Ingredients for 5th November

 Mini Quiche


pastry
100g plain flour
50g hard margarine

filling(with egg)
1 small onion
30g cheese (cheddar)
1 egg
plus  a choice of either
1 rasher bacon or
1 tomato

Egg free filling
1 onion
30g cheese
and either 1 small courgette or 1 portion of spinach
1 tablespoon tomato puree

Homework set 21st October

Write a list of the food you eat over a 3 day period

Include all drinks, crisps, sweets etc.

Bring the list to the lesson on the 4th November

Current topic in the news- Food waste

Food waste


This is relevant to your course on an environmental issue and in relation to menu costing.

http://www.bbc.co.uk/news/uk-24603008

Homework set 24th October

You need to revise for a test next week the  22nd October on the safety topics we have covered

COSHH
Laws in catering
First Aid
Fire Safety

Also please learn the Key words covered today in class


All resources are in the Q drive - please download them to you home computer or memory stick

Homwork reminder

Method of cooking project due in Tuesday 15th October

Practical lesson update

Tuesday 15th

Change of task - students who are in school will be investigating the use of eggs in cooking

Next Tuesday 22nd

Bring in the ingredients for the Vanilla Bakewell Tart

There is now an extension task of icing the tart if you have time - please bring in 100g of icing sugar to do this

Update

Please note that the ingredients for Tuesday have been amended

Exam Board link

Exam Board Link



WJEC Hospitality and Catering

You will be sitting the single GCSE in  Catering

Please note that the information has not yet been updated for 2013/14 exam

Ingredients for TUESDAY 15th October

Vanilla Bakewell Tart

 

Short crust pastry

100g Plain flour

50g hard margarine for baking


2 tablespoons of jam

 

hard margarine for baking

Filling

100g soft margarine must  suitable for baking or butter
100g caster sugar
2 eggs
50g self raising flour
50g plain flour
1 tsp vanilla essence

Extension task
Feather icing

100g icing sugar

soft margarine

 

Methods of Cooking project

Deadline to email it to teacher is

15th October

Ingredients for practical lesson 7th October

Risotto with roasted vegetables

•1 red of yellow pepper

•1 courgette

•1 onion

•1 clove garlic

•100 grams of plain risotto rice

Plain / uncooked / without flavours

•1 vegetable stock cubes

•25-50g grated cheese