Baking (Home Ec 2019)

 Subheading: Lamingtons

Content: the types of mixing?

 On the first day, we made the sponge for our lamingtons and we left it overnight to set. 

The next day we cut the sponge cake into even squares and then we cut off all the rough edgings then we put them in a chocolate sauce and we also used a raspberry jelly to put the lamingtons into. 

After we did that we put some cream into a bowl and a whisk to whisk the cream to make it light and fluffy cream and put it our lamingtons but we have to be careful because the cream could turn into butter and that would not be nice and we would have to start again.

After we put the lamingtons into the sauce we put the whipped cream in our lamingtons and put the two pieces of lamingtons together and dipped it into the coconut and we had our lamingtons. The appearance of the lamington looked really good it had a nice pink and brown color to lamington the pink lamington was strawberry and the brown lamington was chocolate. When we cut the lamingtons in half we had a nice white square and we had a nice thin edge of color from the outside of the lamington then we whipped up some cream so we could put it inside of the lamingtons and then put the lamingtons back together.  The taste of the lamington was good we had that nice sponge texture and you had nice sweet texture from the jam or the cream. 

Subheading: Carrot Cake.

Content: The Type of mixing 

 On Wednesday My class started to make carrot cake we used carrot, eggs, brown sugar, baking powder, and normal flour and we mixed all of the ingredients together and mixed it all together gently and put the mixture into our own little cake tray baked them into the oven and let them sit overnight 

 The next day we started doing the icing such as normal classic icing then you had pipping and your fondant our teacher wanted us to try and use all the icing three different types of icing the teacher showed us how to do it one at a time and she also gave us some tips such as putting warm water in a bowl and dipping a knife in it to make it easier to spread the icing around the carrot cake. We also go to mixes colors together by using food coloring the colors were pink, yellow, green, red and blue we also got to make anything liked with the fondant some of my classmates made carrots, foxes, my teacher even made a little bunny it was so cute.   

                                                

Subheading: Chocolate Log's 

Content: the types of mixing?

On Wednesday we started making chocolate logs we started by making the cake we used three eggs, 1/2 cups of caster sugar, 1/2 tsp of vanilla essence, 25g of butter melted, 1Tbsp of hot water, 2 Tbsp of cocoa, 1/4 of a cup of Edmonds standard flour, 1 tsp of Edmonds baking powder and then put icing sugar on top when the chocolate log is made. Once you have mixed all the ingredients together in a bowl you then put the log mixture into a tray with baking paper and put it into the oven on about 180%  till the mixture was cooked. Once the mixture was cooked and has cold down we took the log out of the tray and placed it on the table still on the baking paper then we put  strawberry jam on the chocolate log and then we gently rolled the chocolate log in the baking paper and put it in the fridge night then the next day we got the chocolate logs and we clearly unrolled it to put the cream in it and then we clearly rerolled it back up and then we put icing on top of the chocolate log and we put patterns in the icing  to make it look like a log.. The texture of the logs was a little bit sweet but the texture of the cream helped brake off some of the sweetness of the chocolate. It looked really good it was a little bit cracked but it still looked really good

 

Subheading: Fruit Syrup Cakes 

Content: On Wednesday we made a fruit syrup cakes first we mixed sugar butter together then we added all of the dry ingredients such as flour, baking powder, and grated orange to give it the fruit flavor we mixed by using an electric beater to mix's all of the ingredients together. Then we put the cake mixture in too little cake tins and then we put them in the oven to bake.  While we were waiting for the fruit syrup cakes to cook we started making the syrup to put on top of the syrup cake we put sugar into a pot with some water and some slices orange and bought it to the bowel. Once the cake is cooked we pulled them out of the oven and put it on a cooling rake to cool. Then once the syrup is thick we put the syrup over the fruit cake. The presentation was really good it looked like a proper fruit syrup cake.

Subheading:  forcasha bread 

Content: On Wednesday my class we started making bread we used yeast, flour, hot water, and extra virgin oil 

we put 60 ml of hot water and put that in with the yeast and let the yeast go thick while we were waiting for the yeast to go thick we sift the flour into a bow then once the yeast  was thick we added it in with the flour and we started mixing it with our hands till it turns it into a dough. Once it turns into dough we get a little tray and we put the dough in the tray and spread it out evenly then we put some extra virgin oil on top of the dough and some herbs and some sea salt to give it color and taste then we left it to bake overnight.

The next day we got our cooked bread it was already taken out of the tray for us by our teacher once we have our she told us what we had to next. That was we had to cut the bread into four parts so we could make sandwiches we put some lettuce and grated cheese and some fresh tomato and the chicken and some mayo.

Shallow frying 

On Wednesday we made Prawn stir we used 1/2 a carrot 3-4th of florets we also used some peas and corn frozen 1/4 pepper and we also used 3-4 mushrooms that were cut into pay range and we also used cauliflower florets. With the prawns, we had to cut down the back of the prawn to get any poop that was still in the prawn and once we had finished taking out all of the poop we retest them under cold water and then put them in a hot pan with vegetable oil and cooked them for a 2 minutes on each side. Once the prawns are cooked we started cooking our vegetables in the pan while the vegetables were cooking we got our teriyaki sauce ready to go on top of our dish or we could use sweet chili sauce as well. When         

Wednesday 21st August 2019

Fish and Chips 

When fish reaches the proper cooking temperature, it becomes opaque and flakes. Here's how to tell if fish is done: poke the tines of a fork into the thickest portion of the fish at a 45-degree angle. Then gently twist the fork and pull up some of the fish.

Canola oil is a good choice because it has a neutral flavor and is inexpensive, which is perfect for such high-volume use. You can use a refined olive oil (not extra virgin) to deep-fry, but keep in mind it will not make your deep-fried food healthier.



On Wednesday we made fish and chips first we cut potatoes into wedges and we put the chips into a glass bowl and put some canola oil and some garlic salt then we put a strip of baking paper on a tray and then we put the chips on the tray and put them in the oven at  200o for half an hour.

While the chips are cooking we got two bits of fish and we cut them into thick strips then we got thing ready to make up the batter we used egg wash, flour and bread crumbs. Once we put the fish in the batter we had a hot pan with some canola oil in ready at 7o and we made sure we cooked the fish properly. The way we knew the fish was cooked was when the fish batter was golden

Poaching:

   

On Thursday my group made vanilla Poach pairs first we got a pot of water on the stove with some vanilla and got it simmering away  while we got our pairs pealed  and decored and  made sure we did not break the sticks off the top of our pairs once we had pleaded our Paris we got a lemon and cut it in half and squeezed  lemon over the top of the Paris to stop them from going brown. When the water was simmering well we put all of Paris in the pot and put a piece of baking paper over the top of the pot to keep the steam in. Ever now and then we stabbed our Paris with the tip of the knife to see if the Pairs were soft but not too soft and if it was not ready we put the Pair back into the pot and then baking paper back over the top of the pot to let it keep simmering nicely. Once the Paris were cooked we took the Paris out of the pot and we plated it up we put the Pairs in the middle of the plate and we got some of the liquid from the pot and put it over the Pairs and we put a vanilla strip and that with the Paris. After we cleaned up and we ate Paris the quality of Paris was really nice they were cooked really well when we took out the blemishing out it made it a lot easier to cook because we were allowing the water to get into the Paris witch made the cooking time a lot faster. The liquid which was the vanilla syrup was nice it was a little bit too sweet and it was really nice. The way we knew if the Paris were cooked was if the knife went into the Pairs without trouble and the way we knew if the Paris were undercooked was when we had trouble getting the stabbing the Pairs with the knife and it would not go through that is how you know if your Pairs were not cooked. Some of the students gave their pairs to teachers to get feedback to if they liked them most or all of the teachers seemed to like the vanilla poach Paris the one thing they asked was where is the ice cream the teacher laughed and said there was no ice cream it was so funny...

Thai pollock curry with egg noodles

On Thursday my class made Thai pollock curry with egg noodles. The first thing we had to do was half our recipe so we had 200g of fish,200 ml of coconut milk,250 ml of fish stock, 1tbsp of brown sugar, l tbsp of Thia fish sauce, tbsp Thai red curry, 1 lime and lastly we had shallots.

The first thing my group did was finely sliced the shallots and put it into a large pan with a little bit of canola oil once the shallots were cooked we added in some fish sauce, coconut milk, brown sugar and then twist some black pepper and then bring it to a gentle simmer for around seven minutes so we could reduce the sauce a little bit so we get intensify the flavor.

While the sauce was simmering away nicely we got started on the egg noodles so we got a little pot of water on and then when the water was bowling we put the egg noodles in the pot and then put the lid on to keep the heat in.

Once we had the egg noodles cooking we got started on the fish so we cut the fish into bite-sized pieces and added it into the curry that was in the pan and let that cook for around three to five minutes then once that was all cooked and the noodles were cooked we emptied the water from the noodles  and put the noodles into two bowls and then we added the fish curry.
After we had eaten we started our clean up. The fish was cooked really well it nice and flaky the sauce neede a little bit of salt but the egg noodles were cooked good they were nice and soft.

Pad thai 

On Wednesday my class made pad Thia the ingredients that we used was a cup of raw chicken breast or thigh meat, sliced, 4 tsp garlic, minced,11/2 cups fresh bean sprouts, 1 spring (green) onions, sliced, Approx. 1 cup fresh coriander, 1/3 cup crushed or roughly chopped peanuts (or other nuts, such as cashews) optional,1/2 cup chicken stock,1/4 tsp. freshly ground black pepper.

The first thing we did was get the pot of water on the stove to cook our egg noodles. once the pot of water is on we get started on the chicken breast flits we had to cut them in to even strips the once the chicken had been cut into strips we had to make a marinade we used soya sauce and corn starch and we added a little bit of water and we put the chicken in the marinade and let it sit for a little bit. After that, we cheeked the pot of water to see if it was starting to boil and once it was we added the egg noodles to the water and let them cook. After that, we got a large pan and we put canola oil in the pan and put it on the stove heat once heated we added chopped onion and garlic and cooked till golden brown once it was brown we added the chicken into the pan and cooked it. After that, we cheeked the egg noodles and they were cooked so we took the pot off the stove and drained the water from the egg noodles.

Once the that was done we got started on making the pad Thia sauce for the dish we used: 3 Tbsp. tamarind paste dissolved in 1/4 cup warm water (look for tamarind at Asian/Chinese or Indian food stores),2 Tbsp. fish sauce,1-3 tsp. chili sauce (depending on how spicy you want it),3 Tbsp. brown sugar (not packed). After the sauce was made we added it to the chicken and let that simmer till the sauce was cooked through pad Thia dish. Once the dish was cooked we dished it into bowls and put chopped cashew nuts on top. The personation of the dish

Brownies

Yesterday we made brownies first we had to put the oven on to preheat then we got started on making the brownies we got cocoa powder, caster sugar, flour, vanilla easiest, 5 eggs and we used baking powder.

We got a bowl and we put 250g of butter in the bowl and melted it the microwave till the butter had bee melted while the butter was in the microwave we got a bigger bowl and we put the dry ingredients such as

cocoa powder, caster sugar, flour, vanilla easiest and baking powder and we put all 5 eggs and the melted butter and chocolate buttons in to the bowl and got a whisk and mixed it all together once it was mixed all together we got a tray and we put some baking paper in the tray tipped the brownie mix in to tray and we spread it out evenly then we put it in to the oven to cook. while it was cooking we cleaned up and we waited outside the cooking room and waited for the brownies to cook as they take about 40 minutes