FOOD &NUTRITION

SBA .1

NAME: Shyann Kirk

SCHOOL: Goodwood Secondary School
TEACHER; Mrs. Marcalin
 THEME OF EVENT: Natural food

COLOUR SCHEME: Teal and orange

CENTRE PIECE OF TABLE: Fruit bowl

DISPLAY DISHES: Eating utensils

Bombo table mats

Plastic cups

Soup bowl

Plates

LABEL DESIGN

N. Delights

KIDNEY BEAN SOUP

 MENUE DISPLAY

Naturally Delicious

SOUP
 Kidney bean
 Split peas

DESSERT
 Chocolate cake
 Vanilla sponge cake

SANDWICH
 Fish and tossed salad with tamarind sauce
 Fried chicken with cheese

NATURAL DRINKS
 Watermelon and banana smoothie
 Lemon cherry juice

RECEPIES
 Chocolate cake

Ingredients

 2 cups all-purpose flour

 2 cups sugar
 ¾ cup unsweetened cocoa powder
 2 teaspoons baking powder
 1 ½ teaspoons baking soda
 1 teaspoon salt
 1 teaspoon coffee
 1 cup milk buttermilk, almond, or coconut milk
 ½ cup vegetable oi canola oil, or melted coconut oil
 2 large eggs
 2 teaspoons vanilla extract
 1 cup boiling water
 Chocolate Buttercream Frosting Recipe
Instructions
1. Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and
lightly flouring.

For the chocolate cake:

1. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the
bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture
until combined well.
2. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well
combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
3. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a
toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
4. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool
completely.
5. Frost cake with Chocolate Buttercream Frosting.

Vanilla sponge cake

 3 and 2/3 cups (420g) cake flour (spoon & leveled)
 1 teaspoon salt
 1 teaspoon baking powder
 3/4 teaspoon baking soda
 1 and 1/2 cups (345g) unsalted butter, softened to room temperature
 2 cups (400g) granulated sugar
 3 large eggs + 2 additional egg whites, at room temperature*
 1 Tablespoon pure vanilla extract (yes, Tbsp!)
 1 and 1/2 cups (360ml) buttermilk, at room temperature*
Vanilla Buttercream

 1 and 1/2 cups (345g) unsalted butter, softened to room temperature

 6 cups (720g) confectioners’ sugar
 1/3 cup (80ml) whole milk or heavy cream
 1 and 1/2 teaspoons pure vanilla extract
 1/8 teaspoon salt

Instructions
1. Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the
parchment paper. Parchment paper helps the cakes seamlessly release from the pans.

2. Make the cake: Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.
3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together
on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the
bowl with a rubber spatula as needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed
until combined, about 2 minutes. (Mixture will look curdled as a result of the egg liquid and solid butter
combining.) Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed,
add the dry ingredients just until combined. With the mixer still running on low, pour in the buttermilk and
mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the
bottom of the bowl. The batter will be slightly thick.

4. Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 23-26
minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the
cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The
cakes must be completely cool before frosting and assembling.
5. Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle
attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, milk,
vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 2 minutes. Add
more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if
frosting is too sweet.
6. Assemble and decorate: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a
flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or
serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer
and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the
remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting.
7. Refrigerate cake for at least 1 hour before slicing. This helps the cake hold its shape when cutting.

8. Cover leftover cake tightly and store in the refrigerator for up to 5 days.
 Fish burger and tossed salad

Ingredients
1/2 tsp canola oil, to oil the rack 2.5 mL

100 g salmon fillet, skinned, cut into chunks

150 g walleye fillet, or other white-fleshed fish, skinned, cut into chunks

1 green onions/scallions, finely chopped

1 eggs size large, lightly beaten

1 tbsp Italian parsley, fresh, finely chopped 5g

2 tbsp bread crumbs 16 g

1/2 tsp curry powder 2g

1 pinch cayenne pepper 0.1 g

1 pinch salt [optional] 0.2 g

ground pepper to taste [optional]

2 hamburger buns 100 g

1/4 cup mayonnaise 60 g

1/4 cup yogurt, plain, 2% 65 g

4 tsp lemon juice, freshly squeezed 1/2 lemon

1/4 cup mixed greens 6g

Before you start
These burgers can be cooked either using an outdoor grill or in a pan on the stovetop.
Method
1. Preheat the outdoor grill. Lightly oil the rack.
2. Using a knife, chop the fish into small pieces, then put them in a bowl. Add the scallions, egg, parsley,
breadcrumbs, curry and Cayenne pepper. Season with salt and pepper. Mix well until the mixture is
homogeneous. You may need to add more or less breadcrumbs to reach a good consistency.
3. Form the mixture into patties, then place them on the oiled rack. Grill about 4 min per side. Toast the
buns at the same time. Alternatively, you may cook the patties on the stovetop in a thick-bottom pan.
4. Meanwhile, in a small bowl, conbine the mayonnaise with yogurt and lemon juice. Spread the inside of
the buns with f this mixture. Place the mix greens and the patties on the bottom of the buns. Close the
burger then serve with the remaining lemony mayonnaise.

Fried chicken with melted cheeseburger

 3 burger buns

 3 slices cheese slices

 1/4 cup ranch dressing

 2 tablespoon refined oil

 2 halved chicken breasts

 1/4 cup salsa sauce

 3 lettuce loose-leaf

How to make Chicken Cheese Burger

 Step 1

To make this delicious burger recipe, take a pan and add oil in it. Heat it over medium flame. Once the oil is
sufficiently hot, add chicken in it and cook for around 5 to 7 minutes. Once the chicken is cooked well, remove
from heat and transfer it in a plate.
 Step 2

Now with a help of a knife, slice the burger buns in halves. Meanwhile, spread the ranch dressing on the bottom
half. Place the cooked chicken on it and then put lettuce leaf on the same. Top with salsa, cheese and cover with
the second half of the bun. Let it rest for 2 minutes.
Step 3

Repeat the same procedure with the remaining buns and serve along with any cold beverage of your choice. For
the best culinary experience, pair this Chicken Cheese Burger recipe with chilled cranberry juice and enjoy its
flavours.

Kidney bean soup

ingredients

For The Soup

 2 cups dried red kidney beans

 10 cups water
 1 medium onion, chopped
 3 cloves garlic, minced
 3 green onions, chopped
 3 sprigs of thyme
 1 medium carrot, peeled and chopped
 1 medium potato, peeled and chopped
 1 cup yam, peeled and chopped
 1 cup coconut milk
 6 pimento berries
 2 cubes vegetable bouillons
 1 whole Scotch Bonnet
 Salt to taste
 1 batch of Dumplings, optional recipe below

Dumplings

 ½ cup all purpose gluten-free flour, (I used Krusteaz brand)

 ¼ cup water
 ¼ teaspoon salt
Instructions

For The Soup

1. Sort and wash beans, soak in cold water overnight in a large pot or bowl for at least 8 hours.
2. The following day, discard water and rinse beans, place them in a large saucepan with 10 cups of
water and bring to boil, lower heat to simmer until tender for about 45 minutes to 1 hour.
3. Add chopped onion, garlic, green onions, thyme, carrots, potatoes, yam, dumplings, coconut
milk, allspice, vegetable bouillon, and Scotch bonnet pepper.
 4. Bring to boil and reduce to a simmer and cook until vegetables are tender about 30 minutes.
Discard Scotch bonnet pepper before serving.

For The Dumplings

1. Place flour and salt in a bowl. Add water and mix to make a stiff dough. Pinch off small pieces of
dough and roll into the palm of hands to make long thin dumplings. Drop into simmering stew.

Split peas soup

Ingredients
1 pound yellow split peas
1 cup coconut milk powder
4 potatoes
1 pound salted pig tails (optional)
1 large carrot
1 large onion
3 cloves garlic
½ cup combined green seasonings (chadon beni, thyme, chive, parsley)
1 scotch bonnet pepper
1 tablespoon sugar
1 teaspoon salt
5 cups water
3 tablespoons vegetable oil
Dumplings
1 cup flour
½ teaspoon salt
1 teaspoon sugar
1 cup water
Directions
Dice potatoes and carrot.

Cut up finely onion, garlic, green seasonings and peppers.

Heat oil in a large pot, add onion, garlic, green seasonings and peppers, then let sauté for 3 minutes.

Add split peas, salt, sugar and water cover pot and let simmer for 30 minutes.

Knead flour, salt, sugar and water to make a firm dough, break off small pieces of dough and roll into marbles.

Add dumplings, potato, carrot and coconut milk, stir pot and let simmer for 30 minutes or until split peas is soft.

Taste Split Peas Soup and add more salt if needed.

Have a hot bowl and feel free to share with the persons who you made hungry with the amazing aroma you
created in your kitchen. This dish is easy to make and it is just one pot to wash when you are all done
 Watermelon and banana smoothie

Ingredients

 1 cup watermelon (diced) (~5 oz)

 1 banana (~4 oz)

 1 ½ cup almond milk (or milk of your preference) (~13 oz)

 2 tbsp peanut butter (plain, without added sugar) (~1 oz)

 ½ tsp cinnamon

Method

1. Peel and cut bananas.

2. Cut watermelon into chunks and remove seeds.

3. Place the fruits with the peanut butter and the milk of your preference in a blender.

4. Mix until smooth. Pour into a glass and sprinkle with cinnamon.
 Lemon cherry juice

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Ingredients

 Two cups of cherry

 Three lemons

 Water

 Sugar

 Bitters (optional)

Instructions

1. Boil two cups of cherry for approximately ten minutes and separate the cherry from the water.

2. In a mug squeezes the three lemons.

3. Add water and taste for the desired concentration.

4. Add sugar to your liking and stir.

5. Add 5 drops of bitters