Transcript Document

Spanish Sausages
Ingredients
1 green pepper
1 tbsp oil
4 vegetarian sausages
1 bay leaf
2 cloves
1 tin of tomatoes
1 onion
Equipment
Hob
Chopping board
Vegetable knife
Frying pan/electric frying pan
Wooden spoon
Tin opener
Method
1) Put on an apron, check hair is tied
back and wash hands.
2) Peel and chop the onion. Wash and
chop the pepper (don’t forget to
remove all of the seeds).
3) Add the oil to the pan and sweat the
onions and peppers (the onions should
become slightly transparent).
4) Slice the sausages and add them to
the pan.
5) Open the tin of tomatoes and add
them to the pan.
6) Add the bay leaf (do not crumble it)
and the cloves. Stir with the wooden
spoon.
7) Allow your dish to simmer for 10-15
minutes then remove the bay leaf and
cloves with the wooden spoon.
8) Place food in a container ready to
Oven temperature
Medium hob
be eaten then wash all the equipment
in warm soapy water and dry with a
tea towel. Put the equipment away in
the correct place.
Health and Safety
Ingredients
1 sweet pastry case, 2
lemons, 3 teasp corn flour,
2 eggs, 125ml water and
100g sugar
Equipment
Oven, baking tray, electric
whisk, grater, small plate,
teaspoon, tablespoon,
juicer, vegetable knife,
small bowl, saucepan,
chopping board,
measuring jug and a
mixing bowl.
Oven temperature
200°C/Gas mark 6
Hob on medium heat
Lemon Meringue Pie
Method
1) Put on an apron, check hair is tied back and wash
hands. Turn oven on. Place the pastry case onto the
baking tray.
2) Blend the corn flour with the water in the measuring
jug. Wash the lemons and grate the lemons. Cut the
lemons and juice them.
3) Put the water, corn flour, rind and lemon juice in the
saucepan. Turn the hob on and bring the mixture to the
boil, stirring it constantly with the wooden spoon.
Remove the mixture from the heat and add 50g sugar.
Stir.
4) Separate the eggs. Put the whites into the mixing
bowl and the yolks into the saucepan. Do not let the
yolks mix with the egg whites. Stir the yolks into the
mixture and pour it into the pastry case.
5) Whisk the egg whites with the electric whisk until
they form peaks.
Stir the rest of the sugar into the egg whites with the
metal tablespoon. Evenly spread the meringue so that
the lemon filing is covered.
6) Cook in the oven for 20 minutes. Wash all the
equipment in warm soapy water and dry with a tea
towel. Put the equipment away in the correct place.
Health and Safety
Tuna Pasta Bake
Ingredients
1 x 185g tin tuna
1 x 400g tin chopped tomatoes OR 1
400g tin condensed mushroom soup
50g grated cheese
1 small onion
1 pepper
1 small tin sweet corn
200g dried pasta shapes (macaroni,
shells, penne, etc)
1 dessertspoon oil
Frying pan
Ovenproof casserole dish
Chopping board
2) Add tinned tomatoes OR soup and continue
to cook gently until the sauce reduces and
thickens.
3) Stir in the drained tinned tuna and sweet
corn and stir gently to combine the
ingredients. Switch off the heat.
5) Continue to boil until the pasta has
increased in size and become soft all the way
through (refer to the cooking times on the
packet as they will vary).
6) Drain the pasta and combine the
ingredients. Place into the casserole dish and
cover with the grated cheese.
Vegetable knife
Tin opener
Wooden spoon
1) Chop onion and pepper into even sized
pieces and cook gently in a pan with the oil
until soft.
4) In a separate pan, bring a quantity of water
to boil. When boiling add the dried pasta (the
water must cover the pasta).
Equipment
Saucepan
Method
Colander
Health and
Safety
Tie hair back,
put on apron
and wash hands.
Meat free/Vegetable Curry
Ingredients
Curry sauce/spices
1 onion
200g tofu/soya/Quorn or
1 courgette, 1 pepper, 400g
tin of peeled tomatoes and 1
large cooked potato
Method
1) Peel and dice the onion and
prepare any other vegetables
accordingly.
Put on an apron, check hair is tied
back, wash hands. Wash any
vegetables that are not peeled.
2) Heat the oil in the frying pan and
sweat the onion.
Take care with the oil in the
pan.
1 tbsp oil
3) Put the water into the saucepan
and bring to the boil. When it is
boiling, place the rice in the pan and
follow the packet instructions for
cooking times.
Equipment
4) Add the other vegetables (not the
tinned tomatoes) or tofu/soya/Quorn
pieces. Heat through.
150g brown/white long grain
rice
Frying pan
Chefs knife
Saucepan
Wooden spoon
Cutting board
Colander
Health and Safety
5) Add the curry sauce/spices to the
frying pan and allow to heat
through. Add the tinned tomatoes if
using.
6) Once cooked, drain the rice in
the colander over the sink. Serve
the curry sauce in the centre of the
rice.
Creaming/All in one cake
Ingredients
3 eggs
150g Self raising flour
150g sugar
150g margarine
Filling for the cakes
Equipment
Method
1) Tie hair back, put apron on and
wash hands. Turn oven on and get
equipment out.
Wash hands after you have
tied your hair back.
2) Grease the two tins, place a piece
of greaseproof paper in each tin and
grease the paper.
Do jot spill any grease.
Use a brush to apply the
oil.
3) Cream the sugar and margarine
together in the mixing bowl using the
wooden spoon.
Hold the bowl properly to
keep it steady.
4) Beat the eggs into the mixture.
Throw the egg shells
straight into the bin.
5) Fold the flour into the creamed
mixture.
Add a little bit of flour at a
time so as not to spill it.
6) Split the mixture evenly into the
two tins and place them on a baking
tray. Make sure the mixture is flat.
Make sure that you do not
spill any if the mixture.
2 sandwich tins
1 mixing bowl
Health and Safety
1 wooden spoon
1 palette knife
1 cooling rack
Oven temperature
190°C or Gas Mark 5
6) Cook in the oven for 20-25
Use oven gloves to remove
minutes. Remove from the oven and hot food. Put tins in to
tins and cool on a cooling rack.
soak straight away.
Orkney Gingerbread
Ingredients
50g wholemeal flour
50g plain flour
1 teaspoon ground ginger
1 teaspoon cinnamon
½ teaspoon mixed spice
½ teaspoon bicarbonate of
soda
75g margarine
50g sugar
50g treacle
1 egg
Method
Health and Safety
1) Tie hair back, put apron on and
wash hands. Turn oven on and get
equipment out.
Wash hands after you have
tied your hair back.
2) Put the margarine, treacle and
sugar in the saucepan and stir with a
wooden spoon on a low heat.
DO NOT allow mixture to
boil, you only want it to
melt.
3) Place the dry ingredients (flour
and spices) in a mixing bowl.
Do not let any spill onto the
surface.
4)Put the saucepan on the pan stand Make sure you put the hot
and stir in the dry ingredients.
pan on the stand.
5) Beat in the egg and water so the
mixture is a soft dropping
consistency.
Throw the egg shells in the
bin.
6) Pour the mixture into the tin and
put in the oven for 20-30 minutes.
Make sure you do not spill
the ingredients.
7) Take put of the oven and turn the
cake onto the cooling rack.
Se oven gloves to remove
tin from oven.
3 tablespoons of water
Oven temperature
200°C or Gas Mark 6
Equipment: 1 saucepan, 1 wooden spoon, 1 pan stand, 1 Mixing
bowl, 1 tablespoon, 1 square baking tin (greased and lined), 1
cooling rack
Rubbed in cakes
Method
Ingredients
Health and Safety
1) Tie hair back, put apron on and
wash hands. Turn oven on and get
equipment out.
Wash hands after you have
tied your hair back.
2) Place the flour in the mixing bowl
and rub the fat into it using your
fingertips.
Ensure hands are clean
before starting this task.
3) Add the sugar and dried fruit then
mix together.
Make sure the work
surface is clean.
4) Bind the mixture together with the
egg.
Out egg shells straight into
the bin.
Mixing bowl
5) Separate into 8 cakes and place
on the baking tray. Add the jam if
required.
Wash hands when you
have finished this task.
1 teaspoon
6) Cook for 20 minutes.
Ensure the temperature is
correct.
7) Remove from the oven and place
on the cooling rack.
Use oven gloves to remove
the tray.
8) Wash up all equipment and tidy
away.
Use hot soapy water to
wash up with.
200g self raising flour
100g margarine
75g sugar
1 egg
50g dried fruit/jam
Equipment
Non stick baking tray
Palette knife
Flour dredger
Cooling rack
Oven temperature
200°C or Gas Mark 6
Whisked sponge
Ingredients
3 eggs
75g plain flour
75g sugar
Jam/Filling
Equipment
Swiss roll tin
Mixing bowl
Sieve
Electric whisk
Metal tablespoon
2 pieces greaseproof paper
Method
Health and Safety
1) Tie hair back, put apron on and wash
hands. Turn oven on and get equipment
out.
Wash hands after you have
tied your hair back.
2) Grease the tin, lay the greaseproof
paper in the tray and grease that as well.
Do not spill any grease on the
work surface.
3) Whisk the eggs and sugar in a mixing
bowl until thick and white in colour.
Switch off the whisk when
removing the beaters.
4) Sieve the flour into the bowl and fold
in carefully with the metal spoon.
Use a metal spoon to keep the
air in the mixture.
5) Pour the mixture into the tin and place
in the oven for 15 minutes.
Keep the mixture level and do
not spill any on the surface.
6) Sprinkle sugar onto a second piece of
greaseproof paper.
Only sprinkle enough to cover
the surface of the cake.
7) Cut the edges of the cake and spread
the jam. Roll when warm.
Roll when still warm so that it
does not crack.
8) Wash up and tidy away.
Use warm water and soap.
Palette knife
Oven temperature
190°C or Gas Mark 5