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Food Studies Assignment

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23 views7 pages

Food Studies Assignment

Uploaded by

jaierickson3
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Food Studies Assignment:

5 Pantry items sold in Australia:

 Pop Tarts – brand- Kellogg’s- Product- toaster pastry


Pop-Tarts have a sugary filling sealed inside two layers of thin, rectangular pastry crust. Most varieties are also frosted.
 Oreos – brand- Cadbury Malka – Product- Sandwich cookie
Oreo is a sandwich cookie consisting of two (usually chocolate) wafers with a sweet crème filling.
 Cheetos- brand- Frito- Lay- Product- cheese puffs popcorn
A snack made from pieces of crunchy, cheese-flavoured extruded cornmeal.
 Reece’s- brand- Hershey company- product- peanut butter cups
A chocolate cup filled with peanut cream, marketed by The Hershey Company
 Potato chips- Brand- Deep River snacks- Product- thin slices of potato that have been either deep fried
thin slices of potato that have been either deep fried or baked until crunchy

Thanksgiving Day: history:

Thanksgiving Day, annual national holiday in the United States and Canada celebrating the harvest and other blessings of the past year. Americans generally believe that
their Thanksgiving is modelled on a 1621 harvest feast shared by the English colonists (Pilgrims) of Plymouth and the Wampanoag people.

The American season thanksgiving is celebrated on the fall- winter season which is on the
fourth Thursday in November. The Australian season for thanksgiving would be in summer on the last Wednesday of November.

Six traditional foods served at thanksgiving:


 Turkey
 Mashed potatoes
 Gravy
 Cranberry sauce
 Corn
 Green bean casserole

Menu: Three course meal:

Entrée: Cranberry sauce

The recipe calls for a cup of water. You can easily substitute that with 1/2 cup of orange juice 1/2 cup of water if you want to increase the orange note in the sauce (cranberries and
oranges play well together!)
You can also reduce the sugar if you want. Start out with half as much and add more if you think it needs it. If you use less sugar, reduce the amount of water you add as well.
INGREDIENTS
 1 cup (200 g) sugar
 1 cup (250 mL) water
 4 cups (12 oz package) fresh or frozen cranberries
 Optional Pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice.

Main meal: Turkey Ingredients

 2 tablespoons dried parsley

 2 tablespoons ground dried rosemary

 2 tablespoons rubbed dried sage

 2 tablespoons dried thyme leaves

 1 tablespoon lemon pepper


 1 tablespoon salt

 1 (15 pound) whole turkey, neck and giblets removed

 2 stalks celery, chopped

 1 orange, cut into wedges

 1 onion, chopped

 1 carrot, chopped
 1 (14.5 ounce) can chicken broth

 1 (750 millilitre) bottle champagne


A
Directions

 Step 1

Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminium foil that will be long enough to wrap over the turkey.

 Step 2

Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery,
orange, onion, and carrot. Truss if desired and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some
champagne in the cavity. Bring the aluminium foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.

 Step 3
Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin
turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82
degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminium foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

 Desert: Pumpkin pie


 Homemade pie crust (full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor)
 one 15oz can (about 2 cups; 450g) pumpkin puree*
 3 large eggs
 1 and 1/4 cups (250g) packed light or dark brown sugar
 1 Tablespoon (8g) corn-starch
 1/2 teaspoon salt
 1 and 1/2 teaspoons ground cinnamon
 1/2 teaspoon ground ginger*
 1/4 teaspoon ground or freshly grated nutmeg*
 1/8 teaspoon ground cloves*
 1/8 teaspoon fresh ground black pepper
 1 cup (240ml) heavy cream
 1/4 cup (60ml) milk (I use 1% – any is fine)
 egg wash: 1 large egg beaten with 1 Tablespoon milk

Instructions
1. For the cranberries: Place cranberries in a large bowl; set aside. In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar is dissolved.
Remove pan from the heat and allow to cool for 5 minutes. Pour sugar syrup over the cranberries and stir. Let the cranberries sit at room temperature or in the refrigerator for
6 hours or overnight (ideal). You will notice the sugar syrup is quite thick after this amount of time. Drain the cranberries from the syrup and pour 1 cup of sugar on top. Toss
the cranberries, coating them all the way around. Pour the sugared cranberries on a parchment paper or silicone baking mat-lined baking sheet and let them dry for at least 2
hours at room temperature or in the refrigerator.
2. Make the pie crust through step 5 according to my directions, tips, and pictures. Or use store-bought.
3. For the pumpkin pie filling: Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the corn-starch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream,
and milk. Vigorously whisk until everything is combined. Filling will be a little thick.
4. Preheat oven to 375°F (190°C).

5. Roll out the chilled pie crust: Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Make sure to turn the
dough about a quarter turn after every few rolls. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp
knife, trim the extra overhang of crust and discard. Crimp the edges with a fork or flute the edges with your fingers, if desired. Brush edges lightly with egg wash mixture. Line
the pie crust with parchment paper. (Crunch up the parchment paper first so that you can easily shape it into the crust.) Fill with pie weights. Make sure the weights are evenly
distributed around the pie dish. Pre-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights.
6. Pour pumpkin pie filling into the warm pre-baked crust. Only fill the crust about 3/4 of the way up. (Use extra to make mini pies with leftover pie dough scraps if you would
like.) Bake the pie until the centre is almost set, about 55-60 minutes give or take. A small part of the centre will be wobbly – that is ok. After 25 minutes of baking, be sure to
cover the edges of the crust with aluminium foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then
60, etc.

7. Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours. Decorate with sugared cranberries and pie crust leaves (see note). You’ll definitely
have leftover cranberries – they’re tasty for snacking. Serve pie with whipped cream if desired. Cover leftovers tightly and store in the refrigerator for up to 5 days.

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