Recipes
The first recipe we cooked in our Year 9 option
What is - Moist Chocolate Mug Cake
Required footwear for a practical lesson
What are closed in shoes
1 teaspoon measurement
what is 5 ml
Made of metal with 12 holes for use in the oven
What is a muffin tray
Symptoms of food poisoning - state two
What are vomiting, diarrhea, nausea, fever, tummy ache, headache
The high risk food used in Savoury Bread Cases
What is egg/ ham
Required head wear for a practical lesson
What is a hair net/ hat
the list of foods you will need to make your recipe
What are ingredients
Made of metal and used to help when cutting food into lots of small pieces
What is a grater
We do this after every practical lesson to reduce the risk of cross contamination
Clean and dry all equipment.
Sterilize the surfaces
Wash the towels
(one answer is required)
the two flavours of yoghurt available for the Ambrosia
What are Vanilla and Berry
Required body wear for a practical lesson
What is an apron
1 cup measurement
250ml
Used to remove lumps from dry ingredients
What is a sieve
This is emptied and cleaned everyday in our kitchens to help reduce the risk of contamination
What is the rubbish bin
The phrase meaning "everything in its place"
What is Mise-en-place
Bags go here when we enter the kitchen
Bag racks/ cubbies
Pull and push dough, turn and repeat - this is called
What is Kneading
Used to measure dry ingredients such as flour and sugar
What are measuring cups
Another word for Pathogenic
Harmful
Two ingredients we added into the scone dough pinwheels
What are cinnamon and brown sugar
Three items needed to use in effective hand washing
What are warm water, soap, paper towel
The skill we learned when making scones (with butter and flour)
What is Rubbing In
Used to measure small amounts of wet or dry ingredients
What are measuring spoons
The three forms of contamination
What are Chemical, Physical, Biological