The Design Process / Home Economics

The Design Process

For the past term in my Home Economics class, we have been working in pairs or in groups about making food for a stakeholder of our choice and make something. 

My group decided to do my English teacher and what we made was Sunday pancakes, this was the shopping list: Flour 1 cup, Milk 1 cup, Egg 1, White sugar 2 Tbsp, lemon zest 1 tbsp, butter 30g.

The time management took around 22 minutes altogether. The costings: Flour 1 cup - $0.05 Milk 1 cup -$ 2.36 Egg 1 - 0.48 White sugar 2 Tbsp - $1.12 Lemon zest 1 tsp -  $3.79 Butter 30g - 0.17.

Photos of what my group did:

Recipe:

Sunday Pancakes.

1 cup Self Raising Flour

2 Tbsp White Sugar

½ tsp finely grated lemon zest (optional)

1 cup Milk

1 egg lightly beaten

30g Butter or margarine melted

Method:

Sift the Self Raising Flour and Sugar into a bowl. 
Make a well in the centre of the dry ingredients. 
Add the lemon zest, milk, egg and melted butter/margarine and whisk to combine. 
Heat a large non-stick frying pan over medium-low heat and grease lightly with Tararua Butter or oil.
For each pancake, place 2 tablespoons of batter into the pan. Cook for 2 minutes or until bubbles forms on the surface. Turn and cook for a further 1 to 2 minutes or until the pancakes are cooked through.

 

Garnish with berries, bananas and flavoured syrup - Butterscotch, Caramel, Vanilla, Maple or Honey Maple syrup 

Original Recipe link: Sunday Pancakes

Feedback from stakeholder:

Kineka, Candesse and Chloe

Thanks for the delicious pancakes last week it was such a sweet surprise!

 

I loved the colours of the toppings - the vibrant rich colours of the fruit contrasted nicely against the soft white cream. 

 

The pancakes were delicious and the batter was very smooth. I liked the overall presentation! 

 

Thanks.

Scones and Word Art

 For todays therory we had to make a word art about what we have to do, and what we made last week.

This is the recipe:

3 c Plain Flour

6 t Baking Powder (level)

¼ t Salt

75g  Cold Butter

1 to 1 ½ c Milk

2 T Sugar (optional)

 

And this is the work art we did about the health and saftey:

I thought my team was ok but didn't work very well together.

Food Safety vs Hygiene Safety

 Food Safety vs Hygiene Safety

Food Safety:

Do not wash raw meats or any poultry eg, lamb, pork before cooking it, it is not recommended to do. ~ Always remember to wash fruits and vegetables and peel them so no germs, dirt, bugs, and etc.

If you are going to work with different types of foods always use a separate board - for that reason is because so bacteria and germs can’t get into the food you would be working with. 

Hygiene Safety:

When entering a cooking class always wash your hands with soap and warm water and be sure to use hand sanitizer as well, both are good for killing germs and bacteria. 

When using raw meat wash your hands with some hot soapy water and disinfect the area you are going to be working in/using, keep long hair tied up while working in the class so you don’t get your hair in the food or other things, if you have long fingernails you would need to clip them so don’t have dirt or get any food under your fingernails. 

Savoury Bread Cases

For cooking we had to make some savoury bread cases, and what you had to put in them was: Tinned spagehetti, Sliced bread, Grated cheese, Ham, Pineapple, and Margarine. The other options was creamed corn, and baked beans then you would bake it for 10 minutes at 180 degrees.