S2 Dietary Diseases and Conditions

BANANA 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

Skills

Weighing
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.

EVALUATION OF BANANA PANCAKES

Answer these questions in full sentences.

WWW - what went well?
I think .........

EBI - even better if ....
Next time, I will .........

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ACCURATE MEASURING OF BAKING POWDER & CINNAMON
Worked independently, safely and with accuracy

ABLE TO CRACK AN EGG
Worked independently, safely and with accuracy

FRYING
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

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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

Accurate weighing and measuring
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.

EVALUATION OF STICKY TOFFEE CUPCAKES

Answer these questions in full sentences.

WWW - what went well?
I think .........

EBI - even better if ....
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

ABLE TO CRACK AN EGG
Worked independently, safely and with accuracy

PORTIONING/DIVIDING
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

BAKING
Worked independently, safely and with the correct techniques to check for readiness

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Tooth Decay or Dental Caries

The causes of the disease

How the disease effects a persons health

How to prevent it

EASY CHICKEN CURRY

As well as dairy products, white meat such as chicken and fish is also a good source of calcium, more so than red meat.

This mild chicken curry recipe is suitable for all the family, and simple to prepare.

Ingredients

2 garlic cloves
1x 2cm piece ginger
1 onion
1 tablespoon (15ml) sunflower oil
2 tablespoons (30ml) tikka masala paste
2 tablespoons (45ml) tomato purée
3 tablespoons (45ml) plain yoghurt
8 skinless and boneless chicken thighs/breasts
1 can coconut milk
1 can lentils
1 can chopped tomatoes
2 handfuls baby spinach
2 tablespoons (30ml) mango chutney

Method

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Cut the chicken thighs into bite-sized pieces.
Prepare the curry mixture by mixing the tikka masala paste, tomato purée and yoghurt in a bowl.
Add the chicken to the bowl and stir thoroughly to coat the chicken. Leave to marinate for 30 minutes or overnight in the refrigerator.
In the meantime, peel and finely chop the garlic, ginger and onion.
Heat the oil in a pan and cook the onions for 4-5 minutes until golden brown.
Add the garlic and ginger for a further 2 minutes.
Add the contents of the bowl to the frying pan and heat for 5 minutes.
Next add the coconut milk, lentils and tomatoes and bring to the boil. Simmer for up to 45 minutes to 1 hour, stirring and adding water if needed.
5 minutes before the end, stir in the spinach and mango chutney.
Serve with rice.

EVALUATION OF EASY CHICKEN CURRY

Answer these questions in full sentences.

WWW - what went well?
I think .........

EBI - even better if ....
Next time, I will .........

Read the statements below and copy and paste the face which best fits.

USE OF A KNIFE TO PEEL & CHOP THE GARLIC & GINGER
Worked independently, safely and with accuracy

PREPARATION OF RAW POULTRY
Worked independently and safely. Washed hands and utensils.

MARINATING
Worked independently, safely and with accuracy using the correct technique

FRYING
Worked independently, safely and with accuracy using the correct technique

HEAT CONTROL
Worked independently and timely to control the heat when cooking the curry

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