PROGETTO

Prendeteci gusto!!!!!!

A.S. 2016-2017

DOCENTI REFERENTI:

prof.ssa Gianfranca Sanna

prof. Andrea Vargiu

UNIONE

EUROPEA

I.P.S.A.A."DON DEODATO MELONI"

SETTORE S SERVIZI PER L’AGRICOLTURA E LO SVILUPPO RURALE

E SERVIZI PER L’ENOGASTRONOMIA E L’OSPITALITA’

ALBERGHIERA

LOC. PALLONI - 09070 NURAXINIEDDU (ORISTANO)

TEL. 0783/33 0 34 - 33 4 35 FAX 33 3 01

www.ipsaameloni.it - e-mail: istituto@meloniipsaa.191.it

istituto@pec.ipsaameloni.it

C.F. 80005710951

M.I.U.R

.

Welcome!! Starting on the right foot includes establishing rules that will last the whole year

through. I am sure you really want an environment in which you learn, know the limits and feel safe. That's what setting rules is all about!!

Use English as a language of communication

Be organised and prepared for class Cooperate with your group Take turns to speak

Use good manners and polite language Don't eat food, candy or gum

Do not sit on the tables Do not cheat Do not arrive late

Do not interrupt other students' learning Everyone is to be helping in the kitchen . If you do not have a specific job then you are

to be observing!! Participate and most importantly don't forget: cooking is a privilege!!

1 - OUR COOKING LABORATORY

To get to our cooking laboratory we go through the staff entrance and the restaurant dining

room. In the centre of the kitchen there is the hot preparation area with the cooking ranges, the salamander, the chargrills, the ovens, the electric bain marie, the pasta cooker, the deep

fryer. Above the cooking ranges there is the ventilation extractor hood. The worktop units are along the walls. The fridges are next to the blast chiller. The pastry area is separate and independent from the

kitchen; the larder is on the ground floor, next to the cold rooms and the chef's office. In the dishwashing area there are two sinks and a dishwasher.

The changing rooms with the lockers are downstairs, the toilets are between the pastry area and the bar. The distribution area, with the pass or hotplate, is in front of the restaurant dining room.

KITCHEN TALK

1 – Describing a cooking laboratory and its different areas:

We are now going into the kitchen through the staff entrance... Where is the...(hot preparation area, distribution area, storage area...)

In the centre / on the left / on the right / in the corner / along the wall / in front of / near ...there is..... What is this area used for?

2 – THE KITCHEN EQUIPMENT

A kitchen equipment can be subdivided into different categories:

1 - FOOD PREPARATION APPLIANCES: they include all the machinery used in the process of

preparing food for cooking. Some examples are the MEAT SLICER and the BREAD SLICER, the FOOD BLENDER, the GRATER, the JUICER, the PEELER, the FOOD PROCESSOR. 2 - COOKING APPLIANCES: they include all the machinery used to cook food. Some examples

are the different kinds of COOKERS, the different kinds of OVENS, the different kinds of GRILLS (the fry top grill, the barbecue). Choosing the right appliance is a difficult decision and different

factors, advantages and disadvantages should be considered. 3 – POTS AND PANS: some examples: the CASSEROLE (to boil pasta, rice, pulses and to prepare soups, sauces, stocks), the FRYING PAN (to fry food), the STOCKPOT (usually made of

aluminium, to boil water for pasta), the SAUTEUSE (to sauté and prepare sauces), the BRAISING PAN (to braise or stew big pieces of meat), the FISH KETTLE (to cook fish) the

ROASTING PAN (to roast food in the oven) 4 – UTENSILS and KNIVES: TONGS, the MANDOLIN, SPATULAS are examples of utensils. Chefs also use a great variety of knives with different purposes: the CHEF'S KNIFE to cut raw meat

and vegetables, the POTATO PEELER to peel fruit and vegetables, the BONING KNIFE to remove bones, the FILLET KNIFE to fillet fish.

KITCHEN TALK

2 – To talk about equipment

I can't find the utensils! Please, help me find the equipment for our mini cakes!

I never find the things I need when I'm in a hurry! Please get the bowl from the cupboard Where are the moulds kept? Where is the baking dish? Where are the wooden spoons?

They should be in this cupboard (credenza) – They are in the top drawer (cassetto in alto) of the workstation – It is in the bottom drawer (cassetto in basso) of the

workstation – There is one on the shelf (mensola) over the workstation

3 – A CHEF'S UNIFORM

Personal questions:

1 Do you wear a uniform in your kitchen at school?

2 What colour trousers do you wear? 3 What kind of hat do you wear? 4 Do you wear shoes or clogs?

5 Do you like your uniform? Why / Why not? 6 Why is it important to wear a uniform in the kitchen?

Some of our delicious............

Cheesecake

Ingredients

Crust • 200g biscuit crumbs

• 50g sugar • 100g unsalted butter • 5g cinnamon

• pinch of salt

Filling • 350g cream cheese (for example, Philadelphia cheese)

• 100g granulated sugar • pinch of salt

• 1,5dl cream • 3 large eggs • 40g cornstarch

• half a lemon • half an orange

Topping

• 475ml cream • 35g powdered sugar

• 1 teaspoon vanilla extract • 340 g fresh raspberries • 100g granulated sugar

• 120ml water

Method Prepare the crust

1 Pulse the biscuits in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Use your hands to stir in the melted butter and toast over low heat

for about five minutes. Add the sugar and cinnamon.

2 Put the biscuit crumbs in the bottom of the springform pan. Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan. Put in the

fridge for about 10 minutes.

Make the filling 3 Separate egg yolks and whites. Cut the cream cheese into chunks and place in the bowl of a planetary mixer. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the

sugar, beat for 4 minutes more.

Add the salt, the yolks (one at a time), the lemon zest and lemon juice, the orange zest and

the cream, beating after each addition. Add the whipped cream, beat until incorporated with the cornstarch. Remember to scrape down the sides of the mixer bowl.

Cook the cheesecake 4 Pour the cream cheese filling into the springform pan, over the biscuit bottom layer. Smooth the top with a rubber spatula.

5 Place the roasting pan with the springform pan in it in the oven, at 170°C for about 45 minutes.

6 Turn off the heat of the oven and let the cake cool. A gentle cooling will help prevent the

cheesecake surface from cracking. Then, chill in the refrigerator for a minimum of 4 hours, or overnight.

Prepare the raspberry sauce 7 Place raspberries, sugar, water and the other ingredients in a small saucepan. Use a potato

masher to mash the raspberries. Cook over medium heat, whisking for about 5 minutes, until the sauce begins to thicken. Remove from heat and let it cool.

Prepare the cake to serve

8 Remove the cake from the refrigerator and place it on your cake serving dish. Open the springform latch and gently open the pan and lift up the sides.

9 Serve plain or drizzle individual slices with the raspberry sauce.

Custard sauce

Ingredients

• 1 l milk

• 12 egg yolks • 250 grams sugar

• 1 vanilla pod

Directions

Cut the vanilla pod lengthwise and combine it with the milk. Bring to a boil Stir togethr the egg yolks and the sugar with a wooden spoon until well

combined. The sugar should be dissolved in the yolks. Pour the the milk on the yolks gradually, mixing with a hand whisk Place the milk and cream in a medium sized saucepan. Add the vanilla to the

mixture. Place the saucepan on very low heat, stirring the whole time Heat the sauce until it thickens, but do not boil (82°-84°)

As soon as the sauce is thickened immediately remove from the heat. Pour the sauce through a strainer to remove the vanilla pod and any clumps.

- Cover the sauce with plastic wrap and refrigerate to desired serving

temperature

SHORTCRUST PASTRY (pasta frolla)

Ingredients

• 620 grams plain flour

• 400 grams butter (cubed, room temperature)

• 200 grams caster sugar

• 90 grams eggs • vanilla powder

• citrus fruit grated zest • pinch of salt

Preparation method

1. Put the flour and salt in a large bowl and add the cubes of butter. 1. Use your fingertips to rub the butter into the

flour until you have a mixture with no large lumps of butter remaining.

2. Use your hands to press the dough into a flatter circle, add the other ingredients 3. Take the rolling pin, press down and let the

pin rotate as you push it. Turn it occasionally. 4. Wrap the dough in some film and chill

for 10-15 minutes before using.

DESSERT CREPES

INGREDIENTS 4 eggs, lightly beaten some milk

two tablespoons melted butter one cup flour

two tablespoons white sugar a pinch of salt

Directions

1 In large bowl, whisk together eggs, milk, melted butter, flour, sugar and salt until smooth 2 Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a

small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the

pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

Preparation

The most common way to make crêpe is to pour liqueur over a freshly-cooked crêpe with sugar and ignite it. This will make the alcohol in the liqueur evaporate, resulting

in a fairly thick, caramelised sauce. In a restaurant, a crêpe is often prepared on a guéridon in front of the guests.

KITCHEN TALK

3 – To talk about recipes

Today we are going to prepare a hot sweet (two cold sweets, a pie, a sorbet, some biscuits...) as a dessert. It is a mini chocolate cake, which will be served for tea.

Let's get started! We've got a lot of work to do. Is it easy to make mini cakes? Very easy / Dead simple / Not so easy...

What do you need to prepare mini cakes? You need eggs, flour....Have you got all the ingredients? Well, what do I do? How can I prepare mini cakes? You should melt the

chocolate... Do they take long? No, about 40 minutes

Ok, I'll get started straight away 4 – To talk about preparing and cooking food

Could you please deal with the mini cakes while I prepare the salad? Yes, of

course! / No problem / I'm sorry, I can't at the moment Do you mind melting the chocolate? Yes, of course! / No problem / I'm sorry, I

can't at the moment Shall I whisk the eggs? Yes, please How should I melt the chocolate? Use a double boiler

Do you want me to help you with this preparation? Yes, please. It's the first time I prepare this dessert

Why don't you use a planetary mixer? Will you please pass me a bowl? Here you are Don't forget to butter the moulds! Don't worry, I won't

SHRIMP COCKTAIL

INGREDIENTS 450g shrimps, in the shell, rinsed;

350g mayo sauce 100g ketchup

70g cream 350g lettuce Mustard to taste

Salt to taste

METHOD Poach the shrimps in a “court bouillon”;

Drain and cool to room temperature. Peel the shrimps and remove the vein placing the pointed end of a wooden skewer at the junction of the second and third segments

of the shrimp shell;

Combine the mayo sauce, the ketchup, the brandy, the salt, and some mustard in a bowl;

Cut the lettuce previously washed and drained;

Arrange the sauce and the lettuce on the bottom of a small bowl and surround with the shrimps.

QUICHE LORRAINE

INGREDIENTS

For the pastry: 250g plain flour Butter cut into pieces

½ dl Milk 1 egg yolk

Salt to taste Sugar to taste

For the filling 4 eggs

400g cream 25g grated parmesan cheese Nutmeg to taste

Salt to taste

METHOD

Mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is

moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet plia-ble.

Heat oven to 425° F. Fold pastry into fourths; place in quiche dish. Unfold and ease in-to dish, pressing firmly against bottom and side.

Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just be-

gins to brown and has become set. Reduce oven temperature to 325° F. Sprinkle bacon, cheese and onion in pie crust. In

medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10

minutes before serving.

WAFFLES

INGREDIENTS: 250g flour

1 teaspoon salt 4 teaspoons baking powder

2 tablespoons caster sugar 2 eggs Warm milk

Butter 1 teaspoon vanilla extract

1 - In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Pre-

heat waffle iron to desired temperature.

2 - In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the

milk mixture into the flour mixture; beat until blended.

3 - Ladle the batter into a preheated waffle iron. Cook the waffles until golden and

crisp. Serve immediately.

How to Make Ice Cream in an Ice Cream Maker

1 - Make the Custard Base 2 - Cook and Temper the Custard

3 - Strain and Cool the Custard

4 - Freeze the Ice Cream

PREPARING FOR SERVICE

LINEN The TABLECLOTH should be laid over a SILENCE PAD or an UNDERCOVER at an equal distance from the edges of the table. The tablecloth should be free from wrinkles,

holes and stains. The folded NAPKIN should be placed to the left of the forks

CUTLERY KNIVES and FORKS should be laid far enough apart so that a DINNER PLATE may be easily placed between them. The handles of all silver should be perpendicular to the

table edge. Forks are placed on the left side of the cover, tines pointed up; knives are placed to the right side of the cover and spoons are laid on the right of the knives.

GLASSWARE AND CHINA The SIDE PLATE is placed on the left of the cover, directly above the tines of the meat

fork. The WATER GLASS should be placed on the right; WINE, SPIRITS and BEER GLASSES are placed on the right of the water glass. SUGAR BOWLS and SALT and PEPPER SHAKERS are generally placed at the centre of small tables.

A Waiter’s Uniform

What is he wearing?

A white shirt, a black bowtie..............

Do you like your uniform? Why? Why not?

TYPES OF LAY-UP (MISE EN PLACE)

The most common types of menu are:

TABLE D'HOTE: used for a fixed price menu of three or more courses with limited choice on each course.

A LA CARTE: used for a menu with a selection of individually priced dishes.

The cover for each type of menu differs as given below:

TABLE D'HOTE: table fork, table knife, fish fork, fish knife, soup spoon, side plate, side knife, napkin, dessert spoon, dessert fork, wine glass.

A LA CARTE: cover plate (if used), napkin, fish knife, fish fork (or meat/table knife, meat/table fork), side plate, side knife, wine glass.

Flambé

Flambé is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames. The word means flamed in French. Flambéing is often associated with tableside presentation of certain liqueur-drenched

dishes, when the alcohol is ignited and results in a flare of blue-tinged flame. By rap-idly burning off the volatile alcohol, flambéing can infuse a dish with additional aroma

and flavor, and moderates the harshness of raw, high-proof spirits. Igniting a sauce with alcohol in the pan changes the chemistry of the food. Because alcohol boils at 78 °C, water boils at 100 °C and sugar caramelizes at 170 °C, ignition

of all these ingredients combined results in a complex chemical reaction. Wines and beers have too little alcohol and will not flambé. Rum, cognac, or other fla-

vorful liquors that are about 40% alcohol are considered ideal. The alcoholic beverage must be heated before lighting it on fire.

For safety reasons, it is recommended that alcohol should never be added to a pan on a burner, and that the cook use a long fireplace match to ignite the pan

COCKTAILS

When used to refer to any generic alcoholic mixed drink, cocktail may mean any bev-erage that contains two or more ingredients if at least one of those ingredients con-

tains alcohol. When a mixed drink contains only a distilled spirit and a mixer, such as soda or fruit juice, it is a highball. When a cocktail contains only a distilled spirit and a liqueur, it is a duo and when it

adds a mixer, it is a trio. Additional ingredients may be sugar, honey, milk, cream, and various herbs.

Garibaldi Cocktail

30 ml Campari

90 ml freshly squeezed orange juice

plenty of ice Half a slice of orange, for garnish

1 - Fill a tumbler with ice. 2 - Add the Campari and top it with orange juice. Give it a stir and garnish with half a

slice of orange, if you like.

GARDEN COCKTAIL RECIPE

4cl orange juice

4cl lemon juice 4cl peach juice

Preparation: shaker Service: cocktail cup

Garnish: rim the glass with some caster sugar

FLORIDA COCKTAIL RECIPE

8cl grapefruit juice 4cl orange juice 4cl lemon juice

4cl sugar syrup Shake ingredients with ice and strain into ice-filled glass

Garnish: lemon slice and cherry on stick

Preparing and serving hot beverages

COFFEE

Espresso

Espresso is a highly concentrated form of coffee, carefully extracted by shooting ex-tremely hot water at high pressure through a pick of ground coffee with a specialized

machine.

Double Espresso

It’s what it sounds like: two shots of espresso, combined.

Short Macchiato

Macchiato means “marked” in Italian, and, accordingly, this drink is an espresso marked with a little drop of steamed milk.

Long Macchiato

A macchiato with higher water content, and thus less potency per millilitre

Ristretto

Ristretto is a super condensed espresso that tends to have really full flavor, as well as a thick, syrupy mouthfeel.

Long Black

A long black is created when you pull an espresso and then leave the machine on until a larger cup is filled.

Americano

Espresso with hot water from a kettle.

Cafe Latte

A North American favourite, which combines a shot of espresso with a big cup of steamed milk.

Cappucino

An espresso shot topped with a small amount of steamed milk, Making a great cappuccino, with a perfect balance of milk foam and espresso, is a real art.

Affogato

A hot espresso poured over a scoop of gelato or ice cream, traditionally vanilla.

Mochaccino

A cappuccino made with chocolate

TEA

Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the Camellia sinensis, After water, it is the most widely consumed

drink in the world. There are many different types of tea; some teas, like Darjeeling and Chinese greens, have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet,

nutty, floral or grassy notes. Tea originated in Southwest China, where it was used as a medicinal drink; Portu-

guese priests and merchants introduced it to Europe during the 16th century.

HOT CHOCOLATE

Hot chocolate, also known as hot cocoa, drinking chocolate or just cocoa is

a heated beverage consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and often sugar. Hot chocolate may be topped with whipped cream.The first chocolate beverage is believed to have been created by the Maya

around 2,000 years ago, and a cocoa beverage was an essential part of Aztec culture by 1400 AD. The beverage became popular in Europe after being introduced from

Mexico in the New World and has undergone multiple changes since then.