DOCSLIB.ORG

Rhubarb & Custard Sponge Cake

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Rhubarb & Custard Sponge Cake Crafted with tradition, baked with passion! RHUBARB & CUSTARD SPONGE CAKE ORIGINAL PRODUCT Rhubarb & Custard is an ‘old-fashioned’, traditional flavour combination in confectionary in the UK, stemming from fruits used in pies and crumbles. Victoria Sponge is a top 10 UK classic dessert consisting Dawn Foods UK Ltd. of raspberry jam and whipped double/vanilla cream sandwiched between two sponge cakes. Worcester Road Evesham, Worcs. UK-WR11 4QU Chef’s Twist We have merged this traditional flavour and top 10 UK classic sponge dessert and made the end product unique through: Layering – dividing the rhubarb and custard elements into separate layers, broken up with sponge for an indulgent delicious eat. Coating – adding some sweetness and a unique look to the sponge through the use of meringue to finish, creating a number of different and exciting textures in one delicious product. WWW.DAWNFOODS.COM For more insights and solutions, contact us at +44 1386 760 843 RHUBARB & CUSTARD SPONGE CAKE COMPOSITION WORKING METHOD Sponge cake made with Dawn® Golden Add the Golden Genoese Cake Base, water (1) and vegetable oil to a bowl fitted with Genoese Cake Base layered with Dawn® a beater and beat for 1 minute on slow speed and then 4 minutes on medium speed. Delifruit Classic Rhubarb stabilised with Add water (2) over a minute on slow speed and mix for a further 1 minute on slow Dawn® Sanatine Powder, a custard filling speed. Deposit 900g into a deep 10” (25cm) round pan and bake for approximately using Dawn® SuCrem Nova Plus, and finished 50-60 minutes at 170°C. Once baked and cooled thoroughly, cut into three layers. with a meringue coating using Dawn® Silvia Fruit Tart Covering For the fruit filling dissolve the Sanatine Powder into the boiling water and then stir into the Delifruit Classic Rhubarb. Deposit the mixture onto the bottom sponge layer and Sponge Layers then top with the middle layer of sponge. 1000g Dawn® Golden Genoese Cake Base 400g Water (1) 100g Vegetable Oil For the custard filling place the SuCrem Nova Plus and the water into a mixing bowl 175g Water (2) fitted with a whisk and mix for 1 minute on slow speed and then 3-4 minutes on fast speed. Spread the custard filling onto the middle layer of sponge and then top off with the last layer of sponge. Fruit Filling 500g Dawn® Delifruit Classic Rhubarb Fruit Filling 25g Dawn® Sanatine Powder For the meringue topping place the Silvia Fruit Tart Covering and the water into a 50g Boiling Water mixing bowl fitted with a whisk and mix for 1 minute on slow speed and then 4-5 minutes on fast speed. Spread the meringue topping over the top and sides of the sponge and use a pallete knife to form small peaks. Custard Filling 140g Dawn® SuCrem Nova Plus 360g Cold Water Use a blow torch or very hot grill to lightly brown the peaks of the meringue. UK/Ireland_03Meringue Topping Item Code Product Name Packaging 500g Dawn® Silvia Fruit Tart Covering UK/Ireland_03200g Cold Water 0.00892.176 Golden Genoese Cake Base 12.5kg Sack 8.00347.333 Delifruit Classic Rhubarb Fruit Filling 2.7kg Tin 2.03634.114 Sanatine Powder 2 x 2.5kg Case Rhubarb & Custard Sponge Cake 2.93023.115 SuCrem Nova Plus 10kg Sack Rhubarb & Custard Sponge Cake 2.03652.114 Silvia Fruit Tart Covering 2 x 2.5kg Case Sylvia Topping Dawn Foods UK Ltd. Meringue Topping Worcester Road SucremSylvia Topping Nova Plus Evesham, Worcs. UK-WR11 4QU Custard Filling ClassicSucrem Rhubarb Nova Plus Delifruit Fruit Filling Classic Rhubarb Delifruit Genoese Sponge Layers Genoese Sponge Layers Genoese Sponge Layers WWW.DAWNFOODS.COM For more insights and solutions, contact us at +44 1386 760 843 Lemon & Blackberry Tartlets Lemon & Blackberry Tartlets Pruve 100 mm Fluted Tart Case LemonPruve 100 Delicream mm Fluted Tart Case BlackberrieLemon Delicream Delifruit Layer SylviaBlackberrie Topping Delifruit Layer FreshSylvia wholeTopping Blackberrie DoblaFresh Chocolatewhole Blackberrie Decoration Dobla Chocolate Decoration.
Load more

Recommended publications
  • TEMPTING TARTS Your Choice - 5.99 Strawberry Tart a Butter Tart Filled with Custard and Finished with Freshly Glazed Strawberries
    ® Owned and operated by the same family for over 56 years. Our one and only location. TEMPTING TARTS Your choice - 5.99 Strawberry Tart A butter tart filled with custard and finished with freshly glazed strawberries. Fruit Tart A butter tart shell filled with custard and finished with an assortment of fruit. Lemon Rush Tart A buttery graham cracker crust filled with a sweet tart lemon filling. Whipped Philly Cream Cheese and vanilla cake finished with a cloud of whipped cream. SWEET SINGLE PASTRIES Almond, Apricot Cannoli Almond Horseshoe & Raspberry Bar A cinnamon shell filled with a Made with sliced almonds and Made with sliced almonds, sweet ricotta cheese filling and almond paste - 4.99 almond paste and a raspberry and chocolate chips - 3.99 apricot filling - 4.99 Black & White Chocolate Ganache Cookie Bowties Chocolate cake and chocolate Thin round sponge cake dipped Made with cream cheese mousse covered with a in fudge icing and white laced dough, pecans and chocolate ganache and fondant - 2.79 brown sugar - 4.99 finished with semi-sweet chocolate chips - 4.99 Napoleons Hamentashen French pastry layered with Your choice of apricot Peanut Butter Bavarian cream and finished or cherry- 3.99 Ganache with fondant icing - 5.49 Chocolate cake and peanut Gourmet Cupcake butter mousse covered with Visit our display case for today’s chocolate ganache and finished variety - 2.99 with peanut butter chips - 4.99 Custard Eclair Cinnamon Stick Finished with fudge icing - 4.99 Made with cream cheese laced dough and rolled with Tiramisu cinnamon sugar - 4.99 Espresso soaked sponge cake filled with a light mascarpone Brownies filling, dusted with cocoa - 4.99 A moist rich brownie and finished with a fudge icing - 2.99 Please stop by and visit our dessert case for additional daily creations not listed on our menu.
    [Show full text]
  • Pear and Rhubarb Crumble with Custard
    PEAR AND RHUBARB CRUMBLE WITH VANILLA CUSTARD Season: All year From the garden: Pears, rhubarb, eggs Type: Dessert Difficulty: Easy Country of origin: England Serves: 3 serves Source: foodtolove.co.nz/furtherfood.com PEAR AND RHUBARB CRUMBLE Equipment Ingredients *chopping board *4 pears in quarters (stewed or from a can) *knife *3 rhubarb stalks *saucepan *1 tbsp sugar *mixing bowls *¾ cup plain flour *measuring cup and spoons *80 g of butter or margarine *baking dish *1/3 cup brown sugar *¼ cup shredded coconut *¼ cup rolled oats *½ tsp cinnamon VANILLA CUSTARD *mixing bowl *1 egg *whisk *1 tbsp cornflour *measuring cup and spoons *2 tbsp sugar *saucepan *1 cup of milk (cow or plant) *1 tsp vanilla extract Method 1.preheat oven to 180 degrees 2.remove any stringy bits from the rhubarb 3.cut the rhubarb in 5 cm long pieces 4.place the rhubarb pieces in a saucepan with the 1 tbsp of sugar and cover with a little water 5. place on the stove and cook for approximately 5 min. until rhubarb is tender but not falling apart 6. add the flour for the crumble into bowl and add butter or margarine in small pieces 7. rub the butter into the flour until it resembles crumbs 8. add sugar, coconut, oats and cinnamon to the butter/flour mixture and mix 9. place the rhubarb (with a little bit of the cooking liquid) and the quartered pears into a baking dish and sprinkle with the crumble mixture 10. put the dish into the oven and bake for around 20 minutes 11.
    [Show full text]
  • Dessert Menu
    CAKES & CREAM CAKES Caramel Doughnut Carrot Cake DESSERT 95 Filled with Bavarian vanilla 95 Topped with Philadelphia 3 3 custard cream, topped with cream cheese topping caramel fudge icing Apple & Ginger Cake Vanilla Slice With luxurious toffee sauce 25 Vanilla custard sandwiched 80 MENU 4 3 and vanilla English Lakes ice between puff pastry, coated cream with fondant icing OUR FAMOUS HOT APPLE PIE egan Chocolate Brownie Chocolate Éclair We only use the finest bramley apples, which provide the iconic tangy Warm gooey centred 95 Choux bun filled with freshly 95 3 3 flavour of our traditional apple pie filling. deliciousness, served with ice whipped cream and coated in cream chocolate We serve our apple pie hot and have a choice of: Egg Custard Portion Jam & Clotted Cream Plain apple pie or mixed spice & sultana apple pie. Shortcrust pastry tart filled 75 Fruit Scone 80 2 3 Cream 1 0 with light custard finished Served with: 4 with nutmeg Homemade strawberry jam plain apple pie English Lakes Vanilla Ice Cream 60 75 4 Fruit Scone & Butter 2 available add 40p or Custard Apple Pie Ice Cream Sundae 75 75 TRAYBAKES 2 4 Whipped cream, ice cream, toffee sauce, sprinkled in chocolate Chorley Cake / Eccles Cake Lakeland Gingerbread Shortcrust / puff pastry encasing Soft and chewy version of a Cumbrian FRUIT BREADS syrupy, curranty goodness classic. Cinnamon Swirl Blueberry & Lemon Frangipane Salted Caramel Shortbread Bath Bun 50 Sweet dough rolled in 50 Pastry base, loaded lemon curd, Shortbread, layered with gooey salted A rich sweet dough, packed 3 3 cinnamon, cream cheese almond frangipane and blueberries caramel and chocolate with vine fruits and cherries frosting and walnuts.
    [Show full text]
  • Be-Ro Recipes, Unless Otherwise Stated
    www.be-ro.co.uk Recipe Inspiration From the www.be-ro.co.uk website. www.be-ro.co.uk Be-Ro Recipe Book Since 1923 and now in its 41st Edition ! Containing over 125 recipes, and helpful hints and tips Order your copy on-line at www.be-ro.co.uk Baking Basics Here you'll find all the information you need to becoming a baking expert. From choosing your ingredients through to testing your finished cake, all the help you need is right here. - Basics Recipe Remedies If your sponge is too soggy or your pastry is too crumbly, we have - Remedies the solution right here. Our helpful advice will give you all the answers you need to solve those tricky baking problems. - Recipes Recipe Inspiration Here you'll find great ideas for all kinds of recipes, from quick and easy meals through to recipes for the baking expert. Welcome to Baking Basics These are core recipes and skills and other information that you’ll need for preparing many of the other recipes in this collection. But more than that… these basics will provide you with the fundamental - Basics knowledge that will serve you well for all your baking needs in future ! • A Word about our Recipes • Melting Method • A Word on Ingredients • Metric / Imperial Measurements - Remedies • Baking with Be-Ro • Other Useful Measures • Batch Baking • Oven Management • Cake Basics • Pastry Basics • Celebration Fruit Cakes • Pie Basics • Choux Pastry • Rolling Brandy Snaps - Recipes • Cooking in your Microwave • Rough Puff Pastry • Creaming Method • Rubbed in Method • Flaky Pastry • Shortcrust Pastry • Flan Basics • Steamed Puddings • Home Freezing • Suet Pastry • Lining a Pudding Basin • Whisking Method A Word about our Recipes… We have categorised our recipes in order to help you judge the level of expertise required for each one.
    [Show full text]
  • 5 Minced and Moist Food Level 5
    Name: ………………………………………………………… Tel: 01225 824333 Date: ……………………………………………..…………… Speech & Language Therapist: …………………………. Minced and Moist Food 5 Level 5 5 General description: Food is soft, tender and moist. Needs very little chewing and no biting. Food has been mashed up before serving. Small lumps visible within the food (no greater than 4mm in size). Lumps are easy to squash with the tongue. It usually requires a smooth sauce, gravy or custard, which should be very thick. No mixed (thick - thin) textures e.g. cereal in milk, mince in gravy, dried fruit in sponge. No thin loose fluid. No hard, tough, chewy (toffee), fibrous (dry roasted meat), stringy (pineapple, celery), dry, crispy, crunchy (toast, flaky pastry) or crumbly bits (bread crusts, dry biscuits). No pips, seeds, pith, membrane, e.g. citrus fruit, tomatoes. No skins or outer shells e.g. on peas, grapes. No husks. No skin e.g. on sausages (use skinless ones), bone or gristle. No round or long-shaped foods e.g. grapes, sweets. No hard chunks e.g. pieces of apple. No sticky foods e.g. cheese chunks, marshmallows. Check before serving/eating: • No hard pieces, crusts or skins have formed during cooking/heating/standing. • Fluid/gravy/sauce/custard in or on the food has not thinned out or separated off. Please turn over for more information Based on Dysphagia Diet Food Texture Descriptors March 2012 and IDDSI (International Dysphagia Diet Standardisation Initiative) Framework – April 2018 Minced and Moist Food 5 Level 5 5 Meat • Must be finely minced – pieces approximately 4mm. No hard bits of mince. • Serve in a very thick, smooth sauce or gravy.
    [Show full text]
  • Cones and Cups Specialty Sundaes
    Concretes Have one or two of your favorite toppings swirled into our creamy vanilla or chocolate frozen custard. Cones and Cups Kid’s Small Medium Large Frozen Custard or Sorbet (Vanilla, Chocolate, and a variety of flavors available 3.05 4.50 6.45 7.50 each day) Extra mix-ins - .80 Kid’s Small Medium Large Shakes and Malts 2.10 3.25 4.25 5.25 Vanilla Chocolate Strawberry Oreo Banana Add a topping: Waffle Cone Raspberry Peach Peanut Butter Espresso .55 .99 1.50 1.99 $ .75 (or create your own flavor from our many toppings and mix-ins) Each additional topping: .80 Make it a Small Medium Large Specialty Sundaes 4.99 5.99 6.99 Malt $.50 Turtle Sundae – Vanilla frozen custard, hot fudge, caramel, and pecans Boston (Medium Shake with a Sundae on Top) 7.50 Peach Melba Crisp – Vanilla frozen custard, peaches, raspberries and streusel topping Cow Tracks – Vanilla frozen custard, hot fudge, peanut butter sauce, and Reese’s Peanut Butter Cups All Burgers start with 1/3 lb of fresh ground beef (pre- Grandma’s Brownie – Vanilla frozen custard, a fresh homemade brownie, and hot cooked weight) and a fresh bakery bun fudge Sweet and Salty – Vanilla frozen custard, raspberries, pretzel crunch, and Hamburger 7.50 Double 10.00 cheesecake pieces Cheeseburger 8.50 Double 11.50 Almond Joy – Vanilla frozen custard, hot fudge, almonds, and coconut Bacon Cheese Burger 10.50 Double 13.50 Chocoholic – Chocolate frozen custard, Oreos, chocolate chunks and hot fudge Hot Dog 3.99 add Cheese .65 (Ketchup, Mustard, Onion, & Relish) add Bacon 1.75 Small Regular TAKE
    [Show full text]
  • Cooking 401 Book
    ACKNOWLEDGEMENTS Written by: Madonna Weese, Ed. D., Extension Specialist 4-H Youth Development Shirley Camp, MS, RD, Nutrition and Wellness Educator Barbara Farner, MS, Nutrition and Wellness Educator Jananne Finck, MS, RD, Nutrition and Wellness Educator Terri Myers, MA, Project Assistant Kelly Pool, MPA, Youth Development Educator Carol Schlitt, MS, CFCS, Nutrition and Wellness Educator Sarah Todd, MS, RD, Nutrition and Wellness Educator Graphic Design by: Paula Wheeler, www.WheelerArts.com Illustrations with copyright symbol: QuickArt © Wheeler Arts All the recipes in this book were tested by University of Illinois Extension Nutrition and Wellness Educators. • The recipes were analyzed using Food Processor SQL 10.5. • 2% milk was used unless another kind of milk was specified in the recipe. • When a range was given for ingredient amount or number of servings, the largest number was used in the analysis. • When options were listed for ingredients in a recipe, the first ingredient listed was analyzed. Codes for Nutrition Facts: g = gram mg = milligram 2 4-H Cooking 401 © © TABLE OF CONTENTS A Note to Project Helpers . 4 Meat Group . 45 Project Planning Basics . 5 Dry-Heat Cooking: Roasting Meat . 45 Project Record . 6 Moist-Heat Cooking Methods . 55 What Do You Know? . 7 Dried Beans and Peas . 61 Spices and Herbs . 8 Milk Group . 70 Cooking with Spices and Herbs . 8 Ice Cream . 70 Experiment with Spices and Herbs . 10 Experiment with Ice Cream . 72 Custard and Pudding . 75 Celebration Meals . 13 Celebration Meal Planning Checklist . 15 Desserts . 82 Celebration Meal Planning Timeline . 17 Candy . 82 Experiment with Candy . 87 Grain Group .
    [Show full text]
  • PENFOLD's ESTATE SHIRAZ 22.0 125Ml SET MENU
    PENFOLD’S ESTATE SHIRAZ 22.0 125ml TO SUPPORT THE #AUSTRALIAISBURNING CAMPAIGN WE WILL BE DONATING ALL MARGIN FROM SALES OF THE PENFOLD’S ESTATE TO HELP FUND THE RESCUE EFFORT FOR THE FIRES IN AUSTRALIA SET MENU 2 COURSES £24 / 3 COURSES £28 SNACKS MUSHROOM MARMITE ÉCLAIRS 4.0 PORK BONBONS, MUSTARD MAYO 4.0 MALDON OYSTERS, APPLE & FENNEL VINAIGRETTE 15.0 for 6 SMOKED WHIPPED COD’S ROE, BLACK CUTTLEFISH CRACKERS 4.0 TORCHED LANGOUSTINE TAILS, BURNT BUTTER HOLLANDAISE 9.0 TEMPURA GARDEN HERBS, CORIANDER YOGHURT, LIME 4.0 ENGLISH BURRATA, BALSAMIC REDUCTION, ONION POWDER 9.5 STARTERS TORCHED BUTTERNUT SQUASH CARPACCIO, KALE, SUNFLOWER SEED BUTTER, CANDIED GINGER PAN-FRIED MONKFISH CHEEKS, FORAGED WILD GARLIC & LEMON VELOUTÉ, MONK’S BEARD CHOPPED RAW SUSSEX BEEF, QUAIL’S EGG, CHEDDAR CRUST, UMAMI RELISH GIN CURED CHALK STREAM TROUT, BEET, CUCUMBER, BUTTERMILK DRESSING VENISON RAGU, PAPPARDELLE, HENS EGG YOLK, ENGLISH PECORINO, SOURDOUGH CRUMB MAINS MUSHROOM & SQUASH WELLINGTON, CABBAGE, WHOLEGRAIN MUSTARD & KIMCHI SOUTH COAST COD, SAMPHIRE, ENGLISH CAVIAR, FENNEL, SEA SHORE BISQUE OXFORD SANDY & BLACK PORK, SULTANAS, RAINBOW CAULIFLOWER, HAZELNUTS, ENGLISH MISO FALLOW DEER, PARSLEY ROOT, CAVOLO NERO, WILD MUSHROOMS, RED WINE JUS ORGANIC NORFOLK QUAIL, PRUNE & EARL GREY, LOVAGE, KING OYSTER MUSHROOM, MADEIRA JUS CONFIT ARCTIC CHAR, KIMCHI EMULSION, RADISH, ALMONDS SUPPLEMENT 8.0 SPECIALS BARRON OF BEEF, RED WINE JUS SUPPLEMENT for two 28.0 VENISON WELLINGTON, RED WINE JUS SUPPLEMENT for two 28.0 CHEESE RIPE ENGLISH CHEESE, SUSSEX HONEY, HOMEMADE CHUTNEY, CRISP BREAD 3.0 EACH DESSERTS CHOCOLATE & AMARETTO MOUSSE, ALMOND SPONGE, CARAMEL SUSSEX POND PUDDING, MADEIRA SPONGE, LEMON, CUSTARD WHITE CHOCOLATE DÉLICE, BLOOD ORANGE, HAZELNUT, HONEYCOMB INCLUDES COFFEE AND A COOKIE @SUSSEX_RESTO GAME DISHES MAY CONTAIN SHOT.
    [Show full text]
  • Rita's Franchise Company 2019 Nutrition Information
    Rita’s Franchise Company 2019 Nutrition Information © Rita’s Franchise Company, LLC. This document is copyrighted and is not to be reproduced, displayed or posted in any form or fashion without the permission of the Legal Department of Rita’s Franchise Company, LLC (“RFC”). As a franchisee or area developer under the Rita’s franchise system (“System”), you are being provided with this document for your sole use under the terms of your franchise agreement and/or area developer agreement (the “Franchise/Development Agreement”). This document contains confidential information, proprietary information and trade secrets of RFC. Unauthorized disclosure of this document or any information in this document is a violation of your Franchise/Development Agreement and will subject you to liability for violation of (i) the Franchise/Development Agreement, (ii) the federal Economic Espionage Act of 1996, (iii) the Uniform Trade Secrets Act (including various state version of the act), and (iv) other laws protecting confidential information, proprietary information and trade secrets. The violation of these laws will subject the violator(s) to criminal and civil penalties. Table of Contents Ice Flavors …………………………………………………………………………………………………… 3 Kids 3 Regular 5 Large 7 Quart 9 Ice Flight 11 Gelati ………………………………………………………………………………………………………… 13 Regular 13 Large 15 Blendini ……………………………………………………………………………………………………… 17 Concrete …………………………………………………………………………………………………… 19 Misto …………………………………………………………………………………………………………… 20 Regular 20 Large 22 Milkshake ……………………………………………………………………………………………………
    [Show full text]
  • Quiche Type Dishes First Appeared in 14Th Century England
    Quiche Type Dishes First Appeared In 14th Century England May 20 is dedicated to the food holiday National Quiche Lorraine Day. Quiche Lorraine is believed to have originated in the rural Lorraine Region of France. The original Quiche Lorraine consisted of an open pie, made using a bottom crust with a filling of custard and smoked bacon. A cast iron skillet was used to cook the original Quiche. The cheese was added to the recipe at a much later time. Quiche originated in Germany, although today it is known as a classic French dish. The original recipe for quiche lorraine was an open pie with a filling of custard with smoked bacon or lardons and cheese was not added till later . Quiche is a savory, open-faced pastry crust with a filling of savory custard with cheese, meat, seafood, and/or vegetables. Quiche can be served hot or cold. It is part of French cuisine but is also popular in other countries, particularly as party food. Quiche lorraine is a popular variant that was originally an open pie with a filling of custard with lardons. Modern preparations of the dish usually include mature cheese and freshly-cooked bacon as ingredients. The classic French Quiche actually originated in Germany, in the medieval kingdom of Lothringen, which was under German rule. (Renamed Lorraine when it came under French control – TADA!!! Quiche Lorraine). Quiche is considered a French dish, however custards in pastry were known in English cuisine at least as early as the 14th century. The word quiche is derived from the German word for cake, kuchen.
    [Show full text]
  • 6 Soft and Bite Sized Food Level 6
    Name: ………………………………………………………… Date: ……………………………………………..…………… Speech & Language Therapist: …………………………. Soft and Bite Sized Food 6 Level 6 6 General description: Food is soft, tender and moist - needs chewing but no biting. It can be mashed or broken down with a fork. A knife is not required to cut this food. Bite sized pieces no larger than 1.5 cm (½ inch). Usually requires a smooth sauce, gravy or custard, which should be very thick No mixed (thick-thin) textures e.g. cereal in milk, mince in thin gravy, dried fruit in sponge. No hard, tough, chewy (toffee), fibrous (dry roasted meat), stringy (pineapple, celery), dry, crispy, crunchy (toast, flaky pastry) or crumbly bits (bread crusts, dry biscuits). No pips, seeds, pith/inside skin. No skins or outer shells e.g. on peas, grapes. No husks. No skin e.g. on sausages, (use skinless ones) bone or gristle. No round or long-shaped foods e.g. sausages, grapes, sweets. No hard chunks e.g. pieces of apple. No sticky foods e.g. cheese chunks, marshmallows. No ‘floppy’ foods e.g. lettuce, cucumber, uncooked baby spinach leaves. No juicy food where juice separates off in the mouth to a mixed texture e.g. water melon. Check before serving/eating: • No hard pieces, crusts or skins have formed during cooking/heating/standing. • Fluid/gravy/sauce/custard in or on the food has not thinned out or separated off. Based on Dysphagia Diet Food Texture Descriptors March 2012 and IDDSI (International Dysphagia Diet Standardisation Initiative) Framework – April 2018 Please turn over for more information Soft and Bite Sized Food 6 Level 6 6 All Level 6 foods must be chopped into bite sized pieces (1.5cm/½ inch) before eating.
    [Show full text]
  • GCSE Food Options Recipe Booklet
    Name: Form: Class: GCSE Food Options Recipe Booklet Please keep this booklet in a safe place. Bring it to every lesson. When cooking, keep it in a protective plastic wallet. Always check with the teacher or another member of the class which recipe you are cooking if you are absent for a lesson. Always bring a suitable container with you to take your product home. Check with the teacher if there are ingredients which you are not keen on, rather than just leave them out or not cook at all. Keep this recipe book in a safe place so you can refer to it throughout your GCSE course. You may not use all of these recipes during the course; some are present simply for reference. There is also space for you to record some of your own recipes at the back. This document is also available as a PDF from Mr Isaacs and is also in the I drive. S Isaacs Notes S Isaacs Contents Contents ...................................................................................................................................... 3 Stocks ......................................................................................................................................... 5 Fish Stock ............................................................................................................................... 5 Vegetable stock ...................................................................................................................... 5 Chicken Stock .......................................................................................................................
    [Show full text]