Food and Cookery / Commodities / Ingredient Function

FOOD AND COOKERY COMMODITIES / INGREDIENTS Food and Cookery / Commodities / Ingredient Function Y9 Hospitality & Catering

Make notes on the PP slide. Add your own examples where possible. Research recipes for each commodity.

Extension Task: Create a menu for an awards ceremony. This includes canapés, snacks and a drinks list. This needs to suit a wide range of dietary requirements and allergies. The menu must include at least 4 canapés, 4 snacks and 3 non alcoholic drinks. Food and Cookery / Commodities / Ingredient Function

Basic Bread Dough

Dough products are made from a basic bread dough containing yeast.

• To make a basic bread dough, you should use strong plain flour as it contains more gluten. – Gluten is a sticky protein found in wheat and other grains. • When mixed with water, it becomes stretchy and helps the products to rise. • The yeast in the dough is activated with warm water. It is killed by excess heat, and if this happens the dough will not rise. • Kneading the dough helps to stretch the gluten so the dough can rise and keep its shape. The dough should then be left to prove in a warm place. The dough should be baked in a hot oven - the heat makes the bread rise before killing the yeast. • To test if bread is ready, tap the bottom. If it sounds hollow it is cooked. Food and Cookery / Commodities / Ingredient Function Doughs

• Flour-based products provide energy, vitamins and minerals. • Wholemeal products also provide roughage, an essential part of a healthy diet. • Enriched doughs (e.g. croissants): fat is added by layering or lamination; the fat insulates the water molecules, keeping the moisture level high during baking and giving a softer eating quality. Food and Cookery / Commodities / Ingredient Function Fermentation • The process by which dough becomes leavened bread. • Enzymes in yeast and dough convert sugar into alcohol, producing carbon dioxide, which makes bread rise, and its characteristic flavour. • To grow, yeast needs warmth (22-30°C), moisture (liquid added at about 38°C), food (starch from flour) and time. Food and Cookery / Commodities / Ingredient Function Yeast • A living single-cell micro-organism. • Rich in protein and vitamin B. • In fermentation it reproduces itself. • Will not survive in high concentrations of sugar or salt. • Growth slows down in rich dough with high fat and egg content. • Keep refrigerated but use at room temperature. • Available dried: this is dehydrated and should be creamed in a little water before use. It keeps for several months in its dry state. Food and Cookery / Commodities / Ingredient Function Points to Remember

• Keep flour, bowl and liquid warm. • Wholemeal dough will absorb more water than white dough. The volume of water absorbed also varies according to the flour strength (protein and bran content). • Dough loses up to 12.5% of its water during baking; allow for this when weighing. • Divide dough with a dough divider, hard scraper or hydraulic cutting machine. Check the weight of the divided pieces. Food and Cookery / Commodities / Ingredient Function Points to Remember

• Proving allows dough to ferment. • The second prove gives dough the necessary volume and a good flavour. • Knock dough back carefully after proving, to expel gas and disperse the yeast throughout the dough. • Cook for the correct time at the correct temperature. • Follow manufacturer’s instructions when defrosting and cooking frozen dough products, to avoid contamination. Food and Cookery / Commodities / Ingredient Function Causes of Problems with Yeast Doughs

• Close texture: insufficient proving or kneading; too little yeast; oven too hot; too much or too little water. • Uneven texture: insufficient kneading; excessive proving; oven too cool. • Coarse texture: excessive proving, uncovered; insufficient kneading; too much water or salt. • Wrinkly: excessive proving. • Sour: stale yeast; too much yeast. • Broken crust: insufficient proving at the second stage. • White spots on crust: proving uncovered at the second stage. Food and Cookery / Commodities / Ingredient Function Other Types of Dough

• Enriched: rich yeast doughs with high fat and butter content, e.g. savarin, brioche. • Laminated: the fat content is layered (as in puff pastry), e.g. croissants, Danish pastries. • Speciality: unleavened breads, e.g. naan, pitta, chapatti; blinis (pancakes); etc. Food and Cookery / Commodities / Ingredient Function

Cakes, Sponges and Biscuits There are four different methods of making • The Rubbing-in method • Creaming • Whisking • Melting

Rubbing-in Creaming Whisking Melting Food and Cookery / Commodities / Ingredient Function

Cakes, Sponges and Biscuits: Scones Quiche (short crust pastry) Rubbing In Method The rubbing-in method is used for cakes, scones, pastry and some biscuits. It is used for cakes that do not have a large amount of fat compared to flour e.g rock buns which have 75g fat and 200g flour.

1. The fat is cut into chunks and, using the fingertips, is rubbed into the flour to form crumbs.

2. Any optional ingredients e.g. sultanas, are then added before the liquid or egg that binds the crumbs together.

3. The mixture is baked in a fairly hot oven, gas 5 or 6.

*The cakes will only keep for a short time, as they do not contain a lot of fat. Shortbread Food and Cookery / Commodities / Ingredient Function Cakes, Sponges and Biscuits: Creaming Method The creaming method is used for cakes that contain more fat and sugar compared to flour, such as sponge cakes. These cakes will last longer as they have more fat than those made with the rubbing-in method.

1. The fat (soft margarine is best, as it is easier to cream) and sugar (caster sugar is easier to mix, as the crystals are smaller) are creamed together using a wooden spoon.

2. The eggs and flour are then added and mixed to make a light and fluffy mixture – Self-raising flour is used to make the cakes rise and so there is no need Victoria Sponge Cake to add baking powder.

3. The eggs should be at room temperature.

4. The cakes are cooked at a lower temperature, around 160-180°C. Food and Cookery / Commodities / Ingredient Function Cakes, Sponges and Biscuits: Whisking Method

The whisking method is used for making light sponge cakes. This type of cake does not contain any fat, so does not keep well.

1. The eggs and sugar are whisked together until they are light and you can form a figure eight on top.

2. The self raising flour is sieved and folded into the mixture using a metal spoon.

3. The mixture is baked at 180°C for less time than with the creaming method. Swiss Roll 4. This mixture is very light and flexible, making it ideal to roll when warm. Food and Cookery / Commodities / Ingredient Function Cakes, Sponges and Biscuits: Melting Method

The melting method is used less often than the other methods.

1. The fat and syrup are melted in a pan and poured into the other ingredients.

2. The mixture is very wet and these cakes often improve in flavour if kept a little.

Flapjacks Food and Cookery / Commodities / Ingredient Function Methods for Making Sponges Summary

• Foaming: whisk eggs and sugar to ribbon stage, then fold or cut in flour. • Melting: as for foaming, but add melted butter, margarine or oil. Improves flavour, texture, crumb structure and shelf-life. • Boiling: produces a stable crumb texture. • Blending: high ratio. Produces a stable crumb, even texture, long shelf-life and good freezing qualities. • Creaming: cream fat and sugar, add beaten egg and then flour and other dry ingredients. Used for Victoria sponge. • Separate yolk and white: used for sponge fingers. Food and Cookery / Commodities / Ingredient Function Points to Remember • Plan production carefully to fill the oven space, saving time and money. • Heat ovens to the specified temperature and place the shelves at the correct height. • Never guess quantities. • Sieve flour to remove lumps. • Make sure eggs and fat are at room temperature. • Check dried fruit carefully; wash, drain and dry if necessary. • When creaming, scrape down the sides of the bowl. Food and Cookery / Commodities / Ingredient Function Points to Remember

• Shape and size determine cooking time and temperature: wider cakes need to cook longer and more slowly. • A high proportion of sugar in the recipe will caramelise the surface before the centre is cooked. Cover the cake with silicone or wetted greaseproof paper and continue to cook. • If the cake top is sprinkled with almonds or sugar, or if the recipe includes glycerine, glucose, invert sugar, honey or treacle, lower the temperature slightly to prevent excessive colouring of the crust. Food and Cookery / Commodities / Ingredient Function Causes of Problems in Sponges • Close texture: insufficient beating; too much flour; oven too cool or too hot. • Holes: insufficient folding in. • Cracked crust: oven too hot. • Sinking: oven too hot; tin removed during cooking. • White spots on surface: insufficient beating. Food and Cookery / Commodities / Ingredient Function Causes of Problems in Genoese Sponges • Close texture: eggs and sugar insufficiently beaten or over-heated; too much flour; insufficient folding in; oven too hot. • Sinking: too much sugar; oven too hot; tin removed during cooking. • Heavy: butter too hot or insufficiently mixed in; flour excessively mixed in. Food and Cookery / Commodities / Ingredient Function Causes of Problems in Other Cakes • Uneven texture: insufficient rubbing in; too much or too little liquid. • Close texture: too much fat; hands too hot when rubbing in. • Dry: too much liquid. • Poor shape: too much liquid or baking powder; oven too cool. • Sunk fruit: fruit wet; too much liquid; oven too cool. • Cracked: too little liquid; too much baking powder. Food and Cookery / Commodities / Ingredient Function Methods for Making Biscuits

• Rubbing in: rub fat into flour, then mix in liquid and sugar but do not overwork as this will prevent the mixture combining. Used for shortbread. • Foaming: use eggs to produce a foam, but do not overwork. Used for sponge fingers. • Sugar batter: mix fat and sugar to a light, fluffy cream, gradually add beaten egg, then fold in dry ingredients. Used for sablé. • Flour batter: as for sugar batter, but use half the flour for the creaming, folding in the rest at the end of the process. Used for cookies. • Blending: blend all the ingredients to a smooth paste. Used for almond biscuits. Food and Cookery / Commodities / Ingredient Function Convenience Foods A convenience food is one where some or all of the preparation is already done. They are popular with caterers because they:

• Save the time which would be spent preparing fresh alternatives

• May save money - foods out of season are often cheaper in convenience form than fresh foods

• May generate fewer air miles - some hotels spend money on fresh foods that are out of season and have to be imported

• Have a long shelf life, leading to less food wastage

• Are often quick to prepare and cook

• Always taste the same - consistent quality

• Are easy to use in the oven for inexperienced chefs

• Are easy to store - especially dried and canned foods

• Are good as a ‘stand-by’ in case of emergencies Food and Cookery / Commodities / Ingredient Function Convenience Foods Convenience products include:

• Fresh convenience e.g. sliced bread, ready-made cakes and pastries

• Canned, e.g. baked beans, canned fruit, canned soup

• Dried, e.g. dried fruit, powdered milk, pasta, rice

• Frozen, e.g. pies, breaded scampi, frozen pastry

• Chilled, e.g. coleslaw, pate

• Vacuum packed, e.g. fruit, vegetables, meat

• Portion controlled foods, e.g. butter portions, jam portions Food and Cookery / Commodities / Ingredient Function Eggs • Hens’: the most common in cookery. • Quails’: used as a garnish, a starter or part of a main course, e.g. in a tartlet with wild mushrooms, coated in hollandaise sauce. • Eggs from turkeys, geese, ducks, guineafowl and gulls are also edible. Food and Cookery / Commodities / Ingredient Function Eggs The most commonly used are hens' eggs. We can also eat turkey, geese, guinea fowl, duck and gulls’ eggs.

They are graded in four sizes. Small, medium, large and very (extra large)

The size of the egg affects the price. The bigger the egg, the more expensive.

When cooking with eggs it is important to carry out quality checks!

Got more questions, click the link. Food and Cookery / Commodities / Ingredient Function Eggs: Quality Points • Size affects price but not quality. Eggs are tasted, weighed and graded. • Shells should be clean, well-shaped, strong and slightly rough. • When broken there should be a high proportion of thick white to thin white. • Yolks should be firm, round (not flattened) and of a good even colour. • Over time, thick white gradually changes to thin white, and yolk loses strength and begins to flatten. Food and Cookery / Commodities / Ingredient Function Eggs – What makes a good egg?

Proportion of Appearance Yolk egg white

Clean, not cracked Dirty eggs, discard. shells, okay to use. Brighter colour = better quality, healthier hen. Thicker egg white = fresher egg. Food and Cookery / Commodities / Ingredient Function

Eggs Which egg came from a healthier hen, and therefore better quality? Food and Cookery / Commodities / Ingredient Function Eggs to be discarded Food and Cookery / Commodities / Ingredient Function Food Value and Uses • A source of energy, fat, vitamins and minerals. • Egg white is made up of protein and water. • The fat in egg yolk is mainly saturated. • Egg dishes are often served at breakfast, but also at lunch, high tea, supper and snacks. Food and Cookery / Commodities / Ingredient Function Eggs Size and Nutrition

Eggs are high in protein and they provide energy, fat, minerals and vitamins. Food and Cookery / Commodities / Ingredient Function Eggs Storage 1. Store eggs in their original carton. The carton protects the eggs and prevents them from absorbing strong odours and flavours of other foods in your fridge through the thousands of tiny pores in the egg shell.

2. By keeping the carton, the ‘Use By Date’ is always visible to you so you can guarantee freshness.

3. Eggs should always be stored with the large end up, the same way they are packaged in the carton. This helps the yolk remain centered. Food and Cookery / Commodities / Ingredient Function Eggs Storage

Other tips for storing raw and cooked eggs:

1. Eggs should not be stored on the refrigerator door, but in the main body of the refrigerator to ensure that they keep a consistent and cool temperature.

2. Leftover raw egg whites and yolks should be put in airtight containers and stored in the refrigerator immediately. To prevent yolks from drying out, cover them with a little cold water. Drain the water before using.

3. When storing hard-cooked eggs, you may notice a "gassy" odour in your refrigerator. The odour is caused by hydrogen sulphide, which forms when eggs are cooked. It's harmless and usually dissipates in a few hours. Food and Cookery / Commodities / Ingredient Function Eggs Storage Recommended Storage Times for Eggs

Fresh shell eggs By best before date Leftover yolks or whites Within 2 to 4 days Hard-Cooked eggs Within 1 week Prepared egg dishes Within 3 to 4 days Pickled eggs Within 1 month Frozen whole eggs (blended) Within 4 months Food and Cookery / Commodities / Ingredient Function Health, Safety and Hygiene • Store away from possible contaminants, e.g. raw meat. • Rotate stock: first in, first out. • Wash hands before and after handling eggs. Keep utensils, surfaces and containers clean. • Do not use cracked eggs. • Egg dishes should be consumed immediately or refrigerated. Food and Cookery / Commodities / Ingredient Function Pasteurisation • Hens can pass salmonella bacteria into their eggs and thus cause food poisoning. • Use pasteurised eggs where appropriate to reduce the risk. • To pasteurise, eggs are washed, sanitised and broken into sterilised containers. Yolks and whites are combined, strained, heated to 63°C for one minute and then cooled rapidly. Food and Cookery / Commodities / Ingredient Function Eggs Structure Food and Cookery / Commodities / Ingredient Function Eggs – A High Risk Food

Eggs are known as ‘high risk’ foods. This means it is a food that provides the ideal conditions for bacteria to grow that contaminate the food and make it unsafe to eat. Eggs are often associated with the food poisoning bacteria, ‘Salmonella’, however ‘Campylobacter’ is another food poisoning bacteria associated with eggs. The UK uses a Quality Assurance To avoid the risk: scheme called the British Lion • Buy eggs from a reputable supplier Quality Mark to ensure safety. The • Store eggs correctly red lion mark can be found on egg • Cook eggs thoroughly shells and egg boxes. The mark • Do not give un-pasteurised eggs to high risk groups, means the eggs have been which includes the elderly, young children and produced to the highest standards pregnant women of food safety, and the hen from • Use pasteurised eggs and egg products when which the egg came will have catering for large numbers. been vaccinated against salmonella. A best before date will also be stamped on the egg shell. Food and Cookery / Commodities / Ingredient Function Eggs – Red Lion Mark meaning Food and Cookery / Commodities / Ingredient Function Eggs – Free Range vs Caged

Better quality of life Wide ranging diet Can roam free, exercise Less likely to pick up illness More expensive

Poor quality of life Restricted diet Often force fed More likely to contract illness Less expensive Food and Cookery / Commodities / Ingredient Function Flour The main cereals are wheat, rice, corn, oats, barley and rye. Can you think of different food products which these types of cereals are used?

• Grains (whole and crushed) • Flour • Breakfast Cereal Food and Cookery / Commodities / Ingredient Function Flour – Different Types Flour is used extensively in the catering industry.

In pairs can you name as many different types of flour used in the catering industry?

What is the difference between the various types of flours? What are they used for? Food and Cookery / Commodities / Ingredient Function Flour – Structure Food and Cookery / Commodities / Ingredient Function Flour – Different Types

Plain Flour Bread Flour Plain flour contains just the seed With a high protein content, bread flour is head's endosperm, making it made from hard wheat and contains a much more shelf-stable than greater amount of gluten than AP, which is whole wheat flour. Unfortunately, made from softer wheat varieties. When that also means that it contains worked by hand-kneading or processing less nutritious qualities, like fibre with a dough hook in a stand mixer, the and protein. Plain flour can be gluten is developed and contributes to a bleached or unbleached. chewier consistency, which is desirable in artisan breads. It brings excellent structure Best for: Cookies, bread, to doughs. baked goods. Don't use for: No restrictions, but Best for: Bread, pretzels, anything chewy you should sift it first for very and requiring plenty of structure. tender baked goods and add Don't use for: Tender cakes and pastries. baking powder for cakes to make them rise! Food and Cookery / Commodities / Ingredient Function Flour – Different Types

Self Raising Flour 00 Flour Protein level of about 8-9%, self Ground to extreme fineness, this flour is raising flour is milled to an ultra- made from soft wheat varieties, and is fine consistency. It is also frequently used in Italian pastas. The traditionally bleached. fineness of the grind makes 00 dough Bleaching slightly damages the easy to roll to extreme thinness flour's starches, allowing them (necessary for pasta). to absorb more liquid and rise higher—an ideal quality in airy Best for: Pasta, very thin crusts. cakes. Don't use for: The grind is too fine for Best for: Tender cakes, like successful bread. sponges. Don't use for: Self Raising flour does not produce a good bread product. Food and Cookery / Commodities / Ingredient Function Flour – Different Types

Spelt Rye Although spelt is technically a Rye is a grain, although not a subset form of wheat, it is often of wheat. It has a tangy flavor and considered in the "alternative" natural gumminess when flour guide. It's an ancient grain, processed. and many with sensitivity to conventional wheat products Best for: Breads baked with rye stay find they're able to easier digest fresh longer, and are especially spelt. It has a mild nuttiness, good when made with slightly natural sweetness, and is fermented doughs. relatively easy to work with. Don't use for: A 100% rye bread can be challenging for beginning Best for: Breads, pizza crusts, bakers. Start with 25% rye flour and cookies 75% wheat. Don't use for: No major restrictions. Food and Cookery / Commodities / Ingredient Function Flour – Different Types

Buckwheat Barley Naturally gluten-free, buckwheat Barley flour has a natural maltiness flour is blue in hue and has a very in flavor, and is low in gluten. Ideally, nutty flavor. It absorbs lots of let doughs and batters made with moisture, so adjust accordingly barley flour (and, actually, all whole when baking—the batter may grain flours) sit overnight. The rest require extra liquid. period will soften the bran, make the product easier to work with, and Best for: It makes excellent round out the flavors. pancakes, noodles, and dense cakes. Best for: Barley's malty-sweet flavor Don't use for: A 100% buckwheat makes it ideal for sweet baked bread will be very structurally goods and cookies. challenging. Try 15-25% Do Not Use For: As with other buckwheat flour combined with alternate flours, 100% barley flour plain flour. does not make for an ideal bread. Food and Cookery / Commodities / Ingredient Function Flour – Different Types

Rice Rice flour has a granular, coarse texture and is gluten-free. Combine it with softer, finer oat flour for a more malleable dough.

Best for: Sponge cakes, noodles, fritters, and tempura batters. Don't use for: Breads.

Oat Made from ground oats, this flour has a superfine and fluffy texture. It is sweet in taste, with one of the most approachable "whole grain" flavors.

Best for: Combined with wheat flour, oat flour makes excellent bread. Don't use for: Oats are gluten-free, so they need the structure from a high-protein flour to stand up to the bread-baking process. Compensate for their lack of gluten with a high-gluten option, like bread flour. Food and Cookery / Commodities / Ingredient Function Flour – Different Types

Nut Flours Made simply from pulverized nuts, these are easy to DIY with a food processor. They can be very powdery, and, of course, contain no gluten. Most common is almond flour, also known as "almond meal.“ Amaranth Best for: Combining with This intensely nutty and very dense flour can be gluten-containing flours difficult to work with, but has a complex flavor. and/or wet ingredients— think cookies and tarts. Best for: Amaranth flour is best combined with wet Don't use for: Breads. ingredients, like eggs, butter, and dairy. Use in quick breads, cookies, bars, and brownies. Don't use for: Do not attempt 100% amaranth flour bread—it needs the gluten of a wheat flour to avoid a crumbly texture. Food and Cookery / Commodities / Ingredient Function Flour – Gluten

Gluten makes up the structure of baked products.

Gluten is formed when liquid is added to flour.

Proteins in the flour (Gliadin and Glutenin) combine with the water to form Gluten.

When kneaded an elastic mesh develops, formed by the protein in the flour (strongest in yeast breads).

Fats and sugars help prevent gluten formation in cakes. Food and Cookery / Commodities / Ingredient Function Flour – Gluten

Identify which flours are strong and which are weak?

Strong Weak Strong Weak Weak Strong Food and Cookery / Commodities / Ingredient Function Flour – Gluten Experiment

Task: Conduct an experiment on the transformation of proteins into gluten.

Objective: Understand the role of protein chains when making bread.

Materials: Plain flour Water Measuring spoons Bowl Other types of flour

Method: 1. Mix two tablespoons of warm water with four tablespoons of plain flour. 2. Shape the dough into a ball. 3. Put the dough ball in a bowl of cool water and leave to sit for 30 minutes. 4. Rinse the dough ball under running water. 5. Knead the rinsed dough. Food and Cookery / Commodities / Ingredient Function Flour – Gluten Experiment

Questions: 1. What colour is the rinsed dough?

2. What colour is the water in which the dough was rinsed?

3. How far can you stretch the rinsed dough?

4. Can it return to is original shape?

5. Repeat the experiment with another type of flour and compare the results.

6. Try baking the doughs to compare even further! Food and Cookery / Commodities / Ingredient Function Flour – Gluten Experiment Don’t try this at home!

Check out the video link above to see what happens when a highly glutenous dough is inflated like a balloon! Bread may never look the same. Food and Cookery / Commodities / Ingredient Function Flour – Recipes

Short Crust Pastry Iced Finger Swiss Roll

What type of flour would you use for: What type of flour would you use for: What type of flour would you use for: 50g/1¾oz caster sugar pinch of salt 3 free-range eggs 40g/1½oz unsalted butter 55g/2oz butter, cubed 75g/3oz golden caster sugar 2 free-range eggs 30-45ml/2-3 tbsp 2 x 7g/¼oz sachets instant yeast 2 tsp salt 150ml/5fl oz warm milk 140ml/4½fl oz water Food and Cookery / Commodities / Ingredient Function Cereals and Grains The staple foods of many civilizations for thousands of years: • In Europe, wheat, barley, oats, rye • In North America, maize • In South America, quinoa • In Asia, rice • In Africa, millet. Food and Cookery / Commodities / Ingredient Function Wheat • The most popular cereal in the UK. • Over 30,000 cultivated varieties. • Grown in a variety of climates, especially in temperate zones including the UK, North America, southern Russia and south- west Australia. • Used in bread, pastry, pasta, biscuits and breakfast cereal. Food and Cookery / Commodities / Ingredient Function Spelt • Closely related to common wheat. • Originates in the Middle East; popular in eastern Europe. • Higher protein content than wheat. • Used in bread and pasta. Food and Cookery / Commodities / Ingredient Function Barley • Grows in a variety of climates. • Grown more than any other cereal. • Used for animal feed and in beer and whisky production. Food and Cookery / Commodities / Ingredient Function Oats • Grown in many parts of the world. • Used in animal feed and to make porridge. Food and Cookery / Commodities / Ingredient Function Rye • Originates in south-west Asia and is also cultivated in northern Europe. • Very tolerant of poor soil fertility. • Used in rye bread. Food and Cookery / Commodities / Ingredient Function Maize and Corn • Gluten free. • The principal food plant of North America. • Used in breakfast cereal, popcorn, muffins, tortillas, cornmeal, polenta and pancakes. Food and Cookery / Commodities / Ingredient Function Buckwheat • Gluten free. • Not a true cereal: not a member of the grass family. • Native to central Asia; cultivated in Europe and North America. • Used in cakes, muffins and pancakes. Food and Cookery / Commodities / Ingredient Function Quinoa • An ancient crop in Central America, now also cultivated in the UK. • Reasonably high in protein (about 14%). • Not a true cereal: not a member of the grass family. • Used for risotto, pilaff and vegetable stuffings. Food and Cookery / Commodities / Ingredient Function Millet • Gluten free. • The name covers a variety of grasses from Asia and Africa. • Has limited use in Europe. • Used in muesli or as flour for pasta. Food and Cookery / Commodities / Ingredient Function Hot and Cold Desserts

Desserts can be made to suit all needs and tastes, for example:

Egg based desserts include creme caramel, bread and butter pudding and baked egg custard. The eggs coagulate to enable the dessert to set.

Steamed puddings are stodgy and heavy. They include jam roly poly, treacle sponge and christmas pudding.

Meringue-based products include Pavlova and baked Alaska.

Milk puddings can be eaten hot or cold and include baked rice pudding or semolina. Food and Cookery / Commodities / Ingredient Function Ice Cream

https://youtu.be/K-7s7WrTX7k

Watch the video clip on how ice 2. Ice cream desserts are extremely cream is made. popular in restaurants particularly with children. Why do you think this is? 1. You should now be able to explain the process, create a step by step diagram of the main manufacturing steps. Food and Cookery / Commodities / Ingredient Function Ice Cream Dessert Inspiration

Caramel-Almond Chocolate-Mint Ice Strawberry-Orange Peanut Butter Cup Ice Cream Torte Cream Sandwich Milk Shake and Pretzel Terrine

3. Explain how each of the above desserts would/would not be suitable to meet your brief. Food and Cookery / Commodities / Ingredient Function Cheese

Hard Cheeses https://youtu.be/Pnw-XwCctYY Watch the video on how to make cheese.

1. Make notes as you watch.

2. You should now be able to explain how cheddar is made.

3. You could also explain how blue cheeses are made. Soft Cheeses Food and Cookery / Commodities / Ingredient Function Meat Meat is an essential part of many people’s diets and a popular commodity on many menus.

Meat muscle has: Meat is the muscle 75% water of animals such as 20% protein cattle and hogs. 5% fat Food and Cookery / Commodities / Ingredient Function Structure of Meat

• To cook meat properly it is important to understand its structure. • It is made up of fibres bound by yellow connective tissue (elastin) and white collagen. Elastin should be removed. • Fibres are coarser in tougher cuts and older animals. Food and Cookery / Commodities / Ingredient Function Food Value • Fat provides flavour, and moistness during cooking. • The fat content in meat varies. • Fat is found round the outside of meat, marbling and inside the meat fibres. The visible fat (saturated) should be trimmed as much as possible before cooking. Food and Cookery / Commodities / Ingredient Function Hanging and Storage

• Tenderness, flavour and moistness are increased if meat is hung after slaughter and before use. • Hang and store meat at 1-5°C. • Storage times: up to 3 weeks for beef and veal, up to 15 days for lamb, up to 14 days for pork. Food and Cookery / Commodities / Ingredient Function Preservation of Meat

• Salting: pickling in brine, e.g. silverside, ox tongue. Pork is salted and then smoked to produce bacon. • Chilling: storing just above freezing point in a controlled atmosphere. • Freezing: suitable for small carcasses, but reduces the quality of beef. • Canning: e.g. corned beef, canned luncheon meat (pork). Food and Cookery / Commodities / Ingredient Function Health, Safety and Hygiene

• Do not use the same equipment to prepare raw meat and cooked meat, without thorough cleaning. • Wash all work surfaces with a bactericide. • Store raw meat in separate refrigerators if possible. Store on trays to prevent dripping. • Store at 3°C if possible (never above 5°C). • When using a boning knife, wear a safety apron. Protective gloves are also available. Food and Cookery / Commodities / Ingredient Function Health, Safety and Hygiene

Use a probe to check internal temperatures and ensure food safety. • Recommended temperatures: • Beef: rare 52°C; medium 57°C; well done 62°C • Lamb: pink 57°C; well done 62°C • Pork: 73°C • Veal: 62°C • Turkey and chicken: 77°C • Duck: pink 57°C; well done 62°C. Food and Cookery / Commodities / Ingredient Function Offal

• Edible parts taken from inside of a carcass: liver, kidneys, heart and sweetbreads. Tripe, brains, tongue, head and oxtail may also be included under this term. • Fresh offal should be purchased when needed and refrigerated at -1°C at a relative humidity of 90% for up to seven days. • Frozen offal should be defrosted in a refrigerator. Food and Cookery / Commodities / Ingredient Function Liver

• A good source of protein and iron, also vitamins A and D. Low in fat. • Should look fresh, moist and smooth with a pleasant colour. • Should not have an unpleasant smell or contain too many tubes. Food and Cookery / Commodities / Ingredient Function Types of Liver

• Calf’s: considered the best in flavour and tenderness; expensive. • Lamb’s: mild flavour; light colour; tender. • Sheep’s: firmer, darker and more strongly flavoured than lamb’s. • Ox or beef: cheap; coarse and strongly flavoured if from an older animal; usually braised. • Pig’s: strongly flavoured; used in pâté. Food and Cookery / Commodities / Ingredient Function Kidneys

• Food value: similar to liver. • Encased in suet (saturated fat). This is left on to keep them moist, but is removed before cooking. • The suet and kidneys should be moist and have no unpleasant smell. Food and Cookery / Commodities / Ingredient Function Types of Kidney

• Lamb’s: light in colour; delicately flavoured; grilled or fried. • Sheep’s: darker; stronger flavour. • Calf’s: light in colour; delicately flavoured. • Ox: dark; strongly flavoured; braised or used in beef pies. • Pig’s: smooth; long and flat; strongly flavoured. Food and Cookery / Commodities / Ingredient Function Hearts • Slowly braised to tenderise them. • Types of heart: • Lamb’s: small; light; served whole • Sheep’s: dark; solid; can be dry and tough unless cooked with care • Ox or beef: dark; solid; dry; tough • Calf’s: lighter; more tender than ox. Food and Cookery / Commodities / Ingredient Function Sweetbreads

• Two types of gland: pancreas (long; unevenly shaped) and thymus (round; plump; better quality). • Should be fleshy, creamy-white, a good size, with no unpleasant smell. • An easily digested source of protein. • Calf’s heart (thymus) breads are thought best; can weigh up to 600g. • Lamb’s heart breads go up to 100g. Food and Cookery / Commodities / Ingredient Function Tripe

• Stomach lining or white muscle of the ox or sheep, in two parts: • the rumen/paunch • the honeycomb tripe (considered the best). • Should be fresh, not sticky, with no unpleasant smell. Sheep tripe is darker in colour. • Source of protein, calcium; low in fat. Food and Cookery / Commodities / Ingredient Function Tongues • Ox, lamb and sheep tongues are used. • Ox tongues are usually salted, then soaked before being cooked. • Lamb tongues are cooked fresh. • Must be fresh, with no unpleasant smell and no excess of waste at the root end. Food and Cookery / Commodities / Ingredient Function Heads and Brains • Heads should be fresh, well fleshed, with no stickiness or unpleasant smell. • Sheep’s: used for stock • Pig’s: used for brawn (a cold preparation) • Calf’s: used for speciality dishes. • Calf’s brains are a source of protein with trace elements: they must be fresh with no unpleasant smell. Food and Cookery / Commodities / Ingredient Function Bones and Marrow • Bones (used for stock) must be fresh; not sticky; no unpleasant smell; preferably meaty. • Sliced, poached marrow from beef leg bones may be used as a garnish. Should be of good size; firm; creamy white; odourless. Food and Cookery / Commodities / Ingredient Function Oxtail and Suet • Oxtails usually weigh 1.5-2 kg; they should be lean without too much fat. There should be no stickiness or unpleasant smell. • Beef suet should be creamy white, brittle and dry. • Other meat fat should be fresh, not sticky, and with no unpleasant smell. Food and Cookery / Commodities / Ingredient Function Meat

Lamb Beef Pork and bacon Most of the lamb we Comes mainly from Come from different types eat are less than six male. Why do you of pig – pork pigs are short months old. think this is? and fat whilst bacon pigs are long and thin Food and Cookery / Commodities / Ingredient Function Pork The primal cuts of pork are: • Loin • Shoulder/Butt • Spareribs/Belly • Ham

Most pork is processed by curing and smoking. Curing includes pickling, injection and sugar. Food and Cookery / Commodities / Ingredient Function Pork: Quality Points

• The keeping quality is less than that of other meat, so handle with care and cook thoroughly. • Lean meat should be pale pink, firm and finely textured. • Fat should be white, firm, smooth and not excessive. • Bones should be small, fine and pinkish. • Skin (rind) should be smooth. Food and Cookery / Commodities / Ingredient Function Pork: Joints and Uses Food and Cookery / Commodities / Ingredient Function Pork: Joints and Uses Joint Uses Weight Leg Roast, boil 5 kg Loin Roast, fry, grill 6 kg Spare rib Roast, pies 1.5 kg Belly Pickle; boil; stuff, roll 2 kg and roast Shoulder Roast, sausages, pies 3 kg Head Brawn 4 kg Trotters Grill, boil Food and Cookery / Commodities / Ingredient Function Pork: Offal and Piglets

• Kidney: sauté, grill. • Liver: fry, pâté. • A piglet aged 5-6 weeks and weighing 5-10 kg is known as a suckling pig. Food and Cookery / Commodities / Ingredient Function Bacon

• The flesh of a specially-reared, bacon-weight pig, cured by: • Dry salting, then smoking • Soaking in brine, then smoking • Simply soaking in brine (green bacon): this gives a milder flavour and shorter shelf-life. • Depending on the degree of salting, joints may need to be soaked in cold water for a few hours before cooking. • Not to be confused with gammon. Food and Cookery / Commodities / Ingredient Function Bacon: Quality Points

• No sign of stickiness. • Pleasant smell. • Lean meat should be deep pink and firm. • Fat should be white, smooth and in proportion with the lean meat. • Rind should be thin and smooth without wrinkles. Food and Cookery / Commodities / Ingredient Function Bacon Joints

Joint Uses Weight Collar Boil, grill 4.5 kg Hock 4.5 kg Back Grill, fry 9 kg Streaky 4.5 kg Gammon Boil, grill, fry 7.5 kg Food and Cookery / Commodities / Ingredient Function Lamb and Mutton Lamb is a sheep under one year old. The meat of older sheep is called mutton.

The primal cuts of lamb are: • Shoulder • Shank/Breast • Rack • Loin • Leg

Quality lamb should be pink to red, firm with some marbling in lean areas. Food and Cookery / Commodities / Ingredient Function Lamb and Mutton: Quality Points

• The carcass should be compact and evenly fleshed. • Lean meat should be firm, dull red, with a fine texture/grain. • Surface fat should be hard, brittle, flaky, a clear white colour and evenly distributed. • In a young animal, the bones should be pink and porous, so that, when cut, a degree of blood is shown in their structure. Older bones become hard, dense, white and inclined to splinter when chopped. Food and Cookery / Commodities / Ingredient Function Lamb and Mutton: Joints, Uses and Weights

Joint Uses Lamb weight Mutton weight Whole 16 kg 25 kg carcass Shoulder Roast, stew 3 kg 4.5 kg Leg Roast (boil 3.5 kg 5.5 kg mutton) Breast Roast, stew 1.5 kg 2.5 kg Middle neck Stew 2 kg 3 kg Scrag end Stew, broth 0.5 kg 1 kg Best-end rack Roast, grill, fry 2 kg 3 kg Saddle 3 kg 5.5 kg Food and Cookery / Commodities / Ingredient Function Lamb and Mutton: Offal

• Kidney: grill, sauté. • Heart: braise. • Liver: fry. • Sweetbreads: braise, fry. • Tongue: braise, boil. Food and Cookery / Commodities / Ingredient Function Beef The primal cuts of beef are: • Chuck • Brisket/Plate/Flank • Rib • Loin • Round Food and Cookery / Commodities / Ingredient Function Beef: Quality Points • Lean meat should be bright red, with small flecks of white fat (marbled). • Fat should be firm, brittle in texture, creamy white in colour and odourless. • Fat from older animals and dairy breeds is a deeper yellow. Food and Cookery / Commodities / Ingredient Function Beef Butchery • Divided into hindquarter and forequarter, and then into various joints. • Hindquarter, including fat and kidneys, weighs approximately 90 kg. • Forequarter weighs approximately 88 kg. Food and Cookery / Commodities / Ingredient Function Beef: The Forequarter

Joint Uses Approx. weight Fore rib Roast, braise 8 kg

Middle rib 10 kg

Chuck rib Stew, braise 15 kg

Leg of mutton cut 11 kg

Sticking piece Stew, sausages 9 kg

Plate 10 kg Brisket Pickle and boil; press 19 kg Shank Consommé, beef tea 6 kg Food and Cookery / Commodities / Ingredient Function Beef: The Hindquarter

Joint Uses Approx. weight Shin Consommé, beef tea, stew 7 kg

Topside Braise, stew, 2nd-class roast 10 kg

Silverside Pickle and boil 28 kg

Thick flank Braise, stew 24 kg

Rump Braise; grill, fry in steaks 20 kg

Thin flank Stew, boil, sausages 20 kg Sirloin 18 kg Roast, grill, fry in steaks Fillet 6 kg

Wing ribs 10 kg Food and Cookery / Commodities / Ingredient Function Veal

• Available all year round. • Taken from carcasses weighing around 100 kg. • High-quality veal comes from calves slaughtered at 12-24 weeks. Food and Cookery / Commodities / Ingredient Function Veal The primal cuts of veal are: • Shoulder • ForeShank/Breast • Rack • Loin • Leg

Quality veal should be pink to red, firm with some marbling in lean areas. Food and Cookery / Commodities / Ingredient Function Veal: Quality Points

• Flesh should be pale pink, firm and not soft or flabby. • Cut surfaces should be slightly moist. • Bones, in young animals, should be pinkish-white, porous, with a degree of blood in their structure. • Fat should be firm and pinkish-white. • Kidneys should be firm and well covered with fat. Food and Cookery / Commodities / Ingredient Function Veal: Joints and Uses

Joint Uses Approx. weight Loin Roast, fry, grill 3.5 kg

Best end 3 kg Knuckle Osso bucco, sauté, stock 3 kg Leg Roast, fry, escalopes, sauté 5 kg Shoulder Braise, stew 5 kg Neck end Stew, sauté 2.5 kg Scrag Stew, stock 1.5 kg Breast Stew, roast 2.5 kg Food and Cookery / Commodities / Ingredient Function Veal: Joints of the Leg

Joint Uses Weight Proportion of leg Whole leg 18 kg Cushion/nut 2.75 kg 15% Under cushion/nut Escalopes, roast, 3 kg 17% braise, sauté Thick flank 2.5 kg 14% Knuckle Osso bucco, sauté 2.5 kg 14% Bones (thigh and Stock, jus lié, sauce 2.5 kg 14% aitch) Usable trimmings Pies, stew 2 kg 11% Skin and fat 2.75 kg 15% Food and Cookery / Commodities / Ingredient Function Corresponding Joints

Veal Beef Cushion Topside

Under cushion Silverside

Thick flank Thick flank Food and Cookery / Commodities / Ingredient Function Veal Offal

• Kidney: stew, pies, puddings, sauté • Liver: fry • Sweetbreads: braise, fry • Head (weighs approximately 4 kg): boil, soup • Brains: boil, fry • Bones: stock Food and Cookery / Commodities / Ingredient Function Meat Cooking Methods: Roasting

• Does not require other liquids. Chef sometimes wraps meat in fat to retain moisture and enhance flavor.

• Meat must be rested and carved against the grain.

• Use a high heat and fast cooking times.

• Barbequing uses slower cooking time and lower heat. Food and Cookery / Commodities / Ingredient Function Meat Cooking Methods: Sautéing/Pan Frying

• Usually used for thin cuts of meat.

• Meat that is breaded of contains bones is usually pan fried. Food and Cookery / Commodities / Ingredient Function Meat Cooking Methods: Braising and Stewing Meats • Used for less tender cuts of meat

• Are both combination techniques

• For stewing, liquid completely covers the meat.

• The liquid used is important for the flavor of the dish. Food and Cookery / Commodities / Ingredient Function Poultry • In a general sense, all domestic fowl bred for food, including chickens, turkeys, geese, ducks, fowl and pigeons. • Approximately 15-20% of a bird is bone. • More digestible than other meats. • A useful source of protein. • Low in fat, and the fat is mostly unsaturated. Food and Cookery / Commodities / Ingredient Function Classification of chickens

Classification Weight No. portions

Single baby (poussin) 0.3-0.5 kg 1

Double baby (poussin) 0.5-0.75 kg 2

Small roasting 0.75-1 kg 3-4

Medium roasting 1-2 kg 4-6

Large roasting/boiling 2-4 kg 6-8

Capon 3-4.5 kg 8-12

Old boiling fowl 2.5-4 kg Food and Cookery / Commodities / Ingredient Function Types of chickens

• Spring chicken (poussin): 4-6 weeks old; roast or grill. • Broiler: 3-4 months old; roast, grill or casserole. • Medium roasting chicken: fully grown; tender; roast, grill, sauté, casserole or use for suprêmes or pies. • Large roasting/boiling chicken: roast, boil, casserole, galantine. • Capon: specially bred, fattened cock bird; roast. • Old hen: use for stock or soup. Food and Cookery / Commodities / Ingredient Function Chicken Portions Food and Cookery / Commodities / Ingredient Function Chicken Portions Food and Cookery / Commodities / Ingredient Function Storage of chickens

• Store chilled birds at 3-5°C. • Oven-ready birds are eviscerated and should be stored in a refrigerator. • Store frozen birds in a deep freeze and thaw completely, preferably in a refrigerator, before cooking. This is to ensure that the whole bird reaches a high temperature when cooking, to kill off salmonella (chickens are potential carriers). Food and Cookery / Commodities / Ingredient Function Frozen Chicken: Quality

• Packaging should be undamaged. • There should be no freezer burn (white patches on the skin). • Breasts should be plump and breast bones pliable. • Flesh should be firm. • Skin should be unbroken and white (broiler chickens have a faint bluish tint). Food and Cookery / Commodities / Ingredient Function Parts of a chicken

• The main parts are: • Drumstick • Thigh • Wing • Breast • Winglet • Portions: serve a drumstick with a wing and the thigh with the breast. Food and Cookery / Commodities / Ingredient Function Preparing chicken for sauté, fricassée, pies, etc.

• Remove feet at the first joint. • Remove legs. • Cut each leg in two at the joint. • Remove wish-bone. Remove winglets and trim. • Remove wings carefully, leaving two equal portions on the breast. • Remove breast and cut in two. • Trim carcass and cut into three. Food and Cookery / Commodities / Ingredient Function Turkey

• Weigh from 3.5-20 kg! • 200 g (raw weight) per portion. • Remove wishbone before trussing (to make carving easier). Truss like a chicken. Draw the sinews out of the legs. • When cooking a large turkey the legs may be removed, boned, rolled, tied and roasted separately from the remainder of the bird. This reduces cooking time and allows even cooking. Food and Cookery / Commodities / Ingredient Function Turkey Portions Food and Cookery / Commodities / Ingredient Function Turkey Portions Food and Cookery / Commodities / Ingredient Function Turkey Quality Points

• Breast should be large and full. • Skin should be undamaged with no sign of stickiness. • Legs should be smooth with supple feet and a short spur. • As birds age, the legs turn scaly and the feet harden. Food and Cookery / Commodities / Ingredient Function Stuffings for Turkey • Stuffings may be rolled in foil, steamed or baked. • Serve thickly sliced. • For a firmer stuffing, mix in one or two raw eggs before cooking. Food and Cookery / Commodities / Ingredient Function Ducks and Geese

• Ducks weigh 3-4 kg. • Ducklings weigh 1.5-2 kg. • Geese weigh about 6 kg. • Goslings weigh about 3 kg. • Breasts should be plump and lower backs pliable; webbed feet should tear easily; feet and bills should be yellow. Food and Cookery / Commodities / Ingredient Function Game A term applied to certain wild birds and animals that are eaten. • Two kinds: • Furred game • Feathered game (this includes all edible wild birds; in catering, the most commonly used are pheasant, partridge, woodcock, wild duck, teal, snipe and grouse). Food and Cookery / Commodities / Ingredient Function Food Value

• Game is less fatty than poultry or meat, so it is easily digested. • Water fowl are the exception, because of their oily flesh. • Game is useful for building and repairing body tissues and for energy. Food and Cookery / Commodities / Ingredient Function Game: Quality Points • Venison: joints should be well- fleshed and dark brownish red. • Hares and rabbits: ears should tear easily. Older hares have more pronounced lips. • Birds: beaks should break easily; breasts should be plump with soft plumage; quill feathers should be pointed (not rounded); legs should be smooth. Food and Cookery / Commodities / Ingredient Function Storage • Hanging is essential for all game. It drains the flesh of blood and begins the disintegration, in which enzymes make the flesh soft and edible and develop the flavour. • Hanging time is determined by the type, condition and age of the game (older birds hang for longer) and the temperature. • Game must be hung in a well- ventilated, dry, cold storeroom. • Venison and hare are hung with the skin on. Food and Cookery / Commodities / Ingredient Function Hanging Game Birds

• Birds should be hung by the neck, feet down. • Birds are not plucked or drawn before hanging. • Be careful not to let water birds (e.g. wild duck, teal) get too high, as their oily flesh will quickly turn rancid. Food and Cookery / Commodities / Ingredient Function Serving Game Birds

Roasted game birds may be accompanied with: • A croûte of fried bread as a base • Thick pieces of toasted French bread, spread with game farce • Game chips • Watercress • Bread sauce • Roast gravy. Food and Cookery / Commodities / Ingredient Function Facts about Game Birds

• Game birds are protected by game laws and can only be shot in season. • The exception is quail: large numbers are reared and are available all year. • The rabbit is distinguished from the hare by shorter ears and feet and smaller body. Food and Cookery / Commodities / Ingredient Function Meat Substitutes • Textured vegetable protein (TVP): mainly manufactured from soyabeans. • Myco-protein: produced from a plant related to the mushroom. • Quorn: a variety of myco-protein. Food and Cookery / Commodities / Ingredient Function Textured Vegetable Protein • High protein content. • Used as a meat extender in food manufacturing (or in catering), replacing up to 60% of the meat in a dish. This saves money while providing nutrients and acceptable appearance. • Also made from wheat, oats, cotton seed or other sources. Food and Cookery / Commodities / Ingredient Function Myco-Protein

• Contains protein and fibre. • Made by fermentation (similar to yoghurt production). • Used as an alternative to meat; suitable for vegetarian dishes. Food and Cookery / Commodities / Ingredient Function Quorn • Low in fat; high in protein. • Does not shrink during preparation and cooking. • Has a mild, savoury flavour and absorbs flavour from herbs, etc. • Available frozen: cook from frozen or defrost in the refrigerator. After defrosting, keep refrigerated and use within 24 hours. Food and Cookery / Commodities / Ingredient Function Fish Food and Cookery / Commodities / Ingredient Function Fish Types

• Oily fish are round in shape • White fish are either round (e.g. (e.g. herring, mackerel, cod, hake) or flat (e.g. plaice, salmon, tuna). sole, turbot). Food and Cookery / Commodities / Ingredient Function Food Value

• Fish provides as much protein as meat. • The flesh of white fish contains no fat. • The livers contain vitamins A and D. • The flesh of oily fish contain vitamins A and D, and omega-3 (unsaturated fatty acids, essential for health). • Small bones in sardines, herring and tinned salmon provide phosphorous and calcium. • Oily fish is less digestible than white fish, because it contains fat. Food and Cookery / Commodities / Ingredient Function Purchasing Fish • Purchase daily if possible. • Fish should arrive well iced. • Bought by the kilogram, by the number of fillets or by the number of whole fish. • Sold on the bone or filleted (the approximate loss from boning and waste is 50% for flat fish and 60% for round fish). • Pick medium size: large fish can be coarse; small ones may lack flavour. Food and Cookery / Commodities / Ingredient Function Fish: Quality Points

• Eyes: bright, not cloudy; full, not sunken; no slime. • Gills: bright red in colour, no bacterial slime. • Flesh: firm, translucent, resilient (when pressed the impression disappears quickly), not limp. • Scales: flat, moist and plentiful. • Skin: covered with a fresh sea slime or smooth and moist, with a good sheen and no abrasions, bruising or discoloration. • Smell: pleasant, with no smell of ammonia or sourness. Food and Cookery / Commodities / Ingredient Function Fish: Quality Points Food and Cookery / Commodities / Ingredient Function Fish Storage

• Fresh fish are stored in a fish-box containing ice, in a separate refrigerator or in a part of a refrigerator used only for fish. • Keep fresh fish at 1-2°C. • Frozen fish must be stored in a deep-freeze cabinet or compartment at -18°C. Food and Cookery / Commodities / Ingredient Function Frozen Fish • Fish is frozen at sea or as soon as possible after reaching port. • Thaw out fish before cooking. • Never refreeze it after thawing. • Check for undamaged packaging, no signs of freezer burn, minimum loss of fluid during thawing and firm flesh after thawing. Food and Cookery / Commodities / Ingredient Function Cod

Cod: Gadus Morhua Red List: Vulnerable Cod’s lean, moist white flesh has a flaky texture. The large tender flakes have a mild, delicate and sweet flavour. A characteristic white line runs along the skin of the fillet. Food and Cookery / Commodities / Ingredient Function Haddock

Haddock: Melanogrammus Aeglefinus Red List: Vulnerable Haddock is similar to Cod but slightly stronger in flavour with moderate- to firm-textured flesh. A real taste of the sea. A characteristic black line runs along the skin of the fillet. Food and Cookery / Commodities / Ingredient Function Plaice

Plaice: Pleuronectes Platessa Red List: Least concern Plaice is a flat fish with soft flesh and a subtle but distinctive flavour, which is well complimented with a slice of lemon. Plaice is recognisable by orange spots on its skin. Food and Cookery / Commodities / Ingredient Function Scampi

Scampi: Nephrops Norvegicus Red List: Least concern Scampi is the fleshy tail of the Norway lobster (sometimes called Dublin Bay prawn) coated in breadcrumbs. Scampi is closer in both taste and texture to Lobster than Prawn or Shrimp. Food and Cookery / Commodities / Ingredient Function Salmon

An anadromous fish, which means that the fish was born in freshwater, then migrates to saltwater to mature and then returns to freshwater to spawn. Popular to serve as a main dish, Salmon provides a tender, flaky- textured meat with a mild to rich flavour, depending on the species. It is a fish that is rich in omega-3 fatty acids, which help to reduce LDL (bad) cholesterol. Salmon can be prepared in most any manner, such as smoked, baked, broiled, grilled, fried, or poached. Salmon originated in the Atlantic and Pacific Oceans but are now grown in most locations where there is cold, protected seawater Food and Cookery / Commodities / Ingredient Function Tuna

Tuna has a light pink flesh and a slightly strong flavour. It is a very popular fish in Hawaii and Japan where it is often eaten raw. This fish is also known as yellowfin or bigeye tuna.

Bluefin So. Bluefin Bigeye Yellowfin Albacore Skipjack Food and Cookery / Commodities / Ingredient Function Mackerel

A saltwater fish, related to the tuna, with an oily, soft, pale flesh, that is sometimes pink, which when cooked, becomes flaky and firm with an off-white color. The rich flavour will vary according to the oiliness of the fish, which varies with the seasons and with different species. Steaks or fillets of mackerel are available fresh or frozen and can be substituted with tuna, marlin, or swordfish in many cases. Food and Cookery / Commodities / Ingredient Function Fish

• The flesh of fish is made up of muscle and connective tissue.

• The fish cooks very quickly. Why do you think this is?

• Shellfish is a high risk food therefore it should be consumed on the day of purchase.

• Tinned fish is a very good alternative and provides excellent food value. Food and Cookery / Commodities / Ingredient Function Other methods of preservation

• Oily fish are canned in their own juices, oil or sauce. • Smoked fish is soaked in brine, sometimes dyed, drained and then exposed to smoke for 5-6 hours. Hot smoked fish is cured at 70-80°C. • Smoked fish may also be salted. • Rollmops are herring fillets rolled, skewered and pickled. Food and Cookery / Commodities / Ingredient Function Using Smoked Fish

• Choose fish with a pleasant smoky smell, firm flesh and a bright glossy surface. • Sticky or soggy flesh means that the fish may be of low quality or undersmoked. • Smoked fish should be refrigerated. • Hot smoked fish does not require further cooking. • There is a high salt content in smoked, salted or pickled fish. Added salt is not necessary. Food and Cookery / Commodities / Ingredient Function Health, Safety and Hygiene

• Store fish away from other foods, and cooked fish away from raw. • Frozen fish should be defrosted in a refrigerator, not left uncovered in the kitchen. • Fish offal and bones are a high risk for contamination and must not be mixed, or stored with raw prepared fish. Food and Cookery / Commodities / Ingredient Function Health, Safety and Hygiene • Use correct colour-coded boards for raw fish and different ones for cooked fish. Keep boards clean with fresh disposable wiping cloths. Dispose of wiping cloths immediately after use. • Use equipment reserved for raw fish if possible; if not, wash and sanitise equipment before and immediately after each use. • Wash equipment, knives and hands regularly using a bactericide or sanitising agent to kill germs. Food and Cookery / Commodities / Ingredient Function Cuts of Fish • Steaks: thick slices on or off the bone. • Darnes are steaks of round fish. • Tronçons are steaks of flat fish on the bone. • Fillets: boneless cuts (a round fish yields two, a flat fish four). • Suprêmes: prime boneless, skinless cuts. Food and Cookery / Commodities / Ingredient Function Other cuts of Fish

Other cuts starting from fillets: • Goujons: strips approximately 8 x 0.3 cm • Paupiettes: fillets spread with stuffing and rolled • Plaited (en tresse): fillet cut into three even pieces lengthwise to within 1 cm of the top and neatly plaited. Food and Cookery / Commodities / Ingredient Function Methods of Cookery

• Baking • Boiling • Poaching • Grilling • Deep frying • Shallow frying • Meunière (‘à la meunière’ means ‘in the style of the miller’s wife’) • Steaming • Stir frying Food and Cookery / Commodities / Ingredient Function Shellfish Two types: • Crustaceans, e.g. lobsters, crabs, crayfish, prawns, shrimps. • Molluscs (bivalves), e.g. mussels, oysters, scallops. Generally low in fat but high in dietary cholesterol. It is saturated fat, not dietary cholesterol, that increases blood cholesterol, so shellfish are a healthy choice. Food and Cookery / Commodities / Ingredient Function Shellfish: Quality and Storage • Shellfish should be purchased live, if possible, to ensure freshness. • Shellfish should be kept in suitable containers, covered with damp seaweed or damp cloths and stored in a cold room or refrigerator. Food and Cookery / Commodities / Ingredient Function Scampi/Langoustine • Also known as salt-water crayfish, Dublin bay prawns or Norway lobster. • Available fresh, frozen or cooked. • The tails are prepared like shrimp. • An ingredient in various dishes; also used as a garnish for fish. Food and Cookery / Commodities / Ingredient Function Fresh Water Crayfish • Also known as écrivisse. • Small freshwater crustaceans with claws, found in lakes and lowland streams. • Prepared and cooked like shrimp. • An ingredient in various dishes; also used as a garnish for fish. Food and Cookery / Commodities / Ingredient Function Lobster and Crab • Purchase alive with both claws attached to ensure freshness. • Should be heavy in proportion to their size. • Hen lobsters are distinguished from cock lobsters by a broader tail. The coral of the hen lobster is necessary to give the required colour to certain dishes. Food and Cookery / Commodities / Ingredient Function Crawfish • Also known as spiny lobsters. • No claws: the meat is in the tail. • Vary in size from 1-3 kg. • Cooked in the same way as lobster and can be used in any lobster recipe. Sometimes dressed whole because of their impressive appearance. • Very expensive; available frozen. Food and Cookery / Commodities / Ingredient Function Cockles • Enclosed in small, attractive, cream- coloured shells. • Wash well under running cold water and leave them in cold salted water (changed frequently) until no sand remains. • Steam, griddle, boil in unsalted water or cook like mussels. Only cook until the shells open. • Used in soups, sauces, salads, stir-fries and rice dishes and as a garnish for fish. Food and Cookery / Commodities / Ingredient Function Mussels

• Cultivated in the sea around the UK, France, Holland and Belgium. French mussels are small; Dutch and Belgian mussels are plumper. • Quality varies from season to season. • Check for tightly closed shells, a fresh smell, good size and not too many barnacles attached. Food and Cookery / Commodities / Ingredient Function Scallops • Several varieties: bay (up to 8 cm), great (up to 15 cm) and queen scallops or queenies (the size of cockles). • Purchase them ready cleaned. • If in the shell, it should be tightly closed. The roe (orange in colour) should be bright and moist. • To open the shells, place in an oven or on a stove for a few seconds; once open, remove the flesh with a knife. Food and Cookery / Commodities / Ingredient Function Oysters • Two types: • Native oysters • Pacific or rock oysters. Food and Cookery / Commodities / Ingredient Function Milk Question: Why do you think milk is considered as a ‘COMPLETE’ food?

Packed with vitamins and minerals such as calcium and phosphorous, as well as all the essential food groups, milk was considered the perfect way to boost well-being in a glass.

• Cow's milk is packed with a range of nutrients, including protein, calcium, zinc, vitamins A and B, and iodine.

• Most of the milk we consume in the UK comes from cows, however there are many other types on the supermarket shelves. Food and Cookery / Commodities / Ingredient Function Milk Types

Task: In pairs can you list the various types of milk available to use in todays society e.g. Whole Milk (full fat) Food and Cookery / Commodities / Ingredient Function Milk Types

Semi Skimmed (half fat) Food and Cookery / Commodities / Ingredient Function Milk Types

Skimmed (low in fat) Food and Cookery / Commodities / Ingredient Function Milk Types

UHT (Ultra Heat Treated) kills harmful bacteria. Food and Cookery / Commodities / Ingredient Function Milk Types

Sterilised Severe form of heat treatment, which destroys nearly all the bacteria in it. Food and Cookery / Commodities / Ingredient Function Milk Types

Evaporated Evaporated milk is a concentrated, sterilised milk product. It has a concentration twice that of standard milk. Food and Cookery / Commodities / Ingredient Function Milk Types

Condensed – Condensed milk is concentrated in the same way as evaporated milk, but with the addition of sugar. Food and Cookery / Commodities / Ingredient Function Milk Types Buttermilk Buttermilk is also made from pasteurised skimmed milk to which a culture of lactic acid bacteria is added.

Commercial buttermilk may have added cream or butter particles. Food and Cookery / Commodities / Ingredient Function Milk Alternatives

Goats Milk Goat's milk is an ideal alternative for those on a cow's milk free diet - it has a musky, aromatic flavour and is more easily digested than cow's milk. Food and Cookery / Commodities / Ingredient Function Milk Alternatives

Lacto free Milk Does not contain the milk sugar Lactose. Food and Cookery / Commodities / Ingredient Function Milk Alternatives

Vegetable Milk: Soya Milk Has a subtle nutty flavour and is thicker than normal milk. Food and Cookery / Commodities / Ingredient Function Milk Alternatives

Rice Milk Coconut Milk Almond Milk Food and Cookery / Commodities / Ingredient Function Milk Products

Task: What are the products Task: The sous chef has asked you to gather the correct milk for the are made from milk? making of several dishes. 1. ERCAM Can you source the correct milk? 2. TUBTRE 1. Millionaires Shortbread 3. HOGYTUY 2. Scones 4. CIE ERCAM 3. White Sauce 4. Curry 5. HECSE 5. Ice cream for Lactose Intolerant Answers: 6. Goats Milk ice cream 1. CREAM 7. Rich and creamy hot fudge sauce 2. BUTTER 8. Rice pudding for vegan 3. YOGHURT 4. ICE CREAM 5. CHEESE Food and Cookery / Commodities / Ingredient Function Cream

Cream is high in fat, so use this sparingly. You can use plain yoghurt and fromage frais instead of cream, soured cream or crème fraîche in recipes. You can also get reduced-fat soured cream and half-fat crème fraîche instead of full-fat versions. Food and Cookery / Commodities / Ingredient Function Cream

In catering the most popular types are single, whipping, double and clotted cream.

Long life cream is available in cartons and spray cans. Food and Cookery / Commodities / Ingredient Function Cream: Techniques

Whipping Cream by Hand

Whipping cream increases its volume by incorporating air. It's more laborious to whip cream by hand, but it helps you to whisk it to http://www.bbc.co.uk/food/techniq exactly the right thickness. Both ues/whipping_cream double cream and whipping cream Skill level: Easy are suitable for whipping. Equipment you will need for this technique: Watch the video then have Mixing bowl Balloon whisk a go yourself. Double/Whipping Cream Food and Cookery / Commodities / Ingredient Function Cream: Dishes

Double Cream: Gateau, Single Cream: Cream Suede soup Clotted Cream: Meringues Panna cotta, Pavlova with clotted cream filling

Whipping Cream: Soured Cream: Profiteroles, Millefeuille, Trifle, Banoffee pie Blini canapes and Stroganoff Food and Cookery / Commodities / Ingredient Function Butter Take notes on watching the video clip

Butter can be salted, unsalted or clarified (Ghee).

Many caters used flavoured butters to serve with fish and steaks e.g. parsley butter, herb, garlic and anchovy butter. https://youtu.be/HP_spxMlfVU Now have a go at making your own butter! Skill level: Easy Equipment you will need for this technique: Electric whisk Milk Food and Cookery / Commodities / Ingredient Function Pasta and Rice Rice and pasta make excellent alternatives to potatoes.

In pairs: list the advantages of rice and dried pasta.

Extension: Pasta comes in many different shapes and sizes e.g. spaghetti. Name and describe six other shapes. Food and Cookery / Commodities / Ingredient Function Pasta • Four main types of pasta: • Durum wheat • Egg • Semolina • Wholewheat. • Made from a dough of flour, water, olive oil and egg. • Sometimes flavoured with spinach or tomato. Food and Cookery / Commodities / Ingredient Function Fresh and Dried Pasta

• Fresh pasta is increasingly available from suppliers or can be made using a pasta machine. • Dried pasta is available in at least 56 different shapes, each named. • Dried pasta is convenient and keeps for up to two years, if stored correctly. Food and Cookery / Commodities / Ingredient Function Storage of Fresh Pasta

• Fresh pasta can be kept for up to four weeks, if correctly stored, or it can be frozen. • If fresh pasta is made with eggs, the freshness of the eggs will affect the shelf-life of the pasta. • Fresh pasta can be dried and kept in a cool, dry place for one month. Food and Cookery / Commodities / Ingredient Function Food Value • Durum wheat is 15% protein which makes it a good source for vegetarians (better than rice or potatoes). • Pasta contains carbohydrate in the form of starch which gives the body energy. • Eating more pasta is in line with the recommendation to ‘eat more starchy carbohydrates’. Food and Cookery / Commodities / Ingredient Function Pasta Dishes • Traditionally, cooked al dente, which means ‘firm to the bite’. • Pasta can be served with a wide range of sauces, including tomato; cream-, butter- or béchamel-based; olive oil; garlic; pesto; soft white or blue cheese. Food and Cookery / Commodities / Ingredient Function Pasta and Rice Benefits

Good Cheap to Easy to nutritional buy obtain value

Cooks Rice and Easy to store quickly Pasta

Can be used Variety of Long Shelf in a number types Life of ways Food and Cookery / Commodities / Ingredient Function Pasta Dishes You have been asked to join the waiting staff at an Italian restaurant. Can you identify the pasta dishes before serving them to various customers? Food and Cookery / Commodities / Ingredient Function Pasta Dishes

Table 1 Table 2 Table 3 Table 4 Table 5

Table 6 Table 7 Table 8 Table 9 Table 10 Food and Cookery / Commodities / Ingredient Function Pasta Dishes

Spaghetti Bolognese Lasagna Gnocchi Ravioli Meat Balls

Tagliatelle Fusilli Penne Cannelloni Risotto Food and Cookery / Commodities / Ingredient Function Rice Rice is the grain of a cultivated grass and is naturally gluten free. Chefs use different varieties of rice depending on the dish they are making.

You have been asked to check stock levels of rice.

Can you identify the various types of rice with the descriptions the head chef has left for you? Food and Cookery / Commodities / Ingredient Function Rice

One of the world’s most important crops. Originated in Asia but is now grown throughout the humid sub-tropical regions.

Types and uses

Three main types in culinary use: • Long-grain • Medium-grain • Short-grain. Used in a wide range of dishes, including risotto, pilaff and some desserts. Food and Cookery / Commodities / Ingredient Function Food Value A good source of carbohydrates. A gluten-free grain.

Wild Rice Used in a variety of dishes. Actually an American grass, not a type of rice. Difficult to harvest, therefore expensive. Food and Cookery / Commodities / Ingredient Function Rice Types

Brown Rice Basmati rice Wild Rice Arborio rice (clumps Pudding Rice (more food (remains fluffy, (highly Stocks together (used for rice value than firm and nutritional) when cooked) pudding) white and has separate when a longer cooked) cooking time) Food and Cookery / Commodities / Ingredient Function Rice Types

Brown Rice Wild Rice Basmati rice (more food Arborio rice (clumps Pudding Rice (highly (remains fluffy, value than Stocks together (used for rice nutritional) firm and white and has when cooked) pudding) separate when a longer cooked) cooking time) Food and Cookery / Commodities / Ingredient Function Rice Dishes

Pudding rice Wild rice Arborio rice Basmati rice Food and Cookery / Commodities / Ingredient Function Rice Dishes

Basmati rice Arborio rice Wild rice Pudding rice Food and Cookery / Commodities / Ingredient Function Pulses

• The dried seeds of plants that form pods. • Three types: peas, beans and lentils. • Available fresh, dried and tinned. • Numerous varieties, most grown in warm climates. Food and Cookery / Commodities / Ingredient Function Food Value • A source of protein and carbohydrate. • A source of iron and vitamin B. • High in fibre. • Fat-free, with the exception of the soy bean. Food and Cookery / Commodities / Ingredient Function Storage

• Fresh pulses: refrigerate at less than 5°C. • Frozen pulses: store below -18°C. • Dried pulses: store in clean, airtight containers, off the floor, in a dry store. • Tinned pulses: unpack and check the tins for damage. Food and Cookery / Commodities / Ingredient Function Health, Safety and Hygiene

• Check pulses for pests (e.g. flour moths) and foreign matter (e.g. stones). • Store cooked pulses away from uncooked, to prevent cross-contamination. • Store cooked pulses in a refrigerator at less than 5°C, and covered. Food and Cookery / Commodities / Ingredient Function Types of Bean • Aduki: small; round; deep red; shiny; nutty; sweet (used in oriental confectionery). • Black: glistening black skins; creamy flesh. • Black-eyed: white with a black blotch; savoury flavour. • Broad (java): strong flavour. • Borlotti: pink; blotchy; kidney-shaped; pleasant flavour. • Butter (Lima): available large or small. • Cannellini: Italian equivalent of haricot; smaller. • Dutch brown: light brown. Food and Cookery / Commodities / Ingredient Function Types of Bean

• Flageolet: pale green; kidney-shaped; delicate flavour • Ful medames (field or Egyptian brown): small; brown; knobbly • Haricot white: smooth; oval; baked beans • Pinto pink: blotchy • Red kidney • Soissons: finest haricot beans • Soy: nutritious; provide all the essential amino acids; processed into many forms • Mung: small; olive green; good flavour; available whole, split or seedless; often sprouted for their shoots Food and Cookery / Commodities / Ingredient Function Types of Pea

• Blue (marrowfat): pleasant flavour; floury texture; retain shape when cooked. • Chick: look like hazelnut kernels; available whole, split and skinless; nutty taste. • Split green: sweeter than blue peas; easily cooked to a purée. • Split yellow: easily cooked to a purée. Food and Cookery / Commodities / Ingredient Function Types of Lentil

• Orange: several types, various sizes and shapes; whole or split. • Green (continental): small or large; retain shape after cooking. • Yellow: Asian origin; used as dahl (Hindi for peas and beans) to accompany curry. • Indian brown: easy to purée. • Red: brown lentils with the seed coat removed; easy to purée; used in soups, stews, etc. • Puy dark: French; varied in size; retain shape after cooking; considered the best. Food and Cookery / Commodities / Ingredient Function Vegetables Vegetables are very useful in cookery because of their colour, flavour, texture and versatility.

They are rich in nutrients.

Government nutritionists recommend that everyone should eat at least five portions a day of fruit and vegetables. Food and Cookery / Commodities / Ingredient Function Food Value Vegetables are an important part of a balanced diet.

Root vegetables: starch or sugar Green vegetables: mineral salts, particularly (energy), some mineral salts and calcium and iron, and vitamins, particularly vitamins; cellulose; water. vitamin C and carotene. The greener the leaf, the larger the quantity of vitamins. Food and Cookery / Commodities / Ingredient Function Quality • The quality of vegetables when purchased, stored and cooked is important to ensure that the nutritional value is retained. • Vegetables are uniquely perishable and lose quality quickly. • Automated harvesting and packaging has sped the handling process and improved quality. Food and Cookery / Commodities / Ingredient Function Quality Grading EU vegetable quality grades: • Extra class: highest quality • Class 1: good quality • Class 2: reasonably good quality • Class 3: low market quality. Food and Cookery / Commodities / Ingredient Function Quality Points: Root Vegetables • They should be clean. • They should be firm, not soft or spongy. • They should be sound. • They should be free of blemishes. • They should be an even shape and size. Food and Cookery / Commodities / Ingredient Function Quality Points: Green Vegetables

• Bruised or damaged vegetables will lose vitamin C quickly. • Cabbages and Brussels sprouts should be compact and firm. • Cauliflowers should have closely grown flowers, firm white heads and not too much stalk or too many leaves. • Peas and beans should be crisp and of medium size. Pea pods should be full. Beans should not be stringy. • Blanched stems should be firm, white, crisp and clean. Food and Cookery / Commodities / Ingredient Function Storage • Fresher vegetables have better flavour and retain more vitamins, so store for the shortest time possible. • Store at the correct temperature so that micro-organism do not grow. • Do not store in damp conditions, because moulds may develop. • Store raw vegetables away from cooked vegetables to prevent cross-contamination. Food and Cookery / Commodities / Ingredient Function Frozen Vegetables

• Store at -18°C or below. • Do not store beyond the use-by date. • Check for damaged packets and signs of freezer burn. • Thaw out vegetables correctly and never refreeze them once they have thawed out. Food and Cookery / Commodities / Ingredient Function Vegetables In the kitchen today you are having a master class in how to prepare standard vegetable cuts. Practice is essential in order to gain this skill.

• Watch the YouTube links where the chef will take you through each cut.

• Ensure each cut is correctly labelled and all work is photographed. Food and Cookery / Commodities / Ingredient Function Vegetables: Ready, Steady …

Thin matchstick size 1mm x 1mm x 25mm

Purpose Garnishes, Chinese stir fries and salads

Julienne https://youtu.be/4EH6zQKmZTM Food and Cookery / Commodities / Ingredient Function Vegetables: Ready, Steady …

Small Dices, sugar grain size 2mm x 2mm x 2mm

Purpose Garnishes and stuffing

Brunoise https://youtu.be/8VBnaFhOEn8 Food and Cookery / Commodities / Ingredient Function Vegetables: Ready, Steady …

Small Dices 5mm x 5mm x 5mm

Purpose Salads and sautéing

Macedoine https://youtu.be/HycGZnzfWgQ Food and Cookery / Commodities / Ingredient Function Vegetables: Ready, Steady …

Batons 3mm x 3mm x 18mm

Purpose Sautéed preparations

Jardiniere https://youtu.be/HsEztyOFwW0 Food and Cookery / Commodities / Ingredient Function Vegetables: Ready, Steady …

Geometrical Shapes 1mm thickness

Purpose Sautéed preparations Paysanne and garnishes https://youtu.be/HJW7Qd_F7Q8 Food and Cookery / Commodities / Ingredient Function Fruit Fruit is best eaten fresh however other forms are useful additions.

Dried Canned Frozen Juice

Jam Glace Crystallised Candied Food and Cookery / Commodities / Ingredient Function Potatoes

• Potatoes are a source of vitamin C. • They also contain: • Iron • Calcium • Thiamin • Nicotinic acid (niacin) • Protein • Fibre. Food and Cookery / Commodities / Ingredient Function Purchasing Potatoes

• Inspect and select your potatoes before you buy or on delivery. • Choose smooth ones. • Avoid excessively wrinkled, withered, cracked potatoes. • Avoid those with lots of sprouts or green areas. Food and Cookery / Commodities / Ingredient Function Selecting the appropriate type for the recipe

The two main types are: • Floury (e.g. King Edward): popular; soft and dry when cooked; use for baking, mashing, chipping; do not use for boiling, because they will disintegrate.

• Waxy (e.g. Cara): more solid; hold their shape when boiled; do not mash well; use for baked, layered potato dishes, e.g. boulangère. Food and Cookery / Commodities / Ingredient Function Potato Varieties

• The varieties available will depend on the season. • Cara: boil, bake, chip or wedge. • Charlotte: boil or use in salads. • Desiree: boil, roast, bake, chip, mash or wedge. • Golden Wonder: boil, roast or make chips. • King Edward: boil, bake, roast, mash or chip. Food and Cookery / Commodities / Ingredient Function Potato Varieties

• Maris Piper: boil, roast, bake or chip. • Pink Fir Apple: boil or use in salads. • Premier: boil. • Record: use for crisps. • Romano: boil, bake, roast or mash. • Saxon: boil, bake or chip. • Wilja: boil, bake, chip or mash. Food and Cookery / Commodities / Ingredient Function Storage

• At a constant temperature of about 3°C, potatoes can be kept for several months. • Best practice is to buy fresh potatoes regularly. • Store in dry, dark, cool conditions. • Exposure to light causes sprouting and greening. The green patches contain mild toxins, but remove them and the rest of the potato is safe. • At temperatures close to freezing, potato starch converts to sugar, producing sweet flesh, lacking in structure and often discoloured. Food and Cookery / Commodities / Ingredient Function Yield

• 0.5kg of old potatoes will yield approximately three portions.

• 0.5kg of new potatoes will yield approximately four portions.

• 1.5kg of old potatoes will yield approximately ten portions.

• 1.25kg of new potatoes will yield approximately ten portions. Food and Cookery / Commodities / Ingredient Function Pastry Different types of pastry are used to produce dishes with a wide range of textures and flavours. The most common types of pastry are:

• Short paste/short-crust pastry - used for sweet and savoury dishes e.g mince pies and quiche • Sugar paste/pate sucre - used for sweet dishes, e.g lemon meringue pie • Cheese pastry - used for cheese straws • Choux pastry - used for eclairs and profiteroles • Puff pastry - used for sweet and savoury dishes e.g cream horns and sausage rolls • Rough puff pastry - used in the same way as puff pastry • Flaky pastry - used in the same way as puff pastry • Filo pastry - used for sweet and savoury dishes e.g strudel Food and Cookery / Commodities / Ingredient Function Short Crust Pastry Short-crust pastry is the best known pastry used and is made by the rubbing-in method Top tips for perfect short-crust pastry:

• Keep everything as cool as possible • Sieve the flour to aerate it (add air) as well as get rid of lumps • Use a mixture of fats (unless making vegetarian pastry). • Lard gives pastry its short texture and margarine gives it colour and flavour. • Rub in with fingertips only- these are the coolest parts of the hand so the pastry is less likely to go sticky. • Once the mixture looks like breadcrumbs , add the correct amount of water (1 tsp of water to every 25g flour) and ‘cut it’ into the mixture. • Once mixture starts to ‘clump’ together, use your hand to gather and stick the dough together • Knead pastry dough lightly into the shape you want • Roll the pastry as evenly as possible- do not turn the pastry over • Always push pastry into the shape of the dish, never stretch pastry • Allow to rest before baking Food and Cookery / Commodities / Ingredient Function Choux Pastry

Choux Pastry (pronounced "shoo") comes from France and several recipes, such as Éclairs, still retain their French names. Choux pastry is used to make eclairs and profiteroles. This pastry is easy to make and produces light, attractive shapes of crisp texture, suitable for both sweet and savoury recipes.

Plain flour is used, since the eggs and air introduced at the beating stage provide the raising power. The wet baking sheet produces steam to help the raising action.

Tips for making choux pastry: • Measure all ingredients accurately before starting to work and sieve the flour onto a plate • Ensure paste forms a soft ball in the saucepan • Cool to blood heat before adding eggs • Add eggs a little at a time and beat well • When cooked, pastry should sound ‘crisp’ when lifted off and dropped back onto baking tray • Release steam by piercing pastry Food and Cookery / Commodities / Ingredient Function Rough Puff Pastry This pastry has a crisp light layered texture which is made by rolling and folding to trap the air between the layers of dough.

Rough Puff and Flaky Pastry are interchangeable in use, as they are similar in texture.

Rough Puff is quicker and easier to make than Flaky as the fat is added by a different method. Food and Cookery / Commodities / Ingredient Function Flaky Pastry Flaky Pastry calls for a little more care and trouble in making than Short Crust or Rough Puff but for special pies and pastries, the beautiful light, crisp crust is well worth the time spent.

• Cool working conditions and skill with the rolling pin are both important. The object is to incorporate thin layers of fat between thin layers of dough and encase as much air as possible. • When placed in a hot oven, this air expands and lifts each thin layer of pastry separately. • The dough is more ‘sticky’ than Short Crust or Rough Puff and more flour is needed for rolling out. • Brush off surplus flour before folding to maintain the recipe balance. • Before rolling, lightly seal edges of folded dough with rolling pin so that the fat does not burst through. • To glaze, brush over the surface of the pastry, not the sides, as this will prevent rising. • Always bake in a very hot oven. Food and Cookery / Commodities / Ingredient Function Filo Pastry

The word Filo means ‘leaf’ in Greek. It is made up of paper-thin sheets of unleavened flour dough used for making pastries in Middle Eastern and Balkan cuisine.

Properties of Ready Made Filo Pastry As it is very thin, it needs careful handling. Does not need rolling. You need to use several layers and apply oil between the layers to prevent the pastry from drying out and burning in the oven. This pastry does not rise when baked. Has a low fat content (8%). Very brittle when cooked (breaks easily).

Recipes Filo can be used in many ways: layered, folded, rolled, or ruffled, with various fillings. Some common varieties are:

Samosa – From South Asia, savoury fillings include potato, onions, meat, and peas. Spring rolls – East Asia, China, can be sweet or savoury rolled snacks, can be cooked by baking or frying. Baklava – from Turkey, is a rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey. Strudel – This is a German dish, it is a type of layered pastry with a sweet filling, often served with cream. Food and Cookery / Commodities / Ingredient Function Pastry Making Tips Three Basic Rules for Pastry Making 1. Keep pastry cool. 2. Handle pastry lightly 3. Bake pastry at correct oven temperature.

Other Tips • Cool hands, a cool pastry board or worktop and water as cold as possible help to produce the best results. Use the fingertips, as they are the coolest part of the hands. • Lift the flour well out of the bowl to incorporate as much air as possible when rubbing in the fat. • Always mix with a round bladed knife. • Add water gradually, a little at a time, to achieve the correct consistency for each type of pastry. • Avoid adding more flour after the water. In making pastry try to incorporate as much cold air as possible so that in baking this air expands and produces light pastry. In Short crust this is done by rubbing in and light handling and in Rough Puff and Flaky Pastry the air is incorporated by folding and rolling. • Dust rolling pin with flour and work lightly to prevent sticking. Roll out quickly, always rolling away from you and not from side to side. Turn the pastry, not the rolling pin. • Avoid stretching the pastry as this causes shrinkage in baking. • Roll evenly and do not roll over the ends of the pastry. Food and Cookery / Commodities / Ingredient Function Pastry: Points to Remember • Check weighing scales for accuracy. • Never guess quantities: weigh them. • Check that storage temperatures are correct. • Follow the recipe carefully. • Work in a tidy and organised way. • Clean equipment after use. • Plan your time carefully. • Follow food safety regulations. Food and Cookery / Commodities / Ingredient Function Key Ingredients: Flour • The foundation of bread, pastry and cakes. • Different types contain different percentages of the whole grain: • White: only the endosperm (72-85%). • Wholemeal: contains the whole grain. • Wheatmeal: contains 85-95%. • Hovis: contains 85%. • High ratio (patent): contains 40%. • Self-raising: white, with added baking powder. • Semolina: granulated hard flour; only the central part of the grain; available white or wholemeal. Food and Cookery / Commodities / Ingredient Function Key Ingredients: Fats

• Butter: excellent flavour; doesn’t have the water retention and creaminess of manufactured fats. • Margarine: a blend of oils, hardened or hydrogenated (by adding hydrogen gas); up to 10% butterfat; varieties include: • Cake margarine: has an additional emulsifying agent to help combine water and fat • Pastry margarine: hard, plastic, waxy fat used for layering puff pastry. • Shortening: made from oils, e.g. hydrogenated lard or rendered pork fat; used for pastry. Food and Cookery / Commodities / Ingredient Function Key Ingredients: Sugar

• Juice from sugar beet or sugar cane is crystallised in a complex process, then refined and sieved into different grades (e.g. granulated, icing, caster). • Loaf/cube sugar is made by pressing the damp crystals, drying them in blocks and then cutting into squares. • Syrup and treacle are produced during sugar production. • Fondant is a cooked mixture of sugar and glucose, bought ready- made and used to decorate cakes, petits fours, etc. Food and Cookery / Commodities / Ingredient Function Key Ingredients: Raising Agents • Added to a cake or bread mixture to give lightness to the product. • Based on the principle that gases (air, water vapour, carbon dioxide) expand when heated. These gases can be introduced before baking or produced by raising agents in the mixture. They expand during cooking and are trapped in the gluten of the wheat flour. On further cooking, the pressure from the trapped gases causes the product to rise and set. Food and Cookery / Commodities / Ingredient Function Key Ingredients: Raising Agents • Chemical raising agents cause reactions between acidic and alkaline compounds, producing carbon dioxide. • The alkaline is usually baking soda (sodium bicarbonate or sodium acid carbonate): cheap, easily purified, non-toxic and tasteless. • An alternative is potassium bicarbonate: suitable for low- sodium diets; absorbs moisture and reacts prematurely, giving a bitter flavour. Food and Cookery / Commodities / Ingredient Function Problems with Raising Agents

• Using too much raising agent causes: • Over-risen product which then collapses • Coarse texture; poor colour and bitter flavour • Fruit sinking to the bottom. • Not using enough causes: • Lack of volume; shrinkage • Insufficient lift • Close texture. Food and Cookery / Commodities / Ingredient Function Key Ingredients: Eggs • Important and versatile ingredients. • Used because of their enriching, binding, emulsifying and coating properties. • Add protein and fat to a dish, and improve the flavour. • Hens’ eggs are graded as small, medium, large or very large. Food and Cookery / Commodities / Ingredient Function Key Ingredients: Cream • Concentrated milk fat, skimmed off the top of the milk. • Available frozen in 2-10 kg slabs. • Different types contain different percentages of butterfat: • Half cream: 12% • Single cream: 18% • Whipping cream: 35% • Double (thick) cream: 48% • Clotted: 55%. • Available UHT (ultra-heat treated). Food and Cookery / Commodities / Ingredient Function Points to Remember • Keep eggs refrigerated; store flour in a bin with a tight- fitting lid; store sugar and other dry ingredients in closed containers. • Fat is easier to work with and cream if it is plastic (at room temperature). • Cream fat and sugar well before adding liquid. • Understand how to use fresh cream: remember it is easily overwhipped. Food and Cookery / Commodities / Ingredient Function Key Techniques • Folding: e.g. puff pastry. • Kneading: e.g. dough or the first stage of puff pastry. • Blending: mixing ingredients carefully by weight. • Relaxing: keeping pastry covered with damp cloth, cling film or plastic to prevent skinning while it loses some of its resistance to rolling. Food and Cookery / Commodities / Ingredient Function Key Techniques • Cutting: with a sharp, damp knife; a floured cutter, for a sharp, neat cut; or a lattice cutter on firm pastry (it is difficult to lift a cutter from soft pastry). • Rolling: lightly flour the surface and rolling pin; turn the pastry to prevent sticking; apply light, even pressure. • Shaping: producing flans, tartlets, etc. or crimping with the thumb technique using the back of a small knife. • Docking: piercing raw pastry with small holes to prevent rising during baking (e.g. cooking tartlets blind). Food and Cookery / Commodities / Ingredient Function Key Techniques: Finishing

• Neat, attractive and consistent finishing is important for sales. • Dusting: sprinkling icing sugar over the product using a fine dredger or sieve, or a cloth. • Piping: fresh cream, fondant or chocolate. • Filling: with fruit, cream, etc. Never overfill as this may appear clumsy. Food and Cookery / Commodities / Ingredient Function Methods of Glazing

• Hot or cold clear gel, produced commercially from a pectin source: gives a sheen and excludes oxygen (which causes discolouration). • Apricot glaze made from jam: acts like the gel. • Eggwash, used before baking: gives a rich glaze. • Icing sugar, dusted over the surface and caramelised in the oven or under the grill. • Fondant, sometimes flavoured or coloured: gives a rich sugar glaze. • Water icing, sometimes flavoured or coloured: gives a transparent glaze. Food and Cookery / Commodities / Ingredient Function Points to Remember

• Pastry must be rested (relaxed) to prevent excessive shrinkage in the oven; it must be docked to allow air to escape, preventing unevenness. • Use silicone paper for baking (instead of greaseproof paper). • Ensure cooked products are cooled before finishing. • Never use cream to decorate a product that is still warm. • Keep small moulds clean and dry to prevent rusting. Food and Cookery / Commodities / Ingredient Function Egg custard (crème renversée) • Egg custard mixture is a versatile basic ingredient. • Widely used, e.g. for cream caramel, bread and butter pudding, savoury quiches, etc. • Sets when the egg protein coagulates (whites at 60°C, yolks at 70°C, mixtures at 55°C). If overcooked, it will shrink, lose water (syneresis) and create bubbles in the custard. • Adding starch to the mixture will change its characteristics. Food and Cookery / Commodities / Ingredient Function Egg custard variations

• Pastry cream (confectioner’s custard): used as a filling in gâteaux and flans and as a base for soufflé. • Sauce anglaise: used as a sauce to accompany desserts, or as a base for ice cream. Food and Cookery / Commodities / Ingredient Function Points to Remember • Do not allow any foreign substances to come into contact with the egg custard mixture, to prevent cross-contamination. • Heat the egg to 70°C or use pasteurised eggs. • Ensure that the specified temperatures are achieved for cooking and storage. • Check use-by dates of raw ingredients. • Wash your hands when handling eggs, dairy products and other pastry ingredients. Food and Cookery / Commodities / Ingredient Function Using Egg Whites in Meringues

• Any trace of fat or grease will prevent the whites from whipping by preventing the albumen strands from bonding and trapping air, so equipment must be clean. • There must be no trace of yolk in the white, as yolk contains fat. • A little acid (lemon juice) will strengthen the egg white, extend the foam and stabilise it. • If overwhipped, the albumen strands are overstretched, allowing the water molecules and sugar to touch. This dissolves the sugar, making the meringue heavy and wet. Try whisking further until it foams up, but the mixture may have to be discarded. Food and Cookery / Commodities / Ingredient Function Causes of Problems in Short Crust Pastry • Hard: too much water; too little fat; insufficient rubbing in; excessive handling, rolling or baking. • Soft, crumbly: too little water; too much fat. • Blistered: too little water; uneven adding of water or rubbing in of fat. • Soggy: too much water; oven too cool; insufficient baking time. • Shrunken: excessive handling or rolling; stretching while handling. Food and Cookery / Commodities / Ingredient Function Causes of Problems in Puff Pastry • Not flaky: fat too warm, thus not forming layers; excessive heavy rolling. • Oozing fat: fat or dough too soft; edges not sealed; uneven folding or rolling; oven too cool. • Hard: too much water; excessive handling; flour not brushed off between rolling. • Shrunken: insufficient resting between rolling; overstretching. • Soggy: insufficient baking; oven too hot. • Uneven rise: uneven distribution of fat; sides and corners not straight; uneven folding or rolling. Food and Cookery / Commodities / Ingredient Function Causes of Problems in Choux Pastry • Greasy and heavy: over-cooking the basic mixture. • Soft, not aerated: flour insufficiently cooked; eggs insufficiently beaten; oven too cool; insufficient baking. Food and Cookery / Commodities / Ingredient Function Sauces

A sauce is a liquid that has been thickened by the addition, in moderation, of a thickening medium. Sauces should be smooth, glossy in appearance, definite in taste and light in texture. Food and Cookery / Commodities / Ingredient Function Thickening agents for sauces

• Roux: a combination of fat and flour, cooked together to varying degrees (white, blond, brown or continental roux). • Beurre manié: a smooth paste of butter/margarine and flour, mixed into boiling liquid. Mainly used for fish sauces. • Egg yolks: used in different ways in different sauces, e.g. hollandaise, custard, mayonnaise. Food and Cookery / Commodities / Ingredient Function Thickening agents for sauces

• Cornflour, arrowroot or starch. • Sauce flour: specially milled flour that will not go lumpy even though it is used without fat. Useful for reducing the fat content of dishes. • Reduced stock or cooking liquor gives a light sauce. • Cream or butter, added to reduced stock or cooking liquor. Food and Cookery / Commodities / Ingredient Function Thickening agents for sauces • Vegetable or fruit purées (cullis or coulis): no other thickening agent is needed. • Blood is a traditional ingredient in dishes like jugged hare, but not normally used today. Food and Cookery / Commodities / Ingredient Function Compound Butter Sauces

• Mix flavouring ingredients into softened butter, shape it into a roll 2 cm in diameter, wrap it in wet greaseproof paper or foil and refrigerate. • Slices can be cut off when needed. • Served with grilled or fried fish and some grilled meats. Food and Cookery / Commodities / Ingredient Function Examples of Compound Butters

• Parsley butter: chopped parsley and lemon juice • Herb butter: mixed herbs (chives, tarragon, fennel, dill) and lemon juice • Chive butter: chopped chives and lemon juice • Garlic butter: garlic juice and chopped parsley or herbs • Anchovy butter: few drops anchovy essence • Shrimp butter: finely chopped or pounded shrimps • Garlic butter: mashed to a paste • Mustard butter: continental-style mustard • Liver pâté: mashed to a paste Food and Cookery / Commodities / Ingredient Function Sauces 1. What is a béchamel sauce? 2. Can you remember the three methods for making a sauce? 3. Why are sauces used within cooking. What do they add? Food and Cookery / Commodities / Ingredient Function Sauces A sauce is a l_ _ _ _ _ that has been t______. The usual ways of thickening sauces are by using: • A Roux – equal quantities of fat and flour • Cornflour • Eggs yolks A good sauce should be s_ _ _ _, sm_ _th and well se______. Food and Cookery / Commodities / Ingredient Function Sauces A sauce is a l i q u i d that has been t h i c k e n e d The usual ways of thickening sauces are by using: • A Roux – equal quantities of fat and flour • Cornflour • Eggs yolks A good sauce should be s i l k y s m o o t h and well s e a s o n e d. Food and Cookery / Commodities / Ingredient Function Starch Based Sauces • Blended Method • Roux Method • All in one method Which of the above methods use flour and which use cornflour? Food and Cookery / Commodities / Ingredient Function Sauces What was used to thicken …

Eggs Flour Corn Flour Roux Food and Cookery / Commodities / Ingredient Function Sauces There are different consistencies

Pouring Coating Panada Food and Cookery / Commodities / Ingredient Function Sauces There are different consistencies

Pouring Coating Panada Food and Cookery / Commodities / Ingredient Function Stocks Food and Cookery / Commodities / Ingredient Function What is a stock?

• Stock is a liquid containing some of the soluble nutrients and flavours of food, extracted by prolonged and gentle simmering. • Stock is the foundation of soups, sauces and gravies. Food and Cookery / Commodities / Ingredient Function Type of stocks White stock is made from beef, mutton or chicken and used in white soups, sauces and stews. Brown stock is made from beef, mutton, chicken, veal or game and used in brown soups, sauces, gravies and stews. Nage is high quality stock made from vegetables, fish, meat or game. Food and Cookery / Commodities / Ingredient Function Tips for making stocks • Simmer stock gently: boiling causes evaporation and makes it cloudy. • Do not let stock go off the boil: in hot weather, it may go sour. • Remove scum, which can spoil the colour and flavour, and skim off fat, which can make it greasy. • Do not add salt. • Do not use unsound bones or decaying vegetables: they will cause unpleasant flavours, quick deterioration and risk of contamination. Food and Cookery / Commodities / Ingredient Function Health, Safety and Hygiene Without care and attention, stocks, soups and sauces can easily become contaminated. • Ideally, make stock daily and discard it at the end of the day. • If stock is to be kept, strain, re-boil, cool quickly and refrigerate below 5˚C or freeze below -18 ˚C. • After storage, boil it for at least 2 minutes. • Only reheat stock once. Food and Cookery / Commodities / Ingredient Function Glazes • Made by steadily boiling white or brown stock, reducing it to a sticky or gelatinous consistency. • Used as a base for sauce, or to improve the flavour of a weak, bland sauce. • Kept refrigerated in jars for up to one week, or frozen in small, sterilised jars for several months. Food and Cookery / Commodities / Ingredient Function Soups Food and Cookery / Commodities / Ingredient Function Clear Soups

• Made from stock and strained. • Usually garnished. • Example: consommé Food and Cookery / Commodities / Ingredient Function Broths

• Made from stock and chopped vegetables, unpassed. • Examples: minestrone, Scotch broth. Food and Cookery / Commodities / Ingredient Function Purée Soups

• Made from stock, fresh vegetables and pulses, passed. • Garnished with croutons. • Examples: lentil soup, potato soup. Food and Cookery / Commodities / Ingredient Function Veloutés

• Made from blond roux, vegetables and stock, passed, with a liaison of egg yolk and cream. • Example: chicken velouté. Food and Cookery / Commodities / Ingredient Function Cream Soups

• Made from stock, vegetables or vegetable purée and béchamel velouté, passed, with milk, cream or yoghurt. • Examples: cream of tomato soup, pea soup. Food and Cookery / Commodities / Ingredient Function Bisques

• Made from shellfish or fish stock, passed, with cream. • Example: lobster bisque. Food and Cookery / Commodities / Ingredient Function Other Soups

Chowders Mussel soup

Mulligatawny Food and Cookery / Commodities / Ingredient Function Cold Food Preparation

• Hors d’oeuvre • Salads • Cooked, cured or prepared foods • Pre-plated or served in large dishes Food and Cookery / Commodities / Ingredient Function Why is Cold Food Popular?

• Visual appeal: neatly arranged and attractively garnished, it shows customers exactly what is on offer and stimulates the appetite. • Efficiency: prepared in advance, large numbers can be served quickly, or self service can be used. • Adaptability: the range in a cold buffet can be small or large as needed. Food and Cookery / Commodities / Ingredient Function Health, Safety and Hygiene

• Use plastic gloves when handling food where possible. • Refrigerate food to prevent the growth of bacteria. Prepared dishes should be covered and kept at 1-3˚C to prevent drying. • When food is on display, refrigerate it and use a sneeze screen where possible. • Maintain high standards of hygiene. Food and Cookery / Commodities / Ingredient Function Purposes and Characteristics

• The purpose of cold preparation: • Provide variety and eye appeal • Provide food particularly suitable for hot weather • Provide food that can be wrapped to take away. • Its characteristics are a fresh, appealing appearance and good nutritional value because of the inclusion f raw foods. Food and Cookery / Commodities / Ingredient Function Techniques for Cold Food Preparation

• Peeling: removing the outer skin of fruit/vegetables using a knife/peeler. • Cutting, using a knife. • Chopping: cutting into very small pieces. • Carving: cutting meat/poultry into slices. Food and Cookery / Commodities / Ingredient Function Techniques for Cold Food Preparation

• Seasoning: adding light quantities of flavourings, e.g. salt, pepper. • Dressing: arranging food for presentation. • Garnishing: adding finishing touches to a dish, e.g. lettuce, tomato and cucumber to egg mayonnaise. • Marinading: tenderising and flavouring meat/poultry/fish in spiced pickling liquid. Food and Cookery / Commodities / Ingredient Function Equipment and Storage

• Before, during and after preparation, food must be kept in a cool place, cold room or refrigerator to minimise the risk of contamination. • Garnishing and decoration should be done as close to serving time as possible. • Bowls, tongs, whisks, spoons, etc. as well as food processors, mixing machines and blenders are used. Food and Cookery / Commodities / Ingredient Function Planning and Preparation

• Think about textures and flavours when choosing what foods to serve together. • Remember the possibilities of raw foods (e.g. coleslaw). • Develop simple artistic skills for quick, attractive presentation. • Allow food to stand at room temperature for 5-10 minutes before service, to give the best flavour. Food and Cookery / Commodities / Ingredient Function Hors d’oeuvres and Salads • Served at luncheon, dinner or supper. • Many items can also be served as snacks. Salads can be dishes in their own right. • Hors d’oeuvre can be single cold food items, cold dishes or hot dishes. • Salads can be mixed/composite or simple, with one ingredient. • Accompaniments are dressings and cold sauces. Food and Cookery / Commodities / Ingredient Function Salad Dressings

• Dressings may be varied with the addition of other ingredients. • Lightly dress salads, or offer the dressing separately to give the customer the choice. Food and Cookery / Commodities / Ingredient Function Chutney’s and Relishes

• Chutneys are made by carefully cooking ingredients, usually fruit, and preserving them in sugar and acid. They are spiced. • Chutneys accompany terrines, salads, cold meats and cheese. • Relishes are similar but smoother and may contain less sugar. Food and Cookery / Commodities / Ingredient Function Techniques for Making Chutney’s and Relishes

• Use unblemished, well-washed fruits and vegetables, and good-quality vinegar at 4% acetic acid. • Never use copper or unsealed cast iron pans. The acid will damage the pan, and the colour and flavour of the chutney will be impaired.