This is a good website for cooking skill videos

http://www.bbc.co.uk/food/techniques




Chopping Julienne ( thin strips)  of vegetables

 http://www.bbc.co.uk/food/techniques/julienne



This is a good website for identifying ingredients

http://www.bbc.co.uk/food/ingredients



Please save the links so you can access them during the course

Ingredients for 30th September

Ingredients for Macaroni Cheese and salad
for 30th September

 

25g margarine or butter

25g plain flour

250g milk

1 vegetable stock cube

75g macaroni pasta

50 - 75g mature cheddar cheese

Salad - not prepared - you will have to cut it up to demonstrate your knife skills

1 tomato,  A few lettuce (or similar) leaves, small piece cucumber, 1 other item e.g.  ½ pepper or carrot to grate or an onion

Container
Bring in a small ( one portion) oven proof container or small foil container

Methods of cooking homework

                                                     Methods of Cooking
Homework set on Tuesday 24th September 
Email it to your teacher  by 15^th October
 

OBJECTIVES       

  

By the end of this project you will understand in theory, the methods of cooking listed below. You will  be using  most of them in the practical lessons
 

TASK

 

Produce a power point presentation to meet the success criteria below

 

Use a white background and no fancy fading in tricks –

 

 

SUCCESS CRITERIA

 

1. Put your name on the first slide
2. Research  all the methods listed below
3. For each method you must include;

 

·         A definition of the method of cooking

 

·         Explain how to use the equipment

 

·         Explain safely points

 

·         list the types of food that can be cooked this way

 

·         Include pictures

 

·         Health implications of this method

 

·         1 slide per method only

METHODS	COMPLETED
Grilling
Boiling/ simmering
Steaming
Poaching
Baking
Deep fry
Shallow fry
Stir-fry
Microwave
Roasting
Stewing/ braising Bain-marie( water bath)
Sous vide
fondue

Molecular Gastronomy

If you were inspired by the food science experiments we did on the first lesson. You may be interested in the following:

http://www.modernistcookingmadeeasy.com/info/modernist-techniques/more/culinary-foams-technique

Look into the work and restaurants of these famous chefs

Heston Blumenthal - restaurant called The Fat Duck

Ferran Adrià -  restaurant  called  -  El Bulli:

Books will also  soon be available in the school library

Recipe - Stir Fry

Stir Fry 

 

1 portion  dry egg Noodles

 

1 Tbsp. Oil

Selection of 5 vegetables e.g. Carrot, spring onions, bean sprouts, baby corn ,Peppers, Pack Choy,

1 clove garlic

2cm piece fresh ginger

1 recipe sweet and sour sauce

 

METHOD

1.     Boil enough water to cover the noodles.  When water is boiling add the noodles and cook for the required time. Drain and refresh in cold water.

2.    Make the sweet and sour sauce-switch off and leave in pan

 

3. Meanwhile prepare vegetables in a Chinese style. –  Cut even thin slices on an angle to increase the surface area – put them in separate piles on your tray.

 

3.    Heat the oil in the wok.  Add the ginger and garlic to flavor the oil

4.    Then add the vegetable that takes the longest to cook first followed by the next and so on.  Not the beanshoots. Stir fry continuously – the vegetables should not be soggy or too crunchy -Take off the heat

 

5.    Add the sauce , reheat with vegetables if required  and  then add  the beanshoots  followed by the  noodles

Combine all the ingredients

 

Recipe - Sweet and Sour Sauce

 

 

SWEET AND SOUR SAUCE

 

 

 

	Measuring spoons Saucepan Cooking spatula

 

 

150ml water

 

2 tablespoons sugar

 

3 tablespoon vinegar

 

3 tablespoons tomato puree

 

1/4 teaspoon salt

 

Sprinkle of pepper

 

¼ teaspoon chilli powder

 

2 teaspoon corn flour

 

Mix the ingredients in a saucepan and bring to the boil stirring all the time until thick

 

 

Homework set 17th September

Explain how a chef can ensure that the food prepared is safe to eat? (6)

To achieve 5-6 marks for and answer that recalls detailed knowledge and demonstrate a compressive and detailed understanding of food safety. Answers will include a wide range of points with evidence of detailed discussion. The response is well structured and clearly expressed with few errors

Resources can be found  in the Q drive – GCSE Catering – Hygiene folder

Due in on Tuesday 24th September

Ingredients for Stir Fry

•Ingredients for ~~Stir Fry with noodles and sweet and sour sauce

Each student will need the following -----
However  you may want to share /buy ingredients together

•Oil*

•2 cloves garlic

•Small piece ginger

•2 carrot

•1 stick celery

•2 spring onions

•½ red or yellow pepper

•Bean shoots*

•Plus two vegetables of choice  – this could be  4 baby corn or 1 pack choi

•1 sheet of dry noodles

•Sauce

•2 tablespoons sugar

•3 tablespoon vinegar ( any)

•3 tablespoons tomato puree (small tin)

•¼ teaspoon chilli powder*

•2 teaspoon corn flour *

*

items supplied by school