    FAMILY FRIENDLY SIMNEL CAKE This time of year it’s traditional to make a Simnel cake. So we got busy in the Babease kitchen and thought we would have a go at a gluten-free, refined sugar-free version that is just as yummy as the original recipe yet much healthier. It's also super easy to make and perfect for the whole family to enjoy! We also chose to make our own marzipan to keep the cake sugar free! The almonds we used were quite coarse which gives it a nutty texture but feel free to use finer ground almonds if you want to get a more traditional finish. WHAT YOU NEED WHAT TO DO For the Marzipan: Start off by making the marzipan. Empty all the ingredients into a bowl and knead until you get a dough that is not too sticky. 250g ground almonds Add more almonds if it sticks to your hands. 3 tablespoons maple syrup 1 teaspoon vanilla essence (use almond essence if you Knead for 3-5 minutes - it is a good job to give to your little one like a stronger almond flavour) if they are old enough to help out! Wrap with cling film and put to one side. It can also be done a day in advance. To make the cake - For the Cake: Pre-heat the oven to 150 degrees then grease and line an 8- 250g Medjool dates, roughly chopped inch cake tin. 200ml boiling water 100g soft butter Put the chopped dates into a pan with the hot water and the 1/4 teaspoon bicarbonate soda bicarbonate of soda.
    [Show full text]