Monday, 29 August 2011
Warburtons
Have a look at the Warburtons website in the suggested links. It's interactive and full of relevant information.
Silverspoon
Just added a new link in the Suggested Links tab on the top right of the blog.
The Silverspoon site has a number of simple recipes in addition to some facts about sugar.
The Silverspoon site has a number of simple recipes in addition to some facts about sugar.
Types of Sugar
What is Sugar?
Sugar is made from 2 types of plants either Sugar beet or Sugar cane.
Sugar cane is grown in tropical counties where as Sugar beet is grown in the UK.
Sugar Cane
Sugar Beet
Sugar in the Diet
Sugars are an important source of energy. They are quickly digested and absorbed by the body. Sugar is sometimes called and ‘empty’ food as it only provides us with energy and nothing else.
Types of Sugar
Sugar is added to many types of food and drinks for flavour, texture, colour and safety.
Sugars added to foods and found naturally in foods are:
Sucrose
Dextrose
Fructose
Glucose
Maltose
Sugars you can buy and add to food are:
Honey
Molasses
Syrup
Treacle
Brown sugar
Demerara sugar
White sugar
Caster sugar
Icing sugar
Lump sugar
Sugar Manufacturing
Picture showing how Sugar beet is turned into white sugar:
Sugar cane is turned into raw brown sugar in a similar way although where the beet is chopped into cossettes, the cane is crushed between heavy rollers until a brown liquid is produced. This is then crystallised and becomes brown sugar.
Sugar is made from 2 types of plants either Sugar beet or Sugar cane.
Sugar cane is grown in tropical counties where as Sugar beet is grown in the UK.
Sugar in the Diet
Sugars are an important source of energy. They are quickly digested and absorbed by the body. Sugar is sometimes called and ‘empty’ food as it only provides us with energy and nothing else.
Types of Sugar
Sugar is added to many types of food and drinks for flavour, texture, colour and safety.
Sugars added to foods and found naturally in foods are:
Sucrose
Dextrose
Fructose
Glucose
Maltose
Sugars you can buy and add to food are:
Honey
Molasses
Syrup
Treacle
Brown sugar
Demerara sugar
White sugar
Caster sugar
Icing sugar
Lump sugar
Sugar Manufacturing
Picture showing how Sugar beet is turned into white sugar:
Sugar cane is turned into raw brown sugar in a similar way although where the beet is chopped into cossettes, the cane is crushed between heavy rollers until a brown liquid is produced. This is then crystallised and becomes brown sugar.
History of Bread
The History of Bread
Bread is one of the oldest foods known to man. It has been a staple food for over 5,000 years.
Of course, the bread we eat today is very different from the first loaves baked by Stone Age man. The shape and texture of modern bread products have evolved over the centuries!
Stone Age
The oldest record of bread-making is from the Stone Age when man made flour by crushing grains of wild grass by hand between two stones, one of which was hollowed. The meal produced was then mixed with water to make a form of dough and cooked over an open fire. The bread was coarse and heavy in texture.
The Normans
During this time, wheat replaced much of the rye and improved milling methods were introduced. Large, round, flat loaves called Trenchers were made with soft French flour which doubled up as plates. If they were really hungry, the Normans often ate the plate.
Middle Ages
The growth of towns and cities during this time saw a steady increase in trade and bakers began to set up in business. Bakers' Guilds were introduced to protect the interests of members.
Tudor Britain
Bread became a real status symbol. Nobility ate small fine white loaves called manchets made with sifted white flour, tradesmen and merchants ate wheaten cobs, serfs and the poor had to be satisfied with bran loaves.
Georgian Times
Throughout the Georgian period improvements in agriculture increased wheat yields. Tin mining in Cornwall was also flourishing at this time and metal was used to make baking tins.
Industrial Revolution
In the 19th century, people moved from the country into towns and cities to work in newly-built factories. New milling and baking methods emerged which produced greater results.
Leading UK Industry
Today, the UK flour-milling industry is one of the most modern and efficient in Europe. Large automated milling units have significantly increased productivity and greater use of cheaper home-grown wheat’s has helped produce more bread at a lower price. There are now many different types of bread providing a wide choice.
Interesting Fact: The Earl of Sandwich (a famous gambler) devised the sandwich so that he could stay at the gaming tables longer. A slice of meat between two slices of bread could be eaten without having to leave the gaming table for a meal!
Bread is one of the oldest foods known to man. It has been a staple food for over 5,000 years.
Of course, the bread we eat today is very different from the first loaves baked by Stone Age man. The shape and texture of modern bread products have evolved over the centuries!
Stone Age
The oldest record of bread-making is from the Stone Age when man made flour by crushing grains of wild grass by hand between two stones, one of which was hollowed. The meal produced was then mixed with water to make a form of dough and cooked over an open fire. The bread was coarse and heavy in texture.
The Normans
During this time, wheat replaced much of the rye and improved milling methods were introduced. Large, round, flat loaves called Trenchers were made with soft French flour which doubled up as plates. If they were really hungry, the Normans often ate the plate.
Middle Ages
The growth of towns and cities during this time saw a steady increase in trade and bakers began to set up in business. Bakers' Guilds were introduced to protect the interests of members.
Tudor Britain
Bread became a real status symbol. Nobility ate small fine white loaves called manchets made with sifted white flour, tradesmen and merchants ate wheaten cobs, serfs and the poor had to be satisfied with bran loaves.
Georgian Times
Throughout the Georgian period improvements in agriculture increased wheat yields. Tin mining in Cornwall was also flourishing at this time and metal was used to make baking tins.
Industrial Revolution
In the 19th century, people moved from the country into towns and cities to work in newly-built factories. New milling and baking methods emerged which produced greater results.
Leading UK Industry
Today, the UK flour-milling industry is one of the most modern and efficient in Europe. Large automated milling units have significantly increased productivity and greater use of cheaper home-grown wheat’s has helped produce more bread at a lower price. There are now many different types of bread providing a wide choice.
Interesting Fact: The Earl of Sandwich (a famous gambler) devised the sandwich so that he could stay at the gaming tables longer. A slice of meat between two slices of bread could be eaten without having to leave the gaming table for a meal!
Thursday, 30 June 2011
Granola Bars
Ingredients
150g Rolled oats
60g Margarine
100g Sugar
2 Tbsp. Runny Honey
40g Desiccated Coconut
40g Dried Apricots
Equipment
Pan
Wooden spoon
Tablespoon
Tin
Method
1. Heat oven to 180ºC and grease tray.
2. Wash hands, put on apron and clean work surface.
3. Measure honey into a saucepan using a warm spoon.
4. Add margarine and sugar to the pan.
5. Heat until the margarine is melted and the sugar has dissolved.
6. Turn off the heat and add the rolled oats to the pan and mix well.
7. Add the apricot and coconut and mix again.
8. Press the mixture into the tin.
9. Place in oven and bake for 20 minutes.
10. Wash all equipment and tidy workplace.
150g Rolled oats
60g Margarine
100g Sugar
2 Tbsp. Runny Honey
40g Desiccated Coconut
40g Dried Apricots
Equipment
Pan
Wooden spoon
Tablespoon
Tin
Method
1. Heat oven to 180ºC and grease tray.
2. Wash hands, put on apron and clean work surface.
3. Measure honey into a saucepan using a warm spoon.
4. Add margarine and sugar to the pan.
5. Heat until the margarine is melted and the sugar has dissolved.
6. Turn off the heat and add the rolled oats to the pan and mix well.
7. Add the apricot and coconut and mix again.
8. Press the mixture into the tin.
9. Place in oven and bake for 20 minutes.
10. Wash all equipment and tidy workplace.
Apple and Sultana Crumble
Ingredients
1 Large Baking Apple
75g Plain flour
35g Margarine
1 Tbsp. Sugar
35g Oats
50g Sultanas
Equipment
Chopping board
Knife
Metal Plate
Mixing Bowl
Wooden Spoon
Method
1. Wash hands, put on apron and get equipment out.
2. In a large mixing bowl, rub the margarine into the flour until it resembles breadcrumbs.
3. Stir in the oats and sugar. Mix well.
4. On the chopping board, cut the apple into four and carefully remove the core, place all waste on a metal plate. Carefully slice the apple thinly and arrange the slices in your tin foil tray.
5. Spread the sultanas over the sliced apple.
6. Using a wooden spoon, sprinkle the crumble mixture over the fruit.
7. Place in the preheated oven and bake for 25-30 minutes.
1 Large Baking Apple
75g Plain flour
35g Margarine
1 Tbsp. Sugar
35g Oats
50g Sultanas
Equipment
Chopping board
Knife
Metal Plate
Mixing Bowl
Wooden Spoon
Method
1. Wash hands, put on apron and get equipment out.
2. In a large mixing bowl, rub the margarine into the flour until it resembles breadcrumbs.
3. Stir in the oats and sugar. Mix well.
4. On the chopping board, cut the apple into four and carefully remove the core, place all waste on a metal plate. Carefully slice the apple thinly and arrange the slices in your tin foil tray.
5. Spread the sultanas over the sliced apple.
6. Using a wooden spoon, sprinkle the crumble mixture over the fruit.
7. Place in the preheated oven and bake for 25-30 minutes.
Fruit Salad
Ingredients
1 Orange
1 Kiwi Fruit
1 Small slice of Melon
4 Strawberries
Small bunch of Grapes
150-200mls Juice
Equipment
Chopping board
Knife
Colander
Metal Plate
Mixing Bowl
Wooden Spoon
Method
1. Wash hands, put on apron and get equipment out.
2. Using the colander, wash all your fruit.
3. Chop/slice all the fruit into different bite size pieces and place in your container.
4. Pour over the apple juice and mix well.
1 Orange
1 Kiwi Fruit
1 Small slice of Melon
4 Strawberries
Small bunch of Grapes
150-200mls Juice
Equipment
Chopping board
Knife
Colander
Metal Plate
Mixing Bowl
Wooden Spoon
Method
1. Wash hands, put on apron and get equipment out.
2. Using the colander, wash all your fruit.
3. Chop/slice all the fruit into different bite size pieces and place in your container.
4. Pour over the apple juice and mix well.
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