Seasonal Food W1€¦ · 2. Beat the eggs in a small bowl or mug. 3. Mix the butter and caster sugar in a large mixing bowl. 4. Slowly, a little bit at a time, mix in the beaten eggs

Seasonal Food Cooking Safely A

Copyright © PlanBee Resources Ltd 2015 www.planbee.com

How much do you know about cooking safely and hygienically? Following these guidelines (as well as any guidance from your teacher) will reduce the chances of

having an accident, and help keep any nasty germs out of your food!

Prepare Yourself Keep It Clean

Use Equipment Safely

Food Hygiene Tidy Up

Notes:

Seasonal Food Cooking Safely B


How much do you know about cooking safely and hygienically? Following these guidelines (as well as any guidance from your teacher) will reduce the chances of

having an accident, and help keep any nasty germs out of your food!

Prepare YourselfIf you have long hair, tie it back.

Roll up your sleeves.

Wash your hands with hot water and soap. If you sneeze or cough into your hands, or blow your nose,

you must wash your hands again straight away!

Wear a clean apron. If you need to go to the toilet, take off your apron first!

Keep It CleanWipe down all surfaces with anti-

bacterial cleaner. Use a clean cloth or disposable wipes.

Check that all equipment is clean and not damaged before using it.

If you drop any equipment on the floor, wash it again before you use it.

Use Equipment SafelyOnly get out the equipment you need. Get all equipment and ingredients out before you start.

Never walk around with knives. Get an adult to bring knives or sharp equipment to you.

Make sure you know how to use equipment safely. If you’ve not been shown how to use something, don’t use it until you have! Ask an adult if you’re not sure.

Food HygieneDon’t taste food unless an adult says it’s OK. Some food is not safe to eat

when it is raw; some food may be too hot to taste.

Don’t taste food by licking your fingers! If you need to taste food as you are

cooking, use a clean spoon. Don’t put a spoon back in food if it’s been in

your mouth!

Follow instructions and recipes carefully. Make sure that food is cooked

thoroughly. Not sure if something is cooked properly? Ask an adult.

Tidy UpWash up all equipment with hot, soapy water when

you have finished using it.

Put equipment away neatly.

Wipe down surfaces with anti-bacterial cleaner.

Notes:

Seasonal Food Cooking Skills


Beating, Whisking and Whipping

Folding is a way of gently mixing together ingredients such as whipped cream and sugar. It helps stop the air bubbles bursting in a mixture that has been whisked. Use a large spoon

or spatula to slowly and gently combine the ingredients.

Folding

Use a fork to thoroughly mix the yolk and the white of the eggs together.

Whisking puts tiny air bubbles in liquids like eggs, cream or batter, making them thicker. Use a large bowl and a balloon

whisk; stir it very quickly. Whisking is hard work!



Sieving catches the lumps in liquids like gravy or soup. Sifting powdered ingredients like icing sugar gets rid of any lumps and separates the tiny grains.

Sieving and Sifting

Using flour on the rolling pin, surface and your hands can stop pastry or dough from sticking when you are rolling it. It’s often easier to work with dough that has been chilled,

because it is less sticky. Try to make sure your dough is rolled to the same thickness all over.

Rolling



Slicing and Dicing

Lots of graters have different-sized holes. Use the larger holes to coarsely grate ingredients. Use the smaller holes to finely grate ingredients.

Grating

When you are slicing ingredients, make sure your fingers are well out of the way.

Try to make the slices the same size.

Dicing means chopping an ingredient into cubes, like dice! It’s easiest to cut long strips first, then chop them into cubes.

Seasonal Food Fairy Cake Recipe 1A


Equipmenta fairy cake traypaper cake casesweighing scalesa fork or a small whiska small bowl or a muga large mixing bowla wooden spoon or a spatulameasuring spoonsa cooling rack

IngredientsFor the cakes:100g unsalted butter or margarine100g caster sugar2 free-range eggs100g self-raising flour1tsp vanilla essence or extract2-4tbsp milkFor the icing:150g icing sugar2-4tbsp water2-4 drops of food colouring

These fairy cakes are easy to make and fun to decorate! As well as icing, you could add other edible decorations. This recipe should make up to 12 cakes.

Method1. Preheat the oven to 180°. Put the paper cake cases on

the fairy cake tray.2. Beat the eggs in a small bowl or mug.3. Mix the butter and caster sugar in a large mixing bowl.4. Slowly, a little bit at a time, mix in the beaten eggs.5. Add the vanilla, then mix in the flour. Add a little bit of

milk at a time until the mixture has a soft, ‘dropping’ consistency, like in the picture on the right.

6. Half-fill the cases with the mixture.7. Bake in the oven for 10-12 minutes.8. Cool the cakes on a rack for at least 10 minutes.While the cakes are baking, wash the mixing bowl. You’ll need it again for the icing:9. Mix a couple of tablespoons of the water into the icing

to begin with. Add a bit more if you need to; the mixture should be smooth, but not too runny.

10.Add food colouring if you want to.11.Once the cakes have cooled, drizzle the icing over the

top. Leave them for a while so that the icing can set.

Seasonal Food Teacher’s Notes: Fairy Cake Recipe 1A


Equipmenta fairy cake traypaper cake casesweighing scalesa fork or a small whiska small bowl or a muga large mixing bowla wooden spoon or a spatulameasuring spoonsa cooling rack

IngredientsFor the cakes:100g unsalted butter or margarine100g caster sugar2 free-range eggs100g self-raising flour1tsp vanilla essence or extract2-4tbsp milkFor the icing:150g icing sugar2-4tbsp water2-4 drops of food colouring

These fairy cakes are easy to make and fun to decorate! As well as icing, you could add other edible decorations. This recipe should make up to 12 cakes.

These more detailed instructions are provided to help you answer children’s questions or demonstrate specific processes. The children may also refer to the Skills Cards.Method1. Preheat the oven to 180°. Put the paper cake cases in the cups on

the fairy cake tray.2. Use a fork or a small whisk to beat the eggs in a small bowl or

mug.3. Mix the butter and caster sugar in a large mixing bowl. The mixture

will start to become paler in colour when it is mixed enough.4. Slowly, a little bit at a time, mix in the beaten eggs.5. Add the vanilla, then mix in the flour using a wooden spoon or a

spatula. Add a little bit of milk at a time until the mixture has a soft, ‘dropping’ consistency.

6. Half-fill the paper cake cases with the mixture.7. Bake in the oven for 10-12 minutes, but keep an eye on them!

They might be ready sooner. The cakes are ready when they are cooked through and golden-brown on top.

8. Cool the cakes on a rack for at least 10 minutes.While the cakes are baking, wash the mixing bowl. You’ll need it again for the icing:9. Mix a couple of tablespoons of the water into the icing to begin

with. Add a bit more if you need to; the mixture should be smooth, but not too runny.

10. Add 2-3 drops of food colouring if you want to.11. Once the cakes have cooled, drizzle the icing over the top. Leave

them for a while so that the icing can set.

Makes 12 fairy cakes

Children’s preparation time: 20-25 minsCooking time: 10-12 mins

Notes:Approx. cost: £27 (based on up to 32 children working in groups of four - each group will need the quantities above)Baking may take longer if there are several trays of cakes being baked at the same time.

Seasonal Food Growing Wheat 1A


Two types of wheat are normally grown in Britain: spring wheat and winter wheat. Let’s take a closer look at how winter wheat is produced and processed...

The field is ploughed in September. Ploughing

turns over the soil, pushing the straw stubble from the

previous crop down into the ground. This helps fertilise the soil.

In November, the field is sprayed with herbicide, which stops other plants and

weeds growing well in the soil.

By winter, the wheat plants have grown a few inches. Snow can actually help

protect the young wheat plants from being damaged in the freezing weather.

In October, the wheat seeds are sown into the furrows made by ploughing. A device called a seed drill sows the seeds.

Fertiliser is sprayed on the field during March. This helps the crop to grow faster and bigger. Other nutrients such as nitrogen may also be sprayed on the field during April and May.

During the spring months and early summer, the crop grows and grows. By June, the ears of wheat have formed on

the plants. They are still green, and closed.

Fungicide may be sprayed in June, if the farmer has spotted any signs of disease in

the crop.

By July, the crop has reached its full height. The ears of wheat reach their final size, and they begin to open up and turn brown in the summer sun. They continue to ripen until...

...harvest time! Sometime in August, the wheat crop will be golden-brown and ready to be processed. A combine harvester cuts the wheat down and threshes it. Threshing separates

the grains of wheat from the rest of the plant.

The straw is either collected for animal feed and bedding or to make thatched roofs, or scattered back on the field, where it will fertilise the soil again.

The wheat grains are transported to factories to be processed into flour to be

used in many, many different foods!

Name: _____________________________ Date: ____________________

Seasonal Food Flow Diagram 1A


Can you select key information from Growing Wheat 1A to add to this flow diagram to show the cycle of wheat production in Britain?

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Seasonal Food W1€¦ · 2. Beat the eggs in a small bowl or mug. 3. Mix the butter and caster sugar in a large mixing bowl. 4. Slowly, a little bit at a time, mix in the beaten eggs