Home Economics - Baking/Cooking from this term.

This term we have been learning about colour, texture and favours from the dishes that we have previously made from this term. Colour, texture and flavour is important in our dishes because the colour gives peoples attention to the dish, it makes it want the person to try it. The texture and flavour in dishes attracts people after they have ate the dish because it could want them to come to back to have it again or it may not. 

Home Economics - Ginger Gems

Today in Home economics (Cooking) we have been making ginger gems, they are like ginger bread mens but in gems.

When we got into the cooking room we got our apron on, washed our hands, washed our table and then we mis en place, what that means Is that we get our ingredients ready. After that we got into our groups and then we read the instruction but we made a mistake. What we did is that every group didn't read the instructions properly so we got mucked up.

After that we had two pieces of paper of instructions, one piece of instruction was paper and the other one was laminated. What we did for the paper copies our group write down our names beside the bit of ingredients that we got ready.

After that our cooking teacher told us what to do next with the laminated instruction, what we did is that we did from 1 to 5 on the instructions and then stopped for the next instructions from teacher. Our group didn't need to stop because our group was the first ones done and the other groups were well behind, so we keeped going.

My group put the muffin trays in the oven for a little bit until it was hot. After that Our group had left over butter so we put them into the muffin trays that we got out waiting for them to melt, and that's what every group done. Then we put our batter into the muffin trays. After our group was finished making the Ginger gems we put them into the oven for about 15 minutes.

Then our whole group started doing our dishes we all did our bit, my bit was Putting the equipment away. After that we got our Ginger gems from out o the oven and then got them out of the muffin trays and onto the rack and waited for them to cool down.

Sorry but I forgot to take a photo of the instructions so I cant write them down.

Here are the photos of the Ginger gems that we made.

Back in the old days they used to put the Ginger gems into a metal tray which forms them into houses shapes. Here is a photo of the tray.

The new cooking room

Today in Home Economics We didn't cook because this is our first time in cooking for this year. The first task we wrote down the Expectations, Personal safety and Personal Hygiene. After that we went into the older kid kitchen room because we year 9's now and everything is different. After that our teacher gave us a task to tell yous about our first expressions on going into the new room.

What my first expressions was WOW because it was a lot bigger brighter and so much better. What I liked about it was that everything was tidy and cleaner that the other cooking room. Everything was much better I don't even know what to say.

Here are photos of the new cooking room.  Enjoy :)

Mini Sausage Rolls

In term 2 we made mini sausage rolls because our cooking teacher said we are. It was a very fun session because they turned out very well and I was the first one done.

Mini Sausage Rolls

1/2 sheet puff (flaky) pastry (pre rolled pastry sheets need to be kept cold)
75g sausage rolls
A slice of bread (optional)
1t grated onion
1T grated carrot
1T grated cheese
Pinch of mixed herbs 
Salt n Pepper to season
Egg wash (beaten egg with 1t milk)`

1. Preheat oven to 220°C Bake.
2. Place a piece of baking paper on an oven tray 
3. Into a small bowl, put sausage meat, onion, carrot, cheese, mixed herbs and seasonings.
4. Add the prepared bread * to the sausage mixture. Mix well.
5. Pipe or spread sausage meat mixture along the length of the pastry strip, leaving a 5mm edge.
6. Tightly roll the pastry around the sausage meat. Dab some water onto the opposite end of the pastry to seal the edge of the roll.
7. Make holes in the top of the pastry roll using a fork.
8. Brush with egg wash.
9. Use a sharp damp knife to cut roll into 10 – 12 pieces.
10. Place onto prepared baking tray and bake for 10 – 15 min until the pastry is puffed and crisp and the sausage meat has cooked through. (Larger rolls will take longer to cook).

Can you please give me some feedback.