Apple Pie
High skilled dish using short crust pastry
Ingredients: 250gms plain flour
Oven Temperature: 200ºC or Gas Mark 6
65gms margarine
Cooking Time:
20-25mins
60gms lard
Equipment required: Mixing Bowl
approx 8 tsp cold water
Sieve, measuring jug
500gms cooking apples
Teaspoon, rolling pin
cold water and caster sugar for glazing
green chopping board
Peeler, sharp knife
Method:
pastry brush
1. Make short crust pastry. Sieve flour into mixing bowl.
Newspaper, white tray
2. Rub in fats so mixture resembles fine breadcrumbs.
3. Add enough water so mixture binds together.
4. Leave pastry to rest.
5. Peel, core and slice apples thinly.
6. Divide pastry in two.
7. Roll out one half and line the dish.
8. Place sliced apples on top and sprinkle sugar over.
9. Roll out remaining pastry and cover fruit.
10.Decorate edges and glaze with water and sugar.
11.Bake in top of oven until pale brown.
12.Wash up and clear away.
13.Evaluate your work.
Scones
This is a medium skilled dish which requires the rubbing in method.
Ingredients:
Oven Temperature:220ºC or Gas Mark 7
Plain Scones
Cooking Time: 10-15mins
200gms (80zs) self raising flour
Equipment required:
1 teaspoon baking powder
1 mixing bowl
50gms (2ozs) margarine
Sieve
125mls (¼ pint) milk
Knife
Extra flour for rolling out
Teaspoon
Sweet scones
Tablespoon
25-50gms (1-2ozs) sugar
measuring jug
Fruit scones
rolling pin
25gms (1oz) sugar
2” cutter
50gms dried fruit
baking tray
Cheese scones
cooling rack
100gms (4ozs) grated cheese
1 teaspoon (5ml) powdered mustard
Cheese & herb scones
75gms cheese
1 tbsp chopped fresh parsley
⅓ teaspoon fresh thyme leaves
1tbsp fresh basil torn into shreds
Scones Cont ...
This is a medium skilled dish which requires the rubbing in method.
Method:
1. Switch on oven.
2. Sieve flour and baking powder into mixing bowl.
3. Cut and rub in margarine. Add sugar/cheese and mustard powder.
4. Mix to a soft dough with milk. Add milk gradually.
5. Place on baking tray and bake until well risen and firm.
6. Leave to cool on a wire rack.
7. Wash up and clear away.
8. Check your oven is switched off.
9. Evaluate your work.
Pineapple Upside Down Pudding
Ingredients:
2 tbsp golden syrup
1 small can pineapple rings
2 glace cherries
50gms margarine
50gms caster sugar
50gms self raising flour
1 egg
Oven Temperature:180ºC Gas Mark 4
Cooking Time:
30 minutes
Equipment required:
Chopping board
sharp knife
measuring jug
Fork
wooden spoon
metal spoon
mixing bowl
Method:
1. Grease and line sponge tin.
2. Place golden syrup in tin.
3. Put pineapple on top of syrup.
4. Cut cherries in half and place upside down in each pineapple ring.
5. Make sponge mixture using the all-in-one method.
6. Spoon the cake mixture over the pineapples.
7. Bake in the centre of a moderately hot oven for 30 minutes.
8. Turn out onto plate and serve.
9. Wash up and clear away.
10.Evaluate your work.
Swiss Roll
High skilled dish using the whisking method of cake making.
Ingredients:
50gms self raising flour
50gms caster sugar
2 eggs
2 tbsp jam
Oven Temperature:210ºC Gas Mark 7
Cooking Time: 7-10 minutes
Equipment required: mixing bowl, sieve
white tray, electric whisk
table spoon, Swiss roll tin
palette knife
large sharp knife
cooling wire
2 pieces of greaseproof paper
Method:
1. Grease and line tin with greaseproof paper.
2. Whisk eggs and caster sugar together until pale light and fluffy and mixture will
hold a trail for 5 seconds.
3. Fold in sieved flour with metal spoon.
4. Pour mixture into tin and bake in the top of the oven until brown and firm.
5. Warm the jam in the microwave.
6. Tip sponge onto sugared greaseproof paper.
7. Cut off the edges and spread hot jam over.
8. Roll up in the greaseproof paper and leave on a cooling wire to cool.
9. When cold unwrap the paper.
10.Wash up and clear away.
11.Evaluate your work.
Gingerbread
High skilled dish using the melting method of cake making.
Ingredients: 250gms of plain flour
Oven Temperature:180ºC Gas Mark 4
1 tsp ground ginger
Cooking Time: 40 minutes
1 tsp mixed spice
Equipment required:
1 tsp bicarbonate of soda
white tray, mixing bowl, sieve,
50gms sugar (any kind)
teaspoon, 18cm x 30cm baking tray
100gms margarine
small saucepan, wooden spoon,
150gms golden syrup
greaseproof paper,
1 egg
measuring jug, fork
125ml milk
Method:
1. Grease and line the tin with greaseproof paper.
2. Beat egg and milk together in measuring jug.
3. Sieve flour, spices and bicarbonate of soda together. Stir in sugar.
4. Put syrup and margarine in pan and melt without boiling.
5. Pour onto flour and beat well.
6. Add egg and milk a little at a time, beating until smooth. The mixture will be very
soft.
7. Pour into tin. Bake for 40 minutes until firm.
8. Leave in tin until almost cold, then remove paper and cut into about 15 squares.
9. Wash up and clear away.
10.Evaluate your work.
Sweet and Sour Chicken
This is a medium skilled dish which should be served with boiled rice.
Ingredients:
300gms chicken breast fillet
1 onion
1 green pepper
1 small can of pineapple rings
25gms margarine
1 tbsp corn flour
1 tbsp sugar
1 tbsp tomato puree
1 tbsp vinegar
1 tbsp soy sauce
1 tsp ground ginger
Cooking Time: 20 minutes
Equipment required:
chopping boards
sharp knife
Newspaper
measuring jug
Saucepan
can opener
Method:
1. Peel and chop onion, pepper and cut chicken into cubes.
2. Drain pineapple juice into measuring jug and make up to 200ml with water.
3. Add corn flour, puree, vinegar, soy sauce and ginger to pineapple juice and stir well.
4. Fry onion, pepper and chicken together.
5. Stir in the sauce and bring to the boil.
6. Add pineapple pieces and simmer for 20 minutes.
7. Wash up and clear away.
8. Evaluate your work.
Lasagne
This is a high skilled dish and it can be made with a roux sauce.
Ingredients:
200gms minced beef
1 onion
1 med tin tomatoes
50gms mushrooms
1 tbsp flour
1 beef stock cube
1 tbsp tomato puree
9 sheets of lasagne
Cheese Sauce:
500ml milk
50gms margarine
50gms flour
100gms cheese
salt & pepper
Oven Temperature:190ºC Gas Mark 5
Cooking Time:
15 and 30 minutes
Equipment required:
Chopping board
sharp knife
measuring jug
saucepan
Lasagne Cont ...
This is a high skilled dish and it can be made with a roux sauce.
Method:
1. Light oven and grease dish.
2. Peel and chop onion. Wash and slice mushroom.
3. Make stock with 150ml water.
4. Dry fry beef, onion and mushroom together.
5. Stir in flour, tomatoes, puree and stock.
6. Leave to simmer for 15 minutes.
7. Make cheese sauce, place milk, margarine and sieved flour into saucepan, stir
over a medium heat until thick. Stir in most of the cheese and seasoning.
8. Place 3 sheets of lasagne in dish. Pour half the mince on top. Place 3 more
sheets of lasagne on to the mince, cover with the remaining mince. Finally put
the last 3 sheets of lasagne on top and pour cheese sauce over. Sprinkle the
grated cheese over the sauce.
9. Bake in the centre of the oven for 30 minutes until golden brown.
10.Wash up and clear away.
11.Evaluate your work.
Shepherds Pie
This is a medium skilled dish and can be made into a high skilled dish if you
pipe the potatoes.
Ingredients:
1 large onion peeled & chopped
25gms (1oz) plain flour
275ml (½ pint stock)
450gms (1lb) beef
salt & pepper
Oven Temperature:190ºC Gas Mark 5
Cooking Time:
15-20 minutes
Equipment required:
chopping board
sharp knife
Saucepan
measuring jug
Optional:
Fork
1 x 15ml spoon (tbsp) tomato puree
Newspaper
or dessertspoon of horseradish sauce
wooden spoon
Topping:
600gms potatoes
25gms (1oz) margarine
2 x 15ml spoons (2 tbsp) milk
Shepherds Pie
Method:
1. Peel and chop potatoes, place in salted water, bring to the boil and simmer for 15
minutes.
2. Peel and chop onion, place with minced beef in saucepan and dry fry until onion
is soft and meat is cooked.
3. Add flour and stir over low heat, gradually stir in stock. Add remaining
ingredients. Simmer very gently for 5 mins. Pour into an 850ml dish.
4. For topping: mash potatoes with margarine, milk and seasoning.
5. Carefully spread over the meat and mark with a fork.
6. Place under a hot grill for 5 mins until golden brown of bake in a pre-heated oven
for 15-20 mins.
7. Wash up and clear away.
8. Evaluate your work.
Spaghetti Bolognese
This is a low to medium skilled dish.
Ingredients:
Cooking Time: 30 minutes
1 onion
Equipment required:
100gms (4ozs) mushrooms
large saucepan
1 green pepper (optional)
chopping board
15gms (½oz) margarine
sharp knife
250gms (8ozs) minced beef/turkey/pork/lamb/Quorn
wooden spoon
1 rounded tbsp flour
metal plate
100ml (5fl oz) water
measuring jug
1 stock cube
newspaper for rubbish
salt & pepper
tablespoon
1 tin chopped tomatoes
1 tbsp tomato puree
Method:
1. Peel and chop the onions and pepper. Wash and slice the mushrooms.
2. Melt the margarine in a large pan, fry onions, pepper and mushrooms for 5 minutes.
3. Add the mince and fry, stirring gently until brown.
4. Stir in the flour, tomatoes and stock cube. Add the water if it seems necessary, then add
the salt and pepper.
5. Bring to the boil, then simmer very gently, stirring occasionally for 30 minutes.
6. Wash up and clear away.
7. Evaluate your work.
Chicken Curry
This is a medium skilled dish.
Ingredients:
300gms chicken breast pieces
2 onions
2 cloves of garlic
1 cooking apple
25gms margarine
1 tsp ground ginger
1 dsp curry powder
1 tsp tomato puree
250ml water
Cooking Time: 20 minutes
Equipment required:
chopping board
sharp knife
saucepan
wooden spoon
newspaper
garlic press
Method:
1. Peel and chop onions and apple.
2. Wash and cut the chicken into pieces.
3. Crush garlic.
4. Gently fry the onion and apple in the margarine until the onion is soft.
5. Add chicken and fry until the chicken is white.
6. Stir in ginger, curry powder, tomato puree and water.
7. Simmer for 20 mins.
8. Wash up and clear away.
9. Evaluate your work.
Serve with plain boiled rice.
Bread Rolls
This is a highly skilled dish.
Ingredients:250gms strong plain flour
25gms margarine
1 tsp salt
1 packet dried yeast
150ml tepid water
Oven Temperature: 220ºC Gas Mark 8
Cooking Time:
10 minutes
Equipment required:
Sieve
mixing bowl
measuring jug
flour for kneading
baking tray
wire cooling rack
Method:
1. Sieve flour and salt into mixing bowl.
2. Rub in margarine.
3. Stir in yeast.
4. Add tepid water.
5. Knead dough on table for 10 minutes.
6. Leave dough to rest for 5 mins.
7. Cut into 8 equal portions.
8. Shape into rolls and leave in a warm place to rise until rolls have risen twice their
size.
9. Place on a floured baking tray.
10.Bake for 10 mins or until rolls are brown on top and their bases sound hollow
when tapped. Cool on a wire cooling rack.
11.Wash up and clear away.
12.Evaluate your work.
Pasta Bake
This is a medium skilled dish using a roux sauce.
Ingredients:
75gms pasta
25gms margarine
25gms flour
250ml milk
50gms cheese
salt & pepper
Oven Temperature: 200ºC Gas Mark 6
or Hot grill
Cooking Time:
20 mins in oven until brown or
under grill until golden brown
Equipment required:
medium size saucepan
small saucepan
wooden spoon
Either: small tin of tuna and small can sweetcorn
can opener
grater
Or:
2 slices ham
Or:
50gms cooked chicken and 50gms mushrooms
Pasta Bake Cont ...
This is a medium skilled dish using a roux sauce.
Method:
1. Cook pasta in a saucepan of simmering water.
2. Make roux sauce: Place margarine and flour in saucepan and heat until
margarine and flour are mixed together. Gradually add the milk, stirring well
between each addition. Bring to boil.
3. Add tuna and sweetcorn or ham, chicken and mushrooms.
4. Stir in most of the grated cheese, salt & pepper.
5. Add cooked pasta and pour into an oven proof dish.
6. Sprinkle the remaining cheese on the top.
7. Either place under the grill and cook until golden brown or cook in the oven for
20mins until golden brown.
8. Wash up and clear away.
9. Evaluate your work.
Sponge Flan
Ingredients:
2 eggs
50gms caster sugar
50gms self raising flour
margarine for greasing tin
1 tin fruit
1 packet Quick Jel
Oven Temperature:180ºC Gas Mark 4
Cooking Time:
10-15 mins
Method:
1. Light oven.
2. Grease and line sponge flan tin.
3. Whisk eggs and sugar together until pale, light, fluffy and mixture leaves a trail for
5 seconds before it disappears.
4. Gently fold in the sieved flour.
5. Pour mixture into tin and bake in the centre of the oven until the mixture is golden
brown and firm to touch.
6. Leave for 5 mins and then turn out onto a cooling wire.
7. Make Quick-Jel according to instructions on the packet. Leave to cool slightly.
8. Put sponge flan onto your plate.
9. Arrange fruit attractively in sponge base.
10.Pour Quick-Jel over and leave to set.
11.Wash up and clear away.
12.Evaluate your work.
Lentil Soup
A medium skilled dish
Ingredients:
Cooking Time: 30 minutes
75gms lentils
Equipment required:
1 large carrot
large saucepan
1 onion
wooden spoon
1 medium potato
white tray
½ small turnip or swede
green chopping board
1 celery stalk (optional)
peeler
40gms margarine
newspaper
750ml water
sharp knife
chicken or vegetable stock cube
measuring jug
salt & pepper
sieve
chopped parsley
blender
Lentil Soup Cont ...
A medium skilled dish
Method:
1. Wash the lentils in a sieve and drain.
2. Peel the carrot, onion, potato and turnip.
3. Thinly slice the carrot, onion and celery.
4. Dice the potato and turnip.
5. Melt the margarine in the pan and fry the vegetables for about 5 mins.
6. Add the lentils, water, stock cube, salt and pepper. Bring to the boil and simmer
for 30mins.
7. Check the vegetables are cooked.
8. Liquidize and check the flavour.
9. Serve hot sprinkled with chopped parsley.
10.Wash up and clear away.
11.Evaluate your work.
Lemon Meringue Pie
This is a very high skilled dish that uses short crust pastry. You also make a
custard like filling and a meringue.
Ingredients:
150gms plain flour
40gms margarine
35gms lard
approx 6 tsp cold water
filling
25gms corn flour
250ml cold water
1-2 lemons
50gms sugar
15gms margarine
2 egg yolks
meringue
2 egg whites
100gms caster sugar
Cooking Time:
15mins then 20mins
Oven Temperature: 210ºC gas mark 7 then
180ºC gas mark 4
Equipment required:
white tray
mixing bowl
Sieve
metal knife
rolling pin
measuring jug
Teaspoon
small saucepan
wooden spoon,
lemon squeezer
sharp knife
Whisk
green chopping board
Basin
tablespoon
Lemon Meringue Pie Cont ...
This is a very high skilled dish that uses short crust pastry. You also make a
custard like filling and a meringue.
Method:
1. Light oven and make short crust pastry. (Refer to apple pie recipe).
2. Roll out and line flan dish. Bake blind for 15 mins. Place greaseproof paper on
pastry and weigh down with rolls of spare pastry.
3. Finely grate zest from lemons and squeeze the juice, place in saucepan.
4. Stir in corn flour and add water and 50gms sugar.
5. Bring to the boil stirring continually.
6. Separate eggs.
7. Remove the lemon mixture from the heat and stir in the egg yolks, pour mixture
into the pastry case.
8. Make meringue. Whisk egg whites in a clean mixing bowl until they are firm and
you are able to turn the bowl upside down without the egg whites falling out.
9. Whisk in the 100gms sugar, a spoonful at a time.
10.Spoon meringue onto flan and bake until pale brown.
11.Wash up and clear away.
12.Evaluate your work.
Mince Pies
This is a high skilled dish using short crust pastry.
Ingredients:
Oven Temperature:
300gms plain flour
Cooking Time:
75gms margarine
Equipment required:
75gms lard
approx 12 teaspoons cold water
¾ jar mincemeat
icing sugar for dusting
210º C Gas mark 7
15-20 mins
white tray
mixing bowl
sieve, rolling pin
metal knife
bun tin, cutters
teaspoon
pastry brush
Method:
1. Light oven.
2. Make short crust pastry. (See recipe for apple pie).
3. Roll out pastry and cut into an equal number of bases and tops. (You may use a
star cutter or holly leaf cutter for the tops).
4. Place the bases in the bun tin.
5. Fill with mincemeat, done not overfill.
6. Place lids on top.
7. Bake in the top of the oven until pale golden.
8. Remove from the tin and cool on a cooling wire.
9. Sieve the icing sugar over.
10.Wash up and clear away.
11.Evaluate your work.
Cheese Pasties
This is a highly skilled dish using short crust pastry and it is suitable for vegetarians.
Ingredients:
Oven Temperature:
200º C Gas mark 6
250gms plain flour
Cooking Time:
20-25 mins
70gms margarine
Equipment required:
white tray, mixing bowl,
65gms lard
sieve, metal knife
cold water
rolling pin
1 onion
pastry brush,
1 potato
green chopping board
100gms cheese
sharp knife, peeler
salt & pepper
basin, grater
1 egg
baking tray
Method:
1. Light oven. Grease baking tray.
2. Make short crust pastry, leave to rest.
3. Peel and chop onion and potato, grate the cheese, mix together and season with
salt & pepper.
4. Roll out pastry and cut into circles.
5. Divide potato mixture between the pastry circles.
6. Brush the edges with water and shape into pasties, glaze with egg.
7. Bake in oven until golden, and the potatoes are cooked.
8. Wash up and clear away.
9. Evaluate your work.
Beef & Vegetable Casserole
This is a medium skilled dish that serves three.
Ingredients:
Oven Temperature:170ºC Gas Mark 3
250gms stewing beef
Cooking Time: 1 - 1½ hours
25gms plain flour
Equipment required:
25gms margarine
white tray
2 carrots
green and red chopping boards
2 onions
sharp knife, newspaper
½ small turnip
peeler, measuring jug
1 beef stock cube
Saucepan, wooden spoon
375ml boiling water
salt & pepper, parsley
Method:
1. Wipe the meat, remove any excess fat. Cut into cubes and coat with flour.
2. Peel and slice onions and carrots. Peel the turnip and cut into cubes.
3. Melt the margarine and fry the meat and vegetables for about 5 mins. Stir in the
rest of the flour.
4. Dissolve the stock cube in water, add to the pan and bring to the boil stirring. Add
salt & pepper.
5. Pour into casserole dish, cover and bake in the centre of the oven for 1 - 1½
hours or until the meat is tender.
6. Wash up and clear away.
7. Evaluate your work.
Chicken Casserole
This is a medium skilled dish which requires the preparation of meat and vegetables.
Ingredients:
Oven Temperature: 170ºC Gas Mark 3
4 chicken thighs
Cooking Time:
1 - 1½ hours
1 onion
Equipment required: white tray
2 carrots
green and red chopping boards
100gms mushrooms
sharp knife
25gms margarine
newspaper, peeler
25gms flour
measuring jug
1 chicken stock cube
Saucepan
375ml boiling water
wooden spoon
Method:
1. Light oven.
2. Peel and chop onion and carrots. Wash and slice mushrooms.
3. Wash and coat chicken in seasoned flour.
4. Fry onion in margarine, until onion is soft.
5. Add chicken and cook until chicken is white.
6. Add carrots and mushrooms and cook for 2 mins.
7. Add remaining flour and pour on stock, bring to the boil.
8. Pour into casserole dish, cover with a lid and cook for 1-1½ hours or until chicken
is tender.
9. Wash up and clear away.
10.Evaluate your work.
Fish Pie
This is a highly skilled dish that uses piped mash potatoes, a roux sauce and requires
you to cook fresh fish.
Ingredients:
Oven Temperature:200ºC Gas Mark 6
250gms white fish
or use the grill
500gms potatoes
Cooking Time: 20 mins in the oven
15gms margarine
or 8 mins in the grill
2 tbsp milk
Equipment required:
sauce
white tray
250ml milk
2 saucepans
25gms plain flour
metal plate
25gms margarine
lid
salt & pepper
green chopping board
100gms cheese
peeler
1 tbsp lemon juice
sharp knife
1 tbsp chopped parsley
newspaper
black spoon
piping bag and nozzle
grater
measuring jug
Fish Pie Cont ...
This is a highly skilled dish that uses piped mash potatoes, a roux sauce and requires
you to cook fresh fish.
Method:
1. Peel and slice potatoes, place in saucepan with water and a little salt.
2. Wash fish and place on metal plate, put plate on top of potatoes and cover with a
lid.
3. Bring potatoes to the boil and simmer for 15-20mins, until the potatoes are soft
and the fish is cooked.
4. Make the roux sauce. Put the margarine and flour in the pan and cook for 2mins.
Gradually add the milk and bring the sauce to the boil stirring all the time until the
sauce thickens.
5. Mash the potatoes with the 15gms margarine and the 2 tbsp milk.
6. Flake the fish.
7. Add the fish to the roux sauce, stir in the lemon juice, grated cheese and chopped
parsley. Pour into dish.
8. Pipe the mashed potatoes on top.
9. Either place under the grill to brown or put in the oven to brown.
10.Wash up and clear away.
11.Evaluate your work.
Serve with vegetables of your choice.
Fish Cakes
This is a highly skilled dish that involves the cooking of fish and potatoes. Using fresh
fish is more skilful than using tinned fish. The fishcakes are coated in egg and
breadcrumbs and then they are fried. Makes 6.
Ingredients:
100gms white fish
(or can of mackerel, tuna or salmon)
250gms potatoes
15gms margarine
salt & pepper
1 level tbsp parsley (optional)
Coating:
Flour
1 beaten egg
breadcrumbs
oil for frying
Cooking Time: 5-8 mins
Equipment required:
white tray
saucepan
metal plate
lid
peeler
sharp knife
newspaper
mixing bowl
masher
basin
fish slice
kitchen paper
Fish Cakes Cont ...
Method:
1. Wash and peel the potatoes. Cut them into even sized pieces, put in a pan and
cover with cold water, adding a little salt.
2. Wash the fish and place on a plate, put the plate on top of the potatoes and cover
with a lid.
3. Bring the potatoes to the boil and simmer for 20mins. The fish steams and will
take about 15mins to cook.
4. Wash and chop the parsley.
5. Mash the cooked potatoes, flake the fish and add to the potatoes with the
margarine, salt, pepper and parsley.
6. Divide the mixture into 6 pieces, shape into fishcakes.
7. Coat each one with flour, beaten egg and breadcrumbs.
8. Heat the oil in the frying pan. Fry the fishcakes carefully, turning over once.
9. Drain well on kitchen paper.
10.Serve on a shallow dish, garnished with a sprig of parsley.
11.Wash up and clear away.
12.Evaluate your work.
If you are using a can of fish, just open the can, drain the liquid, remove any skin
and bone, and mix with the mashed potatoes.
Cheese Biscuits or Straws
This is a medium skilled dish.
Ingredients:
150gms plain flour
100gms butter or margarine
75gms cheese
½ tsp salt
½ tsp mustard
pepper
Oven Temperature:
Cooking Time:
Equipment required:
Method:
1. Light oven and grease baking tray.
2. Grate the cheese finely.
3. Using a wooden spoon, beat the butter until soft.
4. Work in the cheese, seasoning and flour and form into a dough.
5. Cover with cling film and leave in the fridge to cool.
6. Roll out the pastry onto a lightly floured surface to 5mm thickness.
7. Cut into biscuits 3 cms across or straws 5mm wide and 8cm long.
8. Place on baking sheet and mark with a fork.
9. Bake for about 15 mins until light golden and slightly crisp.
10.Carefully place on a cooling wire.
11.Wash up and clear away.
12.Evaluate your work.
180ºC Gas Mark 4
15 mins
white tray
baking tin
mixing bowl
Sieve
Grater
rolling pin
wooden spoon
Shortbread Biscuits
This is a medium skilled dish.
Ingredients:
Oven Temperature:
150gms plain flour
Cooking Time:
100gms margarine
Equipment required:
50gms sugar
some extra sugar to sprinkle on top
170ºC Gas Mark 3
15-20mins
white tray
baking tray
Cutter
mixing bowl
Sieve
rolling pin
cooling wire
palette knife
Method:
1. Light the oven.
2. Grease and flour the baking tray.
3. Sieve the flour in a bowl.
4. Add the sugar and rub in the butter.
5. Squeeze together firmly with your fingers until the mixture forms a dough.
6. Roll out to 1cm thick. Cut into circles with a medium sized cutter or cut into fingers.
7. Carefully place on baking tray.
8. Bake for 15-20mins until pale golden brown.
9. The biscuits will not crisp until they are cool.
10.Lift onto a wire tray. Sprinkle with a little sugar.
11.Wash up and clear away.
12.Evaluate your work.
This is a medium skilled dish.
Oat Biscuits
Ingredients:
75gms plain flour
½tsp bicarbonate of soda
75gms caster sugar
75gms rolled oats
75gms margarine
1 tbsp milk
1 level tbsp syrup
Oven Temperature:
Cooking Time:
Equipment required:
150ºC Gas Mark 3
20-25mins
2 baking trays
Sieve
mixing bowl
Saucepan
wooden spoon
measuring jug
Method:
1. Light oven.
2. Grease two baking trays.
3. Sieve the flour and bicarbonate of soda into mixing bowl.
4. Stir in the sugar and oats.
5. Heat margarine, milk and syrup together until melted.
6. Pour onto flour and oats mixture.
7. Roll into small balls and place on baking tray 10cms apart. Makes 20.
8. Flatten slightly.
9. Bake 20-25mins.
10.Cool on baking tray for 2-3 mins.
11.Wash up and clear away.
12.Evaluate your work.
Pancakes
This is a highly skilled dish.
Ingredients:
100gms plain flour
1 egg
250ml milk
lard or oil for frying
filling of own choice
Cooking Time:
Equipment required:
sugar and lemon juice is the traditional way to serve pancakes
3-4 mins per pancake
white tray
mixing bowl
Sieve
electric whisk
measuring jug
frying pan
Saucepan
metal plate
Lid
fish slice
Pancakes Cont ...
This is a highly skilled dish.
Method:
1. Sieve the flour into the mixing bowl.
2. Beat the egg and milk together in a measuring jug.
3. Add the milk mixture to the flour a little at a time and beating well with the
electric whisk. Add all of the milk mixture.
4. Put a pan of water to heat, with a plate on top. This is to keep the pancakes
warm until all of them are made.
5. Heat a little oil in the frying pan.
6. When the pan is hot pour in just enough batter to cover the base of the pan.
7. Cook for 2-3 mins until the bottom of the pancake is brown.
8. Toss or turn it over to cook the other side.
9. Put it on the plate to keep hot. Sprinkle with water or lemon juice.
10.Cook the rest of the pancakes.
11.Wash up and clear away.
12.Evaluate your work.
Lemon Curd
This is a medium skilled dish that shows you the theory of preservation.
Ingredients:
4 lemons
4 eggs
100gms butter
450gms sugar
Cooking Time: 20-30mins
Equipment required:
white tray, basin
fork, lemon squeezer,
cheese grater or lemon zester
double saucepan or large saucepan and glass bowl,
black spoon
measuring jug
Method:
1. Place clean jam jars in the oven at 70ºC Gas Mark 1.
2. Grate rind and juice the lemons.
3. Beat the eggs.
4. Place the lemon rind and juice in the double saucepan or the glass bowl.
5. Add the eggs, butter and sugar.
6. Put the bowl over a pan of simmering water and stir until the sugar has dissolved.
7. Continue heating stirring from time to time until the curd thickens.
8. Strain into the sterilised jam jars and cover in the usual way.
9. Wash up and clear away.
10.Evaluate your work.
Blackberry & Apple Jam
This is a highly skilled dish that involves the use of fresh fruit when it is in season.
Ingredients:
Cooking Time:
1 kilo blackberries
Equipment required:
150ml water
600gms cooking apples (when prepared)
1½ kilos sugar
approx 30mins
white tray, measuring jug,
green chopping board
sharp knife, peeler
newspaper, wooden spoon
large saucepan
or preserving pan
Method:
1. Wash jam jars and place them in the oven at 70ºC Gas Mark 1.
2. Peel, core and slice the apples.
3. Wash the blackberries.
4. Place the blackberries with 75ml water in the pan. Simmer slowly until soft.
Remove them from the pan.
5. Add the apples and the remaining water to the pan. Simmer slowly until soft to
make a pulp with a spoon or a potato masher.
6. Add the blackberries and sugar, bring to the boil and boil rapidly, stirring
frequently, until setting point is reached.
7. Pot and cover in the usual way.
8. Wash up and clear away.
9. Evaluate your work.
Victoria Sandwich
This is a highly skilled dish, using the creaming method of cake making.
Ingredients:
100gms self raising flour
100gms margarine (solid)
100gms caster sugar
2 eggs
1 tsp baking powder
Oven Temperature:190ºC Gas Mark 5
Cooking Time:
20 mins
Equipment required:
mixing bowl
measuring jug
Fork
wooden spoon
For chocolate cake add:
2 greased & lined sandwich tins
1 dsp cocoa powder from flour allowance
wire cooling rack
Filling: Raspberry or butter cream
Victoria Sandwich Cont ...
This is a highly skilled dish, using the creaming method of cake making.
Method:
1. Light oven.
2. Grease and line 2 x 15cm sponge tins.
3. Cream margarine and sugar together until light and fluffy.
4. Beat eggs gradually.
5. Fold in sieved flour and baking powder.
6. Divide between two tins.
7. Bake in the centre of the oven for 20mins or until risen, golden brown and firm.
8. Turn out onto a wire cooling rack.
9. Cool before filling with jam or butter cream.
10.Wash up and clear away.
11.Evaluate your work.
Quiche Lorraine
This is a highly skilled dish and is usually served with a salad.
Ingredients:
Pastry Case:
200gms plain flour
pinch salt
50gms margarine
50gms lard
cold water
flour for rolling out
Filling: 1 onion
2 slices bacon
25gms margarine
2 eggs
150ml milk
50gms cheese
salt & pepper
Oven Temperature:
Cooking Time:
Equipment required:
200ºC Gas Mark 6
30 minutes
mixing bowl
measuring jug
sharp knife
chopping boards
rolling pin
Grater
fork
Quiche Lorraine Cont ...
Method:
1. Light oven.
2. Make pastry, sieve flour and salt into mixing bowl, rub in margarine and lard, add
enough water until a soft dough is formed.
3. Roll out pastry on a floured surface and line flan dish.
4. Peel and chop onion, slice bacon.
5. Fry bacon and onion in margarine until soft.
6. Beat egg and milk together.
7. Grate cheese.
8. Stir most of the cheese into the milk mixture, season with salt & pepper.
9. Place bacon and onion into pastry case.
10.Pour the egg mixture on top of the bacon.
11.Sprinkle with the remaining cheese.
12.Bake in the centre of the oven for 30mins until golden and firm.
13.Wash up and clear away.
14.Evaluate your work.
Fruit Crumble
This is a low skilled dish using the rubbing in method and the preparation of fresh fruit.
Ingredients:
Oven Temperature:190ºC Gas Mark 5
Crumble Topping:
Cooking Time:
15-20 minutes
150gms (6ozs) plain flour
Equipment required:
75gms (3ozs) block margarine
mixing bowl
50gms (2ozs) white sugar
Sieve
Filling: Either 500gms (1lb) cooking apples
pastry knife
Variations:
Tablespoon
1 – use ½ wholemeal and ½ white flour
fork
2 – use all wholemeal flour
3 – use ½ white flour and ½ oatmeal flour
4 – add 25gms (1oz) chopped nuts
Method:
1. Switch on oven.
2. Sieve flour into mixing bowl. Cut up margarine and add flour. Rub in using fingertips
only until the mixture looks like fine breadcrumbs. Add sugar and stir well.
3. Place prepared fruit into ovenproof dish.
4. Spoon crumble on top of the fruit. Smooth flat with a fork.
5. Bake until crumble is golden brown.
6. Wash up and clear away.
7. Check oven is turned off.
8. Evaluate your work.
Golden Vegetable Soup
This is a medium skilled dish.
Cooking Time:
20 minutes
Ingredients:1 onion
Equipment required:
1 carrot
chopping board
1 parsnip
small knife
2 sticks celery
medium saucepan
25gms margarine
metal spoon
1 tbsp flour
Kettle
750ml stock (cube/vegetable powder)
measuring jug
100ml milk
salt & pepper
Method:
1. Peel and chop onion, carrot and parsnip.
2. Wash and slice celery.
3. Make stock with boiling water.
4. Gently fry vegetables in margarine until onion is transparent.
5. Add stock and simmer for 20 mins.
6. Mix flour and milk together in measuring jug.
7. Add to soup and bring to the boil.
8. Season with salt & pepper.
9. Liquidise the soup.
10.Wash up and clear away.
11.Evaluate your work.
Pizza
This is a highly skilled dish.
Ingredients:
Bread Base:
Topping:
Oven Temperature: 190ºC Gas Mark 5
Cooking Time:
25 minutes
250gms strong plain flour
Equipment required: mixing bowl
25gms margarine
measuring jug
1 tsp salt
Grater
1 packet dried yeast
chopping board
150ml tepid water
sharp knife
1 tbsp tomato puree
baking tray
1 small can chopped tomatoes
100gms grated cheese
Method:
1. Sieve flour and salt into mixing bowl.
2. Rub in margarine.
3. Stir in the yeast.
4. Add tepid water.
5. Knead dough on table for 10 mins.
6. Roll out into a circle and place on a baking tray.
7. Add toppings and finish with grated cheese.
8. Bake for 25 mins.
9. When cooked transfer to wire cooling tray.
10.Wash up and clear away.
11.Evaluate your work.