food- (not teaching Food in 2021)
2014
TABLET APP.
Go to the Google Play store and download the Big Oven App (or any other app you might already have, "All the cooks" is another good one). You will use apps to give you ideas in meal design. The logo for the app is shown here.
In Food Technology (2014!) we will be creating 4 food products. The first are plain vanilla cupcakes followed by breadcase savouries, vanilla chocolate pinwheel cookies and pizza. You can follow the instructions here or download and print the recipes to make these at home yourself.
cupcake_recipe.docx | |
File Size: | 144 kb |
File Type: | docx |
breadcase.pdf | |
File Size: | 348 kb |
File Type: |
vanilla_chocolate_pinwheel_cookies.pdf | |
File Size: | 95 kb |
File Type: |
CUPCAKES
BREADCASE SAVOURIES
RECIPE:
12 slices of bread
50g of cheddar cheese (about the size of a Mars bar)
1 egg
1/2 onion
1/2 tomato
3 Tsp creamed corn or tuna
Chopped parsley or coriander
Optional Ingredients:
Mushrooms
pinch of salt if cheddar not used
Method:
1) Preheat the oven to 200 degrees.
2) Cut bread rounds on a wooden bread board using a large cookie cutter. (A large cocoa tin was used here)
12 slices of bread
50g of cheddar cheese (about the size of a Mars bar)
1 egg
1/2 onion
1/2 tomato
3 Tsp creamed corn or tuna
Chopped parsley or coriander
Optional Ingredients:
Mushrooms
pinch of salt if cheddar not used
Method:
1) Preheat the oven to 200 degrees.
2) Cut bread rounds on a wooden bread board using a large cookie cutter. (A large cocoa tin was used here)
3) Press a bread round into each muffin tin
4) Make the filling: Grate the cheese and chop the onion and parsley finely. Chop the tomato into small cubes
4) Make the filling: Grate the cheese and chop the onion and parsley finely. Chop the tomato into small cubes
5) Combine the ingredients with the egg in a bowl and mix well with a fork
6) Spoon 1 tsp of creamed corn or tuna into each breadcase
7) Top up each breadcase with the mixture and bake for 10-15 minutes until golden and the filling is set
6) Spoon 1 tsp of creamed corn or tuna into each breadcase
7) Top up each breadcase with the mixture and bake for 10-15 minutes until golden and the filling is set
VANILLA CHOCOLATE PINWHEEL COOKIES
This recipe is a bit more technical because you have to roll out a vanilla dough and a chocolate dough like a rectangle before layering one on top of the other. The dough is then rolled into a 'log' and sliced into cookies. That's how the spiral effect is created. The method calls for an electric beater but this is not really required because the quantity is so small. You might get half your dough stuck to the beater. There's no egg in this recipe.
Dough consistency is critical, too much butter and your cookies will really run! Just balance this with a little more flour. Slightly on the dry side is better. Don't be afraid of the dough, work it like clay when rolling it into the log shape. We don't have time to put the dough into the fridge. This helps get the nice circle shape, so your cookies will probably get a flat spot on them and look like flat tyres.
If you have problems combining the vanilla and chocolate dough then just roll it all out and use the cookie cutters provided. They taste crunchy when cool and will melt in your mouth.
Dough consistency is critical, too much butter and your cookies will really run! Just balance this with a little more flour. Slightly on the dry side is better. Don't be afraid of the dough, work it like clay when rolling it into the log shape. We don't have time to put the dough into the fridge. This helps get the nice circle shape, so your cookies will probably get a flat spot on them and look like flat tyres.
If you have problems combining the vanilla and chocolate dough then just roll it all out and use the cookie cutters provided. They taste crunchy when cool and will melt in your mouth.
INGREDIENTS:
170g softened butter
1/2 cup icing sugar
1/4 cup sugar
2 tsp vanilla extract
1.5 cups of flour
1/2 tsp salt (optional)
1/2 tsp baking powder
1/8 cup cocoa
METHOD:
1) Cream the butter and sugar until light and fluffy. Stir in the icing sugar and vanilla extract until blended.
2) In a separate bowl, sieve together the flour, salt and baking powder. Add the dry ingredients to the creamed mixture 1/3 at a time, stirring after each addition.
3) Cut and set aside half of the cookie dough. Add cocoa powder to the remaining dough and mix until blended.
4) Place each batch of dough on a piece of cling film, cover with a second piece and roll each into a rectangle.
5) Remove the top piece of film from both rectangles and invert one on top of the other. Roll the dough into a 'log' and slice into 1cm rounds. (If you are doing this at home, put the roll in the fridge for 30 mins so that the rounds slice better).
6) Heat the oven to 180 degrees C. Line a baking tray with baking paper. Separate the slices by about 2cm and bake for about 13 minutes. Try not to let the edges too brown.
7) Once out of the oven allow to cool for 1 minute before transferring to a wire rack to complete cooling.
170g softened butter
1/2 cup icing sugar
1/4 cup sugar
2 tsp vanilla extract
1.5 cups of flour
1/2 tsp salt (optional)
1/2 tsp baking powder
1/8 cup cocoa
METHOD:
1) Cream the butter and sugar until light and fluffy. Stir in the icing sugar and vanilla extract until blended.
2) In a separate bowl, sieve together the flour, salt and baking powder. Add the dry ingredients to the creamed mixture 1/3 at a time, stirring after each addition.
3) Cut and set aside half of the cookie dough. Add cocoa powder to the remaining dough and mix until blended.
4) Place each batch of dough on a piece of cling film, cover with a second piece and roll each into a rectangle.
5) Remove the top piece of film from both rectangles and invert one on top of the other. Roll the dough into a 'log' and slice into 1cm rounds. (If you are doing this at home, put the roll in the fridge for 30 mins so that the rounds slice better).
6) Heat the oven to 180 degrees C. Line a baking tray with baking paper. Separate the slices by about 2cm and bake for about 13 minutes. Try not to let the edges too brown.
7) Once out of the oven allow to cool for 1 minute before transferring to a wire rack to complete cooling.
PIZZA
The pizza base is provided so all you have to do is design the topping from the ingredients in the recipe. (TBA).