N4 Hospitality Understanding & Using Ingredients

1.1 Identifying a variety of ingredients and their characteristics Task 1

You can either write in the characteristics or cut out and stick the characteristics of each ingredient beside the correct ingredient.

Category Ingredient Characteristic

(Origin, Traditional dish or taste/appearance)

Meat Beef

Meat Lamb and mutton

Meat Pork

Meat Deer

Meat Quorn alternative

Meat Soya often called alternative Textured Vegetable Protein

Vension is the name given to meat that this animal comes from. Normally sourced in Scotland, not as readily available or as popular so a higher price is normally charged as it is viewed as an alternative to other meats. Popular as a burger or pie filling.

This type of meat is commonly eaten in South Asia as meats such as beef and pork are not eaten due to religious or economic reasons. Can be tough in texture and commonly used as meat in a curry OR Sunday roast dinner.

This meat is a common in the diet of western countries, it is pink in colour, normally salty in taste and used as a fried or grilled breakfast item or in spaghetti carbonara or as a gammon steak.

This is the name for the meat that comes from cattle, there are many Scottish producers. It can be cooked as a steak according to taste (well-done, medium or rare). Served as mince in spaghetti bolognaise or shepherd’s pie.

This is a mycoprotein and is low in fat. It has the same texture and consistency as meat but contains no meat so as vegetarians and vegans can consume it. It is offered in the shape of chicken pieces mince and sausages.

Is made from the soya bean. It is made into chunks, flakes etc. It is mainly used as a meat substitute as it is cheaper and lower in fat than meat. Vegetarians can use it instead of meat i.e. in pastas and vegetarian burgers.

MEAT ALTERNATIVES

A meat alternative is something which doesn’t come from an animal but is made to look like meat. The following are examples of this

- Quorn – a mycoprotein

- Textured vegetable protein - soya

Quorn is made from a fungus called ‘fungus Fusarium Venenatum’. It is grown in large vats and is used by vegetarians who don’t eat meat and people wanting to follow a low fat diet as it is lower in fat than meat.

Task 2

Write down anything you have seen made of Quorn in the supermarket.

______

Textured vegetable protein is made from the soya bean. Soy sauce is also made from this bean. It is made into chunks, flakes etc. It is mainly used as a meat substitute as it is cheaper and lower in fat than meat. It can also be mixed with meat to make the meat go further in dishes and therefore save money. Vegetarians can use it instead of meat. It can also be flavoured to taste like meat.

POULTRY

Poultry is the name given to birds which are reared for human feeding such as chicken and turkey. Game birds are one which are shot for sport and eaten such as grouse.

Poultry is very commonly used these days for many dishes and is very versatile. It is lower in fat (lean meat) than other meats especially if you remove the skin. You do however have to watch how it is cooked as if it is fried in batter it becomes much higher in fat.

Task 3

Write down as many dishes you can think of which are made using poultry.

______

Fish

 Variety of fish and shellfish caught in Scottish seas.

 Haddock, Cod, Mackerel, lobster & scallops species caught daily.

 Mussels, Oysters & Salmon farmed in sheltered sea lochs on the West Coast and Islands.

…………………………………………………………………………………………………………

Fish Groups

 White Fish – Haddock, Cod, Plaice (All salt-water).

 Oily Fish – Sardines, Anchovies, Tuna, Mullet (saltwater). Salmon and trout (Fresh-water).

 Shellfish – Mussels, Oysters, Prawns, Lobsters – Scotland is home to the largest shellfish port in Europe which is Fraserburgh Aberdeenshire. Mussels often eaten as a starter served with garlic bread, prawns can be used in prawn cocktail as a starter, in Indian curries or Spanish seafood paella dishes.

…………………………………………………………………………………………………………

Differences

 White fish (saltwater,) oil found in the liver.

 Oil in oily fish found in their flesh which makes them more nutritious. (Some salt some fresh water).

…………………………………………………………………………………………………………………..

Packaging of Fish

 Fresh – Fishmonger / Supermarket.

 Canned – Tuna

 Smoked – Haddock (preserves & flavours fish).

 Pickled – Herring (preserved in vinegar, acidic).

 Vacuum-packed – Mussels

 Frozen – prawns, processed fish fingers.

 Dried – Dried salted cold long shelf life.

…………………………………………………………………………………………………………

Fish Dishes

 Coat fish in wholemeal breadcrumbs or batter, serve with chips and peas.

 Poach, grill, bake fish – accompany with a cheese, garlic, tomato based sauce.

 Cooks quickly careful not to overcook as too dry.

 Use in curries, pastas, pies.

Task 4

a) From the information that you have just read about fish and the Seafood Scotland resource books, select 2 types of white fish, 2 types of oily fish and 2 types of shellfish to place in the Ingredients boxes.

b) Then in the Characteristics box write down something about that particular fish in relation to its origin, a traditional dish or taste.

Category Ingredient Characteristic

(Origin, Traditional dish or taste/appearance)

Fish and seafood

Fishy Facts

Using the Seafood Scotland Resources, find the answers to the following questions.

Q1. What type of fish is used in the recipe Kedgeree and is it white, oily or shellfish? ______

Q2. Give 3 nutritional benefits of eating oily fish.

1.______

2.______

3.______

Q3. Name one thing to look out for when purchasing fish? ______

Q4. Give 2 storage tips to safely store fish.

1.______

2.______

Q5. Describe 2 characteristics of Rainbow Trout. 1.______

2.______

Q6. What is an interesting fact about langoustines? ______

Q7. Name a fish recipe which uses the cookery process poaching.

______

Q8. Name 2 different ways you could eat Mackerel?

1.______2.______

Q9. What does this logo signify?

______

Q10. Name a fish that can be;

Microwaved: ______

Barbecued: ______

Turn to pages 105 – 109 of the National 4 & 5 Course Notes Textbook. Dairy Products

Make use of the information under the correct headings in the textbook to complete the following tasks.

NB. When answering a question, always write in sentences.

1. What are dairy products?

______

2. Draw a spider diagram to illustrate the different types of milk available for use in cookery as well as a characteristic for each one.

3. Name a recipe in which we as a class have used yoghurt as an ingredient (Look at your recipe book if you need to).

______

4. In what types of dishes would we use Thick-set yoghurts?

______

5. a) Describe what is meant by ‘soft cheese’.

______

b) List a dish where you would use hard parmesan cheese as a garnish.

______

6. What happens if we overheat cheese?

______

7. a) Give an example of a starchy ingredient we use when we are making a cheese sauce for macaroni cheese?

______

b) Why should cheese be mixed with a starchy

ingredient?

______

8. Draw a spider diagram to illustrate the different types of cream available for use in cookery as well as a characteristic for each one.

9. Answer Question 1 on page 109 Chef’s test questions. Use the space below for your answers.

Read P109 – 111 of the National 4 & 5 Course Notes Textbook. Eggs

(A). Write out the ‘Did you know?’ comment from page 110.

(B). Answer the Chef’s test questions using the blank pages below for your answers.

Turn to pages 112 – 114 of the National 4 & 5 Course Notes Textbook. Fruit and vegetables

Q1. What do a lot of fruits and vegetables require in order to grow?

______

Q2. List 4 fruits and 2 characteristics about them using p113. Then list and characterise 2 of your own fruits.

Fruit Characteristic

______

Q3. List 4 vegetables and 2 characteristics about them using p114. Then list and characterise 2 of your own vegetables.

Vegetable Characteristic

______

DRY INGREDIENTS

There are many dry ingredients used in cooking. These are foodstuffs like flour, sugar, pasta and rice. They form the basis of many dishes and are usually stored in an airtight container in a cool dark kitchen cupboard.

1. Write down as many different types of the following dry ingredients which you know i.e. wholemeal flour, NB: P118 -121 may help.

Flour ______

Sugar ______

Rice ______

Pasta ______

Cereals are the seeds of grass plants and wherever they grow in the world they form what is called the staple diet (a lot of meals are based on it).

2. Name six cereals which grow in the world today (not breakfast ones). Use p119 of the Hospitality Textbook to help you.

______

Name 4 foods which can be made using cereals.

______

3. What type of container do you think would be good for storing dry ingredients in a store cupboard?

______

4. What could happen if we don’t store dry ingredients in this way?

______

5. List 5 dishes you have cooked in class using dry ingredients. Name the ingredient you used too.

DRY INGREDIENT DISH MADE WITH IT Eg. Lentils Lentil soup

5. Do you think dry ingredients will have a ‘best before’ or a ‘use by date’ on them?

______

Explain what this kind of date means.

______

LENTILS

RICE

HERBS AND SPICES

Introduction

For thousands of years the Middle East was the home of important spices and herbs. The ancient Egyptians used them for worship, magic and medicine. They also used them to preserve food. The Arabs controlled the spice trade bringing rare spices from the Orient to the lands of the Mediterranean and the trading centres in Egypt. Herbs and spices are used in many cuisines around the world to add flavour and interest to dishes.

From your own opinion, the help of pages 123 -124 National 4 & 5 Hospitality and the herbs laminates, fill in and add to the boxes below.

HERB WHAT IT LOOKS WHAT IT TASTES LIKE LIKE

Coriander

Bay leaves

Parsley

1. Fill in the missing parts in the table below using p125-126 and by sniffing and smelling the spices.

SPICE DESCRIPTION USE IN COOKERY Ginger Stir fries, baking

Intense, bright yellow- orange colour.

Cumin

Dried flower buds of the clove tree. Strong, pungent and sweet.

Popular in Indian curries.

Paprika

Cinnamon

2. Make a list of as many other herbs and spices you have heard of or seen in the supermarket.

Herbs ______

______

Spices ______

______

6. Cayenne and paprika are similar in appearance. Explain the difference between them.

______

7. Make a list of as many dishes you can think of which use ginger.

______

Task 1

Identifying ingredients and their characteristics

For the ingredients on display:

 place each ingredient in the correct category  give one characteristic of the ingredient — this could include reference to the origin of the ingredient, a link to a traditional dish made using the ingredient or the taste/appearance of the ingredient

Category Ingredient Characteristic

Meat and meat alternatives

Poultry and poultry alternatives

Fish and seafood

Dairy products and dairy alternatives

Eggs

Fruit and vegetables

Dry ingredients

Herbs, spices, flavourings, seasonings

1.2 Describing and demonstrating safe and appropriate storage methods for ingredients

Task 1 - Food Storage

The 3 golden rules for food storage is to always store food: • in the right place • at the right temperature • for the right time

Food items are commonly stored in freezers, fridges, cupboards and vegetable racks. 1. Why is it important to store food correctly?

______

Fridges

Perishable foods are normally stored in the fridge. There are rules that should be followed to make sure that food stored in the fridge will be safe to eat.

2. Name a rule for storing raw food in the fridge and why do we need to do this?

______

3. Why should we never put just cooked food straight into the fridge?

______

1. Why is it hazardous if we leave perishable food outside the fridge for a period of time?

______

Freezers

Foods stored in the freezer can be stored for a very long time. Most foods can be frozen, some however do not freeze or defrost well, e.g. cream, fruits/vegetables with a water content, i.e. lettuce & cucumber. Eventually the quality of the food will deteriorate.

2. Explain what you can do when defrosting raw food then cooking it in order to prevent waste and make cooking more convenient?

______

Cupboards / Dry Stores

Store cupboards are an ideal place to store unopened cans, packets, jars and bottles. There are rules to be followed to ensure that the foods stored in the cupboard remains at its best quality.

Storage in a professional kitchen Storage in a home kitchen

Once opened what do you need to consider about canned and jars of food?

______

Vegetables and Fruit

Different types of fruit and vegetables require different types of storage. Generally root vegetables, i.e. potatoes, turnips and carrots benefit from being stored in a cool dark place. In most cases fruits and vegetables should be removed from any plastic packaging before storage as they can start to sweat and moisture is produced e.g. bananas.

As part of your assessment you will need to state not only where food should be stored but how the food should be prepared before storage; i.e. transferred into a separate container, wrapped in cling film etc.

Complete the table below listing where you think the fruits and vegetables should be stored. Afterwards check if your answers are correct with your teacher

Type of Preparation Storage Shelf Life Fruit/Vegetables for Storage Place Potatoes Strawberries Bananas Apples Onions Celery Mushrooms Peppers Lettuce Chillies

Task 2

For each of the foods below, write next to them how they should be safely stored once opened. For example if you have a ¼ of an onion left you could wrap it in Clingfilm or tinfoil or store it in a tight container in the fridge and use it within a few days.

2 slices of bacon ______

A portion of uncooked rice ______

A slice of quiche ______

A piece of chocolate cake ______

Leftover cooked chicken ______

Leftovers from last night’s spaghetti bolognaise

______

Date Marks

Most pre-packed foods carry either a use-by-date or a best before date.

Explain the difference between the two types of date marks giving examples of foods you would find them on.

______

Task 3

The correct storage of food and following storage instructions are an important part of food safety. You should make sure you always store foods:

• In the right place • At the right temperature • For the right time •

Look at the food packaging on display. Read the information relating to storage and record the best methods for storing each food in the table.

Name of Storage Instructions Type of Date Product Marking

1.3 Describing how current dietary advice influences the selection, preparation and use of ingredients.

Scottish Dietary Goals

Goal 1:______

Specific Advice:______

Food sources:______

Dish suggestion:______