Practical Tuesday 4th March

Baking  challenge


The objective is to make baked goods that require different oven temperatures


You will work in the pairs that you were put in last week- so you need to talk to that person about the ingredients


Task
In pairs make one batch between you of
Fruit muffins and
Mini meringue birds nests




Extension task -  but only if you think you can finish by 3.30
Add a batch of oat biscuits


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                               Muffins

125g. self-raising flour

40g. butter/margarine, melted

60g. caster sugar

100ml. milk

1 egg, lightly beaten

50g. fruit e.g blueberries/ dried fruit

1/2 tsp. vanilla essence

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Meringue

3 egg whites

165g sugar

1tsp corn flour

1tsp vinegar

(you may want some cream and fruit to decorate if they are cool enough)

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Oat cookies

60g	soft margarine
30g	Light brown sugar
50g	Self-raising flour
45g	Porridge oats

 

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Homework set 24th February

 

1. Bring a blank memory stick into school

 

2. Write a few notes about the fruit tasting we did in class

 

3. Collect research material for both topics  afternoon tea / fruit and vegetables


4. Bring the information into school printed out to put in your folder

 

DO NOT WRITE THE RESEARCH UP ---JUST COLLECT INFORMATION YOU COULD USE

• website addresses
• printed out information
• book referenced
• Review of relevant TV programs that you have watched
• review of a relevant place you have visited

Useful links

http://www.soilassociation.org/Whyorganic/Whatisorganic/tabid/206/Default.aspx

http://www.fairtrade.org.uk/what_is_fairtrade/faqs.aspx

http://www.google.co.uk/search?hl=en&q=food+miles&meta=&aq=f&oq=

http://sustnable.woodcraft.org.uk/1_act5a.htm

http://www.eatwell.gov.uk/healthissues/factsbehindissues/gmfood/

http://www.caterersearch.com/Articles/2007/01/10/310677/your-month-by-month-guide-to-seasonal-produce.html

http://www.energyneighbourhoods.eu/downloads/gb/seasonalcalendarveg_fruit.pdf

http://www.sheratonparklane.com/gallery/art-deco-afternoon-tea

http://www.bbc.co.uk/news/uk-22119824

http://www.youtube.com/watch?v=UAQqQs7m_8Q

Controlled Assessment - lunchtime class information

This it the information from the power point shown at lunchtime

You must complete the nutrition program and the costing before you can complete these pages

Print out of the nutrition program and a costing should be copy and pasted into the correct page in the appendix as evidence that you have done it

Each page is for one dish or if it is salad and dressing you can write about both together

The questions below are a guide as to the information you need to include for EACH dish

What is the nutritional content of the dish? Discuss the nutrients in each dish e.g. protein

Relate the nutritional content to the Government guidelines?

How does the dish fit in with your research and the question?

Describe how you expect the dish to look, to taste, its expected  texture

Comment on the cost?

Basic Use the nutrition program print out to evaluate the nutrients in the dish. Use the data provided by the program to evaluate the nutritional content of your dish

Extension – use your knowledge of nutrition to explain

Where the nutrients are found and explain the role of the nutrient in the body e.g the cheese contains saturated fat which can lead to high cholesterol problems / the vitamin C in the orange juice will help the absorption of Iron form the spinach

Only relate your answer to the main nutrients we have covered

 

Make a list of all the nutrients show in the nutrition program and then write a sentence about each on

e.G

my dish contains protein. Because the protein is in the cheese it is high biological value protein. Protein is needed for growth and repair

Or

List the ingredients in you dish and write about the nutrition each ingredient contains.

e.g

My dish contains flour. Flour is a carbohydrate. Carbohydrates provide long term energy.

Ingredients for Tuesday 25th February

We are now working towards the controlled assessment. There will be a number of options for each dish so that you can add or remove skills to meet your own level and speed.


NO WHITE NO COOKING




         Eggs Florentine


Bring in an oven proof dish or shallow foil dish ( serves 1-2)

25g	Margarine or butter any type
25g	Plain flour
300ml	Cold milk
½	Vegetable stock cube (optional) and  1/2 tsp mustard
50 g cheese – cheddar
2 eggs  - the fresher the better -  plus a couple of spare
1 bag fresh spinach 250g ( frozen can be used)_

Skill level changes


Poach the eggs or just crack them onto the spinach
Make the sauce by the all in one method or by the roux method
Serve in a an oven proof dish or make a pastry case with short crust or rough puff pastry to bake it in.
Use home made or ready made pastry


Video on poaching eggs
 http://www.bbc.co.uk/food/techniques/poaching_eggs

Reminder - nutrition test resit at lunchtime Monday 24th February

All information you need in in the Q drive and in your notes

Homework for half term

Cook two dishes using meat or poultry and bring in the pictures of your finished result


If you are vegetarian you should use a meat substitute e.g. quorn tofu

Gordon shows how to cook modern versions of some of the dishes he loved as a child

http://www.channel4.com/programmes/gordon-ramsays-home-cooking/4od

Ingredients for Tuesday 11th February

NO CHEF WHITES NO COOKING

CHOUX PASTRY/ profiteroles

QUANTITY	INGREDIENT
150ml	Water
5g	salt
60g	margarine/ butter
90g	Strong white Flour ( bread flour)
2	Eggs
200 ml whipping or double cream 200g dark chocolate e.g. Bourneville	You will probably not have time to put the cream in the profiteroles in class because they will be too hot but you should bring it anyway

 

1. Sieve the flour onto a piece of grease proof paper
    
    
2. Melt the fat in the water then bring it to the boil (do not allow the water to boil away as this will change the proportions of the ingredients.
    
3. Remove from heat
    
4. Quickly add the sieved flour and mix in with a wooden spoon.
    
5. Return to a moderate heat and stir continuously until the mixture leaves the sides of the pan.
    
6. Remove from the heat tip on to the grease proof paper
    
7. Beat the eggs in a bowl.
    
8. When the mixture is cool to the touch. Gradually add the beaten eggs, mixing well.!
        You may not need all the eggs.
        The paste should be of dropping consistency.
    

Nutriton Test Re -sit

Monday 24th February - lunchtime

Commodities homework set Monday 3rd February due in (printed) Monday 10th February

If the notes you made in the lesson are not detailed enough or you missed the lesson.

Resources are available in the Catering Revision Guide Book on the Q drive

Homework set Monday 3^rd February due in (printed) Monday 10^th February

1. The quality of fresh fruit and vegetables delivered to a catering establishment should always be checked. State the quality points you would look for when checking a delivery.(4)
2. Explain how the cook potatoes and broccoli (2)
3. How can the preparation and cooking of vegetables affect the nutritional content?
4. As a chef presentation of food is important. Describe how vegetables can be used to enhance the appearance of a meal (4)
5. Name two nutrients found in eggs. [2]
6. Give two quality points you would look for when accepting a delivery of fresh eggs. [2]
7. Why are chefs encouraged to use pasteurised egg products? [2]
8. Explain why eggs are such a useful ingredient to a caterer [6](give examples of the uses of eggs)