Yr 10 Food Science & Technology
RECIPES 2021 1
Contents Recipes
Page Number
Anzac biscuits
15
Australian Vanilla Slice
20
Brownie
13
Chocolate Chip Cookies
22
Danish Pastries
19
Design Brief
18
Hot Cross Buffins
14
Lamingtons
9
Masterchef Ingredients
25
Pad Thai
17
Pizza
23
Pretzel
21
Red Velvet Cupcake
8
Samosas
11
San Choy Bow
7
Scones
26
Sugar Cookies
24
Sweet
10
Tacos
6
Teriyaki Chicken Sushi
16
Vol au vents
12
2
TACOS Ingredients • • • • • • • • • • • • • • • •
100g minced beef ¼ onion ¼ C (35g) red kidney beans ½ clove garlic ½ C (100g) crushed tomato 1 pinch chili powder 1 pinch cumin 1 pinch oregano 1 pinch ground coriander 1tsp (10g) tomato paste ¼ carrot 4 Tbs (80g) grated cheese 1 large lettuce leaves 3 taco shells 2 Tbs (40g) tacos sauce 3 Tbs (60g) sour cream
Method 1.
Pre-heat the oven to 180oC
2.
Wash lettuce, dry, roll up leaves together and shred finely.
3.
Grate cheese if necessary
4.
Place taco shells upside down on a baking tray and heat in oven for 5 minutes. Cool slightly before filling.
5.
Finely dice onion and garlic and carrot.
6.
Heat frypan over moderate heat and add the onion, garlic and carrot and cook until onion is soft.
7.
Add the meat and spices and cook until the meat is browned.
8.
Add chopped tomato and tomato paste. Stir well and simmer for 10 minutes. Add 1-2T water if necessary. Remember the mixture should be fairly dry.
9.
Assemble tacos with filling, shredded lettuce and grated cheese and drizzle taco sauce on top.
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SAN CHOY BOW Ingredients • • • • • • • • • • •
3 Iceberg lettuce leaves 2 tsp (10ml) vegetable oil 1 spring onion, finely sliced ½ tsp (2.5g) crushed ginger 200g beef mince 1 Tbs (20ml) hoisin sauce 1 Tbs (20ml) soy sauce 1 Tbs (20ml) sesame oil ¼ tsp sesame oil ¼ C (25g) bean shoots 1 Tbs (20g) dried shallots
Method 1.
Heat oil in the frypan
2.
Stir fry the spring onion and ginger for 1-2 minutes.
3.
Add mince.
4.
Cook for about 5 minutes, until the meat is browned.
5.
Add hoisin, soy sauce and sesame oil.
6.
Continue to stir fry for another 2-3 minutes.
7.
Transfer immediately to a serving bowl.
8.
Stir in the bean shoots.
9.
Arrange lettuce cups on a plate.
10.
Spoon the meat mixture evenly between each leaf
11.
Top with fried shallots
12.
Serve 4
RED VELVET CUPCAKES Ingredients • • • • • • •
150g butter 2/3 C (155g) caster sugar 2/3 C (90g) SR flour 3 eggs (lightly beaten) 1Tbs (20g) cocoa powder 1tsp (5g) vanilla extract 3-5 drops(1g) red food colouring
Cream cheese frosting • • • •
120g cream cheese, softened 60g butter, softened 1 t (5g) vanilla essence 1 ½ C (215g) icing sugar mixture
12 Cupcake papers
Method 1. Preheat the oven to 180oC - Line muffin tin with 12 cupcake papers. 2. Place the butter and sugar in a bowl and beat together until light and fluffy. 3. Gradually beat in the eggs 4. Sift in flour and cocoa powder and fold in gently. Stir in the vanilla extract and red food colouring. 5. Spoon the mixture evenly into the cupcake papers. 6. Bake for 18-20 mins or until firm to the touch and well risen (check with skewer) 7. Transfer to cooling rack. Cream cheese frosting: 1. Place cream cheese, butter and vanilla in a bowl. Using an electric mixer, beat until pale. Gradually add icing sugar mixture, beating until combined 2. Spoon frosting into a piping bag fitted with a 1cm fluted nozzle. Pipe frosting on to cakes. Sprinkle with grated chocolate. Serve
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LAMINGTONS A lamington is an Australian dessert or snack, typically made with squares of sponge cake coated in an outer layer of chocolate sauce and rolled in desiccated coconut.
For school we will be using store bought square sponge cake – 1pkt per group Ingredients • • • • • • • Icing
1 pkt store bought sponge cake squares 125g butter, softened 1 C (220g) caster sugar ½ tsp (2.5ml) vanilla extract 3 eggs 1 ¾ C (220g) self-raising flour, sifted ½ C (125ml) milk
• 3 ½ C (540g) icing sugar mixture • ¼ C (30g) cocoa powder • 1 Tbs (20g) butter, softened • ½ C (125ml) boiling water Method 1. Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line with baking paper, leaving a 2cm overhang on all sides. 2. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. 3. Add eggs, 1 at a time, beating well after each addition (mixture may curdle). 4. Sift half the flour over butter mixture. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk. 5. Spoon into prepared pan. Smooth top. Bake for 30 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack. Cover with a clean tea towel. Set aside overnight. 6. Make icing: Sift icing sugar and cocoa into a bowl. Add butter and boiling water. Stir until smooth. 7. Cut cake into 15 pieces. Place coconut in a dish. Using a fork, dip 1 piece of cake in icing. Shake off excess. Toss in coconut. Place on a wire rack over a baking tray. Repeat with remaining cake, icing and coconut. Stand for 2 hours or until set. Serve. 6
SWEET AND SOUR CHICKEN Ingredients • • • • • • • • • • • •
1 Tbs (20g) cornflour 1 ½ Tbs (30ml) soy sauce ¼ C (65ml) white wine vinegar ¼ C (40g) brown sugar 1 tsp (5g) garlic ¼ capsicum ½ carrot ½ C (60g) pineapple pieces 1/3 C (30g) plain flour (used to coat the chicken) 1 Tbs (20g) olive oil 1 large chicken breast 2 C cooked rice
Method 1. Dice chicken and lightly coat with flour, this will make the chicken crunchy. 2. Combine cornflour and soy sauce in a jug to make a paste. 3. Add vinegar and sugar and stir until sugar has dissolved. Add the garlic and stir through. 4. Slice capsicum 5. Dice carrot 6. Heat oil in a wok on medium heat only, add chicken and cook using wooden spoon for 4 minutes until lightly brown. 7. Add capsicum and carrot and pineapple to wok and cook for 2 minutes. 8. Add soy sauce mixture to wok on medium heat, for another 5 minutes- the sauce will thicken. 9. Place on top of your cooked rice 7
SAMOSAS Ingredients • • • • • • • • • • •
2 sheets puff pastry 200g beef mince ½ potato ½ onion 1 tsp (5g) crushed garlic 1 tsp (5g) curry powder ¼ tsp chili powder 2 tsp (10g) coriander powder 2 tsp (10g) garam masala 1 tsp (5ml) vinegar 1 Tbs (20ml) oil
Method 1
Preheat the oven to 180oC
2
Dice the onion and cut the potato into small cubes.
3
Place the potatoes into a microwave safe bowl with 2 Tbs water. Cover with cling film (pierce a hole in the top) and cook for 4-8 minutes to soften the potatoes. Drain the liquid.
4
Fry the onion in a frypan with the oil. Add the garlic, mince and fry lightly.
5
Add the seasonings and vinegar and mix well. Add potatoes and simmer until the liquid evaporates.
6
Cut each pastry sheet into 6 rectangles.
7
Divide the meat filling onto the pastry rectangles. Place the filling in the centre of each rectangle.
8
Brush the pastry with water on one edge of each rectangle
9
Fold over each rectangle and press the edges together firmly to seal with the filling in the middle. Use the fork for a decorative edging.
10
Bake in the oven until pastry is golden brown. 8
VOL AU VENTS Ingredients Meat option • • • • • • •
3 sheet puff pastry ¼ brown onion, diced 100g chicken breast fillet, diced 1/2 spring onion, chopped 50g bacon, diced 2 Tbs (40g) corn 1 egg
Vegetarian option • • • • •
3 sheet puff pastry 1/2 brown onion, diced 2 Mushrooms ½ spring onion ¼ cup corn
White Sauce (for both) • • • • • •
45g butter 5 Tbs (30g) flour 1 C (250ml) of milk 2 Tbs (25g) tasty cheese, grated Salt and pepper egg wash
Method Preheat oven to 180C. Filling 1 Heat oil in a large fry pan. 2 Over a medium heat cook onion saucepan for 2-3 minutes until softened. 3 Increase heat to medium-high and add chicken, spring onion, bacon. Cook, stirring occasionally, until chicken is cooked then add the corn. 4 Meanwhile melt 70g butter in a saucepan. 5 Take off the heat and add the flour and mix until combined. Place back on the heat and add the milk (1/2 at a time) until thickened. Add the cheese and mix through. Pastry 1. Cut all sheets of pastry into 4 (6 for the base and 6 for the edges) 2. For the base – take 6 squares and place on a baking tray. Prick the base all over with a fork. 3. For the sides - Cut a square out of the centre of the 6 remaining squares. 4. Place the centres cut out on a separate tray 5. Keep the edges and place on top of the pastry bases (line the outside edges up) 6. Coat the pastry top/ edges with the eggwash. Place the edges of pastry on top and place on the baking tray. Cook in the oven for 10 mins. Combine 1. Divide mixture between the vol au vent cases
9
BROWNIES Ingredients • • • • • • • •
1 cup (220g) caster sugar 2 Eggs 1 tsp (5ml) vanilla ¾ C (90g) plain Flour ½ tsp (2.5g) baking powder 1/3 C (60g) cocoa powder 125gms butter 1/3 packet (120g) chocolate chips
Method 1.
Line tin with baking paper and pre heat oven 170c.
2.
Melt butter, cool.
3.
Beat eggs and sugar together with the electric beater until light and fluffy
4.
Add vanilla and mix through
5.
Mix flour, baking powder and cocoa together in a separate bowl and then sift into the egg mixture.
6.
Add the melted butter then fold in the flour to the egg mixture until all combined.
7.
(You can add the chocolate chips into the brownie batter or sprinkle them over the brownie before cooking)
8.
Bake 20-25 mins 10
HOT CROSS BUFFINS
(per bench)
Ingredients • • • • • • • • • • • •
1 Tbs (15g) Sultanas 1 Tbs (20g) Choc Chips 1 ¼ C (155g) self-raising flour ¼ tsp bicarbonate of soda 1t (5g) ground cinnamon ¼ tsp ground nutmeg 1/3 C (85ml) oil ½ C (125ml) buttermilk 1 egg 100g (1/3C) caster sugar, plus extra 2 T (40g) 2 Tbs (40g) icing sugar ½ tsp lemon juice
Muffin Tray, Patty Papers
Method 1. Preheat oven to 200°C 2. Line a 6-hole muffin tray with paper cases. 3. Soak sultanas in boiling water for 10 minutes. Drain well, then pat dry with paper towel. 4. Sift the flour, soda and spices into a large bowl 5. In a separate bowl, whisk together the oil, buttermilk, eggs and sugar until combined 6. Add to the dry ingredients and stir to combine 7. Gently stir in the fruit and chocolate chips 8. Divide the mixture among muffin cases 9. Bake for 20-25 minutes until lightly browned and a skewer inserted into the centre comes out clean. 10. Cool completely on a wire rack. 11. Meanwhile, place the extra 2 T sugar in a pan with 2 Tbs water 12. Simmer over low heat, stirring, until sugar dissolves 13. Brush the glaze over the muffins. 14. Sift icing sugar into a bowl 15. Add lemon juice and just enough hot water to make a thick, pipeable icing 16. Use a piping bag to draw a cross on each muffin, then serve.
11
ANZAC BISCUITS
(per bench)
Ingredients • 1 C (90g) rolled oats • ¾ C (150g) plain (all-purpose) flour • ⅓ cups (150g) caster (superfine) sugar • ⅓ cup (60g) desiccated coconut • 2 Tbs (40ml) golden syrup • 125g butter • ½ tsp (2.5g) bicarbonate of (baking) soda • 1 Tbs (20ml) hot water
Method 1. Preheat oven to 160°C 2. Line 2 baking trays with non-stick baking paper 3. Mix the oats, flour, sugar and coconut in a bowl. 4. Place the golden syrup and butter in a saucepan over low heat and melt. 5. Mix the bicarbonate of soda with the water. 6. Add to the butter mixture. 7. Add to the dry ingredients and mix well. 8. Place tablespoons of the mixture, leaving space between each one for spreading, onto baking trays. 9. Flatten to about 7cm in diameter. 10.
Bake for 8–10 minutes or until a deep brown.
11.
Cool on trays for 5 minutes. 12
TERIYAKI CHICKEN SUSHI Ingredients • 2 sheets of Nori
2Tbs (40ml) Soy sauce to serve ½ tsp (2.5ml) Wasabi to serve
• ¼ cucumber, julienned • ¼ carrot, julienned • 2C (370g) cooked sushi rice • 1T (20ml) teriyaki sauce • 100g chicken breast • 1 egg, lightly beaten • 2 tsp (10g) kewpie mayonnaise
Method 1 Slice chicken into strips and coat in the teriyaki sauce and set aside for 5 minutes. 2
Cook the chicken in frypan and set aside
3
Make a flat omelette with the egg, allow to cool and cut into thin strips.
4
Place the Nori on the bamboo mat, then spread the rice on, leaving a 2-centimetre space along the side furthest from you.
5
Spread the mayonnaise on the rice.
6
Place the chicken, cucumber, egg and carrot across the edge closest to you
7
Tightly roll the sushi sealing the edge (you may need a little bit of water for this)
8
Slice into 6-8 pieces and serve with soy sauce and wasabi.
13
PAD THAI Ingredients •
150g medium thick rice noodles
•
1 Tbs vegetable oil
•
1 Tbs garlic (20ml)
•
1 spring onion, thinly sliced
•
1-2 tsp (5-10ml) sweet chili sauce (to taste)
•
100g chicken, thinly sliced
•
1 Tbs (20ml) fish sauce
•
½ Tbs (10g) brown sugar
•
1 Tbs (20ml) lime juice
•
1 egg, lightly beaten
•
½ C trimmed beansprouts
•
Fried shallots to garnish
•
Lemon wedge (optional)
Method 1 Place the noodles in a bowl and pour boiling water over to cover. Leave for 5 minutes, then drain and set aside. 2 Heat the oil in a wok over high heat. Add the garlic, onion and chili and stir fry quickly for a few seconds. 3 Add the chicken and cook for 3 minutes, then add the fish sauce, sugar, lime juice and egg. 4 Cook, stirring, for a further minute until combined. 5 Add in the beansprouts and toss to combine. 6 Pile into serving bowls and garnish with fried shallots.
14
Design, develop, review and communicate design ideas, plans and processes within a given context, using a range of techniques, appropriate technical terms and technology Follow a plan designed to solve a problem, using a sequence of steps
All will be able to Most will be able to Some will be able to
Make a choice in the ingredients to use for making their food truck Choose their groups dish selection from evaluating the choices they provide Provide clear reasons for the choices their group makes from a variety of design ideas
Staple
Protein
Vegetables
Spices
Sauces
Rice Noodles ½ pkt
100g chicken
½ carrot
Garlic
3T Oyster sauce
Egg noodles 1pkt
100g chicken mince
½ celery
Ginger
3T Fish sauce
Rice 1C uncooked
100g beef steak
¼ red capsicum
Thai Salt
3T Soy sauce
Rice paper 6 large sheets
100g beef mince
½ onion
Lemongrass powder
3T Sweet chili sauce
1/2 C breadcrumbs
100g vegetarian options
100g Asian cabbage
Cumin
3T Hoisin sauce
2 Nori sheets
2 eggs
Potato X2
Coriander
3T Plum sauce
2 lettuce leaves
Other
3T Teriyaki sauce
2 sheets puff pastry
3 mushrooms
3T curry paste
½ C frozen peas/ corn ¼ cucumber
15
DANISH PASTRIES Ingredients • 2 ½ sheets puff pastry
Cream cheese filling • 1/3 C (100g) cream cheese • 4 Tbs (80g) icing sugar (sifted) • ½ tsp (2.5ml) vanilla or lemon juice ½ C (150g) jam or tinned fruit 2 Tbs (40ml) milk Method 1. Preheat oven to 180°C. 2. Soften the cream cheese with an electric beater. Sift the icing sugar over the cream cheese, add the vanilla/lemon juice then mix together with a spatula. 3. Cut each sheet of pastry into 4 even squares. 4. Shape the pastry into 4 different shapes (as instructed by your teacher) 5. Place the cream filling in the middle of each with fruit on top. 6. Milk wash the edges of the pastry. 7. Cook until golden brown. 16
AUSTRALIAN VANILLA SLICE Ingredients • • • • • • • •
3 x ½ sheet puff pastry ¼ C (30g) custard powder 1/3 C (45g) cornflour ½ C (125g) sugar 2 C (500ml) milk ½ Tbs (10ml) milk ½ Tbs(20g) butter 1 tsp vanilla essence
Icing • 1 C (155g) icing sugar • 1 tsp (20g) butter • 2 tsp (10ml) water
Method 1.
Preheat the oven to 220oC
2.
Cut each half into half again (each person should have 2 sheets of pastry).
3.
Place pastry on a lined baking tray. Place a second sheet of baking paper and then a second baking tray on top. Bake for 10-15 minutes. Remove from oven and allow to cool slightly.
4.
Place one piece of pastry onto the into the alfoil tin, flattened side facing upwards.
Custard 1. Combine sugar, sifted cornflour and custard powder in a large saucepan 2.
Very slowly and gradually, blend in the milk and vanilla essence- make sure there are no lumps!
3.
Place saucepan on low flame and heat gently until mixture boils – stir vigorously with whisk, add butter and stir again. Your custard should be extremely thick.
4.
Put in a container in the fridge/ freezer until slightly firm and cooled.
5.
Pour custard immediately over the pastry. Cover with the other sheet of pastryflattened side down. Press together.
Icing 1. Combine all the ingredients in a small bowl and mix to form a smooth paste (not too thick or it will not spread on flaky pastry 2.
Spread evenly with icing – refrigerate until set
17
PRETZELS Ingredients • 1 ½ tsp (7.5g) instant dried yeast • ½ C (125ml) lukewarm water or milk • ½ tsp (2.5g) salt • 1tsp (20g) sugar • 1 ¼ C (155g) plain flour (extra ¼ C (30g) plain flour for rolling) • ½ egg (egg wash) • Topping rock salt or cinnamon or sesame seeds
Method 1 Preheat the oven to 220oC 2 Mix dried yeast, sugar with water/ milk. Leave for 10 minutes until froth appears on top. 3 Mix yeast mixture with flour. Knead for 3-4 minutes until, the dough is elastic 4 Cut the dough into 20 even pieces. 5 Roll each piece into a thin roll approx. 25cm long. 6 Twist into pretzel shapes. Brush with egg wash. Sprinkle with rock salt 7 Bake for approx. 7 minutes or until browned nicely
18
CHOCOLATE CHIP COOKIES Ingredients • 125g (½ C) butter, softened • ½ C (90g) brown sugar • 1/3 C (90g) caster sugar • 1 egg • 1 t (5ml) vanilla • 1½ C (185g) self-raising flour • ¾ C (130g) chocolate chips
Method 1.
Preheat oven to 160°C. Line tray with baking paper.
2.
Cream together butter and sugars with electric beater until light and fluffy.
3.
Whisk in egg and vanilla. Turn off beater.
4.
Stir in flour then fold through chocolate chips with a wooden spoon.
5.
Place teaspoonsfuls of mixture on a lined baking tray.
6.
Bake for 10-15 minutes or until cooked.
7.
Cool on tray for 5 minutes, then transfer to wire rack to completely cool.
19
PIZZA Ingredients • 1 tsp (5g) instant dried yeast •
¼ tsp (2.5g) salt
•
½ tsp (2.5g) caster sugar
•
150ml warm water
•
1 ½ C (225g) plain flour
•
1 Tbs (20ml) Olive Oil
Toppings • 3 Tbs (60g) Pizza Sauce •
2 slices ham or salami
•
¼ onion
•
¼ C (100g) Cheese grated
Method 1. Combine yeast, salt, sugar and warm water in a jug 2. Stir with a fork 3. Cover with plastic wrap 4. Set aside in a warm place for 5 minutes or until bubbles form on surface 5. Sift flour into a large bowl 6. Add yeast mixture and oil 7. Mix to form a soft dough 8. Turn dough onto a lightly floured surface 9. Knead for 8 minutes or until smooth and elastic 10. Place in a lightly greased bowl 11. Cover with plastic wrap 12. Set aside in a warm place for 15 to 20 minutes (on a hot day) or until doubled in size 13. Line large baking tray with gladbake. 15. Punch out dough and roll into a rectangle sheet pizza 16. Spread with pizza sauce, diced ham, onion and grated cheese 17. Bake for 15-20 minutes till golden brown 18. Slice into squares to share
20
SUGAR COOKIES Ingredients •
125g butter, softened
•
¼ C (60g) caster sugar
•
½ tsp (2.5ml) vanilla extract
•
1 - 1 ½ C (185g) plain flour
•
¼ C (30g) custard flour
•
75ml condensed milk
Method 1. Preheat oven to 160°C fan-forced. Line tin with baking paper. 2. Using an electric mixer, beat butter, sugar and vanilla together until light and fluffy. 3. Add the condensed milk and beat through. 4. Mix the custard powder and SR flour together 5. Add the flour/ custard powder to the butter mixture. Use a spatula to push the mixture together (the mixture is very soft and slightly sticky at this point) 6.
Roll the dough out onto a well-floured table (1 cm thick) and cut shapes. (use a floured rolling pin as well)
7. Place onto tray and cook until lightly golden in colour (8-10 minutes). Spread the biscuits apart on the tray as they will spread slightly. Notes: •
You can use 1 ¼ C SR flour if you don’t want to use custard powder
•
You can make different shapes but cook the same shapes together for the same cooking time
•
You can ice these biscuits or add M&M’s or sprinkles to decorate
•
You can use a straw to put a hole in the biscuits before baking – tie string through the hole to hang on your Christmas tree
21
Masterchef Mystery challenge Practical task
What can you make with…… Ingredient
Quantity
plain/SR flour
up to 2 Cups
milk
up to 11/2 Cups
egg
1
butter
up to 100g
sugar
up to ½ Cup
vanilla essence
up to 2 teaspoons
cinnamon
1 teaspoon
jam
up to 3 tablespoons
Mystery ingredient
????????????????
Brainstorm some ideas:
22
SCONES Ingredients • • •
2 cups SR flour, sifted 60g butter, cubed ¾C- 1C milk
• •
½ C jam 100 ml Cream
Method 1. Preheat oven to 200°C and place grease proof paper on the tray. 2. Place the flour and butter into a bowl and rub in the butter using your fingers until it resembles breadcrumbs. 3. Make a well in the centre. Add ¾ C of milk. Mix together with a butter knife until the dough forms (add extra milk if needed) 4. Turn onto a lightly floured surface and pat into a 2cm thickness. 5. Use a scone cutter and cut out scones. 6. Place them close together on the tray and glaze with milk. 7. Bake for 20 – 25 minutes. Hint: Turn scones into a tea-towel and then place onto the wire rack to cool. This help keep them moist while they cool.
To finish Using the electric beater - Beat the cream. Cut each scone in half. Put a small amount of jam on each half and a dollop of cream on the top of the jam
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