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................
Friday 5 December 2014
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!!
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........................
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!!
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!
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
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
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!!!
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..............
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...............
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
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 !!!
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 !!!
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