Now You’re Cooking!
How to Use This Book RECIPE PAGE
❍ Learning intentions: Link your practical class to the JC specifi cation.
❍ Recipe details: Including serving quantity, preparation/cooking times.
❍ Suggested modifi cations/one-hour-class adaptations given where relevant.
❍ Ingredients: Full list of ingredients given. ❍ Equipment: Full list of equipment given. ❍ Method: Complete step-by-step method given.
❍ Top tip: Helps you understand the techniques involved, developing your culinary practice.
20 UNIT 1 MODIFYING RECIPES
Modifi cations for recipes are suggested throughout the book, but others are always possible. When using this book, discuss the ingredients list for each recipe with your teacher in terms of possible modifi cations. Modifying a recipe is a key skill. It involves adjusting the ingredients list and sometimes the method of cooking. We modify recipes for many reasons, including:
❍ special dietary requirements ❍ general health (high-fi bre diets) ❍ eating trends ❍ availability of ingredients ❍ personal preferences ❍ allergies.
ALLERGIES
An allergy is a damaging immune response by the body to a substance, to which it has become hypersensitive. Common food allergies include eggs, tree nuts, peanuts and shellfi sh. Common allergy symptoms include itchy and watery eyes, itchy and runny nose and sneezing. A severe allergy can result in anaphylaxis, when a person experiences severe breathing diffi culties, among other reactions, and this can be life-threatening. It is always important when cooking to consider who you are cooking for and whether they have any food allergies.
Equipment Serves: 4–6 30–35 mins Perfect dish for all class lengths. Ingredients
200 g porridge oats 25 g coconut oil
25 g honey/golden syrup/ maple syrup
OPTIONAL INGREDIENTS: Discuss with your partner and choose 2–3 ingredients from this list to add to the colour/ flavour/texture of the granola: 25 g seeds (e.g. sunflower/pumpkin seeds), 25 g dried fruits (e.g. apricots/sultanas/ raisins), 50 g nuts (e.g. pecan/brazil/cashew).
Chopping board(s) (colour-coded), sharp knife, weighing scales, measuring spoons, mixing bowl, wooden spoon, baking tray, oven gloves, cutlery, two large plates (for cutlery).
Method 1. HANDS, APRON, EQUIPMENT and SET UP UNIT.
2. Preheat the oven to 180°C/gas mark 4. 3. Weigh and measure all ingredients.
4. Prepare your optional ingredients according to the instructions of your teacher. Add these to the mixing bowl.
5. Add the porridge oats to the mixing bowl and mix all ingredients thoroughly.
6. Melt the coconut oil and honey/syrup over a low heat.
7. Pour the melted mixture over the oat mixture and stir thoroughly.
8. Pour onto a baking tray. Place the tray in the oven for 20 mins. Stir once halfway through and cook until golden brown.
9. Remove the granola from the oven using oven gloves, and allow it to cool.
10. Store the granola in an airtight container.
Now You’re Cooking! 1 Healthy Breakfast Granola Learning Intentions
3 Use a variety of preparation and cooking techniques to make this dish.
3 Choose healthy extras to add to the basic recipe.
3 Apply appropriate hygiene and safety rules when making this dish.
3 Evaluate the sensory attributes of this dish and its contribution to a healthy diet.
14
How to Use This Book
TOP TIP
Granola can be served in many interesting ways for breakfast or for lunch. Try chopped fruit and yogurt topped with granola and drizzled with honey.
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