Food and Nutrition
Reception
Reception Curriculum Cooking
Autumn Term
- Bread
- Gingerbread Men
- Porridge
Spring Term
- Jam Sandwiches
- Pancakes
- Gruffalo (Fruit) Crumble
- Easter Biscuits
Summer Term
- Fruit Kebabs
- Fruit and Vegetable Smoothies
- Scones
- Animal Shape Biscuits
Bread
- Flour Strong Bread 16k - Matthew Cotswold Flours: 48.077g
- Oil Rapeseed - KTC: 0.288 tsp(5g)
- Sea salt Cornish - Cornish Sea Salt Co: 0.192 tsp(5g)
- Water: 28.846 ml
- Yeast-DCL: 0.673 g
Gingerbread Men
- Flour Plain 1.5kg - Matthew Cotswold Flours: 16.554 g
- Bicarbonate of Soda - Chef William: 0.047 tsp(5g)
- Spice Ginger Ground- Triple Lion: 0.095 tsp(5g)
- Spice Cinnamon Ground - Triple Lion: 0.047 tsp(5g)
- Butter Unsalted - Arla: 5.912 g
- Sugar Soft Brown - Billingtons: 8.277 g
- Egg: 0.047 each
- Syrup Golden- Silverspoon: 0.189 tsp(5g)
Porridge
- Oats - Mornflake: 50 g
- Milk Full Fat- Cottswold: 200 ml
Jam Sandwiches
- Jam Strawberry - Hogs Bottom: 5.00 tsp(5g)
- Bread White Medium Sliced - Braces: 80 g
Pancakes
- Jam Strawberry - Hogs Bottom: 5.00 tsp(5g)
- Bread White Medium Sliced - Braces: 80.00 g
Gruffalo (Fruit) Crumble
- Flour Plain 16kg - Matthew Cotswold Flours: 49.551 g
- Sea salt Cornish: 0.165 pinch(0.3g)
- Sugar Soft Brown - Billingtons: 28.905 g
- Butter Unsalted - Arla: 33.034 g
- Apple Bramley: 74.327 g
- Sugar Soft Brown - Billingtons: 8.259 g
- Flour Plain 16kg - Matthew Cotswold Flours: 0.165 tsp(5g)
- Spice Cinnamon Ground - Triple Lion: 0.165 pinch(0.3g)
Easter Biscuits
- Butter Unsalted - Arla: 8.211 g
- Sugar Caster - Silverspoon: 8.211 g
- Egg: 0.041 each
- Flavouring Vanilla-Bako Select: 0.021 tsp(5g)
- Flour Plain 16kg-Matthew Cotswold Flours: 16.422g
Fruit kebabs
- Strawberries - Fresh: 50.00 g
- Kiwi: 100 g
- Banana: 50 g
- Mango: 75 g
Fruit and Vegetable Smoothies
Scones
- Flour Self Raising 16k - Matthew Cotswold Flours: 22.500g
- Sea salt Cornish - Cornish Sea Salt Co: 0.100 pinch (0.3g)
- Butter Unsalted - Arla: 5.500 g
- Milk Semi-Skimmed- Cottswold: 16.000 ml
Animal Shape Biscuits
- Butter Unsalted - Arla: 8.211 g
- Sugar Caster - Silverspoon: 8.211 g
- Egg: 0.041 each
- Flavouring Vanilla-Bako Select: 0.021 tsp(5g)
- Flour Plain 16kg- Matthew Cotswold Flours: 16.422 g
Monkerton After School Cooking Activity
Click the week below to see the cooking plan
Week 1
Week 2
Week 3
Week 4
Week 5
- Courgette Muffins
- Oaty Apple & Orange Squares
- Tuna Pasta Salad
- Chelsea Buns
- Pizza Wheels
Courgette Muffins
- Courgette: 16.667 g
- Cheese Cheddar Mature Grated - Longmans: 8333g
- Flour Self Raising 1.5k - Matthew Cotswold Flours: 18.750 g
- Oil Rapeseed - KTC: 4.167 ml
- Milk Semi-Skimmed - Cottswold: 14.583 g
- Egg: 0.083 each
- Spice Pepper Black Ground- Triple Lion: 0.083g
Oaty Apple & Orange Square
- Butter Unsalted - Arla: 7.5 g
- Cheese Cheddar Mature Grated - Longmans: 8333g
- Sugar Demerara - Billingtons: 5 g
- Apple Juice Pure- Kulana: 4 g
- Orange: 0.2 g
- Raisins- Buchanans 5 g
- Oats Porridge Gluten Free- Doves: 10 g
Tuna Pasta Salad
Chelsea Buns
- Flour Strong White Bread - 1.5kg: 31.168 g
- Sea salt Cornish: 0.312 g
- Butter Unsalted - Arla: 4.987 g
- Milk Semi-Skimmed - Cottswold: 15.584 ml
- Yeast - DCL: 0.873 g
- Sultanas - Buchanans: 9.350 g
- Cut Mixed Peel - Buchanans: 3.117 g
- Sugar Demerara - Billingtons: 3.117 g
- Spice Cinnamon Ground - Triple Lion: 0.623 g
Pizza Wheels
- Flour Self Raising 1.5k - Matthew Cotswold Flours: 25.001 g
- Butter Unsalted - Arla: 4.167 g
- Egg: 0.167 each
- Milk Semi-Skimmed - Cottswold: 8.334 ml
- Sauce Tomato Rich And Rustic - Maggi: 4.167 g
- Tomato Salad: 13.334 g
- Mushrooms Cup: 4.167 g
- Onion Spanish: 12.500 g
- Cheese Cheddar Mature Grated - Longmans: 8.334 g
- Herb Mixed Dried- Chef William: 0.167 tsp(5g)
