© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub Chelsea Buns.

Slides:

Advertisements

Similar presentations

Practical Lessons 1. Give the ingredients list to your parent or carer in plenty of time before the lesson. 2. Weigh out the ingredients at home as time.

Advertisements

Crown copyright 2008 Marble pear tray bake Session: 13.

Pasini Martina & Elena Vaccalluzzo. Tea Britain is a tea-drinking nation. Every day they drink 165 million cups of the stuff and each year around 144.

Crown copyright 2008 ANZAC biscuits.

Where did pizza come from?  The pizza we know today was developed in the 19 th century.  A chef called Raffaelle Esposito from Naples in Italy made.

Food Technology Miss Devlin. Students will be able to use their acquired knowledge and skills to successfully follow a recipe to produce Bread dough Pizza.

Crown copyright 2008 Finnish fruit plait Session: #

Crown copyright 2008 Cheese straws Session: #

500g wheat flour; 40g yeast; 100g sugar; 1 teaspoon salt; 100g butter; 250ml milk; 5 eggs; 100g raisins; 50g almonds.

© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub Fruit Crumble.

© FAB and AHDB 2011 Baking Bread. © FAB and AHDB 2011 Making bread Rub the fat into the flour. Stir in the salt and sugar. Sprinkle in the fast- acting.

© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub Quick Cheese Pizza.

© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub Pizza (yeast dough)

© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills quiche.

© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub Biscuits.

Cinnamon Buns CINNAMON BUNS 1 c. luke-warm water (temp____) 2 pkg. dry active yeast ½ c. granulated sugar 5 T. margarine 1 T. salt ¾ c. boiling water 5.

Bread : A step-by-step guide. Step 1 Sieve 450g of strong white flour into a large bowl then Add 25g of butter and rub it in with your fingertips Add.

Crown copyright 2008 Mini carrot cakes Session: 5 Photo of final recipe here.

© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub Garlic Bread.

Crown copyright 2008 Tomato and basil tart Session: 7 extension.

Crown copyright 2007 Rocking rock cakes Session: 7.

Apple and Raspberry Pinwheels. Learning Intentions You will be able to work well as a member of a team. You will know how to modify a recipe to make it.

Bread Ingredients 400gr plain flour 3 teaspoons instant yeast 250ml lukewarm milk 2 tablespoons olive oil Pour half the lukewarm milk in a bowl add 2.

Scones. Aims of the Lesson We will learn today of the importance of careful measuring using spoons, scales and measuring jugs. We will learn to use the.

© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills naan bread.

© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub Basic Choux Pastry.

The Gingerbread Man recipe and baking instructions

© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub Fish Pie.

© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub Gingerbread People.

© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub Chicken Pie.

Crown copyright 2008 Cheese and onion triangles Session: 7 extension.

Crown copyright 2008 Dutch apple cake Session: 13.

© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub Bread.

Crown copyright 2007 Dutch apple cake Session: 13.

Crown copyright 2007 Fruit flapjacks Session: 3.

Crown copyright 2007 Scone based pizza Session: 7.

Crown copyright 2007 Scone based pizza Session: 7.

Neapolitan four cheese pizza! By Jack. Ingredients (serves Four) 400g/ 140 oz plain flour. 1 teaspoon salt. 7g/ ¼ oz sachet easy-blend dried yeast. 250ml/

© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub Pizza Wheels.

Fruity Flapjack Ingredients 80g soft brown sugar 100g butter or margarine 250g cheap porridge oats 1 banana or 1 apple or handful of dried apricots /cranberries.

Passports and Equipment out please

Year 8 Food Recipes.

Year 7 Food Recipes.

Fruity flapjacks.

Pizza (yeast dough).

Pancake Poppers INGREDIENTS

Session: # Dinner rolls © Crown copyright 2008.

Session: 7 Cheesy scones © Crown copyright 2008.

Session: # Pesto Pizza © Crown copyright 2008.

Whole wheat scones. 75g Whole wheat flour Self raising flour 1tsp

Cinnamon rolls Using the yeast dough.

Making a White Bloomer.

Cheese straws Ingredients 75g plain white flour

Cheese and onion triangles

Finnish fruit plait Ingredients 250g strong white flour

Tomato and basil tart Ingredients 100g plain flour

French Apple Tart N5 HPC.

Dutch apple cake Ingredients 100g caster sugar

Cheesy scones Ingredients 250g self raising flour

Mini carrot cakes Ingredients 150g butter or soft baking spread

Pesto pizza Ingredients 75g strong white flour

TRIAL EXAM REVISION 2019 Name: Hot Cross Buns.

Scone-based pizza Ingredients 150g self-raising flour

Victoria Sandwich Cake

How to make bread? Ingredients:

Easy Peasy Bread Ingredients: Equipment: Method:

Presentation transcript:

© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub Chelsea Buns

© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub Ingredients 250g strong white flour ½ teaspoon salt 15g margarine 125ml milk 1 sachet of quick acting yeast 25g margarine 75g currants 25g mixed peel 25g demerara sugar 1 teaspoon mixed spices or cinnamon

© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub Equipment Mixing bowls, sieve, mixing spoon, measuring jug, rolling pin, weighing scales, round or square cake tin, knife and pastry brush

© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub Method 1. Preheat oven to 220ºC, gas mark 7.

© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub 2. Grease a deep-sided roasting tin or Swiss roll tin.

© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub 3. Sift the flour and salt into a bowl.

© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub 4. Rub in 15g margarine.

© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub 5. Add the yeast.

© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub 6. Warm the milk until lukewarm. 7. Pour warm milk into the flour mixture.

© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub 8. Mix into a soft dough.

© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub 9. Knead the dough for 10 minutes until smooth and elastic.

© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub 10. Roll out into a square (25cm x 25cm).

© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub 11. Melt butter in a small saucepan, than brush over the dough.

© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub 12. Sprinkle the currants, mixed peel, spice and sugar over the dough.

© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub 13. Roll up the dough like a Swiss roll.

© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub 14. Cut into 9 slices.

© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub 15. Arrange slices in baking tin, cover and leave to rise (until doubles in size).

© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub 16. Bake for 20 minutes.

© British Nutrition Foundation 2006www.nutrition.org.uk/cookclub For further recipes, go to: © British Nutrition Foundation 2006