Practical Cookery

National 5
Recipe Book
Index of Recipes
Starters
Carrot & Cumin Soup ......................................................................................................................................................................... 3
Leek and Potato Soup ........................................................................................................................................................................ 4
Lentil Soup ........................................................................................................................................................................................... 5
Minestrone Soup ................................................................................................................................................................................ 6
Tomato & Red Pepper Soup .............................................................................................................................................................. 7
Chicken Tikka Skewers ..................................................................................................................................................................... 8
Marinated Peppers ............................................................................................................................................................................. 9
Smoked Fish Flan ..............................................................................................................................................................................10
Smoked Haddock Creams with Toast ........................................................................................................................................... 11
Tuna Parcels .......................................................................................................................................................................................12
Chicken Cacciatore ...........................................................................................................................................................................13
Chicken Goujons with Orange and Honey Sauce ........................................................................................................................14
Chicken Stir Fry ................................................................................................................................................................................15
Chilli Beef ...........................................................................................................................................................................................16
Chinese Chicken Salad......................................................................................................................................................................17
Herby Vegetable Cobbler ................................................................................................................................................................18
Parmesan Chicken Bake ....................................................................................................................................................................19
Pizza Marguerita .............................................................................................................................................................................. 20
Pizza Variations .................................................................................................................................................................................21
Pizza – Basic Tomato Topping ........................................................................................................................................................ 22
Poached chicken with Warm Noodle Salad ................................................................................................................................ 23
Potato Croquette(s) ......................................................................................................................................................................... 24
Quiche Lorraine ................................................................................................................................................................................ 25
Sausage Goulash ............................................................................................................................................................................... 26
Stir Fried Pork with Noodles ........................................................................................................................................................ 27
Sweet and Sour Turkey .................................................................................................................................................................. 28
Tart Provencale ................................................................................................................................................................................ 29
Turkey Koftas with Rice ................................................................................................................................................................. 30
Vegetable Curry with Braised Rice ...............................................................................................................................................31
Vegetable Lasagne ........................................................................................................................................................................... 33
Apple Cake with Lemon Sauce ....................................................................................................................................................... 34
Chocolate and Orange Meringue Roulade ................................................................................................................................... 35
Chocolate Gateau ............................................................................................................................................................................. 36
Choux Towers .................................................................................................................................................................................... 37
Individual Chocolate and Raspberry Tortes .............................................................................................................................. 38
Lemon Meringue Pie ......................................................................................................................................................................... 39
Mandarin Gateau .............................................................................................................................................................................. 40
Mixed Berry Shortcakes .................................................................................................................................................................41
Orange and Kiwi Pavlovas ................................................................................................................................................................ 42
Poached Pears with Chocolate Sauce........................................................................................................................................... 43
Raspberry Roulades ......................................................................................................................................................................... 44
Spicy Fruit Crumble Tart ............................................................................................................................................................... 45
Steamed Sponge Pudding with Custard ...................................................................................................................................... 46
Sticky Toffee Pudding .................................................................................................................................................................... 47
Strawberry Mousse and Shortbread Biscuits ........................................................................................................................... 48
White Chocolate and Lime Cheesecake ....................................................................................................................................... 50
Pear and Chocolate Puddings ..........................................................................................................................................................51

2
 Carrot & Cumin Soup
National 4 National 5
Food Preparation Techniques Peel, chop, slice, puree, Peel, chop, slice, dice, puree, pass,
Cookery Processes Boiling, shallow frying Boiling, shallow frying
Main Category of Ingredients Fruit and Vegetables

Ingredients Equipment
15ml vegetable oil
1 small onion - chopped Pan
1 garlic clove - crushed Measuring jug
2 small carrots, Chopping board
(1 1/2 carrots for soup – cut in paysanne [slices]; Metric spoons
remaining 1/2 for garnish) Knife
300ml of chicken or vegetable stock Vegetable peeler
5ml ground cumin Vegetable knife
½ celery stick – cut in paysanne (slices) Wooden spoon
1 small potato – cut in macedoine (dice) Blender
15ml tomato puree Metal sieve
2.5ml lemon juice
1 bay leaf
100ml milk
Salt & pepper

Garnish: ½ carrot – cut in brunoise (small dice)

10ml spoon parsley – finely chopped

Preparation Time: 20 minutes Servings/portions: 2

Cooking time: 30 minutes

Method:
1. Heat oil in a large pan. Add the onion and sauté very gently until the onion begins to soften.
2. Add the sliced carrots and garlic and continue to sauté for a further 5 minutes, stirring
frequently and taking care not to brown.
3. Add the stock, cumin, seasoning, celery, potato, tomato puree, lemon juice and bay leaf and
bring to the boil. Cover and simmer gently for about 30 minutes until all vegetables are
tender.
4. Remove the bay leaf and allow soup to cool a little. Puree the soup and then pass it through a
sieve it to ensure the texture is smooth.
5. Pour the soup into a clean pan, add the milk and bring slowly to the boil. Taste and adjust the
seasoning.
6. Pour into a heated serving bowl and garnish with a brunoise of cooked carrot and finely
chopped parsley.

Garnish/Decorate:
Garnish: ½ carrot – cut in brunoise (small dice), 10ml spoon parsley – finely chopped

Differentiation notes:
N4 No need to pass the pureed soup through a metal sieve
N5 As is

3
 Leek and Potato Soup
National 4 National 5
Food Preparation Techniques Peel, chop, slice, Peel, chop, slice, dice
Cookery Processes Boiling, shallow frying Boiling, shallow frying
Main Category of Ingredients Fruit and Vegetables

Ingredients Equipment

100g leek – cut in paysanne [slices] Pan

75g onion – chopped Measuring jug
10g margarine Chopping board
300g potatoes – 1cm dice Metric spoons
300ml chicken stock Knife
salt and pepper Vegetable knife
Wooden spoon
Garnish: 1 x 10ml spoon parsley – finely chopped

Preparation Time: 15 minutes Servings/portions: 2

Cooking time: 20 minutes

Method:

1. Melt margarine in a medium pot, sweat leek and onion until soft.

2. Add the stock and potatoes to the leek and onion.

3. Bring to the boil. Reduce the heat, cover and simmer for 15 to 20 minutes or until all the
vegetables are soft. Season to taste.

4. Stir in chopped parsley and serve.

Garnish/Decorate:
Garnish: 1 x 10ml spoon parsley – finely chopped

Differentiation notes:
N4 As is
N5 As is

4
 Lentil Soup
National 4 National 5
Food Preparation Techniques Peel, chop, slice, Peel, chop, slice, dice
Cookery Processes Boiling, shallow frying Boiling, shallow frying (grilling if toasting bread)
Main Category of Ingredients Fruit and Vegetables

Ingredients Equipment
50g lentils Pan
300ml ham stock Measuring jug
50g carrot – cut in paysanne [slice] Chopping board
50g onion – chopped Metric spoons
1 bouquet garni Knife
25g smoked bacon Vegetable knife
5ml spoon tomato puree Wooden spoon
salt and pepper Blender
Garnish:25g carrot – cut in brunoise [small dice] Metal Sieve
and cooked in microwave for 1 minute at high
setting
1 x 10ml spoon parsley - finely chopped
Accompaniment:
2 slices French bread - toasted

Preparation Time: 15 minutes Servings/portions: 2

Cooking time: 30 minutes

Method:

1. Weigh and wash lentils

2. Place lentils in medium saucepan, cover with stock, bring to the boil

3. Add remaining ingredients; simmer for 20 minutes approx until vegetables are tender.
Skim as necessary.

4. Remove bouquet garni and bacon

5. Liquidise the soup and then pass it through a metal sieve or chinois to give a smooth texture

6. Re-boil and pour into a heated serving bowl

7. Garnish with cooked brunoise of carrots and chopped parsley.

8. Serve with 2 toasted flutes (2x1cm diagonal slices of French bread, toasted on both sides)

Garnish/Decorate:
Garnish: Brunoise of carrot and finely chopped parsley

Differentiation notes:
N4 No need to pass the soup through a metal sieve
N5 As is

5
 Minestrone Soup
National 4 National 5
Food Preparation Techniques Peel, chop, slice, Peel, chop, slice,
Cookery Processes Boiling, shallow frying Boiling, shallow frying
Main Category of Ingredients Meat or alternatives, Fruit and Vegetables

Ingredients Equipment
40g onion – finely chopped Pan
40g carrot - paysanne [slice] Measuring jug
40g turnip - paysanne [slice] Chopping board
½ stick celery - paysanne [slice] Metric spoons
25g cabbage – shred finely Knife
25g frozen peas Vegetable knife
1 clove garlic – peel and crush Wooden spoon
½ rasher back bacon – snip in small pieces
100ml chopped tinned tomatoes
300ml vegetable stock
15g spaghetti – broken into 2cm pieces
10ml spoon cooking oil
Salt and pepper

Garnish: 1 x 15ml spoon parsley – finely chopped

Preparation Time: 20 minutes Servings/portions: 2

Cooking time: 40 minutes

Method:

1. Heat oil in a large saucepan and gently sauté the onion for 2 minutes without colouring. Add
the bacon and garlic and cook for a further 2 minutes

2. Add the carrot, turnip and celery and sauté for a further 2 minutes, again without colouring

3. Add the tomatoes and stock bring to the boil and simmer for 15 minutes. Taste and add
seasoning if required

4. Add the spaghetti and cabbage and simmer for 10 minutes

5. Add the peas and cook for a further 5 minutes

6. Pour soup into a heated serving bowl and garnish with chopped parsley

Garnish/Decorate:
Garnish: 1 x 15ml spoon parsley – finely chopped

Differentiation notes:
N4 As is
N5 As is

6
 Tomato & Red Pepper Soup
National 4 National 5
Food Preparation Techniques Peel, chop, slice, puree, Peel, chop, slice, dice, blanch, puree,
Cookery Processes Boiling, grilling Boiling, grilling
Main Category of Ingredients Fruit and Vegetables, Herbs, spices etc.

Ingredients Equipment

1 small red pepper (For variation any colour of pepper) Pan

1 small onion - chopped Measuring jug
1 stick celery – cut in paysanne [slice] Chopping board
1 small potato – cut in macedoine [dice] Metric spoons
1 garlic clove - crushed Knife
300 ml vegetable stock Vegetable knife
1 bay leaf Wooden spoon
200g tinned tomatoes
Salt & pepper
Garnish:
Small piece of skinned pepper – cut small dice
½ spring onion – blanched & finely chopped

Preparation Time: 15 minutes Servings/portions: 2

Cooking time: 30 minutes

Method:

1. Half the pepper and deseed.

2. Preheat the grill to high. Position the halved peppers on the grill skin side uppermost, turn
occasionally for about 8 – 10 minutes until softened and charred.

3. Leave to cool slightly, then carefully peel off the charred pepper skin. Reserving a small piece
for garnish, roughly chop the pepper and place in a saucepan.

4. Add the onion, potato, celery and garlic. Add the stock and the bay leaf. Stir in the tomatoes.
Bring to the boil, cover and simmer for 15 minutes. Remove from the heat.

5. Remove the bay leaf and allow soup to cool a little. Puree until smooth.

6. Season to taste and heat for 3 – 4 minutes until piping hot.

7. Pour into a heated serving bowl and garnish with a brunoise of reserved pepper and finely
chopped spring onion.

Garnish/Decorate:
Garnish: Diced skinned pepper, ½ spring onion blanched and finely chopped

Differentiation notes:
N4 As is
N5 As is

7
 Chicken Tikka Skewers
National 4 National 5
Food Preparation Techniques Peel, chop, marinate, grate Peel, chop, dice, marinate, strain, grate
Cookery Processes Grilling Grilling
Main Category of Ingredients Poultry or alternatives, Dairy products or alternatives

Ingredients Equipment

1cm fresh root ginger – peeled and grated Small bowl

1 garlic clove – peeled and crushed Chopping board
30ml natural yoghurt Cooks knife
1.25ml ground cumin Spoon
pinch cayenne pepper Sieve
pinch garam masala Kebab skewers
100g chicken Foil sheet
2.5ml lemon juice Plate

Garnish:-
1 tomato – cut in even sized dice
1.25ml coriander - chopped

Preparation Time: 15 minutes Servings/portions: 2

+ time to chill and marinate
Cooking time: 10-15 minutes

Method:

1. Mix ginger, garlic, cumin, cayenne pepper and garam masala into yoghurt to make a marinade.
Chill until required.

2. Cut the chicken into 6 even sized pieces and place in a small bowl. Sprinkle lemon juice over
chicken and stir to completely coat. Cover and chill for 15 minutes.

3. Strain marinade over the chicken, stir gently to coat the chicken, cover and chill for a
minimum of 1 hour.

4. Thread the chicken onto 2 metal skewers. Place under a pre-heated grill for 10-15 minutes,
turning as required until cooked.

5. Mix the tomato and coriander, season lightly and spoon onto a warm plate. Lay on the skewers
and serve,

6. Serve on a warm plate with diced tomato and chopped coriander placing the skewers on top.)

Garnish/Decorate:
Garnish: Diced tomato with sprig of chopped coriander
Differentiation notes:
N4 As is
N5 As is

8
 Marinated Peppers
National 4 National 5
Food Preparation Techniques Peel, chop, marinate Peel, chop, cut batons, marinate
Cookery Processes Grilling Grilling
Main Category of Ingredients Fruit and Vegetables

Ingredients Equipment

2 different coloured peppers Small bowl

(from red, yellow or green) Chopping board
Vegetable knife
Spoon
Marinate:
50ml olive oil
15ml balsamic vinegar
1 garlic clove – chopped finely
salt & finely ground black pepper

Preparation Time: 20 minutes Servings/portions: 4 (as a side dish)

Cooking time: 3-5 minutes

Method:
1. Preheat grill to highest heat.
2. Rinse the peppers, halve them lengthwise and remove the seeds.
3. Place the peppers on a baking tray with the rounded side uppermost and place the tray
under the grill. Grill the peppers for a few minutes until the skins blacken and blister.
4. Put the peppers straight into a polythene bag and seal it.
5. Mix all of the ingredients for the marinade in a small bowl.
6. When the peppers are cool enough skin them by peeling away the outer layer of blackened
skin.
7. Cut each piece of pepper into 4 lengthwise and place them close together in a shallow
serving dish.
8. Pour the marinade over the peppers and leave for at least an hour before serving. They
may be left to marinate overnight in a covered container.
9. As they are they can be served as a side dish or cut in batons (jardinière) or matchstick
(julienne) and used as garnish.

Garnish/Decorate:
Can use as a garnish

Differentiation notes:
N4 slice, omit batons (jardinière) or matchstick (julienne.
N5 As is

9
 Smoked Fish Flan
National 4 National 5
Food Preparation Techniques Peel, chop, slice, grate, rub in, knead, Peel, chop, slice, grate, rub in, knead, dice to
roll out, shape size, cut matchsticks, roll out, shape
Cookery Processes Baking, shallow frying
Main Category of Ingredients Fish and seafood

Ingredients Equipment
large bowl
Pastry
cup
50g plain flour
metric spoon
25g wholemeal flour
40g hard margarine
chopping board
15ml cold water
vegetable knife
Filling
pot
25g shallot – diced
wooden spoon
15g leek – cut in julienne [matchsticks]
fork
75g undyed smoked fish – diced in 0.5cm pieces
jug
5g butter
grater
1 egg
50ml milk
50ml whipping cream
5ml chives – finely snipped
25g white mature cheddar cheese – grated
Salt and white pepper
Preparation Time: 30 minutes Servings/portions: 4
Cooking time: 30-40 minutes Oven Temperature Baking blind 180oC / gas 6
Filled flan 170C / gas 5

Method:
1 Pastry – sieve the flours and a pinch of salt into a large bowl then add grains from sieve.
2 Rub in the margarine until the mixture resembles fine breadcrumbs.
3 Add water and knead to make a smooth pastry.
4 Roll the pastry, line the flan ring then leave to rest. Bake pastry blind – 15 minutes approx
5 Melt butter in a medium pan, sweat the shallots and leek, season lightly. (lid on pot when sweating)
6 Beat egg, milk and cream together, strain the mixture and season lightly.
7 Spread the shallot mixture evenly on the base of the baked pastry case.
8 Spread the diced fish evenly over the shallot mixture.
9 Sprinkle the chives over the fish and top with the grated cheese.
10 Fill the flan with the egg mixture. Bake for 15-20 minutes until set and golden in colour.
11 Remove and allow to rest on a cooling tray.
12 Serve warm on 4 individual warm, clean plates and garnish neatly
(Serve 4 individual portions garnished with salad leaves, tomato, & lemon wedges, drizzle of French dressing)

Garnish/Decorate: Salad leaves, cherry tomatoes, lemon wedges, french dressing

Differentiation notes:
N4 Omit cutting to matchstick N5 As is

10
 Smoked Haddock Creams with Toast
National 4 National 5
Food Preparation Techniques Peel, chop, puree, blend, whisk, fold Peel, chop, dice to size, puree, strain, blend, whisk,
fold portion
Cookery Processes Boiling, grilling Boiling, grilling, poaching
Main Category of Ingredients Fish and seafood

Ingredients Equipment
(serves 1) (serves 2)
60g smoked haddock 120g smoked haddock 1 or 2 ramekin dishes (depending on how many
⅛ onion – finely chopped ¼ onion – finely chopped you are making)
15g butter 30g butter 2 pans
7g plain flour 15g plain flour
wooden spoon
35ml milk 70ml milk
metric spoons
5ml lemon juice 10ml lemon juice
plate
30ml double cream 60ml double cream
1 slice wholemeal bread 2 slices w/meal bread jug
whisk
bowl
spoon
grill pan
chopping board
vegetable knife
Preparation Time: 15 minutes Servings/portions: 1 or 2
Cooking time: 30 minutes

Method:
1 Prepare the white sauce
• Melt ½ of the butter in a small saucepan
• Blend in flour to make a roux. Cook roux for 1 minute over a low heat.
• Remove from the heat and gradually blend in the milk.
• Return to the heat and bring to the boil, stirring all the time. Cook for 2 to 3 minutes.
• Season and leave to cool
2 Poach the smoked haddock and onion in water until cooked. Drain and purée.
3 Mix the smoked haddock, the remaining ½ of the butter, the cooled white sauce, lemon juice
and seasoning together.
4 Whip the double cream until starting to thicken, then fold in the smoked haddock mixture.
5 Put mixture in ramekin dish(es) and level the surface.
6 Serve chilled, garnished with twists of lemon and cucumber, accompanied by fingers of toast
7 Toast – Remove crusts from bread and cut each slice into 3cm fingers. Toast the bread under
a preheated grill until golden brown on both sides
Garnish/Decorate:

Differentiation notes:
N4 As is
N5 As is

11
 Tuna Parcels
National 4 National 5
Food Preparation Techniques Chop , glaze Chop , glaze
Cookery Processes Baking Baking
Main Category of Ingredients Fish and seafood

Ingredients Equipment
1 spring onion finely chopped to give 15ml spoon
50g tinned tuna in spring water Baking tray
1.25ml lemon juice chopping board
vegetable knife
5ml tomato puree
pan
Black pepper to taste
wooden spoon
15g unsalted butter pastry brush
1 or 2 sheets of filo pastry
Garnish: salad leaves, cherry tomatoes,
spring onions, lemon slices, chilli sauce
Preparation Time: 30 minutes Servings/portions: 4
Cooking time: 10-15 minutes Oven Temperature:

Method:
1. Flake tuna and mix with the spring onion, lemon juice and tomato puree. Taste and season
accordingly. Melt butter and season with the pepper
2. Cut the pastry into 8 rectangles, 6cm x 18cm. Stack the rectangles on top of each other
** Please see the diagrams below for steps 4 to 6**
3. Lightly butter the edges of the top rectangle of pastry. Place a teaspoonful of filling on the
right hand side of the rectangle at the end nearest to you (Figure 1)
4. Fold the bottom left hand corner over the filling to make a triangle shape and seal the edges
(figure 2)
5. Fold the right hand point up keeping the rectangle shape and press the edges to seal again.
Continue folding left then right up the length of the pastry, seal the edges as you go
(figures 3-5)
6. Repeat steps 4 to 6 with the remaining rectangles
7. Bake for 10-15 minutes until the pastry is golden brown
8. Serve hot on 4 individual warm, clean plates and garnish as appropriate

Figure 1 Figure 2 Figure 3 Figure 4 Figure 5

Fold up
along this
side of
Press edges
triangle to seal Fold

Press
edges Fold
to seal
Fold

Garnish/Decorate: salad leaves, cherry tomatoes, spring onions, lemon slices, chilli sauce
Differentiation notes:
N4 N5 As is

12
 Chicken Cacciatore
National 4 National 5
Food Preparation Techniques Peel, chop, slice, Peel, skin, chop, slice, dice,
Cookery Processes Boiling, shallow frying Boiling, shallow frying
Main Category of Ingredients Poultry or alternatives

Ingredients Equipment
15ml spoon olive oil Pan
4 chicken thighs – skinned Cooks knife
½ small onion - chopped finely Measuring jug
Metric spoons
1 small carrot – cut in macedoine [dice]
Chopping board (raw meat)
½ stick celery – cut in paysanne [slice]
Chopping board (vegetable)
1 garlic clove - crushed Wooden spoon
100ml chicken stock (100ml water + ½ Garlic crusher
chicken stock cube) skewer
150g canned tomatoes - chopped
10ml tomato puree
large pinch dried oregano
large pinch dried mixed herbs
pinch sugar
salt & freshly ground pepper
(2 slices crusty bread or
100g Rice or Pasta - to serve with )
Garnish: 10 ml spoon parsley – finely chopped

Preparation Time: 20 minutes Servings/portions: 2

Cooking time: 35 minutes

Method:
1. Heat oil in a medium pan, add the chicken and sauté over a moderate heat for 7 – 10 minutes until
golden on all sides. Remove using a draining spoon and set aside.
2. Add onion, carrot, celery and garlic to pan and sauté over a gentle heat, stirring frequently,
for 7 – 10 minutes until softened.
3. Add the stock and bring to the boil, stirring all the time. Add tomatoes (with their juice), stir
well. Add tomato puree, herbs, sugar and seasoning to taste.
4. Return the chicken to the pan. Cover and stew by simmering for 30 – 35 minutes until the
chicken is tender – test with a skewer.
5. Put water on to boil for rice or pasta and half way through stewing cook rice or pasta Serve hot
in individual dishes, sprinkled with chopped parsley.
N.B. can be served with boiled rice, cooked pasta or crusty bread.

Garnish/Decorate:
Differentiation notes:
N4 can slice carrot instead of dice, use skinned chicken thighs N5 As is

13
 Chicken Goujons with Orange and Honey Sauce
National 4 National 5
Food Preparation Techniques Chop, slice, blend Skin (chicken), chop, slice, cut matchsticks,
segment, blanche, strain, blend
Cookery Processes Boiling, shallow frying Boiling, shallow frying
Main Category of Ingredients Poultry or alternatives

Ingredients Equipment
150g chicken fillet (skinned) Chopping board (raw meat)
15ml spoon cooking oil Chopping board (vegetables)
½ orange Vegetable peeler
Cooks knife
75ml fresh orange juice approx
Measuring jug
10ml honey
Metric spoons
10ml lemon juice Frying pan
10ml arrowroot Pan
(100g rice if serving with rice)
Garnish: orange segments

Preparation Time: 15 minutes Servings/portions: 2

Cooking time: 10-20 minutes

Method:
1. Prepare the following ingredients
 Wipe or wash the chicken and cut into goujons
 Thinly peel the zest from the orange – there should be no white pith on the zest.
 Blanche the zest by immersing in boiling water for 2 minutes. Refresh.
 Chop the zest into very fine julienne [matchsticks].
 Peel the orange and cut 4 segments of orange ensuring that all the white pith and seeds are removed.
 Remove the juice from the remaining orange and make up to 100ml with the fresh orange juice.
 (boil water and cook for rice

2. Heat the oil in a frying pan and gently shallow fry the chicken until thoroughly cooked. Remove
from the pan, place in a serving dish, cover with tin foil and keep warm in the oven.

3. Into the pan place the arrowroot, gradually blend in honey, lemon juice and orange juice. Bring
to the boil stirring all the time.
4. Strain the sauce, add the julienne of orange and pour over the chicken.
5. Garnish with the orange segments.
N.B. can be served with boiled rice
Garnish/Decorate:
Orange segments
Differentiation notes:
N4 Omit orange segment, use skinned chicken fillets N5 As is

14
 Chicken Stir Fry
National 4 National 5
Food Preparation Techniques Peel, chop, slice, Peel, Skin (chicken), chop, slice, dice, matchstick
Cookery Processes Boiling, shallow frying Boiling, shallow frying
Main Category of Ingredients Poultry or alternatives

Ingredients Equipment
1 clove garlic – crushed Chopping board (raw meat)
1cm piece root ginger – finely diced Chopping board (vegetable)
50g leek – cut in 4cm long julienne [matchstick] Cooks knife
Metric spoon
50g carrot – cut in 4cm long julienne [matchstick]
Measuring jug
100g chicken breast – cut in 1cm strips
Frying pan
50g mange tout – cut diagonally in 1.5cm pieces Pan
15ml groundnut oil Wok
10ml yellow bean sauce Wooden spoon
Kettle
Spiced Pilau Rice
50g basmati rice
100ml boiling water
10ml groundnut oil
25g onion – finely chopped
1cm piece cinnamon stick
Pinch ground cumin
1 cardamom pod
2.5ml turmeric
1 bay leaf
Preparation Time: 30 minutes Servings/portions: 2
Cooking time: 20 minutes

Method:
1. Prepare vegetables and chicken. Put water on to boil.
2. Rice – Heat 10ml oil in a small pan, fry onion gently for 3 minutes then stir in spices and bay
leaf.
3. Stir in the rice, add boiling water. Mix well. Put lid on pot and simmer for 15 minutes until
rice is tender and liquid is absorbed.
4. Heat 10ml oil in a wok, stir fry garlic and ginger for 1 minute. Add chicken and stir fry for 3
minutes until starting to brown.
5. Add leeks and carrot, stir fry for 1 minute, reduce heat and cook for another 2 minutes.
6. Add mange tout and yellow bean sauce, cook for another minute then serve in a warm dish.
7. Remove cinnamon stick and cardamom pod from rice, taste and season to taste. Serve in a
warm dish. Garnish with parsley.

Garnish/Decorate : 5ml parsley to garnish – finely chopped

Differentiation notes:
N4 Use skinned chicken fillets, Slice or chop vegetables N5 As is

15
 Chilli Beef
National 4 National 5
Food Preparation Techniques Peel, chop, grate, mix Peel, chop, dice, grate, mix
Cookery Processes Boiling, grilling, shallow frying Boiling, grilling, shallow frying
Main Category of Ingredients Meat and alternatives

Ingredients Equipment
½ red chilli – wash, deseed and finely diced Chopping board (vegetable)
½ green chilli – wash, deseed and finely diced Cooks knife
75g onion – finely diced Vegetable knife
Metric Spoon
1 garlic clove - crushed
Measuring jug
5ml olive oil
Pan
125g minced beef Wooden spoon
2.5ml chilli powder Grill pan covered in foil
200ml chopped tomatoes
15ml tomato puree
2.5ml mixed herbs
45ml beef stock
25g tinned kidney beans
15g cheddar cheese - grated
10ml soured cream
10ml milk
Salt and black pepper
75g long grain rice
5ml parsley – finely chopped
Preparation Time: 15 minutes Servings/portions: 2
Cooking time: 30 minutes

Method:
1. Prepare vegetables. Heat the oil and lightly fry the chillies, onion, garlic and chilli powder for
1-2 minutes
2. Add the mince and brown. Stir in the chopped tomatoes, tomato puree, mixed herbs & stock
3. Bring to the boil, reduce the heat and simmer for 20 minutes
4. Cook rice in boiling salted water for 12 minutes until tender.
5. Add the kidney beans to the chilli and cook for a further 5 minutes. Taste and season if
required.
6. Mix soured cream and milk together
7. Pour chilli into serving dish, drizzle with soured cream and milk. Sprinkle with the cheese.
Place under preheated grill until the cheese has melted
Drain rice. Adjust seasoning and serve in a warm dish, garnished with chopped parsley.
Garnish/Decorate:

Differentiation notes:
N4 Chop chillies N5 As is

16
 Chinese Chicken Salad
National 4 National 5
Food Preparation Techniques Peel, chop, slice, marinate Peel, skin (chicken) chop, slice, cut matchsticks,
cut batons, marinate
Cookery Processes Shallow frying Shallow frying
Main Category of Ingredients Poultry or alternatives

Ingredients Equipment
100g chicken breast (skinned) Small bowl
5ml soy sauce Spoon
5ml sesame oil Metric spoon
Chopping board (raw meat)
5ml sesame seeds
Cooks knife
15ml vegetable oil
Wok or frying pan
40g bean sprouts Wooden spoon
¼ red pepper – cut in julienne [matchsticks] Slotted spoon
¼ green pepper – cut in julienne [matchsticks]
½ carrot – cut in jardinère [baton]
(reserve 10ml for garnish)
1 baby corn – cut in paysanne [slice]
Sauce
10ml wine vinegar
5ml soy sauce
Garnish:
10ml jardinière [baton] of carrot
Preparation Time: 15 minutes plus 20 minutes to marinate
Cooking time: 10 minutes Servings/portions: 2

Method:
1. Skin and wipe the chicken (with paper towel) and place into a shallow dish.
2. Mix the soy sauce with the sesame oil and pour over the chicken. Sprinkle the sesame seeds
on top and leave to marinate for 20 minutes, turning the chicken occasionally.
3. Remove the chicken from the marinade and cut into thin slices.
4. Heat the oil in a wok or frying pan. Add the chicken and fry for 4 to 5 minutes until cooked
and golden brown. Remove the chicken with a slotted spoon and set aside to cool.
5. Add the bean sprouts, peppers, carrot and baby corn to the wok or frying pan and stir fry for
2 to 3 minutes. Remove and set aside to cool.
6. Mix the sauce ingredients together.
7. Arrange the chicken and vegetables together on a warm serving plate. Spoon the sauce over
and garnish with jardinière [baton] of carrot before serving.
Garnish/Decorate:
10ml jardinière [baton] of carrot
Differentiation notes:
N4 Use skinned chicken fillets N5 As is

17
 Herby Vegetable Cobbler
National 4 National 5
Food Preparation Techniques Peel, chop, grate, mix, blend, rub in, knead, roll Peel, chop, dice, grate, mix, blend, rub in, knead,
out, portion, shape roll out, portion, shape
Cookery Processes Stewing, baking Stewing, baking
Main Category of Ingredients Fruit and vegetables

Ingredients Equipment
Base Topping Pan with lid
1 small potato – peeled and diced 50g SR flour Chopping board
1 small carrot – peeled and sliced 50g SR wholemeal flour Cooks knife
Vegetable peeler
½ small onion – chopped finely 25g margarine
Metric spoon
100g chopped tinned tomatoes pinch dried mixed herbs
Measuring jug
15ml cooking oil 4 x 15ml spoon milk Ovenproof dish
10ml tomato puree 50g edam cheese - grated
150ml water a little beaten egg or milk
½ vegetable stock cube to glaze the top of cobbler
10ml cornflour
15ml tomato juice (from canned tomato)
2.5ml mixed herbs

Preparation Time: 30 – 35 minutes Servings/portions: 2

Cooking time: Base 15 minutes Oven Temperature: 180oC / gas 7
Cobbler 15 -20 minutes

Method:
1. Pre-heat oven. Prepare vegetables
2. Base: Pour oil into a stew pan, heat oil slightly & sauté prepared vegetables for 5 minutes.
3. Add tomato puree, herbs and vegetable stock, bring to the boil, reduce to simmering and stew
for 10 minutes, with lid on pan.
4. Topping: Sieve flours into large bowl, add margarine and rub in until mixture resembles fine
breadcrumbs. Add mixed herbs.
5. Grate cheese and add to crumb mixture.
6. Add milk & mix to form an elastic dough. Knead lightly.
7. Roll out dough to approx 2cm thick and cut out circles using 5cm cutter.
8. Blend cornflour with tomato juice in teacup and add to vegetable mixture. Bring to the boil
stirring continuously.
9. Assemble: Spoon vegetable mixture into 1 large or 4 individual ovenproof dish(es). Overlap
scone circles on top. Glaze with beaten egg or milk. Bake in pre-heated oven until topping is
well risen and golden brown. Serve.
Garnish/Decorate:
sprig of parsley
Differentiation notes:
N4 chop carrot and potato N5 As is

18
 Parmesan Chicken Bake
National 4 National 5
Food Preparation Techniques Peel, skin chop, slice Peel, skin (chicken) chop, slice, coat
Cookery Processes Baking, boiling, shallow frying Baking, boiling, shallow frying
Main Category of Ingredients Poultry or alternatives

Ingredients To assemble
Tomato sauce 50g mozzarella cheese - sliced
1 x 10ml olive oil 15ml parmesan cheese - grated
½ onion – finely chopped 15ml breadcrumbs
½ celery stick – cut in paysanne [slice]
Garnish Tomato concassé –
½ red pepper –cut in macedoine [dice]
skin 1 tomato, de-seed and dice flesh
1 garlic clove - crushed
200ml chopped tinned tomatoes
¼ chicken stock cube Equipment
10ml tomato purée Pan
Wooden spoon
5ml caster sugar
Chopping boards (raw meat)
10ml fresh basil – finely chopped
Chopping board (vegetable)
10ml parsley – finely chopped
Cooks knife
150g chicken fillet Metric spoon
30ml plain flour Measuring jug
Rolling pin (or meat tenderiser)
salt and pepper
Bowl or Plastic food bag
30ml olive oil
Oven proof dish
Preparation Time: 30 minutes Servings/portions: 2
Cooking time: 60 minutes Oven Temperature: 160oC / gas 4

Method:
1. Tomato Sauce - Heat the oil in a pan and gently fry the onion, celery, pepper and garlic until
tender.
2. Add the tomatoes with their juice, chicken stock, tomato purée, sugar, basil and parsley and
bring to the boil. Simmer for 30 minutes or until thick, stirring occasionally. Season to taste.
3. Preheat oven. Wash or wipe the chicken fillets and divide into two lengthwise. Place between
sheets of clear film and flatten to a thickness of 5mm.
4. Season the flour. Coat the chicken breasts in the flour, shaking to remove any excess. Heat
the remaining oil in a frying pan and cook the chicken quickly for 3 to 4 minutes until coloured.
5. To assemble: layer the chicken pieces with the cheeses and thick tomato sauce, finishing with a
layer of cheese and breadcrumbs on top.
6. Bake, uncovered, for 20 to 30 minutes or until golden brown.
7. Garnish with tomato concassé.
Garnish/Decorate:
Garnish with tomato concassé - skin 1 tomato, de-seed and dice flesh
Differentiation notes:
N4 use skinned chicken fillets, chop red pepper N5 As is

19
 Pizza Marguerita
National 4 National 5
Food Preparation Techniques Peel, chop, mix, rub in, knead, Peel, chop, mix, rub in, knead,
Cookery Processes Baking, shallow frying Baking, shallow frying
Main Category of Ingredients Dry ingredients

Ingredients Equipment
200g plain flour Chopping board (vegetable)
5ml quick action dried yeast Knife
10ml olive oil Pan
Wooden spoon
4 x 15ml spoons warm water
Bowl
30ml basic tomato topping recipe
Spoon
basic tomato base Metric spoon
2.5ml olive oil Scales
1
/8 small onion – very finely chopped
¼ clove garlic – crushed
pinch oregano
45 g tomatoes
1.25ml tomato puree
salt & freshly ground black pepper

25g mozzarella cheese – grated

2.5ml dried basil
Preparation Time: dough 10 minutes +proving time 10 minutes Servings/portions: 2
Cooking time: 10 minutes Oven Temperature: 180oC / gas 7

Method:
1. Basic Tomato Pizza Base: Sweat the onion and garlic in the oil until soft. Add the oregano
and continue cooking for 2 minutes. Add the tomatoes and tomato puree and stew by slowly
simmering with a lid on the pan until a thick sauce consistency is achieved. Check seasoning and
cool. Use as required in assembling a pizza.
2. Pizza : Pre-heat oven. Sieve flour into a baking bowl, mix in dried yeast. Make a well in the
centre of flour, add oil and warm water. Mix to a soft dough.
3. Turn out onto a floured table and knead well for about 5 minutes until the dough is smooth.
4. Roll out dough into a circle approx 15cm across. Note: the dough can be refrigerated overnight
or frozen if required – covered with plastic film.
5. Place the circle of dough on a greased baking tray and crimp or flute the edges to help keep
the filling in. Set aside for 15 minutes in a warm place until puffy.
6. Assemble pizza: Brush a little oil over the surface of the dough; spread tomato topping on the
base leaving a small, clear border round the edge of the pizza; add any other ingredients of
choice from list of variations; sprinkle cheese on top and finish by sprinkling dried basil on top.
Bake until golden brown.

Garnish/Decorate: as per chosen topping see list of Pizza Variations - Serve with a lovely green salad
Differentiation notes:
N4 As is N5 As is

20
 Pizza Variations

Pizza topping ideas Ingredients

Margherita Mozzarella cheese, tomato sauce

Farmhouse Ham, mushrooms, mozzarella cheese, tomato sauce

Hawaiian Ham, pineapple, mozzarella cheese, tomato sauce

Supreme Pepperoni, spicy minced beef, mushrooms, mixed peppers,

onions, mozzarella cheese, tomato sauce

Vegetable Supreme Mushrooms, mixed peppers, onions, tomato, mozzarella cheese,

tomato sauce

Tuna Sweetcorn Melt Tuna, sweetcorn, onions, extra mozzarella cheese, tomato
sauce
Sizzler Green chillies, jalapeños, onions, plus either spicy minced beef
or Cajun chicken, mozzarella cheese, tomato sauce

Veggie Sizzler Green chillies, jalapeños, mixed peppers, onions, mozzarella

cheese, tomato sauce
Texan BBQ BBQ sauce, double crispy bacon, chicken, mozzarella cheese,
tomato sauce

Pepperoni Feast Double pepperoni, extra mozzarella cheese, mozzarella cheese,

tomato sauce
BBQ Mega Meaty BBQ sauce, pepperoni, meatballs, spicy minced beef, crispy
bacon, mozzarella cheese, tomato sauce
Meat Feast Spicy pork sausage, ham, pepperoni, spicy minced beef,
mozzarella cheese, tomato sauce
BBQ Meat Feast BBQ sauce, spicy pork sausage, ham, pepperoni, spicy minced
beef, mozzarella cheese, tomato sauce

Chicken Supreme Chicken, mushrooms, mixed peppers, onions, mozzarella cheese,

tomato sauce
Super Supreme Spicy pork sausage, pepperoni, spicy minced beef, ham, onions,
sliced black olives, mushrooms, mixed peppers, mozzarella
cheese, tomato sauce
Meat Machine Pepperoni, ham, meatballs, spicy minced beef, spicy pork sausage,
chicken, mozzarella cheese, tomato sauce

21
 Pizza – Basic Tomato Topping
National 4 National 5
Food Preparation Techniques Peel, chop, Peel, chop, blanche (if using fresh tomatoes)
Cookery Processes Shallow frying Shallow frying
Main Category of Ingredients Fruit and vegetables

Ingredients Equipment

10ml olive oil Chopping board (vegetable)

1/4 small onion – very finely chopped Knife
Pan
1 clove garlic – crushed
Wooden spoon
2.5ml oregano
Bowl
150 g tomatoes – blanched & skinned or Spoon
canned Metric spoon
5ml tomato puree Measuring jug
salt & freshly ground black pepper

Preparation Time: 15 minutes Servings/portions: Sufficient for a pizza for 4

Cooking time: 20 minutes Oven Temperature:

Method:
1. Sweat the onion and garlic in the oil until soft.
2. Add the oregano and continue cooking for 2 minutes.
3. Add the tomatoes and tomato puree and stew by slowly simmering with a lid on the pan
until a thick sauce consistency is achieved.
4. Check seasoning and cool.
5. Use as required in assembling a pizza.

Garnish/Decorate:
N/A

Differentiation notes:
N4 As is N5 As is

22
 Poached chicken with Warm Noodle Salad
National 4 National 5
Food Preparation Techniques Chop, slice, mix Skin (chicken), chop, slice, strain, mix
Cookery Processes Poaching, shallow frying Poaching, shallow frying
Main Category of Ingredients Poultry or alternatives

Ingredients Equipment
Chicken Measuring jug
75ml full fat milk Metric spoons
1 cardamom pod Pan
Chopping board (vegetable)
1 bay leaf
Knife
Pinch grated nutmeg
Kettle
Salt and freshly ground pepper Wooden spoon
1 chicken breast (skin removed) Wok or frying pan

Noodles
20ml olive oil
50g shiitake mushrooms
5ml coriander – finely chopped
5ml mi-cuit tomatoes in oil – chopped
5ml sesame oil
5ml sherry vinegar
60g rice noodles
Garnish - sprinkling of coriander leaves

Preparation Time: 15 minutes Servings/portions: 1-2

Cooking time: 30 minutes

Method:
1. Place milk, cardamom pod, bay leaf, nutmeg and seasoning in a medium pan, Bring to a
simmer, add chicken and poach for 15-20 minutes or until completely cooked through (the
chicken is cooked through when the juices run clear when chicken is pierced in thickest
part with a skewer)
2. Soak noodles in hot water for 10 minutes
3. Heat the olive oil in a frying pan or wok over a medium heat. Add mushrooms and fry for a
few minutes until soft
4. Place mushrooms in a bowl and stir in coriander, tomatoes, sesame oil and vinegar. Drain
noodles and add. Mix well. Arrange on a serving dish
5. Slice chicken breast thinly and arrange on top of noodles
Garnish/Decorate:
Coriander leaves
Differentiation notes:
N4 Use skinned chicken breast N5 As is

23
 Potato Croquette(s)
National 4 National 5
Food Preparation Techniques Peel, chop, mix, shape, Peel, chop, strain, coat, mix, shape, portion
Cookery Processes Baking, Boiling Baking, Boiling
Main Category of Ingredients Fruit and Vegetables

Ingredients Equipment
100 grams potato Scales
40g bread crumbs Large bowl
35g plain flour Vegetable Peeler
Potato Masher
30ml approx. milk
Pot
1/2 egg yolk
Metric spoon
½ egg white Cup
2.5ml butter Fork
pinch nutmeg, Baking tray
pinch salt ( Colander
Optional 25g cheddar cheese – grated
Preparation Time: 10 +30 minutes Oven temperature: Preheat oven to 200oC Gas 6
Cooking time: 20 + 20 minutes Servings/portions: 1

Method:
1. Peel and boil the potatoes. When they are done (20 minutes or so), strain the water off and
let the potatoes sit for a couple of minutes, but don't let them cool down. We only want
excess water to evaporate.
2. Get your potato masher out. Add the salt, nutmeg and butter to the potatoes and start
mashing. Slowly add milk (you might not need all the milk, half might do, depending on the
type of potatoes you are using) and keep mashing the mixture until it is very smooth and
creamy - and not too liquid! You want a fairly stiff potato mash.
Preheat oven to 200oC Gas 6.
3. Now half of the egg yolk (e.g. you are making this for one, use 1/2 egg here, using only the
egg yolk) and keep mashing ... the mixture will turn sticky now, so slowly add the flour (again,
you might not need all for the flour, depending on the type of potatoes) until the mixture is
again firm and only slightly sticky.
4. Now form rolls of the mixture and put them on a plate or baking tray. Let them sit in the
fridge for half an hour.
5. Take the pre-formed croquettes out of the fridge. With the other half of your egg (the egg
white) place in a bowl and mix thoroughly with a fork. Take another plate and put
breadcrumbs on it. Dip the formed potato roll into egg white then into the breadcrumbs.
6. Place on greased baking tray and bake for 15-20 minutes until set and golden brown. Serve
on a clean hot dish.
Garnish/Decorate:
Sprig of parsley
Differentiation notes:
N4 N5 As is

24
 Quiche Lorraine
National 4 National 5
Food Preparation Techniques Chop, grate, mix, rub in, knead, roll out, Chop, grate, mix, rub in, knead, roll out, bake
blind
Cookery Processes Baking Baking
Main Category of Ingredients Eggs

Ingredients Equipment
75g plain four Scales
40g hard margarine Large bowl
15ml cold water Foil dish
Kitchen scissors
Cup
Filling
Fork
1 rasher back bacon
1 egg
75ml milk or single cream
40g cheddar cheese - grate
salt and pepper
15ml spoon chopped parsley

Garnish: parsley en branche

Preparation Time: 20 minutes Servings/portions: 2

+ resting 15 minutes Oven Temperature: 170oC / gas 6
Cooking time: 35 minutes

Method:
1. Sieve flour into a baking bowl, rub the margarine into the flour until the mixture resembles
breadcrumbs. Add the cold water to form a stiff dough.
2. Lightly flour the table and knead the pastry lightly. Roll out the pastry and line a 15cm flan
ring. If time allows cover and chill in the refrigerator for 15 min.
3. Bake blind for 15 minutes until set and pale golden in colour.
4. Prepare the following ingredients for the filling
• Bacon – cut into small pieces using kitchen scissors.
• Beat together the egg with the milk or single cream.

5. Scatter the bacon over the pastry base and then place the cheese on top.
6. Pour the egg mixture into the flan. Sprinkle with the chopped parsley.
7. Bake for about 20 minutes until set and golden. Serve garnished with parsley en branche.
Garnish/Decorate:
Sprig of parsley
Differentiation notes:
N4 Omit baking blind N5 As is

25
 Sausage Goulash
National 4 National 5
Food Preparation Techniques Peel, chop, slice, mix Peel, chop, slice, cut baton, strain, mix
Cookery Processes Boiling, grilling, stewing Boiling, grilling, stewing
Main Category of Ingredients Meat or alternatives

Ingredients Equipment
2 sausages Fork
25g green pepper – cut in jardinère [baton] Grill (covered in foil)
25g onion - chopped 2 x Pans (with lid)
Wooden spoon
50g courgettes – cut in jardinère [baton]
Metric spoon
10ml cooking oil
5ml paprika
50g canned chopped tomatoes
30ml water
15ml yoghurt
50g brown rice

Garnish: 5ml chopped parsley

Preparation Time: 20 minutes Servings/portions: 1

Cooking time: 20 minutes

Method:
1. Prick sausages and grill under a medium heat until browned
2. Heat oil in a small saucepan, fry vegetables lightly for 2 minutes without browning
3. Sir in paprika and tinned tomatoes. Gradually add water. Bring to the boil
and simmer for 10 minutes
4. Cook rice in boiling salted water for 20 minutes
5. Cut sausages into bite size pieces and add to tomato mixture. Simmer for another 5 minutes.
6. Stir yoghurt into sausage mixture
7. Drain rice and arrange a border of rice round the edge of a hot serving dish. Arrange
sausage mixture in the centre. Garnish with chopped parsley

Garnish/Decorate:
5ml chopped parsley
Differentiation notes:
N4 Chop peppers and courgettes N5 As is

26
 Stir Fried Pork with Noodles
National 4 National 5
Food Preparation Techniques Peel, chop, slice, Peel, chop, slice, dice, cut matchstick, strain
Cookery Processes Baking, shallow frying Baking, shallow frying
Main Category of Ingredients Meat or alternatives

Ingredients Equipment
50g fine egg noodles Chopping board (vegetable)
50g onion – finely sliced Chopping board (raw meat)
25g red pepper – 4cm long julienne [matchstick] Knife
Garlic press
25g green pepper - 4cm long julienne [matchstick]
Metric Spoons
50g carrot – 4cm long julienne [matchstick]
15g mangetout – cut diagonally in 1 ½cm pieces
10g root ginger – finely diced
1 garlic clove – crushed
75g pork for stir frying – cut thin strips
15ml sunflower oil
25ml plum sauce
Garnish
10ml coriander – finely chopped

Preparation Time: 30 minutes Servings/portions: 2

Cooking time: 10 minutes

Method:
1. Cook the noodles, refresh and reserve
2. Heat 5ml of the oil in a wok and stir fry the onion, garlic and ginger for 1 minute. Remove and
reserve.
3. Add 10ml oil to wok and stir fry pork for 3 minutes
4. Return onion mixture to wok, add carrots and peppers. Stir fry for 2 minutes.
5. Add mange tout and noodles. Stir fry for 1 minute. Mix in plum sauce and reheat thoroughly.
6. Taste, season accordingly and serve on a hot dish. Garnish with coriander

Garnish/Decorate:
10ml coriander – finely chopped
Differentiation notes:
N4 chop pepper, and carrot N5 As is

27
 Sweet and Sour Turkey
National 4 National 5
Food Preparation Techniques Peel, chop, slice, blend Peel, chop, slice, cut baton, strain, blend
Cookery Processes Boiling, shallow frying Boiling, shallow frying
Main Category of Ingredients Poultry or alternatives

Ingredients Fried Rice

25g carrot – cut in jardinière [batons] 75g long grain rice
25g green pepper – cut in jardinière [batons] 1 egg yolk
40g onion – sliced thinly 25g spring onions – finely chopped
10ml cornflour 10ml sunflower oil
5ml Demerara sugar 5ml sesame oil
75ml water Dash soy sauce
75ml pineapple juice Garnish Spring onion curls
10ml white malt vinegar Equipment
10ml light soy sauce Sieve/colander
100g turkey breast – cut in strips 1cm x 4cm Measuring jug
10ml sunflower oil Cup
25g tinned pineapple pieces Pan
Wok
Chopping board (vegetable)
Garnish 5ml parsley – finely chopped
Knife
Metric spoons
Plate

Preparation Time: 30 minutes Servings/portions: 2

Cooking time: 10 minutes

Method:
1. Wash rice, cook in boiling salted until tender – 12 minutes approx. Drain well. Prepare
vegetables set aside.
2. Blend cornflour and sugar with the vinegar and soy sauce. Stir in water and pineapple juice.
3. Heat 10ml sunflower oil in a medium pan, sauté turkey gently until white.
4. Add onion, carrot and the blended liquid. Bring to the boil, stirring all the time. Cover and
simmer for 15 minutes.
5. Add the pineapple pieces and simmer for 5 minutes. Taste and season if required.
6. Rice – Heat sunflower oil and sesame oil in a wok. Add the cooked rice, spring onion and egg
yolk.
7. STIR IMMEDIATELY. Continue to stir fry for 2 minutes.
8. Add soy sauce and mix well. Taste and season if required.
9. Serve rice in a hot dish garnished with spring onion curls. Serve turkey in a hot dish garnished
with chopped parsley.
Garnish/Decorate: Fried rice - spring onion curls Sweet and Sour - 5ml parsley – finely chopped
Differentiation notes:
N4 chop carrot and pepper N5 As is

28
 Tart Provencale
National 4 National 5
Food Preparation Techniques Peel, chop, grate, mix, rub in, knead, roll out Peel, chop, cut matchsticks, grate, mix, rub in,
knead, roll out, bake blind
Cookery Processes Baking, shallow fry Baking, shallow fry
Main Category of Ingredients

Ingredients Equipment
Pastry Scales
75g plain flour Large bowl
25g wholemeal flour Sieve
Rolling pi
pinch salt
Flour dredger
25g white vegetable fat
Flan ring
25g margarine Baking tray
2 x 10ml spoons cold water
Filling
50g tomato – concasse
(skin, de-seed and dice flesh )
50g leek – cut in julienne [matchsticks]
50g courgette – cut in julienne [matchsticks]
5ml olive oil
1 small clove garlic – finely chop
1 egg
75ml milk (approx)
pinch oregano/basil
25g cheddar cheese – grated
Preparation Time: 40 minutes Oven temperature: Pastry 170oC / gas 6
+ resting 30 minutes Filling 150C / gas 4
Cooking time: 30 minutes Servings/portions: 4

Method:
7. Sieve flours and salt into a baking bowl. Add grains from sieve to flour. Rub in fats until the
mixture resembles breadcrumbs Add water to make a stiff dough.
8. Knead well, cover and leave to rest in fridge for 30 minutes
9. Roll pastry to fit a 15cm flan ring. Bake blind for 10 minutes until pastry is firm
10. Heat oil in a frying pan, sauté leek for 2 minutes over a low heat. Add garlic and courgette,
sauté for 1 minute. Add tomato. Remove from heat.
11. Beat egg, add enough milk to egg to give 125ml liquid. Strain egg mixture, add oregano or basil,
cheese, seasoning and vegetables. Pour into pastry flan case.
12. Bake for 15-20 minutes until set and golden brown. Serve on a clean hot dish.
Garnish/Decorate:
Sprig of parsley
Differentiation notes:
N4 Omit baking blind, chop leek, courgett N5 As is

29
 Turkey Koftas with Rice
National 4 National 5
Food Preparation Techniques Peel, chop, mix, shape Peel, chop, dice, strain, mix, portion, shape
Cookery Processes Boiling, shallow frying, stewing Boiling, shallow frying, stewing
Main Category of Ingredients Poultry or alternatives

Ingredients Rice
50g onion – finely diced 75g long grain rice
2.5ml ground cumin pinch salt
7.5ml madras curry paste
25ml sunflower oil Garnish
5ml fresh coriander – finely chopped 10ml red pepper – cut to small dice
150g turkey mince or 5ml chopped coriander
15g fresh wholemeal breadcrumbs Equipment
Beaten egg to bind 2 x Pans
Plain flour for shaping Wooden spoon
1 clove garlic – crushed Chopping board (vegetable)
Cooks knife
100ml chopped tomatoes
Garlic crusher
50ml passata
Metric spoons
25ml chicken stock
Measuring jug
25ml mango chutney
Salt and pepper
Preparation Time: 15 minutes Servings/portions: 2
Cooking time: 30 minutes

Method:
1. Heat 5ml of oil in a small pan, sweat 25g of the onion until soft with 1.25ml of ground cumin and
2.5ml of the madras curry paste. Leave to cool.
2. Mix the mince, onion mix, half of the coriander and the breadcrumbs together. Season with
salt and pepper and add enough egg to bind.
3. Divide the mixture into 6 even portions. With lightly floured hands, shape into 6 koftas and
chill until required.
4. Heat 5ml of oil in a medium pan, sweat the garlic and remaining onion, 1.25ml cumin and 5ml
curry paste for 2 minutes. Add the chopped tomatoes, passata, stock and chutney
5. Bring to the boil, cover and simmer for 10 minutes.
6. Cook rice in boiling salted water for 12 minutes
7. Heat 15ml oil in a frying pan and carefully seal the koftas until golden brown and firm
8. Using a slotted spoon lift the koftas into the prepared sauce and simmer gently for 10 minutes.
Add the remaining coriander and season to taste. Serve in a clean, hot serving dish.
9. Drain rice, stir in red pepper and serve in a clean, hot serving dish.

Garnish/Decorate: 10ml red pepper – cut in brunoise [small dice] or chopped coriander

Differentiation notes:
N4 chop onion, chopped coriander for garnish N5 As is

30
 Vegetable Curry with Braised Rice
National 4 National 5
Food Preparation Techniques Peel, chop, slice, Peel, chop, slice, dice, cut batons
Cookery Processes Boiling, shallow frying, stewing Boiling, shallow frying, stewing
Main Category of Ingredients Herbs and spices

Ingredients Braised Rice

1 small onion - chopped 75g long grain rice
200g potatoes – cut in 1cm dice ½ small onion – chopped finely
50g carrots – cut in jardinere [baton] 150ml chicken stock
¼ green pepper – cut in jardinere [baton] (150 ml water + ¼ stock cube)
25g mushrooms - sliced 40g butter
10ml vegetable oil salt and pepper
1cm piece cinnamon stick Garnish:
1 clove 10ml spoon chopped parsley,
1 bay leaf 2 lemon twists
2 green cardamoms
1.25ml ground ginger Equipment
1.25ml garlic powder Pan with lid
1.25ml ground turmeric Wooden spoon
1.25ml chilli powder Vegetable peeler
1.25ml cumin Chopping board
100ml water Cooks knife
100ml canned chopped tomatoes
15g creamed coconut
Preparation Time: 30 minutes Servings/portions:
Cooking time: Curry 30 minutes Rice 12 minutes (approximately)

Method:
1. Heat oil in a saucepan and sauté onion for 2 minutes without colouring. Stir in the cinnamon,
clove, bay leaf and cardamoms. Fry for 1-2 minutes.
2. Stir in the ginger, garlic, chilli powder, turmeric and cumin. Fry for 1-2 minutes.
3. Add potato, green pepper and carrot, stir to coat the vegetables with spices. Stir in the water
and tomatoes, bring to the boil and simmer for 20 minutes.
4. Add the creamed coconut and mushrooms. Simmer for a further 5 minutes. Taste and adjust
seasoning and consistency if required. Serve in a hot dish with braised rice garnished with
parsley and lemon.
5. Rice – Place onion and butter in a microwave dish, sweat on high setting for 30 seconds. Add
the rice and mix well to coats the grains with butter. Add the stock and seasoning.
6. Cover and cook on high for 9-10 minutes until liquid is absorbed and rice is tender. Allow to
stand for 2 minutes, add remaining butter and fork to loosen
7. Serve in a hot dish with vegetable curry

Garnish/Decorate: 1 x 10ml spoon chopped parsley, 2 lemon twists

Differentiation notes: N4 Chop potatoes, carrots, pepper N5 As is

31
32
 Vegetable Lasagne
National 4 National 5
Food Preparation Techniques Peel, chop, slice, grate, mix, blend Peel, chop, slice, dice, baton, grate, mix, blend
Cookery Processes Baking, boiling, stewing Baking, boiling, stewing
Main Category of Ingredients Fruit and vegetables

Ingredients Sauce
50g mushrooms – sliced 20g margarine
50g green pepper – cut in jardinière [baton] 20g plain flour
50g carrot – cut in macedoine [dice] 200ml milk
50g parsnip – cut in macedoine [dice] salt and white pepper
50g onion – diced 15g mature cheddar cheese - grated
10ml sunflower oil 15g wholemeal breadcrumbs
75ml canned chopped tomatoes
Equipment
10ml tomato puree Pan
75ml vegetable stock Wooden spoon
2.5ml mixed herbs Chopping board (vegetable)
2.5ml garlic powder Cooks knife
2 sheets lasagne Metric spoons
Measuring jug
Garnish
Oven proof dish
5ml parsley – finely chopped
Preparation Time: 30 minutes Servings/portions: 2
Cooking time: 40 minutes Oven temperature: 170°C / gas 6

Method:
1. Heat the oil in a medium pan and sweat the onions with a tight fitting lid for 2 minutes.
2. Add remaining vegetables and continue to sweat for a further 2 minutes.
3. Stir in tomatoes, tomato puree, stock, mixed herbs and garlic powder.
4. Bring to the boil and simmer for 15 minutes or until vegetables are tender. Taste and season if
required.
5. Sauce– Melt the margarine, add flour and stir to make a roux. Cook for 1 minute. Cool slightly.
6. Heat milk in a jug in the microwave for 30 seconds. Add the warm milk gradually to the roux.
Return to the heat and bring to the boil. Simmer gently for 2 minutes. Season to taste.
7. To assemble - pour half of sauce into an ovenproof dish and cover with 1 sheet of lasagne.
8. Pour the vegetable sauce over the lasagne. Cover with 1 sheet of lasagne then rest of sauce.
9. Mix cheese and breadcrumbs together and sprinkle on top. Bake for 20-30 minutes until
golden brown.
10. Clean the dish and serve garnished with chopped parsley.

Garnish/Decorate:
Garnish/Decorate: 5ml parsley – finely chopped

Differentiation notes:
N4 Chop pepper, carrot, parsnip and oinion N5 As is

33
 Apple Cake with Lemon Sauce
National 4 National 5
Food Preparation Techniques Peel, chop, slice, mix, blend, rub in Peel, chop, slice, cut matchsticks, mix, blend,
rub in, portion
Cookery Processes Baking, boiling Baking, boiling
Main Category of Ingredients Dry ingredients

Ingredients Equipment
100g S.R. flour Large bowl
40g margarine Sieve
25g caster sugar Scales
Spoon
1 egg
Wooden spoon
1 medium cooking apple – quartered, peeled, Sandwich tin
cored and sliced thinly Chopping board (vegetable)
2.5ml cinnamon Knife
15ml granulated sugar Peeler
Lemon Sauce
100ml water
50g syrup
1 lemon – cut rind in fine julienne
[matchstick]
juice of ½ lemon
5ml cornflour

Preparation Time: 30 minutes Servings/portions: 4

Cooking time: 30 minutes Oven temperature 170°C / gas 6

Method:
1. Grease and line an 18cm sandwich tin
2. Sieve flour into a baking bowl. Rub in margarine until mixture resembles breadcrumbs
3. Beat egg and mix in to form a soft consistency. (If too stiff, add a little milk). Place mixture
in tin and spread evenly
4. Press slices of apple into cake mixture in circles. Mix granulated sugar and cinnamon together
and sprinkle over apples
5. Bake until golden and springy to touch
6. Sauce – Place water, lemon rind julienne and juice in a small saucepan, bring to the boil and
simmer for 5 minutes. Stir in syrup then remove from heat.
7. Blend cornflour with 2 x 15ml spoons cold water and add to sauce, bring to the boil, stirring all
the time.
8. Place cake on serving dish, topside uppermost. Pour sauce over cake and serve.

Garnish/Decorate: Dusting of icing sugar

Differentiation notes:
N4 chop rind N5 As is

34
 Chocolate and Orange Meringue Roulade
National 4 National 5
Food Preparation Techniques Peel, chop, whisk, fold Peel, chop, segment, whisk, fold, portion, pipe
Cookery Processes Baking Baking
Main Category of Ingredients

Ingredients Equipment
90g plain dessert chocolate Swiss roll baking tin
3 large eggs Greaseproof paper
90g caster sugar pastry brush & oil
Electric Whisk
1 medium orange
Glass bowl
120ml whipping cream
Large bowl x 2
10ml icing sugar Spatula
2-3 drops vanilla essence Chopping board (vegetable)
Decoration: dusting of sieved icing sugar, Vegetable knife
swirls of cream, chocolate shapes, chocolate 2 extra sheets greaseproof paper
sauce, orange segments Clean damp tea towel

Preparation Time: minutes Servings/portions: 4

Cooking time: minutes Oven temperature 150C / gas 4

Method:
1. Grease and line a baking tray
2. Place chocolate in a small glass bowl and melt in the microwave – 30 seconds on high
3. Separate eggs. Place whites in a large bowl and whisk until they hold their own shape. Chill.
4. Whisk egg yolks with the caster sugar until pale and creamy. Whisk in melted chocolate.
5. Fold 1 spoonful of egg white into chocolate mixture to loosen. Gently fold in rest of egg white.
6. Pour into the prepared tin and bake for 20 minutes until springy to touch.
7. Place a sheet of greaseproof paper on a work surface and sprinkle with caster sugar.
8. Cool roulade for 5 minutes, turn onto the sugared paper. Peel paper from roulade.
9. Trim 0.5cm from the sides, place a new sheet of paper over the roulade, cover with a damp
dishtowel and leave to cool for at least 30 minutes.
10. Skin and segment the orange, chop into bite size pieces and drain thoroughly.
11. Whip the cream, icing sugar and vanilla essence to soft peak
12. Spread the cream over the roulade
13. Arrange the orange pieces evenly over the cream
14. Roll up the roulade from one short end, using the paper to help
15. Dust with icing sugar. Serve whole on a clean cool plate and decorate with cream, chocolate
shapes etc
Garnish/Decorate:
Dusting of sieved icing sugar, swirls of cream, chocolate shapes, chocolate sauce, orange segments
Differentiation notes:
N4 N5 As is
35
 Chocolate Gateau
National 4 National 5
Food Preparation Techniques Grate, coat, mix, blend, whisk Strain, grate, coat, mix, blend, whisk, portion,
Cookery Processes Baking Baking
Main Category of Ingredients

Ingredients Equipment
Sponge Sandwich sponge tins
20g cocoa Greaseproof paper
3 x 15ml spoons boiling water Pastry brush & oil
Scales
120g plain flour
Sieve
5ml baking powder
Large bowl
120g margarine Wooden spoon
120g caster sugar Fork
2 eggs Cup
Filling Measuring jug
150g summer fruits pie-filling Spatula
150ml whipping cream or synthetic powdered Cutlery knife
Wire cooling rack
cream
Colander or sieve for draining
30g chocolate - grated
Decoration:
4 strawberries, chocolate shapes,
swirls of cream, cocoa and fruit sauce

Preparation Time: 30 minutes Servings/portions: 4

Cooking time: 15-20 minutes Oven temperature 150oC / gas 4

Method:
1. Grease and line 2 x 15cm sponge tins
2. Blend the cocoa powder with the boiling water to make a paste. Leave to cool.
3. Sieve flour and baking powder into a bowl. Beat eggs.
4. Add margarine, sugar, eggs, flour and baking powder to the cocoa and beat thoroughly
5. Divide mixture between tins. Bake for 15-20 minutes until well-risen and springy to touch
6. Turn cakes out onto a cooling tray and leave to cool. Whisk cream.
7. Drain some fruit sauce from pie filling. Sandwich sponge cakes together with pie filling.
8. Coat sides with cream and grated chocolate. Decorate top as required.
9. Serve four portions on individual plates decorated as desired

Garnish/Decorate:
4 strawberries, chocolate shapes, swirls of cream, cocoa and fruit sauce

Differentiation notes:
N4 As is N5 As is

36
 Choux Towers
National 4 National 5
Food Preparation Techniques Mix, whisk, fold Mix, whisk, fold, pipe
Cookery Processes Baking, boiling Baking, boiling
Main Category of Ingredients Dairy Products or alternatives

Ingredients Butterscotch Sauce

Pastry 25g butter
125ml water 15ml golden syrup
Pinch of sugar 30g light muscovado sugar
Pinch of salt dash of lemon juice
50g butter Equipment
60g strong white flour – sieved twice Parchment paper
2 eggs Baking tray
Pan
Filling
Wooden spoon
200ml fresh whipping cream
Piping bag and nozzle
25g icing sugar
Electric Whisk
Vanilla essence to taste Spoon

Preparation Time: 30 minutes Servings/portions: 4

Cooking time: 15 minutes Oven temperature 170°C / gas 6

Method:
1. Draw 4 x 6cm circles on a sheet of parchment paper. Place on a baking tray. Preheat
oven.
2. Pastry – bring the water, sugar, salt and butter to the boil. Remove from the heat.
Add the sieved flour and beat in with a wooden spoon.
3. Return to the heat and stir continuously until the mixture leaves the side of the pan.
Remove from the heat and allow to cool slightly.
4. Beat eggs and gradually add enough egg, beating well between each addition, to give a
dropping consistency.
5. Pipe the paste to fill the 4 marked circles giving the base a depth of 0.5cm. Pipe the
remaining paste on parchment paper to give at least 20 small profiteroles about the
size of an unshelled hazelnut.
6. Bake for 10-15 minutes until pastry is cooked. Turn oven off and allow pastry to dry.
7. Whip cream until it holds its shape. Fold in the icing sugar and vanilla essence to taste.
8. To assemble - cover the top of each base with a layer of cream. Fill 20 of the
profiteroles with the remaining cream. Arrange 4 filled profiteroles on each base.
Place a 5th profiterole on top.
9. Make butterscotch sauce by warming butter, syrup and sugar until well blended and
the sugar has dissolved. Boil for 1 minute. Stir in the lemon juice. Cool slightly.
10. Serve on 4 individual plates, drizzle each tower with butterscotch sauce and decorate
plates as desired
Garnish/Decorate:
Differentiation notes N4 Spoon choux pastry N5 As is

37
 Individual Chocolate and Raspberry Tortes
National 4 National 5
Food Preparation Techniques Grate, whisk, fold, Grate, whisk, fold, portion, pipe
Cookery Processes Baking Baking
Main Category of Ingredients

Ingredients Equipment
75g plain flour Swiss roll tin
3 medium eggs Greaseproof paper
75g caster sugar Pastry brush & oil
Scales
20g milk chocolate – grated
Sieve
20g white chocolate – grated
Large bowl
250ml fresh whipping cream Wooden spoon
50g frozen raspberries Electric Whisk
Piping bag and nozzle
Decoration
Raspberry coulis, raspberries, cream,
chocolate shapes

Preparation Time: 30 minutes Servings/portions: 4

Cooking time: 8-10 minutes Oven temperature 170oC / gas 6

Method:
1. Grease, line and grease a Swiss roll tin. Preheat oven.
2. Sieve the flour. Whisk the eggs and sugar until thick and creamy.
3. Sieve the flour on top of the egg mixture and carefully fold in. Pour into prepared tin.
4. Bake for 8-10 minutes until golden brown and well risen.
5. Turn the sponge onto lightly sugared greaseproof paper and leave until cold.
6. Mix the chocolates together. Whisk the cream to a soft peak consistency.
7. Remove ½ of the cream into another bowl and gently stir in the raspberries.
8. Cut the sponge into 8 x 7.5cm circles. Use the raspberry cream to sandwich the circles of
sponge together to give 4 individual tortes.
9. Spread a little of the remaining cream thinly round the sides of the tortes and coat with the
grated chocolate.
10. Spread a little cream on top of each torte. Finish each torte with piped cream.
11. Serve on 4 individual plates, decorated appropriately.

Garnish/Decorate:
Raspberry coulis, raspberries, cream, chocolate shapes
Differentiation notes:
N4 Omit piping cream N5 As is

38
 Lemon Meringue Pie
National 4 National 5
Food Preparation Techniques Blend, whisk, fold, rub in, knead, roll out, shape Blend, whisk, fold, rub in, knead, roll out, shape,
line, bake blind
Cookery Processes Baking, boiling Baking, boiling
Main Category of Ingredients Eggs

Ingredients Equipment
Pastry Scales
75g plain flour Sieve
40g margarine Large bowl
Cutlery knife
15ml cold water
Small bowl
Meringue
Cup
1 egg white 15cm flan ring
50g caster sugar Baking tray
Filling Chopping boards (vegetable)
10ml cornflour Knife
½ lemon – rind and juice Peeler
25g caster sugar Measuring jug
100ml cold water Whisk
5g margarine Spoon or piping bag and nozzle
1 egg yolk
Garnish: few cherry pieces
Preparation Time: 30 minutes Servings/portions:
Cooking time: Pastry 15 minutes Oven temperature Pastry - 170oC / gas 6
Meringue 10 minutes Meringue – 150°C / gas 3

Method:
1. Pastry – Sieve flour into a baking bowl. Cut and rub margarine into flour until it
resembles breadcrumbs. Mix to a stiff paste with water
2. Knead pastry lightly, roll out and line a 15cm fluted flan ring. Bake blind for 15 minutes or
until set and pale brown.
3. Filling – Separate egg yolk and white. Put egg white in a glass bowl and keep for meringue.
4. Place cornflour, lemon rind and juice and sugar in a small saucepan. Blend with a little of
the measured water until a smooth paste. Add rest of water.
5. Put on a low heat and bring to the boil stirring all the time until mixture thickens.
REMOVE from the heat and add egg yolk and margarine. Pour filling into pastry case.
6. Meringue – whisk egg white until very stiff and dry. Whisk in half of sugar, fold in rest of
sugar.
7. Pile or pipe meringue on top of filling and bake until crisp and very pale brown
8. Decorate with cherry pieces and serve on a cold plate.

Garnish/Decorate : a few cherry pieces

Differentiation notes:
N4 Omit piping meringue N5 As is

39
 Mandarin Gateau
National 4 National 5
Food Preparation Techniques Whisk, fold Segment (fresh mandarin), coat, whisk, fold, pipe
Cookery Processes Baking, grilling (coconut), Baking, grilling (coconut),
Main Category of Ingredients Dry ingredients

Ingredients Equipment
Sponge 2 sandwich tins and 1 baking tray
3 eggs Greaseproof paper
75g caster sugar Pastry brush & oil
Scales
75g self raising flour
Sieve
Large bowl
Decoration Large metal spoon
125ml whipping cream or substitute Wooden spoon
50gm coconut – toasted Whisk
2 mandarins – skinned and cut in segments Measuring jug
Spatula
Cutlery knife
Wire cooling rack
Preparation Time: 25 minutes Servings/portions: 4
Cooking time: 15-20 minutes Oven temperature 160oC / gas 5

Method:
1. Grease and flour two 15cm sandwich tins. Line base with greaseproof paper.
2. Pre-heat oven.
3. Whisk eggs and sugar in a large bowl until light and fluffy.
4. Carefully fold in flour with a metal spoon.
5. Divide the mixture evenly between the two prepared tins.
6. Bake for 15 – 20 minutes until golden brown and springy to the touch.
7. Grill toa
8. Allow to cool slightly in tins before turning out.
9. Remove greaseproof paper and cool on a wire tray.
10. Using the decorating foodstuffs fill, coat the side and decorate as desired.
N.B.
Alternatively the mixture can be baked in a prepared swiss roll tin, the cooked sponge cut into three strips
sandwiched, coated and decorated as desired. Drained, canned mandarins can be substituted for fresh if more
convenient.
Garnish/Decorate:
Mandarin orange segments
Differentiation notes:
N4 use tinned mandarins N5 As is

40
 Mixed Berry Shortcakes
National 4 National 5
Food Preparation Techniques Puree, whisk, cream, fold, rub in, roll out, shape, Puree, pass, whisk, cream, fold, rub in, roll out,
shape, portion, pipe
Cookery Processes Baking Baking
Main Category of Ingredients Dry ingredients and Dairy products or alternatives

Ingredients Equipment
Fruit Cream Scales
Shortcake 50g mixed fruit berries Sieve
50g margarine 75ml whipping cream Large bowl
25g caster sugar 10ml icing sugar Rolling pin
75g plain flour 6cm round cutters
Decoration Baking tray
Fruit coulis 50 ml whipping cream Metal sieve
Wooden spoon
50g mixed berries few raspberries or strawberries
Piping bag and nozzle
10ml spoon icing sugar mint leaves
10ml spoon water icing sugar
Preparation Time: 20 minutes Servings/portions: 2
+ resting 20 minutes
Cooking time: 10 - 15 minutes Oven temperature 150oC / gas 4

Method:
Shortcake
1. Cream margarine and sugar to a light consistency.
2. Gradually work in the flour to give a stiff dough.
3. Chill dough for a minimum of 20 minutes.
4. Roll dough out on a lightly floured table, and using a 6cm cutter, cut out four biscuits.
5. Place on a baking tray, prick with a fork and bake in the oven until lightly browned.
6. Allow to cool and then remove onto a cooling tray.
Fruit Cream
7. Purée the fruit berries and then pass through a sieve to remove the seeds.
8. Whisk the whipping cream until stiff.
9. Fold in the mixed fruit purée and the icing sugar into the whipped cream until evenly mixed.
Cover and place in the refrigerator to chill and become firmer
Fruit Coulis
10. Purée the fruit berries and then pass through a sieve to remove the seeds.
11. Add the icing sugar and the water and stir until all the sugar has dissolved and the coulis is
smooth
12. Cover and chill in the refrigerator until required.
Assembling
13. Place a biscuit on each serving dish. Sandwich two of the shortcake biscuits together with the
fruit cream. Sprinkle with icing sugar.
14. Pour some of the coulis around each shortcake to form a pool.
15. Decorate the top with piped rosettes of cream and raspberries/strawberries and/or other
decoration as wished.
Garnish/Decorate: piped rosettes of cream and berries with dusting of icing sugar
Differentiation notes: N4 omit the piping of cream N5 As is

41
 Orange and Kiwi Pavlovas
National 4 National 5
Food Preparation Techniques Peel, chop, blend, whisk Peel, chop, segment, blend, whisk, portion, pipe
Cookery Processes Baking Baking
Main Category of Ingredients Egg

Ingredients Equipment
2 egg whites Scales
100g caster sugar Large bowl
2.5ml cornflour Whisk
Vegetable knife
2.5ml white malt vinegar
Chopping board
100 ml whipped cream or cream substitute
Small bowl
1 orange Piping bag and large star nozzle
1 kiwi fruit
25g chocolate - melted

Decorate:
4 individual serving plates with meringue
nests decorated with fruit and drizzled
chocolate

Preparation Time: 20 minutes Servings/portions: 4

Cooking time: 80 minutes Oven temperature 130°C / gas 2

Method:
1. Pre-heat oven. Draw 4 x 8cm circles on silicone paper and place on a baking tray
2. Blend the cornflour and vinegar together
3. Whisk the egg whites until very stiff.
4. Whisk in sugar quickly. Whisk in cornflour mixture.
5. Place in a piping bag with a large star tube. Pipe the meringue in a swirl to cover the 4 marked
circles. Pipe rosettes of meringue on the top of outer rim of the bases to form a raised edge.
6. Place in the oven and reduce temperature to 130 oC or gas 2. Bake for approx 1 hour until firm
to the touch. Turn the oven off and leave the pavlovas in the oven for another 20 minutes.
7. Peel and segment the orange. Remove the skin from the kiwi fruit and cut into 8 wedges
8. Assemble: Place each meringue on an individual serving plate, fill with whipped cream and
decorate with segments of orange and kiwi. Drizzle with melted chocolate.

Garnish/Decorate: 4 individual serving plates with meringue nests decorated with fruit and drizzled chocolate

Differentiation notes:
N4 omit segmenting orange and spoon pavlova mixture N5 As is

42
 Poached Pears with Chocolate Sauce
National 4 National 5
Food Preparation Techniques Peel, chop, mix, blend Peel, chop, mix, blend
Cookery Processes Boiling Boiling, poaching
Main Category of Ingredients Fruit and Vegetables

Ingredients Equipment

1 firm pear Vegetable peeler

250ml water Vegetable knife
Chopping board
75g sugar
Slotted spoon
15ml lemon juice
Measuring jug
small piece cinnamon stick Metric spoon

Chocolate Sauce
7.5ml cornflour
125ml milk
10ml cocoa
30ml caster sugar
5g butter

Preparation Time: minutes Servings/portions:

Cooking time: minutes Oven temperature

Method:
1. Place water, sugar, lemon juice and cinnamon in a pan & bring slowly to boil.
2. Remove a thin skin from pears, half lengthways and remove core.
3. Using a draining spoon, lower pears into liquid and slowly poach, with lid on pan, until pears are
tender.
4. Remove pears from pan using a draining spoon and arrange on individual serving plates.
5. Chocolate sauce – Mix cornflour and cocoa together in a small saucepan, blend with a little of
the measured milk. Add rest of milk and bring to the boil, stirring all the time. Mix in the
sugar and butter. LEAVE TO COOL.
6. Use sauce to enhance presentation of pears on serving dishes.
7. Should be served cold – ensure time for chilling before serving.

Garnish/Decorate:
Drizzled with melted chocolate

Differentiation notes:
N4 As is N5 As is

43
 Raspberry Roulades
National 4 National 5
Food Preparation Techniques Puree, (coulis), whisk, fold, Puree, (coulis), whisk, fold, portion,
Cookery Processes Baking Baking
Main Category of Ingredients Dry ingredients

Ingredients Equipment
3 eggs Swiss roll tin
75g caster sugar Greaseproof paper
75g plain flour Pasty brush and oil
Whisk
100ml whipping cream or synthetic cream
Large bowl
25g raspberry jam
Sieve
Scales
Decoration Bowl scraper
Raspberries, raspberry coulis, mint leaves,
cocoa or icing sugar

Preparation Time: 30 minutes Servings/portions: 4

Cooking time: 8-10 minutes Oven temperature 180°C / gas 7

Method:
1. Grease a Swiss roll tin, line with greaseproof paper and then grease the paper
2. Whisk the eggs and sugar until very thick and creamy. Sieve flour and fold in gently using
a metal spoon
3. Pour the mixture into the prepared tin, bake for 8-10 minutes until golden brown
4. Cool slightly, then turn the sponge onto sugared non-stick baking paper and trim the edges
of sponge
5. Roll up immediately with the paper inside roll. Allow to cool.
6. Whisk the cream until thick.
7. Carefully unroll the sponge, spread with a little jam and then cover with cream.
8. Carefully re-roll and then slice into individual portions
9. Serve on four plates and decorate as desired

Garnish/Decorate:
Raspberries, raspberry coulis, mint leaves, dusting of cocoa or icing sugar
Differentiation notes:
N4 Omit portioning N5 As is

44
 Spicy Fruit Crumble Tart
National 4 National 5
Food Preparation Techniques Peel, chop, mix, rub in, knead, roll out, shape, bake Peel, chop, dice, mix, rub in, knead, roll out,
blind shape, bake blind
Cookery Processes Baking Baking
Main Category of Ingredients Fruit and Vegetable

Ingredients Equipment
Baking tray
Pastry
Ovenproof dish
100g plain flour
Large bowl
60g margarine Sieve
25g caster sugar Rolling pin
10ml cold water Flour dredger
Filling Spoon
1 large cooking apple – cut in macedoine [dice]
15ml brown sugar
50g raisins
2.5ml cinnamon
5ml cornflour
Crumble Topping
50g plain flour
25g polyunsaturated margarine
30ml demerara sugar
30ml oatmeal or rolled oats
2.5ml cinnamon
Preparation Time: 25 minutes Servings/portions: 4
Cooking time: 40 minutes Oven temperature 170°C or gas 6

Method:
1. Pre-heat oven 170°C or gas 6
2. Pastry: Sieve flour into a bowl. Add fat and rub in. Add sugar and mix well. Gradually add water
to make a firm dough. Knead lightly, put aside in a cool place and allow to rest before use.
3. Topping: Sieve flour into a bowl. Add fat and rub in. Add sugar, oatmeal & cinnamon and mix
well.
4. Flan case: Roll out pastry on a lightly floured table. Line a 15 cm flan ring. Bake blind for 15
minutes.
5. Filling: Mix all filling ingredients in a small bowl.
6. Assemble: Spoon the filling into the blind baked flan case; sprinkle the topping neatly over the
top. Return to the oven and cook for a further 20 – 25 minutes until golden brown.
7. Serve individual portions with a sweet sauce of own choice.
Garnish/Decorate:
Dusting of icing sugar
Differentiation notes:
N4 Chop apple N5 As is

45
 Steamed Sponge Pudding with Custard
National 4 National 5
Food Preparation Techniques Mix, blend, cream, fold, Mix, blend, cream, fold, portion
Cookery Processes Boiling Boiling, steaming
Main Category of Ingredients Dry ingredients

Ingredients Equipment
50g soft margarine Large bowl
50g caster sugar Sieve
1 egg - beaten Bowl scraper
Wooden spoon
60g self raising flour
Spoon
good pinch baking powder
Measuring jug
Metric Spoons
Custard Steamer
15ml custard powder Pudding bowls/ Dariole Mould
125ml milk
10ml caster sugar

Preparation Time: 15 minutes Servings/portions: 2

Cooking time: 40-45 minutes

Method:
1. Grease 2 individual pudding bowls or 1 medium . Prepare greaseproof or foil to cover for
steaming.
2. Cream margarine with sugar until light and fluffy. Gradually add the beaten egg, beating
well between each addition.
3. Sieve the flour and baking powder together and then gradually fold this into the creamed
mixture using a large metal spoon. If necessary add enough water to ensure a soft
dropping consistency.
4. Divide the mixture between the 2 pudding bowls or into one medium. Cover securely with
foil / greaseproof paper and steam in a pan of boiling water or in a steamer for 40 – 45
minutes until cooked.
5. Turn the puddings out onto one large plate or 2 individual plates and decorate with
custard
6. Custard - In a small saucepan, blend custard powder with a little of the measured milk to
form a smooth paste. Stir in rest of milk. Add sugar.
7. Bring to the boil stirring all the time until the mixture thickens. Serve with steamed
pudding.
NB: This pudding is also good with lemon sauce – see Apple Cake with Lemon Sauce recipe

Garnish/Decorate:
Dust with icing sugar
Differentiation notes:
N4 Can cook in oven like muffins or cup cakes N5 As is

46
 Sticky Toffee Pudding
National 4 National 5
Food Preparation Techniques Chop, mix, cream, fold, Chop, mix, cream, fold, portion, pipe (decoration)
Cookery Processes Baking, boiling Baking, boiling
Main Category of Ingredients Dry ingredients

Ingredients Equipment
100g S.R. flour Large bowl
100g caster sugar Small bowl
50g margarine Scales
Sieve
1 egg
18cm sandwich tin
75g dates - chopped
Measuring jug
100ml boiling water Kettle
1.25ml bicarbonate of soda Wooden spoon
1.25ml vanilla essence Bowl scraper
Greaseproof paper
Butterscotch Sauce Pastry brush and oil
4 x 15ml spoons double cream
30g butter
50g Demerara sugar

Preparation Time: 20 minutes Servings/portions: 4

Cooking time: 30-40 minutes Oven temperature 150oC (fan assisted) or GM 4

Method:
1. Grease and line an 18cm sandwich tin.
2. Place dates in a small bowl, cover with boiling water. Add vanilla essence and bicarbonate
of soda.
3. Cream the butter and sugar together until light and fluffy. Gradually beat in the eggs.
4. Fold in the flour and then the dates. Mixture will be quite soft.
5. Place in the greased tin and bake for 30 to 40 minutes until firm to the touch. Cool
slightly.
6. Sauce - combine all ingredients in a saucepan and heat gently until the sugar has
dissolved.
7. Carefully portion the sticky toffee pudding and serve on individual plates. Pour sauce over
pudding
8. Plate could be decorated with cream and dusted cocoa or icing sugar

Garnish/Decorate:
Pipe cream on plate and dusted with cocoa or icing sugar
Differentiation notes:
N4 Omit piping cream N5 As is

47
 Strawberry Mousse and Shortbread Biscuits
National 4 National 5
Food Preparation Techniques Puree, whisk, cream, fold, Puree, whisk, cream, fold, portion, pipe
(shortbread - knead, roll out, shape) (shortbread - knead, roll out, shape)
Cookery Processes N/A (Baking - shortbread) N/A (Baking - shortbread)
Main Category of Ingredients Dairy products or alternatives

Ingredients Equipment
200ml tinned strawberries and juice Small bowl
25g caster sugar Hand blender
10ml gelatine Whisk
Serving dishes
2 x 15ml spoons cold water
Piping bag and nozzle
6 x 15ml spoons Chilled evaporated milk
(chilled in fridge overnight)
1 drop of red food colouring

Decoration: Swirls of cream, halved

strawberries, chocolate shapes
Accompaniment: Shortbread Biscuits

Preparation Time: 15 minutes Servings/portions: 2

Setting time: 30 minutes

Method:

1 Place gelatine and cold water in a small bowl. Heat in microwave on high for 30
seconds. Stir until gelatine is dissolved.

2 Measure strawberries, food colouring and juice into container that comes with hand
blender or measuring jug. Use hand blender to puree strawberries.

3 Add sugar and pureed strawberries to gelatine. Place in fridge.

4 Whisk evaporated milk until thick.

5 When the gelatine mixture starts to set, gradually fold it into the evaporated milk.

6 Spoon into two small glass dishes and leave to set in fridge.

7 Pipe a swirl of topping onto each mousse and decorate with strawberries and
chocolate. Serve with shortbread biscuits
NB:
Shortbread Biscuits – use recipe from Mixed Berry Shortcakes. Cut in small rounds and
reduce time in oven
Garnish/Decorate:
Swirls of cream, halved strawberries, chocolate shapes served with Shortbread Biscuits
Differentiation notes:
N4 Omit piping cream N5 As is

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 White Chocolate and Lime Cheesecake
National 4 National 5
Food Preparation Techniques Grate, mix, whisk, fold Grate, mix, whisk, fold, portion, pipe
Cookery Processes N/A N/A
Main Category of Ingredients Dairy products or alternatives

Ingredients Equipment
100g ginger nut biscuits Rolling pin and food bag
40g unsalted butter Pan
1 lime Wooden spoon
Grater or zester
100g low fat cheese
Knife
20g caster sugar
Bowl
150ml double cream Whisk
75g white chocolate Bowl Scraper
Spoon
Decoration: Piping bag and nozzle
Piped cream, fruit and chocolate shapes Flan ring and baking tray

Preparation Time: 30 minutes Servings/portions: 4

Cooking time: minutes

Method:
1. Crush the biscuits. Melt the butter and mix into the biscuit crumbs.
2. Press the mixture into a 15cm flan ring and chill
3. Wash then grate the rind of the lime and squeeze out the juice.
4. Beat the cream cheese and the sugar together
5. Whisk the double cream until it is a soft peak consistency
6. Melt the chocolate and mix with the cream cheese
7. Add the lime rind and 15ml of the juice to the cream cheese mixture and beat well
8. Fold in half of the cream to the mixture. Reserve the remaining cream for piping.
9. Spoon the cream cheese mixture over the biscuit base and chill until it is firm.
10. Remove flan ring and place on a cold plate
11. Pipe with the remaining cream and decorate appropriately.

Garnish/Decorate:
Piped cream, fruit and chocolate shapes
Differentiation notes:
N4 Omit piping cream N5 As is

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 Pear and Chocolate Puddings
National 4 National 5
Food Preparation Techniques Peel, mix, cream, fold, Peel, , mix, cream, fold,
Cookery Processes Baking, boiling Boiling, poaching, steaming
Main Category of Ingredients Dry ingredients

Ingredients Equipment
1 very small firm pear Vegetable peeler
250ml water Pan with lid
75g sugar Slotted spoon
Plate
2.5ml vanilla essence
Large bowl
Scales
Sponge Sieve
25g Margarine Large metal spoon
25g Light Brown Sugar Dariole moulds or Ramekin dish
1/2 egg
2.5ml treacle
20g Self raising flour
5ml cocoa powder

Preparation Time: 20 minutes Servings/portions: 1

Cooking time: 30 minutes Oven temperature

Method:
1. Grease a dariole mould or ramekin dish
2. Place water, sugar, and vanilla in a pan & bring slowly to boil.
3. Peel pear (keeping the stalk on) and remove the core from the base
4. Using a slotted spoon, lower pears into liquid and slowly poach, with lid on pan, until pears
are tender, 10 minutes.
5. Remove pear from pan using a slotted spoon and leave to cool on a plate.
6. In a large bowl, cream together the margarine and sugar until pale and fluffy. Add the
egg, incorporating it into the mixture. Stir in the treacle. Sieve in the flour and cocoa
powder onto a plate. Fold the flour and cocoa powder into the wet mixture using a large
metal spoon.
7. Put the mixture into a greased dariole mould or ramekin dish and add the pear with the
stock pointing upwards.
8. Place in a steamer and steam for 30 minutes.
9. Serve in the dariole mould or ramekin dish or removed from the cooking container and
place in a bowl decorated appropriately

Garnish/Decorate:
Drizzled with melted white chocolate
Differentiation notes:
N4 Bake in the oven at 180oC for 12 - 15 minutes N5 As is

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