Y7 Hospitality & Catering · The rubbing-in method is used for cakes, scones, pastry and some...
Transcript of 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?
Food and Cookery / Commodities / Ingredient Function
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
Food and Cookery / Commodities / Ingredient Function
• 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
Food and Cookery / Commodities / Ingredient Function
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
Food and Cookery / Commodities / Ingredient Function
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
Food and Cookery / Commodities / Ingredient Function
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
Food and Cookery / Commodities / Ingredient Function
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
Food and Cookery / Commodities / Ingredient Function
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
Food and Cookery / Commodities / Ingredient Function
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
Food and Cookery / Commodities / Ingredient Function
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
Food and Cookery / Commodities / Ingredient Function
• 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
Food and Cookery / Commodities / Ingredient Function
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.
Food and Cookery / Commodities / Ingredient Function
Eggs Which egg came from a healthier hen, and therefore better quality?
Food and Cookery / Commodities / Ingredient Function
Eggs to be discarded