Year 7

Food Technology

Recipe Booklet
Name: ___________________

1
 CHEESE AND COLESLAW WRAPS

Ingredients: (between 3)
 1/8 cabbage
 1/8 red onion
 ¼ carrot
 ½ apple
 40g cheese
 1 piece celery
 1/8 capsicum
 1T mayonnaise
 1 tortilla wrap each

Method:
1. Collect ingredients using tongs and an enamel plate.
2. Grate carrot and cheese.
3. Core apple and dice finely.
4. Slice and chop capsicum and onion. Finely shred cabbage.
5. Finely slice and chop celery.
6. Mix all ingredients in a bowl with mayonnaise.
7. Spoon coleslaw mixture into the pocket bread and serve
or wrap in plastic wrap to take away.

Equipment required:

 enamel plates  measuring spoons-

 tongs Tablespoon measure
 chopping boards- (white, brown  bowl
and green)  fork and spoon
 peeler  serving plate or plastic
 cook’s knife foodwrap
 grater

2
 PIZZA SUBS AND ORANGE JUICE

Ingredients: (per person)

 ½ bread roll
 2 t tomato sauce
 ¼ of rasher bacon
 1/8 onion
 1/8 capsicum
 1/8 tomato
 1 champignon
 30g cheese

Method:
1. Personal Preparation
2. Preheat oven to 200 degrees celsius(ºC).
3. Collect utensils and ingredients.
4. Prepare Pizza Sub- Spread bread roll with tomato sauce;
- Grate cheese, chop onion, capsicum and
champignons, slice bacon and tomato;
- Arrange fillings onto bread roll.
5. Place Pizza Sub on a baking tray (with baking paper) and bake for
approximately 15 minutes- until cheese melts and browns slightly.
6. Carefully remove tray from the oven with oven mitts and place tray onto a
cooling rack.
7. Use tongs to remove sub from baking tray and serve onto a plate.

ORANGE DRINK

Ingredients: (per person)

 1 oranges
 Ice
 Mineral or sparkling water, If required

Method:
1. Cut oranges in half
2. Using a juicer, squeeze oranges thoroughly.
3. Pour and divide equally between two glasses.
4. Add ice cubes and water to top-up glasses.

3
 PANCAKES

Ingredients: (between 3)
 1 C SR flour
 1 T sugar
 ¾ C milk
 1 egg
 1 T margarine for greasing frypan (or oil spray)

Method:
1. Personal Preparation, collect ingredients and organise equipment.
2. In a large bowl, sift flour and sugar and make a well in the centre.
3. Crack egg into a small bowl and mix with a fork until consistent colour.
4. Add to milk, stir and pour into the well, in the flour mixture.
5. Using a whisk, beat the batter for approximately two minutes.
6. Add more milk, if needed, and whisk until mixture is smooth.
7. Allow the mixture to stand for as long as possible before cooking. (This softens
the cellulose of the starch grains, producing a lighter batter.)
8. Organise ingredients to go on the pancakes.
9. Organise serving utensils, crockery, cutlery etc
10. Melt ½t margarine in a frypan.
11. Pour the batter into a measuring jug. From the jug, pour sufficient batter to just
cover the base of the frypan.
12. Cook until set and lightly browned on the base of the pancake.
13. Turn the pancake with a ‘egg flip’ (turner or flipper) or by tossing over.
14. Brown on the other side.
15. Remove pancake from pan and place on a plate to serve. Or keep warm on a
plate in the oven (150ºC).
16. Add a little more butter to the frypan & repeat process for each pancake.
17. Stack pancakes and serve with your favourite topping.

TOPPING IDEAS
STEWED FRUIT- Peel, core and slice fruit eg apple, pear
Place in a saucepan and add a very small amount of water and 2 teaspoons
of sugar per piece of fruit. Simmer with lid on, until just soft.
FRESH FRUIT- eg banana, blueberries,
Lemon Juice and Sugar (I small lemon juiced & 1-2 T sugar)
BUTTER or CREAM and HONEY
SYRUP eg chocolate, strawberry, maple, golden syrup
CARAMEL SAUCE- 90g margarine or butter
- 3T brown sugar
- ½C thickened cream
Melt butter and sugar in a small saucepan. Bring to boil.
Sir in cream and simmer for 1 minute.

* * * ENJOY YOUR PANCAKES * * *

4
 EGG IN A NEST

Ingredients: (per person)

 1 slice wholemeal bread
 1 egg
 1 t butter
 Extra butter for frying pan
 Parsley- (optional as garnish)

Method:
1. Personal preparation
2. Collect ingredients and organise equipment.
3. Butter one side of the bread.
4. Using large plain scone cutter cut a circle from the centre of the toast.
5. Melt extra butter in frying pan (set the stove top on medium heat).
6. Place buttered side (of bread) up in frying pan.
7. Crack an egg in the centre of the bread.
8. Cook until egg is set (put lid on frying pan) or you can flip it after one minute.
9. You can fry the bread circle if you wish.
10. Carefully remove egg in nest from frying pan onto plate.
11. Place circle of bread over the egg.
12. Serve garnished with parsley.

BREAKFAST MILK DRINK

Ingredients: (between 3)
 ¾ cup of frozen berries
 1 ½ cup milk
 Dash cinnamon (optional)
 ¾ t honey (optional)

Method:
1. Place all ingredients into the blender and mix.
2. Sprinkle cinnamon on top (optional).
3. Serve in a tall glass.
Enjoy your healthy breakfast 

5
 MEXICAN BEEF MEDLEY

Ingredients: (between 3)
 300g beef mince
 ½ onion, diced
 1 clove garlic, crushed
 ½ cup corn kernels
 ½ cup cooked haricot beans or baked beans
 ½ cup tomato soup
 ¼ capsicum, diced
 pepper
 ½ t chilli powder
 2 t oil
 ½ cup rice, boiled and precooked (per person)

Method:
1. In an electric frying pan, heat oil and sauté the onion and garlic until soft.
2. Add the mince, and fry, stirring regularly until it is brown.
3. To the mince mixture, add the corn, beans, tomato soup, capsicum,
pepper and chilli powder.
4. Simmer (temperature is on low) gently for approximately 20 minutes.
5. Supervise regularly and stir when required.
6. Clean up area and (depending on time) organise your storage takeaway
containers or plates/cutlery if you have time to eat your meal in class.
7. Divide HALF the mixture between plates and serve on a bed of rice.
8. Let the remaining HALF of the mixture cool down then spoon into freezer
bags. Label with your names to be used to make tacos.

* PLEASE READ * Electric Frying-Pans

An electric frying pan is a very useful piece of equipment,

however it can be dangerous.

 Never leave a frying pan unattended

 Pay careful attention to the temperature.
 Never pour liquid into a very hot frying pan.
 NEVER immerse the plug or socket into water.
 Before cleaning, let the frypan cool down.
 Clean and dry thoroughly before packing away.

6
 CHICKEN BURGER

Ingredients: (per person)

 60g chicken mince  1 hamburger bun

 ¼ egg (1T egg)  1 lettuce leaf
 1T breadcrumbs  1 slice cheese
 ⅛ onion  2 slices tomato
 ½ t mixed herbs  mayonnaise OR butter
 salt & pepper  sauce of your choice
 1 T oil for frying

Method:
1. Finely chop onion.
2. Place onion, chicken mince, egg, breadcrumbs, herbs, salt and
pepper in a small bowl. Mix well.
3. Roll mixture between hands and shape into a patty.
4. Heat oil in frypan and cook each patty for approximately 3 minutes
each side.
5. Slice bun in half and spread with mayonnaise or butter.
6. Prepare filling ingredients.
7. Drain cooked chicken patty on a paper towel.
8. Assemble burger and enjoy!

DISCUSSION-
Instead of buying takeaways, making your own burger patties is a great idea-
You will know what really is contained in the patty!
What are your favourite takeaway burgers?
How could you make a similar burger at home?

7
 JAMIE OLIVER’S VEGAN BURGER

Ingredients: (per person)

 ¼ (400 g tin) of chickpeas
 ¼ (340 g tin) of sweetcorn
 1 T fresh coriander (finely chopped)
 ¼ teaspoon paprika
 ¼ teaspoon ground coriander  1 hamburger bun
 ¼ teaspoon ground cumin  1 lettuce leaf
 1 lemon (1t lemon zest)  1 slice cheese
 1 T plain flour, plus extra for dusting  2 slices tomato
 salt  mayonnaise OR butter
 oil for frying  sauce of your choice

Method:
1. Drain the chickpeas and sweetcorn and mash together in a bowl. Use a
food processor, if available.
2. Add coriander, the spices, flour and a pinch of salt, finely grate in the
lemon zest, then mash/pulse until combined, but not smooth – you want
to retain a bit of texture.
3. On a flour-dusted surface, shape the mixture into a patty shape and
place in the fridge to firm up.
4. Heat a splash of oil in a large frying pan over a medium heat, add the
patty and cook for approximately 10 minutes, or until golden and cooked
through, turning halfway.
5. Slice bun in half and spread with mayonnaise or butter.
6. Prepare filling ingredients.
7. Drain cooked patty on a paper towel.
8. Assemble burger and enjoy!

8
 JACKET POTATO

Ingredients: (between 3)
 3 large potatoes
 1 bacon rasher (optional)
 1 spring onion
 40g cheese (grated)
 3 T corn
 3 T sour cream
 2 t butter
 Paprika to sprinkle

Method:
1. Turn oven to 200°C.
2. Wash potatoes and pierce skin with a skewer.
3. Microwave on high for 4 minutes.
4. Cut in half- lengthwise and allow to cool briefly.
5. Scoop out the potato flesh. Mash in a small bowl with butter.
6. Add remaining ingredients and mix well.
7. Spoon the mixture back into the potato skin.
8. Sprinkle with paprika.
9. Place on a baking tray and bake up to 20 minutes.

DISCUSSION QUESTION:
 What are some other ingredients
that could be used in the
potato mixture?

9
 BANANA MUFFINS

Ingredients: (between 3)
 2 cups self-raising flour
 ¾ C brown sugar
 1 ripe banana
 1 C milk
 ¼ C vegetable oil
 1 egg, lightly whisked

Method:
1. Preheat oven to 190°C.
2. Line muffin pans with 8 – 10 muffin cases.
3. Combine flour and sugar in a large bowl.
4. Mash banana with fork and stir into flour mixture.
5. Add the milk, oil and egg, and stir with a metal spoon until just combined.
(Do not overmix.)
6. Spoon batter among prepared pans. No more than ¾ high.
7. Bake in preheated oven for 25 minutes or test. (If a skewer inserted comes
out clean or muffin centre springs back when touched gently.)
8. Remove muffin pan from oven and turn onto the wire rack to cool.
Or gently and carefully remove muffin cases from muffin pans with a
butter knife to allow to cool on the wire cooling rack.

DISCUSSION QUESTIONS:
 What are some other healthy ingredients that could be used in the muffin recipe?
 What are the differences between muffins and cupcakes?

10
 CHOCOLATE CUPCAKES

Ingredients: (between 3)
 1 C self raising flour
 2 T cocoa
 30 g butter
 ½ C milk
 ¾ C sugar
 1 egg
 ½ t vanilla essence

Method:
1. Preheat oven to 180ºC.
2. Grease patty tins/cupcake tins or place patty/cupcake papers in.
3. Sift flour and coca into a bowl with sugar. Sir and make a well in the
centre.
4. Melt butter in saucepan, add milk and take off heat.
5. Beat the egg and add to liquid mixture.
6. Then pour liquid mixture into well in dry ingredients.
7. Stir with a wooden spoon for 3 minutes.
8. Pour into cake tins or papers- no more than 2/3 high.
9. Bake in oven until firm to touch, or test with a skewer, approximately 15
minutes.

- For your cupcakes, research various icing ideas and

choose a suitable icing to prepare, with decorations, if desired.
See task sheet in work booklet

11
 ANZAC BISCUITS

Ingredients: (between 3)
 ¾ C plain flour
 ½ C sugar
 ½ C coconut
 ¾ C quick rolled oats
 1 ½ T boiling water
 90 g margarine
 1 ½ T golden syrup
 ½ t bi-carbonate of soda

Method:
1. Preheat oven to 180°C.
2. Line baking trays with baking paper.
3. Sift flour into a bowl.
4. Add sugar, coconut and rolled oats.
5. Place margarine and golden syrup in small saucepan. Heat gently until
margarine melts.
6. Combine bicarbonate of soda and water in a measuring jug, stir and add
to the saucepan.
7. Pour liquid from saucepan into dry ingredients and mix well.
8. Divide into 10 portions and using a teaspoon and place on greased tray.
Allow room for spreading.
9. Bake until golden brown, approximately 12-15 minutes.
10. Remove from the oven and allow biscuits to cool on the cooling rack, for
a few minutes before trying to remove the biscuits. The biscuits need time
to harden.

Where did ANZAC biscuits originate? From which country?

Read the article in your work booklet to find out more.

Example of
ANZAC
biscuit packaging

What are your

favourite biscuits
or cookies?

12
 SCONES

Ingredients: (between 3)
 2 C self raising flour
 30g margarine
 ¾ C milk
 1t extra milk for glazing

Oven temperature: Gas- 220ºC, Electricity- 250ºC

Method:
1. Preheat oven. Arrange oven rack on top shelf position.
2. Line baking tray with baking paper.
3. Sift flour, rub in margarine with finger tips.
4. Use a table knife to gradually mix in milk to form a soft dough.
5. Turn on to a lightly floured bench and knead until the mixture is smooth.
6. Press out dough with your hand to 2 cm thick.
7. Cut to shape using a scone cutter.
8. Place scones close together onto the oven tray.
9. Glaze scones with milk.
10. Bake for approximately 10 minutes in a hot oven until golden brown
11. Wrap in a clean cloth on a wire rack during cooling process.
12. Serve with jam and cream.

DISCUSSION QUESTIONS:
What are some other ways the basic scone mixture can be used in cooking?
What is the difference between plain flour and self-raising flour?

13
 SPAGHETTI BOLOGNAISE

Ingredients: (between 3)
 ½ onion  ½ t oregano
 1 t crushed garlic  ½ t beef stock
 2 t oil  pepper
 200g mince  ½ C water
 2 T tomato paste  150g spaghetti
 200g tomato (canned)  60 g grated cheese
 ¼ t basil

Method:
1. Put a large saucepan of water on the stovetop and bring to the boil.
a. Add spaghetti by coiling into pot.
b. Cook for 12 minutes (stirring occasionally) until al dente. Turn off heat.
c. Drain spaghetti when the bolognaise mixture is ready.
2. Meanwhile, peel and chop onion.
3. Heat oil in a medium saucepan.
4. Add onion and garlic. Cook until soft.
5. Add meat to saucepan and stir until meat colours.
6. In a small bowl, add canned tomato, tomato paste, basil, oregano, beef
stock, pepper and water.
7. Stir well and add to saucepan once meat is ready.
8. Simmer gently with lid on for about 15 minutes. Stir occasionally.
9. Place spaghetti on a plate, top with meat sauce, sprinkle with parmesan
cheese.

DISCUSSION- How do you know when your pasta is al dente?

14
 SAUSAGE ROLLS

Ingredients: (between 3)
 350g sausage meat
 ¼ onion, finely chopped
 1 t parsley chopped
 ¼ C breadcrumbs
 2 t tomato sauce
 dash of pepper
 ½ t mixed herbs
 1 ½ sheet ready rolled puff pastry

Method:
1. Pre heat oven to 220°C. Line baking tray with paper.
2. In a large bowl mix the sausage meat, onion, parsley, breadcrumbs,
tomato sauce, pepper and herbs.
3. Cut each sheet of pastry in half and place on a clean chopping board.
4. Sprinkle flour onto the clean bench top.
5. Divide sausage mixture into three equal portions.
6. Roll each portion in flour to make a sausage shape to fit length of pastry.
7. Roll pastry securely and dampen joining edges, keeping the joining line
downwards.
8. Cut into equal sized pieces, place onto the oven tray JOINT SIDE DOWN.
9. Glaze with milk and bake for 10 minutes at 220°C, then 10-15 minutes at
190°C until golden brown.
10. Remove from oven and allow to cool before dividing equally with your
group members. Serve with your favourite sauce.

DISCUSSION QUESTIONS- What is the name of the pastry used for sausage rolls?
What other types of pastry are available? What different foods are made with the
different pastries?

15
 SAVOURY PINWHEELS

Ingredients: (between 3)
 1 ½ sheet puff pastry
 1/8 red capsicum -diced
 3 T tomato paste
 2 slice ham-shredded
 ½ t Italian herbs
 1/3 C grated mozzarella
 1 spring onion- sliced

Method:
1. Preheat oven to 250ºC.
2. Line an oven tray with baking paper.
3. Place pastry on tray and spread with tomato paste, leaving a 2cm
edge for sealing later.
4. Sprinkle herbs over the top and then the cheese.
5. Sprinkle the remaining ingredients evenly on top.
6. Roll up pastry to make a long roll, sealing the end, wetting with a little
water if necessary. Place on a cutting board.
7. Using a sharp knife, cut pastry into 1 cm slices.
8. Place pinwheels flat on the tray.
9. Bake 15 minutes before checking to see if the pastry is thoroughly
cooked- nicely browned.
10. Allow pinwheels to cool on a wire rack.

DISCUSSION QUESTION- What other combinations of ingredients could be used?

-How are pinwheels arranged differently to sausage rolls, on a baking tray?

16
 CHOCOLATE COCONUT BALLS

Ingredients: (between 3)
 12 Marie biscuits
 1 T cocoa
 1/2 C condensed milk
 1 T coconut
 ¼ C coconut extra

Method:
1. Crush biscuits in a large bowl using the end of a rolling pin, until the all the
biscuits are crumbed. resemble crumbs.
2. Add sifted cocoa, 1 T coconut and condensed milk. Mix well to combine.
3. Using the extra coconut, roll mixture into 12 balls.
4. Place the balls on a tray or enamel plate to refrigerate until set.
5. Store in a fridge, if there are any left!

ACTIVITY-
Design and make
an attractive package
for storing and
presenting this food.

17
 CHOCOLATE ICE CREAM CONE CUPCAKES

Ingredients: (between 3)
 ⅓ C cocoa powder
 ¾ C plain flour
 ½ C caster sugar
 1 t baking powder
 1 pinch salt
 ¼ C buttermilk
 ¼ C warm water
 2 T canola oil
 6 flat-bottomed ice cream cones

ICING- Icecream or 3 egg whites, ¾ C caster sugar, 1 pinch salt

2 T sprinkles (to decorate)

Method:
1. Preheat the oven to 180ºC (160ºC fan-forced).
2. Place the ice cream cones, into muffin tins- you don’t want the cones to topple
over- or in a cake tin where the cones can stand and support each other
3. Sift the cocoa into a large bowl, and then add in all the remaining ingredients for
the cake batter.
4. With a large whisk, stir everything together until it is well incorporated. Scrape the
mixture into a jug, and carefully pour the batter into the cones, being sure to fill
them only slightly more than half-full.
5. Bake the cakes for 15-18 minutes, or until risen, and a skewer comes out clean.
Remove the tray from the oven and leave the cakes to cool completely.
6. Once cool, top with icecream and decorations.

7. To make the icing: place the egg whites, salt and sugar into a heatproof bowl.
Place a medium saucepan over a low heat, with about 3cm of water in the
base, and bring it to a simmer.
8. Place the egg white bowl over the saucepan, and heat, whisking gently, until the
egg white mixture is hot to the touch (about 5 minutes).
9. Remove from the heat, and beat, using electric beaters, until the mixture triples in
volume and holds a stiff peak. Scrape the mixture into a piping bag fitted with a
large round nozzle (or do it in batches) and pipe a soft-serve like swirl onto each
cake. Decorate with sprinkles, if desired.

The dry cones tend to leach the moisture out of the cake and turn soft
so these are best made and eaten on the same day.

18
 CHICKEN SKEWERS

Ingredients: (between 3)

 6 bamboo skewers MARINADE (collect in a small bowl)

 150g chicken breast or thigh Choose from- 2 t soy sauce
 1 slice pineapple 1T honey
2t hoi sin sauce
 1/6 capsicum 1T sweet chilli sauce
 1/6 small onion 1T barbeque sauce
 6 cherry tomatoes seasoning etc

Method:
1. Soak skewers in water.
2. Mix marinade in a small bowl.
3. Dice chicken into 2cm cubes and add to marinade.
4. Stir thoroughly and leave to marinade.
5. Cut pineapple into 2cm cubes.
6. Cut capsicum and onion into ~ 2 cm wedges.
7. Thread meat, fruit and vegetables onto skewers.
8. Trim the ends of the skewers, if needed, to fit on hotplate or griller.
9. Cook under grill (or on hotplate) until chicken turns white, turning
occasionally. Any remaining marinade can be drizzled on the chicken
during this process.
10. Serve chicken skewers with salad or rice.

DISCUSSION QUESTIONS:
 What is the purpose of a marinade?
 Highlight some possible precautions when using a grill?

19
  Identify the main nutrients in this meal?
APPLE GALETTES

Ingredients: (per person)

 ¼ sheet puff pastry
 ½ apple - peeled, cored and sliced
 2 t sugar
 ¼ t cinnamon
 1t chopped nuts (optional)
 Milk to glaze

Method:
1. Pre heat oven to 200ºC.
2. Line baking tray with paper.
3. Fold in the pastry border to create a decorative edge or alternatively
cut the pastry into a 12cm circle.
4. Prick pastry with a fork and glaze with milk.
5. Arrange apple or pear slices decoratively and sprinkle with nuts,
cinnamon and sugar. (Make sure to leave a 1cm border.)
6. Place your pastry onto the baking tray
7. Bake 20 minutes or until golden and puffed.

DISCUSSION QUESTIONS:
 How could you prevent apples from browning before cooking?
 What are some other ingredients that could be used instead of apple?
 What would be suitable accompaniments to serve with this dessert?

20
 HUMMINGBIRD CAKE

Ingredients: (between 3)
 1 ½ C plain flour
 ½ t cinnamon
 ½ t bicarb soda
 1 C sugar
 3 eggs
 ½ C oil
 ½ C milk
 2 over ripe bananas
 ½ C crushed pineapple

Method:
1. Preheat oven to 180ºC. Lightly grease a round cake tin.
2. Sift flour, cinnamon and bicarbonate soda into a large bowl.
3. Stir in sugar.
4. Beat eggs; add mashed banana, oil and pineapple.
5. Add to dry ingredients.
6. Stir with a metal spoon until just combined
7. Pour mixture into cake tin. Bake approximately 40 minutes
8. Cool slightly in tin before transferring to wire rack

21
 COCONUT BISCUITS

Ingredients: (between 3)
 100g margarine
 1 C SR flour
 1 egg
 ¼ C sugar
 ½ C coconut
 A little milk if necessary

Method:
1. Beat egg in small bowl.
2. Sift flour into large bowl and rub in shortening with fingertips.
3. Add coconut and sugar.
4. Add egg to dry ingredients, making a stiff mixture, add a little milk if
necessary.
5. Place in tiny heaps on tray lined with baking paper.
6. Bake at 180C until golden brown.

DISCUSSION QUESTIONS:
 What are your favourite biscuits or cookies?
 What is the difference between plain flour and self-raising
flour?

22