PRACTICAL QUESTIONS

With your knowledge in the skill food processing "Basic class" write out and produce with

correct recipe, measurement, procedure, and list out the correct tools needed for the following

products:

1) SMALL CHOPS:

 Corn dogs

 Spring roll

2) SNACKS:

 Meatpie

 Chin-chin

3) COOKERY:

 Nigeria Party Fried Rice with Peppered Chicken

 Nigeria Party Moinmoin

4) CAKES:

 Red velvet

 Oil-based chocolate cake

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 Contents

CHAPTER ONE
SMALL CHOPS
SPRING ROLLS
CORN DOGS
CHAPTER TWO
SNACKS
MEAT PIE
CHIN CHIN
CHAPTER THREE
COOKERY
NIGERIA PARTY FRIED RICE WITH PEPPERED CHICKEN
NIGERIA PARTY MOINMOIN
CHAPTER FOUR
CAKES
RED VELVET
CHOCOLATE CAKE (OIL BASED)
CONCLUSION

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 CHAPTER ONE
SMALL CHOPS
SPRING ROLLS
Ingredients for wrapper

 Flour-250g
 Cornflour-1tbsp
 Salt- 1tbsp
 Water

Ingredients for fillings

 Cabbage
 Carrot
 Meat
 Pepper (Freshly Grated)
 Seasoning cube
 Salt
 Curry and thyme
 Ginger and garlic

Ingredient for Frying

 Vegetable oil

Equipment required

 Bowl
 Sieve
 Measuring cup and spoon
 Whisk
 Nonstick frypan
 Cooking brush
 Cooking gas
 Tray
 Frying pan
 Colander
 Frying pan

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Method of Preparation

1.SPRING ROLLS WRAPPER

 Sieve the flour into a claen dry bowl.
 Add other dry ingredients (Corn flour and salt) and mix thoroughly
 Add water, then mix together to get batter (not too thick or watery) and set aside
 Pre-heat the nonstick fry pan for 2minutes
 Remove the pre heated pan from heat source and then brush the pan with batter and heat.
 Remove the wrapper after few seconds and place on the tray already dusted with flour to
prevent it from sticking.
 Repeat the process until the batter is finished.

Note: light brushing of the is required to form a very light wrapper

2. SPRING ROLLS FILLINGS

 Shred the cabbage, carrot and boiled meat.
 Wash the cabbage and set aside in a clean colander to strain out the water.
 Put the fry pan on heat source
 Pour the cabbage into the heated pan stir fry.
 Add the carrot, meat, garlic and ginger and continue stir fry until it dries
 Pour in a clean bowl and set aside.

Method of Wrapping

 Prepare a flour solution for sealing of the spring roll

 Use a clean spoon to take small filling at one edge of the already prepared wrapper
 Roll to cover the fillings, fold tha the edge of the filling in, then roll till the other
edge of the wrapper
 Put the Flour solution at the finishing edge and seal.
 Repeat the process until the wrapper finished

Note: The filling must not me too much.

Method of Frying

 Put the fry pan on the heat source

 Add vegetable oil and allow to heat
 Put the already formed spring rolls in the oil and fry until it form golden yellow
 Remove and put in colander to strain excess oil

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  Serve or Package with any chilled available drink.
CORN DOGS
Ingredients

 Flour 50g
 Corn flour 3tsp
 Salt
 Seasoning cube
 Ginger and garlic powder
 Baking powder 1/2tsp
 Egg
 Chicken franks
 Skiwes
 Evaporated milk
 Sugar 3stp

Method of Preparation
 In a bowl, whisk together the corn flour, flour, sugar, baking powder, and salt.
 In another bowl, beat the egg and then add milk and vegetable oil. Mix well.
 Combine the wet ingredients with the dry ingredients, stirring until just combined. The
batter should be thick enough to coat the hot dogs.
 Insert wooden skewers into each hot dog, leaving enough for a handle.
 Heat oil in a deep fryer to fry.
 Dip each hot dog into the batter, ensuring an even coating.
 Carefully place the battered hot dogs into the hot oil and fry until golden brown (about
3-4 minutes).
 Remove and place in colander to strain excess oil.
 Serve or package the corndogs

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 CHAPTER TWO
SNACKS
MEAT PIE
Ingredients for Dough

 Flour 250g
 Margarine 100g
 Vegetable oil 2tbsp
 Baking powder 1/2 tsp
 Salt 1/2tsp
 Egg 1
 Water (cold water)

Procedure

 Sieve the flour in a clean dry bowl

 Add salt, baking powder, margarine, vegetable oil and mix thoroughly with hand
 Add small water into the mixture above and pick the side water touched out. Do this
process continuously until the whole flour is picked.
 Pick a small portion of the dough and knead a little bit with a rolling pin
 Place in meat pie cutter add the fillings into it and cover the meat pie cutter to form the
shape
 Put the formed meat pie on a baking. Repeat the process until all the dough is exhausted
 Egg wash the surface of the pie
 Prepare the oven for baking

 Put the prepared meat pie into the preheated oven and bake for 10-15minutes

 Package or serve with available drink or juice

Meat pie Fillings

 Ginger
 Garlic
 Meat
 Carrot

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  Maggi 2cubes
 Irish potato
 Curry 1tsp
 Salt
Equipment
 Bowl
 Frying pan
 Meat pie cutter
 Knife
 Rolling pin
 Oven
Procedure
 Great the garlic and ginger in a clean bowl
 Dice the meat, carrot, and Irish potato in another bowl separately
 Put small oil in a frying pan and place on a heat source
 Add the grated ginger and garlic into the heated oil and stir continuously
 Add the dice carrot, potato, and meat and stir thoroughly
 Add salt, curry, and Maggie, and continue stirring to avoid burning
 Add beef stock and allow to cook for 2 minutes
 Dissolve flour in water to form a flour solution, Add the flour solution to thicken the
fillings
 Allow to steam at very low heat.
 Set aside for cooling.

CHIN CHIN
 Flour 500g
 Margarine 75g
 Sugar 100g
 Salt 1tsp
 Baking powder tsp
 Vegetable oil 3tbsp
 Water

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Equipment
 Bowl
 Rolling pin
 Chin-chin cutter
 Frying pan
 Colander
 Sieve spoon
Method of Preparation
 Sieve flour into a clean dry bowl
 Add sugar, baking powder, and salt and mix thoroughly.
 Add margarine, and vegetable oil and mix until it forms a crumb mixture
 Add small water at a to form a pliable dough
 Clean the workspace and rub it with vegetable oil
 Flattened the dough on the work surface using a rolling pin
 Use a chin-chin cutter to cut the flattened dough into the desired shape
 Repeat the process until all the dough finished
 Put the oil in the frying pan and preheat
 Add already diced dough into the oil until it turns golden yellow
 Remove from oil and place in a colander to strain excess oil out
 Allow to cool for a while
 Enjoy the crunchy chin-chin

Note: The harder the dough the crunchy the chin-chin

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 CHAPTER THREE
COOKERY
NIGERIA PARTY FRIED RICE WITH PEPPERED CHICKEN
Ingredients

 Rice
 Vegetable oil
 Carrot
 Green beans
 Green peas
 Green pepper
 Sweet corn
 Curry
 Thyme
 Seasoning cube/powder
 Salt
 Dry Charlotte
 Oregano
 Chicken stock
 Liver (cooked, fried and diced)
 Bay leaves
 Parsley
Method of Preparation

 Wash and dice all the vegetables and set aside

 Wash rice with salt and strain out in a sieve
 Pour vegetable oil in a pre-heated pot
 Add the rice and stir fry till it is dry
 Add thyme, oregano, parsley, bay leaf and stir thoroughly.
 Add curry powder and any other fried rice spicy (optional) and stir thoroughly
 Add seasoning cube and powder to taste
 Add enough water and stock to cook the rice,
 Add salt and onions(optional)
 Leave to boil for few minutes
 Add the green beans, green pie, carrot, spring onion, green pepper and sweetcorn.

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  Cover and allow to steam.
 Put off the heat, leave to simmer for about 7 minutes
 Stir and enjoy.

Peppered chicken
Ingredients
 Chicken
 Grated pepper and tomatoes
 Salt
 Seasoning cube
 Ginger and garlic powder
 Oregano
 Onions
Equipment
 Grater
 Frying pan
 Cooking pot

Method of Preparation

 Wash the chicken properly and place a clean pot

 Add salt seasoning cube and powder and spices( oregano, curry and thyme)
 Allow to cook until it's fully done
 Remove from the stock and place in the colander
 Put oil in a fry pan and pre-heat
 Add the boiled chicken into the oil
 Add grated onions, pepper, and tomatoes and stir fry
 Add ginger, garlic, oregano, seasoning cube and powder and stir thoroughly until
completely fry
 Add the already fried Chicken into the above mixture and stir thoroughly.
 Dish with desired food.

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NIGERIA PARTY MOINMOIN
Ingredients
 Beans
 Vegetable oil
 Fish
 Pepper
 Onions
 Ginger
 Seasoning cube
 Salt
 Hotdog
 Leaf
 Egg
 Water (Luke warm)
Equipment
 Deep cooking pot
 Spatula
 Chopping board
 Grinder
 Knives
 Gas cooker
Method of Preparation
 Grease your cooking containers or wash leaves and set aside.
 Soak the beans in water for some minute
 Dehull the soaked beans to remove the shaft
 Rinse the beans until all the shaft has been removed, put in a clean bowl and then set
aside
 Wash pepper, onion and ginger, put in set aside dehulled beans
 Use a commercial grinder, and grind half of the water (or stock) into the blended beans,
keep mixing for 3-5 minutes.
 Boil the fish and egg, debone the fish in a clean bowl after boiling and set aside
 Bean paste into a large bowl and mix very
 Pour half of the water (or stock) into the blended beans, keep mixing for 3-5 minutes.
 Pour the oil into the bean paste and keep stirring to get a light and fluffy paste.

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 Gradually add water until the right consistency is reached (The consistency of thick
drinking yoghurt).
 Add seasoning cubes, mix and taste for salt and add salt.
 Into a very large pot add about 2 inches of water.
 Place a steamer rack in the pot, or put leaf stalks in the pot.
 Fill the leaves. (Do not fill to the top because moi-moi expands during cooking).
 Gently place on the rack and put over high heat.
 Cover the pot and cook until its done.
 Take off the heat and allow it to cool down a bit to firm up.

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 CHAPTER FOUR
CAKES
RED VELVET
Ingredients
 Flour-250g
 Sugar-150
 Margarine-250
 Egg-4
 Baking powder-1tsp
 Baking soda-1/2tsp
 Butter milk-1cup
 Flavor-1tsp
 Red food color-1tbsp
Equipment

 Bowl
 Whisk
 Sieve
 Spatula
 Baking pan
 Oven
Method of Preparation
 Sieve the flour in a clean bowl
 Add all the dry ingredient in the flour and mix thoroughly and set aside
 Put margarine and sugar in a clean bowl and cream
 Break the egg in another bowl and whisk until it foam
 Add the whisked egg into the margarine-sugar mixture and mix together thoroughly
 Add flour mixture into above mixture and stir thoroughly
 Add the butter milk (milk-vinegar solution) and mix thoroughly
 Add flavor (strawberry) and mix thoroughly for even distribution
 Add red food coloring, mix thoroughly and then set aside
 Grease pan and dust with flour,
 Pour batter inside and bake in an heated oven for about 45 minutes.

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CHOCOLATE CAKE (OIL BASED)
Ingredient
 Flour-250g
 Sugar-150g
 Vegetable oil-1 cup
 Salt-1tsp
 Baking powder-1+1/2tbsp
 Baking soda-3tsp
 Milk-1/2+1/4
 Egg-3
 Cocoa powder- 50g
 Flavor-1tbsp
 White vinegar 3tbsp
Equipment
 Bowl
 Whisk
 Sieve
 Spatula
 Baking pan
 Oven
Method of Preparation
 Sieve the flour in a clean dry bowl
 Add salt, baking soda, baking powder, coco powder mix thoroughly and set it aside,
 Break the eggs in a clean bowl and whisk
 Add sugar, vegetable oil, and milk continue to whisk,
 Add white vinegar into the mixture and stir
 Add the flour mixture into egg-oil mixture gradually and stir to avoid knobs
 Grease pan and dust with flour,
 Pour batter inside and bake in an heated oven for about 45 minutes.

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 CONCLUSION
This comprehensive report has delved into the intricate details of small chops, cakes, snacks,
and cookery, offering insightful recipes for their production. By exploring diverse culinary
techniques, ingredients, and methods, it equips individuals with the knowledge to create
delicious and varied culinary delights. As the demand for these delectable treats continues to
rise, the report serves as a valuable resource for both enthusiasts and professionals in the food
processing industry.

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