gcse food - skills booklet - castleford academy

GCSE FOOD - SKILLS BOOKLET

NAME: GROUP:

MINIMUM EXPECTED STEP/LEVEL

ASPIRATIONAL STEP/LEVEL

SKILLS PAGE

THERE ARE 12 SKILLS THAT YOU SHOULD DEVELOP AS PART OF THIS SPECIFICATION AND THEY ARE AS FOLLOWS: 1. GENERAL PRACTICAL SKILLS, 2. KNIFE SKILLS, 3. PREPARING FRUITS & VEGETABLES, 4. USE OF THE COOKER, 5. USE OF EQUIPMENT, 6. COOKING METHODS, 7. PREPARE, COMBINE & SHAPE, 8. SAUCE MAKING, 9. TENDERISE & MARINATE, 10. DOUGH, 11. RAISING AGENTS, 12. SETTING MIXTURES,

SKILL 1 - GENERAL PRACTICAL SKILLS

THERE ARE SOME VERY COMMON ABBREVIATIONS THAT ARE OFTEN USED IN RECIPES AND METHODS WHEN COOKING. CAN YOU IDENTIFY THE DEFINITION OF THESE VERY POPULAR ABBREVIATIONS?

ABBREVIATION DEFINITION

TSP

TBSP

DSP

ML

L

G

KG

MINS

SKILL 1 - GENERAL PRACTICAL SKILLS CONTINUED

WEIGH & MEASURE

WHAT IS THE NAME OF THIS PIECE OF EQUIPMENT? GIVE 3 REASONS WHY MIGHT YOU CHOOSE TO USE THE ABOVE PIECE OF EQUIPMENT RATHER THAN AN OLDER STYLE OF SCALES LIKE THE ONES IN

ADJACENT IMAGE?

WHAT ARE THESE 2 PIECES OF EQUIPMENT CALLED?

............................. .................................. ............................. .................................. CAREFULLY LOOK AT THE IMAGE OF THE MEASURING JUG BELOW. CAN YOU GIVE ONE ADVANTAGE OF USING A JUG LIKE THE ONE IN THE IMAGE FOR MEASURING

LIQUIDS? YOU CAN BUY A MINI MEASURE TO HELP YOU ACCU-RATELY MEASURE OUT SMALL QUANTITIES OF LIQ-UID. LOOK AT THE SIDE OF ONE OF THESE GLASSES THAT ARE IN THE DRAWERS IN THE FOOD ROOM - WHAT MEASUREMENTS ARE ON THE GLASSES?


CAN YOU COMPLETE THE GRID ABOUT MEASUREMENTS?

PREPARE INGREDIENTS & EQUIPMENT BEFORE YOU BEGIN COOKING ITS EXTREMELY IMPORTANT TO ORGANISE YOURSELF AND THE AREA THAT YOU WILL BE USING TO COOK IN. YOU SHOULD ORGANISE YOUR INGREDIENTS AND EQUIPMENT FIRST, SO THAT YOU ARE READY TO COOK. YOU SHOULD ALSO TAKE INTO ACCOUNT BASIC FOOD HYGIENE RULES AND SAFETY RULES. PREPARATION BEFORE STARTING TO COOK IS CALLED MIS AN PLACE. A GOOD WAY TO REMEMBER HOW TO SET UP YOUR AREA READY TO COOK IS TO USE THE ACRONYM HATTIE. H = TIE YOUR ...............BACK & IF APPROPRIATE WEAR A .......... & WASH

YOUR .................... A = PUT AN .................. ON. T = CLEAN YOUR ..................... WITH AN ANTIBACTERIAL SPRAY. T = COLLECT A ................. TO PUT YOUR INGREDIENTS ON. I = COLLECT THE .................................. YOU NEED. E = COLLECT .................................. YOU NEED AND PREPARE ANY TINS OR BAKING TRAYS (SUCH AS GREASE AND LINE).

SPOONS GRAMS MILLILITRES 1 TEASPOON 5g ...... ml

1 DESSERT SPOON .......g 10ml 1 TABLESPOON .......g ....... ml


PREPARE INGREDIENTS & EQUIPMENT CAN YOU SORT OUT THE STATEMENTS IN THE BOXES BELOW TO FORM A SET OF IN-STRUCTIONS FOR HOW TO CORRECTLY GREASE & LINE A CAKE TIN?

CORRECT ORDER

PLACE THE 6 STATEMENT ABOVE INTO THE BOXES BELOW IN THE CORRECT ORDER: TOP TIP WHEN YOU HAVE GREASED & LINED A BAKING TIN A LIGHT DUSTING OF ................

ON TOP OF THE GREASED PAPER CAN STOP THE BOTTOM OF THE CAKE BECOMING TOO GREASY.

REMOVE THE TIN AND CAREFULLY CUT AROUND THE DRAWN CIRCLE.

GREASE THE TOP OF THE PIECE OF GREASEPROOF/PARCHMENT PAPER.

PLACE BAKING TIN ONTO A PIECE OF GREASEPROOF OR PARCHMENT PAPER SLIGHTLY BIGGER THAN THE TIN.

PLACE THE CIRCLE OF GREASEPROOF/PARCHMENT PAPER INTO THE TIN.

DRAW AROUND THE BOTTOM OF THE TIN WITH A PENCIL.

BRUSH THE TIN WITH GREASE (MELTED BUTTER OR VEGETABLE OIL) IN THE BOTTOM AND AROUND THE SIDES.

1

2

3

4

5

6


SELECTING & ADJUSTING COOKING TIMES WHEN COOKING FOOD IT IS BEST TO FOLLOW THE RECIPE INSTRUCTIONS FOR A GUIDE FOR HOW LONG THE PRODUCT THAT YOU ARE COOKING TAKES TO COOK. TIMING IS CRUCIAL BECAUSE YOU DO NOT WANT TO ............ OR ................... COOK THE FOOD PRODUCT. HOWEVER, IT IS VERY IMPORTANT TO LEARN HOW TO CHECK WHEN FOOD IS COOKED, AND TO ADJUST THE COOKING TIME IF NECESSARY. DIFFERENT TYPES OF FOOD TAKE DIFFERENT AMOUNTS OF TIME TO COOK. IT IS IMPORTANT TO BE GUIDED BY THE RECIPE, BUT ALSO TO DO A: ................ CHECK AND/OR A .............. TEST SO THAT YOU CAN EX- TEND OR REDUCE THE COOK- ING TIME ACCORDINGLY. USUALLY THE SIZE OF THE PIECE OF FOOD DETERMINES THE COOK- ING TIME, THE LARGER AND MORE DENSE THE FOOD THE LONGER IT WILL TAKE TO COOK RIGHT THROUGH TO THE MIDDLE, SUCH AS A BEEF JOINT WILL TAKE LONGER TO COOK THAN A STEAK ...... TO COOK A BEEF JOINT THE BASIC RULES ARE: WEIGH THE JOINT IN ORDER TO CALCULATE THE COOKING TIME. IF YOU LIKE RARE BEEF COOK THE JOINT FOR 20 MINUTES PER 450G PLUS 20 MINUTES, FOR A MEDIUM RE-SULT COOK THE MEAT FOR 25 MINUTES PER 450G PLUS 25 MINUTES AND FOR A WELL DONE JOINT COOK IT FOR 30 MINUTES PER 450G PLUS 30 MINUTES. TO COOK A STEAK THE BASIC RULES ARE: 1 INCH (2.5 CM) THICK (IE SIRLOIN OR RUMP) – 1½-2 MINUTES ON EACH SIDE FOR RARE; 3 MINUTES ON EACH SIDE FOR MEDIUM; AND ABOUT 4 MINUTES ON EACH SIDE FOR WELL DONE. THERE ARE VARIOUS WAYS THAT YOU CAN CHECK THAT FOOD IS COOKED AND THESE ARE LOOKED AT IN MORE DETAIL OVER THE PAGE.


TESTING FOR READINESS THIS CAN BE DONE IN A VARIETY OF WAYS ......

DEFINITION EXAMPLE OF FOOD

USE A ............................ ............... AND INSERT IN THE THICK-EST PART OF THE FOOD FOR 2 MINS &

CHECK THE TEMPERATURE IS ABOVE 75°C.

USE A .................. TO CUT INTO THE THICKEST PART OF THE FOOD TO CHECK THAT THE JUICES ARE CLEAR AND NOT

PINK OR BLOODY.

WHEN MAKING DEEP/THICKER CAKES IT IS DIFFICULT TO JUDGE WHETHER THE CEN-TRE IS COOKED SO USE A ............. IN-SERTED IN THE MIDDLE, IF IT COMES

OUT CLEAN THE CAKE IS READY.

THE ................... OR POKE TEST IS MOST COMMONLY USED TO CHECK SMALL CAKES ARE COOKED. WHEN YOU TOUCH THEM WITH YOUF RINGER THEY SHOULD FEEL SPRINGY & SPONGY. YOU CAN USE THE SAME TECHNIQUE WITH SMALLER

CUTS OF MEAT, WHEN YOU PRESS THEM, THE FIBRES SHOULD FEEL SET NOT SOFT.

MOST BAKED PRODUCTS SHOULD HAVE A ................ CHECK TO ENSURE THEY

LOOK .............. BROWN IN COLOUR. IF YOU WERE CHECKING BREAD ROLLS, THERE

IS ALSO A SOUND CHECK, THEY ARE TURNED OVER & TAPPED ON THE BOTTOM WITH THE KNUCKLE TO CHECK IF THEY

SOUND ...................

FOODS SUCH AS RICE OR PASTA CAN BE ..................... TO SEE IF THEY ARE

COOKED. PASTA SHOULD BE ....... ............... WHICH MEANS FIRM TO THE

BITE AND RICE SHOULD BE COOKED THROUGH AND SOFT.

TECHNIQUE


TEST FOR READINESS EXAMPLE - HOW DO YOU KNOW A CAKE IS READY?

THERE ARE 4 MAIN WAYS TO CHECK THAT A CAKE THAT YOU ARE BAKING IS READY AND HAS BEEN BAKED. USE THE WORDS IN THE BOX AT THE BOTTOM OF THE PAGE TO FILL IN THE BLANK SPACES ...... APPEARANCE = COLOUR THE CAKE SHOULD BE GOLDEN ................ IN COLOUR. HOWEVER, THIS

SHOULD NOT BE THE ONLY METHOD USED AS THE ................ MAY HAVE BEEN PUT ON A ............................. THAT IS TOO HIGH MEANING THAT THE CAKE IS ................ ON THE OUTSIDE BUT IS STILL RAW ON THE INSIDE. APPEARANCE = IN THE TIN THE ................ OF THE CAKE WILL START TO ................. AWAY

FROM THE TIN. YOU WILL BE ABLE TO SEE A ........... BETWEEN THE EDGE OF THE CAKE AND THE SIDES OF THE TIN.

TOUCH THE CAKE SHOULD BE WELL RISEN AND ..................

AND ................ TO THE TOUCH. TOUCH THE CAKE GENTLY WITH ONE FINGER TO SEE IF IT SPRINGS BACK TO THE TOUCH.

EQUIPMENT YOU CAN USE A METAL ........................ OR A ..................

SKEWER OR A TOOTHPICK TO SEE IF YOU CAKE IS READY. INSERT THE SKEWER INTO THE ..................... OF THE CAKE ON A DIAGO-NAL SLANT, TAKE OUT AND IF YOUR CAKE IS ................. THE SKEWER SHOULD COME OUT CLEAN.

MISSING WORDS

SIDES BAMBOO SPRINGY BROWN OVEN GAP TEMPERATURE

SKEWER COOKED CENTER SPONGY BAKED PULL


JUDGING & MODIFYING SENSORY PROPERTIES IN ORDER FOR PEOPLE TO WANT TO EAT FOOD, IT NEEDS TO INITIALLY LOOK & SMELL APPETISING, FOLLOWED BY TASTE GOOD. FOOD IS CHECKED FOR FLAVOUR, TEXTURE AND SEASONING. THE CHARACTERISTICS OF FOOD THAT AFFECT OUR ORGANS OR SENSES ARE KNOWN AS ORGANOLEPTIC QUALITIES. JUDGING FOOD BASED ON THESE CHARACTERISTICS IS SENSORY EVALU-ATION. TESTING FOR FLAVOUR & SEASONING IT IS NECESSARY TO MAKE SURE THAT THE FOOD THAT IS BEING COOKED RETAINS ITS TASTE. CHECKING ITS TASTE IS ESSENTIAL DURING THE COOKING PROCESS, BUT ESPECIALLY JUST BEFORE THE END OF COOKING WHEN IT MAY NEED ADJUSTING BY SIMPLY ADDING SOME: NNIESSAOG = REHSB = SSIECP = MAKE SURE YOU USE A CLEAN ............................... WHEN TESTING FOR FLAVOUR. CHANGING THE TASTE & AROMA IT IS POSSIBLE TO CHANGE THE TASTE & AROMA OF FOOD BY THE ADDITION OF IN-GREDIENTS OR BY THE LENGTH OF COOKING TIME. THE TASTE & AROMA CAN BE CHANGED IN THE FOLLOWING WAYS: BY AN INFUSION - TO INFUSE IS TO FLAVOUR A LIQUID WITH AROMATIC IN-

GREDIENTS BY SLOWLY HEATING IT TO BOILING POINT AND THEN ALLOWING IT TO COOL. THE INFUSING INGREDIENTS ARE THEN SIEVED OUT AT THE END OF THE PROCESS.

INGREDIENTS USED TO INFUSE ......


BY REDUCTION - A REDUCTION IS A CONCENTRATED LIQUID FORMED WHEN IT IS BOILED RAPIDLY, IT WILL CONCENTRATE ITS FLAVOUR & COLOUR. WINE & STCOK CAN BE BOILED UNTIL SYRUPY IN CONSISTENCY, AND THEN CREAM CAN BE ADDED TO MAKE A RICH REDUCTION,

BY MAKING A PASTE - A PASTE SUCH AS A BEURRE MANIE IS MADE FROM EQUAL

QUANTITIES OF BUTTER AND FLOUR MIXED TOGETHER TO MAKE A SOFT PASTE, WHICH IS THEN ADDED TO LIQUIDS TO THICKEN THEM. THE CONSISTENCY OF LIQUIDS, GRAVY AND SAUCES IS IMPORTANT: THEY SHOULD NOT BE TOO THICK OR THIN.

CHANGING TEXTURE & FLAVOUR TASTING FOOD FOR TEXTURE IS AS IMPORTANT AS TESTING FOR FLAVOUR. INFACT, IN MANY CASES, CHANGING THE TEXTURE OF FOOD CHANGES THE FLAVOUR. IT IS IMPORTANT TO AVOID OVERCOOKING FOODS LIKE RICE, PASTA AND VEGETABLES AS THEY WILL BECOME SOGGY. THE TEXTURE OF DISHES CAN BE CHANGED. BREADCRUMBS CAN BE ADDED AS A GAR-NISH TO DISHES SUCH AS A PASTA BAKE OR CAULIFLOWER CHEESE. THIS WILL GIVE THE DISH MORE TEXTURE AS IT WILL BE CRISPY AND CRUNCHY ON TOP. IT WILL AL-SO LOOK BROWN AND ATTRACTIVE. MEAT SHOULD BE ALLOWED TO ............. ( SRTE ) AFTER COOKING AS THIS ALLOWS THE MUSCLE FIBRES TO RELAX WHICH MAKES THE MEAT MORE TENDER. WHEN MAKING A PRODUCT LIKE A CRÉME BRÛLÉE, THE RICH VANILLA CUSTARD BASE IS TOPPED WITH SUGAR USUALLY CASTER OR GOLDEN CASTER IS THE BEST CHOICE DUE TO THE SMALL SIZED GRAIN. THE DESSERT IS THEN FINISHED OFF BY PLACING IT: UNDER THE ................... WITH A ............. ......................... THIS CAUSES THE SUGAR TO MELT AND BROWN (KNOWN AS CARAMELISATION)

WHICH WHEN COOLED GIVES A CRUNCHY TOPPING. FOODS SUCH AS PASTRY CAN BE ................................... WHICH WILL DEEPEN THE COLOUR OF THE TOP OF THE PASTRY AND MAKE IT LOOK SHINY AND ATTRACTIVE.


PRESENTATION & FOOD STYLING WHEN WE ARE EATING OUT WE JUDGE FOOD BY ITS INITIAL APPEARANCE ......

LOOK AT THE 2 DISHES ABOVE - WHICH ONE LOOKS MORE APPE-TISING AND WHY? THERE ARE MANY DIFFERENT WAYS IN WHICH FOOD CAN BE STYLED AND PRESENTED TO MAKE IT LOOK AS ATTRACTIVE AS POSSIBLE. GARNISHES & DECORATIVE TECHNIQUES ADDING A FOOD TO A FINISHED DISH CAN IMPROVE ITS AESTHETIC (MAKING FOOD LOOK ATTRACTIVE) APPEARANCE. DECORATIONS ON SAVOURY FOOD ARE CALLED GARNISHES. CAN YOU IDENTIFY THE EXAMPLES OF GARNISHES ON THE FOOD PROD-UCTS BELOW:


DECORATIONS ON SWEET FOODS ARE SIMPLY CALLED DECORATIONS. CAN YOU NAME 5 EXAMPLES OF DECORATIONS USED FOR SWEET PRODUCTS? 1. 2. 3. 4. 5. ACCOMPANIMENTS CAN BE SERVED WITH BOTH SWEET & SAVOURY FOOD PRODUCTS, THESE CAN ADD COLOUR AND TEXTURE TO A DISH. WHAT MIGHT THE SWEET SAUCE BE IN THIS PHOTO? WHAT MIGHT THE SAVOURY SAUCE BE IN THIS PHOTO? PRESENTING FOOD FOR SERVING IT IS ALWAYS IMPORTANT TO CONSIDER THE SERVING DISH AND HOW THE FOOD WILL BE PLACED ON THE DISH. A NUMBER OF DIFFERENT TECHNIQUES CAN BE USED: USE THE CENTRE HEIGHT OF THE DISH - A ............... OF FOOD WILL LOOK

MORE ATTRACTIVE THAN IF IT IS ......................... ON A PLATE OR SERVING DISH,

IF LAYING OUT A PLATE OF BISCUITS OR CANAPES, ARRANGE THEM IN CON-TRASTING ............., AS THESE LOOK MUCH MORE ATTRACTIVE,

.................... FOOD SUCH AS FRUIT SLICES OR SLICES OF MEAT, WHICH STOPS THE FOOD LOOKING FLAT AND DULL ON THE PLATE,

KEEP .................... TO A MINIMUM - LOTS OF DIFFERENT COLOURS CAN BE OVERBEARING. USING TWO COLOURS OR DIFFERENT ............... OF A SINGLE COLOUR WORKS VERY SUCCESSFULLY.

COLOURS OVERLAP FLATTENED SHADES MOUND ROWS

SKILL 1 - GENERAL PRACTICAL SKILLS CONTINUED PORTIONING FOOD HOW WE PORTION FOOD AND FINISH IT OFF FOR PRESENTATION IS IMPORTANT TO MAKE THE FOOD LOOK AS ATTRACTIVE AS POSSIBLE. CORRECT PORTIONING OF FOOD IS IMPORTANT SO THAT EACH PERSON HAS THE RIGHT AMOUNT OF FOOD TO MATCH THEIR NUTRITIONAL NEEDS AND TO AVOID FOOD WASTAGE. DIFFERENT PIECES OF EQUIPMENT ARE USED TO PORTION FOOD - WHAT PIECE OF EQUIPMENT HAS BEEN USED TO PORTION THE FOLLOWING FOOD PRODUCTS?

WHAT IS HAPPENING IN THE PHOTOGRAPH TO THE RIGHT?

SKILL 2 - KNIFE SKILLS

WHEN USING A KNIFE A FLAT AND STABLE CUTTING SURFACE IS ESSENTIAL TO AVOID INJURY WHEN CUTTING FOOD. KNIVES ARE VERY DANGEROUS IF NOT HANDLED CORRECTLY. THERE ARE SOME SAFETY RULES THAT SHOULD BE FOLLOWED WHEN USING A KNIFE AND THESE ARE: THE CORRECT KNIFE SHOULD BE USED FOR THE CORRECT JOB, KNIVES MUST BE KEPT ............... AND CLEAN, AS A BLUNT KNIFE IS MORE

LIKELY TO CAUSE A CUT BECAUSE MORE PRESSURE NEEDS TO BE APPLIED TO THE KNIFE TO GET IT TO CUT,

THE POINT OF THE KNIFE SHOULD ALWAYS BE CARRIED ............................... TO AVOID INJURY,

DO NOT PUT KNIVES IN THE WASHING UP BOWL, HOLD THEM IN YOUR ............ AND IMMERSE THEM IN THE WATER TO WASH THEM WHILE ALWAYS KEEPING HOLD OF THEM.

THERE ARE SPECIFIC KNIVES THAT ARE DESIGNED FOR DIFFERENT CUTTING AND SHAPING TASKS. COMPLETE THE TABLE OVERLEAF USING THE NAMES OF THE KNIVES BELOW AND THE MISSING WORDS IN THE BOX ...... NAMES OF KNIVES 1. PALETTE KNIFE, 2. BREAD KNIFE, 3. CARVING KNIFE, 4. FILLETING KNIFE, 5. BONING KNIFE, 6. PARING KNIFE, 7. COOKS KNIFE. MISSING WORDS FOR THE TABLE USE THE WORDS IN THE BOX BELOW TO COMPLETE THE TABLE OVERLEAF ......

MEAT JOINTS FRUIT FISH LOAVES FLEXIBLE ICING POULTRY

VEGETABLE SCONES SERRATED FLEXIBLE BISCUITS DICING

CURVED THIN SERRATED RIGID

SKILL 2 - KNIFE SKILLS CONTINUED

COMPLETE THE CHART USING THE NAMES OF THE KNIVES AND THE MISSING WORDS FROM THE BOX OVERLEAF:

KNIFE DESCRIPTION USES

IT HAS A STRONG ............. BLADE THAT IS SUITABLE FOR A RANGE OF TASKS. THERE ARE A RANGE OF SIZES.

................, CHOPPING OR TRIMMING VEGETA-BLES, MEATS, POULTRY

AND FRESH HERBS.

THIS IS A SMALL KNIFE WITH A THIN AND

SLIGHTLY .................... BLADE

................ AND ...........................

PREPARATION

A VERY STRONG BLADE THAT WILL NOT BEND OR BREAK EASILY. IT MAY

HAVE A STRAIGHT OR ............... BLADE

REMOVING BONES FROM MEAT JOINTS

AND ..........................

THIS IS A VERY ......... BLADED, BUT FLEXIBLE

KNIFE WHICH IS EXCEPTIONALLY SHARP

USED FOR FILLETING ................

THIS HAS A LONG BLADE WITH EITHER

A ..................... OR PLAIN EDGE. IT CAN BE ROUNDED OR POINTED

CARVING ............. .................... OR LARGE PIECES OF MEAT LIKE A

COOKED HAM

THIS HAS A LONG ........................

EDGE

USED FOR SLICING ................ OF BREAD OR OTHER BREAD PRODUCTS

THIS HAS A LONG FLAT .....................

BLADE THAT IS ROUNDED AT THE TOP

USED FOR LIFTING ...............

OR ............... FROM BAKING TRAYS OR

SPREADING ........ ON CAKES

SKILL 2 - KNIFE SKILLS CONTINUED - ASSESSMENT

YOU NEED TO DEVELOP & DEMONSTRATE THE FOLLOWING TECHNIQUES/SKILLS USING A KNIFE ......

BRIDGE HOLD CLAW GRIP PEELING WITH A KNIFE

SLICING DICING EVEN SIZED BATONS

EVEN SIZED JULIENNE


YOU ARE GOING TO BE ASKED TO PREPARE A CARROT USING THE FOLLOWING FOUR TECHNIQUES: EVEN SIZED SLICES, EVEN SIZED DICE, EVEN SIZED BATONS, EVEN SIZED JULIENNE. THERE WILL BE PHOTOGRAPHIC EVIDENCE OF YOUR SKILLS. QUESTIONS 1. CAN YOU SUGGEST 3 VEGETABLES THAT ARE SUITABLE FOR CUTTING INTO BATONS? 2. WHAT WOULD YOU USE BATON VEGETABLES FOR? 3. WHAT WOULD YOU USE JULIENNE VEGETABLES FOR? 4. WHAT CAN YOU DO WITH ALL OF THE TRIMMINGS FROM THE VEGE-TABLES?

WATCH THE YOUTUBE CLIPS TO HELP YOU TO DEVELOP THE KNIFE

SKILLS.


REVIEW YOUR PERFORMANCE

ATTACH YOUR IMAGE BELOW ...... USE THE SPACES BELOW TO REVIEW YOUR PERFORMANCE ......

SLICING DICING BATONS JULIENNE

WWW (WHAT WENT WELL) EBI (EVEN BETTER IF)

SKILL 3 - PREPARING FRUIT & VEGETABLES

THERE ARE SOME KEY TERMS WHEN YOU ARE PREPARING FRUITS AND VEGETABLES, LOOK AT THE LIST BELOW - CAN YOU MATCH UP THE KEY TERM WITH THE DEFINI-TION BY DRAWING AN ARROW BETWEEN THE MATCHING PAIRS ......

KEY TERM DEFINITION

MASH TO REMOVE THINLY THE SKIN OF FRUITS OR VEGETABLES USING EITHER A PEELER OR PARING KNIFE

SHRED TO MAKE COARSE OR FINE THREADS BY RUBBING OVER THE SIDE OF A GRATER, E.G. CARROT FOR COLESLAW

SCISSOR SNIP

TO CRUSH INTO TINY PIECES WITH ANOTHER IMPLEMENT SUCH AS CRUSHING BISCUITS FOR A CHEESECAKE BASE

SCOOP TO SLICE INTO LONG THIN STRIPS, E.G. CABBAGE TO MAKE COLESLAW

CRUSH TO PEEL AND DIVIDE INTO PIECES SUCH AS WITH AN OR-ANGE OR GRAPEFRUIT

GRATE A HOLLOW SHAPED SPOON USED FOR PICKING UP A QUAN-TITY OF INGREDIENT, E.G. ICE CREAM

PEEL TO REMOVE SEEDS BEFORE USING SUCH AS DE-SEEDING A PEPPER

SEGMENT TO PRESS A SOFT FOOD, SUCH AS MASHED POTATO, THROUGH A PIPING BAG & NOZZLE, TO FORM A DECORA-

TIVE FINISH SUCH AS PIPING MASH ON A FISH PIE DE-SKIN THIS MEANS TO COOK FOOD QUICKLY IN BOILING WATER

AND THEN PLUNGE INTO COLD WATER IMMEDIATELY. THIS PROCESS RETAINS THE COLOUR OF FRUITS/VEGETABLES

AND STOPS ENZYMIC ACTION DE-SEED USING A KNIFE TO CREATE A SHAPE SUCH AS A TOMATO

WATERLILY BLANCH TO EXTRACT THE JUICE FROM FRUIT OR VEGETABLES, E.G.

USING A LEMON SQUEEZER SHAPE TO CUT FOOD WITH A PAIR OF SCISSORS, E.G SNIPPING

HERBS INTO SMALL PIECES PIPE TO MIX TWO OR MORE INGREDIENTS TOGETHER, THIS

COULD BE DONE BY HAND OR WITH A HAND BLENDER BLEND TO REDUCE TO A SOFT MASS BY USING A MASHER OR A

RICER, E.G MASHED POTATO JUICE TO REMOVE THE SKIN BY EITHER PUTTING THE FRUIT OR

VEGETABLES INTO BOILING WATER OR PLACING OVER DI-RECT HEAT SUCH AS A GAS RING. THIS TECHNIQUE COULD BE USED FOR PEPPERS, TOMATOES OR PEACHES

SKILL 3 - PREPARING FRUIT & VEGETABLES CONTINUED

TO MAKE FOOD PRODUCTS HAVE A MORE AESTHETIC APPEARANCE YOU CAN EITHER ADD: A GARNISH TO SAVOURY DISHES, A DECORATION TO SWEET DISHES.

CAN YOU MATCH UP THE IMAGE WITH ITS NAME FROM THE BOX AT THE BOTTOM OF THE PAGE?

GARNISH IMAGE DESCRIPTION

A STRAWBERRY CAN BE CUT INTO THIN SLICES WITH A KNIFE LEAVING THE TOP OF THE STRAWBERRY INTACT TO CREATE

A FAN EFFECT.

USING A KNIFE A ‘V’ SHAPE IS CUT AROUND THE MIDDLE TO CREATE A

TOOTHED EFFECT. THIS CAN BE DONE WITH TOMATOES & MELON.

SCORE DOWN WITH A SHARP KNIFE OR FORK TO GIVE A RIDGED EFFECT. YOU

CAN DO THIS TO CUCUMBERS AND LEM-ONS.

SLICE, THEN CUT FROM THE EDGE TO JUST PAST THE CENTRE. CUCUMBERS,

ORANGES AND LEMONS CAN BE PREPARED IN THIS WAY.

COURGETTES OR CUCUMBERS CAN BE PEELED ALONG THEIR LENGTH TO PRO-

DUCE RIBBONS WHICH CAN BE AR-RANGED IN DIFFERENT WAYS SUCH AS

MAKING A SPIRAL.

PLACING CUT VEGETABLES IN ICE COLD WATER CAN BE VERY EFFECTIVE. RAD-ISHES CAN BE CUT THROUGH TO AL-

MOST THE BASE AND THEY WILL OPEN UP IN COLD WATER OR YOU CAN MAKE

SPRING ONION CURLS.

TWISTS SCORING WITH A FORK RIBBONS CURLS

‘WATERLILY EFFECT’ FANNING

SKILL 3 - PREPARING FRUIT & VEGETABLES CONTINUED

CONTROLLING ENZYMIC BROWNING SOME FRUITS AND VEGETABLES WILL GO BROWN ONCE THEY ARE PEELED AND CUT, SUCH AS APPLES, PEARS AND POTATOES. THIS IS CALLED ENZYMIC BROWNING. YOU CAN PREVENT ENZYMIC BROWNING WHEN USING FRUITS AND VEGETABLES BY: SEALING THE CUT SURFACES - BY USING AN .............., SUCH AS PLACING VEGETABLES SUCH AS ........................ AND ...................................... IN VINEGAR, DIPPING SLICED APPLES IN .............................................. OR BY COVERING IN CLING FILM, .............................. - PUTTING THEM IN ..................... WATER FOR A

FEW SECONDS THE ..................... THEM QUICKLY, FOR EXAMPLE: BLANCHING RUNNER BEANS BEFORE FREEZING THEM,

............................. THE VEGETABLES OR FRUIT AS SOON AS THEY HAVE

BEEN PREPARED, FOR EXAMPLE: BAKING AN APPLE TARTE TATIN, ..................... SYRUP - FOR EXAMPLE: SLICED FRUIT CAN BE COVERED IN A

SUGARY SYRUP.

BLANCHING COOKING ACID ONIONS BOILING BEETROOT

COOLING SUGARY LEMON JUICE

SKILL 4 - USE OF THE COOKER

THERE ARE 3 TYPES OF OVEN THAT ARE GENERALLY USED TO COOK FOODS AND THESE ARE: 1. ASG = 2. CCTILEER = 3. CCTILEER ANF = THESE OVENS OPERATE AT DIFFERENT TEMPERATURES. IN THE TABLE BELOW ARE THE EQUIVALENT TEMPERATURES FOR GAS, ELECTRIC AND ELECTRIC FAN OVENS. THERE ARE SOME MISSING TEMPERATURES CAN YOU FILL THEM IN?

ALL

TYPES OF OVEN CAN VARY SLIGHTLY IN THE TEMPERATURES THAT THEY REACH, DE-PENDING ON HOW THEY ARE CONSTRUCTED, HOW GOOD THEIR OVEN DOOR SEAL IS AND HOW WELL THEY ARE INSULATED TO STOP THE HEAT ESCAPING.

ELECTRIC OVEN - °C ELECTRIC FAN - °C

140 130

150

170 160

220 200

230 220

GAS NUMBER

1

2

3

4

5

6

7

8

1/4 110 100

1/2 120 110

9 240 230

SKILL 4 - USE OF THE COOKER CONTINUED

THERE ARE DIFFERENT METHODS OF TRANSFERRING HEAT TO FOOD. IN ORDER TO COOK FOOD, HEAT ENERGY HAS TO BE TRANSFERRED TO IT FROM THE SOURCE OF HEAT ON THE COOKER HOB OR IN THE OVEN - EITHER GAS FLAMES OR AN ELECTRIC ELEMENT OR FROM FIRE (E.G. ON A BBQ). HEAT ENERGY IS TRANSFERRED TO FOOD IN THREE WAYS AND THESE ARE: DONNCCTUIO = VIOOENNCCT = NODAARITI = BELOW LETS LOOK AT EACH OF THE THREE METHOD OF HEAT TRANSFER IN MORE DETAIL ......

METHOD OF HEAT TRANSFER

DESCRIPTION

COOKING PANS, BAKING TINS AND TRAYS ARE MADE OF ................., THESE METALS ARE IRON, STEEL, STAINLESS STEEL, COP-

PER OR ALUMINIUM, METAL IS A ............... CONDUCTOR OF HEAT, WHEN WE HEAT A METAL PAN ON THE HOB, OR A BAKING

TRAY OR TIN IN THE OVEN, IT QUICKLY HEATS UP AND TRANSFERS HEAT ENERGY TO THE FOOD INSIDE,

IT DOES THIS BY A PROCESS CALLED CONDUCTION.

THIS IS THE NAME GIVEN TO THE TRANSFER OF HEAT EN-ERGY BY THE MOVEMENT OF MOLECULES IN A LIQUID OR IN THE AIR FROM A WARM AREA TO A COLDER AREA,

TWO EXAMPLES OF THIS ARE HEATING WATER IN A PAN AND HEATING THE AIR IN AN OVEN,

WHEN YOU HEAT UP A PAN OF COLD WATER ON THE HOB, THE HEAT ENERGY PASSES THROUGH THE METAL PAN BY CONDUCTION AND IS THEN TRANSFERRED TO THE WATER MOLECULES IN THE PAN. AS THE HEAT ENERGY INCREASES THE WATER MOLECULES START TO MOVE UPWARDS WHERE THE WATER IS COOLER AND THEY COLLIDE WITH OTHER MOLECULES AND THEY PASS HEAT ENERGY INTO THE FOOD.

THE HEAT ENERGY IN THIS METHOD IS IN THE FORM OF INFRARED HEAT RAYS,

THE INFRARED RAYS TRAVEL THROUGH THE AIR AND WHEN THEY COME INTO CONTACT WITH A SOLID OBJECT, THEY ARE ABSORBED INTO THE SURFACE OF THE OBJECT AND HEAT IT UP.


THERE ARE A VARIETY OF COOKING METHODS THAT ARE CARRIED OUT ON THE COOKER AND THESE ARE: 1. GRILLING, 2. ROASTING, 3. BAKING, 4. CASSEROLES/TAGINES, 5. BRAISING. WHERE DO THESE COOKING METHODS TAKE PLACE ON THE COOKER?


WE ARE GOING TO LOOK AT THESE COOKING METHODS IN MORE DETAIL...... GRILLING GRILLING IS A ............ METHOD OF COOKING FOOD BY APPLYING HEAT TO THE SURFACE OF THE FOOD. GRILLING IS A REALLY USEFUL METHOD OF COOKING BECAUSE IT IS QUICK. IT IS .................... BECAUSE IT DOES NOT NEED ANY FAT, AND IF THE FOOD THAT IS BEING GRILLED CONTAINS FAT SOME OF IT WILL ............... AWAY AS IT IS COOKED. SMALLER ....................... FOODS WILL COOK QUICKLY UNDER THE GRILL, THICKER FOODS THAT ARE NEAR TO THE HEAT SOURCE CAN BECOME ............................... ON THE OUTSIDE AND UNDERCOOKED ON THE INSIDE. FOODS NEED TO BE ..................... OVER OFTEN DURING COOKING TO ENSURE THE FOOD IS FULLY COOKED. GRILLED FOOD HAS A DISTINCTIVE APPEARANCE AND FLAVOUR. THE FOOD BEING GRILLED IS .................... DURING COOKING, WHICH MAKES IT EASIER TO CHECK WHETHER THE FOOD IS COOKED OR NOT. THERE IS A WIDE RANGE OF FOODS THAT ARE SUITABLE FOR GRILLING - MEAT (BACON, ................. & SAUSAGES), VEGETABLES (TOMATOES & MUSHROOMS), FISH (FISH FINGERS & FISH STEAKS), CHEESE (...........................), SEEDS & NUTS (THESE CAN BE TOASTED UNDER THE GRILL - HAZELNUTS, .............................., ALMONDS & SESAME SEEDS) AND BREADS (SLICED BREAD, BRIOCHE & .................). DISHES CAN BE FINISHED OFF UNDER THE GRILL AFTER THEY HAVE BEEN COOKED THROUGH. THE SURFACE OF THE DISH CAN BE SPRINKLED WITH BREADCRUMBS OR CHEESE AND THIS IS CALLED AU ........................ THERE ARE 3 DIFFERENT WAYS IN WHICH YOU CAN GRILL FOOD: 1. GRILLING - NUDRE EATH =

2. GRILLING - VEOR EATH = (CHAR GRILLING) 3. CANGRBBEIU =

OVERCOOKED VISIBLE TURNED HALLOUMI THINNER DRY NAAN

HEALTHIER GRATIN DRAIN COCONUT CHOPS


GRILLING UNDER HEAT THIS IS ACHIEVED BY USING THE GRILL SECTION OF A CONVENTIONAL COOKER. THESE TYPES OF GRILL HAVE A VARIABLE HEAT LEVEL, SHELF POSITION (SO THAT YOU CAN MAKE SURE THAT THE FOOD IS THE RIGHT DISTANCE AWAY FROM THE GRILL. MOST COOKERS HAVE A GRILL PAN WITH A HANDLE, THIS MEANS THAT THE GRILL PAN CAN BE PULLED OUT FROM UNDER THE GRILL, THE FOOD CHECKED AND TURNED AND THE PAN SLID BACK UNDER. GRILLING OVER HEAT THIS IS ACHIEVED USING A CHAR GRILL, WHERE GRILL BARS ARE HEATED FROM UNDERNEATH, THE HEAT COMES FROM EITHER GAS, ELECTRIC OR CHARCOAL.


CHAR GRILLING CAN ALSO BE ACHIEVED BY COOKING WITH THE FOLLOWING PIECE OF EQUIPMENT. CAN YOU NAME IT?

....................................................... THIS PIECE OF EQUIPMENT HAS RAISED RIBS TO MARK THE FOOD. THE GRIDDLE LINES ARE CALLED QUADRILAGE, THEY GIVE THE FOOD AN ATTRACTIVE GRIDDLED EFFECT. BARBECUING THIS IS A VERY POPU- LAR METHOD OF COOKING, WHICH MANY PEOPLE USE FOR COOKING OUT-DOORS IN GOOD WEATHER. TO BARBECUE IS TO COOK FOOD OVER A GRILL OVER BURNING CHARCOAL. CAN YOU SUGGEST AN ISSUE WITH COOKING FOOD ON THE BARBECUE?


USING THE OVEN THE FOLLOWING COOKING METHODS TAKE PLACE IN THE OVEN: 1. BAKING, 2. ROASTING, 3. CASSEROLES/TAGINES, 4. BRAISING. CAN YOU MATCH UP THE COOKING METHOD WITH ITS DEFINITION?

BAKING THIS IS THE COOKING & BROWNING OF FOOD WITH THE AID OF FAT. THIS METHOD GIVES FOOD A GOOD FLAVOUR & ATTRACTIVE CRISP TEXTURE. SOME FOODS CAN BE BASTED THROUGHOUT THE PROCESS SUCH AS CHICKEN. A RANGE OF FOODS CAN BE COOKED USING THIS METHOD - MEAT, VEGETABLES, POTATOES, ETC.

ROASTING THIS IS A MOIST METHOD OF COOKING USED FOR COOKING LARGER PIECES OF FOOD, WHERE THE FOOD IS ONLY HALF COVERED WITH A LIQUID. THE FOOD IS COOKED SLOWLY IN A PAN, USUALLY WITH A LID

AT A LOW TEMPERATURE. THIS METHOD CAN BE CAR-RIED OUT ON THE HOB OR IN THE OVEN & MEAT, VEG-

ETABLES & RICE ARE COOKED IN THIS WAY.

CASSEROLE THE COOKING OF FOOD IN A HOT OVEN WITHOUT EX-TRA FAT BEING ADDED DURING THE COOKING PROCESS.

A RANGE OF FOODS CAN BE COOKED USING THIS METHOD - CAKES, SCONES, BISCUITS, FRUIT, ETC.

TAGINE THIS IS A SLOW, GENTLE, MOIST METHOD OF COOK-ING WHERE THE FOOD IS COMPLETELY COVERED IN A

LIQUID AND COOKED IN THE OVEN. A RANGE OF FOODS CAN BE COOKED BY THIS METHOD - MEAT,

VEGETABLES, POTATOES, ETC.

BRAISING THIS IS A MORCCAN WORD FOR A GLAZED EARTHEN-WARE POT WITH A DISTINCTIVE LID. IT IS ALSO

USED TO DESCRIBE THE FOOD THAT IS COOKED IN IT. CCOKING THIS WAY IS THE SAME AS CASSEROLING.

THE SHAPE OF THE LID CREATES CIRCULATION WITHIN THE DISH, INFUSING THE FOOD WITH SPICES & FLA-VOURS. IN THIS METHOD OFTEN MEAT & VEGETABLES ARE INITIALLY BROWNED BEFORE THE LIQUID IS ADD-

ED & SIMMERED.

SKILL 5 - USE OF EQUIPMENT

THERE ARE A VARIETY OF PIECES OF EQUIPMENT THAT CAN BE USED IN THE KITCH-EN TO MAKE JOBS QUICKER AND MORE EFFICIENT. WE ARE GOING TO LOOK AT EACH OF THOSE PIECES OF EQUIPMENT MORE CLOSELY ...... WHAT ARE THESE PIECES OF EQUIPMENT CALLED?

IMAGE OF THE PIECE OF EQUIPMENT WHAT IS IT CALLED?

SKILL 5 - USE OF EQUIPMENT CONTINUED

BLENDERS THERE ARE MORE THAN ONE TYPE OF BLENDER AND THESE ARE: BLENDERS ............... TIME WHEN CRUSHING FRUIT, VEGETABLES & SOUPS.

SUGGEST 4 DISHES THAT CAN BE CREATED USING A BLENDER: WHY MIGHT THE PARENT OF A BABY/VERY YOUNG CHILD FIND A BLENDER USEFUL?

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

DNLBERE

A PIECE OF EQUIPMENT THAT HAS SHARP BLADES THAT ROTATE AT THE BOTTOM OF A GOBLET TO CUT UP FOOD & REDUCE IT TO A PULP. SOME BLENDERS ARE FREE STANDING & SOME FIT ONTO A FOOD MIX-ER OR PROCESSOR.

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

IIUIRELQDS

PULVERISES INGREDIENTS ALMOST INTO A LIQUID.

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

IHMOOSTE EAMKR

PULVERISES FRUITS & VEGETABLES TO PRODUCE HEALTHIER DRINKS.

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

DANH DNLBERE

FOOD IS BLENDED IN A SEPARATE JUG.

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

UOPS EAKMR

MAKE SOUPS FROM START TO FINISH, INCLUDING THE BLENDING.


FOOD PROCESSOR A FOOD PROCESSOR IS A POWERFUL PIECE OF EQUIPMENT WITH VARIOUS ATTACH-MENTS THAT CAN BE USED TO PREPARE A VARIETY OF FOODS. IT IS PARTICULARLY USEFUL FOR CUTTING AND SHREDDING LARGE QUANTITIES OF VEGETABLES. IT IS VERY QUICK AND CAN SAVE TIME IN FOOD PREPARATION. THE MAIN USES OF A FOOD PROCESSOR ARE: HESDR = RTGAE = COPH = LCIES = ISUIILDQE = REEUP = URB NI = EANKD = RREBUAMDCB = A FOOD PROCESSOR HAS A VARIETY OF DIFFERENT BLADES AND ATTACHMENTS THAT CAN BE FITTED TO IT IN ORDER TO PERFORM THE DIFFERENT TASKS.


MIXERS THERE ARE A WIDE VARIETY OF MIXERS AVAILABLE - THEY ARE EITHER HAND-HELD OR TABLE-TOP MACHINES.

WHICH MIXER IS WHICH?

............................ ............................... MIXERS ARE USED SUCCESSFULLY TO DO THE FOLLOWING: ...................... CREAM, WHISK EGG .................... TO MAKE MERINGUE, ................ CAKE MIXTURES, ................ BREAD DOUGH (SOME MIXERS HAVE DOUGH HOOKS).

HAND-HELD MIXERS

MORE POWERFUL AND ARE DE-SIGNED TO DEAL WITH LARGER

QUANTITIES OF FOOD.

TABLE-TOP MIXERS DESIGNED TO MIX, WHISK,

KNEAD OR BEAT SMALLER QUANTITIES OF FOOD


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


MICROWAVE OVEN MICROWAVE OVENS ARE USEFUL PIECES OF EQUIPMENT THAT ARE USED FOR: H _ _ T _ NG F _ _ D, C _ _ K _ NG F _ _ D, D _ FR _ ST _ NG F _ _ D, C _ _ K _ NG FR _ Z _ N _ R FR _ SH R _ _ DY M _ _ LS THEY ARE AVAILABLE IN DIFFERENT CATEGORIES FROM A TO E BASED ON THE POWER OUTPUT, WHICH IS MEASURED IN WATTS - THE HIGHER THE WATTAGE THE MORE POWERFUL THE MICROWAVE IS AND THE QUICKER IT COOKS THE FOOD. ADVANTAGES OF USING MICROWAVES MICROWAVES: SAVE ................ AND ....................... BECAUSE THEY COOK FOOD MUCH

MORE QUICKLY THAN CONVENTIONAL METHODS SUCH AS A JACKET POTATO . A SHORT STANDING TIME IS PART OF THE COOKING PROCESS,

CAN SAVE ON ........................ ....... IF FOODS ARE COOKED AND SERVED IN THE SAME DISH,

ARE ALSO EASY TO ............... AND USUALLY THEY JUST NEED A WIPE OVER, RETAIN THE ...................... AND ........................... OF FOODS, IN PAR-

TICULAR VEGETABLES. THIS IS GENERALLY BETTER THAN WITH OTHER METH-ODS OF COOKING DUE TO THE QUICK COOKING TIMES,

COOK VEGETABLES IN A ............. AMOUNT OF LIQUID VERY SUCCESSFULLY, CAN BE USED TO ....................... A MEAL EASILY AND QUICKLY WITHOUT

LOSING ITS QUALITY, WHICH CAN BE USEFUL IF A MEMBER OF THE FAMILY HAS MISSED A MEAL EARLIER,

COOK FISH QUICKLY AND RETAIN ITS ..........................., COOK A WELL ................ SPONGE PUDDINGS, ARE EFFECTIVE AT REHEATING .................. .................., DEFROST FOODS SUCH AS CHICKEN .......................... QUICKLY. DISADVANTAGES OF USING MICROWAVES FOOD CAN EASILY BE .............................. AND FOODS LIKE FISH CAN BREAK

UP. THE TIMING OF COOKING IS THEREFORE ........................, A MICROWAVE OVEN DOES NOT BROWN OR CRISP FOODS SO SOME FOODS ARE

UNSUITABLE FOR MICROWAVING SUCH AS ..................... PRODUCTS/DISHES GO SOGGY AND BISCUITS DO NOT COOK WELL BY THIS METHOD,

SKILL 5 - USE OF EQUIPMENT CONTINUED FOODS WITH A HIGH ............ OR ...................... CONTENT ARE BEST NOT

COOKED IN A MICROWAVE BECAUSE THE TEMPERATURES INVOLVED CAN CAUSE COMBUSTION,

TOMATOES AND POACHED EGGS, IF COOKED IN A MICROWAVE , MUST HAVE THEIR SKINS ............................ OR THEY WILL BURST,

................. SPOTS MAY OCCUR IN THE FOOD IF IT IS NOT STIRRED REGULAR-LY DURING THE COOKING PROCESS,

................. CANNOT BE USED IN THE MICROWAVE, NOR CAN SOME PLASTICS.

TIME CLEAN COLOUR SUGAR MOISTURE OVERCOOKED COLD

FLAVOUR PORTIONS RISEN REHEAT ENERGY WASHING UP SMALL

PASTRY PIERCED READY MEALS CRITICAL METAL FAT


SAFETY PRECAUTIONS THERE ARE SOME SAFETY PRECAUTIONS THAT SHOULD BE FOLLOWED WHEN US-ING ELECTRICAL EQUIPMENT: • KEEP ........................................... EQUIPMENT AWAY FROM WATER, • FOLLOW THE ............................................................ OPERATING INSTRUCTIONS, • CHECK CONDITION OF ...................... & PLUGS, • DO NOT USE WITH ................. HANDS, • DO NOT LEAVE FLEXES & ........................ NEAR TO WATER SUPPLIES, FIT TOPS OR ............................................................ SECURELY

WHERE APPROPRIATE E.G. ON FOOD BLENDERS, IF THE EQUIPMENT HAS CUTTING OR GRATING BLADES THESE CAN BE EX-

TREMELY .................. WHEN HANDLED, HOLD ELECTRICAL EQUIPMENT SECURELY DURING USE & PLACE ON

A ....................... SURFACE FOR STABILITY, DO NOT OVERFILL THE BOWL OR CONTAINER - THE CONTENTS MAY ...........

OUT, AND IF IT WAS A HOT LIQUID THAT WAS BEING PUREED IT COULD ............... OVERFILLING MAY ALSO MEAN IT TAKES LONGER TO BLEND AND MAY THEREFORE OVERWORK THE MOTOR,

• KEEP FINGERS, CLOTHING AND ...................... AWAY FROM BLADES OR RO TATING PIECES, • HAVE SPECIFIC ............................................... IN CORRECT USE OF EQUIPMENT, • EQUIPMENT SHOULD BE ........................... BEFORE & AFTER USE, CONCENTRATE DURING USE AND DO NOT LEAVE THE EQUIP-

MENT ................................................., MAKE SURE THE EQUIPMENT IS .......................... OFF WHEN NOT IN USE.

HAIR ELECTRICAL ATTACHMENTS TRAINING WET FLEXES

MANUFACTURERS SPILL UNSUPERVISED CLEAN

SWITCHED FLAT PLUGS SCALD SHARP

SKILL 6 - COOKING METHODS

THERE ARE DIFFERENT WAYS IN WHICH FOODS CAN BE COOKED. COOKING METH-ODS CAN BE CATEGORISED UNDER THREE HEADINGS: MOIST METHODS, METHODS USING OIL, DRY METHODS. LETS LOOK IN MORE DETAIL AT THE CATEGORIES OF COOKING METHOD.

SKILL 6 - COOKING METHODS CONTINUED

MOIST METHODS THESE METHODS USE MOISTURE TO TRANSFER HEAT TO THE FOOD. THE COOKING METHODS ARE IN THE BOX AT THE BOTTOM OF THE PAGE ......

COOKING METHOD METHOD OF HEAT TRANSFER

EXAMPLES OF SUITABLE FOODS

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

COOKING FOOD IN WATER AT 100°C

CONDUCTION THEN

CONVECTION

BACON JOINT/HAM,

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

SEALING MEAT IN HOT FAT, THEN COOKING SLOWLY IN A COVERED DISH WITH A LIT-

TLE LIQUID

CONDUCTION THEN

CONVECTION

TAGINES,

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

COOKING FOOD IN A SHAL-LOW PAN OF WATER OR

WINE TO JUST UNDER BOIL-ING POINT

CONDUCTION THEN

CONVECTION

PEARS/PEACHES,

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

COOKING FOOD IN A LIQUID JUST BELOW BOILING POINT,

SO IT BUBBLES GENTLY

CONDUCTION THEN

CONVECTION

SOUPS,

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

COOKING FOOD IN THE STEAM RISING FROM A PAN

OF BOILING WATER BENEATH

CONDUCTION THEN

CONVECTION

GREEN VEGETABLES,

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

COOKING FOOD BY SIMMER-ING GENTLY IN A COVERED POT EITHER IN THE OVEN,

ON THE HOB OR IN A SLOW COOKER

CONDUCTION THEN

CONVECTION

FRUITS — APPLE,

STEWING SIMMERING BRAISING POACHING STEAMING BOILING


MOIST METHODS QUESTIONS 1. SEVERAL COOKING METHODS USE WATER TO COOK FOOD. A) WHICH METHOD INVOLVES COOKING EGGS AT A TEMPERATURE LOWER THAN WHEN SIMMERING? B) GIVE ANOTHER EXAMPLE OF A FOOD THAT CAN BE COOKED USING THIS METHOD. 2. FLORENCE HAS DECIDED TO BLANCH SOME BROCCOLI. A) DESCRIBE THE PROCESS OF BLANCHING. B) BLANCHING THE BROCCOLI WILL HELP PRESERVE VITAMINS. GIVE ONE OTHER ADVANTAGE OF BLANCHING THE BROCCOLI. 3. BRAISING COOKS FOOD IN A COVERED POT FULL OF LIQUID, HERBS AND VEGETA-

BLES. GIVE 2 BENEFITS OF USING BRAISING TO COOK A BEEF POT ROAST. A) B) 4. BOILING AND STEAMING ARE BOTH COMMON METHODS OF COOKING CARROTS.

DISCUSS WHICH METHOD WOULD BE THE BEST METHOD TO COOK FINELY DICED CARROTS.


METHODS USING OIL TO TRANSFER HEAT THESE METHODS USE OIL TO TRANSFER HEAT TO THE FOOD. THE COOKING METH-ODS ARE IN THE BOX AT THE BOTTOM OF THE PAGE ......



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

FRYING FOOD GENTLY IN A LITTLE OIL IN ORDER TO

SOFTEN THE FOOD & DEVEL-OP THE FLAVOUR

CONDUCTION

VEGETABLES,

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

FRYING FOOD IN A SHALLOW FRYING PAN IN A LITTLE OIL

CONDUCTION

FISHCAKES,

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

FRYING FOOD FOR A SHORT PERIOD OF TIME IN A WOK,

USING VERY LITTLE OIL

CONDUCTION

FINELY CUT VEG-ETABLES,

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

COOKING FOOD IN SOME OIL OR FAT IN A HOT OVEN

CONVECTION THEN

CONDUCTION

ROOT VEGETABLES

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

FRYING FOOD IN A DEEP PAN OF VERY HOT OIL, SO THAT

THE FOOD IS FULLY IM-MERSED IN THE OIL

CONDUCTION THEN

CONVECTION

BATTERED VEGETA-BLES,

ROASTING STIRFRYING SAUTEING SHALLOW FRYING

DEEP FAT FRYING


METHODS USING OIL TO TRANSFER HEAT QUESTIONS 1. EACH METHOD OF FRYING USES A DIFFERENT PIECE OF EQUIPMENT. FOR EACH METHOD BELOW, GIVE THE PIECE OF EQUIPMENT USED AND A FOOD THAT CAN BE COOKED WITH THAT METHOD.

2. A MEDIUM AMOUNT OF OIL IS USED TO SHALLOW FRY FOOD. GIVE ONE BENEFIT AND ONE DRAWBACK OF SHALLOW FRYING SAUSAGES. A) BENEFIT: B) DRAWBACK: 3. HEALTHY EATING GUIDELINES SUGGEST WE SHOULD REDUCE THE AMOUNT OF

SATURATED FAT IN OUR DIETS. EXPLAIN WHY STIR-FRIED DISHES ARE OFTEN HEALTHIER THAN THOSE COOKED USING OTHER FRYING METHODS.

METHOD EQUIPMENT USED EXAMPLE OF FOOD

STIR FRYING

SHALLOW FRYING

DEEP FAT FRYING


METHODS USING DRY HEAT THESE METHODS USE DRY HEAT TO TRANSFER HEAT TO THE FOOD. THE COOKING METHODS ARE IN THE BOX AT THE BOTTOM OF THE PAGE ......



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

COOKING FOODS IN A HOT OVEN

CONVECTION THEN

CONDUCTION

POTATOES,

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

COOKING FOODS BY INTENSE RADIANT HEAT ON A METAL GRID OR GRILL RACK, UNDER-NEATH A HEATED GRILL ELE-

MENT IN A COOKER OR ABOVE THE GLOWING CHAR-

COAL/FLAMES IN A BBQ

RADIATION

FISH,

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

COOKING STARCH BASED FOODS WITH DRY HEAT FROM

A GRILL OR FLAME

RADIATION

BREAD,

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

COOKING FOOD THAT NATU-RALLY CONTAINS OIL OR FAT IN A FRYING PAN WITHOUT ADDING ADDITIONAL OIL

CONDUCTION

FLAT BREADS,

GRILLING TOASTING DRY FRYING BAKING


DRY METHODS QUESTIONS 1. BAKING, ROASTING, GRILLING AND DRY FRYING ARE ALL DRY METHODS OF COOK-

ING FOOD. WHICH ONE OF THE FOLLOWING STATEMENTS IS TRUE? A) ROASTING USES LOWER TEMPERATURES THAN BAKING, B) BAKING A POTATO IS MORE HEALTHY THAN RAOSTING IT, C) DRY FRYING USES HIGHER TEMPERATURES THAN ROASTING, D) GRILLING SAUSAGES TAKES MORE TIME THAN BAKING THEM. 2. GAS OVENS CAN BE USED TO BAKE FOOD. A) WHICH METHODS OF HEAT TRANSFER ARE USED WHEN BAKING? B) WHICH SHELF IN THE GAS OVEN ON THE RIGHT WILL BE THE HOTTEST? C) GIVE A REASON FOR YOUR ANSWER TO THE ABOVE QUESTION (B). 3. GIVE TWO ADVANTAGES OF USING A FAN- AS-

SISTED OVEN RATHER THAN USING A GAS OVEN. A) B) 4. GRILLING FOOD IS RECOMMENDED AS BEING A ‘HEALTHIER’ WAY TO COOK FATTY

FOODS SUCH AS SAUSAGES AND OTHER MEATS. A) EXPLAIN WHY GRILLING IS A HEALTHIER METHOD THAN ROASTING. B) GIVE ONE DRAWBACK OF GRILLING FOOD.

A B C


DRY METHODS QUESTIONS 5. LEXIE IS USING MINCED BEEF TO MAKE SPAGHETTI BOLOGNESE. THE RECIPE

SUGGESTS SHE ‘DRY FRIES’ THE MINCED BEEF. A) WHICH METHOD OF HEAT TRANSFER IS USED WHEN DRY FRYING? B) EXPLAIN WHY MINCED BEEF IS SUITABLE FOR ‘DRY FRYING’. C) WHY SHOULD LEXIE USE A MEDIUM HEAT WHEN STARTING TO DRY FRY THE MINCED BEEF? 6. AN EXTRACT FROM INSTRUCTIONS FOR ROASTING A TURKEY IS SHOWN BELOW.

A) DESCRIBE WHAT YOU WOULD DO TO BASTE THE TURKEY. B) EXPLAIN HOW BASTING AFFECTS THE TEXTURE AND COLOUR OF THE TURKEY.

Place the turkey into a pre-heated oven. Add any other basting liquids you choose, e.g. Stock/wine/

honey, to the roasting pan. Baste the turkey all over every 30 minutes.

SKILL 7 - PREPARE, COMBINE & SHAPE

COMPLETE THE TABLE BELOW WITH A DEFINITION FOR EACH OF THE FOLLOWING COOKING TERMS AND GIVE 2 EXAMPLES OF PRODUCTS THAT COULD BE MADE USING THAT TERM ......

TERM DEFINITION EXAMPLES OF FOOD PRODUCTS

ROLL 1. 2.

WRAP 1. 2.

SKEWER 1. 2.

MIX 1. 2.

COAT 1. 2.

SHAPE & BIND WET MIXTURES

1. 2.

LAYER 1. 2.

SKILL 8 - SAUCE MAKING

A SAUCE IS A WELL-FLAVOURED LIQUID WHICH HAS BEEN THICKENED. THE PROP-ERTIES AND CHARACTERISTICS OF A SAUCE ARE INFLUENCED BY THE WAY IN WHICH IT IS MADE AND THE PROPORTION OF INGREDIENTS USED. THERE ARE MANY REASONS WHY SAUCES ARE ADDED TO FOOD. THEY: ADD ...................., ADD FLAVOUR, ADD ...................., ............... DIFFERENT INGREDIENTS TOGETHER, MAKE THE DISH LOOK MORE ................................ AND ATTRACTIVE, ADD ............................., ........................... THE RICHNESS OF SOME FOODS.

ACTIVITY YOU WILL WORK IN PAIRS TO MAKE: 1. A SALAD DRESSING, 2. HOLLANDAISE SAUCE.

ATTRACTIVE COLOUR BIND TEXTURE BALANCE NUTRIENTS

SKILL 8 - SAUCE MAKING CONTINUED

STARCH BASED SAUCES STARCH HAS A VERY USEFUL PROPERTY WHICH IS TO THICKEN MIXTURES. WHEN LIQUIDS AND STARCH ARE MIXED TOGETHER AND HEATED, THE MIXTURE WILL THEN THICKEN. STARCHES CAN BE USED TO MAKE SAUCES AND: STDSUACR = RVSGIAE = AERBTTS = LZEAGS = THE SCIENCE/STAGES OF SAUCE MAKING CAN YOU ORGANISE THE FOLLOWING STATEMENTS INTO THE CORRECT ORDER FOR THE SCIENCE OF SAUCE MAKING? ON COOLING, THE GEL SETS AND THE SAUCE WILL BECOME THICKER. THE

THICKNESS OF CONSISTENCY OF THE SAUCE IS KNOWN AS ITS VISCOSITY. AT 80°C THE GRANULES WILL BURST. THE STARCH THICKENS THE MIXTURE

FORMING A GEL WITH THE LIQUID. THIS PROCESS IS KNOWN AS GELATINISA-TION,

WHEN A LIQUID & STARCH ARE HEATED TOGETHER TO 60°C, THE LIQUID EN-TERS THE STARCH GRANULES.

AT 100°C THE PROCESS OF GELATINISATION IS COMPLETE, THE STARCH GRANULES BEGIN TO SWELL AND INCREASE IN SIZE. CORRECT ORDER 1. 2. 3. 4. 5.


GELATINISATION IN IMAGES THESE IMAGES DEPICT HOW GELATINISATION TAKES PLACE: STARCH BASED SAUCES ARE USUALLY THICKENED WITH ONE OF THE FOLLOWING

INGREDIENTS: LRFUO = (HAS A HIGH PROPORTION OF STARCH), ONCRLRFUO = (PURE STARCH) RRAOWTOOR = (PURE STARCH)


STARCH BASED SAUCE MAKING THERE ARE 3 METHODS USED TO MAKE A STARCH BASED SAUCE AND THESE ARE: ROUX, BLENDED AND ALL-IN-ONE. A ROUX SAUCE IS THE TRADITIONAL WAY TO MAKE A BASIC WHITE SAUCE, IT IS MADE BY GENTLY MELTING THE BUTTER, ADDING THE .............. AND MIXING IT WITH A ..................... SPOON TO MAKE A ROUX. COOK THE ROUX FOR ............ MINUTES. REMOVE THE PAN FROM THE HEAT BEFORE ADDING THE ................ GRADUALLY TO THICKEN THE SAUCE, BEATING ALL THE TIME TO AVOID ANY LUMPS. RETURN THE PAN TO THE HEAT, BRING THE SAUCE TO THE ............, THEN REDUCE THE HEAT TO A SIMMER AND COOK FOR 2 MINUTES TO PRODUCE A .................. SAUCE. REMOVE FROM THE HEAT AND ADD ANY ADDITIONAL INGREDIENTS. A BLENDED SAUCE IS USUALLY ................. AND MADE WITH CORNFLOUR OR AR-ROWROOT, IT IS MADE BY BLENDING TOGETHER A LITTLE OF THE .......... WITH THE FLOUR TO MAKE A THIN SMOOTH PASTE AND HEATING THE REST OF THE MILK IN A SAUCEPAN UNTIL BOILING AND THEN POURING THE HOT MILK INTO THE BLENDED MIXTURE WHILE ........................ TO THICKEN THE SAUCE. RETURN THE MIXTURE TO THE PAN. ONCE THICKENED REMOVE FROM THE HEAT. AN ALL-IN-ONE SAUCE IS THE ......................... METHOD MADE BY ADDING THE BUTTER, FLOUR AND MILK INTO A SAUCEPAN AND PLACING THE PAN ON A ............... HEAT AND WHISKING CONTINUOUSLY UNTIL THE SAUCE THICKENS. ONCE THICK REDUCE THE HEAT TO A SIMMER AND ALLOW TO BECOME GLOSSY. RE-MOVE FROM THE ..............., ADD ANY SEASONINGS AND OTHER CHOSEN INGREDI-ENTS SUCH AS CHEESE. A WHITE SAUCE IS MADE FROM 3 TYPICAL INGREDIENTS – FLOUR, .............. AND ................... THIS TYPE OF SAUCE IS KNOWN AS A ...................... TO ADD INTEREST AND FLAVOUR TO A WHITE SAUCE YOU CAN ADD ............ IN ITALY IT IS CUSTOMARY TO ADD A PINCH OF ................. A ........................... SAUCE IS A WHITE SAUCE MADE WITH STOCK INSTEAD OF MILK. IT IS MADE BY THE ROUX METHOD BUT OFTEN SIMMERED FOR A LONG TIME TO ALLOW THE FLAVOURS TO INFUSE.

LIQUID BOIL BUTTER NUTMEG CHEESE WHISKING WOODEN

GLOSSY 1-2 BECHAMEL MILK FLOUR MEDIUM MILK

HEAT SWEET QUICKEST VELOUTE


SAUCE VISCOSITY THE VISCOSITY OF A SAUCE (ITS THICKNESS/CONSISTENCY) IS DETERMINED BY THE RATIO OR PROPORTION OF STARCH TO LIQUID. THE HIGHER THE RATIO OF STARCH TO LIQUID, THE THICKER THE SAUCE. STARCH BASED SAUCES CAN BE CLASSIFIED INTO THREE MAIN CONSISTENCIES. CAN YOU INSERT THE MISSING VOWELS TO MAKE THE THREE CONSISTENCY WORDS? P_ UR_ NG, C_ _ T_ NG, B_ ND_ NG. THE CONSISTENCY OF SAUCES DIFFERS DEPENDING ON WHAT THEY ARE BEING USED FOR, THIS CAN BE SEEN IN THE GRID BELOW. CAN YOU PUT THE CORRECT SAUCE WITH ITS DISH?

WHICH SAUCE?

TYPE OF SAUCE RATIO OF INGREDIENTS

DESCRIPTION EXAMPLE OF DISH

POURING 500ML MILK 30g FAT 30g FLOUR

AT BOILING POINT THIS SAUCE SHOULD

THINLY COAT THE BACK OF THE SPOON & POUR

FREELY

COATING 500ML MILK 50g FAT 50g FLOUR

AT BOILING POINT THIS SAUCE SHOULD

COAT THE BACK OF THE SPOON

BINDING/PADANA

500ML MILK 100g FAT 100g FLOUR

THIS SAUCE SHOULD BE THICK ENOUGH TO

BIND DRY INGREDIENTS TOGETHER

SKILL 8 - SAUCE MAKING CONTINUED LOOKING AT THE INFORMATION IN THE TABLE ON THE PREVIOUS PAGE WHAT DO YOU NOTICE ABOUT THE INFORMATION IN THE ‘RATIO OF INGREDIENTS’ BOXES? WHAT DO YOU THINK THAT INFORMATION MEANS FOR THE VISCOSITY OF THE THREE SAUCES?


REDUCTION SAUCES REDUCTION SAUCES ARE MADE WHEN A LIQUID IS SIMMERED OVER THE HEAT SO THAT THE WATER CONTENT EVAPORATES RESULTING IN A CONCENTRATED SAUCE. THIS PROCESS THICKENS AND INTENSIFIES THE FLAVOUR OF THE SAUCE. THE LIQUID COULD BE STOCK, FRUIT OR VEGETABLE JUICES, WINE, VINEGAR, OR A SAUCE, THAT IS SIMMERED UNTIL THE DESIRED CONCENTRATION IS REACHED BY EVAPORATION. THE AMOUNT OF TIME IT TAKES VARIES DEPENDING UPON THE AMOUNT OF LIQUID THAT HAS BEEN USED. THE BEST PAN TO USE IS A SAUTE PAN WHICH IS WIDER AND SHALLOWER THAN A CONVENTIONAL SAUCEPAN ALLOWING THE SAUCE TO HEAT UP AND EVAPORATE MORE QUICKLY. WHAT CAN STOCK BE MADE FROM? CAN YOU IDENTFIY THE REDUCTION SAUCES?

SKILL 8 - SAUCE MAKING CONTINUED EMULSION SAUCES SAUCES SUCH AS MAYONNAISE AND HOLLANDAISE ARE EMULSIFIED SAUCES. THE SAUCE IS AN EMULSION. AN EMULSION IS FORMED WHEN TWO IMMISCIBLE LIQ-UIDS (IMMISCIBLE MEANS LIQUIDS WHICH WOULD NOT NORMALLY MIX TOGETHER). CAN YOU NAME THESE 2 IMMISCIBLE LIQUIDS AND LABEL WHICH IS WHICH?

AN EMULSION IS MADE BY FORMING A SUSPENSION OF TINY DROPLETS OF FAT, SUCH AS OIL OR MELTED BUTTER IN A LIQUID, SUCH AS WATER OR VINEGAR. THE EMULSIFIED SAUCE CAN BE STABLE OR UNSTABLE.

STABLE EMULSIONS SAUCES SUCH AS MAYONNAISE AND HOLLANDAISE SAUCE ARE STABLE EMULSIONS. THEY ARE STABLE BECAUSE AN EGG YOLK HAS BEEN ADDED. EGG YOLK CONTAINS AN EMULSIFYING AGENT CALLED LECITHIN WHICH HAS THE ABILITY TO COMBINE WITH BOTH OIL AND WATER AND STOPS THE SAUCE FROM SEPARATING. IF YOU SHAKE TOGETHER TWO IMMISCIBLE LIQUIDS THEY WILL EVENTUALLY SEPARATE IN-TO LAYERS. OIL AND WATER ARE IMMISCIBLE. UNSTABLE EMULSIONS SALAD DRESSINGS SUCH AS A VINAIGRETTE ARE AN UNSTABLE EMULSION BECAUSE THEY ONLY CONSIST OF OIL AND VINEGAR WITH FLAVOURINGS. THEY DO NOT IN-CLUDE AN EMULSIFYING INGREDIENT SUCH AS EGG YOLK SO THEY SEPARATE VERY QUICKLY AFTER THEY HAVE BEEN MADE. DRESSINGS ARE THEREFORE OFTEN MADE TO BE USED IMMEDIATELY, OR ARE SHAKEN BEFORE THEY ARE USED.

SKILL 9 - TENDERISE & MARINATE

MARINATING IS A PROCESS OF SOAKING MEAT OR VEGETABLES IN A LIQUID BEFORE COOKING. TO MARINATE FOOD YOU USE A ................................ A MARINADE IS A HIGHLY SEASONED LIQUID, WHICH IS USED TO ADD: A ........................................., KEEP FOOD ...................., ASSIST IN ........................... FOOD. THE MARINATING LIQUID CAN BE AN ACIDIC OR A SALTY SOLUTION. THE ACIDS OFTEN USED FOR MARI-

NATING ARE: MELNO RO CSTIUR UCJEI = .........................................................., VEANRIG = ......................................., NIWE = ............................., GOUYTR = ..........................., MARINATING WILL TENDERISE TOUGHER CUTS OF MEAT. THE ACID CAUSES THE MEAT FIBRES TO BREAK DOWN AND THIS ALLOWS MORE MOISTURE TO BE ABSORBED INTO THE MEAT, MAKING THE MEAT JUICY AND TENDER. TO PREVENT THE MEAT FROM BREAKING DOWN TOO MUCH DO NOT MARINATE FOR MORE THAN 2 HOURS. THERE ARE OTHER WAYS TO TENDERISE TOUGHER CUTS OF MEAT AS WELL AS MAR-INATING MEAT AND THESE ARE:

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

EACH OF

THE

ABOVE METHODS ARE DISCUSSED IN DETAIL OVER THE PAGE.

MOIST TENDERISING FLAVOUR

SKILL 9 - TENDERISE & MARINATE CONTINUED POUND IT POUNDING SOFTENS AND TENDERISES MEAT, MAKING IT EASIER TO CUT AND EAT. AN EASY WAY TO DO THIS IS TO PLACE THE MEAT BE-TWEEN TWO PIECES OF WAX PAPER OR CLINGFILM. IF YOU DO NOT HAVE A MEAT MALLET YOU CAN USE OTHER KITCHEN UTENSILS, CAN YOU SUGGEST 2 YOU COULD USE TO POUND THE MEAT? 1. 2. SALT SALT IS A GREAT WAY OF TENDERISING MEAT, AS IT HELPS BREAK DOWN THE PRO-TEINS FOR A MORE TENDER TEXTURE. INSTEAD OF SEASONING MEAT BEFORE COOKING, GIVE IT A GENEROUS COATING OF SALT ABOUT AN HOUR BEFORE YOU WANT TO COOK IT, THEN RINSE THE MEAT UNDERNEATH COOL WATER TO REMOVE THE SALT AND PAT DRY BEFORE COOKING. WHY WOULD YOU RINSE THE SALT OFF AND PAT THE MEAT DRY BE-FORE COOKING? FRUIT FRUITS SUCH AS ................................., ........................ AND KIWI FRUIT CONTAIN PROTEOLYTIC ENZYMES THAT HAVE A TENDERISING EFFECT ON TOUGH MEAT. KIWI IS A GOOD CHOICE AS IT HAS A NEUTRAL TASTE UNILKE PINEAPPLE OR PAPAYA. YOU ONLY NEED TO USE A SMALL AMOUNT SUCH AS 2TBSPS PER 240ML OF MARINADE. SLOW COOKING COOKING TOUGH CUTS OF MEAT AT A LOW TEMPERA-TURE AND SLOWLY FOR A FEW HOURS, BREAKS DOWN THE COLLAGEN IN THE MEAT TO LEAVE SHREDS OF TENDER JUICY MEAT. AN ALTERNATIVE TO USING A SLOW COOKER WOULD BE TO MAKE A ............... (WHICH IS MEAT AND VEGETABLES SLOW COOKED FOR A LONG PERIOD OF TIME IN A LIQUID).

SKILL 9 - TENDERISE & MARINATE CONTINUED

TYPICALLY MEAT AND VEGETABLES ARE MARINATED, HOWEVER, FISH AND MEAT AL-TERNATIVES CAN BE SUCCESSFULLY MARINATED. TENDERISING FISH FISH CAN BE MARINATED TO ADD FLAVOUR AND MOISTURE. IT CAN ALSO BE COOKED ‘BY MARINATING IT IN ACID’. THE ACID IN THE JUICE DENATURES THE PROTEINS IN THE FISH. THE FISH WILL THEN ALTER ITS TEXTURE AND COLOUR BY CHANGING FROM TRANSLUCENT TO OPAQUE AND THE TEXTURE BECOMES FIRM. AN EXAMPLE OF THIS IS CEVICHE. THIS IMAGE IS OF SALMON & DILL CEVICHE WHERE THE CUBES OF SALMON HAVE BEEN MARINATED IN LEMON JUICE AND SALT FOR 30 MINUTES IN THE FRIDGE UN-

TIL THE SALMON CHUNKS TURN AN OPAQUE-PINK COLOUR AND BE-COME SPRINGY TO THE TOUCH. ONCE THE SALMON IS FIRM AND SPRINGY THE SALMON WILL BE DRAINED AND THEN THE OTHER INGREDIENTS OF THE DISH WILL BE ADDED TO FINISH THE DISH. MARINATING MEAT ALTERNATIVES MARINADES WILL ADD FLAVOUR TO: OUFT = UONQR =

MARINADES SUITABLE FOR USE WITH MEAT ALTERNATIVES CAN BE MADE WITH A VARIETY OF INGREDIENTS SUCH AS OIL, WINE, VINEGAR, SOY SAUCE, GARLIC, HERBS AND SPICES. THE MARINADES WILL NOT ONLY ADD FLAVOUR TO THE FOOD BUT THEY WILL ADD ................................ WHEN THE LIQUID IS ABSORBED. TOFU AND QUORN READILY ABSORB FLAVOURS FROM OTHER INGREDIENTS AND THIS CAN BE ESPECIALLY USEFUL FOR FOODS SUCH AS TOFU AND QUORN WHICH ARE EXTREMELY BLAND IF EATEN WITHOUT EXTRA FLAVOURS BEING ADDED.

SKILL 10 - DOUGH

A DOUGH IS A MIXTURE OF DRY INGREDIENTS, SUCH AS FLOUR AND A LIQUID, SUCH AS WATER, THAT IS MIXED, KNEADED, SHAPED AND THEN BAKED. PASTRY PASTRY IS A COMBINATION OF THE FOLLOWING 3 MAIN INGREDIENTS: THE FOLLOWING 3 INGREDIENTS CAN BE USED ALSO: THE ABOVE INGREDIENTS ARE MADE INTO A DOUGH. THE DOUGH IS THEN SHAPED AND BAKED. PASTRY IS OFTEN USED TO SUPPORT OR COVER OTHER INGREDIENTS. THE VARIETY AND TEXTURE OF THE PASTRY DEPENDS ON THE PROPORTION OF THESE INGREDIENTS AND THE WAY THAT THEY ARE MIXED AND ON THE METHOD OF COOKING. CAN YOU NAME 8 TYPES OF PASTRY? 1. 2. 3. 4. 5. 6. 7. 8.

SKILL 10 - DOUGH CONTINUED

SHORTCRUST PASTRY THE INGREDIENTS FOR MAKING SHORTCRSUST PASTRY & THEIR FUNCTIONS IS IN THE TABLE BELOW: PUT THESE SENTENCES INTO THE CORRECT SPACE ABOVE:

BINDS THE INGREDIENTS TOGETHER, USED BECAUSE IT DOES NOT RISE, IT HAS A LOW GLUTEN CONTENT WHICH

PRODUCES A SHORT, CRUMB TEXTURE, THE FAT COATS THE FLOUR GRANULES TO PREVENT GLUTEN FORMATION - THIS

PROCESS IS CALLED SHORTENING. THE WHITE FAT MAKES THE PASTRY SHORT IN TEXTURE AND THE BUTTER ADDS COLOUR AND FLAVOUR,

ADDED TO ENHANCE THE FLAVOUR. TOP TIPS FOR SHORTCRUST PASTRY THE PROPORTION OR RATIO OF INGREDIENTS TO USE IS: HALF FAT TO FLOUR - (SO IF YOU USE 200G OF FLOUR YOU NEED TO USE 100G

OF FAT), 1 TEASPOONFUL (5ML) OF WATER FOR EACH 25G OF FLOUR. FAULTS WHEN MAKING PASTRY THERE ARE SOME COMMON FAULTS WHEN MAKING SHORTCRUST PASTRY: ................................. AIR INCORPORATED - THIS GIVES A HEAVY TEXTURE, TOO MUCH ....................... IS ADDED, THIS MAKES THE PASTRY TOUGH,

INGREDIENT FUNCTION

............... FLOUR

FAT (A MIX OF WHITE FAT AND/OR JUST BUTTER)

WATER

SALT


TOO MUCH ............................ WHEN ROLLING OUT - THIS CAUSES HARD, BADLY RISEN PASTRY,

NO TIME ALLOWED FOR ............................. - THIS CAUSES PASTRY TO SHRINK WHEN COOKED,

................................ PASTRY WHEN ROLLING - THIS ALSO CAUSES THE PASTRY TO SHRINK WHEN COOKED,

OVEN TOO .............. - THIS CAUSES ILL-RISEN, GREASY PASTRY; OR PASTRY THAT IS HARD ON THE OUTSIDE AND SOGGY INSIDE.

WHAT IS BAKING BLIND? EXPLAIN IN DETAIL.

PRODUCTS USING SHORTCRUST PASTRY NAME 6 PRODUCTS THAT WOULD USE SHORTCRUST PASTRY: 1. 2. 3. 4. 5. 6.

HANDLING STRETCHING INSUFFICIENT LIQUID COOL RELAXING


PUFF PASTRY THE INGREDIENTS FOR MAKING PUFF PASTRY & THEIR FUNCTIONS IS IN THE TABLE BELOW: PUT THESE SENTENCES INTO THE CORRECT SPACE ABOVE:

BINDS THE INGREDIENTS TOGETHER AND ALSO COMBINES WITH THE GLUTEN TO FORM STRETCHY ELASTIC DOUGH,

HELPS DEVELOP THE FLAVOUR AND ALSO STRENGTHENS THE GLUTEN, ADDS COLOUR AND FLAVOUR, SOFTENS THE GLUTEN SO THAT THE PASTRY IS CRISP AND TENDER, HAS A HIGH GLUTEN CONTENT TO PRODUCE FLAKY CRISPY LAYERS. TOP TIPS FOR PUFF PASTRY THE PROPORTION OR RATIO OF INGREDIENTS TO USE IS: EQUAL FAT TO FLOUR (SO IF YOU USE 200G OF FLOUR THEN USE 200G OF FAT), 1 TABLESPOON (15ML) OF WATER FOR EACH 25G FLOUR, PLUS 5ML OF LEMON

JUICE, THE BUTTER IS PLACED INSIDE THE LAYERS OF THE DOUGH, WHICH IS THEN

REPEATEDLY ROLLED AND FOLDED TO CREATE A LAMINATED DOUGH WITH THE FAT EVENLY DISTRIBUTED THROUGHOUT THE LAYERS OF DOUGH.

INGREDIENT FUNCTION

........... ........... FLOUR

FAT (A MIX OF WHITE FAT AND/OR JUST BUTTER)

WATER

SALT

LEMON JUICE


IT IS A LONG PROCESS MAKING PUFF PASTRY, AND AS READY MADE PUFF PASTRY IS NOW READILY AVAILABLE, THIS IS OFTEN USED IN RECIPES AS A SHORTCUT. PUFF PASTRY IS LIGHT, CRISP AND BUTTERY IN FLAVOUR. IT IS THE RICHEST AND YET THE LIGHTEST OF ALL PASTRIES. AIR IS TRAPPED BETWEEN THE LAYERS OF THE DOUGH AND THIS, TOGETHER WITH THE STEAM CREATED FROM THE WATER, MEANS THE PASTRY RISES UP INTO MANY LAYERS WHEN IT IS BAKED. CAN YOU IDENTIFY THE PRODUCTS BELOW MADE USING PUFF PASTRY?


FINISHING METHODS FOR PASTRY THE FINISH TO ANY PASTRY PRODUCT IS IMPORTANT FOR A NUMBER OF REASONS. ALL THE PASTRY PRODUCTS MADE SHOULD BE THE SAME SIZE, FINISH AND SHAPE. DECORATIONS SHOULD BE DELICATE AND BALANCED, PIPING SHOULD BE NEAT AND TIDY. THE THREE BASIC TECHNIQUES FOR FINISHING PASTRY ARE: ............................ (SIUTNDG) A FINE SIEVE IS USUALLY USED TO DUST SWEET PASTRY PRODUCTS. DUSTING SHOULD BE LIGHT AND DELICATE, JUST ENOUGH TO DECORATE THE TOP OF THE PRODUCT. YOU CAN DUST WITH ............... ................. ............................. (GIIPPN) .......................... CREAM, CHOCOLATE OR CUSTARD CAN BE PIPED INSIDE PASTRY PRODUCTS SUCH AS A CHOCOLATE ................. OR USED AS A DECORATION ON PASTRY PRODUCTS SUCH AS ....................................... ............................. (IIFNLLG) IT IS IMPORTANT TO USE THE CORRECT AMOUNT OF FILLING INSIDE A PASTRY PRODUCT. TOO LITTLE FILLING AND THE PRODUCT MAY LOSE ITS SHAPE WHEN COOKED, TOO MUCH AND IT WILL SPILL OVER AND SPOIL THE EXPERIENCE. FILLED SAVOURY PASTRY PRODUCTS ARE ....................... AND ................... PASTRY PIES, PASTIES AND TARTS ARE USUALLY FINISHED IN A DEORATIVE WAY. CAN YOU IDENTIFY HOW THESE FINISHING TECHNIQUES HAVE BEEN PRODUCED?


ALL OF THESE PIES HAVE THE SAME PASTRY DECORATION TECHNIQUE. WHAT IS IT CALLED?

HOW IS IT CREATED?

QUITE OFTEN PASTRY PRODUCTS HAVE A GLAZE APPLIED TO THE TOP, PRIOR TO BAKING. THIS GLAZE ADDS COLOUR AND TEXTURE IN THE BAKING PROCESS. CAN YOU NAME 5 GLAZES USED ON PASTRY PRODUCTS: 1. 2. 3. 4. 5.


PASTA PASTA IS A MIXTURE OF FLOUR, SALT AND WATER; SOMETIMES EGG AND OLIVE OIL ARE USED TO MAKE A RICHER PASTA. THE WORD PASTA LITERALLY MEANS ‘DOUGH’ OR ‘PASTE’. THE INGREDIENTS USED TO MAKE FRESH PASTA ARE IDENTIFIED BELOW ALONG WITH THEIR FUNCTIONS, CAN YOU MATCH THEM UP?

TYPE ‘0’ PASTA FLOUR

EGG

SALT

OLIVE OIL

THIS IS ADDED TO ENHANCE THE FLAVOUR OF THE PASTA DOUGH.

NOT ESSENTIAL BUT WHEN ADDED; THE TEXTURE OF THE PASTA IS SMOOTHER & SILKIER. IT PRO-DUCES A DOUGH THAT EXTRUDES THROUGH THE PASTA MACHINE MUCH EASIER. ADDS FLAVOUR.

THIS IS A LIGHT WHITE FINE FLOUR THAT IS HIGH IN PROTEIN AND PRODUCES A TOUGHER DOUGH

THAT STRETCHES WELL FOR MAKING A GOOD PASTA DOUGH.

THESE ADD NUTRITIONAL VALUE TO THE PASTA AND PROVIDE A RICH CREAMY COULOUR. THEY AL-SO ENRICH THE PASTA DOUGH AND MAKE IT MORE

ELASTIC.

WATER

THIS HELPS BIND THE MIXTURE TOGETHER AND HELPS MAKE IT PLIABLE ENOUGH TO SHAPE.


INSTRUCTIONS ADD A PINCH OF SALT & 1TSP OF OLIVE OILTO THE WELL. PLACE PASTA INTO A PAN OF BOILING WATER AND BOIL FOR 5 MINUTES. BRING THE MIXTURE TOGETHER INTO A BALL OF DOUGH USING YOUR FIN-

GERTIPS. ROLL OUT INTO A RECTANGLE ON A FLOURED WORKSURFACE. KNEAD THE PASTA ON THE WORKSURFACE TO CREATE A SMOOTH PASTA

DOUGH. SIEVE THE TYPE ‘OO’ PASTA FLOUR INTO A MOUND ON THE WORKSURFACE. FEED THE PASTA THROUGH THE PASTA MACHINE TO ROLL IT THINNER,

FIRSTLY ON SETTING 1 AND THEN SETTING 4. DRAIN THROUGH A COLANDER. CRACK THE EGG INTO THE WELL. MAKE A WELL IN THE MOUND OF FLOUR. FEED THE LONG SHEET OF PASTA DOUGH THROUGH THE TAGLIATELLE CUT-

TER. CUT INTO STRIPS. CORRECT ORDER 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.

MAKING FRESH PASTA BELOW THERE ARE INSTRUCTIONS ON HOW TO MAKE FRESH PASTA. CAN YOU HELP HIM BY PUTTING THE INSTRUCTIONS IN THE RIGHT ORDER?

SKILL 10 - DOUGH CONTINUED BREAD BREAD IS MADE TYPICALLY FROM THE FOLLOWING 4 INGREDIENTS: 1. 2. 3. 4. THESE 4 INGREDIENTS ARE MIXED TOGETHER TO MAKE A BALL OF DOUGH. THE DOUGH IS THEN:

SKILL 10 - DOUGH CONTINUED THERE ARE 6 POSSIBLE INGREDIENTS THAT COMMONLY USED TO MAKE BREAD BUT NOT ALL OF THEM ARE USED EVERY TIME. USE THE ‘BREAD GAME’ TO HELP YOU CAN YOU COMPLETE THE TABLE BELOW?

INGREDIENT IMAGE FUNCTION

SKILL 10 - DOUGH CONTINUED SHAPING BREAD DOUGH CAN YOU NAME 6 DIFFERENT BREAD SHAPES? 1. 2. 3. 4. 5. 6. FINISHING OFF BREAD ROLLS VARIOUS INGREDIENTS ARE USED FOR TOPPING AND FINISHING BREAD BEFORE IT IS BAKED. BREAD CAN BE SPRINKLED WITH: BREAD CAN BE ........................ WITH A KNIFE TO MAKE LINES ON THE TOP OF THE BREAD TO MAKE IT LOOK MORE AT-TRACTIVE. BREAD CAN BE GLAZED BEFORE BAKING AND THIS WILL ENHANCE THE

COLOUR OF THE BREAD, AS WELL AS GIVING FLAVOUR TO THE CRUST. GLAZES GIVE AN ATTRACTIVE FINISH, ADD MOISTURE AND ALLOW DECORATIONS OR GARNISHES TO BE STUCK TO THE SURFACE OF THE DOUGH. THE MOST COMMON INGREDIENTS USED TO GLAZE BREAD ARE: AEWRT = OEHYN =

IMKL = ILO = EEABNT GEG = WHAT IS THIS POPULAR GLAZED BREAD CALLED?

SKILL 11 - RAISING AGENTS

CONSUMERS EXPECT BAKED PRODUCTS SUCH AS BREAD, CAKES AND SCONES TO HAVE A LIGHT, OPEN, SOFT AND ‘SPONGY’ TEXTURE. TO CREATE THIS DESIRED TEXTURE, A RAISING AGENT IS ADDED TO THE UNCOOKED MIXTURE TO INTRODUCE LOTS OF GAS BUBBLES, WHICH WILL EXPAND WHEN THE MIXTURE IS BAKED IN THE OVEN. THE GAS BUBBLES IN RAISING AGENTS ARE: RAI = ...................... (A MIXTURE OF GASES), BRNCAO OIIDDXE = ........................................ TEMSA = ...................... (WHICH IS WATER AS A GAS) WE ARE NOW GOING TO LOOK AT EACH OF THE RAISING AGENTS IN MORE DETAIL: EGGS AS A RAISING AGENT CAN YOU COMPLETE THE PARAGRAPH BELOW USING THE WORDS IN THE BOX? EGGS ARE A ......................... RAISING AGENT (YOU HAVE TO DO SOMETHING TO THEM FOR THEM TO WORK AS A RAISING AGENT) AND SECONDLY THEY DON’T PRO-DUCE A GAS, THEY SIMPLY INTRODUCE AIR INTO THE MIXTURE.

MECHANICAL RAISING AGENTS, LIKE EGGS TRAP GAS IN THE MIXTURE. WHEN YOU BEAT EGGS WITH A HAND WHISK OR AN ELECTRIC MIXER YOU ARE INCORPORAT-ING ............ INTO THE EGGS. IT IS THIS AIR THAT RAISES THE MIXTURE.

BEATING THE EGGS INCORPORATES AIR, WHICH YOU CAN SEE WITH AN INCREASE IN ........................ THE BEATING ALSO ............................ THE PROTEIN IN THE EGGS, WHICH CHANGES THE SHAPE AND ALLOWS AIR TO BE TRAPPED BETWEEN THE PROTEINS. THIS TYPE OF RAISING IS ESPECIALLY IMPORTANT IN ................ AND MOUSSE WHERE THE WHISKED EGG FORMED SHAPE IS VERY IMPORTANT IN THE FINAL LIGHT AIR FILLED TEXTURE.

EGG WHITES (.......................) ARE ESPECIALLY GOOD AS A MECHANICAL RAISING AGENT AS THE EGG WHITE WHEN BEATEN TRAPS AIR TO FORM A .......... ..........., WHICH IS VERY STABLE. THE BEATEN AIR STRUCTURE FORMS THE TEXTURE OF THE PRODUCT WHEN BAKED, THIS IS IMPORTANT WHEN MAKING .............................

DENATURES VOLUME SOUFFLE ALBUMEN MECHANICAL AIR

MERINGUES STIFF FOAM

SKILL 11 - RAISING AGENTS CONTINUED

CHEMICAL RAISING AGENTS YOU NEED TO KNOW ABOUT THE FOLLOWING 3 CHEMICAL RAISING AGENTS: SELF RAISING FLOUR, BAKING POWDER, BICARBONATE OF SODA. RAISING AGENTS ARE ADDED TO SWEET & SA-VOURY MIXTURES TO MAKE THEM RISE.

SR FLOUR BAKING POWDER BICARBONATE OF SODA

SELF RAISING FLOUR IS MADE FROM PLAIN FLOUR AND BAKING POWDER. THEREFORE SR FLOUR IS VERY CONVENIENT AS IT IS READY TO USE, AS THE RAISING AGENT IS AL-READY ADDED. THE SR FLOUR REACTS WITH THE LIQUID IN THE MIXTURE TO PRODUCE .............. ................ GAS, WHICH RAISES THE MIXTURE. IT IS MOSTLY USED IN CAKES AND BAKED PRODUCTS.

BAKING POWDER IS A BLEND OF ACID (MOST COMMONLY CALCIUM ACID PHOSPHATE, SODIUM ALU-MINIUM SULPHATE OR CREAM OF TARTAR) AND ALKALI – (BAKING SODA/SODIUM BICARBONATE). THESE CREATE CARBON DIOXIDE BUBBLES WHEN LIQUID IS ADDED. THIS REACTION HAPPENS VERY QUICKLY SO MIXTURES USING BAKING POWDER NEED TO BE MIXED QUICKLY AND THEN QUICKLY PLACED IN THE OVEN.

BAKING SODA (BICARBONATE OF SODA), IS USED WHEN THERE IS ALREADY AN ACID INGRE-DIENT IN THE RECIPE SUCH AS:

APPLESAUCE, BUTTERMILK, BROWN SUGAR, CHOCO-LATE, COCOA POWDER, CREAM OF TARTAR, HON-EY, LEMON JUICE, MOLAS-SES, VINEGAR.

WHEN BAKING SODA COMES IN CONTACT WITH AN ACID AND LIQUID IS ADDED, CARBON DIOXIDE (CO2), WATER AND A NEU-TRAL SALT ARE PRODUCED. CARE MUST BE TAKEN WITH HOW MUCH BAKING SODA IS USED. IF TOO MUCH - A ‘SOAPY’ AFTER-TASTE REMAINS AND THE PRODUCT BAKES DARKER. IF NOT ENOUGH IS USED - AN ACID FLAVOUR RE-MAINS.

BAKING SODA IS MUCH STRONGER THAN BAKING POWDER.


HOW DO THESE CHEMICAL LEAVENERS WORK?

WHEN CARBON DIOXIDE IS RELEASED BY EITHER BAKING SODA AND/OR BAKING POWDER, IT FIRST DISSOLVES IN THE LIQUID. WHEN THIS BECOMES SATURATED, THE CARBON DIOXIDE PRODUCED TURNS INTO THE AIR BUBBLES WHICH EXPAND. TOWARDS THE END OF BAKING THE BUBBLES SET. YOU HAVE A WELL RISEN PROD-UCT SHOWING TINY AIR HOLES WHEN CUT. BAKING POWDER IS USED IN CAKES, BISCUITS, BREAD AND SCONES TO GIVE A LIGHT SOFT TEX-TURE. BICARBONATE OF SODA IS USED IN PRODUCTS SUCH AS GINGERBREAD, CARROT CAKE, CHOCOLATE CAKE AND FRUIT CAKE AS THE AFTERTASTE OF THE RAISING AGENT IS HIDDEN BY THE STRONG TASTING FLAVOURS. ADDING EXTRA BICARBONATE OF SODA CAN RESULT IN A PEAKED OR COLLAPSED PRODUCT, A STRONG UNPLEASANT FLAVOUR AND A GREENISH TINGE. QUESTION WHY DO SCONE RECIPES INCLUDE CREAM OF TARTAR WITH BICARBONATE OF SODA? WHY NOT INCLUDE BICARBONATE OF SODA ONLY, AND LEAVE OUT CREAM OF TAR-TAR?


RAISING AGENTS EXPERIMENTAL WORK

DIVIDE YOURSELVES INTO GROUPS OF 3 PEOPLE. YOU ARE GOING TO EXPERIMENT WITH 3 DIFFERENT RAISING AGENTS AND EACH PERSON IN THE GROUP OF 3 WILL BE USING A DIFFERENT RAISING AGENT: PERSON 1 = SR FLOUR, PERSON 2 = SR FLOUR & 1/2tsp BAKING POWDER, PERSON 3 = SR FLOUR & 1/2tsp BICARBONATE OF SODA WITH 1tsp OF CREAM OF

TARTAR. METHOD FOR MAKING SCONES 1. PREHEAT THE OVEN TO 210°C OR GAS 7, 2. GREASE A BAKING SHEET, 3. SIEVE YOUR FLOUR INTO A MIXING BOWL. 4. ADD THE RAISING AGENT IF YOU ARE USING ONE, 5. RUB THE FAT INTO THE FLOUR UNTIL THE MIXTURE LOOKS LIKE BREADCRUMBS, 6. STIR IN THE SUGAR, 7. BEAT TOGETHER THE EGG AND THE 2tbsps OF MILK, 8. ADD SUFFICIENT LIQUID TO CREATE A BALL OF DOUGH, 9. PAT DOWN THE DOUGH ON A FLOURED WORKSURFACE UNTIL THE DOUGH IS 2CM

IN DEPTH, 10. CUT OUT THE SCONES AND PLACE ON THE GREASED TRAY, 11. GLAZE WITH EGG WASH, 12. BAKE FOR 9-12 MINUTES UNTIL GOLDEN BROWN. ONCE THE SCONES ARE BAKED RECORD YOUR OBSERVATIONS OF THE CHART OVER-LEAF.


COMPLETE THE CHART BELOW DURING AND AFTER YOUR PRACTICAL ACTIVITY ......

SUMMARY QUESTIONS 1. WHICH RAISING AGENT PRODUCED THE MOST GROWTH? 2. WHICH RAISING AGENT PRODUCED THE MOST GOLDEN SCONES? 3. WHICH RAISING AGENT PRODUCED SCONES THAT BEST KEPT THEIR SHAPE? IN YOUR OPINION WHICH RAISING AGENT WORKED THE BEST? GIVE 2 REASONS WHY ......

SCONE DEPTH PRIOR TO BAKING

COMMENTS ON TASTE & TEXTURE

SR FLOUR

SR FLOUR & BAK-ING POWDER

SR FLOUR, BAK-ING POWEDER & BICARBONATE OF SODA

DEPTH AFTER BAKING


YEAST AS A RAISING AGENT YEAST IS A LIVING TINY CELLED PLANT WHICH, WHEN SUPPLIED WITH: ..................., ..................., ................... (SUGAR OR STARCH) BREAKS DOWN THE FOOD INTO .................. ........................ AND ............... THIS PROCESS IS CALLED ......................................... YEAST IS A RAISING AGENT USED IN ................. MAKING. STEAM AS A RAISING AGENT IN MIXTURES THAT CONTAIN ALOT OF ................. SUCH AS BATTERS AND CHOUX PASTRY, THE WATER EVAPORATES AS .................... IN THE HOT OVEN PUSHING THE MIXTURE UP, AND THEN IT SETS ON COOKING. WATER CHANGES TO STEAM AT .......°C (BOILING POINT). STEAM HAS A GREATER VOLUME THAN WATER. BATTERS ARE MADE FROM FLOUR, LIQUID AND USUALLY AN EGG. THE MIXTURE IS BEATEN WELL AND IN THE PROCESS, SOME AIR IS INCORPORATED BUT THE MAIN RAISING AGENT IN A BATTER IS STEAM. CAN YOU NAME 6 PRODUCTS MADE FROM BATTER? 1. 2. 3. 4. 5. 6. CHOUX PASTRY IS A LIGHT, CRISP, HOLLOW PASTRY USED TO MAKE: GOUGERES. CHOUX PASTRY IS BAKE IN A HOT OVEN SO THAT THE INCORPORATED WATER QUICKLY TURNS TO STEAM, WHICH ALLOWS THE MIXTURE TO RISE.


COMPLETE THE CHART BELOW TO SHOW WHICH RAISING AGENTS ARE USED TO RAISE EACH MIXTURE:

MIXTURE PRODUCT WHICH RAISING AGENT?

CHOUX PASTRY (FOR PRO-

FITEROLES & ECLAIRS)

PUFF PASTRY

WHISKED SPONGE CAKE (FOR SWISS ROLLS OR

ROULADES)

CREAMED SPONGE CAKES

(SUCH AS VICTORIA SPONGE)

BATTER (FOR YORKSHIRE

PUDDINGS)

BREAD ROLLS

SCONES

GINGERBREAD

SKILL 12 - SETTING MIXTURES

REMOVAL OF HEAT STARCHES SUCH AS CORNFLOUR, WHEN HEATED WITH A LIQUID, WILL THICKEN A MIXTURE. THIS PROCESS IS CALLED .............................................. THE MIXTURE CAN THEN BE CHILLED AND IT WILL SET. THIS PROCESS IS CALLED GELATION. EXAMPLES OF THE GELATION PROCESS ARE: WHEN COMMERCIALLY BOUGHT CUSTARD POWDER IS MIXED WITH MILK AND

HEATED. THE CUSTARD THICKENS AND WILL SET ON CHILLING AND CAN BE USED AS ONE OF THE LAYERS TO MAKE A DESSERT LIKE TRIFLE.

WHEN MAKING THE TRADITIONAL DESSERT BLANCMANGE. ACTIVITY - MAKE FRUITY BLANCMANGE 4TBSPS CORNFLOUR, 55G CASTER SUGAR, 550ML SKIMMED MILK, 250ML SOFT FRUITS (STRAWBERRIES, RASPBERRIES, ETC) 1. USING A BLENDER, BLEND HALF OF THE SOFT FRUIT UN-

TIL IT IS IN A PUREE. IF YOU WOULD LIKE A SMOOTH SEEDLESS PUREE PUSH IT THROUGH A SIEVE,

2. CHOP THE REST OF THE FRUIT INTO SMALL PIECES/

SLICES, 3. BLEND THE CORNFLOUR AND THE SUGAR IN A BOWL WITH

2TBSPS OF COLD MILK, 4. HEAT THE REMAINING MILK IN A SAUCEPAN UNTIL ALMOST BOILING, 5. CAREFULLY POUR THE HOT MILK ONTO THE CORNFLOUR MIXTURE, STIRRING

WELL, 6. RETURN THE MIXTURE TO THE SAUCEPAN AND HEAT GENTLY UNTIL THE MIXTURE

THICKENS, 7. POUR THE MIXTURE INTO A MOULD AND CHILL IN THE FRIDGE UNTIL SET.

SKILL 12 - SETTING MIXTURES CONTINUED

USE OF PROTEIN THE TEXTURE OF FOODS THAT CONTAIN PROTEIN, SUCH AS EGGS, CAN BE ALTERED BY HEAT. WHEN PROTEIN IS HEATED, THERE IS A CHANGE IN ITS CHEMICAL STRUC-TURE - THE PROTEINS CHANGE SHAPE OR UNFOLD BECAUSE THE CHEMICAL BONDS ARE BROKEN, WHICH IS CALLED DENATURATION AND THIS THEN LEADS TO COAGULATION, WHICH IS THE SETTING OF PROTEINS. BELOW ARE SOME EXAMPLES OF DISHES WHERE PROTEINS HAVE BEEN USED TO SET MIXTURES. CAN YOU IDENTIFY THE DISH AND THE PROTEIN? DISH = PROTEIN =

DISH = PROTEIN = DISH = PROTEIN =

SKILL 12 - SETTING MIXTURES CONTINUED

ACTIVITY - MAKING BREAD & BUTTER PUDDING 4 SLICES OF WHITE OR BROWN BREAD OR BRIOCHE OR 3

CROISSANTS, 25G BUTTER, 50G DRIED FRUIT, 25G SUGAR, 350ML MILK, 2 EGGS. 1. LIGHTLY GREASE AN OVENPROOF DISH, 2. SPREAD THE BREAD WITH BUTTER AND CUT EACH SLICE INTO 4 TRIANGLES, 3. PLACE A LAYER OF BREAD IN THE DISH, SPRINKLE WITH HALF OF THE BREAD AND

FRUIT, REPEAT THIS PROCESS ANOTHER ONCE, 4. FINISH WITH A LAYER OF BREAD, 5. BEAT THE EGGS AND MILK TOGETHER IN A MEASURING JUG, 6. POUR THE BEATEN MIXTURE OVER THE BREAD THROUGH A SIEVE, 7. LEAVE TO STAND FOR 10 MINUTES, 8. BAKE FOR 30-40 MINUTES OR UNTIL THE MIXTURE HAS SET AND IS GOLDEN

BROWN.

gcse food - skills booklet - castleford academy

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