Year 9 Catering – Topics · Web viewImportant for the formation and maintenance of strong bones and teeth, as well as the functioning of nerves and muscles. It is also involved

Year 9 Catering – Topics

Area of Study Dishes you will make What you will learn about

BreadBread Rolls Bread making skills, the function of ingredients

Soup and Croutons Knife safety and vegetable cuts

Basic Pizza Make a pizza from scratch, designing for a target market

Designer Pizza Make a product to your plan

PotatoesLyonnaise potatoes and Potato wedges

Shepherds Pie

Noodles and Rice

Egg Fried Rice

Stir Fry

Curry and Rice

Own choice rice or noodle dish

Cakes Fairy Cakes

Victoria Sponge

Own choice cake recipe

Food Hygiene

The 4C’s for Good Food Hygiene

Learning ObjectiveBy the end of this activity you should know the 4C’s for good food hygiene.

Keywords: hygiene, food poisoning, cross-contamination, temperature, bacteria (try using the word bacteria rather than germs.)

Food hygiene is about preventing food poisoning. Food poisoning bacteria grow very quickly in food if it is not handled properly, cooked properly or stored properly. There are laws which control how food manufacturers can prepare and sell food. Statistics show that you are more likely to get food poisoning from a home -made meal than you are from a bought one. What are the symptoms of food poisoning?

The 4C’s

1. C_____________

2. C_____________

3. C_____________

4. C_____________

Practical 1 : Fresh Bread RollsLearning objectiveBy the end of this lesson, you should be able to:

apply processes and finishing techniques to bread making (shaping and forming, egg wash glazing); identify raising agents used in bread making.

Keywords: biological raising agent, yeast, gluten, knead, bake, finishing technique (shaping, egg wash glaze.)

Ingredients Equipment7g yeast Large mixing bowl

190ml warm water Measuring jug

I tsp sugar Weighing scales

2 tsp oil Spoons

300g strong white flour

palette knife

½ tsp salt baking tray

Method1. Heat the oven to 200C/ Gas 6.2. Measure 190ml of luke warm water with 1 sachet yeast, add the sugar and oil3. In a large mixing bowl, mix the flour and salt together.4. Make a well in the centre of the flour mixture and using a spoon or a palette knife, add the warm water mixture to form a

soft dough.5. Turn dough onto a clean work surface and knead until the dough is smooth and elastic, about 10 minutes.6. Lightly grease and flour a baking tray.7. Shape the dough into bread rolls and sit in a warm place to allow it to rise while you wash up.8. Brush with egg wash and bake in the oven until golden and risen, about 15-20 minutes. The base of the loaf should sound

hollow when you tap it. Turn on to a wire rack to cool.

Questions1) Suggest three ideas for improving the bread recipe. The first one has been done for you. (4 marks)

Change ReasonRedesign the bread for people who like healthy options.

Replace half of the white flour for granary flour

Give the bread a more healthy flavour. Improves nutrition by adding fibre.

Redesign the bread to make it more attractive.

Redesign the bread to improve the savoury flavour.

QuestionsHedonic scale Like a lot Like a little Neutral Dislike a little Dislike a lot

Bread rolls

Homework

Crescent

Cottage

PlaitKnot

Present information on the function of ingredients used in making bread – See help sheet

Challenge Find out some extra information about bread or the main ingredients used

Practical 2 : Soup with croutonsLearning objectiveBy the end of this lesson, you should be able to:

apply processes and finishing techniques to soup making identify and name knives used in catering kitchens.

Keywords: jardinière (batons), jullienne, brunoise, crouton, chiffonade, garnish

Ingredients - Soup Equipment1 tablespoon oil Saucepan

1 small onion Frying pan

1 carrot Baking sheet

1 potato Chopping board

1 parsnip Knives

1 teaspoon tomato puree

250ml of vegetable stock

Ingredients - Croutons

1 tablespoons butter

1 clove garlic, minced

4 slices of bread, cut into cubes

Method - Soup

1. Peel the onion and chop finely. Wash or peel the carrot and chop finely. Peel the parsnip and potato and chop into small dice.2. Heat the oil in a large pan and add the onion. Sauté gently for 5 minutes.3. Add carrot to the pan and continue to sauté for a minute or so.4. Add the parsnip and potato to the pan with the vegetable stock. Simmer gently for 20 minutes, until the root vegetables are fairly soft.5. Add the tomato puree and continue to simmer for 5 minutes.6. Season with salt and pepper to taste. Add garnish and serve.

Method – Croutons1. Preheat oven to 1800C / Gas mark 4.2. In a large frying pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking tray.3. Bake for 15 minutes or until crisp and dry. Check frequently to prevent burning. Cool.

Knife Safety Assessment

Answer the following question to show you know how to use knives safely.

1. List 5 safety rules when using knives in the kitchen

Evaluation – Soup and croutons

1. Tick the appropriate box on the hedonic scale for your product.

Hedonic scale Like a lot Like a little Neutral Dislike a little Dislike a lot

Soup and croutons

2. Describe the strengths and weaknesses of the product?

3. Talk about your skills – what did you do well, what do you need to practise more?

4. Suggest changes you would you make to the ingredients, cooking times and temperatures and/or appearance to improve the product? (Be specific about the improvements that you would make.)

Assessment for Learning□ Working towards Level 4 – I have written an evaluation and included strengths, weaknesses and suggestions for improvement.□ Working towards Level 5 – I have written a detailed evaluation, including strengths, weaknesses and clear suggestions for improvement (eg. suggest changes to ingredients and quantities or changes to cooking processes.).

□ Working towards Level 6 – I have written a detailed evaluation, taking into account what other people said, and have several very clear suggestions for improvement.

Teacher Grade and comment

□ Working towards Level 7 – I have written a detailed evaluation, taking into account what other people said, and have several very clear suggestions for improvement.

Practical 3: Basic Pizza

One of the nicest ways of eating bread is as a pizza – freshly baked bread dough with delicious toppings on top. The task is to combine the skills that you learned in the bread lesson with other skills. You will have to weigh liquids and solids, knead, chop, dice, grate and shape dough to make a delicious pizza… all in one lesson!

Learning objectives By the end of this task you should be able to:

design a delicious and attractive pizza; manage your time effectively to knead a dough, and prepare a

topping; measure liquids and solids accurately using a measuring jug and weigh scales; use a knife safely to slice and dice vegetables;

In pairs – make the dough mixtureIngredients1 sachet of dried yeast190ml warm water1 tsp sugar2 tsp oil300g strong white flour1 tsp saltBasic Tomato Sauce for PizzaIngredients2 tbsp tomato puree2-3 pinches oregano, basil or other herbsSalt and pepper to taste

Method1. Preheat oven to 200oC/ Gas Mark 6.6. Roll out and shape the dough7. Cover with tomato sauce mixture and toppings. Put in oven for 10 - 20 minutes.

Questions1) List 4 toppings you could add to a Pizza.

Topping What added value will this give?

The Eatwell Plate

If you want to get the balance of your diet right, use the eatwell plate.

The eatwell plate makes healthy eating easier to understand by showing the types and proportions of foods we need to have a healthy and well balanced diet. The eatwell plate shows how much of what you eat should come from each food group. This includes everything you eat during the day, including snacks.

Study the Eatwell Plate on the next page and then complete the activities at the bottom of the page.

Think about it!1. Identify which sections of the eatwell plate are included in your pizza?

Carbohydrates

Fruit and vegetables

Protein

Dairy

Fats and sugars

2. In your opinion, do you think the pizza is healthy? Explain why.

Homework Choose one of the following target groups

Target groups and their dietary needs

Young children – They need a good supply of protein, and other nutrients including calcium, iron and vitamins A and D.Teenager – They need to be eating a healthy, varied diet. Growth and development are rapid during the teenage years, and the demand for energy and most nutrients is relatively high.

Design a pizza that would be suitable for your target market. Complete the homework sheet on the next page.Bring the topping ingredients to make this design next week.

Carbohydrates

DairyFats and sugars

Protein

Fruit and veg – vitamins and minerals

□ Working towards Level 4 – idea completed & all ingredients labelled, explanation included□ Working towards Level 5 – good design, labelled and an evaluation included □ Working towards Level 6 – very detailed design, labelled, rated, good & bad points mentioned and target market thought about□ Working towards Level 7 – excellent design idea, labelled, rated, good & bad points detailed, sensory

propertiesand nutritional value of ingredients included., target market thought about in detail.

AfL Activity

Using the level descriptions, decide what level you think the design above would achieve.

What is your current level?

What is your target level?

What do you need to do to achieve that level?

Designer Pizza - Homework

Design a pizza for your chosen target market

Practical 4: Designer Pizza

Learning objectives By the end of this task you should be able to:

make a delicious and attractive designer pizza; manage your time effectively to knead a dough, and prepare a topping; measure liquids and solids accurately using a measuring jug and weigh scales; use a knife safely to slice and dice vegetables;

In pairs – make the dough mixtureIngredients1 sachet of dried yeast190ml warm water1 tsp sugar2 tsp oil300g strong white flour1 tsp saltBasic Tomato Sauce for PizzaIngredients2 tbsp tomato puree2-3 pinches oregano, basil or other herbsSalt and pepper to taste

Method1. Preheat oven to 200oC/ Gas Mark 6.6. Roll out and shape the dough7. Cover with tomato sauce mixture and toppings. Put in oven for 10 - 20 minutes.

Evaluation – Designer Pizza

Tick the appropriate box on the hedonic scale for your product.


Designer pizza


3. Describe how you made sure your pizza met your chosen target market


Potatoes

Some information …

Varieties: RedWhite

Family Tuber

Availability: Year round

The potato is a great fuel food to power your body and provide a wealth of nutrients, especially vitamin C and potassium.

Vitamin C in potatoes is very important as we eat so many potatoes. Potatoes are also good source of fibre

They are high in starch so will stop you feeling hungry for a long time.Potatoes are not fattening, however some cooking and preparation methods are!

Store them in a well ventilated cool dark place. Don't put them in the fridge as the flavour changes will be noticeable. Always remove them from any plastic packaging. Place them gently in your storage area because even though they look tough they do bruise easily. A heavy paper bag or cardboard box makes a good storage container.

Natural dirt and dust on potatoes can help to keep them fresher so it is best not to wash them until you are ready to cook them - or if you buy ready washed, buy small quantities regularly

Can you think of 5 different ways potatoes can be cooked?

Cooking method Is this a healthy method? Why?

Can you match the statement to the right type of potato?

WAXY Suitable for most end uses

GENERAL-PURPOSE Ideal for Mashing, Wedges, Roasting, Chips, Baking

FLOURY Ideal for Boiling, Salads, Casseroles, Soups

Practical 5: Potato dishes Learning ObjectivesBy the end of this task, you should be able to:

know how to make a range of potato dishes Know why potatoes are so important

Lyonnaise potatoes

Ingredients Equipment1 potato, peeled and sliced saucepan

½ onion, sliced frying pan25 g butter colander1 small bunch parsley, chopped bowlsalt and pepper wooden spoon

tongs

Method

1. Place the saucepan onto a medium heat. Add the potatoes and cover them with water. Season them with a little salt and bring them to a simmer. Cook for 2 minutes. Then drain them through a colander and set aside.2. Place the frying pan onto a medium heat. Add some of the butter and then the onions. Season with salt and pepper and slowly sweat the onions, for roughly ten minutes. Stir them occasionally to help them brown evenly. When almost caramelized, place them into a bowl.3. Add a little more of the butter followed by the potatoes. Season them with salt and pepper and occasionally turning them over with your tongs, brown them on both sides until cooked. Once they become a lovely golden colour, add them to the bowl of onions. 4. Place the bowl of onions and potatoes back into the pan. Sprinkle over the parsley and mix it all together. Serve as a side dish.Potato Wedges

Ingredients Equipment1 potato Saucepan

Seasoning KnifeOil Chopping board

ColanderBaking tray

1. Preheat your oven to 200˚C/400˚F/gas 6. Put a large pan of salted water on to boil. 2. Clean the potatoes. Cut into chunky wedges. Add to the pan of boiling water and parboil for 8 minutes. Drain in a colander and leave to steam dry for a couple of minutes.3. Add potatoes, oil and seasoning to a mixing bowl and coat potatoes well then spread out in one layer on baking tray. Cook in the hot oven for 30 minutes until golden, crisp and cooked through. Dauphinoise Potatoes Your teacher will demonstrate how to make dauphinoise potatoes.Try the dish and complete the sensory table below by adding your opinion

Taste

Texture

Appearance

Which was your favourite dish and why?

Practical 6: Shepherds Pie

Learning ObjectivesBy the end of this task, you should be able to:

know how to make a shepherds pie Know why meat is high risk and how to control these risks

Ingredients Equipment400g potatoes, cut into chunks saucepan Chopping board

250g beef, lamb or quorn mince frying pan Knives1 onion colander Oven proof dish1 carrot Potato peeler40g butter Masher2 tbsp milk Spatula or fish slice1 tbsp gravy granules Fork

Method

1. Switch the main oven on to 1800C / Gas 42. Boil the potatoes in salted water for 10-15 mins until tender. Drain, then mash with the butter and milk.3. Heat the oil in a medium saucepan, then soften the onion and carrots for a few mins. When soft, turn up the heat, crumble in the mince and brown. 4. Make up the gravy with 100ml water and add to the meat mixture5. Continue to cook for another 10 – 15 minutes on a low heat.6. Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. 7. Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges.

Evaluation – Shepherds Pie



Shepherds {Pie


3. Describe how you would improve the dish

Working safely with meat

Working with raw meat is potentially a serious food hygiene risk. The risk of getting or causing food poisoning through cross contamination or incorrect storage of meat needs to be understood so that the hazards can be controlled.

In groups discuss the following: The risks involved in working with raw meat, and how you can control the risks of working with raw meat. Produce a spider diagram for each.

ProteinWe need this food group for growth and repair. In the UK we eat a lot of this food group.

Homework Task

Produce a fact sheet about the food group - proteinTry to find out different sources of protein, whether there are any guidelines on how much protein we should be eating, whether there are health issues relating to some sources of protein.

RISKS

CONTROLS

Practical 7: Egg Fried Rice Learning ObjectivesBy the end of this task, you should be able to:

know how to make an egg fried rice Know how to develop a dish to become more balanced

Ingredients Equipment1 egg Frying pan

2 tbsp vegetable oil Chopping board100g long-grain rice, cooked and left to go cold

Knives

25g frozen peas, defrosted Measuring jug25g sweetcorn Fish slice4 spring onions, finely chopped1-2 tsp soy sauceground white pepper

Method

1. Beat the egg put to one side.2. Heat the vegetable oil in a wok or large frying pan. Add the rice and stir-fry for about 3-4 minutes until completely heated through.3. Add the peas, spring onions and sweet corn (if using). Stir-fry, turning the rice constantly around the pan, for about 3 minutes.

4. Season well with soy sauce and pepper, then push to one side of the pan. 5. Pour the beaten egg mixture into the other side and leave for about 10 seconds so it begins to set. 6. Swirl around the egg to break it up and then toss around with the rice. Stir-fry for a further minute and serve straight away.

Rice Facts

Rice is a staple food for many cultures in the world, as it is highly nutritious, filling, and can be cooked in several ways. If stored properly, rice will remain edible and flavourful for several years.

Store rice in a dark, cool, dry place in an air-tight container

There are different types of white rice, such as "long grain," "medium grain" and "short grain,". They have different cooking properties and are used in different types of recipes. Several specialty varieties of white rice, such as jasmine and basmati, also have different textures, flavours and scents.

Brown rice is much more nutritionally complete as it contains more dietary fibre. You should not store it for more than two months.

Developing a dishThe egg fried rice dish is not a balanced meal. Think of ways you could develop the dish – you could add extra ingredients to the basic recipe, or you could be more creative and develop a dish it could be served with……

http://www.ehow.com/list_6396072_rice-storage-tips.html

Ideas for developing the dish

Development of egg fried rice

Development planDesign a development of the basic egg fried rice dish. Plan how you would make it. Ingredients Equipment

Method

Assessment for learning Level 4 – I have written step by step plans and selected appropriate equipment Level 5 – Written detailed plans, changing them where appropriate Level 6 – I have been creative with my choice of ingredients. I have written a detailed plan that outlines alternative methods / ingredients Level 7 – I have also suggested timings for each stage

Level for this work

Practical 8: Stir Fry with Noodles


know how to make a stir fry Know why sauces are used

Ingredients Equipment250g Tofu or chicken breast medium saucepan

2 spring onions chopping board1 carrot veg. knife1 red pepper Chopping boards2 tabsp. sunflower oil jug75g egg noodle wok / frying pan60g baby corn wooden spoon60g sugar snap peas colanderStir-fry sauceSee choices to right

plate

Method

1. Half fill a medium saucepan with water, cover and bring to the boil2. Drain the tofu and pat dry with kitchen paper. Cut the tofu into cubes or if using chicken cut into strips.3. Diagonally slice the spring onions. Cut the carrot in half and then into long sticks. Slice the pepper into strips and cut the corn in half.4. To make the stir-fry sauce, whisk all the ingredients together in a small bowl.5. Heat half the oil and fry the tofu over a high heat for 7 minutes or until golden. Take it out of the wok and place it on a plate lined with kitchen paper.6. Lower the noodles into the boiling water. Bring back to the boil and cook for approx 4 min.7. Use the remaining oil to stir-fry the onions, corn, carrot and pepper and chicken (if using) for 5 mins.8. Add the tofu if using and stir fry sauce and stir-fry for another few mins.9. Drain the noodles and serve the stir-fried vegetables and tofu over the noodles.

Veg Cuts - Recap

JardinièreCutting of vegetables into batons (3mm x 3mm x 18mm)

JulienneCutting of vegetables into thin strips (3 - 4cm long)

Homework Task

Find recipes for savoury and sweet sauces.

Sweet and SourMix together 2 tbsp soy sauce, 2 tbsp tomato ketchup, 1 x 227g tin pineapple pieces in natural juice, 1 tbsp white wine vinegar, 2 tsp sugar and 2 tsp cornflour.

Oyster sauce1 tbsp. soy sauce, 1 tbsp. oyster sauce, ¼ tsp. sugar, ½ tsp. red wine vinegar, ½ tsp corn starch

Ready- made sauce sachet

Mix all ingredients together at home.

Heat oil, stir fry meat and or vegetables. Add sauce to stir fry just before done. Cook, stirring, until liquid boils and thickens. Serve at once.

Make sure you include the following…

A picture of the sauce used in a dish, the ingredients and the method for making the sauce.Sauces

A sauce is a liquid that has been thickened. They are used because they…

Evaluation – Stir Fry



Stir Fry


3. How would you improve the dish? How would this improve it?

SAUCES

ADD COLOUR

ADD FLAVOUR / TASTE

ADD TEXTUREBIND FOODS TOGETHER

IMPROVE APPEARANCE OR PRESENTATION

ADD NUTRITIONAL VALUE


Cooking meat safely

It's very important to cook meat properly to make sure that any harmful bacteria have been killed. Otherwise you might get food poisoning.

Meat is a high risk food because bacteria can be found all the way through certain meat. So this means you need to cook the following sorts of meat until the juices run clear and there is no pink or red left in them:

poultry and game such as chicken, turkey, duck and goose burgers and sausages kebabs rolled joints

Food probes can be used to check that the meat is cooked properly. These are temperature probes which read the temperature of the middle of the meat. The temperature should read 750C for 15 seconds.

Storing meat safely

Store raw meat/poultry in clean sealed containers on the bottom shelf of the fridge, so it can't touch or drip onto other food. When you have cooked meat and you're not going to eat it straight away, cool it as quickly as possible and then put it in the fridge or freezer. Remember to keep cooked meat separate from raw meat.

Preparing meat safelyDifferent chopping boards are used so that there can be no cross-contamination between raw and cooked foods. Red is used for raw meat.

Read the information above and answer the following questions

1. Why is meat considered a high risk food?

2. Why are red chopping boards used for raw meat in the kitchen?

3. What is a food probe?

4. Where should you store meat and why?

Store raw meat on the bottom shelf!

Practical 9: Curry and Rice Learning ObjectivesBy the end of this task, you should be able to:

know how to make a curry Know how to cook rice successfully Know how to work with meat safely

Ingredients Equipment250g Chicken Breast (or some prawns or potatoes) medium saucepan

¼ pint of single cream or 3-4 fresh tomatoes Sieve

1 small Onion Frying pan

Curry paste or powder Chopping boards2 tbsps of oil Knives75g basmati or long grain rice Fish slice

Additional IngredientsSpinachMushroomsPeppersChilliCorianderGarlic

Method

1. Clean the rice and put water on to boil2. Chop chicken into even sized chunks.3. Chop vegetables into uniform sized pieces. Put rice on to boil.4. Coat chicken in a little oil and some curry paste5. Gently heat oil. Add chopped onions and any other vegetables and seasoning (garlic, curry paste, salt, pepper, etc.)6. Cook until onions/veg go soft.7. Add chicken. Cook for 5 - 10 minutes. 8. Add additional ingredients. Simmer for 10 - 15 minutes.9. Check rice and drain.10. Serve with curry.

What went well

EBI

Evaluation – Curry and Rice

1. Tick the appropriate box on the hedonic scale for your product. Hedonic scale Like a lot Like a little Neutral Dislike a little Dislike a lot

Curry and rice

2. Choose what attributes you want to use for your evaluation and add these to the star profile below. E.g. – creamy sauce, spicy, attractive etc.

3. Use the star profile to write an evaluation of the dish. Try to write a sentence using each of the attributes on the star profile.



Evaluation of your chosen rice or noodle dishSensory Attributes

Using the star profile write a detailed evaluation (Use more paper if you need to)

Assessment for learning

Working towards level 5 – I have written an evaluation and included strengths and weaknesses and simple suggestions for improvements

Working towards Level 6 – I have written a detailed evaluation and have several suggestions for improving the dish

Working towards level 7 – I have written a detailed evaluation, and have taken into account what other people said and have come up with several very clear ways to improve the dish

Practical 11: Fairy CakesLearning ObjectivesBy the end of this task, you should be able to:

know how to make fairy cakes Know how to use a whisk safely

Ingredients Equipment100g soft margarine Electric whisk

100g caster sugar Mixing bowl

2 eggs Bun tins

100g self raising flour 12 Cake casesDecoration: Seive100g icing sugar Tablespoon1 tablespoon cold water Scaleschocolate or coloured sugar strands

Method

ChallengeCreaming method: Cream margarine and sugar until light and creamy, add beaten egg a little at a time, carefully fold in the flour to give a soft dropping consistency.

SupportAll-in-one method: Remember to use soft margarine and add 1 level teaspoon of baking powder to the mixture. Put all the cake ingredients into a mixing bowl and beat thoroughly for at least 2 minutes to give a soft dropping consistency.

1. Make cakes either by the creaming method or all-in-one method.2. Place teaspoons of mixture into cake cases. 3. Bake for 15 – 20 mins on 180ºC or Gas mark 5.4. Place on wire rack to cool5. Make icing – sieve icing sugar into a bowl and add a tablespoon cold water. Mix thoroughly. (If extra water is

needed add 1 drop at a time)6. When cakes are cool, spread with the icing and sprinkle immediately

with the sugar strands. Allow to set.

Electric Whisks – Safety Tips1. Position the stand mixer, or the bowl for a handheld mixer, away from the edge on a smooth, level work surface.

2. Do not plug the unit in until you are ready to use it

3. Work in a neat and clear space.

4. Concentrate when you are using the machine, you do not want to be distracted.

5. Do not attempt to touch or wipe the spinning blades during operation.

6. Turn the unit off, and wait until it comes to a complete stop.

7. Unplug the unit before cleaning the electric mixer blades. This will remove the danger of electric shock.

Practical 12: Victoria SpongeLearning ObjectivesBy the end of this task, you should be able to:

Show skills in using the creaming method

Ingredients Equipment225g margarine Electric whisk

225g caster sugar Mixing bowl

4 eggs 2 x cake tins

225g Self raising flour spatullaButter Icing Scales100g tub margarine Palette knife200g icing sugar1 teaspoon vanilla essence Decorations e.g. walnuts, glace cherries, chocolate, etc.Jam for centre of cake (if wanted)

Method

7. Light oven gas mark 5 or180ºC. Weigh ingredients ACCURATELY. Grease and line 2 sandwich tins. 8. Cream margarine and sugar together until light and fluffy 9. Add beaten eggs a little at a time until all added – beat thoroughly to avoid ‘curdling’.10. Sieve flour into mixture and fold in gently using a metal knife or tablespoon.11. Check mixture is a soft dropping consistency.12. Divide mixture evenly between the sandwich tins and level tops carefully.13. Bake until golden brown and springy to touch (approximately 25 min) 14. Loosen cake carefully all round edge with palette knife – take care not to tear the cake.15. Turn out onto wire rack and allow to cool before decorating.

Decoration:

Make butter icing by adding sieved icing sugar to margarine a little at a time. Add vanilla essence.

Sandwich cakes together with jam or butter icing.

Cover top with thin layer of butter icing to hide the cake.

Challenge:

Lightly mark 8 portions on top of cake and add piped butter icing. Decorate.

Show portion control with piping and decorations.

Evaluation – Free choice cake Practical 13



Cake





Practical 14: Spaghetti BologneseLearning ObjectivesBy the end of this task, you should be able to:

know how to make spaghetti Bolognese Know how to analyse the nutritional value of a dish

Ingredients Equipment200g lean mince or quorn Frying pan1 onion, finely chopped Saucepan3-4 mushrooms, sliced Chopping board1 carrot, grated Knives1 400g tin tomatoes, chopped Colendar

230ml vegetable stock2 tbsp tomato purée300g spaghetti1 tbsp olive oilSeasoning

Method

1. Heat the olive oil in a large saucepan over a medium heat. Add the mince and the onion and fry for five minutes, stirring occasionally, until the mince is browned and the onions softened.2. Add mushrooms and carrot, cook for around one minute, then add tinned tomatoes, vegetable stock, tomato purée, and seasoning. Stir well and bring to the boil, then reduce the heat to simmer for 15-20 minutes, until the sauce has thickened.3. Place the spaghetti in a deep saucepan full of salted boiling water and cook according to packet instructions, then drain.3. To serve, divide the cooked spaghetti between four dishes, spoon equal portions of Bolognese sauce over each.

Nutrition

Look at the nutrients information on the next pages. Can you work out what nutrients can be found in your Bolognese meal?

Nutrients found in the Bolognese What they do

http://www.bbc.co.uk/food/olive_oil

http://www.bbc.co.uk/food/spaghetti

http://www.bbc.co.uk/food/tomato_puree

http://www.bbc.co.uk/food/vegetable_stock

http://www.bbc.co.uk/food/carrot

http://www.bbc.co.uk/food/mushroom

http://www.bbc.co.uk/food/onion

http://www.bbc.co.uk/food/mince

Nutrient Function Sources

CarbohydrateProvides energy for the body.

All starchy foods, such as bread, rice, potatoes, pasta, cereals and cereal products; fruit and starchy vegetables, milk and milk products, sugar, preserves and confectionery.

Protein Provides amino acids (building blocks) that we can’t make ourselves. Needed for growth, development and repair of the body. Also provides energy.

Meat, fish, eggs, dairy foods, cereal products such as bread, soya products, nuts and pulses.

Fat Provides essential fatty acids (that we can’t make ourselves but need in small amounts), as well as energy. It also carries important fat-soluble vitamins and is important for their absorption.

Fats and oils, meat and meat products, dairy foods, oily fish, nuts, cakes, biscuits, pastry products, crisps and other snacks, chocolate.

Vitamin B1 (Thiamin)

Helps to release energy from carbohydrate. It is also involved in the nervous system and the heart.

Whole grains, nuts, meat (especially pork), fruit and vegetables and fortified breakfast cereals.

Vitamin B2 (Riboflavin) Helps to release energy from food and is

needed for the normal structure and functioning of the skin and body linings.

Milk and milk products, eggs, rice, fortified breakfast cereals, liver, pulses, mushrooms and green vegetables

Vitamin B3 (Niacin) Helps to release energy from food, and is

important for the normal structure of the skin and body linings. It also keeps the digestive and nervous systems healthy.

Meat, wheat and maize flour, eggs, milk and milk products and yeast.

Vitamin B6 Helps to release energy from protein, and helps to form haemoglobin in blood (the substance which carries oxygen around our bodies).

Poultry, white fish, milk and milk products, eggs, whole grains, soya beans, peanuts and some vegetables.

Vitamin B12

Important for making red blood cells and to keep the nervous system healthy. Also helps to release energy from food.

Meat, fish, milk and milk products, cheese, eggs, yeast extract and fortified breakfast cereals.

Vitamin C Acts as an antioxidant and is important for Fruit especially citrus fruits and berries; green

the normal structure and functioning of body tissues. It also helps the body to absorb iron from non-meat sources such as vegetables, as well as assisting the healing process.

vegetables, peppers and tomatoes. Also found in potatoes (especially new potatoes).

Nutrient Function Sources

Vitamin A Important for the normal structure and functioning of the skin and body linings, e.g. in lungs. It also helps with vision in dim light as well as keeping the immune system healthy.

Liver, whole milk, cheese, butter, spreads, carrots, dark green leafy vegtables and orange-coloured fruits, e.g. mangoes and apricots.

Vitamin D Needed for the absorption of calcium and phosphorus from foods, to keep bones healthy. Recent research also suggests that vitamin D enhances immune function and improves muscle strength.

Oily fish, eggs, meat, fortified cereals and spreads. Most is obtained through the action of sunlight on our skin during the summer months.

Vitamin EActs as an antioxidant and protects the cells in our bodies against damage.

Vegetable and seed oils and spreads, nuts and seeds.

CalciumImportant for the formation and maintenance of strong bones and teeth, as well as the functioning of nerves and muscles. It is also involved in blood clotting.

Milk and milk products, cheese and other dairy products, some green leafy vegetables such as broccoli, fortified soya bean products, canned fish (if containing bones that are soft and can be consumed) and bread.

Iron Required for making red blood cells, which transport oxygen around the body. Also needed for normal metabolism and the functioning of enzymes that remove unwanted substances from the body.

Liver, red meat, pulses, nuts, eggs, dried fruits, poultry, fish, whole grains and dark green leafy vegetables.

Magnesium

Helps to release energy from food and to maintain water balance. It is also important for the formation of strong muscles, bones and teeth.

Found widely in foods, particularly green leafy vegetables, nuts, bread, fish, meat, milk and milk products.

Water

Not a nutrient in the classical sense, but is essential for our bodies to work properly.

All drinks including water, milk, and juices. We actually get roughly 20% of our water requirements from the food we eat. Water-rich foods include fruit and vegetables, soups, stews and sauces.

FibreNot a nutrient, but improves the movement of the gut contents and helps prevent constipation. Some types of fibre also help lower blood cholesterol and glucose levels.

Cereals, beans, pulses, lentils, fruit and vegetables.

Practical 15: Pasta Bake ExampleLearning ObjectivesBy the end of this task, you should be able to:

know how to make a pasta bake

Ingredients Equipment200g pasta shapes Frying pan25g butter Saucepan25g plain flour Chopping board300ml milk Knives125g cheese grated Colander1 x 275g jar tomato pasta sauce Oven proof dish1 can tuna, drained1 small can sweetcorn

Salt, pepper and herbs

Method

1. Heat oven to 180C/fan 160C/gas 4.

2. Boil the pasta for 2 mins less time than stated on the pack.

3. To make the sauce, melt the butter in a saucepan and stir in the flour. Cook for 1 min, then gradually stir in the milk to make a thick white sauce. Remove from the heat and stir in all but a handful of cheese.

4. Drain the pasta, mix with the white sauce, tuna, sweetcorn and parsley, then season.

5. Transfer to a baking dish and top with the rest of the grated cheese. Bake for 15-20 mins until the cheese on top is golden and starting to brown.

Self Assessment – Pasta Bake

Wor

ked

well

Need

s im

prov

ing

Organisation

I came to the lesson ready to cook.I had my ingredients and got my equipment ready.I followed the recipe correctly.I worked orderly, was not messy and kept my work area organised and tidy.I managed my time effectively to complete the tasks.

Hygiene and safety

I washed my hands before and during cooking.I wore an apron, tied my hair back and removed jewellery.I cleaned my area, washed the dishes, packed the dishes away, put wet cloths in the laundry basket.

Food preparation skills

I used a range of equipment. safelyI used the bridge hold and claw grip to slice, chop and dice food.I measured liquids accurately using a measuring jug.I weighed solids accurately using scales.

Cooking

I can use the cooker safely.I can manage saucepans on the hob and keep the handles turned in.I used oven gloves to remove trays from the oven/grill.I can control the temperature of the hob to boil and simmer.I can use the oven to bake foods.

Final dish

I used a range of ingredients to make a high quality product. (Good appearance, taste, texture, nutrition and fit for purpose.)

TargetsList two targets that you need to improve on when cooking?

.......................................................................................................................................................

.......................................................................................................................................................

Evaluation – Pasta Bake



Pasta Bake



4. How would you develop the dish


Practical 16: LasagneLearning ObjectivesBy the end of this task, you should be able to:

know how to make a white sauce Know how to combine ingredients to make a lasagne

Ingredients Equipment250g minced meat (beef, lamb, quorn, chicken) Frying pan1 400g tin chopped tomatoes Saucepan½ onion Chopping board1 stock cube Knives1 tsp tomato purée Balloon whisk

mixed herbs Oven proof dish1 clove garlic75g lasagne pastaAdditional Ingredients:

75g sweet corn, 75g peppers, 75g mushrooms Cheese sauce100g cheese300ml semi-skimmed milk25g margarine25g flour

Method

1. Pre Heat oven Gas 5 / 180°C.2. Chop vegetables.3. Fry meat until browned, add vegetables and cook for a further 5 minutes.4. Add chopped tomatoes, tomato purée, stock cube and seasoning.5. Bring bolognaise mixture to the boil and turn down the heat, allow to simmer for 10 – 15 minutes.6. Heat flour, margarine and milk in a saucepan stirring continuously until sauce thickens. Add most of the cheese, saving a little for the top. 7. Layer lasagne. Put grated cheese on top.8. Bake for 30 – 35 minutes.

White Sauces

All in one method

This is a medium skill – all ingredients go into the saucepan together and these are gently heated stirring continuously.

You need to cook the sauce for a few minutes once it has thickened to make sure the flour is cooked fully.

Roux method

This is a high skill – as it is more difficult. The flour and butter are cooked before adding the milk a little at a time.Often the milk is flavoured and is usually warm when added.

What makes this more difficult is it is easy to go wrong and end up with a lumpy sauce, but it does taste better!

Practical 17: Jam TartsLearning ObjectivesBy the end of this task, you should be able to:

know how to make shortcrust pastry

Ingredients Equipment200g plain flour Mixing bowl100g block margarine Table spoon2 – 3 tablespoons cold water Tea spoon

¼ jar Jam Pastry cutterBun tinScales

Method

1. Make pastry – rub margarine and lard into flour until it looks like bread crumbs and feels sandy. Add enough water to make a firm dough.

2. Roll pastry out on a lightly floured surface.3. Cut out circles using the largest pastry cutter and place in bun tins.4. Add a small teaspoonful of jam to every pastry case taking care not to over-fill.5. Bake for 20 – 25 mins at Gas Mark 5 or 1800C. 6. Allow to cool in tins for 5 minutes before lifting onto wire rack.

Function of ingredients

Ingredient Function Nutrition

Plain Flour

Fat

Water

Jam

Do you think that pastry is healthy?

Practical 18: Mini Fruit TartsLearning ObjectivesBy the end of this task, you should be able to:

know how to make rich shortcrust pastry

Ingredients EquipmentRich Shortcrust pastry Mixing bowls

110g Block margarine or butter Table spoon

225g flour Pastry cutter

25g caster sugar Bun tin2 egg yolks ScalesA big pinch of salt Electric whisk1 tbsp of water Chopping board

Filling Knives1 pack cream cheese55g sugar60ml whipped cream1 tbsp fresh lemon juice¾ tsp vanilla extractblueberries (or any fruit of your choice)strawberries (or any fruit of your choice)kiwi (or any fruit of your choice)

Method

1. Preheat oven to 220°C / Gas 6.

2. Make pastry – rub butter into flour and sugar until it looks like bread crumbs and feels sandy. Add enough egg to make a firm dough.

3. Roll pastry out on cold, lightly floured surface.

4. Cut out circles using the largest pastry cutter and place in bun tins. Pierce bottom of crust with fork.

5. bake until golden (less than 10 mins). Cool completely.

6. Beat cream cheese and sugar in large bowl until smooth. Beat in whipping cream, lemon juice and vanilla.

7. Spread filling in each individual pie crust. Refrigerate until filling is firm

8. Decorate each pie with any fruit that you like.

Reading a Food Label


know the legal requirements for food labelling; make decision about food based on the label.

Keywords: label, analysis.

It is a legal requirement to inform customers about the food products they are buying. The Food Labelling Regulations 1996 states the information that must be displayed.

Legally the following information must be displayed Name of the food (people should know what the product is.) List of ingredients Food allergies Nutritional information Date Marking. There are two types:

Use by Day and Month or Day, Month Year for perishable foods Best Before - date until which the food will maintain its optimum quality, e.g. foods that become stale or develop

off-flavours, such as biscuits, crisps, or soft drinks. Storage conditions Instructions for use Business name and address Place of origin

Traffic Light LabellingYou're standing in a supermarket aisle looking at two similar products, trying to decide which to choose. You want to make the healthier choice but, you're in a hurry. Well, help is at hand. A growing number of supermarkets and food manufacturers are using traffic light colours on the labels of some products.

Watch the tv ads on traffic light labelling http://www.eatwell.gov.uk/foodlabels/trafficlights/

http://www.eatwell.gov.uk/foodlabels/trafficlights/

Practical 19: QuicheLearning ObjectivesBy the end of this task, you should be able to:

know how to make a quiche able to analyse the dish Able to suggest nutritional improvements

Ingredients EquipmentPastry Mixing bowl200g plain flour Table spoon100g block margarine Tea spoon2 – 3 tablespoons cold water Measuring jug

GraterChopping board and knives

Fillings Flan tinTuna and sweet corn Small tin tuna Small tin sweet corn 2 eggs 125mls milk 50g cheese

Cheese and Mushroom 100g mushrooms 100g cheese 2 eggs 125mls milk

Traditional1 onion2 rashers bacon2 eggs100g cheese125mls milk

Method 1. Make shortcrust pastry – rub fat into flour until it resembles breadcrumbs, add enough water to form a dough.2. Roll out pastry and use to line a flan ring or dish. Carefully trim top. 3. Prepare all ingredients for filling i.e. grate cheese, thinly slice mushrooms, drain and flake tuna, finely chop onion, grill or dry-fry chopped bacon. Beat eggs in a jug – add milk and mix.4. Place tuna and sweet corn or mushrooms and cheese or onion, bacon and cheese in flan case.5. Carefully pour over the egg and milk mixture taking care not to overfill the flan case.6. Bake for approximately 15 minutes on Gas 6 (200 C), then reduce heat to finish the centre (Gas 4-5 (160C) for approximately 20- 30 minutes).7. Do not allow to over - brown.8. Remove when pastry is brown and centre is set.

Fruit and Vegetables Protein Carbohydrates Dairy Fats and sugars

How could you improve your dish?

Practical 20: Sweet Puff Pastry DishLearning ObjectivesBy the end of this task, you should be able to:

know how to use a ready made components (Make sweet puff pastry product) Discuss the advantages and disadvantages of ready made components

Ingredients Equipment1 pack ready made puff pastry, thawed Baking sheet

2 Granny Smith apples, peeled, cored, and quartered

Potato peeler

1 tablespoon lemon juice Chopping board

Apricot jam KnivesRolling pinSaucepanBrush

Method

1. Preheat oven to 2000C / Gas 6.

2. Using a rolling pin, roll pastry in each direction. Using a knife (and tracing a small plate) cut out a circle of pastry. Place pastry circle on a baking sheet and let cool in the refrigerator for a few minutes.

3. Using a vegetable peeler cut wafer thin apple slices. Put apple slices in cold water with a squeeze of lemon juice.

4. Sprinkle pastry with sugar and arrange apple slices on top.

5. Bake in the middle of the oven for 15 to 20 minutes.

6. Warm some apricot jam gently on the hob. Dab (don't brush) the jam on the tarts.

Standard components

A standard component is a pre-prepared ingredient that is used in the production of a food product. Examples of

standard components are:

pizza bases

ready-made sauces

ready-made cake mixes

ready made pastry

ready-made icing

stock cubes

Advantages of using standard components

ensures consistency

saves time and effort

less skill required by staff

less specialist equipment needed

can reduce costs

components bought in bulk

reduces risk - high risk foods prepared elsewhere

Disadvantages of using standard components

less reliable - one manufacturer depends on another

components can be more expensive

sensory qualities may not be as good as fresh ingredients

large amount of storage space needed

time needed for ordering and delivery

What advantages are there for using the ready made puff pastry?

Are there any disadvantages?

Practical 20: Salmon en CrouteLearning ObjectivesBy the end of this task, you should be able to:

know how to use a ready made components (Make savoury puff pastry product) Learn how to prepare and cook vegetable accompaniments

Ingredients Equipment75g mascarpone or cream cheese Baking sheet

½ bag watercress , spinach and rocket, about 60g

Potato peeler

1 pack shortcrust or puff pastry Chopping board

1 salmon fillet, skinless Knives

1 egg , beaten Rolling pinSaucepanFood Processor

Method

1. Heat the oven to 200C/fan 180C/gas 6. Put the mascarpone or cream cheese in a food processor with the watercress, spinach and rocket and whizz the lot until you have a creamy green purée. Season well.

2. Roll the pastry out so you can wrap the salmon in it completely (just a bit thinner than a £1 coin) and lay it on a buttered or oiled baking sheet. Put the salmon in the middle. Spoon the watercress mixture onto the salmon. Now fold the pastry over into a neat parcel. Trim off any excess as you need to. Turn over and make 3 neat cuts in the pastry to allow steam to escape and make some decorations with the off cuts to. Brush with the egg glaze.

3. Bake for 30 minutes or until the pastry is crisp and browned. To test whether the salmon is cooked, push a sharp knife through one of the cuts into the flesh, wait for 3 seconds then test it against the inside of your wrist; if it is hot, the salmon is cooked. Serve with the rest of the watercress purée as a sauce.

http://www.bbcgoodfood.com/content/knowhow/glossary/egg/

Practical Assessment

Level 7Practical work was of a very high standard. You selected and used the correct equipment with confidence. There were few, if any, mistakes made and you produced a high quality product.

Level 6Practical work was of a good standard. With some guidance you selected and used the correct equipment. There were some mistakes but you produced a good quality product.

Level 5Practical work was of a satisfactory standard. With guidance you were able to use the correct equipment. There were mistakes, but you produced a satisfactory product.

Level 4Practical work was of an unsatisfactory standard. With guidance you were able to use equipment. There were many mistakes and your product was of an unsatisfactory standard.

Documents

Year 9 Catering – Topics · Web viewImportant for the formation and maintenance of strong bones and teeth, as well as the functioning of nerves and muscles. It is also involved