PRACTICAL 4

AIM: Design, prepare and evaluate a processed food product.

Cooking practical- cool and store in sterilized bottles/ boxes/ pouches.

APPLE JAM

INGRIDENTS:

 apples - 1 kg cored and chopped

 sugar- 1 kg

 lemon juice- 1/4 cup (for enhancing taste)

 cinnamon - 1/4 tsp powdered (optional)

METHOD:

 1.Put the apples in a steel or glass container, cover with water and keep overnight.
 2.Transfer to a heavy-based sauce pan, bring to a boil and cook till soft.
 3.Strain through a soup strainer or blend and strain.
 4.Put back onto the stove and bring to a boil again and cook, stirring to avoid
scorching.
 5.When slightly thinner than jam consistency, add the sugar, lemon juice and
dalchini.
 6.Lower the heat and keep stirring till sugar is dissolved (not letting it coming to a boil
before that).
 7.When sugar is dissolved, bring to a boil and cook, stirring all the time (else it will
caramelize at the bottom and change flavour).
 8.When a drop placed over a cold surface sets, the jam is ready.
 9.Store in sterilized, airtight jars.

LEMON SQUASH:

INGRIDENTS:

 Sugar- 2 cups

 Water- 2 glass
  lemon juice- 4 Tbsp

METHOD:

 1.Fill a bottle with sugar and pour lemon juice to come up till the top.
 2.Sun it for a few days, shaking the bottle 3-4 times a day, till totally dissolved. When
dissolved, you use it.
 3.Alternatively put 4 cups sugar and 3 cups water in a pan and dissolved sugar, by
stirring over low heat.
 4.When dissolved, bring to a boil and cook for about 5 minutes over high heat or till one-
thread consistency is reached.
 5.Take it off the heat and mix in 1-1/1/2 cups of lemon juice (according to taste), store in
sterilized air tight bottles.

COOKIES:

INGRIDENTS:

 All- purpose flour- 2 1/2

 1 tsp baking soda

 salt- ½ tsp

 ½ cup/ 1 stick plus 2 tbsp unsalted butter at room temperature

 granulated sugar- 3/4 cup

 light brown sugar- 3/4 cup

 Eggs- 2

 vanilla extract- 3/4 tsp

METHOD:

 1.In a small bowl, whisk together the flour, baking soda and salt. Set aside.
 2.In a stand mixer with the paddle, cream the butter and both sugars for 2 minutes on
medium speed.
 3.Scrape down the sides and bottom of the bowl and continue beating until light and
fluffy, 2 to 4 minutes. Scrape down the sides and bottom of the bowl again.
 4.Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla. Scrape
down the sides and bottom of the bowl.
 5.Reduce the mixer speed to low and gradually add the flour mixture until fully
incorporated. Be sure not to over-mix.
 6.Remove the bowl from the mixer and fold the mixture with a rubber spatula until just
combined.
 7.Use one ounce cookie scoop to portion the dough into 24 balls. Place on a baking
sheet and chill for at least 30 minutes and upto 24 hours.
 8.When ready to bake, preheat the oven to 325° F. Line a baking sheet with parchment
paper.
 9.Remove the cookies from the refrigerator and let sit at room temperature for about 10
minutes. Arrange 12 cookies evenly spaced on the baking sheet. Gently press the
dough balls to flatten slightly.
 10.Bake for 10 to 12 minutes of until lightly golden brown. Let the coookies sit on the pan
for 5 minutes, then transfer them to a cooling rack to cool completely.