This term in GCSE Catering you will learn:

1 This term in GCSE Catering you will learn: How to make soups with croutons & garnishes The kitchen uniform & its importance The types of chef knives & knife skills eg. sharpening & safety Personal hygiene in the catering kitchen Knife skills - Vegetables cuts (julienne, brunoise, jardinière, macedoine & paysanne) How to make sauces including a classic béchamel Information about food poisoning, bacteria & temperature control How to make a variety of meals with chicken Information on food contamination (physical, chemical & biological) Information on food safety, related legislation & working safely in a catering kitchen The types of pastry (pate sucre, short crust, filo, puff and choux) How to make pate sucre (sweet pastry) dishes Information on HACCP & risk assessments related to a catering kitchen How to make short crust pastry dishes How to use filo pastry (spring rolls, wantons and samosas.) How to make and use puff pastry Costing in the food industry How to make choux pastry The types of food and drink establishments How to make cheesecakes and portion control Using a piping bag to decorate How to make a gateau using the whisking method Restaurant comparisons How to use a Kenwood chef The qualities of waiting staff Christmas cookery used in the catering industry

2 Practical 1 Homemade Soups Choose one of the following soups to make: Tomato soup ~ serves 3-4 400g tinned tomatoes 500mls water* 25g butter 1 chicken stock cube 1 potato 1 carrot 1 onion Salt and pepper (seasoning)* 1-2 slices of white bread (croutons) Remember to present your work to a high standard by using garnishes Leek and potato soup ~ serves 3-4 2 leeks 1 onion 2/3 potatoes 500-1000mls water 1 stock cube 25g butter Salt and pepper (seasonings)* 1-2 slices of white bread (croutons) Curried Parsnip soup ~ serves 6 40g butter 1 onion 700g parsnips 1 teaspoon (tsp) curry powder* ½ teaspoon (tsp) cumin* 2 chicken stock cubes 1.4 litres water* 150mls single cream Salt & pepper (seasoning)* Paprika (garnish)* 1-2 slices of white bread (croutons) Method 1. Wash the vegetables. 2. Chop the vegetables, potatoes or meat into mouth sized pieces. 3. In a large saucepan melt the butter. 4. Fry the meat and vegetables (including tinned tomatoes and garlic) for 5 minutes until softened. 5. Add plain flour if in recipe and stir. 6. Add water, cream and stock cube and bring to the boil. 7. Simmer for 20 minutes or until the vegetables and potatoes are soft. 8. Season with salt, pepper, herbs and spices. 9. Puree with a hand blender if desired and garnish. DON T FORGET A FLASK OR CONTAINER!

3 Practical 2 White Sauces Béchamel and Veloute are both white sauces that are made by combining flour and melted butter to make a roux, then adding differing quantities and combinations of milk, cream or stock. A béchamel is usually made with milk or cream and a Veloute is made with a flavoured stock. Cooking with sauces is classed as a high skill for your practical assessments. You can choose which recipe you would like to make from the following: Macaroni cheese/pasta bake ~ serves 2 25g plain flour 25g butter 250mls milk 75g cheddar cheese 200g macaroni or pasta shapes Salt & pepper* Pasta bake extras: 1 small tin of tuna, 2-3 chopped tomatoes, 50g sweet corn, 50g peas, 2-3 rashers smoked or unsmoked bacon, 2-3 mushrooms, 2-3 sausages etc. Ovenproof dish to cook & take home in. Cauliflower cheese ~ serves 2-4 1 medium sized cauliflower 25g plain flour 25g butter 250mls or 1/2 pint milk 75g cheddar cheese 1 teaspoon Dijon mustard (optional) Small ovenproof dish to cook and take home in Traditional Roux Sauce Method 1. Melt the butter in a small saucepan on a low temperature. 2. Add the flour and stir to make a paste (roux). 3. Heat the milk in a microwave for 1-2minutes until hot, but not boiling. 4. Add the milk gradually, a bit at a time to the roux. Stir constantly. 5. Keep adding the milk gradually, stirring constantly to prevent lumps. The sauce will thicken. 6. Once thickened, glossy and boiling, cook for two minutes. This will cook out the taste of the flour.

4 Practical 3 Main course chicken dishes Please consider the following points when buying poultry: Packaging is the packaging damaged and is there a use by date? Condition of the flesh-are there any broken bones or blood spots (if so the poultry is not in prime condition) Smell-It should smell fresh and there should be no unpleasant odour There should be no stickiness Breaded Chicken Nuggets & French fries ~ serves 1 1 chicken breast 1-2 slices of white bread (breadcrumbs) 1-2 Maris Piper potatoes 1 egg 2 tablespoons (tbsp) plain flour 1 tablespoon (tbsp) oil* Salt & pepper 1 tbsp butter To be eaten during the lesson Skinny fries with herbs or with spices? Fries with skin on or skin off? Wedges or chunky chips? Remember to think about portion sizes and presentation Deep fat fryers are often used in the catering industry. Deep fat frying is a quick and moist method of cookery, however it is very unhealthy as a large amount of oil is used and absorbed into the food during the process. Deep fried food should be eaten in moderation.

Practical 4 Main course chicken dishes Sweet & Sour chicken with rice ~ serves 2-3 75g rice 100g chicken, pork, quorn or vegetables 200g tinned chopped tomatoes 1 tablespoon tomato puree 1 small tin of pineapple with juice 1 teaspoon vinegar* 1 tablespoon sugar* Optional: 1/2 pepper, 1 carrot, 1/2 onion etc. Leak proof container to take home in Optional accompaniments prawn crackers, spring rolls etc. 5 Chicken Tikka Masala with rice ~ serves 4 This is one of the most widely eaten dishes in Britain. 3-4 chicken breasts 1 onion 1cm fresh ginger or 1 teaspoon (tsp) ground ginger* 1 tablespoon (tbsp) oil* 1/2 jar of Patak s tikka masala pasta 1x400g tin of chopped tomatoes 1x400g tin of coconut milk 300g rice Optional: 1 fresh red chilli Leak proof container to take home in Optional accompaniments Naan bread, onion bhajis, poppadums with mango chutney or raita Top Tips Refrigerate raw chicken promptly. Never leave it on countertop at room temperature. Always wash hands, countertops, cutting boards, knives and other utensils used in preparing raw chicken with soapy water before they come in contact with other raw or cooked foods Always cook chicken well done, not medium or rare. If using a meat thermometer, the internal temperature should reach 65 degrees C To check visually to see if it is cooked, it should be white inside, NOT pink, If leftovers are to be reheated, cover to retain moisture and ensure that chicken is heated all the way through to 75 degrees C for 5 minutes at least. Bring gravies/sauces to a rolling boil before serving. Cooking with poultry or meats for your practical assessments is classed as a high skill.

Practical 5 Main course chicken dishes Chicken & Chorizo Paella 250g rice 50-100g chorizo 1 chicken breast or 4 thighs 1 onion 1-2 cloves garlic 1 red pepper 1 teaspoon turmeric* 1 teaspoon paprika* 1 chicken/veg stock cube 25g frozen peas Optional: 100g mixed cooked seafood eg. prawns, mussels, squid etc. Container to take home in. 6 Method Fill a kettle and boil the water. Prepare the vegetables: Peel and dice the onion. Peel and crush the garlic. Chop and deseed the red pepper. Remove any skin from the chicken, then chop into chunks. Fry the onion and pepper on a medium temperature for 5 minutes. Add the garlic, 1 tsp of turmeric and 1 tsp of paprika and cook for a further 2 minutes. Add the chopped chicken and cook until it all turns white. Make the stock: Using a measuring jug, measure 750mls of boiling water from the kettle. Add the stock cube and stir until it has dissolved. Pour in the 750mls of stock, bring to the boil. Add the rice. Simmer for 15 minutes. Stir in the frozen peas and seafood, and cook for a further 5 minutes.

Practical 6 Pate Sucre (Sweet pastry) Different pastries have different textures and different eating qualities and can be used for both sweet and savoury products. Here is a selection: puff pastry, short pastry, suet pastry, filo pastry, sweet pastry, flaky pastry and choux pastry. 7 Treacle Tart ~ serves 8 375g golden syrup 5-6 slices of white or brown bread (breadcrumbs) 1 lemon or 1 tablespoon of lemon juice 150g plain flour 100g chilled butter Medium ovenproof dish or fluted flan tin to cook & a container to take home in Homemade Fruit Pie ~ serves 8 300g plain flour 200g butter/margarine 2 egg yolks and 1-2 tablespoons caster sugar for pastry 500g cooking apples or other fruits 75g sugar 1 tablespoon (tbsp) milk for glazing Ovenproof dish to cook it in and take it home in Pastry products can be made from convenience mixes such as short crust. Using these products gives the chef more time to produce more dishes. You can also buy frozen pastry, such as short crust or puff pastry which are suitable for making a range of desserts. Pastry desserts include apple pie, profiteroles, lemon meringue pie, fruit tartlets and cream horns. A lot of desserts including fresh fruits look appealing to the eye. Although they may be high in fat and sugar, it is possible to reduce these by using low fat sweeteners and unsaturated fats to meet the needs of those trying to live a healthier lifestyle.

Practical 7 Short-crust Pastry Pastry can be quite time consuming to make & roll out so please weigh out and prepare filling ingredients at home. This will give us more time in the lesson for the pastry making and shaping. Pastry making is classed as a high skill for practical assessments. Short-crust pastry is an unsweetened pastry that is normally used to make savoury dishes. When baked short crust pastry should be tender, easily broken and melt in the mouth. Cornish Pasty Pie ~ serves 4-8 400g plain flour or strong plain flour 100g chilled butter or hard margarine 100g lard 4-5 tablespoons (tbsp) cold water* 1 onion diced I potato peeled and sliced thinly 1/4 swede peeled and sliced thinly 100-200g beef skirt chopped 2 tablespoons (tbsp) milk (glazing) Salt & Pepper* An ovenproof dish to cook in A container to take home in 8 Quiche Lorraine ~ serves 8 400g plain flour 100g chilled butter or hard margarine 100g lard 4-5 tablespoons (tbsp) cold water* 1-2 tablespoons (tbsp) milk or single cream 3 eggs 50g grated cheese 2-3 rashers bacon smoked or un-smoked 1 diced onion Ovenproof dish to cook in A container to take home in Chef s Tip-When making pastry make sure all the ingredients are cold, especially the water.

9 Practical 8 Filo Pastry Thin sheets of pastry commonly used in Greek, eastern European and middle eastern cuisines. As the sheets are very thin, working quickly to prevent drying out is essential and fillings sweet or savoury should be part cooked before use as the pastry only requires a short amount of cooking time. Please bring in 1 to contribute towards ingredients and a container to transport pastries home in. As a class we will make a variety of filo pastries. Filo pastries are great for canapés and party snacks especially at parties & Christmas time.

10 Practical 9 Puff Pastry Puff pastry is often used in the food industry. These days puff pastry tends to be bought already made as a convenience product. This is because the manufactured quality of the puff pastry is much better generally than homemade puff pastry. Tomato, Ham and Mozzarella Tart serves 2-4 250g pack puff pastry, chilled 4-5 tomatoes 2-3 tablespoons (tbsp) tomato puree 150-200g mozzarella 1 egg yolk for glazing 75-110g cooked sliced ham Optional: fresh rocket or basil leaves Container to take home in Italian Tart serves 2-4 375g pack puff pastry, chilled 6 tomatoes 2-3 tablespoons (tbsp) pesto 50g cheese 1 egg yolk for glazing 1 tablespoon (tbsp) oil* Fresh basil leaves - optional Container to take home in Sausage rolls or pinwheels serves 6-12 1 egg 380g puff pastry, chilled 500g sausage meat or sausages Container to take home in

11 Practical 10 Choux Pastry Choux pastry is a very light, double cooked pastry usually used for sweets such as cakes and buns. Eg éclairs, profiteroles or strawberry swans. Please bring in 1 to contribute towards ingredients and a container to transport pastries home in. You will be working in pairs during this lesson. Method 1. Preheat oven to 180 C/Gas mark 4. 2. Sieve the flour into the large mixing bowl. 3. Crack the eggs into a small mixing bowl and whisk with a fork. 4. Put the water and butter into the saucepan. 5. Melt the butter in the water in the saucepan on a medium temperature until it comes to the boil stir. 6. Add a pinch of salt and a pinch of sugar to the saucepan. 7. Throw the flour into the saucepan quickly and beat to make a dough. Keep beating until it leaves the sides of the pan and the pan becomes clean. 8. Leave to cool. 9. Add a bit of the whisked egg at a time and mix in until it thickens. 10. Keep adding the whisked egg a bit at a time until it is all mixed in and thickened. However, depending on the consistency you may not need it all. Once the egg is added the mixture will look thick and glossy. 11. Sprinkle the greased baking tray with a little water (to encourage it to steam in the oven). 12. Dollop onto the tray in amounts about the size of 1 coin. 13. Bake in the oven for 10-20 mins until risen and slightly golden. 14. Put on a cooling rack. 15. Melt chocolate in a glass bowl over a saucepan containing barely simmering water (bain marie). Add a teaspoon of butter or cream to make it glossy. 16. ENSURE THE CHOUX PASTRY HAS COOLED BEFORE ADDING THE WHIPPED CREAM OTHERWISE IT WILL MELT! 17. When profiteroles have been filled with cream, coat the profiteroles with the chocolate.

12 Practical 11 Cheesecake or Banoffee (biscuit bases & piping) Vanilla Cheesecake ~ serves 4-6 180g digestive biscuits 75g butter 500g soft cream cheese 100g icing sugar 300mls double cream 1 teaspoon (tsp) vanilla essence* Optional: strawberries and or 30g grated chocolate to decorate Flan dish to make and take home in Lemon Cheesecake~serves 4-6 110g digestive biscuits 50g butter 350g soft cream cheese 100g icing sugar Zest of 1 lemon Juice of 3 lemons (3 tablespoons) 150mls double cream To decorate: 100mls double/whipping cream and a lemon Flan dish to make and take home in Banoffee Pie serves 4-6 90g butter 397g Carnation caramel 2 bananas 150mls double cream 30g plain chocolate Biscuit base: 60g butter 150g digestive biscuits Flan dish to make & Take home in

Practical 12 Gateau (whisked sponge) The whisking method is used for making light sponge cakes. This type of sponge does not contain any fat, so does not keep very well. The whisking method is a high skill. Fruit Gateau serves 4-6 4 eggs 100g caster sugar 100g self raising flour Fruit to decorate: strawberries, raspberries, kiwi, tinned mandarin, cherries etc. 50g grated chocolate or chopped nuts 2 tablespoons of jam or chocolate spread Small carton of double or whipping cream Large container to take home in Method 1. Preheat oven to 200 C/Gas 6. 2. Grease and line 3 cake tins. 3. Sieve the self raising flour onto a plate. 4. Crack the eggs and add the sugar to a large mixing bowl or Kenwood chef. 5. Using an electric mixer, whisk until they re thick, white and creamy. 6. TEST the RIBBON TEXTURE The mixture should hold the mark of the beater trailed over the mixture for at least 10 seconds. 7. Use a metal spoon to gently Fold in the sieved self raising flour a little at a time. 8. Pour mixture in the greased cake tins and use spatula to remove remaining cake mix from the large mixing bowl. 9. Bake for 8-10 minutes until lightly golden brown and firm. Do not overcook! 10. While the cake is baking use the electric whisk to prepare the double/whipping cream. Whisk until you reach stiff peaks. 11. Grate the chocolate. 12. Once gateau is cooked remove from oven and cool the cakes on a wire rack. 13. When gateau is cool use a palate knife to smoothly cover sides with cream. 14. Gently dip or roll the sides in grated chocolate. 15. Use a piping bag to decorate the top of the gateau and add fruit to the middle. 13

Practical 13 Practical Assessment Choose one of the recipes you have made already this term. You will need to make this recipe again in class under exam conditions. You will be graded on your hygiene, method of making, presentation, tidying up and of course taste. Homemade Soups Tomato, leek and potato or curried parsnip. 14 White Sauces Macaroni cheese, or cauliflower cheese. Chicken recipes Breaded chicken nuggets, chicken sweet and sour, chicken tikka masala or chicken and chorizo paella. Pate Sucre (sweet pastry) Treacle tart or fruit pie Short-crust pastry Cornish pasty pie or quiche Lorraine. Filo Pastry You will need to find a recipe for a filo recipe such as spring rolls, samosas or wantons. Puff Pastry Tomato, ham & mozzarella, Italian tart or sausage rolls. Choux Pastry Profiteroles or eclairs Cheesecake or Banoffee Pie Vanilla or lemon cheesecake, banoffe pie. Fruit gateau.

Practical 14 Christmas Dinner Please bring in 2.00 and school will provide the ingredients. You will work in teams to create a full Christmas dinner with dessert that will be eaten during the lesson. 15 Menu Roast Turkey Roast potatoes, stuffing, pigs in blankets and seasonal vegetables. Served with gravy, cranberry and bread sauce ~ Chocolate yule log Mince pies Christmas is a very sociable time of year and also a very popular time of year for the Catering industry. Many people visit restaurants before Christmas for their turkey and tinsel experience.

16 WJEC Food Preparation Skills The following is a guide to the level of skill found in practical dishes. In order to achieve high marks candidates need to be aiming for the higher-level skills when they carry out practical assessments. Higher Level Skills (A*-B grades): Pastry making short crust, pate sucre, choux Roux based sauces Meringues and pavlovas Meat and fish cookery (using high risk foods) Decorated cakes and gateau Rich yeast doughs Complex accompaniments and garnishes Grade A*-B Medium Skills (C-D grades): Puff pastry items that need shaping but use ready-made pastry Vegetable and fruit dishes requiring even sizes e.g. fruit salad, stir fry which show competent knife skills Cheesecakes and similar desserts Simple sauces e.g. red wine sauce Simple cakes, biscuits, cookies and scones Basic bread doughs Grade C-D Basic Skills (E-G grades): Crumbles Sandwiches Pizza with ready-made base Jacket potatoes Simple salads Assembling products e.g. using prepared sauces, bought meringue nests, etc. Grade E-G G to E candidates are likely to choose dishes that show basic skills only Examples: Apple crumble, baked apples, jacket potato with cheese, coleslaw or beans, French bread pizzas, Spaghetti Bolognese or other pasta dishes using a ready made sauce, sweet and sour dishes using a bought sauce, fruit platters, simple starters like prawn cocktail, etc. D to C candidates are likely to choose dishes from each of the skill levels but will demonstrate mainly medium level skills Examples: Sausage rolls and other items using ready-made puff pastry, cheesecake, all in one sauces, fresh fruit salads, stir fries, fairy cakes with simple decoration, scones, melted method cakes, biscuits and cookies e.g. shortbread, bread rolls, simple meat or fish cookery e.g. cooking fish, chops, steak or chicken pieces (without stuffing or sauces), chicken in simple sauces e.g. chicken chasseur, cold curried chicken salad, kebabs, simple rice and pasta dishes with home made sauces. B to A* candidates are likely to choose dishes from the high and medium level skills range Examples: Quiche Lorraine (or similar) using short crust pastry, Bakewell tart (or similar) using pate sucre, profiteroles or éclairs using choux pastry, decorated gateau or roulade (whisking method cake), Swiss buns or Chelsea buns made with rich yeast dough, lasagne with béchamel sauce, fish pie, chicken and fish dishes with more elaborate sauces or stuffing, decorated cakes and pastry items that require piping and decoration skills as well as shaping.