Cooking Timeline

Today in cooking class we where to complete a timeline from the past on the topic of food in New Zealand. I have selected the dates below.

1800s the first signs of an established NZ eating pattern became evident Meat and 3 veg. The tradition of Sunday Roasts begun.

1840 food supplies were limited depending on the region in which you lived.

1870 first coal range was made locally which was larger the method for cooking in the day.

1882 Tea Examination Act was developed to ensure the quality of tea sold was pure. Became an essential part

of workers day “smoko” a break hard fought by the workers.

1882 morning teas needed to keep the manual labourers well energized and often consisted on baked goods like scones.

1900s baking had begun to be more lavish with such items as sponges, pikelets, ginger kisses, afghans and gems.

1920 most homes were equipped with the first electric or gas ovens.

1930s  ladies afternoon tea parties were in full swing during the Depression as a cheaper alternative to dinner parties 

the 1930's came with the great depression – shortage in jobs meant people had little money to buy food. Soup kitchens were started and such dishes as the Shepherds Pie came about as a way to use leftovers

1950 NZ did a lot of bottling chutney and preserve making

1950 Watties canneries began operating and is still a major manufacturer today.

The 1958 first supermarket opened in Auckland with the second one opening in 1961.

1971 first KFC opened in Auckland 

1980’s technological advances in equipment and in the processing and packaging of food had a huge influence on hour diet. 

1990 due to greater communication and scientific research there was a greater consciousness about food related

to health issues and Vegetarianism was now firmly 

established as a way of eating and widely accepted.

Starting Up A Business

Today in business we looked at are results for our Candy Floss Confetti shop, in this shop we sell candy floss and fizzy drinks, as the person that had the results was away so we where unable to write about them so instead we wrote about what we could no matter the results. we are doing candy floss because its something we don't have everyday and its a treat and Because our audience include primary School students. Below are what our questions where and our answers to them as well as our logo.  

Do you like candy floss?

If the answer would be yes, we would carry on with our plan but if

the answer would be no, then we’d have to change our plan and find another

product to provide for the day. 

How much are you willing to pay for candy floss? 

It doesn't affect us as much with how much people are willing to pay

as we have different options to choose for what you want and it's very

cheap for us to get and create our product. 

Does the color of the candy floss matter?  

This question was asked to determine whether or not people had

a preference for a certain color or if there was a more ‘popular’ color.

This wouldn’t affect us at all as it gives us more options to

choose from for colors.

If yes what colors?

People will give their opinions and we can get the 2 most popular

colors and make that color candy floss.  

How much would you be willing to pay for fizzy?  $2 

This question wouldn’t affect us much because this is there

to give us options on how much a person is willing to pay.

 

Jam Drops 5/8/20

• In-home economics, we made Jam drops. Jam Drops are A small shortbread biscuit with a small amount of red jam in the center.
• 
  

• INGREDIENTS

• 125g salted butter softened 
• 100g (1/2 cup) caster sugar
• 1 teaspoon vanilla essence
• 1 egg
• 190g (1 1/4 cups) self-raising flour
• Plain flour, to dust
• 115g (1/3 cup) strawberry or raspberry jam

Method 

Step 1

Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper. Use an electric beater to beat the butter, sugar and vanilla essence in a medium bowl until pale and creamy. Add the egg and beat until combined. Sift flour over the butter mixture and stir until combined.

Step 2 Use lightly floured hands to roll teaspoonfuls of mixture into balls. Place on the prepared trays, about 5 cm apart. Use a lightly floured finger to make an indentation in the center of each ball. Spoon 1/2 teaspoon of jam into the center of each biscuit.

Step 3 Bake in preheated oven for 15 minutes, swapping trays halfway through cooking, or until the biscuits are cooked through and lightly golden. Remove biscuits from the oven. Set aside on trays for 30 minutes to cool completely.