Food and Cookery / Commodities / Ingredient Function Y8 Hospitality & Catering

Summarise each topic on this Powerpoint. These are numbered.

Using the internet collect recipes for any methods/commodities mention for example if the slide is about bread then research a bread recipe.

You can add pictures if you like

Once completed you can research and create your own Powepoint/Poster on Fish – what are the different types of fish? How do you fillet a fish? How much do fish cost? Food and Cookery / Commodities / Ingredient Function

Basic Bread

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. • 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. Topic One Food and Cookery / Commodities / Ingredient Function

• 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 and giving a softer eating quality.

Topic One 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. Topic Two 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 ) 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. Topic Two 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. Topic Two 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 Topic Two 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: Topic Three • 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 Topic Three 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. portions, jam portions Food and Cookery / Commodities / Ingredient Function

Eggs Topic Four 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 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 Topic Four • 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