EVALUATION OF PATATAS BRAVAS
Answer these questions in full sentences.
WWW - what went well?
I think .........
I think .........
EBI - even better if ....
Next time, I will .........
Next time, I will .........
Read the statements below and copy and paste the face which best fits.
DEMONSTRATION OF CLAW GRIP
Worked independently, safely and with accuracy
Worked independently, safely and with accuracy
USE OF A SHARP KNIFE TO JULIENNE THE VEGETABLES
Worked independently, safely and with accuracy
Worked independently, safely and with accuracy
USE OF A KNIFE TO PEEL & FINELY CHOP THE GARLIC/CHILLI
Worked independently, safely and with accuracy
Worked independently, safely and with accuracy
FRYING
Worked independently, safely and with accuracy using the correct technique
Worked independently, safely and with accuracy using the correct technique
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Coronary Heart Disease
CHILLI NON CARNE
Ingredients
1 small onion
1-2 teaspoons sunflower oil
100g Quorn mince
1/2 teaspoon (2.5ml) chilli powder
1/2 teaspoon (2.5ml) oregano
Pinch ground cumin
2 teaspoons (10ml) tomato puree
200g tin chopped tomatoes
240ml water
1 teaspoon vegetable stock powder
50g red kidney beans
1 cube plain chocolate
1-2 teaspoons sunflower oil
100g Quorn mince
1/2 teaspoon (2.5ml) chilli powder
1/2 teaspoon (2.5ml) oregano
Pinch ground cumin
2 teaspoons (10ml) tomato puree
200g tin chopped tomatoes
240ml water
1 teaspoon vegetable stock powder
50g red kidney beans
1 cube plain chocolate
Skills
Vegetable preparation
Using the hob – frying and simmering
Cooking a meat alternative
Seasoning
Using the hob – frying and simmering
Cooking a meat alternative
Seasoning
Method
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Peel and finely chop the onion on a chopping board.
Heat the oil in a large saucepan, add the onion and fry for about 5 minutes or until light golden brown.
Add the Quorn to the onion mixture and cook for 1-2 minutes, stirring regularly.
Stir in the chilli powder, oregano and cumin, and cook for a further 3 minutes.
Stir in the tomato puree, tinned tomatoes, water and stock powder. Gently cook by simmering on the hob for 15-20 minutes.
Check regularly to make sure that the mixture does not become too dry, adding more water if necessary.
Stir in the red kidney beans and dark chocolate.
Cook for a further 5 minutes.
Serve hot with cooked rice and salad
Heat the oil in a large saucepan, add the onion and fry for about 5 minutes or until light golden brown.
Add the Quorn to the onion mixture and cook for 1-2 minutes, stirring regularly.
Stir in the chilli powder, oregano and cumin, and cook for a further 3 minutes.
Stir in the tomato puree, tinned tomatoes, water and stock powder. Gently cook by simmering on the hob for 15-20 minutes.
Check regularly to make sure that the mixture does not become too dry, adding more water if necessary.
Stir in the red kidney beans and dark chocolate.
Cook for a further 5 minutes.
Serve hot with cooked rice and salad
CHILLI NON CARNE
Did you know?
Chilli con carne, disclaimed by Mexicans as "a detestable food with a false Mexican title" is nevertheless, a true Mex-American child of the border. It originated in towns like San Antonio, where poor Mexican families made a little meat go a long way with lots of chilli.
J. C. Cooper, first described the dish in 1828 as a "kind of hash with nearly as many peppers as there are pieces of meat." In the 1880s, however, the dish became fashionable when sporting ladies known as "chilli queens" dished out chilli from open-air stalls around Alamo Plaza at night for San Antonio on the prowl for a hot dish. The Texas fashion went national when Texas set up a state chilli booth at the 1893 Columbian Exposition in Chicago and when a German, named William Gebhardt, who had operated a cafe in New Braunfels, Texas, exploited the new taste in 1908 by canning the stuff. Ever since then, prize-winning recipes at the annual Chilli Cook-offs in rival Tropico, California, and Terlingua, Texas, rely heavily on canned tomatoes and premixed commercial chilli powder. New Mexicans, on the other hand, insist on freshly made chilli pulp or at least pure ground chilli.
J. C. Cooper, first described the dish in 1828 as a "kind of hash with nearly as many peppers as there are pieces of meat." In the 1880s, however, the dish became fashionable when sporting ladies known as "chilli queens" dished out chilli from open-air stalls around Alamo Plaza at night for San Antonio on the prowl for a hot dish. The Texas fashion went national when Texas set up a state chilli booth at the 1893 Columbian Exposition in Chicago and when a German, named William Gebhardt, who had operated a cafe in New Braunfels, Texas, exploited the new taste in 1908 by canning the stuff. Ever since then, prize-winning recipes at the annual Chilli Cook-offs in rival Tropico, California, and Terlingua, Texas, rely heavily on canned tomatoes and premixed commercial chilli powder. New Mexicans, on the other hand, insist on freshly made chilli pulp or at least pure ground chilli.
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EVALUATION OF CHILLI NON CARNELoading...
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DEMONSTRATION OF BRIDGE HOLD & CLAW GRIPWorked independently, safely and with accuracy
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ACCURATE MEASURING OF SPICESWorked independently, safely and with accuracy
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ABLE TO OPEN A TIN CANWorked independently, safely and with accuracy
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SIMMERINGWorked independently, safely and with accuracy using the correct technique to ensure the Chilli do not stick and burn
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Type 2 DiabetesLoading...
The causes of the diseaseLoading...
How the disease effects a persons healthLoading...
How to prevent itBANANA PANCAKES
Ingredients
120g wholemeal plain flour
2 teaspoons (10ml) baking powder
Pinch of cinnamon
1 egg
250ml milk
1 tablespoon (15ml) vegetable oil
2 ripe bananas
2 teaspoons (10ml) baking powder
Pinch of cinnamon
1 egg
250ml milk
1 tablespoon (15ml) vegetable oil
2 ripe bananas
Skills
Weighing
Measuring
Mashing
Whisking
Frying
Measuring
Mashing
Whisking
Frying
Method
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Combine flour, baking powder and cinnamon.
Peel and mash the banana with a fork until very smooth.
In a separate bowl, crack the egg. Check for any pieces of shell and beat with the fork.
Add the milk, vegetable oil and bananas to the egg.
Stir flour mixture into banana mixture; if desired blend with a whisk.
Heat a lightly oiled frying pan over medium-high heat.
Pour or scoop the batter onto the pan, using a tablespoon for each pancake.
Cook until pancakes are golden brown on both sides.
Repeat until all the batter is used up.
Peel and mash the banana with a fork until very smooth.
In a separate bowl, crack the egg. Check for any pieces of shell and beat with the fork.
Add the milk, vegetable oil and bananas to the egg.
Stir flour mixture into banana mixture; if desired blend with a whisk.
Heat a lightly oiled frying pan over medium-high heat.
Pour or scoop the batter onto the pan, using a tablespoon for each pancake.
Cook until pancakes are golden brown on both sides.
Repeat until all the batter is used up.
EVALUATION OF BANANA PANCAKES
Answer these questions in full sentences.
WWW - what went well?
I think .........
I think .........
EBI - even better if ....
Next time, I will .........
Next time, I will .........
Read the statements below and copy and paste the face which best fits.
ACCURATE MEASURING OF BAKING POWDER & CINNAMON
Worked independently, safely and with accuracy
Worked independently, safely and with accuracy
ABLE TO CRACK AN EGG
Worked independently, safely and with accuracy
Worked independently, safely and with accuracy
FRYING
Worked independently, safely and with accuracy using the correct technique
Worked independently, safely and with accuracy using the correct technique
PORTION CONTROL
Worked independently, safely and with accuracy to ensure the pancakes are all the same size
Worked independently, safely and with accuracy to ensure the pancakes are all the same size
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Anaemia
The causes of the disease
How the disease effects a persons health
How to prevent it
STICKY TOFFEE CUPCAKES
Ingredients
Skills
Method
For the Cakes
100g dates
85g light brown sugar
45g butter
50g wholemeal self-raising flour
100g self-raising flour
110ml milk
1 medium egg
1 teaspoon vanilla
For the Sauce
35g butter
70g light brown sugar
1 teaspoon black treacle
50ml double cream
100g dates
85g light brown sugar
45g butter
50g wholemeal self-raising flour
100g self-raising flour
110ml milk
1 medium egg
1 teaspoon vanilla
For the Sauce
35g butter
70g light brown sugar
1 teaspoon black treacle
50ml double cream
Accurate weighing and measuring
Using the hob – boiling
Mixing and achieving the correct consistency
Dividing
Using the oven - baking
Using the hob – boiling
Mixing and achieving the correct consistency
Dividing
Using the oven - baking
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Preheat the oven to 170C or Gas Mark 5 and line a 12 hole muffin tin with cases..
Chop the dates into small pieces and put the dates in a SMALL saucepan with 75ml (5 tbs) water. Bring to the boil, cover and simmer gently for about 5 minutes until soft.
Remove from the heat, STIR IN 1 TEASPOON OF BLACK TREACLE and mix well. Leave to cool slightly.
Crack the egg into a cup and lightly beat with a fork.
In a mixing bowl, beat the butter with the sugar until creamy in texture. Stir in the cooled date mixture, milk, vanilla essence and beaten egg.
Put the flour on top of the date mixture. Gently stir until well blended.
Divide the mixture equally between the 12 paper cases and place on a baking tray.
Bake for 20-25 minutes until well risen and firm to the touch
In the meantime, make the sauce. Melt the butter, sugar and treacle over a very low heat in a heavy-based saucepan.
Once the butter has melted, stir gently until everything else is melted too.
Now stir in the cream, then turn up the heat and when it’s bubbling and hot, take it off the heat.
Divide between the 12 cupcakes.
Chop the dates into small pieces and put the dates in a SMALL saucepan with 75ml (5 tbs) water. Bring to the boil, cover and simmer gently for about 5 minutes until soft.
Remove from the heat, STIR IN 1 TEASPOON OF BLACK TREACLE and mix well. Leave to cool slightly.
Crack the egg into a cup and lightly beat with a fork.
In a mixing bowl, beat the butter with the sugar until creamy in texture. Stir in the cooled date mixture, milk, vanilla essence and beaten egg.
Put the flour on top of the date mixture. Gently stir until well blended.
Divide the mixture equally between the 12 paper cases and place on a baking tray.
Bake for 20-25 minutes until well risen and firm to the touch
In the meantime, make the sauce. Melt the butter, sugar and treacle over a very low heat in a heavy-based saucepan.
Once the butter has melted, stir gently until everything else is melted too.
Now stir in the cream, then turn up the heat and when it’s bubbling and hot, take it off the heat.
Divide between the 12 cupcakes.
EVALUATION OF STICKY TOFFEE CUPCAKES
Answer these questions in full sentences.
WWW - what went well?
I think .........
I think .........
EBI - even better if ....
Next time, I will .........
Next time, I will .........
Read the statements below and copy and paste the face which best fits.
BOILING & SIMMERING
Worked independently, safely and with accuracy using the correct technique to ensure the dates do not stick and burn
Worked independently, safely and with accuracy using the correct technique to ensure the dates do not stick and burn
ABLE TO CRACK AN EGG
Worked independently, safely and with accuracy
Worked independently, safely and with accuracy
PORTIONING/DIVIDING
Worked independently, safely and with accuracy to ensure the cupcakes are all the same size
Worked independently, safely and with accuracy to ensure the cupcakes are all the same size
HEAT CONTROL
Worked independently and timely to control the heat when cooking the sauce
Worked independently and timely to control the heat when cooking the sauce
BAKING
Worked independently, safely and with the correct techniques to check for readiness
Worked independently, safely and with the correct techniques to check for readiness
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