method - royalhigh.files.wordpress.com · web viewfollow the recipe: take care you follow each...
TRANSCRIPT
COOKING SKILLS, TECHNIQUES AND PROCESSES
Reading and Understanding Recipes
Name:………………………………………………………………………………………………………………………………………………………………………..
Preparing yourself for cooking
Hospitality
When you are preparing to cook a dish there are certain steps that you should take to make sure you are organised and prepared to cook.
These are:
1. READ THE RECIPE : read through the recipe making sure you understand all of the terms
and skills you need to complete the dish. Take time to check if you are not 100% of
what it means.
2. READ THE RECIPE AGAIN : it is very important you
know what to expect from each step so you are
confident when carrying them out.
3. ORGANISE THE INGREDIENTS : buy, weight and
measure out of the ingredients so you have everything you need to hand.
4. ORGANISE THE EQUIPMENT : collect all of the equipment you will need to make the
recipe, make sure it is all clean and is in good working order.
5. FOLLOW THE RECIPE : take care you follow each step of the recipe, ticking it off if
necessary. Take care to pay attention to any timings and tips to assess readiness.
Read the recipe and answer the questions:
Mary Berry’s Perfect Victoria Sponge
Ingredients
4 free-range eggs 225g/8oz caster sugar, plus a little extra for dusting the finished
cake 225g/8oz self-raising flour 2 tsp baking powder 225g/8oz baking spread, margarine or soft butter at room
temperature, plus a little extra to grease the tins
To serve
good-quality strawberry or raspberry jam whipped double cream (optional)
Method1. Preheat the oven to 180C/350F/Gas 4. Grease and line 2 x 20cm/8in
sandwich tins. (Use a piece of baking paper to rub a little baking spread or butter around the inside of the tins until the sides and base are lightly coated then line the bottom of the tins with a circle of baking paper.
2. Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and baking spread. Cream everything together until well combined with an electric hand mixer (you can also use a wooden spoon) but be careful not to over mix. Put a damp cloth under your bowl when you’re mixing to stop it moving around.
3. Divide the mixture evenly between the tins. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
4. Place the tins on the middle shelf of the oven and bake for 25 minutes.
5. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Remove them from the oven and set aside to cool in their tins for five minutes. Then run a rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack.
6. Set aside to cool completely.7. To assemble the cake, place one cake upside down onto a plate and
spread it with plenty of jam. If you want to, you can spread over whipped cream too. Top with the second cake, top-side up. Sprinkle over the caster sugar.
Questions:1. What temperature does the oven have to be set
at?................................................................................
2. What kind of flour should you
use?................................................................................................................
3. Why?..................................................................................................................................
...........................................................................................................................................
...........................................................................
4. What size of cake tines should you
use?.......................................................................................................
5. Should you prepare the cake tins in any way? If so, what should you
do?.....................................................................................................................................
...........................................................................................................................................
............................................................................
6. What are the 2 options for mixing the flour, eggs, butter and sugar
together?............................................................................................................................
..................................
7. What piece of equipment should you use to make sure you get all of the mixture from
the
bowl?..................................................................................................................................
.....................................
8. What is the approximate cooking time of the
sponges?...........................................................................
9. What should the cakes look and feel like when they are
ready?................................................................................................................................
...........................................................................................................................................
...........................................................................
10.Where should you put them to
cool?..............................................................................................................
11.Can you fill them immediately? If not, why
not?....................................................................................................................................
....................................
Classic cheeseburgers
Preparation time: 10 mins
Cooking time: 15 mins
Serves: Serves 4
IngredientsFor the burger
540g minced beef chuck steak 25g chopped coriander 1 onion, chopped 1 tbsp mustard 1 egg yolk 1 tbsp olive oil salt and freshly ground black pepper
To serve
4 slices mature Cheddar 4 tbsp mayonnaise ½ iceberg lettuce, shredded 4 ciabatta rolls 1 red onion, sliced 1 beef tomato, sliced
Method1. Place all the burger ingredients in a mixing bowl and stir to
combine. Using your hands, shape into four equal-sized patties.2. Preheat the grill to hot. Cook the burgers under the grill for 15
minutes, or until cooked through, turning once.3. Top each burger with a slice of cheese towards the end of the
cooking time so it starts to melt.4. Before serving, mix together the mayonnaise and lettuce. Cut the
ciabatta rolls in half and toast under the grill on both sides.5. Top the bottom halves of the ciabatta rolls with the lettuce and
mayonnaise, followed by a slice of tomato.
6. Arrange the burger and cheese on top of the ciabatta, followed by a slice of red onion. Top each burger with the other halves of the ciabatta rolls and serve.
Questions:
1. How long does it take to prepare the burger before
cooking?...............................................................
2. What is the approximate cooking time for the
burger?...........................................................................
3. What is a
tsp?....................................................................................................................................
.................
4. How do they want the coriander
prepared?...............................................................................................
5. How do they want the onion prepared for putting into the
burger?.....................................................
6. How do they want the onion prepared for putting on top of the burger after
cooking?.............................................................................................................................
....................................
7. What does it mean to ‘shred’
lettuce?..............................................................................................................................
....................................
8. What is the cooking technique used to cook the
burger?........................................................................
9. Can you think of another way of cooking the
burger?...............................................................................
10.Can you think of an alternative meat you could use that is lower in
fat?.............................................
Read the recipe below and answer the questions:
FishcakesPreparation time: 1-2 hours
Cooking time: 10 to 30 mins
Serves: Makes 8-12 cakes
Ingredients 450g potato, chopped into chunks 450g mixed frozen fish such as cod, haddock, salmon, smoked haddock 2 tbsp chopped fresh parsley 1 egg, beaten vegetable oil, for frying salt and freshly ground black pepper
Method1. Preheat the oven to 190C/170C Fan/Gas 5.2. For the mashed potato, bring a pot of water to the boil. Add the
potatoes to the pot and simmer until tender, this should take about 15 minutes. When cooked, drain and leave to drain for a few
minutes. Return to the pot and mash with a potato masher until a smooth consistency is achieved. Set aside.
3. Put the frozen fish on a roasting tin and roast in the oven for about 10-15 minutes until starting to flake. When cool enough to handle, remove the skin and any bones and flake the fish into large chunks.
4. Fold the fish, mashed potato, parsley and egg together until well combined. (Mix together carefully so as not to break up the fish too much.) Season with salt and pepper. Shape the mixture into 8-12 patties, depending on how large you want them to be and set aside to chill in the fridge for one hour.
5. Heat vegetable oil in a frying pan and fry the fish cakes until golden brown on each side and heated right through. Serve with tartare sauce and a simple salad.
Questions:1. What is the preparation time for the
fishcakes?.......................................................................................
2. What is the cooking time for the
fishcakes?..............................................................................................
3. What is the total cooking time for the
fishcakes?....................................................................................
4. How many does this recipe
make?...................................................................................................................
5. What does tbsp
mean?................................................................................................................................
......
6. Do you have to pre-heat the oven? If so,
why?...................................................................................................................................
.....................................
7. What are the 2 cooking techniques you use to cook the
potatoes?...........................................................................................................................
....................................
8. What does ‘consistency’
mean?................................................................................................................................
......................................
9. What are the 2 other cooking techniques used in the
recipe?...............................................................................................................................
....................................
10.Complete the table below:
Skill Explain how you do this/what it looks likeDrain
Mash
Flake
Fold
Shape
Lasagne
Preparation time: 30 mins to 1 hour
Cooking time: over 2 hours
Serves: 6-8
IngredientsFor the ragu
4 tbsp olive oil 4 celery sticks, finely chopped 2 carrots, finely chopped
1 medium onion, finely chopped 2 garlic cloves, peeled and crushed 1 sprig rosemary 700g/1lb 9oz beef mince 340g/12oz pork mince 1 bottle red wine (750ml/26½fl oz) 2 x 400g/14oz cans tomatoes, roughly chopped 200ml/7fl oz beef stock salt and freshly ground black pepper
For the bechamel sauce
1 litre/1¾ pints whole milk 2 bay leaves ¼ onion pinch freshly grated nutmeg 50g/2oz butter 50g/2oz plain flour
For the lasagne
14 sheets lasagne pasta 3 125g/4½oz balls mozzarella, cut into small cubes 50g/2oz grated parmesan freshly ground black pepper
Method1. Preheat the oven to 180C/350F/Gas 4.2. For the ragu, heat the olive oil in a frying pan over a low heat
and fry the celery, carrots and onion for approximately 15 minutes, until softened and golden. Add the garlic and rosemary and fry for two more minutes.
3. Add the beef and pork mince and fry until the liquid from the meat has been absorbed.
4. Pour in approximately 400ml/14fl oz of red wine and stir well. Simmer for approximately 45 minutes.
5. Once the wine has evaporated, add the tomatoes and stock. Leave the mixture uncovered to simmer slowly for two hours. Top up with more warm stock if necessary. Season with salt and freshly ground black pepper to taste.
6. To make the bechamel sauce, place the milk in a large non-stick saucepan, add the bay leaves, onion and nutmeg and gently bring to the boil.
7. In a separate saucepan melt the butter and add the flour. Beat well and cook for two minutes. Remove the milk from the heat and add a little to the flour mixture. Combine well, and when all the milk has been absorbed, add a little more. Continue to do this until all the milk has been added, whisking continually.
8. For the lasagne, Spoon a third of the bechamel sauce into the bottom of a lasagne dish in a layer, then place some of the pasta strips over the top. Follow this with some of the mozzarella and parmesan, and sprinkle over freshly ground black pepper. Follow with a layer of ragu. Repeat this step twice until all the
ingredients have been used up. Bake in the oven for 30 minutes, or until golden-brown on top and completely cooked through.
Questions:
1. Read the recipe above, do you understand all of the terms or words? If not, write
them underneath and we will define them together.
Word Definition
2. What are the 2 different units of measure that are used in the ingredients list for the
wine?
………………………………………………………………………………………………………………
…………………………………………..
3. What are the 2 different units of weight that are used in the ingredients list for the
mince?..........................................................................................................................
...................................
4. What is a sprig of
rosemary?.....................................................................................................................
..................................
5. What are the cooking methods used in this
recipe?..........................................................................................................................
...................................
6. What order of layering do they want to you do to make the final
lasagne?........................................................................................................................
..................................
Moroccan-style chicken with couscous and yoghurt
Preparation time: 20 mins
Cooking time approximately 1 hours
Serves Serves 4
Ingredients 1 large onion, chopped 3 garlic cloves, crushed 275ml/10fl oz chicken stock sea salt and freshly ground black pepper 4 chicken breasts 1 x 400g/14oz can chopped tomatoes 2 tsp ground cinnamon 1 tsp ground ginger handful dried apricots or prunes (or both), chopped 2 tbsp clear honey bunch fresh coriander, chopped couscous, to serve natural yoghurt, optional, to serve
Method1. Put the onion, garlic and chicken stock into a saucepan over a
medium heat and bring to the boil. Season with salt and freshly ground black pepper and boil for five minutes, or until reduced in liquid volume by half.
2. Add the chicken, tomatoes, ground cinnamon, ground ginger and dried apricots or prunes. Return the mixture to the boil, then reduce the heat to low, cover with a lid and simmer very gently, stirring occasionally, for about an hour.
3. Make the couscous by pouring 500mls of boiling water over 400g of couscous, cover with cling film and leave for five minutes.
4. Just before serving, stir the honey and coriander into the chicken and cook for a further five minutes. Serve with couscous and yoghurt.
Questions:
1. What equipment would you need for you to make this
dish?...................................................................................................................................
...........................................................................................................................................
...........................................................................................................................................
.................................................................................................................
2. What are the preparation skills outlined in the ingredients
list?.....................................................................................................................................
...........................................................................................................................................
..........................................................................
3. What is the optional
ingredient?....................................................................................................................
4. Can you think of another serving option other than
couscous?..............................................................
5. What is the overall cooking time of this
dish?..........................................................................................
6. If you wanted to serve this at tea time (6pm) what time would you have to start making
it for it to be ready in
time?..................................................................................................................................
....
7. If you wanted to make this dish for a party of 12 how much chicken would you need to
buy?...................................................................................................................................
....................................
8. If you wanted to make this for 2 how much couscous would you
need?............................................
9. What other meat could you use to make
this?..........................................................................................
10.What are all of the units of measurement that the ingredients list
uses?..................................................................................................................................
....................................