y7 hospitality & catering · the rubbing-in method is used for cakes, scones, pastry and some...

Food and Cookery / Commodities / Ingredient Function

Y8 Hospitality & Catering

Summarise each topic on this Powerpoint. These are numbered.

Using the internet collect recipes for any methods/commodities mention for example if the slide is about bread then research a bread recipe.

You can add pictures if you like

Once completed you can research and create your own Powepoint/Poster on Fish – what are the different types of fish? How do you fillet a fish? How much do fish cost?


Dough products are made from a basic bread

dough containing yeast.

• To make a basic bread dough, you should use strong plain

flour as it contains more gluten. – Gluten is a sticky protein

found in wheat and other grains.

• When mixed with water, it becomes stretchy and helps

the products to rise.

• The yeast in the dough is activated with warm water.

It is killed by excess heat, and if this happens the dough will not

rise.

• Kneading the dough helps to stretch the gluten so the

dough can rise and keep its shape. The dough should then be

left to prove in a warm place. The dough should be baked in a

hot oven - the heat makes the bread rise before killing the

yeast.

• To test if bread is ready, tap the bottom. If it sounds hollow

it is cooked.

Basic Bread Dough

Topic One


• Flour-based products provide energy, vitamins and minerals.

• Wholemeal products also provide roughage, an essential part of a healthy diet.

• Enriched doughs (e.g. croissants): fat is added by layering or lamination; the fat insulates the water molecules, keeping the moisture level high during baking and giving a softer eating quality.

Doughs

Topic One


The rubbing-in method is used for cakes, scones, pastry

and some biscuits. It is used for cakes that do not have

a large amount of fat compared to flour e.g rock buns

which have 75g fat and 200g flour.

1. The fat is cut into chunks and, using the fingertips,

is rubbed into the flour to form crumbs.

2. Any optional ingredients e.g. sultanas, are then

added before the liquid or egg that binds the

crumbs together.

3. The mixture is baked in a fairly hot oven, gas 5 or 6.

*The cakes will only keep for a short time, as they do not

contain a lot of fat.

Cakes, Sponges and Biscuits:Rubbing In Method

Shortbread

Scones Quiche (short crust pastry)

Topic Two


The creaming method is used for cakes that contain

more fat and sugar compared to flour, such as sponge

cakes. These cakes will last longer as they have more fat

than those made with the rubbing-in method.

1. The fat (soft margarine is best, as it is easier to cream)

and sugar (caster sugar is easier to mix, as the crystals

are smaller) are creamed together using a wooden

spoon.

2. The eggs and flour are then added and mixed to

make a light and fluffy mixture – Self-raising flour is

used to make the cakes rise and so there is no need

to add baking powder.

3. The eggs should be at room temperature.

4. The cakes are cooked at a lower temperature,around 160-180°C.

Cakes, Sponges and Biscuits:Creaming Method

Victoria Sponge Cake

Topic Two


The whisking method is used for making light sponge

cakes. This type of cake does not contain any fat, so

does not keep well.

1. The eggs and sugar are whisked together until

they are light and you can form a figure eight on

top.

2. The self raising flour is sieved and folded into the

mixture using a metal spoon.

3. The mixture is baked at 180°C for less time than

with the creaming method.

4. This mixture is very light and flexible, making it

ideal to roll when warm.

Cakes, Sponges and Biscuits:Whisking Method

Swiss Roll

Topic Two


The melting method is used less often than the

other methods.

1. The fat and syrup are melted in a pan and

poured into the other ingredients.

2. The mixture is very wet and these cakes

often improve in flavour if kept a little.

Cakes, Sponges and Biscuits:Melting Method

Flapjacks

Topic Two


A convenience food is one where some or all of the preparation is already done.They are popular with caterers because they:

• Save the time which would be spent preparing fresh alternatives

• May save money - foods out of season are often cheaper in convenience

form than fresh foods

• May generate fewer air miles - some hotels spend money on fresh foods that

are out of season and have to be imported

• Have a long shelf life, leading to less food wastage

• Are often quick to prepare and cook

• Always taste the same - consistent quality

• Are easy to use in the oven for inexperienced chefs

• Are easy to store - especially dried and canned foods

• Are good as a ‘stand-by’ in case of emergencies

Convenience Foods

Topic Three


Convenience products include:

• Fresh convenience e.g. sliced bread, ready-made cakes

and pastries

• Canned, e.g. baked beans, canned fruit, canned soup

• Dried, e.g. dried fruit, powdered milk, pasta, rice

• Frozen, e.g. pies, breaded scampi, frozen pastry

• Chilled, e.g. coleslaw, pate

• Vacuum packed, e.g. fruit, vegetables, meat

• Portion controlled foods, e.g. butter portions, jam

portions

Convenience Foods Topic Three


Eggs

The most commonly used are hens' eggs.

We can also eat turkey, geese, guinea fowl, duck and gulls’ eggs.

They are graded in four sizes.

Small, medium, large and very (extra large)

The size of the egg affects the price.

The bigger the egg, the more expensive.

When cooking with eggs it is important to carry

out quality checks!

Got more questions, click the link.

Topic Four

https://www.eggs.ca/yourquestions/

https://www.eggs.ca/yourquestions/


• Size affects price but not quality.Eggs are tasted, weighed and graded.

• Shells should be clean, well-shaped, strong and slightly rough.

• When broken there should be a high proportion of thick white to thin white.

• Yolks should be firm, round (not flattened) and of a good even colour.

• Over time, thick white gradually changes to thin white, and yolk loses strength and begins to flatten.

Eggs: Quality Points Topic Four


Eggs – What makes a good egg?

Appearance YolkProportion of

egg white

Brighter colour =

better quality,

healthier hen.

Clean, not cracked

shells, okay to use.

Dirty eggs, discard.

Thicker egg white

= fresher egg.


Eggs Which egg came from a healthier hen, and therefore better quality?


Eggs to be discarded

y7 hospitality & catering · the rubbing-in method is used for cakes, scones, pastry and some...

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