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#TASK 2: Let's you ready for your first practical!

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#TASK 2: Let's you ready for your first practical!

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Based on the above recipe, discuss on how to modify the following recipe to:

1. State the amount of ingredients needed to prepare 1 dozen of above cookies.

2. Identify two safety precaution to note when using the oven.

3. Discuss what else can be use if there is no piping bag.

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Want to learn how to make vanilla meringue cookies? This recipe creates light, airy morsels.

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After hearing the teacher's briefing on the different skillwork in Chapter 1, research on a suitable recipe that best demonstrates:

1. Short crust pastry making
2. Whisk biscuit
3. Creaming method cakes
4. Rubbing in biscuit
5. Thin batter
6. Thick batter
7. Rough puff pastry making
8. Whisk cakes
9.  All in one method cakes
10. Creaming method biscuit

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pair work

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1. Cream butter until smooth.

2. Cream butter and sugar together until light and fluffy.

3. Add eggs, one at a time, beating thoroughly between each addition and scraping the bowl as necessary. NOTE: I find that even only adding 1 egg at a time can mess with the emulsion, so I crack all eggs called for in the recipe into a bowl and beat them with a whisk so I can add the egg more gradually.

4. Alternate adding dry and wet ingredients, the dry in 3 additions and the wet in two, starting and ending with dry.

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(1)

3egg whites, at room temperature

¼ tsp (1.25 mL) cream of tartar

¼ cup (60 mL) granulated sugar

2)
-wear mittens so that you do not burn yourself
-Always turn off the oven when not in use.

3) We can use spoons and ziplock bag

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Link: https://www.food.com/recipe/crunchy-batter-fried-fish-no-beer-363516

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"I had great reviews with my other fish recipe recipe #104409. But I'm always striving to improve. I did some experimenting, and this fish batter is great! Serve it with recipe #104661, fries and coleslaw. Or make it into a fish sandwich with tartar sauce and lettuce on a bun. Either way, it's delish!"

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Crunchy Batter Fried Fish (No Beer) Recipe - Food.com

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I had great reviews with my other fish recipe recipe #104409. But I'm always striving to improve. I did some experimenting, and this fish batter is gr

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Link: https://www.blessthismessplease.com/battered-fried-fish/

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Published: · Modified: by Melissa ·

This recipe for battered fried fish is quick, delicious and is the perfect fried fish when making fish and chips.

Fried fish is a crowd pleaser for any season. It is great for busy evenings or when you need something substantial but quick. You will love how simple it is to fry up some delicious fish.

Fried Fish Recipe

The type of fish matters when you are making fried fish. I have had the best results when I use a firm white fish. Something like tilapia, cod, bass or haddock works the best.

This recipe for fried fish is made up of a batter consisting of flour, milk, eggs and spices. In order to help the batter stay on the fillet, make sure you lightly pat each fillet down with a paper towel to remove any excess moisture. This helps the batter to stick to the fish. When you do these few steps the fried fish turns out tender on the inside and perfectly crisp on the outside.

Ingredients in fried fish:

Firm white fish: pick your favorite, fresh or frozen (thaw fully), use what you have on hand!

Flour: This is the base of the batter.

Baking powder: This gives the batter just a little lift when frying and makes the texture great

Spices: smoked paprika, onion powder, garlic powder, salt are what we are using to season up the better

Eggs: these help the batter to come together and improve texture

Milk: this is the main liquid in the batter, you can sub it for beer if you'd like

Oil for frying: use a light oil like lard, vegetable, canola, peanut or other light oil

How to Make Fried Fish:

Get your fish ready: you just need to make sure it's fully thawed and pat it dry (helps the batter to stick)

Make your batter: it's a super simple flour, egg, milk, and spices batter that comes together quickly

Heat the oil: I like to fry in a Dutch oven, they hold the heat of the oil well

Dip the Fish: dip the dry fish into your batter

Fry: carefully add the prepared fish to the hot oil and let it cook until golden brown

Enjoy! Such a treat!.

Frequently Asked Questions:

What fish is best fried?

You want to fry a fish that is firm and holds up well. I have found success when frying tilapia, cod, haddock or bass. I've also fried catfish with this recipe (though I normally like it better in a cornmeal batter.

What is the best oil to pan fry fish in?

Canola oil is a great oil to fry fish in because it has a very neutral flavor. Be sure you have an ample amount of oil in the pan that covers the bottom completely or you will risk the fish sticking to the pan. You can also use lard, shortening, vegetable oil, peanut oil, or corn oil for this recipe.

How long will fried fish last in the refrigerator?

Fried fish will last in the fridge for 3-4 days when properly stored in an airtight container.

How do you reheat fried fish?

If you have an air fryer I recommend reheating it in there for about 6 minutes on 375 degrees. You can also heat them in an oven of the same temperature for about 15 minutes.

How much fish fry do I need per person?

Of course, this all depends on if you are feeding adults or children and appetite sizes but generally plan on ½ pound to 1 pound of fish per person. If you are serving a lot of sides you can do less.

How to know when fried fish is done?

You will know when the fish is done because it will not be translucent anymore and will flake easily with a fork. If you have a meat thermometer, fish needs to be cooked to an internal temperature of 145 degrees to be fully cooked.

What should I serve with fried fish?

Battered Fried Fish

Author: Melissa Griffiths - Bless this Mess

Yield: Serves 8+ 1x

This is a great meal to make for families. Fish is full of protein, low in fat and a great source of vitamin B12 which aids in energy levels. This recipe for fried fish is 1 MILLION times better than any fish sticks you can buy at the grocery store. Just say no to those! Looking for something less fried? Try these delicious grilled fish.

Fried fish that is crisp and delicious needs to find it's way to your dinner table soon. It is so simple to make and it will having people raving.

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Battered fried fish made with a simple flour batter and deep fried to perfection is one of our favorite fish recipes and it's easy too!

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A tart is a is a baked dish with filling over a pastry base with an open top which is not covered with pastry. The pastry used is usually shortcrust pastry. The filling either sweet (fruit, custard) or savory (meat, vegetables, cheese). It is different from pies as pies use pie dough, which has a different texture from shortcrust pastry when baked. Pies also have a closed top. Photo from https://en.wikipedia.org/wiki/Tart

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A quiche is a savory, unsweetened custard egg-based dish that's cooked in pastry like a tart or a pie. It usually has a savory filling (vegetables, meat, seafood, mushrooms, cheese). Photo taken from https://en.wikipedia.org/wiki/Quiche.

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Mix together 1 cup flour, 1/4 cup cornstarch, baking powder and salt in a bowl.

Stir in enough club soda to make a batter about the consistency of thin pancake batter. You don't want it too thick, just thick enough to nicely coat a spoon.

Season the batter to taste if desired with seasoning of your choice. Set aside.

In another bowl, mix together remaining 1/4 cup flour and 1/4 cup cornstarch.

Heat oil in a deep pan to 375°F Use a candy thermometer if you need to. Oil in pan should be about 3" to 4" deep.

Cut fish into portion sizes and remove any pin bones, and pat dry.

Dredge the fish in the dry flour/cornstarch mixture. Shake off any excess.This allows the batter to stick to the fish.

Dip dredged fish into batter allowing any excess to drip off before carefully adding the fish to the hot oil.

Cook the fish one or two pieces at a time until golden brown.

Drain on paper towels or better yet, on a cake cooling rack set up over paper towels.

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Get your fish ready: you just need to make sure it's fully thawed and pat it dry (helps the batter to stick)

Make your batter: it's a super simple flour, egg, milk, and spices batter that comes together quickly

Heat the oil: I like to fry in a Dutch oven, they hold the heat of the oil well

Dip the Fish: dip the dry fish into your batter

Fry: carefully add the prepared fish to the hot oil and let it cook until golden brown

Enjoy! Such a treat!

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How to make short-crust pastry for tarts and quiches

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How to make short-crust pastry for tarts and quiches

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1. In a bowl, mix 1/3 cup softened butter and 2 tbs sugar together with a spatula. Then, add in an egg yolk and 1 tsp of vanilla extract. Finally, add 1 cup of all-purpose flour and bring the mixture into a dough.

2. Cover bowl with cling film and chill for 30 minutes.

3. Take a piece of dough and press it into the tart mould. Cut off excess dough. Make holes in the base with a fork so that it does not puff up while baking. Repeat until left with no dough. Chill in the freezer for 10 minutes.

4. Bake in a preheated oven at 170ºC, using upper and lower heat, on the lowest rack for 20 minutes. Remove from the oven and leave to cool. Remove the shells from the moulds by flipping them and tapping on the back of the base. Bam you have shortcrust pastry for tarts and quiches.

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We chose quiches and tarts as they are most often made with shortcrust pastry. Instead of pies, which are sometimes made with pie dough instead of shortcrust pastry.

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1. 1 egg white, 1/4 tsp of vanilla extract, 1/8 tsp cream of tartar, 1/2 cup of sugar, a pinch of salt. (1 dozen cookies)

2. Wear oven mittens on both hands when taking out and putting stuff in the oven. Tie up long hair and clip bangs back.
3. Use a Ziploc bag with one of the corners cut off. Or use a spoon.

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Back in the day (i.e. the 1700’s), a pound cake was made using 1 pound of eggs, 1 pound of sugar, 1 pound of flour and 1 pound of butter.  Now my wife is the mathlete in this family, but I know enough to figure out that those pound cakes must have been huge.  I mean I love a huge cake and all, but a cake that weighs 4+ pounds!?Like chocolate chip cookies, there must be millions of variations of pound cake recipes out there.  While pound cakes did not originally use leaveners such as baking soda or baking powder, there are plenty of versions that now use these.  This Classic Pound Cake stays traditional and involves creaming the butter and sugar together until very light and airy.  The volume of the cake comes from this key step – so don’t skimp on that step of the process!Many versions of pound cake use sour cream as a way to add moisture and flavor.  Indeed, I have a yummy recipe for a sour cream pound cake that I’ll have to share sometime.  This version, however, is the one my mother made quite often – and it’s hands-down one of my favorite types of cake!  It uses heavy whipping cream to add moisture, and it bakes at a really low temperature (300°F) for a long time.  The result is a buttery, vanilla-y cake that just begs you to break off a piece whenever you walk through the kitchen.

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Course: Breakfast, Brunch, PancakesCuisine: BritishKeyword: Thin PancakesSpecial Diet: Vegetarian Author: The Worktop Cal : 190kcal
Note: Nutrition information is a rough estimate.

INGREDIENTS
1 cup all-purpose flour
1 pinch salt
1 teaspoon sugar (optional)
2 large eggs
1 ¼ cup whole milk
1 tablespoon light oil (you can also use butter for a richer pancake)
2 tablespoons unsalted butter - for cooking the pancakes, use more or less as needed
THIN PANCAKE TOPPINGS
powdered sugar - for serving
lemon wedges - for serving
US Customary - Metric

INSTRUCTIONS
1. In a medium bowl, sift in the flour, salt, and sugar (if using). Make a well in it and crack in two eggs. Add in about ¼ cup of milk. Whisk the eggs together, slowly incorporating in the flour.
2. As the batter starts to thicken, slowly continue to whisk in the rest of the milk. The batter should go from lumpy to smooth. Whisk in the oil. You can also use an electric mixer on low speed to bring everything together.
3. Preheat a 10 or 12-inch non-stick skillet or crepe pan on medium-high heat. Make sure the skillet is nice and hot before you start making the pancakes.
4. Melt a bit of butter on the pan and swirl it around so it evenly coats the pan. Alternatively, melt the butter in a small bowl and brush it on using a silicone basting brush (see post for why I prefer to use a brush).
5. Pour on the pancake batter and quickly swirl the pan around so the pancake batter spreads into a thin layer. I use a crepe spreader to get the perfect round and thin pancake (see post for why this is a handy tool).
6. Cook for about 30 - 45 seconds, until the top of the pancake is no longer liquid. Gently shake pan to loosen the pancake. Carefully flip the pancake over and cook for an addition 30 - 45 seconds.
7. Slide the pancake onto a plate, and serve warm. Top with a squeeze of lemon and a generous shake of powder sugar.

NOTES
I use just under ¼ cup of batter for a 12-inch pancake. This makes me 5 pancakes.

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INGREDIENTS
1 3/4 cups unbleached, all-purpose flour
1/4 cup light brown sugar
2 teaspoons baking powder
1/4 teaspoon kosher salt
2 large eggs, separated
1 1/2 cups milk, almond milk, cashew milk, or coconut milk
2 teaspoons cider vinegar or plain vinegar
1/4 cup (1/2 stick) unsalted butter, melted and at room temperature
1 teaspoon vanilla extract, optional
1/4 teaspoon cream of tartar

EQUIPMENT
Sifter
Large mixing bowl
Medium mixing bowl
Waffle iron
Stainless steel or copper bowl
Wire whisk, handheld electric mixer, or stand mixer fitted with a whisk attachment
Silicone spatula
INSTRUCTIONS
Mix the dry ingredients: In a large mixing bowl, sift together the flour, sugar, baking powder, and salt.
Prepare the batter: In a medium-sized mixing bowl, whisk the egg yolks, milk, vinegar, melted butter, and vanilla until well-combined. Add the egg yolk mixture to the flour mixture and stir to just combine, being careful not to overmix; there should be a few small lumps of flour in the batter.
Prepare the waffle iron: Preheat a waffle iron according to the manufacturer's instructions.
Whip the egg whites: In a perfectly clean stainless steel mixing bowl, beat the egg whites until foamy. Add the cream of tartar, then continue to beat until soft peaks form.
Fold the whipped whites into the batter: With a silicone spatula, gently scoop the whipped whipped egg whites into the batter. Then scoop them from underneath, along with some of the batter, very gently turning the whole thing over. Repeat until just incorporated.
Cook the waffles: Spoon or pour the batter into the waffle iron and cook according to the manufacturer's instructions, usually for 2 to 3 minutes. (You will need 1/2 to 2/3 cup of batter per waffle for a Belgian or big waffle maker, but the size can vary quite a bit. Consult the manufacturer's instructions for each model for specific guidelines.)
Keep the waffles warm: To keep the waffles warm when making a big batch, place a baking rack on a baking sheet and arrange the cooked waffles in a single layer on it. Place in a 200°F oven to keep warm.

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ingredients needed

225 grams

Unsalted Butter (cut into 8 pieces and softened)

4

Large Eggs (55 - 65g / 2 - 2.5 oz each, at room temperature)

½ cup

Milk (whole or low fat, not no fat, room temperature)

3 teaspoons

Vanilla Extract

1 ¾ cups

Plain Flour (all purpose flour, 7 oz, Note 1)

¼ cup

Cornstarch (cornflour/Note 1)

2 teaspoons

Baking Powder

1 ½ cups

Superfine Sugar (caster sugar/normal white sugar also ok)

¾ teaspoon

Salt

2 ½ cups

Whipping Cream

2 tablespoons

White Sugar

400

Strawberries (g/14 oz, halved, 1 1/2 punnets)

steps:
1) Set the oven to 180°C, 350°F, or gas mark 4. Butter two 9-inch (22.86-cm) cake pans, or two 12-by-17-inch (30.48-by-43.18-cm) rimmed baking sheets. Line the bottom of your pans with parchment paper, butter the paper and sprinkle flour all over it. Gently shake the flour around and shake the excess out of the pan.
2) Pour water into a saucepan and get it simmering, or slightly bubbling. Place a bowl over the saucepan taking care that the bowl doesn't touch the water.
3)To separate your eggs, crack them all into a bowl first. Then, scoop up the egg yolks one at a time and separate your fingers so the white falls back into the bowl.
Add egg yolks and 1 cup (225 g; 7.9 oz) of sugar to the bowl. Whisk till the yolks and sugar over the simmering water until the sugar dissolves, about 3 or 4 minutes.
4)Use a hand-mixer on medium-high to beat the mixture until it lightens in color and thickens slightly, about 3 to 5 minutes. Stir in vanilla extract and salt. Pour the mixture into a large bowl.
5)Place the whites in a separate large bowl and beat with a mixer on high speed. Beat till soft peaks form. These should be slightly droopy if you lift the beaters out of the bowl. Once this happens, beat in the rest of your sugar until the peaks become stiff.
6)Fold the whites into the yolks. Do this gradually, by folding in one third of the whites at a time. Then, gently sift the flour over the top and fold it in.
7)Pour in the melted butter. Pour it down the side of the bowl and fold it into the batter until it's smooth, but take care not to overbeat.
8)Divide the batter between your two cake pans or sheets. Bake the cake pans for around 25 minutes or 15 minutes for the sheet pans. To ensure even browning, rotate the pans or sheets halfway through the baking time. The cake is done when a tester or toothpick comes out clean after being stuck in the center.
9)Remove from the sheets or pans. If you used cake pans, hold a plate over the cake, then swiftly turn it upside down so the cake comes out onto the plate. Remove the parchment and then use the same method to flip it onto your serving plate.

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ingredients needed

2 cups sifted cake flour

1 ½ cups white sugar

1 tablespoon baking powder

1 teaspoon salt

7 large eggs, separated, divided

¾ cup cold water

½ cup vegetable oil

2 teaspoons vanilla extract

1 teaspoon lemon extract

½ teaspoon cream of tartar

steps:
1)Preheat the oven to 325 degrees F (165 degrees C). Wash a 10-inch angel food tube pan in hot soapy water to ensure it is grease-free; dry well.
2)Measure flour, sugar, baking powder, and salt into a sifter; sift into a bowl. Make a well; add egg yolks, water, oil, vanilla extract, and lemon extract to the well in the order listed. Do not beat.
3)Beat egg whites and cream of tartar in a large bowl until very stiff.
4)Using the same beaters, beat egg yolk batter until smooth and light; pour slowly over egg whites. Gently fold mixtures together with a rubber spatula; do not stir. Pour batter into the angel food tube pan.
5)Bake cake in the preheated oven for 55 minutes. Increase heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean, 10 to 15 more minutes.
6)Invert the pan onto a wire rack. Let cool completely before unmolding and frosting as desired.

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The all in one method is simply where all the ingredients are mixed together at the same time. This is the quickest and easiest method and still gives really good results, especially for bakes such as cupcakes.

When using the all-in-one method, make sure the butter is fairly soft (at room temperature) as this will make it a lot easier to mix the ingredients together. Apart from that, there isn´t really much else to look out for! You can immediately weigh all of your ingredients into your baking bowl for minimum washing up and then start mixing.

One important thing to remember with the all-in-one method, is that you do not want to over-mix the batter. Only beat with a wooden spoon or an electric hand-held or free-standing mixer until the ingredients are fully combined and the batter is smooth, then stop mixing. If you are using an electric mixer this shouldn´t take more than a minute.

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In baking, we put wet and dry ingredients together. This can be done in different ways. The whisking method uses whisks to combine all ingredients together as quickly as possible. It is also done so air will be incorporated into the mixture and increase its volume.

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In baking, we put wet and dry ingredients together. This can be done in different ways. The whisking method uses whisks to combine all ingredients together as quickly as possible. It is also done so air will be incorporated into the mixture and increase its volume.

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Step 1: Prep for French Meringue
French meringue is an unheated meringue that should be cooked on top of a pie, such as in Lemon Meringue, or as the base of meringue cookies and shells. Make sure your egg whites and equipment are clean. Even the smallest drop of yolk or oil will keep the eggs from reaching their full volume.

Step 2: Egg Whites Are Best at Room Temperature
Start with room-temperature egg whites — they whip higher.

Step 3: Add Cream of Tartar
Add a pinch of cream of tartar — it's acidic and that adds stability and volume to the egg whites. Tip: If you don't have cream of tartar, use a little lemon juice.

Step 4: Start to Whip the Eggs
Whip them until they're foamy and starting to get thicker. Then, slowly add confectioners' sugar — it melts easily and won't weigh down your meringue. Tip: If you don't have a stand mixer, you can still use a hand mixer.

Step 5: Watch for Stiff Peaks
Continue whipping on high speed until it's thick and foamy, like shaving cream. Whip until stiff peaks form. If it's glossy and triple in volume, you did it. No need to take it further or the texture will change.

Step 6: Swiss Meringue
A Swiss meringue is a cooked meringue and it's also more stable, meaning it won't collapse. This meringue is used in buttercream or can also be poached for the classic French dessert Floating Island.

Step 7: Use a Double Boiler
Combine egg whites and granulated sugar over a double boiler. Tip: Older egg whites whip the highest. Keep whisking or you'll have scrambled eggs instead.

Step 8: Whisk the Sugar
Whisk until the sugar melts and you hit 130 degrees F on a thermometer. Once it's hot, it goes into the mixer. Tip: If the bowl is hot, use a potholder. You want it to be foamy and thick when you’re done mixing. You'll also notice that, as the mixture thickens, the bowl will get cooler.

Step 9: Whip the Mixture
Whip until you get stiff peaks that should stand up on the end of the whisk. Your desserts will receive a standing ovation

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1)

1/2 cup water

1/4 cup meringue powder

1-1/3 cups granulated sugar

1 teaspoon vanilla extract

Icing colors or food coloring (optional)

2 egg whites

2) -wear mittens when opening and taking pastries out of the oven
-turn of the oven when done baking
3) use a plastic bag to store the batter when putting it on the pan before baking it

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1.

3 large egg whites

1-1/2 teaspoons clear or regular vanilla extract

1/4 teaspoon cream of tartar

Dash salt

2/3 cup sugar

2.
-Use oven mittens when taking out the meringue cookies to prevent burns
-Switch off the oven when not in use.

3.
-Spoons - spooning the batter into the baking sheet
-Ziplock bag - using a ziplock bag and cutting a hole in the corner to pipe the batter

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Pair work

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1)
- 3 large egg whites
- 1-1/2 teaspoons clear or regular vanilla extract
- 1/4 teaspoon cream of tartar
- Dash salt
- 2/3 cup sugar
2)
1. Turn off the oven when not in use
2. Use mittens when using the oven
3)
Ziplock bag

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yummy

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tray 1

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tray 2