Home Economics - Burger Competition

Texture - The texture was exactly the same as a normal burger but the brioche bun and the patties made it more soft and mushy to eat. The burger entirely was a good burger overall, it had a really good spice from the spice mix and the mixed herbs. The burger patties and the fillings made the burger juicy and mushy but overall fantastic. 

Colour - The burger had alot of colour, but not enough. I could see the colours green from the lettuce, red from the tomato, brown from the meat and yellow from the cheese. The comments from the judges said that we should have put some red onion and more tomatoes to make the colour stand out more.

Flavour - The flavour was quiet spicy from the mixed herbs and the spice mix that we put in the burger patties. The sauce that we made for the burgers made the burger even better, the sauce that we made had tomato sauce and mayonnaise in it. The burger bun was brioche so it tasted really good and was a good combination with the burger entirely.  

Next time we could add more tomato for more flavour and to make the burger have more colour to make people want to try it. The judges that tried our burger said that we needed thicker and more tomatoes for flavour and colour. The judges also said that we should have added some bacon to add more flavour, the judges also said that our burger had the best taste.

Here is a link to my Evaluation on the burger unit: https://docs.google.com/document/d/1uFCT9slwpaPTBV5Op9ZVzxC3V3X2yim0/edit

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 - Colour, Texture and Flavour

 Today In Home Economics we were learning about colour, texture and flavour in foods. Then we had to create a Y diagram to show what shows colour, texture and flavour. Here is my Y diagram.

Stirfry / chow mein 

Potato Salad

Spaghetti and meatballs

Spaghetti and meatballs

Colour, texture and flavour is important in food because you look at the food with your eyes and if the food doesn't look attractive you wont want to eat it. Texture and flavour are important because if there was no flavour and texture then the food will be plain and disgusting and no one would want to et it again.

Home Economics Yr10 2021

Today in Home Economics we did a practical revision from last week. We did the practical revision on a google slide. Every theory lesson we have to make a new google slide on the same google slides so all of our work is in the same place. We had to include what we made, what personal and food safety we used and what hygeins we used. We also had to include a photo of our finale product linked with a link to the recipe that we used. Here is the google slide that I have made. 

Here are all of the photos of the process of making this dish.

Home Economics - Ginger Bread Men

Last week in Home Economics we got to pick what we wanted to make for our kiwi baker work. I chose ginger bread men because I din't know what else to make cause I wanted to make something hard and so I didn't know any recipes that could be made within an hour. So what I had to do was I sended the recipe to Mrs Hindson our teacher for cooking and she had to print it off for when I start making the ginger bread men. Not everyone could make their own recipe because there isn't enough workstations for everybody but mine got excepted because from past experiences when I made them at home for over the holidays from coronavirus. When we got to cooking on Thursday the week after that I got my recipe and then washed hands and everything else like per usual. Then I got the ingredients for the dough for the ginger bread men, I could only make the dough at school because the dough needs to cool down in the fridge for another half an hour and ect... Here is the recipe for the ginger bread men dough.

2 cups flour

1/2 tsp baking soda

1tbsp ground ginger

1 cup soft brown sugar

150g butter, cubbed

1 egg

1tbsp golden syrup

Method:

Place the flour, baking soda, ginger and brown sugar in a bowl or food processor. Add the butter and rub in with fingertips or pulse in food processor until it resembles fine breadcrumbs. Add egg and golden syrup and stiror pulse to mix. If the dough is sticky, add a little more flour until it forms a workable dough. Wrap in plastic wrap and refrigerate for 30 minutes. 

If you want the full recipe here is the link.

https://www.chelsea.co.nz/browse-recipes/gingerbread-men/

Home Economics - Mini Savourys & Apple Turnovers

Yesterday in Home Economics we made mini Savoury's and apple Turnovers, it was a tough and stressful day. The reason is because we are the controlled group and we finished making ours first so after that only our group made apple turnovers because everyone was still making theres. The apple Turnovers were men't to be for everyone but the time they finished cooking and finished being cooled it was 10 past 3 and everyone left after making there's and cleaning up.

First when we got into the kitchen we got our aprons on and sprayed the table and ect to get ready for the lesson. The recipe was a bit different because in the instructions it had the amount of the ingredients in the instructions. Then we read over the recipe and everything we need and then we got our mese on play ready. After that we started making the mini Savours, here is the recipe.

1/2 sheet press rolled pastry

Using the pastry cutters cut circles to fit party pans. Chill in fridge. Mix 1 egg, pinch of salt, 1T milk. Whisk together with a fork. Transfer egg mixture to a measuring cup. Place some thawed peas and corn in each pastry case. Carefully pour egg mixture into each case. Dont spill any!!! Bake at 200c for about 8-10 mins. Cool and eat.

Here is the photo of the recipe and the photos of the process of the mini savoury's:

After they were finished cooking we started doing the dishes and then cleaned up the working space. After we got the other recipe for the apple Turnovers next we read through it as per normal and then started rushing because we had not much time left. Here is the recipe for the apple turnovers.

About 200g puff pastry

2 green apples

2 Tbsp caster sugar

2 tsp ground cinnamon

Turn oven to 190c and roll pastry out thinly. Cut into 6 squares 14 x 14cm. Peel and core apples then cut into quarters, Slice very thinly. Put a few slices of apple in corner of the pastry. Sprinkle apple with a teaspoon sugar, add a pinch of cinnamon. Fold over into neat triangles, press edges with fork to seal well. Prick a hole in top then sprinkle a little sugar over. Place on a baking tray and bake for 20 minutes.

Forgot to take the photos of the process of the apple turnovers but took a photo of the apple turnovers and the recipe:

After the apple Turnovers were cooled we had like 6 each because everyone was gone and then we were finished for the day.

Home Economics - Pikelets

Yesterday in HE we made pikelets and they were delicious. First when we got there we put our aprons on and got our container and ect.... to get ready for the session. After all that we got our mese on play done which means we have all of our ingredients ready on the table. After that we read the recipe to see what we need to do today. Here is the recipe of the piklets.

INGREDIENTS

1 cup plain flour

1 tsp baking powder

1/4 tsp salt

1 egg

1/4 cup sugar

3/4 cup milk

METHOD

Sift the flour, baking powder and the salt into a bowl. In another bowl beat the egg and sugar with a whisk until pale and thick. Add the egg mixture and the milk to the dry ingredients and mix until just combined. Gently heat a non-stick frying pan over medium heat and add or brush with a little melted butter. Drop tablespoonfuls of the mixture from the point of the spoon onto the surface. When bubbles start to burst on the top of the pikelets, turn them over and cook the second side until golden. Place on cooling rack to keep cool. Last serve with a sweet or savoury topping

Here is a photo copie of the recipe.

Here are the photos of the process.

HE - Chocolate Chip Cookies

Yesterday in HE we made chocolate chip cookies and they were delicious. First when we got to the cooking room we got our containers and then washed our hands as per usual and washed our table and ect... Then we started looking at the recipe to see what we needed. After that we did the mese on play which means we got all of the ingredients and then put them all up onto the table nicely. Unfortunate I forgot to take a photo of the mese on play but I did take photos of the baking process. Then we Started doing out thing and started making the chocolate chip cookies. After that we did the dishes and waited and waited for the cookies to cook then they were ready, and then we took them out and waited for them to cool down. The product looked good but we didn't mix in the sugar so they were very sweet, and so they looked very crumbly but they still did taste amazing. Here is the recipe for the chocolate chip cookies.

The recipe makes 15 but we only made 12 cookies for 3 each person in group.

100g butter
1/2 cup Chelsea white sugar
1/2 cup Chelsea soft brown sugar
1 eggs
1 tsp vanilla essence
1 1/2 cups flour
pinch of salt
1/2 tsp baking powder
1/2 cups chocolate chips

Method:
Melt butter, and add both sugars and cream these together. Beat in the eggs and vanilla then mix in the dry ingredients. Roll into medium sized balls, making sure the mixture is not too wet! Put on a well greased baking tray. The shouldn't spread too much so flatten slightly. Bake at 180 for 8-10 minutes

Tips: You can easily half this recipe. Or roll half into a log, wrap in cling film and freeze. Cut into 15 pieces while still frozen and bake.

Here is the photos of the baking that we did.