Practical Cookery - Castlebrae€¦ · Web viewNational 5 – Revision Pack. Exam Date – Tuesday 2nd June 2020. Command Words used in the exam. Describe . You will answer as a

Practical CookeryNational 5 – Revision Pack

Exam Date – Tuesday 2nd June 2020

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Command Words used in the exam

Describe You will answer as a full sentence to give information/ detail to inform about the answer using your knowledge. Your answer should inform fully or give an account of your points of knowledge of the question, in a sentence.

E.g. Describe how fresh cream should be stored? (1)

Answer: Store in a clean, covered container in the fridge.

1 mark for correct description.

________________________________________________________________________

Explain Clearly answer in full sentences, making the relationship between your points clear.

Make clear the cause (how?) or reason (why?) for the answer.

E.g. Explain how a chef could change a macaroni cheese recipe to

make it healthier? (1)

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Answer:: They could change the cheddar cheese to a low fat cheddar cheese which would reduce overall fat content of the dish

Full sentences, and for each point you need to give a description and a reason for your answer.

(1 mark per accurate relevant point linked to the question)

● A number of straightforward explanations ● A smaller number of developed explanations

1 mark for correct description

__________________________________________________________________________Calculate Use a calculator to work out how much things cost:

● Ingredients ● total recipe ● cost per serving

Give your answer in £ or pence. 1 mark for each accurate calculation. If you’re not sure, do the calculation again to check your answer ____________________________________________________________________

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Evaluate You should make a number of evaluative comments which make a judgement (good or bad) based on the information provided

Fact/ Opinion/ Consequence 1-State a fact- something you know to be true and is relevant to the question 2- Give your opinion, is this a good or a bad thing? Say why you think this 3- Explain your opinion, what good or bad thing will be

the effect or Consequence Use a STAB word

So Therefore As Because ……………….in your explanation

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Further Explanation -

There are certain COMMAND words which are used within the question which give you a clue to the detail/depth of answer required.

COMMAND WORD WHAT’S NEEDED EXAMPLE OF ANSWER

LIST/ NAME/ IDENTIFY

List items or facts Fat, Salt, Sugar

DESCRIBE

Define points relating to question

Question: Describe where fresh cream should be stored to ensure food safety.

Answer: Store in a clean, covered container in the

refrigerator. EXPLAIN

Relevant points and

making connections to the question

Question: Explain two ways in which a chef could amend a recipe for macaroni cheese to make it healthier. Answer: They could change the cheddar cheese to a low fat cheddar cheese which would reduce overall fat

content of the dish.

CALCULATE Work out costings Work out ingredient cost and total cost of dish – calculators can be used

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EVALUATE

Make a judgement based

on the information provided, related to the context of the question

& give a consequence

Award 1 mark for each relevant evaluative comment linked to the context of the question.

Award a second mark for any evaluative comment that

is developed. Question: Evaluate the suitability of macaroni

cheese for a Scottish-themed restaurant.

Answer: Macaroni cheese would be suitable to include

on the menu of the restaurant as

the use of locally made cheese will support the local

community.

(1 mark for evaluative comment) The cheese will also add colour to the dish, making it appealing to consumers.

(A further mark for the

development of the comment)

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Ways to revise

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One player revision strategies...

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Food Hygiene and Safety – Use pages 12-18 of Course Notes and the table belowFood preparation rules

Rules Why Check Check the quality of

food. Use “sell by “ and “use by” dates

Ensure all food is appropriate quality to use to prevent food poisoning

Clean Wash all fruit and vegetables before use

This will ensure fruit and vegetables are clean and free from bacteria so they cannot cause food poisoning

Store Store cooked foods above raw foods All foods should be covered

This can prevent bacteria cross contamination from raw to cooked foods

Chill Temperature control Fridge 1°C- 4 °C Freezer -18°C

This will ensure food is kept in peak conditions so will help to prevent food poisoning

Cook Core temperature

Freshly cooked 75°C Reheated food 82 °C

This will ensure all food is thoroughly cooked to destroy bacteria so food will be safe to eat.

Discard Golden Rule If in doubt- Throw it out

This can help to prevent eating food that has gone bad and so will prevent food poisoning

1. What is the temperature range of the ‘danger zone’?

2. What temperature should a fridge operate at?

3. How are bacteria killed in food?

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4. Which organisation should you contact if you have food hygiene concerns regarding a restaurant or contract food poisoning?

______________________________________________________________

5. What can they do?

________________________________________________________________________________________________________________________________________________________________________________________________

6. Personal hygiene refers to whom in the kitchen?

________________________________________________________________________________________________________________________________

7. List 5 personal hygiene rules to be followed when working with food? ● ● ● ● ●

8. Explain the meaning of kitchen hygiene? ________________________________________________________________________________________________________________________________________________________________________________________________ 9. List 4 kitchen hygiene rules ● ● ● ●

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10. Food poisoning organisms need certain conditions to grow, list these below 1)2)3)4)5) 6)

11. Explain your understanding of cross contamination ________________________________________________________________________________________________________________________________________________________________________________________________

12. List 4 ways to prevent contamination or cross contamination ● ● ●

13. Stock the fridge diagram below with the following foods; * Raw chicken drumsticks * Cooked roast beef * Salad * Milk * Trifle * Raw fish * Raw pork chops * Cheese * Eggs * Yoghurts

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14. High risk foods such as raw meat and raw fish should be stored carefully to avoid contamination. List 2 ways to store these to avoid contamination. ● ●

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Finding Solutions – Fill in the table with solutions to cookery problems using pages 27-30 of your Course Notes

Problem SolutionSoup is too thin

Soup is too thick

Sauce is lumpy

Sauce lacks flavour

Sauce is too salty

Cake mixture is curdling

Cake sinks in middle

Cake sticks to tin

Cake has not risen well

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Cake not browning quickly enough

Cake browning too quickly

Egg white over whipped

Egg white won’t whisk up

Whisked egg white losing shape

Dish browning on one side

Dish browning too quickly

Crumb topping not browning quickly enough

Pastry over rubbed and greasy

Pastry dough too hard

Pastry in flan 14

ring has hole or crack

Shrinkage of pastry

Melted fat sparking/smoking

Fat on fire

Sauteeing veg too brown

Rice turning sticky

Pasta over cooking

Risotto sticking

Cream overwhipped

Cookery Skills, Processes and Techniques – Complete the table using pgs 54-56 of Course Notes

Term Used

Meaning or Description

Bake blind

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Blanch

Blend

Cream

Dice

Fold in

Glaze

Line

Knead

Marinate

Mix

Pass

Pipe

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Puree

Roll out

Rub-in

Shape

Strain

Whisk

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Methods of Cooking – Read the information and complete the sentences below

Dry Cooking Methods

Methods Description Uses Advantages DisadvantagesBaking

Dry baking

Bain Marie

Cooking occurs in an oven. Steam may be produced, by the food itself, and modify the cooking.

Flour based products (e.g. bread, cakes & pastries), meat (covered with pastry or breadcrumbs), fish, fruit and vegetables

A wide range of sweet & savoury foods can be produced.Suitable for bulk cooking.Products have an appetising appeal.

Requires regular attention.Pre-heating if the oven is essential.Ovens are expensive to heat due to high fuel costs. £££

Roasting The cooking of food with fat or oil. The temperatures vary up to about 240°C.

Meat, fish and some vegetables, especially root vegetables

Meat juices used for basting & adding flavour of gravy.Meat is tender & succulent

Requires good quality cuts of meat.Requires regular attention.£££

Grilling A fast, high temperature method of cooking. The heat source may be below or above the food. The temperature is between 150°C and 210°C.

Meat (tender, small and regular shaped cuts are best), poultry, fish, shellfish, veg, reformed food products (e.g. fish cake, burgers and sausages), finishing dishes with a golden topping

A hot grill cooks food quickly.Improves flavour.Gives a distinctive appearance.Control of cooking is easier as food is highly visible.Over heat grilling removes fat making the food healthier.

More suitable for expensive/quality cuts of meat.Requires monitoring.Ensure thorough cooking to prevent food poisoning.Use salt sparingly on grilled food as draws moisture from the meat.

Shallow Frying

Saute

Griddle

Stir Frying

Food is cooked in a small amount of fat. The temperatures used may be as low as 95°C, are usually between 150°C and 175°C, but are in some cases as high as 195°C.

Lean, tender cuts of meat (e.g. sirloin, fillet and rump steak), burgers, offal, vegetables, fish, shellfish and eggs

Quick method if cooking.No loss of soluble nutrients.Good colour.

Only suitable for expensive cuts of meat.Requires constant supervision.Cooking fat is absorbed by the food.

Deep Frying

The immersions of food into hot oil. High temperatures are often used, up to 195°C, and the food cooks rapidly because there is even heating over the whole surface.

Fish, shellfish, meat, poultry, Scotch eggs, doughnuts, veg (e.g. potatoes, onion rings), vegetables and fruit coated in batter

Quick method of cooking.No loss of soluble nutrients.Ensures good colour.

Safety hazard!Not easily digested.Never fry too much at once, it’s dangerous & will increase frying time.Strain fat regularly to remove debris.

Microwave A rapid method of cooking where the heat is generated within the food itself. Water in the food absorbs microwaves and

Foods which benefit from rapid cooking (e.g. fruit and veg), foods which benefit from even cooking (e.g. custard), foods

Very quick.Fast for defrosting.Economical £.Food cooked in own juices so flavour & goodness retained.Minimises food shrinkage

Not suitable for all foods.Limited space restricts use to small quantities.Can only penetrate 5cm into food from all sides

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vibrate, leading to the production of heat, which cooks the food.

which do not require browning (e.g. chocolate and ginger cakes), food that does not need a crisp surface texture (e.g. soups and pasta dishes)

and drying out.

Moist Cooking Methods

Methods Description Uses Advantages DisadvantagesBoiling Involve cooking in

liquid containing water. The temperature is 100°C.

Vegetables, starchy foods (e.g. pasta or rice), tough cuts of meat, jam making, reducing sauces and syrups

Makes cheaper cuts more palatable and digestible.Good for large scale cookeryEconomical ££Well flavoured stocks.Colour of green veg kept with short time

Foods can look unattractive.There is a loss of soluble vitamins in the water.Many boiled dishes require a long cooking time.Requires careful monitoring.

Poaching Involve cooking in liquid containing water. The temperature is kept at 63°C.

Foods which easily fall apart (e.g. fish, eggs)

Makes food easy to digest & palatable.No fat = healthier.Gentle for delicate cuts and quick.

Requires skill.Many foods are not suitable for this.Process needs to be monitored to prevent boiling.

Steaming Food is cooked using steam at atmospheric pressure. The temperature is between 100°C and 103°C. Cooking is quicker than standard boiling.

Fish fillets, vegetables, suet or sponge puddings

Retains nutrients in vegetables.Makes food lighter & easy to digest.Allows frequent cooking of small quantities of veg.Economical £ as multi-tiered pans.

Food can look unattractive as no browning takes placeIt can be a slow method so time needs to be planned.Veg must be cooked as close to serving as possible as cool

Stewing / Casseroling

Food is cooked in a pan with minimum liquid. Food & liquid served together.

Tougher cuts of meat, curry, goulash, chilli, ratatouille, fruit

Water soluble vitamins retained.Good for cheap cuts.Makes food tender.

Takes a long time.Needs frequent checking & stirring.Not to be reheated

Combination Cooking Methods

Methods

Description Uses Advantages Disadvantages

Braising This involves cooking in a small amount of liquid in a covered container. The temperature is usually between 175°C and 200°C.

Meat, especially large or tough joints, e.g. mutton, stewing steak, add veg to enhance flavour, apples.

Good for older, tougher, cheaper cuts of meat.Maximum flavour & nutritive value retained.

Takes a long time to cook.Food with need regular basting

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Task: Complete the sentences below

1. _________________ is a moist method of cooking where foods are cooked in a liquid which should always be _________________ vigorously. Pasta and rice should always be placed in _________________ water and the water must be _________________ at all times. Examples of foods which can be _________________ include: spaghetti, _________________ , potatoes, _________________ and carrots.

2. _________________ is a moist, healthy method of cooking which makes foods lighter and easier to digest. This method helps to reduce _________________ loss as the food is not sitting in the liquid. Examples of foods which can be _________________ include: carrots, potatoes and _________________ .

3. _________________ is a gentle method of cooking where the cooking liquid is kept below _________________ point. The liquid can be stock, _________________ , water or wine. Examples of foods which can be _________________ include: _________________ , _________________ . tomatoes, pears and apples.

4. _________________ is a moist method of cooking where _________________ bubbles gently burst through the surface of the cooking liquid. It makes foods tender and easier to _________________ . Examples of foods which can be _________________ include: sausages, steak, tomatoes, _________________ , _________________ and carrots.

5. _________________ is a dry method of cooking which is suitable for a wide range of sweet and savoury foods. It is important that the _________________ has reached the correct temperature before food is placed in the _________________. Examples of foods which can be _________________ include: tomatoes, scones, pears, fish, _________________ , apples, chicken and sausages.

6. _________________ is a dry and healthy method of cooking as it allows the _________________ to drain away from the food. It can produce an attractive appearance on dishes, e.g. macaroni cheese and cottage pie. Examples of foods which can be _________________ include: tomatoes, steak, fish, chicken and _________________.

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7. Deep frying is a _________________ ________________ of cooking using hot _________________ or _________________. Some advantages of deep frying are that _________________ _________________ are lost and it ensures a _________________ on the food. However, deep frying can be _________________ because the oil gets very _________________. Examples of foods which can ____________ _________________ include _________________ , _________________ and _________________.

8. A cookery process to reheat food is _________________ . It is a quick method of cooking and a fast way to _________________ food. It uses _________________ waves to activate water _________________ causing heat by friction. However, it is _________________ _________________ for all foods.

9. _________________ is a dry method of cooking using either a _________________or a spit with the aid of _________________ or _________________ . When using the oven method of heat _________________ is _________________ . It ensures meat is cooked _________________ though regular attention must be paid. Examples of foods which can be _________________ include _________________ and _________________ .

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Testing for Readiness – Read Course Notes pages 65-68 and complete the table below

Food Test for ReadinessVegetable

s

Meat

Poultry

Pasta

Rice

Baking

Bread

Egg Whites

Cream

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Garnishing Meal presentation & garnishing When presenting a meal we must think about the colours of the

products we use – make them visible, and the shapes and textures of the products to make them look good. We can use garnish to decorate our meals. Simple garnish usually involves only one or two basic ingredients that improve the presentation of the dish. Herbs such as mint, parsley or fresh coriander are usually used to garnish main meals. Small pieces of fruit like strawberries or raspberries are often used to decorate desserts. Some dishes can be garnished with more fancy decorations such as fruit or vegetables cut and arranged into particular shapes and forms (flowers, rosettes etc.) or edible sugar sculptures.

Examples of garnishes and decorations

★ Strawberry Fan ★ Finely chopped parsley ★ Mini melon balls ★ Orange Zest ★ Julienne of pepper or chilli ★ Grated Chocolate ★ Chocolate Curls ★ Chocolate run outs ★ Whipped cream ★ Lemon van dyke

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★ Lemon butterfly ★ Citrus Loop ★ Orange Segments ★ Spring onion curls

Task – Exam style question

Identify 2 garnishes which could enhance the appearance of a savoury dish and 2 decorations for a sweet dish and state the method of preparation and what the dish is.

Garnish 1_______________________

Method of preparation___________________________

Garnish 2_______________________


Decoration 1_______________________


Decoration 2_______________________


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Eatwell Guide – Use pages 81 – 86 of Course Notes to complete

Section of Eatwell Plate

Nutritional Information Ways to healthily include this group in the diet

Fruit and Vegetables

Bread, rice, potatoes etc

Meat, fish, eggs etc

Milk and dairy

Foods high in fat

Foods high in sugar

Foods high in salt

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Fruit and Vegetable portions – Use page 81 of Course NotesIt is advised that we should have a minimum of five portions of fruit and vegetables each day. However, what actually is a portion? Research the fruit and vegetable portions, filling in the table below: Fruit / Vegetable Portion Amount Unsweetened fruit juice

Fruit Salad

Peas or Sweetcorn

Grapes

Banana

Plum

Salad

Homemade Soup

Dried Fruit

Eating Out – How to choose healthier versions of foodsUse pages 89-91 of Course Notes to complete

Type of Cuisine Healthy ChoicesItalian

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Chinese

Thai

Indian

Kebabs and burgers

Current Dietary Advice – Use page 96 of Course Notes to complete

Category Goal

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Calories

Fruit & Vegetables

Oily fish

Red meat

fats

Sugar

Salt

Fibre

Exam style question -

Adapt the St Clementine bakewell tart recipe to make it more suitable for the Healthy Choices menu – make at least four changes linking to four different pieces of dietary advice

Your changes could include: ● Substituting ingredients

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● Adding ingredients ● Changing ingredients ● Changing the cooking method or preparation technique

St Clementine bakewell tart Ingredients

● 37.5g Plain flour ● Pinch salt ● 20g Hard margarine ● 7.5ml cold water ● 25g soft margarine ● 25g caster sugar ● 25g Plain Flour ● ½ egg ● 5ml lemon marmalade ● 5ml Orange marmalade ● Icing sugar to decorate

Method 1. Preheat the oven to 200 C/400 ̊ C/gas mark 6. ̊ 2. Sieve the larger quantity of flour and salt into a large bowl. 3. Rub in the margarine until the mixture resembles breadcrumbs. 4. Make a well in the centre; add some of the water and mix to form a firm dough. 5. Knead lightly, cover and allow to rest for 10 minutes until the pastry is required. 6. Beat the soft margarine, caster sugar, smaller quantity of flour and egg in a

large bowl until smooth and glossy. 7. Roll the pastry, line a ring and trim. 8. Leave to rest for 5 minutes then bake blind for approximately 10 minutes. 9. Reduce the oven temperature to 180 C/360 ̊ C/gas mark 4. ̊ 10.10) Spread the marmalades over the base of the pastry case. 11.11) Spread the sponge mixture over the marmalades. 12.12) Bake in the oven for 20 minutes until risen and golden brown. 13.13) Dredge with icing sugar and serve.

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Change Describe why this makes the recipe more suitable (link to dietary goal)

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Task: State alternatives to these ingredients which would improve the health benefits: Original Ingredient

Healthier Alternative

Link to Dietary Goal

Plain flour

Cheddar cheese

Spaghetti

Double cream

Streaky bacon

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Categories of Ingredients – Using pages 98-128 of the Course Notes, complete the tables for each category of ingredient

MEATExplanation Ways to meet Current

Dietary AdviceStorage

MEAT ALTERNATIVESExplanation

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POULTRYExplanation Ways to meet Current


FISHExplanation Ways to meet Current


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MILKExplanation Ways to meet Current


YOGURTExplanation Ways to meet Current


CHEESEExplanation Ways to meet Current


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CREAMExplanation Ways to meet Current


EGGSExplanation Ways to meet Current


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FRUIT AND VEGETABLESExplanation Ways to meet Current


CEREALSExplanation Ways to meet Current


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SUGARExplanation Ways to meet Current


PULSESExplanation Ways to meet Current


HERBSExplanation Ways to meet Current


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SPICESExplanation Ways to meet Current


FLAVOURINGSExplanation Ways to meet Current


SEASONINGSExplanation Ways to meet Current


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Exam question – Evaluation of characteristics of Ingredients and their

uses Evaluation You should make evaluative comments which make should be about colour, flavour or texture, and your opinion. A judgement (good or bad) based on the information provided.

Fact/ Opinion

TIP: As a reference to help with appropriate language and for information refer to the

Food a Fact of life website ● Sensory evaluation ● Functional properties of food.

1-State a fact- something you know to be true and is relevant to the question

2- Give your opinion is this a good or a bad thing?Say why you think this

3- Explain your opinion, what good or bad

thing will be the effect or consequence.

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Example Evaluation of the use of LEEK in Smoked fish potato nests The addition of leek to the recipe is beneficial as it is going to add to the flavour. Also using some of the green of the leek will add to the colour and enhance the appearance of the dish. The mild oniony flavour will work well with the cheese and fish in the recipe to give a nice balance of flavours without being overpowering. I think the addition of leek in this recipe is good for the overall dish.

Task

1) Evaluate the use of red pepper in the Cajun Chicken dish

2) Evaluate the use of mature red cheddar in the smoked fish potato nests

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3) Evaluate the use of caramel flavouring in the toffee and pear meringue roulade

Exam style question on storage of ingredientsExplain how the following ingredients should be stored – make sure you say how and why

★ Raw chicken ________________________________________________________________________________________________________________________________________________________________________________________________

★ Open can of tomatoes ________________________________________________________________________________________________________________________________________________________________________________________________

★ Caster sugar ________________________________________________________________________________________________________________________________________________________________________________________________

★ Butter ________________________________________________________________________________________________________________________________________________________________________________________________ ★ Leftover curry ________________________________________________________________________________________________________________________________________________________________________________________________ ________________________________________________________________

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________________________________________________________________________________________________________________________________

Sustainable and local ingredients Sourcing and using sustainable ingredients is very important. There are a number of different factors surrounding sustainable sourcing. Use pages 129-130 of your Course Notes and complete the following table Food Issue ExplanationCarbon footprint

Economics

Environmental impact

Food miles

Locality

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Seasonality

Task – Exam Style Question

Describe how ingredients in the recipe below can help meet a restaurant’s targets for containing sustainable ingredients

Pork & Orange Stir Fry

Ingredients ½ an orange 150g locally produced pork steak 1 small clove of garlic (seasonal)10ml sunflower oil 75g red pepper 15ml salt reduced soy sauce 1.25ml paprika 1 free range egg1 sheet of noodles

__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

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____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

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Functions and Characteristics of IngredientsWhy are some ingredients used in recipes? The diagrams below explain the functionality of six main ingredients used in baking.

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The ingredients in food products have different functions depending upon how they are used. Below are examples of food products and the functions of the main ingredients

Functions of Fat and Flour

FAT – Adds flavour to foods and increases shelf life

Function Explanation ExamplesShortening

When fat (butter or margarine) is rubbed into flour, the fat coats the flour (waterproofing it) preventing the flour from absorbing water.This stops the dough becoming elastic and gives a short, crumbly texture

ShortbreadBiscuitsShortcrust pastry

Aeration When fat is creamed or rubbed in, air becomes trapped, causing foods to riseCreaming – When butter or margaraine and caster sugar are creamed together with an electric whisk or wooden spoon, the mixture will contain bubbles of airRubbing in – When fat is rubbed into flour and the hands are raised, air is trapped in the mixture as it falls back into the bowl

Creamed sponge cakesScones

Glazing When fat is added to cooked vegetables, it will melt, giving a shiny glazed finished.When fat is added to sauces, it will help the sauce shine. Lack of fat will give sauces a dull finish

Peas, carrots, potatoes etcSauces

FLOURFunction Explanation ExamplesGelatinisation

Occurs when a liquid is thickened by heating it with a starch (e.g. flour or cornflour)As the mixture is heated, the starch molecules absorb the mixture and then swell to five times their size, then burst – thickening the mixture

CustardWhite sauceCheese sauce

The thickness will depend on the amount of flour used

Dextrinisation

Occurs when foods containing flour are cooked using dry heat (toaster, grill, oven). The starch in the flour will change to dextrin, causing the food to turn brown

ToastBaked goods – cakes, scones etc

Fermentation

Occurs when yeast produces carbon dioxide and alcohol.Flour becomes the food that yeast

Bread making

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requires during bread making. The natural sugars present in flour are fermented by the yeast when left in warmth, then carbon dioxide and alcohol are produced, raising the dough

Task What functional properties do fats contribute to all foods?

Explain one way fat can contribute to air being added to foods

Describe the different colours bread can become when it is cooked under a grill

Explain why biscuits have a crumbly texture

When baking a cake explain a functional property of fat and a functional property of flour

FUNCTIONS OF EGGS AND SUGAR

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Eggs are a versatile ingredient which have three main functions in cookingFunction Explanation ExamplesCoagulation When eggs are heated, the protein

coagulates, turning the liquid egg into a solid.

Coagulation allows the following propertiesBinding – eggs can be added to bind ingredients together. When cooked the egg coagulates, keeping the ingredients together

Glazing – Beaten egg is brushed on food products, when heated it coagulates, colouring the food

Boiled, fried, scrambled, poached eggsEgg custard/quicheBaked products

Burgers, fish cakes, biscuits (binding)

Scones, pastry (glazing)

Aeration When eggs are whisked they trap air, this air will expand on heating, causing baked products to rise

Meringues Whisked sponge

Emulsifying When egg yolk is added to oil and vinegar, the lecithin found in the egg yolk allows the ingredients to mix without seperating

Mayonnaise – is an emulsion of oil and vinegar

SUGAR – It’s main use is to sweeten products, but has two other important functionsFunction Explanation ExamplesCrystallisation When sugar and water are boiled

the water is driven off, leaving a thick syrup. Crystals will form as the liquid cools

Boiled sweetsFudgeTablet

Caramelisation

When sugar is heated to a high temperature it will turn brown and taste like toffee

ConfectionaryCakes (brown crust)Crème brule (top)

Changing sugar quantities – LESS SUGAR – pale colour, less flavour, cake will not rise as wellMORE SUGAR – Dark colour, sweeter product, cakes will have a hard crustTask

Which functional property of eggs is used to make the following productsBurgers________________________________________Quiche________________________________________Mayonnaise___________________________________

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Meringue______________________________________ What will happen when beaten egg is brushed over the top of scones?

Give two food products that use crystallisation1

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What will happen to the colour of a cake if the sugar content is reduced?

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LIQUIDS – A variety of liquids are added to food products. They can be used as a cooking medium (e.g. to boil or poach foods). The volume of a food product is increased with liquid, but will reduce as it evaporates when heated. The following liquids are often used in recipesLiquid How it is used in recipesWater To bind dry ingredients (pastry, biscuits, burgers etc)

To add volume to drinks, soups, saucesTo work with starch to thicken sauces (gelatinisation)In baking, produces a steam, helping cakes riseWhen making bread, gives yeast the moisture to produce carbon dioxide in the dough

Milk Adds nutrients and flavour Used to glaze baked goods – e.g. sconesContains natural sugars which caramelise when heatedUsed to poach foods, then can be used to make a flavoursome sauce

Stock Adds a concentrated flavour to products – e.g. beef stock in BologneseAdds a salty flavour to foods

Task Identify three functional properties of milk

You have developed a pasta sauce using margarine, flour milk and cheese. Which ingredients could you change the contents of to make the sauce thinner?

Explain what would happen to the sauce if chicken stock was used instead of milk#

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Functions of Ingredients - Exam style questions– These are the ingredients used in Rock Buns:200g self-raising flour, 100g butter, 100g sugar, 2 eggs, 50ml milk.

1) Explain the function of each of the ingredients in the Rock Buns.

2) Give one advantage and one disadvantage of using a lower fat spread in making these cakes.

3) In a Macaroni cheese recipe – explain why the following 2 ingredients are used:

a)Milk

b)Plain flour

4) Name an ingredient which aerates a dish?

__________________________________________________________

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5) In a Victoria sponge cake recipe – explain why the following 2 ingredients are used: a)Butter

b)Sugar

6) Name an ingredient which is used in emulsification_________________

7) In a Stir fry dish when you make your own sauce – explain why the following 2 ingredients are used:

a)Cornflour

b)Soy Sauce

8) Name an ingredient which is used in gelatinisation?______________________________________________

Costings = Complete the following exercises using the formula below to work out costs

Cost Quantity required ____________ X in recipe = cost of ingredient

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Total weight

Sweet Potato and Lentil Soup

Ingredient Amount Unit Cost Recipe Cost

Sweet potato 150g £1 for 1kgOnion 50g £0.75 for

1kgFresh chilli 5g £0.60 for

60gLentils 50g £1.80 for

1kgSunflower oil 10ml £2.95 for 3LVeg stock cube ½ £0.50 for 10Coconut milk 50ml £1.45 for

400mlSalt PinchPepper PinchSingle cream 15ml £0.90 for

300mlChives 5ml

PW£0.70 for 30g

TOTAL (4 portions)Cost per portion

Garnishing – give an idea as to how you could garnish your soup

______________________________________________________________________________________________________________________

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Savoury Scones

Ingredients Amount Unit Cost Recipe Cost

Smoked bacon 25g £2.00 for 300g

Cheese 25g £2.70 for 450g

Plain flour 100g £0.55 for 1.5kg

Baking powder 5ml £1.40 for 170g

Margarine 25g £0.55 for 250g

Milk 70ml £0.45 for 568ml


Garnishing – give an idea as to how you could garnish your scones

______________________________________________________________________________________________________________________

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Cream of Tomato Soup and Melba Toast

Ingredient Amount Unit Cost Recipe Cost

Potato 150g £0.54 for 1kgOnion 50g £0.59 for 1kgCarrot 75g £0.45 for 1kgTinned Tomatoes

100g £1.00 for 1kg

Stock Cube 1 £0.50 for10Salt PinchPepper PinchDouble Cream

30ml £0.21 for 100ml

Basil 5g £0.23 for 10gBread 2 slices

(100g)£0.06 for 100g


Garnishing – give an idea as to how you could garnish your soup

______________________________________________________________________________________________________________________

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Further questions for practice

Evaluate the effect on the colour, flavour or texture if the following ingredients are used in a recipe for Parmesan Chicken Bake.

● Parmesan cheese

● Wholemeal breadcrumbs

● Fresh Basil

56

Evaluate the effect on the colour, flavour or texture if the following ingredients are used in a recipe for Swiss Roll .

● Wholemeal flour

● Caster sugar

● Raspberry jam

57

Explain the storage conditions for the following foods –

Ingredient

Preparation for Storage

Storage Place

Why?

Cheese Wrapping in cling film or placing in an airtight container

RefrigeratorBetween 0-4°C

Sugar

Potatoes

Opened jar of jam

Leftover chilli

Ice Cream

Raw chicken

58

Documents

Practical Cookery - Castlebrae€¦ · Web viewNational 5 – Revision Pack. Exam Date – Tuesday 2nd June 2020. Command Words used in the exam. Describe . You will answer as a