CONSUMER STUDIES
RECIPE BOOK
GRADE 10
2023
INDEX
Practical Lesson 1 Identification of small equipment
Term 1
Practical Lesson 2 Recipes
Practical Lesson 3 Measuring of ingredients/liquids/volume and mass
Practical Lesson 4 Practical Activity: Skills test (Added to Term 4
PAT mark)
Practical Lesson 1 Scone
Term 2
Practical Lesson 2 Muffins
Practical Lesson 3 Crumpets
Practical Lesson 4 Pancakes
Practical Lesson 1 Cupcakes
Term 3
Practical Lesson 2 Macaroni and cheese
Practical Lesson 3 Boiled eggs, omelettes
Practical Lesson 4 Fritters (vegetables)
SCONES
BREAKFAST SCONES
Yield: 8
Ingredients
500ml cake flour
15ml baking powder
3ml salt
25ml margarine
175ml milk
Method
1. Pre-heat oven to 240 ºc. Grease a baking sheet with margarine or non-
stick baking spray.
2. Sift the dry ingredients together.
3. Cut the margarine in small pieces into the dry ingredients.
4. Rub in the margarine in the dry ingredients with the fingertips, until it looks
like maize meal.
5. Cut the milk in the dry ingredient’s mixture with a knife. Do not mix the
dough until it is smooth.
6. Turn the dough out on a surface dusted with cake flour. Press flat with
fingertips until 2 cm thick.
7. Cut into squares or triangles and put close to one another on the baking
sheet. (When the scones are close to one another the edges will be soft.)
8. Put in oven and bake for 15 minutes or until light brown in colour.
9. Leave to cool down.
Skills Characteristics
1.2 Baking without lining 2 Appearance • Neat and uniform
5.9 Pastry: 5 size
Rubbing-in, • Well risen
Mixing, • Golden brown
Rolling out upper crust
8.5 Shaping of dough 3 • Natural crack on
the sides
Texture • Soft, fine and
smooth texture
• Light
• Baked through
Taste • Pleasant taste
• No after taste
MUFFINS
SAVOURY MUFFIN
Yield: 6
Ingredients
250ml flour
10ml baking powder
1ml salt
0,5ml red pepper
½ onion, chopped finely
5ml dried parsley
250ml grated cheddar cheese
125ml milk
30ml oil
1 egg
Method
1. Pre-heat oven to 220 ºc. Grease a muffin pan with margarine or non-stick
baking spray. (Only 6 holes of the muffin pan.)
2. Sift the dry ingredients together. Add onion, parsley and cheese to the
flour mixture.
3. Beat the egg, milk and oil together.
4. Add the milk mixture to the dry ingredients and mix with a wooden spoon
until the dry ingredients are moist. Do not stir too much. The batter should
still be lumpy.
5. Divide the batter into the 6 holes of the muffin pan. Fill the other 6 holes
with water.
6. Bake in pre-heated oven for 15 minutes or until golden brown.
7. Leave to cool.
Skills Characteristics
1.2 Baking without lining 2 Appearance • Shape like a cauliflower
• Same size
4.4 Batter, muffin / emulsion 3 • Good volume
method • Golden brown colour
• Upper crust must not be
speckled
Texture • Soft and elastic
• Uniform cell structure
• No tunnels
Taste • Tasty
• Characteristic of
ingredients
• Baked through
• No after taste
CRUMPETS
CRUMPETS
Yield: 10 crumpets
Ingredients
250 ml cake flour
10 ml baking powder
1 ml salt
10 ml sugar
1 extra large egg
150 ml milk
15 ml melted margarine
Method
1. Sift the dry ingredients together.
2. Beat the egg, add the milk and melted margarine and beat together.
3. Add the dry ingredients and mix the batter until smooth. The batter should
be the thickness of thick cream.
4. Heat a frying pan on medium temperature. Spoon 15 ml oil in the hot
frying pan.
5. Spoon 20 ml batter in the hot frying pan to form a crumpet. Spoon 3-4
crumpets in the frying pan.
6. Fry the crumpets until bubbles appear. Turn over with an egg lifter to fry
the other side, until both sides are golden brown. It is only necessary to
put oil in the frying pan once.
Skills Characteristics
1.8 Shallow-frying 3 Appearance • Oval or round
4.1 Batter, one-bowl method 3 • Slightly risen
• Even golden-
brown colour
Texture • Fine and soft
• Small, fine, even
holes
Taste • Delicate taste
• Not oily
PANCAKES
CINNAMON SUGAR PANCAKES
Yield: 10 pancakes
Ingredients
250ml water
65ml oil
15ml vinegar
1 egg
2ml salt
250ml cake flour
5ml baking powder
Method
1. Sift the dry ingredients together.
2. Beat egg, water, vinegar and oil together. Add the dry ingredients and
beat the batter until smooth without any lumps. Leave to rest for 30
minutes.
3. Heat a frying pan. Spray the frying pan with non-stick baking spray.
4. Pour batter in hot frying pan to cover the bottom of the frying pan with a
thin layer. Fry the pancake until the surface is dry.
5. Turn the pancake over with an egg lifter or spatula. Fry it till brown. It is
only necessary to put oil in the frying pan once.
6. Fry all the batter and serve the pancakes with cinnamon sugar.
Remember the side that was first fried is the ‘right side’ of the pancake
and should be on the outside when the pancake is serve.
Skills Characteristics
1.8 Shallow-frying 3 Appearance • Thin
4.1 Batter, one-bowl method 3 • Round shape
• Golden brown
colour
Texture • Soft
• Without lumps
Taste • Delicate taste
• Not oily
CUPCAKES
CUPCAKES WITH BUTTER ICING
Yield: 12
Ingredients for cupcakes Ingredients for butter icing
140ml margarine 140ml margarine
140ml castor sugar 375ml icing sugar
2 eggs 30ml milk
5ml vanilla essence 5ml vanilla essence
250ml self-rising flour Drop of food colouring
30ml milk
Method – cupcakes Method – butter icing
1. Preheat the oven on 180◦C. 1. Beat the margarine with an
Prepare a muffin tray with 12 electrical beater until creamy
paper cupcake holders. and light in colour.
2. Cream the margarine and castor 2. Add the icing sugar and 15ml of
sugar together until light of the milk.
colour. 3. Mix thoroughly and add the
3. Add the eggs one by one to the vanilla essence and food
cream mixture and beat. Add colouring.
the vanilla essence and beat. 4. If the mixture is too stiff, add the
4. Sift half of the self-rising flour to rest of the milk to the mixture
the cream mixture, add the milk until you have reached the
together and mix with a correct consistency you would
melamine spoon. Sift the rest of like.
the self-rising flour to the mixture
and mix thoroughly.
5. Spoon the mixture into paper
cup holders and bake for 15-18
minutes.
6. Allow cupcakes to cool down
and decorate.
Skills Characteristics
1.2 Baking without lining 2 Appearance • Well-shaped
5.2 Batter, creaming method 3 • Rounded top
10.2 Butter icing 3 Texture • Soft crumb
• No tunnels visible
Taste • Slightly sweet taste
• Creamy icing with
no lumps or
granules
PASTA DISH
MACARONI AND CHEESE
Yield: 2
Ingredients – pasta mix Ingredients – white sauce
125 ml macaroni 25 ml margarine
2 ml salt 25 ml cake flour
10 ml oil 200 ml milk
½ onion (sliced) 2 ml salt
¼ green pepper (diced) 5 ml mild mustard powder
100 ml cheddar cheese (grated)
Method – pasta mix Method – white sauce
1. Set oven the oven on 180 ºC. 1. Melt the margarine in a small
2. Boil the macaroni with 5 ml oil in saucepan.
500 ml rapid-boiling salted water 2. Stir in cake flour, mustard
until tender. Rinse under cold powder and salt with wooden
running water and allow to drain. spoon.
Turnover in a mixing bowl. 3. Add milk gradually and stir well
3. Sauté onion and green pepper until thick and boiling.
in a frying pan until done. 4. Remove from stove. Add half of
the grated cheese and stir until
melted.
5. Add the sautéed vegetables into
macaroni. 6. Pour over the
white sauce and mix well.
6. Spoon into an ovenproof dish
and sprinkle over the remaining
cheese. Bake for about 15
minutes, or until the cheese has
melted. Serve warm.
Skills Characteristics
1.2 Baking without lining 2 Appearance • Light yellow colour
1.4 Boiling on stove-top 2 Texture • Pasta al dente
1.11 Sautéing veggies 2 • White sauce
8.5 White sauce - roux method 3 without lumps
Taste • Savoury and
cheesy flavour.
• Not overpowering
taste
SPAGHETTI WITH PEPPERS AND TOMATO
Yield: 2
Ingredients
250ml spaghetti
10ml margarine
¼ green pepper cut in small dice
¼ finely chopped onion
3ml crushed garlic
1 blanched tomato – grated
5ml salt
1ml black pepper
5 ml oil
Parsley – garnishing
Method
1. Bring water to the boil in a small saucepan. Add salt and oil.
2. Break spaghetti into shorter pieces and add to boiling water.
3. Heat the margarine and fry the onion and green pepper.
4. Add the garlic and diced tomato. Season and allow to simmer.
5. Drain the pasta and combine with the vegetable stew.
6. Serve with parsley.
Serving suggestion.
Grated cheese (parmesan cheese is traditionally used)
Crisply fried bacon may also be mixed in just before serving.
Skills Characteristics
1.4 Boiling on stove-top 2 Appearance • Light yellow colour
1.11 Sautéing veggies 2 Texture • Pasta al dente
• Vegetables
crunchy
Taste • Not overpowering
taste
LASAGNE
Yield: 2
Ingredients – Lasagne Ingredients – bechamel sauce
1 chicken fillet 200ml Milk
10ml Oil 1ml Salt
1 Small Onion Chopped 25 ml cake flour
2ml Mixed herbs 1ml Mixed herbs
½ Clove garlic chopped 25ml Margarine
½ Green pepper chopped 0,5ml Pepper (black)
1 Medium carrot grated 1ml Mustard powder
1 Tomato (blanched) - grated
100ml chicken stock
2 Sheets lasagne
50ml Mozzarella
50ml Cheddar cheese
Method – lasagne Method – bechamel sauce
1. Preheat oven to 180°C. 1. Melt margarine, add flour (Roux)
2. Boil lasagne in boiling water for spices and whisk to form a paste
± 5 min. Cut to size. 2. Add milk all at once and whisk
Meat Sauce: constantly until sauce thickens
3. Blanch tomato. Sauté onion and To Assemble:
garlic in oil, remove and set 3. Put a thin layer of white sauce
aside. on bottom of dish.
4. Brown the chicken. Add 4. Add one layer of lasagne and
chopped tomatoes, carrot, salt, then a thin layer of meat and
pepper and fry for 1 minute then a layer of lasagne, repeat
while stirring. (Keep mixed and end with a layer of
herbs aside). Béchamel sauce.
5. Add chicken stock. Put lid on 5. Top with cheese and bake for 20
and reduce the heat and simmer min.
for +-15 min. Add mixed herbs.
Skills Characteristics
1.3 Blanching 2 Appearance • Cheese golden
1.4 Boiling 2 brown on top
1.11 Sautéing 2 • Even layers
8.5 White Sauce 3 Texture • Pasta Al Dante
1.14 Simmering 4 • Smooth White
1.3 Blanching 2 sauce
Taste • Flavourful
EGG DISH
EGG CHIMAY
Yield: 2
Ingredients
25ml margarine
38ml flour
180ml milk
2ml salt
25ml grated cheddar cheese
2 finely chopped button mushrooms
¼ finely chopped onion
2 hardboiled eggs
Method
1. Melt the margarine in a small saucepan.
2. Stir in the flour and salt with a wooden spoon.
3. Remove from the heat and add the milk gradually making sure you have
no lumps.
4. Stir well on a medium heat until thick and creamy.
5. Remove from the heat and stir the grated cheese in.
6. Remove the eggs from the boiling water after 7 minutes and place in cold
water immediately. Gently crack the eggs under the water as this will
facilitate the removal of the shells.
7. Cut the eggs in half, lengthwise and remove the egg yolks.
8. Fry the onion and mushroom for 3 minutes and mix in the egg yolks.
9. Place this egg mixture into the egg white halves and cover with cheese
sauce. Brown under a grill and serve as a starter with a salad garnish OR
serve with lightly toasted bread (buttered).
Skills Characteristics
6.5 White sauce - roux method 3 Appearance • Eggs must be solid
1.3 Boiling on stove-top 2 yellow and not blue
1.6 Sauté 2 at the edges.
9 Grill 2 • Attractive colour
after grilling
Texture • White sauce smooth
and without lumps
Taste • Savoury
• Not burnt under grill
CURRIED EGGS ON RICE
Yield: 2
Ingredients for sauce Ingredients for rice
1 medium onion, sliced 100ml rice
5ml butter 1ml salt
250ml boiling water 250ml water
10ml cake flour 2 eggs
7ml curry powder
2ml mustard powder Garnish
1ml turmeric
1ml salt sprig of parsley
pinch pepper lemon leaves
50ml vinegar
62ml water
15ml golden syrup
Method
1. Add the water, rice and salt in a saucepan and cook at a high temperature.
Reduce the temperature and simmer.
Add small volumes of water if the rice is not cooked and soft.
Do not stir rice.
2. Boil the hard-boiled eggs.
3. Sauté the onion in butter in a saucepan.
4. Add the boiling water.
5. Make a paste of the dry ingredients, vinegar, water and golden syrup.
Stir till the mixture is smooth.
6. Add to the onion and boiling water and stir.
7. Allow the sauce to boil until thick and stir continuously.
8. Serve the rice on a warm serving plate.
Add the halved hard-boiled eggs on the rice. (The cut sides facing up)
Pour the curried sauce. Garnish.
Skills Characteristics
1.3 Boiling on stove-top 2 Appearance • Cooked eggs with
1.6 Sauté 2 curry sauce.
6.1 Cooked sauces 2 • Eggs must not be
blue
Texture • Eggs cooked
• Must not be too
saucy
Taste • Light curry taste
FARMHOUSE OMELETTE
Yield: 2
Ingredients
12,5ml Margarine
½ small onion, peeled and chopped
½ green pepper, chopped
1 small tomato, chopped
2 eggs
12,5ml cold water
Salt and pepper
25ml grated cheese
Method
1. Heat margarine in a frying pan.
2. Add onion and green pepper and fry, stirring all the time (with a spatula)
for 2-3 minutes. Add tomato and fry for another 2 minutes.
3. Beat together eggs, water, salt and pepper and pour over vegetables mix
in pan. Cook until egg sets around sides of pan.
4. Switch oven on grill. Sprinkle grated cheese over egg mixture, place pan
under the grill and cook till omelette is golden brown and cheese has
melted. Switch off grill and remove.
5. Divide omelette into two and serve each wedge with warm brown toast
spread with margarine.
Skills Characteristics
1.6 Sauté vegetables 2 Appearance • Golden brown
1.8 Shallow-frying 3 Texture • Soft
9 Grilling 2 • Not rubbery
Taste • Savoury and
pleasant
VEGETABLE/SALAD DISH
PUMPKIN FRITTERS
Yield: 2
Ingredients
125ml cooked mashed pumpkin
25ml cake flour
2ml baking powder
1ml salt
½ egg, beaten
25ml sugar
5ml cinnamon powder
Method
1. Mix the pumpkin, flour, baking powder, salt and beaten egg thoroughly to
a dropping batter consistency.
2. Heat sufficient oil in a saucepan to 190ºc.
3. Fry spoonsful of the batter in the oil until brown all over.
4. Drain on a paper towel.
5. Mix the sugar and the cinnamon.
6. Pack the pumpkin fritters in a suitable, warm serving dish and sprinkle the
cinnamon sugar over them. Serve warm.
Skills Characteristics
1.3 Boiling on stove-top 2 Appearance • Light golden
4.1 Batter, one-bowl method 3 brown
1.8 Shallow-frying 3 Texture • Well cooked, no
lumps
• Not oily
Taste • Cooked pumpkin
taste
• Sweet taste with
cinnamon sugar
on top
POTATO SALAD
Yield: 2
Ingredients
2 medium potatoes
½ onion, finely chopped
¼ green pepper, finely chopped
¼ carrot, grated
Salt and pepper
Dressing
75ml mayonnaise mixed with 25ml
condensed milk
Method
1. Scrub the potatoes until clean. Boil in their jackets until soft and leave to
cool. Peel the potato once they are cold.
2. Cut potatoes into block and mix it with the onion, green pepper and carrot.
3. Season to taste.
4. Pour the dressing over the potato mixture and toss gently until all the
ingredients are cover with the dressing.
5. Spoon into salad bowl and garnish with dry parsley.
Skills Characteristics
1.4 Boiling on top of a 2 Appearance • Neat even size
stove plate potato piece
6.1 Preparation of 2 • Greenish colour
ingredients with a bit of
orange from the
carrot
• Creamy and moist
Texture • Soft but firm
• Crunchy texture
because of the
other salad
ingredients
Taste • Salty
• Cooked potato
The
End
