Don T Forget, Any Meat You Use Must Already Be Cooked!

Bread and Pizza

Ingredients Tools and equipment 200g strong flour, ½ teasp salt, 2teasp easy- Pastry brush, mixing bowl, flour dredger, blend yeast, 1 tbsp oil and 150ml warm water palette knife, oven, cooling rack and measuring jug Bread making

1. Put on an apron, check hair is tied back, wash hands and turn the oven on. 2. Put the flour, salt and yeast in the mixing bowl. 3. Add the oil and a little of the warm water. 4. Using palette knife, mix the liquid and flour mixture together. 5. Continue to add the water, a little at a time, and stir the mixture until it becomes a dough. It should leave the side of the bowl easily. 6. Sprinkle flour onto the work surface and then put the dough onto it. 7. Knead the dough until it is smooth and elastic. 8. Shape it into 8 even-sized rolls. 9. Place the rolls onto the baking tray and cover with oiled cling film or a tea towel. 10. Place somewhere warm to allow the dough to prove. 11. when the dough has doubled in size, remove the cling film. 12. Brush the top of the bread with water or milk. 13. Bake in the oven until it is well risen and brown in colour (approximately 15 minutes). 14. Remove the bread from tin and allow it to cool on the cooling rack. Oven temperature 200°/ Gas mark 6

A basic pizza

Ingredients Tools and equipment Base: Half the bread recipe above Baking tray, flour Toppings dredger, palette knife, 1 small jar or pizza topping/1 small tin chopped tomatoes, 75- cooling rack, spatula, 100g grated cheese and any other toppings you want chopping board and vegetable knife Oven temperature 210°/ Gas mark 7

1. Put on an apron, check hair is tied back, wash hands and turn the oven on. 2. Make the basic bread recipe (steps 1-8 on from recipe above). 3. Shape the dough into a circle and place on the baking tray. 4. Spread the tomato topping. 5. Chop up any extra toppings and arrange them on top of the tomato layer. 6. Cover with the grated cheese. Make sure none of the toppings get onto the tray or it will burn. 7. Place the baking tray in the oven and cook for 15-20 minutes until the crust is brown, cheese has melted and the toppings are cooked through. 8. Use the spatula to remove the pizza from the tray and place it on the cooling rack.

Pizza making tips!

Don’t forget, any meat you use must already be cooked!

Place your shaped dough on the baking tray and put the toppings on, you can’t move it with the toppings on!

What could we use for the different layers?

Chelsea Buns Ingredients Tools and Equipment 200g strong flour Sandwich tin ½ teasp salt 1 tbsp oil Pastry brush 2 teasp easy-blend yeast Mixing bowl 150ml warm water Flour dredger 50g sugar 25g butter Palette knife Oven 75g dried fruit Cooling rack Optional extras : mixed Measuring jug spices/cinnamon Saucepan Wooden spoon

Oven temperature: 200°/ Gas mark 6

Method 1) Turn on oven and grease the sandwich tin. 2) Put the flour, salt, 25g sugar and yeast in the mixing bowl. Add the oil and a little of the warm water. Using palette knife, mix the liquid and flour mixture together. 3) Continue to add the water, a little at a time, and stir the mixture until it becomes a dough. It should leave the side of the bowl easily. 4) Put flour onto the work surface and then put the dough onto it. Knead the dough until it is smooth and elastic. 5) Shape it into a long rectangle, approximately 150mm x 250mm. 6) Spread the dough with butter. 7) Sprinkle the buttered dough with the dried fruit and sugar and spices if being used. 8) Roll the dough up, like a Swiss roll and then cut into 8 slices. Place the rolls, flat, circular, face up and touching into the sandwich tin. 9) Allow to prove for 15 minutes until risen. 10) Bake in the oven for approximately 20 minutes. Bread and Butter pudding

Ingredients Tools and Equipment 4 slices bread/shop bought bread product Knife 25g margarine/butter Chopping board 150ml milk 1 measuring jug 50g dried fruit 1 sieve 1 egg 1 oven-proof container 25g sugar 1 fork Spices e.g. nutmeg

Method 1) Butter the bread and cut into pieces. 2) Measure the milk and beat in the egg. 3) Layer the bread, fruit, spices, and sugar in the oven-proof container. 4) Pour in the milk/egg mixture through the sieve. Make sure all the bread is coated. 5) Cook in the oven for approximately 20 minutes until it has set. 6) Remove dish from oven. Wash and dry up correctly.

Staple Foods

The recipes that you need for this project

Spaghetti Bolognaise

Ingredients Equipment

200g lean minced meat Chopping board

1 small onion 1 garlic clove Wooden spoon

1 400g tin of chopped tomatoes Vegetable knife 2 tablespoons tomato puree 2 Saucepans

1 tsp Italian herbs

200g dried spaghetti

1 tsp oil 1 tsp sugar

Optional extra ingredients can include:

Celery, carrot and pepper

Method

1) Chop the onion finely and add to the pan with the warmed oil. Cook gently for a couple of minutes.

2) Add finely chopped garlic and any other finely chopped vegetable and cook for a few minutes.

3) Add the minced meat and stir with a wooden spoon to combine the ingredients and prevent it sticking to the bottom of the pan.

4) When the meat has changed colour, add the chopped tomatoes, herbs and sugar. Continue to cook gently.

5) In the second saucepan boil a quantity of water. Add spaghetti when the water is boiling, making sure the pasta is completely submerged.

6) Cook the pasta according to the packet instructions (approximately 10 minutes) until it is soft all the way through.

7) Drain the pasta using a colander in the sink. Combine the meat sauce and pasta.

You may choose to adapt this basic recipe. There are different ways that you can adapt this recipe, including adding or changing ingredients.

What will happen when you make these changes? When you change the ingredients of a recipe it will change the end product that you produce. To make the right choices to achieve this idea, you need to understand what affect these different ingredients will have.

Why change?

You change a recipe to make it more suitable for a particular situation. To be able to evaluate your end product you need to test it against the situation it is intended for.

Burger

200g minced meat Chopping board

1 tomato or dessertspoon tomato sauce ½ small Vegetable knife onion Frying pan Seasoning (herbs/Worcestershire sauce) Mixing bowl 2 burger buns and accompaniments (lettuce, Grill pan Fork tomato, relish)

1 slice of bread

Medium grill

Method

1) Chop the onion and tomato very finely.

2) Put into the bowl with the minced meat, seasoning and breadcrumbs and stir together with a fork to combine the ingredients.

3) With your hands, half the mixture and squeeze each piece together and shape into two separate burgers.

4) Place under a pre-heated grill and leave to cook until brown on the top.

5)Turn once (be careful they will be very fragile) and replace under the grill to cook the other side.

6) When fully cooked and no longer pink in the centre (they should be an even colour all the way through) place in the bun with the accompaniments.

Fruit or meat cobbler

225g self raising flour Baking tray Rolling pin

Pinch of salt 150ml milk Flour dredger Palette knife

50g margarine (cut into small pieces) Wooden spoon Pastry brush

50g sugar or teasp herbs

400g tin of fruit pie or meat pie filling

Oven temperature 200°C or Gas Mark 7

Method

1) Turn the oven on to the correct temperature.

2) Place the flour, margarine and salt in the mixing bowl.

3) Rub the margarine into the flour, using your fingertips, until it looks like fine crumbs

4) Stir in any extra dry sweet or savoury ingredients. 5) Add the milk, a little at a time, and mix it together with the palette knife until it becomes a single lump of dough.

6) Lightly flour the surface then place the mixture onto it. Knead the mixture lightly with your fingertips then flatten the dough to a 20mm thickness. Cut into 6 to 8 circles.

7) Pour the pie filling into the casserole dish.

8) Cut the dough using a round pastry cutter and arrange neatly on top of the pie filling.

9) Cook in the oven for approximately 20-30 minutes until cobbler is well risen and brown in colour.

Melting moments

65g self raising flour 40g caster sugar Mixing bowl

50g margarine/butter Vanilla essence Wooden spoon

25g Oats or desiccated coconut Baking tray Small bowl

3 glace cherries Wire rack Knife

Oven temperature 190°C or Gas Mark 5

Method

1) Cream fat and sugar until pale, soft and a fluffy texture.

2) Stir in vanilla essence and flour.

3) Stir until combined into a smooth dough.

4) Divide into 6 equal pieces and roll each to golf ball shape and size.

5) Put oats or coconut onto a plate and roll each piece until lightly covered. 6) Place on baking sheet and lightly press a half glace cherry into each.

7) Bake at 180 ºC or gas mark 6 for 10 to 12 minutes until golden brown round edges. They will firm up when cooled.