Fruit tart

Fruit Tartlets

Given recipe :

Ingredients:

• Prata
• Nutella
• Oil
• Canned Fruits

Materials:

• Dough cutter
• Oven
• Gloves
• Baking Tray
• Brush
• Cooling Rack

Directions:

1.Use the dough cutter and cut the prata into appropriate shapes.

2.Apply some oil on the baking tray.

3.Place the cut prata into the spaces of the oiled baking tray.

4.Pre-heat the oven.

5.After pre-heating the oven, place the baking tray inside the oven and leave it there for approximately 20 minutes to cook.

6.Then, take the baking tray out and use a spoon to take the prata and place it on a cooling rack.

7.Spread some nutella on the cooked prata and place an spoonful of canned fruits on the nutella.

8.Serve HOT!

A better recipe :

 2 (8 ounce) packages cream cheese, 

softened 2 cups butter 

4 1/2 cups all-purpose flour

3 (3 ounce) packages strawberry flavored Jell-O® mix 

1 cup white sugar 

3 drops red food coloring 

3 1/2 cups boiling water 

1/4 cup cornstarch 

1/4 cup water 

3 pounds fresh strawberries, sliced 

1 1/2 cups whipped topping (optional) 

Preheat oven to 350 degrees F (175 degrees C). 

Lightly grease mini muffin pans.

Place cream cheese and butter in a large bowl.

Beat with an electric mixer until smooth and fluffy. 

Gradually beat in flour, one cup at a time, until all is incorporated. 

Roll dough into 70 small balls, and press each into a mini muffin pan cup to form the pastry crusts.

Bake crusts in preheated oven until golden brown, 15 to 18 minutes. 

Remove from oven, and allow to cool.

Stir gelatin, sugar, and food coloring into the boiling water. 

Place over high heat; bring back to a boil. 

Stir together cornstarch and water to make a paste. 

Stir the cornstarch mixture in the boiling gelatin until dissolved. 

Remove from heat and allow to cool completely, about 30 minutes.

Spoon cooled gelatin mixture evenly into tart shells. 

Push a strawberry half down into each tart. 

If desired, top each tart with a small amount of whipped topping just before serving.

My reflections:

The fruit tart-lets were made during my FCE practical with my teacher, Mr Hamad. I did well in the cutting of the dough. I was not able to complete this practical without the help of my FCE partner, Chee Yang , although he did not do much he helped me when i didnt know how to do something or was too weak to do something. Our products were excellent and fantastic.Next time I have to learn how to place the sticky dough into the tray without letting it stick to my hands and it would have to be remade again.

Carrot Cake

Carrot cake 

giVEN RECIPE :

Ingredients:

Cake

100g brown sugar

75g plain flour

75g wholemeal flour

1 tsp baking powder

2 eggs beaten

150g carrots finely grated

½ tsp ground cinnamon

85 ml corn oil

Ingredients: Icing

200g icing sugar

125g cream cheese

¼ cup lemon juice

Method

1. Preheat oven to 180 degrees Celsius
2. Line and grease the loaf tin.
3. Put corn oil, eggs and brown sugar in a mixing bowl and beat till light and creamy.
4. Mix in sifted flour, wholemeal flour, ground cinnamon and baking powder at a low speed using an electric mixer or fold in mixture gradually with a tablespoon.
5. Add in grated carrots and stir well
6. Pour mixture in the loaf tin and bake on middle shelf for 20-25 minutes
7. While cake is baking, beat cream cheese until creamy. Then add the icing sugar and lemon juice.
8. Remove cake and cool it on the cooling rack.
9. Use the palette knife to spread icing on top of the cake.

A BETTER RECIPE :

Ingredients:

CAKE

1 1/2

cups brown sugar

1

cup vegetable oil

3

eggs

2

cups wholemeal self-raising flour

2

teaspoons ground cinnamon

1

teaspoon baking soda

1

teaspoon vanilla

1/2

teaspoon salt

3

cups shredded carrots (5 medium) 

1

cup coarsely chopped walnuts

CREAM CHEESE FROSTING

1

package (8 oz) cream cheese, softened

1/4

cup butter or margarine, softened

2

to 3 teaspoons milk

1

teaspoon vanilla

4

cups powdered sugar

Nutmeg, if desired

When it was done:

We made this yummy Carrot Cake during our Food and Consumer Education. We went to the kitchen in our school to do it.

What I did well during the practice:

I personally think that I did very well because when I made it, it was not burnt and the Carrot Cake batter rose. When I brought it home, it did not smell yet.

What I did I not do well during the practice:

I personally feel that I could have been more organised when making the Carrot Cake I should have been more focused, I was distracted by what others were doing and did not focus and my Carrot Cake tasted a little bit stale and hard when i brought it home and ate it.

How was my product:

I think that my product was very nicely done up.

How can I do better next time:

I should fill the cupcake holder with more of the Carrot Cake batter as when I took it out of the oven, it was quite small.

Carrot cake Glossary

 Glossary 

Baking:

Definition:To cook food by dry heat without direct exposure to a flame, typically in an oven.(https://www.google.com.sg/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=what%20is%20the%20definition%20of%20baking)

The items and ingredients used for baking the carrot cake is:

-85ml corn oil

-Loaf tin

-Carrot cake mixture

-Preheat oven to 180 degree celscius

My group did the baking of our carrot cake by lining the loaf tin with corn oil at the sides and then we poured in the carrot cake mixture then we put it in the preheated oven at 180 degrees Celsius and we let it bake for 25 mins.

Creaming:

Definition: To work(butter,typically with sugar)To form a smooth paste.(https://www.google.com.sg/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=what+is+the+definition+of+creaming)

we did not do creaming 

Grating:

Definition:To rub food against a grater in order to cut it into a lot of small pieces.(http://dictionary.cambridge.org/dictionary/english/grate)

The ingredients used for the grating:

-150g of peeled carrots

we used a grator and a peeler to cut it into small pieces 

grating was tough and it took allot of effort and energy to grate the carrot to the top

Peeling:

Definition:To remove the outer covering or skin from(a fruit, vegetable or prawn)(https://www.google.com.sg/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=what+is+the+definition+of+peeling)

Fruit Tart Glossary

Fruit Tart glossary

Kneading

Kneading the dough makes bread and rolls light, airy, and chewy. It's a crucial step in making yeast breads. Without well-developed gluten, your bread or rolls would be flat and tough. In this video, you'll learn how to knead dough by hand to strengthen the gluten strands that give bread structure.

Items and ingredients used for kneading:

Roti prata skin

My partner and I took the left over roti prata skin from our stacks and rolled it up, kneaded it and made it flat again so we can get as many little circles as possible.

in my experience I have baked Bread with my grandmother
to bake the bread we need to knead the dry ingredients ,such as flour , together with wet ingredients.

Some food that can be kneaded:

-Bread dough

-Pasta dough

https://en.wikipedia.org/wiki/Kneading

Creaming:

Definition:

Work(butter, typically with sugar) to form a smooth paste.

https://www.google.com.sg/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=what+is+the+definition+of+creaming

My classmates and I took our spoons and scoop out some of the nutella and then we spread it our on our baked prata skin and there was like a "mini war" between us as we were all wanted to get the nutella quickly so as to get the most of the chocolaty goodness
I have spread jams , peanut butter and kaya on bread for breakfast
but this is the first time icreamed something
 

Some food that can be creaming:

-buttercream

-Cake batter

-Cookie dough

https://en.wikipedia.org/wiki/Creaming_(food)

Baking:

Definition:

Cook (food) by dry heat without direct exposure to a flame, typically in an oven.

https://www.google.com.sg/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=what+is+the+definition+of+baking

My partner and I preheated the oven to 200 Celsius and waited until we got the prata skin ready then we put it into the oven after putting a piece of baking paper on the inside of the tart and added some beans to put some weight on it so that the skin won't rise. After that, we let it bake for 5-7 mins.

Some food that can be baked: 

-Bread

-Cakes

-Pastries

-Pies

-Tarts

-Quiches

-Cookies

-Scones

-Crackers

-Pretzels

https://www.google.com.sg/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=food+that+can+be+baked

Ondeh Ondeh glossary

boiling 

at or near boiling point

shaping 

kneading 

work (moistened flour or clay) into dough or paste with the hands.

blending 

mix (a substance) with another substance so that they combine together.

I feel that through my experience of boiling the ondeh ondeh is that boiling cooks the ondeh ondeh and also enhance it flavour and that it was kind of fun boiling something for the first time.

Ondeh ondeh is also called as gula melaka it was called that and means 'melaka sugar' there are various types of ondeh ondeh but the most common is the one made of tapioca flour and palm sugar another example is ondeh ondeh made of sweet potato glutinous rice.

Ondeh ondeh is enjoyed through out the world mostly in countries in Asia example, Malaysia and Singapore.

Ondeh ondeh is one of the dishes that most people will crave to eat after trying it for the first time.

Pancake Glossary

Sifting

Sifting is to put (a fine or loose substance) through a sieve so as to remove lumps or large particles.

Sifting is quite easy to do i did sifting when i was making ondeh ondeh 

Folding Folding is another way to stir 
It makes the mixture thicker 

Shallow Frying 
That time we made pancakes was the first time i ever fried anything 
its was interesting to flip the pancakes as it kept sticking together and it was a real challenge not to have it become over cooked 

Personal Experience
when i was small my grand mother made pancakes for me she would make many thin pieces of pancakes tat would be covered in maple syrup

Now that ive tried making pancakes , i understand how it is to make pancakes and it is quite challenging 

I feel that through my experience of making pancakes is that you have to get the flavour into the pancakes and that you cannot let the pancake stay on the pan for too long or it will burn and as my pancakes that I did with my partner was cooking quite fast, we had some that didn't look as nice as the ones we did subsequently and the first few pancakes that we did were also not that nice in shape until we kind of learnt how to make a nice looking one.

Pancake

Recipe:

Ingredients:

50gm plain flour

½ Eggs

125 ml milk

pinch of salt

2 tbsp. honey

Method:

1. Sift flour and salt into a large bowl.
2. Make a hole in the centre of the flour.
3. Break the egg and drop it in the centre of the flour.
4. Add also half of the milk.
5. Incorporate the flour by stirring gradually. Then stir well until very smooth.
6. Beat in the rest of the milk slowly.
7. Beat well until the surface of the batter is covered with bubbles.
8. Heat the pancake pan and grease it lightly with oil and heat it thoroughly.
9. When the pan is very hot, pour in sufficient batter to make a thin layer.
10. Tilt the pan and turn it round to ensure even thickness.
11. Lower heat and brown lightly the underside of the pancake.
12. Use a palette knife to loosen the edges and underside of the pancake.
13. Turn the pancake over and brown the other side.
14. Lift the pancake onto a plate and repeat the process again.
15. Heat the pan before frying the next pancake. It is not necessary to grease the pan again if it is still greasy.
16. Fold each pancake into quarter size. Arrange on a plate, pour honey over the pieces and serve.

When was it done :

It was done during our second FCE session .

What did I do well :

The poring of the mixture into the frying pan was done well .

What did I do badly /How was the product :

My pancakes were a bit too thin and when making the mixture was very diluted as there was too much milk .

  Flipping the pancakes were hard because they were too thin and the pancakes kept sticking together causing it to be under cooked .

How can I better next time :

I could learn how to perefect my flip and nit use so much milk as it was too diluted

Better Recipe :

Ingredients :

•     
• 1egg
• 3⁄4cup milk
• 2tablespoons butter or 2 tablespoons margarine, melted
• 1cup flour
• 1tablespoon sugar (or 1/2 teaspoon honey or molasses)
• 1teaspoon baking powder
• 1⁄2 teaspoon salt

1. Directions :
2. Beat egg until fluffy.
3. Add milk and melted margarine.
4. Add dry ingredients and mix well.
5. Heat a heavy griddle or fry pan which is greased with a little butter on a paper towel.
6. The pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan.
7. Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon.
8. When bubbles appear on surface and begin to break, turn over and cook the other side.

Video :

http://www.food.com/recipe/pancakes-25690