9HEc - Baked Potatoes

BAKED POTATO

 Serves: 4       10 minutes prep time      35-40mins cook time

Ingredients

• 4 large clean potatoes
• ¼ cup oil
• 2 T salt
• 1-2 slices of ham, chopped
• 1/2 cup mixed vege
• 1/2 cup grated cheese
• Sour Cream to serve
• 1 spring onion chopped (Garnish)

Method

1. Preheat oven at 180°C with oven tray inside. Defrost Frozen vegetable in a bowl of hot water (if frozen).

2. Place potatoes in microwave safe dish, add a small amount of water. Microwave potatoes for 3-5 minutes at a time (depending on wattage) until you can easily penetrate with skewer or knife.

3. Once potatoes are done place them carefully onto the heated oven tray, cover with oil and salt. Turn with tongs to make sure they are covered.

4. Bake at 180°C for about 20min or until tender.

5. Cut the lid off the potatoes, scoop out the cooked potato into a bowl leaving the skins intact. Mash the potato.

6. Fry ham in a little oil until crisp and golden

7. Mix the mashed potato with the ham, ½ the cheese, mixed vege and any additional ingredients. Refill the potatoes and sprinkle with the grated cheese. Place on a baking tray

8. Cook at 200°C for 5-10 minutes in a hot oven until hot and golden.

9. Top with sour cream and spring onion to serve

FINISH SCENTENCE: Potatoes are a good source of ______________________

9Hec Nutrients

Carbohydrates - Energy (Simple & Complex)
Protein - Strong Muscles
Fats - Stored under skin, insulation & some energy
Calcium - Strengthen bones / teeth
Iodine - Brain function
Iron - Transport OZ around body in red blood cells.
Vitamins C - Well being - Helps immunity
                D - Helps absorb calcium into body

What nutrient / function do you have?
Carbohydrates
What impact does this have on your well being and overall survival.
We have enough energy to fish for food/
If you could barter with a group what item would it be and why?
We wouldn't barter because everything we have is important. 

Theory Time 26/9/17

Leaves - The edible leaves of plants.
e.g. bok choy, cabbage, lettuce, silver beet, spinach, witloof, puha.

Roots - Vegetables which grow underground on the root of a plant.
e.g. carrot, turnip, beetroot, swede, radish, parsnip, celeriac.

Fruits - Vegetable fruit are fleshy and contain seeds.
e.g. egg plant, capsicum, courgette, okra, pumpkin, tomato, choko, scallopini.

Bulbs - Usually grow below the surface of the ground, produce a fleshy, leafy shoot above ground, consist of layers or clustered segments.
e.g. onion, shallot, garlic, spring onion, leek, fennel.

Seeds - Also known as legumes, seeds are usually obtained from pods. The pod is sometimes eaten along with the seed.
e.g. broad bean, French bean, pea, snow pea, snake beans, butter beans.

Stem - The edible stalks of plants when the stalk is the main part of the vegetable.
e.g. asparagus, celery, kohlrabi.

Tubers - Usually a long or round-shaped taproot.
e.g. potato, kumara, yam, taro, Jerusalem artichoke, maori potato.

Fungi - When referring to vegetables, fungi are commonly known as mushrooms.
e.g. button, flats, shitake, oyster, gourmet brown, wood ear, enokatiaki, truffle.

Flowers - Edible flowers of certain vegetables.
e.g. Broccoli, Cauliflower, gaai laan, broccoflower, globe artichoke.

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Vitamins

Vitamin A ➵ Prevents Infections
Yellow & Green Vegetables
Vitamin B ➵ Healthy Skin
Leafy green vegetables
Vitamin C ➵ Helps immune system➵Citrus Fruit, Kiwifruit, Strawberries,➵Green Vegetables ➵ Silver beet, broccoli.
➵Tomatoes
Vitamin D ➵ Helps absorb calcium
Sunshine

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Unscramble

Lettuce ------- Corn ------- Swede ------- Parsley
Broccoli ------- Cauliflower ------ Beans ------- Avocado
Cucumber ------ Yam ------ Radish ------ Peas

Theory Time

What does the term "Baking is a Science" mean? Never heard of it.

Why is the number of folds important of your mixture? So its not too thick and not too mixtury???

What were the key baking tips we discussed for the muffins? when its cooked to check you use a skewer and put it in the muffin, if nothing comes up its fully cooked if there is stuff then not cooked.


My Traffic Light of Food Nutrients - MindMup

8/08 Stepping Stones

What surprised you about yourself and your ability during this practical?
That I love cooking with my friends.

What is one skill that you learnt that you would repeat in the future?
Kneading the dough because I love baking.

Scones

Ingredients

3 cups plain flour

6 teaspoons Baking Powder

¼ teaspoon salt

75g butter

1 to 1 ½ cups milk

Method

1. Sift flour, baking powder, and salt into a bowl
2. Cut butter in until it resembles fine breadcrumbs
3. Add milk and mix quickly with a knife to a soft dough
4. Knead a few times
5. Place baking paper on tray.
6. Press scone dough onto this. cut into 12 pieces.
7. brush with milk
8. Bake at 180c for  10 minutes

Variations

1. Cheese scones

Add ¾ cup grated cheese, pinch of cayenne pepper to flour.

Before baking top with a little cheese

2. Sultana scones

Add ¾ cup sultanas to flour

Health and Safety

Yesterday at home economics we created savoury bread cases. These tasted so delicious and Ingredients

• 2 slices of wholegrain bread
• 1t margarine
• 2T grated cheese
• 2T baked beans or creamed corn
• 1T finely diced celery or onion
• 1 slice of ham

Method

1. Trim crusts off the bread
2. Spread margarine thinly onto one side of bread
3. Press into muffin tins margarine side down
4. Fill each case with fillings (baked beans or corn, celery, onion, ham and cheese)
5. Bake in oven until lightly brown and cheese is bubbling.

Safety and Hygiene:

1. Identify two safety rule that you followed during the Practical lesson.

2. Explain the difference between Hygiene and Safety and how you demonstrated good hygiene during the practical

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