Friday 5 December 2014

PRACTICAL MON 8TH DEC AND HOMEWORK

CHOUX PASTRY

4 tsp caster sugar
85g butter
115g plain flour
3 medium eggs
A FILLING OF YOUR CHOICE- traditional=double cream and chocolate--OR BRING SOMETHING DIFFERENT TO USE===use your creative imagination!!!
CONTAINER TO TAKE HOME IN

HOMEWORK;

FLAKY PASTRY DESIGN IDEA
FLAKY PASTRY WORKSHEET
THESE ARE BOTH DUE ON THURS 4TH DEC; so if you haven't done them look forward to a detention next week!!------------absolutely last chance to hand in is MON 8TH................

Monday 24 November 2014

practical friday 28th november and homework

You will be making something with the flaky pastry made earlier in the week
There are lots of different recipes you can use it to make eg;
eccles cakes
apple turnovers
mille fuille
sausage rolls
cheese straws


WE WILL DISCUSS THE OPTIONS ON TUESDAY WHEN YOU MAKE THE PASTRY
PLEASE MAKE SURE YOU KNOW WHAT TO BRING ON FRIDAY!!! 
Homework this week is to draw, colour and fully anotate your design for the practical on friday; this is due on FRIDAY----DON'T FORGET!!

Sunday 2 November 2014

HOMEWORK

THIS IS THE LAST REMINDER FOR OUTSTANDING HOMEWORK!!
lunchtime will be issued if you are not up to date on Monday 3rd november........................

Wednesday 15 October 2014

practical tues 21st oct

SWISS ROLL

3 eggs at room temp--DO NOT PUT IN FRIDGE BECAUSE THEY WILL NOT WHISK UP ENOUGH!!!!
75g caster sugar
75g self raising flour
jam or lemon curd to fill
TIN TO TAKE IT HOME IN!!

Thursday 9 October 2014

practical thurs 16th oct

You will be making a recipe which contains on of the alternative proteins we looked at in the last lesson
Tofu
Quorn
Soya mince
Microprotein
you need to find your own recipe!

Friday 3 October 2014

practical tues 7th OCT and homework

YOUR PRACTICAL THIS WEEK IS A CHOICE;
FISHCAKES
150g cooked potato
100g tinned fish- tuna/salmon/crab
1 egg
100g breadcrumbs or stale  bread
herbs/seasoning to your taste
CONTAINER!!!

Or-Burgers
250g mince- any meat
1small onion
herbs/seasoning of your choice


THE SKILL WILL BE IN MAKING AND SHAPING SO ALL ARE THE SAME SIZE
 they will be cooked in the oven, so no need to bring oil
DON'T FORGET TO THINK ABOUT HOW TO SERVE THEM--- PRESENTATION IS IMPORTANT!!

homework is to finish the worksheet on eggs/protein and bring on MONDAY


Friday 26 September 2014

PRACTICAL MON 29TH SEPT AND HOMEWORK


HOMEWORK IS TO FINISH OFF  THE WORKSHEET ON SUGAR AND THE STORY OF GELATINISATION - DUE ON TUESDAY








CREME CARAMEL
YOU WILL NEED 2 LARGE OR 3-4 SMALL RAMEKIN DISHES AND A CONTAINER TO TAKE IT ALL HOME IN




75ml milk
160ml single cream
2 eggs
20g soft brown sugar

55g white granulated sugar
Vanilla essence

Friday 19 September 2014

practical tuesday

you will be making 
FRUIT FLAN
 to show the use of arrowroot  as a thickening agent
2 eggs
50g sugar
50g self raising flour
150ml fruit juice
selection of fruit to fill, fresh or tinned

ARROWROOT IS PROVIDED BY SCHOOL
don't forget a tin to take it home in 20cm would be ideal

Friday 12 September 2014

PRACTICAL THURS 18TH SEPT

SWEET AND SOUR CHICKEN

2 sticks of celery
1 carrot
1 red or green pepper
85g mange tout 
6-8 baby corn
115g bean sprouts
250g fresh chicken/beef/lamb/tuna/quorn
2tbsp brown sugar
1 stock cube
2 tbsp veg oil
2 cloves garlic
1tbsp tomato puree
1tbsp cornflour
2tbsp wine vinegar

We have the vinegar and cornflour in school if you don't have any
DON'T FORGET A CONTAINER!!!

PRACTICALS

YOU WILL BE HAVING A PRACTICAL EVERY WEEK FROM now until CHRISTMAS ( with a few exceptions

Please make sure you plan carefully to make sure you buy ingredients in plenty of time  and think about PRESENTATION Every time!!!!!!!!!!!!!!!!!!!

If you need help, I'm always available..............

Sunday 8 June 2014

practical mpn 9th june

4th design idea
make sure you choose something which shows high  skill levels!!
don't forget a container...............

Thursday 13 March 2014

PRACTICAL FRIDAY 14TH MARCH



DON'T FORGET!!!!!

you will be making one of the possible choices for your design ideas

IT MUST BE.........
showing high level of skill
suitable for your choice of topic
presented to a high standard

Friday 7 February 2014

DEADLINES-- and practical week beginning 10th FEB

DEADLINES FOR COURSEWORK;

The first 2 pages must be finished before 1/2 term; that means 2 lessons next week ( the 3rd we will be using to dissect a product that you will bring in to analyse  )
THAT MEANS;
Page 1
Context
Keywords
Statement
Client profile ( target market)
What I know already
What I need to find out and what research I will use 
PAGE 2;  Questionnaire

  • Graph/pie chart to show results
  • Explanation of questions and results
  • Summary of results
  • Evaluation of questionnaire


Thursday 16 January 2014

PRACTICAL-- PANNA COTTA FRIDAY 17TH JAN

PANNACOTTA

YOU WILLNEED
 4 SMALL RAMEKIN/DARIOLE MOULDS----like those you used for Creme Caramel
zest of a lemon/orange or another flavourng
25g caster sugar
200ml SINGLE cream
2 tsp gelatine powder( 1 packet)

AND;
A CONTAINER TO TAKE THEM HOME IN !!!