year 3, term 1 gauteng pilot hospitality studiesbelvedereschool.co.za/lockdown/hospitality studies...
TRANSCRIPT
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YEAR 3, TERM 1 GAUTENG PILOT
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Hospitality Studies
Name: _______________________________________________
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YEAR 3, TERM 1 GAUTENG PILOT
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Term 1
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Rules of the Hospitality Classroom
General rules to follow in the kitchen at all times
1. Wipe the work station before working with food
2. Clean, wipe or dry all equipment or utensils before using anything
3. Use the equipment from the allocated cupboard or drawers only, do not take
equipment from another work place
4. See to it that all cupboards and drawers are packed neatly and correctly
before leaving the class
5. Cloths and aprons that are used should be washed and cleaned. It is
expensive and should be cared for
6. No learner is allowed in the equipment sore room or dry store room at any
time
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HOSPITALITY SECTORS AND CAREERS
THE FOLLOWING TOPICS WILL BE DISCUSSED IN THIS CHAPTER
1. Introduction to the hospitality sectors and their services
2. Sectors and Careers
2.1 Hospitality industry job creation
2.2 Further educational opportunities
3. Identify possible pathways or careers in Hospitality Studies
3.1 The qualities of people working in the industry
3.2 The four working areas of work
1. INTRODUCTION TO THE HOSPITALITY SECTORS AND THEIR SERVICES
The hospitality industry provides two main services:
1. Commercial food services
These services are provided for the main reason of gaining profit
2. Non-commercial services
Normally these sectors are non-profit where capital can be gained from the
government of private sectors.
Six types of commercial food services:
1. Restaurants 4. Motels
2. Hotels 5. Coffee Shops
3. Take-away and fast-food outlets 6. Tuck Shops
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Five types of non-commercial food services:
1. Hospitals (food service) 4. School Tuck Shops / Canteen
2. Relieve agencies like Salvation Armey 5. Prison canteens
3. Armed forces 6. Compound
The commercial food service can be divided into six sectors and this is done based
on the product or service they sell on a day-to-day basis. This is the sector well
known all over the world.
Six main sectors in the commercial food service of the Hospitality Industry
1. Food and Beverage sector
2. Accommodation sector
3. Entertainment sector
4. Functions and events sector
5. Recreation sector
6. Gaming sector
1. Food and Beverage sector
The food and beverage sector can be defined as a sector that sells food and beverages
in a wide variety of settings and locations.
Food and beverage products are made into meals and attractive drinks and then sold
to guests or customers in a dining room or restaurant.
2. Accommodation sector
Accommodation provides guests with a place to stay. Each guest receives a bed with
the appropriate linen and a bathroom with essentials needed for each stay.
The accommodation sector can sell food and beverages but this is only used as a
second resort for profit.
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3. Entertainment sector
Guest or travellers visit theatres, stadiums or clubs where they enjoy the company of
a pop star, public speaker of sports events. At these events food and beverage
products can be sold for the main reason that a profit can be made from and for this
entertainment event or venue.
4. Functions and events sector
The functions sector provided a hospitality service for functions such as:
a) Weddings
b) Conference or business meetings
c) Corporate functions
d) Birthday parties
The sector provides services like food, beverages and accommodation for their
guests. Additional services like planning, organization and decoration can be
provided by these sectors.
5. Recreation sector
Sport clubs and health and fitness centres (gymnasiums) sell healthy food and
beverages to their customers as a secondary source of income. These sectors can also
provide guides on nutrition and dietary needs.
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6. Gaming Sector
Casino hotels and resorts can offer hospitality services with the gaming service to the
gussets. The food and beverage service provided is to ensure guests stay comfortable
while playing their games.
Additional services can also be provided:
a) Accommodation
b) Room service
c) Valet service
d) Laundry
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2. SECTORS AND CAREERS
2.1 HOSPITALITY INDUSTRY JOB CREATION
The hospitality industry is a very broad career for people to follow. Always
remember that everyone will start at the bottom and have to work their way up to
the highest post levels. In this industry jobs can include working in places like:
Job Positions
Management
and
Administration
Event Planning Front-of-the-
house
Food
Operations Housekeeping
1. General
Manager
Wedding
Coordinator
Hotel
receptionist Waiter Linen controller
2. Group Sales
Manager Event Planner Hotel clerk Cook Linin assistant
3. Catering Sales
Manager Events Manager
Front office
attendant Sous Chef
Maintenance
worker
4. Director of sales
and marketing
Concierge /
Porter Pastry Chef
Chamber Maid /
Housekeeper
5. Back office
Assistant
Guest services
associate
Exclusive chef /
Executive chef
Housekeeper
Manager
6. Financial
Manager
Restaurant or
Kitchen
Manager
Director of
Operations
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REMEMBER:
1. There are cleaners and security needed everywhere, beginning at a lower
level work description doesn’t mean that you are not needed.
2. Creating your own business will ensure new jobs, sometimes smaller
businesses combines’ job descriptions where one worker need to work in one
than one department.
3. The hospitality industry is very broad and creates a lot of opportunities
regarding learning and training.
2.2 FURTHER EDUCATIONAL OPPORTUNITIES
Food Specialties:
There are further educational opportunities that can be considered, herewith are a
few possible places that learners can go to:
The following academies or schools all require a Grade 10 FET certificate
1. Chefs Training and Innovation Academy
1.1 The Academy is situated in Centurion Pretoria
Address: 1003 Saxby Avenue
Eldoraigne
Centurion
1.2 Provides job placements
a) Part-time
b) International internships
1.3 Full day classes of courses that include:
a) Culinary
b) Pastry
c) Hospitality
d) Management
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1.4 The Academy gets accreditation from:
a) City and Guilds
b) The South African Chefs Association
c) Confederation of Tourism and Hospitality
d) Department of Higher Education and Training
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2. The Capital Hotel School
2.1 The school is situated in Pretoria
Address: 919 Stanza Bopape Street
Arcadia, Pretoria
2.2 Full day classes of courses include:
a) Professional Chef
b) Hospitality and Operations Management
c) Pastry
d) Introduction to Professional Cookery
2.3 The school gets accreditation from:
a) City and Guilds
b) The South African Chefs Association
c) Quality Council for Trades and Occupations
d) CATHSSETA
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e) Wine and Spirit Education Trust
f) Chaîne des Rôtisseurs South Africa
3. Capsicum Culinary Studio
3.1 The Studio is situated in Boksburg or Pretoria
Address for the Boksubrg campus:
Unit 6, Bartlett Lake Office Park
Cnr of Leith & Trichardt Rds
Bartlett, Boksburg
Address for the Pretoria campus:
134 Aramist Avenue
Menlyn Square
Pretoria
3.2 Provides job-placements
a) National placements for your qualification
b) International placements can b done by the International Recruitment
Forum organised by the Swiss Education Group (SEG)).
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3.3 Full day classes and courses include:
a) Professional cookery programme
b) Pastry
c) Chefs programme
d) Masterclasses
3.4 The studio gets accreditation from:
a) City and Guilds
b) Worlds Association of Chefs Societies
c) FASSET (Financial and Accounting Sector Education and Training
Authority)
g) CATHSSETA
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4. SA Butcher Training School
4.1 The School is situated Pretoria
4.2 Full day classes of courses that include:
a) Fresh meat processing
b) Technician course
c) Advanced course in Fresh Processing
4.3 The school gets accreditation from:
1. FoodBev SETA
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3. IDENTIFY THE POSSIBLE PATHWAYS OR CAREERS IN HOSPITALITY
STUDIES
3.1 QUALITIES OF PEOPLE WORKING IN THE INDUSTRY
Personnel working in the industry should have the following qualities about their
service or product
1. Knowledge of food and beverages and technical ability
The staff must have sufficient knowledge of all the items on the menu and
wine and drink lists in order to advise and offer suggestions to customers.
2. Punctuality
Punctuality is all-important. If staff is continuously late on duty it shows a
lack of interest in their work and a lack of respect for the management and
customers.
3. Local Knowledge
In the interest of customers staff should have certain knowledge of the area in
which they work so they may be able to advice the guests of the various forms
of entertainment offered, the best means of transport to places of interest and
so on.
4. Personality
Staff must be:
a) Tactful c) Friendly
b) Good Humoured d) Even Tempered
They must converse with customers in a pleasing and well-spoken manner
and the ability to smile at the right time pays dividends.
5. Attitude to customers
The correct approach to a customer is of utmost importance. Staff must
provide service but should be servile, and should be able to anticipate a
customer’s needs and wishes. A careful watch should be kept on customers
during the service (but without staring) to check the process of the meal.
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6. Memory
A good memory is an asset in the hospitality industry. It may help them in
various ways in their work if they know the likes and dislikes of regular
customers.
7. Honesty
Trust and respect in the triangle of staff, customers, staff and management
relationships leads to an atmosphere at work that encourage efficiency and a
good team spirit along the service operators.
8. Loyalty
The staff’s obligations and loyalty are firstly to the establishment in which
they are employed and then to the management.
9. Sales ability
All members of staff reflect the image of the establishment. They are sales
people and must therefore have a complete knowledge of all forms of services
and products and their correct service, and so be able to contribute to
professional selling merchandising.
10. Conduct
Staff conduct should be impeccable at all times especially in front of
customers. The rules and regulations of an establishments must be followed
and respect shown to all senior member of staff.
11. Sense of urgency
In order for the establishment to generate the maximum amount of business
over a service period, with as high a net profit as possible, staff must develop
a sense of urgency in their workplace.
12. Complaints
Staff should have a pleasant manner and show courtesy and tact, an even
temper and good humour. They should never show their displeasure even
during a difficult situation. Staff should never argue with a customer and if
they are unable to resolve a situation, it should be revered immediately to a
senior member of the team who will be able to reassure the customer and put
right any fault.
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3.2 THE FOUR WORKING AREAS OF WORK
The industry can be divided into four main categories. Each division stretches over a
different part of the hospitality industry.
a) Food Preparation
Food preparation can be defined as an act of preparing food for eating. For
preparation there is a variety of tools and equipment necessary to enhance
flavour, texture and colour of food so it can be more desirable for people to
enjoy.
It normally requires a selection and measurement of a certain amount and
type of ingredients, the ingredients will be combined and prepared according
to a recipe to gain the desired result.
Jobs in food preparation
a) Assistant cook or chef
b) Scullery or kitchen cleaner
c) Floor cleaner
d) Peeler
e) Handling of waste or recycling
f) Assisting in stock receiving, counter or a packer
b) Food and Beverage service
The food and beverage service can be defined as the process of preparing,
presenting and serving food or beverages to paying customers.
Preparing of food will take place in the kitchen this is also well-known as the
back-of-the-house operations because guest don’t generally see the people
preparing their food.
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Presenting and serving food and beverages is normally done by a service
waiter and this part of the operations is called the front-of-the-house.
The customer visits a decorated room called a dining room where they will be
served with their desired food and beverages.
Jobs in the food and beverage service
a) Barman
b) Waiter or waitron
c) Polishing or washing of glassware
d) Cleaning floors
e) Setting or cleaning of tables
f) Stocking a service station
g) Assisting with stocktake
h) Door watch
c) Front Office
The front office is a term used in the hospitality industry to refer to the front
desk or the reception in the hotel, guesthouse or lodge.
This department is the core of all operations in the hotel where all sales,
reservations and marketing takes place. The housekeeping and concierge also
report to the front office to receive all their information or duty tasks.
All guests report to the front office (reception) when they arrive at the hotel,
guesthouse or lodge to receive their room key or key card.
Jobs in front office
a) Door watch
b) Porter
c) Assistant reception staff
d) Manager or runner
e) Reception station for welcome drinks
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d) Housekeeping
Housekeeping is the term that we use to refer to a group of people cleaning
the guest rooms of a hotel. The housekeeping department is also responsible
for cleaning the public guest bathrooms and doing laundry if the hotel
provides a laundry service to guests.
All the linen and décor of the hotel is washed, pressed and dispatched from
the housekeeping department. If the uniforms of the workers are handed in
after every shift the housekeeping department takes full responsibility for this
duty as well.
Jobs in housekeeping
a) Cleaners
b) Laundry – Ironing and washing
c) Linen room assistant
d) Controller
e) Room service runner
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KITCHEN AND RESTAURANT OPERATIONS
THE FOLLOWING TOPICS WILL BE DISCUSSED IN THIS CHAPTER
1. Naming and identifying industrial appliances for large scale cooking
2. Handle a chef’s knife
2.1 Using a chef’s knife
2.2 Cleaning of a chef’s knife
2.3 Sharpening of a chef’s knife
2.4 Advanced cutting techniques
1. NAMING AND IDENTIFYING INDUSTRIAL APPLIANCES FOR LARGE
SCALE COOKING
When cooking food a heating aspect is needed for the equipment to work, this can be
sources like:
1. Gas 3. Solid fuel
2. Electricity 4. Oil
Other methods of heating used to cook food in kitchens can include:
1. Microwave cooking
2. Convection cooking
3. Steam cooking
4. Halogen cooking
5. Induction cooking
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The different types of equipment used for large scale cooking in a kitchen are
explained below:
1. Stoves
2. Ovens
3. Microwave ovens
4. Steamers
5. Tilting frying pans
6. Steam-jacketed kettles and boiling pans
7. Frying plates and griddle plates
8. Deep-fat fryers
9. Bain-Marie and Chafing dish
10. Dishwasher
Stoves
Stoves can either work with electricity or with gas. A stove consists either of plates
or burners and an oven, if the stove has no oven it is called a hob or a cooktop.
The plates or burners may be removable to make it easier for cleaning, always make
sure to replace them correctly after you cleaned them.
Gas burners Electric plates
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Ovens
Ovens are enclosed areas used to cook food. An oven contain oven racks and should
be checked prior to every use. Many different ovens are available. The most popular
types of ovens are conventional ovens, convection ovens (fan-assisted ovens) and
combination ovens (combi-ovens).
A. Conventional ovens
Uses gas or electricity.
Have a thermostat to control the temperatures.
Have many uses, including baking, roasting,
stewing, braising and grilling.
B. Convection ovens (fan-assisted ovens)
Have a fan build into the sealed oven
chamber to circulate the hot air evenly that
ensures faster cooking.
Use heat more efficiently, which means that
cooking temperatures are lower, cooking
times are shorter and energy is used more
efficiently.
C. Combination ovens (Combi-ovens)
Can work as convection ovens or
steamers, or as a combination of both.
Are suitable for proofing baking,
roasting, grilling and steaming
Can also hold hot food.
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Microwave ovens
Microwave ovens come in different sizes and have different levels of power. They
may have extra features such as:
Automatic defrosting
Browning elements (grilling)
Revolving turntables
The main advantage of microwave cooking is speed. A microwave oven is very easy
to use and do not require any assembly apart from the turntable that should be
placed correctly in the microwave.
Steamers
Steamers can be used to cook food in water vapour produced by water that is heated
up. The water temperatures of the steam are very high and make the cooking time of
food much shorter than in a conventional oven.
The water supply should be connected to the steamer before using it. The steamer
has a fitted gauge to ensure the steamers don’t overheat, the valve can release some
of the pressure as well.
The steamer can be used for:
Steaming
Stewing
Poaching
Braising
Baking
Blanching
Defrosting
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Tilting frying pans
A tilting frying pan is used for:
Shallow-frying
Deep-frying
Stewing
Braising
Boiling
The frying pan has a large surface that makes it easy to cook many different food
items at once. The pan can be tilted that makes it easy to remove food quickly from
the heated oil.
Steam-jacketed kettles and boiling pans
The steam-jacketed kettle or boiling pan is a
large utensil that can vary from 10 litres to 40
litres this can be used to boil or stew large
amounts of food.
Salamanders and Grills
The salamander or grill can be used to roast food by using a heat source from either
above or below.
A salamander radiates heat from
elements located above food.
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A grill has its heat source from underneath with
bars on which the food is placed and cooked from
below.
Frying Plates and Griddle plates
A frying or griddle plate is a solid metal plate that
heats up from below. Food van be placed on the plate or griddle and is normally
used to cook breakfast elements like bacon, eggs and other similar food products.
The plate is normally placed at a buffet and food is cooked to order per portion.
Deep-fat fryers
Deep-fat fryers are one of the most common pieces of cooking equipment used in the
kitchens. The fryer heats oil to very high temperatures and contains a container deep
enough to hold a sufficient amount of oil to
surround the food that should be cooked. Foods
like fish, chips and chicken can be cooked using
the fryer.
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Bain-Marie
A bain-marie can be described as a fixed
unit or container that is used to slowly
cook sauces or food over a low heat. The
food container is placed in a water bath of
boiling water. It is closed with a lid and
left to cook over a low temperature.
Chafing Dish
A chafing dish is only used to keep food warm, it usually
have fuelling gel and a flame on the bottom. Once again the
food is on-top of a water bath, and closed with a lid.
Dishwasher
Dishwashing and drying equipment can be used for:
Saving labour
Prevent breakages
Wash dished more efficiently
Save money or costs
There are two types of dishwashers that can be used in the industry
1. Front-loader dishwashers
These dishwashers are used for smaller loads of
dishes. This machine fits comfortably underneath
a countertop. Most small businesses make use of
them because they work in the same way as front-
loading dishwashers used in houses.
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2. Conveyer-type of dishwashers
Large volumes of dishes can be washed using this dishwashers. The conveyer
dishwasher looks different but work the same way. They have a hood that is
filled up and a rack that slides in and out of the machine, into which dishes
are packed.
The basin or sink is always next to the hood; dishes are rinsed first and then
placed into the dishwashing rack. The dishwasher as a wash and rinse cycle
and may have a blower installed as well to dry dishes faster.
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2. HANDLE A CHEF’S KNIFE
2.1 USING A CHEF’S KNIFE
The most frequently used knife is the chef’s knife also known as the French knife.
The positioning of the grip and of the food under the blade both influence the degree
of control and leverage a person has over the knife.
A chef’s knife should be firmly held with the base of the blade between the thumb
and forefinger and the other fingers wrapped around the handle.
While the one hand grips the knife, the other hand must hold the food and guides it
towards the blade.
The fingers of the guiding hand should be curled under while holding the food this
allows the knuckles to act as a protective shield that ensures that the fingertips are
kept away from the cutting edge.
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2.2 CLEANING OF THE CHEF’S KNIFE
Always keep your knife dry and clean.
Wash the knife in hot soapy water.
Never put the knife in the dishwasher or leave it soaking in the water.
Dry the knife completely by using an absorbent drying towel.
2.3 SHARPENING OF THE CHEF’S KNIFE
It is very important to keep all knifes sharp so that they can cut through food
effortlessly without causing any spillage. A blunt knife requires more force that
makes it dangerous for the holder as the knife or the food can slip from underneath
the blade.
There is two ways of sharpening a knife – using sharpening steel or using a kitchen
sharpener.
How to use sharpening steel
STEP 1:
Hold the steel vertically with the tip
firmly planted on the counter. Place the
heel (back) of the blade against the tip of
the steel and point the knife slightly
upward.
STEP 2:
Maintaining light pressure and a 15º
angle between the blade and the steel,
slide the blade down the length of the
steel in a sweeping motion, pulling the
knife toward your body so that the
middle of the blade is in contact with the
middle of the steel
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STEP 3:
Finish the motion by passing the tip of
the blade over the bottom of the steel.
Repeat this motion on the other side of
the blade, four or five strokes on each
side of the blade should realign the edge.
Using a kitchen sharpener
With these sharpeners the abrasive material is shaped in a V chamber where the user
will pull the knife through the opening. The blade should be pulled through the
chamber with even pleasure. Repeat this about four of five times until the knife is no
longer blunt.
This way of sharpening is also a quick
sharpening method and the sharpener can be
stored easily. The only downside to this
sharpener is that it cannot restore serious
damage to a blade.
2.4 ADVANCED CUTTING TECHNIQUES
Uniformity is the usual goal in cutting food. It allows to even heating and gives food
an appetizing appearance. Cutting styles can include the following techniques:
a) Slice
Slicing is to move the food under the blade
while keeping the point of the blade firmly
on the cutting board. The base of the knife is
lifted up and down with a forward and
backward motion.
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b) Julienne
Sliced food can be further cut up, or julienned. This term
can be defined as food that is cut lengthwise into very thin,
stick-like shapes. These sticks are no longer then 2,5cm-5cm
and not thicker then 1cm. These vegetables can be found in
soups or stir-fry.
c) Chiffonade (Shredding)
Shredding is to cut leaf vegetables or herbs
into thin strips. This may be done by first
rolling the leaves into cigar-like shapes and
then cutting them into shreds. Hand
shredders and food processors with different
sizes of shredding blades may also be used.
This is normally used for garnish.
d) Dice
Dicing is to cut food into even-sized cubes.
e) Brunoise
Brunoise is to use the dicing technique of cutting
vegetables and this vegetables is normally shallow-fried
in butter or to enhance the flavour of soups and sauces.
f) Chop (Mince)
To chop food into very fine pieces. This
is done by placing the holding hand on
the tip of the knife and rocking the base
up and down in short strokes while
moving it across the food several times,
and repeating as necessary.
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FOOD COMMODITIES
THE FOLLOWING TOPICS WILL BE DISCUSSED IN THIS CHAPTER
1. Discuss and demonstrate eggs as food commodity
1.1 Edible eggs
1.2 Structure of a fresh egg
1.3 Nutritive value of eggs
1.4 Testing the freshness of eggs
1.5 Emulsification
1.6 Uses of eggs in food preparation
1.7 Egg white foam
1.8 Stages of foam forming
1.9. Meringues
1.10 Factors affecting egg white forming
1. DISCUSS AND DEMONSTRATE EGGS AS FOOD COMMODITY
1.1 EDIBLE EGGS
There are a number of eggs that are edible namely:
Hen’s egg (most common) Duck Goose Gull
Quail Ostrich
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1.2 STRUCTURE OF A FRESH EGG
The composition of a fresh egg can be explained as follow:
The shell
The shell is porous, slightly rough and allows an exchange of moisture and
gases with the surrounding air, witch decreases the keeping quality of the egg
The colour of the shell, which varies from brown to white, depends on the
breed of chicken that lays the eggs
Between the shell and the egg white are two membranes which separate as
the egg cools, after it is laid (an air space forms)
Egg white
A fresh egg contains both thick and thin egg white
The thin white is in two layers – one surrounding the yolk and the other
just underneath the shell. The remaining egg white is thick
A fresh egg contains a high proportion of thick white which thins out as
the egg ages
New Term
Chalaza
Each of two
twisted
membranous
strips joining the
yolk to the ends
of the shell
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Egg yolk
The yolk is surrounded by a membrane. Attached to this membrane on each
side is the chalaza that anchors the yolk in the middle of the shell
When the white becomes thinner during storage, it does not anchor the yolk
as effectively as a fresh egg, and the yolk rises in the egg
The colour of the yolk depends on the food of the hen
1.3 NUTRITIVE VALUE OF EGGS
Eggs are grouped in the food group meat and meat alternatives
Contains the nutrients: Protein
Minerals – Calcium and Iron
Fats
Vitamin A and D
Water
1.4 TESTING FOR QUALITY OF EGGS
A. A whole egg in the shell
Place a whole egg in a container filled with cold water
1. A newly laid egg. The air cell is only beginning to
form. The egg lies in a horizontal position at the bottom
of the container.
2. Not so fresh. The air space is well developed. The
blunt end floats upwards at a pronounced angle.
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3. A stale egg. As the air space increases, the blunt end
rises in the water. The egg will eventually float.
Stale: Food is no longer fresh or pleasant to eat.
B. An egg broken open on a plate
1. A fresh egg
The egg covers a small area. The white is very thick and stands high. The yolk is
firm, high and well-centred
2. Not so fresh egg
The egg covers a wider area, because of the smaller amount of thick white. The yolk
is somewhat flattened, enlarged and off centre
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3. A stale egg
The egg covers a very wide area. The white is thin and watery. The yolk is flat,
enlarged, off centre and breaks easily
1.5 EMULSIFICATION
The lecithin in egg yolk plays an important role as an emulsifying agent in:
1. Mayonnaise – an egg yolk, lemon juice and oil emulsion
2. Butter sauces such as hollandaise – a vinegar, egg yolk and butter emulsion
3. Creamed cake mixtures 0 eggs form an emulsion with the creamed shortening
and sugar
1.6 EGGS ARE USED FOR THE FOLLOWING IN FOOD PREPARATION
1. Contributes nutrients to the diet - Breakfast
2. Adds colour and flavour to dishes – Egg Sauce
3. As a thickening agent - Egg custard
4. As a setting agent – Baked custard
5. As a binding agent – Meatballs
6. For clarifying – Soups and fruit jellies
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7. As an emulsifying agent – Mayonnaise / Hollandaise
8. As a glazing agent – brush over baked goods
9. Use as a raising agent -
10. To ensure a light texture
11. Use as a garnish on savoury dishes
1.7 EGG WHITE FOAM
When egg whites is whisked or beaten.
The protein is denatured and stretched.
Air is taped in this protein network.
Overbeating will result in over coagulation of the egg protein.
The protein molecules will lose their ability to hold air.
1.8 STAGES OF FOAM FORMING
Stage Description Uses Diagram
Foamy
Frothy
Large air bubbles
Clarifying clear soups and
fruit jellies
Glazing baked products
Thickening agent
Soft peak Small air bubbles
White
Shiny
Rounded peaks
Soft meringue
Soufflé
Omelettes
Sponge cakes
Stiff peak Very small air cells
Very white
Shiny
Pointed peaks
Hard meringues
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Dry Very white
Dull
No form at all
None
1.9 MERINGUES
Meringue is egg white foam used in dessert dishes as a pie topping, a cake layer or
as frosting. It may also serve as a dessert on its own or combined in other ways with
dessert ingredients,
Meringues are made by whipping egg white into foam and adding sugar, the
amount of sugar will depend on whether the meringue is soft or hard.
Soft Meringues
1. Soft meringues are made with about 20ml – 30ml sugar per egg white and are
often used as a pie topping
E.g. Lemon Meringue pie
Some problems that can occur when preparing soft meringues:
Term: Definition:
1. Shrinking: To prevent the meringue from shrinking back and leaving an
unsightly gap around the outside edges of the pie, it should be
spread to slightly overlap the pie crust.
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2. Weeping: Weeping may be caused by under beating the eggs, which leaves
unbeaten egg whites on the bottom of the beating bowl. Weeping
can be prevented by adding about 5ml of corn starch to the egg
whites.
3. Beading: Undissolved sugar is the main cause of beading, but overcooking
also contributes to this problem. Beading can be avoided by
using shorter cooking times and increasing the temperatures.
Hard meringues
Hard meringues are usually baked as cookies, bit they can be formed into different
shapes and used as decorations on puddings or desserts.
They are prepared with twice as much sugar as in soft meringues.
SOUFFLÉS
1. A soufflé is actually a modified omelette.
2. The main ingredients are a thick base made from a white sauce (béchamel) or
pastry cream, egg-white foam and flavouring ingredients.
3. A soufflé can be served as an appetizer or as a dessert.
For appetizing dishes ingredients like:
a. Grated cheese
b. Cooked meat or seafood
c. Vegetables and seasonings can be used.
For dessert dishes ingredients like:
a. Sugar
b. Chocolate
c. Fruit can be used.
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NOTE: No matter what dish or soufflé you will be making, the process will stay the
same.
4. The soufflé batter is poured into lightly greased soufflé dishes (ramekins), this
is placed into a large pan filled with water and baked at a moderate
temperature.
5. The oven door should never be opened during the baking time.
1.10 FACTORS AFFECTING EGG-WHITE FOAMS
a) Fat or oil
Prevent foam from formation
b) Sugar
Stabilises the foam if added at soft peak stage
Retards foam formulation if added to soon
c) Acid
Stabilizes foam
Retards foam formulation if added to much
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FOOD COMMODITIES
THE FOLLOWING TOPICS WILL BE DISCUSSED IN THIS CHAPTER
1. Discuss and demonstrate pasta products as food commodity
2.1 Different types of pasta
2.2 Pasta sauces
2.3 Cooking of pasta
2.4 Minced meat as ingredient of pasta
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1. DISCUSS AND DEMONSTRATE PASTA PRODUCTS AS FOOD
COMMODITY
1.1 DIFFERENT TYPES OF PASTA
The shapes by witch pasta is identified are formed by placing freshly made pasta
dough in a cylinder and forcing it through holes in small discs.
The type of disc used determines what kind of pasta is produced. Depending on the
selected disc pasta can be called:
Pasta shapes Picture
Pasta sheets
Shell shaped (Conchigli)
Corkscrew/Curled (Fusilli)
Small wheels (Rotelline)
Flat rectangular (Lasagne)
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Pasta Ribbons
Whole ribbons (Tagliatelle)
Narrow ribbons (Fettuccini)
Medium-thick strings (Spaghetti)
Very thin strings (Vermicelli)
Pasta tubes
Medium curved tubes (Macaroni)
Large grooved tubes (Rigatoni)
Smooth straight tubes (Penne)
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Filled Pasta
Semi-circular filled (Tortellini)
Filled small squares (Ravioli)
2.2 PASTA SAUCES
Most people have favourite pasta with a favourite sauce. The classic pasta sauces are
described below:
a) Bolognaise
Minced beef with a small amount of tomato concentrate
b) Florentina
A mornay sauce (béchamel) with spinach and parmesan cheese
c) Siciliana
A chunky sauce containing eggplant, tomatoes, green peppers and basil
d) Au beurre
A sauce made with butter (Au beurre is a French term that means butter)
e) Alfredo
The cooked pasta is tossed with cream, butter and parmesan cheese until a
sauce forms
f) Napolitana
A basic sauce made with fresh plum tomatoes or a homemade tomato puree
with basil, which is served with spaghetti, pizza or lasagne
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g) Carbonara
A sauce made from egg, bacon and cream; the eggs are added raw to the hot
pasta and the heat of the pasta coagulates (cooks) the eggs
h) Pesto
A sauce made from ground garlic and pine nuts combined with basil leaves,
parmesan cheese and olive oil
i) Marinara
A seafood sauce
2.3 COOKING OF PASTA
Pasta is usually cooked by boiling. The cooking time of pasta varies according to the
size, shape and thickness of the pasta. Fresh pasta will cook much faster than dried
pasta.
When boiling pasta the following guidelines should be followed:
Use salted boiling water and a little cooking oil to cook pasta. Make sure the
pasta does not stick together to ensure even cooking
Stir pasta with a fork several times during the cooking to prevent the pasta
pieces from sticking.
Drain and serve the pasta immediately when it reaches the Al dente stage.
Al dente – Meaning “to the tooth” in Italian, it refers to pasta that is tender,
yet firm enough to offer some resistance to the teeth.
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Refresh pasta
The following steps should be followed when paste needs to be held back for service
Step 1: Drain the pasta and then refresh it in cold water to stop the cooking process
Step 2: Make sure the pasta is drained thoroughly to prevent further absorption of
water
Step 3: Toss the pasta in a small amount of olive oil to prevent the pasta pieces from
sticking together
Step 4: Cover the pasta to prevent it from drying out
2.4 MINCED MEAT AS INGREDIENT WITH PASTA
The minced meat used in pastas can come from different animal sources like cattle,
pigs or lamb. Soya mince can also be used for vegetarian purposes, people who does
not eat any animal proteins.
The minced meat is normally fried with onions, garlic green- or bell peppers, tomato
and tomato puree and fresh herbs. By frying the meat and vegetables first, it ensures
more flavourful meat and makes it more interesting.
After frying the meat it should be stewed over a low heat to ensure more flavour.
The meat is then mixed with a sauce of your choice and served on-top of the pasta or
as a filling.
Minced meat can be used in pasta dishes like:
1. Lasagne
2. Spaghetti bolognaise
3. Cannoli’s