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N4 Hospitality Understanding & Using Ingredients

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N4 Hospitality Understanding & Using Ingredients 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 2 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. 3 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. 4 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. _________________________________________________ _________________________________________________ _________________________________________________ 5 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 (salt- water). 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). ………………………………………………………………………………………………………………….. 6 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. 7 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 Fish and seafood Fish and seafood Fish and seafood Fish and seafood Fish and seafood 8 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._______________________________________________ 9 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: ______________________________________ 10 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. 11 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? _________________________________________ _________________________________________ 12 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. 13 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. 14 15 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 ____________ ______________________________ ____________ ______________________________ ____________ _______________________________ _____________ ______________________________ _____________ _____________________________ _____________ _____________________________ 16 Q3. List 4 vegetables
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